Howdy-doo, ladies and gents!

 

Happy Friday! You know what that means…

 

Only a few more hours of work, 48+ hours of freedom on the horizon, date night, and yet another recipe from your loyal swingin’ single city gal.

 

Wait…back up…date night?

 

You mean we’re in danger of losing the single city gal to a *gulp* man???

 

Calm down, you know I’d never abandon you, besides, we’re just casually getting together and making dinner…IN THE MAGIC BULLET OF COURSE!!

 

Alright y’all, today, in honor of the weekend, I’m going to introduce you to my Arugula P(r)esto! Perfect for a dinner for two, or even for the singles who want to cook for the week in advance. Here we go!

 

Ingredients:

  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts (or walnuts)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • 1/2 cup pitted kalamata olives
  • salt and pepper to taste

 

Directions:

1. Take the pine nuts (or walnuts) and brown in a small pan over high heat. There’s enough oil in the nuts that you don’t have to use any in the pan. Meanwhile, cook 3-4 cups of your favorite pasta.

 

2. Add everything but the olives into your tall Magic Bullet cup and blend.

 

3. Drain your pasta and combine with your pesto.

 

4. Put the kalamata olives in your cup, you don’t even need to wash it! Screw on your cross blade and pulse about 5-6 times.

 

5. Add the olives to the pasta, and enjoy!!!

 

And that’s a wrap!

 

Until next time!

 

Lizzie

email

Hi Everybody!

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

So here’s the deal… I had never used a Magic Bullet until I filmed my original Kitchen Magician Video. I’m not much of a smoothie type guy, and I really have no interest in yogurt… and I found myself misled by the many recipes and anecdotes I read.

Boy was I wrong.

First, I made Cheesecake! Are you kidding? Cheesecake with no mess! And I made it a bunch of times… always comes out the same, perfect!

Since then I have been inseparable from my Bullet! I am constantly thinking how whatever needs to be done could use a ride in my Bullet! As a Chef, I am always looking for the best flavor with the least labor. MB is perfect for the task.

Take Today’s Recipe…

This one takes a little foresight (and moderate planning). But nothing you can’t handle. And for you Deuces and Singles out there, this is a very filling, fun way to treat yourself midweek…

You Need:

TOOLS:

  • Tall Cup
  • Cross Blade
  • A knife
  • A Spoon

INGREDIENTS:

  • 2 Baking Potatoes
  • 2 strips Cooked Bacon (optional)
  • ¼ – ½ Cup Sour Cream
  • ¼ – ½ Cup Shredded Cheddar Cheese
  • 5 Cloves Garlic (smashed, peeled..and sautéd if your into it. Sauté in the bacon grease, smarty. Or olive oil)
  • Salt and Pepper to taste
  • Additional Shredded Cheddar for topping
  1. Preheat oven to 375 degrees.
  2. Wash Potatoes well, and stab with a fork or knife several times. Place on a baking sheet and bake @ 375 for 45-60 minutes. Turn potatoes half way through. I used small bakers, they took 45 minutes.
  3. Let cool till you can handle them, or use hot pads. Here’s where there’s planning involved. You could bake the potatoes today, cool to room temperature… then wrap and chill them for up to 3 days! So you can give the potatoes the second bake later…
  4. When you’re ready, Preheat oven to 350 degrees.
  5. Just cut the top off of the potatoes. (see pic) Don’t cut potatoes in half. (or, I guess you could… if you were serving 4 people as a side…)
  6. Scoop out the potato to make a bucket. Put the scooped out potato in the tall cup.
  7. Add the rest of the ingredients in any order. Screw on the Cross Blade. Invert the cup and just before putting it on the base, give it a good shake to get the denser ingredients down to the blades.
  8. Pulse, and shake if necessary. I also let it go for ten or so seconds.
  9. Scoop the filling back into your Potato Boats.
  10. Top with additional Cheddar Cheese or bacon bits etc.
  11. Bake for 12-15 minutes, until hot all the way through, and cheese is melted and bubbly.

I served this monster potato and it’s accompanying loaded skin all alone with a sour cream dippin’ sauce.

It would also go nicely with a green salad!

So leave the super healthy fat-free foods for the rest of the week, tonight do a carbo cheese Celebration! You probably deserve it…

Until next time,

I’m sending my warmest regards…

Chef Scott

It’s that time again! Happy Hump Day everyone!

Time for your mid-week recipe! This one has lots of color and inspired by eastern Europe. This dish is traditionally prepared with beef and beef broth, but I’m going to offer up a healthier vegetarian option, because as long as you’ve got beets, a borscht is a borscht, of course, of course!

What I’m introducing to you is a cold version of borscht that you singles can make in your Magic Bullet in just a few minutes.

So buckle up, folks, and get ready for this pink delight!

Veg-friendly Borscht

Ingredients:

  • 1.5 cups V8 or tomato juice
  • 1- 15oz.  can of beets
  • 3 small dill or sweet pickles
  • 3 tbsp ground onion
  • dash of Tabasco
  • 1 clove garlic
  • pinch of chopped fennel
  • dollop sour cream
  • 1-2 tbsp fresh parsley, dill or chives
  1. Add all of the above ingredients but the green herbs and sour cream to your large Bullet cup, and using your cross blade, blend for about ten seconds. Chill for about 2 hours.
  2. When ready to eat, pour into a bowl and top with a dollop of sour cream and green herbs. Should make about two servings.

Enjoy the rest of the week, folks! Until next time!

~Lizzie

Hi everybody,

It’s me Chef Scott with the recipe for the Alfredo Veggie Pizza. 10 minutes to throw together and another 10 in the oven gives you the best white pizza ever! Again…. this thick and cheesy pizza is not for the faint of heart… enjoy :0)

  • 4 oz. Cream Cheese (half of a brick from the grocery)
  • 1/2 Cup Heavy Cream
  • 5 (or more) cloves garlic (smashed peeled and sauteed in olive oil)
  • Salt and pepper to taste ( 1/8 tsp each)
  • A Store Bought Pizza Crust (like Boboli)
  • Assorted Favorite Toppings
  • in the video I use: 1/2 onion and 1/2 red bell pepper chopped fine in my magic bullet; and mushrooms sliced large for pizza.
  • others toppings might include: pepperoni or cappicola, black olives, bacon, capers…. you get the idea!
  • Mozzerella (pre shredded from the grocery)
  • Fresh Parmesan

1. Pre Heat your oven to 400 degrees

2. Prep any toppings ie: slice mushrooms. Cross blade pulse some pepper and onion, etc…

3. Saute smashed and peeled garlic cloves in olive oil over med. heat. cook until lightly golden. remove from oil, save the oil.

4. Put Cream cheese, Cream, Garlic and Salt and Pepper into the tall cup and blend for several seconds until smooth.

5. Spread evenly over pizza crust.

6. Top with Mozzerella and favorite toppings

7. Bake at 400 degrees for 10-14 minutes. Check at 10 minutes.

I really love pizza more than any other food, and I was SO happy to research this recipe… the sauce sets nicely in the fridge for dip 🙂

till next time…

Chef Scotty

Terrific Tuesday’s – back atcha.

Lauren here, your Kitchen Magician and recent vagabond. In 4 days I took to the east coast and travelled over 1,200 miles – without stepping foot in an airplane. Now I know many people claim ‘restless leg syndrome’ is perhaps a made up thing – but give me a big swan dive into the fountain of youth, a lap with the Loch Ness Monster, and coffee with Big Foot- I now beg to differ.

Regardless, one of my trips was to Baltimore to work at an exhibit booth for one of my dear family friends at the Natural Products Expo East.

Since my venture, I have decided  to try and take a healthier route and try my luck with some detox shakes (and no, this has nothing to do with the fact that I have to put on a bathing suit next week…….)

Yes, I wish it was a cup of pesto too.

I do strongly recommend that you try it out. Gives you a good energy, and don’t forget to crank some major H2O with it!

 

Magic Bullet Blender Parts:

(1) Magic Bullet party mug

(1) Magic Bullet cross blade

 

Ingredients:

  • 1/2 banana
  • 1 Cup, kale
  • 1/2 Cup, blueberries
  • 1/2 Cup, water
  • 1 Tablespoon, Ginger root

 

Recipe:

  1. Add all ingredients to your party mug and blend for 10 seconds.
  2. Drink, feel good, and enjoy!

 

Now the nice thing about this is that it is versatile. I personally like blueberries, plus their added antioxidants – but if strawberries are more your speed, then change it up and go for the gold kiddos.

 

On that note – I’ll be checking in a couple more times this week, and the chances of one or both recipes being cheese based are very good.

 

Until then my little ruffage rebels, blend on – from my big heart in Boston, to Yours!

 

Xo Lauren

Hey Bulleteers!

Hope you all had an enjoyable weekend and are starting the week off with a little spring in your step!

I’m still attempting to diet. Yes, that’s right, “attempting.” It’s so incredibly hard to resist all the good restaurants this city has to offer, and over the weekend I walked around the Dumbo Arts Fair, where I ate at some of the city’s best food trucks (ahem, can you say dumplings?).

Anyway, I feel like I need to make up for all the bingeing I did, and start the week off with something a little more healthy, so without further ado, here’s a fine recipe for Roasted Red Pepper Hummus!

Ingredients:

  • 1 – 15 oz can garbanzo beans
  • 1 large roasted red pepper
  • 1.5 tbs olive oil
  • 1-2 tbs lemon juice
  • 2 cloves of garlic
  • 1-2 tbs fresh chopped parsley
  • salt and pepper to taste

Directions:

Using your large bullet cup, put the garbanzo beans, olive oil, garlic and lemon juice in using the cross blade. Blend for about 20 seconds. Next add the roasted red pepper, screw the cross blade back on, and blend again for another 10 seconds or so.

Now, empty all the contents into a serving bowl. Stir in the parsley, salt and pepper.

Enjoy with veggies or warmed pita. I’ve lately been enjoying flat bread crackers, which you can find just about anywhere these days.

There you have it! A guilt-free snack that won’t leave you wanting more!

Until next time, kids!

~Lizzie

Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida!

I love Cornbread. And it’s not just because it’s delicious and easy, it’s because you can do anything to it and it will STILL be delicious and easy (just like a close friend of mine, she knows who she is…).

I was with friends this weekend, when the conversation turned to favorite food. My friends are mostly foodies, so it ALWAYS turns to that topic eventually. This night we got onto family stand-bys. Comfort type stuff… the 2 dishes that everyone could agree on were the Bar b que… and mom’s pot roast stew. And they begat the extended Cornbread Convo of 2011.

How do YOU like it?! Like it dense? Or Cakey? Crispy on the outside and a cornmeal tooth? Or like pound cake. You like hidden treasures? Or Smoooth?

No matter how you like your Cornbread, the Magic Bullet is gonna make it better!

This is what we came up with the other night! Thanks John, and Another John, and Susan… it was good wasn’t it?

Tools:

  • Magic Bullet Tall Cup
  • Cross Blade
  • baking pan (8”or 9” round or square… muffins… loaf, you get the idea)
  • a skillet
  • a couple of mixing bowls
  • various stirring tools.

Ingredients:

DRY-

  • 1 Cup All Purpose Flour
  • 1 Cup Cornmeal
  • 2 TBS Sugar
  • 3 tsp Baking Powder
  • ½ tsp Salt

WET-

  • 1 Cup Milk
  • ¼ Cup Oil or melted Shortening
  • 1 egg

POWERFUL VARIANT-

  • 1 Yellow Onion
  • ½ Red Pepper
  • 2 TBS olive oil or Butter!
  • 2 tsp sugar
  • Salt and Pepper
  • 1 Can Corn (about 2 cups. Sub fresh or froze)
    1. Preheat your oven to 375 degrees. Lightly grease your baking pan
    2. Peel the onion… and cut the onion and pepper to larger than bites size. Going for something that will fit in the bullet.
    3. On medium heat on your stove, cook the onion and pepper with the sugar and salt/pepper. You don’t need to stir them too frequently. You are looking for well done edges and caramel colored markings (see the pic)
    4. When done, remove from pan to the bullet cup. Let cool briefly. Pulse with the cross blade. I eventually took mine almost to smoosh. A friend had said that she likes the flavor but not the texture of peppers OR onions. You can use your own judgment. Set this aside.
  1. Mix together all of your dry ingredients. Give them a stir with a fork, or whisk to comb
    ine.
  2. Stir in the wet ingredients, just until moist throughout.
  3. Add the Powerful Variant onion/pepper mixture and corn. Fold gently to combine.
  4. Into the pan! Bake for 18-20 minutes… till a toothpick comes back clean.
  5. BOOM! So Much Flavor… Serve with Mom’s Pot Roast Stew…. Bar B Q… or justwith a little butter and salt…. or with Greans! Or drizzled with honey!

So Tell me what you think? And tell me how you like YOUR cornbread!!

Until next time…

I send my warmest regards…..

Scott

(POST SCRIPT): The picture makes this recipe look short and unimpressive. In the interest of full disclosure, I took nearly 2 cups of the batter for muffins of my own, greedily denying my friends of a Full and Tall loaf. Yours will look better, just sayin’.


These weeks are flying by! How is it Wednesday? How is it the 22nd of September? HOW IS IT 2011????

Anyway, hope you’re all having a great week. I’m in a mire of school stress, getting ready to present my thesis proposal to my fellow colleagues on Thursday evening. I’m hoping it all goes smoothly.

During these stressful times, I find a good healthy snack is always a good way to get a mental (and mood) boost.

Since I’ve been focusing on carrots this week, I’m going to provide you with a great, hearty dip for you to enjoy alone or with friends!

Ingredients:

  • 3 carrots, cut into 1-inch pieces
  • 1 inch of ginger, peeled
  • 2-3 cloves of garlic, peeled
  • 1/2 cup of raw cashews
  • salt and pepper

Directions:

1. Put the carrots and the garlic in a small pot and fill with water to about 1/4 inch over the carrots, put on high heat.

2. When the water comes to a boil, reduce heat and let simmer until most of the water is gone (about 20 minutes).

3. Put the carrots, ginger, garlic, and cashews in your tall Magic Bullet cup with a few tablespoons of the cooking water. Blend for about 10 seconds.

4. Add salt and pepper to taste.

 

There you have it! A hearty, autumnal dip that you can enjoy hot or cold! I suggest using pita chips, flatbreads, crackers or other veggies. This would also make a great sandwich spread!

See you all Friday!

~Lizzie

Hi Everybody!

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

The weather has been Crazy! Am I right? Hurricanes and tropical depressions have shrouded our end of summer shenanigans with rain and despair… and in some areas, total grocery store nightmares!

But now that all of that has passed for the moment, I find the Gulf Coast of Florida to be the perfect spot! It was so great out today (my lucky “day off”) that I got a hankerin’ for one of my all time favorite treats… a Thick and Creamy Milkshake. And I wasn’t looking for no Drive Thru style, tastes like plastic fake shake… I wanted the gourmet real deal, so I employed the knowledge of Le Cordon Bleu. (how stuck up is THAT?!) and my Magic Bullet, And I just have one thing to say, Ganache, baby. (pronounce it: gah-nosh)

Ganache is one of those pastry shop basics that is both a go-to stand by, and a Show Stopper all at once. And of course we Bakers would like you to believe that it is not possible for you, a mere mortal to create it. Guess What. Super Easy! And with so many uses (frosting, mousse, milkshakes, by the freekin’ spoonful) you will want to give this a try!

I should warn that the following recipe is Forbidden on Most Dietary Plans (unless you are Miss Piggy, which you’re not.) But with only 1 ride on the carousel, I say live it up!

Are you ready? Cause this is my Ganache-a-licious Milkshake! Enjoy!

Tools:

a bowl for ganache

spatula or spoon

Individual Party Mug and Color Cover Ring

Cross Blade

Straw (or 2… like you’re gonna share, Ha!)

Ingredients:

  • 6-8 ounces of Chocolate (use the highest quality that you feel like shelling out for. Grocery store bag o’ chips works great :o)
  • 6-8 Ounces Heavy Cream
  • 2 Large-ish scoops of your favorite vanilla ice cream
  • ½ – ¾ Cups Milk. (whole; 2%; skim; almond etc)
  • Secret Weapon Peanut Butter

(a note on the chocolate) I weigh just about every ingredient that I use. It’s just my way. I believe that Bags of Chocolate Chips at the grocery come in 12 ounce… or sometime 16 ounce sizes. I use the measure ”6-8 ounces” to actually mean, “Half of the Bag”. So look at the bag of chocolate chips and use about half of it. That will get you there. Use the same amount of Cream. Ganache is usually 2 ingredients. Cream and chocolate in equal portions.

  1. Place chocolate in a heat resistant bowl.
  2. Bring Cream to a boil. Don’t let it boil over.
  3. Pour boiling cream over chocolate and let rest for about a minute.
  4. Gently stir with a spatula or large spoon until the thick deep chocolate ganache comes together and is one solid color with no more streaks. Set aside in the refrigerator for 15-20 minutes to cool. If you made ganache yesterday, you can get right on with it now!
  5. Add 2 scoops of your favorite vanilla ice cream to the Party Mug.
  6. Add 2 or 3 or more serving spoons of Chocolate Ganache
  7. Add ½ – ¾ cup milk.
  8. Add Peanut Butter (optional but… y’know “necessary”)
  9. Screw on and tighten the cross blade.
  10. Blend for 10 seconds…
  11. Enjoy!!

I left you extra ganache to share or not with you’re respective others. Trust me when I say, if they know it’s in the fridge… it won’t be for long!

Let me know what you think… or what crazy Milkshakes You’ve made…

Till next Time…

Chef Scott

 

 

Terrific Tuesday – Chicken + Black Bean Enchiladas Verdes

Buenos Dias – Happy Tuesday – Lauren here, your Kitchen Magician:

Hop on the Magic Bullet Express with me because we are heading south bound because today – going Mexican – and going strong.

Below is the recipe for Chicken + Black Bean Enchiladas Verdes. Two of my FAVORITE enchilada fillings.

Chicken + Black Bean Enchiladas Verdes

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

[8] corn tortillas – warmed

[1 1/4 Cups] black beans, rinsed and drained – separated [1] – [1/4]

[1 1/4 Cups] rotisserie chicken, roughly chopped

[1/2 Cup] shredded Mexican blend cheese

[1/3 Cup] sour cream

[1/3 Cup] almost carmelized onions

[1/3 Cup] chicken stock

[2 Tablespoons] fresh cilantro

[1 Tablespoon] fresh lime juice

[1 teaspoon] ground cumin

[1/2 teaspoon] sea salt

[1/4 teaspoon] fresh ground black pepper

RECIPE:

· Preheat oven to 400 degrees.

· To your tall cup, add 1 cup of black beans, sour cream, cumin, salt and pepper.
· Blend with cross blade for 5 seconds. Shake what ya mama gave ya. Pulse 5 times. Add to a large bowl.
· Add additional 1/4 cup of black beans to bowl. Do not blend.
· To same tall cup [no rinsing required] add chicken, onions, chicken stock, cilantro and lime juice.

· Pulse about 5 times. Blend for 5 seconds. Add to bowl.
· Add cheese to bowl. Stir well.

· Spray a baking dish lightly with non-stick cooking spray, and spread 1/2 cup of salsa verde [see recipe below] on the bottom.

· Take about 1/4 cup of your filling and add it to the center of your warmed corn tortilla.

– To warm your corn tortillas:

– Layer with slightly damp paper towel and microwave for 30 seconds

– Place in oven on baking sheet at 250 degrees until warmed
· Roll up and place seam side down onto salsa in dish.

· Repeat until all tortillas are complete
· Top with 2 cups of salsa verde

· Bake for about 15 minutes until golden brown on edges and cheese is bubbling
· Enjoy those little roll ups of goodness

OPTIONS:

–       Top off your enchiladas with some additional cheese before you bake

–       Mix it up with that crazy queso – go with what YOU like – all cheddar, Monterey jack, no cheese in the filling and top it with some queso fresco, or go with NO cheese. This has enough flavor that you can go without

–       If chicken and black beans don’t do it for you, substitute with ground beef, pulled pork, sautéed vegetables, shrimp with a little cayenne kick – whatever does it for you

–       Get on that whole grain train and add some rice

Salsa Verde [ from my post last Tuesday, 9/13 ]

MAGIC BULLET BLENDER PARTS:
[1] Magic Bullet Blender cross blade
[1] Magic Bullet Blender tall cup

INGREDIENTS:

Note: This is doubled – you will have to make this all the way through twice if utilizing for the Enchiladas recipe above
[3 Cups] husked tomatillos
[1/2 Cup] roughly chopped onion
[1] Serrano chile pepper
[2 Tablespoons] chopped cilantro
[2] clove of garlic
[3 teaspoons] oregano
[1/2 teaspoon] ground cumin
[1 teaspoon] salt
Water

RECIPE:
· Add tomatillos***, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
· Blend with cross blade for 10 seconds
· Add all other ingredients to tall cup
· Fill remaining space in cup with water
· Blend with cross blade for 10 seconds

· Complete the above steps twice if preparing for the Enchiladas Verdes recipe above

*** There are two options to cook the tomatillos:

– The first is following all of the above steps, and then after blended add to a pan and bring to a boil. Then turn it back down to medium-low heat and simmer for about 15 minutes.

– The second way is Yes, you got it my friend – roasting your tomatillos BEFORE blending. This method gives it a smokier flavor. Take the top rack of your oven and move it to about 2″ from the top. Pre-heat your oven’s broiler, and place the tomatillos [husks removed, and then rinsed] onto a baking sheet. Once preheated, place them under the broiler for about 7 -8 minutes total – rotating 1-2 times, until evenly charred.

To wrap up this bubbly baby, and per my extreme head cold and jumbled thoughts – ‘spice up your week this life’ – yes, I said it.

And I am well aware, it does not make sense.

Until Tuesday my little tomatillos – Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren