Grill Power: Everything You Need to Know to Make Delicious Healthy Meals on Your Indoor Electric Grill.
By Holly Rudin-BraschiQVC Publishing, Inc.
Publication Date: September 2000
$19.95 U.S.
Softcover; 288 pages
Reviewed by Jake Bevilacqua for Good Cooking
June, 2001

Indoor electric grills provide an easy way to make a quick meal. However, there are not many cookbooks that are designed specifically for electric grills. Grill Power by Holly Rudin-Braschi provides a comprehensive guide for the novice user of electric grills.

The information contained in Grill Power goes beyond how to cook with electric grills. There is a section on the types of electric grills, how they work, and special tips for using and caring for them. In a chapter entitled, Divine Secrets of the Grill Power Goddess you can learn about the ten tips that will maximize your electric grilling experience.

The five main chapters contain recipes for burgers, steaks, chops and tenderloins, poultry, seafood, and meatless foods. Each chapter is prefaced with a guide on how to select the ingredients for that chapter, tips for cooking them better, and a nutrition guide. Each individual recipe has a Game Plan where the steps to make the recipe are outlined with an approximate time for the preparation and cooking as well as the nutritional information for the particular recipe. The recipes are supplemented with a great deal of tips and charts to simplify the cooking process.

This book contains recipes for everything from a simple grilled cheese to Rosemary-Cherry Lamb Chops, and there are many international recipes too. There are recipes for side dishes as well as for main courses. All of which are explained in layman s terms and are geared toward the beginning chef. However, since indoor electric grilling is a fairly new method, anyone can benefit from the advice offered by the Grill Goddess.

Here are two recipes from the book Buffalo Chicken Salad

Serves 4


11/4 pounds boneless skinless chicken breasts
4 tablespoons of your favorite hot sauce
1 tablespoon lemon juice teaspoon light salt
nonfat or canola oil cooking spray


6 cups iceberg or Romaine lettuce, cut into bite-size pieces
1 cup thinly sliced cucumber (preferably hothouse)
1 cup thinly sliced celery
1 cup diced bell pepper, red, yellow, orange or green
1 cup shredded carrot
2 cups cherry tomatoes
4 tablespoons finely chopped parsley (optional)
2 cups garlic croutons (optional)

If you don't want to take the time to make my blue cheese dressing from scratch, substitute your favorite bottled brand.
1. Preheat the grill. If you have a grill with a variable temperature control, set it to medium-high (one or two steps below high) or to about 350 to 400 F.

2. Make the marinade. In a i-cup bowl, mix the hot pepper sauce, lemon juice and salt thoroughly with a fork. Pour the marinade into a 1-gallon zippered freezer-weight storage bag, a 1-quart airtight container or a shallow square glass dish (8 x 8 x 2-inch).

3. Flatten and marinate the chicken. Spread a large piece of plastic wrap on a flat work surface. Arrange the chicken breasts in a single layer over the plastic wrap. Cover the breasts with another large piece of plastic wrap. Pound the breasts with the bottom of a large heavy skillet, the flat side of a meat mallet, or a rolling pin until flattened to about 1/4-inch to 1/2-inch thick. Place the chicken in the bag, container or dish, then turn It'so all surfaces are coated with the marinade. Zip the bag closed, or cover the container or dish and marinate in the refrigerator for 20 minutes or up to 24 hours.

4. Prepare the salads. Put equal amounts of the lettuce on 4 dinner plates. Arrange equal amounts of all the sliced vegetables and the cherry tomatoes on top of the lettuce, leaving the center free for the chicken. if not serving immediately, cover each plate tightly with plastic wrap and store in the refrigerator for up to 8 hours. Chop the parsley (optional) and refrigerate in a tightly covered dish until serving time.

5. Grill the chicken. As you remove each piece of chicken from the marinade, spray it lightly with the cooking spray and place it on the grill. Grill the chicken according to the Grill Times opposite until interior temperature reaches 160 F on an instant-read thermometer. The meat should no longer be pink in the center and all the juices should run clear when pricked with the tip of a knife.

6. To serve, allow the chicken to rest for 2 to 3 minutes after coming off of the grill (this allows the juices to settle), then cut each piece across the grain into 1/4- to 1/2-rnch wide strips. Lay equal amounts of chicken in the center of the lettuce on each plate and sprinkle with garlic croutons and onions. Drizzle each salad with 1/3 cup of the dressing, and sprinkle with 1 tablespoon of chopped parsley. Serve immediately with corn bread or corn muffins.

Tortilla-Crusted Burgers
Serves 4

1 cup finely crushed low-fat tortilla chips
1/2 cup thick salsa, medium or hot
1/4 cup finely chopped fresh cilantro
1/4 cup thinly sliced green onions
1 teaspoon chili powder
1 teaspoon pressed garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon light salt (optional)
1/4 to 1/2 teaspoon finely chopped jalapeno pepper, fresh or canned (optional)
1 pound extra-lean ground beef, turkey, chicken breast or vegetarian meat substitute
Nonfat or canola oil cooking spray
8 Romaine lettuce leaves
2 medium tomatoes sliced into 8 rounds
1 medium avocado cut into 8 slices or guacamole
Thick salsa, hot or mild Fresh cilantro sprigs
Nonfat or low-fat sour cream (optional)

1. Preheat the grill to the highest setting.

2. Crush the tortilla chips. In a food processor or blender process enough tortilla chips to make 1 cup. Use 1/3 cup to mix into the burgers. Reserve 2/3 cup to coat the outside of the burgers just before grilling.

3. Mix and shape the burgers. In a 2- or 3-quart mixing bowl using a fork or spoon, mix the crushed tortilla chips, salsa, cilantro, green onions, chili powder, garlic, cumin, cinnamon, and salt. Using your hands, gently fold the meat into the wet mixture.
When all ingredients are evenly distributed, divide the meat mixture into 4 equal portions. Wet hands and shape burgers, about 4 to 5 inches in diameter and no thicker than 3/4-inch. Set aside on a plate covered with plastic wrap in the refrigerator until ready to grill, up to 24 hours.

4. Grill the burgers. Place the 2/3-cup of reserved tortilla chips on a dinner plate. Gently press all sides of each burger into the crushed chips so they are completely coated with chips.
Spray each burger lightly on both sides with cooking spray. Place the burgers on the preheated grill and cook according to the Grill Times opposite until the internal temperature reaches 160 F on an instant-read thermometer.

5. Prepare the garnishes. While the burgers are grilling, wash the lettuce, slice the tomatoes and avocado (or make the guacamole). 5. To serve, using a slotted spoon put even portions of the black bean salsa salad on four plates or into four small bowls (the salad is juicy, so you may want to serve it in separate bowls so it won't make your burgers soggy). On each plate, place 2 lettuce leaves next to the bean salsa or the small bowl. Top the lettuce with a cooked burger. Top the burger with some salsa and sour cream. Garnish with sliced tomato, avocado or guacamole, fresh cilantro and extra tortilla chips.