GREAT GRILL MAT BBQ RECIPES Author Susan B. Mann 1st Edition September 2014

Copyright 2015 © ekSel1

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Contents Introduction ........................................................................................................................................ 3 1.

Grilled Honey Mustard Salmon ................................................................................................... 4

2.

Tasty Fish Tacos with Tomato and Avocado Salsa ...................................................................... 5

3.

Grilled Western Omelet .............................................................................................................. 6

4.

Beef and Vegetable Kabobs ........................................................................................................ 7

5.

Grilled Rosemary Bread............................................................................................................... 8

6.

Sweet and Spicy Spare Ribs ......................................................................................................... 9

7.

Portobello Mushroom Burger ................................................................................................... 10

8.

Great Grilled Sub Sandwiches ................................................................................................... 11

9.

Low Calorie Grilled Vegetable ................................................................................................... 12

10. Low Calorie Grilled Fruit Kabobs ............................................................................................... 13 11. Cheese Stuffed Hamburgers ...................................................................................................... 14 12. Hawaiian Grilled Chicken ........................................................................................................... 15 Conclusion ......................................................................................................................................... 16

Appendix…………………………………………………………………………………………………………………………17

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Introduction Non-stick grill mats allow you to cook on your grill without grease fires, losing food through the grill grate, or having to use accessories such as baskets, skewers, and griddles. Grill mats are reusable and clean easily with soap and water. Wonderfully easy to use, here is how to use your grill mat.

BEIGE GRILL MAT FOR VEGGIES AND FISH

BLACK MAT FOR GENERAL USE

You can grill almost anything:

Grill mats allow you to cook like a chef, leaving perfect grill marks. The flexible mats retain heat in the same fashion as a grill stone or grill plate, yet are surprisingly lightweight and easy to use. Grill to perfection with:  No lost food  No mess  No limits on what you can cook. Now, start cooking and enjoy these tasty grill recipes on your new grill mat. Grill on! Copyright 2015 © ekSel1

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1. Grilled Honey Mustard Salmon Servings: 4 Timing: 10 minutes

Preparation Time: 12 min

Ingredients:       

4 salmon filets Salt and pepper to taste ½ cup honey mustard Salt and pepper 1 Tbsp. Worchester sauce 1 Tbsp. soy sauce 1 tsp. hickory or mesquite smoke flavoring

Preparation: 1- Combine honey mustard, Worcester sauce, soy sauce, and smoke flavoring in a small bowl. 2- Heat your grill and mat to medium high. 3- Season salmon with salt and pepper. 4- Leave the skin on your salmon filets. Salt and pepper both sides. 5- Place salmon on your grilling mat with the skin side down and brush generously with sauce. 6- Cook three to four minutes. 7- Turn filets over, brush with sauce, and complete the cooking. Grilled Honey Mustard Salmon is excellent with steamed rice and grilled vegetables. Note: Grilling time is dependent on the size and thickness of your salmon cut. Generally speaking, cook 3 to 4 minutes on each side. Fish should change to a light greyish pink when done and flake easily with a fork.

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2. Tasty Fish Tacos with Tomato and Avocado Salsa Servings: 4 - 2 tacos each

Preparation Time: 20 minutes

Ingredients: Tomato and Avocado Salsa  1 avocado  1 can diced tomatoes with green chiles  1 tsp. cumin  Salt and pepper to taste  Chopped cilantro (optional) Fish Tacos  2 tilapia filets  Lemon pepper  Salt to taste  8 corn or flour tortillas  1 cup shredded jack cheese, cheddar, or queso blanco  Shredded lettuce or cabbage Preparation - Tomato and Avocado Salsa: 1- Chop avocado. 2- In a small bowl, add the canned tomatoes, cumin, salt, and pepper. Stir. 3- Chop and add cilantro (optional). 4- Refrigerate until fish has been grilled. Preparation - Fish Tacos 1- Chop lettuce or cabbage. 2- Sprinkle lemon pepper and salt on both sides of the fish filets. 3- Grill on mat, 3 to 4 minutes on both sides or until fish is firm, no longer translucent, and/or flakes easily with a fork. 4- Remove fish from heat and break into small pieces with a fork. 5- Heat tortillas on the mat until warm and soft. 6- Fill warmed tortillas with fish, cheese, and chilled tomato and avocado salsa. 7- Top with chopped greens.

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3. Grilled Western Omelet Servings: 4

Preparation Time: 15 minutes

Ingredients:         

1 large slice of Ham 1 tomato ½ green pepper ½ sweet onion 4 tsps. olive oil 8 eggs ½ cup shredded cheddar cheese Salt and pepper to taste 3 Tbsp. melted butter

Preparation: 1- Chop the ham, tomato, green pepper, and onions. 2- Combine vegetables and ham, tossing with 2 tsps. of the olive oil. 3- Turn on your grill and when the mat is hot, heat vegetables and ham until vegetables are soft and translucent. Remove from the grill mat and set aside. 4- Beat 2 eggs until fluffy and add ¼ of the vegetable and ham mixture. 5- Brush melted butter on the grill mat and slowly pour the beaten egg mixture onto the mat. 6- Sprinkle with salt and pepper. 7- When the eggs begin to get firm, top with the shredded cheese and fold the omelet in half. 8- When cheese starts to melt, brush the top with melted butter, flip the omelet, and cook until done. 9- Repeat process until you have 4 omelets. 10- Serve with hot buttered toast and enjoy!

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4. Beef and Vegetable Kabobs Servings: 4 Preparation Time: Marinating - 6+ hours Preparing Kabobs - 10 minutes Cooking - 12 to 15 minutes Ingredients:          

1 pound beef sirloin, cut into 1 inch cubes 1 cup Ketchup or tomato sauce 2 Tbsps. Worchester sauce ¼ cup brown sugar 1 clove garlic, crushed 1 large onion, peeled and cut into wedges 2 sweet peppers, cut into 1 inch squares 12 cherry tomatoes 12 small Portobello mushrooms 1 medium yellow summer squash or zucchini, sliced into 1 inch slices

Preparation: 1- Combine the first five ingredients. 2- Put in a large sealable plastic bag or shallow covered container. Add the meat and marinate at least 6 hours, or overnight. 3- Drain the meat and discard the marinade. 4- Alternate the meat and vegetables on long metal or wood skewers. 5- Grill on grill mat, turning frequently until vegetables are tender and meat is cooked through, about 6 minutes on each side.

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5. Grilled Rosemary Bread Timing: 12 minutes Ingredients:    

1 loaf unsliced French or Italian bread 1 cube of butter 4 cloves garlic, chopped fine ¼ cup fresh rosemary

Preparation: 1234567-

Slice bread lengthwise. Melt butter and add chopped garlic. Brush the garlic butter mixture on both bread halves. Place bread halves buttered side down on grill mat. After 1 minute, turn the bread over and distribute rosemary evenly. Brush the remaining garlic-butter mixture on bread. Turn and grill until toasted.

Variation: Sprinkle with grated parmesan cheese and paprika instead of rosemary.

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6. Sweet and Spicy Spare Ribs Preparation Time: Marinade - 12 minutes, Overnight Marinating, Cooking – 3 hours Servings: 4 Ingredients:  1 large rack (about 4 pounds) meaty pork ribs, cut into four sections  1/8 cup extra-virgin olive oil  1 small onion, finely chopped  1 Tbsp. garlic  1 tsp. dried oregano  2 bay leaves  1 tsp. ground black pepper  ½ tsp. sweet paprika  1/2 tsp. cayenne pepper  1/2 tsp. crushed red pepper  1/2 cup honey  ½ cup ketchup  1/3 cup Dijon mustard  1/3 cup distilled white vinegar  ½ cup apple juice Preparation: 1- In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 7 minutes. 2- Add the oregano, black pepper, paprika, cayenne, crushed red pepper, and bay leaves and cook, stirring, until fragrant. 3- Add the honey, ketchup and mustard and cook over moderate heat until slightly thickened, about 5 minutes. 4- Add the vinegar, stir, remove from heat, and let cool. 5- Divide the marinade in half. 6- Put the ribs in a large resealable plastic bag with ½ of the sauce. 7- Seal and refrigerate overnight. 8- Preheat your grill and grill mat. 9- Remove the ribs from the marinade and discard the marinade. 10- Combine reserved fresh marinade with apple juice and put in a small spray bottle. 11- Grill for 1 ½ hours on each side, spraying with marinade and apple juice mixture frequently.

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7. Portobello Mushroom Burger Preparation Time: 12 minutes Servings: 4 Ingredients:  4 large Portobello mushroom caps  1 Tbsp. olive oil  1 t. Worchester sauce  Salt and pepper to taste  ½ cup feta cheese (optional)  4 hamburger buns  Butter  Lettuce, tomatoes, and preferred condiments Preparation: 1- Wash Portobello mushrooms and remove the stems. 2- Mix the olive, Worcester sauce, and salt and pepper. 3- Brush both sides of the mushrooms with the olive oil/Worchester sauce mixture. 4- Heat the grill and your grill mat. 5- Grill the mushrooms on medium heat, turning occasionally. 6- When mushrooms are almost done, add the cheese, dividing it between the four burgers. 7- Mushrooms are done when they begin to “sweat” – are juicy and brown. 8- Toast buns on grill mat. 9- Spread desired condiments on buns, and then add lettuce and tomato. 10- Serve and enjoy!

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8. Great Grilled Sub Sandwiches Preparation Time: 12 minutes Servings: 4 Ingredients:       

4 sub buns 1 stick softened butter 1 lb. sliced deli meat – your favorites 8 slices of American or Swiss Cheese Condiments Four large romaine lettuce leaves 1 large tomato

Preparation: 1- Wash lettuce leaves. 2- Slice tomatoes. 3- Slice sub buns lengthwise and butter all sides. 4- Toast the buns on the grill mat until golden brown. 5- Remove the sub buns from the grill mat. 6- Divide meat between the four subs. 7- Place two slices of the cheese on top of the meat. 8- Close the buns and butter the top. 9- Grill top side down until cheese melts and top of bun is toasted. 10- Carefully remove from grill mat, open each sandwich, and add lettuce and tomatoes. 11- Serve and enjoy! Note: If desired, you can add mayonnaise or mustard when you put on the lettuce and tomato.

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9. Low Calorie Grilled Vegetable Preparation Time: 12 minutes Servings: 4 Ingredients:       

1 zucchini 1 yellow squash 1 sweet onions 1 sweet pepper 12 small white mushrooms 1 Tbsp. olive oil Salt and pepper to taste

Preparation: 1234-

Wash vegetables and cut into bite size pieces. Toss with olive oil and add salt and pepper. Alternate vegetables on skewers. Grill on matt until vegetables are done.

See Appendix for Calorie and Nutrition Information

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10.

Low Calorie Grilled Fruit Kabobs

Preparation Time: 12 min Servings: 4 Ingredients:       

1/4 cup butter 1/8 cup honey 1 fresh peach, pitted and quartered 1 fresh plum, pitted and quartered 2 bananas, cut into 4 pieces each 8 strawberries, hulled 4 skewers

Preparation: 1- Preheat grill and grill mat. 2- Melt the butter and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil. 3- Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. 4- Place the skewers onto the grill mat; spoon butter-honey mixture over each skewer. 5- Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. 6- Flip the skewers, spoon more butter-honey sauce over each, and grill for about 5 more minutes on the other side.

8- Serve & Enjoy! Note: You may use any type of fruit you wish for this recipe. See Appendix for Calorie and Nutrition Information

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11.

Cheese Stuffed Hamburgers

Preparation Time: 12 minutes Ingredients:     

1 lb. lean ground beef 4 thick slices (or ½ c. of grated) cheese – any flavor Salt an d pepper to taste 4 hamburger buns Lettuce, tomato, pickles, and condiments

Place cheese on one thin patty.

Place second patty on top and seal.

Preparation: 1234-

Form the ground beef into eight thin patties Place the cheese on top of one thin patty. Use plenty of cheese. Place two patties together and crimp the edges to seal tightly Grill until the sides of the patties are brown, then turn them over and continue cooking until done. 5- Toast the hamburger buns on the grill mat if desired. 6- Place one stuffed burger on each bun and top with condiments, lettuce, tomatoes, and pickles.

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12.

Hawaiian Grilled Chicken

Preparation Time: 30 minutes Servings: 4 (1/2 breast each) Ingredients:       

2 boneless, skinless chicken breasts 1 eight oz. can pineapple chunks 1 clove garlic, minced 1 tsp. soy sauce ¼ tsp. ground ginger 1 sweet pepper (green, red, or yellow) 1 sweet onion, diced

Preparation: 1- Drain the juice from the pineapple. This will give you approximately 1/3 cup of juice. 2- Mix the pineapple juice with the minced garlic, soy sauce, and ginger. 3- Place chicken and marinade in a plastic bag or shallow covered container. Refrigerate at least four hours turning occasionally. 4- Grill on mat for 7 to 10 minutes on each side or until juice runs clear when chicken is poked with a fork. Remove the chicken from the grill mat. 5- Grill the vegetables and crushed pineapple stirring occasionally for 5 to 10 minutes or until vegetables are tender. 6- Serve a spoonful of the pineapple and vegetables mixture as a topping on the chicken. 7- Serve with steamed white rice.

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Conclusion Here’s hoping you have enjoyed trying these recipes with your new grill mats. Remember: You can cook almost anything on your grill when you use a grill mat. Try any of your favorite grilling favorites. Another excellent use for your grill mat is to cook side dishes. Any fresh vegetable can be placed directly on the mat and cooked to perfection. Additionally, you can make a delicious side dish with previously cooked rice or pasta heated on your mat, tossed with some olive oil or butter, and seasoned with herbs and spices. Also, don’t forget, grill mats make thoughtful gifts for the grillers you know. Share the joy of grilling with your grill mats with your friends and family members. Grill on!

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Appendix: Nutrition and Calorie Information Low Calorie Grilled Vegetables Calories 65 Sodium 303 mg Total Fat 2 g Potassium 114 mg Saturated 0 g Total Carbs 11 g Polyunsaturated 0 g Dietary Fiber 1 g Monounsaturated 0 g Sugars 5 g Trans 0 g Protein 1 g Cholesterol 0 mg Vitamin A 2% Calcium 9% Vitamin C 19% Iron 2%

Low Calorie Grilled Fruit Kabobs Calories 60 Calories from Fat 1 Total Fat 2 g Trans Fat 0 g Sodium 1mg Potassium 43mg Total Carbohydrates 4.8g Dietary Fiber 0.6g Sugars 3.7g Protein 0.2g Vitamin A 1% Vitamin C 9% Calcium 2% Iron 1% *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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