Electric Grill Recipes

You, too, can become a master chef

Are you a bit of a kitchen klutz when it comes to preparing meals? Here's an idea: Get an electric grill and turn yourself into a master chef. The George Foreman electric grill itself won't do it, but arming yourself with recipes will give you a leg up on other cooks.

There's a recipe for every meal Recipes abound for any meal you could imagine cooking on your electric grill. Following are a few of our favorites. Quick Fix Chicken Parmesan 2 large (or 4 small) chicken breasts, boneless and skinless 1 1/2 teaspoons extra virgin olive oil Freshly ground black pepper as desired 1/3 to 1/2 cup bottled marinara sauce or pizza sauce 2 tablespoons shredded Parmesan cheese Preheat indoor grill as directed. If using large chicken breasts, cut in half so they are half as thick to make four thin breasts. Lightly coat both sides of each breast with olive oil. Sprinkle with freshly ground pepper as desired. Add chicken breasts to the grill and lower lid if using a contact grill. Cook for about 6 minutes or until chicken is nicely brown on the outside and moist and fully cooked on the inside. Place chicken breasts on a foil-lined toaster oven pan (if using toaster oven) or cookie sheet (if using the regular oven broiler). Top each breast with one and one-half tablespoons of marinara or pizza sauce, then a half tablespoon of Parmesan and a half-ounce of thinly sliced or shredded mozzarella cheese (1/8 cup). Broil in toaster oven or regular oven until cheese is nicely melted (about 2 minutes). Serve as an entree or serve on a toasted whole-wheat bun as a sandwich. Yields four servings.

Garlic and Herb Portabella Mushrooms

• 4 portabella mushrooms, stems removed, rinsed and dried well
• 3 teaspoons olive oil
• 1 1/2 teaspoons diced shallots (freeze-dried diced shallots can be used)
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons finely diced fresh basil (freeze dried can be used)
• 1 1/2 teaspoons finely diced fresh chives (freeze dried can be used)
• Salt and pepper as desired (optional)

Preheat indoor grill as directed. Place the mushroom caps, round side down, on a plate. Add the olive, shallots, garlic, basil, and chives to a custard cup and stir with a small spoon to blend well. Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with the small spoon. Place mushrooms, flat side up, in grill and lower the top (if using a contact grill). Cook about 5 minutes. Serve as a side dish (sprinkle with grated cheese if desired) or as the filling in a sandwich. Yields four servings.

Salmon With Ginger Butter

• 3 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon dark Asian sesame oil
• 1 tablespoon minced fresh ginger root
• 2 tablespoons minced fresh parsley
• 2 lbs. salmon fillets
• 2 tablespoons butter, cut in small pieces
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 lemon, cut in wedges

Combine the sherry, soy sauce, sesame oil and ginger. Brush the fillets with the sherry mixture and sprinkle with parsley. Dot butter evenly across the surface. Season with salt and pepper. This may be prepared several hours ahead and refrigerated. Broil or grill the salmon without turning until the fish turns pink and flakes easily, approximately 10 to 15 minutes. Serve with lemon wedges. Serves four.

Amaretto and Spice Nectarines

• 2 nectarines
• 4 teaspoons amaretto liqueur
• 1 teaspoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 to 1/3 cup light vanilla ice cream (optional)

Preheat indoor grill according to manufacturer's directions. Cut nectarines in half and remove the pit. With a small serrated knife, cut into each half from the flesh side, going halfway to the skin, in a tic-tac-toe pattern. Drizzle a teaspoon of amaretto over each half. Lightly coat the top and bottom of nectarine halves with canola cooking spray and place skin side down on bottom plate of your indoor grill. Lower the top of the grill (if using a contact grill) and cook for 4 to 5 minutes. Mix cinnamon and sugar together while the nectarines cook. Carefully remove nectarine halves, placing two on each dessert plate. Sprinkle the top of each half with some of the cinnamon-sugar mixture. Top each serving with a cookie scoop of light vanilla ice cream and the rest or the cinnamon-sugar mixture, if desired, or enjoy as is. Yields two servings.

Basic Burgers

• 1/4 cup bread crumbs
• 1 large egg or 2 egg whites or 1/4 cup egg substitute
• 1/2 cup grated or finely chopped onion
• 3 tablespoons ketchup
• 1 teaspoon Dijon-style mustard
• 1 teaspoon pressed garlic
• 1 lb. ground meat or vegetarian meat substitute
• Nonfat or canola oil cooking spray
• 4 hamburger buns
• Favorite toppings such as lettuce, sliced onion, pickles, ketchup, mustard, mayonnaise, and cheese

Preheat grill to the highest setting. In a 2- or 3-quart mixing bowl, use a fork or spoon to evenly mix bread crumbs, egg, onion, ketchup, mustard, and garlic. Using your hands, gently fold meat into the wet mixture. When all ingredients are evenly distributed, divide meat mixture into four equal portions. Wet hands and shape burgers, about 4 to 5 inches in diameter and no thicker than 3/4 of an inch. Cover and refrigerate until ready to grill. Before grilling, spray each burger lightly on both sides with cooking spray. Place burgers on grill and cook until they reach an internal temperature of 160 degrees on an instant-read thermometer. For two-sided contact grill, cook about 6 to 7 minutes. If desired, open grill and add cheese 1 to 2 minutes before end of cooking time. Keep lid open as cheese melts. For one-sided grill, grill for 12 to 14 minutes, flipping burgers halfway through grilling time. Add cheese for last minute or two of cooking time, if desired. Yields four servings.