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Recipes for your Pampered Chef

GRILL PAN

Delicious and easy recipes brought to you by your Pampered Chef Consultant:

Gail Jacobus678-889-4279

[email protected]

mailto:[email protected]

www.pamperedchef.biz/gailjacobusTable of Contents

Chicken, Burgers, Steak, & Pork Your Way

Side Dishes to complement Your Way main dish

BEEF RECIPESStuffed Chipotle BurgersVenezuelan-Style Grilled Skirt SteakChimichurri Steak SaladGrilled Steak with Jicama-Corn SlawUltimate Peppercorn Burgers

CHICKEN RECIPESAsian Cobb SaladChicken, Green Bean & Apple SaladChicken, Avocado & Grapefruit SaladEasy Chicken FajitasWarm Lemon Pepper Chicken SaladGlazed Chicken w/Apple SaladCajun Chicken SaladJerk Chicken SaladChicken Farfalle PomodoroTzatziki Pasta & Chicken Salad

SEAFOOD RECIPESFresh Herb Salad with Grilled SalmonGrilled Tilapia with Pineapple SalsaGrilled Fish TacosGrilled Shrimp Pitas with Basil Aioli

PANINI RECIPESGrilled Vegetable PaniniBarbecue Beef Panini SandwichesTurkey Panini w/Onion Cranberry Marmalade

PIZZA RECIPESStovetop Grilled Pizzas

PORK RECIPESPork Tenderloin with White Bean Salsa20-Minute Barbecue Ribs

SIDE DISH RECIPESHarvest Brown Rice SaladGrilled Garlic BreadConfetti Potato Cakes

DESSERT RECIPESGrilled Banana SundaesChocolate Strawberry Panini

Grilled Peach Melba DessertGrilled Pineapple Sundaes

BEEF RECIPES

Stuffed Chipotle Burgers

Chipotle Mayonnaise1 teaspoon Chipotle Rub1/4 cup reduced-fat mayonnaise1/4 cup low-fat plain yogurt

Burgers1 -4-ounce block feta cheese2 pounds 90% lean ground beef1/2 cup low-fat plain yogurt2 tablespoons Chipotle Rub8 whole wheat bunsToppings such as lettuce leaves and tomato slices (optional)

Prepare grill for direct cooking over medium coals. For chipotle mayonnaise, combine mayonnaise, yogurt and rub in Prep Bowl using Skinny Scraper. Cover and refrigerate until ready to use.

For burgers, cut cheese into eight 1/4-inch-thick squares using Utility Knife; set aside. Place ground beef, yogurt and rub into Classic Batter Bowl; mix gently but thoroughly. Divide meat mixture into 8 equal portions. Place 1 cheese square into each meat portion and form patty around cheese, sealing edges so cheese is no longer visible.

Grill, covered, 18-20 minutes or until Pocket Thermometer registers 155°F, turning once with BBQ Turner. Spread mayonnaise over buns using Small Spreader; place burgers into buns. Top with lettuce and tomato slices, if desired.

Yield: 8 burgers

Cook's Tip: To bring your burgers indoors, heat Grill Pan over medium heat 5 minutes. Spray Grill Pan with vegetable oil using Kitchen Spritzer and cook burgers as recipe directs.

Feta cheese is a firm, crumbly white cheese with a salty, slightly acidic flavor. It is sold in blocks packed in a whey brine and can be found in the deli or gourmet cheese section of most grocery stores. Be sure to choose plain, unseasoned feta for this recipe.

Venezuelan-Style Grilled Skirt Steak

Marinade and Steak 1 lime 1 tablespoon hot sauce 2 garlic cloves, pressed 1 tablespoon olive oil 1 pound skirt steak

Arepas1 1/4 cups warm water1 teaspoon olive oil1/8 teaspoon salt1 cup harina pan (corn flour)1/2 cup (2 ounces) cotija cheese, grated

Olive Topping1/2 small red onion, finely chopped2 plum tomatoes, seeded and diced1/2 cup thinly sliced green olives1/4 cup finely chopped fresh cilantro2 tablespoons lime juice1 tablespoon hot sauce

For marinade and steak, press lime into Pinch Bowl using Citrus Press. Add hot sauce, garlic and oil; whisk together with Stainless Mini Whisk. Using Boning Knife, trim any visible fat from steak and cut crosswise into 4-inch pieces. Place steak and marinade into resealable plastic bag; refrigerate 20 minutes or up to 2 hours.

For arepas, combine water, oil and salt in Classic Batter Bowl. Add harina pan; mix well until dough starts to form. Add cheese and mix well. Divide dough into 4 pieces; roll into 4-inch disks.

Heat Grill Pan over medium heat 5 minutes. Spray pan with oil using Kitchen Spritzer. Grill arepas 15-20 minutes or until golden brown,

turning every 5 minutes using Small Slotted Turner; set aside and keep warm.

Meanwhile, for olive topping, combine ingredients in Small Batter Bowl using Mix 'N Scraper(R).

Heat Grill Pan over medium heat 5 minutes. Remove steak from marinade; discard marinade. Cook steak 4-6 minutes or until Pocket Thermometer registers 145°F, turning once. Carve steak across the grain into thin slices. Top arepas with steak and olive topping. Yield: 4 servings

Chimichurri Steak Salad

Steak 1lb boneless top sirloin steak approx ¾-inch thick

½ tsp salt

Salad2 heads romaine hearts (approx 8 cups)1 cup grape tomatoes

Chimichurri Salsa1 cup chopped fresh parsley ¼ cup olive oil ¼ tsp ground cayenne pepper½ tsp salt 2 T red wine vinegar 1 garlic clove, pressed

For steak, heat Grill Pan over medium high heat 5 minutes. As pan heats, rub steak with salt. Place into pan; cook 6-8 minutes or until grill marks appear. Turn steak over and cook an additional 6-8 minutes or until Pocket Thermometer registers 155°F for medium doneness. Remove from heat; transfer steak to cutting board. (temp will rise to 160°F.)

As steak cooks, prepare salsa. Chop parsley and combine with oil, vinegar, salt, garlic and cayenne pepper in 1 quart bowl. Spoon 3 T salsa evenly over steak. Let stand 10 minutes.

While steak stands, prepare salad. Thinly slice lettuce and cut tomatoes in half lengthwise. Place lettuce and tomatoes in large serving bowl. Pour remaining salsa over salad and toss gently. Divide among plates and top with thinly sliced steak.

Yield: 4 servings

Grilled Steak with Jicama-Corn Slaw

1 lb boneless beef sirloin steak, cut 1 in. thick2 tbsp taco seasoning 1 orange2 limes2 tbsp snipped fresh cilantro1 tbsp olive oil1 garlic clove, pressed

1 tsp chipotle pepper in adobo sauce1/2 tsp salt1/2 medium jicama or 4 cups cabbage slaw mix2 ears corn on the cob, husks and silk removed1 medium carrot, peeled1/2 red bell pepper

For steak, rub surfaces of steak with seasoning. Heat Grill Pan over medium heat 5 minutes. Cook steak 3 minutes or until grill marks appear. Turn and cook 3-4 minutes or until Pocket Thermometer

IN THE KNOW…

To create the perfect sear, preheat Grill Pan for 4-5 minutes on medium high heat. Let cool before cleaning. HAND WASH only.

registers (160°F) for medium doneness. Remove from heat and keep warm.For dressing, zest entire orange and limes. Juice orange to measure 1/4 cup juice and limes to measure 2 tbsp juice. Whisk together zest, juice, cilantro, oil, garlic, chipotle pepper and salt in medium bowl.

For slaw, peel jicama half using 8” Chef's Knife with Honing Case. Slice into 1/4-in. slices; cut slices into julienne strips. Remove kernels from corn. Cut carrot into julienne strips. Slice bell pepper into thin strips. Combine vegetables in large bowl; toss with half of the dressing.

Thinly slice steak. Serve steak over slaw and drizzle with remaining dressing.

Yield: 4 servings

Nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 55 mg, Carbohydrate 22 g, Protein 25 g, Sodium 600 mg, Fiber 6 g

Ultimate Peppercorn Burgers

1 small onion1 tbsp vegetable oil2 slices firm white sandwich bread1/3 cup milk1 tbsp Crushed Peppercorn & Garlic Rub1 lb 85% lean ground beef such as chuck4 onion rolls, split

IN THE KNOW…

For best results when grilling indoors or out, set a timer according to recipe directions and only turn your food once half way through. This will allow the food to cook more evenly with delicious results every time!

Additional toppings such as steak sauce, sliced tomatoes or cooked bacon (optional)

Heat Grill Pan over medium heat 5 minutes. As pan heats, slice onion crosswise into 1/2-in. rings using Chef's Knife; brush with oil. Cook onion 2-3 minutes on each side or until grill marks appear and onion is tender. Remove from pan; tent with foil and set aside.

As onion cooks, remove and discard crusts from bread; tear bread into pieces. Combine bread, milk and peppercorn rub in Stainless (4-qt) Mixing Bowl. Mix until a smooth paste forms. Sprinkle ground beef over bread paste and mix gently until incorporated.

Form meat mixture into four thin patties, about 4 in. in diameter. Grill patties 3-4 minutes or until grill marks appear. Turn patties over using Jumbo Slotted Turner; cook 3-4 minutes or until internal temperature reaches 160°F and patties are no longer pink in center. Transfer burgers to paper towel-lined plate.

To serve, place burgers in rolls. Top with onions and serve with additional toppings, if desired.

Yield: 4 servings

Cook's Tips: We recommend using 85% lean ground chuck for best flavor and tenderness. Other types of ground beef such as ground round can be substituted.

If desired, 3 garlic cloves, pressed, 1/2 tsp salt and 1/2 tsp coarsely ground black pepper can be substituted for the peppercorn rub.

CHICKEN RECIPES

Asian Cobb Salad

In the KNOW…

When you can't get outside to toss steaks on the grill, try the next best thing-- a Pampered Chef Grill Pan!

1/2 cup lite Asian vinaigrette salad dressing3 Tbsp Asian Seasoning Mix, divided 1 tbsp reduced-fat peanut butter1 bag (6 oz) fresh baby spinach leaves (about 4 cups)2 ripe mangoes

1/2 medium seedless cucumber1 cup snow peas, trimmed1 small red onion4 radishes1 1/4 lbs boneless, skinless chicken breast1 tbsp vegetable oil1/4 cup dry-roasted peanuts (optional)

For dressing, combine vinaigrette, 1 tbsp of the seasoning mix and peanut butter in Small Batter Bowl; whisk well using Stainless Whisk and set aside.

For salad, rinse spinach; spin dry using Salad & Berry Spinner. Arrange spinach over Large Bamboo Platter, mounding slightly. Dice mangoes (see Cook's Tip). Dice cucumber and thinly slice peas on a diagonal using Santoku Knife. Slice onion crosswise using Ultimate Mandoline fitted with adjustable slicing blade on thin setting; cut rings in half. Thinly slice radishes using mandoline; cut slices into strips. Top spinach with even sections of cucumber, onion, peas, radishes and mangoes, leaving a space for chicken.

Heat Grill Pan and Grill Press over medium heat 5 minutes. Brush chicken with oil using Chef's Silicone Basting Brush. Sprinkle chicken with remaining seasoning mix. Place chicken in pan; cover with press and cook 4–5 minutes on each side or until internal temperature reaches 160°F. Remove chicken from pan; thinly slice and place over salad. If desired, coarsely chop peanuts using Food Chopper; sprinkle over salad. To serve, drizzle dressing over salad and toss using Bamboo Salad Claws.

Yield: 6 servings (about 9 cups)

Nutrients per serving: (about 1 1/2 cups): Calories 250, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 50 mg, Carbohydrate 24 g, Protein 22 g, Sodium 450 mg, Fiber 4 g Cook’s Tips: To easily peel and cut mango into wedges, cut off top and bottom of mango to form a flat base; stand upright. Use the Mango Wedger to remove flesh. Cut flesh from skin using Avocado Peeler.

Chicken, Green Bean & Apple Salad

2 boneless, skinless chicken breasts (4 oz)1/4 tsp plus 1/8 tsp salt, divided1/8 tsp coarsely ground black pepper1/4 cup light mayonnaise2 tbsp red wine vinegar2 tbsp chopped fresh tarragon leaves

1 tbsp light brown sugar 8 oz fresh green beans, trimmed 1/2 medium jicama (about 10 oz) 1 medium Granny Smith apple 3 cups mixed greens salad blend Additional coarsely ground black pepper (optional)

Heat Grill Pan over medium heat 5 minutes. Spray with canola oil using Kitchen Spritzer. Sprinkle chicken with 1/8 tsp (of the salt and black pepper. Place chicken into pan and top with Grill Press. Cook 5 minutes on each side or until internal temperature reaches 165°F and grill marks appear. Place chicken on a plate and refrigerate until ready to use.

Meanwhile, for dressing, combine mayonnaise, vinegar, tarragon, brown sugar and remaining 1/4 tsp salt in Small Batter Bowl. Whisk using Stainless Whisk. Cover and refrigerate.

Fill Classic Batter Bowl halfway with ice water; set aside. Place green beans and 1/4 cup water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until beans are crisp-tender; drain and immediately plunge into ice water. Let stand 5 minutes; drain and pat dry with paper towels. Meanwhile, peel jicama using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with adjustable slicing blade on thick setting. Cut slices into strips using Santoku Knife. Core and thinly slice apple.

Remove chicken from refrigerator; slice crosswise into strips. Combine chicken, dressing, beans, jicama and apple in Stainless (4-qt) Mixing Bowl; toss gently. Serve salad with mixed greens and garnish with additional black pepper, if desired.

Yield: 6 servings

Nutrients per serving: Calories 120, Total Fat 3.5 g, Saturated Fat 0.5 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 14 g, Fiber 4 g, Protein 9 g

U.S. Diabetic exchanges per serving: 1/2 fruit, 1 vegetable, 1 1/2 low-fat meat (1/2 carb) Cook’s Tips: Tarragon is a leafy herb with an assertive anise flavor. It has pointed dark leaves and is used in French cooking.

Chicken, Avocado & Grapefruit Salad

1 lb boneless, skinless chicken breasts1 tbsp Citrus & Basil Rub1 tsp olive oil1 large ruby red grapefruit1 tbsp orange marmalade3 tbsp olive oil

1/4 tsp salt

1/4 tsp coarsely ground black pepper4-6 radishes1 firm, ripe avocado1 bag (6 oz) fresh baby spinach leaves1/2 cup sliced red onion (optional)Sweet Caramel Cashews (optional)

For chicken, combine ingredients in Classic Batter Bowl. Heat Grill Pan over medium heat 5 minutes. Cook chicken 4 minutes or until grill marks appear. Turn chicken over; grill 4-6 minutes or until Pocket Thermometer registers 170°F. Remove chicken to Cutting Board; let stand 10 minutes. For dressing, zest grapefruit with Microplane® Adustable Grater to measure 1 tsp zest. Cut grapefruit in half; remove sections to Prep Bowl using Grapefruit Knife. Juice grapefruit halves using Juicer to measure 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and black pepper in Small Batter Bowl; mix well using Stainless Mini Whisk.For salad, slice radishes using Ultimate Mandoline fitted with thin slicing blade. Peel and dice avocado using Avocado Peeler. Slice chicken crosswise into thin strips using Utility Knife. Place spinach into Simple Additions® Dots Large Round Bowl. Top with sliced chicken, grapefruit, radishes, avocado and onion, if desired. Pour dressing over salad; toss gently. Garnish with Sweet Caramel Cashews, if desired. Serve immediately. Yield: 4 servings

Nutrients per serving: Calories 360, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 17 g, Protein 29 g, Sodium 490 mg, Fiber 4 g Cook’s Tips: Poppy seed dressing can be substituted for the grapefruit dressing, if desired.

Lemon pepper can be used to season the chicken in place of the Citrus & Basil Rub, if desired.

Easy Chicken Fajitas

1 medium red bell pepper1 medium green bell pepper1 large onion1 plum tomato1 pound boneless, skinless chicken breast halves1 package (1-1.25 ounces) fajita seasoning mix2 garlic cloves, pressed1 small lime, cut in half8 (7-8-inch) flour tortillas, warmed

Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream

Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.

Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.

IN THE KNOW…

A Grill Pan will deliver a mouth-watering charred effect on your meats and vegetables.

http://www.ehow.com/how_2189620_cook-grill-pan.html

Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.

To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired. Yield: 4 servings

Nutrients per serving: (2 fajitas): Calories 380, Total Fat 8 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g

Warm Lemon Pepper Chicken Salad

8 oz sugar snap peas1 1/2 lbs “B” size red potatoes2 tsp salt4 boneless, skinless chicken breasts (4 oz each)2 tbsp Lemon Pepper Rub, divided1 lemon

1 garlic clove, pressed1/4 cup olive oil1 medium red bell pepper1/2 small red onion1 jar (6 oz) marinated artichoke heart quarters, drained1/2 cup chopped fresh parsley (optional)

Place peas and 1/4 cup water into Large Micro-Cooker®. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using small Stainless Mesh Colander; rinse under cold water and set aside. Slice potatoes using Ultimate Mandoline fitted with v-shaped blade. Place potatoes, salt and enough water to cover into Micro-Cooker®. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.

Meanwhile, heat Grill Pan over medium heat 5 minutes. Rub chicken with 1 tbsp of the rub. Spray pan with olive oil using Kitchen Spritzer. Cook chicken 7–9 minutes or until Digital Pocket Thermometer

IN THE KNOW…

The ridges on the bottom of a grill pan serve as a rack for allowing the fat contained in some foods to drain away from the food.

registers 165°F and juices run clear, turning once. Remove from pan; set aside and keep warm.

For dressing, juice lemon to measure 2 tbsp. Combine juice, remaining rub and garlic pressed with Garlic Press in Small Batter Bowl. Slowly add oil, whisking constantly; set aside.

Thinly slice chicken, bell pepper and onion using Santoku Knife. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in Stainless (6-qt) Mixing Bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.

Yield: 6 servings

Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g

Glazed Chicken w/Apple Salad

Dressing & Apple Salad Chicken & Glaze2 T cider vinegar 4 boneless, skinless chicken breasts 2 T apple jelly 1 T brown sugar1/3 cup mayonnaise ½ tsp salt1 Granny Smith apple ¼ tsp black pepper1 red apple (such as Gala) 2 T apple jelly½ cup lightly packed water cress 1 tsp stone-ground mustard or DijonPlus additional for serving

For dressing, combine vinegar, jelly & mayo; set aside. For salad, slice apples into julienne strips. Remove leaves from watercress stems (discard stems); coarsely chop watercress leaves. Combine apples and water cress in 2qt bowl; set aside.

For chicken, heat Grill Pan over medium high heat 5 minutes. Meanwhile, flatten chicken to an even thickness using flat side of Meat Tenderizer. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink.

While chicken is cooking, prepare glaze. Combine jelly, mustard and brown sugar in prep bowl. Brush chicken with glaze during last minute of cooking.

To serve, arrange additional watercress on serving plates, if desired. Pour dressing over apple salad just before serving; toss gently to coat. Top watercress with salad and chicken.

Yield: 4 servings

Cajun Chicken Salad Spiced Pecans3/4 cup pecan halvesvegetable oil1 tblsp sugarPantry Chipotle Herb Seasoning

Salad1 small yellow summer squash1 small bell pepper1 cup cherry tomato halves1-10 oz. mixed salad greens with romaine & leaf lettuce

IN THE KNOW…

One of the best ways to eat healthy and retain great flavor in your food is to cook with a grill pan.

4 boneless chicken breast halvesRanch salad dressingPreheat oven to 350°F. For spiced pecans, toss pecans with oil in Small Batter Bowl. Sprinkle with combined sugar & seasoning mix; toss until coated. Spread pecans in single layer over bottom of Small Bar Pam. Bake 10 minutes until lightly toasted. Remove from oven, cool pecans in bar pan.

For Salad, score summer squash lengthwise using Lemon Zester/Scorer. Slice squash using Ultimate Mandoline fitted with v-shaped blade; cut slices in half. Cut bell pepper into rings; cut rings into quarters. Cut cherry tomatoes in half. Toss veggies with greens, refrigerate until ready to serve.

Rinse chicken; pat dry with paper towels. Brush with oil using Pastry Brush. Rub with seasoning mix. Place chicken in Grill pan until chicken is no longer pink in the center, turning occasionally using tongs. Remove chicken from pan. Cut chicken crosswise into slices on Cutting Board using Carving Set. Arrange chicken over salad. Sprinkle with spiced pecans. Drizzle with dressing.

Jerk Chicken Salad

1 tablespoon Garlic Oil or olive oil1 tablespoon Jamaican Jerk Rub1 pound chicken tenders1 medium pineapple3 green onions

2 heads romaine lettuce1 can (15 ounces) black beans, drained6 slices bacon, cooked, drained and crumbled1 red bell pepper

Dressing 2 limes

IN THE KNOW…

Grill pans can be used to cook any type of food that might lend itself to a typical grill.

1/3 cup reduced-fat mayonnaise

2 tablespoons pineapple preserves

In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into 1/4-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.

Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions® Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.

For dressing, zest one lime using Microplane® Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.

Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Yield: 6 servings

Cook’s Tips: If desired, 1 pound of boneless, skinless chicken breast halves, cut into strips, can be substituted for the chicken tenders. To microwave bacon, line Medium Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan; cover with another sheet of Parchment Paper. Microwave on HIGH 4-6 minutes, checking after each 30-second interval and turning once with Bamboo Tongs. Remove bacon to paper towel-lined plate to drain. For a kid-friendly version of this recipe, prepare recipe as directed, omitting lettuce. Cook 1 pound rotini pasta according to package directions. Drain pasta and toss with 2 tablespoons vegetable oil. Add remaining ingredients; drizzle with dressing and toss gently.Chicken Farfalle Pomodoro

1 box farfalle (bow ties) regular or multi-grain pasta1 T olive oil1 small bunch fresh oregano

4 boneless, skinless chicken breasts1 head fresh garlic1 bag (6 oz) baby spinach leaves3 pints cherry tomatoes1 bunch fresh basil1 wedge Parmesan cheese

Preheat broiler on HIGH. Cook pasta according to package directions, omitting salt and oil; drain and keep warm. Heat Grill Pan & Press over medium heat 5 minutes. Lightly spray pan with olive oil using Kitchen Spritzer. Season chicken with 1/8 t salt and 1/4 t pepper. Place chicken into pan and top with Grill Press. Cook 5 minutes on each side or until internal temperature reaches 165° in thickest part of chicken and grill marks appear. Remove chicken from pan and dice with Salad Choppers.

Meanwhile, place tomatoes on Medium Sheet Pan; lightly spray with olive oil. Place pan 2-4" from heating element. Broil 2-3 minutes. Using Oven Mitt, carefully shake pan to turn tomatoes. Return pan to broiler; broil an additional 2-3 minutes or until tomatoes are slightly charred and just beginning to burst. Remove pan from oven to Stackable Cooling Rack.

In Stainless 6-qt Mixing Bowl, combine tomatoes, oil, garlic pressed with Garlic Press, remaining 1/2 t salt and remaining 1/4 t pepper; mash gently with Nylon Masher. Add pasta, chicken, basil and oregano; toss to coat. Add spinach; toss gently. Serve immediately.

Tzatziki Pasta & Chicken SaladSalad and Chicken

IN THE KNOW…

According to the United States Department of Agriculture, chicken is one of the most consumed meats in the United States. It is a quick, nutritious and flavorful option for meal and snack times. Although there are a variety of ways to cook chicken, a grill pan will impart grill marks and duplicate a grilled texture by preventing the chicken from sitting directly in its own liquid or fat.

http://www.livestrong.com/body-fat-and-muscle/

8 oz (250 g) uncooked campanelle pasta1 tsp olive oil4 boneless, skinless chicken breast halves (4-6 oz each)2 tbsp Greek Rub1 seedless cucumber

1/2 small red onion

Dressing 1 cup Greek yogurt1/4 cup mayonnaise2 garlic cloves, pressed2 tbsp lemon juice1/2 tsp salt1/2 tsp coarsely ground black pepper

Bring salted water to a boil in covered (4-qt) Casserole. Cook pasta according to package directions. Drain in large Stainless Mesh Colander; rinse under cold running water until cool. Meanwhile, heat Grill Pan over medium-high heat 5 minutes; brush with oil. Season chicken with rub. Cook 3-5 minutes or until grill marks appear. Turn chicken over; cook 3-5 minutes or until centers of chicken are no longer pink. Remove from Skillet; cool 5 minutes. Thinly slice chicken using Chef's Knife; set aside.

Meanwhile, combine dressing ingredients in Stainless (4-qt) Mixing Bowl; mix until smooth. Set aside 1/2 cup of the dressing. Add pasta to remaining dressing in mixing bowl; toss to coat.

Cut cucumber into julienne strips using Julienne Peeler. Thinly slice onion. Divide cucumber among serving plates. Top with pasta, onion and chicken; drizzle with reserved dressing.

Yield: 4 servings

Nutrients per serving: Calories 530, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 85 mg, Carbohydrate 50 g, Protein 36 g, Sodium 750 mg, Fiber 3 g Cook’s Tips: To get well defined grill marks, place the chicken onto the Grill Pan and do not disturb. Without moving the chicken around, lift one edge at the minimum cooking time to see if the marks are present before turning.

Greek yogurt is much thicker than regular yogurt. If you cannot find Greek yogurt and can plan ahead the night before, you can strain 2 cups of plain yogurt overnight using this method: moisten paper towels with water, squeeze dry and place in bottom of small Stainless Mesh Colander. Place yogurt in colander, then place colander in medium bowl. Cover and refrigerate overnight; discard liquid.

Campanelle is a cone-shaped pasta with ruffled edges. If desired, medium shells can be substituted.

SEAFOOD RECIPES

Fresh Herb Salad with Grilled Salmon

2 medium shallots1 tbsp capers, drained1 lemon2 tbsp light mayonnaise1/2 tsp coarsely ground black pepper, divided16 fresh asparagus spears (about 8 oz), trimmed4 skinless salmon fillets (3 oz each)1 tbsp All-Purpose Dill Mix1 small fennel bulb (about 4 oz)6 cups mixed greens salad blend1/4 cup snipped fresh chives1 can (14.5 oz) no-salt-added Great Northern beans, drained and rinsed

For dressing, finely chop shallots and capers with Food Chopper. Juice lemon with Juicer to measure 2 tbsp. Combine shallots, capers, juice, mayonnaise and 1/4 tsp of the black pepper in (2-cup) Prep Bowl; mix well and set aside.

Heat Grill Pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to Cutting Board; cool slightly. Cut asparagus into 1-in. pieces; set aside. Season salmon with dill mix. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. pieces.

Trim fronds from fennel; snip fronds with Professional Shears and set aside. Slice fennel stalks and bulb crosswise into 1/8-inch-thick slices; cut slices in half. In Stainless (6-qt) Mixing Bowl, toss together asparagus, fennel, mixed greens, chives and dressing.

To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp black pepper.

Yield: 4 servings

Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 50 mg, Carbohydrate 22 g, Protein 23 g, Sodium 240 mg, Fiber 8 g Cook’s Tips: If desired, 2 tbsp chopped fresh dill weed and 1/4 tsp coarsely ground black pepper can be substituted for the All-Purpose Dill Mix.

Grilled Tilapia with Pineapple Salsa

Pineapple Salsa Tilapia½ of medium pineapple 1 pkt taco seasoning mix¼ small red onion 3 T Garlic Oil or Olive oil1 serrano pepper 4 boneless, skinless tilapia fillets 2 T chopped fresh cilantro 1 lime1/8 tsp salt

Heat Grill pan over medium high heat 5 minutes. As pan heats, peel pineapple half, cut lengthwise into two pieces and remove core. Slice each pineapple piece lengthwise into three strips. Arrange strips in a single layer over Grill Pan; cook 25-3 minutes on each side or until grill marks appear. Set aside on cutting board.

While pineapple cooks, chop onion. Cut Serrano pepper lengthwise in half; remove and discard seeds. Chop Serrano pepper and cilantro. Combine onion, Serrano pepper, cilantro and salt in small batter bowl. Zest lime to measure 1 tsp zest. Juice lime to measure 1T juice. Add zest and juice to batter bowl; mix well.

Whisk taco seasoning mix and oil in 4qt bowl. Add tilapia; turn to coat. Place two tilapia fillets onto grill pan. Cook 2 minutes or until grill marks appear. Turn tilapia over; cook 2 minutes or until tilapia flakes easily with a fork. Remove from pan. Wipe out pan and repeat with remaining fillets.

As tilapia cooks, chop pineapple and add to onion mixture in batter bowl; mix well. To serve, top tilapia with pineapple salsa.

Grilled Fish Tacos

2 limes, divided2 plum tomatoes, seeded1 small onion1/3 cup snipped fresh cilantro1/2 cup mayonnaise2 tbsp milk1 garlic clove, pressed

1/4 tsp salt2 cups thinly sliced Napa cabbage, green tips only1 avocado8 (6-in./15-cm) corn tortillas1 lb (450 g) skinless cod fillets1/4 tsp coarsely ground black pepper

Juice limes using Juicer to measure 1/4 cup juice. Dice tomatoes and chop onion using Santoku Knife. Snip cilantro using Professional Shears. For sauce, in Small Batter Bowl, combine 2 tbsp of the lime juice, mayonnaise, milk and pressed garlic; whisk until smooth. For salsa, combine remaining lime juice, tomatoes, onion, cilantro and salt in Classic Batter Bowl; mix well. Thinly slice cabbage. Peel, seed and thinly slice avocado.

Heat Grill Pan over medium-high heat 3 minutes. Lightly spray tortillas with vegetable oil using Kitchen Spritzer. Place half of the tortillas onto pan; cook 2-3 minutes or until lightly browned, turning once using Sauté Tongs. Place tortillas in Large Micro-Cooker®; cover and keep warm. Repeat with remaining tortillas.

Lightly spray same pan with vegetable oil using Kitchen Spritzer. Season cod with black pepper. Place cod onto pan; cook 5-8 minutes or until cod flakes easily with a fork, turning once. Remove cod from pan; flake into bite-size pieces. Top tortillas with cabbage, cod, sauce, salsa and avocado slices, as desired.

IN THE KNOW…

There's one important point to make about cooking fish: leave it alone! When you place the fish in the grill pan, let it cook undisturbed for 2-4 minutes before you touch it. The fish will develop a nice crust and will release perfectly when it's ready to turn.

Yield: 4 servings

Nutrients per serving: Calories 500, Total Fat 31 g, Saturated Fat 4.5 mg, Cholesterol 60 mg, Carbohydrate 32 g, Protein 25 g, Sodium 370 mg, Fiber 7 g Cook’s Tips: Napa cabbage is a mild-flavored cabbage with tight, compact head of yellow-green leaves that are ruffled at the top.

Shredded cabbage is traditionally served in fish tacos. Here, napa cabbage is used for its lacy and tender texture, but the more readily available green cabbage can be used.

If desired, tilapia fillets can be substituted for the cod fillets.

Grilled Shrimp Pitas with Basil Aioli

1 cup loosely packed fresh basil leaves 1 lemon, divided3 tbsp light mayonnaise3 garlic cloves, pressed, divided1/4 tsp sugar1/8 tsp salt2 tsp olive oil8 oz medium uncooked shrimp (26-30 per pound), peeled and deveined, tails removed1/4 tsp coarsely ground black pepper2 pita pocket bread rounds, cut in half2 plum tomatoes2 cups fresh baby spinach leaves1/2 small cantaloupe, thinly sliced

Finely chop basil using Chef's Knife. Zest lemon using Microplane® Zester to measure 1 tsp. Juice lemon to measure 1 tsp. For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in (1-cup) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.

Combine shrimp, black pepper and remaining pressed garlic in Small Batter Bowl; mix well. Heat Grill Pan over medium-high heat 5 minutes. Spray with olive oil using Kitchen Spritzer. Place two of the pita halves in pan, top with Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.

Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Colander Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve with cantaloupe slices.

Yield: 4 servings

Nutrients per serving: Calories 220, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 90 mg, Sodium 440 mg, Carbohydrate 26 g, Fiber 2 g, Protein 16 g Cook’s Tips: Aioli is a garlic-flavored mayonnaise that is a popular condiment for fish and shellfish.

PANINI RECIPES

Grilled Vegetable Panini3 tablespoons butter or margarine, melted2 garlic cloves, pressed8 slices (1/2-3/4 inch thick) sourdough bread1 medium red bell pepper1 small red onion1 medium eggplant

1 medium yellow summer squash1 medium zucchiniSalt and ground black pepper to taste8 slices (1 ounce each) Provolone cheese

Melt butter in microwave on HIGH 20-25 seconds or until melted; add garlic. Brush one side of each slice of bread with butter mixture; set aside.

Slice bell pepper crosswise into 1/2-inch-thick rings. Slice onion crosswise into 1/2-inch-thick slices. Cut eggplant, yellow squash and zucchini lengthwise into 1/2-inch slices.

Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Place bell pepper and onion into pan. Season with salt and black pepper. Cook 3-4 minutes on each side or until vegetables are crisp-tender. Remove from pan; set aside and keep warm. Spray pan again with vegetable oil. Cook eggplant, yellow squash and zucchini 3-4 minutes on each side or until crisp-tender. Remove from pan; set aside and keep warm.

To assemble sandwiches, arrange four pieces of bread buttered side down; top each with 1 slice cheese, 2 slices each eggplant, yellow squash, zucchini and bell pepper rings, and 1 slice red onion. Top with remaining cheese and remaining bread, buttered side up.

Heat pan over medium heat. Cook sandwiches 1-2 minutes on each side or until cheese is melted and grill marks appear on surface of bread, turning once with Nylon Turner. Serve immediately.

Yield: 4 sandwiches


Barbecue Beef Panini Sandwiches1/4 cup light mayonnaise2 tbsp barbecue sauce8 slices crusty Italian bread 8 slices thinly sliced cheddar cheese12 oz thinly sliced deli roast beef1/2 cup thinly sliced red onion

In small bowl, combine mayonnaise and barbecue sauce; mix well. Lightly spray one side of each bread slice with oil. Place bread slices oil side down; spread with mayonnaise mixture.

Heat Grill Pan and Grill Press over medium-low heat 5 minutes. Meanwhile, top each of four bread slices with one slice cheese, roast beef and red onion. Top with remaining cheese and remaining bread slices, oil side up.

Place sandwiches onto Grill Pan; place press on top. Grill sandwiches 1-2 minutes on each side or until bread is golden brown and cheese is melted, carefully turning sandwiches over halfway through. Serve immediately.

Yield: 4 sandwiches

Nutrients per serving: per serving: Calories 500, Total Fat 24 g, Saturated Fat 11 g, Cholesterol 90 mg, Carbohydrate 38 g, Protein 33 g, Sodium 1670 mg, Fiber 2 g

Turkey Panini w/Onion Cranberry Marmalade4 slices (¾-inch thick) multigrain breadVegetable oil

PANINI PIZZAZZ!!!

Check out our dessert paninis in the Dessert Section of this cookbook!

The key to this trendy sandwich is our Grill press!

Order yours today! www.pamperedchef.biz/lillymountain

4 slices Havarti cheese4oz thin-sliced deli mesquite turkey (6 slices)Onion Cranberry Marmalade (recipe to follow)¼ small Granny Smith apple, cut into eight thin slices

Lightly spray one side of bread slices with oil; arrange bread, oil side down, on cutting board. Top two bread slices with half of the cheese, turkey, marmalade and apples slices. Top with remaining cheese and bread slices, oil side up.

Heat Grill Pan over medium low heat 5 minutes. Place sandwiches onto pan; top with Grill Press. Cook 3-4 minutes or until grill marks appear and cheese is melted, turning once.

Yield: 2 sandwiches

Onion-Cranberry MarmaladePour 2 T hot water over ½ cup sweetended, dried cranberries in prep bowl; let stand 5 minutes. Meanwhile, heat 1 tsp vegetable oil in Small Stainless Sauté Pan over medium heat; add 1 cup thinly sliced onion. Cook and stir 5 minutes until onion softens and begins to caramelize. Add 2 T cider vinegar; stir to loosen browned bits from bottom of pan. Add 2 T orange marmalade, cranberries and any liquid from soaking. Bring to a boil; reduce heat and simmer 1 minute. Remove from heat; cool slightly.

IN THE KNOW…

A panini sandwich is grilled, has a crunchy outside texture, a chewy interior, and is stuffed with a variety of meats, vegetables, and cheese which melts and brings the whole thing together. When grilling, pressure is applied to the sandwich to create a dense texture and meld the ingredients. When made using our Grill Pan and Grill Press, the sandwich will feature the attractive grilling marks characteristic of a well-made panini.

http://www.squidoo.com/panini

PIZZA RECIPES

Stovetop Grilled Pizzas

2 T Basil oil or olive oil1 tsp Italian Seasoning Mix1 garlic clove, pressed1 pkg, refrigerated pizza crust8 oz fresh mozzarella cheese, sliced1½ cups fresh baby arugula leaves1 plum tomato, sliced3 oz very thinly sliced prosciutto1 oz shaved fresh parmesan cheese½ tsp coarsely ground black pepperAdditional Basil oil, optional1 lemon, cut into wedges

Heat Grill Pan over medium high heat 5 minutes. Combine oil, seasoning mix and garlic in prep bowl.

Unroll dough onto cutting board; cut in half crosswise to form two squares. Brush one side of each dough square with half of the oil mixture using silicone Basting Brush.

Place one dough square, oil side down, on pan. Brush top with half of the remaining oil. Cook 2-3 minutes or until grill marks appear; turn over and top with half the mozzarella cheese. Cook an additional 2 minutes; remove crust from pan. Repeat with remaining piece of dough oil mixture and mozzarella cheese.

Arrange arugula, tomato and prosciutto over crusts. Shave parmesan cheese over pizzas using vegetable peeler and sprinkle with black pepper. Drizzle with additional oil, if desired. Cut each pizza into quarters using pizza cutter. Squeeze lemon wedges over pizzas just before serving.

Yield: 4 servings

PORK RECIPES

Pork Tenderloin with White Bean Salsa

2 pork tenderloins (about 1 pound each)2 tablespoons Jamaican Jerk Rub1/2 small onion2 tablespoons chopped fresh cilantro6 slices bacon1 can (15.5 ounces) small white beans, rinsed and drained1 cup red salsa2 garlic cloves, pressed

Heat Grill Pan over medium heat 5 minutes. Rub jerk rub over entire surface of pork. Spray pan with vegetable oil using Kitchen Spritzer. Grill pork 18-20 minutes or until Pocket Thermometer registers 155°F for medium doneness or 165°F for well done, turning every 5 minutes using Chef's Tongs. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes. Meanwhile, chop onion with Food Chopper. Chop cilantro using Chef's Knife. Set onion and cilantro aside into separate Pinch Bowls. Slice bacon into 1/2-inch pieces; set aside.

Cook bacon in (10-in.) Skillet over medium heat about 8 minutes or until crisp. Remove bacon from pan; drain on paper towels. Drain all but 1 tablespoon of the bacon grease from pan. Add onion to pan; cook and stir using Bamboo Spoon 3-5 minutes or until softened. Add beans, salsa and garlic pressed with Garlic Press. Bring to a boil and remove from heat. Stir in bacon and cilantro. Slice pork using Carving Set. Serve pork topped with bean mixture.

Yield: 8 servings


20-Minute Barbecue Ribs

1 rack (2 1/2-3 lb) pork loin back ribs (baby back ribs)1 tsp salt1 tsp coarsely ground black pepper1/4 cup water

Smoky Barbecue Sauce 1 cup ketchup1/4 cup packed brown sugar2 tbsp Chipotle Rub or Smoky Barbecue Rub2 tsp cider vinegar or white vinegar

For ribs, remove membrane from rack of ribs using Boning Knife (see Cook's Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.

Meanwhile, for sauce, combine ketchup, brown sugar, rub and vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.

Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat.

Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter. Serve immediately. Yield: 4 servings


Cook’s Tips: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any excess fat along the underside of the rack.

To ensure even doneness, turn each rib over halfway through cooking using Chef's Tongs so that the undercooked sides face outward.

SIDE DISH RECIPES

Harvest Brown Rice Salad2 tbsp olive oil, divided2 cups uncooked instant brown rice1 1/2 cups apple cider1/2 tsp salt1/3 cup sweetened dried cranberries1 tbsp butter, melted1 medium red baking apple such as Jonathan

2 tbsp Sweet Cinnamon Sprinkle1 large head radicchio 5 stalks celery3 tbsp chopped fresh chives1/2 cup toasted walnuts or Cinnamon-Glazed Walnuts (see Cook’s Tip)2 oz crumbled goat cheese

For rice mixture, add 1 tbsp of the oil to (1.5-qt) Saucepan; heat over medium heat 1-3 minutes or until shimmering. Add rice; stir until well coated with oil. Stir in cider and salt. Bring to a boil. Cover; reduce heat to low. Simmer 5 minutes; remove from heat. Stir in cranberries; cover and let stand 5 minutes.

Meanwhile, for apple, heat Grill Pan over medium-high heat 5 minutes. Place butter into (1-cup) Prep Bowl; microwave on HIGH 30-60 seconds or until melted. Core apple using The Corer™; slice crosswise into 1/4-in. rings. Brush both sides of apple rings with butter; sprinkle with cinnamon sprinkle, gently pressing to adhere to apple.

Spray Grill Pan with vegetable oil using Kitchen Spritzer. Grill apple rings 1 minute on each side or until grill marks appear. Remove from

pan. Set aside six apple rings for garnish. Cut remaining apple rings into quarters; add to rice mixture.

Add rice mixture to Stainless (4-qt) Mixing Bowl; cool slightly. Set aside four large outer leaves of radicchio for later use. Thinly slice remaining radicchio using Chef's Knife. Thinly slice celery on a bias; chop chives. Toss vegetables and remaining 1 tbsp oil with rice mixture. To serve, spoon salad into reserved radicchio leaves; garnish with walnuts and reserved apple rings. Sprinkle with crumbled goat cheese. Yield: 4 servings


Cook’s Tips: Cinnamon-Glazed Walnuts: Combine 2 tbsp Sweet Cinnamon Sprinkle, 1 tbsp butter, 1 tbsp corn syrup and 1/8 tsp salt in (8-in) Sauté Pan. Stir over medium heat until butter is melted. Add 1 cup walnuts and cook, stirring constantly, 5-7 minutes or until walnuts are fragrant. Spread walnuts in a single layer on Parchment Paper. Cool completely.

If you do not have Sweet Cinnamon Sprinkle, lightly sprinkle apple rings with sugar after brushing with butter.

Grilled Garlic Bread

1 loaf (1 pound) Italian Bread1/3 cup butter, melted4 garlic cloves, pressed1½ tsp Pantry® Rosemary Seasoning Mix OR Pantry® Italian seasoning Mix

Heat Grill Pan over medium heat 5 minutes.

Using Serrated Knife, slice bread half lengthwise.

Microwave butter in Easy Read Measuring Cup on high 45 seconds or until melted. Press garlic into butter using garlic press. With silicone basting brush, brush butter mixture generously over cut surfaces of bread; sprinkle with seasoning mix, if desired.

Cut each into six 2 inch slices.

Place bread slices on Grill Pan, buttered side down. Grill 1½-2 minutes on each side or until toasted, turning with Chef’s tongs.

Yield: 12 servings

Confetti Potato Cakes

1 cup water1/2 cup milk2 tablespoons butter or margarine1/2 cup whole kernel corn1/2 cup diced red bell pepper

3 green onions with tops, thinly sliced1/2 teaspoon salt1/8 teaspoon ground black pepper1 3/4 cups instant potato flakes

In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes. Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.

Yield: 12 potato cakes

DESSERT RECIPES

Grilled Banana Sundaes

2 firm, ripe bananas2 tbsp firmly packed brown sugar1/2 tsp ground cinnamon2 cups vanilla ice cream1/4 cup chocolate ice cream topping1/4 cup toasted slivered almonds

Preheat (11-in./28 cm) Square Grill Pan over medium heat. Cut bananas in half lengthwise and crosswise for a total of four pieces each. Combine brown sugar and cinnamon in shallow dish. Gently coat bananas with sugar mixture.

Lightly spray Grill Pan with oil; add banana pieces, cut sides down. Grill 2-3 minutes per side or until grill marks appear. Serve warm with ice cream, ice cream topping and almonds.

Yield: 4 servings


Chocolate Strawberry Panini

1/4 cup chocolate-hazelnut spread (Nutella)12 (1/2-inch) thick slices pound cake (from one 10.75-ounce) loaf6 fresh strawberries, hulled and very thinly slicedButter-flavored nonstick cooking spray

Heat Grill Pan over medium heat. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down. Spray Grill Pan with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.

Grilled Peach Melba Dessert

4 firm, ripe medium peaches 1 tsp fresh lemon juice8 slices (1oz each) angel food cake 1½ tsp butter½ cup red raspberry preserves 2 T hot water1 cup vanilla ice cream ¾ cup raspberries Mint leaves, optional

Cut each peach into 6 wedges. Place in 2qt bowl. Sprinkle with lemon juice; toss gently; set aside.

Heat Grill Pan over medium heat 5 minutes. Place of the cake slices in pan, pressing gently onto bottom. Toast 1-3 minutes on each side or until lightly toasted. Repeat with remaining cake slices.

Add butter to pan. Use silicone basting brush to spread melted butter. Add peaches; cook 4-5 minutes, turning once. Remove pan from heat. In 1 quart bowl, mix preserves and water.

Assembly: Place 1 cake slice and 3 peach wedges on each of 8 dessert plates. Drizzle raspberry sauce over peaches. Top cake with scoop of ice cream. Sprinkle with raspberries, garnish with mint, if desired.

Grilled Pineapple Sundaes 1 whole fresh pineapple, peeled and cut into ¾ inch thick slices2 tbsp. butter, meltedvanilla ice cream½ cup coconut12 oz bag semi sweet chocolate chips8 oz. heavy whipping cream (not Cool Whip)

To toast coconut, place coconut in Small Oval Baker. Microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10-second interval. Cool completely. To make chocolate sauce, heat heavy whipping cream and chocolate chips in a double boiler until melted. Lightly grease grid of grill. Brush both sides of pineapple slices with melted butter and place on grid of grill. Grill, covered, over medium coals 6 minutes per side or until grill marks appear. Remove pineapple from grill to serving dishes. To serve, top pineapple with a scoop of ice cream, toasted coconut and chocolate sauce.

Documents

· Web viewCook’s Tips: Cinnamon-Glazed Walnuts: Combine 2 tbsp Sweet Cinnamon Sprinkle, 1 tbsp butter, 1 tbsp corn syrup and 1/8 tsp salt in (8-in) Sauté Pan. Stir over medium