I know, I know, a bowl of refried beans looks less appetizing than a McRib that has been sitting on a city sidewalk for 4 hours on a muggy, summer day [though some may disagree……. Uh hem… Liz], but hey there is some big game on Sunday and these comes into play.


Lauren here, your Magic Bullet Blender Kitchen Magician, and shoot I am ready for baseball season to start. #Yankees


Regardless, I do absolutely live and die for entertaining – always have. Full belly, full heart.


When still in Boston around this time of year, weekends were the time for me to cook for the boys.. but really whip out the big guns.  Below is a basic recipe for one of my go-to layered Taco Dips.


Easy, popular, great for Superbowl Sunday, and also for summer time roofdeck cook outs.. but I’m sharing with you the one step I take with the Magic Bullet Blender, that brings this to the next level and that is infusing your REFRIED BEANS with some ridiculous flavor…


You will notice that I did not photograph the ‘final product’ which is the Taco Dip, but you can’t blame me for not wanting to have a platter of taco dip in the house on a Tuesday for no legitimate reason. Dangerous.. like snakes on a plane. Ask Samuel. He knows.


Superbowl Sunday – try it out. K?


Refried Beans

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade


  • 2 16 oz. cans – traditional refried beans
  • 4 slices bacon
  • 3/4 yellow onion, sliced
  • approx. 1/2 cup water


  1. Add bacon to frying pan on medium / med.-hi heat
  2. Fry until ALMOST all the way crisp
  3. Add onion to frying pan and sauté with bacon grease until soft
  4. Remove bacon and onions from pan and set aside
  5. Move frying pan off of heated burner
  6. To you tall cup add bacon [you can just crumble it up], onions and water
  7. Blend with cross blade for about 10 seconds
  8. If you need to stop half way through and give it a good shake, go right ahead
  9. Add refried beans and blended bacon onion mixture BACK to same pan on medium-low heat
  10. Stir every 5 minutes for about 15 minutes
  11. Remove from heat, pop into bowl and let cool
  12. Toss those babies in the fridge and you will be good for game time


I would sometimes serve those just warm with tortilla chips on their own as well… those little frijoles have enough flavor in them that you can get away with doing that.


Now, for the full recipe using those beans, see below. Again, there is a solid chance you have seen this one.. but the beans baby. They make the difference.
No-Cook Layered Dip


  • Bullet Baked Beans [listed above]
  • 2 16 oz containers of sour cream
  • 2 packets of your favorite taco seasoning mix
  • 2 tomatoes, roughly chopped
  • 2 small cans of chopped black olives – I usually use about 12 ounces total, but some folks like less.
  • 3 scallions, roughly chopped
  • 1.5 cups finely shredded cheddar cheese
  • 1.5 cups shredded Monterey jack cheese
  • 2 bags of tortilla chips


  1. On to a large, flat platter.
    **For this ‘platter’ you have a LOT of options. If I am taking this on the road, I have used one of the deep Pyrex dishes with the covers. I’ve also just grabbed an aluminum casserole baking dish from the grocery store and done it with that. When at home, I’ll use a larger serving platter – looks cool that way because you can see all of the layers. Start with the beans going all the way to the edges and have each layer go a bit smaller circumference wise.
  2. Coat the bottom with your baked beans. Again, these can come right from the fridge – just spatula those babies and cover the entire bottom.
  3. In a bowl, stir together your sour cream and taco season
  4. Add the sour cream taco seasoning mixture of delish on top of your beans
  5. Next, drain your can[s] of black olives, onto the sour cream mix they go
  6. Followed by tomatoes
  7. Then scallions
  8. Then cheese
  9. Stick some chips around the edges to make it look like a huge, taco sun just before serving.
  10. Anddd ya done.



I ALWAYS make this guy in advance too. Night before or morning of, cover it tight, into the fridge, take it out when time for kick off.


Okay my little wide receivers, I have my favorite clients from Seattle in town and with us at work today sooo I’m off to talk about electricity and maybe get in a good ole game of Q-bert. Who knows. Oh hey the New York Rangers – Eastern Conference, first place.


I’ll have one more Superbowl recipe comin atcha tomorrow – but in the meantime, Happiest Blending, from my huge, frijole loving heart – to all of Yours!


Xo – Lauren


In the words of the great BARRY White,


“I’ve heard people say that

too much of anything is not good for you

baby, but I don’t know about that”


Lauren here, your Kitchen Magician, and Barry hit the nail on the head with that one because too much of this berry sauce is NEVER enough.


Back from Orlando, back to ‘normalcy’, and yesterday was Sunday which means DeMaio family dinner. Debbie whipped up cheesecake for the clan, and the request for raspberry sauce began. First my brother, then my Dad – the only people who have the right and the stones to request additions after she brings out a masterpiece of a cake because they are immediate family.


I limp to the kitchen, [totally pulled a muscle jogging in a suit this past week. Normal.] check out the pantry and fridge situation we are working with, and yet again, my David Hasselhoff / Baywatch stylin’ lifesaver, the Magic Bullet Blender steps in and KILLS it. See below, then get down on the dance flo’:

Berry White Sauce

Magic Bullet Blender Parts

  • [1] Magic Bullet Blender Tall Cup
  • [1] Magic Bullet Blender Cross Blade


  • [2 Cups] frozen raspberries
  • [3/4 Cup] water
  • [1/4 Cup] sugar
  • [2 T] orange juice
  • [2 T] cornstarch


  1. Place frozen raspberries into a microwave safe bowl. Change power setting to 2 or 3 and microwave for 2 minutes. Stir, and continue to microwave for 2 minute intervals until thawed.
  2. Into a sauce pan on low-medium heat, add raspberries, orange juice and sugar.
  3. Into a small bowl add cornstarch and water. Make sure the water is COLD. Whisk together until combined and smooth.
  4. Add cornstarch mixture to the sauce pan and bring all ingredients to a boil.
    *Cornstarch + cold water = thickening agent. Works for sauces, gravy etc. Mix it, heat it, golden. I use it with stir fry sauces sometimes – works like a charm.
  5. Turn back to a simmer and let cook for about 5 more minutes, stirring constantly while sauce thickens.
  6. CAREFULLY add contents in batches to the tall cup, blend with cross blade for 10 seconds, add to bowl. Repeat until pan is empty.
    *You can easily cut this recipe in half, I just made a relatively large amount because we had a good sized crowd over.
  7. Pour over your cheesecake and ENJOY.
    *Whenever topping desserts with sauces like this, I like to put them into one of those ketchup squirt bottles first and then pour it on. Gives it a cool look. If you don’t have one and want the same presentation, tablespoon that stuff on with a light drizzle and zig zag your way to excellence.


This is also BANGIN on chocolate cake, chocolate soufflé, crepes, anything. It’s a GOOD, easy raspberry sauce and if you have frozen berries on hand, can be spur the moment no problem. I have done it without orange juice before as well, but it gives it a little subliminal kick of extra acidity that works well. So hey if it’s dessert time and YA GOT IT, FLAUNT IT.


Alright my little sugar coated candies, I’ve got to get some life stuff done. Laundry. Pedicure. De-puff my eyes. Yes, that’s why all you see is teeth and my father’s racing team hat. Again, don’t ask. It’s his ‘new’ thing. JJP Racing. True story.


Checkin in with ya a few more times this week but in the mean time and as always, Happiest Blending, from my big heart, to all of yours.


XX – Lauren

Friday, bloody Friday.
Lauren here, your Magic Bullet Blender Kitchen Magician and U2 enthusiast.. and damn … I’d like to know what is going on today in YOUR world, because mine is beyond comical. One of those days where everyone is just yelling stuff and losing their minds – but can’t stop laughing. It’s crunch time and there are air sealed pieces of compressed meat stuck to the outside of my cubicle wall that signify absolutely nothing [I’m not kidding, see photo.. don’t judge..].

On that note – this kid’s been burning the midnight oil for a while now and in an attempt at replenishment and treating my body right in at least one way – see today’s recipe. I told you I would give you a healthy one. Haven’t lied to you yet [partially because I don’t really know how to. Get all awkward and speak really quickly. Brutal.]

Lets Tango. With Mango.

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup [or party mug.. I only have a tall cup with me at work. I blend at work. Builds character..]
  • 1 Magic Bullet Blender Cross Blade


  • 1 mango, peeled and cubed
  • 1/2 Cup vanilla, nonfat yogurt
  • approx. 4 ice cubes


  1. Add all ingredients to Magic Bullet Blender Tall Cup
  2. Blend for ten
  3. There ya go

So I mean yes, in an ideal world today’s lunch would probably be some salmon, while sitting at an Oceanside table catching rays and chatting it up with the likes of John Candy, Andy Garcia and Sammy Hagar – but hey, I’m being realistic. For once.

Okay… back to work…. with an occasional surfing o’ youtube updating my bangin playlist of the day.

I’ll hit ya up next week but in the meantime, and as always, happiest blending – from my big heart – to all of yours, you little lovebugs you.

Cam’ron – down and OUT –

Xo @LdeMao [ #love #twitter… ]

Quicker than Kim Kardashian’s marriage .. Lauren here, your Kitchen Magician – and macaroni and clams is one of my FAVORITES. Christmas Eve staple and treat every so often.

Yes, when time permits we go to the fish market, buy the whole clams, clean, steam etc etc etc .. but oh you know that is not always the case. In the midst of packing my Boston condo, celebrating birthdays in Boston and prepping for my work trip next week we did macaroni and clams the QUICK way. Again, yea it is not the healthiest thing in the world for you but hey, you deserve it. [I’ll give you healthy recipe Thursday, I promise].

Magic Bullet Blender. KILLS IT. This sauce is very basic so I actually think that blending helps get those herbs and spices really helps get them to their most aromatic state and helps to infuse that olive oil.

Do it.

Linguine with Clam Sauce

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender


  • 1 lb. pasta of your choice – we usually use the whole grain linguine
  • 1/2 Cup extra virgin olive oil
  • 1/2 stick butter
  • 2 10 oz. cans, baby clams
  • 1 8 oz. bottle, clam juice
  • 3 cloves garlic
  • 2 T fresh parsley
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. crushed red pepper
  • 1 pinch, sea salt


  1. Start a pot of lightly salted water and bring to a boil
  2. While water is warming up, add olive oil, garlic, parsley, black pepper, sea salt and crushed red pepper to tall cup.
  3. Blend for 10 seconds until parsley is broken down.
  4. Add to a pan on medium heat and sauté for 5 minutes.
  5. After 5 minutes, add clams, clam juice and butter – cook for 15 minutes.
  6. Add your pasta to lightly salted water and cook until al dente [cooked through, but slightly firm – not mush. Unless you like it that way, then by all means, go for it].
  7. Toss and serve.


–          That garlic bread that was posted last night … serve this on the side for one of those ‘get down with your bad self and crush whatever food you want nights’..

–          Usually toss a salad in there for a first course as well .. try the vinaigrette recipe from last month. KillaBeezWu-Tang good with it.

Alrighty my little shellfish, I have got to get back to the grind. And by that I mean cranking work AND ungodly amounts of espresso.

Oh hey guess who’s still in first place in the Eastern Conference? #NYR what??

Until Thursday – Happiest Blending, from my massive heart – to all of yours!



You ever heard of the ‘flavor of the week’..? Well – we have a theme of the week..

One guess – it’s garlic. Lauren here, your Kitchen Magician, and kid has been running on empty.

This, yet again, is a QUICKIE – and a GOODIE.

Bread + Garlic + Magic Bullet Blender = waking up next to a million dollars, a pile of cubed cheese and Jim Cantore after his morning broadcast – all serious and pensive and such.

Delicious Deb had one of the DeMaio family favorites, Vinny the chiropractor and his lovely fiancée, the former Miss Illinois over for dinner earlier this week. I was stuck at work when she called me asking how to make my ‘infamous’ garlic bread….. Hence the photo shopped real pictures slammed in with my huge face. I have a very tech savvy co worker who helps me out..

See below, and do it. Seriously.

Infamous Garlic Bread

Magic Bullet Blender Parts

  • 1 MB Tall Cup
  • 1 MB Cross Blade


  • 2 heads of garlic, roasted *see Tuesday’s post for roasted instructions
  • 1 stick of butter, room temperature
  • 1/3 cup extra virgin olive oil
  • 1/2 cup pre-bulleted pecorino romano cheese
  • 3 tablespoons fresh parsley
  • 1 loaf of Italian bread, sliced


  1. Add 1 head of garlic, butter and parley to tall cup, blend for 7 seconds, add to a bowl
  2. Add second head of garlic, olive oil, pecorino romano to bullet, blend another 7 seconds, add to same bowl
  3. Mix and smother one side of your bread with the topping
  4. Bake on a cookie sheet until lightly browned
  5. Serve hot, like you, in your pajama jeans

That is it. Awesome with soups, great with steamed mussels, obviously we had it with lasagna, or you can be a sicko like Deb and use it for steak and cheese sandwiches for your son. They look un-real.

Gotta run – see you Tuesday.

As always, Happiest Blending, from my Big Heart in CT today, Boston tomorrow, Orlando next week .. yes.. to ALLL of yours.

XO Lauren


Roasted Garlic Dip


I. SWEAT. GARLIC. THROUGH. MY. PORES. I said it in my original Magic Bullet Blender audition video, and I wasn’t lying.. I am also on miniscule amounts of sleep and feel my filter yet again, slowly slipping away from me…. so bear with me… I’m going to make this short and sweet – kinda like Danny DeVito. Love him.


Lauren here, your Magic Bullet Blender Kitchen Magician, and shoot sweating garlic…..  may be why I only pick up Italian men……… eh?


Get your mints ready and DO NOT make this if you are going to meet your new boyfriend or girlfriend’s family within the next 6 days. Trust me.


ROASTED GARLIC DIP —- with an extra somethin somethin for ya.


Yes I gave you one in October… but this one has a little more kick in the wheelhouse for ya.

Roasted Garlic Dip

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade


  • 2 heads of garlic, roasted
    *oven on 400 degrees, cut off the tops of each head and place into the center of a large piece of foil, roll up the sides to make a bowl shape, top with olive oil but do not drowned, close up the foil, bake for about 45, let cool
  • 16 oz. low fat sour cream
  • 1 package of dried vegetable soup mix


  1. Add all contents to the Magic Bullet Blender Tall Cup
  2. Blend for ten seconds
  3. Seriously, you are done


It is busy season here and I absolutely crushed this with some celery last night. Baby carrots are decent too – or I also love slices of red pepper. I know, I know this was a quickie but it is SUPER good and an EASY crowd pleaser. I actually roasted this garlic on Sunday morning – then used it on Monday.


This time of year being able to use short cuts, prepare ingredients in advance and then as always go right to that Magic Bullet Blender … speed demon.


Alrighty – I have got to get back to work but I will be checking in with all of you on Thursday.


All my love and Happiest Blending – from my HUGE heart that is ALL OVER THE PLACE – to ALL OF YOURS.




Hi Everybody!


Comin’ at ya from chilly Hot St. Petersburg!


When I left for work this morning on my scooter it was barely 59 degrees. I had on a scarf and gloves and a big leather coat…. still cold. By the time I arrived I had formed an idea for a delicious hot Buttered Rum like we used to get up on the slopes in Washington.


When I left work… yeah… it had shot up to 75 degrees. So much for wanting a Hot Rum drink… But WAIT! I have Magic Bullet… okay, now we’re talkin…


Happy New Year Everybody! Here’s a Treat I know some of you booze hounds will love….

Hot Honey Buttered Rum Slushy

Magic Bullet Blender Parts

  • Party Mug
  • Cross Blade


  • 1 Tbs Honey
  • 1 Tbs Butter
  • 2 Ounces Favorite Spiced Rum
  • Enough Ice to fill the party mug


  1. Heat Honey and butter to boiling.
  2. Add Ice to Party Mug and pulse to break up.
  3. Add Rum and Honey/butter Mixture
  4. Pulse and grind till slushy…
  5. Hit the late afternoon beach to make folks jealous…


Hope you kids dig this take on an alpine favorite… I know I did! Now Where did I put my towel…


See y’all,


Sending my Warmest boozed up regards…

Chef Scott



Ah.. have the holidays set you back a few days…? I don’t know about you but on this forefront the kiddo was STRUGGLING. Party after party after party after gathering after family thing after New Years Eve.. which by the happens to be my least favorite holiday of the year.

Hands down, by far. I’d rather be forced to hang out alone in an 82 degree room wearing a floor length down jacket, solely with David Hasselhoff, a handle of whiskey and 14 undercooked hamburgers then go out on New Years Eve.

Lauren here, your Magic Bullet Blender Kitchen Magician, and this year I DID go out on New Years Eve to Shrine, the nightclub at Foxwoods. And until last night, I was unsure if I would ever be the same..

By the time Monday night rolled around – I would say ‘misery’ was an appropriate term. Not only did I miss the Winter Classic because we had to work [which is fine.. it’s busy.. hi Bosses :)] but I just wasn’t bouncing back. 28 is the new 63 in my book and I was searching high and low for a life saver.

My mother, the ever infamous and often mentioned ‘Debbie the Demolisher’ was telling me about how tomatoes are great to get your tush back in gear – absolutely loaded with vitamins and nutrients that clearly my body was completely deprived of.

So what did she do? She got after it. Per usual. Man handled that Magic Bullet Blender like it was Chris Santos after an intense ‘Chopped’ judging round and got me BACK to normal.

** Disclaimer: this does not remove the bags from under your eyes, as you can tell by the photograph that goes along with this. I know, it looks like I just climbed out from under a rock and I apologize.

See below and get back on your A game. It’s a new year – enough of this nonsense.

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade


  • 2 small / medium plum tomatoes, halved & seeded
  • 1 1/3 cups tomato juice
  • 2 T lemon juice
  • 2 tsp Tabasco sauce
  • 2 tsp honey
  • 1/2 tsp cayenne pepper *Optional: I like my stuff with a kick but you do not need this if it doesn’t appeal


  1. This is quite basic. You take everything listed above, put that liquid life preserver into a tall cup, blend with your cross blade for about 10 seconds until smooth and chug.

If that doesn’t help, try you-tubeing some old school WWF wrestling match clips. Last night I was watching ‘Razor Ramon’ crush this dude with his finishing move, ‘the Razor’s Edge’ [he is so creative… ] and if nothing else it put a smile on my mug.

Alright kiddos – like I said earlier. Busy. Season. Which means I’ll be stopping by Thursday with something that will help make your life a little bit easier… but then again, when using the Magic Bullet Blender, everything seems a little bit easier – right 😉 ?

Until next time and as always, Happiest Blending – from my big Heart – to all of yours. Oh – and Happy New Year! Oh hay, 2012.

Xo Lauren

Hi Everybody!

It’s me! Chef Scott comin’ at ya from snow free and sunny cold St Petersburg.


I want one snow day a year. Just one… maybe 2, but then the next day it’s 70 again and it all goes away.


There were some kids in the chocolate shop today from Connecticut. I asked them what the weather was like. They told me some unholy single digit and I think we all exhaled a little puff of ice breath.


Here’s my thoughts on temperature. I have lived for extended periods in every corner of the States. I have experienced and survived “the worst winter since 1967” in Wilkes Barre PA, and the “hottest summer on record” in Scottsdale AZ.


72 is perfect. 62 is cool, grab a sweater. 52 is leather coat and gloves and maybe a scarf. 42 is full Michelin Man. 32 is stay in… if it means outside, it can’t be done. Below 32-ish I am like a lobster in stasis.


But it wasn’t always like that. Watching those kids on vacation today reminded me of meeting up with friends and cousins in the snow about this time of year. I have a mean cousin named Harold. Who knows why he’s so mean… maybe he got dropped on his head. The point is, we never really wanted to play with Harold after he came up with his secret weapon guaranteed to send the weakest cousin home crying. His Dirty Snowball. In his defense he never added actual rocks. More wet than that. Mud. Crap. Who knows what… his purpose was not physical pain, but abject humiliation. The DSB was meant to wreck your cute snow jumper and matching snow hat. I might have been in the snowball fight for the wrong reasons…. anyway….


I really love a good milk shake. I never have the ingredients because I shy from dairy to a degree. And I certainly don’t buy store bought ice cream. I AM a food snob after all. But this week finds me catering and baking and so I have all that stuff. I sorta hate to say that it was nearly 75 today. I had some mini bar sized Vanilla Vodka that a friend gave me as a joke… and I wanted a shake.


So I started goofing around… and I ended up with a tribute to my mean cousin Harold. I give you, ”Scott’s Dirty Snowball”, I hope you dig it!


This recipe makes enough for (2) 16 ounce shakes

Dirty Snowball Cocktail

Magic Bullet Blender Parts

  • Tall cup
  • Short Cup
  • Cross Blade


  • ¼ C Sugar
  • ¼ C Water
  • 5 Leaves Fresh Mint (more or less. Use peppermint schnapps instead, or peppermint oil)
  • 2 oz Vanilla Vodka (I’m a lightweight… go heavier here if you like it boozy. Or omit it :o)
  • Vanilla Ice Cream (as much as will fit)
  • Milk (or almond milk… soy, coconut…. what have you)
  • Chocolate syrup
  • Coconut


  1. Remove frozen glasses and drizzle chocolate syrup down the insides of the glass. Return to the freezer.
  2. In a small saucepan add the sugar and water. Bring to a boil, and continue boiling for 2 or 3 minutes. Remove from heat and let cool briefly.
  3. While syrup is still warm, add the mint leaves and stir. Add the Vodka.
  4. Put this mixture in the small cup and blend for 20 seconds. Strain the solids that are left over.
  5. Add the mint vodka syrup to the tall cup.
  6. Add as much ice cream as you like. I crammed it full… leave an inch or more free space.
  7. Add a few pinches of coconut and milk.
  8. Attach cross blade and blend until smooth ( I found that I had to stop and add a little more milk.)
  9. Pour into frozen decorated glasses and garnish with additional chocolate syrup and coconut. <<ADVICE>> the coconut that went into the Bullet was ground to bits. Hardly noticed it. The Garnish however was another story… careful or you have to chew your shake.


I had a blast putting this together…

Now lift your dirty snowballs with me… a Toast to Harold! Huzzah!


Hope you’re having a great winter…

I’m sending my warmest regards….


For as long as I can remember through the .. wow, what.. TWENTY EIGHT DeMaio family Christmas Eves I have been through, there is one word that can describe the evening: Madness.

Yes, it’s fabulous madness.

Yes, it’s fish x7 madness.

It’s family madness and damn that is DEFINITELY the best kind.

But sheer and utter madness to a ‘T’ because you cannot have a massive family gathering without some sort of curve ball…


Lauren here, your Magic Bullet Blender Kitchen Magician… and if you haven’t learned so already, it is FAR easier to slam a curve ball out of the park if you have the Magic Bullet Blender on hand.


See. Perfect. Example. Below.


My father, ‘Luscious Louis’ as I like to call him, heart of gold … but hell you arm him with a grocery list … and you better BUCKLE UP. Being that it was getting down to the wire and my mother and I had worked a bit later than we had originally thought, Louis was given the list for the fish market.. double the amount of some things, extra this, extra that, and then 2 pounds of fresh picked lobster meat.

Why? Because they had it. No one asked for it. He got excited, knows I love it, and BOOM. Lobster.

So I sat, staring at this beautiful lobster meat thinking ‘what in Gods name shall I we whip up with this ridiculousness. Add it to the stuff shrimp stuffing? Yea we could but what else…?‘

And what happens next.. Louis, who I honestly thought only watched television when there was a NYR game on starts rattling off the blessed names:

‘Guarnaschelli! Zakarian! Chopped!!! It’s like you’re on Chopped!’.

Then my mom, ‘Debbie the Demolisher’ starts with ‘how she Loves Chef Aaron! Oh and Chris Santos is so handsome!’.

(I swear, the older she gets, the more younger the men she thinks are ‘handsome’ or ‘the bomb’.. yep, ‘the bomb’ – feel special Mr. Santos…)


A.    I’m legitimately not joking

B.    I wasn’t sure if I was more taken back by the fact that Louis knew the Food Network even existed, or that he didn’t absolutely butcher your last names

C.    I actually felt like I was on the damn show


Stuck between a rock and a hard place and four hours until guests arrived – I yet again, leaned on my glimmer of hope .. the Magic Bullet Blender .. and that baby KILLED it.

Lobster Brie Scallion Pie

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade



  • 1 frozen pie crust, defrosted and pricked several times with a fork

*Note: You are so welcome to make your own pie crust. I bet Chef Scott has a bangin simple way. But it was Christmas Eve. And I was short on time, and mental capacity.

  • 1 cup picked lobster meat
  • 1 cup cubed brie, rind removed – 1/2″ cubes
  • 1/2 cup sliced scallions (top portion)
  • 14 ounces heavy cream
  • 3 eggs
  • 1 tsp lobster base (optional)

*Note:     Optional but SO recommended. We had used it in lobster bisque a few weeks back. Adds GREAT flavor, you don’t need much and has a long shelf life.

IF you use the lobster base, I personally do not add any additional salt as this has a lot of sodium.

  • 1 tsp fresh ground black pepper


  1. Preheat oven to 350 degrees
  2. To your defrosted, pricked pie crust, spread lobster meat on bottom
  3. Top lobster meat with about half of your scallions
  4. Top with brie, remaining scallions and black pepper
  5. To your Magic Bullet Blender tall cup add heavy cream, eggs and lobster base
    *Note:     This is VERY full. You may want to do half the cream and an egg, then the other half with the remaining eggs – ½ teaspoon of lobster base in each. Or you can be daring and bad to the bone like me… Yea I’m joking. Up to you. 😉
  6. Add cross blade and blend for about 10 seconds until combined
  7. Pour mixture over lobster, brie into pie crust
  8. Place pie onto a cookie sheet and pop into oven for about an hour
  9. Keep a close eye when you hit the 45 minute mark as cooking times may vary. Test doneness by gently inserting knife into center. When your knife comes out of the pie clean and the top is golden [see pictures], you are good to go
  10. You want to make sure you have some time to let this sit and cool afterwards.

*Serving Options:

Once it rests after baking, you can slice that baby up and serve warm. This is what we did and served as one of the appetizers.

After cooled, pop it in the fridge overnight. Take it out an hour before serving, cut and serve in squares or mini slices as an app.



– MAKE IT YOURS: Alright, so this is what I did for the Lobster Pie – but this can be a starting point for any quiche. Substitute the lobster with ANYTHING – veggies, just cheese, whatever you like. Leave out the lobster base. Change up your cheese, and kid you are hammering out quiche left and right

– BRUNCH: Whip up one a ‘pie’, or quiche of any type – serve it with a side salad – Sunday Brunch. Done. And what do I always tell you I love… ? MAKING IT AHEAD.. This recipe lets you do that.

–  ITALIAN EASTER: Yes, we have that too. HAM PIE. Debbie makes your typical ham pie, but for some of my other cousins who aren’t as fond of the traditional recipe which is more ricotta based, we bang out a few of these babies. Same base as above, cube up mozzarella, Monterey jack, thinly sliced pepperoni, salami, baked ham – I’m talking PAPER thing [apologize to your deli pre-ordering. I found that works best. Gotta charm ‘em 😉 ]



I know, I know – cheese and fish – a no no. Well, in this case I am calling it an exception. An EXCEPTIONAL exception.


And yes, lobster is a splurge, I am well aware. But hey I like to cover all my bases with you. I give you dressings, cookies, sauces, etc… every so often I have to throw something badass in there. And not only did this baby get RIDICULOUS reviews by some of my biggest, female, cooking-for-their-whole-lives, Italian through and through critics – but it also gives you a BASE to work off of for any quiche type dishes you’d like to give a shot.


Alright my little seafood specials, I’m off to a meeting .. oh hey did you happen to notice the New York Rangers moved into first place in the Eastern Conference…. ? Wait what? Mmmmmmm YEP 🙂


I’ll be touching base with you again Thursday, but in the meantime and as always, HAPPIEST BLENDING.. from my big nomadic heart – to all of Yours.


Xo Lauren