SHOP VENTRAY

appetizer

Italian Stuffed Mushrooms

Italian Stuffed Mushrooms

Savor the flavors of Italian cuisine with these delectable stuffed mushrooms. Filled with a savory blend of breadcrumbs, Parmesan cheese, and herbs, they’re the perfect appetizer for any occasion.

Ingredients

  • 20 cremini mushrooms

  • 1/3 cup Italian-style breadcrumbs

  • 1/3 cup grated Parmesan cheese

  • 3 tbsp chopped fresh parsley

  • 2 cloves garlic, minced

  • 1 1/2 tbsp olive oil

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp dried oregano

  • 1/4 tsp dried basil

  • 1/4 tsp dried thyme

Directions

  1. Preheat the Ventray Oven to 375°F. Line a baking sheet with parchment paper
  2. Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and set them aside.
  3. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, pepper, oregano, basil, and thyme. Mix well until the ingredients are evenly incorporated.
  4. Take each mushroom cap and fill it generously with the breadcrumb mixture. Press the filling firmly into the mushroom cap.
  5. Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for about 20 minutes or until the mushrooms are tender and the filling is golden brown.
  6. Remove from the oven and let them cool for a few minutes before serving.
  7. Garnish with additional parsley and Parmesan cheese before serving (Optional).
  8. Serve and enjoy!

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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Air Frying Buffalo Chicken Meatballs

Air Frying Buffalo Chicken Meatballs

Crispy and flavorful, these Air Fryer Buffalo Chicken Meatballs are the perfect appetizer. Made with ground chicken and a tangy buffalo sauce, they’re sure to be a crowd-pleaser at any gathering.

Ingredients

  • 1 pound ground chicken
  • 1 cup buffalo sauce (adjust to taste)
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped celery
  • 1/2 cup breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
    Salt
  • Black pepper
  • Cooking spray
  • Blue cheese dressing

Directions

  1. Preheat your Ventray Convection Oven to 400°F.
  2. In a bowl, mix ground chicken, buffalo sauce, breadcrumbs, green onions, celery, garlic powder, onion powder, salt, and black pepper.
  3. Shape the mixture into bite-sized meatballs.
  4. Place the meatballs on a lined or greased baking sheet.
  5. Lightly spray the meatballs with cooking spray.
  6. Bake in the preheated convection oven for 12-15 minutes until golden and cooked through.
  7. Allow the meatballs to cool slightly.
  8. Serve with blue cheese dressing for dipping.

Ultimate Vanilla Ice Cream Recipe

Ultimate Vanilla Ice Cream Recipe banner

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.

#Ice-cream

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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Easy Cheesy Corn Dip

Easy Cheesy Corn Dip

Easy Cheesy Corn Dip

This delicious corn dip recipe is perfect for parties or as an appetizer before dinner. 

With just a few simple ingredients, you can whip up this creamy and flavorful dip in no time. 

For other corn dip recipes, view more. 

Ingredients

• 1 can of sweet corn, drained

• 1 can of diced green chilies, drained

• 1 cup of shredded cheddar cheese

• 1/2 cup of mayonnaise

• 1/2 cup of sour cream

• 2 tablespoons of diced jalapeños (optional)

• Salt and pepper to taste

Directions

1. Preheat your Ventray oven to 375°F (190°C).

2. Mix together drained sweet corn, diced green chilies, shredded cheddar cheese, mayonnaise, sour cream, diced jalapeños (optional), salt, and pepper in Ventray Stand Mixer.

3. Transfer the mixture to a baking dish and bake in the preheated Ventray oven for 20-25 minutes or until cheese is melted and bubbly. 

4. Serve with tortilla chips, crackers, or fresh vegetables for dipping.

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Gluten-free Spritz Cookies

Gluten-free Spritz Cookies

Spritz cookies are the perfect addition to any holiday gathering. These gluten-free spritz cookies are great for those who have various dietary restrictions, allowing them to join in on the festivities without having to miss out.

Ingredients

• 2 sticks unsalted butter (room temp)

• 1 cup sugar

• 1 egg

• 2 1/2 tsp vanilla extract

• 1/2 tsp salt

• 2.5 cups gluten-free 1-1 baking flour

• sprinkles

 

Directions

1. In Ventray stand mixer, beat sugar and butter until smooth.

2. Add egg, vanilla, and salt and mix until combined.

3. Gradually add flour and mix until combined.

4. Place dough in the cookie press. Add sprinkles.

5. Preheat Ventray Oven to 375°F.

6. Bake for 10 min.

7. Let cookies cool completely before serving. Enjoy!

 

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Cheddar Muffin Bites

Cheddar Muffin Bites

Prep Time: 10 mins. Cook Time: 10 mins. Total Time: 20 mins.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 5 tablespoons cold unsalted butter grated

• 1 cup Cracker Barrel Extra Sharp Cheddar Cheese grated

• 1/2 cup Cracker Barrel Mediterranean Herb cheddar cheese grated

• 1 1/2 cups cold buttermilk

• Melted butter and parsley flakes to brush on hot muffins

 

Directions

1. Preheat VENTRAY Oven to 400 F.

2. Using VENTRAY Stand Mixer, whisk together flour, baking powder, salt, butter, cheeses, buttermilk.

3. Brush grease on a mini muffin tin.

4. Drop the batter into the muffin tin.

5. Back for 8-10 minutes.

6.  Remove from the oven and brush with melted butter and toss with parsley. 

7. Enjoy.

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Warm Cheddar Corn Dip

Warm Cheddar Corn Dip

Yield: 4 servings. Prep Time: 5 mins. Cook Time: 10 mins. Total Time: 15 mins.

Ingredients

• 4 oz. cream cheese, softened

• 1 c. frozen corn, thawed

• 3/4 c. Spicy Chipotle Ranch

• 1 c. shredded Mexican-blend cheese

• Chips (tortilla chips or other chips you desired)

 

Directions

1. In the bowl of VENTRAY Stand Mixer, blend cream cheese, corn, Spicy Chipotle Ranch, and Mexican-blend cheese.

2. Transfer to an ovenproof baking dish and top with Mexican-blend cheese. Bake at 375°F for 10 minutes.

3. Serve with tortilla chips or other chips you desired.

 

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