Hey everyone!

Well, it looks like we survived ol’ Irene. There is a bit of damage here in NYC, but not as much as anticipated. I’m glad we’re safe, and my heart goes out to those people living in areas that went under massive destruction.

Until now, I’ve been focusing on a lot of simple fruits and vegetables as ingredients in my recipes, and I thought this week, I’d spice things up. Literally.

I live in a neighborhood with a very large Latin community, and so my dishes are often influenced by those flavors. That means they are often HOT! HOT! HOT! So this week, I am focusing my attention on an ingredient I’ve become OBSESSED with lately: chipotle peppers!

Chipotle literally means “smoked chili pepper.” It’s a jalapeño pepper that has been smoked and dried. You can get them in dried form, or in adobo sauce. They are spicy, smoky, delicious!

So to start of my homage to this little pepper, we’re going to go with the obvious. Here’s my easy, 10 second Chipotle Salsa!

Ingredients:
1 14.5oz can whole peeled tomatoes
1 fresh jalapeno or serrano pepper (take out the seeds if you want less spice)
1 chipotle chile in adobo sauce
a 1″ piece of dried ancho chile pepper (optional)
3 tbs chopped onion
1 tbs chopped cilantro
juice from half a lemon
1 tsp salt
pinch of sugar
pinch of ground cumin

Place all of these in your large Magic Bullet cup, blend with the cross blade for about 10 seconds, and voila!

Serve with your favorite tortilla chips, or use to top other Mexican-inspired dishes!

Hope you all have a good week, I’ll see you all Wednesday!

~Lizzie

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Hey Bulleteers!

I am going to make this post quick, because here in NY, we are in serious panic mode. The entire subway system is being closed down tomorrow in preparation of Hurricane Irene, and parts of the city are already being evacuated. I have to admit, I’m a little scared. But before I start nailing boards to the windows, I want to share with you my final strawberry recipe before the weekend.

STRAWBERRY MOUSSE

Ingredients:

1.5 cups sliced strawberries

1 package of silken style tofu

1/4 cup brown rice syrup or maple syrup

dash almond extract

dash vanilla

 

Directions:

Put all the strawberries into your large Magic Bullet cup and blend until smooth. Then, add the remaining ingredients and process until the mixture is light and creamy.

Transfer the mousse to a glass bowl, cover, and chill for 1 hour.

Yields about 2 cups! Enjoy with a friend!

Hey everyone!

It’s only Wednesday, and already this week is totally topsy-turvy! For one, I (and many other New Yorkers) experienced my first EARTHQUAKE yesterday! It was really minor, but people were still freaking out. I thought I was going crazy for a second! I can’t imagine living somewhere like California where this sort of thing happens frequently.

Anyway, if you’ll remember, this week I’m focusing on STRAWBERRIES, and today I want to provide you with a sweet, end-of-summer treat that will refresh you in these dog days of summer! So let’s get shakin’ and make some….

STRAWBERRY SORBET!!

Ingredients:
1/2 cup granulated sugar
1/2 cup water
2 cups fresh chopped strawberries
1 tbs freshly-squeezed lemon juice
1-1.5 tbs vodka
2 tbs fresh chopped mint

Preparation:
In a small saucepan over medium heat, combine the sugar and water. Stir with a wooden spoon until the mixture comes to a boil, reduce the heat to low, and simmer 5 minutes. Then, remove from heat and cover, let stand about 10 minutes.

Meanwhile, rinse and chop up your strawberries and throw them in your large Magic Bullet cup. Pour in about 1/4 of the sugar water, and blend about 10 seconds, until smooth.

Add this mixture back to the remaining sugar water, and stir in the lemon juice, vodka, and mint.

FYI, the vodka is not so much to make this a boozey sweet treat (though we all know where I stand on those), but because it’s the key to making a soft sorbet. Alcohol doesn’t freeze, so adding it to the sorbet will keep it from getting to hard. You can use other alcohols as well, but vodka is your best bet, because it won’t affect the taste of your sorbet.

Anyway, if you have an ice cream maker, you can move this mixture to it and process according to the manufacturer’s instructions, but don’t fear! I don’t have an ice cream maker, and this is how I do it:

Pour your mixture into a container (the wider the better, as it will freeze faster) and cover and throw into the freezer. When the mixture is semi-solid in a few hours, mash it up with a fork and refreeze. When frozen, put this BACK in your Magic Bullet and process until smooth. Cover and freeze one last time until it’s ready to serve!

Obviously, sine there is a bit of a wait time on this, make it a couple days in advance! Garnish with a mint leave if you’re feeling SUPER fancy!

Enjoy the rest of your week!

~Lizzie

I keep seeing all these “Back to School” sales, the number of cookouts to go to is dwindling…and, another sign that summer is coming to a close, STRAWBERRIES ARE ALMOST OUT OF SEASON!

That’s why, this week, I’m going to highlight them, because there are a ton of great recipes that you can make using strawberries in your Magic Bullet.

ALSO, the good thing about strawberries going out of season is that you can find them on sale EVERYWHERE! Pints are currently 2-for-1 at my local grocery store, so you really can’t beat that!

There are countless combinations of smoothies and desserts you can use strawberries in, but I thought I’d switch things up and do something a little unusual with this sweet little fruit.

Following is a strawberry marinade that will be a total hit at your next cookout, turning every savory dish into something that’s a little sweet, too. You can use this on steaks, sausages, and even vegetarian BBQ foods.

The best part is that this marinade can DOUBLE as a salsa for chips! It will be a little sweet and sour, so I would recommend pairing it with some lime-flavored chips.

Here ya go, y’all!

STRAWBERRY MARINADE

Ingredients:
1 cup strawberries
1 cup pineapple
1/2 cup mango
1″ of ginger
2 tbs lemon juice
2 tsp sugar

Chop the strawberries, pineapple, and mango and put them in your large Magic Bullet cup. Peel the ginger and chop roughly before adding it. Throw in the remaining ingredients and give this all a quick whirl in your Bullet!

Voila!

For marinating, you REALLY don’t need much AT ALL, in fact, in my picture, I used a little too much. You can just BRUSH this on your meats while they’re cooking, or soak them in it for a few hours before cooking. Just remember not to reuse any marinade that raw meats have been sitting in, unless you boil it for 3-4 minutes before to kill off any bacteria.

Have a great week everyone! I’ll be back Wednesday with a SWEET TREAT!

~Lizzie (The Swinging Single City Gal)


All the single ladies!!! All the single ladies!!!

Happy Friday!! I’m so happy this week is over. To be honest, it was kind of a breeze, but I have SO MUCH work next week, that I’m going to suck up every ounce of free time that I can, and, well, maybe a few cocktails 🙂

So, to conclude this week, I’m leaving you guys with a refreshing cucumber beveRAGE!

Girls, fire up your Bullet, it’s time to go on a BLENDER!! Hope you have the lawn chairs set up and your phone on silent! This one is for you and your besties.

Introducing, the Cucumber Kiwi Cocktail!

Ingredients:

  • 1/2 chopped cucumber
  • 1 whole kiwi, chopped into slices
  • juice from 1/2 lemon
  • 1/2 tsp sugar
  • 1/4 cup water
  • 2 cubes of ice
  • 1.5 ounces cucumber-infused vodka (recipe follows, but regular ol’ vodka works just as well)

Throw everything in that first list into your tall Bullet cup and blend with your cross blade, baby! Come on now, it’s Friday, I don’t want to give you too much work! You can also, if you wish, strain this mixture into a glass for a cleaner beverage, (hint: use the shaker top) but I sort of like the pulp 🙂

Now if you’re feeling super fancy, and I often am, rim your glasses by dipping it into some lemon juice and then a mixture of 1:1 salt/sugar. Garnish with a slice of that cuke!

If you’re feeling adventurous enough to make the cucumber-infused vodka, it’s so easy!!

Take a 750ml bottle of your favorite vodka, slice up thin slices of English cucumber. I prefer this variety for the infusing part, because the taste is a bit more crisp and it will take less time to add flavor, but I would suggest regular ol’ cukes for the beverage itself. Anyway, add these slices into the bottle, it will take about 15 minutes to chop and insert the whole cuke, but is therapeutic, and as you can see, looks lovely when it’s done! I suggest letting it sit about three days, but honestly, a couple hours will probably do you just right.

Obviously, this is a party portion, so if you have a smaller bottle, just use less cucumber.

I wish you all a safe and fun weekend. I’ll see you next week with a new ingredient…..hmmm I wonder what it is!

Kisses!

Lizzie

Hey folks!

Happy Wednesday!

Today, I’m going to show you a versatile dressing that you can make with my next featured ingredient: cucumbers!

I LOVE cucumbers, they’re super tasty and refreshing, and so is this dressing. It is a Greek-inspired yogurt dressing that can be used as a dip or dressing. Last night I even used it to drizzle over baked chicken cutlets and it was divine!

In this video, I’ll show you how to use it for a tasty cucumber salad.

So, grab your large Bullet cup, and we’ll take it for a saucy spin!

CREAMY CUCUMBER DRESSING
Ingredients:
1 cup of plain yogurt (whole milk or low-fat is fine)
1/2 a cucumber, cut into chunks
1 tsp white pepper
1 tsp salt
1-2 cloves of garlic
juice from half a lemon
1-2 tbs fresh dill (use about half as much if using dried)

Throw all of this into your large Magic Bullet cup, in the order that they’re written above. Give the bullet a spin, and voila!

This is going to yield a bit, and will thicken when refrigerated, but as I said, It’s so versatile, you will be using it for everything!

For the Cucumber Salad, cut up an entire cucumber into bite-sized chunks. You can keep the skin on, but I only recommend doing this if you are buying organic, you don’t want to eat all those nasty pesticides.

Pour about 1/4 of your pre-made dressing over the cucumbers, and serve!

Stay tuned, ladies, this Friday I’m going to show you an awesome cucumber cocktail!!!

Au revoir!

Lizzie

Hey Bulleteers,

I hope you had a wonderful weekend! It was really rainy in the city this weekend, and when that happens, it seems like no one goes anywhere! I was definitely a homebody….which is good, because it helped me come up with some great new recipes, like this one I’m about to share with you!

Whenever it’s rainy, even in the summertime, I LOVE a good soup, and so to complete my series on recipes for watermelon, I’m including a chilled soup recipe that also includes our next ingredient. Can you guess what it is?

As you know, I love recipes that are a little bit sweet, and a little bit spicy. This one fulfills both of those requirements! We are using mostly sweet fruits and veggies, and then adding a serrano chile for a little spice. Serranos are about 5 times than your regular jalepeno pepper, but they have a distinct flavor that makes them a great way to spice up sweet dishes. Since we’re using tons of sweet ingredients, we’ll tone down the spice just a little bit.

So here we go, a little sweet, a little spicy, WATERMELON GAZPACHO!!

Ingredients:

  • 8 cups finely diced seedless watermelon
  • 1 medium cucumber, peeled, and finely diced (I leave the seeds, although you can remove them if you’d like…)
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 2 tablesponns extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 minced serrano chile
  • approx. 1/4 cup feta cheese to top

Everything but the feta in a large mixing bowl. Moving in batches, puree 6 total cups of the mixture in your Magic Bullet. You should be able to do this in 2-3 batches if you use your large cup and the cross blade. Transfer this to a new bowl, and then stir in the remaining diced mixture.

Serve this at room temperature, or chill in the refrigerator for a few hours.

When serving, top with a sprinkle of feta cheese.

Enjoy!!!

Stay tuned! Wednesday I’m going to introduce you to a delicious summery dressing!

Stay cookin’, good lookin’!

~Lizzie

Hey Bulleteers!!

Are you ready for the weekend? Me too!

Tonight I’m attending a really posh tiki bar party in Greenwich Village, and will be drinking inspiring Hawaiin-themed cocktails in a room full of exotic birds!!

I want you to come with me in spirit, so I’m sending along a WONDERFUL watermelon cocktail with which to start your weekend! Here ya go!!

Ingredients:

  • 1 cups watermelon flesh, seeds removed
  • 1/2 ounce simple syrup
  • 1/2 tbs lemon juice
  • 1/4 cup vodka
  • 1/2 ounce melon liqueur
  • twists lemon zest, garnish

In your Magic Bullet, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours.

Take this time to do something special for yourself, maybe a pedicure for the bare feet you’ll be displaying while drinking this cocktail…

Later, in your Bullet, combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur; blend for about 7 seconds.

Screw on your comfort lid put on a lei, and listen to some Jimmy Buffet.

Have a safe weekend, ladies!

-Lizzie

Hey Magic Bullet fans!

I’m here with your first recipe for the What’s Cookin’ Good Lookin’? recipe series! In the first few installments, I’m going to be focusing on a refreshing summertime ingredient: WATERMELON!

This enormous fruit, originally from southern Africa, is a great source of Vitamins A and C, as well as potassium. Most importantly, though, because it’s 96% water, it’s a great and tasty way to stay hydrated on those HOT summer days we’ve been having in Brooklyn.

Over the next week or so, I will introduce you to smoothies, soups, and cocktails you can make during this heat wave.

So here goes, our first recipe:

WATERMELON SMOOTHIE

Ingredients:

  • 1 cup seeded watermelon chunks
  • 1/2 cup of ice
  • 1/4 cup plain yogurt
  • 1/2 tbs sugar
  • pinch ground ginger
  • dash of almond extract

Throw all this into your Magic Bullet, throw on your cross blade, and in seconds, you’ll have a REFRESHING summer smoothie!

Now sit back, relax, and take in a sweet sip of summer!

-Lizzie

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Lizzie’s Here!!

Hey Magic Bullet fans!

Remember me? I made that silly little video for the Kitchen Magician competition? Well, I may not have won the pot o’ gold out in Hollywood, but Magic Bullet and I are teaming up to bring you a special segment here on their facebook page. It’s called What’s Cookin’ Good Lookin’? and it’s a single lady’s guide to cooking in the city.

I’ll be updating several times a week with fun recipes that you can make quickly with your Magic Bullet. I’ll be highlighting certain ingredients each week and using them in everything from soups and salsas to main courses and mud masks.

Keep your eyes peeled for some special videos, too. Who knows, my friend Lizzie Boredom might even make a few appearances. We’ll see!

Well, see you all soon!

Lizzie