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This homemade Asian stir-fry dish is better than take-out and almost as easy to throw together on a busy weeknight. Fresh chopped vegetables are sautéed and tossed with a homemade soy sauce-based sauce and yakisoba noodles. The yakisoba noodles can be found in the refrigerator section of your local grocery store near the tofu. They only need to sit in hot water for a few minutes and they are ready to eat! This dish is perfect for preparing ahead of time in individual portions that are ready for take-and-go or just to heat up when you get home after a long day.

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Asian Garlic Noodle Stir-Fry

Ingredients

  • 10 oz yakisoba noodles
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, peeled and matchsticked
  • 2 tbsp olive oil
  • 1/4 cup reduced-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger
  • 3 cloves garlic, minced
  • 1 tbsp sambal oelek
  • 2 tbsp brown sugar
  • 2 tsp oyster sauce
  • Crushed red peppers for topping

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Instructions

  1. Bring a pot of water to boil, add the noodles and remove from heat. Drain after 2 minutes.
  2. Saute the vegetables in olive oil in a large skillet until tender, about 9 minutes.
  3. Add the soy sauce, sesame oil, ginger, garlic, sambal oelek, brown sugar and oyster sauce to a Magic Bullet cup and blend well.
  4. Toss the noodles and sauce in with the vegetables over medium heat and cook until warmed through.
  5. Top with crushed red peppers and serve warm.

Makes 2 servings

 

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Sep
11
0

5 Minute Mayonnaise

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Almost every day for school my girls request sandwiches for their lunches. They love them loaded up with turkey, cheese, and a lot of Mayo. We go through it fast in our house and a lot of times I’ve sent them to school with dry sandwiches because mama forget to buy more mayo :).

Recently I learned how easy and quick it is to make your own mayo at home, and the Magic Bullet is the PERFECT machine to make it! It came out so beautifully creamy, I couldn’t’ even tell the difference between store bought and homemade. I will definitely be making this again and again!

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5 Minute Mayonnaise

Ingredients

  • 1 egg
  • 1 tsp. ground mustard
  • 1/2 tsp. salt
  • 2 tb. white vinegar or lemon juice
  • 1 cup canola oil

Instructions

  1. Add all of your ingredients to your Magic Bullet blender, except oil. Add only 1/4 cup of the oil.
  2. Blend for one minute.
  3. While it is still blending, continue to add in the rest of the oil and blend for another minute. It will become very thick and creamy.
  4. Store for up to a week in an air tight container.

 

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This fresh watermelon, arugula feta salad is inspired by summer. When I saw watermelon at the grocery store on sale, I had to bring one home. While I was chopping it up, I had the idea of tossing it into some arugula, mint and citrus dressing. Feta cheese adds a nice touch to this salad, but it can be omitted or substituted with another soft cheese.

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Watermelon Arugula Feta Salad

Ingredients

  • 4 cups arugula
  • 1 small watermelon, sliced into 1-inch cubes
  • 1/2 cup feta cheese
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1/4 cup olive oil
  • 1/2 shallot, minced
  • 1/4 tsp salt
  • Pinch ground black pepper
  • 1/2 cup fresh mint leaves

Instructions

  1. Add the orange juice, lemon juice, honey, olive oil, shallot, salt and pepper to a Magic Bullet cup and blend.
  2. Pour over the arugula, watermelon, mint and feta cheese and toss in a large bowl.

Makes 2 servings

 

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Are you tired of the same old boring breakfast routine? Shake things up a bit with this cilantro lime hollandaise that goes great with Eggs Benedict. Fresh cilantro and lime juice is blended with some salt and egg yolks, which are then whisked over low heat until thick and creamy. Drizzle this flavorful twist on your classic hollandaise sauce over an English muffin topped with sunny-side up eggs and bacon for a tasty wholesome breakfast.
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Cilantro Lime Hollandaise Recipe

Ingredients

  • 4 egg yolks
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro
  • 1 stick butter, melted
  • Pinch of salt

Instructions

  1. Add all ingredients, except for the butter, to a Magic Bullet cup and blend well.
  2. Pour into a small saucepan over very low heat and whisk continuously until thick, about 5 minutes. Slowly drizzle in the melted butter once starts to thicken.

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Makes 1 cup

 

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Somehow, corn on the cob always reminds me of a hot summer day. Maybe because grilled corn on the cob is always at every summer BBQ. Did you know there are hundreds of ways to dress up corn on the cob? Once you start experimenting with different flavors, I promise you’ll never go back to boring, plain old corn on the cob again! One of my favorite dressings to add to corn on the cob is this chili lime pistachio dressing. Chili and lime add a delicious burst of flavor, and chopped pistachios add a nice crunch. Say goodbye to butter and salt – you can pair corn on the cob prepared any way you want with this dressing to make it extra exciting.
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Chili Lime Pistachio Corn Recipe

Ingredients

  • 1/4 cup pistachios, shelled
  • 1/2 cup plain yogurt
  • 1 tbsp chili powder
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 2 tsp lime zest
  • 4 corn on the cob

Instructions

  1. Cook the corn on the cob by boiling it in water for 10 minutes on the stove or grilling it.
  2. Chop the pistachios by pulsing them a few times in a small Magic Bullet cup. Transfer to another dish and set aside.
  3. Add the yogurt, chili powder, lime juice and salt to the small Magic Bullet cup and blend well.
  4. Drizzle the dressing over the corn and sprinkle pistachios and lime zest on top.

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Makes 1/2 cup dressing

 

Jul
24
0

Black Bean Hummus

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One of my favorite quick mommy lunches to make are hummus quesadillas. For some reason the hummus and the melty cheese pair so perfectly together! I love to switch up my hummus flavors every so often, and black bean hummus is always my go to. I don’t need any crazy ingredients, which means I usually have it always on hand. This one comes together so simply. You can use it for dipping salty tortilla chips in or crispy fresh veggies!

Black Bean Hummus Recipe

Ingredients

  • 1 can black beans, drained
  • Juice and zest 1 lime
  • ½ tsp. salt and pepper, to start
  • 2 cloves garlic, chopped
  • ½ tsp. cumin, to start
  • ½ tsp. paprika, to start
  • ½ tsp. chili powder, to start

Instructions

  1. In the Magic Bullet, add all the ingredients until combined and creamy. Taste and adjust seasonings to desired taste. I like a lot of flavor, so I usually add up to 3/4 tsp. of each seasoning, but season as you wish.
  2. Cover and refrigerate for up to 7 days.

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Jul
19
0

Tzatziki Sauce

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I am always looking for new ways to spice up my lunch and snack! Sometimes the same old hummus and veggies can get boring, which is why I love this Tzatziki sauce. I usually make a loaded veggie sandwich for lunch, and this sauce pairs perfectly with it. It also makes a great veggie dip for later on in the day when I’m needing something to snack on. The best thing is that it’s so easy to make, especially using the Magic Bullet!

Tzatziki Sauce Recipe

Ingredients

  • 2 c. greek yogurt, plain
  • 1 heaping TB. Dill
  • 2 tsp. Chopped fresh garlic
  • Juice of 1 lemon
  • 1 medium cucumber, grated
  • Salt, pepper, and garlic salt to taste

Instructions

  1. Add all of your ingredients into the Magic Bullet Blender.
  2. Blend until creamy. Season with seasonings to taste, blend, and adjust again if needed.
  3. Store in the fridge, covered, for up to 5 days!

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Fennel is… strange. The middle of it looks like celery, the top of it (the “fronds”) look like Muppet hair, and the bottom like… fennel. And the whole thing tastes like licorice. And then there are fennel seeds, which also sort of taste like licorice, or maybe like anise? And where do the seeds come from?

Anyway, put aside your fennel confusion, because it turns out that chopped fennel makes a tasty, crunchy, vaguely licorice-y salad, especially when dressed in this delicious dressing of tahini, roasted garlic, and smoked paprika. The smoked garlic provides richness, caramelized notes, and deep flavor, the tahini provides a subtle sesame flavor and more richness, and the smoked paprika spice adds smokiness. And it all comes together in a just a few minutes (well, after you roast the garlic).

I use griddled squid in this salad, which provides nice chewiness and squid’s distinct sweet seafood flavor, but really you could use any protein, like shrimp, tofu, an egg, or nothing at all. Roasted chickpeas provide crunch, flavor, and fiber.

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Fennel Salad with Tahini, Roasted Garlic, Smoked Paprika Dressing

Ingredients – Dressing

  • 1 head garlic
  • 2 tbl tahini
  • 1 tsp smoked paprika
  • Juice from 1 lemon
  • Water
  • Olive oil

Ingredients – Salad

  • 2 heads fennel, bulb and stems chopped, fronds discarded
  • 1 can chickpeas, dried on a paper towel
  • ½ pound protein, like squid, dried on a paper towel and salted
  • 1 tomato, sliced

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Instructions

  1. Preheat oven to 450 degrees. Cut the top off the garlic and drizzle with olive oil. Wrap in aluminum foil and roast in the oven until just beginning to brown, about 45 minutes. (Check every ten minutes after thirty minutes or so.)
  2. Let the garlic cool, remove the cloves, and blend the garlic, tahini, paprika, and lemon juice in the Magic Bullet. Add water just until you have a salad dressing consistency.
  3. Roll the chickpeas in olive oil and salt and roast in the oven until crispy, about twenty minutes. Cook your protein as desired (I griddled in a pan, but you could also roast).
  4. Mix dressing, fennel, chickpeas, protein, and tomato. Serve, garnishing with fennel fronds.

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What is your favorite cream cheese flavor? You can probably guess mine from the title of this recipe post! Indeed my favorite cream cheese flavor is artichoke and chive. It is so easy to make with my Magic Bullet that I rarely use plain cream cheese on my bagels anymore. All you need is plain cream cheese, fresh chives, and canned quartered artichoke hearts (the quartered kind makes them easier to chop up before tossing into your Magic Bullet). I told you it was easy to make!

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Artichoke Chive Cream Cheese

Ingredients

  • 8 oz plain cream cheese, room temperature
  •  2 tbsp fresh chopped chives
  • 1/4 cup chopped canned quartered artichoke hearts

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Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend until smooth.
  2. Makes 1 cup

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Jun
30
0

Refried Bean Dip

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I am always looking for a quick and easy dip to make when sport season rolls around. Something everyone will love, and that doesn’t take too much time in the kitchen to prepare. This dish is perfect just for that. You can easily adjust the flavors, add more heat, or maybe top it with some cilantro and red peppers for different flavor and crunch!
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Refried Bean Dip

Ingredients

  • 2 cans pinto beans, drained
  • Salt and pepper
  • 1 package taco seasoning 
  • 1 cup sour cream or greek yogurt
  • 1 cup Mexican style cheese, divided in ½ cup
  • ½ green onion, diced and divided
  • Juice of 1 lime
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Instructions

  1. In your Magic Bullet Blender, add one can of beans. Puree until creamy. Add beans to a bowl. Next, add the other can and blend just a few seconds. You want this can to not be as creamy as the one before.
  2. Add those beans to the bowl. Sprinkle a little salt and pepper to taste, followed by the rest of the ingredients. (Only ½ the cheese and ½ the green onions). Mix together.
  3. Add the beans to a baking dish. Sprinkle the remaining cheese and onions on top. Bake at 350 for 20 minutes, or until the cheese bubbles.

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