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Grilled Shrimp and Mango Guacamole

Grilled Shrimp and Mango Guacamole

A delightful guacamole featuring grilled shrimp and sweet mango for a tropical twist.

Preparation Time: 15 minutes | Cooking Time: 10 minutes | Serving: 4

#Dips #Healthy

Ingredients

  • 2 ripe avocados
  • 8 large shrimp, peeled and deveined
  • 1/2 cup diced mango
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons red onion, finely chopped
  • Salt to taste

Directions

  1. Preheat the Ventray Electric Indoor Grill.
  2. Grill the shrimp until they’re cooked through and have grill marks, about 3-5 minutes per side.
  3. In the Ventray Blender, combine the avocados, grilled shrimp, diced mango, lime juice, cilantro, red onion, and a pinch of salt.
  4. Blend until you achieve your desired consistency.
  5. Taste and adjust the seasoning with more salt or lime juice if necessary.
  6. Serve.

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Roasted Tomato and Chipotle Guacamole

Roasted Tomato and Chipotle Guacamole

A robust guacamole featuring the smoky flavor of roasted tomatoes and the heat of chipotle peppers

Preparation Time: 15 minutes | Cooking Time: 20 minutes | Serving: 4

#Dips #Healthy

Ingredients

  • 2 ripe avocados
  • 2 medium tomatoes
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • Salt to taste

Directions

  1. Preheat the Ventry Oven to 400°F (200°C).
  2. Cut the tomatoes in half and place them on a baking sheet.
  3. Roast the tomatoes for about 20 minutes or until they’re soft and slightly charred.
  4. In the Ventray Blender, combine the avocados, roasted tomatoes, chipotle peppers, lime juice, cilantro, cumin, and a pinch of salt.
  5. Blend until smooth and well combined.
  6. Adjust the seasoning to your liking with more salt or lime juice.
  7. Serve.

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Grilled Pineapple and Jalapeño Guacamole

Grilled Pineapple and Jalapeño Guacamole

A tropical-inspired guacamole with smoky grilled pineapple and a spicy kick from jalapeños.

Preparation Time: 15 minutes | Cooking Time: 10 minutes | Serving: 4

#Dips #Healthy

Ingredients

  • 2 ripe avocados
  • 1 cup fresh pineapple slices
  • 2 jalapeño peppers, seeded and chopped
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste

Directions

  1. Preheat the Ventray Electric Indoor Grill.
  2. Grill the pineapple slices until caramelized and slightly charred, about 5-7 minutes.
  3. In the Ventray Blender, combine the avocados, grilled pineapple, jalapeños, red onion, lime juice, cilantro, and a pinch of salt.
  4. Blend until you achieve your desired consistency.
  5. Taste and adjust the seasoning as needed.
  6. Serve.

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Creamy Black Bean and Corn Guacamole

Creamy Black Bean and Corn Guacamole

A creamy and nutritious guacamole with the added goodness of black beans and sweet corn.

Preparation Time: 10 minutes | Cooking Time: None | Serving: 4

#Dips #Healthy

Ingredients

  • 2 ripe avocados
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup sweet corn kernels (fresh or frozen)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon cayenne pepper
  • Salt to taste

Directions

  1. In the Ventray Blender, combine the avocados, black beans, sweet corn, lime juice, cilantro, and cayenne pepper.
  2. Blend until the mixture is creamy and well combined.
  3. Taste and adjust the seasoning with salt or more lime juice if needed.
  4. Serve.

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Creamy Avocado and Roasted Garlic Guacamole

Creamy Avocado and Roasted Garlic Guacamole

A velvety guacamole with the rich flavor of roasted garlic. Perfect for dipping or spreading on sandwiches.

Preparation Time: 10 minutes | Cooking Time: 30 minutes | Serving: 4


#Dips #Healthy

Ingredients

  • 2 ripe avocados
  • 1 bulb of garlic
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste

Directions

  1. Preheat the Ventry Oven to 400°F (200°C).
  2. Cut the top off the garlic bulb to expose the cloves.
  3. Drizzle olive oil over the exposed garlic cloves and wrap the bulb in foil.
  4. Roast the garlic in the oven for about 30 minutes or until soft and caramelized.
  5. Scoop out the roasted garlic cloves and place them in the Ventray Blender with the avocados, lime juice, cilantro, and a pinch of salt.
  6. Blend until smooth and creamy.
  7. Taste and adjust the seasoning, adding more salt or lime juice if needed.
  8. Serve.

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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 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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Guilt-Free Homemade Oven-Fried French Fries

Guilt-Free Homemade Oven-Fried French Fries

Crispy and guilt-free oven-fried French fries made effortlessly using a convection oven with an air-frying function.

Ingredients

  • 4 large Russet potatoes

  • 2 tablespoons of oil (such as olive oil or canola oil)

  • Salt and pepper, to taste

  • Optional seasonings: garlic powder, paprika, herbs, etc.

Directions

  1. Preheat Ventray Convection Oven to 400°F (200°C) for air frying.
  2. Wash and cut 4 large Russet potatoes into strips or wedges.
  3. Soak the potatoes in cold water for 30 minutes, then drain and pat dry.
  4. Toss the potatoes with 2 tablespoons of oil, salt, and pepper.
  5. Arrange the potatoes in a single layer in the air frying basket.
  6. Place the basket in the Ventray Countertop Oven.
  7. Choose the French fries preset on the digital panel.
  8. Once golden brown and crispy, remove the basket and let the fries cool slightly.
  9. Season with salt, pepper, and optional seasonings while hot.
  10. Serve immediately with dipping sauces or as a side dish.

Watermelon Gazpacho

Watermelon Gazpacho

This easy Watermelon Gazpacho is a delightful way to enjoy the sweetness of watermelon and the vibrant flavors of summer. Can be served as a starter, a light lunch, or a cooling appetizer for summer gatherings.

Prepare Time: 15 minutes | Servings: 4

Ingredients

  • 4 cups cubed seedless watermelon
  • 2 large ripe tomatoes, diced
  • 1 small cucumber, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh mint leaves, chopped
  • 1 tablespoon fresh basil leaves, chopped
  • Salt and pepper to taste
  • Optional toppings: diced cucumber, crumbled feta cheese, fresh herbs

Directions

  1. In Ventray Blender, combine the watermelon, tomatoes, cucumber, red bell pepper, red onion, lime juice, olive oil, mint leaves, and basil leaves.
  2. Blend until smooth and well combined. You can adjust the consistency by adding a little water if desired.
  3. Season with salt and pepper to taste, and blend again briefly to incorporate.
  4. Transfer the gazpacho to a large bowl or individual serving bowls.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill.
  6. Before serving, give the gazpacho a quick stir.
  7. Garnish with diced cucumber, crumbled feta cheese, and fresh herbs if desired.
  8. Enjoy!

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