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

email

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

Hi Everybody!

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

It has recently come to my attention that I love Breakfast! Oh sure, you can have a super smart smoothie whipped up quick as lightning in your Magic Bullet… but the breakfast I’m talking about is that tall stack with the maple syrup drizzling down… and a side of bacon, no sharing.

While developing new breakfast “grab and go” items for the Bistro where I work, I came upon a radical idea… How could I capture the flavors of my favorite sit down breakfast, and make them hand-held and portable? The answer my friends is the Pancake Muffin!

My Magic Bullet is a dream come true in the prep kitchen. I hate to admit that it can do some things better than me and all my high falootin’ book learnin’, and can even do some things that I can’t do at all! To make sure that the flavor of these muffins goes through and through, I use the Bullet to pulverize bacon. This is a baking recipe where the Bullet adds the most insane flavor profile, I really hope you like it… cause I can barely keep up with demand in my shop, and I sort of need you guys to make your own…

Here We Go!

Tools:

  • Magic Bullet Short Cup
  • Magic Bullet Cross Blade
  • Mixing bowls
  • Whisk
  • Muffin Tin (you will get 9-12 or more muffins with this recipe)

Ingredients:

DRY-

  • 2 Cups Flour
  • 1 TBS Baking Powder
  • ½ tsp Salt
  • 5 Strips of Cooked Bacon

WET-

  • 1 Egg
  • 1 Cup Sugar
  • 2 oz Butter (melted)
  • 1 ¼ Cups Sour Cream
  • 2 TBS Maple Syrup

TOPPING-

  • 5 Strips Cooked Bacon
  • ½ Cup Sugar

 

Preheat your oven to 350 degrees. Lightly spray your muffin tin with vegetable oil. You can use paper cups or not, that is up to you. Make sure that the top flat surface of the muffin tin is sprayed as these tend to stick.

 

  1. In a large bowl, mix the flour, baking powder and salt together.
  2. Put 5 strips of bacon in the short cup and pulverize it. Add this to the dry ingredients and mix together with a whisk or a fork.
  3. In a separate mixing bowl, put the egg and 1 cup of sugar. Using a wire whisk, mix until completely combined and starting to lighten in color.
  4. Add the butter to the sugar/egg mixture and whisk until combined and smooth.
  5. Repeat with the Sour Cream, and Maple Syrup.
  6. Add the wet ingredients to the dry, and mix until combined.
  7. For an oversized muffin, fill the cups all the way to the top… and maybe over just a little bit
  8. Place the last 5 strips of bacon and ½ Cup of sugar in the short cup… and you guessed it PULVERIZE!
  9. Sprinkle the bacon-y sugar goodness over each muffin
  10. Bake for 18-30 minutes, until a toothpick comes out clean and the muffins are deep golden brown in color.
  11. Let cool for 10 minutes in the pan and then remove to a wire rack

I have found these to be a flavorful treat just as they are…. or you can take it way over the top and schmere on some butter and drizzle with more syrup… but thats just pushing it, don’t you think?

Happy Baking my little Bakers and Baker-ettes….

Until next time,

Sending my warmest regards,

Chef Scott

Happy Hump Day y’all!

I’m back with another fun condiment for you to tackle with your Magic Bullet! This is a vegan-friendly, hearty spread, that you are sure to enjoy.

So let’s get nutty with the Cashew Butter!

This is a great thing to spread on your toast in the morning!

Ingredients:

  • 2 cups raw, unsalted cashews
  • 3-4 tablespoons olive or canola oil
  • Juice from one lemon
  • pinch of salt
  • pinch of sugar or splash of agave nectar

1. Using your small Bullet cup and your flat blade, grind up the cashews into a fine powder.

2. Add the remaining ingredients, and blend for about 30 seconds. You might need to give a couple shakes and, using a knife, occasionally scrape down the sides of the cup to keep a good consistency.

3. Keep refrigerated in an airtight container.

Terrific Tuesdays –

‘Four score and seven years ago’, I received an excited call from my mother, Debbie ‘The Demolisher’ DeMaio about my go-to kitchen tool, The Magic Bullet Blender having a competition to be the first ever ‘Magic Bullet Blender Kitchen Magician’. I made the video, entered, got flown to LA as part of the top 3, and somehow won the title. It was an awesome, and an amazing experience – and yes, the Magic Bullet Blender room where we took pictures is so real and legit.

Long story short, in my initial entry video I made a joke about how I ‘sweat garlic from my pores’.

Well folks, it is not a joke….. Which may be why I only get Italian men… ?

Below find a recipe for one of my entertaining night go-tos – ROASTED GARLIC DIP.

This stuff is great – not only perfect as a dip, but also a great addition on sandwiches.

Buy some gum, mints, mouth wash – roast that garlic and get your groove on.

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

  • [3] heads garlic, unpeeled
  • [3] tablespoon olive oil
  • [1/2 Cup] sour cream
  • [1/4 Cup] mayonnaise
  • [2] green onions, chopped
  • [1 Tablespoon] balsamic vinegar
  • [1/2 teaspoon] sea salt
  • [3/4 Tablespoon] fresh ground black pepper

INSTRUCTIONS:

– Preheat oven to 350 degrees.

– Trim off the top of each of the heads of garlic so that all cloves are exposed.

– Place heads of garlic into a piece of aluminum foil, cover with one tablespoon of extra virgin olive oil each, wrap each garlic head with foil.

– Place each of the heads of garlic on to a cookie sheet and bake for about 45 minutes until heads of garlic are tender.

– Let garlic cool for about an hour, then gently squeeze and add to tall cup, along with mayonnaise, salt, pepper and vinegar.

– Blend for 5 seconds with cross blade, give it a good shake, blend for additional 5 seconds, add to a bowl.

– Add scallions, sour cream, and mix until combined.

– Refrigerate for a minimum of 2 hours and DIVE IN.

Pair it up with crackers, chips, toasted italian bread, pita chips [ check out my recipe from the ‘Greek Bruschetta’ video I did a month ago ], a roast beef sandwich perhaps??? …  – whatever you like!

Alrighty my little garlic gorillas – if you have an eHarmony date tomorrow, don’t try it yet. Wait til after. Trust me.

And on that note – get after it and go crazy.

In the meantime, Happy Blending my little Bullet Babies – from my big heart in Boston, to Yours.

xo – Lauren

Happy Monday everyone!

As I write this I’m still trying to wipe the sleep from my tired eyes.

 

Why are Mondays so hard? Why can’t we start the day on Tuesday?

*sigh*

 

So, it’s almost impossible to walk down the street in The Big Apple without finding a delicious bagel spot. I could probably make a Google Map just pinpointing my favorites, but then you would all know my secret spots and I wouldn’t be able to enjoy them anymore! SO THEY’RE MINE!!! ALL MINE!!!

 

BUT, something I WILL share with you is my new Magic Bullet obsession: whipped cream cheese shmears!

 

I’ve been working with all sorts of spreads and condiments, as you know, and I remember when I first got my Magic Bullet, reading about how I could make some of these specialty bagel spreads. So today I tried to make one of my own, and I was pleasantly surprised with how it turned out! Have a look!

 

Sun-dried Tomato and Scallion Cream Cheese

 

Ingredients:

  • 5oz. regular cream cheese
  • 1/4 cup milk
  • 4-5 sun dried tomatoes
  • 2 scallions, roughly chopped

 

1. Place the cream cheese in the small Bullet cup first, followed by the other ingredients.

2. Blend for about 10-15 seconds.

3. Spread on your favorite kind of bagel.

 

It’s as easy as 1-2-3!

 

Pair with a cup of strong morning joe, and you are READY for the week!!

 

All the best, folks!

 

Lizzie

 

Hello my little Lovebugs!

 

Lauren from Boston – your Magic Bullet Blender Kitchen Magician – sitting. waiting. wishing. hoping…. that you say YES.

 

As promised per the video, below you will find the detailed ingredient lists and instructions for the following items – Spicy Orange Chicken, Herb Marinated Pork Tenderloin and Sirloin Steak with an Asian Inspired Marinade.

 

Few quick items before I let you go –

– The chicken marinade is also great with pork.

– The pork marinade is also great with chicken and fish.

– I gave you another recipe under the pork ‘Lauren Loves:’ section below. And it’s a goodie.

– The steak marinade is my go to when marinating beef. Fantastic with london broil, flat iron, flank, steak tips, any cut – so go with what you like.

– Make sure you seal those bags GOOD before you put them into the fridge. I don’t want you to be cursing my name while you are disinfecting the shelves and throwing out the produce that got pork juice on it.

– As far as fridge marinating time – minimum of two hours, maximum of overnight – but as you would guess, the longer the time – the more flavor can get into those meats.

 

– Again, if someone is around and can flip the bag half way through the marination sensation – great. If not, NO biggie – just make sure your meat is covered well once it is set in the fridge.

 

Now if you have already had a chance to watch the video, I’d really like you to think hard before answering me. I know, I know, it’s emotional for me too. But please do not feel rushed – you can’t put a timestamp on love.

 

For now, focus on the recipes. We can chat soon.

 

Happiest Blending – from my big heart in Boston – to all of Yours.

xo Lauren

 

 

SPICY ORANGE CHICKEN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[3-4] boneless chicken breasts, rinsed

 

 

[1/2 Cup] low sodium soy sauce

[1/2 Cup] orange juice

[1/3 Cup] honey

[1Tablespoon] fresh lime juice

[2] cubes of fresh ginger – about 1 cm squared

[3] cloves of garlic, halved

[1/2] small shallot, roughly chopped

[1 Tablespoon] crushed red pepper flakes

[2 Tablespoons] sesame oil

[2 Tablespoons] rice wine vinegar

 

Instructions:

– To your gallon zip lock bag, add chicken

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until chicken is no longer pink and juices run clear

Bake:

– Preheat oven to 400 degrees

– Bake about 40 minutes

Grill:

– On medium-high for approximately 10-15 minutes per side

– You are golden. Enjoy.

 

**Lauren Loves:

– With brown rice, steamed veggies.

– Or sometimes I will reserve some of the marinade and toss it into a pan with some veggies and saute those babies.

– Slice up your chicken into smaller strips before adding to zip lock. Marinate pre sliced. Use as the chicken in your stir fry. It works, trust me.

 

 

HERB MARINATED PORK TENDERLOIN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

 

Ingredients:

[1] pork tenderloin

[3/4 Cup] lemon juice

[1/2 Cup] olive oil

[1 1/2 Tablespoons] fresh rosemary

[1 1/2 Tablespoons] fresh thyme

[1 1/2 Tablespoons] fresh parsley

[1/2] white onion, roughly chopped

[1/2] lemon peel

[3] large garlic cloves, halved

[2 teaspoons] spicy mustard

[1 teaspoon] sea salt

[1 teaspoon] fresh ground black pepper

 

Instructions:

– To your gallon zip lock bag, add pork tenderloin

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until pork is no longer pink in the center

Bake:

– Preheat oven to 350 degrees

– Bake about 40 minutes

Grill:

– On medium heat for approximately 30-40 minutes

– Let meat rest for about 10 minutes before slicing

– Done!

 

**Lauren Loves:

– Next day, sandwich: this was one of the FAVORITES of my ex and his bro when we all shacked up together. I know, even the cleaning lady was confused, but it was a blast and they have well versed taste buds.

 

PORK + AIOLI SANDWICH

Ingredients:

[2] slices of HERB MARINATED PORK TENDERLOIN

[1] piece of focaccia bread

** Italian, flat-ish oven baked bread. Typically topped with herbs, vegetables – tons of different kinds, no specific one for this – you pick!

You can usually find it in the bakery section of the grocery store but if not go ahead and use a standard loaf of Italian bread. Just remove some of the ‘flesh’ of it

[3/4 Cup] mayonnaise

[1/2 Cup] arugula

[3] cloves of garlic, minced

[1 Tablespoon] balsamic vinegar

[2 teaspoons] Dijon style mustard

[2 teaspoons] fresh rosemary, finely chopped

Salt and pepper for seasoning

 

Instructions:

– Slice focaccia bread across the middle to create your sandwich top and bottom

– Toss the bread into the oven on a cookie sheet for a few minutes just to toast it up a tiny bit – nothing crazy or charring

– To a bowl add mayonnaise, garlic, balsamic vinegar, mustard, rosemary

– Whisk ingredients until combined

– Season with salt and pepper

– Now here is your assembly order: Focaccia. Aioli. Pork. Aioli. Arugula. Aioli. Focaccia.

– Mangia

 

 

 

STEAK WITH AN ASIAN KICK

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[1-2] sirloin steak (or whatever cut you prefer!)

[1/2 Cup] olive oil

[1/2 Cup] fresh lemon juice

[1/4 Cup] soy sauce

[1/4 Cup] Worcestershire sauce

[3 Tablespoons] Dijon style mustard

[1 teaspoon] garlic powder

[1] cube of fresh ginger (approx. 1 cm squared)

 

Instructions:

– To your gallon zip lock bag, add steak

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill to your desired temperature

– Wasn’t that really easy?

 

 

 

 

**Lauren Loves:

– Next day, slice it up and put it over a salad

– Pre-slice steak thin before marinating, and use this as the steak for your stir fry

 

 

 

 

 

 

Howdy-doo, ladies and gents!

 

Happy Friday! You know what that means…

 

Only a few more hours of work, 48+ hours of freedom on the horizon, date night, and yet another recipe from your loyal swingin’ single city gal.

 

Wait…back up…date night?

 

You mean we’re in danger of losing the single city gal to a *gulp* man???

 

Calm down, you know I’d never abandon you, besides, we’re just casually getting together and making dinner…IN THE MAGIC BULLET OF COURSE!!

 

Alright y’all, today, in honor of the weekend, I’m going to introduce you to my Arugula P(r)esto! Perfect for a dinner for two, or even for the singles who want to cook for the week in advance. Here we go!

 

Ingredients:

  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts (or walnuts)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • 1/2 cup pitted kalamata olives
  • salt and pepper to taste

 

Directions:

1. Take the pine nuts (or walnuts) and brown in a small pan over high heat. There’s enough oil in the nuts that you don’t have to use any in the pan. Meanwhile, cook 3-4 cups of your favorite pasta.

 

2. Add everything but the olives into your tall Magic Bullet cup and blend.

 

3. Drain your pasta and combine with your pesto.

 

4. Put the kalamata olives in your cup, you don’t even need to wash it! Screw on your cross blade and pulse about 5-6 times.

 

5. Add the olives to the pasta, and enjoy!!!

 

And that’s a wrap!

 

Until next time!

 

Lizzie