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.
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.
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.
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?
Honey Butter Recipe
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 tbsp honey
- Once the butter is very soft, add it to a small Magic Bullet cup along with the honey.
- Pulse a few times until the honey and butter are evenly whipped together.
Makes 1/4 cup
This chicken dish is incredibly flavorful, thanks to a slice of 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.
Chicken Saltimbocca Recipe
- 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
- Wash and dry the chicken breasts, and set on a piece of parchment paper.
- Sprinkle the chicken with salt and pepper.
- Add the spinach, goat cheese and nutmeg to a Magic Bullet cup and blend until creamy.
- Add a slice of prosciutto on top of each chicken breast, then spread 1/3 of the spinach mixture on each.
- Roll up each chicken breast and secure with 2-3 toothpicks.
- Heat the oil in a skillet and brown each side of the chicken, about 2 minutes per side.
- Add the broth and lemon juice and bring to a boil.
- Cook the chicken for 12 minutes, turning over halfway, until the breasts are cooked through.
Makes 3 chicken rolls
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 even 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 more 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 smoosh them down on the cutting board, like I did. Up to you, really.
Smashed Cucumbers with Chinese Black Vinegar Recipe
- 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)
- Blend peanuts in the Magic Bullet until roughly chopped. Remove to bowl.
- Blend garlic in the Magic Bullet. Add vinegar, oils, sugar, and soy sauce and blend just slightly.
- Toss cucumbers with vinegar blend in a big bowl. Serve, garnishing with peanuts.
Years ago, before I had children, I went through a vegan phase. Still to this day, I love my vegan and vegetarian dishes even though I don’t fully eat that way any more. I remember often craving creamy pasta dishes made with heavy cream and loads of parmesan cheese! This was a dish I’ve made for years to satisfy that craving. I’ve made it for many non-vegans as well, and they have all loved it! You won’t even notice there isn’t a drop of heavy cream! You can add parmesan cheese if you would like and even switch up the vegetable from sweet potato to butternut squash. Whichever way you make this, I guarantee you will love it!
Creamy Sweet Potato Pasta Sauce Recipe
- 3 cup penne pasta
- 1 large sweet potato, peeled and steamed
- 2 cup vegetable broth
- 2 tb. butter, or olive oil
- ½ onion diced
- 3-4 garlic cloves
- 1 tb. fresh sage, plus more for topping
- Lots of pepper, to taste
- Salt to taste
- ¼ tsp. nutmeg
- Optional, ½ c. fresh parmesan cheese
- Bring a large pot of water to boil. Cook pasta according to package directions. In the larger Magic Bullet Blender, add the sweet potato and vegetable broth. Puree until creamy and fully blended. Set aside.
- In a pan on low/medium heat add the butter and melt. Next add in the onions and garlic. Stir and cook until translucent, about 4-5 minutes. Next add in the sage and toss for 1 minutes.
- Pour in the blended sweet potato. Stir and then sprinkle in the spices. Adjust until desired taste has been reached. Top with extra chopped fresh sage and fresh parmesan.
Chickpeas are often overlooked as a salad topping or smaller component of a larger dish… but they’re so much more versatile than that! This recipe combines a can of chickpeas with household spices to blend up a hearty vegetarian-friendly burrito that you’ll find yourself making over and over again.
Chickpea Burrito Recipe
- 1 can of chickpeas, not drained
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1 tsp. red pepper flakes
- 1 tbsp. lime juice
- Small amount of salt & pepper
- Soft tortillas
- Combine all ingredients in Magic Bullet and blend.
- Add to heated skillet, stirring occasionally. The mixture will begin to thicken as the liquid burns off. Cook and stir it as you would scrambled eggs, until the mixture has the consistency of mashed potatoes.
Top it with some avocado slices and dried cilantro, and you’ve got yourself a happy little burrito!