Jun
1
1

Blueberry Pancakes

Pancakes are awesome. Aren’t they? My dad was the pancake maker in our house. Yes, we had a pancake maker and we called him Dad. And he made the best pancakes. Famous ones, or so he claimed. My mom made everything else, but pancakes were my dad’s domain. Sometimes we’d have to beg him to make them, but most of the time we didn’t even have to ask. They were a weekend tradition, Dad’s Famous Pancakes. I still hold the pancake-eating record in my house.  Man, I really love pancakes.

Now, my dad had a few ‘secret ingredients’ he always put in the batter, but we always made pancakes with Bisquick. To some of you, that may seem blasphemous. “Oh, my! You use a box pancake mix?! How shameful!” But nay, I say to you, nay. I am not ashamed. Because those were delicious pancakes. And we didn’t use the instant stuff, ohhhh no. We used the real Bisquick, which, incidentally, can also be made into delicious biscuits using only milk (Only milk! Seriously!) and dumplings and waffles and plenty of other things. So when I grew up, I naturally bought Bisquick of my own and continued the fabulous-pancake making tradition. Until one horrible, awful, very bad day when I opened my Bisquick box, began to mix, and GASP! BUGS!! Everywhere bugs! My Bisquick had been invaded by the creepiest of crawlies and I could not use it and I really, really wanted pancakes.

So. I did the unthinkable. I turned to my Good Houskeeping Cookbook and I. Made. Pancakes. From Scratch. Read More

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May
31
1

Caesar Salad Dressing

Caesar salad is really one of life’s great pleasures.



It’s great topped with grilled chicken, sautéed shrimp, or a piece of roast salmon.  A little pile of Caesar salad is a wonderful accompaniment to a sandwich or a bowl of soup.  A big bowl of Caesar all by itself is a satisfying meal.  Traditionally it’s made with romaine lettuce, toasted croutons, lots of cracked black pepper and parmesan cheese, and of course the ubiquitous creamy and garlicky Caesar dressing.  You can of course buy a bottle of Caesar dressing in any supermarket, but it’s sooooo much better freshly made – and so simple!

Caesar Salad Dressing

Ingredients

  • 2 Tbl red wine vinegar
  • ½ tsp Worcestershire
  • 20 turns on the peppermill (or ½ tsp cracked black pepper)
  • 1 tsp kosher salt
  • 1 garlic clove, peeled and smashed (or grated on a microplane)
  • 2 Tbl fine grated Parmesan or Grana Padano cheese
  • zest from ½ lemon (not necessary but I like it!)
  • 1 egg yolk
  • 1 Tbl cold water
  • 1 tsp Dijon mustard
  • ½ cup + 2 Tbl canola oil

 

Instructions

  1. Add all the ingredients to your Magic Bullet cup and fit it with the cross blade.
  2. Blend for 10 seconds, then pulse 4 or 5 times.

Now check the consistency and flavor.

Too flat?  Add salt.  Too tart?  Add another couple tablespoons of canola oil and a teaspoon of water.  Like it stronger?  Add more Worcestershire.  Want it richer?  Add another egg yolk.

The recipe makes about a cup, which is plenty to dress a salad for the whole family and then some.  Use within 2-3 days – much more than that and the flavor starts to go off as the egg yolk oxidizes.

Oh!  Here’s how I like to do my salad – with a little extra shaved cheese on top.  Use a veggie peeler to get long flat shavings from a hunk of parmesan or pecorino.  Finish with croutons and a couple turns of the pepper grinder.


 

May
30
1

Blueberry Me!

Hello folks!

When I was younger, one of my favorite summertime desserts was fresh berries with homemade whipped cream. Since my mom always kept our fridge stocked with fresh fruit and whipping cream, there was never a shortage of dessert at the Mizono house and never any screaming children.

Using that summery treat as inspiration, I made blueberry ice cream with marshmallow whipped cream. Not only does it taste delicious, but it looks incredible.

Here is my spin on fresh berries with whipped cream:

Blueberry Me!

If you could wear a dessert, wouldn’t this be your outfit!?!

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 1 packed cup vanilla ice cream
  • ½ cup blueberries
  • ½ cup heavy cream
  • ¼ marshmallow fluff
  • ¼ teaspoon vanilla extract

Instructions

  1. In small bowl, whisk ½ cup cream, ¼ cup marshmallow fluff and ¼ teaspoon vanilla extract. Whisk until stiff peaks form and set aside.
  2. Add 1 packed cup of vanilla ice cream and ½ cup fresh blueberries to the tall cup.
  3. Blend until smooth.
To serve in this delightful fashion,  fill glass ¼ with blueberry ice cream, add layer of marshmallow cream, then more blueberry and then cream. Garnish with blueberries. Hope you enjoy this tasty treat! Let me know if you figure out how to wear a dessert– I would like this to be a thing.

XO,
Kyle

So I’ve mentioned how much I like smoothies for breakfast. But generally, a smoothie alone just doesn’t quite cut it. Sure, it makes a nice dent, but it isn’t going to be enough to keep you full until lunch. This is where the genius of the bowl comes in.

You’ve seen them. C’mon now, don’t be shy. You’ve walked past the hippe “health bar” where the guy with dreds flashes you a peace sign as he digs in to something purple and drippy and covered in fruit. You think, “Man, that looks good.” So you’ve even gone in. You’ve looked at the menu. You know it’s covered in organic granola, bananas and, wait.. bee pollen? Then you’ve seen the price tag. “Eleven dollars?!? For a bowl of smoothie?!” And you’ve walked away. Or maybe you’ve forked out the cash and you didn’t exactly regret it because yeah, it was downright tasty, but you’ve certainly mentally scolded yourself for spending so much on something that melts.

Read More

May
23
4

Baba Ganoush

Sounds like gibberish, right? I promise it doesn’t taste like gibberish!


Actually, I’m not entirely sure what gibberish tastes like, but I can guarantee you that if it tastes like this, you’ll eat the whole bowl. What is it, you ask? Well, let me tell you. It’s a roasted eggplant dip that is so creamy and roasty you’ll think it’s unhealthy for you. It’s that good.

I can very clearly remember the first time I had baba ganoush. But the story isn’t all that interesting, so let me tell you about the first time I had greek food on the fair little island we call home. It was on my 21st birthday, a whopping three years ago, and my boyfriend took me to this little place he said was super delish and in a great location. So we went, and as it turned out, this little place wasn’t exactly a normal restaurant; you had to fight for your table and it was BYOB. Which would have been fine, except there were no tables and it was drizzling and we didn’t B-our-own-B. So we took it to go and ate it at the beach park nearby under a mostly-waterproof canopy with sparkling lemonade and tiny cockroaches crawling across our feet. It was really a great birthday, actually.

But it wasn’t until a couple years later that we went to a different Greek restaurant closer to home and with available tables and wine, that we tried Baba Ganoush. I may or may not have eaten the entire bowl.. and used my fingers when the pita bread ran out. I just can’t say for sure. No judgement, k? You know you’ve all done the same thing.

So. This recipe is for all of you who, like me, can’t always make it to a restaurant when you’re craving something gloppy and dippable.

Baba Ganoush

(from Better Homes and Gardens Cookbook) 

Ingredients

  1. one large eggplant
  2. one very large clove of garlic extremely thinly sliced (or two if you’re feelin crazy. or if you only have baby cloves)
  3. 2 tbsp tahini (roasted sesame paste; you can get this at most any grocery store if you look hard or ask nicely, it is an essential flavor in both baba ganoush and hummus)
  4. 1 1/2 tbsp fresh lemon juice
  5. 2 tbsp olive oil
  6. 1 tbsp water
  7. 1/2 tsp salt (or more to taste)
  8. pinch of cayenne pepper and tiny pinch of cumin (seriously, tiny)
  9. small bunch of parsley, leaves only

Instructions

  1. Preheat the oven to 350F. make small slits in the skin of the eggplant all over, and insert the garlic slices into the slits. Place on a baking sheet and roast in oven until eggplant is completely dilapidated and soft.
  2. Scoop out the flesh (discard the skins) and place into your bullet cup. add all the other ingredients and blend, baby blend.
  3. Serve with pita chips, pita wedges, or veggies. Eat and Enjoy!

 

Hi Magic Bullet Heads,

Although I’ve never been a huge liquor drinker, my friend recently turned me onto Bushmills Irish Honey– a special blend of Bushmills Original whiskey and real Irish honey. Not only does it mix perfectly with ginger ale (one of my all-time favorite sodas), but it also carries way less of a punch than straight whiskey. If you are like me and sometimes gag at the smell of liquor, there’s a chance that Bushmills Irish Honey is for you. Also, if you’re anything like me, you could probably use a drink or two plus three.

 

Anyway, in honor of this fine whiskey product, I decided to make a Bushmills Irish Honey milkshake with graham crackers and cinnamon. Since this was my first time making a spiked milkshake, it took a little bit of experimenting to get it right. Lucky for you, here it is, the perfected recipe for a Bushmills Honey milkshake!

 

The Official Unofficial Bushmills Honey Milkshake

Magic Bullet Parts

Magic Bullet tall cup with cross blades

Ingredients

  • 3 oz (2 shots) Bushmills Irish Honey
  • 3 graham crackers
  • ½ cup of ice cream
  • ½ teaspoon of cinnamon

                  

Instructions

  1. To tall cup add cup of scoopable ice cream, Bushmills Irish Honey, graham crackers and ½ teaspoon of cinnamon. *I’d recommend putting in the ice cream first to avoid a cannonball effect, which ends with you getting whiskey all of your face. This may or may not have happened to me.
  2. Blend ingredients until smooth.
  3. Pour your very adult milkshake in a glass. You can top it all off by sticking in a graham cracker and sprinkling a little bit of cinnamon on top.

This Bushmills Honey milkshake is perfection. It has the perfect amount of whiskey– enough to taste but not too overpowering or boozy. And the cinnamon really kicks it up a notch. Take that, Emeril.

Enjoy (responsibly)!

 

Xo,

Kyle

We eat a lot of pizza here in our little house. Sometimes we buy it from the place down the street that makes pizzas so big they put Costco’s to shame. But most of the time we make it. Why? because in the time it takes to heat up your oven you can have ooey gooey cheesy saucy goodness dribbling down your face hot and fresh and made with whatever you want to eat. Or in our case, whatever we happen to have in the fridge at the mo’.

And a lot of times, we don’t have any sauce. I started making pasta sauce instead of buying it, because did you know that’s the easiest thing ever?? And a giant can of tomatoes costs waaay less than a moderately-sized jar of pre-sauced tomatoes. Anyways. I make sauce. But you have to cook it and it takes some time. Not work, just time. And sometimes you don’t want to wait to make sauce for your pizza. And sometimes your impatience will lead you to this: a 10 second pizza sauce that tastes oh-my-gaaahhhhdd so good. Seriously. Read More

So I’ve been really obsessed lately with organic ground turkey, since it’s now available at Costco. Oh, and it’s DELICIOUS. I usually make Italian-style meatballs, or even just turkey burger patties, but today as I was gazing out into the gloomy sky and closing the kitchen window against the chill I had a yen for chicken soup. Also, I was craving Mexican food. Put ‘em together and what do you get?! Albondigas! Albondigas is the Spanish word for meatballs, and normally they are made with beef, but Albondigas is also the name of the lovely meatball soup with chicken broth and vegetables that is so comforting on a chilly day. Confusing, I know. Anyhow let’s start with the meatballs… err, turkey balls…

Mexican Turkey Meatballs

Ingredients

  • 1 package ground turkey (little less than a pound)
  • ½ onion, cut into chunks (white or yellow, red if that’s what you got)
  • 1 clove of garlic, halved
  • A handful of fresh cilantro
  • A big handful of corn tortilla chips
  • A 4 oz hunk of Cotija cheese (aged white crumbly cheese – sub parmesan if you must)
  • 1.5 teaspoons of taco seasoning
  • 2 Tablespoons canola oil

Instructions

1. Start by prepping all the ingredients.

2. Put your ground turkey in a mixing bowl that’s big enough to handle mixing all the stuff together without it spilling over the sides.

3. Using the large pitcher with the flat blade – grind the tortilla chips into fine ‘bread’crumbs, pulsing for about a minute. You do not need the mesh sieve for this, and you could use the large cup – I used the pitcher because tortilla chips are bulky.

4. Add the tortilla chip crumbs to the mixing bowl with the turkey, then throw the cheese in the pitcher – no need to clean it out first – it’s all going in the meatballs! Process the cotija cheese into a fine crumb texture as well, then add to mixing bowl.

Next pulse your onion and garlic, and then cilantro until finely chopped. I switched to a clean cup for this, with the cross blade.

Now you have all your ingredients ready to mix!

Add the taco seasoning, and mix it all together – clean hands work best!

NOTE – if your taco seasoning is salt-free you may want to add about a half teaspoon.

Pinch off portions, about 2 tablespoons at a time, and roll you meatballs. You can do them any size really – but large ones will take longer to cook all the way through. Smaller ones are great for little kids!

Now get a pan hot – leave it over low heat for a good 5 minutes. Low heat – not high heat! When you’re ready, raise the heat to medium and add about a tablespoon of canola oil and swirl the pan to coat, then add your meatballs gently – don’t crowd the pan! I cooked the meatballs in 2 batches.

After about a minute, give the pan a shake so the meatballs roll. Use a pair of tongs to flip them if they need help. Brown evenly on all sides, for about 5 minutes until done.

Mmmmm… yummy Mexican Meatballs (with turkey!). Now you could just eat them like this – or wrap inside a tortilla to make tacos, or even skewer them and serve at a party with spicy chipotle tomato sauce on the side, or put them in your kids lunch…

I made Albondigas soup – but that another recipe…

To be continued!

 

Chef Cordelia

May
4
1

My First Hummus!

Hello Magic Bullet Heads!

After years of eating store-bought dip, I finally took the plunge and made my very own hummus. It happened like this:

Late last night, I went over to my friend’s apartment with my Magic bullet, some garlic,  lemons, pita bread, chickpeas and tahini, and I said to her in my most assertive voice, “I’m making hummus.”

Stunned by the news, my friend exclaimed, “Are you sure you’re ready for this?? I mean, you’ve been buying dip for years!!!”

“Everything is going to be okay.” I promised her. “I can handle this.” As I walked into the kitchen, my friend called out to me (from a few feet away from the kitchen), “Goooood luuuuuck! I’mmmmm gooinggg toooo waaatch teeeeveee nowwww.”

At this point in the story, you may be thinking– “I don’t know if this girl can pull it off. I mean, she’s been buying dip for years.”

Well, this girl did! Here’s the recipe for My First Hummus as well as instructions on how to make simple oven-baked pita chips.

My First Hummus!

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

Ingredients

  • 4 roasted garlic cloves
  • 1 cup drained chickpeas
  • 2 teaspoons salt
  • 5 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoons liquid from the chickpeas
  • 2 tablespoons olive oil
  • A pinch cumin
  • A smidgeon of cayenne pepper
  • 6 dashes hot sauce
  • Olive oil
  • Salt
  • Pepper

 Instructions

For roasted garlic

  1. Roast 4 garlic cloves drizzled with olive oil in 350-degree oven. Roast until light brown and garlic is soft enough squish out of skin. *I roasted a whole head of garlic but feel free to use less garlic. One way to roast garlic is to put it on its side, cut it in half, put in baking dish and drizzle it olive oil.

For pita chips

  1. Split pita bread so that there two thin pieces. *I used 3-4 pieces of pita bread making roughly 20 pita chips.
  2. Take thin pieces, cut in half and then cut triangle pieces from halves.
  3. Place chips onto baking sheet. Make sure each chip gets a drizzle of olive oil on both sides and is seasoned with salt and pepper.
  4. Bake in oven at 350-degrees and wait until golden brown.

For hummus

  1. Drain chickpeas and save the liquid from the chickpeas.
  1. Add to tall cup 4 roasted garlic cloves, 1 cup drained chickpeas, 2 teaspoons salt, 5 tablespoons tahini, 3 tablespoons lemon juice, 1 tablespoons reserved liquid from the chickpeas, 2 tablespoons olive oil, a pinch cumin, a smidgeon cayenne pepper and 6 dashes hot sauce.
  2. Blend ingredients until smooth. This may require going in with a spatula, stirring hummus and blending some more. *If the hummus is too thick, add another tablespoon of olive oil.

Walking out of my friend’s kitchen with a little bowl of hummus and pita chips was one of my proudest cooking moments. I was so thrilled with what I had made, I didn’t even offer my friend any chips or dip. I just cheerfully chomped away until there was barely anything left. Please enjoy + remember to share with your friend, especially if she let’s you use a bunch of her stuff for the recipe and you make a big mess in her kitchen.

Over and out,

Kyle

Apr
26
8

Green Berry Smoothie

Hey everyone! Erin here. Smoothies are, well, delicious. They also happen to be nutritious, or at least, they can be. Sure, Juice it up has the best white peach smoothie I’ve ever had in my life. But that’s because it’s made with ice cream. Duh. And even though we’re “grown ups” now and we technically can eat ice cream for breakfast, because y’know what, ma, I do what I want! ahem. We really have become our parents and “know better now” or at least, have to make it through 8 to 12 to 14 hour work days (plus school and studying and oi vey), so ice cream generally isn’t going to cut it for breakfast. 

But smoothies still can. Especially when paired with something like an english muffin or an egg-inside-tortilla, which is my personal favorite thing to pair a smoothie or juice with. And smoothies actually can do a very good job of not only keeping you a bit fuller and keeping your energy up, but you can sneak in a whole bunch of good stuff that you otherwise might not want to eat all that much. Which is what we do. Green powder, which I’m pretty sure you can buy anywhere they sell strange health-food items, is one of my boyfriend’s obsessions and we put a couple scoops in every smoothie we make. And I don’t even complain because I can’t taste it. But the nutrition label says I am being nice to my body when I eat it. go fig.

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