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Here’s an easy, delicious side salad that goes well with almost anything. Bitter arugula contrasts nicely with sweet corn, made flavorful by browning in a pan with rich, fragrant, and sweet shallots – all cut by a simple lemony vinaigrette that’s deliciously tart. This is incredibly easy and hits all the flavor receptacles in your brain. Hat tip to Blue Apron for coming up with the recipe idea.

I served this with some salmon “croquettes” from Trader Joe’s, warmed up in the oven and served on toast with mayo. The lemon in the vinaigrette really cuts the fattiness of the salmon, and the salad has enough going on to make the meal well-rounded. I happened to have some avocado lying around so I threw that in too, just for good measure.

Make sure to really get the corn good and brown for extra flavor. Of course, you could use freshly shucked corn, and that’d be even better, but we’re not really seeing that in the farmers markets around here anymore.

 

Magic Bullet Recipe Shallot-Corn Arugula Salad with Lemon Vinaigrette Ingredients

Magic Bullet Recipe Shallot-Corn Arugula Salad with Lemon Vinaigrette Ingredients in Magic Bullet

Magic Bullet Recipe Shallot-Corn Arugula Salad with Lemon Vinaigrette Delicious Meal

 

Shallot-Corn Arugula Salad with Lemon Vinaigrette

Ingredients

  • 1 Tbsp butter
  • ½ lb frozen corn, thawed
  • 1 bag arugula
  • 3 shallots, peeled and sliced
  • Juice of 1 lemon
  • 1 Tbsp vegetable or olive oil
  • chunks of avocado, to taste

Directions

  1. Melt butter in large skillet over medium-high heat. Add shallots and cook until softened, then add the corn and cook until quite brown.
  2. Blend lemon juice and oil in Magic Bullet.
  3. Mix arugula and shallot-corn mixture, dress with the vinaigrette, and add avocado if you like. Serve with a salmon sandwich or anything, really.

Enjoy!

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If you like sweet potatoes, you’re in for a treat, my friend!

These lovely sweet potatoes are baked twice. Why? First to cook the filling, which is then blended together with milk, butter, and spices in the Magic Bullet and then stuffed back into the sweet potato shell and baked again. Oh, and don’t forget the sweet pecan topping, which bakes to perfection during the second baking session. I would almost consider these twice-baked sweet potatoes a dessert, but they also make a healthy side dish to almost any meal you can have.

Enjoy!

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Twice-Baked Sweet Potatoes

Ingredients

  • 2 sweet potatoes, scrubbed and dried
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cayenne pepper
  • 1 Tbsp butter, melted
  • 1/4 cup milk
  • Handful chopped pecans
  • 1 Tbsp brown sugar

Directions

  1. Bake the sweet potatoes in the oven at 375 degrees F for 1 hour, or until a fork easily pierces through.
  2. Cool to touch, then slice off the top third of each potato and scoop out most of the filling (leaving some to keep the shell stable) into your Magic Bullet cup.
  3. Add the cinnamon, nutmeg, pepper, butter, and milk and blend.
  4. Scoop the filling back into the potato shells and sprinkle with pecans and brown sugar.
  5. Bake in the oven for 15 more minutes.

Makes 2 sweet potatoes.

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Lasagna noodles should not be used for anything other than lasagna!

Or so they say. You can also break them up and use them in a delicious pasta just like any other pasta, except with nice chewiness, softness, breadth and all the things that you love about lasagna with completely different flavors.

This is a nice, basically one-pot meal; you cook the sweet potatoes in the same pot as the noodles with delicious butter, thyme, and garlic, and add creamy ricotta to pull it all together. It’s lasagna – there should be ricotta.

As a cheffy extra step, the fresh sage is also fried in butter and dried on paper towels to make it extra crunchy and delicious. You can skip that if you don’t want crispy, fried delicious crunch and sage flavor on your pasta… But who doesn’t love a little extra crunch?

Adapted from Food52.

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Lasagna Noodles with Sweet Potato, Ricotta, and Sage

Ingredients

  • 2 large sweet potatoes, peeled and cut into 1” cubes
  • ½ pound lasagna noodles
  • 3-4 Tbsp ricotta cheese
  • 2 Tbsp butter
  • 2 cloves garlic, peeled
  • 1 bunch sage, leaves removed
  • leaves from a few sprigs of thyme

Directions

  1. Bring a pot of heavily salted water to boil. Add the potatoes and cook until soft, about ten minutes. Remove to a bowl with a slotted spoon.
  2. Break the noodles in half and add to the water. Cook until al dente.
  3. Meanwhile, blend the garlic and thyme leaves in your Magic Bullet.
  4. Add butter to a pan over medium heat. Wait until butter is melted and beginning to foam, then add the sage and cook until crispy. Remove to paper towel-lined plated with a slotted spoon.
  5. Add the garlic-thyme mixture to the butter and cook until fragrant, just 30 seconds.
  6. Mix together the garlic, thyme, and butter with the sweet potatoes and noodles in a bowl. Salt to taste. Serve with the fried sage on top.

Enjoy!

My husband’s favorite food has always been tacos, and sometimes it’s hard to switch up the flavors on something that wows him!

Luckily, I know he loves spice, especially the kind that wakes him up! This sauce has been made repeatedly and added to pretty much everything he eats – quesadillas, tacos, sandwiches, burgers, dips for French fries, you name it! If you have a spice-lover in your life, this sauce has their name written all over it!

Give it a try on these super easy-t0-make tacos that won’t take you very long at all, and use the leftover sauce in your favorite dish.

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Spicy Chipotle Adobo Sauce on Black Bean Tacos

Ingredients

For the Sauce

  • ¾ cup plain greek yogurt or sour cream
  • 2 chipotle peppers in adobo sauce, or 1 for less spice
  • 1 tsp. adobo sauce, or ½ tsp. for less spice
  • Zest of 1 lime
  • Juice of ½ lime

For the Tacos

  • Corn tortillas
  • 1 can black beans, drained and rinsed
  • 1 Tbsp Olive oil
  • ½ onion
  • 2 Tbsp chopped garlic
  • ¼ tsp. pepper
  • ¼ tsp. salt
  • ¼ tsp. cumin

Taco Toppings

  • chopped lettuce
  • cilantro
  • limes

Directions

  1. In your Magic Bullet, add the yogurt, peppers, lime zest, lime juice, and adobo sauce. Blend until pureed. Add to a bowl and refrigerate until ready to use.
  2. Heat a skillet on medium heat. Add your olive oil, onions, and garlic. Cook 2-3 minutes, then add your black beans and spices. Cook until the beans are heated through.
  3. Assemble your tacos with lettuce, cilantro, beans, and adobo sauce. Squeeze some lime juice on top and enjoy!

Hey, what if you could make a pasta dish that was rich and satisfying and perfect for any day? Okay, that’s sort of my mantra but, in any event, this is an earthy and creamy dish that’s pretty low in fat and makes a perfect weeknight dinner in 30 minutes or less. Sold? Sold.

Adapted from Martha Stewart. Serve with truffle oil and/or pinot noir.

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Pasta with Mushroom

Pasta with Mushroom and Ricotta Cream Sauce

Ingredients

  • 2/3 pound rigatoni, or other pasta
  • 1 Tbsp butter, plus more to taste
  • 1/2 red onion, chopped
  • 1/2 cup chicken broth (I use Better than Bouillon)
  • 1 pound white or crimini (baby bella) mushrooms, sliced
  • 1 cup ricotta cheese
  • 2 cloves garlic, peeled
  • 1 tsp. thyme, picked from sprigs
  • Juice from ½ of a lemon
  • Parmesan cheese, to taste

Directions

  1. Boil pasta in heavily salted water until al dente or just short of al dente.
  2. In a large pan, melt the butter over medium heat. Add the onion and cook until softened, about five minutes.
  3. Meanwhile, blend the garlic and the thyme in the Magic Bullet. Add the garlic and thyme to the pan and cook until fragrant, about 30 seconds.
  4. Add mushrooms; season with salt and pepper and cook until browned, about eight minutes. Meanwhile, stir up the ricotta and the chicken broth in your Magic Bullet.
  5. Remove skillet from heat and stir together pasta, ricotta sauce, lemon juice, chicken broth, mushrooms, and any extra butter or pasta cooking water, as desired. Stir until everything is warmed and the pasta is well-coated with the sauce and mushrooms.
  6. Serve, passing parmesan.

Enjoy!

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This much is clear: if you can make stovetop macaroni and cheese that is much more delicious than what comes from the box in less than half an hour with minimal ingredients, you must do it.

This recipe is from The Food Lab, Kenji Lopez-Alt’s newish tome of a book is about all things food science, or rather recipes involving food science. The real, secret strength of this recipe is the way that it gets gooey and delicious, while maintaining that great cheese flavor that mac and cheese is all about. This miracle is accomplished with a few special ingredients: cornstarch and evaporated milk, rather than a béchamel, provide creaminess without any off-tasting or gritty flour, and just a touch of American cheese allows for the sauce to melt through and through. An egg also adds amazing pasta-grabbing ability.

The best part? Virtually no technique is required. Just boil up some pasta and throw all the ingredients together. Grate your cheese in the Magic Bullet and mix – and that’s it!

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Stovetop Mac and Cheese

Adapted from The Food Lab by J. Kenji López-Alt

Ingredients

  • 1/2 pound elbow macaroni
  • 1 5-ounce can evaporated milk
  • 1 egg
  • 1/2 tsp ground mustard
  • 1/2 pound extra-sharp cheddar
  • 1/4 pound American cheese
  • 1/2 Tbsp cornstarch
  • 4 tablespoons (1/2 stick) butter, cut into hunks
  • 1 tsp. hot sauce, or to taste
  • frozen peas, optional, to taste

Directions

  1. Cook pasta in heavily salted water until barely al dente. Optional: add frozen peas about a minute before the pasta is done.
  2. Blend the cheeses in the Magic Bullet, then move them to a bowl with the cornstarch and stir. Add the other ingredients (except the pasta!) to the Magic Bullet and blend or shake until well-mixed.
  3. When the pasta is cooked, drain it and return it to the saucepan. Over low heat, add the butter and then everything else. Season to taste with salt and serve while hot.

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If you love peanut butter like I do, you probably spend all your time trying to figure out how to work it into more recipes. For whatever reason, that’s not something that’s done very often, at least not here in the ol’ U. S. of A. But, as it turns out, in West Africa, they use peanut butter to create a delicious and nutritious soup, loaded with lots of vegetables and sweet potatoes for a healthy, savory, creamy, peanut buttery delight. Even better, it all comes together in under an hour using tasty, fresh ingredients, making this a great weeknight dinner that’ll knock your family’s socks off.

I’ve adapted this recipe from a giant of Senegalese cooking, Mark Bittman. I’ve also added some extra-savory things to make it even tastier.

P.S. This reheats great the next day.

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Peanut Stew with Sweet Potatoes, Chicken, and Kale

Ingredients

  • ¾ cup peanuts
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 1 3-inch piece ginger, peeled
  • 4 cloves garlic, peeled
  • ½ pound boneless, skinless chicken thighs, cut into chunks
  • 3 cups chicken broth (I use Better than Bouillon)
  • 3 cups water
  • 1 very large sweet potato (about two pounds), peeled and sliced
  • 8 tomatoes from a can, roughly chopped or sliced
  • ½ pound kale, cut into ribbons (I used half of a big bag)
  • 1/3 cup natural, organic peanut butter
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp fish sauce
  • Salt, to taste
  • Hot sauce, to taste

Directions

  1. Blend peanuts in your Magic Bullet until chopped (don’t make peanut butter) and remove to a bowl.
  2. Pour oil into a Dutch oven or pot over medium heat. Add the onion and cook until soft, about five minutes.
  3. Blend the garlic and ginger in your Magic Bullet. Add to the pot and cook until fragrant, about a minute.
  4. Add chicken and continue cooking for another few minutes, until just coloring.
  5. Add the peanuts, chicken broth, water, and sweet potatoes.
  6. Bring to a boil over high heat, then turn heat down to medium-low.
  7. Stir in tomatoes and kale, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  8. Add the peanut butter, soy sauce, and fish sauce, and stir until peanut butter is combined. Taste for salt and adjust thickness by adding more peanut butter or water. Serve, passing hot sauce.

Enjoy!

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This chicken finger recipe brings out the inner kid in me. I used to love chicken fingers as a kid, and still do! Every now and then, I like to mix it up a little. Sometimes, I’ll make cornflakes chicken fingers or cracker chicken fingers. This time, however, I mixed it up a little and made them with crushed pretzel twists. The pretzels are salty and crunchy, which make them the perfect coating for chicken!

The Magic Bullet does a great job chopping up those mini pretzel twists, which you can use to coat the chicken fingers before baking them in the oven. Now, tell me: do you eat them with your fingers? You can knife-and-fork these guys, but where’s the fun in that??

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Pretzel Chicken Fingers

Ingredients

  • 2 chicken breasts, sliced in 3 parts each
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup mini pretzel twists

Directions

  1. Preheat the oven to 350 degrees F.
  2. Add the mini pretzels to a Magic Bullet cup and pulse a few times until crushed enough for coating. Transfer to a plastic ziplock bag.
  3. Add the egg, mustard, and garlic powder to a bowl and beat together with a fork.
  4. Sprinkle the salt and pepper over the chicken breast pieces, then dip each piece in the egg and then place in the bag and shake to coat with pretzel.
  5. Place on a baking tray and bake in the oven for 30 minutes, or until internal temperature reaches 165 degrees F.

Makes 6 chicken fingers.

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If you haven’t been to Mexico City yet, it’s time to add it to your travel list! The New York Times says it’s the number one place to visit this year. I’ve actually been twice in the past year. What’s so great about Mexico City? In a word, FOOD. Street food is everywhere in Mexico City, people are always eating, and the flavors are good. Like, really good. Tacos, soups, enchiladas, raw tuna with avocado on fried tortillas, grasshoppers – you name it, if it’s delicious, people in Mexico City are eating it.

Okay, so if you can’t get to Mexico City, or at least can’t get there in the next week, try this delicious Mexican corn salad. I even used feta cheese in place of cotija or queso fresco cheese, just to make it totally gringo – erm, Americanized – for you. It can be a little hard to find authentic Mexican spices and cheese if you don’t happen to live near an ethnic supermarket, although most major grocery stores are starting to up their variety of flavorful global ingredients.

Known as esquites, this is really elote in a bowl, and if neither of those things mean anything to you, just think grilled (or griddled) corn with mayonnaise, cheese, and chili pepper. Yeah, yum. Plus, this way you can eat it without worrying about getting sick from fresh vegetables while still, well, eating your vegetables.

Adapted from Serious Eats.

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Mexican Corn Salad (Esquites)

Ingredients

  • 2 Tbsp vegetable oil
  • 4 ears corn, shucked with kernels sliced from cob
  • 2 Tbsp mayonnaise
  • 2 oz feta cheese (or cotija cheese)
  • ½ cup sliced scallions
  • 12 cilantro sprigs, stems roughly removed
  • 1 jalapeno pepper, seeded and chopped
  • 1 large clove garlic, peeled
  • Juice from a lime
  • Chili powder, to taste

Directions

  1. Heat oil in a large non-stick skillet over high heat. Add corn, season with salt, toss once or twice, and cook, stirring frequently, until browned, about ten minutes.
  2. Meanwhile, blend cheese in your Magic Bullet cup. Remove to a bowl and add the garlic to your cup. Blend the garlic and add to your bowl. Add the cilantro to your cup, blend, and remove to the bowl.
  3. Once the corn is ready, add along with the other ingredients to your bowl, stir it all up, and taste for salt.

Enjoy!

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Colorful Beef Skewers

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Happy 4th of July!

The grill’s heating up, friends are making their way over, and you’ve got pounds of meat to cook. No biggie. For the BBQ novice, it can all be pretty intimidating — but never fear! I’m here with a quick and easy recipe that’ll satisfy all your holiday guests, and make you look pretty nifty at the grill.

Skewers! Skewers don’t require a lot of work to look and taste great. These beef skewers are brilliantly colorful when made with a variety of different fresh vegetables. The chopped beef is marinated for a few hours with a special blend made in the Magic Bullet before cooking, so it becomes really flavorful. Serve alone as an appetizer before the big meal, or alongside cooked rice as a main course.

Enjoy!

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Colorful Beef Skewers

Ingredients

  • 1 pound sirloin steak, chopped into 1-inch cubes
  • 1 red bell pepper, chopped
  • 2 cups pineapple, chopped
  • 1 zucchini, chopped
  • 1/2 red onion, chopped
  • 1/2 cup olive oil
  • 3 Tbsp soy sauce
  • 2 Tbsp red wine vinegar
  • 2 Tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • Pinch of salt

Directions

  1. Add the olive oil, soy sauce, vinegar, Worcestershire sauce, garlic, and salt to a Magic Bullet cup and blend for 15 seconds.
  2. Pour over the chopped beef in a marinade dish, cover and chill for at least 2 hours prior to cooking.
  3. Preheat an indoor or outdoor grill.
  4. Slide the beef and vegetables onto skewers and cook for about 6 minutes until beef is cooked to your preference.

Makes 8 skewers.