Thursday, September 28, 2017

Grilling on a George Foreman Grill

By Len Rizzi 
I like mine with lettuce and tomato, Heinz 57 and French fried potatoes. Does that song get your mouth watering for a big juicy hamburger? For me every time I hear this Jimmy Buffet song I long to run out to Burger King, Wendy’s or McDonalds. But then I think no it is just not the healthy choice.

The Healthier Choice

Hamburgers fried or barbecued are good, but lately the best way I like them cooked is Foremanized. You may be wondering what the heck foremanized is. Cooking on a George Foreman Grill of course. With this method of cooking I get to eat a hamburger, do not have to worry as much about the fat content, therefore feeling less guilty about eating a burger, and I can see all that grease escape and collect in the handy dandy grease catchers under the grill.

Best Things About Using This Grill

  • The taste is great.
  • Food cooks faster than in the frying pan or on the barbecue.
  • I can use it all year round right on the kitchen counter.
  • No more treading through the snow in the winter to brush off the barbecue.

Cook Time

Prep time: 10 min
Cook time: 8 min
Ready in: 18 min
Yields: Serves 4 people

Not Just For Hamburgers

I use my George Foreman grill quite a bit for other foods as well. Steaks, pork chops, lamb chops, shrimp and vegetables. The list is endless to what you can make on these grills.
One of my favorite things to cook on this grill would be vegetables.
Grilled Vegetables Ingredients
  • 1 large onion sliced thick
  • 1 large green pepper cut in chunks
  • 1 large red pepper cut in chunks
  • 6 mushrooms sliced thick
  • 1 zucchini sliced thick
  • 2 or 3 garlic cloves chopped
  • 1 tablespoon of olive oil
  • Slap Ya Mama or any type of seasoning you prefer


  1. Mix all ingredients in a bowl making sure everything is covered with the oil.
  2. Heat your grill, then place contents of the bowl on the grill and close and cook for about 6-8 minutes.
I use my grill so often that I have taped on the inside of one of my kitchen cabinet door a chart, like the one shown here. One day while my step-sister was visiting she saw the chart taped there and said to me "Who's George, is that the person you bought the house from". My reply was no just me being organised, it's for my George Foreman grill.

Cooking Chart

Burgers 3/4" Thick
4 ounces
8 minutes
Burgers 1" Thick
8 ounces
10 minutes
Frozen Burgers 3/4" Thick
4 ounces
12 minutes
Frozen Burgers 1" Thick`
8 ounces
15 minutes
Chicken Breast
9 minutes
Chicken Breast
With Bone
23 minutes
Frozen Chicken Breast
13 minutes
Sausages 1/2" Thick
7 minutes
400 DegreesF
Fahita Beef
Sliced Thin
2 minutes
T-Bone Steak 3/4" Thick
12 ounces
4 - 5 minutes
You can find many of these charts online or in the booklet that comes with the grill

Potato Peel Antitoxins Health Benefits

The Healthy Side

Many people do not realize the health values of potato peels. There are many vitamins nutrients, fiber and antitoxins in the skin that people tend to peel and throw away. Eating the peel can help with the protection against cancer and heart disease.
Vitamins in the peel
Vitamins and minerals that are in potatoes as well as potato skins are vitamin C and B6, potassium, manganese and copper. When leaving the skin on the potato when cooking it you are keeping the nutrients in the potato itself.

Save Time

When I prepare mashed potatoes I always scrub the potatoes really well and very rarely do I ever peel them. A great benefit of doing this other than the healthy aspect of it is that you save so much time. The peel mashes up just as well as the actual potato. When adding to soups and stews I chop them up just like any other vegetable leaving the peels on.
Healthy Fries
There are so many ways in which you can prepare potatoes to enjoy them and reap the healthy benefits. French fries and baked potatoes loaded with butter and sour cream do not fall under the healthy way in which to eat this vegetable. Whenever I crave French fries I use the following recipe.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Five people

Ingredients For Oven Fries

  • 4 Large potatoes (do not peel)
  • 8 cups ice water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • 1 tsp white pepper (optional)
  • ¼ tsp allspice
  • 1 tbsp olive oil


  1. Scrub potatoes and cut into ½” strips. Place the strips into a large bowl with your ice water, cover, and chill for about an hour.
  2. Preheat oven to 475 F Remove the strips and dry well with paper towels.
  3. Put all the spices into a plastic bag and shake to mix. Put potato strips into a bowl and coat with oil. Add the potatoes to the plastic bag with the spices and shake to make sure that the strips are well coated.
  4. Place on a non-stick shallow pan and cover with foil and cook for 15 minutes.
  5. Remove foil and turn strips over, then continue to bake for another 15 – 20 minutes.

© 2010 Susan Zutautas

Wednesday, September 27, 2017

Gourmet Garlic Grater Review

Anyone that uses garlic will absolutely love this Garlic Grater Gourmet Tool. It not only peels your garlic with such little effort but it also grates and purees the garlic into a smooth paste. Spread the grated garlic right onto bread to make delicious garlic bread. This three-piece tool is easy to clean and is dishwasher safe.
Set consists of one ceramic 5 1/4" round plate, silicone garlic peeler and a kitchen brush.

Other Useful Uses
  • Grate ginger the same way in which you used this tool for the garlic.
  • Have this tool sitting right on your table to grate Parmesan cheese onto a salad or your favorite pasta dish.
  • Next time you need lemon or orange zest get out your Grate Gourmet tool.
  • Chocolate nuts and hard spices are very easily grated.
  • Drizzle a freshly grated strawberry over some ice cream.
  • Add fresh grated nutmeg right into eggnog.
  • If you are making soups and stews or any sauces, marinades or dips that require garlic or ginger and you want that wonderful flavor to stand out in the dish try grate your ginger or garlic and brush right into the pot.
  • Just think how wonderful your next steak will taste using grated fresh garlic.
  • Add grated garlic right into mashed potatoes.
  • Make fresh salad dressing and add fresh garlic, ginger.

How to simply peel garlic cloves

Put the garlic clove in the silicone cylinder and press down on the peeler while rolling along your counter. The peel will quite easily be removed.
Holding the root end of the garlic grate along the plate. Once grated take the brush and brush off the plate.
Use the same method for grating ginger, chocolate, lemon peel, strawberries, nuts, hard cheeses and more.
Here I've grated one large garlic clove to be used in a recipe I'm making.

Monday, September 11, 2017

Cheesy Garlic Mashed Cauliflower

When I first went on my low carb diet I made mashed cauliflower one day and my family absolutely loved it. They said that it was better than having mashed potatoes. Last night I switched up the recipe a bit and it was all gobbled up before my eyes. 

Ready to Eat
Grated Garlic
  • 1 large head of cauliflower
  • 1/4 cup of shredded white cheddar cheese (doesn't have to be white)
  • 1/4 cup of shredded parmesan cheese
  • 1 very large clove of garlic grated into a paste
  • 1/8 cup of cream (I used 1/2 & 1/2 10% cream)
  • pepper to taste

  1. Start by cutting the cauliflower into small flowerettes and place in a large pot with water. Boil until cauliflower is cooked and soft.
  2. While the cauliflower is cooking shred the cheese and grate the garlic.
  3. Mash the cauliflower and add the grated cheese stirring well.
  4. Add the grated garlic stirring again.
  5. Next comes the cream. Be sure to stir.
  6. Add the ground pepper.
  7. Serve and ENJOY!

Sunday, September 3, 2017

Shrimp and Mushroom Fettuccine

This scrumptious dish was made using an alfredo sauce from Sam's Place. He has the best recipes and they're so easy to follow.

Shrimp and Mushroom Fettuccine 
While following +Eugene Monaco's Alfredo sauce recipe in one non stick pot, I heated olive oil and a tbs. of butter in a frying pan for the sliced mushrooms and shrimp. To start with I sauted the mushrooms until done. Removing the mushrooms and putting them on a plate, I added the shrimp to the frying pan and cooked until pink. Please note this only takes a few minutes.

While the sauce, mushrooms, and shrimp were cooking I boiled fresh fettuccine pasta in my pasta pot.

Once everything was ready I mixed the alfredo sauce with the pasta, added mushrooms, and plated it, topping it off with the shrimp.

Voila a new family favorite recipe.