Easy Chicken Strips

Easy chicken strips

Prep/Total time: 30 min | Makes: 6 servings


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon seasoned salt
  • 1-1/4 cups crushed cornflakes
  • 1/3 cup butter, melted
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips


1. Preheat Ventray Oven to 400°F.
2. Combine flour and seasoned salt in a bowl, and place cornflakes and butter in another bowl.
3. Coat chicken with flour mixture, dip in butter, and coat with cornflakes.
4. Place the chicken on an ungreased baking sheet.
5. Bake until chicken is golden brown and juices run clear.

Grilled Cheese, Ham, and Apple Sandwich

Grilled cheese, ham, and apple sandwich

Prep/Total time: 25 mins | Makes: 4 servings


  • 6 tablespoons butter, softened, divided
  • 8 slices sourdough bread
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 4 ounces Brie cheese with rind removed, sliced
  • 12 slices of deli ham
  • 1 tart apple, thinly sliced


1. Spread 3 tablespoons butter on 1 side of bread slices.

2. Toast bread, butter side down, in Ventray Grill over medium-low heat until golden brown. Set aside.

3. Mix together mayonnaise, Manchego cheese, onion powder and the remaining 3 tablespoons butter in a small bowl.

4. Combine cheddar, Monterey Jack, and Gruyere in another bowl.

5. Top 4 toasted bread slices with sliced Brie.

6. Sprinkle cheddar cheese mixture evenly over Brie.

7. Layer ham and apple slices over Brie.8. Top with remaining bread slices, toasted side facing inward.

9. Spread mayonnaise mixture on the outside of each sandwich.

10. Place in Ventray Grill again and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side.

11. Serve immediately.

Make This Recipe With

Cheeseburger Cups

Cheeseburger cups

Prep/Total time: 30 mins | Makes: 5 servings


  • 1 pound ground beef
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup cubed Velveeta cheese


1. In Ventray Grill, cook beef over medium heat until no longer pink, break it into pieces. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Turn off the heat, set aside.

2. Press each biscuit into the bottom and sides of a greased muffin cup. Scoop the beef mixture into cups, and top with cheese cubes.

3. Bake at 400° for 14-16 minutes.

4. Enjoy.

Make This Recipe With

Chicken Parm Salad

Chicken Parm Salad

Chicken Parm Salad

Total Time: 30 minutes | Servings: 2


12-ounce Yukon Gold Potatoes
1/4 cup Panko Breadcrumbs (Contains Wheat)
1/4 cup Parmesan Cheese (Contains Milk)
1 teaspoon Garlic Powder
12-ounce Chicken Breasts
3 tablespoon Sour Cream (Contains Milk)
1 unit Lemon
5-ounce Spinach
4 teaspoon Olive Oil
Salt & Pepper


  1. Preheat Ventray Oven to 400 degrees f. Cut potatoes into 3/4-inch cubes. Toss on a baking tray with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, tossing halfway through.
  2. Combine 1/4 cup panko, parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
  3. Place the chicken breasts between two sheets of plastic wrap. Mash with a rolling pin, mallet, or heavy-bottomed skillet until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken breasts.
  4. Place chicken breasts on a lightly oiled baking sheet, and brush 2 tbsp sour cream on the top. Press crust mixture into sour cream. Bake in ventray oven until chicken is cooked through and crust is crispy.
  5. Halve lemon. Cut one half into wedges. In a large bowl, combine 1 tbsp sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
    When potatoes are done, add to the bowl along with spinach and toss to coat evenly. Season with salt and pepper.
  6. Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.

Zucchini & Tomato Flatbreads

Zucchini Tomato Flatbreads

Zucchini & Tomato Flatbreads

Total Time: 25 minutes Prep Time: 10 minutes Servings: 2


1 unit zucchini
1 clove garlic
4 ounce grape tomatoes
1 unit lemon
1 unit ricotta cheese (contains milk)
2 unit flatbreads (contains wheat)
1 unit green herb blend
1 teaspoon chili flakes
2 teaspoon honey
1 teaspoon vegetable oil
2.5 teaspoon olive oil


  1. Place a lightly-oiled baking tray on the middle rack and preheat Ventray Oven to 400 degrees F. 
  2. Thinly slice zucchini into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
  3. Heat an olive oil drizzled large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened. Season with salt and pepper. Turn off the heat.
  4. In a small bowl, combine tomatoes, and garlic, then drizzle olive oil. Season with salt and pepper. In another small bowl, combine half the lemon zest, 1/2 cup ricotta, 1/2 tsp olive oil, and lemon juice to taste. Season with salt and pepper. 
  5. Place flatbreads on prepared tray; spread lemon ricotta evenly on the flatbread; top with zucchini and tomatoes, cut sides up.
  6. Bake on the middle rack until flatbreads are golden brown, 10-12 minutes. Roughly chop the parsley leaves. Mince chives. 
  7. Once flatbreads are done, top with chopped parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces.

Green Smoothie Breakfast Bowl

Green Smoothie Breakfast Bowl

This recipe is perfect for the health-conscious mom. The green smoothie bowl is packed with nutrients and is topped with fresh fruit, granola, and chia seeds.


• 1 cup spinach

• 1 banana

• 1 cup almond milk

• 1 tablespoon chia seeds



• Fresh fruit of your choice

• Granola


1. Blend the spinach, banana, almond milk, and chia seeds together in Ventray blender until smooth. 

2. Pour into a bowl and top with fresh fruit, granola, and chia seeds.

Strawberry Shortcake with Thyme and Whipped Cream

Strawberry Shortcake with Thyme and Whipped Cream

This light and refreshing dessert is the perfect way to show your mom how much you care. The strawberries are a symbol of love, and the thyme adds a touch of elegance.


• 1-pound fresh strawberries, hulled and halved

• 1/4 cup sugar

• 1 teaspoon freshly minced thyme

• 1 tablespoon lemon juice

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

• 1 cup heavy cream, divided

• 2 tablespoons turbinado sugar

• Thyme sprigs, for garnish


1. Preheat Ventray Oven to 400 degrees F.

2. In the Ventray grill, combine strawberries, sugar, thyme, and lemon juice. Set aside.

3. In Ventray SM600 stand mixer, whisk together flour, sugar, baking powder, and salt. Add butter pieces and rub them into the flour mixture until it resembles coarse crumbs.

4. Pour in 1/2 cup of cream and mix with a fork until dough comes together. If the dough is too dry, add more cream 1 tablespoon at a time.

5. On a lightly floured surface, roll the dough out to a 1/2-inch thickness. Use a biscuit cutter or glass to cut out circles and place them on a baking sheet lined with parchment paper.

6. Gather dough scraps together and reroll. Cut out additional biscuits and place them on the baking sheet.

7. Brush the tops of the biscuits with cream and sprinkle with sugar.

8. Bake for 12-15 minutes, or until golden brown. Serve warm with butter and jam. Enjoy!

Make This Recipe With




For the moms who like brunch, these mimosas are a must. They’re light, refreshing, and oh-so-easy to make.

#holidays #drinks.


• 1 bottle of sparkling wine

• 1/2 cup orange juice

• 1/4 cup grenadine syrup


1. Combine the orange juice and grenadine syrup in Ventray Pro600 Blender.

2. Pour the mixture into champagne flutes, filling them halfway.

3. Top off with sparkling wine and serve immediately.

Make This Recipe With

Bloody Marys

Bloody Marys


For the moms who like to start their day with a little bit of alcohol, these Bloody Marys are perfect. They’re packed with flavor and can be customized to each person’s liking.

#holidays #drinks.


• 1-liter tomato juice

• 1 cup vodka

• 4 tablespoons Worcestershire sauce

• 2 tablespoons horseradish

• 1 tablespoon Tabasco sauce

• 1 teaspoon celery seed

• Salt and pepper to taste



• Celery sticks

• Olives

• Lemon wedges

• Pickles


1. Combine all ingredients in Ventray Pro600 Blender and stir well.

2. Pour into glasses filled with ice and garnish as desired.

3. Enjoy!

Make This Recipe With

Coffee Cake Muffins

Coffee Cake Muffins

These muffins are the perfect combination of sweet and moist. The coffee cake topping is an added bonus that will make your mom feel extra special.


• 1 box of yellow cake mix

• 1 cup sour cream

• 2 eggs

• ½ cup vegetable oil

• 1 teaspoon vanilla extract


Coffee Cake Topping:

• 1 cup brown sugar

• 1 tablespoon cinnamon

• 1 cup chopped pecans


1. Preheat Ventray Oven to 350 degrees F. 

2. In the Ventray SM600 stand mixer, combine cake mix, sour cream, eggs, oil, and vanilla extract. Mix until well blended.

3. In another bowl, combine brown sugar, cinnamon, and pecans. 

4. Fill muffin cups ¾ full with batter. Then, top with coffee cake topping. 

5. Bake for 18-22 minutes. 

6. Enjoy!