George Foreman 4-serving Removable Plate grill and Panini Press GRP 1060b Review

George Foreman 4-serving Removable Plate grill and Panini Press

This George Foreman GRP1060B is the perfect kitchen appliance for anyone looking to make fast food for the hungry guests at a dinner party. Besides working fast, it comprises high-quality materials that will make sure your unit outlasts other models on the market. As such, this unit is a great investment for any kitchen.

See more: Top 10 Best Panini Presses and Cast Iron Panini Press of 2020

Review of George Foreman 4-serving Removable Plate grill and Panini Press

  • The material of the unit

George Foreman GRP1060B has cooking surfaces that comprise stainless-steel as the material. Since steel heats up faster, this unit usually heats 35% faster. And this can only mean that your foods will be ready in a short time.

This unit boasts of improved heating elements that make it save time when cooking. As a result of the state-of-the-art heating elements, this unit consumes less electric energy since it cuts down on the cooking time. As such, you will have less time to cook and more time to eat!

  • The design of the unit

The cooking surfaces have a non-stick coating design to make sure that you release foods with ease. Also, this design works to make cleaning the cooking surfaces easier. With a single wipe, your cooking surfaces will be ready to take on new foods for your hungry guests or family members.

With the non-stick cooking surfaces at play, you will also use less oil and butter when making sandwiches or cooking foods. As such, this unit promotes healthy cooking. The design also includes removable plates that make sure you can clean your unit using a dishwasher.

The cooking surfaces are also sloped, thanks to the patented sloping design. And this sloping design is put in place for a reason. In case you pour much oil when cooking meats, this unit will easily remove up to 42% of the excess oil. And when the sloping design combines with the non-stick coating, you can be sure to have meals that don’t have much oil.

  • The cooking capacity

This is an indoor grill that is ideal for only 4 serving at a time. But this is still impressive as it can serve the needs of couples and small-sized families. If you’re intending to go out for a picnic, you might find George Foreman GRP1060B quite handy when it comes to preparing meals for 4 people. This unit, therefore, has what it takes to feed 4 people without much struggle. And this makes it a must-have for a kitchen of any size.

  • Cooking versatility

If there is one thing you can count on if you opt for George Foreman GRP1060B, is that it can prepare multiple foods. Such foods include meat, burgers, and chicken. You can also grill some veggies with this kitchen appliance.

As such, this unit provides excellent cooking versatility. You can diversify your meals without problems just by investing in a kitchen appliance like George Foreman GRP1060B.

  • Power rating

This unit has a whopping 1150 watts if you check its power rating. With this power, you can expect to have your meals ready in a short time. Besides, this power rating supplies enough energy to the heating elements, and this makes the unit heat up 35% faster. However, you can incur a significant power consumption if you operate this unit for many hours.

But this is unlikely to happen since your meals will be ready in minutes, probably 10 minutes. George Foreman GRP1060B, therefore, cooks with much power to give you hot and tasty meals when you are hungry.

  • Ease of use

The design of this unit makes it very easy to use. When placing a burger or chicken on this appliance, you simply open the lid and close it, thanks to the adjustable hinge. Of course, this is after turning the unit on. And there is temperature-ready light that indicates when you are supposed to load food on the unit for a thorough cooking experience!

  • Warranty information

Most George Foreman products come with a warranty that aims to protect your unit from any defects due to the manufacturer’s error. And George Foreman GRP1060B is not exempted from warranty protection. This unit, therefore, comes backed by a 1-year limited warranty. If you receive a unit with some defects, you will receive another new unit.


  • The material is high-quality and durable.
  • It is dishwasher-safe.
  • The non-stick coating makes food release easy.
  • It has a drip tray to keep countertops clean.
  • The fat-removing design makes it healthy.
  • It offers cooking versatility.
  • It serves 4 people.


  • The warranty period is limited.
  • It might be unsuitable for outdoor cooking.
  • Some customers say operating the unit is challenging.


If you’re looking for a unit to serve up to 4 people, then George Foreman GRP1060B could be the unit you’re seeking. It has all the features you might need to make tasty and mouthwatering burgers and chicken. And this makes it an ideal investment for anyone who wants to prepare food fast for hungry guests. You can, therefore, invest in this unit and meet your kitchen cooking needs. 

CowHouse Creek Grass-Fed Beef

Keith and Cindy Rogers and their four children own and operate CowHouse Creek Meat Company in Hamilton, Texas. The operation is located on Hidden Oaks Ranch and gets its name from the creek that rushes through the property. The Rogers live on 350 acres and have owned and operated the ranch for 9 years! They have another 1500 acres that belongs solely to their grass-fed cattle. But that was not always the case.

Why Grass-fed?

Two years ago The Rogers made the decision to begin raising their cows on grass alone after learning that cows stomachs were made to ONLY digest grass. When a cow’s diet consists of grass alone they will produce the healthiest and tastiest meat, the way it was intended. Grass fed meat has slightly less fat and significantly more Omega 3’s and CLA (read more about CLA here)  then grain fed meat.  The Rogers also saw that their was a huge market for grass-fed beef and were excited to diversify their operation with the opportunity for their kids to learn another side of cattle raising.

Raising Grass-Fed Meat

The Rogers have chosen to raise Hereford breed of cattle because of their marbling, superior tenderness and flavor in the meat they produce. The challenge with grass-fed cattle is that it takes an extended amount of time before they can be processed compared to grain-fed. When relying on a natural source of nutrition, time and patience is required. Grass-fed cows take about 2 years as oppose to 18 months for grain-fed.

“The production method we use in raising CowHouse Creek beef is designed to work with nature. It is a slow process that requires months and months of the cattle just being cattle on the ranch. But what you get in the end is a healthy, tasty product. We harvest the beef when it is in peak conditions, and wait until it is ready, no matter how long it takes.” -Cindy Roger

Most of the herd are females with a few bulls that are castrated. The steers are never bought and are completely grass-fed as well. Hereford mothers are known to stay with the calves until completely weaned allowing them to get the full amount of nutrition so that grain will never be supplemented. The cows graze on a variety of native grasses that include; sideoats grama, little bluestem, indian grass, vetch, and clovers. Sometimes In the winter the Rogers plant fields of oats if the grasses are not as plentiful as needed. The grass is always free of fertilizer and the cows are never given hormones or antibiotics. It is necessary to move the cows to different pastures often in a process called rotational grazing. This is so they do not over-graze an area of grass to the point where it will not continue to grow.

“We were there when the calves were born, when they were weaned and all throughout their life. One of us sees them every single day. We can tell you what day they were born and weaned from their mother. And we can even tell you about some of their personalities.” -Cindy

At the Processor

The Rogers use a USDA inspected processor and never add preservatives or additives to the meat. CowHouse Creek Meat also undergoes a dry aging process that transforms average grass-fed beef into a succulent experience.  Dry aging is a very controlled closely observed art. The process involves leaving the meat hanging for 7-21 days in a refrigerated area where the temperature must be kept between a precise 34 and 36 degrees. A continual flow of air is maintained to control humidity as well as strict hygienic standards and the implementation of a bacteria killing light source. While hanging, the juices are extracted on the inside and are more evenly distributed throughout the meat. Eventually the meat will form a crust-like texture on the outside. The crusty layer is then cut off producing the most tender and flavorful cut of beef. Dry aged meat is rare and usually expensive because of the time it takes and the even amount of fat content that must be present in the meat. This is more likely when cattle are raised in stress free, natural environments. CowHouse Creek Meat has an 85/15 fat percentage making it lean but still bursting  with flavor. No doubt you will be able to taste the difference.

“How do you know if the meat is grain-fed or grass-fed? You can tell by the color of the fat. Yellow fat indicates grass-fed and white fat indicates grain fed.”-Cindy

A Team Effort

Cindy Rogers grew up on a ranch and started showing cattle when she was 9 years old. She met her husband, Keith, at Texas A&M while both majoring in Animal Science. Their oldest, Shelby, is a senior at Oklahoma State and studying Animal Science and Ag Communications. Koby, the second child, is a sophomore in culinary school at OSU.  Along with Keith and Cindy, the two youngest Harley, a senior in high school, and Brody, a sophomore in high school, are very active in running the farm. The kids create invoices, pack orders, weigh the meat and check on the steers daily. Brody even decides how the cows should be processed and takes them to the processor. On top of working on the family farm, Harley and Brody are both part of FFA. Harley raises and shows cows and has placed in a number of shows as well as sold some for top dollar. Brody is part of the meat judging team and can tell you where every cut of meat comes from on a cow. When asked what to look for when judging, his answer was, “You want quality and cut-ability. Quality referring to marbling and cut-ability referring to not too much fat”.

The Roger Family has a passion for raising cattle and know how to do it RIGHT. I am amazed that their farm and meat operation is solely family run. They sell an average of 15 cows a year but they are well on their way to doubling that. We are proud to sell Cowhouse Creek grass-fed beef. Thanks to the Rogers for raising happy cows that produce quality beef!

Cacao Roasted Grass-fed Bison + Watermelon Gazpacho

Lately I have been absolutely GIDDY over all the local melons in my CSA share. Have you ever heard of a Korean melon?? Me neither until it appeared in my share last week. I love all the surprises that come with being a part of a CSA. I have learned so much about fruit and veggie varieties that I never knew existed. On top of that it forces me to eat seasonally and locally.

Cacao Roasted Grass-fed Bison + Watermelon Gazpacho

Seasonal eating means eating the most nutrient dense and flavor-full foods available. Just compare a dark red, vine-ripened tomato still warm from the summer sun with a winter hothouse tomato that’s barely red, somewhat mealy, and lacking in taste complexity. Eating locally means no transportation of crops, they must be harvested early and refrigerated so they don’t rot during transportation. And they are not going to ripen as effectively as they would in their natural environment meaning they do not develop their full flavor potential (who wants flavorless food?!).  You see nature know’s exactly what our bodies need dependent on the season and climate. That is why watermelon is in season in the summer. It is made up of 90% water to help our bodies stay hydrated and replenish the liquid we are losing in the hot summer months when sweating. Read on to get replenishing and sign up for a CSA share here.

APPETIZER: Gazpacho Ingredients:

  • 6 cups melon, cubed and seeded ( I used 2 small organic watermelons and 3 small organic korean melons)
  • 2 organic heirloom tomatoes
  • 1 organic cucumber, peeled and seeded
  • 1 organic serrano pepper, minced (if you can handle the heat)
  • juice of 1 organic lime
  •  1/4 cup organic cilantro finely chopped
  • 1/4 cup organic basil finely chopped
  • 1 TBSP coconut sugar
  • pinch of pink himalayan sea salt

1. Blend melon in food processor until pureed consistency and set aside. Do the same with cucumber and tomatoes.

2. Stir together processed melon, cucumber and tomatoes. Then put mixture through a sieve to remove the extra pulp.

3. Next add serrano peppers, lime juice, cilantro, basil, coconut sugar and salt to mixture. Let chill in the fridge for 30 min.

4. Last SERVE and ENJOY with some remaining watermelon chunks and garnish with cilantro. This makes a great summer appetizer or a side to your main dish.

Who says you can’t eat a roast in the summer??? Grass-fed bison meat, like grass-fed beef is high in Omega 3s and CLAs (the essential fatty acids found primarily  in grass-fed animals). But bison contains a great amount more of protein than any other grass-fed meats. While it is lean, low in fat and calories, it contains about 34 grams of protein for every 1 lb of ground. This makes grass-fed bison one of the best sources of protein you can consume. Get local, grass-fed bison here.

The cacao in this recipe gives the meat a nutty and smokey flavor with a little kick from the cayenne. What is cacao? Cacao is the raw form of cocoa meaning it is unprocessed with no additives so all the nutrients are still intact. The meat flavors pair perfectly with some roasted red potatoes, a simple arugula salad and the sweet, refreshing gazpacho above.

MAIN DISH: Cacao Oven Roasted Bison Ingredients:

  • 1-2 lb Grass-Fed Bison London Broil Roast (any bison roast cut will work-chuck, tri-tip, round, eye of round, rump, hump)
  • 1 cup melted coconut oil
  • 1/4 cup cacoa powder
  • 1  1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp cinnamon
  • 1/4 tsp cayenne
  • 1  1/2 tsp salt
  • 1/2 tsp pepper

1. Pre-heat oven to 450 degrees. Will need a pan with a rack to roast meat in.

2. While the oven is heating mix dry ingredients together in bowl with a whisk.

3. Cover roast with melted coconut oil then rub with mixed spices.

4. Next place in the oven and set timer for 30 min. and begin to dry-roast your meat. This will begin to caramelize and cook the outside. After 30 min lower the oven to 350 degrees and cook until meat thermometer reads 140-150 degrees, medium rare. You want the meat to be pink inside to ensure tenderness and flavor. It is extremely EASY to overcook bison because of how lean it is so check the temperature frequently.

5. ENJOY all the goodness.

RECIPE: Baked Chicken Encrusted with Rosemary and White Cheddar


  • 3/4 cup shredded cheese ( I used Brazos Valley raw white cheddar cheese)
  • 1 pkg Windy Meadows boneless thighs (5 thighs, 2.5 lbs), thawed, skin removed
  •  1  1/2 cups almond flour
  •  2 pastured eggs
  •  1/2 tsp salt
  •  1/4 tsp pepper
  •  2 sprigs rosemary, removed from stem and chopped
  •  1/4 cup tapioca flour

OPTIONAL: I paired my chicken with fresh arugula from my JBG produce share. I made a simple salad topped with dried fruit and nuts and homemade dressing (honey, olive oil and lemon juice). In addition I whipped up some mashed potatoes in the food processor. I used the most flavorful red potatoes (also from my produce share). After boiling them (with skins on) I blended with Mill-King half and half,  Tin Star ghee, garlic, salt and pepper.

1. For the chicken topping- blend cheese, almond flour, rosemary, salt and pepper in food processor and set to the side

2. Cover each thawed chicken thigh with tapioca flour and set aside. The tapioca flour will help the breading adhere. Then whisk two eggs together and dip each chicken thigh in the whisked egg.

 4. Sprinkle and press topping into each thigh until completely covered.

5. Place chicken on single layer of pan. Bake chicken for 30 min on 375 degrees.

FINALLY enjoy with a fresh salad or local veggies of choice!

tks! farm to fork foods

Recipe: Bison Stew

Why Eat Bison?

Grass-fed bison meat has a rich and robust flavor and is much leaner than beef. Comparatively bison contains less fat, calories and cholesterol than beef, chicken, pork and fish. It is also higher in protein, iron and vitamin B-12  ranked against other meats. Still need some convincing on why bison should be part of your diet? See the difference here.

Here is a hearty and warming recipe using bison stew meat. The spices, sweet potatoes and red wine bring out the sweetness of the meat that is sure to make this a family favorite.

What you will need:

-2 lbs grass-fed bison stew meat

-1  1/2 sweet potatoes, cubed

-1/2 an onion, chopped

-1 cup tomato paste

-4 cloves of garlic

-2 springs thyme

-2 sprigs rosemary

-2 bay leaves

-1 Tbs lard

-1 Tbs cumin

-1 tsp salt

-1 tsp pepper

-1/2 tsp oregano

-1/2 tsp cinnamon

-1/4 tsp ginger

-2 cups beef broth

-2 cups red wine

1. Season stew meat with salt and pepper and set aside.

2. Mix cinnamon, cumin, ginger and oregano and set aside. Then in a dutch oven on low melt fat and add chopped onions, herbs, garlic and mixed spices. Cook until onions are soft.

3. Add stew meat to oven and turn up heat slightly. Brown meat on each side until cooked through and through. About 5 min. Remember bison is leaner so it will cook faster and you do not want it to be too tough.

4. Add sweet potatoes, tomato paste, broth, wine and bay leaves and simmer on medium-low heat, covered, for 1 .5 hours.

5. Remove the bay leaves and  your dish is complete! I paired my stew with roasted brussel sprouts tossed in a honey balsamic glaze with bacon and dried cranberries. A glass of red wine and warm sourdough to sop up the juices would top it off nicely. E-N-J-O-Y!

<currently stuffing my face>

Kristen from

Recipe: Lamb meatballs

This is a super easy recipe for meatballs made with pastured ground lamb, skillet cooked green beans and a fresh salad with homemade dressing.



– 2 lbs ground lamb  (thawed)

-1/2 cup shredded smoked white cheddar cheese

-2 pastured eggs

-4 cloves garlic

-2 Tbsp dried thyme

-1 tsp salt

-1 tsp pepper

1. Combine all ingredients in a bowl and use hand to mix evenly. Then form uniform balls until meat mixture is used up (mine made about 23).

2. Then brown on medium heat on stove top. Rotate and turn them until cooked on all sides. Remove from heat.


3. Prepare green beans. Cut ends of 1 pound of fresh organic green beans. Cook in skillet with 1 Tbsp of lard just to take the raw edge off. Then add 1/2 cup pastured chicken broth and simmer covered for 5 min. Remove from stove and toss with olive oil and salt and pepper.

4. Fix salad. Toss fresh greens with toppings of your choice (I used goat cheese, dried cranberries and almonds). For the dressing mix equal parts olive oil and coconut balsamic vinegar with a dash of red pepper, squeeze of honey and a squirt of lime juice.

5. EAT and ENJOY with the ones you love.


Kristen farm to fork