George Foreman Grill Tricks and Recipes

Make every meal the best it can be George Foreman grills have become a cooking phenomenon. You get all the great grilled taste in your food with significantly less fat, in half the time. What's not to love? The following recipes work well with George Foreman next grilleration grills, and will add a little spice and variety to your meals. But first, a few tips and tricks to get you going. Tips and Tricks for George Foreman Grills For the best results, only cook boneless meats. Before cooking, gently blot marinated meats with a paper towel. This will lessen smoking and provide an easier cleanup. Make sure to marinate your meat in the refrigerator to ward off bacteria build-up. Allow food to come to room temperature before grilling, although don't let it sit un-refrigerated for more than 20-30 minutes, to avoid contamination. Apply sugar-based sauces toward the end of cooking to avoid burning. Make sure the meat is at a safe internal temperature before serving. Chicken breasts should reach 170 degrees; ground beef hamburgers 160 degrees; beef, veal, and lamb need to reach 145 degrees; and all cuts of pork should reach 160 degrees. For quick cleanup, dampen 2 paper towels and place on unplugged, slightly cooled grill. This will help loosen the baked-on food.

George Foreman Grill Recipes

Rosemary Thyme Marinade

Ingredients:
1/2 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest

Directions:
Combine all ingredients for the marinade in a shallow glass bowl. Add meat, and toss to coat. Cover and refrigerate for at least 1 hour.

Garlic-Wine Marinade

Ingredients:
1/4 cup balsamic vinegar
1/4 cup Marsala wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil or 1 tablespoon dried
1/4 teaspoon pepper
4 garlic cloves, minced

Directions:
Combine all ingredients in a bowl and dip meat just before grilling.

Cajun Teriyaki Chicken Sandwiches

Ingredients:
2 skinless, boneless chicken breasts
8 slices cooked bacon
4 slices cheese (any type)
4 leaves of lettuce
1 cup roasted red bell pepper, cut into thin strips
4 tablespoons teriyaki sauce
4 teaspoons Cajun seasoning
4 sets of toasted buns

Directions:
Pound chicken breasts to about 1 inch thickness. Cut into two equal pieces. Rub chicken with Cajun seasoning and place on a medium hot grill. Grill for about 5 to 6 minutes or until done. Brush with teriyaki sauce and remove from grill. Assemble sandwiches with 1 chicken piece, 2 strips of bacon, 1 slice cheese, lettuce, and 1/4 cup of roasted bell peppers. Serves 4.

Grilled Honey Mustard Turkey Salad

Ingredients:
1/3 cup Dijon mustard
1/3 cup orange juice
1/3 cup honey
1 lb. boneless turkey breast slices
1/2 teaspoons seasoned salt
10 oz. bag baby spinach
1 cup sliced mushrooms
1 cup grape tomatoes
1 yellow bell pepper, sliced
1/4 cup grated parmesan cheese

Directions:
In a small bowl, combine mustard, orange juice, and honey, and mix well with wire whisk to combine. Reserve 1/2 cup of this marinade, cover it, and place in refrigerator. Sprinkle turkey slices with seasoned salt and place in zip-lock plastic bag. Pour rest of marinade over turkey, close bag, and let sit for 30 minutes in refrigerator. Prepare and preheat two-sided grill. Remove turkey from marinade, discard this marinade, blot turkey slices gently with paper towels, and cook on grill for 4-6 minutes until thoroughly cooked. Remove from grill and slice into thin strips. Toss with spinach, mushrooms, tomatoes, yellow bell pepper, and reserved 1/2 cup marinade. Sprinkle with cheese and serve immediately. You can grill the mushrooms and bell pepper on the grill too, if you wish - about 1-3 minutes until tender. Serves 4.

Grilled Potatoes

Ingredients:
1 lb. potatoes
1/4 cup extra-virgin olive oil

Directions:
Peel potatoes and slice into approximately 1/8-inch slices. Drizzle olive oil on slices and spread on grill, trying not to overlap. Grill for 27-30 minutes. Serves 4.

Grilled Tuna with Avocado Mayonnaise

Ingredients:
1/4 cup mayonnaise
1 avocado, peeled and chopped
2 teaspoons lemon juice
1/8 teaspoons Tabasco sauce
1/8 teaspoons pepper
2 tablespoons chopped parsley
1/2 teaspoons dried basil leaves
4 (6 oz.) tuna steaks
2 tablespoons olive oil
1/2 teaspoons seasoned salt
Dash of pepper

Directions:
In food processor or blender, combine mayonnaise, avocado, lemon juice, Tabasco sauce, and pepper, and blend until smooth. Transfer to small bowl, stir in parsley and basil, cover, and refrigerate. Brush tuna steaks with oil and sprinkle with seasoned salt and pepper. Grill on George Foreman two-sided grill for 2-3 minutes per each half-inch of steak thickness, until fish flakes easily when tested with fork. Remove from grill and serve steaks with avocado mayonnaise. Serves 4.

Polynesian Steak

Ingredients:
4 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons honey
4 (6 oz.) steaks

Directions:
Combine first three ingredients. Marinate the steak in the mixture for approximately 1 hour in refrigerator. Heat the grilling machine for 3 to 5 minutes. Place the marinated steak onto the preheated grill. Grill for 3 minutes, open grill, add the rest of the marinade sauce to the top of the steaks. Grill 1 additional minute. Serves 4.

Salmon with Pineapple Salsa

Ingredients:
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 1-lb. fresh skinless salmon filet, 1 inch thick
1/4 teaspoon ground cumin

Directions:
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours. Rinse filets. Pat dry with paper towels. Cut into four serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin. Place on the grill, tucking under any thin edges. Cook for 4 to 6 minutes, until flakes easily. Serve with salsa. Serves 4.

Grilled Portabella Mushrooms

Ingredients:
4 medium-large portabella mushrooms

Directions:
Wipe mushrooms clean and remove stems. Place mushrooms on the grill, close lid, and cook until the mushrooms are done all the way through. This can take a surprisingly long time - 10 to 15 minutes - depending on the thickness of the mushrooms. Serve warm or at room temperature. Serves 4.

Grilled Pineapple

Ingredients:
1 fresh pineapple, peeled, cored, cut into 1/2-inch slices
1/2 cup brown sugar
2 tablespoons lemon juice
1/4 teaspoons cinnamon

Directions:
Combine brown sugar, juice, and cinnamon in a small bowl until smooth. Spread this mixture on each side of each pineapple ring. Grill pineapple for 2-5 minutes on George Foreman two-sided grill until sugar mixture melts and pineapple is heated and tender. Serves 8.

Butter Pecan Pound Cake

Ingredients:
10 oz. frozen loaf pound cake, thawed
1/2 cup butter
1/4 cup brown sugar
1/4 teaspoons cinnamon
1 cup chopped pecans
1/2 cup caramel ice cream topping

Directions:
Cut pound cake into 8 slices. In small bowl, combine butter, brown sugar, and cinnamon, and mix to combine. Spread on one side of pound cake and cover the butter mixture with chopped pecans. Grill cake slices on two-sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant. Drizzle with ice cream topping to serve. Serves 8.