Believe me, I was skeptical at first, but Joanna always recommends the best of the best.
And it did not disappoint.
- 1 onion
- 1 carrot
- Olive oil
- 2 cups chopped potatoes
- Lots of broccoli florets
- Cauliflower florets (optional)
- Vegetable stock
- Salt, pepper, cumin
- Grated parmesan or cheddar (optional)
1. Sauté 1 chopped onion and 1 large carrot in butter and a bit of olive oil.
2. Add peeled potatoes that are quartered or eighthed depending on size of potato, resulting in 2 cups of chopped potatoes. Add as much broccoli florets and cauliflower as you want.
3. Add good quality vegetable stock–I got mine from Whole Foods. Top up with water so all ingredients are submerged. Add salt, pepper and a touch of cumin.
4. Simmer for 20 minutes.
5. Then in small batches, with the broth, blend in your Magic Bullet.
6.Add additional broth until it reaches your desired consistency.
7. Add some Parmesan cheese as a final garnish and enjoy!
Try saying that three times fast! Kitchen Magician Lauren DeMaio brings us another amazing Magic Bullet recipe – a breakfast shake that’s delicious and easy to make.
- 1/2 cup carrot juice
- 1 banana
- 3/4 cup frozen strawberries
- 1 teaspoon flaxseeds
- 1 handful blueberries
- almond milk
- Blend for 10 seconds. Seriously. That’s it.
These are delicious and healthy and delicious.
Although they only make a teeny tiny batch. So if you want to give them as treats or as finger food for your next party, you should probably multiply this recipe by ten. I’m not kidding.
To make about 12 Holiday Bites, you’ll need:
- 1/2 cup almonds OR pecans OR walnuts OR peanuts (really, any nuts you like)
- packed 1 cup pitted dates
- 1/8 tsp salt
- 1/4 tsp pure vanilla extract
- optional: chocolate chips (or a piece of your favorite chocolate bar)
1. Put all said ingredients into your Magic Bullet.
2. Blend until ingredients are well mixed and crumbly.
3. Pour this crumbly mixture into a Ziploc bag and squish together into a ball.
4. When you’ve formed one big ball, you can then form little cute individual bites.
I headed back to California for the holidays and was able to avoid most of the sleet action happening in NYC. And while my comrades were battling slush, cold winds, and rain to get anywhere, I was lucky enough to be enjoying the sunshine and eats of southern Cali.
This smoothie is quintessential California to me–save the wheatgrass shot.
Grab your favorite tropical and summer fruits. I saved some strawberries and froze them for an occasion such as this. Sometimes, you just need summer in the winter.
Add vanilla ice cream and some fruit juice–I had mango juice–but you could do it with OJ, apple juice or anything that sounds good to you.
Place in your Magic Bullet and blend!
It’s really that easy.
And then give it to the nearest person because they will enjoy it. And it’s always nice to share.
In this case, it was my niece’s cousin, Amy, she loved it. Obviously.
Because who needs plates anyway?
These are great when you have guests over and you don’t want to deal with cleaning forks AND plates. Bake these and then everyone can have their own slice of pie without the mess.
These also make great breakfast pastries with your morning coffee. Pies aren’t just for dessert anymore.
- 1 recipe for 9-inch pie dough (store bought or homemade)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh blueberries
- 1 egg yolk + 1 tablespoon, for egg wash
- Heavy sprinkle of crystal sugar, for garnish
1. In your bullet, mix together the sugar, cornstarch, cinnamon and lemon zest; Set aside.
2. In separate bowl, coat the blueberries with lemon juice. Sprinkle sugar mixture over blueberries and stir until they are evenly coated.
3. Roll out chilled pie dough to 1/8 inch thickness.
4. Cut out circles approximately 5-6 inches in diameter. (I just used the rim of a cereal bowl.)
5. Fill the center of dough circle with blueberry filling. It’s better to be conservative with this, because your dough will surprisingly not make it far over the lump of blueberries–about 2 tablespoons of filling per pie.
6. Prepare your egg wash by whisking together the egg yolk with a tablespoon of water. Brush egg wash on edge of dough circles, fold filled dough in half and seal the edges with a fork.
7. Chill hand pies for at least 30 minutes before baking.
8. Preheat oven to 375 degrees F.
9. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on crystal sugar and cut a small slit in the top of each pie to let out steam.
10. Bake about 20 minutes. When done, pies should be golden brown and flaky.
Now, here’s an important step. LET THEM COOL.
You’ll touch them and the pastry will seem slightly warm and you’ll take an excited, unassuming bite…
And MOLTEN berry juice will explode in your mouth.
So let it cool to room temperature before consuming. You’ve been warned.
(I just got an iPhone. Can you tell I’m excited about it!?!?)
Hi. This is Lauren. Your Magic Bullet Blender Kitchen Magician. And seriously. If you haven’t done it yet, its time to get on it.
Take. Down. The. Christmas. Tree.
I knoooow, I knooow, it’s emotional! Sad! But it has to happen. One thing that may motivate you to do so is the recipe below.
Grab those leftover candy canes and try this TOBLERONE CANDY CANE BARK. It’s basically magical. Why? Because your Magic Bullet Blender turns those candy canes into beautiful pixie dust. That pixie dust infuses bark like something out of a Care Bear movie circa ’86. Unbelievable.
No Toblerone? No problem! Chocolate chips can work as well.
Don’t like milk chocolate?
White chocolate baby. #yum
Go for it. It’s still January so its basically still the holidays and still acceptable to be eating things like this.
Side note: My boyfriend is the one who thought of this recipe. #domestic #keeper
- 24 candy canes
- 3 14.1-ounce Toblerone milk chocolate bars
- Place large sauce pan on low heat and add all Toberlone bars. Keep a close eye and stir often so the chocolate doesn’t burn.
- Add candy canes to Magic Bullet Blender Tall Cup. Just break off the end so they fit.
- Blend with cross blade until you have candy cane powder, and add to a medium sized mixing bowl.
- Continue with the above step with all candy canes.
- Once chocolate is melted and smooth, add in candy cane powder and stir well.
- Line two cookie sheets with wax paper.
- Pour melted chocolate infused candy cane onto wax paper and smooth. I usually go about 1/4″-1/2″ thick but it doesn’t HAVE to be uniform!
- Pop the cookie sheets into the freezer until your bark is solidified.
- Break up with your hands – or take larger pieces, add to a gallon baggie and give it a little ‘tough love’ with say.. the base of a larger metal serving spoon?
Don’t waste food and give it a shot, would ya?
Gotta scoot, but before I do — I want to wish you a very Happy New Year and send allll my love, from my big heart – to all Yours.
It’s brunch season, people. Which means Eggs Benedict.
Which means Hollandaise Sauce. Possibly my favorite part of Eggs Benedict. Here’s how to make it in five minutes before everyone else wakes up and pretend like you slaved over it for hours. It’ll be our little secret.
- 3 Egg Yolks
- 1/4 teaspoon Dijon Mustard (optional)
- 1/2 cup melted Butter
- 1 Tablespoon Lemon Juice
- Dash of Tabasco Sauce
1. After separating the yolks from the whites, add lemon juice.
2. Then the melted butter.
3. A dash of Tabasco sauce. Or four…
4. Then give it a good blend until everything has been nicely incorporated.
5. Then toast your English muffins, heat up your ham, poach those eggs, and pour on the Hollandaise sauce!
If nothing else goes right the rest of the day, at least you’ll have had this deliciousness for breakfast.
There are good Caesar salads, and disgusting Caesar salads. (Airport Caesar salads, I’m looking at you.) There’s no in between. This one will be a good one. Even though it’s low fat.
Don’t believe me? Give this recipe from Good Housekeeping a try.
- 1/4 cup light mayonnaise
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon anchovy paste
- coarsely ground black pepper
Take all the ingredients and add them to your Magic Bullet. Blend well. Add olive oil until the dressing reaches your desired consistency.
Throw your favorite lettuce/mixed greens mix into a bowl. Add croutons. A lot of them, because we all know that that’s everyone’s favorite part of salad. Drizzle your dressing on top!
Garlic White Bean Dip is not the same as hummus.
Hummus is made with chickpeas or garbanzo beans, as brilliantly noted by George Clooney and Noah Wyle in this classic clip from Friends.
This is made with Cannellini beans, which are also known as White Kidney Beans. (Aside: Can a bean just have one name?! What’s with all this confusion!?) Totally different.
I’m using a recipe from Eliza Domestica, which turned out to be a touch too garlicky so I would take it down a notch. (And I really do love garlic, so that’s saying something.)
- 2 cups (15 ounce can) cooked cannellini beans, rinsed and drained
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves of garlic, roasted and peeled (That’s a ton of garlic. I would half this portion.)
- 1 teaspoon fresh chives, finely chopped
- Fine-grain sea salt
- Ground pepper
Now here’s the real easy part. Blend all of these ingredients together in your Magic Bullet.
Add salt and pepper to taste.
Then enjoy with pita bread, chips, toastpoints, veggies, whatever your little heart desires!
Perhaps the reason I resembled a stuffed artichoke as a child was because of this recipe… I kid you not, they are THAT good.
Lauren, your Magic Bullet Blender Kitchen Magician, here! This recipe has been around the family for a while.
SUPER basic. RIDICULOUSLY impressive. And SIMPLE with the help of your Magic Bullet Blender.
I’ve never lied to you.
Pictured would be Deb, my mama, in a head lock-esque pose. Head lock given by me, the offspring. I lucked out with that broad being mine. One of the hardest working, most caring, selfless, smartest, unbelievable humans I have ever met. And aside from being my BEST friend, she is also one hell of a cook. These, my friends, are hers.
Use good ingredients. Pre-Bullet your own breadcrumbs and pecorino romano. Whip these babies up. Make mama proud.
- 2 fresh artichokes
- 4 eggs
- 3/4 cup pre-bulleted pecorino Romano
- 1/2 cup heavy cream
- 1/4 to 1/2 cup pre-bulleted, plain dried bread crumbs
- 1 tbsp dried parsley
- 1/2 tbsp garlic powder
- 1 tsp black pepper
- Slice 1/4″ off top of each artichoke with sharp knife, to remove ‘prickles.’
- Trim point off each leaf with scissors.
- Wash and drain upside down. Set aside.
- Into Magic Bullet Blender tall cup, add eggs, garlic powder, pepper, parsley and cream. Blend for five seconds. Keep artichoke sitting in pot, getting ready to steam!
- Add pre-bulleted pecorino romano cheese to tall cup. Blend 5 to 10 seconds.
- Add to a medium sized mixing bowl. Then, add bread crumbs and combine. You want a pasty mix – wet, but not soupy. Adjust accordingly with bread crumbs.
- Stuff each leaf with a small ball of mix. I use a teaspoon to help me out with this. Then pull open center and put the remaining mix on top, where the artichoke heart is.
- Place artichokes in a large pot and add about one to two inches of water.
- Bring to a boil and turn back to simmer. Simmer about 45 minutes, until a leaf pulls away from artichoke easily. Watch that your water does not evaporate. If it gets low, add some more.
- Put those babies onto a pretty plate and enjoy.
Being that these are meat free, they are ALWAYS a staple at our 7 fish, Italian Christmas Eve Extravaganza.
Try ‘em then? Try ‘em Sunday? Try ‘em tomorrow?
Just get there and give ‘em a shot for me!
Alright my little loves. I’ve got to scoot. Chores to do. Work to crush. Garlic to sweat.
Until next time, sending all my love, from my big heart in Connecticut, to each and every one of yours!