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

email

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


These weeks are flying by! How is it Wednesday? How is it the 22nd of September? HOW IS IT 2011????

Anyway, hope you’re all having a great week. I’m in a mire of school stress, getting ready to present my thesis proposal to my fellow colleagues on Thursday evening. I’m hoping it all goes smoothly.

During these stressful times, I find a good healthy snack is always a good way to get a mental (and mood) boost.

Since I’ve been focusing on carrots this week, I’m going to provide you with a great, hearty dip for you to enjoy alone or with friends!

Ingredients:

  • 3 carrots, cut into 1-inch pieces
  • 1 inch of ginger, peeled
  • 2-3 cloves of garlic, peeled
  • 1/2 cup of raw cashews
  • salt and pepper

Directions:

1. Put the carrots and the garlic in a small pot and fill with water to about 1/4 inch over the carrots, put on high heat.

2. When the water comes to a boil, reduce heat and let simmer until most of the water is gone (about 20 minutes).

3. Put the carrots, ginger, garlic, and cashews in your tall Magic Bullet cup with a few tablespoons of the cooking water. Blend for about 10 seconds.

4. Add salt and pepper to taste.

 

There you have it! A hearty, autumnal dip that you can enjoy hot or cold! I suggest using pita chips, flatbreads, crackers or other veggies. This would also make a great sandwich spread!

See you all Friday!

~Lizzie

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

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