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Herb butters are on my brain lately, after making an incredibly good one-pan meal of pork tenderloin the other day. I try to eat at least a few meals of fish each week and am able to get great herbs at the farmer’s market this time of year, so I turned to my Magic Bullet to create a quick, easy and delicious salmon dinner. The key to this meal is the mixture of acid, fat, and flavor. The herb butter melted over the salmon after cooking turns this meal from everyday to extraordinary.

A quick tip on salmon: I recommend “dry brining” it. All that means is put the salmon in a bag with salt and refrigerate it for at least 30 minutes before cooking. This does wonders for not only seasoning the fish and adding flavor but it also makes the meat juicier.

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Salmon with Tarragon-Lemon-Chive Butter Recipe

Ingredients

  • 1 lb salmon
  • 2 tbl butter
  • 1 bunch chives, rinsed
  • 1 bunch tarragon, rinsed with the leaves picked off
  • 1 lemon, peeled and cut in half
  • 1 clove garlic, peeled

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Instructions

  1. Rub the salmon all over with salt and put it in a plastic bag. Move to the refrigerator for at 30 minutes and 12 hours.
  2. Meanwhile, blend the lemon peel in the Magic Bullet. Blend the garlic and add the tarragon and chives. Blend. Add the butter and blend. Add a big squeeze or two of the lemon juice and blend again.
  3. Heat a nonstick pan over medium heat. Add a glug of oil to the pan. Remove the salmon from the bag and wipe the salmon down with a paper towel. Add the salmon to the pan and cover. Cook, flipping occasionally, until the salmon is cooked through to medium-rare.
  4. Move the salmon to a plate, cover with the herb butter, and tent with aluminum foil. Serve when the butter melts.

 

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It’s spriiiiiiiiiiiiing. Finally! Actually not really, we had a pretty mild winter here in DC. Anyway, though, you can get stuff at the farmer’s market in spring that you can’t get any other time of year. Like ramps! OK, if you’re over ramps, I don’t know what to tell you — I see the point but I think they’re delicious. And if you combine ramps with their springtime partner asparagus, you get a once-a-year treat that takes a bowl of plain pasta to a whole new level. This all comes together extremely quickly in the Magic Bullet after a quick blanch in boiling water (which can then be used to cook the pasta, hey-o).

Of course, you also could just eat the pesto with a spoon. It’s that good, and hey, it’s mostly asparagus, so no shame. I like to eat it with pasta and salted tomatoes, if you can get any good ones where you live this time of year. Pro tip: top with soft-boiled egg.

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Asparagus-Ramp Pesto Recipe

Ingredients

  • 1 pound asparagus, woody ends trimmed
  • 1 bunch ramps, rinsed and trimmed
  • 1 cup walnuts or other nuts, toasted in the microwave
  • 1 large chunk parmesan cheese
  • Fresh lemon juice, to taste
  • Olive oil, to taste

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Instructions

  1. Bring a pot of salted water to boil and add the asparagus. Let it cook for a minute or two, then add the ramps for about thirty seconds and remove everything with a strainer, reserving water to cook pasta.
  2. Blend the parmesan in the Magic Bullet. Remove to a plate. Blend the walnuts in the Magic Bullet.
  3. Working in batches, blend the walnuts, cheese, and ramps and asparagus in the Magic Bullet with plenty of olive oil and a pinch of salt and lemon juice. Add the end, mix everything up and taste for salt.
  4. Serve, passing more parmesan.

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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.

 

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.