Yield: 5 servings. Total Time: 15 mins.
• 5 oz. package potato chips
• 1/4 c. finely grated Parmesan
• 1/4 c. chopped chives
1. Place potato chips on the baking tray of VENTRAY Oven and bake at 350°F just until warm.
2. Sprinkle with finely grated Parmesan and chopped chives.
Servings: 40 pieces. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins
• 8 oz soft fresh goat cheese
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons of grated lemon peel
• 1/2 teaspoon coarsely ground black pepper
• 2 1/2 tablespoons extra virgin olive oil
• 30 thin slices French-bread baguette
• 12 oz thinly sliced smoked salmon
• Thinly peeled lemon peel strips from one lemon, cut into tiny
1. Preheat VENTRAY Oven to 350°F.
2. Blend cheese, herbs, lemon zest, and black pepper in a bowl. Set aside.
3. Brush oil over both sides of bread slices.
4. Place bread on the baking tray of VENTRAY Oven. Bake for about 5 minutes on each side.
5. Spread cheese mixture over toasts.
6. Top with salmon.
7. Garnish with lemon peel strips.
8. Enjoy.
Yield: 4 servings. Total Time: 35 mins.
• 2 lb. frozen potato tots
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/8 tsp. cayenne
• 1 1/2 c. finely grated extra-sharp Cheddar cheese
1. Stir tots with chili powder, cumin, coriander, and cayenne.
2. Heat VENTRAY Oven to 400°F.
3. Place tots in a single layer in the fry basket of the oven and cook for 20 minutes.
4. Transfer half of the tots to a small platter and sprinkle with half of Cheddar.
5. Top with remaining tots and cheese.
6. Cover with aluminum foil for about 30 seconds to melt the cheese.
7. Enjoy.
Yield: 4 servings. Prep Time: 1 hr. Cook Time: 8 minutes.
• 1 lbs boneless skinless chicken
breast cut into 1-inch cubes
• ½ cup brown sugar
• ½ cup soy sauce
• ¼ cup pineapple juice
• 2 garlic cloves minced
• ¼ tsp pepper
• ½ tsp salt
• 1 tbsp cornstarch
• 1 tbsp water
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion
• 2 cups of pineapple
Green onions for garnish
1. Add brown sugar, soy sauce, pineapple juice, garlic, salt, and pepper into the saucepan. Whisk together water and cornstarch, then add into saucepan, whisk over medium high heat until boiling and sauce thickens.
2. Remove from heat and set aside ¼ cup of the sauce for later use.
3. Once the sauce is cool, marinate the chicken for at least 1 hr, soak wooden skewers in water for at least 30 mins prior to use.
4. Cut vegetables all into 1-inch cube, thread chicken and vegetables.
5. Spray cooking spray on Ventray Grill, turn Ventray Grill on medium-high heat, grill for 4 mins on each side until meat is done. Garnish with green onions.
Yield: 4 servings. Prep Time: 1 hr. Cook Time: 8 minutes.
• 1 lb boneless skinless chicken breast
• ¼ cup olive oil
• ⅓ cup soy sauce
• ¼ cup honey
• 1 tsp minced garlic
Salt and pepper to taste
• 1 red bell pepper
• 1 yellow bell pepper
• 2 small zucchinis
• 1 red onion
• 1 tbsp chopped parsley
1. Cut chicken and all vegetables into 1-inch pieces.
2. Place olive oil, soy sauce, honey, garlic, salt, and pepper in a large bowl, whisk together.
3. Add in chicken, and vegetables, toss to coat and marinate for at least 1 hr.
4. Soak wooden skewers in water for at least 30 mins, thread chicken and vegetables onto the skewer.
5. Turn on Ventray Grill to medium-high heat, spray with cooking spray.
6. Arrange skewer in a single layer, cook for about 4 mins on each side and turn over.
7. Sprinkle with parsley and serve.
Prep: 2 hr. Cook: 10 mins. Serves: 4 Servings.
• ¼ olive oil
• 2 tbsp soy sauce
• 2 tsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 2 cloves garlic minced
• 1 tbsp brown sugar
• 1 tsp paprika
• 1 tsp onion powder
• ½ tsp dried oregano
• salt and pepper to taste
(Kabob)
• 1½ lbs top sirloin steak
• 1 red bell pepper
• 1 yellow bell pepper
• 8 oz button mushrooms
• 1 red onion
• 8 skewers
1. Cut ingredients into 1-inch cubes. In a medium bowl, whisk together oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.
2. Marinade steak in a Ziploc bag for at least 2 hr.
3. Thread meat along with vegetables, alternating them on a skewer. Brush additional marinade sauce.
4. Turn on Ventray Grill to medium-high heat, spray cooking spray, cook for 4-5 mins on each side.
This slow-roasted grape crostini with goat cheese and walnuts is truly an elegant appetizer. It is delicious and is a perfect delicious vegetarian appetizer for the holiday gathering.
• 4 cups red grapes
• 1 tablespoon avocado or olive oil
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme leaves
• ¼ teaspoon freshly ground pepper
• 1 tablespoon balsamic vinegar
• ½ cup crumbed fresh goat cheese
• 24 slices baguette, lightly toasted
• ¼ cup chopped toasted walnuts
• 1 tablespoon honey
1. Preheat oven to 325 degrees F. Coat a large glass baking dish with cooking spray.
2. Stir grapes, oil, salt, thyme and pepper in a medium bowl.
3. Spread out in one layer in the baking dish. Roast, stirring occasionally until wrinkled and caramelized, 48 to 55 minutes.
4. Remove from the VENTRAY oven. Drizzle balsamic vinegar over the grapes, and stir to coat. Set aside.
5. Spread goat cheese on the baguette, dividing equally.
6. Top with the grape mixture. Sprinkle with walnuts and drizzle with honey.
Yield: 8 servings. Prep Time: 15 mins. Cook Time: 5 mins. Total Time: 20 mins.
For the avocado ranch:
• 1 small avocado
• 2 tablespoons fresh lime juice
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 cup buttermilk
• 2 tablespoons freshly chopped parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• salt and freshly ground black pepper
For the shrimp:
• 1 tablespoon extra-virgin olive oil
• 2 lbs. red shrimp
• 1 red bell pepper
• 2-3 tablespoons blackened seasoning
• 1/2 lime
For the avocado ranch dip:
1. Add the avocado, lime juice, onion powder, garlic powder, buttermilk, parsley, chives, and salt and freshly ground black pepper to VENTRAY Blender, and blend until smooth.
2. Add seasoning and set aside.
Prepare the shrimp:
1. Heat the olive oil in VENTRAY Multifunctional Electric Grill over medium heat.
2. Add the thawed shrimp and followed by the blackened seasoning and a generous pinch of salt.
3. Stir until the shrimp are well coated with the seasoning and saute for 5 minutes or until cooked through.
4. Place the shrimp on a platter with the avocado ranch dip and squeeze fresh lime juice over the shrimp.
5. Enjoy.
Yield: 4 Servings. Prep Time: 3 hr. Cook Time: 10 mins.
• 2 lbs pork tenderloin trimmed
• 1 tbsp Italian seasoning
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 large red onion
• 1 tbsp fresh parsley to garnish
1. Cut pork, and onion into 1-inch pieces. Add pork, Italian seasoning, salt, garlic powder, black pepper, stir well until combined.
2. Add onion pieces into a bowl, add 2 tsp olive oil, toss, and season evenly. Cover and marinate in the fridge for at least 3 hours.
3. Thread kabob on skewers, alternating between meat and onion.
4. Turn Ventray Grill to medium-high heat, drizzle olive oil or spray grill with cooking spray.
5. Add skewers in a single layer and grill for 8 mins, turn over onto each side after 3 mins.
* If using wooden skewers, soak skewers in water for at least 30 mins prior to use, to prevent burn in the grill.
Yield: 2 servings. Prep Time: 10 min. Cook Time: 25 mins.
• 2 lbs of chicken wings, pat dry
• ½ tbsp baking powder (*not baking soda)
• ½ tsp salt
• 2 tsp garlic powder
• Pinch of pepper
(Buffalo Sauce)
• ¼ cup unsalted butter, melted
• ½ cup Frank’s original red hot sauce
• 1-2 tbsp honey, white sugar, or brown sugar
1. Preheat Ventray oven to 400°F, line baking sheet with aluminum foil
2. In a small bowl, combine baking powder, garlic powder, salt, and pepper together. Sprinkle the mixture over the wings, toss, and evenly coat the wings.
3. Arrange wings on the baking rack, leaving about 1-inch in space between each wing. Bake for 30 mins, flip and continue baking for another 10 mins, until golden brown and crispy.
4. While baking wings, whisk together hot sauce, butter, sugar.
5. Toss cooked wings in sauce, serve immediately.
