SHOP VENTRAY

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Taco Pasta

Taco Pasta

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

Ingredients

• ½ lbs large shells pasta 

• 1 lbs ground beef 

• 2 tbsp taco seasoning 

• ¾ cup water 

• 1 cup jarred salsa 

• 1 cup shredded cheddar cheese

Directions

1. Bring water to a boil, add some salt and olive oil, cook shell pasta until ready. 

2. Turn on Ventray Grill to medium heat, add in ground beef and cook until brown well. 

3. Drain excess fat, add taco seasoning and ¾ cup of water, stir and cook until the water thickens. 

4. Add pasta into the pot with the salsa and cheese. 

5. Stir well to combine, serve immediately. Garnish with crunchy tortilla chips.

Make This Recipe With

Leftover Turkey Casserole

Leftover Turkey Casserole

Use your leftovers up by repurposing them. Leftover turkey casserole is exactly the best way to do so. It is creamy and indulgent and totally filling. Have a hearty meal with your families like the holidays aren’t quite over.

Ingredients

• 4 tablespoons butter, unsalted

• 1/4 cup flour

• 1/2 teaspoon kosher salt

• 1/2 teaspoon coarse ground black pepper

• 1 cup turkey gravy

• 1 cup whole milk

• 1 cup mozzarella, shredded

• 3 cups cornbread, cut into 1-inch chunks

• 3 cups chopped turkey meat, cooked

• 1/2 cup frozen peas

• 1 cup chopped carrots

• 1 cup chopped frozen green beans

Directions

1. Preheat VENTRAY oven to 350 degrees F and add the butter to a medium-sized saucepan melting it on medium heat.

2. Add the flour to the pan and whisk well together for 1 minute before adding in the gravy, milk, and mozzarella, whisking until smooth.

3. Add the cornbread, turkey, peas, carrots, and green beans to a pan and cover with the gravy before cooking for 20-25 minutes covered, followed by 10 minutes uncovered.

Leftover Turkey Jambalaya

Leftover Turkey Jambalaya

Try something new to resolve your leftover turkey this year. Turn it into this delicious and spicy leftover turkey Jambalaya. Be sure to keep this recipe in mind and you will find leftovers never tasted so good!

Ingredients

• 2 tablespoons Vegetable or Olive oil, divided

• 1 pound andouille or kielbasa sausage, sliced

• 1 yellow onion, chopped

• 1 green bell pepper, seeded and chopped

• 1 celery stalk, finely chopped

• 3 cloves garlic, minced

• 1 (14.5-ounce) can fire-roasted diced tomatoes

• 1 (8-ounce) can tomato sauce, undrained

• 2 cups chicken broth

• 2 teaspoons Worcestershire sauce

• 1 teaspoon Cajun seasoning

• 1 teaspoon Tabasco sauce

• 1/2 teaspoon black pepper

• 1/4 teaspoon dried thyme

• 1 cup long grain rice

• 2 cups diced turkey

Directions

1. Heat 1 tablespoon oil in the deep plate of VENTRAY Multifunctional Electric Grill.

2.Add sausage and cook until browned. Remove sausage with a slotted spoon and set aside.

3. Add remaining oil to the grease in the deep Plate of VENTRAY Multifunctional Electric Grill.

4. Add onion, green pepper and celery and cook until soft, about 5 to 7 minutes, stirring occasionally.

5. Add garlic and cook 1 minute.

6. Add diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, Cajun seasoning, Tabasco sauce, pepper, and thyme.

7. Bring mixture to a simmer and stir in rice and reserved sausage. Cover and cook on low, stirring occasionally, for 20 to 25 minutes. Cook uncovered for the last 5 minutes to help thicken it up, if needed.

8. Stir in turkey and serve.

Make This Recipe With

One-Pot Cheesy Turkey Tamale Pie

One-Pot Cheesy Turkey Tamale Pie

This one-pot cheesy turkey tamale pie is saucy, creamy, cheesy, delicious, and easy to make. You just need one-pot, one mixing bowl, and an oven. Enjoy this cozy and comfort food with your families.

Ingredients

For polenta

• 2 cups chicken broth

• 2 cups milk

• 1 cup polenta

• 4 ounces sharp white cheddar cheese shredded plus 4 ounces more for topping

• 1/4 teaspoon salt + pepper

• 2-4 tablespoons butter

For turkey mixture

• 2 cup leftover turkey shredded

• 1 cup leftover gravy or 1/2 cup extra enchilada sauce

• 1 1/2 cups red enchilada sauce

• 2 tablespoons chili powder

• 2 teaspoons smoked paprika

• 1 teaspoon cumin

• 1 teaspoon salt + pepper

• 1/2 teaspoon cayenne pepper

• 1 red bell pepper diced

• 1 1/2 cups cooked black beans rinsed + drained if using canned

To serve

• Diced avocado

• Pomegranate salsa

• 4 ounces crumbled queso fresco

• Fresh cilantro chopped

• In crushed tortilla chips

 

Directions

1. Make the polenta. Pour the chicken broth and milk into a medium pot and bring to a boil. 

2. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.

3. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper.

4. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

5. Preheat VENTRAY oven to 375 degrees F.

6. Combine the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, and cayenne in a large bowl.

7. Stir in the red pepper and black beans.

8. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over the polenta, spreading it into an even layer.

9. Top with cheese.

10. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted.

11. Allow to sit 5 to 10 minutes and then serve with avocado, fresh cilantro, salsa, queso fresco, and tortilla chips.

Zesty Tomato Meatballs

Zesty Tomato Meatballs

Yield: 4 servings. Prep Time: 14 minutes. Cook Time: 30 minutes.

Ingredients

Tomato Sauce

• 1 tbsp olive oil 

• 1 tbsp minced garlic 

• 1 tsp salt 

• 1 tsp paprika 

• 1 tsp cumin 

• ½ tsp cayenne pepper 

• 15 oz can of diced tomatoes

 

Meatballs

• 1 lb 85% lean ground beef 

• 1 tsp salt 

• 1 tsp onion powder 

• 1 tsp paprika 

• 1 tsp cumin 

• 1 tsp coriander 

• ½ tsp ground cinnamon 

• ¼ tsp cayenne pepper 

• 2 tbsp finely chopped fresh cilantro

Directions

1. In a medium bowl, mix the meat and spices, divide into 24 equal portions, shape into small 1-inch meatballs. 

2. In Ventray Grill, heat olive oil over medium heat, add garlic and cook until fragrant. Add the spices, cook for 30 seconds. Add chopped tomatoes, bring to boil, then lower the heat to medium-low. 

3. Add the meatballs to the tomato sauce, turn to medium-heat, bring it to boil, then reduce the heat, cover to simmer for about 15-20 mins. 

4. Serve with cilantro.

Make This Recipe With

Our Recipes

Make This Recipe With

Dry Rub Ribs

Dry Rub Ribs

Yield: 2 servings. Prep Time: 10 minutes. Cook Time: 35 minutes.

Ingredients

• 1 rack baby back ribs or spare ribs 

• 3 tbsp pork rub or BBQ grill rub seasoning 

Salt and pepper to taste 

½ cup BBQ sauce 

Directions

1. Remove the membrane from the back of the ribs. Preheat the oven to 375°F. 

2. Cut ribs in half, rub with dry rub on both sides, then season with salt and pepper. 

3. Cover the ribs and sit at room temperature for 30 mins. 

4. Place ribs in the oven, cook for 20 mins, flip the ribs and cook for another 10-15 mins. 

5. Remove ribs, cover with BBQ sauce. 

Baked Steak

Baked Steak

Yield: 2 servings. Prep Time: 5 minutes. Cook Time: 20 minutes.

Ingredients

• 2 steaks 1-inch thick ribeye or sirloin 

• 1 tbsp olive oil 

• 1 tbsp salted butter melted 

Steak seasoning to taste 

Black pepper 

Directions

1. Preheat Ventray Oven to 400°F. 

2. Rub the steaks with olive oil on both sides and rub on melted butter. Generously season on each side. 

3. Add steaks to the baking tray, cook for 8-12 mins, flipping halfway through baking around 4 mins. 

4. Remove steaks rest at least 5 mins before serving. Top with hot butter if desired. 

Pork Katsu

Pork Katsu

Yield: 2 servings. Prep Time: 10 minutes. Cook Time: 20 minutes.

Ingredients

• ½ lb boneless pork chops (2 chops)

Salt and pepper to taste 

• 1 large eggs 

• 1 ½ cup panko bread crumb

Directions

1. Preheat Ventray oven to 350°F. 

2. Season pork chops with salt and pepper on both sides. 

3. Beat egg in a flat dish, place crumbs in another flat dish. Dip pork chops in egg first, then in bread crumbs. 

4. Spray cooking spray on the baking tray, place pork chops, bake for 10 mins, flip sides and cook for another 10 mins. 

Honey-Coriander Glazed Ham

Honey-Coriander Glazed Ham

This recipe calling for browning the coriander seeds and cumin seeds will bring you a truly sublime experience. Glaze over a grilled ham with honey makes this sweet spice mixture delicious.

Ingredients

• 1 ½ tablespoons coriander seeds

• 1 ½ teaspoons cumin seeds

• 2 tablespoons brown sugar

• 1 teaspoon paprika

• 1 (5-pound) 33%-less-sodium smoked, fully cooked, bone-in ham

• 3 tablespoons honey

• 2 tablespoons cider vinegar

• Cooking spray

 

Directions

1. In VENTRAY multifunctional electric grill, heat oil over medium heat.

2. Add coriander seeds and cumin seeds to the electric grill; cook 2 minutes or until seeds are golden brown and fragrant, stirring frequently.

3. Place coriander mixture in a spice or coffee grinder; pulse until coarsely ground.

4. Add sugar and paprika; pulse to blend.

5. Trim fat and rind from the ham.

6. Preheat the oven to 350 degrees F.

7. Combine honey and cider vinegar.

8. Place the ham, bone end up, in a roasting pan coated with cooking spray.

9. Bake at 350 degrees F for 30 minutes. Baste with honey mixture.

10. Bake the ham for an additional 1 hour.

11. Place the ham on a serving platter; cover with foil. Let stand 15 minutes before slicing.

Make This Recipe With

Our Recipes

No-Fail Turkey Recipe

No-Fail Turkey Recipe

Roasting is one of the easy methods of cooking. All you have to do is prepare whatever ingredients you want to roast with some simple flavors and then place it in the oven which can do all the work for you. The same goes for your Turkey during the holiday season.

Ingredients

• 1 12-15 lbs. turkey completely thawed

• 2-4 tbsp olive oil

• 1 tbsp sea salt

• 1-2 tsp ground black pepper

• 1 granny smith apple no need to remove core, cut into eighths

• 1 navel orange unpeeled, cut into eighths

• 1 yellow onion quartered

• 1 bunch fresh rosemary about 6-8 stems, whole

• 1 bunch fresh sage leaves about 6-8 leaves, whole

• 1 bunch fresh thyme leaves about 8-10 stems with leaves, whole

Directions

1. Heat VENTRAY oven to 375 degrees F.

2. Place turkey, breast-side down, on a roasting rack in a roasting pan.

3. Stuff as much of the apple, orange, onion, rosemary, sage, and thyme into both cavities of the turkey. Stop when no more is able to fit without falling out. Firmly press the skin flaps surrounding the cavities closed to keep everything in — there’s no need to tie up.

4. Bend the wings back to help stabilize the turkey and allow for even browning.

5. Rub all surfaces of the turkey with olive oil.

6. Season the turkey liberally with salt and pepper.

7. Place the turkey in the center of the oven and cook, approximately 2-3 hours.

8. Once done, carefully remove from the oven, cover with tin foil, and allow to rest 20 minutes before slicing and serving.

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