Olive Peppa Spread

Do yourself a favor and declare your independence from store bought, preservative-filled snacks with this zero prep Olive Peppa Dip.

XO = i love you. Olive Peppa Dip.

Green olives, peppadew peppers, cream cheese. Those are the stars of this show.
Easy. Quick. Make it ahead. Take it out at game time. You’re done!


  • 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


  1. Add all ingredients to your tall cup.
  2. Blend until combined. Garnish with a slice of pepper and a bit of fresh chive.
  3. Refrigerate for a minimum of 20 minutes before serving.
 You’re done.
Served the Olive Peppa Dip with havarti dill, sharp white cheddar, sliced soppressata, and roasted red pepper hummus - also made with the Magic Bullet Blender :)

Served the Olive Peppa Dip with havarti dill, sharp white cheddar, sliced soppressata, and roasted red pepper hummus – also made with the Magic Bullet Blender.


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!


Grilled Salmon Kabobs

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.

Grilled Salmon Kabobs

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



Grilled Salmon Kabobs


  • 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
marinated, skewered, ready to go!

Marinated, skewered, ready to go!


  1. Cut salmon into about 1” cubes and add to a large baggie.
  2. Add olive oil, basil leaves, tomatoes, lemon juice, cumin, red pepper flakes and black pepper to tall cup. Blend. Done.
  3. 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!
  4. Game day: take TWO skewers [as pictured] and thread a slice of lemon, salmon, lemon, etc., through them until you are finished.
  5. 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.
  6. You are so done.

3 minutes each side! don't overcook!


*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.

xo @LdeMao


LOADED Baked Potato Soup

Whether you:

  1. Know the snow is coming and you won’t be leaving the house for a few days
  2. Had a bad day at work
  3. Have company coming over for dinner and want to slam it outta’ the park on course 1
  4. 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.

Loaded Baked Potato Soup


  • 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


  1. Preheat oven to 400 degrees.
  2. Wash, dry and prick potatoes with a fork.
  3. 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.
  4. Let potatoes cool. Peel then cut into about ¼ – ½” pieces.
  5. Add the insides from 2 of the potatoes into your sauce pan.
  6. The remaining 2 potatoes will be going into your Magic Bullet.
  7. Fill up your Magic Bullet Tall Cup about ¾ of the way with potato and then the remaining room with chicken broth.
  8. Blend until smooth, about 10 seconds.
  9. Add to sauce pan with the other 2 cubed potatoes.
  10. Continue the 3 steps above until your potatoes are blended into magically wonderful bliss.
  11. Put the sauce pan filled with potatoes on low heat.
  12. Add sour cream, black pepper, about ½ of your shredded cheese, ½ of your crumbled bacon and ½ of your green onions.
  13. Stir to combine.
  14. Let cook until combined and thoroughly heated through – nothing above a simmer. About 10 minutes.
  15. Soup > Bowl
  16. Bowl of Soup > garnished with a bit of your remaining cheddar, bacon and green onions.
  17. Bowl of ridiculousness is served baby.


 Ya done.

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.




Magical Candy Cane Bark

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

Magical Candy Cane Bark


  • 24 candy canes
  • 3 14.1-ounce Toblerone milk chocolate bars


  1. 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.
  2. Add candy canes to Magic Bullet Blender Tall Cup. Just break off the end so they fit.
  3. Blend with cross blade until you have candy cane powder, and add to a medium sized mixing bowl.
  4. Continue with the above step with all candy canes.
  5. Once chocolate is melted and smooth, add in candy cane powder and stir well.
  6. Line two cookie sheets with wax paper.
  7. 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!
  8. Pop the cookie sheets into the freezer until your bark is solidified.
  9. 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.



Stuffed Artichokes

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. 🙂

Stuffed Artichokes


  • 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


  1. Slice 1/4″ off top of each artichoke with sharp knife, to remove ‘prickles.’
  2. Trim point off each leaf with scissors.
  3. Wash and drain upside down. Set aside.
  4. 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!
  5. Add pre-bulleted pecorino romano cheese to tall cup. Blend 5 to 10 seconds.
  6. 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.
  7. 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.
  8. Place artichokes in a large pot and add about one to two inches of water.
  9. 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.
  10. 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! 🙂

xo @LdeMao


Booster Juice

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.

Booster Juice


  • 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.

2. Add water and fill to about to about ¾” from the rim.

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 —



Kale Pesto

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.

Kale Pesto


  • 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


  1. Add all ingredients to tall cup.
  2. Blend for 10 seconds.
  3. Toss with pasta.
  4. 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:
  1. Lightly olive oil the outside of the bread.
  2. Frying pan on stove, medium heat.
  3. Carefully place a smaller pan on a separate burner also on medium heat.
  4. Place sandwich in larger frying pan, place smaller pan on TOP and lightly press down.
  5. Reheat smaller one, repeat.
  6. Voila – homemade Panini maker.
  • 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.


Oh, wow. It has been a while. And don’t you think that just because I wasn’t able to get a recipe written up that I wasn’t using that lifesaver of a Magic Bullet Blender, my loves.

Lauren here, your Kitchen Magician, and I’m back baby!

Months of flying around North America gave me a run for my money, but I’m settled, back in business, and better than ever. I spent this weekend sorting through the photos I took from several Magic Bullet Blender recipes since the last time we spoke. ‘Twas quite a process.

So I thought to myself, okay – here in the northeast we have officially gone chilly. When it’s chilly, I would rather have people over than go out. So, I go with a simple crowd pleaser: Spicy Smokey Black Bean Dip.

Now, this recipe is one of many, many fabulous recipes that come from my cousin Teresa and her very good friend Phillie. They own a catering company in Connecticut, (City Fare Catering) and holy hot sauce, these women can C-O-O-K. Legit. Look at the pictures of their food: http://cityfare-catering.com/ They catered an event for my parent’s this summer and I went nuts for this black bean dip and they ever-so-graciously shared the recipe with me 🙂

While I was in Canada visiting my best, most favoriite [and only] boyfriend Aaron last month, we were lucky enough to have his parents come visit. You better believe I whipped this recipe up using what else? The Magic Bullet Blender. Yes, he has a Magic Bullet Blender and uses it daily. Yes, this black bean dip was a bottom of the 7th grand slam.

Have I yet to mislead you? No. Give this baby a shot.

Smoked Spicy Black Bean Dip


  • 1 15.5 oz can black beans, rinsed and drained
  • 1 onion, roughly chopped
  • 1  green bell pepper, roughly chopped
  • 2 chipotle peppers, roughly chopped
  • 3 cloves fresh garlic
  • 1/2 cup red wine vinegar
  • 4 T honey
  • 3 Tolive oil
  • 1 Tkosher salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp black pepper


  1. Heat olive oil and sauté garlic until golden. Remove garlic from pan and set aside.
  2. Add onions, salt and pepper to pan. Saute until golden. Remove onions from pan and set aside.
  3. Add green bell pepper, salt and pepper to pan. Saute until soft. Remove green bell peppers from pan and set aside.
  4. Add garlic back into pan with the chipotle peppers. Stir until sizzling, then add onions, green bell pepper and beans into man. Stir until all ingredients are hot.
  5. Add all remaining ingredients into pan [red wine vinegar, honey, chili powder, cumin] and turn back to low heat. Stir until you have a gentle simmer, remove pan from heat.
  6. Allow mixture to cool, then add into the Magic Bullet Blender Tall Cup. ( Tip: I used a ladle to easily pour the mixture into the Tall Cup.)
  7. Top with flat blade, blend for about 7 seconds. Pour into a bowl. (*Tip: TASTE! If you want to add a little extra honey to your next blend, go for it! Love salt? Next round is the time to add more! Big vinegar fan? Splash some more in there.) Personally – I left it as is, but EVERYONE has a different palette so make sure you cater to your own. You’re #1. Never forget that. 😉
  8. Continue steps 6 – 7 until all of the mixture is blended until a beautiful, bountiful, black bean bonanza. (**Tip: I did this in 3 Tall Cups total and on the 3rd, I pulsed to give it a little extra consistency!)
  9. Ya done!


– MAKE IT AHEAD. Day before, for sure! Make, cover, fridge. Allow those flavors to get even more complex. Remove from fridge about 30-45 minutes before serving if you can. If you can’t, it’s definitely not the end of the world!

– SERVING OPTIONS. Oh there are many, but here are a few thoughts for you: homemade pita chips, celery sticks, carrot sticks, tortilla chips, quesadillas.

– NACHOS. Have I told you how much I love nachos? Maybe. Maybe not. Well, on the day that I had Aaron’s lovely folks over, we had a busy day checking out the law school and a little birdie had told me it was a fan fave. As soon as we got back to his apartment you better believe we preheated that oven, layered tortilla chips, Monterrey jack, pulled pork, shredded seasoned chicken, seasoned veggies cooked down along side crushed tomatoes and served up with sour cream and yep – your spicy, smokey black bean dip! 🙂

– SANDWICH SPREAD. That is what we did with the leftovers. If you’d like to kick your basic, boring wrap into 2015, use it as sandwich spread.

Idea #1: A little rotisserie chicken, some sprouts, and black bean spread. Heck yes.

Idea #2: Veggie wrap. Oh yeah. That will take you from bland to Bobby-Orr-status in no time.

Try it out this holiday season. Put it in a cute little bowl for the 5th ‘getting to the point of painful holiday party you have to attend in a 12 day period’, grab some tortilla chips, show up on the front steps of boss’s house not empty handed… and not with booze. They’ll be floored.

Or, you can take my ‘Sunday Anxiety’ route and make it for yourself. To eat on the couch. In the dark.

Aight – busy week ahead and Thanksgiving next week! Broad has gotta crank!

Cooking makes me happy.
Feeding people makes me happier.
Happily fed people makes me feel like a milli bucks #noWeezy.

Until next time my little Magic Bullet Baywatch Babes! Sending all my love from my big ole heart in Connecticut to all of yours.



The weather in the northeast hasn’t been what I would call consistent, but baby, grilling season is upon us. And what a GREAT season it is.

Lauren DeMaio here, your Magic Bullet Blender Kitchen Magician and as a product of the DeMaio family, I’m a grilling aficionado, of sorts.

Below is a quick recipe for a rub that I use for everything from steaks on the grill to chicken in the oven – versatile, forgiving, yours, and easy with the Magic Bullet blender. It’s pretty cool actually, the blender works to break down some of our ingredients and release some strong flavors. I dig it.

Try it?

Quick and Easy Spice Rub

Magic Bullet Blender Parts

  • Magic Bullet Blender Tall Cup
  • Magic Bullet Blender Cross Blade


  • 1/4 cup granulated brown sugar
  • 1/4 cup paprika
  • 1/4 cup black pepper
  • 2 T salt
  • 1 T crushed red pepper
  • 1 T mustard seeds
  • 1 teaspoon cayenne pepper


  1. Add all ingredients to tall cup, blend with cross blade for seven seconds.
  2. Remove, give her a little shake, blend for an additional seven seconds.
  3. The Magic Bullet Blender has broken down those mustard seeds, broken down that red pepper, and you’re done!



– PULL YOUR PORK THE RIGHT WAY – This recipe is what I typically use for my pulled pork. Buy a pork butt, rub half on it and refrigerate overnight, take it out in the morning, rub with the remaining amount and cook at a low temp in the oven, covered tightly until able to be easily forked apart. This recipe is cool because it gives the pork a crust, some dimension in flavor, but again – can still easily be pulled apart. Top with BBQ sauce afterward. I can tell you that after living with two boys and entertaining them and their friends on many occasions –this was a CROWD PLEASER.

P.S. I then make my homemade BBQ sauce with the bullet. I will give you that recipe soon. It’s kinda RIDICULOUS.

Also, serve with some mini rolls and homemade coleslaw.

–          EXPERIMENTATION – Alright, ¼ cup of paprika is a lot, I know, but it works well for the pulled pork above.

The nice thing about this recipe is it’s very forgiving and versatile.

RULE: Keep your salt and sugar amounts set in place as above, then adjust to your taste buds.

Scale back on the spice if it sounds like a lot for you to handle.

–          IT’S A LOT, I KNOW – If you aren’t using it for a pulled pork recipe, that is fine. Make it now, jar it tight and keep it in the cupboard. Try it with:

o         Any type of pork roast

o         Beef roast

o         Steaks

o         Baked, whole chicken

Alrighty beauties, I’m out. Back to work.

Do yourself a favor, fire up those grills and knock someone’s SOCKS off. Whether it’s someone you love, someone you like, or someone you have to bite your tongue around and be courteous to by default, be like Nike, and just do it.

Be in touch soon, got a serious summery salad enhancement for you to enjoy.

In the meantime, happiest blending – from my big, nomadic heart – to all of yours!


Much love —

@LdeMao  xox


You use them all the time.

You also BUY them all the time.

And you really do not have to.


Breadcrumbs… Magic Bullet Blender… it works. It happens. And its incredibly lovely, just like you.


Lauren DeMaio, your Kitchen Magician, and this one is short and sweet just like Danny DeVito.


Homemade Breadcrumbs

Magic Bullet Blender Parts

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade


  • [1] leftover hard roll
  • OR [2] leftover slices of bread
  • [1 tsp] dried parlsey [optional: good if you’re doing chicken cutlets for chicken parmigiana, pork chops, something going up against a sauce.]
  • [1/4 tsp] salt
  • [1/2 tsp] black pepper
  • [1/2 tsp] garlic powder [optional: see above note to parsley, same reasoning.]


  1. Preheat over to 350 degrees.
  2. Break bread into 1″ pieces and toss onto a cookie sheet and into the oven for a few minutes into lightly golden. Keep an eye on them.
  3. Add all ingredients into large cup.
  4. Pulse 3 times. Shake. Blend for 10 seconds, shake. One more may be needed. I always blend a bit extra with this, and shake a bit more because you do want to make sure you get all that bread nice and fine, like that FOX who hosts that show ‘Tough Love.’ ‘Ward? I don’t know but goodness he’s handsome and has a hell of a mouth on him. Straighten me right out. Kid needs it.
  5. Back on track: You’re done.

* Sprinkle this goodness on fish, little lemon juice, into the oven you go.

* Baking some chicken or pork? This, bit of melted butter, hell yes.

* Use this to coat your chicken cutlets, veal cutlets, pork chops. Damn right you don’t need to buy that Shake ‘N Bake. You can just Shake ‘N Bake in your kitchen to a dope Motown playlist [typically a majority of my cooking playlist].

* Makin a’ meatballs? Here are your breadcrumbs baby.

Alrighty – I’m out. Packing and shipping back up to Boston tomorrow for another event in my beloved city 🙂 then it gets a bit confusing from there. Back here for a day. Back to Boston for the final, complete condo move. Aka moving truck. Who wants to get emotional with me?

I’ll be checking in again soon but in the meantime and AS ALWAYS, Happiest Blending – from my big, nomadic heart — to all of yours!

Talk soon.

XO @LdeMao