Indoor Grilling Recipes

Here are a handful of recipes to help you think outside the indoor grilling box. There’s a rub for pork chops, an easy rendition of an old favorite (chicken Parmesan), and a new way to cook up portabella mushrooms.

Sweet & Spicy Pork Chops

You’ll have about 5 teaspoons of the rub left over for another time. If you don’t want to use Splenda Brown Sugar Blend, use 2 tablespoons firmly packed dark brown sugar instead.

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground dry mustard

1 teaspoon dried oregano

1/2 teaspoon salt

1 pound boneless pork top loin center cut chops, extra-thin cut (1/3-inch thick)

Canola cooking spray

  • Preheat indoor grill according to manufacturer’s instructions.
  • Add the brown sugar blend, paprika, chili powder, garlic powder, onion powder, oregano, and salt to a small cup and mix with small spoon to blend well.
  • Coat both sides of 4 pork chops with canola cooking spray and lay them on the bottom plate of the grill. Spread a teaspoon of the rub over the top of each of the cutlets on the grill. Lower the top (if using a contact grill) and cook for 3 minutes (4 minutes if you like them well done).
  • Repeat previous step with the remaining chops. Place leftover rub in a plastic bag or small covered container. Serve pork chops in sandwiches, as an entrée, or in a main-dish salad.

Garlic and Herb Portabella Mushrooms

4 portabella mushrooms, stems removed, rinsed and dried well

3 teaspoons olive oil

1 1/2 teaspoons diced shallots (freeze-dried diced shallots can be used)

1 1/2 teaspoons minced garlic

1 1/2 teaspoons finely diced fresh basil (freeze dried can be used)

1 1/2 teaspoons finely diced fresh chives (freeze dried can be used)

Salt and pepper as desired (optional)

  • Preheat indoor grill according to manufacturer’s directions.
  • Place the mushroom caps, round side down, on a plate. Add the olive oil, shallots, garlic, basil and chives to a custard cup and stir with a small spoon to blend well.
  • Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with the small spoon.
  • Place mushrooms, flat side up, in grill and lower the top (if using a contact grill). Cook about 5 minutes. Serve as a side dish (sprinkle with grated cheese if desired) or as the filling in a sandwich.

Quick Fix Chicken Parmesan

2 large (or 4 small) chicken breasts boneless and skinless

1 1/2 teaspoons extra virgin olive oil

Freshly ground black pepper as desired

1/3 to 1/2 cup bottled marinara sauce or pizza sauce

2 tablespoons shredded Parmesan cheese

2 ounces thinly sliced or shredded part-skim mozzarella cheese

  • Preheat indoor grill according to manufacturer’s directions.
  • If using large chicken breasts, cut in half so they are half as thick, to make 4 thin breasts. Lightly coat both sides of each breast with olive oil. Sprinkle with freshly ground pepper as desired (I used about 1/4 teaspoon).
  • Add chicken breasts to the grill and lower lid if using a contact grill. Cook for about 6 minutes or until chicken is nicely brown on the outside — and moist and fully cooked on the inside.
  • Place chicken breasts on a foil-lined toaster oven pan (if using toaster oven) or cookie sheet (if using the regular oven broiler). Top each breast with 1 1/2 tablespoons of marinara or pizza sauce, then 1/2 tablespoon of Parmesan and 1/2 ounce of thinly sliced or shredded mozzarella cheese (1/8 cup). Broil in toaster oven or regular oven until cheese is nicely melted (about 2 minutes).
  • Serve as an entrée or serve on a toasted whole-wheat bun as a sandwich.

Amaretto & Spice Nectarines

2 nectarines

4 teaspoons amaretto liqueur

1 teaspoons sugar

1/4 teaspoon ground cinnamon

1/4 to 1/3 cup light vanilla ice cream (optional)

  • Preheat indoor grill according to manufacturer’s directions.
  • Cut nectarines in half and remove the pit. With a small serrated knife, cut into each half from the flesh side, going halfway to the skin, in a tic-tac-toe pattern.
  • Drizzle a teaspoon of amaretto over each half. Lightly coat the top and bottom of nectarine halves with canola cooking spray and place skin side down on bottom plate of your indoor grill.
  • Lower the top of the grill (if using a contact grill) and cook for 4 to 5 minutes. Carefully remove peach halves, placing two on each dessert plate. Sprinkle the top of each half with a fourth of the cinnamon-sugar mixture. Top each serving with a cookie scoop of light vanilla ice cream, if desired, or enjoy as is.

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