Terrific Tuesdays –

‘Four score and seven years ago’, I received an excited call from my mother, Debbie ‘The Demolisher’ DeMaio about my go-to kitchen tool, The Magic Bullet Blender having a competition to be the first ever ‘Magic Bullet Blender Kitchen Magician’. I made the video, entered, got flown to LA as part of the top 3, and somehow won the title. It was an awesome, and an amazing experience – and yes, the Magic Bullet Blender room where we took pictures is so real and legit.

Long story short, in my initial entry video I made a joke about how I ‘sweat garlic from my pores’.

Well folks, it is not a joke….. Which may be why I only get Italian men… ?

Below find a recipe for one of my entertaining night go-tos – ROASTED GARLIC DIP.

This stuff is great – not only perfect as a dip, but also a great addition on sandwiches.

Buy some gum, mints, mouth wash – roast that garlic and get your groove on.

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

  • [3] heads garlic, unpeeled
  • [3] tablespoon olive oil
  • [1/2 Cup] sour cream
  • [1/4 Cup] mayonnaise
  • [2] green onions, chopped
  • [1 Tablespoon] balsamic vinegar
  • [1/2 teaspoon] sea salt
  • [3/4 Tablespoon] fresh ground black pepper

INSTRUCTIONS:

– Preheat oven to 350 degrees.

– Trim off the top of each of the heads of garlic so that all cloves are exposed.

– Place heads of garlic into a piece of aluminum foil, cover with one tablespoon of extra virgin olive oil each, wrap each garlic head with foil.

– Place each of the heads of garlic on to a cookie sheet and bake for about 45 minutes until heads of garlic are tender.

– Let garlic cool for about an hour, then gently squeeze and add to tall cup, along with mayonnaise, salt, pepper and vinegar.

– Blend for 5 seconds with cross blade, give it a good shake, blend for additional 5 seconds, add to a bowl.

– Add scallions, sour cream, and mix until combined.

– Refrigerate for a minimum of 2 hours and DIVE IN.

Pair it up with crackers, chips, toasted italian bread, pita chips [ check out my recipe from the ‘Greek Bruschetta’ video I did a month ago ], a roast beef sandwich perhaps??? …  – whatever you like!

Alrighty my little garlic gorillas – if you have an eHarmony date tomorrow, don’t try it yet. Wait til after. Trust me.

And on that note – get after it and go crazy.

In the meantime, Happy Blending my little Bullet Babies – from my big heart in Boston, to Yours.

xo – Lauren

email

 

Hello my little Lovebugs!

 

Lauren from Boston – your Magic Bullet Blender Kitchen Magician – sitting. waiting. wishing. hoping…. that you say YES.

 

As promised per the video, below you will find the detailed ingredient lists and instructions for the following items – Spicy Orange Chicken, Herb Marinated Pork Tenderloin and Sirloin Steak with an Asian Inspired Marinade.

 

Few quick items before I let you go –

– The chicken marinade is also great with pork.

– The pork marinade is also great with chicken and fish.

– I gave you another recipe under the pork ‘Lauren Loves:’ section below. And it’s a goodie.

– The steak marinade is my go to when marinating beef. Fantastic with london broil, flat iron, flank, steak tips, any cut – so go with what you like.

– Make sure you seal those bags GOOD before you put them into the fridge. I don’t want you to be cursing my name while you are disinfecting the shelves and throwing out the produce that got pork juice on it.

– As far as fridge marinating time – minimum of two hours, maximum of overnight – but as you would guess, the longer the time – the more flavor can get into those meats.

 

– Again, if someone is around and can flip the bag half way through the marination sensation – great. If not, NO biggie – just make sure your meat is covered well once it is set in the fridge.

 

Now if you have already had a chance to watch the video, I’d really like you to think hard before answering me. I know, I know, it’s emotional for me too. But please do not feel rushed – you can’t put a timestamp on love.

 

For now, focus on the recipes. We can chat soon.

 

Happiest Blending – from my big heart in Boston – to all of Yours.

xo Lauren

 

 

SPICY ORANGE CHICKEN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[3-4] boneless chicken breasts, rinsed

 

 

[1/2 Cup] low sodium soy sauce

[1/2 Cup] orange juice

[1/3 Cup] honey

[1Tablespoon] fresh lime juice

[2] cubes of fresh ginger – about 1 cm squared

[3] cloves of garlic, halved

[1/2] small shallot, roughly chopped

[1 Tablespoon] crushed red pepper flakes

[2 Tablespoons] sesame oil

[2 Tablespoons] rice wine vinegar

 

Instructions:

– To your gallon zip lock bag, add chicken

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until chicken is no longer pink and juices run clear

Bake:

– Preheat oven to 400 degrees

– Bake about 40 minutes

Grill:

– On medium-high for approximately 10-15 minutes per side

– You are golden. Enjoy.

 

**Lauren Loves:

– With brown rice, steamed veggies.

– Or sometimes I will reserve some of the marinade and toss it into a pan with some veggies and saute those babies.

– Slice up your chicken into smaller strips before adding to zip lock. Marinate pre sliced. Use as the chicken in your stir fry. It works, trust me.

 

 

HERB MARINATED PORK TENDERLOIN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

 

Ingredients:

[1] pork tenderloin

[3/4 Cup] lemon juice

[1/2 Cup] olive oil

[1 1/2 Tablespoons] fresh rosemary

[1 1/2 Tablespoons] fresh thyme

[1 1/2 Tablespoons] fresh parsley

[1/2] white onion, roughly chopped

[1/2] lemon peel

[3] large garlic cloves, halved

[2 teaspoons] spicy mustard

[1 teaspoon] sea salt

[1 teaspoon] fresh ground black pepper

 

Instructions:

– To your gallon zip lock bag, add pork tenderloin

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until pork is no longer pink in the center

Bake:

– Preheat oven to 350 degrees

– Bake about 40 minutes

Grill:

– On medium heat for approximately 30-40 minutes

– Let meat rest for about 10 minutes before slicing

– Done!

 

**Lauren Loves:

– Next day, sandwich: this was one of the FAVORITES of my ex and his bro when we all shacked up together. I know, even the cleaning lady was confused, but it was a blast and they have well versed taste buds.

 

PORK + AIOLI SANDWICH

Ingredients:

[2] slices of HERB MARINATED PORK TENDERLOIN

[1] piece of focaccia bread

** Italian, flat-ish oven baked bread. Typically topped with herbs, vegetables – tons of different kinds, no specific one for this – you pick!

You can usually find it in the bakery section of the grocery store but if not go ahead and use a standard loaf of Italian bread. Just remove some of the ‘flesh’ of it

[3/4 Cup] mayonnaise

[1/2 Cup] arugula

[3] cloves of garlic, minced

[1 Tablespoon] balsamic vinegar

[2 teaspoons] Dijon style mustard

[2 teaspoons] fresh rosemary, finely chopped

Salt and pepper for seasoning

 

Instructions:

– Slice focaccia bread across the middle to create your sandwich top and bottom

– Toss the bread into the oven on a cookie sheet for a few minutes just to toast it up a tiny bit – nothing crazy or charring

– To a bowl add mayonnaise, garlic, balsamic vinegar, mustard, rosemary

– Whisk ingredients until combined

– Season with salt and pepper

– Now here is your assembly order: Focaccia. Aioli. Pork. Aioli. Arugula. Aioli. Focaccia.

– Mangia

 

 

 

STEAK WITH AN ASIAN KICK

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[1-2] sirloin steak (or whatever cut you prefer!)

[1/2 Cup] olive oil

[1/2 Cup] fresh lemon juice

[1/4 Cup] soy sauce

[1/4 Cup] Worcestershire sauce

[3 Tablespoons] Dijon style mustard

[1 teaspoon] garlic powder

[1] cube of fresh ginger (approx. 1 cm squared)

 

Instructions:

– To your gallon zip lock bag, add steak

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill to your desired temperature

– Wasn’t that really easy?

 

 

 

 

**Lauren Loves:

– Next day, slice it up and put it over a salad

– Pre-slice steak thin before marinating, and use this as the steak for your stir fry

 

 

 

 

 

 

Terrific Tuesday’s – back atcha.

Lauren here, your Kitchen Magician and recent vagabond. In 4 days I took to the east coast and travelled over 1,200 miles – without stepping foot in an airplane. Now I know many people claim ‘restless leg syndrome’ is perhaps a made up thing – but give me a big swan dive into the fountain of youth, a lap with the Loch Ness Monster, and coffee with Big Foot- I now beg to differ.

Regardless, one of my trips was to Baltimore to work at an exhibit booth for one of my dear family friends at the Natural Products Expo East.

Since my venture, I have decided  to try and take a healthier route and try my luck with some detox shakes (and no, this has nothing to do with the fact that I have to put on a bathing suit next week…….)

Yes, I wish it was a cup of pesto too.

I do strongly recommend that you try it out. Gives you a good energy, and don’t forget to crank some major H2O with it!

 

Magic Bullet Blender Parts:

(1) Magic Bullet party mug

(1) Magic Bullet cross blade

 

Ingredients:

  • 1/2 banana
  • 1 Cup, kale
  • 1/2 Cup, blueberries
  • 1/2 Cup, water
  • 1 Tablespoon, Ginger root

 

Recipe:

  1. Add all ingredients to your party mug and blend for 10 seconds.
  2. Drink, feel good, and enjoy!

 

Now the nice thing about this is that it is versatile. I personally like blueberries, plus their added antioxidants – but if strawberries are more your speed, then change it up and go for the gold kiddos.

 

On that note – I’ll be checking in a couple more times this week, and the chances of one or both recipes being cheese based are very good.

 

Until then my little ruffage rebels, blend on – from my big heart in Boston, to Yours!

 

Xo Lauren

 

 

Terrific Tuesday – Chicken + Black Bean Enchiladas Verdes

Buenos Dias – Happy Tuesday – Lauren here, your Kitchen Magician:

Hop on the Magic Bullet Express with me because we are heading south bound because today – going Mexican – and going strong.

Below is the recipe for Chicken + Black Bean Enchiladas Verdes. Two of my FAVORITE enchilada fillings.

Chicken + Black Bean Enchiladas Verdes

MAGIC BULLET BLENDER PARTS:

[1] Magic Bullet Blender cross blade
[1] Magic Bullet Blender tall cup

INGREDIENTS:

[8] corn tortillas – warmed

[1 1/4 Cups] black beans, rinsed and drained – separated [1] – [1/4]

[1 1/4 Cups] rotisserie chicken, roughly chopped

[1/2 Cup] shredded Mexican blend cheese

[1/3 Cup] sour cream

[1/3 Cup] almost carmelized onions

[1/3 Cup] chicken stock

[2 Tablespoons] fresh cilantro

[1 Tablespoon] fresh lime juice

[1 teaspoon] ground cumin

[1/2 teaspoon] sea salt

[1/4 teaspoon] fresh ground black pepper

RECIPE:

· Preheat oven to 400 degrees.

· To your tall cup, add 1 cup of black beans, sour cream, cumin, salt and pepper.
· Blend with cross blade for 5 seconds. Shake what ya mama gave ya. Pulse 5 times. Add to a large bowl.
· Add additional 1/4 cup of black beans to bowl. Do not blend.
· To same tall cup [no rinsing required] add chicken, onions, chicken stock, cilantro and lime juice.

· Pulse about 5 times. Blend for 5 seconds. Add to bowl.
· Add cheese to bowl. Stir well.

· Spray a baking dish lightly with non-stick cooking spray, and spread 1/2 cup of salsa verde [see recipe below] on the bottom.

· Take about 1/4 cup of your filling and add it to the center of your warmed corn tortilla.

– To warm your corn tortillas:

– Layer with slightly damp paper towel and microwave for 30 seconds

– Place in oven on baking sheet at 250 degrees until warmed
· Roll up and place seam side down onto salsa in dish.

· Repeat until all tortillas are complete
· Top with 2 cups of salsa verde

· Bake for about 15 minutes until golden brown on edges and cheese is bubbling
· Enjoy those little roll ups of goodness

OPTIONS:

–       Top off your enchiladas with some additional cheese before you bake

–       Mix it up with that crazy queso – go with what YOU like – all cheddar, Monterey jack, no cheese in the filling and top it with some queso fresco, or go with NO cheese. This has enough flavor that you can go without

–       If chicken and black beans don’t do it for you, substitute with ground beef, pulled pork, sautéed vegetables, shrimp with a little cayenne kick – whatever does it for you

–       Get on that whole grain train and add some rice

Salsa Verde [ from my post last Tuesday, 9/13 ]

MAGIC BULLET BLENDER PARTS:
[1] Magic Bullet Blender cross blade
[1] Magic Bullet Blender tall cup

INGREDIENTS:

Note: This is doubled – you will have to make this all the way through twice if utilizing for the Enchiladas recipe above
[3 Cups] husked tomatillos
[1/2 Cup] roughly chopped onion
[1] Serrano chile pepper
[2 Tablespoons] chopped cilantro
[2] clove of garlic
[3 teaspoons] oregano
[1/2 teaspoon] ground cumin
[1 teaspoon] salt
Water

RECIPE:
· Add tomatillos***, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
· Blend with cross blade for 10 seconds
· Add all other ingredients to tall cup
· Fill remaining space in cup with water
· Blend with cross blade for 10 seconds

· Complete the above steps twice if preparing for the Enchiladas Verdes recipe above

*** There are two options to cook the tomatillos:

– The first is following all of the above steps, and then after blended add to a pan and bring to a boil. Then turn it back down to medium-low heat and simmer for about 15 minutes.

– The second way is Yes, you got it my friend – roasting your tomatillos BEFORE blending. This method gives it a smokier flavor. Take the top rack of your oven and move it to about 2″ from the top. Pre-heat your oven’s broiler, and place the tomatillos [husks removed, and then rinsed] onto a baking sheet. Once preheated, place them under the broiler for about 7 -8 minutes total – rotating 1-2 times, until evenly charred.

To wrap up this bubbly baby, and per my extreme head cold and jumbled thoughts – ‘spice up your week this life’ – yes, I said it.

And I am well aware, it does not make sense.

Until Tuesday my little tomatillos – Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren

FULL THROTTLE Thursdays – Gimme that good stuff. That GUAC stuff.

Happy Thursday my little Pepitas!

It’s Lauren from Boston, your Kitchen Magician – and I don’t know about you, but this week has been absolutely CRAWLING by. This kiddo is tired – I’m talking I woke up with a half-eaten chimichanga on my nightstand this morning tired. And you know if that is happening, then it is time for a MAJOR siesta. Well – guess what I don’t have? … and I’m sure this is the case for many of you out there as well… TIME. And on that note – grab your Magic Bullet Blenders and shift it in to high gear because it is weekend prep time.

By dusk on Sunday, I am losing one of my nearest, dearest and most rico suave stylin’ ‘beauties’ back to the world of pro hockey.

Which by default means I’m having a party. And I’m fine with it.

So what are WE going to do in 10 seconds?

Whip up a BANGIN batch of GUACAMOLE of course… while doing what else but simultaneously talking on the phone! [See super awkward photo in conjunction with this write-up.]

We are going simple today with your standard guacamole. Many people = many taste buds, so nada crazy just yet.

 

MAGIC BULLET BLENDER PARTS:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

INGREDIENTS:

  • [1] ripe avocado | peeled, pitted
  • [1/2] lime (using the juice only)
  • [1/4 Cup] red onion – just a rough chop to allow it to fit into your cup
  • [1] small plum tomato
  • [1 1/2 Tablespoons] fresh cilantro
  • [1/2] clove of garlic
  • [1/4] teaspoon of sea salt

 

RECIPE:

  1. Add avocado, red onion, tomato, cilantro, garlic, sea salt and the juice from the lime into your tall cup.
  2. Blend with cross blade for 5 seconds.
  3. Pretend that tall cup is a maraca for a hot second and give her a good shake.
  4. Blend for another 5 seconds.
  5. Toss a lid on and right into the refrigerator for about an hour. by then – you are GOLDEN.

Now you have a few choices / options / routes you can take:

MIMIC: Me on Saturday morning and repeat the steps above a few times to beef up your batch.

– KICKER: Hey, if you want to spice it up, get down with your bad self and throw some jalapenos in there – and maybe a pinch of cayenne pepper? Mmm.

DEEP BLUE SEA: Oh, you want to get aquatic? Yeah, me too – fold in some lobster meat. It’s a splurge, I know. But hey – I want to give you options!

FARM FRESH: Or why not get all earthy crazy and fire up that grill? Do it. With a couple of ears of corn. And add those kernels of beauty.

and finally —-

DEVOUR: On your couch in the dark with a massive bag of restaurant style corn chips, while watching ‘Ladybugs’ starring Rodney Dangerfield. No one can see you, so no one can judge.

It’s your decision. Make the right one. And just MAKE IT.

Now as with this past Tuesday’s Salsa Verde post – this ‘shock til ya guac’ recipe will also coincide with my video for this upcoming Tuesday so keep an eye out for me.

My beloveds – I wish you all a wonderful and safe weekend!

 

Happy Blending kiddos – from my big heart in Boston – to Yours.

Lauren xox

Terrific Tuesday – SALSA VERDE

Buenos dias you little jumping beans and Happy Tuesday to all of you!

Lauren here – your Magic Bullet Blender Kitchen Magician – here to spiiiice up your work week.

Today – we are going VERDE. GREEN.

No, I am not teaching you how to compost or recycle. Although yes, I am a big advocate.
And no, not talking about that hit Tom Hanks movie, ‘The Green Mile’… the only flick that makes me absolutely lose my mind sobbing more than when they carry the bobsled over the finish line in ‘Cool Runnings’.
And no, this is not a write up on how awesome ruffage is.

This is green – as in verde – as in tons of phenomenal flavors brought together into a harmonious bowl of love – as in SALSA VERDE.

Blend and enjoy, por favor.

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Blender cross blade
  • [1] Magic Bullet Blender tall cup

INGREDIENTS:

  • [1 1/2 Cups] husked tomatillos
  • [1/4 Cup] roughly chopped onion
  • [1/2] Serrano chile pepper
  • [1 Tablespoon] chopped cilantro
  • [1] clove of garlic
  • [1 1/2 teaspoons] oregano
  • [1/4 teaspoon] ground cumin
  • [1/2 teaspoon] salt
  • Water

RECIPE:

  1. Add tomatillos, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
  2. Blend with cross blade for 10 seconds
  3. Add all other ingredients to tall cup
  4. Fill remaining space in cup with water
  5. Blend with cross blade for 10 seconds
  6. After it’s blended it goes into a pan on high heat and bring it to a boil.
  7. Turn the heat back to medium-low and let it simmer for 10-15 minutes.
  8. Love it

My post for today, as well as this Thursday’s, will tie directly into next Tuesday’s video – so slap on your sombreros and join me for the ride.

My nickname in college was actually ‘The Walking Enchilada’, so you can only begin to imagine how excited I am about these next few posts.

Hasta luego and Happy Blending – from my big heart in Boston – to Yours.

Lauren xox

FULL THROTTLE THURSDAYS!

Happy Thursday my little Bullet Banshees! Lauren here – your Kitchen Magician, straight from drizzly Boston – and in turn, frizzily hair.

I have one word for you – TZATZIKI. If you haven’t tried it – you need to.

I may sweat garlic, and my last name may contain almost all of the vowels in the alphabet – but slap me silly and call me Aphrodites, I do love Greek food. I’m talking – get the shakes every couple weeks LOVE.

Tzatziki is awesome. Basic. Yogurt based but TONS of flavor so you can go the low-fat route with it too! Great weeknight go-to, also whip it out during entertaining, all around – one heck of a sauce / condiment / topping / heaven sent – and the Magic Bullet Blender is THE BEST for this.

Below I have listed the recipe as well as how I like to use it. Hit up that grocery store and try it kids.

MAGIC BULLET PARTS:

–          [1] Magic Bullet tall cup

–          {1} Magic Bullet cross blade

INGREDIENTS:

–          [1] cucumber – peeled, halved, seeds removed – then roughly chopped to fit into bullet cup

–          [1] cup – plain, Greek yogurt

–          [2] cloves garlic, halved

–          [1/2 teaspoon] fresh mint leaves

–          [1 teaspoon] fresh dill

–          [1/4 teaspoon] salt

–          [1/4 teaspoon] white pepper

RECIPE:

–          Add cucumber, garlic, mint and dill to tall cup

–          Pulse approximately 5 times until broken down

–          Add remaining ingredients (yogurt, salt, pepper)

–          Blend for 10 seconds

–          Cover and place in fridge for approx. 30 minutes before using

TO SERVE:

–          Use with pita chips [try the ones I made in the Greek Dressing video!] for mass entertaining

–          Bangin with a gyro of any sort [google it if you are unaware of this gift of life]

–          I LOVE using a bit of this on a piece of grilled chicken with some veggies on the side

–          Spread it on your bread to spice up a sandwich

In the words of the legendary, life changing, rock artist, Meatloaf – ‘I would do anything for love, but I won’t do that’.

AKA – Try it – don’t buy it.

And then youtube  that song. It will get you through the rest of the afternoon.

Have a FANTASTIC and safe weekend. I’ll see you all next Tuesday!

Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren

Terrific Tuesdays –

What’s going on my little short cups of love?

Happy four day work week to many of you!
See ya later white pants and Labor Day weekend.
And a big welcome bear hug to you, September – for real now.

With this month being chock full o’ weddings, so are the Saturday mornings of kicking the day off with a bang – and what better way than a hefty helping of OJ [the juice, not the former FB star] and champagne.

Mimosa me crazy does your Kitchen Magician love them.

Below is a recipe taking your brunch staple to the next level via what else, but the Magic Bullet Blender of course!

Get ya juice. Get ya bubbly. Get ya bullets. Get goin’.

MIMOSA ME CRAZY
Magic Bullet Parts:
[1] Magic Bullet tall cup
[1] Magic Bullet flat blade

Ingredients:
[1/2 Cup + approx. 1 Cup] orange juice, separated
[1 Cup] champagne
*optional – [1] fresh strawberry for garnish

Recipe:
– Add 1 cup of orange juice to ice cube tray and put into freezer until cubes are frozen solid
– To your tall cup add ice cubes
– Pulse approximately 5-7 times until ice breaks down a bit
– Add orange juice and champagne
– Blend for 10 seconds
– Add to a champagne to a fab champagne flute, garnish glass with strawberry, impress your guests.
o For a rowdier crew I usually pull out the big guns – aka, the plastic champagne flutes.

*Kid-Friendly Twist: Substitute champagne with Sprite or 7-Up

*Additional Spins:
– Use cranberry juice instead of orange juice – delish.com/IwouldShowerInIt. This is also something we did for my friend’s bridal shower where the accent color was pink.
– Substitute orange juice ice cubes with frozen raspberries.

Now if I hear that you are depriving yourself of this bubbly glass of goodness and grace because you don’t have any celebratory brunch related items on the calendar, I am going to be very upset.

Being that these were a staple at one of my buddies apartments yesterday morning – a ten person man/laptop party, also referred to as their fantasy football draft, it is clear that everyone can make time for a mimosa.

Put the pedal to the metal and make yours.

Keep an eye out for me on Thursday – and keep that glass half full.

Until then, happy blending – from my big heart in Boston, to Yours.

Xox Lauren

I got electriciTEA flowing through my veins!

You should too.

That broad from Boston – Your Magic Bullet Kitchen Magician here –

Revving up your Tuesday with a beverage appropriately called ‘ElectriciTEA’…. Because even if you are still without power, this drink is guaranteed to turn things on.

MAGIC BULLET PARTS:
[ 1 ] Magic Bullet party mug
[ 1 ] Magic Bullet comfort lip ring
[ 1 ] Magic Bullet cross blade

INGREDIENTS:
[ 1/2 Cup ] frozen, lemonade concentrate
[ 1/2 Cup ] sweet tea vodka, chilled
[ 1/4 Cup ] cold water
[ 1 ] small handful of ice (approx.. 5 cubes)
[ ½ teaspoon ] sugar
Optional: [1] slice of lemon for garnish

RECIPE:
· Add all ingredients to party mug
· Blend for about 10 seconds
· Garnish with lemon slice inside of mug on top of frozen beverage
. I like doing that sometimes to give folks an idea of what they are
diving into
· Toss in a massive straw, and get goin

ADDITIONAL SPINS:
· Instead of sweet tea vodka, use blueberry vodka. Garnish with fresh blueberries. Pretty darn good.
· Add frozen raspberries.

KID FRIENDLY:
· Substitute sweet tea vodka with chilled water
· Substitute sweet tea vodka with frozen orange juice concentrate for a citrusy frozen bev
· Regardless of the fact that it is only a half of a teaspoon, you could leave out the additional sugar to prevent potential mass chaos

The Tuesday after Labor Day weekend is the day I walk into work reeking of polish sausage, regardless of how many times I shower.

And I can already smell the kielbasa smoke billowing into my bedroom from my next door neighbor’s grill ….
which means this weekend is QUICKLY creeping up on us ….. and summer is slowly slipping away….

Now is the time to get those frozen drinks out of our systems.

Be brave – try it out – mix it up – trust ya gut – demolish.

Keep an eye out for my next video – coming your way – the right way – this Thursday.

In the meantime, Happy Blending my little citrusy bundles of love – from my big heart in Boston – to Yours.

Xox – Lauren

Kitchen Magician – back on your radar.

The weekend is almost here – as is Miss Irene.

Come on, Irene. Why must you do this to me? With Irene, comes storm prep.
With storm prep, comes:
A. Battling over bottled water like a tigress on a maimed gazelle at the grocery store
B. Less time to cook
C. Chance of losing power

Now, the last time I checked, Jim Cantore from the Weather Channel was not one of my homeboys.
And regardless of the fact that I had a hurricane tracking chart through my childhood – yes, I was that cool – I am not a huge fan of getting slammed in the face with horizontal rain.
Nor are many other folks that I am aware of.

What does all of this mindless information lead up to? The answer is STORM PARTY! I LOVE storm parties.

Typically these are snow storm parties, but this weekend we are going to have a hell-of-a-hurricaned good freaking time.

Now thinking through app choices. I wanted something easy, something that is not inundated with crazy meat or chicken or dairy in case we DO lose power for a little while, something versatile, something my little Magic Bullet Blender can whip up quick for me tonight and I can toss in the fridge til this weekend.

The final decision – HUMMUS. 2 ways.

Hummus is awesome. I am embarrassed to say I actually didn’t give hummus a fair shot until my last roommate, Marissa ‘the Garbanzo Bean’ Wheeler had me try it. And now, it is one of my favorites.

You can serve it with pita chips [try the ones I made in the Greek Dressing video last week!], it is great with veggies, fabulous on healthy wraps for lunch, crackers – shoot I would probably eat it on a shoe.

See below for the details!

HUMMUS – 2 WAYS …. Get After it GARLIC and Run This City ROASTED RED PEPPER

MAGIC BULLET PARTS:
[ 1 ] Magic Bullet tall cup
[ 1 ] Magic Bullet cross blade

INGREDIENTS:

GARLIC Hummus:
[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 2 ] cloves of garlic, halved
*Sometimes I will add some paprika to this as well. Gives it a good kick in the tush.

ROASTED RED PEPPER Hummus:
[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 1 ] large garlic clove, halved
[ ½ Cup ] roasted red peppers
[ 1 ] fresh basil leaf

RECIPE:
GARLIC Hummus
· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· You have go get your groove on hummus – already. Yes, it’s done.

ROASTED RED PEPPER Hummus
· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· Add peppers and basil
· Blend until combined and smooth
· You are DONE

Serve either of these with pita chips, veggies, crackers, whatever you dig!

ADDITIONAL IDEAS:
You really don’t have to stop with just these two.
The garlic hummus recipe is really good with some pitted kalamata olives added in.
Sometimes I will do a sundried tomato hummus – follow the same recipe as the Roasted Red – but substitute tomatoes for peppers
Toss any of these onto a wheat wrap, add sliced turkey breast, shredded carrots, whatever veggies float your boat.

Put this on tap for tonight and give it a shot.
Get creative with it!
It is tough to mess these ones up – and they are great to make ahead – just keep them sealed or covered well if you are making them a couple of days in advance!

Alrighty kids – I’ve got to go buy some bike locks for the ole roof deck furniture.
Don’t want anyone taking a chair to the windshield. That would be a blast to explain to the insurance company.

If you are in Irene’s path, STAY SAFE!
If you are not, get out of control.

I’ll be checking in next week a couple of times – and with my next video!

Clue on next video’s topic – Will you marry me………….?

Happy Blending my little Pumpkins – from my hungry heart in boston, to Yours!

Xox – Lauren D. – Your Bullet Blender Enthusiast