A George Foreman grill is useless for cooking meat. I kid you not, useless. The commercials always show this nice, juicy piece of chicken taken straight off the grill, but that’s a crock. Every time I’ve cooked chicken on the Foreman (or any other kind of meat, for that matter), I see no grill marks, only indentations. The whole outside is charred to black and the inside has either turned to dust or isn’t even cooked through. Of course, we have the big one that doesn’t have temperature control, but why on earth would I buy a tiny indoor grill with temperature control when I can buy an outdoor gas grill for the same price? Ya dig?
turkey/cheese/banana peppers – plus tomato – minus tomato/plus turkey pepperoni |
Put whatever you want on them. I don’t usually put sauce on mine because the ingredients steam a little and the cheese melts and it kinda creates its own sauce. Simply put on the top bun, stick in your Foreman grill and press it down. It takes about 5 minutes to cook up, and it’s oh-so good.
my lovely assistant, cutting the potatoes |
Next step, rinse. This step isn’t such a big deal for sweet potatoes or yams, but for russet potatoes it’s crucial. Russet potatoes have a lot of starch. When a starch is introduced to heat, it turns into gelatin (that’s why corn starch is used to thicken soups). So if you don’t rinse your potatoes, the starch on the outside will make the fries pretty gummy. Rinsing them will make sure they’re crispy. Sweet potatoes/yams have less starch, so this step isn’t as crucial. But we did it anyway.
rinsing fries…obviously… |
Next, pat the potatoes dry with paper towels, put in a zip-top bag and add a little cooking oil. Pinch of salt and toss to coat. You can add other seasonings too. For sweet potatoes we like curry powder.
we use a canola/olive blend to cook. don’t use solid olive oil- it’ll burn |
you can’t hear it, but trust me, they’re hissing |
Our wood grain Shaker cabinet fronts were designed for busy, high-traffic homes like ours. Clad with durable textured thermofoils, this line is compatible with Sektion, Akurum, Godmorgon, and Besta cabinets from IKEA. It's the perfect, practical way to add the warmth of wood to all the rooms of your home.
We have teamed up with Loloi to create a line of rugs that are as affordable as they are beautiful. This collection houses a great mix of traditional and modern rugs, in cottage-y colorways, as well as vintage-inspired beauties that you’ll want to roll out in every room.
We partnered with Stuga on a line of hardwood floors — The Ingrid is really livable, and the color is very neutral. It doesn’t lean warm or cool, it’s that just right in-between. We have really loved putting it everywhere in our house. It’s the best jumping-off point for design, no matter your interior style. In addition to being beautiful, Ingrid is really durable — we have three kids, and we always have a home construction project going on. Ingrid stands up to it all.
SHop all
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holy yum. thanks for sharing! ps how are your hands? i hope well.
We LOVE using our ginormous george for cooking quesadillas, panini’s, grilled cheese sandwiches, and sometimes steak too. We’ve had some good luck grilling out steaks on the george. I like my steak completely cooked through, so it doesn’t really matter which way you cook it, lets be honest…
LOOKS yummy! Thanks for some new technique ideas we hadn’t thought of. Sweet potato fries are our favorite!!
Glad I just bought frozen onion rings and a bottle of veg oil for the deep fryer tonight.
holy yum. thanks for sharing! ps how are your hands? i hope well.