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Yeah, that just sounds good, doesn’t it? This recipe features a bunch of delicious tasting notes: miso and umami are salty, honey is sweet, butter is rich, and when the combo hits the chicken and is roasted it creates a flavorful, crispy skin. The miso, though a bit of an exotic ingredient, really blends into the background here, creating a rich and beguiling flavor without being noticeably unusual. Your kids will love it (if you have kids).

The Magic Bullet does a great job of blending up the marinade, which you then smear under and on the chicken skin. I used chicken legs here (it was weeknight), but thighs or even a whole bird would be equally delicious. The idea for this recipe came from food52.

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Chicken with Honey Miso Butter

Ingredients

  • 4 tbl butter, left out on the counter for half an hour
  • 2 ½ tbl miso, any type (I use awase)
  • 2 ½ tbl honey
  • 4 chicken legs or thighs, or any skin-on chicken

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Instructions

  1. Preheat oven to 400. Blend all the ingredients (except the chicken!) into a cream using your Magic Bullet.
  2. Put the chicken legs into a baking dish and pat dry with paper towels. Using a knife or your hands, pull the chicken skin so that it’s not attached so firmly, then take a spoonful of the miso-honey butter and spread it underneath the skin. Repeat with all the chicken, then take whatever miso-honey-butter is left and spread it on the outside of the chicken skin.
  3. Roast in the oven for 35 minutes or until the chicken is done. (I use a meat thermometer.) Don’t flip during cooking (to preserve skin).

 

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Besides the brilliant color of this plum jam, you and your guests are going to love the sweet and tangy flavor combination of this plum goat cheese crostini! The plum jam is really easy to make: just add freshly chopped plums to a pot of boiling water and a little sugar and let it simmer down and then cool into a thick jam. Add more or less sugar to your taste preference. My favorite way to serve this crostini dish is to warm up the baguette and goat cheese in the oven and spread cold plum jam that has been chilling in the fridge on the top. It also pairs great with walnuts.

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Plum Goat Cheese Crostini

Ingredients

  • 2 plums, sliced and stone removed
  • 1/4 cup water
  • 1 tbsp sugar
  • 4 oz goat cheese log
  • 1 baguette

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Instructions

  1. Add the water, sugar and plums to a pot and bring to a boil. Cook for 15 minutes, then cool.
  2. Add the plum mixture to a Magic Bullet cup and blend well.
  3. Chill in the refrigerator for 30 minutes.
  4. Spread goat cheese and plum jam on baguette slices.

Makes 1 cup

 

Jun
19
0

Mango Juice

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How versatile is a mango? You can eat it on its own, in a taco, as a garnish, and with the help of the Magic Bullet and an incredibly simple recipe like this, as the headliner in a delicious and refreshing drink!

This recipe combines mango with just a touch of lime to create the perfect drink for mango lovers. And it’s so easy to make!

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Mango Juice Recipe

Ingredients

  • 1/2 mango
  • Splash of lime juice
  • 1 cup water

Instructions

  1. Cut half a mango into chunks and add to Magic Bullet, along with water and a splash of lime juice. That’s it!

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Who knew such an exotic drink would be so easy to make?

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You won’t miss the meat in this vegan version of a Shepard’s Pie. Green lentils replace the meat and serve as a hearty filling when cooked with onion, garlic and peas. Sweet potatoes are blended in the Magic Bullet to creamy perfection, and then spread over the top of the pie to serve as a colorful crust. Bread crumbs and fresh rosemary add the final touches. Serve this hearty pie as a main dish along with a crusty piece of bread for a vegan meal.

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Vegan Sweet Potato Shepard’s Pie Recipe

Ingredients

  • 2 sweet potatoes, peeled and halved
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups green lentils
  • 1 tsp thyme
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • 1/4 cup bread crumbs
  • Fresh rosemary for garnish
  • Salt and pepper to taste

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Instructions

  1. Bring a large pot of water to boil and add the sweet potatoes. Cook for 25-30 minutes, until tender. Drain and set aside to cool.
  2. Heat the oil in a pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  3. Add the lentils and vegetable stock and bring to a boil. Cover and turn the heat to low. Simmer for 25 minutes.
  4. Preheat the oven to 425 degrees F.
  5. Add the cooled potatoes and salt to a Magic Bullet cup and blend until creamy (you may need to add some water to get it going).
  6. Add a few tablespoons of the sweet potatoes to the lentils and mix to thicken.
  7. Pour the lentil mixture into a pie dish and top with the sweet potatoes.
  8. Sprinkle bread crumbs on top.
  9. Bake in the oven for 20 minutes, until bread crumbs start to brown.
  10. Garnish with fresh rosemary.

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Makes 1 pie

 

Jun
14
0

Easy Salsa

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I crave salsa every day because it’s such an awesome way to get a lot of flavor without consuming a ton of calories. I put fresh salsa on pretty much everything, so I love to have it on hand. But you can also make it at home with even better results! Add everything to the blender and it’s done in no time!

Easy Salsa Recipe

Ingredients

  • ½ onion diced
  • 1 small bunch cilantro, stems cut off
  • Juice of 1 lime
  • 1 can diced tomatoes with green chilies
  • 1 jalepeno, cut and seeded
  • ½ tsp. cumin
  • ½ tsp. salt

Instructions

  1. Add all ingredients into the Magic Bullet Blender. Blend until roughly chopped.
  2. Store in an air-tight container up to 3-5 days.

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I recently discovered a delicious new side dish: stuffed portobello mushroom caps. Normally, you may think of stuffed mushrooms as an appetizer, but these portobello mushroom caps are so huge that they are probably better as a side! In fact, two people could probably share one. Goat cheese is blended with herbs and bread crumbs to form a creamy stuffing for these large mushrooms, which are then baked in the oven. I love the combination of goat cheese and walnuts, so of course I had to add some walnuts on the top right after they get out of the oven.

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Stuffed Portobello Mushroom Recipe

Ingredients

  • 2 portobello mushroom caps
  • 6 oz goat cheese
  • 1 tsp lemon juice
  • 1/4 cup chopped chives
  • 1 tsp dried rosemary
  • 2 tbsp bread crumbs
  • Walnuts, for topping

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Coat the mushroom caps with olive oil and bake in the oven for 5 minutes.
  3. Add the cheese, lemon juice, herbs and bread crumbs to a Magic Bullet cup and blend well.
  4. Stuff the mushroom caps and place back into the oven to bake for 10 minutes, until cooked through.
  5. Top with walnuts.

Makes 2 stuffed mushrooms

 

Jun
9
0

Mango Shaved Ice

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Simple desserts are the best desserts. They have distinguished and identifiable flavors, are lighter and healthier, and – best of all – are so easy to make! This recipe combines the natural sweetness of a mango mash with crushed ice and a touch of light coconut milk into a satisfying dessert that’ll knock the socks off any sweet tooth.

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Mango Shaved Ice Recipe

Ingredients 

  • 1 mango
  • 2 tbsp. coconut milk
  • 1 cup ice

Instructions

  1. Cut mango into smaller pieces and add to Magic Bullet.
  2. Blend until mashed, and set asideBlend ice in Magic Bullet until crushed.

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Herb butters are on my brain lately, after making an incredibly good one-pan meal of pork tenderloin the other day. I try to eat at least a few meals of fish each week and am able to get great herbs at the farmer’s market this time of year, so I turned to my Magic Bullet to create a quick, easy and delicious salmon dinner. The key to this meal is the mixture of acid, fat, and flavor. The herb butter melted over the salmon after cooking turns this meal from everyday to extraordinary.

A quick tip on salmon: I recommend “dry brining” it. All that means is put the salmon in a bag with salt and refrigerate it for at least 30 minutes before cooking. This does wonders for not only seasoning the fish and adding flavor but it also makes the mea juicier.

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Salmon with Tarragon-Lemon-Chive Butter Recipe

Ingredients

  • 1 lb salmon
  • 2 tbl butter
  • 1 bunch chives, rinsed
  • 1 bunch tarragon, rinsed with the leaves picked off
  • 1 lemon, peeled and cut in half
  • 1 clove garlic, peeled

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Instructions

  1. Rub the salmon all over with salt and put it in a plastic bag. Move to the refrigerator for at 30 minutes and 12 hours.
  2. Meanwhile, blend the lemon peel in the Magic Bullet. Blend the garlic and add the tarragon and chives. Blend. Add the butter and blend. Add a big squeeze or two of the lemon juice and blend again.
  3. Heat a nonstick pan over medium heat. Add a glug of oil to the pan. Remove the salmon from the bag and wipe the salmon down with a paper towel. Add the salmon to the pan and cover. Cook, flipping occasionally, until the salmon is cooked through to medium-rare.
  4. Move the salmon to a plate, cover with the herb butter, and tent with aluminum foil. Serve when the butter melts.

 

Jun
5
0

Honey Ricotta Cream

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Have you ever tried ricotta cream before? I have only had it once in a dessert dish and loved it. In this healthier version, ricotta cheese is blended with plain yogurt, honey and a dash of cinnamon. Ricotta cream goes great with many desserts, but I also like to enjoy it with a cup of fresh fruit in the morning. Ricotta cheese is high in protein and low in calories, making it a healthy addition to breakfast. You won’t miss the fattening cream in this healthy honey ricotta cream recipe!

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Honey Ricotta Cream Recipe

Ingredients

  • 3/4 cup ricotta cheese
  • 1/4 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

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Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until well combined.
  2. Chill in the refrigerator until ready to serve with your favorite topping, such as fresh fruit.

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Makes 1 cup.

 

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There’s nothing quite like a natural drink with a subtle sweetness to refresh you as weather starts to warm up. This banana agua fresca is unique, tasty, and full of natural goodness. And, it’s easy to make!

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Banana Agua Fresca

Ingredients

  • 1 banana
  • 1 cup milk
  • 1 1/2 cups water
  • 1/4 tsp. cinnamon
  • 1/2 tsp. lime juice
  • 1/4 tsp. vanilla
  • 1 1/2 tbsp. sugar

Instructions

  1. Combine all ingredients in Magic Bullet and blend. Chill before serving.

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Be ready to want to make two or three more batches!