Publication in the group: Grilled and grilled recipes
Recipes for wholesome and healthy food, adapted for a closed electric grill, will help you prepare your favorite fried foods in a healthier dietary version without a lot of oil, which is especially important for weight watchers. In this smart kitchen unit you can bake and stew various foods, extracting maximum taste and benefits from them, with a minimum amount of effort and time.
Grilled goat cheese in grape leaves
This summer we're grilling everything, even goat cheese! Grape leaves are well suited for this, giving the cheese its aroma.
- Grilled goat cheese in grape leaves
Surprise in a bun
Stuffed buns are a colorful snack that is irresistible. Cut the onion, sweet pepper, 200 g of chicken fillet and champignons into slices. Sauté the onion in oil until golden brown, add the chicken with a crushed clove of garlic and fry thoroughly. Pour in the chopped mushrooms and bell peppers and cook the filling until done. Cut the tops off the round rye buns in advance and carefully remove the crumb. Just before cooking, stuff them with the filling, add a few pieces of boiled egg, cover with a lid of bread and cook over coals until crispy. In this case, the small volume Forester grill is indispensable, with the help of which the buns will turn out rosy and appetizing. 5 minutes before they are ready, open the buns and sprinkle the contents with grated cheese!
Family picnics are one of those pleasures for which we look forward to and love spring so much. The Forester brand has made sure that outdoor recreation is as comfortable, enjoyable and carefree as possible. Pamper your loved ones with original grilled dishes and enjoy the time spent together!
Grilled potato and goat cheese puff pastry
These Bobby Sandwiches are a great way to start a picnic and the recipe is super easy. Boil the potatoes before grilling to ensure they are fully cooked.
- Grilled potato and goat cheese puff pastry
What can you cook on the grill quickly and tasty. Dish recipes
A joint picnic is not only a great occasion to meet with friends, but also an opportunity to cook your favorite dishes, which is why we always look forward to the first warm days.
Grilling is usually where meat reigns supreme.
It’s hard to remember that any of us had a picnic without baking previously marinated pork neck or very simple and quick-to-cook chicken breasts.
But don’t forget about lighter grilled snacks, which will not only be an excellent addition to meat, but also as a delicious separate dish.
Chili with cheese wrapped in bacon
Sandra Lee makes jalapeños stuffed with cheese and wrapped in bacon, an appetizer you've never tried in any restaurant.
- Chili with cheese wrapped in bacon
Eggplant feast
Grilled eggplant is another great picnic appetizer. To please all home gourmets, we will prepare it in different variations. We make 4-5 longitudinal cuts on three eggplants, slightly short of the stalk. Mix 2 tbsp in a bowl. l. olive oil, 2 crushed cloves of garlic and 0.5 bunch of chopped dill. Stuff the eggplants with tomatoes, suluguni cheese or mozzarella and wrap in foil. Cut the other three eggplants into thick slices. For preparing such a snack on the grill, double Forester skewers are ideal. Let the eggplants sit over the coals for 20 minutes, turning them over from time to time.
Giant shrimp stuffed with cilantro and chili peppers
Juicy shrimp are stuffed with a flavorful mixture of garlic, jalapeño, scallions and cilantro, which also adds a pop of color to this compact appetizer.
- Giant shrimp stuffed with cilantro and chili peppers
Baked new potatoes - a hot grilled appetizer
Baked potatoes are a great addition to grilled meat or fish. Delicious baked in the skin and seasoned with aromatic herbs. Real jam!
Ingredients:
- new potatoes
- garlic
- onion
- fresh herbs – whatever you like (dill, parsley, etc.)
- salt
- butter
Preparation:
Wash the new potatoes and carefully peel the skins with a small brush. Don't clean! You can cut them into quarters or, if the potatoes are not too large, bake them whole.
Place a portion of potatoes on aluminum foil, add onion cut into half rings and chopped garlic cloves. Season with a pinch of salt.
Sprinkle with chopped fresh (or dried) herbs. Fresh herbs can be easily cut with special herb scissors, which are equipped with several blades.
Add a few teaspoons of butter; it will prevent the potatoes from sticking to the foil and will give a brown crust. Wrap the vegetables prepared in this way in foil and bake for an hour. From time to time, the potatoes need to be turned so that they are evenly baked on all sides.
Fried shrimp with lemon
Rachael Ray shows how delicious simple grilled shrimp can be. Although the recipe only requires shrimp, olive oil and salt and pepper, the dish is very rich in flavor.
- Fried shrimp with lemon
Grilled chicken breast with spinach
Chicken fillet in itself is quite a filling dish, but if served in small pieces it can be a tasty appetizer.
Ingredients:
- chicken breast
- fresh spinach
- onion
- garlic
- butter
- sour cream
- hard cheese
- olive oil
- salt and pepper
Preparation:
Wash the chicken breast, cut it in half and carefully separate it so that it cooks faster. Rub the meat with salt and olive oil. Prepare spinach filling in a frying pan: fry diced onion in butter, add spinach, crushed garlic, season with salt and pepper and add a little sour cream.
Fold each fillet in half, put spinach filling inside and add pieces of cheese. To prevent the filling from leaking out during cooking, you can secure everything with wooden toothpicks.
Cook until golden brown on both sides, 15 minutes. To check if the inside of the fillet is cooked, you can check its internal temperature using a meat thermometer with a lancing device.
Stuffed chicken breast tastes perfect with a delicate garlic sauce.
Italian flatbread piadina with cheese and prosciutto
As Giada says, “Piadina is similar to pizza, but the crust doesn't rise and is usually grilled—it's crispy with a nice smoky flavor. You can use anything for the filling. This version without sauce is typical of the northern part of Italy, where piadina is especially popular.”
- Italian flatbread piadina with cheese and prosciutto
Hearty snack
Hearty lavash envelopes are a win-win snack for a picnic. Mix 100 g sour cream and 1 tsp. grill seasoning with oregano and Forester juniper berries, leave for 10 minutes. This way the spices will reveal the aroma brighter and give the filling unique shades. Pour sour cream sauce over 500 g of chopped champignons and simmer in a frying pan until thickened. Grate 100 g of cheese, chop a bunch of parsley and green onions. We connect all the components together. We cut thin pita bread into sheets measuring 20 × 30 cm, lay out the filling and fold the envelopes. Take these preparations on a picnic and brown them on the grill. By the way, the most convenient way to do this is with the help of a Forester volumetric grill grate.
Crostini with bacon and grilled corn
Anne grills slices of baguette, then tops them with toasted corn, bacon and chili peppers. Meet the summer heat with this snack.
- Crostini with bacon and grilled corn
Sausages with mozzarella and bacon
There are different types of sausages cooked over the fire, so you can choose your favorite for this grilled appetizer recipe! It is better that the sausage is not too thick. I usually choose thin white sausages, but you can also substitute high-meat sausages.
Ingredients:
- thin white sausages or sausages
- Mozzarella
- bacon strips
- fresh basil
Preparation:
Cut the sausages lengthwise to form a pocket. Place chopped mozzarella into the cut and sprinkle with fresh chopped basil. Wrap each sausage tightly with a strip of bacon and prick it with a toothpick to prevent the filling from leaking out.
Preheat the grill and place the prepared sausages on a baking sheet. Fry on each side for 5 minutes. Tongs will help you flip and remove the fried sausages.
Serve cooked sausages with crispy croutons or a toasted hot dog bun.
Grilled watermelon salad
Claire's 5-ingredient salad proves that grilled summer fruits aren't just for desserts. Claire pairs sweet toasted watermelon with fresh arugula and crumbled cheese.
- Grilled watermelon salad
Grilled stuffed champignons
Stuffed champignons are a very simple, but at the same time effective recipe for a delicious grilled snack. You can put whatever you want in the mushroom caps - mozzarella, feta cheese, diced peppers and spinach. I offer a recipe with fresh herbs and a strong garlic aroma.
Ingredients:
- Champignon
- garlic
- onion
- bunch of parsley
- oil
- salt
- ground pepper
Preparation:
For stuffing, choose mushrooms with the largest caps. Then they can be easily filled with any ingredients.
Wash the mushrooms thoroughly and cut off the stems next to the caps.
Cut the cut legs and onions into cubes. Fry the onion in butter, then add the legs and add a few cloves of garlic, passed through a garlic press. Season with salt and pepper.
Add chopped parsley and fry until the mushrooms soften. You can also add breadcrumbs if desired. Wait until the filling has cooled, then fill the mushroom caps with it.
Place the stuffed caps on disposable aluminum trays or a baking sheet and bake for 20 minutes.
Shrimp in bacon with polenta and pineapple sauce
A Food Network reader won the magazine's contest with this creative recipe. Pineapple is cooked here with polenta and is also used in the shrimp marinade.
- Shrimp in bacon with polenta and pineapple sauce
Family hit
Smoky sausages are loved by both children and adults. Even such a simple appetizer can be given a twist. Chop the onion into half rings, add 1 tbsp. l. olive oil, 3 sprigs of rosemary, 1 tsp. thyme and coriander. Immerse 1 kg of sausages in the resulting marinade and leave in the refrigerator overnight. To qualitatively bake such a snack outdoors, it is most convenient to use a grill grate for sausages, kupats and Forester sausages. This will only take a few minutes. The fixing tendrils will securely secure the sausages over the coals and ensure uniform roasting. And thanks to the adjustable grid height from 1.7 to 3.5 cm, you can easily cook sausages of any caliber.
Grilled clams with green onions and cucumber
“In my opinion, there is nothing better than being able to cook food in a natural casing to preserve the rich, authentic and simple taste,” says Alex. — Patience is required with shellfish: sometimes they open up on the grill only after a few minutes. I noticed that when I get tired of waiting and I turn away, it is at that moment that they open.”
- Grilled clams with green onions and cucumber
Spring salad with Tzatziki sauce - a light grilled appetizer
A bowl of fresh vegetables doused with Tzatziki sauce is an easy complement to heavier, roasted meats and fish. This mix of healthy ingredients is definitely worth treating yourself to!
Ingredients:
- Romaine lettuce
- tomato
- red bell pepper
- Red onion
- fresh cucumber
- radish
- green onion
- roasted sunflower and pumpkin seeds
- Chees Feta
For the sauce:
- natural yogurt
- garlic
Preparation:
Wash all vegetables. Cut the pepper and tomato into cubes, tear the lettuce leaves into smaller pieces. Dice the feta cheese and chop the green onions. Mix all ingredients in a large plastic bowl.
Grate fresh cucumber and mix with natural yogurt and crushed garlic. Salt the sauce to taste, pour the sauce over the salad and sprinkle with sunflower and pumpkin seeds.
For a light salad, you can add pre-grilled and sliced chicken breast or add small croutons.
The salad goes perfectly with a crispy baguette baked with garlic butter.
Grilled oysters with bacon and mignonette sauce
Bobby pairs grilled oysters with a simple sauce of pancetta, basil and shallots to bring out the smoky, woody flavor.
- Grilled oysters with bacon and mignonette sauce
Chicken fillet with pumpkin
Ingredients
Electric grilled chicken turns out tender and juicy if it is properly marinated and not overcooked.
- 5 pieces of chicken fillet;
- 100 ml soy sauce;
- 100 ml vegetable oil;
- 1 tablespoon mustard;
- 1 tablespoon adjika;
- Freshly ground pepper;
- 1 pinch of sea salt;
- 300 grams of pumpkin;
- Herbes de Provence seasoning.
Preparation
Mix soy sauce, adjika, oil, mustard, pepper, salt and marinate the chicken fillet in this mixture, thoroughly mixing the chicken with the aromatic marinade. After this, you need to dry it with a paper towel on both sides so that the moisture does not start a riot on the grill. Preheat the grill, add the fillet and fry for 5 minutes at maximum power.
We cut the pumpkin into flat pieces (of the same thickness) and immerse them in the grill after meat. Season it with salt and Provençal herbs. Fry for 4 minutes.
Homemade grilled flatbread with figs and blue cheese
Bobby prepares an appetizer that combines sweet and salty flavors with figs, blue cheese and a fennel-thyme vinaigrette on a grilled flatbread.
- Homemade grilled flatbread with figs and blue cheese
Meat in French
Ingredients
Even classic dishes can be prepared on an electric grill (especially if the set includes a special attachment for the oven effect) and thereby update your gastronomic experience.
- veal 300 g;
- hard cheese 150 g;
- onion 80 g;
- ground pepper;
- salt.
Fresh salad and cherry tomatoes for serving and garnish.
Preparation
Cut the onion into thin half rings, the veal into equal pieces 1 cm thick. Place the meat on a baking sheet, pepper, salt, and add the onion on top. Grate the cheese and place it on the pieces of meat. Cover the baking sheet with foil and set the heat regulator to 230 degrees.
Place the pan with meat on the preheated grill - directly on the grill surface. Veal will need 15-20 minutes.
Shrimp skewers with cilantro mint chutney
Serve a colorful dish of grilled shrimp with Indian spices and a refreshing mint-cilantro chutney.
- Shrimp skewers with cilantro mint chutney
Categories:
Grill, barbecue / Grilled meat / Grilled poultry / Grilled fish / Grilled vegetables and fruits / Grilled flour products / Appetizers / Recipe collections
Stuffed tomatoes with feta cheese
We primarily cook various types of meat on the grill, but it is also worth baking various vegetables. Tomatoes, whole or chopped, also make a great appetizer off the grill. The melted cheese will melt in your mouth, so don't miss out on this amazingly delicious dish!
Ingredients:
- tomatoes
- Chees Feta
- green onions
- garlic
- dried provencal herbs
- salt
- pepper
Preparation:
Take a few tomatoes and wash them thoroughly. Cut off the top and pull out the center of the tomatoes so that they resemble small bowls that can be stuffed.
Finely chop the tops of the tomato and add to the chopped feta cheese. Add chopped green onions, crushed garlic (2 cloves), spices and dried Provençal herbs to the bowl with tomatoes and feta.
Stuff the peeled tomatoes with the prepared filling. Wrap each tomato in aluminum foil and bake for approximately 20 minutes.
