Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida

It’s coming up on that Special time of year again… when eggnog and peppermint cloud our senses and better judgement. When the wafting smell of gingerbread baking and the wistfull tunes of some ancient Christmas Carol fill your ear buds…

 

I like making and baking gifts and treats for friends. Some of my recipes, while loved and requested fill me with dread. Too many ingredients, so long stirring a pot, too much time waiting for d’oh to rise… oy.

This candy isn’t like that at all. You do need to make it a day ahead of time, but time in the kitchen should be about 10 minutes. Maybe less. 10 minutes is a small price compared to the hours of accolades from all who try your tasty treats.

Here we go…

 

TOOLS:

  • Tall Cup
  • Cross Blade
  • a bowl and a spatula
  • a foil or plastic wrap lined baking sheet

INGREDIENTS:

  • 1 Bag of Ghiradelli 60% Cocoa Choclate Chips
  • 15 (or more) Red and White Starlight Peppermint Candies
STEPS:
  1. Unwrap all those infernal candies. Place them in the Tall cup with the cross blade and wizz until you have dust.
  2. Melt the chocolate in a double boiler (a largeish bowl set over a pot of simmering water) or you could also microwave it. Microwave for 30 seconds. Stir, Microwave at 15 second bursts and stir between each time.
  3. Add Most of the peppermint dust to the chocolate and stir together. Reserve some of the dust for decoration.
  4. Pour Chocolate mixture onto lined sheet pan and place in the freezer for 1 hour or less.
  5. Break into pieces and give to a friend, or snarf it down your own self.

I put out a sort of lavish spread for some friends the other day with pie, and cookies ,and pretzles, and some of this Peppermint Bark. Bark was GONE first before pie even got cut.

Huge Success! No Muss no Fuss…

I can hear the jingle bells! Rock!!

Till next time,

Sending my warmest candy coated regards…

Scott

email

Well – similar to George Lopez’s talk show career, Thanksgiving is now
behind us, as is the long weekend, as is ‘black friday’.

Lauren – your Magic Bullet Blender Kitchen Magician –
– Happy Cyber Monday
– Welcome back to the work week
– It’s go time

Be honest with yourself and admit it – regardless of the fact that it has been in the SIXTIES / sun roof open / blasting Sirius BPM and praising
Danny Valentino with the windows down weather here in the northeast .. the
Holidays. Are. Here.

With the holidays come parties, random get togethers, ‘bring something’
gatherings etc, etc. Well in the past week, I used one of my dessert go-tos
THREE times – so today, you are getting it and you are gettin it GOOD.

CHOCOLATE GANACHE
(below are the instructions, plus recipes I have used it for thus far)

*MAGIC BULLET BLENDER PARTS:*
[1] Magic Bullet Blender Tall Cup
[1] Magic Bullet Blender Cross Blade
[1] Magic Bullet Blender Steamer Top

*INGREDIENTS*
[5 oz.] semi sweet chocolate chips
[1/4 Cup] heavy cream
[6 oz.] butter, cubed

*INSTRUCTIONS*

– Add chocolate chips and heavy cream to a double boiler. Whisk until melted and combined.

– When melted, add to tall cup with cubed butter.

– Blend with cross blade until smooth – about 10 seconds.

– Try not to funnel it, and serve or put in fridge

– When ready to use, microwave on a very low power until melted.

LAUREN’S ADDITIONS:
IDEA: toss it on vanilla ice cream. done deal.

Additional Recipe Ideas

For Kimmy the Chocolate Lover: TRIPLE CHOCOLATE BROWNIES

Short on time? Shortcut time!

-Mix boxed brownie mix according to instructions

– add 1/2c semi-sweet choc chips and 1/2c semi-sweet chunks [you could also use some dark – up to you!]

– bake and let cool for about 15 minutes

-top with about 1/2″ of ganache while still warm

– refrigerate until COMPLETELY COOLED

– cut  and serve.

For Daddy’s Super 61st: BOSTON CREAM CUPCAKES

-bake and cool yellow cupcakes

-add cream to the center of cupcakes with a pastry bag

-dip upside-down into ganache  and refrigerate until ganache has hardened. REPEAT

-love it.

For a Post-Thanksgiving PB Fix: PEANUT BUTTER GANACHE TRUFFLES

I always switch up my PB truffle recipe, and there are SO many out there, use one you like,
google like a banshee, and if you can’t find one let me know and I’ll get
mine up here:

– dip 1 1/2 inch balls of the peanut butter mixture into the ganache

– arrange in rows onto wax paper

– pop a tooth pick in those babies for easy handling

– refrigerate until serving time

– gorge.

Alright my little candy coated love bugs – we have two trips to Boston, NYC
and Seattle in the next 14 days.

Ready.

Set.

Blend.

xo Lauren


Greetings Bulleteers!

I hope you’re all gearing up for a week of eating and drinking and merriment! I know I am!

 

The next 48 hours are going to be CRAZY as I frantically try to prepare for all the cooking I will be doing Wednesday and Thursday. Alas, time flies when you’re having fun (or extremely busy).

 

Anyway, today I thought I’d do a savory soup for you folks…

 

While it’s widely debated whether or not this soup originated in America or France, there is very little debate as to how DELICIOUS it is 😉

 

Additionally, this soup soup can be served hot OR cold, making it a year-round delight!

 

Here we go!

 

Viciously Delicious Vichyssoise (vish·ē·swäz′) – try saying that 5 times fast

 

Ingredients:

  • 2 leeks, chopped
  • 1 onion, chopped
  • 2 tablespoons unsalted butter
  • 1 potato, peeled and sliced thin
  • 2 1/3 cups chicken stock
  • salt and pepper to taste
  • 1 1/8 cups heavy whipping cream
  • 2-3 scallions, chopped

 

 

Directions:

1. Sweat the leeks and chopped onion in butter until soft. Don’t let them brown. (What do I mean, “sweat”? Here’s a good link that explains the process and why it’s a beneficial step in your cooking: http://www.reluctantgourmet.com/sweat_vegetables.htm)

 

2. After about 8 minutes, add the potatoes and stock, salt and pepper. Bring to a boil and simmer gently for 30 minutes.

 

3. When done simmering, take your large Magic Bullet cup and cross blade, and puree the soup in batches. It should take no more than 2-3.

 

4. Let the pureed soup cool. Add in the heavy cream and stir vigorously to combine the flavors.

 

5. Add some chopped scallions.

 

6. Serve with some crusty bread, or chill for a few hours in the fridge if you want the cold version!

 

Let me know what you think!

 

See you all Wednesday!

 

Lizzie

Hey folks! It seems this week we’re on a bit of a cranberry kick as we gear up for Thanksgiving!

 

So I thought I’d continue on with that thread and offer up a quick and easy smoothie for when you’re on the go! And believe me, this week has been ALL about being on the go.

 

However, just because you have a busy schedule, doesn’t mean you can’t savor some autumnal flavor!

 

So throw these four things in your tall Magic Bullet cup, and run out the door with this antioxidant-packed boost!

Cranberry Boost

 

Ingredients:

  • 1 cup fresh cranberries
  • 1 whole ripe banana
  • 1 cup lowfat milk
  • a few ice cubes

 

Give this all a quick whiz with your cross blade, it might take a good 20 seconds or so to get all those cranberries chopped up.

 

Voila! Amazing!

 

If you’d like, you can substitute the milk with a non-dairy alternative. You can also leave out the ice  (it’s chilly in November!). And, as I always recommend, try to get organic ingredients if you can.

 

6 days until Thanksgiving! What ingredients would you like to see used next week??

 

Tata!

Lizzie

Lauren here, your Kitchen Magician – and sure, we are ALL guilty of slacking off sometimes.

Sweatpants to the grocery store…… a frozen pizza for dinner….?

Flats to the bar….. steam-in-a-bag veggies on a plate… and nothing else…?

A 7 year old tank top and awful looking hair for a Magic Bullet Blender Blog picture….. take out….

POINT BEING – it happens…. 😉

Well my friends, when it comes to THANKSGIVING – we are talking A GAME – FLOOR LENGTH – GRAMMY stylin.

Thanksgiving, yes, historical, lots of meaning, and what else – LOTS OF FOOD.

This is your day to shine – so when you are making that salad, or antipasto …….. [yes, aside from the regular turkey, etc, etc, etc, we ALSO have antipasto AND lasagna on Thanksgiving. my last name is deMaio. don’t judge.] ………. don’t go bottled. Go IMPRESS WITH A ZEST ITALIAN.

This is what, the fourth bangin dressing I’ve given you now?? Don’t disappoint your Kitchen Magician. Make a girl proud. And make extra. Toss it in the fridge. Use it during the week. Whenever!

MAGIC BULLET BLENDER PARTS

– Magic Bullet Blender Tall Cup

– Magic Bullet Blender Cross Blade

INGREDIENTS

  • [1 Cup] extra virgin olive oil
  • [1/2 Cup] red wine vinegar
  • [2 tsp] salt
  • [1/2 tsp] ground black pepper
  • [1 tsp] onion powder
  • [1 tsp] garlic powder
  • [1 tsp] dried basil
  • [1 tsp] sugar
  • [1/2 tsp] crushed red pepper flakes
  • [1/2 tsp] dry mustard
  • [1/4 tsp] celery flakes

INSTRUCTIONS

  1. – Add all spices and blend for five seconds
  2. – Add olive oil and vinegar
  3. – Blend for 10 seconds
  4. – Pour it and enjoy
  5. – Cover. Save. Use Later.

This recipe is SOOO forgiving. Punch up the amounts and flavors that you like!

Few tips / additional items:

– Great with tomato, basil, fresh mozzarella.

– If making the above, I like to spear half of a cherry tomato, small piece of a fresh basil leaf, and half of a small ball of fresh mozzarella with a toothpick. Stand them up on a platter with a flat side down, drizzle with dressing and pop into fridge. Take out 10 minutes before serving and voila. Easy for people to grab and snack, EASY to make, SUPER impressive looking.

– If making the dressing ahead, make sure to take out of the fridge maybe an hour or so before using.

– Toss some of this on some crusty Italian bread with prosciutto, fresh mozz, roasted red peppers – panini press that baby.

**If you don’t have a panini press, NO problem. Place sandwich in a frying pan [lightly olive oil outside of bread], and on another burner heat up

another frying pan. Place the bottom of the other one onto the bread, press firmly, don’t burn yourself – flip and repeat.

Alright my little bruschetta babies – got to scoot.

Big week coming up….. keep an eye out for me….

In the meantime, polish up those Magic Bullet Blenders and gear up.

As always, Happiest Blending – from my big, huge, nomadic, mashed potato loving heart, to ALL of Yours.

Have a safe and fabulous weekend – and .. um.. New York Rangers.. can we please nab numero ocho… in a ROW… so sick. Like the Magic Bullet Blender. Legit. Psyched.

xo Lauren

Hey everyone!

Hope your week is getting off to a good start. I’m super stoked for Thanksgiving coming up around the corner, so for the next week and a half, I’ll be tossing some autumnal recipes up here. Hopefully they will inspire your holiday meal, or your next potluck!

 

Today, I’m going through the last of my pumpkin puree in order to give you all a comforting soup with a harvest flavor! Buckle up!


Curried Pumpkin Soup

 

Ingredients:

  • 1/2 tablespoon butter
  • 1/2 large onion, chopped
  • teaspoon curry powder
  • dash red pepper flakes
  • 1 Granny Smith apple, peeled and diced
  • 3/4 cup pumpkin puree
  • 1 can chicken broth (14oz)
  • 1/3 cup half-and-half or heavy cream

 

Directions:

Heat the butter in a medium saucepan. Add the onion and saute for a few minutes until softened. Stir in curry powder, red pepper flakes and apples. Cook for about 10 more minutes. Stir in pumpkin and chicken broth. Simmer for about 5 minutes then remove from heat.

 

Using your large Magic Bullet cup and cross blade, puree the soup. You will need to do this in two batches. Return this to the stove and simmer for a few minutes. Finally, stir in the half-and-half or cream just before serving.

 

Enjoy this with some crusty bread and some rich root vegetables to make it a meal!

 

See ya Wednesday!

Lizzie

Hey Everyone!

I don’t know about you guys, but I’m so so glad it’s Friday!

 

Anyway, a couple days ago Lauren posted a recipe for her Russian dressing, which left a lot of people asking about green relish. Well, I thought I’d help answer that question by whipping up a batch myself!

 

I’ve never done this before, and I’m happy with the results.

 

Now I know relish isn’t the most autumn-y recipe, but to be honest, this week in NYC hasn’t been very autumn-y! It’s actually been quite warm. Well, you know what they say about the northeast, “If you don’t like the weather, wait 5 minutes.”

 

So let’s celebrate this Indian summer with a condiment that will help you RELISH those last few warm days of the year!

 

Rockin’ Relish

 

Ingredients:

  • 1 dill pickle spear (I suggest McClure’s pickles, check their site to find out where to buy them near you!)
  • 2 sweet pickles
  • 1/4 onion roughly chopped
  • 1 tbs dry mustard
  • 1 tbs horseradish
  • 2 tsp worcestershire sauce
  • splash pickle brine

 

Place all the ingredients in your small Magic Bullet cup. Blend for about 5 seconds and then pulse about 4-5 times.

 

Now slap that stuff on a hot dog and enjoy! I used Tofu Pups 🙂

-Lizzie

Hi Everybody!

It’s me Chef Scott from St. Petersburg again…

Can’t talk! The gang is ravenous so I have to act fast!!

Good Grief, All I’ve got in here is some Cauliflower and some staples! It’ll do…

C’mon Magic Bullet, Help me Save The Day!!

You Need:

Tools:

  • Tall Cup
  • Short Cup
  • Cross Blade
  • Skillet
  • Small Baking Dish

Ingredients:

  • ½ Head Cauliflower (sliced)
  • 2 Cloves Garlic
  • 1 TBS Olive Oil
  • ½ Cup Feta Cheese
  • ½ Cup Parmesan (run through the Bullet)
  • 1 Thick slice of Bread
  • 2 TBS bullet Parm
  • Cracked Pepper to taste
  1. Preheat your oven to 350 degrees
  2. Sauté the Cauliflower in the oil with the garlic. (you could also steam the cauliflower and garlic if you prefer)
  3. Put Most Of the Cauliflower (but not all), and both kinds of cheese in the tall cup.
  4. Blend until Smooth
  5. Mix the cauliflower/cheese puree with the other rest of the cauliflower and fold together.
  6. Put into a small baking dish (2 servings)
  7. Put Bread and Parmesan with pepper in the short cup. Blend until very fine.
  8. Top cauliflower with bread crumb mixture and bake for 18-30 minutes until bread crumb layer is darkened to your liking.

Wow! That was quick! Let me just get my camera for the blog and… HEY!

I can’t believe it… Eaten before I could get there! This stuff is AWESOME, so I can’t really blame.

It would be a great dip/spread at a party, or a very fancy side dish to your evening meal…

Sheesh! I hope this helps when you are in a rush to put great food on the table!

Hey… I’ll catch up to you later!

Till Then,

My most hurried regards…

Chef Scott

Hi Everybody!

Just me Chef Scott again…

I recently spent 2 really great days with a couple that I know who just happen to be hard core vegetarians. Not that that’s a bad thing, as a matter of fact it’s a very good thing… I live a moderately veggie life myself… The health benefits are without measure, and I’m finding new delicious foods all the time. Veggie Foods with little or no animal involvement… I know! Sounds Crazy!

But this is Good Food! Filling! Delicious! Warm when you need it.

Here is a recipe from my friend Patti. She passes it to you through me, and my Bullet. I made a couple adjustments, mostly in size of portion… but a couple of additions as well. Many thanks to her… I hope she likes the … uh… souped up version!

I know you’ve seen other soup recipes for your Magic Bullet. I have as well, but I think thats what I like about this blog! Everything is such a great springboard for your own interpretation!

See, The Magic Bullet is kinda like the Honey Badger… and Honey Badger don’t Care!

And really, Soup is where this baby really shines! Enjoy!

You Need:

  • Tall Cup
  • Cross Blade

Ingredients:

  • 3          Medium/Small Carrots (washed Peeled and coarsely chopped)
  • 1          Small Sweet Potato (peeled and coarsely chopped)
  • 2 Cups Vegetable Broth
  • 1 Cup Water
  • 2 Cloves Garlic (peeled and smashed)
  • ½         Onion (I used red… any color will do)
  • 1 TBS Olive Oil
  • 1 TBS Brown Sugar
  • ¼ tsp ea. Salt and Pepper

Finish it with:

  • Greek Yogurt
  • Croutons
  • Fresh Basil
  1. Place the Carrots, Sweet Potato, and Garlic Gloves in a pot with the Vegetable Broth and Water. Bring to a fast boil and then reduce the heat to a simmer. Continue cooking til the liquid has reduced somewhat, and the veg is fork tender.
  2. While the vegetables are simmering, add the Olive Oil and Brown Sugar to a skillet. Over medium hi heat sauté the Onion until caramelized and very fragrant. Remove from heat and set aside.
  3. Working in batches, add half of the Carrots and Sweet Potatoes to the tall cup. Add half of the onion mixture. Add enough of the Broth to make it more or less liquid to your personal taste. Season with Salt and Pepper.
  4. Blend until smooth. Remove to a bowl and repeat step #3. Add to the previous batch, or serve in a separate bowl.
  5. Top with dollops of Greek Yogurt. Using a knife or the handle of a spoon, make squirrely patterns through the yogurt.
  6. Add Croutons and Basil… Serve…

Oh Yeah… Croutons…

Easy Easy!

You Need:

Bread (I use french or italian…)

Olive Oil

Garlic (bullet it!)

Salt and Pepper

  1. Cut bread into bite sized chunks. I like a Big Crouton… some folks like them smaller.
  2. Place bread in a large bowl. Drizzle with Olive Oil. Season with S&P and Add Garlic.
  3. Toss to coat
  4. Place on a baking sheet and bake at 350 for 7-10 minutes… until they are to your desired toastyness. <> Toast them in a skillet over medium heat, stirring semi frequently until uniformly golden brown.

I never really intended to BE a vegetarian. But I’ll tell ya… I had no idea what I was missing!

This Soup needs no accompaniment. As it was, I ate my soup and was so satisfied that I had to have a full on nap. Just like a really good hearty soup is supposed to be. Mmm… good Soup…

Till next time,

Sending my warmest regards…

Scott

Terrific Tuesday – Well hot dang that is a big country.

What is the deal my little Magic Bullet Blender bundles of Love??

Lauren here – your Kitchen Magician – Pop Quiz: What does the speedy, former right winger of the New York Rangers, Pavel Bure and the picture below have in common?

Hint:      They are not both left handed

Hint:      I do not want to date both of them

Hint:      They weren’t both drafted in the 6th round of the 1989 NHL draft

Ok – give up?

They are both RUSSIAN. And today I am sharing with you a nice little recipe for CREAMY RUSSIAN DRESSING.

The kicker is, the dressing isn’t even REALLY Russian – but that’s a story for another time, or you can just google it if you need a mental break later…  AFTER you youtube ‘Ain’t Talkin Bout Love’ by Van Halen…. Talk about a killer morning driving song..

Alright – centering myself – down to business: Russian dressing is good. I do like it. I typically actually like a little bit of it on sandwiches MORE than I do on salads. One thing I do NOT like is chunks of relish in my dressing. I know that may sound odd, but I can’t really deal with it – which is why the Magic Bullet Blender absolutely KILLS this dressing – you STILL get the flavor of the relish.

Do yourself a favor and give this baby a shot – it’s got some damn good flavor – and by now you know your Kitchen Magician doesn’t lie to you. There is no point.

CREAMY RUSSIAN DRESSING

Magic Bullet Blender Parts:

[1] Magic Bullet Blender Tall Cup

[1] Magic Bullet Blender Cross Blade

Ingredients:

[1 Cup] mayonnaise

[1/2 Cup] ketchup

[1/2] small onion, diced

[1/4 Cup] milk

[1/4 Cup] green relish

Instructions:

–          Add all ingredients to tall cup

–          Blend for 5 seconds

–          Shake what ya mama gave ya

–          Blend for additional 5 seconds

–          You are done, like Michael Lohan’s social life

I do Operations Management for a living.

If we can’t do what you want, we gotta have back up, gotta have options.

So what do I have for you below? Optionsssss 😉

Sandwich Stylin – Pumpernickel bread, turkey, sauerkraut, swiss cheese, some of your Russian Lovin on both sides of the bread – Grill. Love.

Ensalada – Lettuce, steak of your choice grilled and thinly sliced, dress it up Pavel Bure style – Delish.

Pasta Salad? – You could soo do that too. Diced green and red pepper, bacon bits [thank you, JR Butler – talk about a domestic gentleman] I dig.

Alrighty, Babushkas – I’m out.

Have a wonderful day, and watch out for huge mammals running out of the woods. You change up the clocks by one hour and …. Good god you don’t even want to know what I was passing on the side of the highway this morning.

Until next time, Happiest Blending, from my big Heart – to all of Yours.

Xo Lauren