I realized that lately we have been having the same few drinks over and over for dinner – BORING! Finally, one night I decided to get creative with some sparkling water, blackberries, lime, basil and my Magic Bullet. I call it the Blackberry Basil Spritzer. OK, so I guess it isn’t really a true spritzer since this is a non-alcoholic beverage. The blackberries give it a nice fruity taste that is not too sweet, while the basil adds unique dimension of flavor that your tastebuds will love. This drink can’t sit around too long or the fizz will disappear, so the Magic Bullet is nice to have on hand to whip one up when you want a fresh one!
Blackberry Basil Spritzer Recipe
- 2 cups sparkling water
- 1 tsp lime juice
- 2 tsp sugar
- 1/4 cup fresh blackberries
- 4 fresh basil leaves
- Add all of the ingredients above to a Magic Bullet cup and pulse a few times until you reach the desired texture.
Makes 2 spritzers
I have an important question for the internet: where did sungold tomatoes come from?!? For so many years now, I’ve been a happy patron of my local farmers market, scarfing up delightful August heirloom tomatoes and putting up with mediocre June hothouse tomatoes, and making due with grape tomatoes the rest of the year.
And then this year, out of nowhere, sungold tomatoes are everywhere! And they are so good! With such a long season! It’s amazing! The tomato gods have delivered us this new gift, and you should be as excited as I am! (Alternative hypothesis: the rest of the country has had sungold tomatoes for a decade, but, like frozen yogurt, the fad is just making it’s way to DC. That is definitely a possibility.)
In any case, sungold tomatoes and basil make a great, fresh sauce for a roasted chicken thigh, a wonderful way to extend the feeling of summer.
Chicken with Sungold Tomatoes Recipe
- 1 pack bone-in, skin-on chicken thighs (about four)
- 1 pint or more grape tomatoes
- 2 cloves garlic, peeled
- 1 bundle basil leaves (stems removed)
- Olive oil
- Preheat oven to 350 degrees.
- Heat olive oil at medium-high heat in a large skillet. Pat the chicken dry and salt it then add to the pan, skin side down. Cook until the skin is crispy and brown.
- Flip the chicken and remove it to a baking sheet. Put it in the oven and cook until juices run clear or a thermometer reads 160 in the center.
- Add the tomatoes to the pan.
- Blend the garlic in the Magic Bullet. Remove to a plate and blend the basil in the Magic Bullet.
- When the tomatoes blister and pop, add the garlic and cook until fragrant and just beginning to brown, at least one minute.
- Serve chicken with tomatoes and basil over top.
Almonds are magical. They’re healthy, rich, tasty… and extremely versatile! Either on their own, whole or halved as a tasty topper, or, with the Magic Bullet’s help, ground into a useful mixture. This recipe mixes almond grounds into a delicious muffin that’ll satisfy any sweet tooth.
Almond Muffin Recipe
- 1/2 cup almonds
- 1/2 tsp. almond extract
- 1 1/2 cup flour
- 3/4 cup milk
- 1/4 tsp. cinnamon
- 1/3 cup Oil
- 1/3 cup sugar
- 3 tsp. baking powder
- Pinch of salt
- Blend almonds in Magic Bullet.
- In mixing bowl, whisk together egg, almond extract, oil and milk.
- Combine mixture with ground almonds, flour, sugar, cinnamon, baking powder and salt.
- Add mixture to oiled cupcake tin and bake at 390 degrees for 15 minutes.
There’s nothing like a homemade muffin!
Galettes are incredibly easy to make while looking oh-so-fancy, my favorite kind of meal! In this savory galette, I use swiss chard, onion and mushrooms on top of ricotta cheese blended with herbs and lemon. The crust is made with whole wheat flour, and after rolling it out you don’t need to worry about making it look pretty. That is why it is a galette! After folding the edges up into the filling, just put it in the oven to bake and serve warm.
Swiss Chard, Mushroom, and Ricotta Galette Recipe
- 1 stick butter, cubed
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp salt
- 4 tbsp cold water (more if needed)
- 2 tbsp olive oil
- 2 cups chopped Swiss chard, stems removed
- 1 cup chopped crimini mushrooms, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp fresh rosemary, chopped
- 1 tsp dill weed
- 1 tbsp fresh chives, chopped
- 1 egg, beaten
- Salt and pepper, to taste
- Add the butter, flour and salt to a stand mixer and mix until crumbly. Add the water until you are able to form the dough in a ball in your hands (should not be wet and mushy though!). Wrap in plastic wrap and chill for 30 minutes.
- In the meantime, add the oil to a skillet and sauté the chard, mushrooms and onion until soft, about 10 minutes. Sprinkle some salt and pepper over the top.
- Add the ricotta, garlic, lemon zest and juice, and herbs to a Magic Bullet cup and blend.
- Preheat the oven to 400 degrees F.
- Roll out the dough to a 12-inch circle (doesn’t need to be perfect) and spread the cheese mixture on top.
- Top with the vegetables and fold the edges of the crust in towards the filling.
- Brush the edges of the crust with the egg wash.
- Bake for 40 minutes.
Makes one 9-inch galette
If it’s cold and you’ve been eating a lot of chili (or a lot of chili-like bean dishes), and if you’ve been making a lot of cornbread to eat with that chili, then there is a distinct possibility that you will find yourself with extra cornbread. Of course, you can console yourself by eating cornbread with maple syrup for breakfast, but while there’s certainly nothing wrong with that, after a few days I started hankering for something new.
This is a basic cornbread stuffing that works well with leftover cornbread. The use of fresh herbs really jazzes everything up, especially in the dead of winter. I served this on the side of some monkfish, though of course chicken would be a natural pairing. The Magic Bullet nicely handles the otherwise tedious task of chopping up the fresh herbs.
Cornbread Stuffing Recipe
- 1/2 loaf of cornbread
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, peeled
- Handful of sage leaves
- Leaves from 5 thyme springs
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- Heat the olive oil over medium heat in a large nonstick skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes.
- Add the celery and a dash of salt. Cook together for a few minutes.
- Meanwhile, blend the garlic in the Magic Bullet. Add the garlic to the pan and cook for another 30 to 60 seconds.
- Blend the sage and thyme in the Magic Bullet and mix into the cornbread in the bowl with the chicken broth. Add the butter and cook until everything is mixed together.
- If you like, put on a pan and broil until crispy, just a few minutes. Serve.
A dip usually has word associations like, “cheesy,” “creamy,” or “heavy.” It’s rare that those associations ever wander into the territory of “healthy” or “light,” but it’s guaranteed that after you’ve tasted this carrot purée dip, you’ll have no idea why that is. This recipe uses the Magic Bullet to blend carrot and a little bit of spice to create a magical veggie dip you’ll be serving over and over again.
Carrot Purée Recipe
- 2 cups carrots
- 1/2 tsp. cumin
- 1 tsp. red pepper
- 1 1/2 tbsp. olive oil
- Splash of lemon juice
- Chop carrots.
- Add all ingredients to Magic Bullet and blend.
Craving a healthy dip? This recipe has you covered!
The holidays are upon us once again, and I am sure you are going to see your fair share of dips this season. One way to cut the calories down this year during the holidays is to make healthier versions of your favorite dips. This light french onion dip uses light sour cream as the base, and is combined with dried onion, garlic powder, some herbs and salt in the Magic Bullet. This dip goes great with potato chips of course, but you can also enjoy it with fresh vegetables and healthier baked chips!
Light French Onion Dip Recipe
- 1 cup light sour cream
- 1 tbsp dried onion
- 1 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp salt
- Add all ingredients to a small Magic Bullet cup and blend until well mixed.
Makes ~1 cup
Scrambled. Egg. Salad. I know it’s weird. But, hey, 2016 has been a weird year, so just roll with it.
I’ve been on a quest lately for new ways to make salad a satisfying dinner. And while farro salad is my great love, you can’t actually eat farro every night. Trust me. I’ve tried. Plus, sometimes the Whole Foods bulk bin section is out of farro, and then, seriously, you need another plan.
That’s what led me to giving scrambled egg salad a try on the advice of a friend. It’s called Insalata Pontormo, and it’s delicious. It turns out, mixing firmly scrambled eggs into a salad of romaine lettuce creates a crazy-tasty mix of textures, temperatures and flavors. You can fill an enormous bowl with protein and greens and still feel like you are a virtuous vegetarian. Or you can do what I did – add a little pancetta bacon into your eggs, for a real Americana breakfast touch. Enjoy!
Scrambled Egg Salad (Insalata Pontormo)
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 package pancetta
- 1 package herbs, any type (I used marjoram)
- 6 large eggs
- 1 large bag of crisp greens
- Chop the herbs in the Magic Bullet. Remove to a bowl.
- Blend the vinegars, oil, and salt in the Magic Bullet.
- Add the olive oil to a pan over medium-high heat. Cook until just beginning to crisp and add the herbs.
- When the bacon is really getting crispy, turn off the heat and add the eggs. Continue to cook off the heat, stirring all the while.
- Add the bacon and eggs and the dressing to the greens in a big bowl. Stir and serve.
They always say that breakfast is the most important meal of the day right? But we all know how hard it is to make sure you eat breakfast, especially when you have to get the kids out the door early in the morning, while accomplishing everything else on that morning to do list! That’s why I love the idea of making breakfast ahead of time so that I can grab it and be out the door. These breakfast muffins are not only fast and easy to make, but they also have a secret vegetable hidden inside! Talk about being a super parent. And hey, you may even have time to actually put on some makeup before you head out the door!
Mini Carrot Pancake Muffins Recipe
- 1 ½ cup baby carrots
- 2 cup pancake mix, whole grain
- 1 cup milk of choice
- 1 egg
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tb. vanilla extract
- ½ cup dark chocolate chips
- In a steamer, cook carrots until soft, about 10-15 minutes.
- Preheat oven to 350 degrees. Add carrots, and a few tsp. of water if needed to Magic Bullet blender. Puree carrots until smooth. Transfer to a bowl to cool. (You will need 1 CUP of puree for this recipe.)
- In a mixing bowl add all of your ingredients, including 1 cup of carrot puree.
- Whisk together until mixed.
- Prepare a mini muffin sheet by adding cupcake liners.
- Using a small ice cream scoop, add the batter to each muffin evenly. Lightly press a few chocolate chips on top of each muffin.
- Bake for 15-20 minutes, or until baked all the way through.
- Muffins can be frozen and heated in microwave for busy mornings. They can be eaten as is, or dipped in pure maple syrup for a pancake breakfast!
Chickpeas are hearty, warm, earthy and healthy, but undeservedly, we rarely see them act as the main flavor or ingredient in their own dish. That all changes now. Thanks to this simple recipe, the chickpea is given center stage in a light soup that’ll warm you on the coldest winter day.
Chickpea Soup Recipe
- 1 can chickpeas
- 1/2 chopped red onion
- 1 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. cumin
- Splash of lemon juice
- 4 cups of water
- Chop half a red onion into small pieces.
- Add 1 tbsp. olive oil to a soup pot and sauté chopped onion, adding in dry spices while cooking.
- Add chickpeas and water. Bring to a boil and let simmer for approximately 20 to 30 minutes, until chickpeas are soft.
- Carefully transfer chickpeas to Magic Bullet, along with some water from the pot, and blend together. The distribution of chickpeas to water is up to your tastes: the more chickpeas and the less water, the thicker the soup and heavier the flavor. Add lemon juice, salt and pepper to taste.
Your new way to stay warm this winter!