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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 this 3-ingredient no-churn vanilla ice cream recipe.

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

For more 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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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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