Cuisinart Griddler Five - Shrimp Fajitas; Latin Pork Chops; Italian Panini with Grilled Chicken

22
Nutritional information per serving (1 burger): Calories 638
(60% from fat) • carb. 25g • pro. 39g
fat 43g / sat. fat 16g • chol. 133mg • sod. 1064mg calc.
182mg • fiber 1g
Italian Panini with Grilled Chicken
Looking for a quick, all-purpose grilled chicken
recipe? The grilled chicken in this recipe may be
enjoyed on its own.
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes 4 panini
3 large (about 1½ pounds total) bone-
less, skinless chicken breasts, cut in
half lengthwise
¼ cup, plus 2 teaspoons olive oil, divided
1½ teaspoons Italian seasoning
1 teaspoon kosher salt
4 ciabatta rolls, cut in half lengthwise
4 slices jarred, roasted red bell peppers
1 cup arugula
½ pound fresh mozzarella, thinly sliced
1. Turn on the Cuisinart
®
Griddler
®
. Select
Grill and set to 425°F. While the Griddler
®
is preheating, season the chicken breasts
with 2 teaspoons of the olive oil and Italian
seasoning.
2. Once preheated, put the chicken breasts on
the bottom plate and set the count-up timer.
Close Griddler
®
and cook for about 6 minutes,
until the chicken is fully cooked through and
grill marks are visible. Remove chicken from
Griddler
®
and divide among the bottoms of
the 4 rolls.
3. Top each chicken piece with 1 slice of the
jarred bell peppers and ¼ cup of the arugula.
Drizzle the arugula with 2 teaspoons of the
olive oil and a small pinch of salt. Top with the
cheese and the top of the ciabatta roll. Brush
the top of the roll with oil.
4. Transfer 2 of the sandwiches to the back
of the hot grill. Close the Griddler
®
and set
the count-up timer. Press down on Griddler
handle and hold for 1 minute, then cook for
an additional 5 minutes until roll is crusty
and cheese is melted. Repeat with remaining
paninis. Cut in half before serving.
Nutritional information per serving:
Calories 234 (47% from fat)
carb. 37g • pro. 57g • fat 37g / sat. fat 10g
chol. 142mg • sod. 1273mg • calc. 234mg
fiber 1g
Latin Pork Chops
Jazz up weeknight pork chops with this Latin-
inspired marinade. Sliced leftovers are perfect in a
Cuban sandwich.
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes 4 servings
1 small onion, sliced
4 garlic cloves, sliced
½ cup orange juice
2 tablespoons fresh lime juice
½ cup cilantro, roughly chopped
4 1-inch thick, boneless pork chops
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Stir together the onion and garlic with the
juices and cilantro.
2. Add the pork chops so they are covered
with the marinade. Cover and place in the
refrigerator for about 3 hours.
3. When ready to grill, remove chops from the
marinade, pat dry, and sprinkle evenly on
both sides with the salt and pepper.
4. Fit the Cuisinart
®
Griddler
®
with the grill
plates. Turn unit on. Select Grill and set to
450°F.
5. Once the grill comes to temperature, place
the chops on the grill in the closed position
and set the count-up timer. Pork chops are
done when an instant-read thermometer
reads 145°F in the thickest part, about 5
minutes.
6. Allow the chops to rest about 5 minutes
before serving.
Nutritional information per serving (based on 4 servings):
Calories 278 (40% from fat) • carb. 3g
pro. 37g • fat 12g • sat. fat 4g • chol. 114mg
sod. 350mg • calc. 24mg • fiber 0g
Shrimp Fajitas
This recipe is great for a festive dinner that guests
can assemble themselves at the table.
Plate Side: Bottom Grill, Top Griddle
Griddler
®
Cooking Position: Open and flat