Archive for April, 2011
Grill Up a Great Cinco de Mayo
Cinco de Mayo is next Thursday, so while you may not be able to do it up big with a full out party, you can still bring the celebration home with your George Foreman grill. From carne asada to easy quesadillas, your George Foreman grill makes it easy to make this Cinco de Mayo great. › Continue reading
Grilled Chicken with Spicy Mango Marinade
- 1 cup pineapple mango juice
- ¼ cup low sodium soy sauce
- 3 tbsp. firmly packed brown sugar
- 2 tbsp. chopped fresh parsley
- 1 tbsp. instant minced onion
- ½ tsp crushed red pepper
- 3 tbsp. vegetable oil
- ½ tsp. sesame oil
- 4 skinless and boneless chicken breasts, about 6 oz., each
- ½ tsp. sea salt
- ⅛ tsp. coarsely ground pepper
- 1 pkg (10 oz.) frozen vegetable spring rolls
- ½ cup Asian sweet Chili sauce
In glass baking dish, combine first 8 ingredients; stir to blend. Add chicken and turn over to coat pieces well. Cover and refrigerate at least 4 hours, turning chicken several times.
Preheat George Foreman® Grill to 375ºF (if grill has temperature settings) or Medium High.
Remove chicken from marinade. Season with salt and pepper. Grill chicken for about 8 minutes until chicken registers 180ºF on meat thermometer.
Remove from grill and let stand covered on serving platter for 5 minutes.
Meanwhile, prepare spring rolls according to package directions.
Serve chicken with sweet chili sauce and spring rolls.
Makes 4 servings.
Fruit-Topped Grilled Pound Cake
- 2 peaches, peeled, seeded and cut-up
- 2 kiwi, peeled halved and sliced
- 1 cup raspberries
- ¾ cup apricot preserves
- 3 tbsp. lime juice
- 1 (12 oz.) prebaked butter pound cake
- 3 tbsp melted whipped butter
- 6 tbsp. whipped topping or sweetened whipped cream
In a medium bowl, combine fruits. In a small microwave-safe bowl, heat preserves in microwave to melt. Remove from microwave and blend in lime juice. Spoon over fruits and toss to blend; set aside.
Cut pound cake into 12 thick slices. Brush both sides with melted butter.
Preheat George Foreman® Grill on Medium High. (If grill has adjustable positions, place grill in horizontal position.) Place 2 to 4 slices of pound cake on grill. Close the grill cover and bake about 3 minutes until golden. Repeat with remaining slices of pound cake.
To serve, spoon fruit onto grilled pound cake and top with whipped topping.
Makes about 6 servings.
Breakfast in bed for Mom
- 4 eggs, slightly beaten
- ½ cup shredded reduced fat Cheddar cheese
- ⅓ cup diced ham or crumbled cooked breakfast sausage
- 1 tbsp. water
- ¼ tsp. salt
- ⅛ tsp. coarsely ground pepper
- 3 tbsp. melted whipped butter or margarine
- 6 hot baked Pillsbury refrigerated biscuits
Place cross hatch top plate on George Foreman® Evolve™ Grill.
Place deep dish baking pan into bottom of George Foreman® Evolve™ Grill. When using these plates make sure bottom grilling plate is in the completely horizontal position.
Close the grill cover and set temperature at 375ºF (Medium High) with time set at 20 minutes.
Temperature will stop flashing when preset time has been reached.
Meanwhile, in bowl, combine all ingredients, except butter and biscuits. Whisk with fork to blend well. Lightly brush 6 muffin cups of George Foreman® muffin plate with 1 tbsp. melted butter and divide egg mixture evenly among them. Place muffin plate into deep dish baking pan. Close grill cover and cook 8 minutes or until egg mixture is slightly puffed and fully cooked.
Split biscuits and lightly brush with remaining melted butter. Place baked egg inside biscuit.
Serve hot.
If desired, serve with fresh fruit and orange juice.
Makes 3 servings.
Orange Bacon Waffles
- 2 cups pancake and biscuit mix
- ½ cup crumbled cooked bacon
- 1 cup 2% milk
- ⅓ cup fresh orange juice
- 1 egg
- 1 tsp. grated orange peel
- 1 tsp. vanilla extract
- 2 navel oranges, peeled and sectioned
- ½ cup fresh raspberries
- Confectioners’ sugar
Place top and bottom waffle plates on your George Foreman® Evolve™ Grill. When using these plates, make sure bottom grilling plate is in the completely horizontal position.
Preheat grill with temperature set at 425ºF.
In large bowl, combine first 7 ingredients. Stir until blended. Pour about 1¾ cups batter onto grill. Use a heat resistant spatula to spread the batter to within ¼ inch of the edges of the waffle plates. Close the grill cover.
Bake about 4 minutes or until grill stops steaming and waffles are golden. Open the grill cover and remove the waffle using a heat resistant non-metallic spatula.
Note: Do not open the waffle iron too early as the waffle, if not fully cooked, may split and be difficult to remove.
Close the grill cover and wait for several minutes to allow grill to reheat. Repeat with remaining batter.
In medium bowl, combine oranges and raspberries. Serve waffles topped with fruit and sprinkled with confectioners’ sugar.
Makes 4 servings (1 waffle each).
