What is best to cook on a George Foreman grill?

Question

I was just given one for a house warming gift and I have no idea what to cook on it other than like hamburgers??

Answer 1

Chicken Quesadillas (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:41 am

This is a light and easy version of chicken quesadillas that you can grill on your George Foreman grill, if you have one. If you don't have an indoor grill, a fry pan will work just fine.

1 teaspoon vegetable oil
1 1/2 cups chopped green bell pepper
1 cup minced purple onion
2 teaspoons cumin
2 cups cooked chicken breast
1 (14.5 ounce) can no salt added diced tomatoes, drained
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 (8-inch) fat-free flour tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
Butter flavored cooking spray
Fresh cilantro sprigs (optional)

Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper.

Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over turkey mixture on tortillas; fold tortillas in half.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 2 filled tortillas; cook 30 seconds on each side or until lightly browned. Set aside, and keep warm.

Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.

Serves 8.

or

Grilled Halibut with Rum Sauce, Great Greens and Olives (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com on 1/3/2002 8:54 am

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 to 1 1/2 inch thick halibut steak, skin and bones removed,
then cut into 4 steaks of equal size (can substitute cod,
scrod 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.

or

Mustard-Grilled Pork Chops with Two Tomato Salsa (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:53 am

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 (3/4-inch thick) boneless pork chops
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves packed in oil, drained and 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 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.

Servings: 4

Answer 2

I cook chops, hamburgers, steaks, and panani's on mine. I find that it is best to use it to just cook meat on, but only meat without a sauce otherwise it gets to messy. But mine is small and only has the gill marks. After the novelty wore off, I now only use it for hamburgers.

Answer 3

i've got grilled vegetables and soy products on my George Foreman, so i do no longer see why tofu would not. i think of the sole element to be careful of is do no longer set the precise too heavily on the tofu in case you have it in cubes by fact it may desire to disintegrate. i like it via itself, experimenting with seasonings and a few vegetables on the factor.

Answer 4

I've used mine for anything from grilled cheese to paninis, to pork loins, to steak. I love ours, and it's so easy to clean. I think once we even did beer boiled brats when it was raining outside and couldn't use the big grill.

Answer 5

chicken and fish fillets (salmon, snapper, etc) should work well with this grill - eliminates the risk of losing them if done on actual grill and less chance of sticking

Answer 6

chicken, grilled sandwiches, fish

Answer 7

make a panini

Answer 8

chicken,porkchops