You can become a better chef
Electric grill cooking is becoming more popular in homes all around the country. Use one with your favorite recipe to quickly produce healthy, tasty meals all year long. Because they don't use charcoal, propane, or natural gas, electric grills are much safer to use.
Even though outdoor electric grills have a safety edge over gas and charcoal, there are precautions that should be observed when using them. You should treat one just as you would any appliance that uses electricity. Electric models should always be unplugged when not in use and kept away from wet surfaces.
Indoor electric and tabletop grills also should be used away from water. Cords should be inspected frequently for any damage. Replace damaged cords immediately.
When one isn't in use, make sure to turn the control knob or knobs completely off. To reduce the risk of shock, units should be plugged into grounded electric outlets. It's important to keep it away from flammable or combustible materials.
It's possible that flare-ups could occur during use. Closing the lid is the easiest way to choke a flare-up. It's a good idea to keep a small squirt bottle of water handy. Baking soda also can be used on small fires.
Now that you have an electric grill in your home, why serve bland meals? You can find a recipe that will add zest to any dish you're preparing. The user's guide includes delightful recipes. Here are a couple of examples:
Herb Grilled Chicken
- 2-2.5 pounds chicken parts
- 3/4 cup vegetable oil
- 3/4 cup fresh lemon juice
- 2 teaspoons seasoned salt
- 2 teaspoons paprika
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder (or 1 clove garlic, minced)
Wash the chicken and put in a heavy zip-lock bag. Combine the remaining ingredients and pour over the chicken. Seal the bag. Marinate in the refrigerator several hours. Broil or grill the chicken four inches from the heat source for 15 to 20 minutes per side or until done. Baste often with the marinade. Serves four.
Beer Batter Herb Crepes
- 2 large eggs (omega-3 eggs if available)
- 2/3 cup low-fat milk
- 2/3 cup light or nonalcoholic beer
- 1/2 cup plus 1 tablespoon whole wheat flour
- 1/2 cup plus 1 tablespoon unbleached white flour
- Pinch salt
- 2 tablespoons canola oil
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
Add eggs, milk and beer to large mixing bowl and beat until blended. Add flour, salt, canola oil, basil, and oregano to bowl with egg mixture and beat on medium until batter is smooth. Scrape sides of bowl midway. You can let the batter sit for an hour, or you can use it right away if desired. Start heating a 10-inch nonstick crepe pan or skillet over medium heat. Coat it with canola cooking spray. Pour quarter-cup of batter into the center of the crepe pan and tilt to cover bottom of the pan in a thin layer. Cook the crepe until it is just golden on one side (about one minute). Flip over and cook until other side is golden (about 30 seconds). Yields eight crepes.