May
19
0

Brownie Batter Hummus

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I never thought of hummus as a dessert item until I came across brownie batter hummus at my grocery store. What a great idea! Here is how the magic happens: the garbanzo beans are used for texture, and the chocolate, sugar and coconut are used for flavor. Brilliant. This brownie batter hummus dip goes great with fresh fruit or cookies, and makes for a fun appetizer at a party.

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Brownie Batter Hummus Recipe

Ingredients

  • 1 can (15.5 oz) garbanzo beans
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1/4 cup coconut milk
  • 1 tbsp coconut oil

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Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until smooth.

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Makes 2 cups

 

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This delicious chicken dish is both savory and hearty without being too heavy. The mustard and balsamic vinegar sauce brings together the tartness of both the mustard and the vinegar while really cutting through the richness of the chicken.

Best of all, the sauce all comes together in the Magic Bullet with minimal work and fuss.

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Chicken Legs with Mustard and Balsamic

Ingredients

  • 4 chicken legs, cut into thighs and drumsticks
  • 1/2 cup balsamic vinegar
  • 2 tbl dijon mustard
  • 1 tbl honey
  • 2 cloves garlic, peeled
  • Olive oil

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Instructions

  1. In a large oven-safe pan, add a glug of olive oil over medium-high heat. Add the chicken legs and cook until well-browned. Preheat oven to 350.
  2. Meanwhile, blend the garlic in the Magic Bullet. Add the honey, the mustard, and the vinegar and blend.
  3. Add the sauce to the pan all over the chicken and stir. Move to the oven and cook until the chicken is cooked through.

 

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Avocados are smooth, creamy and incredibly satisfying. What better food to turn into a healthy chilled soup that’s great as an appetizer or a light meal?

This recipe is simple, combining the avocado with chicken broth (feel free to sub in veggie broth if you’d like), milk, lime juice, seasoning and just a touch of serrano pepper for a little kick.

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Chilled Avocado Soup Recipe

Ingredients

  • 1 avocado
  • 1/3 serrano pepper
  • 1 cup milk
  • 1 cup chicken broth
  • 1/2 tbsp. lime
  • 1/2 tsp. dried cilantro
  • Salt and pepper

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Instructions

  1. Chop and scoop avocado into Magic Bullet. Cut Serrano pepper length-wise to easily remove seeds before adding to Magic Bullet.
  2. Combine all ingredients in Magic Bullet and blend. Let cool in refrigerator.

 

You’ll be bringing home bag after bag of avocados in no time!

 

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I just LOVE this marinade. It’s so quick to pull together and is packed with so much flavor! Something good definitely follows when your recipe ingredients contain limes, ranch, and cilantro. You can add it to chicken or fish and marinade it for a few hours, or just add it on right before you bake it.

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Lime Cilantro Ranch Marinade Recipe

Ingredients

  • ½ cup cilantro
  • 1 lime, juiced
  • 4 tb. olive oil
  • 2 tsps. sugar

Instructions

  1. Add all ingredients to your Magic Bullet Blender and blend until combined. Use as a marinade for chicken or fish.

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May
10
0

Lemon Ice Box Pie

 

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The impending warm weather always gets me excited about pie season. I especially love cold pies during the warm summer months, like this lemon ice box pie. It is super easy to make, and lasts for a long time in the freezer. Whenever you are craving a slice, all you have to do is open your freezer and a delicious pie is already waiting for you!

This lemon ice box pie is made with fresh lemon juice and zest, which gives it a strong lemon flavor. No additional sugar is needed, since condensed milk is added to the mix. The bulk of this recipe is egg yolks, so make sure you have plenty of eggs on hand before starting. I like to keep the egg whites for an egg white omelet the next morning, so they don’t go to waste.

To make things even faster, buy a pre-made graham cracker pie crust to pour your lemon pie filling into.

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Lemon Ice Box Pie

Ingredients

  • 1 graham cracker pie crust
  • 1 14-oz can condensed milk
  • 1/4 cup whole milk
  • 6 egg yolks
  • 1 cup lemon juice
  • 2 tbsp lemon zest

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Instructions

  1. Preheat the oven to 325 degrees F.
  2. Add the condensed milk, lemon juice, lemon zest, and egg yolks to a Magic Bullet pitcher and blend until smooth.
  3. Pour the filling into the graham cracker pie crust and bake for 25 minutes. Let cool to room temperature, then cover and freeze for at least 5 hours.

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Makes 1 10-inch pie

 

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Sometimes you want a dinner that brings you completely new and different flavors, and sometimes you want to rearrange familiar flavors into something delicious and straightforward. This pasta dish takes the latter approach, taking a classic Spanish tapa — shrimp with garlic and pimenton (smoked paprika) — and turning it into a tasty pasta. I came up with the idea after getting some beautiful, large raw shrimp at the supermarket. This all comes together in under twenty minutes and is quite good: the garlic butter spiked with pimenton and juices from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.

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Pasta with Spanish Shrimp in Garlic and Pimenton

Ingredients

  • 2/3 lb long pasta, like spaghetti
  • 2/3 lb raw shrimp, peeled, preferably large
  • 3 cloves garlic, peeled
  • 1 tbl pimenton
  • 3 tbl butter

Instructions

  1. Cook pasta in heavily salted water until al dente, reserving about a cup of pasta cooking water.
  2. Add garlic to the Magic Bullet and blend. Add pimenton and blend.
  3. Add the butter to a large skillet over medium heat. Cook until butter melts, then add the the garlic-pimenton and cook for a few minutes, just until garlic is translucent.
  4. Add the shrimp and cook until shrimp is just cooked through (shrimp will change color).
  5. Add the pasta to the skillet with about half of the pasta cooking water. Stir everything and let the pasta absorb the sauce. If the pasta is dry, add more pasta cooking water. Serve.

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For your next pizza night, I challenge you to try something completely different! This asparagus and zucchini pizza is packed with fresh lemon flavor, which compliments the garlic ricotta cheese base nicely. There are so many flavors going on in this pizza, your taste buds will go crazy. The asparagus is boiled before, so it is nice and tender. You can add other vegetables as toppings if you would like, but it also tastes great with the asparagus and zucchini combo.
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Asparagus Zucchini Pizza Recipe

Ingredients

  • 12 oz fresh, whole wheat pizza dough
  • 1 medium zucchini, thinly sliced
  • 1 cup asparagus spears, sliced in half
  • 2/3 cup ricotta cheese
  • 1 clove garlic, finely chopped
  • 1/4 cup milk
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup mozzarella cheese

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Instructions

  1. Bring a pot of water to boil and add the asparagus. Cook for 5 minutes, then drain and set aside.
  2. Add the ricotta cheese, milk, lemon juice, nutmeg, and black pepper to a Magic Bullet pitcher and blend.
  3. Roll out the pizza dough and place onto a greased pizza pan.
  4. Spread the ricotta cheese mixture over the dough and top with asparagus, zucchini and mozzarella cheese.
  5. Bake in the oven at 425 degrees F for 20 minutes.

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Makes 1 18-inch pizza

 

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Beets offer an earthy, refreshing and unique flavor that more recipes should take advantage of. While it’s not common to have them appear as the main ingredient of a dish, this dip offers a great example of why that ought to happen more often. The feta cheese provides a great flavor and texture to complement the beets, which can be either roasted or bought pre-cooked.

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Creamy Beet and Feta Dip Recipe

Ingredients

  • 1 1/2 cups cooked beets
  • 1/2 cup feta cheese
  • 1 tsp. garlic powder
  • 1 tsp. lemon juice
  • 1 tbsp. olive oil

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Instructions

  1. Add beets to Magic Bullet and blend.
  2. Add remaining ingredients to Magic Bullet and blend together until creamy.
  3. Grab some carrots or celery to dip and you’ve got yourself a nice, healthy snack!

 

May
1
0

Blueberry Pancakes

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Pancakes are everyone’s favorite Sunday breakfast. I love to add fresh fruit, chocolate chips, and even granola into my batter for a fun twist. This time, I used fresh blueberries and blended them right into the batter! For an extra special treat, you could add white chocolate chips right into the batter.

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Blueberry Pancake Recipe

Ingredients

  • ½ cup fresh blueberries
  • 1 large egg
  • 1 cup whole grain pancake mix
  • 1/3 cup milk
  • 1 tsp. vanilla

Instructions

  1. In your Magic Bullet blender, add your blueberries and egg. Blend until completely blended. Add to a bowl along with the rest of your ingredients.
  2. Heat and grease a pancake griddle.
  3. Using a ¼ c. measuring cup, pour batter onto griddle. Bake evenly on both sides until golden brown.
  4. Serve with butter, warm maple syrup, and fresh blueberries.

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If you’re tired of the usual chicken-beef-pork routine, here’s an easy recipe to mix things up. Lamb shanks are inexpensive and make a delicious, rich, different-but-not-too-crazy meal. Braising them in pomegranate juice and honey provides a delicious sweet-and-sour sauce that is just perfect over couscous. The sauce comes together easy in the Magic Bullet, and I bet your family will be surprised at just how easy it is to devour something a little different.

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Pomegranate Glazed Lamb Shank Recipe

Ingredients

  • 2 lbs lamb shanks
  • 1 medium onion, sliced
  • 12 ounce pomegranate juice (beware blends that are mostly apple)
  • 1/4 cup balsamic vinegar
  • 1/2 head garlic, cloves peeled
  • 1 tbsp dried rosemary
  • 1 tbsp honey
  • Vegetable oil

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Instructions

  1. Blend garlic in Magic Bullet. Add pomegranate juice, vinegar, and honey and blend.
  2. Preheat oven to 250 degrees. Add a glug of vegetable oil to a large dutch oven over medium-high heat. Rub salt all over the lamb shanks and add them to the dutch oven. Cook, turning frequently, until well-browned and set aside.
  3. Add the onions with some salt and cook until the onions are beginning to brown, about eight minutes.
  4. Add the juice mixture and scrape the bottom of the dutch oven. Raise the heat to high and bring everything to a boil.
  5. Add the lamb shanks bank to the dutch oven with their juices. Cover partially with a lid.
  6. Check periodically to make sure liquid remains (if not, add some water). Cook for approximately three hours or until meat is appropriately tender.
  7. Remove the shanks from the dutch oven. Pour the liquid into a small pot, trying to avoid rosemary seeds or any other solids. Bring liquid to a boil and reduce until syrupy.
  8. Serve shanks with sauce over couscous.

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