Mar
27
0

Chicken Saltimbocca

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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.

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Chicken Saltimbocca Recipe

Ingredients

  • 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

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Instructions

  1. Wash and dry the chicken breasts, and set on a piece of parchment paper.
  2. Sprinkle the chicken with salt and pepper.
  3. Add the spinach, goat cheese and nutmeg to a Magic Bullet cup and blend until creamy.
  4. Add a slice of prosciutto on top of each chicken breast, then spread 1/3 of the spinach mixture on each.
  5. Roll up each chicken breast and secure with 2-3 toothpicks.
  6. Heat the oil in a skillet and brown each side of the chicken, about 2 minutes per side.
  7. Add the broth and lemon juice and bring to a boil.
  8. Cook the chicken for 12 minutes, turning over halfway, until the breasts are cooked through.

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Makes 3 chicken rolls

 

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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.

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Mint Chip Cheesecake Dip Recipe

Ingredients

  • 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

Instructions

  1. 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.
  2. Transfer to a bowl filled with mini chocolate chips, and shape into a circle.
  3. Serve with graham crackers or bars of chocolate.

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Makes 1/2 cup

 

Mar
10
0

Fennel Bean Soup

 

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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

Ingredients

  • 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

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Instructions

  1. Add the oil to a large pot over medium heat, then add the onion and fennel.
  2. Cook for 10 minutes, then add the broth, beans, tomatoes, broccoli, kale, thyme and pepper.
  3. Bring to a boil and cook for 25 minutes.
  4. Cool to room temperature and transfer half of the soup to a Magic Bullet pitcher and blend.
  5. Add back into the soup, stir and reheat before serving.

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Makes 4 servings

 

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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.

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Pomegranate Mint Spritzer Recipe

Ingredients

  • 2 cups sparkling water
  • 4 cups pomegranate juice
  • 3 limes, quartered
  • ½ cup pomegranate seeds
  • Handful of fresh mint leaves

Instructions

  1. Add the sparkling water, pomegranate juice, and juice from 2 limes to a Magic Bullet cup and blend.
  2. Divide into 6 glasses and drop 1/4 lime, a few mint leaves and 1-2 tbsp pomegranate seeds.

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Makes 6 drinks

 

Feb
22
1

Black Bean Cakes

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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!

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Black Bean Patty Recipe

Ingredients

  • 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

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Instructions

  1. Add the onion, half of the beans, cumin, and cayenne pepper to a Magic Bullet cup and pulse a few times.
  2. In a large mixing bowl, add the remaining beans, blended mixture, and 1/3 cup bread crumbs and stir well.
  3. Beat the eggs in a bowl and set aside.
  4. Pour the flour onto a plate, and the remaining bread crumbs on another plate.
  5. Heat 1/4 cup vegetable oil in a large skillet over high heat.
  6. Form balls with your hands and flatten, then dip into flour, egg, and bread crumbs in that order.
  7. Fry on each side for about 2 minutes until golden.

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Makes 8 black bean cakes

 

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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.
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Red Velvet Beet Cupcake Recipe

Ingredients

  • 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

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Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin pan with liners.
  3. Add the beets, buttermilk, and vanilla to a Magic Bullet cup can blend.
  4. Combine the butter, oil, sugar and salt in a stand mixer (or bowl with electric beaters) and add the beet mixture.
  5. Whisk the flour, salt and baking powder in a separate bowl and slow add to the mixer.
  6. Fill the liners 3/4 full and bake for 18 minutes.

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Makes 1 dozen cupcakes

 

Jan
31
0

Butternut Squash Pizza

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This butternut squash pizza is one of my favorite vegetarian dishes, because it is very flavorful and filling. Rosemary butternut purée is spread onto a pizza crust and then topped with caramelized onions, crumbled goat cheese and arugula. To speed things up in the kitchen, you can use a store-bought pizza crust. This recipe works well as an appetizer or main dish.

 

Butternut Squash Pizza Recipe

Ingredients

  • 1 large pizza crust
  • 1 butternut squash, halved
  • 1/4 cup water
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 cup crumbled goat cheese
  • 1 cup fresh arugula

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Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash halves skin-side up on a baking sheet and roast in the oven for 40 minutes, until soft.
  3. Scoop out the cooked squash into a Magic Bullet cup and add the rosemary and water. Blend until smooth.
  4. Add the olive oil to a skillet over medium heat and add the onions. Cook for 15 minutes, stirring occasionally.
  5. Spread the butternut squash purée onto the pizza crust.
  6. Top with the onions and goat cheese.
  7. Bake in the oven for 15 minutes, then remove and top with arugula.

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Makes 1 12-inch pizza

 

Jan
20
0

Creamy Corn Chowder

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Crumbled bacon and this hearty corn chowder is a match made in heaven. Sweet corn is blended together with potatoes and heavy cream to create a creamy chowder. Blend the entire batch of soup if you like it extra creamy, or leave some unblended if you want a little more texture to your chowder. Either way, you will love how creamy and filling this soup is and how easy it is to make. Serve this corn chowder as a side to your favorite BBQ menu, or as a main for a hearty lunch.

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Creamy Corn Chowder Recipe

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups frozen sweet corn
  • 1/2 tsp thyme
  • 2 potatoes, peeled and chopped
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/4 tsp ground black pepper
  • 1/3 cup crumbled cooked bacon for topping

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Instructions

  1. Heat the butter in a large pot over medium heat and add the onions and garlic. Cook for 7 minutes, stirring occasionally.
  2. Add the corn, thyme, potatoes, pepper, cream and chicken broth and bring to a boil.
  3. Simmer for 20 minutes, then cool to room temperature.
  4. Blend the soup in a Magic Bullet blender until creamy, then add back to the pot.
  5. Serve with crumbled bacon on top.

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Makes 6 servings

 

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Cozy up to a cup of the red pepper butternut squash soup and a blanket on a chilly winter day. Roasted red peppers add a huge amount of flavor to this simple butternut squash soup that you are going to love. By making a large pot of this soup, you can save leftovers in the refrigerator or freezer for another day. Add more or less curry powder to taste, and don’t forget a dollop of cold sour cream when serving.

 

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Roasted Red Pepper Butternut Squash Soup Recipe

Ingredients

  • 2 red bell peppers, halved
  • 1 butternut squash, peeled and chopped
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cups chicken broth
  • 2 apples, cored, peeled and chopped
  • 1/4 tsp nutmeg
  • 1 tsp curry powder
  • 1/4 tsp ground black pepper

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Instructions

  1. Preheat the oven to the broil setting.
  2. Place the bell peppers skin-side up on a baking sheet and place in the oven for 8 minutes, until skins start to blacken.
  3. Remove the peppers from the oven and allow to cool for 10 minutes, then peel off the blackened skin.
  4. Add the oil to a large pot over medium heat and add the onion, apples, squash and spices. Cook for 7 minutes, stirring occasionally.
  5. Add the bell peppers and broth and bring to a boil.
  6. Simmer for 20 minutes uncovered, then cool to room temperature.
  7. Blend in a Magic Bullet pitcher until smooth and add back to the pot to reheat.

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Makes 6 servings

 

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These days, there are many so-called healthy cookie recipes out there. This chocolate chip quinoa cookie recipe is one of my favorite healthy cookie recipes, because it still tastes like a satisfying dessert! It is made without butter, but instead creamy peanut butter and applesauce to give it a soft texture. Oats and quinoa give these cookies iron and protein. You won’t be disappointed! My whole family loves these.

Chocolate Chip Quinoa Cookie Recipe

Ingredients

  • 1/2 cup cooked quinoa
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup applesauce
  • 1/4 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup sour cream
  • 1/2 cup semisweet chocolate chips

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Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add all ingredients except the chocolate chips to a Magic Bullet pitcher and pulse a few times until the ingredients are combined. Add milk if needed, but not too much – the dough should be well formed and not runny.
  3. Stir in the chocolate chips by hand.
  4. Scoop out tablespoons of dough onto a greased baking sheet and bake the cookies in the oven for 20 minutes.

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Makes 12 cookies