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Caribbean Jerk Chicken

Caribbean Jerk Chicken

A classic Caribbean dish that’s full of flavor and spice. Grilled to perfection, the chicken is juicy on the inside with a spicy, smoky crust. Serve with rice and peas for a complete meal.

Ingredients

• 4 chicken breasts

• 2 tablespoons jerk seasoning

• 1 tablespoon olive oil

• 1 lime, juiced

• Salt and pepper to taste

Directions

1. Combine jerk seasoning, olive oil, lime juice, salt, and pepper in a bowl.

2. Add chicken breasts and marinate for at least 2 hours.

3. Preheat your Ventray EL-GRILL Electric Indoor Grill.

4. Grill chicken for 6-7 minutes on each side or until fully cooked.

5. Serve with rice and peas for a traditional Caribbean meal.

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Caribbean Coconut Shrimp

Caribbean Coconut Shrimp

These crispy, golden shrimp are coated in shredded coconut and fried until golden. Served with a tangy pineapple dipping sauce, they’re a tropical treat that’s perfect as an appetizer or main dish.

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1/2 cup flour

• 2 eggs, beaten

• 1 cup shredded coconut

• 1/2 cup panko breadcrumbs

• Salt and pepper to taste

• Vegetable oil for frying

Directions

1. Combine coconut and breadcrumbs in a bowl.

2. Dredge shrimp in flour, then dip in beaten eggs, and finally coat in the coconut mixture.

3. Heat oil in a Ventray EL-GRILL Electric Indoor Grill.

4. Fry shrimp until golden brown, about 2-3 minutes on each side.

5. Drain on paper towels and serve with a spicy dipping sauce.

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Caribbean Plantain Chips

Caribbean Plantain Chips

Thinly sliced plantains are fried until crispy and lightly salted. These chips are a healthier alternative to traditional potato chips and are perfect for dipping in salsa or guacamole, or simply enjoyed on their own.

Ingredients

• 2 green plantains

• Vegetable oil for frying

• Salt to taste

Directions

1. Peel plantains and slice thinly.

2. Heat oil in the Ventray EL-GRILL Electric Indoor Grill.

3. Fry plantain slices until golden and crispy.

4. Drain on paper towels and sprinkle with salt.

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Caribbean Fish Tacos

Caribbean Fish Tacos

These tacos feature flaky white fish seasoned with Caribbean spices, topped with a tangy mango salsa and wrapped in a soft tortilla. They’re a light and flavorful meal that’s perfect for a quick lunch or dinner.

Ingredients

• 1 lb white fish fillets

• 1 tablespoon jerk seasoning

• 8 small tortillas

• 1 cup shredded lettuce

• 1/2 cup diced tomatoes

• 1/2 cup diced mango

• 1/4 cup chopped cilantro

• Lime wedges for serving

 

Directions

1. Season fish with jerk seasoning.

2. Grill fish on a Ventray EL-GRILL Electric Indoor Grill until fully cooked.

3. Warm tortillas on the grill.

4. Assemble tacos with fish, lettuce, tomatoes, mango, and cilantro.

5. Serve with lime wedges.

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Caribbean Pineapple Chicken

Caribbean Pineapple Chicken

This dish features tender chicken pieces cooked in a sweet and tangy pineapple sauce. 

The addition of Caribbean spices adds a kick of flavor, making it a delicious and exotic main course.

Ingredients

• 4 chicken breasts

• 1 cup pineapple juice

• 1/2 cup brown sugar

• 1/4 cup soy sauce

• 1/4 cup ketchup

• 1 tablespoon cornstarch

• 1 cup diced pineapple

• 1 bell pepper, diced

Directions

1. Combine pineapple juice, brown sugar, soy sauce, ketchup, and cornstarch in a Ventray PRO600 Commercial Professional Blender.

2. Blend until smooth.

3. Pour sauce over chicken in the Ventray EL-GRILL Electric Indoor Grill and cook until fully done.

4. Add pineapple and bell pepper during the last few minutes of cooking.

5. Serve over rice for a complete meal.

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Caribbean Spiced Nuts

Caribbean Spiced Nuts

A delightful snack, these nuts are roasted and coated in a blend of Caribbean spices.

Ingredients

• 1 teaspoon brown sugar

• 1 ½ Tablespoons Spice Mix

• 2 Tablespoons coconut oil

• 2 cups plain unsalted nuts, such as cashews or almonds

• ¼ teaspoon liquid smoke

• Fresh squeezed lime juice from one lime

Directions

1. Mix brown sugar and spice mix in a small bowl.

2. Melt coconut oil in a Ventray EL-GRILL Electric Indoor Grill.

3. Add nuts, liquid smoke, and spice mix.

4. Saute’ for about 5 minutes, stirring occasionally until nuts are toasted.

5. Take off heat and sprinkle another dash of salt over the nuts.

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Traditional Lasagna

Traditional Lasagna banner

Traditional Lasagna

Indulge in the comforting flavors of a classic lasagna: layers of tender pasta, rich meat sauce, creamy cheeses, and aromatic herbs. 

Gather your ingredients and follow these simple steps to create a mouthwatering masterpiece in your kitchen.

Ingredients

• 1 pound ground beef

• 1 onion, diced

• 2 cloves garlic, minced

• 1 can (28 ounces) crushed tomatoes

• 2 tablespoons tomato paste

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 12 lasagna noodles, cooked according to package instructions

• 2 cups ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Fresh basil leaves, for garnish

Directions

1. In the Ventray Indoor Grill, cook ground beef, onion, and garlic until the beef is browned and the onion is tender.

2. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.

3. Preheat your Ventray oven to 375°F (190°C).

4. Spread a thin layer of the meat sauce in the bottom of a baking dish. Layer with lasagna noodles, ricotta cheese, mozzarella cheese, and meat sauce. Repeat until all ingredients are used, finishing with a layer of meat sauce on top.

5. Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle Parmesan cheese over the lasagna. Bake for an additional 10 minutes or until the cheese is melted and bubbly.

6. Allow the lasagna to cool for a few minutes, garnish with fresh basil leaves, and serve with love.

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Grilled Vegetable Skewers

Grilled Vegetable Skewers

The vibrant assortment of grilled veggies threaded onto skewers, creates an enticing dish that is both delicious and visually appealing. Perfect as a side dish or vegetarian main course.

Prepare Time: 20 minutes | Cooking Time: 10-15 minutes | Servings: 4

Ingredients

  • 2 zucchinis, sliced into rounds

  • 1 red bell pepper, cut into chunks

  • 1 yellow bell pepper, cut into chunks

  • 1 red onion, cut into wedges

  • 8 cherry tomatoes

  • 8 cremini mushrooms

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Wooden or metal skewers

     

Directions

  1. Preheat the Ventray Grill to medium heat.
  2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper to create the marinade.
  3. Thread the vegetables onto skewers, alternating between the different vegetables. This ensures even cooking and a colorful presentation.
  4. Brush the vegetable skewers generously with the marinade, coating them on all sides.
  5. Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
  6. Remove the skewers from the grill and serve hot as a side dish or as a main course with a side of couscous, rice, or a fresh salad.

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Grilled Peach and Halloumi Salad

Grilled Peach and Halloumi Salad

With its combination of sweet grilled peaches, savory halloumi cheese, and the crunch of toasted almonds, this salad is a perfect balance of flavors.

Prep Time: 10 minutes | Cooking Time: 8 minutes | Servings: 4

Ingredients

  • 2 ripe peaches, halved and pitted
  • 8 ounces halloumi cheese, sliced
  • 6 cups mixed greens
  • 1/2 cup sliced almonds, toasted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Directions

  1. Preheat the Ventray Grill to medium-high heat.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing. Set aside.
  3. Lightly brush the peach halves and halloumi slices with olive oil.
  4. Place the peach halves and halloumi slices on the preheated grill. Cook for about 3-4 minutes per side until grill marks appear and the peaches are slightly softened, and the halloumi cheese is nicely browned.
  5. Remove the grilled peaches and halloumi from the grill and let them cool slightly.
  6. Slice the peaches into wedges and cut the halloumi into bite-sized pieces.
  7. In a large bowl, combine the mixed greens, grilled peaches, halloumi, and toasted almonds.
  8. Drizzle the dressing over the salad and toss gently to coat.
  9. Season with additional salt and pepper to taste.
  10. Serve.

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3-Ingredient No-Churn Vanilla Ice Cream

3-Ingredient No-Churn Vanilla Ice Cream

Discover pure simplicity and irresistible flavor with our 3-ingredient vanilla ice cream. 

No fancy equipment needed, just blissful scoops of homemade goodness!

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups heavy cream

• 1 can (14 ounces) sweetened condensed milk

• 2 teaspoons pure vanilla extract

Directions

1. In Ventray stand mixer, whip the heavy cream until stiff peaks form.

2. Gently fold in the sweetened condensed milk and vanilla extract until well combined.

3. Pour the mixture into a lidded container and freeze for at least 6 hours or until firm.

4. Delight in smooth, velvety scoops of homemade vanilla ice cream, perfect for any occasion!

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