FULL THROTTLE Thursdays – Gimme that good stuff. That GUAC stuff.

Happy Thursday my little Pepitas!

It’s Lauren from Boston, your Kitchen Magician – and I don’t know about you, but this week has been absolutely CRAWLING by. This kiddo is tired – I’m talking I woke up with a half-eaten chimichanga on my nightstand this morning tired. And you know if that is happening, then it is time for a MAJOR siesta. Well – guess what I don’t have? … and I’m sure this is the case for many of you out there as well… TIME. And on that note – grab your Magic Bullet Blenders and shift it in to high gear because it is weekend prep time.

By dusk on Sunday, I am losing one of my nearest, dearest and most rico suave stylin’ ‘beauties’ back to the world of pro hockey.

Which by default means I’m having a party. And I’m fine with it.

So what are WE going to do in 10 seconds?

Whip up a BANGIN batch of GUACAMOLE of course… while doing what else but simultaneously talking on the phone! [See super awkward photo in conjunction with this write-up.]

We are going simple today with your standard guacamole. Many people = many taste buds, so nada crazy just yet.

 

MAGIC BULLET BLENDER PARTS:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

INGREDIENTS:

  • [1] ripe avocado | peeled, pitted
  • [1/2] lime (using the juice only)
  • [1/4 Cup] red onion – just a rough chop to allow it to fit into your cup
  • [1] small plum tomato
  • [1 1/2 Tablespoons] fresh cilantro
  • [1/2] clove of garlic
  • [1/4] teaspoon of sea salt

 

RECIPE:

  1. Add avocado, red onion, tomato, cilantro, garlic, sea salt and the juice from the lime into your tall cup.
  2. Blend with cross blade for 5 seconds.
  3. Pretend that tall cup is a maraca for a hot second and give her a good shake.
  4. Blend for another 5 seconds.
  5. Toss a lid on and right into the refrigerator for about an hour. by then – you are GOLDEN.

Now you have a few choices / options / routes you can take:

MIMIC: Me on Saturday morning and repeat the steps above a few times to beef up your batch.

– KICKER: Hey, if you want to spice it up, get down with your bad self and throw some jalapenos in there – and maybe a pinch of cayenne pepper? Mmm.

DEEP BLUE SEA: Oh, you want to get aquatic? Yeah, me too – fold in some lobster meat. It’s a splurge, I know. But hey – I want to give you options!

FARM FRESH: Or why not get all earthy crazy and fire up that grill? Do it. With a couple of ears of corn. And add those kernels of beauty.

and finally —-

DEVOUR: On your couch in the dark with a massive bag of restaurant style corn chips, while watching ‘Ladybugs’ starring Rodney Dangerfield. No one can see you, so no one can judge.

It’s your decision. Make the right one. And just MAKE IT.

Now as with this past Tuesday’s Salsa Verde post – this ‘shock til ya guac’ recipe will also coincide with my video for this upcoming Tuesday so keep an eye out for me.

My beloveds – I wish you all a wonderful and safe weekend!

 

Happy Blending kiddos – from my big heart in Boston – to Yours.

Lauren xox

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Happy Hump Day everyone!

Hope all are well.

I’ve been trying really hard to eat more healthily as of late, so I’m going to start incorporating some more low-cal recipes here on the Magic Bullet page.

Eating is one of my favorite things in the world. Food rocks. It just rocks. That’s why it’s always pretty hard for me to diet. It’s sort of like learning a new language. You have to count all those calories, and sometimes you find yourself surprised!  Even when you’re eating salad, thinking you’re being healthy, and then you look at the side of the bottle and realize you just doused your veggies in 140 calories.

Well here’s a tasty solution to give a little kick to your veggies, without as many calories. Today’s recipe is inspired by something my sister showed me last time I visited her in Baltimore.

So throw out the ranch, people, and give this Skinny Roasted Red Pepper Dip a try!

Ingredients:

  • 2 cloves of garlic
  • 2 large roasted red peppers, packed in oil
  • 1, 6oz package of plain, non-fat greek yogurt
  • 1/2 cup chopped tomato
  • 1/4 cup green onions
  • 1/2 teaspoon cumin

Directions:

  1. Throw everything but the green onion into your large Bullet cup and blend for about 10 seconds. You might have to give it a little shake 😉
  2. Stir in the green onions, cover, and chill for about 4 hours.

Cut up your favorite veggies, peppers, carrots, cucumbers, broccoli and start dipping!! ! I’m sure you could use pretzels or something, too.

Deliciously guilt-free!

Until next time, Bulleteers!

~Lizzie

Hi Everybody!

It’s Me Chef Scott from Sunny St. Petersburg Florida!

Living in this community has given me a new perspective on whoelsome good food and a bounty of fresh veggies! There are farmers markets on just about every corner, and the produce is terrific! We all know that the less processed food is, the better it is for us. Although I love cakes and cookies… I know it’s not the best diet… so I try to even it out where I can.

Today I’ve got something that you can feel good about, and later this week we’ll get into the bad stuff, but for now…

Hey, I LOVE salad! And it’s a good thing too, because 2 salads a day can make a huge difference if you are concerned about weight and health issues. It’s just plain good science. I was enjoying my salad-y goodness with a glop of my favorite Honey Mustard one day, when a friend commented on the ingredients in my bottled dressing. I had forgotten that I still had to watch out for Canola Oil and High Fructose Corn Syrup… and polydi-googly-whatsits in my yummy dressing. Not much help to eat the greens and cover them up with who knows what… so I decided to try this, a raw (or nearly raw) dressing!

Raw Garlic Vinaigrette. This is a thick dressing with a tasty green/yellow color. It is primarily raw, and the finished product is smooth with a heavy garlic flavor and a tangy punch. Very easy to modify to your own taste.

You Need:

Magic Bullet Tall Cup and Cross Blade

INGREDIENTS:

  • 5 Cloves Garlic
  • 1 TBS Honey (or agave nectar or brown sugar)
  • ½ Cup Bragg Organic Apple Cider Vinegar (or any salad vinegar… rice, champagne, wine, your fave!)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Cup Extra Virgin Olive Oil
DIRECTIONS:
  1. Chuck all of the ingredients except the olive oil into your Tall Cup and blend for 10-20 seconds, until it looks pretty smooth. Take a quick taste before you add the oil. Make any adjustments to your personal taste… sweeter?… more pepper?.. etc. (Tip: add salt a little bit at a time to tame the vinegar’s bite)
  2. Add the olive oil all at once and return the Cross Blade. Blend for 20-30 seconds. You will see the color lighten. The dressing will also look thicker in the Bullet Cup when it is done.
  3. Chill It and Serve It!

If you like a vinaigrette dressing you will love this raw take. The thing I like most is the versatility of this recipe… pick your favorite vinegar; add lemon zest, or lemon juice; a couple torn basil leaves; some dried spices from your pantry… the list goes on and on. This is a Great Base!

My next post will be a little party appetizer that I am known for making and eating ALL by myself… it’s perfect to impress friends… or to just treat yourself right!

Till Then…

Sending my Warmest Regards,

Chef Scott

Terrific Tuesday – SALSA VERDE

Buenos dias you little jumping beans and Happy Tuesday to all of you!

Lauren here – your Magic Bullet Blender Kitchen Magician – here to spiiiice up your work week.

Today – we are going VERDE. GREEN.

No, I am not teaching you how to compost or recycle. Although yes, I am a big advocate.
And no, not talking about that hit Tom Hanks movie, ‘The Green Mile’… the only flick that makes me absolutely lose my mind sobbing more than when they carry the bobsled over the finish line in ‘Cool Runnings’.
And no, this is not a write up on how awesome ruffage is.

This is green – as in verde – as in tons of phenomenal flavors brought together into a harmonious bowl of love – as in SALSA VERDE.

Blend and enjoy, por favor.

MAGIC BULLET BLENDER PARTS:

  • [1] Magic Bullet Blender cross blade
  • [1] Magic Bullet Blender tall cup

INGREDIENTS:

  • [1 1/2 Cups] husked tomatillos
  • [1/4 Cup] roughly chopped onion
  • [1/2] Serrano chile pepper
  • [1 Tablespoon] chopped cilantro
  • [1] clove of garlic
  • [1 1/2 teaspoons] oregano
  • [1/4 teaspoon] ground cumin
  • [1/2 teaspoon] salt
  • Water

RECIPE:

  1. Add tomatillos, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
  2. Blend with cross blade for 10 seconds
  3. Add all other ingredients to tall cup
  4. Fill remaining space in cup with water
  5. Blend with cross blade for 10 seconds
  6. After it’s blended it goes into a pan on high heat and bring it to a boil.
  7. Turn the heat back to medium-low and let it simmer for 10-15 minutes.
  8. Love it

My post for today, as well as this Thursday’s, will tie directly into next Tuesday’s video – so slap on your sombreros and join me for the ride.

My nickname in college was actually ‘The Walking Enchilada’, so you can only begin to imagine how excited I am about these next few posts.

Hasta luego and Happy Blending – from my big heart in Boston – to Yours.

Lauren xox

Hey Everyone!

I hope you all had a fabulous weekend!

I spent most of the weekend close to home in Brooklyn, because security was heightened all over the city for obvious reasons. I’m looking forward to taking a trip to the 9/11 memorial that opened Sunday. I think it’s a really respectful homage to those beautiful buildings as well as those who lost their lives ten years ago.

Anyway, since I stayed close to home, I spent some time experimenting in the kitchen with my favorite vegetable. OK, maybe I shouldn’t pick favorites. I love most vegetables, but there’s something about red peppers that I absolutely love. It’s something about their sweetness, I could eat them raw all day. They make me want to dance in the street.

Since the weather is getting cooler, I’m making a lot more soups. Soups are my favorite thing to make in the autumn.

So, without further ado, here’s my

SNAPPY RED PEPPER SOUP

Ingredients:

  • 2 tablespoons butter
  • 4 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 24 ounces of chicken broth
  • 1/2 cup heavy cream
  • black pepper

Directions:

1. Melt the butter in a large saucepan over medium heat. Saute the red bell pepper, onion and garlic in the saucepan until tender.

2. Pour in the chicken brother, reduce heat to low and simmer for 30 minutes, stirring occasionally.

3. In this time, the broth will mostly cook off, so once that’s done, transfer the mixture to your large Magic Bullet cup, throw on your cross blade, and blend until creamy.

4. Transfer this mixture back to your saucepan, and stir in the heavy cream and black pepper. It should take about 5 minutes to heat all the way through.

Serve with some crusty bread! It will be gone in seconds! I promise!

See you next time!

~Lizzie

Hey everyone!

 

It’sssssssss FRIDAYYYYYYYYY!!!!! Yay!! Are you all stoked for the weekend?

 

I was unpacking one of my Magic Bullets today, because I wanted to start using the juicer attachment, and within about 3 seconds of pulling out the base and the tall and short cups, THIS LITTLE CRITTER hopped into the box! That’s Larkin, everyone. She’s just 1 of the 4 (!!!) cats we have here in our 4,200 square foot loft.

 

Anyway, as you know Friday generally means it’s time for COCKTAILS, but since I’m back to school, I’m eliminating a lot of alcohol from my diet. (I’m sure once midterms come around, I’ll be singing a different tune.)

 

So, since I’m using APPLES this week, I wanted to share with you a delicious CARAMEL APPLE SMOOTHIE! Perfect for a decadent weekend treat! It’s also an homage to Larkin, because she has that interesting caramel color

 

Here we go!

 

Ingredients:

  • 1 cup apple juice
  • 1 whole apple, peeled and chopped into small pieces
  • 1 cup low-fat vanilla yogurt
  • 1/4 cup caramel ice cream topping
  • 2 tbs smooth peanut butter

 

Directions:

Pour the apple juice into an ice cube tray and let this freeze for about 2 hours. When complete, remove the cubes and throw into your large Bullet cup. Add the remaining ingredients and blend for about 10 seconds….

 

Feel free to drizzle more caramel on the top!

 

Now take a load off! you deserve it after this week!

 

~Lizzie

Hi Everybody!

It’s me Chef Scott… From St. Petersburg Florida!

 

I have spent a good amount of time honing my craft as a pastry chef. Then a friend turned me on to a little tool called the Magic Bullet! I filmed a video and was actually selected as one of the Top 3 Competitors in the Kitchen Magician Contest earlier this summer! Up until that moment I’d never won anything in my life! What a Weekend?! The Cars! The Stars!! The new Friends!!

 

When I got back to the beach, I started learning how the Magic Bullet was not only great for everything from chopped nuts to smoothies, but it was becoming an indispensable tool in my production!

 

You know what makes a great chef? The Big Hat… but with the right tools, a chef can even chuck his hat! I’m going to show you how the bullet has helped me be a better person… well, maybe not a better person, but the same old guy who eats better and does less dishes…

 

So C’mon, we’ll learn together just you and me. My background is in a pastry kitchen, but I’ve got some ideas and recipes that travel over to the dark side… thats real food. If the Bullet can make me a better Cook, then it can make you one too…

 

oh, and we’ll get to the baking. Don’t you worry… “ez-as-pie” Pie Dough is gonna change your attitude!

 

Ready? I’ll check in this week! First up is something thats really tasty, and will make you feel great about yourself… and it’s not a cupcake…

 

Till Then…

I send my warmest regards,

Chef Scott

FULL THROTTLE THURSDAYS!

Happy Thursday my little Bullet Banshees! Lauren here – your Kitchen Magician, straight from drizzly Boston – and in turn, frizzily hair.

I have one word for you – TZATZIKI. If you haven’t tried it – you need to.

I may sweat garlic, and my last name may contain almost all of the vowels in the alphabet – but slap me silly and call me Aphrodites, I do love Greek food. I’m talking – get the shakes every couple weeks LOVE.

Tzatziki is awesome. Basic. Yogurt based but TONS of flavor so you can go the low-fat route with it too! Great weeknight go-to, also whip it out during entertaining, all around – one heck of a sauce / condiment / topping / heaven sent – and the Magic Bullet Blender is THE BEST for this.

Below I have listed the recipe as well as how I like to use it. Hit up that grocery store and try it kids.

MAGIC BULLET PARTS:

–          [1] Magic Bullet tall cup

–          {1} Magic Bullet cross blade

INGREDIENTS:

–          [1] cucumber – peeled, halved, seeds removed – then roughly chopped to fit into bullet cup

–          [1] cup – plain, Greek yogurt

–          [2] cloves garlic, halved

–          [1/2 teaspoon] fresh mint leaves

–          [1 teaspoon] fresh dill

–          [1/4 teaspoon] salt

–          [1/4 teaspoon] white pepper

RECIPE:

–          Add cucumber, garlic, mint and dill to tall cup

–          Pulse approximately 5 times until broken down

–          Add remaining ingredients (yogurt, salt, pepper)

–          Blend for 10 seconds

–          Cover and place in fridge for approx. 30 minutes before using

TO SERVE:

–          Use with pita chips [try the ones I made in the Greek Dressing video!] for mass entertaining

–          Bangin with a gyro of any sort [google it if you are unaware of this gift of life]

–          I LOVE using a bit of this on a piece of grilled chicken with some veggies on the side

–          Spread it on your bread to spice up a sandwich

In the words of the legendary, life changing, rock artist, Meatloaf – ‘I would do anything for love, but I won’t do that’.

AKA – Try it – don’t buy it.

And then youtube  that song. It will get you through the rest of the afternoon.

Have a FANTASTIC and safe weekend. I’ll see you all next Tuesday!

Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren

Hey everyone,

Doesn’t it seem like not too long ago we were singing “No more pencils, no more books, no more teacher’s dirty looks…”? Well, summer is over, and it is officially the 2011-2012 school year!

 

As a tribute to teachers and students everywhere, this week, I’m focusing on APPLES!

 

Sure, an apple a day keeps the doctor away, but an apple a day can also get pretty BORING. That’s why I’m going to show you how you can spice up your regular ol’ pomme into a sweet little treat, with my EASY PEASY APPLESAUCE!

 

The best part? This cost me less than $1!

 

Ingredients:

1 apple, peeled and chopped into small chunks

1/8 cup of water

3/4 tablespoon honey

1/2 tsp cinnamon

 

Throw all of these into your small Bullet cup, blend for about 10 seconds (this varies on how chunky you like it) and in just a moment, you can savor those autumnal flavors that we’ll be delving further into over the coming month! This is a great way to get your kids to incorporate more fruit into their diet as well.

 

Enjoy! And see you next time!

Terrific Tuesdays –

What’s going on my little short cups of love?

Happy four day work week to many of you!
See ya later white pants and Labor Day weekend.
And a big welcome bear hug to you, September – for real now.

With this month being chock full o’ weddings, so are the Saturday mornings of kicking the day off with a bang – and what better way than a hefty helping of OJ [the juice, not the former FB star] and champagne.

Mimosa me crazy does your Kitchen Magician love them.

Below is a recipe taking your brunch staple to the next level via what else, but the Magic Bullet Blender of course!

Get ya juice. Get ya bubbly. Get ya bullets. Get goin’.

MIMOSA ME CRAZY
Magic Bullet Parts:
[1] Magic Bullet tall cup
[1] Magic Bullet flat blade

Ingredients:
[1/2 Cup + approx. 1 Cup] orange juice, separated
[1 Cup] champagne
*optional – [1] fresh strawberry for garnish

Recipe:
– Add 1 cup of orange juice to ice cube tray and put into freezer until cubes are frozen solid
– To your tall cup add ice cubes
– Pulse approximately 5-7 times until ice breaks down a bit
– Add orange juice and champagne
– Blend for 10 seconds
– Add to a champagne to a fab champagne flute, garnish glass with strawberry, impress your guests.
o For a rowdier crew I usually pull out the big guns – aka, the plastic champagne flutes.

*Kid-Friendly Twist: Substitute champagne with Sprite or 7-Up

*Additional Spins:
– Use cranberry juice instead of orange juice – delish.com/IwouldShowerInIt. This is also something we did for my friend’s bridal shower where the accent color was pink.
– Substitute orange juice ice cubes with frozen raspberries.

Now if I hear that you are depriving yourself of this bubbly glass of goodness and grace because you don’t have any celebratory brunch related items on the calendar, I am going to be very upset.

Being that these were a staple at one of my buddies apartments yesterday morning – a ten person man/laptop party, also referred to as their fantasy football draft, it is clear that everyone can make time for a mimosa.

Put the pedal to the metal and make yours.

Keep an eye out for me on Thursday – and keep that glass half full.

Until then, happy blending – from my big heart in Boston, to Yours.

Xox Lauren