Dinner

Cranberry Orange Sauce

Cranberry Orange Sauce

This cranberry sauce is a healthy twist on the classic, sweetened with honey and infused with refreshing orange zest.

Ingredients

  • 12 ounces fresh cranberries
  • 1/2 cup water
  • 1/4 cup honey or maple syrup
  • Zest of 1 orange
  • Juice of 1 orange

Directions

  1. In the plate of Ventray Grill, combine cranberries, water, honey (or maple syrup), and orange juice.
  2. Bring the mixture to a boil, then reduce the heat to a simmer.
  3. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
  4. Remove from heat, stir in the orange zest, and let it cool.
  5. Serve.

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Balsamic Roasted Brussels Sprouts with Pomegranates

Balsamic Roasted Brussels Sprouts with Pomegranates

These Brussels sprouts are coated in a balsamic glaze and garnished with pomegranate seeds, combining sweet and tangy flavors for a vibrant side dish.

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons honey or maple syrup
  • 1/2 cup pomegranate seeds
  • Salt and pepper to taste

Directions

  1. Preheat Ventray Oven to 400°F (204°C).
  2. In a bowl, mix balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper.
  3. Toss the Brussels sprouts in the mixture until well coated.
  4. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes or until they are tender and caramelized.
  5. Remove from the oven, sprinkle with pomegranate seeds, and serve. Enjoy the sweet and tangy goodness!

Strawberry Christmas Tree Bites

Tasty Christmas cupcakes

Strawberry Christmas Tree Bites

Experience the festive spirit with these charming Strawberry Christmas Tree Bites!

Ingredients

• 1/2 cup of green candy melts
• 24 fresh strawberries
• 1/4 cup of white candy melts
• Sprinkles and small star-shaped decorations

Directions

1. Melt green candy melts using the Ventray Electric Grill.
2. Dip strawberries in melted green candy, arranging as trees.
3. Drizzle white candy melts over strawberries for snowy effect.
4. Adorn with sprinkles and star-shaped decorations on top.

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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 Rice and Peas

Caribbean Rice and Peas

A staple in Caribbean cuisine, this dish combines fluffy rice and tender peas cooked in coconut milk. Infused with thyme, garlic, and pepper, it’s a flavorful side dish that pairs well with any protein.

Ingredients

• 2 cups long grain rice

• 1 can of kidney beans

• 1 can of coconut milk

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 teaspoon thyme

• Salt and pepper to taste

Directions

1. Saute onion and garlic in the Ventray SM600 Tilt-Head Stand Mixer with the saute attachment.

2. Add rice, beans, coconut milk, thyme, salt, and pepper.

3. Cook on medium heat until rice is tender and all liquid is absorbed.

4. Serve hot with your choice of protein.

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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 Rum Punch

Caribbean Rum Punch

This refreshing cocktail combines dark rum, orange juice, pineapple juice, and grenadine for a tropical taste. Garnished with fresh fruit, it’s the perfect drink to enjoy on a hot summer day or at a Caribbean-themed party.

Ingredients

• 1 cup dark rum

• 1/2 cup coconut rum

• 1 cup orange juice

• 1 cup pineapple juice

• 2 tablespoons grenadine

• Orange slices and maraschino cherries for garnish

Directions

1. Combine all ingredients in a Ventray PRO600 Commercial Professional Blender.

2. Blend until well mixed.

3. Serve over ice and garnish with orange slices and cherries.

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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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