Waffle Plate Recipes

From the Cookbook: Recipes for Your George Foreman Waffle Plates

360 Grill™: 1½ – 1¼ cups of batter; cook on High for about 8 minutes.

Kitchen Bistro™ G4: ⅔ – 1 cup of batter; cook at 425°F for about 6 – 8 minutes

Next Grilleration™ G5: ⅔ cup of batter; cook on HIGH for about 3 – 5 minutes

WHOLE WHEAT WAFFLES

• 1½ cups all-purpose flour
• 1½ cups whole wheat flour
• 4 tsp. baking powder
• 1½ tsp. baking soda
• ¼ cup sugar
• 1 tsp. salt
• 6 large eggs
• 3 cups buttermilk
• ½ cup butter, melted*

Preheat your grill with the waffle plates in place.

Meanwhile in a large bowl, combine flour, baking powder, baking soda, sugar and salt; stir to blend. In a second bowl, beat eggs; blend in buttermilk and butter. Add to flour mixture all at once and blend until just smooth.

Pour 1¼ cups of batter onto the center of the waffle plates. Close the lid and bake about 8 minutes until the lid opens easily and waffles are golden.

Repeat with remaining batter.

Serve immediately with maple or boysenberry syrup, if desired.

Tip: This also makes a great dessert topped with vanilla frozen yogurt or ice cream and caramel sauce.

*If desired, you can substitute margarine or canola oil for butter.

BANANA BACON WAFFLES

• 2½ cups all-purpose flour
• 1½ tbsp. baking powder
• 1½ tbsp. sugar
• ¾ tsp. salt
• 5 large eggs
• 2¼ cups milk
• ¼ cup butter, melted*
• 2 tbsp. bacon drippings
• ½ cup crumbled cooked bacon or turkey bacon
• 1 large banana, finely chopped

Preheat your grill with waffle plates in place.

Meanwhile in a large bowl, combine flour, baking powder, sugar and salt; stir to blend. In a second bowl, beat eggs; blend in milk, butter and drippings. Add to flour mixture all at once and blend until just smooth. Stir in bacon and banana.

Pour 1½ cups batter onto the center of the waffle plates. Close the lid and bake about 8 minutes until the lid opens easily and waffles are golden.

Repeat with remaining batter.

Serve immediately with syrup, if desired.

*If desired, you can substitute margarine or canola oil for butter.

Tags: Waffle Plate Recipes

Next Grilleration G5 Recipes

Recipe Classics – Next Grilleration Grill Series

Due to the overwhelming requests we’ve had for Next Grilleration recipes on the blog and from our Facebook fans, we’re posting a selection of recipe classics for the Next Grilleration. This classic George Foreman grill comes in several different varieties with various selections of accessory plates – whether you have the G5 with the 5 plates, the G4 with 4 plates or the G3 with 3, at least some of these recipes will work on your grill.

Some of the recipes you’ll find here come from the Use & Care manual, although a few are new – done for either cooking shows or our newsletter. If you have the Use & Care, you may still want to look through these just in case there’s something new that you’d want to try.

A note on waffles & omelets: The G5 models include waffle plates and there was a special online promotion a few years ago that sold a Next Grilleration with an omelet plate set. We’re going to be doing some new waffle and omelet recipes over the coming weeks and should be posting them soon. Look forward to it!

Greek Oregano Chicken

• ¼ cup extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 3 tbsp. dried Greek oregano
• 1 clove garlic, minced
• 1 tsp. black pepper
• ½ tsp. salt
• 4 halves boneless, skinless chicken breasts

Combine all ingredients except the chicken in a self-sealing plastic bag. Add the chicken breasts and turn to coat. Refrigerate 1 to 4 hours.

Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to Medium and preheat. Close the lid.

Cook the chicken for 6 minutes. Discard the marinade. Check the chicken and continue grilling until no pink remains and the internal temperature of the meat reaches 180ºF (82ºC).

Serves 4.

Tenderloin Steaks with Grilled Mushrooms & Blue Cheese

• 4 oz. fresh mushrooms, sliced (or 4 oz. can sliced mushrooms)
• 1 strip turkey bacon, cut into 4 pieces
• 4, 4 oz. beef tenderloin steaks
• salt and black pepper
• 4 tsp. blue cheese, crumbled (substitute gorgonzola cheese)

Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to High and preheat.

Place the mushrooms on the grill plate and top with the bacon. Close the lid. Cook for 8 minutes. Cook until the bacon is crisp and mushrooms are browned. Discard the bacon. Remove the mushrooms and keep warm.

Dust the steaks with salt and pepper to taste. Close the lid. Grill the steaks for 4 minutes. Check the steaks and continue grilling if needed. To serve, top each steak with 1 teaspoon of the cheese and the mushrooms.

Serves 4.

Vegetable & Rice Bake

• 6 ounces mushrooms chopped
• 3 tbsp. olive oil
• 1 medium Vidalia onion, chopped
• 1 large clove garlic, minced
• 2 tbsp. chopped fresh oregano
• ½ tsp. salt
• ⅛ tsp. pepper
• 2 cups cooked brown rice
• 1 small eggplant, peeled and thickly sliced
• 1 medium zucchini, thickly sliced
• Salt and Pepper
• 1 can (16 oz.) diced tomatoes, drained
• ½ cup grated Parmesan cheese
• 2 tbsp. jarred pesto sauce

In a skillet, brown mushrooms in 2 tbsp. olive oil on medium high heat. Add onions, garlic, oregano, salt and pepper; reduce heat to medium. Cook, stirring occasionally, until onions are softened. Stir in cooked rice.

Press into the bottom and up the sides of your baking dish (either the bake plate of your grill or your baking vessel if you will be using an oven).

Meanwhile, preheat your grill on High. Brush eggplant and zucchini with remaining 1 tbsp. olive oil. Season with salt and pepper. Grill vegetables till crisp tender – about 3 minutes for grills with variable temperature or less for grills without this feature. Turn off the grill and allow it to cool.

Remove from grill and cut into cubes. In bowl, combine with tomatoes, ¼ cup Parmesan cheese and pesto. Spoon into center of rice mixture. Sprinkle remaining ½ cup Parmesan cheese over vegetable mixture.

Using the bake plate, place the plate onto bottom of grill. Close the lid. Set the baking time for 20 minutes and the temperature for Med-High. Bake until hot and cheese is melted.

Using pot holders, remove baking vessel and place on heat-resistant surface. Let stand 5 minutes before serving.

Makes 6 to 8 servings.

Lime & Chili Marinated Chicken Fajitas

• 4 boneless, skinless chicken breasts
• 2 tbsp. vegetable oil
• ¼ cup lime juice
• 1 tsp. chili powder
• ½ tsp.  ground cumin
• ½ tsp. ground black pepper
• 1 clove garlic, minced
• 1 tbsp. fresh cilantro, chopped
• 1 small white onion, peeled and sliced into rings
• ½ green bell pepper, cored and sliced
• ½ red bell pepper, cored and sliced
• 8 fajita-size low fat flour tortillas
• Nonfat cooking spray
• 1 avocado, peeled, pitted and sliced
• 1 cup nonfat sour cream
• ½ cup prepared mild salsa

In a small bowl, whisk together oil, lime juice, chili powder, cumin, black pepper, garlic and the cilantro.  Place chicken breasts in a glass pan and pour half of the marinade over the breasts.  Cover the chicken breasts and refrigerate for 2 to 4 hours.

Place the sliced vegetables into a sealable plastic bag and pour in the remaining marinade to coat the vegetables.  Refrigerate for 2 hours.  Spray the grill with cooking spray and preheat for 5 minutes. Remove the chicken from the marinade and discard the marinade. Place the breasts on the grill and cook for 5 to 7 minutes, or until no pink remains.

 

Remove the chicken and place the marinated vegetables on the grill.  Cook for 5 minutes.  Thinly slice the chicken breasts across the grain and place on a platter.  Top the chicken slices with the grilled vegetables.  Serve with warmed flour tortillas.  Provide avocado slices, sour cream and salsa as condiments.

 

Serves 4.

Salmon Fillets with Tarragon & Marjoram Marinade

• 6, 6 to 8 oz. salmon fillets
• ½ cup fresh lemon juice
• 4 cloves garlic, minced
• ¼ cup  vegetable oil
• 2 tsp. fresh tarragon, minced
• 2 tsp. fresh marjoram, minced
• ½ tsp.  fresh ground black pepper
• 1 tsp. salt
• Nonfat cooking spray

Place the salmon fillets in a large glass pan.  Mix together the remaining ingredients and pour over the salmon fillets.  Cover tightly with plastic wrap and refrigerate for 4 to 6 hours.  Turn the fillets once or twice while marinating.

Coat the grill with the cooking spray and preheat for 5 minutes.  Place the steaks in the grill and cook for 6 to 8 minutes, or until the salmon flakes easily and is cooked through.

 

Serves 4.

Calypso Pork with Grilled Pepper & Onion

• 4, 6 oz. pork chops
• 1 tbsp. fresh ginger, grated
• 1 tsp. coarsely ground black pepper
• 1 tbsp. dark brown sugar
• 2 cloves garlic, minced
• 2 tbsp. fresh cilantro, minced
• ½ tsp. cayenne pepper
• ¼ tsp.  ground nutmeg
• ¼ tsp. ground cumin
• 1 green bell pepper, cut into ¼-inch rings
• 1 purple onion, cut into ¼-inch rings
• 1 tbsp. extra virgin olive oil
• Salt and pepper to taste
• Nonfat cooking spray

Remove any excess fat from the pork chops.  In a small bowl, combine the ginger, black pepper, brown sugar, garlic, cilantro, cayenne pepper, nutmeg and cumin into a thick rub.  Press the rub onto all sides of the pork chops.  Cover the chops tightly and refrigerate for 1 to 2 hours.  Place the pepper and onion rings in a bowl, drizzle with the olive oil and salt and pepper and toss. 

If desired, spray the grill with cooking spray; preheat for 5 minutes.  Place the vegetable rings on the grill and cook for 2 minutes.  Move the vegetables to the sides and place the pork chops on the grill and cook for 5 to 6 minutes.  Place the grilled pork chops on individual plates and garnish them with the grilled pepper and onion rings.

 

Serves 4.

 Grilled Halibut with Citrus-Caper Sauce

• 2 tbsp. low-fat margarine
• 2 tbsp. extra-virgin olive oil
• ¼ cup fresh lemon juice
• ¼ cup fresh orange juice
• ¼ tsp. Dijon mustard
• 2 tbsp. capers, drained
• 4, 6 oz. halibut steaks
• 1 tsp. lemon pepper
• 2 tbsp. fresh Italian parsley, chopped

In a small saucepan, melt the margarine with the oil over low heat. Add the lemon juice, orange juice, mustard and capers. Blend and simmer 2-3 minutes. Place the steak plate in the top of the unit and the grill plate in the bottom. Set the lock lever to the front, locked position. Set the temperature to Medium and preheat.

Place the steaks on the grill plate and sprinkle with lemon pepper. Cook for 7 minutes. Check and continue grilling if necessary. To serve, top each steak with sauce and fresh parsley.

Fresh Home-Baked Biscuits

• 2 cup all-purpose white flour
• 2½ tsp. baking powder
• ½ tsp. salt
• 5 tbsp. low-fat margarine
• ¾ cup low-fat milk

Mix the flour, baking powder and salt. Mix the margarine into the flour mixture until it resembles coarse crumbs. Add the milk. Stir with a fork until the dough forms a ball. Place on a floured surface. Knead the dough about 10 times.

Roll the dough into a circle about ¼-inch thick. Use a 2 to 3-inch round cutter to cut out circles.

Place the steak plate in the top of the unit and the baking pan in the bottom. Set the lock lever to the back, locked position. Set the temperature to Medium and preheat. Place the biscuits in the pan 1 inch apart. Close the lid. Bake 6-8 minutes.

Makes 8 to 12 biscuits.

Chocolate Chip Cookies

• 2½ cup all-purpose flour
• 1 tsp. baking soda
• 1 cup low-fat margarine, softened
• ¾ cup packed brown sugar
• ½ cup white sugar
• 2 eggs
• 1 tsp. vanilla extract
• 12 oz. pkg. semisweet chocolate chips

Mix together the flour and baking soda; set aside. In a large bowl, mix the margarine and sugars until light and fluffy. Add the eggs and vanilla; stir again. Add the flour mixture and stir until a smooth batter forms. Fold in the chips. Place the steak plate in the top of the unit and the baking pan in the bottom. Set the lock lever to the back, locked position. Set the temperature to Medium and preheat.

Drop the cookies by teaspoons, 2 inches apart, in the baking pan. Flatten each cookie with the back of a spoon. Close the lid. Bake 6-8 minutes. Remove cookies with a plastic spatula and cool. Cookies will be soft until cooled. Repeat with the remaining dough.

Makes about 40 cookies.

Tags: Next Grilleration G3 Recipes, Next Grilleration G4 Recipes, Next Grilleration G5 Recipes

Prosciutto Capressa Panini Recipe

From our Cookbook: Prosciutto Capressa Panini

We’ve had a number of requests from our blog readers and Facebook fans for Panini recipes. So, without further ado, here is the first in a selection of Panini recipes we’ll be posting over the coming months for your café dining pleasure.

For the uninitiated, a Panini is a hot Italian sandwich which has the outside of the bread lightly brushed with olive oil before it’s cooked on a grill. They’re easy to make, can be filled with almost anything you want and cook in about 3-4 minutes on your George Foreman grill. The contact grill plates do most of the work for you, automatically pressing the bread and creating the café-style marks on the outside.

The recipe below is actually our meaty take on a classic Italian Panini called a caprese, which is made with only the mozzarella, basil and tomato.

PROSCUITTO CAPRESSA PANINI

• 2 ciabatta rolls, split lengthwise or 2-4” wide pieces
• 6 thin slices prosciutto
• 1 small fresh mozzarella ball, sliced
• 1 medium tomato, sliced
• 4 large fresh basil leaves
• 2 tbsp. extra virgin olive oil

Place bread, cut side up on cutting board.  Top each slice of bread with prosciutto, mozzarella slices, tomato, and basil. Cover with remaining slices of bread and brush outside of sandwich with olive oil.

Place on preheated grill (set at HIGH for variable temperature) and close lid. Grill about 3-4 minutes or until sandwich is golden and cheese is melted.

Makes 2 sandwiches.

Tags: Prosciutto Capressa Panini Recipe

Food and Wine Festival with George Foreman

Upcoming Event Reminder: Come See George Foreman at the South Beach Food & Wine Festival!

We just wanted to give everyone a quick reminder to come see us at the Food Network South Beach Food & Wine Festival, in their Grand Tasting Tent from February 26^th to the 28^th.

We’ll have a tasting table that will offer a more spohisticated look at the food you can do on your George Foreman grill, beyond the standard burgers and chicken breasts. You’ll be able to meet some of the members of our team, see product demonstrations and learn how to do more with your George Foreman Grill.

This is a great event for all the foodies, grilling fanatics and George Foreman fans to come out and see what we’re all about.

You can find more details for the festival itself at www.sobefest.com, so come enjoy some sun, sand and sensational grilled food with the George Foreman team!

Tags: Food and Wine Festival with George Foreman

Happy Valentines from George Foreman

Happy Valentine’s Day from George Foreman

From all of us on the George Foreman team, to all of you and yours, we wish you a good, happy and healthy Valentine’s Day weekend! We hope you get some time to enjoy your valentine and your family, and maybe share some great grilled food with the ones you love.

Happy Valentine’s Day from George Foreman!

Tags: Happy Valentines from George Foreman

Food and Wine Festival with George Foreman

Come See George Foreman Grills at the South Beach Food & Wine Festival!

Attention all foodies and grill fanatics!

George Foreman Grills will be at the Food Network South Beach Food & Wine Festival, February 26^th – 28^th, 2010. We’ll be hosting an exhibit in the Grand Tasting Tent of the festival, directly on the beach.

We’ll be showcasing several of our grills, including the blog favorite Kitchen Bistro™ Grill. You can stop by to see demonstrations of our products in action, speak with one of our George Foreman experts or to get some cool George Foreman merchandise you can’t get anywhere else.

We’ll be providing more details each week leading up to the festival, so stay tuned for more details! You can also find more information on the festival itself at www.sobefest.com.

Tags: Food and Wine Festival with George Foreman

Valentines Gifts for the Grilling Fanatic

Valentine’s Day Gifts for the Grilling Fanatic

What’s the perfect Valentine’s Day gift for the grilling fanatic? A brand new, shiny red George Foreman grill, of course! Not only do several of our grills come in red to give a little nod to the holiday, but they’re basically gifts that keep on giving. Your valentine gets the grill on Valentine’s Day, then meals made with love for many days to come. Not only that, but the healthy cooking technology with our patented slope and nonstick coating help them eat healthier, too – and what better way to show someone you care! So much better than a box of chocolates in our opinion.

Amongst the grills we offer in red is our premier 360 Grill with 5, round, removable plates that let you grill, griddle, bake and make quesadillas all in one appliance. It has variable temperature control for precise cooking, plus the plates and accessories are dishwasher-safe for easy cleaning.

We also have the G-Broil Grill that features a special, extra-high float & lock hinge that lets you grill thick cuts of meat or even melt cheese to top burgers directly on your grill. For a burger-loving valentine, this makes a perfect gift, because you can get the perfect melt on a cheeseburger without a lot of extra work.

Locking side latches for vertical storage also make this a good grill for homes with tight spaces like condos and apartments, so your valentine can have their grill even if they don’t have a big backyard for BBQing.

Our final featured, Valentine’s Day red George Foreman grill is our classic Next Grilleration G5 Grill. Like the 360 Grill, it has additional plates so you can do more with one appliance. This grill comes with plates to grill, griddle, bake and make waffles. The plates are removable and dishwasher-safe for easy cleaning. The grill also features variable temperature control and all of our Healthy Cooking features.

All of these grills are available for purchase, both in major retail stores and online.

Tags: Valentines Gifts for the Grilling Fanatic

A Romantic Dinner at Home

How to save money and calories by doing Valentine’s at home

Valentine’s Day is right around the corner and it’s time to start planning something special for your sweetie. Although Valentine’s dinner is often a meal out at an expensive restaurant, a pricey meal may be prohibitive this year for lots of people. Instead of scrimping on dinner, why not bring the meal home? You can keep the romance and elegance – and possibly have an even better romantic meal than you could ever have in a restaurant packed with other people!

The Refined Flavors of Romance

Numerous books and recipes exist for romance-infused foods – certain types of foods, spices and seasonings that are said to spark romance around the table. Master of Gastronomy Amy Reiley includes the following foods as romance enhancers in her book, Fork Me, Spoon Me:

• Almonds
• Chile
• Chocolate
• Figs
• Ginger
• Honey
• Mango
• Mint
• Peach
• Rosemary
• Almonds
• Saffron
• Vanilla

Many of the above ingredients can be used in marinades and sauces for grilled meats like lamb, pork or chicken. Just a subtle hint of any of these ingredients can bring passion to your dinner plate and add to the romance of your Valentine’s Day celebration at home.

The other nice thing about cooking at home besides adding a bit of romance directly to your plate is that you can control what you and your significant other are eating. Portion control, cutting the fat by cooking on your George Foreman grill and limiting fattening ingredients means that Valentine’s Day dinner won’t destroy any diets or health commitments. You can treat yourself without packing on the pounds or weighing yourself down with a lot of rich, fattening foods. It’s a romantic meal without the day-after guilt.

Setting the Mood

Once you have your romance-infused menu, you just need to set the mood in your home to bring out the passion. In Entertaining Simple, Matthew Mead champions the idea that you don’t have to be extravagant to make an event special at home. The idea is that you can “restore sanity to entertaining, without sacrificing style.”

To do this, you just need to plan well and focus on using what you have so you don’t break the bank in bringing your Valentine’s Day dinner home. Instead of investing in expensive special tableware, use what you have and get creative. “Use your computer to print out designs to dress up glass plates, wrap around napkin rings or dangle from drinks; or employ low-tech rubber stamps to achieve similar effects.”

In addition to using prints and stamps to decorate, Mead also recommends that ribbons, stickers, buttons or charms can be used around the table in the centerpiece, on plates or as baubles on the table. You can even use cheaper flowers like carnations or daisies, rather than expensive long-stem roses.

The really great thing about bringing Valentine’s Day dinner home is that you can make it extremely personal to you and your valentine. The items that you use to decorate can be anything from trinkets you’ve picked up on your travels, to personal photos printed and laid under your glass plates. Everything from the food that’s served to the table settings is done with love and just for the two of you. It’s a truly personal Valentine’s Day experience, done simply at home.

Tags: Valentine’s Day Dinner Tips

Super Bowl Party Snack: Grown-Up Grilled Cheese

This recipe is a grown-up take on a childhood classic. The sandwiches can be made on any George Foreman grill – just make sure not to overload the grill plate if you have a smaller model. After you’re finished grilling the sandwiches, simply quarter them into triangles and lay them on a platter for a perfect Super Bowl party snack.

Also makes a great Sunday afternoon treat for the family!

Gourmet Grilled Cheese

• 4 slices hearty wheat bread
• 2 tbsp. melted butter
• 1 large tomato sliced
• 6 slices crisp bacon
• 4 slices (about ⅓ lb.) white Cheddar cheese
• ½ cup arugula
• 2 tbsp. bottled balsamic vinaigrette

Spread melted butter on one side of each slice of bread.

Place 2 slices of bread buttered side down on a cutting board. Top each slice of bread with tomato, bacon, cheese and arugula. Drizzle each sandwich with 1 tbsp. vinaigrette. Cover with remaining slices of bread with buttered side up.

Place on your preheated George Foreman grill (set at HIGH for variable temperature control grills) and close lid. Grill 3-4 minutes or until sandwich is golden and cheese is melted.

Makes 2 sandwiches.

Tags: Super Bowl Snack Recipes

Temp to Taste™ Grill

Controlling Temperature for Better Results

If you like cooking a lot of different types of food on your grill, then variable temperature is almost a must. Although you can use a grill with no temperature control to cook things like fish and veggies, you need a thermometer to measure the internal temperature and avoid overcooking. Temperature control allows you to set your grill more precisely to the type of food you’re cooking, leading to better results on your table.

Our Temp to Taste™ Grill series is designed with just that in mind. An easy to use slide temperature control lets you set the temperature specifically for the type of food, so it’s easier to get the best results. The extra-high floating hinge automatically adjusts to the thickness of food, so you can do anything from sliced zucchini to lamb chops in the same appliance, cooking each to its best with the precise temperature control. In short, it’s got the versatility to fit your versatile tastes.

In addition to these features, the Temp to Taste™ Grill series also features our signature Healthy Cooking combination. This includes our patented sloped design, George Tough™ nonstick coating and Signature Foreman embedded heating elements. These features together allow you to cook without oil or butter, while allowing unhealthy fat and grease to drain away from food. The embedded heating elements also help in providing better heat across the entire surface of the grill plates, plus faster temperature recovery once food is placed on the grill surface. This temperature recovery helps to better maintain your desired cooking temperature to ensure the results you want.

The grill size is 80 Sq. In., which fits 4 servings of chicken breasts, burgers or most other grill items. Other grill features in the Temp to Taste™ Grill series include an on/off switch for added peace of mind, plus dishwasher-safe accessories for easy cleaning. You can get the grill in silver from a number of major retailers – online or in-store. There is also a black version that will be available next month at select retailers.

Tags: George Foreman Grill glp80v