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Grilled Chicken with Lemony Roasted Broccoli

Grilled Chicken with Lemony Roasted Broccoli

Total: 35 mins      Yield: 4 servings      Cal/Serv: 365

Ingredients

• 1 1/2 lb. broccoli, cut into florets

• 2 cloves garlic, thinly sliced

• 3 tbsp. olive oil

• Kosher salt and pepper

• 4 6-oz boneless, skinless chicken breast

• 1 c. all-purpose flour

• 1 lemon, cut into 1/2-inch pieces

• 2 tbsp. lemon juice

 

Directions

1. Preheat VENTRAY Oven to 400ºF.

2. Place broccoli and garlic on the rimmed baking sheet of VENTRAY Oven, toss them with 1 tbsp oil and 1/4 tsp each salt and pepper; roast about 10 minutes.

3. Pound chicken breasts to even thickness, season with 1/4 tsp each salt and pepper, then coat in flour.

4. Add 1 tbsp oil on VENTRAY Electric Grill on medium-high heat and cook chicken until golden brown, 3 to 5 minutes per side.

5. Transfer chicken, nestling among broccoli, and roast until chicken is cooked through and broccoli is golden brown and tender.

6. Return VENTRAY Electric Grill to medium heat. Add remaining oil, lemon pieces, and cook, stirring, until beginning to brown.

7. Add lemon juice and 1/3 cup water and cook, stirring and scraping up any browned bits.

8. Spoon over chicken and serve with broccoli.

9. Enjoy.

Make This Recipe With

Grilled Moroccan Steak and Carrots

Grilled Moroccan Steak and Carrots

Total: 25 mins      Yield: 4 servings      Cal/Serv: 635

Ingredients

• 1 c. packed cilantro

• 1 c. packed flat-leaf parsley, plus more for serving

• 1 tsp. smoked paprika

• 1 large clove garlic

• 1/2 c. plus 1 tbsp olive oil

• 1 tsp. lemon zest plus 2 tbsp lemon juice (from 1 lemon)

• Kosher salt and pepper

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1/2 tsp. ground cinnamon

• 1 1/2 lb. sirloin steak, cut into 4 pieces

• 1 lb. small carrots, scrubbed, halved lengthwise if thick

• 1 oz. feta, crumbled

Directions

1. Heat VENTRAY Electric Grill to medium.

2. Puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper in VENTRAY Blender. Transfer to a small bowl.

3. Combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

4. Rub the mixture all over the steak.

5. Rub carrots with the remaining tablespoon oil and season with 1/4 teaspoon of each salt and pepper.

6. Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side.

7. Transfer steak to cutting board and let rest 5 minutes before slicing.

8. Transfer carrots to the platter, drizzle with 1/4 cup sauce, and sprinkle with feta and parsley.

9. Enjoy.

Make This Recipe With

Oven-Baked Salmon

Oven-Baked Salmon

Prep: 5 mins      Cook: 14 mins      Total: 19 mins      Yield: 1 serving

Ingredients

• 1/2 yukon gold potato, very thinly sliced

• 8 stalks asparagus, trimmed, each stalk cut in half

• 1 tbsp. thinly sliced red onion

• 6 oz. weight center cut salmon fillet

• 2 tsp. olive oil

• 3 slices (thin) lemon

• Kosher salt, parsley, thyme leaves and black pepper

 

Directions

1. Preheat VENTRAY Oven to 375ºF.

2. Prepare a parchment paper and fold it in half.

3. Place potato slices on the bottom half of the parchment.

4. Add asparagus pieces and red onion slices.

5. Drizzle 1 teaspoon of olive oil and sprinkle with kosher salt and parsley.

6. Place salmon fillet on the vegetables; drizzle salmon with the remaining teaspoon olive oil; sprinkle with kosher salt and black pepper; top with lemon slices and thyme leaves.

7. Fold the parchment paper over starting at one corner and pinch the edges over to close the packet.

8. Bake for 14 minutes in the oven.

9. Remove and unwrap.

10. Enjoy.

 

Seared Scallops

Seared Scallops

Prep: 18 mins      Cook: 2 mins      Total: 20 mins      Yield: 2 servings

Ingredients

• 12 sea scallops, fresh or frozen

• Salt and pepper

• 1 1/2 tbsp. butter, divided

• 1 lemon, juiced

 

Directions

1. Thaw scallops, if frozen.

2. Dry with a paper towel.

3. Heat VENTRAY Electric Grill on medium heat for about 5 minutes.

4. At the last minute, add ½ tablespoon butter to the grill pan and melt.

5. Salt and pepper the scallops and add them to the grill pan; cook for about a minute on each side.

6. Remove the scallops and place them on a clean plate.

7. Turn off the heat and add the remaining 1 tbsp. butter to the grill pan, melt and add lemon juice, mix, and pour into a bowl.

8. Top the scallops with lemon butter sauce.

9. Serve scallops with your favorite pasta or with vegetables.

Make This Recipe With

Spaghetti Squash Shrimp Scampi

Spaghetti Squash Shrimp Scampi

Total: 1 hour 10 mins      Servings: 2

Ingredients

• 1 ½ pounds fresh or frozen large shrimp

• 3 tablespoons lemon juice

• ¼ cup white wine

• 3 cloves garlic, minced

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 spaghetti squash

• 2 tablespoons snipped fresh Italian (flat-leaf) parsley

• Lemon wedges

• 1 tablespoon olive oil

• Lemon pepper

• Red pepper flakes

Directions

1. Thaw shrimp, if frozen.

2. Peel and devein shrimp, rinse shrimp, and pat dry with paper towels.

3. Drizzle with lemon juice and white wine, sprinkle with garlic, salt, and pepper.

4. Grill shrimp on the VENTRAY Electric Grill with medium heat until shrimp are opaque, turning once.

5. Preheat the VENTRAY Oven to 400 degrees F.

6. Cut the squash in half, scoop out the seeds, and season with salt and pepper.

7. Drizzle with olive oil and roast for 40-50 minutes until tender.

8. Scrape out and divide the squash among plates and top with shrimp.

9. Sprinkle with parsley; squeeze lemon wedge oven shrimp.

10. Drizzle with olive oil and add a pinch of red pepper flakes and lemon pepper.

11. Enjoy.

Make This Recipe With

Chicken Parmesan Pasta

Chicken Parmesan Pasta

Prep: 5 mins. Cook: 20 mins. Serves: 4 Servings.

Ingredients

• 2 boneless skinless chicken breasts, diced into bite-size 

• 1 tsp Italian seasoning 

• ½ tsp garlic powder

• 1 medium yellow onion minced 

• 3 cloves of garlic minced

• 16 oz pasta 

• 24 oz marinara sauce 

• 1 cup mozzarella cheese 

• ½ cup parmesan cheese 

• Salt and pepper to taste 

• Fresh parsley basil minced for garnish 

Directions

1. In Ventray Grill over medium-high heat, drizzle olive oil. Add chicken, season with salt, pepper, Italian seasoning, and garlic powder. Cook for about 5 mins, until chicken is always cooked through. Put the chicken aside. 

2. In the Ventray Grill, add in water, a splash of olive oil, add in pasta, wait until the pasta is fully cooked. 

3. Add in garlic, onion, marinara sauce, then add in chicken, stir in cheese, cook for another 5 mins until the sauce thickens and cheese is all gooey and melted. 

4. Serve with fresh parsley, or basil, or additional Italian seasoning if desired.

Fried Rice

Fried Rice

Prep: 5 mins. Cook: 8 mins. Serves: 4 Servings.

Ingredients

• 2 bowls of leftover rice 

• 2 eggs 

• 1 cup of ham or spam 

• ½ cup kimchi 

• Salt and pepper to taste 

• 1 cup of shredded cheese of your choice

Directions

1. Turn Ventray Grill to medium-high heat, add olive oil. Once the grill is hot, add in rice, and break them into smaller pieces. Add in kimchi, mix in with the rice. 

2. Lower the heat, add ham, add eggs, salt, and pepper. Sprinkle cheese, then cover the grill, let it cook for 5 mins, and saute rice.

Make This Recipe With

Grilled Salmon

Grilled Salmon

Prep: 10 mins. Cook: 20 mins. Serves: 4 Servings.

Ingredients

• 1½ lbs of salmon fillet cut into 4 pieces

• 2 tbsp olive oil 

• 2 tsp salt 

• 2 tsp ground pepper

• ¼ cup minced onion 

• 1 lemon cut into wedges

Directions

1. Mix ingredients together, rub each piece of salmon with olive oil, sprinkle house seasoning, rub generously on each piece. 

2. Turn on the Ventray grill to medium heat, heat olive oil, place salmon on the grill, cover, and grill each side for about 4-5 mins depending on the thickness of your salmon. 

3. Serve with lemon wedges.

Make This Recipe With

Grilled Chicken Breast

Grilled Chicken Breast

Prep: 2 hr. Cook: 8 mins. Serves: 4 Servings.

Ingredients

• 1½ lbs boneless skinless chicken breast

• 6 tbsp extra virgin olive oil 

• 4 large garlic cloves minced 

• 1 tsp dried thyme 

• ½ tsp dried oregano 

• 1¼ tsp salt 

• ½ tsp freshly ground black pepper 

• 1½ tsp lemon zest

Directions

1. Pound chicken breast to ½ inch thickness. Mix all ingredients, pour into a Ziploc bag, and marinade chicken for at least 2 hr. 

2. Turn the Ventray Grill to medium heat, drizzle olive oil, place chicken breast on the grill and cook each side for 2-4 mins.

Make This Recipe With

Sausage Casserole

Sausage Casserole

Prep: 5 mins. Cook: 20 mins. Serves: 4 Servings.

Ingredients

• ¾ lbs breakfast sausage 

• 3 cups shredded potatoes, drained, pressed 

• ¼ cup butter melted 

• 12 oz cheddar cheese melted 

• ½ cup onion shredded 

• ½ cup small curd cottage cheese 

• 4 extra large eggs

Directions

1. Turn Ventray Grill to medium heat, add butter, and splash of olive oil. Line bottom with potatoes. 

2. In a mixing bowl, mix the sausage with cheddar cheese, onion, cottage cheese, and eggs. 

3. Pour over potato mixture, cover the grill and cook for 15-20 mins, check in between to lower the heat. 

4. Once the casserole is set and cooked, it’s ready to serve.

Make This Recipe With