Artichoke Omelet
Serving Size: 2
3 eggs
1 tbsp milk or cream
2 artichoke hearts, diced
2 oz. salsa, divided
1/4 cup shredded Jack cheese, divided
salt and pepper to taste
Preheat GT Xpress and spray with non-stick cooking spray. Mix eggs, milk and seasonings in shaker and divide into wells. Mix artichokes with half the salsa and spoon in a line along center of egg in each well. Top with half the cheese. Close cover and cook 8 to 9 minutes until set. To serve, garnish with remaining salsa and cheese.
Read Full Post | Make a Comment ( None so far )Bagel French Toast
Serving Size:1
1 large bagel, split
1 oz. cream cheese, flavored or plain
1 egg
2 tbsp milk
1/2 tbsp sugar
1 dash each of vanilla and cinnamon
Place egg, milk, sugar, vanilla and cinnamon in shaker and mix. Pour into small deep bowl. Spread bagel with cream cheese, place together like a sandwich and cut in half . Soak halves in egg mixture for several minutes, turning if necessary. Preheat GT Xpress and spray with non-stick cooking spray. Place one bagel half in each well, close cover and cook 5 to 7 minutes. Serve with extra cream cheese and fruit.
Read Full Post | Make a Comment ( None so far )Steamed Clams
Serving Size: 2
1/4 cup white wine
1/4 cup water
1 clove garlic
1 tbsp freshly chopped parsley
1 tbsp lemon juice
1 dozen cherrystone clams
Combine all ingredients except clams. Place 3 clams in each well. Add 2 tablespoons mixture into each well. Cook 5 minutes. Remove from wells and repeat cooking process with remaining clams. Spoon liquid from wells over clams.
Read Full Post | Make a Comment ( None so far )Chicken with Corn and Tomato Salsa
Serving Size: 2
2 5-6 oz. boneless, skinless chicken breasts
3 tbsp olive oil
1/2 tsp cracked pepper
1 clove garlic, minced
1 sprig rosemary
2 tsp Dijon mustard
Salsa Ingredients
2 Roma tomatoes, coarsely chopped
1/2 corn kernels
1/2 small red onion, finely chopped
2 tsp jalapeno chili, seeds removed, finely chopped
2 tsp lime juice
2 tsp fresh basil, chopped
Combine oil, spices and mustard, place in sealable plastic bag with chicken. Marinate for at least 30 minutes. Combine salsa ingredients in small bowl and refrigerate at least 30 minutes. Preheat GT Xpress and spray with non-stick cooking spray. Remove chicken from marinade, place in GT Xpres. Close cover, cook 12 minutes until done, turning halfway to promote even browning. To serve, place chicken on plate and spoon salsa over chicken.
Read Full Post | Make a Comment ( None so far )Mandarin Chicken Salad
Serving Size: 4
2 4-5 oz. boneless, skinless chicken breasts
4 oz. water chestnuts, drained and sliced
2 green onions, chopped
1 small can mandarin orange segments, drained
2 tbsp slivered almonds
1/2 head iceberg lettuce, chopped
1/2 head cabbage, thinly shredded
1/2 cup chow mein noodles
salt, pepper and garlic to taste
Dressing
1/2 tsp dry mustard
1/4 cup salad oil
3 tbsp rice vinegar
2 tbsp sugar
2 tbsp soy sauce
Preheat GT Xpress and spray with non-stick cooking spray. Place one breast in each side of well. Close cover and cook 12 minutes, turning halfway through. Allow to cool while assembling salad ingredients. Slice in thin diagonal slices and toss with dressing. Top with slivered almonds and chow mein noodles.
Read Full Post | Make a Comment ( None so far )Cherry Banana Loaf
Serving Size: 4
8 Maraschino cherries
1 tbsp cherry juice
2 tbsp butter
1/3 cup brown sugar
1 egg
1 small ripe banana, mashed
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup chopped nuts
Preheat GT Xpress and spray with non-stick cooking spray. Combine flour, baking powder and salt; set aside. In a medium mixing bowl, combine butter, brown sugar, egg and cherry juice. Add flour mixture and mashed banana. Stir in cherries and nuts. Divide into wells of GT Xpress. Close cover, cook 8 to 10 minutes until brown.
Read Full Post | Make a Comment ( None so far )Bacon Cheese Muffins
Serving Size: 8
1 3/4 cups flour
1/4 cup sugar
1 tbsp baking powder
1 egg, beaten
3/4 cup milk
1/2 cup real bacon bits (please, no “facon”)
1 cup shredded cheddar cheese
1/2 cereal nuggets, like Grape Nuts
Preheat GT Xpress and spray with non-stick cooking spray. Mix together flour, sugar and baking powder. Put egg and milk in shaker and blend, stir into dry ingredients. Add cheese, bacon and cereal, stirring until just moistened, batter will be lumpy. Spoon 1/4 mixture into well and close cover. Bake 8 minutes then repeat with remaining batter.
Read Full Post | Make a Comment ( None so far )Parmesan Dinner Muffins
Serving Size: 4
1 1/3 cups baking mix (like Bisquick)
2 tsp sugar
1 tbsp minced green onion
1/4 tsp each dried oregano, dill and basil
2 tbsp butter, melted
1 egg
1/2 cup milk
2 tbsp of Parmesan cheese
Combine baking mix, sugar, onion and spices in bowl and stir to mix. Add butter, egg and milk and mix well. Preheat GT Xpress101 and spray with non-stick cooking spray. Spoon 1/4 of mixture into each well, sprinkle top lightly with Parmesan cheese. Close cover and bake for 9 to 10 minutes. Remove first 2 muffins and repeat with remaining batter.
Read Full Post | Make a Comment ( None so far )Shrimp Quiche
Serving Size: 2
2 2 oz. small frozen cooked shrimp, thawed
1 green onion sliced
1/4 tsp. dried thyme leaves
2 oz. canned sliced mushrooms, drained (I prefer fresh mushrooms, I abhor canned mushrooms. Just sauté them briefly)
1/3 cup gruyere cheese, shredded (Ooh… fancy)
1/2 cup milk
1 egg
1/4 cup Bisquick baking mix
2 tbsp. Parmesan cheese
1 dash pepper
Preheat GT Xpress and spray with no-stick cooking spray. Mix together the shrimp, onion, thyme and mushrooms. Divide into each well and top each well with half of the cheese. In shaker, mix together the egg, milk, baking mix, Parmesan cheese and pepper. Pour half into each well over the shrimp and cheese. Close cover and cook for 10 minutes.
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The Best of the GT Xpress Recipes 