George Foreman Stuffed Chicken Breast

Okay, this may be one of the best things ever. We are going back to the Lean Mean Grilling Machine for stuffed chicken breast on this episode. This is a really simple recipe that you should give a try.

What you will need:

• Boneless chicken breast (butterfly cut to add the stuffing)
• Shitake mushrooms (sliced pretty finely and sauteed on the stove top with Cholula hot sauce and squirt butter)
• Smoked bacon (pre-cooked)
• 4 cheese Mexican blend
• Seasoning to taste (I used a Cajun blend)

Stuff the chicken with the cheese, mushrooms and bacon. Secure with a toothpick or string, then place on the George Foreman for about 12 minutes. Take it off and enjoy!

NOTE: Be careful with your salt addition. Remember, the bacon has salt. The seasoning I used had a good bit of salt, so I probably would use a different brand or back off next time around.

Cooker Cleaning Tip: Some people complain about cleaning the cooking plates of the George Foreman. After you take the food item off the cooker, cover the cooking surface with a double layer of wet paper towel and close the lid. Let the cooker cool, then remove the paper towel and wipe down again with a new one. Basically, it steam cleans the plates. Makes for an easy clean up after cooking.

Here's the show...

Blackened Tilapia

Here is a stupid simple recipe that eats like a fancy restaurant. If you've got about 15 minutes, you have enough time to do this one from start to finish. It is Cajun blackened tilapia on the George Foreman Lean Mean Grilling Machine... Check out the video and enjoy.

The Quest For The Perfect Pool Hall Chili Dog

Come with me if you will on a quest to create the perfect pool hall chili dog. This is my second attempt, and it turned out mighty good. But, this is a long journey where patience will reward us with a dog like none other. Check out the video of my second shot.

What you’ll need:

1.2 pounds of ground sirloin beef (you know how the grocery store never gives you a pack with an even pound)
1 medium to large onion, chopped pretty finely
1 can of Rotel (not drained despite what I say in the video)
4 Tablespoons of yellow mustard
2 teaspoons of sugar
2 teaspoons of apple cider vinegar, spilling a little off the spoon
3 teaspoons of chili powder

Brown the beef and onion in a skillet, then drain very well. Add to another pot with the other ingredients and bring to a boil, then simmer for an hour or two. Brown Nathan’s all beef franks on a skillet, splayed open so they can act as a cradle for the chili. Then serve the dog and chili on a bun toasted with some butter and a touch of garlic powder. It is quite tasty, but I still have not gotten the tomato end of the deal just right.

Frank's Beef Short Ribs

OK, we are going back to the tagine this week with some awesome short ribs. Pretty simple recipe and it turned out to be great. While you have to deal with the gristle on the bone of the ribs, the meat is very tender and some kind of good. I used a tagine spice blend that is subtle and savory and leaves your lips warm with spice after you've enjoyed the dish. As a side, I did a pack of rice, which I dumped in with the stock and veggies. It was awesome as well, and the fat in the rice and juices coats your mouth like a fine steak will do. It is one of the best things ever.

What you'll need:

A pack of beef short ribs
2 heads of green onions chopped
About a 1.5 cup of carrots
8 Oz pack of shitake mushrooms
Tagine spice blend
And a splash of red wine

Check out the video...