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9
Recipes
Grilled Corn with Chipotle and Lime Aioli
Servings: 5
Prep time: 5 minutes / Cook time: 15 minutes
• 5 ears of corn
• 2 cups mayonnaise
• Juice of 1 lime
• 1/2 jalapeño, seeded and
minced
• 2 garlic cloves, minced
• 1 chipotle pepper in
adobosauce, minced
• 1/4 teaspoon ground cumin
• 2 tablespoons butter, melted
• Salt and pepper to taste
1. Preheat the Smokeless Grill. Turn the dial to 400F to preheat.
2. Brush the ears of corn with butter and place on the grill. Grill for 15 minutes, turning every 5 minutes.
3. Add 1 cup of mayonnaise, the juice of one lime, and the minced jalapeño to a small bowl. Add salt and
pepper to taste and mix well.
4. Add the remaining cup of mayonnaise to another small bowl with the minced chipotle and the ground
cumin. Add salt and pepper and mix well.
5. Serve the grilled corn with both aioli and wedges of lime on the side.
Grilled Chicken, Avocado and Asparagus Power Bowl
Servings 2
Prep time: 5 minutes / Cook time: 30 min
• 2 avocados, halved
• 2 chicken breasts
• 10-12 asparagus spears
• 5 cups baby spinach
• 2 tablespoons ax seeds
• 3 tablespoons balsamic
vinegar
• 3 tablespoons extra virgin
olive oil
• 1 honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
1. Preheat the Smokeless Grill. Turn the dial to 350F to preheat.
2. Add the balsamic vinegar, olive oil, honey, Dijon mustard, garlic powder, salt and pepper to a mason jar.
Shake well and set aside.
3. Brush the chicken breasts with olive oil and season with salt and pepper.
4. Place the chicken on the grill and cook for 20 minutes, ipping halfway.
5. At the 15 minute mark, brush the avocado with olive oil and grill for 5 minutes.
6. Remove the chicken and avocado. Brush asparagus with olive oil and grill for10-12minutes or until tender.
7. Place half of the baby spinach in a bowl. Add one chicken breast, two avocado halves, and half of the
asparagus. Sprinkle one tablespoon of the ax seeds. Repeat for the second bowl.
8. Shake the dressing once more and drizzle onto both bowls.
Lamb Skewers With Grilled Zucchini, Kalamata Olives, and Crumbled Feta
Serves 3-4
Prep time: 1 hour minutes / Cook time:
• 1 pound of lamb, 1” cubes
• 1 tablespoon fresh thyme,
minced
• 1 tablespoon dried oregano
• Juice of one lemon
• 2 tablespoons extra virgin
oliveoil
• 2 large zucchini, cut into 1/2”
slices length wise
• 3/4 cup Kalamata olives, sliced
• 3/4 cup crumbled feta
• Salt and pepper
1. Add the cubed lamb, thyme, oregano, lemon, olive oil, salt and pepper to a resealable plastic bag. Shake
the bag to mix the marinade and set aside for at least an hour.
2. Meanwhile, soak wooden skewers in water.
3. Preheat the Smokeless Grill. Turn the dial to 375F to preheat.
4. Add 3-4 cubes of lamb to each skewer and grill for 10-12 minutes, turning halfway through.
5. Remove the lamb skewers. Brush olive oil on the zucchini,
season with salt and pepper, and grill for 2 minutes on each side.
6. Serve the skewers and grilled zucchini on a plate and top off with the crumbled feta andsliced Kalamata
olives.
SO-315662_14750, 14789_BELLA_Smokeless Grill_IM_R10.indd 9 2019-03-25 8:25 AM
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