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

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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

Well hello boys and girls!

 

I hope your weeks are shaping up nicely and that you’re ready to enjoy another awesome weekend. I’m heading to a couple Halloween parties myself….my costume? Well…you’ll have to wait until Monday to find out 🙂

 

Until then, I’m sharing this tasty little dressing that is very versatile and will tickle your taste buds! Use it on your salads, your eggs, your pasta, you name it!!

 

And if you’ve been paying attention, go back to that hot sauce recipe and pair the two together! That’s what I did!

 

Anyway, here’s the recipe!

 

All-Purpose Avocado Dressing

Ingredients:

  • 1 large avocado
  • 3/4 cup mayo
  • 1/2 cup sour cream
  • 1/2 tsp Worcestershire sauce
  • 1/2 a small onion (roughly chopped)
  • 2-3 cloves garlic
  • 1 tsp salt
  • dash cayenne pepper

 

Directions:

Throw all this stuff in your trusty tall Magic Bullet cup and give it a spin. This is one of those situations where you’ll have to do some shaking and tapping in order to really get a good mix going on 🙂

 

This should last a few days in your fridge because of the lemon juice. Here’s how I used this delicious condiment. I made an egg scramble with onion and sausage, then topped it off with the avocado dressing and my 5-Alarm Serrano Hot Sauce from Monday.

I hope you all have a safe and happy weekend! See you Monday!

 

Lizzie

Terrifying Tuesday – ‘He was looking for a soul to steal…’

Who was looking for a soul to steal?

The Devil. He went down to Georgia. Didn’t you hear?

Lauren here – your Magic Bullet Blender Kitchen Magician and I hope you are all having a horrifying week thus far.

This past weekend I went back to Boston to celebrate a friend’s birthday. As I walked into my condo on Saturday night I heard this sound….

Such a sweet, sweet sound..

Of what you ask…?

The Magic Bullet Blender of course! My roommate was on his way to a Halloween party and for an appetizer was making what else – but DEVILED EGGS. How freaking CUTE are they???!!

I attacked him, made him take pictures, and below is party poppin recipe that he used. Try these babies out this weekend, it is a PERFECT time of year for them.

 

 

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

  • 1 dozen hard boiled eggs, peeled and sliced in half
  • 1/2 cup mayo
  • 3 Tablespoons of sweet relish
  • 1/4 teaspoon of garlic powder
  • 2 teaspoons mustard
  • salt and pepper to taste
  • paprika
  • 1 to 2 red pepper(s), cut into 48 small triangles

INSTRUCTIONS:

  1. Remove yolks and place in a tall cup.  Pulse 5 times.
  2. Add mayonnaise, relish, garlic powder, mustard, salt and pepper to
  3. yolk mixture.
  4. Blend 5 seconds. Give it a couple of good ole shakes and then blend again.
  5. Fill egg whites yolk mixture. Garnish with paprika, and your red
  6. pepper “ears.” Store covered in refrigerator.

Spook out your guests this weekend. Come on, do it.

Until Thursday my little goblins – Happy Blending – from my big heart

in CT, to Yours.

xo Lauren

Hey kiddies!

I’m back after a great weekend with another DIY condiment for you to try!

This one is smoky and spicy and if you’re not careful, might hurt you!

I mean, how could I, the Sweet and Spicy Single Lady pass up the opportunity to make some HOT SAUCE?

I had some serrano peppers in my fridge, and I knew they’d go bad before I could possibly use them all. I mean, how much spice do you need in one dish? Then I thought, well why not make my own hot sauce? I’ve never done it before, and I love a fun project. So here’s what I did!

5 Alarm Serrano Hot Sauce

Ingredients:

  • 8 serrano peppers, de-stemmed, seeded, and cut in half
  • 1 red onion, cut into eighths
  • 1/4 olive oil
  • 1/2 cup apple cider vinegar
  • 1/3 cup cilantro
  • 1 tbs honey

Instructions:

1. Preheat your oven to 400 degrees.

2. Toss the onion and serrano peppers in a few tablespoons of the oil and salt and pepper.

3. Put the onion and serrano peppers on a baking sheet and roast in the oven until they begin to darken (about 40 minutes)

4. Put the onion and serrano peppers into your tall Magic Bullet cup with the apple cider vinegar, honey, and cilantro.

5. Throw on your cross blade and blend for about 10 seconds.

6. Add the remaining olive oil and blend for another 5 seconds.

I would recommend letting this sit for a few hours before serving.

Add to your favorite spicy dishes. Tonight, I’m going to try and put it on some enchiladas!

Be careful! A little of this goes a LONG WAY.

Happy blending!

Lizzie

Terrifying Tuesdays –

 

What is the deal my little boo boo bears?!

 

Lauren here, your Magic Bullet Blender Kitchen Magician and resident creep show – comin’ atcha straight from southern CT [yes, on Sunday I turned 28, partially relocated, and started a new job – big thangs].

 

My apologies on the photograph. I promise I was not trying to look like a serial killer – although it works out because we are in the boo-tiful season of Halloween – so just go with it.

 

Speaking of this glorious time of year, better known in my life as ‘cold weather = I tend to cook more fattening things and pack on a few’ – yea well this year I have tried to make a bit of a lifestyle change.

Thus far we have been doing pretty well. For example: Post making the hot fudge and peanut butter sauce sundaes last Thursday, I promptly put them down the garbage disposal to prevent myself from eating them. www.Willpower.com/ILovePeanutButterButStillWantToFitInMyClothes

 

Anywho, in an effort to continue this trend, I have been demolishing salads. Many a salad.

I have given you my go-to Greek Dressing recipe –

and I have mentioned in passing a few times my go-to MAKE YA SAY BOO BALSAMIC VINAIGRETTE DRESSING –

and now YOU my friends, are gettin’ it – similar to how that broad got it in the shower at the end of Alfred Hitchcock’s and still personally scarring flick, ‘Psycho’…. [nightmares and a baseball bat in my bathroom for 6 months after my first viewing. THANK YOU, Luscious Louis DeMaio for thinking it was okay to show a 10 year old that movie]

 

Saddle up with those Magic Bullet Blenders and let’s get down to it baby –

 

 

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade

 

INGREDIENTS:

  • [1 Cup] extra virgin olive oil
  • [1/2 Cup] balsamic vinaigrette
  • [1] clove garlic, halved
  • [2] fresh basil leaves, torn *Note: You may substitute these for [1/2 teaspoon] dried basil
  • [1 teaspoon] yellow mustard
  • [1/2 teaspoon] dried oregano
  • [1/4 teaspoon] sea salt
  • [1/4 teaspoon] fresh ground black pepper
  • *Optional: [2 Tablespoons] pre-bulleted pecorino romano cheese

 

INSTRUCTIONS:

  1. Add all ingredients to your Bullet Blender Tall Cup.
  2. Blend with Bullet Blender Cross Blade for 10 seconds.
  3. Magic has happened.

 

The mustard is your key – this is what I brought up during the ‘Will You Marinate Me?’ video as well – it emulsifies and gives that dressing some thickness. Keep the extra in your fridge and use it as a weeknight go to.

YOU are making it so you know it isn’t loaded with tons of preservatives and added sodium so you won’t be floating to work like Pikachu in the Macy’s Thanksgiving Day parade the next morning.

 

For my salad I used the following:

[1 – 6 ounce] salmon fillet [Place skin side down in baking dish uncovered, piece of sliced lemon on top, 425 degrees for about 20 – 25 minutes until easily flakes with fork]

[2 1/2 Cups] lettuce

[1] roma tomato, roughly chopped

[1/4 Cup] kalamata olives, chopped

[2] small balls of fresh mozzarella, quartered

[1/3 Cup] MAKE YA SAY BOO BALSAMIC VINAIGRETTE DRESSING

 

– Toss it all together and you are good to go kid.

 

Alrighty my little pumpkin pies – keep an eye out for me this coming Thursday on that Magic Bullet Blender Blog… or in the bushes across the street from your house..? Who knows the heck knows.

 

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

 

xo Lauren

I was out and about this week and saw the onslaught of Halloween… and it reminded me that this is the kick off to the fantastical holiday party season! We’ll all need quick recipes to host parties of our own, and to whip up something for when we are asked to “just bring whatever you like…”

 

When I arrived home, the sun was shining just so to glint off the shiny silver skin of my new favorite toy… My Magic Bullet!

 

Quick… to the Kitchen La-bor-atory!

 

I put on my favorite Mad Scientist apron… and popped on “Haunted Sounds of the 70’s and 80’s” and commenced to creating a diabolical, mind controlling cheese dip. What I did with just a few ingredients was downright chilling…

 

Let Us Begin.

 

You need:

Tools:

  • Tall Cup
  • Cross Blade
  • Small bowl or container (the shape you want your spread to be)
  • Plastic Wrap
  • Serving Bowl and Platter

 

Ingredients:

  • 8 oz     Cream Cheese
  • 2          Green Onions coarsely chopped
  • 2.5 oz  Dried Corned Beef coarsely chopped
  • ¾ – 1 Cup Walnuts (or your favorite) toasted
  • Assorted Chips, Crackers, Veggies for spreading.

 

  1. Line a small bowl with plastic wrap.
  2. over very low heat, or a double boiler heat cream cheese until very soft and melty.
  3. Add to the Tall Cup. Add green onions and corned beef.
  4. Blend until smooth
  5. Put the mixture in the plastic lined bowl. Cover with additional wrap and chill for several hours. (or not… it’s delicious warm, like a dip instead of a spread)
  6. Toast Nuts: Preheat oven to 350. spread nuts on a sheet pan in a single layer. Bake for 5-7 minutes (?) until lightly colored and fragrant. Do Not Burn.you can toast nuts in a dry skillet on the stove top over medium heat. Stir frequently until uniformly colored and fragrant.
  7. Grind Nuts to your liking in the Tall Cup.
  8. Remove Cheese spread from bowl and remove plastic. Roll top and side in crushed nuts.
  9. Serve on a platter with an assortment of chips, crackers and vegetables.

 

If you make it for yourself, instead of a party… it makes a SICK topper for a baked potato or a spread for sandwiches!

Hope you get a chance to enjoy the cheesy ghoulishness…

 

Until next time… my little, uh… monsters,

I’m sending my most frightening regards,

Chef Scott

 

Here Fishy Fishy Fishy!

Hi Everybody!

It’s me… Chef Scott from St. Petersburg Florida!

They tell me that Fall has arrived, but we’ve barely noticed here on the Gulf Coast. Although I would say that there is a perceptible drop in the humidity, so that’s a good sign. As a matter of fact, it was so nice on my day off that I just wanted something fresh and easy for lunch… I wanted to feel like I was at a fancy resort, without actually going to a fancy resort.

Also, doing dishes on a day like that is out of the question.

I scootered over to my neighborhood grocery and picked up a few items, and then dashed home for the Best Lunch of the New Century! (well… my personal favorite recently anyway.)

A friend turned me on to an age old spice blend called Old Bay Seasoning. Get Some. That’s all.

This Post is 2 recipes in one. You can add a little rice pilaf if you like… or like I did, get you some skillet fries and an easy salad!

You Need:

  • Tall Cup
  • Cross Blade

Ingredients:

  • 2 Tilapia Fillets (or substitute your fave fish.. or even chicken!)
  • 2 Thick Slices of Bread (I used a fresh loaf of Italian)
  • Fresh Dill (or dried)
  • Zest of ½ lemon
  • ¼ tsp Old Bay Seasoning
  • ¼ tsp Salt
  • ¼ tsp black pepper
  • Olive Oil (as needed)
  1. Preheat your oven to 400 degrees
  2. Tear the bread into chunks and put in the Tall Cup.
  3. Add the rest of the ingredients EXCEPT the olive oil.
  4. Pulse and Shake and Grind and Wizz and Shake your Bullet until you have fluffy bread crumbs.
  5. Brush fish with olive oil and dredge (or coat) in the bread crumb mixture
  6. Bake at 400 for 12-15 minutes. (depending on thickness of your fish) Fish is done when the bread crumbs are toasted golden and the fish is white and flaky inside.

While the fish bakes, You can make this killer Tartar Sauce!

You Need:

  • Short Cup
  • Cross Blade

Ingredients:

  • ½ Cup high quality Mayonnaise
  • 1 Small-Medium sized Dill Pickle (coarsely chopped)
  • 2 Sweet Gerkin Pickles (also chopped)
  • Zest of the other ½ Lemon
  • 1 tsp Sugar
  • ½ tsp vinegar (or lemon juice)
  • Fresh Dill (or dried… to taste)
  • ¼ tsp Old Bay Seasoning
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  1. Add All the ingredients to the short cup
  2. Blend for 10 seconds
  3. Chill to let the flavors mingle… or enjoy it on the fish that’s about to come out of the oven!

Now, of course you and I both know that you can buy frozen breaded fishy pucks and bake ’em up with less trouble. Or you can take short cuts like pre-made in the tin bread crumbs. Or, if you’re brave you can even get a bottle of Tartar!

The beauty here is that I know what every ingredient is. I picked it out. I decided how much of this or that, and I arrived at a much more nourishing and Way Better tasting Lunch. And again, my Bullet made it easier than a lot of other things I did that day.

<sound of me… singing to the choir>

I hope you give this simple technique a try… and use YOUR imagination! Change it up! Make it good to you!

And save some bread or get some crackers cause the tartar sauce is off the chain if you give it a day to rest. Just Sayin….

Till next time!!

My Warmest Regards!

Chef Scott