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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!

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Pressure Cooker Corn Soup with Basil and Leeks

Ingredients

  • 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

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Instructions

  1. 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.
  2. Add corn with cobs, bay leaf, basil sprig, and enough broth to barely cover the corn.
  3. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover.
  4. Fish out the corn cobs, bay leaf, and basil sprigs. Discard them.
  5. Working in batches, transfer remaining mixture to the Magic Bullet. Blend, adding broth as necessary to get a nice consistency. Taste for salt.
  6. Serve, passing chives and chorizo.

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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.

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Chocolate Peanut Butter Graham Bar Recipe

Ingredients

  • 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)

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Instructions

  1. Add sugar to Magic Bullet and blend to powder.
  2. Break up graham crackers and add to Magic Bullet. Blend to powder.
  3. Melt butter and combine with powdered sugar, graham cracker crumbs and peanut butter in a mixing bowl. Mix until smooth.
  4. Add evenly to an ungreased container.
  5. Melt chocolate chips in microwave.
  6. Spread melted chocolate over peanut butter and graham cracker mixture.
  7. Let cool in refrigerator for 1.5 hours.

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It’s best served whenever, wherever, however. It’s always best.

 

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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.

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Ham and Cheese Potato Gratin Recipe

Ingredients

  • 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

 

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Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 x 13-inch baking dish.
  3. Melt the butter in a skillet and add the garlic, shallot, cream, salt, pepper and thyme. Cook for 10 minutes, stirring occasionally.
  4. Cool and then add to a Magic Bullet cup and blend until smooth.
  5. Layer the potatoes, followed by the ham and cream sauce. Repeat.
  6. Bake in the oven covered with foil for 50 minutes, then top with cheese and bake for 10 more minutes uncovered.

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Makes 1 9 x 13-inch pan

 

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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.

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Sheet-Pan Chicken Fajita Recipe

Ingredients

  • 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)

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Instructions

  1. Blend cumin seeds in the Magic Bullet, then add the other spices and the corn starch and blend.
  2. Preheat the broiler. Toss chicken, onions, and peppers with a big dash of oil and the spice mixture. Spread over a sheet pan
  3. Put the sheet pan under the broiler and cook until everything is crispy and just beginning to char, stirring once or twice during cooking.
  4. Serve, passing tortillas and toppings.

 

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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.

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Mashed Maple and Apricot Dip Recipe

Ingredients

  • 1 cup dried apricot
  • 1 tbsp. maple syrup
  • 1/2 tsp. lemon juice

Instructions

  1. Boil apricots for about 10 minutes to soften. Let cool before blending in Magic Bullet.
  2. Add cooled apricots, maple syrup and lemon juice to Magic Bullet and blend.

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Use it as a dip with crackers, or spread it on some toast for a larger snack!

 

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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 and go! 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’s also packed with protein and fiber! Do yourself a favor and get some chia seeds ASAP and make this dish!

Overnight Strawberry Chia Seed Pudding Recipe

Ingredients

  • 4 large strawberries
  • 1 cup vanilla greek yogurt
  • ¼ tsp. almond extract
  • ¾ cup chia seeds
  • ½ cup milk of choice

Instructions

  1. In the Magic Bullet Blender, add the strawberries, yogurt, milk, and almond extract.
  2. Pour into a bowl and fold in chia seeds.
  3. Add pudding to 2-4 mini bowls. Cover and store overnight.
  4. Enjoy first thing in the morning. If the pudding is too thick, you can stir in a little more milk to thin it.

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Honey Butter

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I discovered honey butter about a year ago while I was on vacation. I had just taken a seat at a family-owned American restaurant in North Lake Tahoe, CA, and a few moments later I was greeted with a large plate of homemade cornbread and a side of freshly whipped honey butter. The honey butter tasted so good! Now whenever I make cornbread, I always whip up a side of honey butter in my Magic Bullet to go along with it. I have also used this honey butter as a topping for pancakes and scones. The trick to making the most perfect honey butter is ensuring the butter is at room temperature. It has to be nice and soft before using it.

What would you like to try honey butter with?


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Honey Butter Recipe

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 tbsp honey

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Instructions

  1. Once the butter is very soft, add it to a small Magic Bullet cup along with the honey.
  2. Pulse a few times until the honey and butter are evenly whipped together.

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Makes 1/4 cup

 

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Chicken Saltimbocca

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This chicken dish is incredibly flavorful, thanks to the prosciutto, spinach and goat cheese wrapped up inside. As the chicken cooks in broth, the flavor of the prosciutto coats each chicken breast. After cooking, the broth you use to cook the chicken in the skillet can be used as a flavorful lemon sauce. You can add a little flour to thicken it up, or leave it alone. Serve the chicken rolls with a side of rice or couscous and a side salad to make a complete, healthy dinner.

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Chicken Saltimbocca Recipe

Ingredients

  • 1 cup frozen chopped spinach, thawed
  • 1/3 cup crumbled goat cheese
  • 1/4 tsp nutmeg
  • 3 thin sliced chicken breasts
  • 3 slices prosciutto
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp lemon juice
  • Salt and pepper to taste

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Instructions

  1. Wash and dry the chicken breasts, and set on a piece of parchment paper.
  2. Sprinkle the chicken with salt and pepper.
  3. Add the spinach, goat cheese and nutmeg to a Magic Bullet cup and blend until creamy.
  4. Add a slice of prosciutto on top of each chicken breast, then spread 1/3 of the spinach mixture on each.
  5. Roll up each chicken breast and secure with 2-3 toothpicks.
  6. Heat the oil in a skillet and brown each side of the chicken, about 2 minutes per side.
  7. Add the broth and lemon juice and bring to a boil.
  8. Cook the chicken for 12 minutes, turning over halfway, until the breasts are cooked through.

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Makes 3 chicken rolls

 

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Sometimes you need to start your morning off with a boost. Combining blueberries with spinach and other tasty ingredients, this green and blue smoothie does just that! It’s easy and healthy, and will satisfy even the most difficult to please of morning bellies.

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Blue and Green Smoothie Recipe

Ingredients

  • 1 cup blueberries
  • 2/3 cup spinach
  • 1 banana, frozen
  • 2 tbsp. Greek yogurt
  • 1/2 cup orange juice
  • 1 tsp. agave
  • Handful of almonds

 

Instructions

  1. Combine all ingredients in Magic Bullet and blend. That’s it!

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A surefire way to cure that morning sluggishness!

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If you’re anything like me, you’re always on the look-out for healthy, delicious, vegetable-based side dishes that come together quickly and can be on hand for almost any meal. Ta-da! Here’s a recipe that doesn’t involve any cooking, just some pantry ingredients (well, they’re in my pantry — you might need to buy them, but then you’ll have them) mixed up in the Magic Bullet for a delicious, and indeed authentically Chinese, side dish. The use of Chinese black (Chinkiang) vinegar here gives a distinctive, vaguely smoky tang, and you can mix up as many or as few other Chinese ingredients to provide as simple or as complex a dish as you like. My version is spicy with sweetness from sugar, depth of flavor from sesame oil and soy, and a good bit of bite from fresh garlic.

Plus, if you have a flair for the dramatic, you can smash these cucumbers with a side of a cleaver (the smashing apparently helps them soak up the dressing) to really impress your friends. Or you can just smush them down on the cutting board, like I did. Up to you, really.

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Smashed Cucumbers with Chinese Black Vinegar Recipe

Ingredients

  • 1 cucumber, peeled if you like, smashed on the counter then cut roughly into 1 inch cubes
  • 2 cloves garlic, peeled
  • 1 tbl Chinese black (Chinkiang) vinegar
  • 1 tbl roasted peanuts
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp hot chili oil (optional)

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Instructions

  1. Blend peanuts in the Magic Bullet until roughly chopped. Remove to bowl.
  2. Blend garlic in the Magic Bullet. Add vinegar, oils, sugar, and soy sauce and blend just slightly.
  3. Toss cucumbers with vinegar blend in a big bowl. Serve, garnishing with peanuts.

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