George Foreman Grill Recipes

[CarolinaGirl]

What do you make on your George Foreman grill? I'm looking for some good ideas. I just bought a new one whose plates are removable for easy clean up. The other night I made chicken breasts marinated in teriyaki sauce with grilled pineapple slices and grilled squash and zucchini coated in olive oil and salt and pepper.

[Adaya]

I make a lot of things on there. I take thin strips of onions and peppers and either beef or chicken strips and grill them up for a number of meals. I either make fajitas, hoagies (add some melted cheese), or some kind of stir-fry (serve over rice/noodles).

I also make lamb (with a rosemary and mint rub) and pork chops (bbq or just basic salt/pepper/garlic seasoning) on the grill. If I have some thin steaks, I'll cook those too (marinate, thin slice, serve over salad with blue cheese crumbles and dressing). I like to marinate chicken breasts, usually in Italian dressing or whatever oil-based dressing I recently made and cook those b/c the grill really seals in those flavors nicely.

My George Foreman gets a good workout in my house. :)

[jimmysgirl424]

No suggestions, but reading the OP reminded me that I must buy the Foreman with removeable. I think we would use ours more often if it wasn't such a PITA to clean up afterwards. It usually takes longer for me to clean it than it does for me to cook the food on it. :rolleyes:

[jennylou]

I make a lot of chicken on it. If I'm using chicken for a salad, pasta or a quick meal, I use the foreman. I love the crisp it puts on the chicken. Plus, it is still juicy after you cook it on the foreman.

[jimmysgirl424]

I found some recipes! A collection of them here:

http://busycooks.about.com/cs/appliances/a/indoorgrills2.htm

And Here: http://www.cdkitchen.com/recipes/cat/157/0.shtml



George's Roasted Asparagus

1 pound medium to thin asparagus, woody stems snapped off and discarded
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese, preferably fresh

Preheat the grill to high. Toss the asparagus with the olive oil, salt and pepper in a medium bowl. Grill the asparagus spears (in batches, if necessary, depending upon the size of your grill) for about 7 minutes until they have taken on grill marks and are tender. Serve hot or at room temperature, sprinkled with the Parmesan. Serves 4


Greek Style Chicken Kebabs

2 tablespoons olive oil
Juice of 1 lemon
4 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 large red onion, cut into 1-inch chunks
8 (8-inch) bamboo skewers

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and onion and turn to coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the grill to high.
Thread the chicken and onion onto the skewers, reserving the marinade in the bowl. Grill the skewers (in batches, if necessary, depending upon the size of your grill) for 2 minutes and then brush with the reserved marinade; discard any remaining marinade. Grill for about 2 minutes more, until the chicken has taken on grill marks and is cooked through. Serve immediately.
Serves 4


Speedy Salmon with Dijon Glaze


For the glaze
1/4 cup olive oil
3 tablespoons low-sodium soy sauce
2 tablespoons Dijon mustard
1 shallot, minced

Whisk together the olive oil, soy sauce, mustard, and shallot in a small bowl. Transfer half of the glaze to another small bowl and set aside to spoon over the cooked salmon.

For the salmon
4 (6-ounce) skinless salmon fillets, about 3/4-inch thick
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the grill to medium. Season the salmon fillets on both sides with the salt and pepper. Put the fillets on the grill (in batches, if necessary, depending on the size of your grill) and brush them with half of the glaze. Grill for 2 minutes, then brush with the remaining glaze. Grill for about 2 minutes more. To test for doneness, prod an edge of the fillet with a fork. The fish should flake but the center will still be a bit rosy.

Serve the salmon either hot from the grill or at room temperature. Drizzle the reserved glaze over the fillets just before serving. Serves 4

[mgrace]

We don't have a George Foreman, but we do have a Cuisinart Griddler type thing. We use it for paninis all the time, burgers, brats, etc. Haven't used it for chicken, yet. Don't know why.

[Rosebud]

We love our George Foreman. The removable plates make a world of difference-- so much easier to use and clean than the old versions.

We mostly make turkey burgers, grilled chicken and grilled salmon on our Foreman. My DH just likes plain turkey for his burgers. I often mix breadcrumbs and chopped green onions or fresh dill into mine. Salmon also works well because it holds up better on a grill than more a delicate fish would. We usually just marinate in a honey soy mixture or a honey mustard mixture and grill.