Grill Pan Recipes
Compiled by Kathy Hill for your pleasure & consumption!
Recipe resources: The Pampered Chef, Amy Schram, other miscellaneous internet sites adapted for the Grill Pan
Use this fabulous cookware piece for breakfast, lunch, dinner AND even dessert! This will soon become your ‘bff’ & you’ll wonder how you ever existed without it. You’ll need the Grill Press to cook Paninis or to reduce cooking time, especially meats. The Grill Pan and Press Scraper is a great tool for use in cleaning BOTH your Grill Pan AND your Grill Press!
Please read your Use & Care instructions before using your Executive Grill Pan.
Delicious and easy recipes brought to you by your Pampered Chef Cooking Consultant
Kathy Hill
Independent Executive Sales Director for The Pampered Chef
w: 281.334.1508
c: 281.455.2710
f: 281.334.7265
www.pamperedchef.biz/kathyhill
TABLE OF CONTENTS
SALADS
Asian Cobb Salad, 5 Product Use & Care
Chicken Avocado & Grapefruit Salad, 6 Product Use & Care
Chicken Green Bean & Apple Salad, 7 Product Use & Care
Fresh Herb Salad with Grilled Salmon, 8 Product Use & Care
Jerk Chicken Salad, 9 Product Use & Care
Tzatziki Pasta & Chicken Salad, 10 Product Use & Care
Chicken, Spinach, and Blueberry Salad with Pomegranate, 11 Cooking Light, July 2011
Warm Lemon Pepper Chicken Salad, 12 Product Use & Care
Chimichurri Steak Salad, 13 29 Minutes to Dinner
Glazed Chicken with Apple Salad, 14 29 Minutes to Dinner
Grilled Asian Pork Tenderloin Salad, 15 Spin on Salads
Grilled Antipasto and Orzo Salad, 16 Spin on Salads
Bistro Steak Salad & Creamy Peppercorn Dressing, 17 Spin on Salads
Barbecued Chicken & Roasted Corn Salad, 18 Spin on Salads
Japanese Style Wasabi Steak Salad, 19 Spin on Salads
Grilled Apple & Gorgonzola Endive Boats, 20 Season's Best F/W 2006
Shrimp Panzanella Salad, 21 29 Minutes to Dinner
SIDE DISHES
World's Best Skillet Potatoes, 22 food52.com
Great Grilled Vegetables, 23 Casual Cooking
Harvest Brown Rice Salad, 24 Product Use & Care
Fried Corn, 25 dallasnews.com
Grilled Sweet Potato Wedges, 25 foodnetwork.com
Grilled Garlic Bread, 26 foodnetwork.com
Fresh Cooked Asparagus Recipe, 27 real-restaurant-recipes.com
Grilled Portobello Bruschetta, 28 29 Minutes to Dinner
SANDWICHES
Grilled Vegetable Panini, 29 Product Use & Care
Turkey Panini & Onion-Cranberry Marmalade, 30 Cooking For Two & More
Barbecue Beef Panini Sandwiches, 31 Product Use & Care
Grilled Chicken and Apple Panini, 32 busycooks.about.com
Thanksgiving Panini, 32 squidoo.com
Club Panini, 33 food.com
Fabulous Fruit Panini, 34 paninihappy.com
Peanut Butter, Jelly and Banana Panini, 34 foodnetwork.com
Portobello Chicken Panini Recipe, 35 Season's Best F/W 2006
Grilled Chicken & Veggie Sandwiches, 36 Casual Cooking
MAIN DISHES- FISH & SHRIMP
Grilled Shrimp Pitas with Basil Aioli, 37 Product Use & Care
Grilled Tilapia with Pineapple Salsa, 38 29 Minutes to Dinner
Grilled Thai-Spiced Tuna, 39 Cooking Light, July 2011
Grilled Salmon with Smoky Yellow Pepper Salsa, 40 Cooking For Two & More
Grilled Shrimp on Lemongrass Skewers, 41 Cooking For Two & More
Grilled Fish Tacos, 42 29 Minutes to Dinner Vol.2
Barbecue Salmon with Radish Slaw, 43 29 Minutes to Dinner
Tuna Melt Patties, 44 Casual Cooking
Grilled Salmon, 45 allrecipes.com
Pan Seared Salmon with Julienne Vegetables, 46 Casual Cooking
MAIN DISHES- MEAT
Grilled Chicken Penne Al Fresco, 47 Season's Best S/S 2009
Santa Fe Veggie Quesadillas, 48 health.usnews.com
Black Pepper Sirloin Wrap with Kickin' Chipotle, 49 Cooking Light, July 2011
Chuletas de Cerdo Estillo, 50 Una Muestra P/V 2007
Venezuelan-Style Grilled Skirt Steak, 51 Season's Best S/S 2008
Cool & Crunchy Chicken Tacos, 52 Season's Best S/S 2010
Portobello Pita Pockets, 53 It's Good For You
Steak Tostados with Avocados, Tomatoes & Olives, 54 Latin Flavor
Pomegranate Glazed Cornish Hen, 55 Cooking For Two & More
Tangy Grilled Chicken Pizza, 56 All The Best
Grilled Chipotle Pork Tenderloin, 57 Cooking For Two & More
Stovetop Grilled Pizzas, 58 Cooking For Two & More
Ultimate Peppercorn Burgers, 59 29 Minutes to Dinner
Spanish Chicken Skillet, 60 buttermilkpress.com
Meat Lover's Skillet Dinner, 61 marvelousrecipes.net
Prego Easy Skillet Chicken Parm, 61 allrecipes.com
Balsamic Chicken and Pears, 62 goodhousekeeping.com
Skillet Chicken and Mushroom Potpie, 63 foodandwine.com
20 Minute Barbecue Ribs, 64 Product Use & Care
Chicken Your Way, 65 Product Use & Care
Easy Chicken Fajitas, 65 Product Use & Care
Grilled Steak with Jicama Corn Slaw, 66 Season's Best S/S 2007
Indian-Spiced Chicken Pitas, 67 Product Use & Care
Pork Tenderloin with White Bean Salsa, 68 Product Use & Care
Southwestern Tabbouleh Burritos, 69 Product Use & Care
Pan-Grilled Pork Chops with Grilled Pineapple, 70 Cooking Light, July 2011
Sweet & Sour Pork Chops, 71 cooks.com
Marinated London Broil with Red Potatoes, 717 grouprecipes.com
Pepperoni Pizzadillas, 72 Casual Cooking
Philly Steak Wraps, 73 Casual Cooking
Stuffed Chipotle Burgers, 74 Una Muestra S/S 2008
Chipotle Herb Flank Steak with Cilantro Rice, 75 29 Minutes to Dinner
DESSERTS
Grilled Peaches and Cream, 76 allrecipes.com
Grilled Banana Sundaes, 76 banana.com
Snow Day Skillet Cookie, 77 ezrapoundcake.com
Chocolate Strawberry Panini, 78 foodnetwork.com
Grilled Peach Melba Dessert, 79 Casual Cooking
Decadent Delight, 80 Yours Truly
SALADS
Asian Cobb Salad
Ingredients:
1/2cup Lite Asian vinaigrette salad dressing
3Tbsp Asian Seasoning Mix, divided
1Tbsp reduced-fat peanut butter
1Bag (6 oz) fresh baby spinach leaves (about 4 cups)
2ripe mangoes
1/2medium seedless cucumber
1cup snow peas, trimmed
1small red onion
4radishes
1 1/4lbs boneless, skinless chicken breast
1Tbsp vegetable oil
1/4cup dry-roasted peanuts (optional)
Directions:
1. For dressing, combine vinaigrette, 1 Tbsp of the seasoning mix and peanut butter in Small Batter Bowl; whisk well using Stainless Whisk and set aside.
2. For salad, rinse spinach; spin dry using Salad & Berry Spinner. Arrange spinach over Large Bamboo Platter, mounding slightly. Dice mangoes, using Mango Wedger. Dice cucumber and thinly slice peas on a diagonal using Santoku Knife. Slice onion crosswise using Ultimate Mandoline fitted with adjustable slicing blade on thin setting; cut rings in half. Thinly slice radishes using Mandoline; cut slices into strips. Top spinach with even sections of cucumber, onion, peas, radishes and mangoes, leaving a space for chicken.
3. Heat Grill Pan and Grill Press over medium heat 5 minutes. Brush chicken with oil using Chef's Silicone Basting Brush. Sprinkle chicken with remaining seasoning mix. Place chicken in pan; cover with press and cook 4–5 minutes on each side or until internal temperature reaches 160°F (71°C). Remove chicken from pan; thinly slice and place over salad. If desired, coarsely chop peanuts using Food Chopper; sprinkle over salad. To serve, drizzle dressing over salad and toss using Bamboo Claws.
1
Chicken Avocado & Grapefruit Salad
Ingredients:
1lb boneless, skinless chicken breasts
1Tbsp Citrus & Basil Rub
1tsp olive oil
Dressing and Salad:
1large ruby red grapefruit
1Tbsp Orange Marmalade
3Tbsp olive oil
1/4tsp salt
1/4tsp coarsely ground black pepper
4-6radishes
1firm, ripe avocado
1bag (6 oz) fresh baby spinach leaves
1/2cup sliced red onion (optional)
Directions:
1. For chicken, combine ingredients in Classic Batter Bowl. Heat Grill Pan over medium heat 5 minutes. Cook chicken 4 minutes or until grill marks appear. Turn chicken over; grill 4-6 minutes or until Pocket Thermometer registers 170°F. Remove chicken to Cutting Board; let stand 10 minutes.
2. For dressing, zest grapefruit with Microplane Adjustable Grater to measure 1 tsp zest. Cut grapefruit in half; remove sections to Prep Bowl using Grapefruit Knife. Juice grapefruit halves using Juicer to measure 1/4 cup juice. Combine zest, juice, marmalade, oil, salt and black pepper in Small Batter Bowl; mix well using Stainless Mini Whisk.
3. For salad, slice radishes using Ultimate Mandoline fitted with thin slicing blade. Peel and dice avocado using Avocado Peeler. Slice chicken crosswise into thin strips using Utility Knife. Place spinach into Simple Additions Dots Large Round Bowl. Top with sliced chicken, grapefruit, radishes, avocado and onion, if desired. Pour dressing over salad; toss gently. If desired. Serve immediately.
Chicken, Green Bean & Apple Salad
Ingredients:
2boneless, skinless Chicken Breasts (4 oz)
1/4tsp plus 1/8 tsp salt, divided
1/8tsp coarsely ground black pepper
1/4cup light mayonnaise
2 Tbsp red wine vinegar
2Tbsp chopped fresh tarragon leaves
1Tbsp light brown sugar
8oz fresh green beans, trimmed
1/2medium jicama
1medium Granny Smith apple
3cups mixed greens salad blend
Additional coarsely ground black pepper (optional)
Directions:
1. Heat Grill Pan over medium heat 5 minutes. Spray with canola oil using Kitchen Spritzer. Sprinkle chicken with 1/8 tsp of the salt and black pepper. Place chicken into pan and top with Grill Press. Cook 5 minutes on each side or until internal temperature reaches 165°F (74°C) and grill marks appear. Place chicken on a plate and refrigerate until ready to use.
2. Meanwhile, for dressing, combine mayonnaise, vinegar, tarragon, brown sugar and remaining 1/4 tsp salt in Small Batter Bowl. Whisk using Stainless Whisk. Cover and refrigerate.
3. Fill Classic Batter Bowl halfway with ice water; set aside. Place green beans and 1/4 cup water into Large Micro-Cooker. Microwave, covered, on HIGH 2-3 minutes or until beans are crisp-tender; drain and immediately plunge into ice water. Let stand 5 minutes; drain and pat dry with paper towels. Meanwhile, peel jicama using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with adjustable slicing blade on thick setting. Cut slices into strips using Santoku Knife. Core and thinly slice apple.
4. Remove chicken from refrigerator; slice crosswise into strips. Combine chicken, dressing, beans, jicama and apple in Stainless Mixing Bowl; toss gently. Serve salad with mixed greens.
7
Fresh Herb Salad with Grilled Salmon
Ingredients:
2medium shallots
1Tbsp capers, drained
1lemon
2Tbsp light mayonnaise
1/2tsp coarsely ground black pepper, divided
16fresh asparagus spears (about 8 oz), trimmed
4skinless salmon fillets (3 oz)
1Tbsp All-Purpose Dill Mix
1small fennel bulb (about 4 oz)
6cups mixed greens salad blend
1/4cup snipped fresh chives
1can no-salt-added Great Northern beans, drained and rinsed
Directions:
1. For dressing, finely chop shallots and capers with Food Chopper. Juice lemon with Juicer to measure 2 tbsp. Combine shallots, capers, juice, mayonnaise and 1/4 tsp of the black pepper in (2-cup) Prep Bowl; mix well and set aside.
2. Heat Grill Pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to Cutting Board; cool slightly. Cut asparagus into 1-in. pieces; set aside. Season salmon with dill mix. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. Pieces.
3. Trim fronds from fennel; snip fronds with Professional Shears and set aside. Slice fennel stalks and bulb crosswise into 1/8-inch-thick slices; cut slices in half. In Stainless Mixing Bowl, toss together asparagus, fennel, mixed greens, chives and dressing.
4. To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp black pepper.
8
Jerk Chicken Salad
Ingredients:
Salad and Chicken:
1Tbsp Garlic Oil or olive oil
1Tbsp Jamaican Jerk Rub
1pound chicken tenders
1medium pineapple
1red bell pepper
3green onions (white and light green parts only)
2heads romaine lettuce
1can (15 ounces) black beans, drained
6slices bacon, cooked, drained and crumbled
Dressing:
2limes
1/3cup reduced-fat mayonnaise
2Tbsp pineapple preserves
Directions:
1. In Classic Batter Bowl, whisk together oil and jerk rub with Stainless Whisk. Add chicken tenders; mix well to coat and set aside. Peel pineapple and cut in half lengthwise with Santoku Knife; reserve half for another use. Cut remaining pineapple in half lengthwise and remove core. Slice crosswise into 1/4-inch slices. Heat Grill Pan over medium heat 5 minutes. Add chicken; cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once; remove from pan. Cut chicken into bite-size pieces using Utility Knife; set chicken and pineapple aside.
2. Thinly slice bell pepper and green onions on Cutting Board with Measure Cups using Santoku Knife. Arrange 12 large lettuce leaves around Simple Additions Large Round Platter. Chop remaining lettuce; set vegetables aside. Drain and rinse beans using Strainer; set aside.
3. For dressing, zest one lime using Microplane Adjustable Grater. Juice both limes into Small Batter Bowl using Citrus Press. Add lime zest, mayonnaise and pineapple preserves to batter bowl; mix well.
4. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.
9
Tzatziki Pasta & Chicken Salad
Ingredients:
Salad and Chicken:
8oz uncooked campanelle pasta
1tsp olive oil
4boneless, skinless chicken breast halves
2Tbsp Greek Rub
1seedless cucumber
1/2small red onion
Dressing:
1cup Greek yogurt
1/4cup mayonnaise
2garlic cloves, pressed
2Tbsp lemon juice
1/2tsp salt
1/2tsp coarsely ground black pepper
Directions:
1. Bring salted water to a boil in covered Saucepan. Cook pasta according to package directions. Drain in large Stainless Mesh Colander; rinse under cold running water until cool. Meanwhile, heat Grill Pan over medium-high heat 5 minutes; brush with oil. Season chicken with rub. Cook 3-5 minutes or until grill marks appear. Turn chicken over; cook 3-5 minutes or until centers of chicken are no longer pink. Remove from pan; cool 5 minutes. Thinly slice chicken using Chef's Knife; set aside.
2. Meanwhile, combine dressing ingredients in Stainless Mixing Bowl; mix until smooth. Set aside 1/2 cup of the dressing. Add pasta to remaining dressing in mixing bowl; toss to coat.
3. Cut cucumber into julienne strips using Julienne Peeler. Thinly slice onion. Divide cucumber among serving plates. Top with pasta, onion and chicken; drizzle with reserved dressing.
4. Campanelle is cone-shaped pasta with ruffled edges. If desired, medium shells can be substituted.
Chicken, Spinach, and Blueberry Salad with Pomegranate Vinaigrette
Ingredients:
cooking spray
8 chicken breast tenders (about ¾ pound)
1 ½ tsp coarsely ground black pepper
¼ tsp salt