Smoked Paprika & Parmesan Grilled Fries

The first time I made grown up fries on my george foreman grill, I used olive oil,  sea salt and oregano and fresh thyme. This time I went a spicier route with smoked paprika. Have I mentioned how much I love this spice? It is similar to paprika but much bolder and smokier, especially delicious when used on roast chicken. I was sure the smoky flavor would pair perfectly with my grilled fries. I didn't use measurements on this side dish, just threw a bunch of stuff together in a bowl and tossed. On top of the golden fries, I grated lots of fresh parmesan cheese. YUMMM! Crispy, smoky and cheesy. I couldn't get enough! Smoked Paprika & Parmesan Grilled Fries 3 Russet potatoes, peeled and sliced into thin medium wedges olive oil, enough to coat smoked paprika, enough to coat salt 'n' peppa fresh parmesan, grated 1 Heat your george foreman grill to High. 2 In a large bowl, toss peeled and sliced potatoes with some olive oil, smoked paprika, salt and pepper. 3 Arrange potatoes in one even layer and close the grill. Grill time will take about 20 minutes, until there are grill marks. 4 Garnish with fresh grated parmesan cheese

Grilled Figs

I finally found figs at the farmers market! I have been waiting so patiently. Every week the man said "next week, try next week" and finally the day has come! Aren't they beautiful? The colors are so bright and bold. Since I already had the george foreman heated up from my eggplants, I threw on some of the figs to bring out the sweetness and caramelize them a bit. They were warm, gooey and sweet. Great as a quick dessert topping on ice cream, or my favorite, mascarpone. I drizzled some honey on them just for a bit more sweetness. You could even stuff them with goat cheese and they become a savory appetizer! Yum!

Grilled Figs

1 package of Mission figs

1 tablespoon Honey

1 Wash figs well and pat dry. Halve the figs lengthwise to expose the beautiful red color inside.

2 Place figs cut side up on the grill for about 5 minutes. Then turn them over to brown the other side.

3 When browned and heated, remove the figs off the grill and arrange on a plate. Drizzle with honey and serve over ice cream or as is!

Grilled Eggplant, Fried Artichoke & Sun Dried Tomato Stacks

I love the taste of grilled veggies - red peppers, onions, and of course eggplant. I love grilled eggplant better than it sauteed because it gains a smoky silky texture that is so amazing. The other night I felt like grilling, george foreman style of course, so I sliced up an eggplant I got at the market, brushed some olive oil and garlic on 'em and grilled away. Perfectly grill marked if, I say so myself. I didn't really have a plan before I started grilling (most of the time I don't) so I poked around the fridge and pantry and made up this "eggplant stack." I fried up some artichoke hearts (from the can), layered some sun-dried tomatoes, and topped with fresh feta. It was sooooo good! The flavors all melded together very nicely and was something different as a side dish/appetizer.  Grilled eggplant, fried artichoke & Sun-dried tomato stack 1 eggplant olive oil 1 garlic, minced 1 can artichoke hearts Sun-dried tomato, julienned 1 cup seasoned breadcrumbs salt 'n' peppa Feta 1 Slice up the eggplant into 1/4 inch thick rounds. Lay the slices on a paper towel without overlapping and salt them, leaving them for 15 minutes to remove the brown yucky bitter taste. 2 Prepare a mixture of olive oil and minced garlic and brush both sides of the eggplant slices. Fire up the grill and cook until soft and smoky. Do in batches if needed. 3 While the eggplants are grilling, prepare a bowl with seasoned breadcrumbs, or season your own. Heat up a pan over medium heat with some vegetable oil. Roll the artichoke hearts in the breadcrumbs, then brown them in the pan for a minute. They fry up really quickly so it doesn't take long. 4 Once the artichokes are fried, start your stack with a slice of grilled eggplant as the base, a few fried artichokes, next the julienned sun-dried tomatoes, and top with feta.  You can get creative with your stack and use whatever ingredients you have on hand. That's what I did! :)