Another bean post?! I really have come a long way, haven’t I Mom? This spread, though. Let me tell you. It’ll make you a believer. A bean believer. A bean-liever. Yeah I just went there.
The best part about this bruschetta though is that it is absolutely perfect for summertime BBQs. It’s simple and it’s quick and when you brush bread with olive oil and then put it on the grill, something magical happens. When you top that magical bread with a lemony, fresh, white bean spread, well, you’ll just be one happy camper. So finally, instead of giving you fall recipes in July here is something that I insist you take to your next BBQ. Which, let’s be honest, ought to be this weekend. The bean spread itself takes literally twenty seconds to make. Literally. It’s a beautiful thing. So beautiful that I was finally able to make it to a BBQ on time, people. This is a huge accomplishment for me. I’m constantly late. Usually it’s because I’m baking something last minute to bring with me, so no one really complains, but.. still. I’m always late. But this time, I just brought along a loaf of bread, a jar of olive oil, and this spread, and not only was I on time, but the bruschetta I made was a hit. Mission accomplished.
Tuscan White Bean Bruschetta (from the Good Housekeeping Cookbook)
- 1 can cannelini beans (white kidney beans), rinsed and rained.
- juice of 1/2 lemon (about 1 tbsp)
- 1 tbsp olive oil
- 2 tsp fresh flat leaf parsley
- 1/4 tsp salt
- 1/8 tsp (or a few grinds of the pepper mill) ground black pepper
- 1 loaf crusty bread, such as a baguette, ciabatta or other loaf
- Put all ingredients, except for bread, in your tall cup and top with the cross blade. Pulse and shake, pulse and shake a few times. All of the beans will not get mashed up. That is OK. You don’t want this to be a paste, there should be some texture left to it. Once you’re satisfied, dump it all into a bowl and stir it around to incorporate the leftover whole beans, smooshing some if you feel there are too many left whole. Set aside. Or, set in a tupperware and bring it to your neighbor’s to assemble at the BBQ.
- Slice your bread on the diagonal to get a lot of surface area out of it if you are using a baguette, or just into large slices if you are using a bigger loaf such as ciabatta. Brush slices on both sides with olive oil and set on a grill to toast. (you could do this under the broiler or in a grill pan on the stove if you absolutely cannot find a BBQ to crash. but I bet you can find one. It’s summer.) Watch carefully as the bread toasts very quickly; flip it and cook the other side.
- Once toasted on both sides, top with about 1 tbsp (or as much as you want) of the white bean spread. Munch, munch, munch! I made a double batch of this I liked it so much! Eat and Enjoy!
For my last meal in San Francisco, my mom and I made broiled salmon with Italian salsa verde. For those of you who are unfamiliar with this style of salsa verde, it’s a cold rustic sauce that can be served with any assortment of vegetables, fishes and meats. Filled with fresh herbs and other tasty ingredients, this sauce is perfection. Trust me.
Although I was sad to leave San Francisco the next day and, thus, conclude my Magic Bullet Tour, I was happy knowing that it ended with the perfect meal. Enjoy your salmon with salsa verde!
SALMON WITH SALSA VERDE
- 1 generous cup flat leaf parsley leaves
- 1 cup fresh basil leaves
- 1 cup mint leaves
- 3 flat anchovies rinsed and drained
- ½ cup capers rinsed and drained
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon ground pepper
- 1 tablespoon red pepper
- 1 garlic clove
- 1 cup extra virgin olive oil
For salsa verde
- To tall cup, add half of ingredients and blend.
- Stop blender midway to stir mixture and then continue to blend.
- Once blended, transfer this portion to bowl.
- Add other half of ingredients to tall cup and follow same steps. *Your salsa verde should have the appearance of pesto.
- Salt and pepper salmon fillet. Lightly wipe baking sheet (covered with tin foil) with olive oil. *Tin foil will make your life easier!
- Place salmon on baking sheet skin side up.
- Broil salmon on high for 7 minutes. *Skin should be getting crispy.
- Open oven and flip salmon over. Broil on high for 5 minutes.
Bet’cha didn’t see this one coming, huh? I told you I was gonna give you some good recipes to use up that butternut squash puree. But I bet you thought the muffins were all you were gonna get. Surprise! Here’s another! You ate all your puree already?! It’s okay. I’m sure they have more squash at the store. You’ll want to make some more. Because this pasta, it’s awesome.
You might think I’m crazy. “Erin. The puree has sugar in it. And cinnamon. And you’re telling me you’re going to make pasta sauce with it?! You’re crazy!” Fear not, my dear friends. I may be crazy, but this pasta is delicious. The sweetness of the puree is balanced out by the shallots and the parmesan and just enough black pepper. It makes something creamy and savory and warm and cheesy and oooh.. I might have to make some more, actually.
Butternut and Parmesan Pasta (adapted from goodlifeeats)
- 1 to 1 1/2 cups butternut squash puree
- 1 tablespoon olive oil
- 1/2 cup shallots (about 1-2 shallots, depending on the size.)
- 1/2 cup packed, freshly grated Parmesan cheese (about 1/2 of one of those wedges)
- 1/2 cup half and half
- 1 tablespoon chopped parsley
- 2 teaspoons lemon juice
- Salt and pepper
- Water or broth (as needed)
- 1/2 box (80z) penne or other pasta
- Using your bullet small cup and the flat blade, pulse to grate the parmesan cheese. Dump cheese out and set aside. In the same cup, using the cross blade, chop up the shallots. Boom. No knife skillz needed.
- Bring a large pot of water to a boil and salt generously. Cook pasta according to package directions. I never know how long pasta takes.
- Meanwhile, heat a large skillet with deep sides over medium heat. Add in the olive oil and shallots, and cook until translucent, about 5 minutes. Add in the butternut squash puree, and cook for a minute. Slowly add in the half and half, stirring while you pour it in to avoid lumps. Add in the cheese and stir to melt. Salt and pepper to taste, we liked it with a hefty pinch of salt and several grinds of pepper. Here, if needed, you can add water or chicken/vegetable broth to thin out the sauce if it’s a little thick. I like to add in some of the pasta water leftover after the pasta has cooked; I think we added about 1/4 cup of it.
- Remove from heat and stir in the lemon juice and parsley. Drain pasta (if you haven’t already) and spoon the sauce all over the pasta to serve. Eat and Enjoy!!!
While I was in San Francisco visiting my parents, I made the most heavenly key lime pie with graham cracker crust. I used my Magic Bullet for both the crust and the filling. The Bullet crumbled the graham crackers, blended together all the key lime ingredients and basically made my life much easier.
This wondrous pie was quite possibly my proudest Magic Bullet creation. I was so pleased with the results that I kept asking my mom to take photos of me holding the pie. I was like, “Mom, now take a photo of me looking surprised with the pie!” The photo below is just one of (too) many pie shots.
I highly recommend making this little taste of heaven. It’s the perfect summery dessert to share with your family and friends. They will eat it up!
I hope you enjoy oh-so-much!
KEY LIME PIE
Magic Bullet Parts
- Magic Bullet tall cup with cross blades
- 13 graham crackers
- 1 stick melted butter
- 2 ½ tablespoons sugar
- 14 oz can sweetened condensed milk
- 4 large eggs
- ½ cup + 2 tablespoons key lime
- Preheat oven 350 degrees.
- Break up graham crackers into smaller pieces and add to tall cup.
- Pulse until fine.
- Transfer graham cracker crumble into mixing bowl.
- Add sugar and melted butter to crumble and combine.
- Press mixture onto 9-inch pie pan. Start with bottom of pan and work your way up to sides.
- Put graham cracker crust in oven for about 13 minutes.
- For filling, combine sweetened condensed milk, eggs and key lime to mixing bowl.
- Give ingredients a light mix, transfer half to tall cup and pulse a few times.
- Pour filling into pie crust and follow same steps for other half of filling.
- Bake in oven for 15 minutes and chill for at 5hrs.
I used to be a hummus-hater. Seriously. Honestly, I used to hate every kind of bean, period. I wouldn’t touch chili with a ten-foot pole. Burritos were filled with only meat, rice and cheese. I was basically a weirdo. Luckily, I have since had a change of heart, and thanks to a del taco 79¢ bean and cheese burrito in high school, I have risen above my bean-eschewing ways. Refried beans and I are now the best of friends, and even black beans, white beans and red beans make occasional appearances on my table. But chickpeas, or garbanzo beans.. now those suckers I still have trouble with. I think it’s the texture. Scratch that, I know it’s the texture; something about the way they feel really doesn’t appeal to me. But, blend them up with some olive oil and sesame paste? Boy howdy do you have a winner then!
Hello Magic Bullet Heads,
The other day, my mom taught me how to make the famous granola that she and my dad eat every morning for breakfast. My mom started making her own granola because, in her words, “the stuff at the store was getting too expensive and just stopped tasting good.” If you share a similar sentiment and have never tried making your own granola, then I highly recommend taking the plunge. Not only is this granola super easy to make, but it tastes delicious, way better than the store-bought kind. Great as breakfast cereal, great as an on-the-go snack; you can’t go wrong with my mama’s granola.
Magic Bullet Parts
- Magic Bullet tall cup with cross blades
- 5 cups old fashioned rolled oats
- 4 cups any combination of the following – chopped walnuts, raw pecan pieces, raw slice almonds, dried cranberry fruit.
- 1/4 cup maple syrup
- ¼ cup packed light brown sugar
- 4 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup + 2 teaspoons vegetable oil
- Preheat oven 325 degrees. Put parchment paper on baking sheet with sides.
- To tall cup, add maple syrup, light brown sugar, vanilla extract, salt and vegetable oil.
- Pulse three or four times.
- Pour mixture into large bowl and fold in the dry ingredients. *I used a 4-cup combination of almonds, chopped walnuts and raw pecan pieces.
As my mom says, “There’s nothin’ like homemade.” My mom and I hope you enjoy so very much.
I promised a fabulous recipe to use that butternut squash puree, didn’t I? Well, a girl must deliver. So if you are looking for something that tastes even more like fall, and will make your whole house smell like what I imagine heaven probably smells like, then look no further. These muffins are ridiculous. Seriously, they are the perfect breakfast treat that tastes like it must be bad for you, but really is pretty healthy as far as baked goods go. And I think that’s a definite plus in my book, especially when it comes to the breakfast department. So, without further ado, I give you:
Butternut Squash Muffins (adapted from mybakingaddiction, who clearly, is one of my addictions.)
The original recipe called for using only all-purpose flour, but when I made these, I used part whole wheat flour and part all-purpose. If I made them again, I would use all whole wheat and skip the all-purpose entirely. The flavor is so awesome that it just begs for something a little bit heartier, you could even add in some rolled oats I bet it would be delicious.
- 1 cup butternut squash puree
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup whole wheat flour * (see note above)
- 3/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Preheat your oven to 350F and line a 12-cup capacity muffin tin with paper liners. ( If you have one of those giant muffin tins, these would hold up well as larger muffins. Or you could make a loaf of bread if you’re not feeling the muffin thing.)
- In a medium bowl, mix together the flours, baking soda, salt, cinnamon, nutmeg and ginger. Set aside. In a larger bowl, stir together the puree, eggs, oil, white and brown sugars. Mix the dry ingredients into the wet ingredients in three batches. Stir until just combined, don’t overmix the batter.
- Scoop batter into prepared muffin tins (an ice cream scoop is the perfect size for this job) and bake until tops are springy and a toothpick inserted into the center comes out clean, about 20-30 minutes. (Check your muffins early, my oven is wonky so they make take less time or they may take more time.)
- Set on a rack to cool. Muffins will keep up to one week in a covered container at room temperature. Or, you could eat them warm slathered in butter. Or make some of this frosting and plop that on top. You’ll be glad you did. Eat and Enjoy!!
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.
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
- Add all ingredients to tall cup, blend with cross blade for seven seconds.
- Remove, give her a little shake, blend for an additional seven seconds.
- 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 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 –
It’s a bold statement to make, I’m aware, but trust me when I tell you I’m something of an expert on margaritas. I prefer tequila to all other spirits, but truth be told I haven’t had a frozen margarita for years. I am the queen of on-the-rocks. I like my margarita strong, and without any of that fake sour mix or pre-made margarita mix crap. I like to play with the addition of seasonal fruits, vegetable and juices as well, but we’ll save those fancies for another day.
This recipe was really just an experiment, which I fully expected not to enjoy. You see, I’ve always hated how watered down frozen margaritas taste – or they’re just too sweet for me. This one is strong, nice and tart, perfectly sweet and well balanced. I was actually quite shocked at how delicious it was, and amazed at the perfect slushy texture achieved by the Magic Bullet.
In short, this is a simple, straight forward, perfect, classic frozen margarita.
The classic margarita is a ratio, not a recipe.
The ratio is 2:1:1
Let that sink in… memorize those numbers!
- 2 parts Tequila
- 1 part Lime Juice
- 1 part Agave Syrup
Let’s break down the three elements here:
Tequila – Please use only 100% blue agave tequila! I prefer reposado (slightly barrel aged) for margaritas, but you could use blanco (white, not aged). There are a lot of good tequilas out there. Cuervo is not one of them.
Lime Juice – Take a minute and fresh squeeze those limes! Nothing else comes close. Frozen or pre-packaged lime juice is pasteurized, frozen lime-aid is full of high-fructose corn syrup.
Agave Nectar – Also called Agave Syrup, this thick honey-like sweetener is made from the same plant that tequila is, so it’s a perfect marriage. Also, agave nectar has a much lower glycemic index than table sugar.
For this recipe I used a 2oz. shot glass to measure out the ingredients, and poured all into the large sized Magic Bullet cup.
Now lets prep our margarita glass (or 2 glasses if you like sharing). Rub the rim of the glass with a cut lime, then dip the rim gently into kosher salt, shaking off the excess.
Back to the margarita – blitz for about 10 seconds, until the sound of crunching ice cubes has dissipated. Pour into your prepared glass, and enjoy - I know I did!
Hello Magic Bullet Heads,
My San Francisco Magic Bullet Tour continues!
Last night, my dad and I joined cooking forces and made an incredible teriyaki fried chicken dinner! I love cooking with my dad because he’s always just as hungry as me, if not more so. I once watched him eat a leftover turkey burger right before dinner and claim it was his “appetizer.” He just couldn’t wait to eat. Basically cooking with my dad means stuff gets done fast and it’s easy.
With the help of my handy dandy Magic Bullet, I made my very own breadcrumbs to coat some chicken breasts that my dad had prepared earlier and had left marinating in the fridge.
The marinade was made simply with soy sauce, minced garlic, cooking rice seasoning, sugar and chili pepper flakes. You basically combine these ingredients in a shallow dish or container and let your chicken breasts take an hour-long marinade bath before breading and frying them. You will be so happy that you took the time to do this. The result is flavorful and tender chicken! You will just love it!
I hope you enjoy so very much.
TERIYAKI FRIED CHICKEN
Magic Bullet Parts
- Magic Bullet tall cup with cross blades
- 3 minced cloves of garlic
- 1 ½ soy sauce
- ¼ cup sweet cooking rice seasoning
- ½ cup sugar
- 1 tablespoon chili pepper flakes
- 6 slices white bread
- 2 beaten eggs
- 4 skinless chicken breasts
- Halve chicken breasts.
- In a shallow container with removable lid or large sealable bag, add minced garlic, soy sauce, sweet cooking rice seasoning, sugar and chili flakes.
- Add chicken breasts to marinade.
- Place container or bag in the fridge for a few hours. The longer the better!
- While you wait for your chicken to marinate, place white bread on baking sheet and bake in 350 degree oven for 30 minutes.
- After 30 minutes, your bread should be all dried out, brown but not burnt.
- Break up dried bread into smaller pieces and put into tall cup. Blend until fine.
- In two separate dishes, put beaten eggs and bread crumbs. Dip chicken in the egg and then coat with bread crumbs.
- Throw your breaded chicken onto a hot skillet with oil. Cook chicken until brown on both sides and then transfer to baking sheet.
- Bake for about 8-10 minutes in 350 degree oven.