Oct
30
1

My Go-To Vinaigrette

People, this might not be the most exciting of all recipes. But wait! Don’t leave yet! Just because it’s not exciting, doesn’t mean you won’t love it! Look. This is the one and only vinaigrette you’ll ever need. It is literally the only one I ever make because a) it seriously doesn’t get any easier, b) it tastes awesome on everything, c) you already have everything you need in your cupboards and d), did I mention it’s delicious?

Here’s all that you need:

Balsamic vinegar, Olive oil, Salt and pepper, Dijon mustard.

Here’s what you do: Combine everything in a short cup and blend. That’s it. I use one squirt of mustard if I’m making dressing for just one big ol’ salad, plus several glugs of vinegar and half as much oil. Salt and pepper to taste. It’s not a science and it never comes out the same way twice. But it’s always awesome.

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So, I don’t know about all of you out there, but I grew up in a household that did not idolize Martha Stewart. I may or may not be mildly obsessed with all her craft products and drool-worthy recipes now, but growing up I thought she was a weirdo. Like, seriously. On her shows back then she would do something like, I don’t know, make butter, and I swear it would start with milking the cow. Who has a cow in their backyard to milk?! I buy my butter at the store! Her jam recipes would start with growing your own insert-fruit-here, and people, her breads may as well have started with growing your own wheat as far as I was concerned.

My point is, Martha Stewart is known for doing things the hard way: from scratch. And in my youth full of boxed cake mixes and easy bake ovens, that made absolutely no sense to me. But these days, I really relish making things from scratch. There is an immense amount of pride and satisfaction one can get from creaming together butter and sugar, mixing in eggs and flour, and coming out with something amazing. And I’ll tell you another little secret: homemade stuff tastes better. Really. Even my biggest flops in the kitchen usually come out miles ahead of anything packaged in plastic. So for awhile now I have been baking my own breads, making my own pasta sauce, and always, always baking all my sweets from scratch.

In baking, and in baking bread especially, one can end up with a ridiculous amount of flours. I literally have at least 6 different kinds of flour in my cupboard, and people, I only have one cupboard in my kitchen. So suffice it to say flour is taking up quite a bit of room in my teeny kitchen. So I learned a trick, and I want to share it with you. It isn’t exactly a recipe, but it’s a trick that I promise you will want to use. The bullet can make flour. In literally seconds. Throw some oats in your bullet, top it with the flat blade, and in five seconds you have oat flour. Throw some flaxseeds in your bullet and in six seconds you have flaxseed flour. Quinoa, almonds, rice? Ten seconds. I’m serious here people. Do you know what you can do with this capability?! The possibilities are endless!

With oat flour you could make the best granola bars I’ve ever had. Or bread that is secretly healthy. With almond flour you can not only make fabulous cakes, you could make the fanciest french cookie in existence. You’d be a star! With homemade rice, quinoa, coconut and other flours you can make gluten free baked goods, mix up your flours in bread for extra nutrition you need but never really want to eat. Are you getting the picture here? To buy a bag of oat, quinoa, or almond flour is expensive. Almond flour where I live is something ridiculous like $9 a bag. But I always have almonds in the freezer, and whole they are less than $6 a pound. So by making your own flour you are not only eating something that is fresher, but you’re saving a ton of money in the process. So. I urge you. Try your own. Not going to lie, the first thing I made was these granola bars and I am pretty much obsessed with them now. So all I’m saying is that’s not a bad way to go.

So. Will you try it? Will you grind up your own flour? What are you going to make with it?? I’m so curious!

Jul
18
0

Mama’s Granola

Hello Magic Bullet Heads,

The other day, my mom taught me how to make the famous granola that she and my dad eat every morning for breakfast. My mom started making her own granola because, in her words, “the stuff at the store was getting too expensive and just stopped tasting good.”  If you share a similar sentiment and have never tried making your own granola, then I highly recommend taking the plunge. Not only is this granola super easy to make, but it tastes delicious, way better than the store-bought kind. Great as breakfast cereal, great as an on-the-go snack; you can’t go wrong with my mama’s granola.

Mama’s Granola


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 5 cups old fashioned rolled oats
  • 4 cups any combination of the following – chopped walnuts, raw pecan pieces, raw slice almonds, dried cranberry fruit.
  • 1/4 cup maple syrup
  • ¼ cup packed light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup + 2 teaspoons vegetable oil

Instructions

  1. Preheat oven 325 degrees. Put parchment paper on baking sheet with sides.
  2.  To tall cup, add maple syrup, light brown sugar, vanilla extract, salt and vegetable oil.
  3.  Pulse three or four times.
  4.  Pour mixture into large bowl and fold in the dry ingredients. *I used a 4-cup combination of almonds, chopped walnuts and raw pecan pieces.
        5. Transfer oat mixture to baking sheet and spread evenly and flatly using spatula.
        6.  Place rack on top third of oven and bake for 40 minutes.
        7.  Let granola cool for an hour and then pack in airtight container!

As my mom says, “There’s nothin’ like homemade.”  My mom and I hope you enjoy so very much.

Love,
Kyle

 

 

The weather in the northeast hasn’t been what I would call consistent, but baby, grilling season is upon us. And what a GREAT season it is.

Lauren DeMaio here, your Magic Bullet Blender Kitchen Magician and as a product of the DeMaio family, I’m a grilling aficionado, of sorts.

Below is a quick recipe for a rub that I use for everything from steaks on the grill to chicken in the oven – versatile, forgiving, yours, and easy with the Magic Bullet blender. It’s pretty cool actually, the blender works to break down some of our ingredients and release some strong flavors. I dig it.

Try it?

Quick and Easy Spice Rub

Magic Bullet Blender Parts

  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade

Ingredients

  • 1/4 cup granulated brown sugar
  • 1/4 cup paprika
  • 1/4 cup black pepper
  • 2 T salt
  • 1 T crushed red pepper
  • 1 T mustard seeds
  • 1 teaspoon cayenne pepper

Instructions

  1. Add all ingredients to tall cup, blend with cross blade for seven seconds.
  2. Remove, give her a little shake, blend for an additional seven seconds.
  3. The Magic Bullet Blender has broken down those mustard seeds, broken down that red pepper, and you’re done!


 

OPTIONS

– PULL YOUR PORK THE RIGHT WAY – This recipe is what I typically use for my pulled pork. Buy a pork butt, rub half on it and refrigerate overnight, take it out in the morning, rub with the remaining amount and cook at a low temp in the oven, covered tightly until able to be easily forked apart. This recipe is cool because it gives the pork a crust, some dimension in flavor, but again – can still easily be pulled apart. Top with BBQ sauce afterward. I can tell you that after living with two boys and entertaining them and their friends on many occasions –this was a CROWD PLEASER.

P.S. I then make my homemade BBQ sauce with the bullet. I will give you that recipe soon. It’s kinda RIDICULOUS.

Also, serve with some mini rolls and homemade coleslaw.

–          EXPERIMENTATION – Alright, ¼ cup of paprika is a lot, I know, but it works well for the pulled pork above.

The nice thing about this recipe is it’s very forgiving and versatile.

RULE: Keep your salt and sugar amounts set in place as above, then adjust to your taste buds.

Scale back on the spice if it sounds like a lot for you to handle.

–          IT’S A LOT, I KNOW – If you aren’t using it for a pulled pork recipe, that is fine. Make it now, jar it tight and keep it in the cupboard. Try it with:

o         Any type of pork roast

o         Beef roast

o         Steaks

o         Baked, whole chicken

Alrighty beauties, I’m out. Back to work.

Do yourself a favor, fire up those grills and knock someone’s SOCKS off. Whether it’s someone you love, someone you like, or someone you have to bite your tongue around and be courteous to by default, be like Nike, and just do it.

Be in touch soon, got a serious summery salad enhancement for you to enjoy.

In the meantime, happiest blending – from my big, nomadic heart – to all of yours!

 

Much love —

@LdeMao  xox

Jul
9
0

Mini Oatmeal Muffins

Hi! Hi! Hi!

Ever since I made mint brownies with my Magic Bullet, I can’t stop baking with the thing! While visiting my parents in San Francisco,  my mom and I made a dozen mini oatmeal muffins. Sweet, hearty and oh-so-easy to make. It’ll take you no time at all and will leave you and your kitchen in a pleasant state afterwards.

Also, these muffins taste amazing. The combo of  brown sugar and syrup adds a nice maple flavor, which can’t be beat. Much healthier than most muffins around town, they require absolutely no butter or shortening. Plus, check out the size of these muffins. Adorable size, that’s what I think.

Mini Oatmeal Muffins


Magic Bullet Parts 

  • Magic Bullet tall cup with cross blades

 Ingredients

  • 1/2 cup heavy cream
  • ½ cup pancake syrup
  • 1 eggs
  • ¾ cup mix of whole wheat and all purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cups rolled oats

 Instructions 

  1. Preheat oven to 350 degrees and grease miniature muffin tins.
  2. In a medium sized mixing bowl, add all ingredients: cream, syrup, egg, mix of whole wheat and all purpose flour, brown sugar, salt baking powder and rolled oats.
  3. Give muffin batter a light whisk before transferring to tall cup.
  4. Pulse a few times and then begin filling muffin tins three-quarters full.
  5. Bake for about 12 minutes. Lightly tap the top of muffin to see if it’s fully baked. If the muffin top springs back, then it’s done!
dessert
If you’re feeling extra crazy, top off your muffins with a dollop of homemade whipped cream! Looks like you’ve got a pretty sweet dessert on your hands.
Enjoy, boys and girls!
The Muffin Woman,
Kyle


Hey Everyone!

I don’t know about you guys, but I’m so so glad it’s Friday!

 

Anyway, a couple days ago Lauren posted a recipe for her Russian dressing, which left a lot of people asking about green relish. Well, I thought I’d help answer that question by whipping up a batch myself!

 

I’ve never done this before, and I’m happy with the results.

 

Now I know relish isn’t the most autumn-y recipe, but to be honest, this week in NYC hasn’t been very autumn-y! It’s actually been quite warm. Well, you know what they say about the northeast, “If you don’t like the weather, wait 5 minutes.”

 

So let’s celebrate this Indian summer with a condiment that will help you RELISH those last few warm days of the year!

 

Rockin’ Relish

 

Ingredients:

  • 1 dill pickle spear (I suggest McClure’s pickles, check their site to find out where to buy them near you!)
  • 2 sweet pickles
  • 1/4 onion roughly chopped
  • 1 tbs dry mustard
  • 1 tbs horseradish
  • 2 tsp worcestershire sauce
  • splash pickle brine

 

Place all the ingredients in your small Magic Bullet cup. Blend for about 5 seconds and then pulse about 4-5 times.

 

Now slap that stuff on a hot dog and enjoy! I used Tofu Pups 🙂

-Lizzie

Hi Everybody!

It’s me Chef Scott from St. Petersburg again…

Can’t talk! The gang is ravenous so I have to act fast!!

Good Grief, All I’ve got in here is some Cauliflower and some staples! It’ll do…

C’mon Magic Bullet, Help me Save The Day!!

You Need:

Tools:

  • Tall Cup
  • Short Cup
  • Cross Blade
  • Skillet
  • Small Baking Dish

Ingredients:

  • ½ Head Cauliflower (sliced)
  • 2 Cloves Garlic
  • 1 TBS Olive Oil
  • ½ Cup Feta Cheese
  • ½ Cup Parmesan (run through the Bullet)
  • 1 Thick slice of Bread
  • 2 TBS bullet Parm
  • Cracked Pepper to taste
  1. Preheat your oven to 350 degrees
  2. Sauté the Cauliflower in the oil with the garlic. (you could also steam the cauliflower and garlic if you prefer)
  3. Put Most Of the Cauliflower (but not all), and both kinds of cheese in the tall cup.
  4. Blend until Smooth
  5. Mix the cauliflower/cheese puree with the other rest of the cauliflower and fold together.
  6. Put into a small baking dish (2 servings)
  7. Put Bread and Parmesan with pepper in the short cup. Blend until very fine.
  8. Top cauliflower with bread crumb mixture and bake for 18-30 minutes until bread crumb layer is darkened to your liking.

Wow! That was quick! Let me just get my camera for the blog and… HEY!

I can’t believe it… Eaten before I could get there! This stuff is AWESOME, so I can’t really blame.

It would be a great dip/spread at a party, or a very fancy side dish to your evening meal…

Sheesh! I hope this helps when you are in a rush to put great food on the table!

Hey… I’ll catch up to you later!

Till Then,

My most hurried regards…

Chef Scott

Terrific Tuesday – Well hot dang that is a big country.

What is the deal my little Magic Bullet Blender bundles of Love??

Lauren here – your Kitchen Magician – Pop Quiz: What does the speedy, former right winger of the New York Rangers, Pavel Bure and the picture below have in common?

Hint:      They are not both left handed

Hint:      I do not want to date both of them

Hint:      They weren’t both drafted in the 6th round of the 1989 NHL draft

Ok – give up?

They are both RUSSIAN. And today I am sharing with you a nice little recipe for CREAMY RUSSIAN DRESSING.

The kicker is, the dressing isn’t even REALLY Russian – but that’s a story for another time, or you can just google it if you need a mental break later…  AFTER you youtube ‘Ain’t Talkin Bout Love’ by Van Halen…. Talk about a killer morning driving song..

Alright – centering myself – down to business: Russian dressing is good. I do like it. I typically actually like a little bit of it on sandwiches MORE than I do on salads. One thing I do NOT like is chunks of relish in my dressing. I know that may sound odd, but I can’t really deal with it – which is why the Magic Bullet Blender absolutely KILLS this dressing – you STILL get the flavor of the relish.

Do yourself a favor and give this baby a shot – it’s got some damn good flavor – and by now you know your Kitchen Magician doesn’t lie to you. There is no point.

CREAMY RUSSIAN DRESSING

Magic Bullet Blender Parts:

[1] Magic Bullet Blender Tall Cup

[1] Magic Bullet Blender Cross Blade

Ingredients:

[1 Cup] mayonnaise

[1/2 Cup] ketchup

[1/2] small onion, diced

[1/4 Cup] milk

[1/4 Cup] green relish

Instructions:

–          Add all ingredients to tall cup

–          Blend for 5 seconds

–          Shake what ya mama gave ya

–          Blend for additional 5 seconds

–          You are done, like Michael Lohan’s social life

I do Operations Management for a living.

If we can’t do what you want, we gotta have back up, gotta have options.

So what do I have for you below? Optionsssss 😉

Sandwich Stylin – Pumpernickel bread, turkey, sauerkraut, swiss cheese, some of your Russian Lovin on both sides of the bread – Grill. Love.

Ensalada – Lettuce, steak of your choice grilled and thinly sliced, dress it up Pavel Bure style – Delish.

Pasta Salad? – You could soo do that too. Diced green and red pepper, bacon bits [thank you, JR Butler – talk about a domestic gentleman] I dig.

Alrighty, Babushkas – I’m out.

Have a wonderful day, and watch out for huge mammals running out of the woods. You change up the clocks by one hour and …. Good god you don’t even want to know what I was passing on the side of the highway this morning.

Until next time, Happiest Blending, from my big Heart – to all of Yours.

Xo Lauren

Full Throttle Thursday – I’m FALLiiiing in Love

Lauren here, your Magic Bullet Blender Kitchen Magician – and single white female – comin’ atcha from the great state of Connecticut, yet again.

I may be that girl who ‘falls in love’ once a week – but this time – it’s for real.

And it’s head over heels – with, of course, a food –  SWEET CINNAMON BUTTER.

This little dollop of joy is beyond easy [granted, many things are when using the Magic Bullet Blender] and gives your fall dinners a different twist. Toss this on the table during your Thanksgiving Dinner instead of your standard, boring, out of the wrapper butter and impress ya guests.

Got some new in-laws coming over? Do it.

Just you and your significant other? Do it.

A random Tuesday night where you are craving carbs and just want to watch A&E re-runs of the overly sensored cable version of The Sopranos alone? Buy some rolls and Do it.

MAGIC BULLET BLENDER PARTS:

  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade

INGREDIENTS:

  • [1] stick of butter, softened
  • [1 Tablespoon] light brown sugar
  • [1 Tablespoon] honey
  • [1] pinch of salt
  • [1/2 Teaspoon] cinnamon

INSTRUCTIONS:

  1. –          Add all ingredients to tall cup
  2. –          Blend for 5 seconds
  3. –          Get all Eddie Money on that cup and give ‘er a good shakin
  4. –          Blend additional 5 seconds
  5. –          Refrigerate and save, or slam some of that stuff on bread – yum

As you can see by the above – you got both the SALTY and the SWEET covered. Make this delicious goodness FAR in advance – refrigerate in a cute container – whip it out a game time – and YOU ARE GOLDEN – like that crazy group of girls. So go get all ‘Betty White’ on that butter and try it out.

Now before I go – I have a question for you – if anyone can think of SOMETHING for me to do during my videos during the, say, 10 seconds that I am blending, INSTEAD of awkwardly looking at the camera like Paula Abdul during an American Idol panel – I will:

A. give you my undying thanks.

B. give you a SICK shout out during the next vid.

C. use your suggestion.

D. something else, I don’t know, maybe a gift card to a coffee joint or something.

Alrighty kiddos –  got a bunch to do. Hitting up Jersey to see one of my best little pumpkin’s hockey games – and some NYC action.

Get after it.

Until Tuesday – Happiest Blending, from my big, bulky heart in Connecticut – to all of Yours.

Xo Lauren


Hey folks!

Now that we’ve all recovered from our Halloween hangovers, it’s time to get back into the kitchen and experiment!

Today, we’re going to cross the globe for some inspiration.

A friend of mine has a garden and brought me THREE different kinds of mint. If you’ve ever tried to grow mint, you know that it grows like wildfire! There is so much mint in my kitchen that I didn’t know what to do with it!

Soooo….since I love Indian food so much, I figured I would try to make a mint chutney.

Ingredients:

  • 1 cup packed mint leaves
  • 1 cup packed cilantro leaves
  • 5 cloves of garlic
  • 1″ piece of ginger, peeled
  • 2 green chilis
  • 1 tsp sugar
  • 1 tsp salt
  • juice from half a lemon

Throw all this in your Magic Bullet tall cup and give it a spin. You may have to do some give it a couple taps and shakes 😉

I’m telling you, it turned out spectacular! I’m probably going to use it on some roasted lamb, or perhaps make some samosas!

What will you do?

Lizzie