Hi everybody,

It’s me Chef Scott with the recipe for the Alfredo Veggie Pizza. 10 minutes to throw together and another 10 in the oven gives you the best white pizza ever! Again…. this thick and cheesy pizza is not for the faint of heart… enjoy :0)

  • 4 oz. Cream Cheese (half of a brick from the grocery)
  • 1/2 Cup Heavy Cream
  • 5 (or more) cloves garlic (smashed peeled and sauteed in olive oil)
  • Salt and pepper to taste ( 1/8 tsp each)
  • A Store Bought Pizza Crust (like Boboli)
  • Assorted Favorite Toppings
  • in the video I use: 1/2 onion and 1/2 red bell pepper chopped fine in my magic bullet; and mushrooms sliced large for pizza.
  • others toppings might include: pepperoni or cappicola, black olives, bacon, capers…. you get the idea!
  • Mozzerella (pre shredded from the grocery)
  • Fresh Parmesan

1. Pre Heat your oven to 400 degrees

2. Prep any toppings ie: slice mushrooms. Cross blade pulse some pepper and onion, etc…

3. Saute smashed and peeled garlic cloves in olive oil over med. heat. cook until lightly golden. remove from oil, save the oil.

4. Put Cream cheese, Cream, Garlic and Salt and Pepper into the tall cup and blend for several seconds until smooth.

5. Spread evenly over pizza crust.

6. Top with Mozzerella and favorite toppings

7. Bake at 400 degrees for 10-14 minutes. Check at 10 minutes.

I really love pizza more than any other food, and I was SO happy to research this recipe… the sauce sets nicely in the fridge for dip 🙂

till next time…

Chef Scotty

email

Hi Everybody!

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

I love Cornbread. And it’s not just because it’s delicious and easy, it’s because you can do anything to it and it will STILL be delicious and easy (just like a close friend of mine, she knows who she is…).

I was with friends this weekend, when the conversation turned to favorite food. My friends are mostly foodies, so it ALWAYS turns to that topic eventually. This night we got onto family stand-bys. Comfort type stuff… the 2 dishes that everyone could agree on were the Bar b que… and mom’s pot roast stew. And they begat the extended Cornbread Convo of 2011.

How do YOU like it?! Like it dense? Or Cakey? Crispy on the outside and a cornmeal tooth? Or like pound cake. You like hidden treasures? Or Smoooth?

No matter how you like your Cornbread, the Magic Bullet is gonna make it better!

This is what we came up with the other night! Thanks John, and Another John, and Susan… it was good wasn’t it?

Tools:

  • Magic Bullet Tall Cup
  • Cross Blade
  • baking pan (8”or 9” round or square… muffins… loaf, you get the idea)
  • a skillet
  • a couple of mixing bowls
  • various stirring tools.

Ingredients:

DRY-

  • 1 Cup All Purpose Flour
  • 1 Cup Cornmeal
  • 2 TBS Sugar
  • 3 tsp Baking Powder
  • ½ tsp Salt

WET-

  • 1 Cup Milk
  • ¼ Cup Oil or melted Shortening
  • 1 egg

POWERFUL VARIANT-

  • 1 Yellow Onion
  • ½ Red Pepper
  • 2 TBS olive oil or Butter!
  • 2 tsp sugar
  • Salt and Pepper
  • 1 Can Corn (about 2 cups. Sub fresh or froze)
    1. Preheat your oven to 375 degrees. Lightly grease your baking pan
    2. Peel the onion… and cut the onion and pepper to larger than bites size. Going for something that will fit in the bullet.
    3. On medium heat on your stove, cook the onion and pepper with the sugar and salt/pepper. You don’t need to stir them too frequently. You are looking for well done edges and caramel colored markings (see the pic)
    4. When done, remove from pan to the bullet cup. Let cool briefly. Pulse with the cross blade. I eventually took mine almost to smoosh. A friend had said that she likes the flavor but not the texture of peppers OR onions. You can use your own judgment. Set this aside.
  1. Mix together all of your dry ingredients. Give them a stir with a fork, or whisk to comb
    ine.
  2. Stir in the wet ingredients, just until moist throughout.
  3. Add the Powerful Variant onion/pepper mixture and corn. Fold gently to combine.
  4. Into the pan! Bake for 18-20 minutes… till a toothpick comes back clean.
  5. BOOM! So Much Flavor… Serve with Mom’s Pot Roast Stew…. Bar B Q… or justwith a little butter and salt…. or with Greans! Or drizzled with honey!

So Tell me what you think? And tell me how you like YOUR cornbread!!

Until next time…

I send my warmest regards…..

Scott

(POST SCRIPT): The picture makes this recipe look short and unimpressive. In the interest of full disclosure, I took nearly 2 cups of the batter for muffins of my own, greedily denying my friends of a Full and Tall loaf. Yours will look better, just sayin’.

 

 

Terrific Tuesday – Chicken + Black Bean Enchiladas Verdes

Buenos Dias – Happy Tuesday – Lauren here, your Kitchen Magician:

Hop on the Magic Bullet Express with me because we are heading south bound because today – going Mexican – and going strong.

Below is the recipe for Chicken + Black Bean Enchiladas Verdes. Two of my FAVORITE enchilada fillings.

Chicken + Black Bean Enchiladas Verdes

MAGIC BULLET BLENDER PARTS:

[1] Magic Bullet Blender cross blade
[1] Magic Bullet Blender tall cup

INGREDIENTS:

[8] corn tortillas – warmed

[1 1/4 Cups] black beans, rinsed and drained – separated [1] – [1/4]

[1 1/4 Cups] rotisserie chicken, roughly chopped

[1/2 Cup] shredded Mexican blend cheese

[1/3 Cup] sour cream

[1/3 Cup] almost carmelized onions

[1/3 Cup] chicken stock

[2 Tablespoons] fresh cilantro

[1 Tablespoon] fresh lime juice

[1 teaspoon] ground cumin

[1/2 teaspoon] sea salt

[1/4 teaspoon] fresh ground black pepper

RECIPE:

· Preheat oven to 400 degrees.

· To your tall cup, add 1 cup of black beans, sour cream, cumin, salt and pepper.
· Blend with cross blade for 5 seconds. Shake what ya mama gave ya. Pulse 5 times. Add to a large bowl.
· Add additional 1/4 cup of black beans to bowl. Do not blend.
· To same tall cup [no rinsing required] add chicken, onions, chicken stock, cilantro and lime juice.

· Pulse about 5 times. Blend for 5 seconds. Add to bowl.
· Add cheese to bowl. Stir well.

· Spray a baking dish lightly with non-stick cooking spray, and spread 1/2 cup of salsa verde [see recipe below] on the bottom.

· Take about 1/4 cup of your filling and add it to the center of your warmed corn tortilla.

– To warm your corn tortillas:

– Layer with slightly damp paper towel and microwave for 30 seconds

– Place in oven on baking sheet at 250 degrees until warmed
· Roll up and place seam side down onto salsa in dish.

· Repeat until all tortillas are complete
· Top with 2 cups of salsa verde

· Bake for about 15 minutes until golden brown on edges and cheese is bubbling
· Enjoy those little roll ups of goodness

OPTIONS:

–       Top off your enchiladas with some additional cheese before you bake

–       Mix it up with that crazy queso – go with what YOU like – all cheddar, Monterey jack, no cheese in the filling and top it with some queso fresco, or go with NO cheese. This has enough flavor that you can go without

–       If chicken and black beans don’t do it for you, substitute with ground beef, pulled pork, sautéed vegetables, shrimp with a little cayenne kick – whatever does it for you

–       Get on that whole grain train and add some rice

Salsa Verde [ from my post last Tuesday, 9/13 ]

MAGIC BULLET BLENDER PARTS:
[1] Magic Bullet Blender cross blade
[1] Magic Bullet Blender tall cup

INGREDIENTS:

Note: This is doubled – you will have to make this all the way through twice if utilizing for the Enchiladas recipe above
[3 Cups] husked tomatillos
[1/2 Cup] roughly chopped onion
[1] Serrano chile pepper
[2 Tablespoons] chopped cilantro
[2] clove of garlic
[3 teaspoons] oregano
[1/2 teaspoon] ground cumin
[1 teaspoon] salt
Water

RECIPE:
· Add tomatillos***, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
· Blend with cross blade for 10 seconds
· Add all other ingredients to tall cup
· Fill remaining space in cup with water
· Blend with cross blade for 10 seconds

· Complete the above steps twice if preparing for the Enchiladas Verdes recipe above

*** There are two options to cook the tomatillos:

– The first is following all of the above steps, and then after blended add to a pan and bring to a boil. Then turn it back down to medium-low heat and simmer for about 15 minutes.

– The second way is Yes, you got it my friend – roasting your tomatillos BEFORE blending. This method gives it a smokier flavor. Take the top rack of your oven and move it to about 2″ from the top. Pre-heat your oven’s broiler, and place the tomatillos [husks removed, and then rinsed] onto a baking sheet. Once preheated, place them under the broiler for about 7 -8 minutes total – rotating 1-2 times, until evenly charred.

To wrap up this bubbly baby, and per my extreme head cold and jumbled thoughts – ‘spice up your week this life’ – yes, I said it.

And I am well aware, it does not make sense.

Until Tuesday my little tomatillos – Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren

Hey everyone! Happy Monday!

Lately I’ve been eating tons of carrots. Not really sure why. Just been having a hankerin’ for them. I guess there are worse things I could be craving… Anyway, to start off your week, I’m gonna throw this healthy Carrot Cocktail your way!

What’s up, Doc?

Ingredients:

  • 1 1/2 cups pineapple juice
  • 1/2 cup pineapple chunks
  • 4 small carrots, chopped
  • 1 tsp honey
  • ice

Throw everything but the ice this into one of your Bullet party mugs and blend! Add ice after!

Yahoooooo! It’s FRIDAY!!!

 

I am writing this with weary hands and blurry eyes. This week has been killer. I’m sure you can relate.

 

I’m hoping this weekend will bring us all a healthy recharge that we deserve! I, myself am going to a couple dinner parties. I’m really hoping to catch up with some friends I don’t get to see very much.

 

Now, living here in the city, going to grad school, and working full time gives me hardly any time to prep for potlucks, but thanks to my Magic Bullet, preparing a dish to take to a dinner party is quick and easy!

 

Today, I’m going to introduce you to an inexpensive party treat that tastes like a million bucks!

 

Here it is, my Ten Second Tapenade!

 

Ingredients:

  • 1-7 oz. jar roasted red peppers, drained and loosely chopped
  • 1-6oz. jar marinated artichoke hearts
  • 1/3 cup olive oil
  • 1/4 cup drained capers
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1/2 cup minced fresh cilantro
  • 1/2 cup freshly grated Parmesan cheese

 

Directions:

  1. Throw everything but the cilantro and the Parmesan into your tall Magic Bullet cup, throw on your cross blade. You’re going to use the pulsing technique for this. You should get this down in about 10 quick pulses.
  2. Pour this into a bowl and stir in the Parmesan and the cilantro.
  3.  Cover and let sit for about 2 hours so the flavors blend.
  4.  Serve atop some warmed crusty bread or pita chips!
  5.  Become the life of the party!

 

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

 

~Lizzie

Hi Everybody!

It’s Me Chef Scott from Sunny St. Petersburg Florida!

Living in this community has given me a new perspective on whoelsome good food and a bounty of fresh veggies! There are farmers markets on just about every corner, and the produce is terrific! We all know that the less processed food is, the better it is for us. Although I love cakes and cookies… I know it’s not the best diet… so I try to even it out where I can.

Today I’ve got something that you can feel good about, and later this week we’ll get into the bad stuff, but for now…

Hey, I LOVE salad! And it’s a good thing too, because 2 salads a day can make a huge difference if you are concerned about weight and health issues. It’s just plain good science. I was enjoying my salad-y goodness with a glop of my favorite Honey Mustard one day, when a friend commented on the ingredients in my bottled dressing. I had forgotten that I still had to watch out for Canola Oil and High Fructose Corn Syrup… and polydi-googly-whatsits in my yummy dressing. Not much help to eat the greens and cover them up with who knows what… so I decided to try this, a raw (or nearly raw) dressing!

Raw Garlic Vinaigrette. This is a thick dressing with a tasty green/yellow color. It is primarily raw, and the finished product is smooth with a heavy garlic flavor and a tangy punch. Very easy to modify to your own taste.

You Need:

Magic Bullet Tall Cup and Cross Blade

INGREDIENTS:

  • 5 Cloves Garlic
  • 1 TBS Honey (or agave nectar or brown sugar)
  • ½ Cup Bragg Organic Apple Cider Vinegar (or any salad vinegar… rice, champagne, wine, your fave!)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Cup Extra Virgin Olive Oil
DIRECTIONS:
  1. Chuck all of the ingredients except the olive oil into your Tall Cup and blend for 10-20 seconds, until it looks pretty smooth. Take a quick taste before you add the oil. Make any adjustments to your personal taste… sweeter?… more pepper?.. etc. (Tip: add salt a little bit at a time to tame the vinegar’s bite)
  2. Add the olive oil all at once and return the Cross Blade. Blend for 20-30 seconds. You will see the color lighten. The dressing will also look thicker in the Bullet Cup when it is done.
  3. Chill It and Serve It!

If you like a vinaigrette dressing you will love this raw take. The thing I like most is the versatility of this recipe… pick your favorite vinegar; add lemon zest, or lemon juice; a couple torn basil leaves; some dried spices from your pantry… the list goes on and on. This is a Great Base!

My next post will be a little party appetizer that I am known for making and eating ALL by myself… it’s perfect to impress friends… or to just treat yourself right!

Till Then…

Sending my Warmest Regards,

Chef Scott

Terrific Tuesday – SALSA VERDE

Buenos dias you little jumping beans and Happy Tuesday to all of you!

Lauren here – your Magic Bullet Blender Kitchen Magician – here to spiiiice up your work week.

Today – we are going VERDE. GREEN.

No, I am not teaching you how to compost or recycle. Although yes, I am a big advocate.
And no, not talking about that hit Tom Hanks movie, ‘The Green Mile’… the only flick that makes me absolutely lose my mind sobbing more than when they carry the bobsled over the finish line in ‘Cool Runnings’.
And no, this is not a write up on how awesome ruffage is.

This is green – as in verde – as in tons of phenomenal flavors brought together into a harmonious bowl of love – as in SALSA VERDE.

Blend and enjoy, por favor.

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Blender cross blade
  • [1] Magic Bullet Blender tall cup

INGREDIENTS:

  • [1 1/2 Cups] husked tomatillos
  • [1/4 Cup] roughly chopped onion
  • [1/2] Serrano chile pepper
  • [1 Tablespoon] chopped cilantro
  • [1] clove of garlic
  • [1 1/2 teaspoons] oregano
  • [1/4 teaspoon] ground cumin
  • [1/2 teaspoon] salt
  • Water

RECIPE:

  1. Add tomatillos, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
  2. Blend with cross blade for 10 seconds
  3. Add all other ingredients to tall cup
  4. Fill remaining space in cup with water
  5. Blend with cross blade for 10 seconds
  6. After it’s blended it goes into a pan on high heat and bring it to a boil.
  7. Turn the heat back to medium-low and let it simmer for 10-15 minutes.
  8. Love it

My post for today, as well as this Thursday’s, will tie directly into next Tuesday’s video – so slap on your sombreros and join me for the ride.

My nickname in college was actually ‘The Walking Enchilada’, so you can only begin to imagine how excited I am about these next few posts.

Hasta luego and Happy Blending – from my big heart in Boston – to Yours.

Lauren xox

FULL THROTTLE THURSDAYS!

Happy Thursday my little Bullet Banshees! Lauren here – your Kitchen Magician, straight from drizzly Boston – and in turn, frizzily hair.

I have one word for you – TZATZIKI. If you haven’t tried it – you need to.

I may sweat garlic, and my last name may contain almost all of the vowels in the alphabet – but slap me silly and call me Aphrodites, I do love Greek food. I’m talking – get the shakes every couple weeks LOVE.

Tzatziki is awesome. Basic. Yogurt based but TONS of flavor so you can go the low-fat route with it too! Great weeknight go-to, also whip it out during entertaining, all around – one heck of a sauce / condiment / topping / heaven sent – and the Magic Bullet Blender is THE BEST for this.

Below I have listed the recipe as well as how I like to use it. Hit up that grocery store and try it kids.

MAGIC BULLET PARTS:

–          [1] Magic Bullet tall cup

–          {1} Magic Bullet cross blade

INGREDIENTS:

–          [1] cucumber – peeled, halved, seeds removed – then roughly chopped to fit into bullet cup

–          [1] cup – plain, Greek yogurt

–          [2] cloves garlic, halved

–          [1/2 teaspoon] fresh mint leaves

–          [1 teaspoon] fresh dill

–          [1/4 teaspoon] salt

–          [1/4 teaspoon] white pepper

RECIPE:

–          Add cucumber, garlic, mint and dill to tall cup

–          Pulse approximately 5 times until broken down

–          Add remaining ingredients (yogurt, salt, pepper)

–          Blend for 10 seconds

–          Cover and place in fridge for approx. 30 minutes before using

TO SERVE:

–          Use with pita chips [try the ones I made in the Greek Dressing video!] for mass entertaining

–          Bangin with a gyro of any sort [google it if you are unaware of this gift of life]

–          I LOVE using a bit of this on a piece of grilled chicken with some veggies on the side

–          Spread it on your bread to spice up a sandwich

In the words of the legendary, life changing, rock artist, Meatloaf – ‘I would do anything for love, but I won’t do that’.

AKA – Try it – don’t buy it.

And then youtube  that song. It will get you through the rest of the afternoon.

Have a FANTASTIC and safe weekend. I’ll see you all next Tuesday!

Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren

Hey everyone,

Doesn’t it seem like not too long ago we were singing “No more pencils, no more books, no more teacher’s dirty looks…”? Well, summer is over, and it is officially the 2011-2012 school year!

 

As a tribute to teachers and students everywhere, this week, I’m focusing on APPLES!

 

Sure, an apple a day keeps the doctor away, but an apple a day can also get pretty BORING. That’s why I’m going to show you how you can spice up your regular ol’ pomme into a sweet little treat, with my EASY PEASY APPLESAUCE!

 

The best part? This cost me less than $1!

 

Ingredients:

1 apple, peeled and chopped into small chunks

1/8 cup of water

3/4 tablespoon honey

1/2 tsp cinnamon

 

Throw all of these into your small Bullet cup, blend for about 10 seconds (this varies on how chunky you like it) and in just a moment, you can savor those autumnal flavors that we’ll be delving further into over the coming month! This is a great way to get your kids to incorporate more fruit into their diet as well.

 

Enjoy! And see you next time!

Hey everyone,
I hope you’re all having a safe and fun Labor Day weekend. This is a good time to get out all your last summer kicks before settling into the reality of autumn. In order to close out my segment on chipotle peppers, I’m giving you all a wonderful elixir for those of you who might have partied JUST a little to hard this weekend!

Here we go, my Super Spicy Chipotle Elixir!

I love, love, LOVE bloody marys, and I wanted to make a little spicy twist on the same ol’ thing, so I decided to throw in some extra spice! Follow me!

Ingredients:
-2 cups diced tomatoes
-juice from half a lemon
-dash of Tabasco
-dash of Worcestershire
-pinch black pepper
-pinch celery salt
-pinch sea salt
-1/4 cup pickle brine
-1 chipotle en adobo
-1-2 oz vodka (I’m using black pepper infused vodka, recipe follows)

Throw all these ingredients into your Magic Bullet tall cup, and blend for about ten second. This is great as-is, or passed through a strainer!

For black pepper infused vodka: take a large bottle of your favorite vodka. Measure out about 1/8-1/4 cup of black peppercorns. Roughly break up the peppercorns and add the the vodka. Let sit for about three days, giving it a good shake about once a day. Pass the vodka through a strainer and voila!

Again, I hope you’re all having a safe and happy Labor Day weekend! See you all soon!

~Lizzie