George Foreman Recipes: Chicken Teriyaki and Babaghanoush

Cooking always makes me feel better. After the rough day yesterday, I felt better when I tasted my teriyaki chicken for lunch. You can do a lot of things with a George Foreman Grill, which sits unused at most people's houses. I use it quite often nowadays to save time when cooking.

Home Made Teriyaki Chicken

1 whole chicken breast, cut into inch thick filets
1/3 - 1/2 cup soy sauce/ low sodium soy sauce
1/3 cup water
1 tbsp mirin (Japanese sweet rice wine)
1 tbsp brown sugar
1 tsp honey
1 tsp salt (optional)
1 tbsp grated ginger
1 tbsp chopped garlic

Combine all the sauce ingredients until mixed. Add chicken. Refrigerate for at least 1 hr. Place on preheated Foreman grill. Grill with lid down (do NOT press on the grill) for 2 minutes. Flip chicken and tilt slightly for cross hatch grill marks. Lower lid and grill for another 1 minute. Chicken should be done when it smells nice and the center feels firm. If it's squishy just grill for another minute. Remove from grill and let cool for 2 minutes so juices can recirculate. Serve with rice or salad!

Babaghanoush - Middle Eastern Eggplant Dip

1 lb egg plant cut into 1 inch thick slices
3 tbsp lemon juice
2 tbsp tahini (sesame paste)
2 tbsp garlic
1- 2 tsp salt
1 tbsp olive oil

Rub eggplant slices with oil and some salt. Lay down 2 pieces of egg plants at a time on the grill. Lower lid and grill until one side starts getting soft, about 2-3 minutes. Flip and tilt slightly for grill marks. Remove when eggplant looks cooked through. Place into a bowl with plastic wrap on top so eggplants can steam and the skin can be easily peeled off. Finish grilling the rest of the egg plants. Remove all the skin. In a food processor combine all the ingredients including the grilled egg plants. Puree. Serve warm with pita bread, veggies or crackers. If you put it in the fridge just microwave 30 seconds to warm. Enjoy!