Hello there, my little bullet babies! Lauren here, your Magic Bullet Blender Kitchen Magician – back’atcha.
Football. Hockey. My birthday. Yankees killing it. Advil Cold & Sinus.
What does that mean?
Fall is here.
Fall is back.
Fall is my favorite.
What else is my favorite?
And what in the world goes better with grilled cheese than tomato soup? It doesn’t get any better than GOOD tomato soup.
Below is a recipe for an INCREDIBLY easy tomato soup that I would funnel in the middle of a busy intersection if you asked me to, completely without hesitation.
Go ahead and judge me, Judy, because when you try this, you’ll be saying the same thing.
Bust out that huge, plastic Nintendo Duck Hunt gun and give this baby a shot. I promise you will not be disappointed, and, in case you have failed to notice, I’m a bit too honest – AKA: I haven’t lied to you yet and wouldn’t start now.
In the words of the great Pat Benatar – ‘put up your dukes, let’s get down to it.’
- 1 1/2 cups canned, whole tomatoes – separated
- 1/2 yellow onion, roughly chopped
- 1 clove garlic, halved
- 2 Tablespoons butter
- approx. 3 fresh basil leaves
- 1/2 cup heavy cream
- 1 Tablespoon corn starch
- Salt and pepper to taste
*Optional – few shakes of hot sauce
- To a pan on medium heat, add butter, onion and garlic. Tiny shake of salt and pepper to season. Sauté until onion is translucent – about 5 minutes.
- To tall cup, add 1/2 cup of tomatoes, basil and butter, onion and garlic mixture.
- Blend for 10 seconds until pureed.
- Add additional cup of tomatoes, plus tall cup contents back into pan, still on medium heat.
- To a bowl, add heavy cream and corn starch. Whisk with a fork to combine.
- Slowly pour into pan with soup mixture, while slowly stirring to mix together.
- Cover and turn back to medium low heat. Let simmer for 15 minutes, stirring occasionally.
You are done kiddos!
I personally like to bump it up and add a few shakes of hot sauce at the end.
My mother, Debbie the Demolisher (because of her kitchen abilities), adds in a couple of tablespoons of freshly bulleted pecorino romano. Perdy gooood.
From there, my recommendation, grab some ciabatta bread – slice it, toss on some bullet blender olive tapenade, some fresh mozzarella, few fresh basil leaves, get Brett ‘The Hitman’ Heart-crazy and panini that baby. Enjoy.
I told you this post was going to be cheese-based, didn’t I?
On that note, happiest blending – from my big heart in Boston, to all of yours
xo – Lauren
- 1 8 oz. package of cream cheese, softened
- 1/2 cup green olives, pitted
- 1/4 cup peppadew peppers, pitted
- 1/4 cup fresh chives, chopped
- 1 tablespoon mayonnaise
- Add all ingredients to your tall cup.
- Blend until combined. Garnish with a slice of pepper and a bit of fresh chive.
- Refrigerate for a minimum of 20 minutes before serving.
*YOU HAVE OPTIONS
Dip: can’t find peppadew peppers? Check the olive or salad bar, if your grocery store has one. If not, deli counter. If not, no big deal. Use some roasted red peppers that have been jarred in water instead! You don’t need much; only one piece should do the job.
*CRUNCH TIME: Serve with crackers, pita chips, carrot or celery sticks.
*AHEAD OF SCHEDULE: I almost always make this the day before. It is so simple and actually tastes a bit better once it’s been in the refrigerator over night.
*AIRPORT TRANSIT: Have to pick up a loved one at the airport? Train? Commuter lot? Make it part of a full layout of snacks as I did pictured above, cover it all tightly, remove from the fridge and serve within minutes of getting in the door!
Alright my loves, I’ve got to scoot. But try, enjoy.
Sending love from my heart, to all of yours!
t’s June and it is GRILLIN’ season!
Baby, now you know I’ve asked before, and shoot I’m askin again – but Will You Marinate Me?
Yes, I am a Magic Bullet Blender proponent. Enthusiast. User. Lover. And this started far before ‘Kitchen Magician’ life. It’s the real deal. It’s a life saver. It’s a staple. And for me, it is only to be followed closely by my fandom for: the GRILL.
Today’s recipe: Summa Salmon Kabobs – marinated in a delicious, light lemony, flavorful blend of deliciousness made in SECONDS by, what else? But ya, your Magic Bullet Blender.
These are SUPER quick to make, look DOPE and taste even better. Honestly, I love salmon. I would farm it in my bathtub if I could. I have tried it and made it in pretty much every way, shape or form and I will say that, as of now, this is hip hop hooray, hands DOWNNN, my favorite grilling preparation yet.
Bottom line – Date night?
Broads gone wild [a.k.a. your girlfriends coming over for dinner and leaving by 9:30 p.m.]?
Weekend cookout? Need to pack a little extra punch for dinner?
You on a Wednesday night home alone? Try it. Please. Try it. #peerpressure
- 10 wooden kabob skewers soaked in water overnight
- 2 lbs. skinless salmon filet (I used wild Irish salmon)
- 2 T extra virgin olive oil
- 4 fresh basil leaves
- 3 cherry tomatoes
- 3 lemons, sliced
- 2 tsp. sesame seeds
- 1 tsp. lemon juice
- 1 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. freshly ground black pepper
- Cut salmon into about 1” cubes and add to a large baggie.
- Add olive oil, basil leaves, tomatoes, lemon juice, cumin, red pepper flakes and black pepper to tall cup. Blend. Done.
- Add your tall cup contents and the sesame seeds to the baggie with the salmon and refrigerate overnight. *Reminder: This is when you also place your bamboo skewers into the water to soak overnight!
- Game day: take TWO skewers [as pictured] and thread a slice of lemon, salmon, lemon, etc., through them until you are finished.
- Place salmon skewers on the grill for 3 minutes. Flip. 3 more minutes. Remove a skewer and check that the center of one of your thicker pieces is able to be easily flaked by a fork all the way through.
- You are so done.
*Kabob Skewers: I used the disposable bamboo ones, available at pretty much any grocery store, soaked in water overnight so no one lost their eyebrows when those babies hit the flames. And yes, if you own a set of fancier skewers – reusable metal ones with colored, heat proof handles in the shape of Howie Mandel’s head – those are fine as well. Just try and do the double skewer – salmon is a bit more fragile than many raw veggies, meat or poultry. This helps keep it together and makes it easier to flip when on the grill.
*Salmon: Skinless filet. ‘Wild’ is also the way I like to roll as opposed to farm-raised, but if it isn’t available, it’s not the end of the world.
*Life: Is what this tastes like. Make it the main course. Use it as a supplement. Change it up and try a few — On this particular day, we also grilled two other types of kabobs: scallops and pork tenderloin with bell peppers. It was awesome and no one ended up with a splinter, so that was fantastic!
I will be writing up the pork tenderloin/bell pepper recipe for you later this week for sure, Gwen Stefani No Doubt.
If by chance in the meantime you are itchin’ for another new one, try one of the three I did for ‘Will You Marinate Me?’ Spicy Orange Chicken, Herb Marinated Pork or Steak with an Asian Kick. They’re there – as is the pork tenderloin with rosemary aioli recipe. That needs to be made. Again. Like, soon. Link to video/recipe write up for ya: http://www.youtube.com/watch?v=wn0zw5edS-E
I’m out. Much LOVE. From my big heart in the tri-state area, to all of yours.
- Know the snow is coming and you won’t be leaving the house for a few days
- Had a bad day at work
- Have company coming over for dinner and want to slam it outta’ the park on course 1
- Wanted to make a sinfully rich treat for someone (or yourself)
This loaded baked potato soup made with your Magic Bullet Blender is soooo one hundo the way to go and you betta bet your Van Halen tush this cup of goodness will make you Jump.
Lauren DeMaio, your Magic Bullet Kitchen Magician coming ‘atcha with a so-worth-indulging recipe for the homies.
(On my playlist today: getcha game face on- http://www.youtube.com/watch?v=BNy3-6ooMTc)
Simple – YES. Impressive – OBV. Delicious – MINDBLOWINGLY.
See below, baby.
- 4 medium potatoes
- 28 ounces chicken broth
- 4 Tablespoons sour cream
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 3 strips bacon, cooked well done, crumbled
- 3 green onions, sliced
- Preheat oven to 400 degrees.
- Wash, dry and prick potatoes with a fork.
- Place directly onto cookie sheet and bake for about 45 minutes until cooked through. If you don’t have one or prefer to cook the potatoes directly on the rack in the oven, by all means – go crazy. *Tip: When baking potatoes that will be used as a side dish – wash, dry, prick with fork, rub outsides with olive oil and a little bit of sea salt. This helps crisp up the skin a bit.
- Let potatoes cool. Peel then cut into about ¼ – ½” pieces.
- Add the insides from 2 of the potatoes into your sauce pan.
- The remaining 2 potatoes will be going into your Magic Bullet.
- Fill up your Magic Bullet Tall Cup about ¾ of the way with potato and then the remaining room with chicken broth.
- Blend until smooth, about 10 seconds.
- Add to sauce pan with the other 2 cubed potatoes.
- Continue the 3 steps above until your potatoes are blended into magically wonderful bliss.
- Put the sauce pan filled with potatoes on low heat.
- Add sour cream, black pepper, about ½ of your shredded cheese, ½ of your crumbled bacon and ½ of your green onions.
- Stir to combine.
- Let cook until combined and thoroughly heated through – nothing above a simmer. About 10 minutes.
- Soup > Bowl
- Bowl of Soup > garnished with a bit of your remaining cheddar, bacon and green onions.
- Bowl of ridiculousness is served baby.
Cozy up, dive in and enjoy my friends.
Alrighty – Boston and Chicago are just around the corner for work so this kid has got to get back to cranking.
Until next time my Bullet Babes, sending all my love, from the great, awaiting yet another snowstorm state of Connecticut, to all of yours.
New Year, New Me, New You!
Lauren, your Magic Bullet Kitchen Magician here bringing you a HEALTHY, unreal soup made possible by none other than your Magic Bullet Blender, my friends.
Below is the recipe that goes along with the video. The Mayans were wrong so now you have NO excuse not to give it a shot!
- 1 (1.5 pound) butternut squash, peeled and seeded
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 small onion, chopped
- 3 scallions, chopped
- 3 cups of chicken stock
- salt and pepper to taste
- Add butter and olive oil to a sauce pan on low-medium heat. Add onions and saute until translucent for about 5 – 7 minutes.
- Meanwhile, chop your peeled, seeded butternut squash into roughly 1″ cubes.
- Add scallions to pan with onions, season with salt and pepper, and saute until soft.
- Add butternut squash and chicken stock to sauce pan. Turn up to medium heat until simmering and cook for about 20 minutes until squash is soft.
- Remove pan from heat and carefully remove squash with slotted spoon to bowl.
- After allowing to cool, add squash to your Magic Bullet Blender Tall Cup and blend for 10 seconds or until smooth.
- Return blended squash to sauce pan.
- Continue steps 6-7 until all squash is blended.
- Give its a good mix and you are GOOD. TO. GO.
- Optional – garnish with some finely chopped scallions to add some color contrast
Alrighty – PGA Merchandise Expo next week for life job. Kids gotta scoot.
As always, sending all my love and wishing you a very Happy New Year – from my big heart in Connecticut, to all of yours!
Try saying that three times fast! Kitchen Magician Lauren DeMaio brings us another amazing Magic Bullet recipe – a breakfast shake that’s delicious and easy to make.
Snooze Button Berry Blend Breakfast Shake
- 1/2 cup carrot juice
- 1 banana
- 3/4 cup frozen strawberries
- 1 teaspoon flaxseeds
- 1 handful blueberries
- almond milk
- Blend for 10 seconds. Seriously. That’s it.
Hi. This is Lauren. Your Magic Bullet Blender Kitchen Magician. And seriously. If you haven’t done it yet, its time to get on it.
Take. Down. The. Christmas. Tree.
I knoooow, I knooow, it’s emotional! Sad! But it has to happen. One thing that may motivate you to do so is the recipe below.
Grab those leftover candy canes and try this TOBLERONE CANDY CANE BARK. It’s basically magical. Why? Because your Magic Bullet Blender turns those candy canes into beautiful pixie dust. That pixie dust infuses bark like something out of a Care Bear movie circa ’86. Unbelievable.
No Toblerone? No problem! Chocolate chips can work as well.
Don’t like milk chocolate?
White chocolate baby. #yum
Go for it. It’s still January so its basically still the holidays and still acceptable to be eating things like this.
Side note: My boyfriend is the one who thought of this recipe. #domestic #keeper
- 24 candy canes
- 3 14.1-ounce Toblerone milk chocolate bars
- Place large sauce pan on low heat and add all Toberlone bars. Keep a close eye and stir often so the chocolate doesn’t burn.
- Add candy canes to Magic Bullet Blender Tall Cup. Just break off the end so they fit.
- Blend with cross blade until you have candy cane powder, and add to a medium sized mixing bowl.
- Continue with the above step with all candy canes.
- Once chocolate is melted and smooth, add in candy cane powder and stir well.
- Line two cookie sheets with wax paper.
- Pour melted chocolate infused candy cane onto wax paper and smooth. I usually go about 1/4″-1/2″ thick but it doesn’t HAVE to be uniform!
- Pop the cookie sheets into the freezer until your bark is solidified.
- Break up with your hands – or take larger pieces, add to a gallon baggie and give it a little ‘tough love’ with say.. the base of a larger metal serving spoon?
Don’t waste food and give it a shot, would ya?
Gotta scoot, but before I do — I want to wish you a very Happy New Year and send allll my love, from my big heart – to all Yours.
Perhaps the reason I resembled a stuffed artichoke as a child was because of this recipe… I kid you not, they are THAT good.
Lauren, your Magic Bullet Blender Kitchen Magician, here! This recipe has been around the family for a while.
SUPER basic. RIDICULOUSLY impressive. And SIMPLE with the help of your Magic Bullet Blender.
I’ve never lied to you.
Pictured would be Deb, my mama, in a head lock-esque pose. Head lock given by me, the offspring. I lucked out with that broad being mine. One of the hardest working, most caring, selfless, smartest, unbelievable humans I have ever met. And aside from being my BEST friend, she is also one hell of a cook. These, my friends, are hers.
Use good ingredients. Pre-Bullet your own breadcrumbs and pecorino romano. Whip these babies up. Make mama proud.
- 2 fresh artichokes
- 4 eggs
- 3/4 cup pre-bulleted pecorino Romano
- 1/2 cup heavy cream
- 1/4 to 1/2 cup pre-bulleted, plain dried bread crumbs
- 1 tbsp dried parsley
- 1/2 tbsp garlic powder
- 1 tsp black pepper
- Slice 1/4″ off top of each artichoke with sharp knife, to remove ‘prickles.’
- Trim point off each leaf with scissors.
- Wash and drain upside down. Set aside.
- Into Magic Bullet Blender tall cup, add eggs, garlic powder, pepper, parsley and cream. Blend for five seconds. Keep artichoke sitting in pot, getting ready to steam!
- Add pre-bulleted pecorino romano cheese to tall cup. Blend 5 to 10 seconds.
- Add to a medium sized mixing bowl. Then, add bread crumbs and combine. You want a pasty mix – wet, but not soupy. Adjust accordingly with bread crumbs.
- Stuff each leaf with a small ball of mix. I use a teaspoon to help me out with this. Then pull open center and put the remaining mix on top, where the artichoke heart is.
- Place artichokes in a large pot and add about one to two inches of water.
- Bring to a boil and turn back to simmer. Simmer about 45 minutes, until a leaf pulls away from artichoke easily. Watch that your water does not evaporate. If it gets low, add some more.
- Put those babies onto a pretty plate and enjoy.
Being that these are meat free, they are ALWAYS a staple at our 7 fish, Italian Christmas Eve Extravaganza.
Try ‘em then? Try ‘em Sunday? Try ‘em tomorrow?
Just get there and give ‘em a shot for me!
Alright my little loves. I’ve got to scoot. Chores to do. Work to crush. Garlic to sweat.
Until next time, sending all my love, from my big heart in Connecticut, to each and every one of yours!
BOOSTER. JUICE. More like, I’m gonna boost ya’ WITH this juice.
No, I won’t be stealing your car again.
Yes, I will be making your life better, your body happier.
And yes, this sure as heck will help get your tush in gear.
Fire up that Magic Bullet Blender, baby.
We got fruits. We got veggies. We got almond milk.
All natural. No preservatives. No nonsense.
Toss some brown rice powder for added PROTEIN.
It’s a no-brainer.
The boyfriend Aaron and I made this concoction for the first time while I was up in Canada in October, hence the added brown rice powder for additional protein. We used raw, plant-based protein powder – the brand was Sunwarrior. Google it. (No I am not promoting products – it’s just legit and very good for you).
I wanted to explain that added protein, because I know if I read that note above and then saw a picture of a broad like me. who openly talks about how she wishes they made camel packs for melted cheese, I’d be judgmental, too.
On that note, Thanksgiving has left me resembling a bloated, hybrid version of Antonio Banderas and Frida Kahlo, so you can bet your bullhorn that I whipped out that Magic Bullet Blender this morning and toted some of this liquid gold to work.
See below, babes.
- 1 cup almond milk
- 1 cup carrot juice (or cranberry, apple or orange juice)
- 1 banana
- 1/2 cup unsweetened, no sugar added, frozen strawberries
- 1/2 cup unsweetened, no sugar added, frozen raspberries
- 1/4 cup julienne carrots
- 3 large kale leaves
- 2 tbsp brown rice protein (optional)
- 1 tbsp flax seeds
- 1 tsp ground cinnamon
- 1 tsp ground cocoa
1. Add all your ingredients to the blender pitcher.
3. Blend for 10 seconds. Check. Blend a bit more if you’d like. You’re done.
Talk about covering all your nutritional bases in one shot, eh?
Ever hear that song by Crystal Waters? 100% Pure Love?
No? I pasted the link below for you.
Because that is:
A. What you are drinking. One hundred percent PURE love.
B. An unbelievable song.
Until next time, my little protein pioneers – do yourself a favor and get’cha Magic Bullet on.
Sending all my love, from my big heart in Connecticut, to all of yours —
This is the third pesto variation I have written about and just like being held back in fourth grade, you can bet I am damn proud of it.
It’s me, Lauren! Your Magic Bullet Kitchen Magician – and this time we are bringing those power greens into the mix.
How? Via KALE PESTO, my friends.
I have made this twice now. Both times with brown rice pasta. Brown rice pasta, I’m a fan. But honestly, anything that you top with this pesto will be good.
Fighting that urge to chew on a tennis shoe? Fret no more, my friends. You can do so with this Kale Pesto. Fresh, lemony, herbaliciousness off the charts.
I have made this twice now. Once as a side dish over angel hair this past summer when I was cooking for my loved ones @rabid203, @joshmac18, and freshly shipped in from Canada, Aaron Lewicki! And then again last night over fettucine. Both times – bangin’.
See below for a start to finish 10-minute process dinner delight.
- 1/2 lb. cooked brown rice pasta of your choice
- 1 1/2 cups, loosely packed] fresh rinsed, dried, roughly chopped kale
- 2 cloves of garlic, halved
- 4 fresh basil leaves, torn
- 1/3 cup extra virgin olive oil
- 1/8 cup pignoli nuts (pine nuts)
- 1/8 cup pre-Bulleted pecorino romano
- 1/2 tsp crushed red pepper flakes
- zest of ½ of a lemon
- salt & pepper to taste
- Add all ingredients to tall cup.
- Blend for 10 seconds.
- Toss with pasta.
- Serve, baby.
- TIME SAVER: I am obsessed with time savers and things that I can make in advance. Yes, this is legitimately a 10-minute process, but still, make it on a Sunday, pop it in the fridge, whip it out at game time and you are Betty White GOLDEN, girls.
- FLAVA FLAV: Like I mentioned above – it packs a punch. Put a tablespoon of this on some ciabatta bread. Fresh mozzarella, tomato, or sundried tomatoes? Portobello mushrooms? Anything – and Panini that stuff.
- TIP: Don’t have a Panini maker? Me neither. I gave it to my mom. Do this instead:
- Lightly olive oil the outside of the bread.
- Frying pan on stove, medium heat.
- Carefully place a smaller pan on a separate burner also on medium heat.
- Place sandwich in larger frying pan, place smaller pan on TOP and lightly press down.
- Reheat smaller one, repeat.
- Voila – homemade Panini maker.
- DO NOT BURN YOURSELF I WOULD FEEL HORRIBLE.
- CHANGE UP: Like lemon? Add the juice of ½ of a lemon as well! Big basil fanatic? Add more fresh leaves. Big crowd? Double or triple it! That is what I did the first time I made it – just did a few rounds in the Magic Bullet and, well, yeah. Magic happened.
Alright my friends. Back to work. Thanksgiving is right around the corner and ‘Debbie the Demolisher’ [mom] has got me going full blast.
Until next time – sending love from my boisterous heart in Connecticut, to each and every one of yours.