Tag Archives: indoor grill

Grilled Pound Cake Hot Fudge Sundaes from Everyday Good Thinking, the official blog of @hamiltonbeach

Happy National Hot Fudge Sundae Day! We don’t know who invented this particular food holiday, but we’d like to give them a big high five. We love celebrations of any kind, but we get excited when our favorite food holidays roll around. It’s a great excuse to eat things like this twist on the classic hot fudge sundae. We grill the pound cake for caramelized flavor and then top it with all the classic sundae ingredients. Try it for dessert the next time you grill or go ahead and make them tonight. After all, it’s a holiday.

Grilled Pound Cake Hot Fudge Sundaes from Everyday Good Thinking, the official blog of @hamiltonbeach


Grilled Pound Cake Sundaes
SERVES: 4

Ingredients
1/4 cup butter, melted
1 teaspoon ground cinnamon
4 (3/4-inch thick) slices pound cake
4 scoops vanilla ice cream
1/2 cup hot fudge sauce
Instructions
Stir butter and cinnamon in a small bowl; brush both sides of pound cake slices evenly with mixture.
Preheat grill to MEDIUM-HIGH heat.
Grill pound cake slices 2 to 3 minutes on each side.
Top each pound cake slice with ice cream and hot fudge sauce before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

Hamilton Beach Searing Grill @hamiltonbeach

 

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.



Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

Summer cookouts don’t have to be boring. Instead of making burgers and hot dogs every weekend, try grilling something a little different that incorporates summer fruit. Nectarines and peaches are finally in season, and pork chops are a popular cut that take well to an open flame. The thickness of pork chops can vary from about half an inch to two inches, but we recommend the thicker ones as they seem to be easier to keep tender on the grill.

The meat should be cooked to 145-165˚F. Use a thermometer to double check your cooking temperatures, and when the pork reaches your ideal temp, remove it from the grill and let it rest for three minutes. The cooking time and method is the same whether you opt for bone-in or boneless chops. To pick the best chops at the grocery store, the National Pork Board recommends you “choose meat that’s pale pink with a small amount of marbling and white (not yellow) fat.”

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

This recipe uses fresh, juicy nectarines, but peaches work equally as well. They are used in a sauce that adds some sweetness and acidity to the smoky, full-flavored rub. For more flavor and tenderness, marinate your pork longer in the rub, and make sure to grill on clean grates. You can serve the sauce under the pork, where it will meld with the juices, over the top or on the side. We recommend grilling some nectarine slices or halves to use as a garnish (or just to eat right off the grill when no one’s looking!)

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach


Smoky Grilled Pork Chops with Curried Ginger Nectarine Sauce
SERVES: 6

Ingredients
3 Tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 1/2 teaspoons coarse black pepper
6 boneless pork chops (6 oz. each)
2 pounds nectarines, halved, pitted and peeled
1 Tablespoon fresh grated ginger root
1 teaspoon curry powder
Instructions
Mix brown sugar, chili powder, paprika, salt and pepper in a small bowl; rub over pork. Cover and refrigerate several hours or overnight.
Add nectarines, ginger and curry to blender jar. Cover and blend until pureed. Set aside 1/2 cup for basting and remaining sauce to serve.
Preheat grill to HIGH heat.
Grill pork chops over HIGH heat for 10-12 minutes, turning and brushing with sauce halfway through or until the internal temperature measures at least 145°F.
Serve pork chops with sauce.
Notes
Peaches may be substituted for nectarines.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

58158

Prepare delicious summer drinks or chop and puree foods and sauces with the 700 watt peak-power motor in the MultiBlend™ Blender. The signature MultiBlend™ system propels ingredients around the jar for excellent results with both liquid and solid mixtures.

 



Grilled Margarita Pizzas from Everyday Good Thinking, the official blog of @hamiltonbeach We love sharing grill recipes, and many of our favorites are just a step outside the box. This is true of our grilled flatbread pizza, a uniquely prepared version of a classic favorite. We love grilling the dough because it makes a beautiful presentation and offers a crisp crust that is still soft and chewy on the inside. We topped ours with just the basics to create a simple Margherita pizza bursting with great Italian flavor. Use fresh basil and mozzarella. Since there are only a few ingredients, make sure they are high quality. And don’t forget the salt at the end. Everyone agreed it “made” the pizza! Grilled Margarita Pizzas from Everyday Good Thinking, the official blog of @hamiltonbeach


Grilled Margherita Pizza
YIELDS: 4 servings

Ingredients
Cornmeal
2 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 Tablespoons grated Parmesan cheese
4 medium tomatoes, thinly sliced
24 large fresh basil leaves
16 ounces fresh mozzarella, thinly sliced
Sea salt
Instructions
Prepare pizza crust dough. Divide into 4 pieces.
Preheat indoor grill to SEAR/450°F.
Combine olive oil, garlic and Italian seasoning. Set aside.
Dust cutting board with cornmeal. Roll each piece of dough into 8-inch circles.
Place one circle of dough on grill at a time. Grill 4 minutes. Use a pizza peel to remove from grill and invert dough onto cutting board.
Lightly brush olive oil mixture on grilled side of crust. Sprinkle with a 1/2 Tablespoon Parmesan cheese. Arrange 5 to 6 tomato slices on crust. Top with 4 to 6 basil leaves and 4 slices mozzarella cheese.
Slide pizza back on grill. Grill 7 to 8 minutes or until cheese is melted. Remove from grill and sprinkle with sea salt to taste and additional chopped basil.
Repeat with remaining pizza dough and toppings.
Notes
If using an outdoor grill, grilling times may be much quicker. Check first side of dough at 2 minutes. Dough should be starting to bubble with grill marks on bottom.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print


29881-1

Whatever your taste preferences or dietary needs, you can satisfy them with Hamilton Beach® Breadmakers. Developed with nutrition in mind, they feature settings such as gluten-free and whole-grain so you can bake wholesome breads using a variety of flours.

 

 

Hamilton Beach Searing Grill @hamiltonbeach

 

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.      

 

 



Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

In the midst of the World Cup and right before Independence Day, national pride is soaring and we want to celebrate our great nation in as many ways as possible. As a country that eats, sleeps and breathes food, we think exploring one of America’s most popular dishes is a great way to honor the traditions of our country. Read on as we take a tour of America’s greatest hot dog styles, from the nation’s capital all the way to Los Angeles and back.
Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

Bill Cosby’s Original Chili Half Smoke is the most popular item on the iconic Ben’s Chili Bowl menu. Since 1958, Ben’s has been doling out the famous chili-smothered half-pork, half-beef sausages to loyal DC residents, including famous followers Bill Cosby and President Obama. The over-sized spicy sausage is grilled, placed in a steamed bun and topped with chili, mustard and chopped raw onions. Ask any D.C. restaurant where to get the best dog, and they’ll surely guide you to Ben’s.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

If any city in America is most famous for slinging hot dogs from street carts, it has to be New York City. You can find a vendor on almost every street corner serving the famous all-beef hot dogs in a steamed bun. The most popular condiments are sauerkraut and deli mustard, and don’t be surprised if you hear locals affectionately referring to the snacks as “dirty water dogs,” a reference to the warm water bath from which they’re served.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

Garbage plates are as ubiquitous as regular hot dogs in Rochester, New York, known there as “hots.” The garbage plate has been copied by many, but the one from restaurant Nick Tahou Hots is widely regarded as the original. It comes with hot dogs and either a burger, piece of sausage, filet of fish, or other protein. The meats are served over a pile of starches such as potato salad, home fries, French fries or macaroni salad. Finally, the whole thing is topped with meat sauce, mustard, onions and hot sauce and served with a side dish of bread and butter. We wouldn’t call this diet food, as it’s claimed the title of highest calorie dish in the country.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

All-beef natural-casing hot dogs come topped with yellow mustard, dark neon green sweet relish, chopped raw onion, pickle spear, sport peppers, halved tomato slices, and celery salt. It comes in a poppy seed bun, and can be either steamed or grilled, depending on the preferences of the cook. You won’t find a plain hot dog with ketchup in this city, where most vendors don’t even carry the ubiquitous red condiment because it’s generally seen by locals as unacceptable.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

Don’t call the Coney Island Hot Dog a generic chili dog if you’re traveling through the midwest, where this dog is a fixture in Michigan, Indiana and Ohio. Although the most popular “Coney Island” is in New York, this hot dog’s name comes from the Original Coney Island in Michigan, according to Off the Beaten Path® Michigan by Jim DuFresne. The Coney Dog features an all-beef natural casing frank inside a steamed bun that’s topped with minced meat beanless chili, mustard, chopped onions and occasionally shredded cheddar cheese.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

Bars, sporting venues and street vendors have been selling the iconic Seattle-style hot dog to hungry locals for over thirty years. A Polish sausage is split in half then grilled and placed on a toasted bun. It’s then topped with cream cheese, grilled onions, jalapenos, mustard and sriracha. While it might seem like a weird choice for a topping, the cream cheese actually balances out the spiciness of the sriracha quite nicely and adds a creamy texture to the grilled and toasted elements.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeachHot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

The famous Dodger Dog is named after the Los Angeles Dodgers and is sold at Dodger Stadium, where fans line up to get one of the more than two million hot dogs they sell each year. Each Dodger Dog vendor has patrons form two lines – one for grilled dogs and one for steamed, though grilled dogs are considered to be the classic version. The ten inch frank is a mixture of beef and pork, and it’s served in steamed bun and topped with mustard and diced white onions.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

In Arizona, this Mexican-fusion hot dog is a different beast. The Sonoran Hot Dog is an all-beef frank wrapped in mesquite-smoked bacon and grilled before being placed inside a big, dense top-split bread bun. There are more than two hundred locations in Tucson alone to buy this fusion hot dog, and it’s popular to grab one after a night on the town. The grilled hot dog is set atop a layer of pinto beans and then topped with grilled onions, fresh chopped onions, chopped tomatoes, mayo, mustard, jalapeno salsa and either cheddar or cotija cheese. Then it’s finished off with a roasted guero pepper on the side.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

If you’d be expecting barbecue sauce on a Kansas City-style hot dog, you’d be wrong. Here, the regional hot dog is a nod to the Reuben sandwich that’s sold at Kansas City’s Kauffman Stadium and copied by street vendors all over town. The all-beef hot dogs are cooked on the grill and placed inside a sesame seed bun before being topped with brown mustard, sauerkraut and Swiss cheese. The final touches include a sprinkling of caraway seeds and a few dollops of Thousand Island dressing.

Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach Hot Dogs Across America from Everyday Good Thinking, the official blog of @HamiltonBeach

Like most casual meals you order in the south, Atlanta’s popular Slaw Dog comes with a heaping spoonful of coleslaw. They say it’s served “dragged through the garden,” meaning it’s topped with a plethora of sweet, finely chopped, mayo-based coleslaw. Occasionally, it’s topped with spicy chili (the chili at The Varsity is famous) and melted cheese or mustard.



Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeachChristine Pittman of Cook the Story loves to provide recipes for quick weeknight meals so home cooks can have more precious time with their families. She also loves to create easy appetizers, quick desserts and simple dishes for entertaining, so readers can spend more time having fun and less time doing prep work. She can be found on Facebook, Twitter, Pinterest and YouTube.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

One of the first things we bought when we moved into our small basement apartment in Toronto was a counter top electric grill. We didn’t have much outdoor space for grilling and we knew we didn’t want to give up grilling quick dinners. A year later we bought a small house with a yard and I assumed our counter top grill would go to the basement to collect dust. I was wrong. We tried to shovel our back patio whenever it snowed, but after a couple of storms we gave up and our grill was buried. So I dusted off that counter top grill and we were cooking again in no time.

Recently, Hamilton Beach sent me the Searing Grill to test out. It brought back good memories of the first years living with my husband. We quickly discovered this new grill is far better than the one we had back in Toronto, and it’s dishwasher-friendly, which makes cleanup simple. It can get up to a really high temperature which is perfect for burgers, steaks and chicken. It’s that intense heat that gets you great grill marks on the veggies and cheese in the salad I’m sharing with you today.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

The thing I like best about this grill is the non-stick cooking surface. It’s perfect for grilling cheese.

Do you know about grilling cheese? There are certain varieties of cheese that get soft but not messy, drippy or gooey when heated. The two I use most often are halloumi, a Greek variety, and queso para freir, a Mexican frying cheese. It’s always a bit risky to put these cheeses on your regular outdoor grill as I’ve had them stick and leave a coating behind on the grates. But they don’t stick at all to the Searing Grill grate. They cook perfectly with beautiful grill marks on the outside and a soft, oozing texture on the inside.

For this salad, I grilled summer vegetables and let them come to room temperature on the counter while I grilled the Mexican frying cheese. To serve, just pile the veggies onto some greens and add the dressing and fried cheese. To make the dressing, mix bottled ranch dressing with bottled barbecue sauce. The barbecue sauce adds an extra summery touch to the salad.

This salad is so good. I wish it hadn’t taken me so long to come up with it. I know we would have been eating it weekly from our Toronto days until now. Oh well, I guess we’ll just have to start today!

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

To enter to win a Hamilton Beach Searing Grill of your own, visit my blog, Cook the Story today. Here’s my Salad with Grilled Vegetables and BBQ Ranch Dressing recipe for you print and use all summer long.


Salad with Grilled Vegetables and BBQ Ranch Dressing
SERVES: 4

This salad has grilled vegetables, Mexican frying cheese and a BBQ ranch dressing. It's perfect as a side dish or appetizer in the summer! Note that you can substitute Italian dressing for the ranch for an equally delicious twist.
Ingredients
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. dijon mustard
½ tsp. salt
¼ tsp. pepper
12 asparagus spears, trimmed
6 large cherry tomatoes
1 small summer squash sliced in ¼ in. rounds
2 portobello mushrooms, stem removed
8-½ inch slices of queso para freir (Mexican Frying Cheese)
6 Tbsp. ranch dressing
2 Tbsp. barbecue sauce
8 cups of salad greens
Instructions
Preheat Hamilton Beach Searing Grill to SEAR temperature. Mix red wine, olive oil, dijon, salt and pepper together in a large bowl. Add the asparagus, tomatoes, squash and mushrooms, and stir with tongs to coat evenly. Transfer the vegetables to the preheated grill. It’s okay if things overlap a bit. Add the queso slices to the remaining vinaigrette and turn to coat, then set aside.
Grill the vegetables until there are grill marks on the underside, about 3-5 minutes. Flip, and cook until more grill marks appear, another 3-5 minutes.
Mix the ranch dressing and barbecue sauce together in a small jar or bowl.
Remove squash, tomatoes and asparagus from the grill and set aside on a plate. Flip the mushrooms again and let them continue to cook.
Put cheese on grill just until it has grill marks on the underside, about 1-2 minutes. Flip and cook until grill marks appear, 1-2 minutes more. Transfer to a cutting board and cut each slice into 5-6 pieces. Remove mushrooms from grill and cut them into ½ inch slices. Cut tomatoes in half.
Put 2 cups of salad greens on each plate. Drizzle each with 2 tablespoons of the BBQ ranch dressing and top with ¼ of the veggies and grilled cheese.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

Hamilton Beach Searing Grill @hamiltonbeach

 The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.