Hi Everybody!

It’s me Chef Scott from Sunny St. Petersburg Florida!

I am so thankful that we live in the future. Modern developments in Agriculture and Transportation, as well as communication between far away places has made it possible, in the dead of September to find fresh strawberries at my local grocer! These strawberries are well out of season, but are so full and plump and luscious…. that I couldn’t resist!

I’m on my way to a friend’s place this afternoon, and am tasked with “bringing the chips”. Well, I’m not really the type to show up with a bag of mono sodium glutamate coated what have you. No, today my friends are gonna get more than they bargained for… This little appetizer recipe is so easy, and So Delicious! You are about to be Very Popular, friend.

Today we’re going to make the Chips for Dippin’ and we’re going to make a crazy easy Fruit Salsa! Here we go!

Tools:

  • Tall Cup
  • Short Cup
  • Cross Blade
  • Shaker Top
  • Cookie Sheet

Chips –

  • small package of flour tortillas
  • vegetable spray (like pam)
  • 2 TBLS Sugar
  • 1 ½ tsp Cinnamon
  1. Preheat your oven to 350
  2. Cut the tortillas like a pizza, into 8ths. Lay tortilla pieces on the sheet tray so that they are in a single layer, not overlapping. Set aside.
  3. In the short cup put the sugar and the cinnamon. Press down and blend for 10 seconds. Replace the blade with the shaker top.
  4. Using your vegetable spray, lightly mist and spritz the tortilla pieces.
  5. Sprinkle with the sugar/cinnamon mixture.
  6. Bake @ 350 until lightly tanned. (check at 10 minutes, and then again every 7-8 minutes until they are done. They will be limp right out of the oven, but will crisp up as they cool. Keep an eye on them.

Now Salsa!

<<<>>>

  • 1 Apple (peeled and cut to fit into the Tall Cup)
  • 1 Kiwi (peeled and lightly chopped to fit)
  • 5-7 Strawberries
  • (assorted other favorite fruits)
  1. Put the peeled apple into the Tall Cup. Attach the cross blade, and pulse 3 or 4 times. The apple is the sturdiest of the fruits… it needs a couple hits on it’s own.
  2. Add the rest of the fruit. Replace the Cross blade and PULSE ONLY. Again, watch closely. The magic Bullet can render fruit to a smoothie in no time. Make sure you are Pulsing Gently.
  3. Put the delicious salsa in a fancy dippin bowl and refrigerate.

At Service time, put your chips in a big bowl, or on a serving tray and offer the salsa for dipping. I like to add just a drizzle of honey at the very end just to sweeten things up.

As with so many Magic Bullet recipes, this one is just a springboard for your own imagination. I’ve substituted in or added outright, pineapple; peaches; grapes; blueberries… I have added a tiny bit of orange zest, and even a shot of Grand Marniere. It really depends a lot on what I have handy.

The salsa also adds a delicious difference to angel food or pound cake with a dollop of whipped cream! And a fantastic topping on a banana split or sundae, right?!

The whole sweet appetizer can be brought together in just under 30 minutes. And THAT makes it a winner in my “easily impress your friends” cook book….

Tell me what you think! Or how YOU could change it up!

Until next time…

I send my warmest regards,

Chef Scott

email

FULL THROTTLE Thursdays – Gimme that good stuff. That GUAC stuff.

Happy Thursday my little Pepitas!

It’s Lauren from Boston, your Kitchen Magician – and I don’t know about you, but this week has been absolutely CRAWLING by. This kiddo is tired – I’m talking I woke up with a half-eaten chimichanga on my nightstand this morning tired. And you know if that is happening, then it is time for a MAJOR siesta. Well – guess what I don’t have? … and I’m sure this is the case for many of you out there as well… TIME. And on that note – grab your Magic Bullet Blenders and shift it in to high gear because it is weekend prep time.

By dusk on Sunday, I am losing one of my nearest, dearest and most rico suave stylin’ ‘beauties’ back to the world of pro hockey.

Which by default means I’m having a party. And I’m fine with it.

So what are WE going to do in 10 seconds?

Whip up a BANGIN batch of GUACAMOLE of course… while doing what else but simultaneously talking on the phone! [See super awkward photo in conjunction with this write-up.]

We are going simple today with your standard guacamole. Many people = many taste buds, so nada crazy just yet.

 

MAGIC BULLET BLENDER PARTS:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

INGREDIENTS:

  • [1] ripe avocado | peeled, pitted
  • [1/2] lime (using the juice only)
  • [1/4 Cup] red onion – just a rough chop to allow it to fit into your cup
  • [1] small plum tomato
  • [1 1/2 Tablespoons] fresh cilantro
  • [1/2] clove of garlic
  • [1/4] teaspoon of sea salt

 

RECIPE:

  1. Add avocado, red onion, tomato, cilantro, garlic, sea salt and the juice from the lime into your tall cup.
  2. Blend with cross blade for 5 seconds.
  3. Pretend that tall cup is a maraca for a hot second and give her a good shake.
  4. Blend for another 5 seconds.
  5. Toss a lid on and right into the refrigerator for about an hour. by then – you are GOLDEN.

Now you have a few choices / options / routes you can take:

MIMIC: Me on Saturday morning and repeat the steps above a few times to beef up your batch.

– KICKER: Hey, if you want to spice it up, get down with your bad self and throw some jalapenos in there – and maybe a pinch of cayenne pepper? Mmm.

DEEP BLUE SEA: Oh, you want to get aquatic? Yeah, me too – fold in some lobster meat. It’s a splurge, I know. But hey – I want to give you options!

FARM FRESH: Or why not get all earthy crazy and fire up that grill? Do it. With a couple of ears of corn. And add those kernels of beauty.

and finally —-

DEVOUR: On your couch in the dark with a massive bag of restaurant style corn chips, while watching ‘Ladybugs’ starring Rodney Dangerfield. No one can see you, so no one can judge.

It’s your decision. Make the right one. And just MAKE IT.

Now as with this past Tuesday’s Salsa Verde post – this ‘shock til ya guac’ recipe will also coincide with my video for this upcoming Tuesday so keep an eye out for me.

My beloveds – I wish you all a wonderful and safe weekend!

 

Happy Blending kiddos – from my big heart in Boston – to Yours.

Lauren xox

Happy Hump Day everyone!

Hope all are well.

I’ve been trying really hard to eat more healthily as of late, so I’m going to start incorporating some more low-cal recipes here on the Magic Bullet page.

Eating is one of my favorite things in the world. Food rocks. It just rocks. That’s why it’s always pretty hard for me to diet. It’s sort of like learning a new language. You have to count all those calories, and sometimes you find yourself surprised!  Even when you’re eating salad, thinking you’re being healthy, and then you look at the side of the bottle and realize you just doused your veggies in 140 calories.

Well here’s a tasty solution to give a little kick to your veggies, without as many calories. Today’s recipe is inspired by something my sister showed me last time I visited her in Baltimore.

So throw out the ranch, people, and give this Skinny Roasted Red Pepper Dip a try!

Ingredients:

  • 2 cloves of garlic
  • 2 large roasted red peppers, packed in oil
  • 1, 6oz package of plain, non-fat greek yogurt
  • 1/2 cup chopped tomato
  • 1/4 cup green onions
  • 1/2 teaspoon cumin

Directions:

  1. Throw everything but the green onion into your large Bullet cup and blend for about 10 seconds. You might have to give it a little shake 😉
  2. Stir in the green onions, cover, and chill for about 4 hours.

Cut up your favorite veggies, peppers, carrots, cucumbers, broccoli and start dipping!! ! I’m sure you could use pretzels or something, too.

Deliciously guilt-free!

Until next time, Bulleteers!

~Lizzie

Hi Everybody!

It’s Me Chef Scott from Sunny St. Petersburg Florida!

Living in this community has given me a new perspective on whoelsome good food and a bounty of fresh veggies! There are farmers markets on just about every corner, and the produce is terrific! We all know that the less processed food is, the better it is for us. Although I love cakes and cookies… I know it’s not the best diet… so I try to even it out where I can.

Today I’ve got something that you can feel good about, and later this week we’ll get into the bad stuff, but for now…

Hey, I LOVE salad! And it’s a good thing too, because 2 salads a day can make a huge difference if you are concerned about weight and health issues. It’s just plain good science. I was enjoying my salad-y goodness with a glop of my favorite Honey Mustard one day, when a friend commented on the ingredients in my bottled dressing. I had forgotten that I still had to watch out for Canola Oil and High Fructose Corn Syrup… and polydi-googly-whatsits in my yummy dressing. Not much help to eat the greens and cover them up with who knows what… so I decided to try this, a raw (or nearly raw) dressing!

Raw Garlic Vinaigrette. This is a thick dressing with a tasty green/yellow color. It is primarily raw, and the finished product is smooth with a heavy garlic flavor and a tangy punch. Very easy to modify to your own taste.

You Need:

Magic Bullet Tall Cup and Cross Blade

INGREDIENTS:

  • 5 Cloves Garlic
  • 1 TBS Honey (or agave nectar or brown sugar)
  • ½ Cup Bragg Organic Apple Cider Vinegar (or any salad vinegar… rice, champagne, wine, your fave!)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Cup Extra Virgin Olive Oil
DIRECTIONS:
  1. Chuck all of the ingredients except the olive oil into your Tall Cup and blend for 10-20 seconds, until it looks pretty smooth. Take a quick taste before you add the oil. Make any adjustments to your personal taste… sweeter?… more pepper?.. etc. (Tip: add salt a little bit at a time to tame the vinegar’s bite)
  2. Add the olive oil all at once and return the Cross Blade. Blend for 20-30 seconds. You will see the color lighten. The dressing will also look thicker in the Bullet Cup when it is done.
  3. Chill It and Serve It!

If you like a vinaigrette dressing you will love this raw take. The thing I like most is the versatility of this recipe… pick your favorite vinegar; add lemon zest, or lemon juice; a couple torn basil leaves; some dried spices from your pantry… the list goes on and on. This is a Great Base!

My next post will be a little party appetizer that I am known for making and eating ALL by myself… it’s perfect to impress friends… or to just treat yourself right!

Till Then…

Sending my Warmest Regards,

Chef Scott

Terrific Tuesday – SALSA VERDE

Buenos dias you little jumping beans and Happy Tuesday to all of you!

Lauren here – your Magic Bullet Blender Kitchen Magician – here to spiiiice up your work week.

Today – we are going VERDE. GREEN.

No, I am not teaching you how to compost or recycle. Although yes, I am a big advocate.
And no, not talking about that hit Tom Hanks movie, ‘The Green Mile’… the only flick that makes me absolutely lose my mind sobbing more than when they carry the bobsled over the finish line in ‘Cool Runnings’.
And no, this is not a write up on how awesome ruffage is.

This is green – as in verde – as in tons of phenomenal flavors brought together into a harmonious bowl of love – as in SALSA VERDE.

Blend and enjoy, por favor.

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Blender cross blade
  • [1] Magic Bullet Blender tall cup

INGREDIENTS:

  • [1 1/2 Cups] husked tomatillos
  • [1/4 Cup] roughly chopped onion
  • [1/2] Serrano chile pepper
  • [1 Tablespoon] chopped cilantro
  • [1] clove of garlic
  • [1 1/2 teaspoons] oregano
  • [1/4 teaspoon] ground cumin
  • [1/2 teaspoon] salt
  • Water

RECIPE:

  1. Add tomatillos, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
  2. Blend with cross blade for 10 seconds
  3. Add all other ingredients to tall cup
  4. Fill remaining space in cup with water
  5. Blend with cross blade for 10 seconds
  6. After it’s blended it goes into a pan on high heat and bring it to a boil.
  7. Turn the heat back to medium-low and let it simmer for 10-15 minutes.
  8. Love it

My post for today, as well as this Thursday’s, will tie directly into next Tuesday’s video – so slap on your sombreros and join me for the ride.

My nickname in college was actually ‘The Walking Enchilada’, so you can only begin to imagine how excited I am about these next few posts.

Hasta luego and Happy Blending – from my big heart in Boston – to Yours.

Lauren xox

FULL THROTTLE THURSDAYS!

Happy Thursday my little Bullet Banshees! Lauren here – your Kitchen Magician, straight from drizzly Boston – and in turn, frizzily hair.

I have one word for you – TZATZIKI. If you haven’t tried it – you need to.

I may sweat garlic, and my last name may contain almost all of the vowels in the alphabet – but slap me silly and call me Aphrodites, I do love Greek food. I’m talking – get the shakes every couple weeks LOVE.

Tzatziki is awesome. Basic. Yogurt based but TONS of flavor so you can go the low-fat route with it too! Great weeknight go-to, also whip it out during entertaining, all around – one heck of a sauce / condiment / topping / heaven sent – and the Magic Bullet Blender is THE BEST for this.

Below I have listed the recipe as well as how I like to use it. Hit up that grocery store and try it kids.

MAGIC BULLET PARTS:

–          [1] Magic Bullet tall cup

–          {1} Magic Bullet cross blade

INGREDIENTS:

–          [1] cucumber – peeled, halved, seeds removed – then roughly chopped to fit into bullet cup

–          [1] cup – plain, Greek yogurt

–          [2] cloves garlic, halved

–          [1/2 teaspoon] fresh mint leaves

–          [1 teaspoon] fresh dill

–          [1/4 teaspoon] salt

–          [1/4 teaspoon] white pepper

RECIPE:

–          Add cucumber, garlic, mint and dill to tall cup

–          Pulse approximately 5 times until broken down

–          Add remaining ingredients (yogurt, salt, pepper)

–          Blend for 10 seconds

–          Cover and place in fridge for approx. 30 minutes before using

TO SERVE:

–          Use with pita chips [try the ones I made in the Greek Dressing video!] for mass entertaining

–          Bangin with a gyro of any sort [google it if you are unaware of this gift of life]

–          I LOVE using a bit of this on a piece of grilled chicken with some veggies on the side

–          Spread it on your bread to spice up a sandwich

In the words of the legendary, life changing, rock artist, Meatloaf – ‘I would do anything for love, but I won’t do that’.

AKA – Try it – don’t buy it.

And then youtube  that song. It will get you through the rest of the afternoon.

Have a FANTASTIC and safe weekend. I’ll see you all next Tuesday!

Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren

Hey everyone,
I hope you’re all having a safe and fun Labor Day weekend. This is a good time to get out all your last summer kicks before settling into the reality of autumn. In order to close out my segment on chipotle peppers, I’m giving you all a wonderful elixir for those of you who might have partied JUST a little to hard this weekend!

Here we go, my Super Spicy Chipotle Elixir!

I love, love, LOVE bloody marys, and I wanted to make a little spicy twist on the same ol’ thing, so I decided to throw in some extra spice! Follow me!

Ingredients:
-2 cups diced tomatoes
-juice from half a lemon
-dash of Tabasco
-dash of Worcestershire
-pinch black pepper
-pinch celery salt
-pinch sea salt
-1/4 cup pickle brine
-1 chipotle en adobo
-1-2 oz vodka (I’m using black pepper infused vodka, recipe follows)

Throw all these ingredients into your Magic Bullet tall cup, and blend for about ten second. This is great as-is, or passed through a strainer!

For black pepper infused vodka: take a large bottle of your favorite vodka. Measure out about 1/8-1/4 cup of black peppercorns. Roughly break up the peppercorns and add the the vodka. Let sit for about three days, giving it a good shake about once a day. Pass the vodka through a strainer and voila!

Again, I hope you’re all having a safe and happy Labor Day weekend! See you all soon!

~Lizzie

Hey hey hey! Happy Hump Day!!!
I am getting back in the school spirit! Tomorrow is the first day of September, which means all kinds of students are preparing their notebooks and backpacks with nervous energy. Including me! After three years of being a teacher, I decided a couple years ago to become a student again.
Every fall, I feel much more productive. It’s something about the weather. I usually take this time to go on a health cleanse, because I need to repair my body after all the barbecues and cocktails from summer.

So today, I’m gonna summon the teacher in me, and give you all a lesson: EAT YOUR VEGGIES!!!

Now, if you’ve been following, you know I’ve been working with chipotle peppers. That’s why I’m going to share with you a dressing recipe using those spicy little fellas.

Without further ado, here’s my SMOKY CHIPOTLE RANCH DRESSING!

Ingredients:

  • 1 chipotle chile en adobo sauce
  • 2 tsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • pinch of dried oregano
  • 1/2 tsp kosher salt

Throw all these ingredients in your small Magic Bullet cup, blend for ten seconds, and voila!!! I actually usually throw in a tablespoon of the adobo sauce as well, but that’s because, as we know, I’m obsessed with the flavor.

Today I used this on a normal green salad, but next, I think I want to try it on some roasted corn!!!

YUMMMM!!!

Enjoy the rest of the week, peeps!!

~Lizzie

Hey everyone!

Well, it looks like we survived ol’ Irene. There is a bit of damage here in NYC, but not as much as anticipated. I’m glad we’re safe, and my heart goes out to those people living in areas that went under massive destruction.

Until now, I’ve been focusing on a lot of simple fruits and vegetables as ingredients in my recipes, and I thought this week, I’d spice things up. Literally.

I live in a neighborhood with a very large Latin community, and so my dishes are often influenced by those flavors. That means they are often HOT! HOT! HOT! So this week, I am focusing my attention on an ingredient I’ve become OBSESSED with lately: chipotle peppers!

Chipotle literally means “smoked chili pepper.” It’s a jalapeño pepper that has been smoked and dried. You can get them in dried form, or in adobo sauce. They are spicy, smoky, delicious!

So to start of my homage to this little pepper, we’re going to go with the obvious. Here’s my easy, 10 second Chipotle Salsa!

Ingredients:
1 14.5oz can whole peeled tomatoes
1 fresh jalapeno or serrano pepper (take out the seeds if you want less spice)
1 chipotle chile in adobo sauce
a 1″ piece of dried ancho chile pepper (optional)
3 tbs chopped onion
1 tbs chopped cilantro
juice from half a lemon
1 tsp salt
pinch of sugar
pinch of ground cumin

Place all of these in your large Magic Bullet cup, blend with the cross blade for about 10 seconds, and voila!

Serve with your favorite tortilla chips, or use to top other Mexican-inspired dishes!

Hope you all have a good week, I’ll see you all Wednesday!

~Lizzie

Kitchen Magician – back on your radar.

The weekend is almost here – as is Miss Irene.

Come on, Irene. Why must you do this to me? With Irene, comes storm prep.
With storm prep, comes:
A. Battling over bottled water like a tigress on a maimed gazelle at the grocery store
B. Less time to cook
C. Chance of losing power

Now, the last time I checked, Jim Cantore from the Weather Channel was not one of my homeboys.
And regardless of the fact that I had a hurricane tracking chart through my childhood – yes, I was that cool – I am not a huge fan of getting slammed in the face with horizontal rain.
Nor are many other folks that I am aware of.

What does all of this mindless information lead up to? The answer is STORM PARTY! I LOVE storm parties.

Typically these are snow storm parties, but this weekend we are going to have a hell-of-a-hurricaned good freaking time.

Now thinking through app choices. I wanted something easy, something that is not inundated with crazy meat or chicken or dairy in case we DO lose power for a little while, something versatile, something my little Magic Bullet Blender can whip up quick for me tonight and I can toss in the fridge til this weekend.

The final decision – HUMMUS. 2 ways.

Hummus is awesome. I am embarrassed to say I actually didn’t give hummus a fair shot until my last roommate, Marissa ‘the Garbanzo Bean’ Wheeler had me try it. And now, it is one of my favorites.

You can serve it with pita chips [try the ones I made in the Greek Dressing video last week!], it is great with veggies, fabulous on healthy wraps for lunch, crackers – shoot I would probably eat it on a shoe.

See below for the details!

HUMMUS – 2 WAYS …. Get After it GARLIC and Run This City ROASTED RED PEPPER

MAGIC BULLET PARTS:
[ 1 ] Magic Bullet tall cup
[ 1 ] Magic Bullet cross blade

INGREDIENTS:

GARLIC Hummus:
[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 2 ] cloves of garlic, halved
*Sometimes I will add some paprika to this as well. Gives it a good kick in the tush.

ROASTED RED PEPPER Hummus:
[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 1 ] large garlic clove, halved
[ ½ Cup ] roasted red peppers
[ 1 ] fresh basil leaf

RECIPE:
GARLIC Hummus
· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· You have go get your groove on hummus – already. Yes, it’s done.

ROASTED RED PEPPER Hummus
· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· Add peppers and basil
· Blend until combined and smooth
· You are DONE

Serve either of these with pita chips, veggies, crackers, whatever you dig!

ADDITIONAL IDEAS:
You really don’t have to stop with just these two.
The garlic hummus recipe is really good with some pitted kalamata olives added in.
Sometimes I will do a sundried tomato hummus – follow the same recipe as the Roasted Red – but substitute tomatoes for peppers
Toss any of these onto a wheat wrap, add sliced turkey breast, shredded carrots, whatever veggies float your boat.

Put this on tap for tonight and give it a shot.
Get creative with it!
It is tough to mess these ones up – and they are great to make ahead – just keep them sealed or covered well if you are making them a couple of days in advance!

Alrighty kids – I’ve got to go buy some bike locks for the ole roof deck furniture.
Don’t want anyone taking a chair to the windshield. That would be a blast to explain to the insurance company.

If you are in Irene’s path, STAY SAFE!
If you are not, get out of control.

I’ll be checking in next week a couple of times – and with my next video!

Clue on next video’s topic – Will you marry me………….?

Happy Blending my little Pumpkins – from my hungry heart in boston, to Yours!

Xox – Lauren D. – Your Bullet Blender Enthusiast