A few ingredients from your pantry, a quick whirl in your Magic Bullet, and you’ve got scrumptious French dressing! Thanks to the Edgy Veg for sharing this recipe.
- 1/2 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup oil
- 1 garlic clove
- 2 tbsp chopped chives
- 1/4 tsp Sriracha
- 1/4 tsp celery seed
- 1/4 tsp liquid smoke
- 1/4-1/2 cup sugar
- Add ingredients to your Magic Bullet cup and blend until smooth.
I’ve never had “traditional” (read: out of a box) Shake and Bake chicken, but I’ve always liked the idea of food you can dance around with as part of the recipe. This recipe from Dinner: A Love Story makes a flavorful, juicy chicken that you can whip up in the time it takes to order and pick up take-out.
- 1 1/2 cups breadcrumbs
- 1/3 cup finely chopped fresh parsley
- 2 tbsp oregano
- 2 tbsp fresh thyme
- 2 tsp paprika
- 1 tsp cayenne
- Generous amounts of salt and freshly ground pepper
- 1 pound chicken drumsticks
- 1 pound boneless chicken thighs
- Olive oil, about 1/4 cup
1. Blend all the herbs and spices in your Magic Bullet and add to your breadcrumbs.
2. Place your pieces of chicken in your bag.
3. And shake and get ready to bake.
4. Preheat your oven to 400 degrees, line your chicken on parchment paper, and bake for about 40 minutes.
5. Flip each piece halfway through–until golden brown.
6. Plate with your favorite sides–mine was a balsamic vinagrette, goat cheese, arugula salad. And pat yourself on a dinner well done.
Tired of plain hummus? Garlic hummus? Red Pepper Hummus?
We’ll I bet you’ve never had Roasted Broccoli Hummus. And it’s good. So you should try it out the next time you have leftover broccoli.
- ½ pound roasted broccoli & 1 roasted garlic clove (drizzle with olive oil, sprinkle with salt, red pepper flakes and roast at 400 degrees for about 20 minutes.)
- 1 15 oz can white beans
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon Tahini
- salt to taste
- Add all the ingredients to your Magic Bullet and blend. Use a little water to reach desired consistency.
- Put it on your favorite cracker and munch away!
In a previous post, I made some homemade Nutella, so I thought I would put it to good use and blend it into a smoothie. Then I could take it with me!
Or so that someone else could drink it too…
I used a recipe from Mother Thyme, but you could really just use your favorite items for a smoothie.
- 1 cup nonfat vanilla yogurt
- 1/3 cup Nutella
- 1 banana, sliced
- 1 cup ice
Throw all said ingredients into your Magic Bullet and blend until your desired consistency has been reached.
Whipped cream cheese? Sure. Been there, done that. But Whipped Feta? Bring it on! Another easy one, team.
- Whipped Cream Cheese
- Place equal parts in your Magic Bullet and blend until well mixed.
- Spread on toast.
Drizzle with honey and try to stop snacking on this!
(You could also go the savory route and drizzle with olive oil, roasted tomatoes and basil.)
I admitted before that I don’t love pancakes, but I’ve started to come around to them as evidenced here. But this takes the cake for an inventive pancake.
These are gluten-free and super easy. Three ingredients, party people. That means that you can sleep in and still make a home-made pancake breakfast. What more could you ask for?
I got this idea from Oh Joy! (which is originally one intended for small children, but who’s keeping track?)
- One egg. One ripe banana. One tablespoon peanut butter.
1. Cut up and throw it into your Magic Bullet.
2. Butter your pan and pour your pancake. You’ll want to flip when the edges start to cook and it’s slightly brown.
These cook really quickly so keep your eye on them!
3. Sprinkle some powdered sugar on it and chow down.
I recently saw a commercial claiming that Nutella is part of a delicious, nutritious breakfast, which I don’t think is necessarily true. Delicious? Yes. Nutritious? In sugar and chocolate/hazelnut content? Yes. So I tried my hand at making my own, that way it would at least be free of preservatives. And it’s another excuse for me to eat it quickly.
I got the recipe from Life at Canal House. It’s not quite as thick as the original, but pretty delicious nonetheless.
- 1 generous cup (5 ounces) roasted skinned hazelnuts
- Large pinch of sugar
- 8 ounces semisweet chocolate
- ½ cup heavy cream
- 4 tablespoons salted butter, cut into pieces
1. Preheat the oven to 350°.
2. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep, toasty brown, about 15 minutes. Remove them from the oven and set aside to cool completely.
3. Grind the hazelnuts with the sugar in batches in your Magic Bullet until you reach a fairly smooth, buttery paste.
4. Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.
5. Remove the bowl from the heat and whisk in the cream and butter.
6. Stir in the ground hazelnuts.
It will thicken and become soft as it cools.
I dipped some graham crackers in this nutty chocolate goodness, but you could put it on toast, bananas, anything really.
It will keep at room temperature in an airtight container for up to 2 weeks–if it lasts that long!
St. Patrick’s Day is near! Green shirts and green buttons and green wigs are sure to be seen, but let’s not forget the important stuff – green drinks. Yes, St. Patrick’s Day is oft celebrated with spectacular green cocktails, shakes, and yes, even beer. Well, we’ve got some perfect drinks that would surely make the patron saint of Ireland proud. Lucky for you, St. Patty isn’t around to have any, so that means more for you. You’re welcome.
- Cinnamon and sugar for rimming glass
Equal portions of:
- Sour-apple schnapps
- Lemon-lime soda
In a cocktail shaker filled with ice, mix vodka, schnapps, lemonade and lemon-lime soda. Shake well. Dip rim edge first in water, then in dish with sugar and cinnamon mixed together. Strain mixture and pour into glasses. Mmmm, delicious!
Homemade Shamrock Shake
- 1 oz. Creme de Menthe, green
- 1/2 oz. Vodka
- 1 sprig Mint
- 1 scoop Ice Cream, vanilla
Place the ice cream, milk, food coloring, and peppermint extract into a blender. Puree until smooth; pour into glasses to serve.
Leave out the alcohol for delicious virgin versions of these drinks.
Bet you didn’t know your Magic Bullet had uses outside of the kitchen, too? A few simple ingredients, a quick whirl in your Bullet, and your skin will be thanking you. This face mask uses nature’s goodness to replenish your skin and clean your pores. Oatmeal contains polysaccharides, which form a gel when combined with water that soften and hydrate the skin The healthy fatty acids and phytonutrients in avocados can be enjoyed when eaten, or topically as well, and eggs work double time as a mask: egg whites exfoliate and tighten pores, while the egg yolk is particularly good for dry or sensitive skin.
- 2 spoonfuls of cooked oatmeal
- ½ avocado
- 1 egg
- Add oatmeal, the meat of ½ an avocado and 1 raw egg to the Short Cup.
- Blend with the Cross Blade until smooth
- Apply a thin coat to your entire face and neck, avoiding the eye area.
- Let the mask dry (about 30 minutes) and then rinse off with warm water.
Looking for a special appetizer to serve to your loved ones? Trying to get your kids to eat their veggies? (Ok, tomato’s technically a fruit…) Well, try our scrumptious tomato soup, so simple, even the kids can help you make it! It’s great by itself, but feel free to experiment and make it your own. Let us know how you personalize this recipe!
- about 1 cup Tomato
- 1/4 cup Milk
- 1 clove of garlic
- Your favorite herbs
Fill the Tall Cup 2/3 of the way full with cherry tomatoes (sliced tomatoes work, too) and steam in the microwave for about 90 seconds (microwaves vary). Using an oven mitt, remove the cup, add about ¼ cup of milk, 1 clove or garlic and your favorite herbs (a few leaves of chopped basil works great). Use the Cross Blade to blend until you achieve the right consistency for you – then pour into a bowl and enjoy.