As fun as it is to try new things while cooking, there’s also a lot of value in having Ye Olde Weeknight Standards. You may be the most energetic person in the world, but if you’re working a job, you probably aren’t cooking adventurously every night. On nights when you aren’t feeling so “up to it,” you can have Thai takeout, eat pasta, or order a pizza, but you’d probably feel better – about yourself or about what you just had for dinner – if you cooked something cheap and healthy. To wit (to wit!), it’s especially great to have weeknight standards in the back of your brain that you can whip up with little shopping, no prep and almost no work.

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Unfortunately, I don’t have any such dishes to offer you here, so you’d best be served by clicking somewhere else. Or just order those drunken noodles.

Just kidding!

This is actually a really great weeknight dinner; it comes together in maybe 15 minutes and is pretty healthy, even though it contains both pasta and sausage (and hence is satisfying). The Magic Bullet does a great job of bringing a burst of freshness to the dish, just don’t leave out that basil topping.

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Gnocchi with Sausage, Cherry Tomatoes and Basil

(Adapted from The Kitchn)

Ingredients

  • 1 lb gnocchi (uncooked)
  • 3 links chicken sausage, any kind, sliced
  • 1 pint cherry tomatoes, sliced in half
  • leaves from 4 or 5 springs fresh basil
  • ¼ tsp. red pepper flakes, or to taste

Instructions

  1. Cook gnocchi in heavily salted water, 3 minutes or until beginning to float.
  2. In large pan, preferably with sloped sides, heat a bit of olive oil over medium-high heat. Add the sausage and red pepper flakes and cook, stirring once, until browned. Push the sausage to the side.
  3. Add the tomatoes and cook until tomatoes start to blister and brown. Stir in cooked gnocchi.
  4. In Magic Bullet, chop leaves of basil with a dash of olive oil, stopping to shake container to mix up the basil. When all basil is processed, add to pan and stir everything together and add salt and pepper to taste.
  5. Serve, parmesan cheese optional.

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Sep
8
1

Chicken Satay

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These grilled chicken strips on sticks paired with a tangy peanut sauce make an easy, fun appetizer. The marinade takes only a few minutes to prepare by adding all of the ingredients to a Magic Bullet cup and blending them together to make a nice, even marinade for the chicken strips. By the time you are finished with the peanut sauce and your indoor grill is preheated, the chicken strips are nice and flavorful and ready to be grilled! You can heat the peanut sauce in a saucepan if you prefer it hot, but it also tastes good at room temperature and the chicken strips will already be very hot off the grill!

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Chicken Satay

Ingredients

Marinade

  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 Tbsp brown sugar
  • 2 1/2 Tbsp low-sodium soy sauce
  • 1 1/2 tsp ground ginger
  • 1 tsp grated lime rind
  • 2 garlic cloves, minced
  • 1/4 tsp crushed red pepper

Peanut Sauce

  • 1 Tbsp light brown sugar
  • 1 1/2 Tbsp low-sodium soy sauce
  • 1 Tbsp fresh lime juice
  • 1/4 cup chunky peanut butter
  • 1 garlic clove, minced
  • 1/4 tsp crushed red pepper

Instructions

  1. Add all marinade ingredients to a Magic Bullet cup and blend until evenly mixed.
  2. Pour over the chicken strips in a shallow bowl, and refrigerate for 30 minutes.
  3. Combine the peanut sauce ingredients in a small bowl and set aside.
  4. Preheat an indoor grill.
  5. In the meantime, prepare the strips by piercing them with wooden skewers.
  6. Grill the chicken strips about 5 minutes (or 2-3 minutes on each side) and serve hot with the peanut sauce.

Serves 4

It’s brunch season, people. Which means Eggs Benedict.

Which means Hollandaise Sauce. Possibly my favorite part of Eggs Benedict. Here’s how to make it in five minutes before everyone else wakes up and pretend like you slaved over it for hours. It’ll be our little secret.

Hollandaise Sauce

Ingredients

  • 3 Egg Yolks
  • 1/4 teaspoon Dijon Mustard (optional)
  • 1/2 cup melted Butter
  • 1 Tablespoon Lemon Juice
  • Dash of Tabasco Sauce

Instructions

1. After separating the yolks from the whites, add lemon juice.

2. Then the melted butter.

3. A dash of Tabasco sauce. Or four…

4. Then give it a good blend until everything has been nicely incorporated.

5. Then toast your English muffins, heat up your ham, poach those eggs, and pour on the Hollandaise sauce!

If nothing else goes right the rest of the day, at least you’ll have had this deliciousness for breakfast.

Terrific Tuesday – Well hot dang that is a big country.

What is the deal my little Magic Bullet Blender bundles of Love??

Lauren here – your Kitchen Magician – Pop Quiz: What does the speedy, former right winger of the New York Rangers, Pavel Bure and the picture below have in common?

Hint:      They are not both left handed

Hint:      I do not want to date both of them

Hint:      They weren’t both drafted in the 6th round of the 1989 NHL draft

Ok – give up?

They are both RUSSIAN. And today I am sharing with you a nice little recipe for CREAMY RUSSIAN DRESSING.

The kicker is, the dressing isn’t even REALLY Russian – but that’s a story for another time, or you can just google it if you need a mental break later…  AFTER you youtube ‘Ain’t Talkin Bout Love’ by Van Halen…. Talk about a killer morning driving song..

Alright – centering myself – down to business: Russian dressing is good. I do like it. I typically actually like a little bit of it on sandwiches MORE than I do on salads. One thing I do NOT like is chunks of relish in my dressing. I know that may sound odd, but I can’t really deal with it – which is why the Magic Bullet Blender absolutely KILLS this dressing – you STILL get the flavor of the relish.

Do yourself a favor and give this baby a shot – it’s got some damn good flavor – and by now you know your Kitchen Magician doesn’t lie to you. There is no point.

CREAMY RUSSIAN DRESSING

Magic Bullet Blender Parts:

[1] Magic Bullet Blender Tall Cup

[1] Magic Bullet Blender Cross Blade

Ingredients:

[1 Cup] mayonnaise

[1/2 Cup] ketchup

[1/2] small onion, diced

[1/4 Cup] milk

[1/4 Cup] green relish

Instructions:

–          Add all ingredients to tall cup

–          Blend for 5 seconds

–          Shake what ya mama gave ya

–          Blend for additional 5 seconds

–          You are done, like Michael Lohan’s social life

I do Operations Management for a living.

If we can’t do what you want, we gotta have back up, gotta have options.

So what do I have for you below? Optionsssss 😉

Sandwich Stylin – Pumpernickel bread, turkey, sauerkraut, swiss cheese, some of your Russian Lovin on both sides of the bread – Grill. Love.

Ensalada – Lettuce, steak of your choice grilled and thinly sliced, dress it up Pavel Bure style – Delish.

Pasta Salad? – You could soo do that too. Diced green and red pepper, bacon bits [thank you, JR Butler – talk about a domestic gentleman] I dig.

Alrighty, Babushkas – I’m out.

Have a wonderful day, and watch out for huge mammals running out of the woods. You change up the clocks by one hour and …. Good god you don’t even want to know what I was passing on the side of the highway this morning.

Until next time, Happiest Blending, from my big Heart – to all of Yours.

Xo Lauren

Well hello boys and girls!

 

I hope your weeks are shaping up nicely and that you’re ready to enjoy another awesome weekend. I’m heading to a couple Halloween parties myself….my costume? Well…you’ll have to wait until Monday to find out 🙂

 

Until then, I’m sharing this tasty little dressing that is very versatile and will tickle your taste buds! Use it on your salads, your eggs, your pasta, you name it!!

 

And if you’ve been paying attention, go back to that hot sauce recipe and pair the two together! That’s what I did!

 

Anyway, here’s the recipe!

 

All-Purpose Avocado Dressing

Ingredients:

  • 1 large avocado
  • 3/4 cup mayo
  • 1/2 cup sour cream
  • 1/2 tsp Worcestershire sauce
  • 1/2 a small onion (roughly chopped)
  • 2-3 cloves garlic
  • 1 tsp salt
  • dash cayenne pepper

 

Directions:

Throw all this stuff in your trusty tall Magic Bullet cup and give it a spin. This is one of those situations where you’ll have to do some shaking and tapping in order to really get a good mix going on 🙂

 

This should last a few days in your fridge because of the lemon juice. Here’s how I used this delicious condiment. I made an egg scramble with onion and sausage, then topped it off with the avocado dressing and my 5-Alarm Serrano Hot Sauce from Monday.

I hope you all have a safe and happy weekend! See you Monday!

 

Lizzie

Full Throttle Thursdays

 

Lauren here – your Kitchen Magician and dehydrated, kinda looking zombie-ish thing – wishing you a HAPPY ALMOST WEEKEND AND HAPPY ALMOST HALLOWEEN!

 

Alright, this is going to be like Danny DeVito – short and sweet – I have said it once, and I’ll say it again – WHO DOESN’T LOVE DIP???

 

It’s fall – and chances are you may have a Halloween Party on the books – or some alone time to indulge.

 

Thus, I give you, PUMPKIN DIP. It’s that Pumpkin time o’ year – so use what you are surrounded by and enjoy.

 

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade

 

INGREDIENTS:

  • [8 oz.] canned pumpkin
  • [4 oz.] cream cheese, cubed **SOFTENED
  • [1 Cup] granulated sugar [separated 1/2C, 1/2C]
  • [1/2 teaspoon] ground cinnamon
  • [1/2 teaspoon] fresh ginger
  • [1/2 teaspoon] pumpkin pie spice

 

INSTRUCTIONS:

  1. Add 1/2 cup sugar and cream cheese to tall cup
  2. Pulse 5 times, shake, blend for 5 seconds
  3. Add to a bowl
  4. Add all remaining ingredients to tall cup
  5. Blend for 10 seconds
  6. Add to bowl and whisk all ingredients together WELL
  7. Cover tight and refrigerate
  8. Serve with gingersnaps, sliced apples, short bread cookies – whatever you or your crowd likes

 

Enjoy this treat kids – now it the time of year. Another thing I have done in the past is put it out as a Thanksgiving appetizer! Christmas Eve. It’s a good, easy one for this time of year.

 

Whether it is doubling or tripling it to entertain larger groups – or making it as is and demolishing it on the couch yourself. I would never judge ya.

 

Alright my little goblins – Kiddo has a meeting.

 

Have a SAFE AND HAPPY HALLOWEEN WEEKEND! And as always, Happiest Blending – from my cold, heartless chest in Connecticut – to all of yours.

 

xo Lauren

Hey kids!

It’s me, Lizzie, back with another recipe for my Bulleteers!

 

We all know that there’s just a certain satisfaction that comes with making food from scratch. It feels more natural, and you feel a little more attachment to whatever it is that you’re making. Recently, I’ve been thinking about how fun it would be to make my own condiments.

 

In the end, you end up spending less money to customize your condiments, and they last for months without any added preservatives.

 

So let’s dip into my first foray with homemade condiments with something you simply MUST try at home……

 

Here’s my Simply MUSTard:

 

Ingredients:

  • 6 tablespoons mustard seeds (yellow or black)
  • 1/2 cup Coleman’s Mustard Powder
  • 3 tablespoons vinegar (apple cider, white wine, or sherry)
  • 1/2 cup white wine or water
  • 2 teaspoons salt

 

 

1. Take the mustard seeds and put them in your SMALL MAGIC BULLET CUP.

2. Attach your FLAT BLADE, and grind for about 10 seconds. You can choose go a little longer if you don’t like a coarse mustard.

3. Add the remaining ingredients to the ground seeds.

4. Attach your MAGIC BULLET CROSS BLADE and blend for about 6-7 seconds.

5. Let the mustard sit about 12 hours before using. This will allow the flavors to settle in.

 

This should last a couple of months in your fridge!

 

Now, if you don’t want just a regular ol’ mustard, here are some suggestions for ingredients you can add to customize your mustard:

 

*2 tablespoons honey

*2 tablespoons grated (in your bullet of course!) horseradish

*1-2 tablespoons wasabi paste

*1/4 your favorite minced herbs

 

What flavor combinations can you come up with?

 

That’s a wrap, folks, I wish you all a safe and happy weekend!

 

Xoxo,

Lizzie

Hey hey hey, everyone!

I’m back with another quick and easy, New-York-Minute recipe!

We New Yorkers often get a bad rap for always being in a hurry, but hey, what can I say? We do most of our commuting ON FOOT and by train, and those trains aren’t always reliable!

So often, it seems like we’re always LATE for something, so here I am, providing a quick and easy dip that you can bring to your next dinner party.

 

Creamy Artichoke and Pepper Dip

Ingredients:

  • 1-6oz jar artichoke hearts, drained
  • 1/2 cup roasted red peppers
  • 1/2 cup sour cream
  • 3oz cream cheese
  • 1/4 cup parsley
  • 1 bell pepper, any color
  1. First, throw the artichoke hearts and the roasted red peppers into your tall Magic Bullet cup. Screw on your cross blade and pulse about 10 times. Then, throw in the remaining ingredients (not the bell pepper) in and blend for about 10 seconds.
  2. Now, cut off the wide and short ends of your bell pepper and arrange on a plate with crackers or veggie sticks. Pour the contents of the Bullet cup into the pepper, and in just a New York minute, you have a delicious dip that also looks presentable!

Fancy that!

Until next time….

Lizzie

Howdy-doo, ladies and gents!

 

Happy Friday! You know what that means…

 

Only a few more hours of work, 48+ hours of freedom on the horizon, date night, and yet another recipe from your loyal swingin’ single city gal.

 

Wait…back up…date night?

 

You mean we’re in danger of losing the single city gal to a *gulp* man???

 

Calm down, you know I’d never abandon you, besides, we’re just casually getting together and making dinner…IN THE MAGIC BULLET OF COURSE!!

 

Alright y’all, today, in honor of the weekend, I’m going to introduce you to my Arugula P(r)esto! Perfect for a dinner for two, or even for the singles who want to cook for the week in advance. Here we go!

 

Ingredients:

  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts (or walnuts)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • 1/2 cup pitted kalamata olives
  • salt and pepper to taste

 

Directions:

1. Take the pine nuts (or walnuts) and brown in a small pan over high heat. There’s enough oil in the nuts that you don’t have to use any in the pan. Meanwhile, cook 3-4 cups of your favorite pasta.

 

2. Add everything but the olives into your tall Magic Bullet cup and blend.

 

3. Drain your pasta and combine with your pesto.

 

4. Put the kalamata olives in your cup, you don’t even need to wash it! Screw on your cross blade and pulse about 5-6 times.

 

5. Add the olives to the pasta, and enjoy!!!

 

And that’s a wrap!

 

Until next time!

 

Lizzie

Hey Bulleteers!

Hope you all had an enjoyable weekend and are starting the week off with a little spring in your step!

I’m still attempting to diet. Yes, that’s right, “attempting.” It’s so incredibly hard to resist all the good restaurants this city has to offer, and over the weekend I walked around the Dumbo Arts Fair, where I ate at some of the city’s best food trucks (ahem, can you say dumplings?).

Anyway, I feel like I need to make up for all the bingeing I did, and start the week off with something a little more healthy, so without further ado, here’s a fine recipe for Roasted Red Pepper Hummus!

Ingredients:

  • 1 – 15 oz can garbanzo beans
  • 1 large roasted red pepper
  • 1.5 tbs olive oil
  • 1-2 tbs lemon juice
  • 2 cloves of garlic
  • 1-2 tbs fresh chopped parsley
  • salt and pepper to taste

Directions:

Using your large bullet cup, put the garbanzo beans, olive oil, garlic and lemon juice in using the cross blade. Blend for about 20 seconds. Next add the roasted red pepper, screw the cross blade back on, and blend again for another 10 seconds or so.

Now, empty all the contents into a serving bowl. Stir in the parsley, salt and pepper.

Enjoy with veggies or warmed pita. I’ve lately been enjoying flat bread crackers, which you can find just about anywhere these days.

There you have it! A guilt-free snack that won’t leave you wanting more!

Until next time, kids!

~Lizzie