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This delicious chicken dish is both savory and hearty without being too heavy. The mustard and balsamic vinegar sauce brings together the tartness of both the mustard and the vinegar while really cutting through the richness of the chicken.

Best of all, the sauce all comes together in the Magic Bullet with minimal work and fuss.

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Chicken Legs with Mustard and Balsamic

Ingredients

  • 4 chicken legs, cut into thighs and drumsticks
  • 1/2 cup balsamic vinegar
  • 2 tbl dijon mustard
  • 1 tbl honey
  • 2 cloves garlic, peeled
  • Olive oil

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Instructions

  1. In a large oven-safe pan, add a glug of olive oil over medium-high heat. Add the chicken legs and cook until well-browned. Preheat oven to 350.
  2. Meanwhile, blend the garlic in the Magic Bullet. Add the honey, the mustard, and the vinegar and blend.
  3. Add the sauce to the pan all over the chicken and stir. Move to the oven and cook until the chicken is cooked through.

 

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May
10
0

Lemon Ice Box Pie

 

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The impending warm weather always gets me excited about pie season. I especially love cold pies during the warm summer months, like this lemon ice box pie. It is super easy to make, and lasts for a long time in the freezer. Whenever you are craving a slice, all you have to do is open your freezer and a delicious pie is already waiting for you!

This lemon ice box pie is made with fresh lemon juice and zest, which gives it a strong lemon flavor. No additional sugar is needed, since condensed milk is added to the mix. The bulk of this recipe is egg yolks, so make sure you have plenty of eggs on hand before starting. I like to keep the egg whites for an egg white omelet the next morning, so they don’t go to waste.

To make things even faster, buy a pre-made graham cracker pie crust to pour your lemon pie filling into.

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Lemon Ice Box Pie

Ingredients

  • 1 graham cracker pie crust
  • 1 14-oz can condensed milk
  • 1/4 cup whole milk
  • 6 egg yolks
  • 1 cup lemon juice
  • 2 tbsp lemon zest

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Instructions

  1. Preheat the oven to 325 degrees F.
  2. Add the condensed milk, lemon juice, lemon zest, and egg yolks to a Magic Bullet pitcher and blend until smooth.
  3. Pour the filling into the graham cracker pie crust and bake for 25 minutes. Let cool to room temperature, then cover and freeze for at least 5 hours.

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Makes 1 10-inch pie

 

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Sometimes you want a dinner that brings you completely new and different flavors, and sometimes you want to rearrange familiar flavors into something delicious and straightforward. This pasta dish takes the latter approach, taking a classic Spanish tapa — shrimp with garlic and pimenton (smoked paprika) — and turning it into a tasty pasta. I came up with the idea after getting some beautiful, large raw shrimp at the supermarket. This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.

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Pasta with Spanish Shrimp in Garlic and Pimenton

Ingredients

  • 2/3 lb long pasta, like spaghetti
  • 2/3 lb raw shrimp, peeled, preferably large
  • 3 cloves garlic, peeled
  • 1 tbl pimenton
  • 3 tbl butter

Instructions

  1. Cook pasta in heavily salted water until al dente, reserving about a cup of pasta cooking water.
  2. Add garlic to the Magic Bullet and blend. Add pimenton and blend.
  3. Add the butter to a large skillet over medium heat. Cook until butter melts, then add the the garlic-pimenton and cook for a few minutes, just until garlic is translucent.
  4. Add the shrimp and cook until shrimp is just cooked through (shrimp will change color).
  5. Add the pasta to the skillet with about half of the pasta cooking water. Stir everything and let the pasta absorb the sauce. If the pasta is dry, add more pasta cooking water. Serve.

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For your next pizza night, I challenge you to try something completely different! This asparagus and zucchini pizza is packed with fresh lemon flavor, which compliments the garlic ricotta cheese base nicely. There are so many flavors going on in this pizza, your taste buds will go crazy. The asparagus is boiled before, so it is nice and tender. You can add other vegetables as toppings if you would like, but it also tastes great with the asparagus and zucchini combo.
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Asparagus Zucchini Pizza Recipe

Ingredients

  • 12 oz fresh, whole wheat pizza dough
  • 1 medium zucchini, thinly sliced
  • 1 cup asparagus spears, sliced in half
  • 2/3 cup ricotta cheese
  • 1 clove garlic, finely chopped
  • 1/4 cup milk
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup mozzarella cheese

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Instructions

  1. Bring a pot of water to boil and add the asparagus. Cook for 5 minutes, then drain and set aside.
  2. Add the ricotta cheese, milk, lemon juice, nutmeg, and black pepper to a Magic Bullet pitcher and blend.
  3. Roll out the pizza dough and place onto a greased pizza pan.
  4. Spread the ricotta cheese mixture over the dough and top with asparagus, zucchini and mozzarella cheese.
  5. Bake in the oven at 425 degrees F for 20 minutes.

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Makes 1 18-inch pizza

 

May
1
0

Blueberry Pancakes

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Pancakes are everyone’s favorite Sunday breakfast. I love to add fresh fruit, chocolate chips, and even granola into my batter for a fun twist. This time, I used fresh blueberries and blended them right into the batter! For an extra special treat, you could add white chocolate chips right into the batter.

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Blueberry Pancake Recipe

Ingredients

  • ½ cup fresh blueberries
  • 1 large egg
  • 1 cup whole grain pancake mix
  • 1/3 cup milk
  • 1 tsp. vanilla

Instructions

  1. In your Magic Bullet blender, add your blueberries and egg. Blend until completely blended. Add to a bowl along with the rest of your ingredients.
  2. Heat and grease a pancake griddle.
  3. Using a ¼ c. measuring cup, pour batter onto griddle. Bake evenly on both sides until golden brown.
  4. Serve with butter, warm maple syrup, and fresh blueberries.

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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.

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Pomegranate Glazed Lamb Shank Recipe

Ingredients

  • 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

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Instructions

  1. Blend garlic in Magic Bullet. Add pomegranate juice, vinegar, and honey and blend.
  2. 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.
  3. Add the onions with some salt and cook until the onions are beginning to brown, about eight minutes.
  4. Add the juice mixture and scrape the bottom of the dutch oven. Raise the heat to high and bring everything to a boil.
  5. Add the lamb shanks bank to the dutch oven with their juices. Cover partially with a lid.
  6. Check periodically to make sure liquid remains (if not, add some water). Cook for approximately three hours or until meat is appropriately tender.
  7. 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.
  8. Serve shanks with sauce over couscous.

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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!

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Blended Breakfast Parfait

Ingredients

  • 3/4 cup yogurt
  • 1/3 to 1/2 cup mixed berries
  • 1/4 cup granola
  • 1 tsp. honey or agave

Instructions

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

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Make this for a breakfast on the go, at home, or just as a tasty treat!

 

Apr
17
0

Spicy Paprika Salmon

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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.

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Spicy Paprika Salmon Recipe

Ingredients

  • 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

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Instructions

  1. Add the oil and all spices to a small Magic Bullet cup and blend.
  2. Add the salmon to a marinade container and pour the marinade over the top. Chill for 2 hours in the refrigerator.
  3. Heat a tsp oil in a skillet over medium heat and cook each side of the salmon about 7 minutes.

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Makes 2 fillets.

 

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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.