There is something about this warming weather that has me craving cold, citrus drinks. The other day my coworker brought in an orange smoothie from Jamba Juice, and it inspired me to make this mandarin smoothie from scratch at home with my Magic Bullet. This mandarin smoothie is incredibly refreshing, and made with simple, delicious ingredients. It is important to freeze the mandarin slices ahead of time, which will make this smoothie slushy after you blend all of the ingredients together. All you need to make this mandarin smoothie is a cup of mandarin slices (already frozen), crushed ice, and your choice of milk (regular, almond, coconut, etc.).
Mandarin Smoothie Recipe
- 1 cup mandarin slices, frozen
- 1/4 cup crushed ice
- 1/2 cup milk (regular, almond, or coconut)
- Add all ingredients to a Magic Bullet cup and blend until smooth.
Makes 1 smoothie
Today I am sharing one of my favorite go-to dishes to make when guests come to our place for dinner: spicy paprika salmon. This healthy seafood dish takes under 30 minutes to prepare (except for waiting for it to marinade in the refrigerator). The Magic Bullet makes a delicious marinade for fresh, wild-caught salmon fillets, which are then fried in oil until flaky. This special marinade is made up of a blend of garlic powder, paprika, red and black pepper, and dried herbs. To balance out the heat from the spices in this marinade, I like to serve it with plain rice or mashed potatoes and bland vegetables. This spicy salmon will be the star of the meal.
Spicy Paprika Salmon Recipe
- 2 boneless wild salmon fillets
- 2 tsp cayenne pepper
- 1 tbsp ground paprika
- ¼ tsp black pepper
- ½ tsp salt
- 1 tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ cup canola oil
- Add the oil and all spices to a small Magic Bullet cup and blend.
- Add the salmon to a marinade container and pour the marinade over the top. Chill for 2 hours in the refrigerator.
- Heat a tsp oil in a skillet over medium heat and cook each side of the salmon about 7 minutes.
Makes 2 fillets.
Potato gratin is a comfort dish everyone loves all year long. Potatoes, garlic, ham, and cheese…what is not to love about this ham and cheese potato gratin? You will be surprised how easy it is to prepare. Most of the time it is baking in the oven. The hardest part is waiting for it to be done!
First, you need to cook the garlic and shallots until tender. Then, to make a creamy sauce, add cream, salt, pepper and thyme and blend together in your Magic Bullet. Layer the thinly sliced potatoes with ham and sauce, bake, and at the end top with the cheeses and bake until melted and slightly browned.
To get the potatoes nice and thin, use a mandolin slicer. If you don’t have on, just take your time and slice them as thin as you can with a sharp knife.
Ham and Cheese Potato Gratin Recipe
- 6 garlic cloves, chopped
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 cups cream
- 2 tsp salt
- 1 tsp ground pepper
- 2 tsp thyme
- 2 potatoes, thinly sliced
- 1 package sliced deli ham
- 1/2 cup shredded Gruyére
- 1/4 cup shredded Parmesan
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13-inch baking dish.
- Melt the butter in a skillet and add the garlic, shallot, cream, salt, pepper and thyme. Cook for 10 minutes, stirring occasionally.
- Cool and then add to a Magic Bullet cup and blend until smooth.
- Layer the potatoes, followed by the ham and cream sauce. Repeat.
- Bake in the oven covered with foil for 50 minutes, then top with cheese and bake for 10 more minutes uncovered.
Makes 1 9 x 13-inch pan
I discovered honey butter about a year ago while I was on vacation. I had just taken a seat at a family-owned American restaurant in North Lake Tahoe, CA, and a few moments later I was greeted with a large plate of homemade cornbread and a side of freshly whipped honey butter. The honey butter tasted so good! Now whenever I make cornbread, I always whip up a side of honey butter in my Magic Bullet to go along with it. I have also used this honey butter as a topping for pancakes and scones. The trick to making the most perfect honey butter is ensuring the butter is at room temperature. It has to be nice and soft before using it.
What would you like to try honey butter with?
Honey Butter Recipe
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 tbsp honey
- Once the butter is very soft, add it to a small Magic Bullet cup along with the honey.
- Pulse a few times until the honey and butter are evenly whipped together.
Makes 1/4 cup
This chicken dish is incredibly flavorful, thanks to a slice of prosciutto, spinach and goat cheese wrapped up inside. As the chicken cooks in broth, the flavor of the prosciutto coats each chicken breast. After cooking, the broth you use to cook the chicken in the skillet can be used as a flavorful lemon sauce. You can add a little flour to thicken it up, or leave it alone. Serve the chicken rolls with a side of rice or couscous and a side salad to make a complete, healthy dinner.
Chicken Saltimbocca Recipe
- 1 cup frozen chopped spinach, thawed
- 1/3 cup crumbled goat cheese
- 1/4 tsp nutmeg
- 3 thin sliced chicken breasts
- 3 slices prosciutto
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp lemon juice
- Salt and pepper to taste
- Wash and dry the chicken breasts, and set on a piece of parchment paper.
- Sprinkle the chicken with salt and pepper.
- Add the spinach, goat cheese and nutmeg to a Magic Bullet cup and blend until creamy.
- Add a slice of prosciutto on top of each chicken breast, then spread 1/3 of the spinach mixture on each.
- Roll up each chicken breast and secure with 2-3 toothpicks.
- Heat the oil in a skillet and brown each side of the chicken, about 2 minutes per side.
- Add the broth and lemon juice and bring to a boil.
- Cook the chicken for 12 minutes, turning over halfway, until the breasts are cooked through.
Makes 3 chicken rolls
This St. Patrick’s Day, wow your friends with this mint chocolate chip cheesecake dip! No baking required, and minimal clean-up necessary to make this festive dip or dessert. All you need is cream cheese, powdered sugar, peppermint extract, green food coloring, and mini chocolate chips. I like to serve this mint chip cheesecake dip with graham crackers, but you can also serve it with bars of chocolate – yum! Every bite tastes like a mint chip cheesecake.
Mint Chip Cheesecake Dip Recipe
- 4 oz cream cheese, room temperature
- 2 tbsp powdered sugar
- 1/4 tsp peppermint extract
- A few drops of green food coloring
- Mini chocolate chips
- Add the cream cheese, powdered sugar, peppermint extract and food coloring to a Magic Bullet cup and blend until smooth and a nice minty green color.
- Transfer to a bowl filled with mini chocolate chips, and shape into a circle.
- Serve with graham crackers or bars of chocolate.
Makes 1/2 cup
Fennel is one of my favorite vegetables to cook with, because it is incredibly flavorful. It also adds wonderful flavor to soups. In this soup recipe, I combine chopped fennel with onion, tomatoes, broccoli, kale and white beans. By blending half of the soup and adding it back in, you create a nice, creamy texture. Chop off the fronds and add on top of the soup for an elegant presentation!
Fennel Bean Soup Recipe
- 2 tbsp olive oil
- 1 fennel bulb, chopped
- 1 yellow onion, chopped
- 4 cups chicken broth
- 1 can white beans, drained
- 1 can diced tomatoes
- 1 cup broccoli florets
- 1 cup chopped kale
- 1 tsp thyme
- 1/4 tsp pepper
- Add the oil to a large pot over medium heat, then add the onion and fennel.
- Cook for 10 minutes, then add the broth, beans, tomatoes, broccoli, kale, thyme and pepper.
- Bring to a boil and cook for 25 minutes.
- Cool to room temperature and transfer half of the soup to a Magic Bullet pitcher and blend.
- Add back into the soup, stir and reheat before serving.
Makes 4 servings
There is something about sparkling drinks that make them more sophisticated than other drinks. If you add sparkling water to any plain juice, it magically transforms into a fancy drink. In this non-alcoholic spritzer, sparkling water is mixed with pomegranate juice and lime juice in the Magic Bullet blender, and infused with mint, lime wedges and fresh pomegranate seeds. These flavors combined with carbonation create a refreshing drink suitable for any special occasion.
Pomegranate Mint Spritzer Recipe
- 2 cups sparkling water
- 4 cups pomegranate juice
- 3 limes, quartered
- ½ cup pomegranate seeds
- Handful of fresh mint leaves
- Add the sparkling water, pomegranate juice, and juice from 2 limes to a Magic Bullet cup and blend.
- Divide into 6 glasses and drop 1/4 lime, a few mint leaves and 1-2 tbsp pomegranate seeds.
Makes 6 drinks
These black bean cakes are crispy on the outside and creamy on the inside. The secret is Panko bread crumbs, which are used both inside and outside. The batter is made of finely chopped onions, garlic, cumin, cayenne pepper and black beans blended in a Magic Bullet blender, which is then dipped in flour, egg and Panko bread crumbs and fried until golden and crispy on the outside. These black bean cakes go great with avocado, sour cream and cilantro and can be served as an appetizer or side dish. I also like to top salads with them!
Black Bean Patty Recipe
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15.5 oz) black beans, drained
- 1/2 tsp cumin
- Pinch cayenne pepper
- 1 cup Panko bread crumbs
- 1/3 cup all-purpose flour
- 2 eggs
- Vegetable oil for frying
- Add the onion, half of the beans, cumin, and cayenne pepper to a Magic Bullet cup and pulse a few times.
- In a large mixing bowl, add the remaining beans, blended mixture, and 1/3 cup bread crumbs and stir well.
- Beat the eggs in a bowl and set aside.
- Pour the flour onto a plate, and the remaining bread crumbs on another plate.
- Heat 1/4 cup vegetable oil in a large skillet over high heat.
- Form balls with your hands and flatten, then dip into flour, egg, and bread crumbs in that order.
- Fry on each side for about 2 minutes until golden.
Makes 8 black bean cakes
Red velvet cupcakes are my weakness. Especially with cream cheese frosting. February is the perfect month to bake red velvet cupcakes in order to celebrate Valentine’s Day. This year, I give you a healthier version, using fresh beets in this cupcake recipe. The beets give the cupcakes a beautiful, natural color and moist texture. We don’t need to use any artificial food dyes or a lot of butter in this recipe, which makes it much healthier! Go ahead and eat your heart out.
Red Velvet Beet Cupcake Recipe
- 2 beets, boiled, peeled and chopped
- ⅔ cup nonfat buttermilk
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ¼ cup canola oil
- ¼ cup butter, softened
- 2 large eggs
- Preheat oven to 350 degrees F.
- Line a muffin pan with liners.
- Add the beets, buttermilk, and vanilla to a Magic Bullet cup can blend.
- Combine the butter, oil, sugar and salt in a stand mixer (or bowl with electric beaters) and add the beet mixture.
- Whisk the flour, salt and baking powder in a separate bowl and slow add to the mixer.
- Fill the liners 3/4 full and bake for 18 minutes.
Makes 1 dozen cupcakes