Lauren here, your Kitchen Magician – and sure, we are ALL guilty of slacking off sometimes.

Sweatpants to the grocery store…… a frozen pizza for dinner….?

Flats to the bar….. steam-in-a-bag veggies on a plate… and nothing else…?

A 7 year old tank top and awful looking hair for a Magic Bullet Blender Blog picture….. take out….

POINT BEING – it happens…. 😉

Well my friends, when it comes to THANKSGIVING – we are talking A GAME – FLOOR LENGTH – GRAMMY stylin.

Thanksgiving, yes, historical, lots of meaning, and what else – LOTS OF FOOD.

This is your day to shine – so when you are making that salad, or antipasto …….. [yes, aside from the regular turkey, etc, etc, etc, we ALSO have antipasto AND lasagna on Thanksgiving. my last name is deMaio. don’t judge.] ………. don’t go bottled. Go IMPRESS WITH A ZEST ITALIAN.

This is what, the fourth bangin dressing I’ve given you now?? Don’t disappoint your Kitchen Magician. Make a girl proud. And make extra. Toss it in the fridge. Use it during the week. Whenever!


– Magic Bullet Blender Tall Cup

– Magic Bullet Blender Cross Blade


  • [1 Cup] extra virgin olive oil
  • [1/2 Cup] red wine vinegar
  • [2 tsp] salt
  • [1/2 tsp] ground black pepper
  • [1 tsp] onion powder
  • [1 tsp] garlic powder
  • [1 tsp] dried basil
  • [1 tsp] sugar
  • [1/2 tsp] crushed red pepper flakes
  • [1/2 tsp] dry mustard
  • [1/4 tsp] celery flakes


  1. – Add all spices and blend for five seconds
  2. – Add olive oil and vinegar
  3. – Blend for 10 seconds
  4. – Pour it and enjoy
  5. – Cover. Save. Use Later.

This recipe is SOOO forgiving. Punch up the amounts and flavors that you like!

Few tips / additional items:

– Great with tomato, basil, fresh mozzarella.

– If making the above, I like to spear half of a cherry tomato, small piece of a fresh basil leaf, and half of a small ball of fresh mozzarella with a toothpick. Stand them up on a platter with a flat side down, drizzle with dressing and pop into fridge. Take out 10 minutes before serving and voila. Easy for people to grab and snack, EASY to make, SUPER impressive looking.

– If making the dressing ahead, make sure to take out of the fridge maybe an hour or so before using.

– Toss some of this on some crusty Italian bread with prosciutto, fresh mozz, roasted red peppers – panini press that baby.

**If you don’t have a panini press, NO problem. Place sandwich in a frying pan [lightly olive oil outside of bread], and on another burner heat up

another frying pan. Place the bottom of the other one onto the bread, press firmly, don’t burn yourself – flip and repeat.

Alright my little bruschetta babies – got to scoot.

Big week coming up….. keep an eye out for me….

In the meantime, polish up those Magic Bullet Blenders and gear up.

As always, Happiest Blending – from my big, huge, nomadic, mashed potato loving heart, to ALL of Yours.

Have a safe and fabulous weekend – and .. um.. New York Rangers.. can we please nab numero ocho… in a ROW… so sick. Like the Magic Bullet Blender. Legit. Psyched.

xo Lauren


Hey everyone!

Hope your week is getting off to a good start. I’m super stoked for Thanksgiving coming up around the corner, so for the next week and a half, I’ll be tossing some autumnal recipes up here. Hopefully they will inspire your holiday meal, or your next potluck!


Today, I’m going through the last of my pumpkin puree in order to give you all a comforting soup with a harvest flavor! Buckle up!

Curried Pumpkin Soup



  • 1/2 tablespoon butter
  • 1/2 large onion, chopped
  • teaspoon curry powder
  • dash red pepper flakes
  • 1 Granny Smith apple, peeled and diced
  • 3/4 cup pumpkin puree
  • 1 can chicken broth (14oz)
  • 1/3 cup half-and-half or heavy cream



Heat the butter in a medium saucepan. Add the onion and saute for a few minutes until softened. Stir in curry powder, red pepper flakes and apples. Cook for about 10 more minutes. Stir in pumpkin and chicken broth. Simmer for about 5 minutes then remove from heat.


Using your large Magic Bullet cup and cross blade, puree the soup. You will need to do this in two batches. Return this to the stove and simmer for a few minutes. Finally, stir in the half-and-half or cream just before serving.


Enjoy this with some crusty bread and some rich root vegetables to make it a meal!


See ya Wednesday!


Hey Everyone!

I don’t know about you guys, but I’m so so glad it’s Friday!


Anyway, a couple days ago Lauren posted a recipe for her Russian dressing, which left a lot of people asking about green relish. Well, I thought I’d help answer that question by whipping up a batch myself!


I’ve never done this before, and I’m happy with the results.


Now I know relish isn’t the most autumn-y recipe, but to be honest, this week in NYC hasn’t been very autumn-y! It’s actually been quite warm. Well, you know what they say about the northeast, “If you don’t like the weather, wait 5 minutes.”


So let’s celebrate this Indian summer with a condiment that will help you RELISH those last few warm days of the year!


Rockin’ Relish



  • 1 dill pickle spear (I suggest McClure’s pickles, check their site to find out where to buy them near you!)
  • 2 sweet pickles
  • 1/4 onion roughly chopped
  • 1 tbs dry mustard
  • 1 tbs horseradish
  • 2 tsp worcestershire sauce
  • splash pickle brine


Place all the ingredients in your small Magic Bullet cup. Blend for about 5 seconds and then pulse about 4-5 times.


Now slap that stuff on a hot dog and enjoy! I used Tofu Pups 🙂


Hi Everybody!

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

Can’t talk! The gang is ravenous so I have to act fast!!

Good Grief, All I’ve got in here is some Cauliflower and some staples! It’ll do…

C’mon Magic Bullet, Help me Save The Day!!

You Need:


  • Tall Cup
  • Short Cup
  • Cross Blade
  • Skillet
  • Small Baking Dish


  • ½ Head Cauliflower (sliced)
  • 2 Cloves Garlic
  • 1 TBS Olive Oil
  • ½ Cup Feta Cheese
  • ½ Cup Parmesan (run through the Bullet)
  • 1 Thick slice of Bread
  • 2 TBS bullet Parm
  • Cracked Pepper to taste
  1. Preheat your oven to 350 degrees
  2. Sauté the Cauliflower in the oil with the garlic. (you could also steam the cauliflower and garlic if you prefer)
  3. Put Most Of the Cauliflower (but not all), and both kinds of cheese in the tall cup.
  4. Blend until Smooth
  5. Mix the cauliflower/cheese puree with the other rest of the cauliflower and fold together.
  6. Put into a small baking dish (2 servings)
  7. Put Bread and Parmesan with pepper in the short cup. Blend until very fine.
  8. Top cauliflower with bread crumb mixture and bake for 18-30 minutes until bread crumb layer is darkened to your liking.

Wow! That was quick! Let me just get my camera for the blog and… HEY!

I can’t believe it… Eaten before I could get there! This stuff is AWESOME, so I can’t really blame.

It would be a great dip/spread at a party, or a very fancy side dish to your evening meal…

Sheesh! I hope this helps when you are in a rush to put great food on the table!

Hey… I’ll catch up to you later!

Till Then,

My most hurried regards…

Chef Scott

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


  • 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…


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.


Magic Bullet Blender Parts:

[1] Magic Bullet Blender Tall Cup

[1] Magic Bullet Blender Cross Blade


[1 Cup] mayonnaise

[1/2 Cup] ketchup

[1/2] small onion, diced

[1/4 Cup] milk

[1/4 Cup] green relish


–          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…



  • 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)



  • 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!



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 Tall Cup
  • Magic Bullet Blender Cross Blade


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


  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