George Foreman Hot Zone GR0215G Manual Del Usuario página 7

Recipes
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ChICKEN DINNER IN A hURRY
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme leaves, chopped
1 large clove garlic, minced
1½ tsp. salt
¼ tsp. coarse black pepper
2 tsp. olive oil
1 lb. chicken tenderloins
¾ lb. red skin potatoes, sliced
1 small white onion, halved and thinly sliced
1 small red onion, halved and thinly sliced
Chopped parsley
In a small bowl, combine rosemary, thyme, garlic, ½ tsp. salt,1/8 tsp. pepper and 1 tsp.
olive oil. Place chicken in a medium bowl. Add half of rosemary mixture and toss to blend.
Set remainder aside. Allow to marinate 10 minutes.
Preheat griddle to 350°F. Sauté potatoes and onions in remaining 1 tsp. olive oil for about
5 minutes. Season with reserved rosemary mixture, 1 tsp. salt and 1/8 tsp. pepper. Toss
occasionally to cook evenly.
Press SEAR button. When the Hot Zone™ area is preheated, the light on the control will
stop flashing. Add chicken and sear for 1 minute on each side. Meanwhile, continue to
cook potato mixture until tender, turning often.
Move chicken to regular cooking surface on the griddle and continue to cook until fully
cooked (a meat thermometer inserted into the tenderloin will register 180°F).
Makes 3 to 4 servings.
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ShRIMP ON ThE GRIDDLE
2 tbsp. fresh cilantro, chopped
2 large clove garlic, minced
½ tsp. salt
½ tsp. crushed red pepper flakes
2 tbsp. fresh lemon juice
1 tbsp. olive oil
¾ lb. jumbo shrimp, shelled and deveined
¾ cup sliced green onions
¾ cup chopped red pepper
1½ cups packed baby spinach leaves
1 cup whole kernel corn
In a medium bowl, combine 1 tbsp. chopped cilantro, 1 clove of garlic, ¼ tsp. salt, red
pepper flakes, lemon juice and 2 tsp. olive oil. Add shrimp and toss to coat. Allow to
marinate at least 10 minutes.
Preheat griddle to 350°F. Sauté green onions and red pepper in remaining 2 tsp. olive oil
for about 2 minutes. Season with remaining minced garlic and ¼ tsp. salt.
Press SEAR button; when Hot Zone™ area is preheated, the light on the control will stop
flashing. Add shrimp and sear for 1 minute on each side. Meanwhile, continue to cook
pepper mixture, turning often.
Move shrimp to regular cooking surface on the griddle and continue to cook until fully
cooked; add spinach and corn to pepper mixture and cook until spinach is just wilted.
Makes 3 servings.
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