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Caribbean Pineapple Chicken

Caribbean Pineapple Chicken

This dish features tender chicken pieces cooked in a sweet and tangy pineapple sauce. 

The addition of Caribbean spices adds a kick of flavor, making it a delicious and exotic main course.

Ingredients

• 4 chicken breasts

• 1 cup pineapple juice

• 1/2 cup brown sugar

• 1/4 cup soy sauce

• 1/4 cup ketchup

• 1 tablespoon cornstarch

• 1 cup diced pineapple

• 1 bell pepper, diced

Directions

1. Combine pineapple juice, brown sugar, soy sauce, ketchup, and cornstarch in a Ventray PRO600 Commercial Professional Blender.

2. Blend until smooth.

3. Pour sauce over chicken in the Ventray EL-GRILL Electric Indoor Grill and cook until fully done.

4. Add pineapple and bell pepper during the last few minutes of cooking.

5. Serve over rice for a complete meal.

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Caribbean Spiced Nuts

Caribbean Spiced Nuts

A delightful snack, these nuts are roasted and coated in a blend of Caribbean spices.

Ingredients

• 1 teaspoon brown sugar

• 1 ½ Tablespoons Spice Mix

• 2 Tablespoons coconut oil

• 2 cups plain unsalted nuts, such as cashews or almonds

• ¼ teaspoon liquid smoke

• Fresh squeezed lime juice from one lime

Directions

1. Mix brown sugar and spice mix in a small bowl.

2. Melt coconut oil in a Ventray EL-GRILL Electric Indoor Grill.

3. Add nuts, liquid smoke, and spice mix.

4. Saute’ for about 5 minutes, stirring occasionally until nuts are toasted.

5. Take off heat and sprinkle another dash of salt over the nuts.

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Traditional Lasagna

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Traditional Lasagna

Indulge in the comforting flavors of a classic lasagna: layers of tender pasta, rich meat sauce, creamy cheeses, and aromatic herbs. 

Gather your ingredients and follow these simple steps to create a mouthwatering masterpiece in your kitchen.

Ingredients

• 1 pound ground beef

• 1 onion, diced

• 2 cloves garlic, minced

• 1 can (28 ounces) crushed tomatoes

• 2 tablespoons tomato paste

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 12 lasagna noodles, cooked according to package instructions

• 2 cups ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Fresh basil leaves, for garnish

Directions

1. In the Ventray Indoor Grill, cook ground beef, onion, and garlic until the beef is browned and the onion is tender.

2. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.

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

4. Spread a thin layer of the meat sauce in the bottom of a baking dish. Layer with lasagna noodles, ricotta cheese, mozzarella cheese, and meat sauce. Repeat until all ingredients are used, finishing with a layer of meat sauce on top.

5. Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle Parmesan cheese over the lasagna. Bake for an additional 10 minutes or until the cheese is melted and bubbly.

6. Allow the lasagna to cool for a few minutes, garnish with fresh basil leaves, and serve with love.

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Homemade Strawberry Ice Cream

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Homemade Strawberry Ice Cream

Indulge in the heavenly delight of homemade strawberry ice cream, made with fresh strawberries, creamy milk, and a hint of vanilla.

For more ice cream recipes, view more.

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Ingredients

• 2 cups fresh strawberries

• 1 cup whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

Directions

1. Rinse and hull the strawberries, then puree them in the Ventray blender until smooth.

2. In the Ventray Indoor Grill, heat the milk, cream, and sugar over medium-low heat until the sugar dissolves.

3. Stir in the strawberry puree and vanilla extract.

4. Let the mixture cool completely, then refrigerate for at least 2 hours.

5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Enjoy!

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Best Homemade Chocolate Ice Cream

Best Homemade Chocolate Ice Cream

Indulge in the velvety decadence of our homemade chocolate ice cream, made with rich cocoa, creamy milk, sugar, and a touch of vanilla. 

In just five simple steps, you’ll have a luscious frozen treat to savor!

For more ice cream recipes, view more.

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Ingredients

• 2 cups of heavy cream

• 1 cup of whole milk

• 3/4 cup of granulated sugar

• 1/2 cup of unsweetened cocoa powder

• 1 teaspoon of vanilla extract

Directions

1. In the Ventray Indoor Grill over medium heat, combine the heavy cream, whole milk, sugar, and cocoa powder. Whisk until smooth and heated through.

2. Remove the Ventray Indoor Grill from heat and stir in the vanilla extract, ensuring it’s fully incorporated.

3. Transfer the mixture to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

5. Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours until it reaches your desired consistency. Scoop and enjoy the blissful chocolatey goodness!

Note: Feel free to add mix-ins like chocolate chips, nuts, or cookie crumbs for an extra treat!

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Homemade Vanilla Ice Cream Recipe

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Homemade Vanilla Ice Cream Recipe

Indulge in the creamy delight of homemade vanilla ice cream. 

Made with simple ingredients like fresh milk, cream, sugar, and a touch of vanilla, this frozen treat will transport your taste buds to sweet heaven.

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups fresh milk

• 2 cups heavy cream

• 3/4 cup granulated sugar

• 1 tablespoon vanilla extract

Directions

1. In Ventray Indoor Grill, heat the milk and cream over medium heat until it reaches a gentle simmer.

2. In Ventray Stand Mixer, whisk together the sugar and vanilla extract until well combined.

3. Slowly pour the sugar mixture into the Ventray Indoor Grill, stirring continuously until the sugar dissolves completely.

4. Remove the mixture from heat and let it cool for a few minutes.

5. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. Freeze for a few hours before serving.

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Old Fashioned Vanilla Ice Cream Recipe

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Old Fashioned Vanilla Ice Cream Recipe

Indulge in a timeless delight with our Old Fashioned Vanilla Ice Cream, boasting rich flavors and a velvety texture. 

For more vanilla ice cream recipes, view more.

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Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 vanilla bean (or 1 teaspoon pure vanilla extract)

• Pinch of salt

Directions

1. In Ventray Indoor Grill, heat the heavy cream, milk, sugar, vanilla bean (scraped seeds and pod), and salt over medium heat until it simmers.

2. Remove the pan from heat and let the mixture steep for 30 minutes, allowing the vanilla to infuse.

3. Remove the vanilla pod and return the mixture to low heat, stirring until it warms.

4. In Ventray Stand Mixer, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly.

5. Return the combined mixture to the Ventray Indoor Grill and cook over low heat, stirring constantly, until it thickens. Once thickened, strain the mixture and chill it in the refrigerator. Freeze according to your ice cream maker’s instructions.

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Maple-Glazed Grilled Carrots

Maple-Glazed Grilled Carrots

Maple-Glazed Grilled Carrots is a delicious and healthy side dish recipe that features fresh carrots that have been grilled to perfection and then glazed with a sweet and sticky maple syrup glaze. This easy-to-make recipe offers a unique twist on traditional roasted or boiled carrots, with a smoky grilled flavor and a sweet maple glaze that is sure to please your taste buds.

For other delicious grilled carrots recipes, and carrots recipes, view more.

 

Ingredients

  • Carrots, peeled and
  • trimmed
  • Olive oil
  • Salt and pepper to taste
  • Maple syrup

Directions

  1. Turn Ventray Grill to medium-high heat and lightly oil the grill plate.
  2. Coat carrots with olive oil and sprinkle with salt and pepper.
  3. Place carrots on the grill plate.
  4. Reduce the heat to medium and cook for 14 to 18 minutes.
  5. Turn the carrots regularly so they are fully cooked.
  6. Coat carrots with maple syrup and grill for 1 more minute before transferring them to a plate
  7. Enjoy.

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Cayenne Grilled Eggplant with Fresh Tomato Salad

Cayenne Grilled Eggplant with Fresh Tomato Salad

Prep: 15 mins      Total: 30 mins      Yield: 6 servings

Ingredients

• 2 lb. medium eggplants, cut lengthwise into 1/2″ thick slices

• 1/4 c. plus 3 tbsp. extra-virgin olive oil

• 1 tsp. ground coriander

• 1 tsp. cayenne (ground red) pepper

• 1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish

• 3 small fresh red Fresno chiles or other hot chiles, finely chopped

• 2 tbsp. lemon juice

• 2 tbsp. red wine vinegar

• 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved

• 1/4 c. Greek yogurt

• 2 tbsp. milk

Directions

1. Heat VENTRAY electric grill over medium heat. Brush eggplant all over with 1/4 cup oil. Sprinkle with coriander, cayenne, and 1/4 teaspoon salt. Grill until tender.

2. In a medium bowl, whisk mint, chiles, lemon juice, vinegar, remaining 3 tablespoons oil. And 1/2 teaspoon salt until well combined. To vinaigrette, add tomatoes, then toss to combine. In a small bowl, stir yogurt and milk.

3. Place eggplant on a large serving platter.

4. Top with tomato mixture.

5. Drizzle with yogurt mixture.

6. Enjoy.

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Chocolate Covered Easter Eggs

Chocolate Covered Easter Eggs

These Easter eggs are not only delicious, but they’re also pretty to look at. 

Ingredients

• 1 cup shredded coconut

• 1/2 cup melted chocolate

• Easter egg mold

Directions

1. Add the shredded coconut to a bowl.

2. Melt the chocolate in VENTRAY electric grill over low heat.

3. Pour the melted chocolate into the bowl with the shredded coconut and mix until well combined.

4. Spoon the mixture into the Easter egg mold and press down firmly.

5. Place the mold in the refrigerator for at least 2 hours until the chocolate has hardened.

6. Remove the eggs from the mold and enjoy!

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