Cuisinart JR. GR-3 User Manual

Instruction

Booklet

Reverse Side

the

™

GRIDDLER

Jr.

a guide to perfect meals

SAVORY & SWEET

RECIPES

MAIN COURSE

Pecan Sweet Potatoes ...................................................................................................3

Grilled Portobello Salad ..............................................................................................3

Miniature Cheeseburgers ............................................................................................ 4

Vegetable Napoleon ......................................................................................................5

Grilled Vegetables, Pear & Roquefort Salad ..............................................................5

Tomato, Prosciutto & Mozzarella Panini ........................................................................6

Smoked Turkey, Roasted Pepper & Baby Swiss Panini with Pesto Mayo .................7

Grilled Vegetables and Goat Cheese Panini ...............................................................7

Pizza Panini .....................................................................................................................8

Brie, Apple & Onion Panini .........................................................................................9

Three-Cheese and Avocado Quesadillas ...................................................................9

Chicken Quesadilla Wraps ........................................................................................ 10

Brie Stuffed Beef Fillets with Herb Crust ............................................................. 10

Lemon Basil Shrimp and Vegetables ........................................................................... 11

Soy, Ginger and Sesame Salmon .............................................................................12

DESSERTS

Chocolate Raspberry Panini ........................................................................................13

Grilled Peaches with Mascarpone Cream ...................................................................13

Caramel Apple Sundae ............................................................................................. 14

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Pecan Sweet Potatoes

A great addition to the Thanksgiving table, or any time of the year.

Makes 6 ser vings
1¼ pounds sweet potatoes, peeled and cut into ¾-inch pieces

(about 2 medium potatoes)
3 tablespoons unsalted butter, melted
1½ teaspoons ground cinna mon
1 teaspoon gr ound cloves
¼ teaspoon gr ound ginger
3 tablespoons pure maple syr up, divided
½ cup toasted pecans
½ teaspoon sea salt

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high. In a lar ge bowl, combine the
potatoes wi th the but ter, cinnamon, cloves, ginger and 1 t ablespoon of the ma ple syr up; toss to
coat.

Whe n the Griddler™ Jr. is hot, ar range the potatoes on both sides of the grill plates. Grill, turning
every 4 to 5 minutes, for a total of 15 to 18 minutes, or until pot atoes are tender.

Transfer the gr illed potatoes to a large bowl. Toss with t he re maining maple syrup, pecans and
sal t. Adjust seasonings if desired.

Nutr itional information per serving (½ cup):

Calor ies 160 (32% from fat) • carb. 26g • pro. 2g • fat 6g • sat. fat 4g • chol. 15mg • so d. 250mg

• calc. 46mg • f iber 3g

Grilled Portobello Salad

The grilled portobello can also be used as a filling for panini.

Makes 4 ser vings
¼ cup ex tra virgin olive oil

2 tablespoons white balsamic vinegar (or white wine vinegar)
1 tablespoon water
1 gar lic clove, minced
1 tablespoon minced onion or shallot
1 teaspoon dr ied thyme
½ teaspoon kosher s alt
¼ teaspoon fr eshly grou nd black pepper
1 pound por tobello mushrooms, thickly sliced

1

/3 cup finely chopped red bell pepper

1

/3 cup finely chopped yellow bell pepper

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Place the olive oil, vinegar, water, gar lic, onion , thyme, salt and pepper in a Cuisinar t® Food
Processor f itted with the metal chopping blade . Process until emulsif ied. Pour over the
mushrooms; toss gently to coat. Let stand 10 to 15 minutes.

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high. When the Gr iddler™ J r. is hot,
arrange one third of the mushrooms on the bot tom grill, cut side down. Close; grill for 3 minutes.
Remove; reser ve on platter. Repea t with the remaining mushrooms. Spr inkle with the chopped
red and yellow peppers; serve war m or chilled.

Nutr itional information per serving:

Calor ies 150 (68% from fat) • carb. 7g • pro. 6g • fat 11g • sat. fat 2g • chol. 35mg • sod. 270mg

• calc. 32mg • fib er 1g

Miniature Cheeseburgers

These mini cheeseburgers are a great hors d’oeuvre idea.

Makes 12 servings
¾ pound ground chuck

½ small onion, f inely chopped or grated
pinch kosher salt
pinch freshly ground black pepper
1½ ounces shredded Cheddar
12 miniature hamburger buns

Preheat the Cuisinar t® Griddler™ Jr. in the closed position to high.

Add the meat, onion , sal t and pepper to a medium bowl. Mix gently with hands, being sure not to
overmix. Divide the meat into 12 individual r ounds (about ¾ ounce each). For m into pat ties.

Whe n the Griddler™ Jr. is hot, ar range the mini bur gers on the bot tom grill. Close, apply ing light
pressure to handle for about 10 seconds. Grill for 1 to 1½ minutes. Remove the burger s; place
each burger on the bot tom of each miniature bun. Top each burger wi th the shr edded cheese;
place t he top bun on top. Return a ssembled cheeseburge rs to the bot tom grill. Close, applying
light pressure for about 20 to 30 seconds, until the cheese has melted.

Ser ve immediately.

Nutr itional information per serving:

Calor ies 130 (54% f rom fat) • carb. 7g • pro. 7g • fat 7g • sat. fat 3g • chol. 25mg • sod. 125mg

• calc. 51mg • fiber 0g

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Vegetable Napoleon

These Napoleons make a beautiful presentation and will be sure to

impress any crowd.

Makes 4 ser vings
½ medium eggplant, cut into eight 1/3-inch rou nds

½ medium zucchini, sliced into four 1/3-inch slices (sliced on the bias)
½ medium-lar ge onion , cut into 1/3-inch rou nds
4 medium baby portobello mushrooms, sliced into ½-inch pieces
1 lar ge tomato, cut into four 1/3-inch rou nds
3 tablespoons extra virgin olive oil
½ teaspoon kosher s alt
¼ teaspoon fr eshly grou nd black pepper
4 lar ge basil leaves
2 ounces soft goat cheese

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.

Add the vege ta bles to a large bowl; toss with t he olive oil, salt and pepper.

Arrange the eggplant, zucchini and onions evenly spaced on both sides of the preheated
Griddler™ Jr. Gr ill 2 to 4 minutes per side. Add the mushrooms; grill about 1 minute per side.
Reser ve veget ables on a platter. Reduce the heat to low. Add the tomatoes; grill 30 seconds per
side.

On eithe r a plat ter or four individual plates, build the Na poleons in the following order : eggplant,
onion, basil, goat cheese , tomato, mushroom, zucchini, f inishing with another eggplant round.

Nutr itional information per serving:

Calor ies 160 (72% from fat) • carb. 7g • pro. 4g • fat 13g • sat. fat 4g • c hol. 5mg • sod. 350mg

• calc. 35mg • fiber 3g

Grilled Vegetable, Pear and Roquefort Salad

Makes 4 ser vings
½ medium eggplant, cut into ¼-inch slices

½ medium ye llow squash, cut into ¼-inch slices
½ medium zucchini, cut into ¼-inch slices
½ medium red bell pepper, cut into ¼-inch slices
2 teaspoons extra virgin olive oil
½ teaspoon kosher s alt
¼ teaspoon fr eshly grou nd black pepper
1 firm, ripe pear, peeled, cored and cut into ½-inch wedges
1½-2 ounces Roquefor t

Preheat the Cuisinar t® Griddler™ Jr. in the open position to high.

Add the vege ta bles to a large bowl; toss with t he olive oil, salt and pepper.

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