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

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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

Today, Lizzie shares her view of the ING NYC marathon over the weekend.

Click on the link above to watch her video!

Have a Halloween hangover? Cure it with one last treat before you put away those decorations!

Spooky Chef Scott here with another Gruesome installment for your Holiday Season.

 

Let me say right up front that I made a Grave mistake in my video. With regards to how much milk I used in the pudding formula… I should have said 1 (one) and ¾ Cups of milk per batch. But in my defense I was working in a haunted house, so I may not have been in my right mind. You may be saying, “and that’s different from any other day, how?”

 

Just enjoy the video, and try not to judge.

 

Here’s what you need…

 

Tools:

  • Tall Cup (2 if you have them)
  • Party Mug
  • Cross Blade
  • pudding serving cups (I only use 4 in the video, but I had enough pudding for a 5th and maybe even a 6th)
  • A stir stick (I used the handle of a spoon)

 

Ingredients:

  • 3 ½ Cups of milk divided (1 ¾ Cups each)
  • 1 Package (small) INSTANT Chocolate Pudding mix
  • 1 Package (small) INSTANT Pistachio Pudding mix
  • Oreo Cookies (with the tops unscrewed and reserved. Feel free to eat the filling and the bottoms)
  • Bugles (if you can find chocolate bugles, use them. If you can’t, then dip your own in melted chocolate and chill)
  • Gummy Worms

 

  1. Put 1 ¾ Cups Cold milk in the tall cup. Add Chocolate Pudding and blend for 10 seconds.
  2. Immediately pour the chocolate pudding in the party mug for safe keeping.
  3. If you only have 1 Tall cup then act fast! Rinse the tall cup to proceed. If you are among the fortunate few that have 2 Tall cups… then just move on.
  4. Repeat Step #1 with the Pistachio Pudding mix
  5. Pour both flavors of pudding into each pudding serving cup
  6. Swirl with the handle of a spoon or similar.
  7. Add 2 Gummi Worms for legs
  8. Add an Oreo top cookie and a bugle for a hat.
  9. Chill and Serve!

 

The spookiest kids pudding cup since the Wonderful World of Oz!

Don’t Get Skeered!!!

Chef Scott

 

 


Hey Bullet fans!

I’m so excited that today I’ll be on location at the Javitt Center, where people are registering for the ING New York Marathon!

Why? To represent Magic Bullet and the new Marathon Bullet!

I’ll be talking to people and getting you the inside scoop on this years race.

But let’s make one thing clear. I will NOT be running. At least not this year. Teehee.

Stay tuned for interviews and photos from the trenches!

Love,

Lizzie

Full Throttle Thursday – I’m FALLiiiing in Love

Lauren here, your Magic Bullet Blender Kitchen Magician – and single white female – comin’ atcha from the great state of Connecticut, yet again.

I may be that girl who ‘falls in love’ once a week – but this time – it’s for real.

And it’s head over heels – with, of course, a food –  SWEET CINNAMON BUTTER.

This little dollop of joy is beyond easy [granted, many things are when using the Magic Bullet Blender] and gives your fall dinners a different twist. Toss this on the table during your Thanksgiving Dinner instead of your standard, boring, out of the wrapper butter and impress ya guests.

Got some new in-laws coming over? Do it.

Just you and your significant other? Do it.

A random Tuesday night where you are craving carbs and just want to watch A&E re-runs of the overly sensored cable version of The Sopranos alone? Buy some rolls and Do it.

MAGIC BULLET BLENDER PARTS:

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

INGREDIENTS:

  • [1] stick of butter, softened
  • [1 Tablespoon] light brown sugar
  • [1 Tablespoon] honey
  • [1] pinch of salt
  • [1/2 Teaspoon] cinnamon

INSTRUCTIONS:

  1. –          Add all ingredients to tall cup
  2. –          Blend for 5 seconds
  3. –          Get all Eddie Money on that cup and give ‘er a good shakin
  4. –          Blend additional 5 seconds
  5. –          Refrigerate and save, or slam some of that stuff on bread – yum

As you can see by the above – you got both the SALTY and the SWEET covered. Make this delicious goodness FAR in advance – refrigerate in a cute container – whip it out a game time – and YOU ARE GOLDEN – like that crazy group of girls. So go get all ‘Betty White’ on that butter and try it out.

Now before I go – I have a question for you – if anyone can think of SOMETHING for me to do during my videos during the, say, 10 seconds that I am blending, INSTEAD of awkwardly looking at the camera like Paula Abdul during an American Idol panel – I will:

A. give you my undying thanks.

B. give you a SICK shout out during the next vid.

C. use your suggestion.

D. something else, I don’t know, maybe a gift card to a coffee joint or something.

Alrighty kiddos –  got a bunch to do. Hitting up Jersey to see one of my best little pumpkin’s hockey games – and some NYC action.

Get after it.

Until Tuesday – Happiest Blending, from my big, bulky heart in Connecticut – to all of Yours.

Xo Lauren


Hey folks!

Now that we’ve all recovered from our Halloween hangovers, it’s time to get back into the kitchen and experiment!

Today, we’re going to cross the globe for some inspiration.

A friend of mine has a garden and brought me THREE different kinds of mint. If you’ve ever tried to grow mint, you know that it grows like wildfire! There is so much mint in my kitchen that I didn’t know what to do with it!

Soooo….since I love Indian food so much, I figured I would try to make a mint chutney.

Ingredients:

  • 1 cup packed mint leaves
  • 1 cup packed cilantro leaves
  • 5 cloves of garlic
  • 1″ piece of ginger, peeled
  • 2 green chilis
  • 1 tsp sugar
  • 1 tsp salt
  • juice from half a lemon

Throw all this in your Magic Bullet tall cup and give it a spin. You may have to do some give it a couple taps and shakes 😉

I’m telling you, it turned out spectacular! I’m probably going to use it on some roasted lamb, or perhaps make some samosas!

What will you do?

Lizzie

Happy Halloween everyone!

 

Wow, the night of all our Halloween parties, we got hit with quite a snowstorm!

 

Luckily, NYC didn’t lose power, but lots of people in the tri-state area did, and some have a snow day today! On Halloween!

 

Anyway, today I’m sharing with you a delightfully kooky cocktail to introduce at your Halloween party.

 

Yeah, it’s a Monday night, drinking is a sketchy idea. But so what?! Halloween only comes once a year, and Tuesdays are already a drag…

 

This cocktail has a pretty gross name, but a great flavor! Here it is, the Frog in a Blender!

 

Ingredients:

  • 1 cup ice (the kind you buy in a bag is best, especially for parties!)
  • 2 oz vodka
  • 4 oz cranberry juice
  • 2 lime wheels

 

Directions:

  • Throw everything in one of your Magic Bullet party mugs, blend for about 5 seconds. The limes should be just barely broken up.

 

Drink up!!

 

I hope you are all safe tonight, whether partying it up or trick-or-treating with the kiddos.

 

Stay tuned, I’m going to be reporting from the ING New York City Marathon later this week with Magic Bullet!

 

~Lizzie

Well hello boys and girls!

 

I hope your weeks are shaping up nicely and that you’re ready to enjoy another awesome weekend. I’m heading to a couple Halloween parties myself….my costume? Well…you’ll have to wait until Monday to find out 🙂

 

Until then, I’m sharing this tasty little dressing that is very versatile and will tickle your taste buds! Use it on your salads, your eggs, your pasta, you name it!!

 

And if you’ve been paying attention, go back to that hot sauce recipe and pair the two together! That’s what I did!

 

Anyway, here’s the recipe!

 

All-Purpose Avocado Dressing

Ingredients:

  • 1 large avocado
  • 3/4 cup mayo
  • 1/2 cup sour cream
  • 1/2 tsp Worcestershire sauce
  • 1/2 a small onion (roughly chopped)
  • 2-3 cloves garlic
  • 1 tsp salt
  • dash cayenne pepper

 

Directions:

Throw all this stuff in your trusty tall Magic Bullet cup and give it a spin. This is one of those situations where you’ll have to do some shaking and tapping in order to really get a good mix going on 🙂

 

This should last a few days in your fridge because of the lemon juice. Here’s how I used this delicious condiment. I made an egg scramble with onion and sausage, then topped it off with the avocado dressing and my 5-Alarm Serrano Hot Sauce from Monday.

I hope you all have a safe and happy weekend! See you Monday!

 

Lizzie

Hi Everybody!

It’s me Chef Scott from… not so sunny St. Petersburg Florida.

 

“We’re Sorry, the 3:00 Performance Of Scooters Across America has been Canceled due to Inclement Weather.”

 

Oy. Grounded. Luckily, I got a can of pumpkin a couple weeks ago thinking, I should do a pie in my bullet.

 

First I looked for a recipe on the back of the can. I didn’t have 2 of the ingredients. Then I consulted my many cookbooks and baking bibles… I didn’t have MOST of the ingredients.

 

In instances like these, where I have a hankerin’, but limited resources… I picture Gene Wilder in Young Frankenstein flipping knobs and spinning dials… Lightning… Crazy hair… rubber gloves! Y’know, gotta build it yourself… Mad Scientist Style!

 

So in the interest of the season, I now present,

 

The Pie of Frankenstein… (don’t be skeered!)

 

You need:

Tools and Equipment:

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Spatula
  • Tesla Electric Coil ( just for effect, really. You could substitute spooky candles )

 

Ingredients: (the meat… wait, I thought you said it was pumpkin!?)

  • ¾ Cup Heavy Cream (substitute ½ & ½ )
  • 1 TBS  Orange Juice
  • ¾ Cup Brown Sugar
  • 1 Can   Pumpkin Puree (make sure to get 100% pumpkin. Not “Pie Filling”. You want it pure.)
  • 2          Eggs

 

SHOCKING SPICE MIX: (mix these together first before you start the recipe!)

  • 1 ¼ tsp Cinnamon
  • ½ tsp   Ginger
  • ¼ tsp   Cloves
  • ½ tsp   Salt
  • ½ tsp   All Spice

 

 

you also need:

  • 1          9” Pie shell (either a pie d’oh you’ve made yourself… or frozen store bought. It’s okay.)

 

Do This… bwah ha ha ha ha ….!

okay, Now:

 

  1. Preheat your oven to 425 degrees.
  2. You will need to make this batter in 2 halves. Put half of each ingredient in the tall cup in the order listed. Blend until smooth. Shake like a cocktail shaker at least once.
  3. Pour mixture into the mixing bowl. You will add the other half to it.
  4. Repeat Step #2. and add to previous mixture. Stir to combine.
  5. Pour Mixture gently and carefully into your waiting pie shell.
  6. Bake at 425 for 15 minutes
  7. Reduce Oven Temp to 350, and continue baking for 30-40 minutes. Until center of pie is set. Don’t overbake, check pie at 30 mins and decide…

 

Now do this…muaw Muaw MUAW HAHAHAHAHA!!! and roll your eyes back…

Okay… if you made your own pie d’oh, then you should cut some decorative leaves or some other shape with a cookie cutter or knife. On a sheet pan lined with parchment, bake the decorations NEXT TO the pie. Remove Deco at the 15 minute mark, before you reduce the heat. (actually, check your deco at 10 mins)

 

The Pie will look inflated and puffed up in the oven, but will flatten as it cools. Cool on a rack until it reaches room temperature, then chillDunh DUNH dunh….> until ready to serve.

 

Place your decorations on top of the pie… make sure there aren’t enough to go around to help incite screaming and gnashing of teeth. You can serve it with a dollop of Whipped Cream made in your Bullet!

 

Yell this… “It’s a MONSTER!” and click the dining room lights off and on a few times just prior to service… your family will probably appreciate it, mine didn’t.

 

Happy Baking you Ghouls!

 

This recipe steps nicely through the rest of the season with you… just don’t serve it with all that eye rolling and crazy hair… it’s inappropriate.

 

Until next time…

I’m sending my warmest regards,

Chef Scott

PS: as this was pieced together from about 5 different recipes, much like the Frankenstein Monster, I hope that you can see just how easy it is to combine and substitute just to fit your needs … make it your own! I did!