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.

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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)


All the single ladies!!! All the single ladies!!!

Happy Friday!! I’m so happy this week is over. To be honest, it was kind of a breeze, but I have SO MUCH work next week, that I’m going to suck up every ounce of free time that I can, and, well, maybe a few cocktails 🙂

So, to conclude this week, I’m leaving you guys with a refreshing cucumber beveRAGE!

Girls, fire up your Bullet, it’s time to go on a BLENDER!! Hope you have the lawn chairs set up and your phone on silent! This one is for you and your besties.

Introducing, the Cucumber Kiwi Cocktail!

Ingredients:

  • 1/2 chopped cucumber
  • 1 whole kiwi, chopped into slices
  • juice from 1/2 lemon
  • 1/2 tsp sugar
  • 1/4 cup water
  • 2 cubes of ice
  • 1.5 ounces cucumber-infused vodka (recipe follows, but regular ol’ vodka works just as well)

Throw everything in that first list into your tall Bullet cup and blend with your cross blade, baby! Come on now, it’s Friday, I don’t want to give you too much work! You can also, if you wish, strain this mixture into a glass for a cleaner beverage, (hint: use the shaker top) but I sort of like the pulp 🙂

Now if you’re feeling super fancy, and I often am, rim your glasses by dipping it into some lemon juice and then a mixture of 1:1 salt/sugar. Garnish with a slice of that cuke!

If you’re feeling adventurous enough to make the cucumber-infused vodka, it’s so easy!!

Take a 750ml bottle of your favorite vodka, slice up thin slices of English cucumber. I prefer this variety for the infusing part, because the taste is a bit more crisp and it will take less time to add flavor, but I would suggest regular ol’ cukes for the beverage itself. Anyway, add these slices into the bottle, it will take about 15 minutes to chop and insert the whole cuke, but is therapeutic, and as you can see, looks lovely when it’s done! I suggest letting it sit about three days, but honestly, a couple hours will probably do you just right.

Obviously, this is a party portion, so if you have a smaller bottle, just use less cucumber.

I wish you all a safe and fun weekend. I’ll see you next week with a new ingredient…..hmmm I wonder what it is!

Kisses!

Lizzie

GREEK DRESSING [ from video ]

Magic Bullet parts:
[1] Magic Bullet tall cup
[1] Magic Bullet cross blade

Ingredients:
[1 cup] extra virgin olive oil
[1 cup] red wine vinegar
[3] cloves garlic – halved
[3] fresh basil leaves, torn
[2 teaspoons] fresh ground black pepper
[2 teaspoons] salt
[2 teaspoons] onion powder
[2 1/2 teaspoons] dried oregano
[2 teaspoons] Dijon mustard

Directions:
– Add all ingredients to tall cup
– Blend for about 15 seconds until smooth

GREEK BRUSCHETTA WITH HOMEADE PITA CHIPS [ from video ]

Magic Bullet parts:
[1] Magic Bullet short cup
[1] Magic Bullet cross blade

Ingredients:
[approx. 1/4 — ½ cup] GREEK DRESSING (recipe listed above)
[2] store bought pitas
[1/4 cup] extra virgin olive oil
[1 teaspoon] salt (to taste)
[1 teaspoon] black pepper (to taste)
[2] red peppers, finely chopped
[3/4 cup] pitted, kalamata olives
[3/4 cup] crumbled feta cheese

Directions:
PITA CHIPS
– Preheat oven to 350 degrees
– Line baking sheets with parchment paper to prevent chips from sticking
– Stack the pitas, and cut 4 times to make 8 slices per pita, shaped like pizza slices
– Cut each slice along fold again to give you 32 pita slices total
– Place slices onto parchment paper
– In small bowl add olive oil, salt, pepper [optional: garlic powder, roasted garlic]
– Brush each of the slices with the olive oil mixture
– Bake for 15 minutes, remove and set aside

While the PITA CHIPS are cooking — begin working on BRUSCHETTA topping:

– Add kalamata olives to short cup
– Pulse with cross blade until olives are broken down, NOT pureed
– Add olives, feta cheese and red peppers to bowl
o NOTE: This topping is also great with some chopped onion or diced cucumber
– Stir to combine
– Toss with GREEK DRESSING to coat — you do not want it drenched

– Put pita chips onto serving dish and spoon approximately one tablespoon of the filling onto each pita chip
o TIME SAVER: If you are running late, use the mixture as a dip instead and place the chips around it

**ADDITIONAL RECIPE: Save any extra bruschetta topping and add it to a piece of grilled chicken or fish

CHOPPED GREEK SALAD
Magic Bullet parts:
N/A

Ingredients:
[approx. 1/3 cup] GREEK DRESSING (recipe listed above)
[6 cups] chopped romaine lettuce (you could use iceberg, or hearts of romaine — I just prefer romaine)
[2] tomatoes, chopped
[1] cucumber, peeled, seeded and chopped
[1/2 cup] red onion, finely chopped
[1/2 cup] sliced, ripe black olives
[1/2 cup] crumbled, feta cheese

Directions:
– Add lettuce, tomatoes, cucumber, onion, olives and feta cheese to a large bowl
– Toss with dressing
o NOTE: Great with GRILLED CHICK WITH A KICK (recipe listed below) chopped

__________________

‘SHREEK’ it is so good PASTA SALAD — Shrimp. + Greek. Get it?
Magic Bullet parts:
[1] Magic Bullet short cup
[1] Magic Bullet cross blade

Ingredients:
[3/4 cup] GREEK DRESSING (recipe listed above)
[1 lb.] orzo pasta, cooked al dente [firm — do not overcook until it is mushy]
[1 lb.] shrimp, peeled and deveined and fully cooked
[1] cucumber, peeled, seeded and chopped
[2 cups] cherry tomatoes, halved
[1] red onion, chopped
[1] yellow bell pepper, seeded and chopped
[1] red bell pepper, seeded and chopped
[1 cup] pitted kalamata olives
[3 Tablespoons] toasted pignoli nuts [also labeled as ‘pine nuts’ — for when you are grocery shopping]

Directions:
– When orzo is finished cooking and drained, toss with a TINY bit of olive oil to keep from sticking and set aside
– Add kalamata olives to short cup
– Pulse with cross blade until olives are broken down, NOT pureed
– In a large bowl add shrimp, cucumber, cherry tomatoes, red onion, red pepper, yellow pepper, kalamata olives and GREEK DRESSING
– Toss to combine
– Add orzo and combine
– Top with toasted pignoli nuts

__________________

GRILLED CHICK WITH A KICK
Magic Bullet parts:
N/A

Ingredients:
[1/2 cup] GREEK DRESSING (recipe listed above)
[4] boneless chicken breasts

Directions:
– Add chicken breasts and GREEK DRESSING to a large, zip locked baggie in the morning
– Place in refrigerator
– If someone is home mid day, turn bag onto it’s other side
– Place onto grill, and cook until white all the way through — pink should be gone when you cut into it
– Toss onto a salad, over rice, by itself — whatever floats your boat

Hey folks!

Happy Wednesday!

Today, I’m going to show you a versatile dressing that you can make with my next featured ingredient: cucumbers!

I LOVE cucumbers, they’re super tasty and refreshing, and so is this dressing. It is a Greek-inspired yogurt dressing that can be used as a dip or dressing. Last night I even used it to drizzle over baked chicken cutlets and it was divine!

In this video, I’ll show you how to use it for a tasty cucumber salad.

So, grab your large Bullet cup, and we’ll take it for a saucy spin!

CREAMY CUCUMBER DRESSING
Ingredients:
1 cup of plain yogurt (whole milk or low-fat is fine)
1/2 a cucumber, cut into chunks
1 tsp white pepper
1 tsp salt
1-2 cloves of garlic
juice from half a lemon
1-2 tbs fresh dill (use about half as much if using dried)

Throw all of this into your large Magic Bullet cup, in the order that they’re written above. Give the bullet a spin, and voila!

This is going to yield a bit, and will thicken when refrigerated, but as I said, It’s so versatile, you will be using it for everything!

For the Cucumber Salad, cut up an entire cucumber into bite-sized chunks. You can keep the skin on, but I only recommend doing this if you are buying organic, you don’t want to eat all those nasty pesticides.

Pour about 1/4 of your pre-made dressing over the cucumbers, and serve!

Stay tuned, ladies, this Friday I’m going to show you an awesome cucumber cocktail!!!

Au revoir!

Lizzie

Terrific Tuesdays

Tuesdays are always terrific – right?

And if you are lucky enough to live in the northeast like me, this rain and extreme humidity that has made for a fabulous, high-gloss complexion for the past two days has been a fantastic added bonus……………………

Now let’s be serious for a moment.

Is any recipe with the word ‘dip’ in it ever a bad?

In my opinion, no. Are dips always the most healthy things in the world? Again, that is a big fat no.

Below is a recipe for one of my ‘go-to’ dips when I have some of my more health conscious friends over – but there is NO sacrifice made in terms of taste, I promise you that.

BLACK BEAN DIP – Don’t sell yourself short, do it.

[1] Magic Bullet tall cup
[1] Magic Bullet cross blade

[1 can] rinsed, drained black beans
[1 Tablespoon] tomato paste
[1 Tablespoon] extra virgin olive oil
[2] cloves of garlic, chopped
[2 teaspoons] lime juice
[1/2 teaspoon] ground cumin
[1/2 teaspoon] salt (to taste)
[1/2 teaspoon] cayenne pepper (to taste)
[2] green onions, chopped
[2 Tablespoons] mild green chilies, chopped

– Add all ingredients to the tall cup
– Pulse until well blended and almost all beans are broken up
– Serve with your favorite corn chips, pita chips, or for those waist watching folks, a veggie platter
– If you have had a rough day, a beer is a fantastic addition

** ADDITIONAL RECIPE – Below I have listed a recipe for BLACK BEAN BURGERS – made with your BLACK BEAN DIP –
– Take your black bean dip and add to a bowl
– Add [1] egg,
– [1/2 cup] of seasoned bread crumbs
– [1/2] green pepper finely chopped
– [1/2] vidalia onion finely chopped
– Shape into patties
– Spray frying pan on medium heat with non-stick cooking spray
– Add patties and cook on both sides for about 4 minutes, or until cooked all the way through
– These are delicious. No bread needed delicious. I like to top them with a couple of slices of avocado, couple tablespoons of salsa, amazingness.

You have to try everything AT LEAST once.

It’s the words I live by. And you should too. So give it a shot, and enjoy.

Happy Blending kiddos –

Xo – Lauren

Hey Bulleteers,

I hope you had a wonderful weekend! It was really rainy in the city this weekend, and when that happens, it seems like no one goes anywhere! I was definitely a homebody….which is good, because it helped me come up with some great new recipes, like this one I’m about to share with you!

Whenever it’s rainy, even in the summertime, I LOVE a good soup, and so to complete my series on recipes for watermelon, I’m including a chilled soup recipe that also includes our next ingredient. Can you guess what it is?

As you know, I love recipes that are a little bit sweet, and a little bit spicy. This one fulfills both of those requirements! We are using mostly sweet fruits and veggies, and then adding a serrano chile for a little spice. Serranos are about 5 times than your regular jalepeno pepper, but they have a distinct flavor that makes them a great way to spice up sweet dishes. Since we’re using tons of sweet ingredients, we’ll tone down the spice just a little bit.

So here we go, a little sweet, a little spicy, WATERMELON GAZPACHO!!

Ingredients:

  • 8 cups finely diced seedless watermelon
  • 1 medium cucumber, peeled, and finely diced (I leave the seeds, although you can remove them if you’d like…)
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 2 tablesponns extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 minced serrano chile
  • approx. 1/4 cup feta cheese to top

Everything but the feta in a large mixing bowl. Moving in batches, puree 6 total cups of the mixture in your Magic Bullet. You should be able to do this in 2-3 batches if you use your large cup and the cross blade. Transfer this to a new bowl, and then stir in the remaining diced mixture.

Serve this at room temperature, or chill in the refrigerator for a few hours.

When serving, top with a sprinkle of feta cheese.

Enjoy!!!

Stay tuned! Wednesday I’m going to introduce you to a delicious summery dressing!

Stay cookin’, good lookin’!

~Lizzie

Hey Bulleteers!!

Are you ready for the weekend? Me too!

Tonight I’m attending a really posh tiki bar party in Greenwich Village, and will be drinking inspiring Hawaiin-themed cocktails in a room full of exotic birds!!

I want you to come with me in spirit, so I’m sending along a WONDERFUL watermelon cocktail with which to start your weekend! Here ya go!!

Ingredients:

  • 1 cups watermelon flesh, seeds removed
  • 1/2 ounce simple syrup
  • 1/2 tbs lemon juice
  • 1/4 cup vodka
  • 1/2 ounce melon liqueur
  • twists lemon zest, garnish

In your Magic Bullet, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours.

Take this time to do something special for yourself, maybe a pedicure for the bare feet you’ll be displaying while drinking this cocktail…

Later, in your Bullet, combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur; blend for about 7 seconds.

Screw on your comfort lid put on a lei, and listen to some Jimmy Buffet.

Have a safe weekend, ladies!

-Lizzie

Thursday ….. oy is a toughie.

You are so close, yet so far.

The weekend itch is starting.

The AM shift at the coffee joint is getting testy.

Your kids may be approaching that ‘off the wall / I haven’t fed you candy today and don’t understand how you can be this hyper stage’.

You can FEEL that underlying excitement vibe all around… but you still have Friday to deal with.

On that note – let’s break it down.

A little background – I LIVE for embracing, entertaining and over feeding my loved ones.

And when time permits – and Thursday hits, the weekend planning is going full throttle.

This weekend I have volunteered to host my dear cousin and biggest Kitchen Magician Competition supporter, Danielle’s bachelorette party. Approximately nine lovely ladies in their mid-twenties will be shacking it up with me – and yes … it is time to get down.

Saturday is going to be a busy day around the city with many agenda items on the list – but once the late afternoon hits – we are hitting my roof deck, hitting the bullet, and taking a knee before my own little wolf pack heads out the town.

And what better way to unwind for a hot minute than diving face first into a CITRUS BERRY CHILLER

My favorite ingredient – limoncello. What I would do to bathe in limoncello.

For those of you who are unfamiliar with limoncello, it is an Italian liquor made with lemon, vodka, water and sugar, and then sits at room temperature – timing varies. Regardless, it is typically served chilled and is fabulous as an after dinner palate cleanser or sometimes used to spice up dessert recipes.

But for this weekend – and due to my fabulous cousin’s love for limoncello – we are using it to spice up our beverage.

Here we go –

*NOTE: For all beverage recipes, I will be including a ‘kid friendly’ variation as well. Yes, I love to go out and do event management for a living, but I was also an education major and certified to teach in the state of Massachusetts. The kiddos will never go by the way side J

CITRUS BERRY CHILLER

[1] serving

[1] Magic Bullet party mug

[1] Magic Bullet comfort lip ring

[1] Magic Bullet cross blade

[3/4 cup] frozen lemonade concentrate

[3/4 cup] unsweetened, frozen raspberries

[1/2 teaspoon] granulated sugar

[1/2 cup] chilled limoncello

*KID FRIENDLY: substitute limoncello with [1/2 cup] orange juice

–          Add all ingredients into the party mug

–          Blend for about 15 seconds

–          Screw on your comfort lip ring

–          Toss in a BIG FAT straw

–          E-N-J-O-Y

On that note – I hope you all have a safe and fantastic weekend! And use those bullets, baby.

Hugs & Happy Blending, from my heart to yours.

Xox –Lauren

Hey Magic Bullet fans!

I’m here with your first recipe for the What’s Cookin’ Good Lookin’? recipe series! In the first few installments, I’m going to be focusing on a refreshing summertime ingredient: WATERMELON!

This enormous fruit, originally from southern Africa, is a great source of Vitamins A and C, as well as potassium. Most importantly, though, because it’s 96% water, it’s a great and tasty way to stay hydrated on those HOT summer days we’ve been having in Brooklyn.

Over the next week or so, I will introduce you to smoothies, soups, and cocktails you can make during this heat wave.

So here goes, our first recipe:

WATERMELON SMOOTHIE

Ingredients:

  • 1 cup seeded watermelon chunks
  • 1/2 cup of ice
  • 1/4 cup plain yogurt
  • 1/2 tbs sugar
  • pinch ground ginger
  • dash of almond extract

Throw all this into your Magic Bullet, throw on your cross blade, and in seconds, you’ll have a REFRESHING summer smoothie!

Now sit back, relax, and take in a sweet sip of summer!

-Lizzie