Lodge Grill / Griddle continued

As promised I will continue to brag about the Lodge LPGI3 Cast-Iron Reversible Grill/Griddle, 20-inch x 10.44-inch and demonstrate why I love it so much. As I said yesterday, it is easy to store and is always ready for use. Last night I had a nice lean ham steak to cook for dinner. In the back of the fridge was some leftover fresh pineapple that I had purchased for a different recipe. Why not? I heated up the grill, FLAT side up this time.

While the grill was preheating, I added just a very thin coat of Crisco. The grill does come pre-seasoned right out of the box and that very thin coat of shortening before and after cooking has turned my grill into a virtual non-stick miracle. Remember, I said VERY THIN coat; you want to season the grill and not fry the food.

Grilled Hamsteak & Pineapple

Grilled Ham Steak & Pineapple

I sprinkled a smidge of Ground Cloves on each side of the ham steak and placed it on one side of the grill positioning it directly over a burner.

I popped the Pineapple Chunks on the other side and let them brown, turning occasionally while the ham steak cooked.

I had a leftover Red Rice and Okra dish in the freezer that I heated as a side and we had a delicious dinner.

Dinner finished, it’s time to clean up. We ate on paper plates, so only a few pieces of silverware. Not all the Red Rice was eaten, so that went back into the fridge for lunch the next day. All that was left was to clean up was the grill, wash the utensils and put the stove-top covers back in place.

Cleaning the grill (especially the flat side) is quick and easy. I simple place HOT tap water on the grill and rub with the Lodge Brush.  Notice in the photo how the water bubbles up indicating a non-stick surface.

Clean up is a breeze

Clean up is a breeze

You can use a non-abrasive sponge too. I usually use both; the brush to clean and then the sponge to absorb the water.

Very Light Coat of Shortening

Very Light Coat of Shortening

I dry it with a paper towel and then add a VERY VERY thin coat of Crisco.

(Note: In a previous post I shared with you using your pastry mat to catch crumbs, etc. from falling through the cracks of your stove-top cover. I STILL do that. It fits over the grill and keeps crumbs, drips, etc. from accumulating on the grill surface. You don’t want liquid to find its way on the grill causing it to rust).

If I haven’t convinced you yet that this is a MUST HAVE, stay tuned for BREAKFAST. Eggs over easy and Sausage. If you are convinced, then just click the link below and order yours today.

 

 

French GRILLED Peanut Butter and Jelly

French GRILLED Peanut Butter & Jelly

French GRILLED Peanut Butter & Jelly

Got kids? Got a big kid who still loves good old Peanut Butter and Jelly? Well here’s a new twist. French GRILLED Peanut Butter and Jelly. And here’s the shocker! The recipe came from a Weight Watchers Cookbook. This tasty treat works for both breakfast or lunch. The recipe calls for a Panini Grill. When stocking an RV Kitchen, space is precious with no room for frilly cookware like that. So this recipe also gives me a chance to show off one of my favorite and most versatile cast iron pieces, the Lodge Grill/Griddle.

The Lodge Grill/Griddle fits right on top of the back 2 burners of a standard RV cook-top. It stores in exactly the same place as it fits beautifully under the stove top covers.

Stove top covers fit right over the grill for convenient storage.

Stove top covers fit right over the grill for convenient storage.

This grill comes pre-seasoned, and the more you cook and season, the better its non-stick properties become. It cleans up easily with hot water and a non-scratch pad or Lodge Brush. Like all of my cast iron, soap is NEVER in the cleaning mix. When you buy this piece, it’s a lifetime and beyond deal. No more replacing those inferior coated griddles and pans that are doomed to flake over time.

Fits perfectly over the back two burners of an RV stove top.

Fits perfectly over the back two burners of an RV stove top.

Fried eggs, pancakes, hot dogs, toasted sandwiches, sausage, chicken, … the list goes on and on. Because of its convenient storage, I find that I use it in place of my cast iron skillets on many occasions. The Lodge Grill/Griddle is a MUST HAVE in every household, RV or Brick and Mortar.


So let’s get on with the sandwich making.

French GRILLED Peanut Butter and Jelly

French GRILLED Peanut Butter & Jelly

French GRILLED Peanut Butter & Jelly

INGREDIENTS:

6 tablespoons creamy peanut butter
6 slices low calories whole wheat bread
3 tablespoons low-sugar fruit preserves
1/4 cup fat-free milk
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten

DIRECTIONS:

1. Preheat griddle/grill and season with a very light coat of shortening.
2. Spread 1 tablespoon peanut butter on one side of each bread slice. Spread 1 tablespoon preserves over peanut butter on each of 3 bread slices. Top with remaining 3 bread slices peanut butter sides down.
3. Combine milk, vanilla and eggs in a shallow dish. Place 1 sandwich in milk mixture, turning carefully to coat both sides. Repeat procedure with remaining sandwiches.
4. Place sandwiches on grill; cook 2 minutes or until lightly browned.
5. Cut each sandwich into 4 triangles and serve immediately.

Serves 4 (serving size 3 triangles.

Weight Watchers SmartPoints value per serving: 8

Per Serving: Calories 257; Fat 14.4g (sat 2.9g mono 6.8g, poly 3.7g) Protein 13g; Carb 25g; Fiber 6g; Sugars 8g; Chol 77mg; Iron 2mg; Sodium 246mg; Calc 42mg

Frozen Pizza Grilled Outdoors

Don't Bake it ... GRILL it!

Don’t Bake it … GRILL it!

Pizza is one of my favorite foods.  When it’s hot (like it is this week in Ozark, Arkansas) the last thing you want to do is turn on your oven.  When you are running your A/C at top performance, the standard propane/gas oven will work against it.  Switching to your convection oven is even less practical because it draws electric power in addition to adding unwanted heat.  The solution?  Grill it outdoors!  A pizza stone and 2 inch round wire rack will do the trick.  You will also need a spatula and some heavy-duty pot holders or mitts.  Every grill is a little different.  This is how I do it on my Weber.

Grilled Frozen Pizza

Keep pizza frozen until ready to use.

Preheat your grill to 400 degrees farenheit.

For crisper crust:

  • Place frozen pizza directly on stone and place on grill then lower cover.  Check bottom crust and when just starting to brown. Carefully lift pizza from stone and slide onto 2 inch wire rack.  Place rack on top of stone. Continue grilling until crust is fully baked and cheese is melted and toppings are fully cooked.

For softer crust:

  • Place pizza on 2 inch wire rack lined with foil.
  • Continue grilling until crust is fully baked with cheese melted and toppings are fully cooked.

Use heavy-duty pot holders or grill mitts to slide pizza from wire rack to pizza stone.  Remove stone from grill and place on a heat protected surface. Stone will be VERY hot.  Let pizza rest for 5 minutes before cutting.  The hot stone will keep your pizza warm.

Preheat Grill

Preheat Grill

For Crisper Crust - Start out on Pizza Stone

For Crisper Crust – Start out on Pizza Stone

Check bottom crust to prevent burning

Check bottom crust to prevent burning

Grill until crust is done and toppings are fully cooked

Place on wire rack to finish.

Slice and serve on hot stone to keep pizza warm.

Slice and serve on hot stone to keep pizza warm.