Table of contents Mexican Street Corn . . . . . . . 4 Grilled Chorizo Pizza . . . . . . 5 Eric’s Chicken Filet Sandwich . . . 6 Spatchcocked Lemon Thyme Chicken 7 Grilled Chicken Parmesan . . . . 8 Grilled Chicken with Corn Salad . . 9 Chipotle Chicken Bowl . . . . . . 10 BBQ Chicken . . . . . . . . . 11 Blackened Trout Tacos . . . . . . 12 Eric’s Spice-Rubbed Ribeye Steak . . . . . . . . . 16 Skirt Steak with Balsamic Shallots . . . . . .
Mexican Street Corn Serves 6 INGREDIENTS DIRECTIONS ½ cup mayonnaise 1. ½ cup sour cream ½ tsp. salt 1 tbsp. paprika 1 tbsp. chili powder 6 corn cobs 1 cup queso fresco ¼ cup cilantro, chopped Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 400° F. 2. Combine the mayonnaise, sour cream, salt, paprika, and chili powder in a bowl to make the mayonnaise mixture. Reserve the mayonnaise mixture in the bowl. 3.
Grilled Chorizo Pizza Serves 4 INGREDIENTS DIRECTIONS 3 tbsp. olive oil, divided 1. 1 onion, chopped ½ red sweet pepper, sliced ½ green sweet pepper, sliced ½ yellow sweet pepper, sliced Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 2. Place a sauté pan on the stove top. Heat 2 tbsp. olive oil over medium-high heat and then cook the onion and peppers until soft (about 5 mins.). 3. Add the chorizo and cook until browned (about 3 mins.). 1 pizza dough 4.
Eric’s Chicken Filet Sandwich Serves 4 INGREDIENTS DIRECTIONS 4 boneless chicken breasts 1. Eric’s Everyday Rub 2 tbsp. crushed sea salt 2 tbsp. coarse ground black pepper 2 tbsp. granulated garlic 2 tbsp. granulated onion 1 tbsp. dried basil ½ tbsp. red pepper flakes 1 tbsp. coriander 1 tsp. dry mustard 1 tsp.
Spatchcocked Lemon Thyme Chicken Serves 4—6 INGREDIENTS DIRECTIONS 1 3-lb chicken 1. 1 tsp. pink salt ½ tsp. ground black pepper 2 cloves garlic, minced 4 sprigs thyme, chopped 1 lemon, sliced 2 tbsp. olive oil Remove the backbone of the chicken. Remove the breastbone, leaving the chicken intact. 2. Rub the chicken with the pink salt, ground black pepper, garlic, thyme, lemon, and olive oil. 3. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 4.
Grilled Chicken Parmesan Makes 6 INGREDIENTS DIRECTIONS 6 boneless chicken breasts 1. 1 tbsp. sea salt 1 tbsp. ground black pepper Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 2. Rub the chicken breasts with the salt, ground black pepper, and olive oil in a bowl. 1 ½ cups marinara sauce 3. Place the chicken breasts on the Grill Plate and grill each breast each side of the chicken breasts until they reach an internal temperature of 165° F (5–6 mins. per side).
Grilled Chicken with Corn Salad Serves 4 INGREDIENTS DIRECTIONS Marinade ½ cup olive oil ¼ cup sherry vinegar 1 shallot, minced 4 tsp. paprika 1 tsp. kosher salt ½ tsp. ground black pepper 2 cloves garlic, minced 1. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 2. Whisk together the marinade ingredients in a bowl. 3. Place the chicken breasts in the marinade and marinate for 1 hr. in the refrigerator. 4.
Chipotle Chicken Bowl Serves 4 INGREDIENTS DIRECTIONS Marinade juice of ½ lime ¼ cup olive oil 1 1-oz packet taco spice mix 1. 4 boneless chicken breasts 3. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. Lime Rice 3 ½ cups water 2 cups rice 1 tbsp. olive oil 2 tsp.
BBQ Chicken Serves 4 INGREDIENTS DIRECTIONS BBQ Sauce 1. 1 tbsp. canola oil ½ cup onions, chopped 1 cup ketchup ¼ cup Dijon mustard 3 tbsp. rice vinegar 3 tbsp. brown sugar 1 tbsp. water ¼ tsp. ground black pepper ⅛ tsp. salt ½ tsp. paprika Place a saucepan on the stove top. Heat the canola oil over medium-high heat and sauté the onions until soft. 2. Add the remaining BBQ sauce ingredients and bring to a boil. Reduce the heat and simmer for 10 mins. 3.
Blackened Trout Tacos Serves 4 INGREDIENTS DIRECTIONS Pineapple Salsa ½ pineapple, cored, peeled & diced small 1 pint cherry tomatoes, quartered ½ red onion, diced 1 jalapeno, seed & diced 1 tbsp. lime juice ½ bunch cilantro, chopped ½ tsp. salt 1. Combine the pineapple salsa ingredients in a small bowl. Reserve the pineapple salsa in the bowl. 2. Combine the cabbage slaw ingredients in a second small bowl and mix. Reserve the cabbage slaw in the refrigerator. 3.
Wine- & TarragonInfused Salmon Serves 6 INGREDIENTS DIRECTIONS ½ cup white wine 1. 4 sprigs tarragon 1 lemon, sliced 6 4-oz salmon filets ½ cup extra virgin olive oil 2 tbsp. soy sauce 1 tsp. ground black pepper 1 shallot, minced Place the wine, tarragon, and lemon in the Power Smokeless Grill’s Water Tray. 2. Place the Grill Plate on the Grill and preheat the Grill to 350° F. 3. Season the salmon with the olive oil, soy sauce, ground black pepper, and shallots. 4.
Surf & Turf Serves 2 INGREDIENTS DIRECTIONS 1 lb cowboy steak 1. Eric’s Meat Rub 2. Combine the Eric’s Meat Rub ingredients in a bowl. Rub the steak with 1 tbsp. Eric’s Meat Rub. 2 tbsp. crushed sea salt Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 400° F. 2 tbsp. ground black coffee 3. Grill the steak on both sides the until desired doneness is reached. 1 tbsp. granulated garlic 4. 2 tbsp. brown sugar 1 tbsp. granulated onion 1 tbsp. cumin 1 tbsp.
Eric’s Southern BBQ Ribs Serves 3 INGREDIENTS DIRECTIONS 3 half racks baby back ribs 1. 2 cups BBQ sauce Place a large pot on the stove top. Boil the ribs for 30 mins. over high heat. ¼ cup brown sugar 2. Combine the BBQ sauce, molasses, brown sugar, liquid smoke, garlic powder, and onion powder in a bowl and mix to make the sauce. ½ tsp. liquid smoke 3. Dip the cooked ribs into the sauce. 1 tsp. garlic powder 4. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F.
Eric’s Spice-Rubbed Ribeye Steak Serves 2 INGREDIENTS DIRECTIONS 1 tsp. chipotle powder 1. 1 tsp. granulated garlic Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 450°F. 1 tsp. pink salt 2. Combine the chipotle powder, garlic, onion powder, pink salt, ground black pepper, brown sugar, paprika, and coriander in a bowl and mix to make the spice mixture. 1 tsp ground black pepper 3. Rub the steaks with the spice mixture. 1 tbsp. brown sugar 4.
Skirt Steak with Balsamic Shallots Serves 4 INGREDIENTS DIRECTIONS Marinade 1. ¼ cup balsamic vinegar 2 tsp. brown sugar 1 tbsp. sea salt 1 tsp. cracked black pepper 2 cloves garlic, chopped ½ cup extra virgin olive oil Whisk together all the marinade ingredients in a bowl. 2. Marinate the steak and shallots in the marinade for 30 mins. in the refrigerator. 3. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 4.
Flank Steak & Grilled Vegetable Fajita Serves 4 INGREDIENTS DIRECTIONS 1 red pepper, sliced 1. 1 green pepper, sliced 1 large onion, sliced 1 flank steak 1 1 ⅛-oz package fajita seasoning 3 tbsp. olive oil 8 flour tortillas 1 cup guacamole 1 cup salsa ¾ cup sour cream ¼ cup cilantro, chopped 18 Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 2. Place the red and green pepper and onion on the Grill Plate and sauté until soft (about 5 mins.). 3.
Stuffed Bacon Mac & Cheese Burgers Serves 4 INGREDIENTS DIRECTIONS 1 ½ lb ground beef 1. /3 cup shredded cheddar cheese Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 2. ¾ cup macaroni and cheese Divide the ground beef evenly into four balls and then cut each ball in half. 3. 3 strips cooked bacon, quartered Press one ball half into the lid of a mayonnaise container to form the first half of one patty. 4. Stuff the patty with 1 tbsp.
Donut Hamburger Serves 6 INGREDIENTS DIRECTIONS 18 slices bacon, halved 1. 6 glazed donuts, cut in half 24 oz ground beef ½ tsp. salt ½ tsp. ground black pepper 6 slices American cheese Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 2. Weave together 6 half slices of bacon so that 3 vertical half slices are woven together with 3 horizontal half slices. Repeat to make six bacon weaves. 3. Place the bacon weaves on the Grill Plate and cook until crisp (5–8 mins.).
MozzarellaStuffed Burger Serves 4 INGREDIENTS DIRECTIONS 1 ½ lb ground beef 1. 2 ½ oz shredded mozzarella cheese Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 2. 1 red bell pepper, roasted & quartered Divide the meat into four even balls and then cut each ball in half. 3. Press one ball half into the lid of a mayonnaise container to form the first half of the patty. 4. Stuff the patty with one quarter of the mozzarella cheese and red bell pepper.
Grilled Pork Chops with Baby Peppers & Dijon Serves 4 INGREDIENTS DIRECTIONS Marinade 1. ¼ cup honey 2. Marinate the pork in the marinade for 30 mins. in the refrigerator. 2 tbsp. Dijon mustard 2 tbsp. grainy mustard 2 tbsp. apple cider vinegar 1 tbsp. soy sauce 2 cloves garlic, chopped ½ tsp. salt ½ tsp. ground black pepper 4 6-oz pork chops 1 lb sweet baby peppers, halved 22 Whisk together the marinade ingredients in a bowl. 3.
Cilantro Lime Shrimp Serves 4 INGREDIENTS DIRECTIONS ¼ tsp. salt 1. ⅛ tsp. cayenne pepper ¼ cup olive oil 4 cloves garlic, minced 3 tbsp. chopped cilantro Combine all the ingredients in a bowl and reserve for 30 mins. in the refrigerator. 2. Place the Grill Plate on the Power Smokeless Grill and preheat the Grill to 350° F. 3. Place the shrimp on the Grill Plate and grill the shrimp until cooked through (3–5 mins.). 2 tbsp. lime zest 2 tbsp.
Fruit Kabobs with Mint–Orange Syrup Serves 6 INGREDIENTS DIRECTIONS Mint–Lime Syrup 1. 1 cup sugar 2 tbsp. triple sec liqueur 1 cup fresh mint leaves 12 bamboo skewers Kabobs 12 large strawberries, tops removed 12 pineapples, cut into large chunks 12 cantaloupes, cut into large chunks 12 slices kiwi 24 Bring the sugar, triple sec liqueur, and mint leaves to a boil in a saucepan over high heat. Boil for 1 min. and then remove from the heat. Let cool for 30 mins. to finish the syrup. 2.
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