I have a George Foreman grill and I couldn't live without it now that I have it.
I half defrosted the chicken first. I also sliced it really thin to make chicken breast burgers. Capsicum and eggplant, sliced zucchini grill well too. I did this for a vegetable lasagne. Steak cooks really well on it too. Get some Vienna bread and grill it, once grilled rub with a cut garlic clove and top with a mix of red onion, tomato, fresh basil and balsamic vinegar. Drizzle with a really good olive oil and there you have a fantastic healthy bruschetta.
E-mail me if you want to exchange other ideas for the grill.What are your favorite recipes to cook on your contact grill or George Foreman grill? Do you use frozen food?
I almost always do my chicken breasts on the foreman! Its a lifesaver! I either use the chicken for fajitas, chicken alfredo, in salads, or just the breast alone with lemon pepper. Just let the chicken thaw out first and season it the way you want it. You may even be able to find pre-seasoned chicken breasts...Where I shop they offer both italian style and lemon herb ready to go! Happy grilling!
veggie burgers
I use frozen chicken breasts all the time on my George Foreman grill and they turn out great every time. I love the convience of it - especially if I haven't taken meat out in the morning so I don't have to wait to thaw anything out. The chicken breasts always come out tender and never dry out. I just sprinkle some rosemary seasoning or lemom pepper on them and supper is ready in about 10 minutes!
I do the frozen chicken all of the time. To give it a headstart on the thaw process though I will spinkle both sides with salt. Or I will pull it out and place it on a metal cookie sheet. Althouth it is still frozen it will not be frozen solid. You just have to watch the breast so that the outside is not overdone and the inside is undercooked. Usually I will pull out the chicken and place on cookie sheets and sprinlkle with my seasonings. I will then go and change from work, then come back into the kitchen and start prepping everthing else and then by this time I am ready to get the chicken on the grill. It has had about a 30 minute partial thaw time. Do not try this with steak. You will end up having a steak that is overcooked especially if you like rare or medium rare steaks.
I also grill my veggies and make some awesome grilled cheese sandwiches. Bratwurst, italian sausage links work well too. And hot dogs.
For my grilled cheese I will spread some garlic herb cream cheese on the bread then take one slice of each of several cheese and put the sandwich together and place on the grill WITH NO BUTTER ON THE BREAD!!!! You can also do panini sandwiches too.
For my veggies, I will slice them think if need be and then toss them with olive oil and then grill them. I will then sprinkle salt and pepper to taste on them. This works best with asparagus, zucchini, squash and even potatoes. However the potatoes to take longer and you want to make sure that you cut them thick enough that both the upper and lower portion of the grill are touching you food.
Best of all the clean up is a snap....
Good Luck....
pork chop grillied chesese
Grilled Lemon Oregano Chicken
This is delicious cooked on the George Foreman grill!
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried oregano
2 to 3 cloves garlic, crushed
4 boneless, skinless chicken breast halves
(pounded to about 1/2 inch thick)
Combine all marinade ingredients. Add chicken breast halves to the marinade. Marinate in the refrigerator for at least 2 hours.
Grill until done
Grilled Watermelon and Prawns Recipe courtesy Cat Cora
2 cups water
1 cup granulated sugar
2 red bell peppers, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
3 cilantro sprigs, chopped
1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
1/4 cup olive oil
2 limes, halved
1/2 teaspoon cayenne pepper
2 teaspoons chili powder\
2 teaspoons salt
1 teaspoon black pepper
1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
Unsweetened coconut, toasted for garnish
1 scallion, sliced for garnish
Preheat the grill.
In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.
Grilled Lemon Pepper Chicken (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:54 am
1 cup Italian dressing (I use Ken's Fat Free Italian)
2/3 cup powdered lemonade-flavored drink mix
2 1/2 teaspoons black pepper
6 boned and skinned chicken breast halves
In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours or overnight.
Heat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts halfway through the grilling.
Mustard-Grilled Pork Chops with Two Tomato Salsa (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:53 am
This recipe works well on the George Foreman grill as well as an outdoor grill. If using the George, grill for approximately 5-6 minutes.
4 (3/4-inch thick) boneless pork chops
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 teaspoon cayenne
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon minced garlic
Fresh basil sprigs (optional)
In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside.
In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.
Servings: 4
I really like pork with mustard - it keeps it moist.
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