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

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Hey everyone,
I hope you’re all having a safe and fun Labor Day weekend. This is a good time to get out all your last summer kicks before settling into the reality of autumn. In order to close out my segment on chipotle peppers, I’m giving you all a wonderful elixir for those of you who might have partied JUST a little to hard this weekend!

Here we go, my Super Spicy Chipotle Elixir!

I love, love, LOVE bloody marys, and I wanted to make a little spicy twist on the same ol’ thing, so I decided to throw in some extra spice! Follow me!

Ingredients:
-2 cups diced tomatoes
-juice from half a lemon
-dash of Tabasco
-dash of Worcestershire
-pinch black pepper
-pinch celery salt
-pinch sea salt
-1/4 cup pickle brine
-1 chipotle en adobo
-1-2 oz vodka (I’m using black pepper infused vodka, recipe follows)

Throw all these ingredients into your Magic Bullet tall cup, and blend for about ten second. This is great as-is, or passed through a strainer!

For black pepper infused vodka: take a large bottle of your favorite vodka. Measure out about 1/8-1/4 cup of black peppercorns. Roughly break up the peppercorns and add the the vodka. Let sit for about three days, giving it a good shake about once a day. Pass the vodka through a strainer and voila!

Again, I hope you’re all having a safe and happy Labor Day weekend! See you all soon!

~Lizzie

Hey hey hey! Happy Hump Day!!!
I am getting back in the school spirit! Tomorrow is the first day of September, which means all kinds of students are preparing their notebooks and backpacks with nervous energy. Including me! After three years of being a teacher, I decided a couple years ago to become a student again.
Every fall, I feel much more productive. It’s something about the weather. I usually take this time to go on a health cleanse, because I need to repair my body after all the barbecues and cocktails from summer.

So today, I’m gonna summon the teacher in me, and give you all a lesson: EAT YOUR VEGGIES!!!

Now, if you’ve been following, you know I’ve been working with chipotle peppers. That’s why I’m going to share with you a dressing recipe using those spicy little fellas.

Without further ado, here’s my SMOKY CHIPOTLE RANCH DRESSING!

Ingredients:

  • 1 chipotle chile en adobo sauce
  • 2 tsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • pinch of dried oregano
  • 1/2 tsp kosher salt

Throw all these ingredients in your small Magic Bullet cup, blend for ten seconds, and voila!!! I actually usually throw in a tablespoon of the adobo sauce as well, but that’s because, as we know, I’m obsessed with the flavor.

Today I used this on a normal green salad, but next, I think I want to try it on some roasted corn!!!

YUMMMM!!!

Enjoy the rest of the week, peeps!!

~Lizzie

I got electriciTEA flowing through my veins!

You should too.

That broad from Boston – Your Magic Bullet Kitchen Magician here –

Revving up your Tuesday with a beverage appropriately called ‘ElectriciTEA’…. Because even if you are still without power, this drink is guaranteed to turn things on.

MAGIC BULLET PARTS:
[ 1 ] Magic Bullet party mug
[ 1 ] Magic Bullet comfort lip ring
[ 1 ] Magic Bullet cross blade

INGREDIENTS:
[ 1/2 Cup ] frozen, lemonade concentrate
[ 1/2 Cup ] sweet tea vodka, chilled
[ 1/4 Cup ] cold water
[ 1 ] small handful of ice (approx.. 5 cubes)
[ ½ teaspoon ] sugar
Optional: [1] slice of lemon for garnish

RECIPE:
· Add all ingredients to party mug
· Blend for about 10 seconds
· Garnish with lemon slice inside of mug on top of frozen beverage
. I like doing that sometimes to give folks an idea of what they are
diving into
· Toss in a massive straw, and get goin

ADDITIONAL SPINS:
· Instead of sweet tea vodka, use blueberry vodka. Garnish with fresh blueberries. Pretty darn good.
· Add frozen raspberries.

KID FRIENDLY:
· Substitute sweet tea vodka with chilled water
· Substitute sweet tea vodka with frozen orange juice concentrate for a citrusy frozen bev
· Regardless of the fact that it is only a half of a teaspoon, you could leave out the additional sugar to prevent potential mass chaos

The Tuesday after Labor Day weekend is the day I walk into work reeking of polish sausage, regardless of how many times I shower.

And I can already smell the kielbasa smoke billowing into my bedroom from my next door neighbor’s grill ….
which means this weekend is QUICKLY creeping up on us ….. and summer is slowly slipping away….

Now is the time to get those frozen drinks out of our systems.

Be brave – try it out – mix it up – trust ya gut – demolish.

Keep an eye out for my next video – coming your way – the right way – this Thursday.

In the meantime, Happy Blending my little citrusy bundles of love – from my big heart in Boston – to Yours.

Xox – Lauren

Hey everyone!

Well, it looks like we survived ol’ Irene. There is a bit of damage here in NYC, but not as much as anticipated. I’m glad we’re safe, and my heart goes out to those people living in areas that went under massive destruction.

Until now, I’ve been focusing on a lot of simple fruits and vegetables as ingredients in my recipes, and I thought this week, I’d spice things up. Literally.

I live in a neighborhood with a very large Latin community, and so my dishes are often influenced by those flavors. That means they are often HOT! HOT! HOT! So this week, I am focusing my attention on an ingredient I’ve become OBSESSED with lately: chipotle peppers!

Chipotle literally means “smoked chili pepper.” It’s a jalapeño pepper that has been smoked and dried. You can get them in dried form, or in adobo sauce. They are spicy, smoky, delicious!

So to start of my homage to this little pepper, we’re going to go with the obvious. Here’s my easy, 10 second Chipotle Salsa!

Ingredients:
1 14.5oz can whole peeled tomatoes
1 fresh jalapeno or serrano pepper (take out the seeds if you want less spice)
1 chipotle chile in adobo sauce
a 1″ piece of dried ancho chile pepper (optional)
3 tbs chopped onion
1 tbs chopped cilantro
juice from half a lemon
1 tsp salt
pinch of sugar
pinch of ground cumin

Place all of these in your large Magic Bullet cup, blend with the cross blade for about 10 seconds, and voila!

Serve with your favorite tortilla chips, or use to top other Mexican-inspired dishes!

Hope you all have a good week, I’ll see you all Wednesday!

~Lizzie

Hey Bulleteers!

I am going to make this post quick, because here in NY, we are in serious panic mode. The entire subway system is being closed down tomorrow in preparation of Hurricane Irene, and parts of the city are already being evacuated. I have to admit, I’m a little scared. But before I start nailing boards to the windows, I want to share with you my final strawberry recipe before the weekend.

STRAWBERRY MOUSSE

Ingredients:

1.5 cups sliced strawberries

1 package of silken style tofu

1/4 cup brown rice syrup or maple syrup

dash almond extract

dash vanilla

 

Directions:

Put all the strawberries into your large Magic Bullet cup and blend until smooth. Then, add the remaining ingredients and process until the mixture is light and creamy.

Transfer the mousse to a glass bowl, cover, and chill for 1 hour.

Yields about 2 cups! Enjoy with a friend!

Kitchen Magician – back on your radar.

The weekend is almost here – as is Miss Irene.

Come on, Irene. Why must you do this to me? With Irene, comes storm prep.
With storm prep, comes:
A. Battling over bottled water like a tigress on a maimed gazelle at the grocery store
B. Less time to cook
C. Chance of losing power

Now, the last time I checked, Jim Cantore from the Weather Channel was not one of my homeboys.
And regardless of the fact that I had a hurricane tracking chart through my childhood – yes, I was that cool – I am not a huge fan of getting slammed in the face with horizontal rain.
Nor are many other folks that I am aware of.

What does all of this mindless information lead up to? The answer is STORM PARTY! I LOVE storm parties.

Typically these are snow storm parties, but this weekend we are going to have a hell-of-a-hurricaned good freaking time.

Now thinking through app choices. I wanted something easy, something that is not inundated with crazy meat or chicken or dairy in case we DO lose power for a little while, something versatile, something my little Magic Bullet Blender can whip up quick for me tonight and I can toss in the fridge til this weekend.

The final decision – HUMMUS. 2 ways.

Hummus is awesome. I am embarrassed to say I actually didn’t give hummus a fair shot until my last roommate, Marissa ‘the Garbanzo Bean’ Wheeler had me try it. And now, it is one of my favorites.

You can serve it with pita chips [try the ones I made in the Greek Dressing video last week!], it is great with veggies, fabulous on healthy wraps for lunch, crackers – shoot I would probably eat it on a shoe.

See below for the details!

HUMMUS – 2 WAYS …. Get After it GARLIC and Run This City ROASTED RED PEPPER

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

INGREDIENTS:

GARLIC Hummus:
[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 2 ] cloves of garlic, halved
*Sometimes I will add some paprika to this as well. Gives it a good kick in the tush.

ROASTED RED PEPPER Hummus:
[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 1 ] large garlic clove, halved
[ ½ Cup ] roasted red peppers
[ 1 ] fresh basil leaf

RECIPE:
GARLIC Hummus
· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· You have go get your groove on hummus – already. Yes, it’s done.

ROASTED RED PEPPER Hummus
· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· Add peppers and basil
· Blend until combined and smooth
· You are DONE

Serve either of these with pita chips, veggies, crackers, whatever you dig!

ADDITIONAL IDEAS:
You really don’t have to stop with just these two.
The garlic hummus recipe is really good with some pitted kalamata olives added in.
Sometimes I will do a sundried tomato hummus – follow the same recipe as the Roasted Red – but substitute tomatoes for peppers
Toss any of these onto a wheat wrap, add sliced turkey breast, shredded carrots, whatever veggies float your boat.

Put this on tap for tonight and give it a shot.
Get creative with it!
It is tough to mess these ones up – and they are great to make ahead – just keep them sealed or covered well if you are making them a couple of days in advance!

Alrighty kids – I’ve got to go buy some bike locks for the ole roof deck furniture.
Don’t want anyone taking a chair to the windshield. That would be a blast to explain to the insurance company.

If you are in Irene’s path, STAY SAFE!
If you are not, get out of control.

I’ll be checking in next week a couple of times – and with my next video!

Clue on next video’s topic – Will you marry me………….?

Happy Blending my little Pumpkins – from my hungry heart in boston, to Yours!

Xox – Lauren D. – Your Bullet Blender Enthusiast

Hey everyone!

It’s only Wednesday, and already this week is totally topsy-turvy! For one, I (and many other New Yorkers) experienced my first EARTHQUAKE yesterday! It was really minor, but people were still freaking out. I thought I was going crazy for a second! I can’t imagine living somewhere like California where this sort of thing happens frequently.

Anyway, if you’ll remember, this week I’m focusing on STRAWBERRIES, and today I want to provide you with a sweet, end-of-summer treat that will refresh you in these dog days of summer! So let’s get shakin’ and make some….

STRAWBERRY SORBET!!

Ingredients:
1/2 cup granulated sugar
1/2 cup water
2 cups fresh chopped strawberries
1 tbs freshly-squeezed lemon juice
1-1.5 tbs vodka
2 tbs fresh chopped mint

Preparation:
In a small saucepan over medium heat, combine the sugar and water. Stir with a wooden spoon until the mixture comes to a boil, reduce the heat to low, and simmer 5 minutes. Then, remove from heat and cover, let stand about 10 minutes.

Meanwhile, rinse and chop up your strawberries and throw them in your large Magic Bullet cup. Pour in about 1/4 of the sugar water, and blend about 10 seconds, until smooth.

Add this mixture back to the remaining sugar water, and stir in the lemon juice, vodka, and mint.

FYI, the vodka is not so much to make this a boozey sweet treat (though we all know where I stand on those), but because it’s the key to making a soft sorbet. Alcohol doesn’t freeze, so adding it to the sorbet will keep it from getting to hard. You can use other alcohols as well, but vodka is your best bet, because it won’t affect the taste of your sorbet.

Anyway, if you have an ice cream maker, you can move this mixture to it and process according to the manufacturer’s instructions, but don’t fear! I don’t have an ice cream maker, and this is how I do it:

Pour your mixture into a container (the wider the better, as it will freeze faster) and cover and throw into the freezer. When the mixture is semi-solid in a few hours, mash it up with a fork and refreeze. When frozen, put this BACK in your Magic Bullet and process until smooth. Cover and freeze one last time until it’s ready to serve!

Obviously, sine there is a bit of a wait time on this, make it a couple days in advance! Garnish with a mint leave if you’re feeling SUPER fancy!

Enjoy the rest of your week!

~Lizzie

Your week is back in full swing and it is time to get down to business.

I like getting down to business … with pesto.

I would exfoliate with pesto.
I would use it as the air freshener in my car.
I would wear it. But since I can’t, yes, I decided to wear the colors of the Italian flag in my photo instead.
Gotta get in that mind set, ya know? Toss some Dean Martin on the iPod, pop open a bottle of vino, get after it.

Pesto is great. Basic. Versatile. INCREDIBLY Magic Bullet friendly. A great weeknight go to.

A nice spin on your traditional pesto – sundried tomato pesto.

Toss with over pasta, add it to a panini, use it as sauce on a pizza.

Below I have listed the recipe I use for my sundried tomato pesto, as well as some additional ideas listed below. Make extra, keep it in the fridge, have it on hand, and dive in.

SUNDRIED TOMATO PESTO:
Magic Bullet Parts:
[1] Magic Bullet tall cup
[1] Magic Bullet short cup
[1] Magic Bullet cross blade
[1] Magic Bullet flat blade

Ingredients:
[3/4 lb.] penne pasta, cooked in lightly salted water
[1 cup] drained, oil packed sundried tomatoes
[3/4 cup] extra virgin olive oil
[3] garlic cloves
[2 ½ tablespoons] pignoli nuts, toasted [optional]
[1/2 cup] packed, fresh basil leaves
[1/2 cup] bulleted pecorino romano

Recipe:
– Add pasta to boiling, lightly salted water
– To short cup, add sundried tomatoes
– Pulse with flat blade until broken up, not pureed – set aside
– To tall cup add olive oil, garlic, pignoli nuts, basil, pecorino romano

TIP: Buy a wedge of good pecorino romano from the cheese section of your grocery store. Cut into 1” cubes and blend with cross blade until grated. Keep in fridge and use with shaker top!
– Blend until smooth
– Add pesto and sundried tomatoes to bowl with pasta and toss together
– Top with additional pecorino romano
– Breathe it. Live it. Love it. Eat it.

DIFFERENT SPINS ON THIS RECIPE:
This is great to make ahead, toss in the fridge and serve as a pasta salad.
Other nights I will toss it over some fresh tortellini, add some shrimp or some grilled, sliced chicken – fabulous.
Onto focaccia bread add grilled chicken, fresh mozzarella, sundried tomato pesto – for panini amazingness.

Summer is ending and sadness is setting in. If you are like me, and some blended herbs, oil and cheese make you happy, then this should spice up your week.

And on that extremely chubby comment, I wish you all a very happy Tuesday.

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

Xox – your Kitchen Magician, Lauren.

I keep seeing all these “Back to School” sales, the number of cookouts to go to is dwindling…and, another sign that summer is coming to a close, STRAWBERRIES ARE ALMOST OUT OF SEASON!

That’s why, this week, I’m going to highlight them, because there are a ton of great recipes that you can make using strawberries in your Magic Bullet.

ALSO, the good thing about strawberries going out of season is that you can find them on sale EVERYWHERE! Pints are currently 2-for-1 at my local grocery store, so you really can’t beat that!

There are countless combinations of smoothies and desserts you can use strawberries in, but I thought I’d switch things up and do something a little unusual with this sweet little fruit.

Following is a strawberry marinade that will be a total hit at your next cookout, turning every savory dish into something that’s a little sweet, too. You can use this on steaks, sausages, and even vegetarian BBQ foods.

The best part is that this marinade can DOUBLE as a salsa for chips! It will be a little sweet and sour, so I would recommend pairing it with some lime-flavored chips.

Here ya go, y’all!

STRAWBERRY MARINADE

Ingredients:
1 cup strawberries
1 cup pineapple
1/2 cup mango
1″ of ginger
2 tbs lemon juice
2 tsp sugar

Chop the strawberries, pineapple, and mango and put them in your large Magic Bullet cup. Peel the ginger and chop roughly before adding it. Throw in the remaining ingredients and give this all a quick whirl in your Bullet!

Voila!

For marinating, you REALLY don’t need much AT ALL, in fact, in my picture, I used a little too much. You can just BRUSH this on your meats while they’re cooking, or soak them in it for a few hours before cooking. Just remember not to reuse any marinade that raw meats have been sitting in, unless you boil it for 3-4 minutes before to kill off any bacteria.

Have a great week everyone! I’ll be back Wednesday with a SWEET TREAT!

~Lizzie (The Swinging Single City Gal)