If you’re tired of the usual chicken-beef-pork routine, here’s an easy recipe to mix things up. Lamb shanks are inexpensive and make a delicious, rich, different-but-not-too-crazy meal. Braising them in pomegranate juice and honey provides a delicious sweet-and-sour sauce that is just perfect over couscous. The sauce comes together easy in the Magic Bullet, and I bet your family will be surprised at just how easy it is to devour something a little different.
Pomegranate Glazed Lamb Shank Recipe
- 2 lbs lamb shanks
- 1 medium onion, sliced
- 12 ounce pomegranate juice (beware blends that are mostly apple)
- 1/4 cup balsamic vinegar
- 1/2 head garlic, cloves peeled
- 1 tbsp dried rosemary
- 1 tbsp honey
- Vegetable oil
- Blend garlic in Magic Bullet. Add pomegranate juice, vinegar, and honey and blend.
- Preheat oven to 250 degrees. Add a glug of vegetable oil to a large dutch oven over medium-high heat. Rub salt all over the lamb shanks and add them to the dutch oven. Cook, turning frequently, until well-browned and set aside.
- Add the onions with some salt and cook until the onions are beginning to brown, about eight minutes.
- Add the juice mixture and scrape the bottom of the dutch oven. Raise the heat to high and bring everything to a boil.
- Add the lamb shanks bank to the dutch oven with their juices. Cover partially with a lid.
- Check periodically to make sure liquid remains (if not, add some water). Cook for approximately three hours or until meat is appropriately tender.
- Remove the shanks from the dutch oven. Pour the liquid into a small pot, trying to avoid rosemary seeds or any other solids. Bring liquid to a boil and reduce until syrupy.
- Serve shanks with sauce over couscous.
There is something about this warming weather that has me craving cold, citrus drinks. The other day my coworker brought in an orange smoothie from Jamba Juice, and it inspired me to make this mandarin smoothie from scratch at home with my Magic Bullet. This mandarin smoothie is incredibly refreshing, and made with simple, delicious ingredients. It is important to freeze the mandarin slices ahead of time, which will make this smoothie slushy after you blend all of the ingredients together. All you need to make this mandarin smoothie is a cup of mandarin slices (already frozen), crushed ice, and your choice of milk (regular, almond, coconut, etc.).
Mandarin Smoothie Recipe
- 1 cup mandarin slices, frozen
- 1/4 cup crushed ice
- 1/2 cup milk (regular, almond, or coconut)
- Add all ingredients to a Magic Bullet cup and blend until smooth.
Makes 1 smoothie
Who doesn’t love a parfait? Yogurt, fruit, granola and some natural sweetener? Sign me up! In most parfaits, those ingredients remain separated. Here, though, we’re using the Magic Bullet to blend them together, creating a new breakfast treat that’s delicious through-and-through. It’s not often that healthy and tasty overlap so emphatically!
Blended Breakfast Parfait
- 3/4 cup yogurt
- 1/3 to 1/2 cup mixed berries
- 1/4 cup granola
- 1 tsp. honey or agave
- Combine all ingredients in Magic Bullet and blend. That’s it!
Make this for a breakfast on the go, at home, or just as a tasty treat!
Today I am sharing one of my favorite go-to dishes to make when guests come to our place for dinner: spicy paprika salmon. This healthy seafood dish takes under 30 minutes to prepare (except for waiting for it to marinade in the refrigerator). The Magic Bullet makes a delicious marinade for fresh, wild-caught salmon fillets, which are then fried in oil until flaky. This special marinade is made up of a blend of garlic powder, paprika, red and black pepper, and dried herbs. To balance out the heat from the spices in this marinade, I like to serve it with plain rice or mashed potatoes and bland vegetables. This spicy salmon will be the star of the meal.
Spicy Paprika Salmon Recipe
- 2 boneless wild salmon fillets
- 2 tsp cayenne pepper
- 1 tbsp ground paprika
- ¼ tsp black pepper
- ½ tsp salt
- 1 tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ cup canola oil
- Add the oil and all spices to a small Magic Bullet cup and blend.
- Add the salmon to a marinade container and pour the marinade over the top. Chill for 2 hours in the refrigerator.
- Heat a tsp oil in a skillet over medium heat and cook each side of the salmon about 7 minutes.
Makes 2 fillets.
I guess my mind is on the perfectly sweet and delicious corn and basil I keep finding at the farmer’s market, because here’s another crazy delicious recipe taking advantage of this spring bounty.
Taking my lead from Serious Eats, here’s a way to whip up a corny, corny soup with lots of deep, rich, and complex flavor in under 30 minutes using your pressure cooker. (I suppose if you didn’t have a pressure cooker you could cook this for about four times as long, for similar results.) If you’ve never had corn soup (I hadn’t), you’re in for a treat: it’s like the essence of corn and so creamy without adding any extra cream. Plus, it’s vegan if you use vegetable broth. I take this to the next level by topping it all with crispy chorizo – in my case, soy chorizo, so that’s vegan, too. What a world!
Pressure Cooker Corn Soup with Basil and Leeks
- 2 tbl butter
- 2 small leeks, dark green parts discarded, roughly chopped
- 1 clove garlic, peeled
- 4 ears of corn, husk and silk removed, cobs broken in half crosswise and reserved
- 1 bay leaf
- 4 sprigs basil
- 3.5 cups chicken or veggie broth
- Minced fresh chives, for serving
- Crispy chorizo, for serving
- Melt butter over medium heat in a pressure cooker. Add leeks and a big pinch of salt. Blend the garlic in the Magic Bullet and add to the leeks. Cook, stirring, until softened, about four minutes.
- Add corn with cobs, bay leaf, basil sprig, and enough broth to barely cover the corn.
- Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover.
- Fish out the corn cobs, bay leaf, and basil sprigs. Discard them.
- Working in batches, transfer remaining mixture to the Magic Bullet. Blend, adding broth as necessary to get a nice consistency. Taste for salt.
- Serve, passing chives and chorizo.
This one’s a crowd-pleaser. With the exception of folks with food allergies, there is literally no one who won’t like this treat. Peanut butter, chocolate, graham crackers… what more could you want? It’s incredibly easy to make. Just be careful not to munch away too many of the ingredients while cooking it.
Chocolate Peanut Butter Graham Bar Recipe
- 1 cup ground graham crackers (about 8 full crackers)
- 3/4 cup peanut butter
- 3/4 cup semisweet chocolate chips
- 1 cup sugar
- 8 tbsp. butter (one stick)
- Add sugar to Magic Bullet and blend to powder.
- Break up graham crackers and add to Magic Bullet. Blend to powder.
- Melt butter and combine with powdered sugar, graham cracker crumbs and peanut butter in a mixing bowl. Mix until smooth.
- Add evenly to an ungreased container.
- Melt chocolate chips in microwave.
- Spread melted chocolate over peanut butter and graham cracker mixture.
- Let cool in refrigerator for 1.5 hours.
It’s best served whenever, wherever, however. It’s always best.
Potato gratin is a comfort dish everyone loves all year long. Potatoes, garlic, ham, and cheese…what is not to love about this ham and cheese potato gratin? You will be surprised how easy it is to prepare. Most of the time it is baking in the oven. The hardest part is waiting for it to be done!
First, you need to cook the garlic and shallots until tender. Then, to make a creamy sauce, add cream, salt, pepper and thyme and blend together in your Magic Bullet. Layer the thinly sliced potatoes with ham and sauce, bake, and at the end top with the cheeses and bake until melted and slightly browned.
To get the potatoes nice and thin, use a mandolin slicer. If you don’t have on, just take your time and slice them as thin as you can with a sharp knife.
Ham and Cheese Potato Gratin Recipe
- 6 garlic cloves, chopped
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 cups cream
- 2 tsp salt
- 1 tsp ground pepper
- 2 tsp thyme
- 2 potatoes, thinly sliced
- 1 package sliced deli ham
- 1/2 cup shredded Gruyére
- 1/4 cup shredded Parmesan
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13-inch baking dish.
- Melt the butter in a skillet and add the garlic, shallot, cream, salt, pepper and thyme. Cook for 10 minutes, stirring occasionally.
- Cool and then add to a Magic Bullet cup and blend until smooth.
- Layer the potatoes, followed by the ham and cream sauce. Repeat.
- Bake in the oven covered with foil for 50 minutes, then top with cheese and bake for 10 more minutes uncovered.
Makes 1 9 x 13-inch pan
Here’s a question I get pretty often: if you cook dinner after work, when do you actually eat? And the answer is: usually, not that late! The key is developing straightforward “go to’s” that can be on the table quickly. And in my opinion, if a dish is going to be a weeknight regular, it should be healthy, too.
In that spirit, I present to you sheet-pan chicken fajitas. This dish is almost too good to be true: the sizzle and delicious flavor of fajitas with minimal work and more vegetables (and much less grease) than you would get at a restaurant. Instead of doing a stir-fry situation, the trusty sheet-pan and the broiler allows you to get crusty char with minimal oil and cleanup. The only downside is…. OK there isn’t any downside. I like to serve these with a can of refried beans, just heated up in the microwave, some tortillas, a little sour cream, and maybe some fresh lime wedges.
The Magic Bullet comes through to produce an entirely homemade, extra-flavorful blend.
Sheet-pan Chicken Fajita Recipe
- 1 lb boneless chicken thighs or breast meat, cut into strips
- 1 large onion, thick sliced, or to taste
- 1 green bell pepper, core removed and thick sliced, or to taste
- 1 jalapeno pepper, sliced, or to taste
- Vegetable oil
- 1 tbl corn starch
- 1 tbl chili powder
- 2 tsp salt
- 2 tsp paprika
- 2 tsp brown sugar
- 1 tsp whole cumin seeds
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- ½ tsp oregano
- Tortillas, warmed in the microwave, for serving
- Sour cream for serving
- Lime wedges for serving (optional)
- Refried beans, heated up in the microwave, for serving (optional)
- Blend cumin seeds in the Magic Bullet, then add the other spices and the corn starch and blend.
- Preheat the broiler. Toss chicken, onions, and peppers with a big dash of oil and the spice mixture. Spread over a sheet pan
- Put the sheet pan under the broiler and cook until everything is crispy and just beginning to char, stirring once or twice during cooking.
- Serve, passing tortillas and toppings.
Dried apricots are a food we’re so used to eating the way they’re purchased, that it’s easy to overlook their use in an easy-to-make recipe. This apricot dip is simple, sweet and delicious. I’ve included maple syrup and a touch of lemon juice to add some depth to the flavor.
Mashed Maple and Apricot Dip Recipe
- 1 cup dried apricot
- 1 tbsp. maple syrup
- 1/2 tsp. lemon juice
- Boil apricots for about 10 minutes to soften. Let cool before blending in Magic Bullet.
- Add cooled apricots, maple syrup and lemon juice to Magic Bullet and blend.
Use it as a dip with crackers, or spread it on some toast for a larger snack!
Having 3 kids under the age of 6 can make mornings really crazy, which is why I am loving overnight breakfast! It makes things so much easier to have something to grab that is all ready! This dish is perfect because it’s loaded with energy, which is all something tired mamas are lacking in the morning. Not only that it also has great protein and fiber! Do yourself a favor and get some Chia seeds asap and make this dish!
Overnight Strawberry Chia Seed Pudding Recipe
- 4 large strawberries
- 1 cup vanilla greek yogurt
- ¼ tsp. almond extract
- ¾ cup chia seeds
- ½ cup milk of choice
- In the Magic Bullet Blender, add the strawberries, yogurt, milk, and almond extract.
- Pour into a bowl and fold in chia seeds.
- Add pudding to 2-4 mini bowls. Cover and store overnight.
- Enjoy first thing in the morning. If the pudding is too thick, you can stir in a little more milk to thin it.