Simple Thai Curry Basil Shrimp

Posted on April 4, 2008. Filed under: Asian Recipes, Seafood Recipes | Tags: , , , , , |

Serving Size: 1

6 medium cooked shrimp (if using frozen shrimp, thaw under cold running water)

1/4 tsp Thai red curry paste

1/2 can unsweetened coconut milk

1/2 tsp lime juice

1/2 tsp brown sugar

4 thinly slivered fresh basil leaves, plus a few extra leaves for serving

chopped unsalted peanuts

dash fish sauce (if unavailable, substitute soy sauce)

lime wedges (optional)

Pour a thin layer of coconut milk into each GT Xpress well and reserve rest for cooking.  Heat for 3 minutes.  Stir a dab of red curry paste into each well; stir until dissolved.  Mix together reserved coconut milk, fish sauce, lime juice and brown sugar.  Divide between wells and cook 2 minutes until sauce thickens.  Add shrimp, basil and peanuts and cook another 2 minutes until shrimp are heated through.  Serve over rice and garnish with fresh basil and lime wedges.

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Grilled Tofu Sandwich

Posted on April 4, 2008. Filed under: Healthy Recipes, Veggie Recipes | Tags: , , , |

Serving Size: 2

1 tofu cake

2 tbsp tahini (sesame paste)

1 tbsp minced green pepper (OK to substitute chopped jalapeños if you like it spicy)

1 tbsp mayonnaise

1/2 tsp soy sauce

pinch ground cumin

pinch cayenne pepper

4 slices whole-wheat baguette, (cut on a slight angle to make larger slices to fit wells)

butter for grilling

Preheat GT Xpress.  Mash tofu cake with fork and mix in all ingredients except bread and butter.  Spread equal amounts of filling onto inner sandwich bottoms.  Top with other slice of bread, butter outsides of bread and place in well.  Repeat for second sandwich.  Close cover and grill 3-5 minutes until bread is well browned.

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Grilled Smoked Salmon Sandwich

Posted on April 4, 2008. Filed under: Salmon Recipes, Sandwiches | Tags: , , , , |

Serving Size: 1

2 slices marble rye or rye bread

4 oz. Boursin or other flavored soft cheese

4 slices smoked salmon (lox)

2 sprigs fresh dill

fresh cracked pepper

Preheat GT Xpress and spray with nonstick cooking spray.  To assemble sandwich, spread each slice of bread with half the cheese spread and mound one slice with the salmon.  Top with cracked pepper and lay sprigs of dill on top (place dill so one piece will be on each half of the sandwich when bread is cut lengthwise).  Slice sandwich in half lengthwise to fit each well.  Grill about 3 minutes.

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Parmesan Bagel Bake

Posted on April 4, 2008. Filed under: Muffins and Breads | Tags: , , , |

Serving Size: 2

2 eggs

1 tbsp tarragon

pinch dried red pepper flakes

salt to taste

2 tsp Parmesan cheese

2 tbsp shredded Provolone cheese

2 mini onion bagels, split

Preheat GT Xpress and spray with nonstick cooking spray.  Place one half of each mini bagel into well.  Beat egg and next 4 ingredients with fork in a small bowl.  Pour equal amounts onto each bagel half.  Top each half with 1 tablespoon shredded Provolone and other half of bagel.  Close cover and bake for 10 minutes.

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Chicken “Purses”

Posted on February 28, 2008. Filed under: Chicken Recipes | Tags: , , , , , , |

Serving Size: 4

1  3oz. package of cream cheese

1 tbsp melted butter

1 cup cooked chicken, diced

2 tbsp milk

1 tbsp minced onion

1/2 tsp seasoned salt

1 dash pepper

1 can refrigerated crescent rolls (like Pillsbury)

Preheat GT Xpress and spray with non-stick cooking spray.  Open crescent rolls, unroll and divide into 4 rectangles.  Press together perforations, do not divide into triangles.  Mix together all other ingredients, divide onto each dough square.  Bring up the corners and pinch together, making a purse.  Cook 2 at a time in the GT Xpress for 6 minutes or until golden brown.

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Philly Stuffed Mushrooms

Posted on February 28, 2008. Filed under: Uncategorized | Tags: , , , , , , , |

Serving Size: 4

1 slice deli-style roast beef, finely chopped

1 pound fresh mushrooms (about 12)

2 tbsp butter or margarine

1 1/2 tbsp of italian breadcrumbs

2 oz. cream cheese, softened

1 tbsp finely chopped onion

1 dash garlic powder

1/4 tsp seasoned salt

Remove mushroom stems and a thin slice off the bottome of each mushroom so it sits flat, and chop finely.  Place 1 tbsp of butter in each well.  Plug in GT Xpress and add chopped stems to one well and remaining stems and onion in other.  Close cover and sauté for 2 minutes.  Unplug GT Xpress and carefully scoop mushrooms and onions into a small bowl, add remaining ingredients except mushrooms, stir to blend.  Fill each mushroom, cover and store in refrigerator until needed.  To cook, preheat GT Xpress and spray with nonstick cooking spray.  Place 2 to 3 mushrooms in each well.  Close cover and cook for 3 to 4 minutes until heated and filling is bubbly.  Repeat with remaining mushrooms.

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Turkey Spinach Burgers

Posted on February 17, 2008. Filed under: Healthy Recipes, Turkey Recipes | Tags: , , , , , , |

Serving Size: 2

1 cup fresh spinach leaves, chopped

8 oz. ground turkey

1 tbsp minced parsley

1/2 tsp poultry seasoning

1/2 tsp salt

2 extra large English muffins or burger buns

Condiments to taste such as mayonnaise, mustard, lettuce, tomato

Preheat GT Xpress and spray with non-stick cooking spray.  Place spinach, turkey and seasoning into a bowl and mix with hands until well blended, adding a little olive oil if needed.  Form into 2 patties to fit wells.  Place burgers in wells, pressing if needed to take shape of well, and close cover.  Cook for 7 to 10 minutes until burgers are cooked through and no pink in the center.  If using English muffins, toast in toaster until brown.  To serve, split each burger in half and open to form a circle, place in buns, add desired condiments and serve.

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Mexican Pizza Rollups

Posted on February 17, 2008. Filed under: Mexican Recipes | Tags: , , , , , , |

Serving Size: 2

2  8-in flour tortillas

1/4 cup refried beans

1/2 cup diced cooked chicken or cooked ground beef

1/4 cup grated Cheddar Jack cheese

2 tbsp salsa

sour cream for dipping, if desired

Preheat GT Xpress and spray lightly with non-stick cooking spray.  Spread each tortilla with half the beans to within an inch of the the edge.  Cover beans with a layer of salsa and then a layer of meat and cheese.  Fold in the sides until tortilla is about 4 inches wide, then roll from bottom, enclosing fillings.  Place seams side down in GT Xpress, close cover and cook 4 to 5 minutes.  Serve with sour cream for dipping.

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Broccoli Nut Wraps

Posted on February 17, 2008. Filed under: Veggie Recipes | Tags: , , , , , , , |

Serving Size: 2

3/4 cup broccoli florets, finely chopped

1/4 cup cashews, chopped

1 green onion

2 tbsp red pepper, finely minced

1/4 cup mayonnaise

2 tbsp Parmesan cheese

2 tortillas (sun dried tomato, spinach or whole wheat)

Bring small saucepan of water to boil, add broccoli and cook 3 minutes.  Place in bowl with remaining ingredients except tortillas and mix well.  Spread half of mixture on each tortilla and wrap by folding up ends and tucking in sides to fit wells of GT Xpress.  Preheat GT Xpress and spray with non-stick cooking spray.  Place one in each well.  Close cover and cook 5 minutes until filling is warm and outside and lightly brown.

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Spinach Pickups

Posted on February 16, 2008. Filed under: Veggie Recipes | Tags: , , , , , , |

Serving Size: 2

5 oz. frozen spinach (about half a package)

1 egg, beaten

1/2 cup sour cream

2 tbsp minced onion

1/4 cup grated Parmesan cheese

1 1/2 tbsp flour

1 1/2 tsp butter

1/4 tsp salt

1/4 tsp pepper

Cook spinach according to package directions and drain well, squeezing out excess moisture.  Combine all ingredients in a bowl and mix well.  Preheat GT Xpress and spray with non-stick cooking spray.  Divide spinach mixture into well.  Close cover and cook 10 minutes or until firm.  Can be served hot as a side dish or cooled and cut into small wedges and served as an appetizer.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.

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