SHOP VENTRAY

Electric Grill

Pimiento Mac and Cheese

Pimiento Mac and Cheese

This recipe combines the creamy and comforting elements of mac and cheese with the tangy and vibrant notes of pimientos, resulting in a delightful and visually appealing dish.

Ingredients

  • 8 ounces elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheese
  • 1/4 cup chopped pimientos, drained
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika or cayenne pepper for added heat

Directions

  1. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
  2. Place the deep plate onto Ventray Grill, and melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to make a roux.
  3. Slowly pour in the milk while whisking continuously to avoid lumps. Cook the mixture, stirring frequently, until it thickens and comes to a simmer.
  4. Reduce the heat to low and gradually add the shredded cheese, stirring until melted and smooth. This creates the cheese sauce.
  5. Stir in the chopped pimientos, salt, black pepper, and any optional spices you prefer. Taste the sauce and adjust the seasoning if needed.
  6. Add the cooked macaroni to the plate and gently toss until the pasta is evenly coated with the cheese sauce.
  7. Cook the mac and cheese for an additional 2-3 minutes, allowing the flavors to meld together.
    Remove from heat and let it rest for a couple of minutes before serving.

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Grilled Pineapple Spears with Jalapeno Honey

Grilled Pineapple Spears with Jalapeno Honey

Sweet and spicy grilled pineapple spears with a drizzle of jalapeno honey. This flavorful appetizer combines the caramelized sweetness of pineapple with a touch of heat for a deliciously balanced treat.

Ingredients

  • 1 fresh ripe pineapple
  • 2 jalapeno peppers
  • 1/4 cup honey
  • 1 tablespoon lime juice
  • Wooden skewers, soaked in water (for at least 30 minutes before grilling)
  • Salt to taste

Directions

  1. Preheat the Ventray Electric Grill to medium-high heat.
  2. Peel and core the pineapple, then cut it into 1-inch-thick spears.
  3. Slice the jalapeno peppers.
  4. In a small bowl, mix together the honey, lime juice, and a pinch of salt.
  5. Thread the pineapple spears onto soaked wooden skewers, alternating with jalapeno slices.
  6. Grill the skewers for 2-3 minutes per side, until the pineapple caramelizes and gets grill marks.
  7. Brush the pineapple spears with the jalapeno honey mixture during the last few minutes of grilling.
  8. Remove the skewers from the grill and let them cool for a bit.
    Serve.

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Grilled Peach & Burrata Crostini with Prosciutto

Grilled Peach & Burrata Crostini with Prosciutto

A mouthwatering blend of sweet grilled peaches, creamy burrata cheese, savory prosciutto, and a drizzle of balsamic glaze on crispy toasted bread. A perfect appetizer delight!

Ingredients

  • 3 ripe peaches
  • 6 slices of baguette or crusty bread
  • 6 slices of prosciutto
  • 6 ounces of burrata cheese
  • Fresh basil leaves
  • Balsamic glaze
  • Olive oil
  • Salt and pepper to taste

Directions

  1. Preheat the Ventray Electric Grill to medium-high heat.
  2. Brush the peach halves with olive oil, sprinkle with salt and pepper, and grill for 3-4 minutes per side. Set aside to cool.
  3. Brush the bread slices with olive oil and grill for 1-2 minutes per side until lightly toasted. Set aside.
  4. Slice the grilled peaches into thin wedges.
  5. Spread burrata cheese on each bread slice.
  6. Layer a slice of prosciutto on top of the cheese, followed by a few grilled peach slices.
  7. Garnish with fresh basil leaves and drizzle with balsamic glaze.
  8. Repeat the process for the remaining bread slices.
  9. Arrange the crostini on a serving platter and serve immediately.

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Grilled Lemon Garlic Shrimp

Grilled Lemon Garlic Shrimp

Juicy shrimp skewers marinated in zesty lemon, fragrant garlic, and savory herbs, then grilled to perfection. A mouthwatering appetizer bursting with flavor for your graduation party.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Wooden skewers, soaked in water for 30 minutes

Directions

  1. Preheat Ventray Electric Grill to medium-high heat.
  2. In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper.
  3. Thread shrimp onto soaked wooden skewers.
  4. Brush shrimp skewers with marinade.
  5. Grill shrimp skewers for 2-3 minutes per side until pink and opaque.
  6. Remove from the grill and let them rest for a minute.
  7. Serve.

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Stuffed Bell Peppers

Stuffed Bell Peppers

Tender bell peppers filled with a flavorful mixture of ground meat, rice or quinoa, vegetables, and spices. Baked until the peppers are tender and the cheese topping is melted and golden. A satisfying and versatile dish that can be customized with various ingredients. Perfect as a main course or side dish.

Ingredients

  • 4 large bell peppers
  • 1 pound ground meat
  • 1 cup cooked rice or quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1 teaspoon dried herbs
  • Salt and pepper
  • Olive oil

Directions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops, removing the seeds and membranes, and rinsing them under cold water.
  3. Heat olive oil in the flat plate of Ventray Grill over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.
  4. Add ground meat to the plate and cook until browned and fully cooked, breaking it into small pieces.
  5. Once the meat is cooked, add diced tomatoes, cooked rice or quinoa, dried herbs, salt, and pepper to the plate. Stir and let it cook a few more minutes to combine flavors. Adjust seasoning if needed.
  6. Arrange the bell peppers upright in a baking dish.
  7. Fill each pepper tightly with the meat and rice mixture. Spread any leftover filling around the peppers.
  8. Sprinkle shredded cheese on top of each stuffed pepper, covering the filling.
  9. Place the baking dish in the preheated oven and bake for 30-35 minutes, until the peppers are tender and the cheese is melted and golden brown.
  10. Remove the stuffed bell peppers from the oven and let them cool for a few minutes.
  11. Serve.

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Grilled Salmon with Lemon Butter Sauce

Grilled Salmon with Lemon Butter Sauce

Succulent salmon fillets grilled to perfection, served with a tangy and creamy lemon butter sauce. The salmon is seasoned with herbs and spices, then grilled until flaky and moist. The luscious lemon butter sauce adds a bright and velvety touch to enhance the flavors. A delightful and elegant seafood dish.

Ingredients

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 2 tbsp freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Directions

  1. Preheat Ventray Grill to medium-high heat.
  2. Season the salmon fillets with salt and pepper on both sides. Drizzle them with olive oil to lightly coat.
  3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  4. Remove the saucepan from the heat and stir in the lemon juice and zest. Set aside.
  5. Place the salmon fillets on the preheated grill, skin side down. Grill for about 4-5 minutes per side, or until the salmon is cooked to your desired doneness. The flesh should be opaque and easily flake with a fork.
  6. Once the salmon is done, remove it from the grill and transfer to a serving platter or individual plates.
  7. Pour the lemon butter sauce over the grilled salmon fillets, allowing it to coat the fish.
  8. Sprinkle chopped fresh parsley over the salmon as a garnish.
  9. Enjoy!

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Simple Homemade Sugar Donuts

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Simple Homemade Sugar Donuts

Whip up delicious simple homemade sugar donuts with our easy, step-by-step recipe. Perfect for beginners and donut lovers alike!

Ingredients

For the Donuts:

• 1 ¼ cups milk

• 2 ¼ teaspoon (one packet) active dry yeast

• 2 eggs

• 8 tablespoons (1 stick) butter, melted and cooled

• ¼ cup granulated sugar

• 1 teaspoon salt

• 4 ¼ cups all-purpose flour, plus more for rolling out the dough

• 2 quarts neutral oil, for frying (like canola or vegetable)

For the Glaze:

• 2 cups powdered sugar

• ¼ cup milk

• 1 teaspoon vanilla extract

Directions

1. Prepare the Dough: Warm the milk until it’s about 110°F (warm but not hot to the touch). Add the yeast and let it sit for about 5 minutes to activate. In Ventray stand mixer, combine the yeast mixture, eggs, butter, sugar, and salt, then gradually add in the flour until a sticky dough forms.

2. Let it Rise: Cover the mixing bowl with a towel and let the dough rise in a warm area for about 1-2 hours, or until it has doubled in size.

3. Roll & Cut the Donuts: Flour your surface and roll out your dough to about ½ inch thick. Use your round cutters to cut out donut shapes and donut holes. Re-roll the remaining dough and repeat until all the dough is used.

4. Fry the Donuts: Heat your oil to 375°F in your Ventray Electric Indoor Grill. Fry the donuts, a few at a time, being careful not to overcrowd the pot. Fry for about 1 minute on each side or until golden brown. Use a slotted spoon or fry basket to transfer the donuts to a cooling rack.

5. Prepare the Glaze: While the donuts are cooling, mix together powdered sugar, milk, and vanilla extract to make the glaze. It should be smooth and runny.

6. Glaze the Donuts: Once the donuts are cooled, brush them with the glaze using your pastry brush. Let the glaze harden for about 20 minutes before serving.

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Homemade Strawberry Ice Cream

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Homemade Strawberry Ice Cream

Indulge in the heavenly delight of homemade strawberry ice cream, made with fresh strawberries, creamy milk, and a hint of vanilla.

For more ice cream recipes, view more.

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Ingredients

• 2 cups fresh strawberries

• 1 cup whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

Directions

1. Rinse and hull the strawberries, then puree them in the Ventray blender until smooth.

2. In the Ventray Indoor Grill, heat the milk, cream, and sugar over medium-low heat until the sugar dissolves.

3. Stir in the strawberry puree and vanilla extract.

4. Let the mixture cool completely, then refrigerate for at least 2 hours.

5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Enjoy!

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Best Homemade Chocolate Ice Cream

Best Homemade Chocolate Ice Cream

Indulge in the velvety decadence of our homemade chocolate ice cream, made with rich cocoa, creamy milk, sugar, and a touch of vanilla. 

In just five simple steps, you’ll have a luscious frozen treat to savor!

For more ice cream recipes, view more.

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Ingredients

• 2 cups of heavy cream

• 1 cup of whole milk

• 3/4 cup of granulated sugar

• 1/2 cup of unsweetened cocoa powder

• 1 teaspoon of vanilla extract

Directions

1. In the Ventray Indoor Grill over medium heat, combine the heavy cream, whole milk, sugar, and cocoa powder. Whisk until smooth and heated through.

2. Remove the Ventray Indoor Grill from heat and stir in the vanilla extract, ensuring it’s fully incorporated.

3. Transfer the mixture to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

5. Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours until it reaches your desired consistency. Scoop and enjoy the blissful chocolatey goodness!

Note: Feel free to add mix-ins like chocolate chips, nuts, or cookie crumbs for an extra treat!

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Ultimate Vanilla Ice Cream Recipe

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Ultimate Vanilla Ice Cream Recipe

Indulge in the velvety goodness of our Ultimate Vanilla Ice Cream! 

With fresh vanilla beans, creamy milk, and a touch of sweetness, this timeless dessert will satisfy your cravings.

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1 vanilla bean, split lengthwise and scraped

Directions

1. In Ventray Indoor Grill, heat the cream, milk, and half of the sugar over medium heat until hot, but not boiling.

2. In Ventray Stand Mixer, whisk the egg yolks with the remaining sugar until pale yellow and creamy.

3. Slowly pour the hot cream mixture into the egg yolks while whisking continuously.

4. Return the mixture to the Ventray Indoor Grill and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.

5. Remove from heat, add the scraped vanilla seeds and pod, and let the mixture cool. Once chilled, remove the vanilla pod, freeze in an ice cream maker, and enjoy!

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