May
11
0

Bacon and Leek Quiche

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It took me many years to perfect my favorite quiche recipe, always striving for the best texture and flavors. This is my go-to quiche recipe that turns out perfect every time. Quiche is always a nice addition to the breakfast table, but equally nice when paired with a salad for lunch or dinner. I think of baking a quiche in 3 steps: the crust (if you are making it at home), the egg filling, and the vegetables/meat/fish filling. The crust is prepared first, so later you just have to add everything in a finish baking. Next, I prepare the vegetables and/or meats/fish and lay them down on the bottom of the pie. Last, I whip up the eggs, cheese and cream in my Magic Bullet blender and pour over the top.

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Bacon and Leek Quiche

Ingredients

  • 1 9×13-inch pie crust
  • 1 leek, thinly sliced
  • 4 strips turkey bacon
  • 4 eggs
  • 1 1/2 cups milk or cream
  • Pinch of sugar
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 425 F.
  2. Cook the bacon in a skillet until crisp, then add the leek and 1 tbsp olive oil and cook until tender, about 7 minutes.
  3. Crumble the bacon and fill the bottom of the crust with the leek and bacon mixture.
  4. Add the eggs, milk, sugar, salt and cheese to a Magic Bullet pitcher and blend.
  5. Pour over the quiche filling.
  6. Bake the quiche in the oven for 15 minutes, then lower the heat to 300 F and bake for 30 more minutes.

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Makes 1 9×13-inch quiche

 

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May
8
0

Cheddar Waffles

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Not all waffles need to be sweet. These cheddar waffles go great with chicken and gravy, or with a dollop of sour cream for a delicious savory side dish. You can experiment with other cheeses and herbs by adding them to this basic cheddar waffle recipe. Try adding fresh chives on top!

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Cheddar Waffle Recipe

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 tsp baking powder
  • 2 eggs
  • 1 tsp salt

Instructions

  1. Preheat a waffle maker.
  2. Add all ingredients to a Magic Bullet pitcher and blend.
  3. Pour the batter onto the waffle maker, close and cook until crisp.

Makes 4 waffles

 

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This butternut squash lasagna is a great vegetarian version of this popular layered pasta dish. The layers consist of a creamy, fresh butternut squash purée, a thick white sauce, cheese and lasagna noodles. I always use oven-ready lasagna noodles, which are so much easier since all you have to do is layer them in your baking dish right out of the box. You don’t have to boil them first! Be sure to cover the lasagna with foil for most of the baking in the oven, or you will burn the top layer of mozzarella cheese.

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Butternut Squash Lasagna Recipe

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup water
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/8 tsp nutmeg
  • 14 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese

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Instructions

  1. Add olive oil to a large pot and heat over medium heat.
  2. Add the butternut squash and season with salt and pepper.
  3. Add the water, bring to a boil, then cover and turn the heat to low. Cook the squash until tender, about 15 minutes.
  4. Cool the squash to room temperature, then blend in a Magic Bullet pitcher until smooth.
  5. In a separate pot, melt the butter and mix in the flour. Add the milk and bring to a boil while whisking constantly. Turn down the heat and continue to mix until it gets thick. Remove from the heat and set aside. Season with the nutmeg, salt and pepper to taste.
  6. Preheat the oven to 375 degrees F.
  7. Spread some of the butternut squash at the bottom of a 9×13-inch baking pan, then layer starting with the noodles, butternut squash, white sauce, and mozzarella cheese. Repeat 2 more times.
  8. Bake in the oven for 40 minutes covered with foil, then remove the foil for the last 15 minutes.

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Makes 1 9×13-inch lasagna

 

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I love a good egg dish any day of the week, but I don’t think I’ll ever go back to plain eggs again! Roasted veggies in a frittata is a must have, and if you have never made a frittata, have no fear! It is so simple, quick, and tasty! Feel free to add whatever roasted veggies you like, and flavor of cheese. Make it your own!

Roasted Asparagus Frittata

Ingredients

  • 1 bunch asparagus, roughly chopped
  • 2 tb. butter
  • 4 eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 tomato, chopped
  • 2 tb. + 1 tb. parmesan cheese
  • 1/4 cups + 2 tb. mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add the chopped asparagus to a baking sheet, coat with 1-2 tb. olive oil, and a sprinkle of salt and pepper.
  3. Roast for 10-15 minutes.
  4. Heat a skillet and melt the butter.
  5. In the Magic Bullet Blender add the eggs, milk, and a sprinkle of salt and pepper. Blend until frothy.
  6. Add the roasted asparagus and chopped tomato to the melted butter in the skillet. sprinkle with the 2 tb. parmesan cheese and 1/4 of the mozzarella. Turn off the heat. Pour the egg mixture on top. add remaining cheese on top and place in the oven.
  7. Bake for 8-12 minutes, or until the center bounces back.
  8. Serve and enjoy!

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Isn’t it nice to come back from a busy day and dinner is already ready? Let the Magic Bullet and slow cooker do all the work for you, so all you have to do when you get home is eat. A simple herbed lemon marinade is blended together in the Magic Bullet, and poured over chicken breasts in a slow cooker to create the most flavorful, tender chicken to accompany your favorite side dishes.

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Herbed Lemon Slow Cooker Chicken Recipe

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 4 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp basil
  • 1 tbsp oregano

Instructions:

  1. Heat the olive oil in a skillet and brown the chicken breasts on both sides, then add to a slow cooker on low setting.
  2. Add the remaining ingredients to a Magic Bullet cup and blend, then pour over the chicken.
  3. Cook on low for 4-5 hours, until chicken is fully cooked.

Makes 4 chicken breasts

 

Mar
1
1

Thai Noodle Salad

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It can be scary to step out of our comfort zones when it comes to cooking. For most of us, the foods and recipes we know are what we stick with in our every day cooking. Once I was experimenting a little and created this delicious Thai-inspired noodle salad. It has cucumbers, carrots, cilantro, and pineapple, all tossed in a peanut sauce. You can use rice noodles or Japanese yakisoba noodles in this recipe.

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Thai Noodle Recipe

Ingredients

  • 1 12-oz can chopped pineapple
  • 4 cups yakisoba noodles
  • 1 cup chopped cucumber
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1/2 tbsp ginger powder
  • 2 tbsp sesame oil
  • 2 tbsp canola oil
  • 1 tbsp lime juice
  • 2 tbsp brown sugar

Instructions

  1. Add peanut butter, soy sauce, oils, lime juice and sugar to a small Magic Bullet cup and blend well.
  2. Toss the cooked and cooled noodles with the cucumber, pineapple, carrots and cilantro and then with the peanut sauce until well mixed.
  3. Chill before serving.

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Makes 4 servings

 

Feb
23
0

Carrot Potato Soup

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Nothing is more comforting to me on a chilly day than a warm cup of creamy soup and a crusty piece of bread. This simple, healthy soup is made with carrots, potato, onion, garlic, some seasonings and chicken broth. Once cooked, the soup is puréed in the Magic Bullet blender to create a creamy texture. I like to top this soup with a dollop of sour cream to finish it off just before serving.

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Carrot Potato Soup

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat and cook the onions until soft, about 7 minutes.
  2. Add the garlic, carrots, potatoes, chicken broth, and spices and bring to a boil.
  3. Lower the heat and simmer for 25 minutes.
  4. Cool to room temperature, then blend in a Magic Bullet pitcher until creamy.

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Makes 4 servings

 

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During Fall and Winter, one of my favorite meals is a warm bowl of chili. This white bean chicken chili dish is so comforting on a cold day! I like to top it with sour cream and add a side of corn bread. This is a great make-ahead dish for your busy weekdays. Lime and cilantro also make great toppings for this chicken chili.

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White Bean Chicken Chili

Ingredients

  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 can Bush’s Best White Chili Beans
  • 2 cloves garlic, chopped
  • ½ cup corn
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • Pinch cayenne pepper
  • Cilantro, cheese and sour cream for topping

Instructions

  1. Heat the olive oil over medium heat, then add the onion and garlic and cook for 7 minutes, stirring occasionally.
  2. Add the spices and stir.
  3. Blend ⅓ of the beans in a Magic Bullet cup, and add this and the ⅔ whole beans to the chili.
  4. Add the corn, chicken, broth and bring to a boil.
  5. Serve hot, topped with fresh cilantro, cheese and sour cream.

Makes 4 cups

 

Feb
12
0

Old Bread Dumplings

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We have all heard of using stale bread for croutons, but here is another recipe that uses stale bread as the main ingredient! These dumplings are great in soup, but also can be eaten alone. Stale bread is ground down to crumbs using a Magic Bullet blender, and then mixed with egg, milk, flour, bacon, onion, and herbs to form dumplings. They are then boiled in broth until cooked.

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Old Bread Dumplings

Ingredients

  • 2 cups stale bread, broken into small pieces
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp flour
  • 2 strips cooked bacon, crumbled
  • 1/2 onion, chopped
  • 1 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp salt
  • 4 cups chicken broth

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Instructions

  1. Cook the onion in heated olive oil in a skillet over medium heat for 7 minutes, until soft.
  2. Add the bread to a Magic Bullet pitcher and blend until your get bread crumbs and pour into a bowl.
  3. Add the remaining ingredients to the bowl and stir until combined.
  4. Form 2-inch balls with your hand and drop into a pot of boiling chicken broth.
  5. Cook the dumplings for 20 minutes, then carefully remove with a strainer.

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Makes 12 dumplings

 

Feb
9
0

Veggie Mac n Cheese

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A healthier version of everyone’s favorite mac ‘n cheese dish, this veggie mac is made with chopped brussels sprouts, butternut squash, onion and red bell pepper and a light, creamy cheese sauce. This is a great make-ahead dish, or for when you are feeding many mouths. Place it on the table right out of the oven and let everyone feed themselves.

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Veggie Mac N Cheese

Ingredients

  • 1 package elbow macaroni
  • 1 butternut squash, peeled and chopped into 1-inch pieces
  • 2 cups brussels sprouts, quartered
  • 1 red bell pepper, chopped
  • 1/2 onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 2 cups 1% milk
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Toss all vegetables with olive oil, salt and pepper and bake on a baking sheet for 25 minutes.
  3. Cook pasta and drain.
  4. Add milk, cheese, and chicken broth to a Magic Bullet cup and blend.
  5. Melt the butter in a saucepan over low heat and add the onion. Cook for 5 minutes, then stir in the flour.
  6. Add the milk mixture and bring to a boil. Remove from heat and continue to stir until thick.
  7. Pour the sauce over the pasta and veggies in a baking dish and serve hot.

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Serves 8