pumba
DIS PUMBARIZER
- Joined
- Dec 28, 1999
George Foreman Grill ~Cornmeal Crusted Chicken
**********************************************
I never considered grilling chicken coated with a cornmeal crust
until I found this recipe. It works beautifully on the George
Foreman grill. I serve it with Basmati rice tossed with a bit of
salsa and grilled zucchini. Yum!
4 chicken breast halves -- boneless/skinless
1/2 cup egg substitute
3/4 cup yellow cornmeal
1/2 teaspoon lemon pepper
1/4 teaspoon cayenne pepper
dash of salt -- if desired
1/4 cup grated fat-free Parmesan cheese
2 tablespoons lime juice
Rinse and drain the chicken breasts. Place one at a time in a large
zipper-lock plastic bag. Leaving the bag unzipped, use a meat mallet
to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each
remaining breast. This can be done ahead of time and the chicken
stored in the refrigerator in the sealed bag.
Set two shallow bowls or pie plates on the counter. Place the egg
substitute in one bowl, the cornmeal mixed with the lemon pepper, red
pepper, salt, and cheese in the other bowl. Rub the chicken with the
lime juice. Dip one piece of chicken at a time in the egg substitute
and then coat evenly with the cornmeal mixture. If you have time,
place on a wire rack to dry out a little.
These can be grilled or baked in a 400 degree oven. If grilling, make
sure the grill is very hot, spray the grate fairly heavily with
vegetable oil cooking spray, then place the chicken on the grill and
spray the top of each piece lightly. Cook for 5 to 7 minutes, turning
carefully with spatula, and continue to cook about 5 minutes on the
other side, or until the chicken is tender and lightly browned.
The same procedure can be used if baking in the oven. Spray the pan
and top of the chicken, and turn halfway through cooking time. Serve
with salsa if desired.
Serves 4
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George Foreman Grill ~Teriyaki Finger Steaks
*******************************************
2 pounds boneless sirloin steak
1/2 cup soy sauce
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons minced onions
1 tablespoon vegetable oil
1 garlic clove -- minced
1/2 teaspoon ground ginger
1/8 teaspoon pepper
Trim fat from steak and slice lengthwise into 1/2-in strips; place in
a large glass bowl. Combine all remaining ingredients; pour over meat
and toss gently. Cover and refrigerate for 2-3 hours. Drain,
discarding marinade. Loosely thread meat strips onto skewers. Grill
over medium-hot coals, turning often, for 7-10 minutes or until meat
reaches desired doneness. (If using the George Foreman grill, check
for doneness after 3 or 4 minutes.) Remove from skewers and serve.
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________________________________________________________________________
George Foreman Grill ~Tarragon Chicken
From the George Foreman grilling booklet, this one is quick, easy and
delicious! I find that the chicken takes about 4-5 minutes to cook,
but you'll need to get the "feel" of your own GF grill and cook
accordingly. You don't want to overcook it, or it will taste dried
out.
boneless skinless chicken breasts -- (4 to 6)
1/2 cup olive oil
1 teaspoon dried tarragon
2 tablespoons fresh parsley -- chopped
1 teaspoon salt
1/2 teaspoon black pepper
Remove all traces of fat from the chicken. Place each chicken breast
between 2 sheets of plastic wrap & pound (flatten) to a uniform
thickness (about 1/2"). Combine the remaining ingredients in a large
bowl & mix well. Add the chicken & toss to coat. Cover & refrigerate
for at least 2 hours. Grill.
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________________________________________________________________________
George Foreman Grill ~Rosemary-Thyme Marinade
*********************************************
This is a nice marinade for chicken or fish.
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest
In a small bowl, combine all the ingredients, mixing well, and set
aside until ready to use.
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George Foreman Grill ~Mustard-Grilled Pork Chops with Two
Tomato Salsa
*********************************************************
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 boneless pork chops -- 3/4-inch thick
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves packed in oil -- drained & 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 3-4 minutes. Turn chops and grill for 3-4
minutes more or until chops are just done. Serve with Two-Tomato
Salsa. If desired, garnish with basil sprigs.
Servings: 4
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________________________________________________________________________
George Foreman Grill ~Kielbasa on a Skewer
******************************************
This is a great recipe for the George Foreman. It's different from
the standard chicken or beef. I use low fat kielbasa to keep it on
the healthy side.
1 medium zucchini -- cut into about 12 1-inch chunks
1 medium onion -- cut into about 12 1-inch chunks
1 large red bell pepper -- cored and cut into about 12 1-inch chunks
1 cup Italian dressing
1 pound kielbasa -- cut into about 18 1-inch chunks
6 wooden skewers
Place the vegetable chunks in a medium-sized bowl and add the Italian
dressing. Cover and allow the vegetables to marinate in the
refrigerator for at least 2 hours or overnight. Soak wooden skewers
in water for 15 to 20 minutes Preheat the G. F. Grill. Then tread 1
chunk each of kielbasa, zucchini, onion, and pepper unto each skewer.
Repeat, and finish each skewer with a chunk of kielbasa. Grill until
vegetables are tender-crisp and kielbasa is heated through. Makes 4
to 6 servings.
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George Foreman Grill ~Grilled Rosemary Swordfish
************************************************
4 swordfish steaks -- (4-ounces each, 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic -- minced
Vegetable cooking spray
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
Lemon wedges -- (optional)
Fresh rosemary sprigs -- (optional)
Arrange steaks in a large baking dish. Combine minced rosemary, lemon
rind, and garlic; press evenly onto one side of each steak. Cover and
refrigerate 1 hour.
Coat grill rack with cooking spray; place rack on grill over medium-
hot coals. Place steaks on rack. Combine lemon juice and pepper, and
brush over steaks. Cook 6 minutes on each side or until done, basting
frequently with lemon juice mixture.
If cooking on the George Foreman grill, the steaks should be done
after about 5 minutes. Don't overcook! When fish flakes easily it
is done.
Yield: 4 servings (serving size: 3 ounces fish).
Serving Ideas : Garnish with lemon wedges and rosemary sprigs, if
desired.
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________________________________________________________________________
George Foreman Grill ~Grilled Lemon Pepper Chicken
**************************************************
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.
Preheat 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.
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George Foreman Grill ~Grilled Halibut with Rum Sauce, Great
Greens, and Olives
*************************************************************
Dressing:
1 tablespoon balsamic vinegar
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
Marinade and Fish:
2 tablespoons dark rum
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon fresh ginger -- peeled and finely minced
1 tablespoon fresh cilantro -- coarsely chopped
1 tablespoon honey
1 large clove garlic -- finely minced
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 1/4 1/2 inch thick halibut steak, skin and bones removed,
then cut into 4 steaks of equal size -- (can substitute cod, schrod
or haddock if desired)
To complete dish:
2 cups mesclun or assorted baby salad greens -- washed and dried
8 whole brine- or oil-cured ripe olives such as
Nicoise or Kalamata
For dressing: Whisk together all ingredients except olive oil in 2
cup glass measure. Drizzle in oil, whisking briskly. Cover with
plastic wrap and set aside.
For marinade and fish: Combine all ingredients except halibut in 10-
inch glass pie plate or shallow nonmetallic bowl. Place halibut in
marinade, turn so both sides are well coated, cover with plastic
wrap, and refrigerate for 1 hour, turning fish in marinade two to
three times.
Spray 10-inch ridged cast-iron grill pan with nonstick cooking spray,
set over moderately high heat until almost smoking - about 2 minutes.
Pour marinade into small nonreactive saucepan and set, uncovered,
over lowest heat.
Arrange halibut stakes, not touching, on smoking-hot grill pan and
grill 2 minutes, basting with hot marinade and giving steaks a
quarter turn after 1 minute to create crisscross grill marks. Turn
steaks over and grill flip sides exactly as you did the first sides.
To complete dish: Mound mesclun on large deep platter, whisk dressing
until creamy, then drizzle evenly over greens. Arrange halibut on
greens and spoon remaining hot marinade over all. Scatter olives on
top and serve at once.
My notes: I cooked this on the George Foreman grill for about 4
minutes.
______________________________________________________________________________________________________________________________________________
George Foreman Grill ~Grilled Lemon Oregano Chicken
****************************************************
This is delicious cooked on the George Foreman grill!
1/2 tsp grated lemon peel
2 tbsp lemon juice
1 tbsp olive oil
1 tsp dried oregano
2 cloves garlic -- crushed (2 to 3)
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 (approximately 4-5 minutes on the George Foreman grill).
**********************************************
I never considered grilling chicken coated with a cornmeal crust
until I found this recipe. It works beautifully on the George
Foreman grill. I serve it with Basmati rice tossed with a bit of
salsa and grilled zucchini. Yum!
4 chicken breast halves -- boneless/skinless
1/2 cup egg substitute
3/4 cup yellow cornmeal
1/2 teaspoon lemon pepper
1/4 teaspoon cayenne pepper
dash of salt -- if desired
1/4 cup grated fat-free Parmesan cheese
2 tablespoons lime juice
Rinse and drain the chicken breasts. Place one at a time in a large
zipper-lock plastic bag. Leaving the bag unzipped, use a meat mallet
to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each
remaining breast. This can be done ahead of time and the chicken
stored in the refrigerator in the sealed bag.
Set two shallow bowls or pie plates on the counter. Place the egg
substitute in one bowl, the cornmeal mixed with the lemon pepper, red
pepper, salt, and cheese in the other bowl. Rub the chicken with the
lime juice. Dip one piece of chicken at a time in the egg substitute
and then coat evenly with the cornmeal mixture. If you have time,
place on a wire rack to dry out a little.
These can be grilled or baked in a 400 degree oven. If grilling, make
sure the grill is very hot, spray the grate fairly heavily with
vegetable oil cooking spray, then place the chicken on the grill and
spray the top of each piece lightly. Cook for 5 to 7 minutes, turning
carefully with spatula, and continue to cook about 5 minutes on the
other side, or until the chicken is tender and lightly browned.
The same procedure can be used if baking in the oven. Spray the pan
and top of the chicken, and turn halfway through cooking time. Serve
with salsa if desired.
Serves 4
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Teriyaki Finger Steaks
*******************************************
2 pounds boneless sirloin steak
1/2 cup soy sauce
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons minced onions
1 tablespoon vegetable oil
1 garlic clove -- minced
1/2 teaspoon ground ginger
1/8 teaspoon pepper
Trim fat from steak and slice lengthwise into 1/2-in strips; place in
a large glass bowl. Combine all remaining ingredients; pour over meat
and toss gently. Cover and refrigerate for 2-3 hours. Drain,
discarding marinade. Loosely thread meat strips onto skewers. Grill
over medium-hot coals, turning often, for 7-10 minutes or until meat
reaches desired doneness. (If using the George Foreman grill, check
for doneness after 3 or 4 minutes.) Remove from skewers and serve.
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Tarragon Chicken
From the George Foreman grilling booklet, this one is quick, easy and
delicious! I find that the chicken takes about 4-5 minutes to cook,
but you'll need to get the "feel" of your own GF grill and cook
accordingly. You don't want to overcook it, or it will taste dried
out.
boneless skinless chicken breasts -- (4 to 6)
1/2 cup olive oil
1 teaspoon dried tarragon
2 tablespoons fresh parsley -- chopped
1 teaspoon salt
1/2 teaspoon black pepper
Remove all traces of fat from the chicken. Place each chicken breast
between 2 sheets of plastic wrap & pound (flatten) to a uniform
thickness (about 1/2"). Combine the remaining ingredients in a large
bowl & mix well. Add the chicken & toss to coat. Cover & refrigerate
for at least 2 hours. Grill.
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Rosemary-Thyme Marinade
*********************************************
This is a nice marinade for chicken or fish.
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest
In a small bowl, combine all the ingredients, mixing well, and set
aside until ready to use.
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Mustard-Grilled Pork Chops with Two
Tomato Salsa
*********************************************************
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 boneless pork chops -- 3/4-inch thick
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves packed in oil -- drained & 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 3-4 minutes. Turn chops and grill for 3-4
minutes more or until chops are just done. Serve with Two-Tomato
Salsa. If desired, garnish with basil sprigs.
Servings: 4
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Kielbasa on a Skewer
******************************************
This is a great recipe for the George Foreman. It's different from
the standard chicken or beef. I use low fat kielbasa to keep it on
the healthy side.
1 medium zucchini -- cut into about 12 1-inch chunks
1 medium onion -- cut into about 12 1-inch chunks
1 large red bell pepper -- cored and cut into about 12 1-inch chunks
1 cup Italian dressing
1 pound kielbasa -- cut into about 18 1-inch chunks
6 wooden skewers
Place the vegetable chunks in a medium-sized bowl and add the Italian
dressing. Cover and allow the vegetables to marinate in the
refrigerator for at least 2 hours or overnight. Soak wooden skewers
in water for 15 to 20 minutes Preheat the G. F. Grill. Then tread 1
chunk each of kielbasa, zucchini, onion, and pepper unto each skewer.
Repeat, and finish each skewer with a chunk of kielbasa. Grill until
vegetables are tender-crisp and kielbasa is heated through. Makes 4
to 6 servings.
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Grilled Rosemary Swordfish
************************************************
4 swordfish steaks -- (4-ounces each, 1 inch thick)
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic -- minced
Vegetable cooking spray
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
Lemon wedges -- (optional)
Fresh rosemary sprigs -- (optional)
Arrange steaks in a large baking dish. Combine minced rosemary, lemon
rind, and garlic; press evenly onto one side of each steak. Cover and
refrigerate 1 hour.
Coat grill rack with cooking spray; place rack on grill over medium-
hot coals. Place steaks on rack. Combine lemon juice and pepper, and
brush over steaks. Cook 6 minutes on each side or until done, basting
frequently with lemon juice mixture.
If cooking on the George Foreman grill, the steaks should be done
after about 5 minutes. Don't overcook! When fish flakes easily it
is done.
Yield: 4 servings (serving size: 3 ounces fish).
Serving Ideas : Garnish with lemon wedges and rosemary sprigs, if
desired.
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Grilled Lemon Pepper Chicken
**************************************************
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.
Preheat 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.
________________________________________________________________________
________________________________________________________________________
George Foreman Grill ~Grilled Halibut with Rum Sauce, Great
Greens, and Olives
*************************************************************
Dressing:
1 tablespoon balsamic vinegar
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
Marinade and Fish:
2 tablespoons dark rum
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon fresh ginger -- peeled and finely minced
1 tablespoon fresh cilantro -- coarsely chopped
1 tablespoon honey
1 large clove garlic -- finely minced
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 1/4 1/2 inch thick halibut steak, skin and bones removed,
then cut into 4 steaks of equal size -- (can substitute cod, schrod
or haddock if desired)
To complete dish:
2 cups mesclun or assorted baby salad greens -- washed and dried
8 whole brine- or oil-cured ripe olives such as
Nicoise or Kalamata
For dressing: Whisk together all ingredients except olive oil in 2
cup glass measure. Drizzle in oil, whisking briskly. Cover with
plastic wrap and set aside.
For marinade and fish: Combine all ingredients except halibut in 10-
inch glass pie plate or shallow nonmetallic bowl. Place halibut in
marinade, turn so both sides are well coated, cover with plastic
wrap, and refrigerate for 1 hour, turning fish in marinade two to
three times.
Spray 10-inch ridged cast-iron grill pan with nonstick cooking spray,
set over moderately high heat until almost smoking - about 2 minutes.
Pour marinade into small nonreactive saucepan and set, uncovered,
over lowest heat.
Arrange halibut stakes, not touching, on smoking-hot grill pan and
grill 2 minutes, basting with hot marinade and giving steaks a
quarter turn after 1 minute to create crisscross grill marks. Turn
steaks over and grill flip sides exactly as you did the first sides.
To complete dish: Mound mesclun on large deep platter, whisk dressing
until creamy, then drizzle evenly over greens. Arrange halibut on
greens and spoon remaining hot marinade over all. Scatter olives on
top and serve at once.
My notes: I cooked this on the George Foreman grill for about 4
minutes.
______________________________________________________________________________________________________________________________________________
George Foreman Grill ~Grilled Lemon Oregano Chicken
****************************************************
This is delicious cooked on the George Foreman grill!
1/2 tsp grated lemon peel
2 tbsp lemon juice
1 tbsp olive oil
1 tsp dried oregano
2 cloves garlic -- crushed (2 to 3)
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 (approximately 4-5 minutes on the George Foreman grill).
