Hey kids!

It’s me, Lizzie, back with another recipe for my Bulleteers!

 

We all know that there’s just a certain satisfaction that comes with making food from scratch. It feels more natural, and you feel a little more attachment to whatever it is that you’re making. Recently, I’ve been thinking about how fun it would be to make my own condiments.

 

In the end, you end up spending less money to customize your condiments, and they last for months without any added preservatives.

 

So let’s dip into my first foray with homemade condiments with something you simply MUST try at home……

 

Here’s my Simply MUSTard:

 

Ingredients:

  • 6 tablespoons mustard seeds (yellow or black)
  • 1/2 cup Coleman’s Mustard Powder
  • 3 tablespoons vinegar (apple cider, white wine, or sherry)
  • 1/2 cup white wine or water
  • 2 teaspoons salt

 

 

1. Take the mustard seeds and put them in your SMALL MAGIC BULLET CUP.

2. Attach your FLAT BLADE, and grind for about 10 seconds. You can choose go a little longer if you don’t like a coarse mustard.

3. Add the remaining ingredients to the ground seeds.

4. Attach your MAGIC BULLET CROSS BLADE and blend for about 6-7 seconds.

5. Let the mustard sit about 12 hours before using. This will allow the flavors to settle in.

 

This should last a couple of months in your fridge!

 

Now, if you don’t want just a regular ol’ mustard, here are some suggestions for ingredients you can add to customize your mustard:

 

*2 tablespoons honey

*2 tablespoons grated (in your bullet of course!) horseradish

*1-2 tablespoons wasabi paste

*1/4 your favorite minced herbs

 

What flavor combinations can you come up with?

 

That’s a wrap, folks, I wish you all a safe and happy weekend!

 

Xoxo,

Lizzie

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Hey hey hey, everyone!

I’m back with another quick and easy, New-York-Minute recipe!

We New Yorkers often get a bad rap for always being in a hurry, but hey, what can I say? We do most of our commuting ON FOOT and by train, and those trains aren’t always reliable!

So often, it seems like we’re always LATE for something, so here I am, providing a quick and easy dip that you can bring to your next dinner party.

 

Creamy Artichoke and Pepper Dip

Ingredients:

  • 1-6oz jar artichoke hearts, drained
  • 1/2 cup roasted red peppers
  • 1/2 cup sour cream
  • 3oz cream cheese
  • 1/4 cup parsley
  • 1 bell pepper, any color
  1. First, throw the artichoke hearts and the roasted red peppers into your tall Magic Bullet cup. Screw on your cross blade and pulse about 10 times. Then, throw in the remaining ingredients (not the bell pepper) in and blend for about 10 seconds.
  2. Now, cut off the wide and short ends of your bell pepper and arrange on a plate with crackers or veggie sticks. Pour the contents of the Bullet cup into the pepper, and in just a New York minute, you have a delicious dip that also looks presentable!

Fancy that!

Until next time….

Lizzie

 

Hello my little Lovebugs!

 

Lauren from Boston – your Magic Bullet Blender Kitchen Magician – sitting. waiting. wishing. hoping…. that you say YES.

 

As promised per the video, below you will find the detailed ingredient lists and instructions for the following items – Spicy Orange Chicken, Herb Marinated Pork Tenderloin and Sirloin Steak with an Asian Inspired Marinade.

 

Few quick items before I let you go –

– The chicken marinade is also great with pork.

– The pork marinade is also great with chicken and fish.

– I gave you another recipe under the pork ‘Lauren Loves:’ section below. And it’s a goodie.

– The steak marinade is my go to when marinating beef. Fantastic with london broil, flat iron, flank, steak tips, any cut – so go with what you like.

– Make sure you seal those bags GOOD before you put them into the fridge. I don’t want you to be cursing my name while you are disinfecting the shelves and throwing out the produce that got pork juice on it.

– As far as fridge marinating time – minimum of two hours, maximum of overnight – but as you would guess, the longer the time – the more flavor can get into those meats.

 

– Again, if someone is around and can flip the bag half way through the marination sensation – great. If not, NO biggie – just make sure your meat is covered well once it is set in the fridge.

 

Now if you have already had a chance to watch the video, I’d really like you to think hard before answering me. I know, I know, it’s emotional for me too. But please do not feel rushed – you can’t put a timestamp on love.

 

For now, focus on the recipes. We can chat soon.

 

Happiest Blending – from my big heart in Boston – to all of Yours.

xo Lauren

 

 

SPICY ORANGE CHICKEN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[3-4] boneless chicken breasts, rinsed

 

 

[1/2 Cup] low sodium soy sauce

[1/2 Cup] orange juice

[1/3 Cup] honey

[1Tablespoon] fresh lime juice

[2] cubes of fresh ginger – about 1 cm squared

[3] cloves of garlic, halved

[1/2] small shallot, roughly chopped

[1 Tablespoon] crushed red pepper flakes

[2 Tablespoons] sesame oil

[2 Tablespoons] rice wine vinegar

 

Instructions:

– To your gallon zip lock bag, add chicken

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until chicken is no longer pink and juices run clear

Bake:

– Preheat oven to 400 degrees

– Bake about 40 minutes

Grill:

– On medium-high for approximately 10-15 minutes per side

– You are golden. Enjoy.

 

**Lauren Loves:

– With brown rice, steamed veggies.

– Or sometimes I will reserve some of the marinade and toss it into a pan with some veggies and saute those babies.

– Slice up your chicken into smaller strips before adding to zip lock. Marinate pre sliced. Use as the chicken in your stir fry. It works, trust me.

 

 

HERB MARINATED PORK TENDERLOIN

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

 

Ingredients:

[1] pork tenderloin

[3/4 Cup] lemon juice

[1/2 Cup] olive oil

[1 1/2 Tablespoons] fresh rosemary

[1 1/2 Tablespoons] fresh thyme

[1 1/2 Tablespoons] fresh parsley

[1/2] white onion, roughly chopped

[1/2] lemon peel

[3] large garlic cloves, halved

[2 teaspoons] spicy mustard

[1 teaspoon] sea salt

[1 teaspoon] fresh ground black pepper

 

Instructions:

– To your gallon zip lock bag, add pork tenderloin

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill until pork is no longer pink in the center

Bake:

– Preheat oven to 350 degrees

– Bake about 40 minutes

Grill:

– On medium heat for approximately 30-40 minutes

– Let meat rest for about 10 minutes before slicing

– Done!

 

**Lauren Loves:

– Next day, sandwich: this was one of the FAVORITES of my ex and his bro when we all shacked up together. I know, even the cleaning lady was confused, but it was a blast and they have well versed taste buds.

 

PORK + AIOLI SANDWICH

Ingredients:

[2] slices of HERB MARINATED PORK TENDERLOIN

[1] piece of focaccia bread

** Italian, flat-ish oven baked bread. Typically topped with herbs, vegetables – tons of different kinds, no specific one for this – you pick!

You can usually find it in the bakery section of the grocery store but if not go ahead and use a standard loaf of Italian bread. Just remove some of the ‘flesh’ of it

[3/4 Cup] mayonnaise

[1/2 Cup] arugula

[3] cloves of garlic, minced

[1 Tablespoon] balsamic vinegar

[2 teaspoons] Dijon style mustard

[2 teaspoons] fresh rosemary, finely chopped

Salt and pepper for seasoning

 

Instructions:

– Slice focaccia bread across the middle to create your sandwich top and bottom

– Toss the bread into the oven on a cookie sheet for a few minutes just to toast it up a tiny bit – nothing crazy or charring

– To a bowl add mayonnaise, garlic, balsamic vinegar, mustard, rosemary

– Whisk ingredients until combined

– Season with salt and pepper

– Now here is your assembly order: Focaccia. Aioli. Pork. Aioli. Arugula. Aioli. Focaccia.

– Mangia

 

 

 

STEAK WITH AN ASIAN KICK

Magic Bullet Blender Parts:

[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade

 

Ingredients:

[1-2] sirloin steak (or whatever cut you prefer!)

[1/2 Cup] olive oil

[1/2 Cup] fresh lemon juice

[1/4 Cup] soy sauce

[1/4 Cup] Worcestershire sauce

[3 Tablespoons] Dijon style mustard

[1 teaspoon] garlic powder

[1] cube of fresh ginger (approx. 1 cm squared)

 

Instructions:

– To your gallon zip lock bag, add steak

– Add all ingredients to your tall cup

– Blend with cross blade for 10 seconds until smooth

– Add contents of tall cup to bag, SEAL BAG, put into fridge for minimum of two hours, maximum of overnight

– Bake or grill to your desired temperature

– Wasn’t that really easy?

 

 

 

 

**Lauren Loves:

– Next day, slice it up and put it over a salad

– Pre-slice steak thin before marinating, and use this as the steak for your stir fry

 

 

 

 

 

 

Guh!

It’s that time of year when the seasons are a’changin’.

Don’t get me wrong, I LOVE autumn, but every year around this time I get stuck with a case of the sniffles.

But this year, thanks to the Magic Bullet, I can chase away those germs before they find me….and today, I’m going to share an immune-boosting recipe so you can do the same! And in no time!

Ingredients:

  • 1 ripe banana
  • 1 cup blueberries, fresh or frozen
  • 2 – 3 kale leaves, with stalks
  • 1/2 cup broccoli
  • 1/4 Water

Optional: a handful of goji berries

Throw all this in your large Bullet cup with the cross blade, blend for about 10 seconds. Easy as pie!

Take two of these and call me in the morning!

‘Til next time….

~Lizzie

Howdy-doo, ladies and gents!

 

Happy Friday! You know what that means…

 

Only a few more hours of work, 48+ hours of freedom on the horizon, date night, and yet another recipe from your loyal swingin’ single city gal.

 

Wait…back up…date night?

 

You mean we’re in danger of losing the single city gal to a *gulp* man???

 

Calm down, you know I’d never abandon you, besides, we’re just casually getting together and making dinner…IN THE MAGIC BULLET OF COURSE!!

 

Alright y’all, today, in honor of the weekend, I’m going to introduce you to my Arugula P(r)esto! Perfect for a dinner for two, or even for the singles who want to cook for the week in advance. Here we go!

 

Ingredients:

  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts (or walnuts)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • 1/2 cup pitted kalamata olives
  • salt and pepper to taste

 

Directions:

1. Take the pine nuts (or walnuts) and brown in a small pan over high heat. There’s enough oil in the nuts that you don’t have to use any in the pan. Meanwhile, cook 3-4 cups of your favorite pasta.

 

2. Add everything but the olives into your tall Magic Bullet cup and blend.

 

3. Drain your pasta and combine with your pesto.

 

4. Put the kalamata olives in your cup, you don’t even need to wash it! Screw on your cross blade and pulse about 5-6 times.

 

5. Add the olives to the pasta, and enjoy!!!

 

And that’s a wrap!

 

Until next time!

 

Lizzie

Hi Everybody!

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

So here’s the deal… I had never used a Magic Bullet until I filmed my original Kitchen Magician Video. I’m not much of a smoothie type guy, and I really have no interest in yogurt… and I found myself misled by the many recipes and anecdotes I read.

Boy was I wrong.

First, I made Cheesecake! Are you kidding? Cheesecake with no mess! And I made it a bunch of times… always comes out the same, perfect!

Since then I have been inseparable from my Bullet! I am constantly thinking how whatever needs to be done could use a ride in my Bullet! As a Chef, I am always looking for the best flavor with the least labor. MB is perfect for the task.

Take Today’s Recipe…

This one takes a little foresight (and moderate planning). But nothing you can’t handle. And for you Deuces and Singles out there, this is a very filling, fun way to treat yourself midweek…

You Need:

TOOLS:

  • Tall Cup
  • Cross Blade
  • A knife
  • A Spoon

INGREDIENTS:

  • 2 Baking Potatoes
  • 2 strips Cooked Bacon (optional)
  • ¼ – ½ Cup Sour Cream
  • ¼ – ½ Cup Shredded Cheddar Cheese
  • 5 Cloves Garlic (smashed, peeled..and sautéd if your into it. Sauté in the bacon grease, smarty. Or olive oil)
  • Salt and Pepper to taste
  • Additional Shredded Cheddar for topping
  1. Preheat oven to 375 degrees.
  2. Wash Potatoes well, and stab with a fork or knife several times. Place on a baking sheet and bake @ 375 for 45-60 minutes. Turn potatoes half way through. I used small bakers, they took 45 minutes.
  3. Let cool till you can handle them, or use hot pads. Here’s where there’s planning involved. You could bake the potatoes today, cool to room temperature… then wrap and chill them for up to 3 days! So you can give the potatoes the second bake later…
  4. When you’re ready, Preheat oven to 350 degrees.
  5. Just cut the top off of the potatoes. (see pic) Don’t cut potatoes in half. (or, I guess you could… if you were serving 4 people as a side…)
  6. Scoop out the potato to make a bucket. Put the scooped out potato in the tall cup.
  7. Add the rest of the ingredients in any order. Screw on the Cross Blade. Invert the cup and just before putting it on the base, give it a good shake to get the denser ingredients down to the blades.
  8. Pulse, and shake if necessary. I also let it go for ten or so seconds.
  9. Scoop the filling back into your Potato Boats.
  10. Top with additional Cheddar Cheese or bacon bits etc.
  11. Bake for 12-15 minutes, until hot all the way through, and cheese is melted and bubbly.

I served this monster potato and it’s accompanying loaded skin all alone with a sour cream dippin’ sauce.

It would also go nicely with a green salad!

So leave the super healthy fat-free foods for the rest of the week, tonight do a carbo cheese Celebration! You probably deserve it…

Until next time,

I’m sending my warmest regards…

Chef Scott

It’s that time again! Happy Hump Day everyone!

Time for your mid-week recipe! This one has lots of color and inspired by eastern Europe. This dish is traditionally prepared with beef and beef broth, but I’m going to offer up a healthier vegetarian option, because as long as you’ve got beets, a borscht is a borscht, of course, of course!

What I’m introducing to you is a cold version of borscht that you singles can make in your Magic Bullet in just a few minutes.

So buckle up, folks, and get ready for this pink delight!

Veg-friendly Borscht

Ingredients:

  • 1.5 cups V8 or tomato juice
  • 1- 15oz.  can of beets
  • 3 small dill or sweet pickles
  • 3 tbsp ground onion
  • dash of Tabasco
  • 1 clove garlic
  • pinch of chopped fennel
  • dollop sour cream
  • 1-2 tbsp fresh parsley, dill or chives
  1. Add all of the above ingredients but the green herbs and sour cream to your large Bullet cup, and using your cross blade, blend for about ten seconds. Chill for about 2 hours.
  2. When ready to eat, pour into a bowl and top with a dollop of sour cream and green herbs. Should make about two servings.

Enjoy the rest of the week, folks! Until next time!

~Lizzie

Hi everybody,

It’s me Chef Scott with the recipe for the Alfredo Veggie Pizza. 10 minutes to throw together and another 10 in the oven gives you the best white pizza ever! Again…. this thick and cheesy pizza is not for the faint of heart… enjoy :0)

  • 4 oz. Cream Cheese (half of a brick from the grocery)
  • 1/2 Cup Heavy Cream
  • 5 (or more) cloves garlic (smashed peeled and sauteed in olive oil)
  • Salt and pepper to taste ( 1/8 tsp each)
  • A Store Bought Pizza Crust (like Boboli)
  • Assorted Favorite Toppings
  • in the video I use: 1/2 onion and 1/2 red bell pepper chopped fine in my magic bullet; and mushrooms sliced large for pizza.
  • others toppings might include: pepperoni or cappicola, black olives, bacon, capers…. you get the idea!
  • Mozzerella (pre shredded from the grocery)
  • Fresh Parmesan

1. Pre Heat your oven to 400 degrees

2. Prep any toppings ie: slice mushrooms. Cross blade pulse some pepper and onion, etc…

3. Saute smashed and peeled garlic cloves in olive oil over med. heat. cook until lightly golden. remove from oil, save the oil.

4. Put Cream cheese, Cream, Garlic and Salt and Pepper into the tall cup and blend for several seconds until smooth.

5. Spread evenly over pizza crust.

6. Top with Mozzerella and favorite toppings

7. Bake at 400 degrees for 10-14 minutes. Check at 10 minutes.

I really love pizza more than any other food, and I was SO happy to research this recipe… the sauce sets nicely in the fridge for dip 🙂

till next time…

Chef Scotty

Terrific Tuesday’s – back atcha.

Lauren here, your Kitchen Magician and recent vagabond. In 4 days I took to the east coast and travelled over 1,200 miles – without stepping foot in an airplane. Now I know many people claim ‘restless leg syndrome’ is perhaps a made up thing – but give me a big swan dive into the fountain of youth, a lap with the Loch Ness Monster, and coffee with Big Foot- I now beg to differ.

Regardless, one of my trips was to Baltimore to work at an exhibit booth for one of my dear family friends at the Natural Products Expo East.

Since my venture, I have decided  to try and take a healthier route and try my luck with some detox shakes (and no, this has nothing to do with the fact that I have to put on a bathing suit next week…….)

Yes, I wish it was a cup of pesto too.

I do strongly recommend that you try it out. Gives you a good energy, and don’t forget to crank some major H2O with it!

 

Magic Bullet Blender Parts:

(1) Magic Bullet party mug

(1) Magic Bullet cross blade

 

Ingredients:

  • 1/2 banana
  • 1 Cup, kale
  • 1/2 Cup, blueberries
  • 1/2 Cup, water
  • 1 Tablespoon, Ginger root

 

Recipe:

  1. Add all ingredients to your party mug and blend for 10 seconds.
  2. Drink, feel good, and enjoy!

 

Now the nice thing about this is that it is versatile. I personally like blueberries, plus their added antioxidants – but if strawberries are more your speed, then change it up and go for the gold kiddos.

 

On that note – I’ll be checking in a couple more times this week, and the chances of one or both recipes being cheese based are very good.

 

Until then my little ruffage rebels, blend on – from my big heart in Boston, to Yours!

 

Xo Lauren

Hey Bulleteers!

Hope you all had an enjoyable weekend and are starting the week off with a little spring in your step!

I’m still attempting to diet. Yes, that’s right, “attempting.” It’s so incredibly hard to resist all the good restaurants this city has to offer, and over the weekend I walked around the Dumbo Arts Fair, where I ate at some of the city’s best food trucks (ahem, can you say dumplings?).

Anyway, I feel like I need to make up for all the bingeing I did, and start the week off with something a little more healthy, so without further ado, here’s a fine recipe for Roasted Red Pepper Hummus!

Ingredients:

  • 1 – 15 oz can garbanzo beans
  • 1 large roasted red pepper
  • 1.5 tbs olive oil
  • 1-2 tbs lemon juice
  • 2 cloves of garlic
  • 1-2 tbs fresh chopped parsley
  • salt and pepper to taste

Directions:

Using your large bullet cup, put the garbanzo beans, olive oil, garlic and lemon juice in using the cross blade. Blend for about 20 seconds. Next add the roasted red pepper, screw the cross blade back on, and blend again for another 10 seconds or so.

Now, empty all the contents into a serving bowl. Stir in the parsley, salt and pepper.

Enjoy with veggies or warmed pita. I’ve lately been enjoying flat bread crackers, which you can find just about anywhere these days.

There you have it! A guilt-free snack that won’t leave you wanting more!

Until next time, kids!

~Lizzie