Oh babyyyy it has been a while!

 

Lauren here, your Magic Bullet Blender Kitchen Magician and where has the past month gone?

 

Spring has sprung! Even though it’s back down to 30 something today and I didn’t wear a jacket.

 

Spring is busy season at work.  Trade Shows love spring.

Spring is also tax season. And a ton of men in my family are accountants.

Spring being busy means I am also going to that ‘go-to’ more often than not. Magic. Bullet. Blender.

 

The recipe below is for Spinach Stuffed Shells – using your Magic Bullet Blender as a tool for prepping a few of the ingredients.

 

Recently I feel as though I have had a good deal of unintelligent moments: speeding tickets, selling my stock in Apple and the biggest, weakest of the bunch: giving up cheese for Lent. Who does that?

 

Regardless, gotta cook for Dad’s office – the dudes work hard. See below:

Spinach Stuffed Shells

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Cross Blade
  • 1 Magic Bullet Blender Flat Blade

Ingredients

  • 1 lb box jumbo shells: cooked according to instructions, drained and left in a bowl of cool water
  • 6 cups Lauren’s ‘Lets Talk Sauce’ Marinara
  • 1 lb ricotta cheese
  • 3 cups shredded mozzarella
  • 1 bag spinach – lightly steamed, drained, cooled – set aside
  • About 5 1” x 1” cubes pecorino romano cheese
  • 1 teaspoon fresh ground black pepper
  • 1 ½ teaspoons dried parsley
  • 2 eggs

Instructions

 

  1. In a large mixing bowl add: ricotta and mozzarella
  2. Short Cup / Flat Blade: Pecorino romano cubes – blend until cheese is grated – about 10 seconds
  3. Add grated cheese to a large mixing bowl.
  4. Large Cup / Cross Blade: add about half of your spinach. Pulse 3 times – shake – pulse another 3 times.
  5. Add to mixing bowl. Repeat with the remaining half of the spinach – add to mixing bowl.
  6. Large Cup / Cross Blade [no worries on rinsing – everything is going to the same place]: Add eggs, pepper, parsley – blend for 5 seconds.
  7. Add egg mixture to mixing bowl – give everything a GOOD STIR. I use a whisk sometimes, or a spatula works well too.
  8. Preheat oven to 350 degrees.
  9. Take your cooled shells one by one, fill them with about 1 – 1.5 Tablespoons of your mixture and place them into your baking dish [see picture].
  10. Continue until the dish is full – you may have a couple leftover – ain’t no thang.
  11. (Note: random – but you can make some badass tuna salad in your Magic Bullet Blender and put THAT into the shells. Summer side dish. Lookout cookout.)
  12. Cover the shells with the remaining sauce and then cover tightly with aluminum foil.
  13. Bake for an hour.
  14. Remove.
  15. Let them sit for a couple [not necessary but I like to].
  16. En-Joy.

 

I actually think they are better the next day sometimes so if you have leftovers – no worries at all.

 

Back in my dairy days, I also used to bullet some additional pecorino romano to top those babies off with afterwards. Did I ever tell you guys that ‘Pecorino Romano’ was actually my stage name back in college?

 

Alrighty my little rigatoni bundles of love – back to work J!

 

Miss ya! I’ll send something healthy this week for sure. Been using that Magic Bullet Blender JUICER attachment. That thang doesn’t mess aroundddd.

 

In the meantime, Happiest Blending, from my big, nomadic heart – to allll of Yours!

 

XX

Lauren

email

Tuesday is here and I am smiling. Why? Or more like why the heck not? I was convinced Def Leppard was performing in some unknown MSG sized venue close to my office this morning because traffic was THAT bad but hey – it happens.

You want to know what else ‘happens’? Unexpected guests. Last minute drop bys. ‘Hey are you home, I was going to come hi’ text messages. And that is exactly what happened last night while I was on the couch asking my parents if they still want me to bring them to the casino even when they don’t know who I am anymore and think they are 30 years old.

Magic Bullet Blender – problem solver – steps in. The unexpected guest, my cousin. The girl for some reason does not care for chocolate, and it was post-dinner time.

Below is a recipe for CANNOLI DIP. You know the filling in cannolis? It’s like a bowl of THAT.

I made this WITHOUT the chocolate chips, but on any other day I would typically add them in. My cousin who stopped in for some unknown reason is not a chocolate fan. I know, mind blowing.

Sweet Sweet Cannoli Dip

Magic Bullet Blender Parts

  • 1]Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Flat Blade

Ingredients

  • 1 15 oz container of ricotta cheese, halved / separated
  • 1/2 cup whipping cream **Make sure to keep your whipping cream CHILLED and in the fridge until it is time to blend it.
  • 1/8 cup + 1/8 cup + 1 teaspoon powdered sugar, separated
  • 1/2 teaspoon + 1/8 teaspoon + 1/8 teaspoon pure vanilla extract, separated

Instructions

  1. To tall cup add half of your ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  2. Blend with cross blade for 10 seconds.
  3. Add to medium sized bowl.
  4. Repeat – tall cup add remaining ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  5. Blend again with cross blade for 10 seconds. Add to bowl.
  6. Lightly fold together the two batches with a spatula.
    Note: If you wanted to add chocolate chips in, this would be the time to do so. I would recommend folding in about a ¼ Cup of semi-sweet chocolate chips
  7. Rinse flat blade.
  8. To your short cup add whipping cream and your remaining ½ teaspoon of vanilla extract. Blend for 5 seconds.
    Note: To reiterate the above, make sure this is CHILLED and in the fridge until ‘go time’. Yes, I said ‘go time’.
  9. Add your remaining teaspoon of powdered sugar and blend for an additional 10 seconds. Remove flat blade.
  10. Gently add your whipped cream to the bowl.
  11. FOLD your whipped cream in to the previously blended goodness.
  12. You are DONE.

Now, here are some options, items we have used for dipping before:

  • NOTORIOUS BIG // JUICY >> Fruit. Strawberries and pineapple are my personal favorites.
  • GUNS N’ ROSES // SWEET CHILD O’ MINE >> tortilla strips — they make SWEETSWEET ones.
  • DEAN MARTIN // VOLARE >> Stick with the Italian theme and serve it with some biscotti. [you could even make this at home oooohwee J . I’ll have to give you a recipe for that soon too]
  • Short bread cookies, graham cracker sticks. You have a LOT of options.
  • Instead of no chocolate, do some semi-sweet chips, or go dark chocolate kray. Judge your crowd / who you are entertaining and cater to them.

Alrighty my little pastry punkins, I’m out. Everythang is hittin full speedddd again. Work. Finally fully moving and won’t have my wardrobe and belongings in two states anymore. Weddings. All that goood stuff. Next thing ya know, *poof*, it’s June!

I’ll send ya something good later on this week, but in the meantime, HAPPIEST BLENDING, from my big heart – to ALL of Yours.

XXO LD

Quicker than Kim Kardashian’s marriage .. Lauren here, your Kitchen Magician – and macaroni and clams is one of my FAVORITES. Christmas Eve staple and treat every so often.

Yes, when time permits we go to the fish market, buy the whole clams, clean, steam etc etc etc .. but oh you know that is not always the case. In the midst of packing my Boston condo, celebrating birthdays in Boston and prepping for my work trip next week we did macaroni and clams the QUICK way. Again, yea it is not the healthiest thing in the world for you but hey, you deserve it. [I’ll give you healthy recipe Thursday, I promise].

Magic Bullet Blender. KILLS IT. This sauce is very basic so I actually think that blending helps get those herbs and spices really helps get them to their most aromatic state and helps to infuse that olive oil.

Do it.

Linguine with Clam Sauce

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender

Ingredients

  • 1 lb. pasta of your choice – we usually use the whole grain linguine
  • 1/2 Cup extra virgin olive oil
  • 1/2 stick butter
  • 2 10 oz. cans, baby clams
  • 1 8 oz. bottle, clam juice
  • 3 cloves garlic
  • 2 T fresh parsley
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. crushed red pepper
  • 1 pinch, sea salt

Instructions

  1. Start a pot of lightly salted water and bring to a boil
  2. While water is warming up, add olive oil, garlic, parsley, black pepper, sea salt and crushed red pepper to tall cup.
  3. Blend for 10 seconds until parsley is broken down.
  4. Add to a pan on medium heat and sauté for 5 minutes.
  5. After 5 minutes, add clams, clam juice and butter – cook for 15 minutes.
  6. Add your pasta to lightly salted water and cook until al dente [cooked through, but slightly firm – not mush. Unless you like it that way, then by all means, go for it].
  7. Toss and serve.

LAUREN LUVS

–          That garlic bread that was posted last night … serve this on the side for one of those ‘get down with your bad self and crush whatever food you want nights’..

–          Usually toss a salad in there for a first course as well .. try the vinaigrette recipe from last month. KillaBeezWu-Tang good with it.

Alrighty my little shellfish, I have got to get back to the grind. And by that I mean cranking work AND ungodly amounts of espresso.

Oh hey guess who’s still in first place in the Eastern Conference? #NYR what??

Until Thursday – Happiest Blending, from my massive heart – to all of yours!

Xo

@LdeMao

You ever heard of the ‘flavor of the week’..? Well – we have a theme of the week..

One guess – it’s garlic. Lauren here, your Kitchen Magician, and kid has been running on empty.

This, yet again, is a QUICKIE – and a GOODIE.

Bread + Garlic + Magic Bullet Blender = waking up next to a million dollars, a pile of cubed cheese and Jim Cantore after his morning broadcast – all serious and pensive and such.

Delicious Deb had one of the DeMaio family favorites, Vinny the chiropractor and his lovely fiancée, the former Miss Illinois over for dinner earlier this week. I was stuck at work when she called me asking how to make my ‘infamous’ garlic bread….. Hence the photo shopped real pictures slammed in with my huge face. I have a very tech savvy co worker who helps me out..

See below, and do it. Seriously.

Infamous Garlic Bread

Magic Bullet Blender Parts

  • 1 MB Tall Cup
  • 1 MB Cross Blade

Ingredients

  • 2 heads of garlic, roasted *see Tuesday’s post for roasted instructions
  • 1 stick of butter, room temperature
  • 1/3 cup extra virgin olive oil
  • 1/2 cup pre-bulleted pecorino romano cheese
  • 3 tablespoons fresh parsley
  • 1 loaf of Italian bread, sliced

Instructions

  1. Add 1 head of garlic, butter and parley to tall cup, blend for 7 seconds, add to a bowl
  2. Add second head of garlic, olive oil, pecorino romano to bullet, blend another 7 seconds, add to same bowl
  3. Mix and smother one side of your bread with the topping
  4. Bake on a cookie sheet until lightly browned
  5. Serve hot, like you, in your pajama jeans

That is it. Awesome with soups, great with steamed mussels, obviously we had it with lasagna, or you can be a sicko like Deb and use it for steak and cheese sandwiches for your son. They look un-real.

Gotta run – see you Tuesday.

As always, Happiest Blending, from my Big Heart in CT today, Boston tomorrow, Orlando next week .. yes.. to ALLL of yours.

XO Lauren

For as long as I can remember through the .. wow, what.. TWENTY EIGHT DeMaio family Christmas Eves I have been through, there is one word that can describe the evening: Madness.

Yes, it’s fabulous madness.

Yes, it’s fish x7 madness.

It’s family madness and damn that is DEFINITELY the best kind.

But sheer and utter madness to a ‘T’ because you cannot have a massive family gathering without some sort of curve ball…

 

Lauren here, your Magic Bullet Blender Kitchen Magician… and if you haven’t learned so already, it is FAR easier to slam a curve ball out of the park if you have the Magic Bullet Blender on hand.

 

See. Perfect. Example. Below.

 

My father, ‘Luscious Louis’ as I like to call him, heart of gold … but hell you arm him with a grocery list … and you better BUCKLE UP. Being that it was getting down to the wire and my mother and I had worked a bit later than we had originally thought, Louis was given the list for the fish market.. double the amount of some things, extra this, extra that, and then 2 pounds of fresh picked lobster meat.

Why? Because they had it. No one asked for it. He got excited, knows I love it, and BOOM. Lobster.

So I sat, staring at this beautiful lobster meat thinking ‘what in Gods name shall I we whip up with this ridiculousness. Add it to the stuff shrimp stuffing? Yea we could but what else…?‘

And what happens next.. Louis, who I honestly thought only watched television when there was a NYR game on starts rattling off the blessed names:

‘Guarnaschelli! Zakarian! Chopped!!! It’s like you’re on Chopped!’.

Then my mom, ‘Debbie the Demolisher’ starts with ‘how she Loves Chef Aaron! Oh and Chris Santos is so handsome!’.

(I swear, the older she gets, the more younger the men she thinks are ‘handsome’ or ‘the bomb’.. yep, ‘the bomb’ – feel special Mr. Santos…)

 

A.    I’m legitimately not joking

B.    I wasn’t sure if I was more taken back by the fact that Louis knew the Food Network even existed, or that he didn’t absolutely butcher your last names

C.    I actually felt like I was on the damn show

 

Stuck between a rock and a hard place and four hours until guests arrived – I yet again, leaned on my glimmer of hope .. the Magic Bullet Blender .. and that baby KILLED it.

Lobster Brie Scallion Pie

Magic Bullet Blender Parts

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

Ingredients

 

  • 1 frozen pie crust, defrosted and pricked several times with a fork

*Note: You are so welcome to make your own pie crust. I bet Chef Scott has a bangin simple way. But it was Christmas Eve. And I was short on time, and mental capacity.

  • 1 cup picked lobster meat
  • 1 cup cubed brie, rind removed – 1/2″ cubes
  • 1/2 cup sliced scallions (top portion)
  • 14 ounces heavy cream
  • 3 eggs
  • 1 tsp lobster base (optional)

*Note:     Optional but SO recommended. We had used it in lobster bisque a few weeks back. Adds GREAT flavor, you don’t need much and has a long shelf life.

IF you use the lobster base, I personally do not add any additional salt as this has a lot of sodium.

  • 1 tsp fresh ground black pepper

Instructions

  1. Preheat oven to 350 degrees
  2. To your defrosted, pricked pie crust, spread lobster meat on bottom
  3. Top lobster meat with about half of your scallions
  4. Top with brie, remaining scallions and black pepper
  5. To your Magic Bullet Blender tall cup add heavy cream, eggs and lobster base
    *Note:     This is VERY full. You may want to do half the cream and an egg, then the other half with the remaining eggs – ½ teaspoon of lobster base in each. Or you can be daring and bad to the bone like me… Yea I’m joking. Up to you. 😉
  6. Add cross blade and blend for about 10 seconds until combined
  7. Pour mixture over lobster, brie into pie crust
  8. Place pie onto a cookie sheet and pop into oven for about an hour
  9. Keep a close eye when you hit the 45 minute mark as cooking times may vary. Test doneness by gently inserting knife into center. When your knife comes out of the pie clean and the top is golden [see pictures], you are good to go
  10. You want to make sure you have some time to let this sit and cool afterwards.

*Serving Options:

Once it rests after baking, you can slice that baby up and serve warm. This is what we did and served as one of the appetizers.

After cooled, pop it in the fridge overnight. Take it out an hour before serving, cut and serve in squares or mini slices as an app.

 

*LAUREN LUVs:

– MAKE IT YOURS: Alright, so this is what I did for the Lobster Pie – but this can be a starting point for any quiche. Substitute the lobster with ANYTHING – veggies, just cheese, whatever you like. Leave out the lobster base. Change up your cheese, and kid you are hammering out quiche left and right

– BRUNCH: Whip up one a ‘pie’, or quiche of any type – serve it with a side salad – Sunday Brunch. Done. And what do I always tell you I love… ? MAKING IT AHEAD.. This recipe lets you do that.

–  ITALIAN EASTER: Yes, we have that too. HAM PIE. Debbie makes your typical ham pie, but for some of my other cousins who aren’t as fond of the traditional recipe which is more ricotta based, we bang out a few of these babies. Same base as above, cube up mozzarella, Monterey jack, thinly sliced pepperoni, salami, baked ham – I’m talking PAPER thing [apologize to your deli pre-ordering. I found that works best. Gotta charm ‘em 😉 ]

 

 

I know, I know – cheese and fish – a no no. Well, in this case I am calling it an exception. An EXCEPTIONAL exception.

 

And yes, lobster is a splurge, I am well aware. But hey I like to cover all my bases with you. I give you dressings, cookies, sauces, etc… every so often I have to throw something badass in there. And not only did this baby get RIDICULOUS reviews by some of my biggest, female, cooking-for-their-whole-lives, Italian through and through critics – but it also gives you a BASE to work off of for any quiche type dishes you’d like to give a shot.

 

Alright my little seafood specials, I’m off to a meeting .. oh hey did you happen to notice the New York Rangers moved into first place in the Eastern Conference…. ? Wait what? Mmmmmmm YEP 🙂

 

I’ll be touching base with you again Thursday, but in the meantime and as always, HAPPIEST BLENDING.. from my big nomadic heart – to all of Yours.

 

Xo Lauren

Terrific Tuesday – Well hot dang that is a big country.

What is the deal my little Magic Bullet Blender bundles of Love??

Lauren here – your Kitchen Magician – Pop Quiz: What does the speedy, former right winger of the New York Rangers, Pavel Bure and the picture below have in common?

Hint:      They are not both left handed

Hint:      I do not want to date both of them

Hint:      They weren’t both drafted in the 6th round of the 1989 NHL draft

Ok – give up?

They are both RUSSIAN. And today I am sharing with you a nice little recipe for CREAMY RUSSIAN DRESSING.

The kicker is, the dressing isn’t even REALLY Russian – but that’s a story for another time, or you can just google it if you need a mental break later…  AFTER you youtube ‘Ain’t Talkin Bout Love’ by Van Halen…. Talk about a killer morning driving song..

Alright – centering myself – down to business: Russian dressing is good. I do like it. I typically actually like a little bit of it on sandwiches MORE than I do on salads. One thing I do NOT like is chunks of relish in my dressing. I know that may sound odd, but I can’t really deal with it – which is why the Magic Bullet Blender absolutely KILLS this dressing – you STILL get the flavor of the relish.

Do yourself a favor and give this baby a shot – it’s got some damn good flavor – and by now you know your Kitchen Magician doesn’t lie to you. There is no point.

CREAMY RUSSIAN DRESSING

Magic Bullet Blender Parts:

[1] Magic Bullet Blender Tall Cup

[1] Magic Bullet Blender Cross Blade

Ingredients:

[1 Cup] mayonnaise

[1/2 Cup] ketchup

[1/2] small onion, diced

[1/4 Cup] milk

[1/4 Cup] green relish

Instructions:

–          Add all ingredients to tall cup

–          Blend for 5 seconds

–          Shake what ya mama gave ya

–          Blend for additional 5 seconds

–          You are done, like Michael Lohan’s social life

I do Operations Management for a living.

If we can’t do what you want, we gotta have back up, gotta have options.

So what do I have for you below? Optionsssss 😉

Sandwich Stylin – Pumpernickel bread, turkey, sauerkraut, swiss cheese, some of your Russian Lovin on both sides of the bread – Grill. Love.

Ensalada – Lettuce, steak of your choice grilled and thinly sliced, dress it up Pavel Bure style – Delish.

Pasta Salad? – You could soo do that too. Diced green and red pepper, bacon bits [thank you, JR Butler – talk about a domestic gentleman] I dig.

Alrighty, Babushkas – I’m out.

Have a wonderful day, and watch out for huge mammals running out of the woods. You change up the clocks by one hour and …. Good god you don’t even want to know what I was passing on the side of the highway this morning.

Until next time, Happiest Blending, from my big Heart – to all of Yours.

Xo Lauren

Full Throttle Thursday – I’m FALLiiiing in Love

Lauren here, your Magic Bullet Blender Kitchen Magician – and single white female – comin’ atcha from the great state of Connecticut, yet again.

I may be that girl who ‘falls in love’ once a week – but this time – it’s for real.

And it’s head over heels – with, of course, a food –  SWEET CINNAMON BUTTER.

This little dollop of joy is beyond easy [granted, many things are when using the Magic Bullet Blender] and gives your fall dinners a different twist. Toss this on the table during your Thanksgiving Dinner instead of your standard, boring, out of the wrapper butter and impress ya guests.

Got some new in-laws coming over? Do it.

Just you and your significant other? Do it.

A random Tuesday night where you are craving carbs and just want to watch A&E re-runs of the overly sensored cable version of The Sopranos alone? Buy some rolls and Do it.

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

  • [1] stick of butter, softened
  • [1 Tablespoon] light brown sugar
  • [1 Tablespoon] honey
  • [1] pinch of salt
  • [1/2 Teaspoon] cinnamon

INSTRUCTIONS:

  1. –          Add all ingredients to tall cup
  2. –          Blend for 5 seconds
  3. –          Get all Eddie Money on that cup and give ‘er a good shakin
  4. –          Blend additional 5 seconds
  5. –          Refrigerate and save, or slam some of that stuff on bread – yum

As you can see by the above – you got both the SALTY and the SWEET covered. Make this delicious goodness FAR in advance – refrigerate in a cute container – whip it out a game time – and YOU ARE GOLDEN – like that crazy group of girls. So go get all ‘Betty White’ on that butter and try it out.

Now before I go – I have a question for you – if anyone can think of SOMETHING for me to do during my videos during the, say, 10 seconds that I am blending, INSTEAD of awkwardly looking at the camera like Paula Abdul during an American Idol panel – I will:

A. give you my undying thanks.

B. give you a SICK shout out during the next vid.

C. use your suggestion.

D. something else, I don’t know, maybe a gift card to a coffee joint or something.

Alrighty kiddos –  got a bunch to do. Hitting up Jersey to see one of my best little pumpkin’s hockey games – and some NYC action.

Get after it.

Until Tuesday – Happiest Blending, from my big, bulky heart in Connecticut – to all of Yours.

Xo Lauren

Full Throttle Thursdays

 

Lauren here – your Kitchen Magician and dehydrated, kinda looking zombie-ish thing – wishing you a HAPPY ALMOST WEEKEND AND HAPPY ALMOST HALLOWEEN!

 

Alright, this is going to be like Danny DeVito – short and sweet – I have said it once, and I’ll say it again – WHO DOESN’T LOVE DIP???

 

It’s fall – and chances are you may have a Halloween Party on the books – or some alone time to indulge.

 

Thus, I give you, PUMPKIN DIP. It’s that Pumpkin time o’ year – so use what you are surrounded by and enjoy.

 

MAGIC BULLET BLENDER PARTS:

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

 

INGREDIENTS:

  • [8 oz.] canned pumpkin
  • [4 oz.] cream cheese, cubed **SOFTENED
  • [1 Cup] granulated sugar [separated 1/2C, 1/2C]
  • [1/2 teaspoon] ground cinnamon
  • [1/2 teaspoon] fresh ginger
  • [1/2 teaspoon] pumpkin pie spice

 

INSTRUCTIONS:

  1. Add 1/2 cup sugar and cream cheese to tall cup
  2. Pulse 5 times, shake, blend for 5 seconds
  3. Add to a bowl
  4. Add all remaining ingredients to tall cup
  5. Blend for 10 seconds
  6. Add to bowl and whisk all ingredients together WELL
  7. Cover tight and refrigerate
  8. Serve with gingersnaps, sliced apples, short bread cookies – whatever you or your crowd likes

 

Enjoy this treat kids – now it the time of year. Another thing I have done in the past is put it out as a Thanksgiving appetizer! Christmas Eve. It’s a good, easy one for this time of year.

 

Whether it is doubling or tripling it to entertain larger groups – or making it as is and demolishing it on the couch yourself. I would never judge ya.

 

Alright my little goblins – Kiddo has a meeting.

 

Have a SAFE AND HAPPY HALLOWEEN WEEKEND! And as always, Happiest Blending – from my cold, heartless chest in Connecticut – to all of yours.

 

xo Lauren

Terrifying Tuesday – ‘He was looking for a soul to steal…’

Who was looking for a soul to steal?

The Devil. He went down to Georgia. Didn’t you hear?

Lauren here – your Magic Bullet Blender Kitchen Magician and I hope you are all having a horrifying week thus far.

This past weekend I went back to Boston to celebrate a friend’s birthday. As I walked into my condo on Saturday night I heard this sound….

Such a sweet, sweet sound..

Of what you ask…?

The Magic Bullet Blender of course! My roommate was on his way to a Halloween party and for an appetizer was making what else – but DEVILED EGGS. How freaking CUTE are they???!!

I attacked him, made him take pictures, and below is party poppin recipe that he used. Try these babies out this weekend, it is a PERFECT time of year for them.

 

 

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

  • 1 dozen hard boiled eggs, peeled and sliced in half
  • 1/2 cup mayo
  • 3 Tablespoons of sweet relish
  • 1/4 teaspoon of garlic powder
  • 2 teaspoons mustard
  • salt and pepper to taste
  • paprika
  • 1 to 2 red pepper(s), cut into 48 small triangles

INSTRUCTIONS:

  1. Remove yolks and place in a tall cup.  Pulse 5 times.
  2. Add mayonnaise, relish, garlic powder, mustard, salt and pepper to
  3. yolk mixture.
  4. Blend 5 seconds. Give it a couple of good ole shakes and then blend again.
  5. Fill egg whites yolk mixture. Garnish with paprika, and your red
  6. pepper “ears.” Store covered in refrigerator.

Spook out your guests this weekend. Come on, do it.

Until Thursday my little goblins – Happy Blending – from my big heart

in CT, to Yours.

xo Lauren


Full Throttle Thursdays … appropriate for today

 

Put the pedal to the metal and KEEP on going …

 

Guess what today is…..!

 

It’s ALMOST Friday J !

 

And I am ALMOST without brain cells.

 

Lauren here – your Magic Bullet Blender Kitchen Magician – and this is my first week back at work after 2.5 off. LOVING the new job – with that one tiny set back of 4.5 hours in the car PER DAY –  until I find a new place.

 

Now, the reason I am giving you all of this useless information is because I am mentally shot. If having to use your brain for the first time in however long doesn’t do it, then spending all of that time in stop and go traffic  will undoubtedly ruin you.

 

Regardless, anyone who falls under ANY of the following categories: former roommate, co-worker, ex-boyfriend, family member, had a class with me in college, works in one of the Allston toll booths on the MA pike, cashier at Shaws in Dorchester, met me in passing between the hours of 6A and 5P, etc, etc – is WELL, WELL aware that I am a CAFFEINE. FIEND. THE MORE. THE BETTER.

 

Hey it’s my one vice.

One in the morning.

One mid morning.

Lunch time.

Late afternoon.

 

Below is my NEWLY added, ‘super early morning until I get TO a coffee joint’ beverage of choice – using what else, but that strapped on my belt, no nonsense, life saving tool of the trade – the Magic Bullet Blender.

 

ICED COFFEE WITH A KICK

 

Magic Bullet Blender Parts:

  • [1] Magic Bullet Blender Party Mug
  • [1] Magic Bullet Blender Cross Blade

 

Ingredients:

  • [1 Cup] coffee
  • [1/4 Cup] skim milk (Use whatever you like here – whole milk, heavy cream – whatever floats your boat)
  • [1] shot of espresso
  • [3] ice cubes

*Note: I get my coffee and espresso shot from my ‘coffee pod’ machine

 

Instructions:

  1. Add all ingredients to tall cup
  2. Blend for ten seconds
  3. Wake up and get going

 

Again – use whatever type of milk YOU like. Add the sweetener of YOUR choice. And for those of you who aren’t psychotic about this get after it goodness like me – you have made your OWN iced coffee, at home, and saved yourself a couple of bucks!

 

Well kiddos – I’m scooting to a meeting. Keep an eye out for me next Tuesday and please, keep it goin.

 

In the meantime, Happiest Blending my Little Beans – from my big heart in CT – to all of Yours.

 

Enjoy the weekend!

 

Xo Lauren