When some people think of grilling, summer days filled with hamburgers, hot dogs and steaks come to mind. But you do not have to resign yourself to cooking high-protein meals in the oven when the rain or snow starts to fall. Indoor electric grills not only allow you to continue grilling when the weather changes in fall and winter, but also to experiment with a wide variety of foods for breakfast, lunch and dinner.
Omelet
Step 1
Preheat the grill to 300 degrees.
Step 2
Crack the eggs into a bowl. Add 2 tablespoonfuls of milk or heavy whipping cream and cayenne pepper to taste. Beat the mixture well, then set the bowl aside.
Step 3
Put a tablespoon of butter on the grill, then add the onions, peppers, ham and mushrooms. Saute until tender.
Step 4
Spread out the ingredients into an even layer and pour the egg mixture over the top.
Step 5
Cover the grill and allow the eggs to cook until they are firm, but still slightly shiny on top -- approximately three to four minutes -- then add salt and cheese.
Step 6
Cover again and allow the dish to cook for two more minutes or until the eggs are set.
Step 7
Remove the omelet from the grill and fold in half.
Grilled Portobello and Onions
Step 1
Remove the stem and gills from the mushrooms and discard them. Set the caps aside.
Step 2
Preheat the grill to medium high, then brush it lightly with olive oil.
Step 3
Slice the onion into thin rings and set aside. Combine the other ingredients in a shallow bowl.
Step 4
Brush the oil and spice mixture onto both sides of the portobellos and sprinkle them with salt and pepper to taste.
Step 5
Place the mushrooms and onions on the grill. Grill them for two minutes, then brush more of the oil mixture onto the mushrooms.
Step 6
Continue grilling until the mushrooms and onions are brown on one side. Flip them over and continue grilling until they are golden brown.
Orange Chicken
Step 1
Chop the orange segments into small pieces and place them in a resealable bag.
Step 2
Mince the garlic cloves and finely chop the thyme and oregano. Place the herbs in the bag.
Step 3
Combine all the other other ingredients inside the bag except the chicken.
Step 4
Pound the chicken breasts lightly on both sides with a meat mallet to tenderize it. Then place it in the bag with the marinade. Squeeze the bag gently for one minute and place it in the refrigerator for one hour.
Step 5
Place the chicken breasts on the grill after they have chilled in the marinade and cook them for four to eight minutes or until the internal temperature reaches 165 degrees.
Things You'll Need
- Omelet:
- 3 eggs
- 2 tablespoonfuls milk or heavy whipping cream
- Cayenne pepper
- 1 tablespoon butter
- 1 chopped green onion
- 1/4 cup chopped green pepper
- 1/2 cup diced ham
- 1/4 cup sliced mushrooms
- Salt
- 1/3 cup shredded cheese
- Grilled portobello and onions:
- 4 portobello mushrooms
- 3 tablespoonfuls olive oil
- 3 tablespoonfuls balsamic vinegar
- 1/2 teaspoon thyme
- 1 clove crushed garlic
- Salt
- Pepper
- Orange chicken:
- 3 orange segments
- 1/4 cup orange juice
- 1/4 cup olive oil
- 2 teaspoonfuls lime juice
- 3 garlic cloves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lb. boneless, skinless chicken breasts
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