Chicken Pot Pie

chix-pieHi Everybody!

It’s me Chef Scott…. bringing you yet another entry from the “They Said It Couldn’t Be Done” file.

Chicken Pot Pie? In my Magic Bullet?? Why would you do that? Why WOULDN’T you do that?!

Okay… disclosure alert: Although I am well established in my pastry prowess, I admit that some things in the kitchen continue to flummox and baffle me. For example, Gravy. What is it that I can’t seem to grasp? How can something so easily prepared by my mother and countless other home cooks fail in my hands so reliably? Dish water or old school paste… take your pick.

So when a friend asked me to make him a Chicken Pot Pie, I shuddered. Crust, easy. Chicken? Yummy. Fresh Veg? No Prob. Delicious creamy smooth gravy? uh… what was that last part again??

I knew I couldn’t give him a paste pie… so I scoured the internet. I rarely (well, never really) use a recipe just as it is. Often I don’t have just the right ingredients… or the flavor seems weird even though the overall recipe sounds good. So goes the gravy.

But I put them all together and made 3 different batches. All delicious…. Got It! Know how? My Bullet! This project would not have been possible save for that silver gleam on my counter.

So here is the result of my labor. It’s more a guideline really… but it goes to show that a little imagination will take you far. I used my gravy in Chicken Pot Pie… but you will find other uses for it.

This goes out especially to some of my veg-head friends. They, like me, often have no drippings with which to even begin a gravy. This is for you Bothers and Sisters… join the gravy train and climb on board!

You Need:

Magic Bullet Blender Parts

  • Tall Cup
  • Cross Blade



  • 2 Cups Water (but I didn’t use water did I? I used Organic Veggie Stock. You could also sub in some beef or chicken stock if you like it better)
  • ½ Onion (minced in your bullet short cup)
  • 1 Stalk Celery roughly chopped
  • 1 Cup Garbanzo Beans (Chick Peas, or substitute white beans… or whatever you have on hand, bean wise)
  • ¼ tsp Salt
  • ¼ tsp Cracked Pepper
  • 3 or 4 leaves of Fresh Basil
  • 2 TBS Soy Sauce
  • 1 TBS Flour

Chicken Pot Pie

This recipe is enough for 2 pot pies.

  • Pie Dough (you can find my Magic Bullet pie dough here… Or go ahead and use frozen. I promise not to tell)
  • Chicken Breast (use a large one)
  • Assorted Veggies cut roughly (I used broccoli, corn, celery)
  • Your delicious gravy


  1. Preheat your Oven to 425
  2. Cook your chicken breast. I marinated mine in olive oil, some wine vinegar, garlic and rosemary. Then baked it at 350 for 25-30 minutes until it was done but still moist. Set it aside to cool. Chop.
  3. Put the pie dough in 2 pie tins. If you are using frozen pie sheets, make sure you buy enough to cut out 2 pie bottoms AND 2 pie top crusts as well. If you made the pie dough… My Props. I assume you know what to do with it
  4. Prep all of your selected vegetables by chopping them to fit in the pie shell.

Make Gravy:

  1. In your saucepan add the water (or rather the stock) and the beans, onion and celery.
  2. Bring to a boil and continue until beans are softened.
  3. Strain and reserve juice. Put the bean mixture in the tall cup. Add enough juice to make it saucy. About ¼ cup.
  4. Blend until smooth.
  5. Add Salt and Pepper, Basil, Soy Sauce , and Flour to Tall cup. Blend until smooth. If the mix is to stiff or paste-y add more of the juice.
  6. Return to the sauce pot and return to a boil stirring frequently (all the time)
  7. Remove from heat.

Build It and they will come:

  1. Add chicken and vegetables to the lined pie tin. Top with gravy. Tap the tin to make sure gravy travels throughout.
  2. Top with Second layer of pie dough. And cut decorative vent holes.
  3. Bush crust with egg wash, or milk if desired (I did so desire at my place)
  4. Bake at 425 for 10 minutes.
  5. Reduce heat to 350 and continue to bake for 30-45 minutes until crust is deeply golden brown.
  6. Cool Briefly.
  7. Mack Heartily!!

Don’t get freaked out by the prep work. This would be fine with a bag of frozen mixed veggies… makes a special meal easy midweek!

See Y’all next time…



Tuesday is here and I am smiling. Why? Or more like why the heck not? I was convinced Def Leppard was performing in some unknown MSG sized venue close to my office this morning because traffic was THAT bad but hey – it happens.

You want to know what else ‘happens’? Unexpected guests. Last minute drop bys. ‘Hey are you home, I was going to come hi’ text messages. And that is exactly what happened last night while I was on the couch asking my parents if they still want me to bring them to the casino even when they don’t know who I am anymore and think they are 30 years old.

Magic Bullet Blender – problem solver – steps in. The unexpected guest, my cousin. The girl for some reason does not care for chocolate, and it was post-dinner time.

Below is a recipe for CANNOLI DIP. You know the filling in cannolis? It’s like a bowl of THAT.

I made this WITHOUT the chocolate chips, but on any other day I would typically add them in. My cousin who stopped in for some unknown reason is not a chocolate fan. I know, mind blowing.

Sweet Sweet Cannoli Dip

Magic Bullet Blender Parts

  • 1]Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Short Cup
  • 1 Magic Bullet Blender Flat Blade


  • 1 15 oz container of ricotta cheese, halved / separated
  • 1/2 cup whipping cream **Make sure to keep your whipping cream CHILLED and in the fridge until it is time to blend it.
  • 1/8 cup + 1/8 cup + 1 teaspoon powdered sugar, separated
  • 1/2 teaspoon + 1/8 teaspoon + 1/8 teaspoon pure vanilla extract, separated


  1. To tall cup add half of your ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  2. Blend with cross blade for 10 seconds.
  3. Add to medium sized bowl.
  4. Repeat – tall cup add remaining ricotta, 1/8 cup of powdered sugar and 1/8 teaspoon of vanilla extract.
  5. Blend again with cross blade for 10 seconds. Add to bowl.
  6. Lightly fold together the two batches with a spatula.
    Note: If you wanted to add chocolate chips in, this would be the time to do so. I would recommend folding in about a ¼ Cup of semi-sweet chocolate chips
  7. Rinse flat blade.
  8. To your short cup add whipping cream and your remaining ½ teaspoon of vanilla extract. Blend for 5 seconds.
    Note: To reiterate the above, make sure this is CHILLED and in the fridge until ‘go time’. Yes, I said ‘go time’.
  9. Add your remaining teaspoon of powdered sugar and blend for an additional 10 seconds. Remove flat blade.
  10. Gently add your whipped cream to the bowl.
  11. FOLD your whipped cream in to the previously blended goodness.
  12. You are DONE.

Now, here are some options, items we have used for dipping before:

  • NOTORIOUS BIG // JUICY >> Fruit. Strawberries and pineapple are my personal favorites.
  • GUNS N’ ROSES // SWEET CHILD O’ MINE >> tortilla strips — they make SWEETSWEET ones.
  • DEAN MARTIN // VOLARE >> Stick with the Italian theme and serve it with some biscotti. [you could even make this at home oooohwee J . I’ll have to give you a recipe for that soon too]
  • Short bread cookies, graham cracker sticks. You have a LOT of options.
  • Instead of no chocolate, do some semi-sweet chips, or go dark chocolate kray. Judge your crowd / who you are entertaining and cater to them.

Alrighty my little pastry punkins, I’m out. Everythang is hittin full speedddd again. Work. Finally fully moving and won’t have my wardrobe and belongings in two states anymore. Weddings. All that goood stuff. Next thing ya know, *poof*, it’s June!

I’ll send ya something good later on this week, but in the meantime, HAPPIEST BLENDING, from my big heart – to ALL of Yours.



Pie Dough

Magic Bullet Makes Pie D’oh Too?!

I didn’t think it would, but I am again amazed by my Magic Bullet…

Pie Dough

Magic Bullet Blender Parts

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Plastic Wrap


  • 1 Stick Butter (Cold, and cut into small bits)
  • 1 ¼ C Flour
  • 1 TBL Sugar
  • ½ tsp Salt
  • ¼ C Ice Water
  • ¼ tsp White Wine Vinegar (Apple Cider is good too)


  1. Dissolve the salt in the water. Add the vinegar and set in fridge until ready
  2. Put flour, sugar and butter in the Tall cup. Blend and shake to break up butter and “cut into” flour. Stop before all the butter is mixed in
  3. Put flour/butter mixture in a bowl.
  4. Add Ice Water mixture to the tall cup.
  5. Add Flour/butter back to the tall cup.
  6. Pulse, Blend, and Shake until a very rough dough forms.
  7. Place in bowl and help any stray dry bits to merge with the mass.
  8. Shape into a patty shape; wrap with plastic, and refrigerate for up to 5 days.

Roll this d’oh into a beautiful pie shell… save some extra for decoration.

This Recipe yields one 9” pie shell. A single layer.

After you have rolled the d’oh… you can freeze it in its pie tin wrapped in plastic for a month!

Thank You Magic Bullet! I was shocked to find out how well you handled pie d’oh!!
Till Next time you darling little Bakers and
Baker-ettes!    I’m sending my warmest regards!


Chef Scott

Hi Everybody!

Edda, Etta… Mahmay? I don’t know how you spell it.

It’s me Chef Scott comin’ at ya from the Shores of St. Petersburg!


I like to eat healthy when I can.




So this week I decided to do a little research about a little bean I’d heard of… the Edamame (say edda-mah-may) It’s a fancy Asian styled name for the humble powerful Soy Bean.


It’s one of the Top 10 SuperFoods, ya’know! What are SuperFoods? Well… they are plain old vegetables and some nuts and seeds and things that, pound for pound pack more nutrients than any other food with considerable margin. They appear mild mannered at first glance, but you almost can’t escape their supreme goodness. Spinach! Soy! Cacao! Broccoli! Cabbage! Tomatoes! Onions! Garlic!


Eat these regularly, and eat them raw. Amazing Power. Super Energy. Weight Loss. And Blah blah blah…


Back to my little edamames. I did a quick pass through the google machine and decided to give these babies a try. I grabbed a frozen pack at the grocer and came home to my Mega Kitchen.


Heres an amazing dip for your next get together! As usual, I didn’t have all of the ingredients that the recipe said I needed… so I made it up. Thanks Bullet Couldn’t do it without ya!


And stay tuned after the dip recipe for a <<BONUS>> Recipe for some easy chips!


Let’s Go!


Magic Bullet Blender Parts

  • Tall Cup
  • Cross Blade


  • 1 Cup  Edamame ( shelled. I found some frozen. super convenient)
  • 2 Cups Water
  • 2 TBS  Lemon Juice (about 1 squeezed lemon)
  • ½ Cup Plain Yogurt (I used greek organic… you could also use sour cream)
  • Sprigs of Rosemary (maybe a ¼ tsp dry)
  • 2 TBS Mae Ploy sauce (find it in the Asian food aisle… also called sweet chili sauce)
  • 2 tsp    Soy Sauce
  • Salt and pepper to taste


  1. Bring 2 Cups salted water to a boil.
  2. Add Edamame and return to boiling. Continue to boil about 5 minutes, until edamame is tender.
  3. Drain Edamame and reserve the water.
  4. Add Edamame, lemon juice and ¼ Cup reserved water to Tall Cup.
  5. Pulse and Blend till smooshy
  6. Add remaining ingredients, and blend until smooth. I added more of the water to get a good dip consistency.
  7. Put it in a serving dish, cover with plastic and chill for an hour or so.
  8. Top with additional Mae Ploy sauce for decoration
  9. Serve with Old Bay Tortilla Chips


Bonus Round :o)


Old Bay Tortilla Chips


  • 3-5 Flour Tortillas
  • Olive Oil Spray
  • Coarse Sea Salt (or Kosher salt)
  • Fresh Cracked Pepper
  • Sugar
  • Old Bay Seasoning


  1. Preheat oven to 350 Degrees
  2. Cut tortillas like a pizza into triangles
  3. Place tortillas on a parchment lined cookie sheet in a single layer and spray with olive oil
  4. Liberally sprinkle Salt, Pepper, Sugar, and Old Bay over all.
  5. Bake for 7-10 minutes until when one is cooled it is crisp.
  6. BOOM! Dip ’em in what you want!


That’s all the time I got today!


Cheers Y’all!


Quicker than Kim Kardashian’s marriage .. Lauren here, your Kitchen Magician – and macaroni and clams is one of my FAVORITES. Christmas Eve staple and treat every so often.

Yes, when time permits we go to the fish market, buy the whole clams, clean, steam etc etc etc .. but oh you know that is not always the case. In the midst of packing my Boston condo, celebrating birthdays in Boston and prepping for my work trip next week we did macaroni and clams the QUICK way. Again, yea it is not the healthiest thing in the world for you but hey, you deserve it. [I’ll give you healthy recipe Thursday, I promise].

Magic Bullet Blender. KILLS IT. This sauce is very basic so I actually think that blending helps get those herbs and spices really helps get them to their most aromatic state and helps to infuse that olive oil.

Do it.

Linguine with Clam Sauce

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender


  • 1 lb. pasta of your choice – we usually use the whole grain linguine
  • 1/2 Cup extra virgin olive oil
  • 1/2 stick butter
  • 2 10 oz. cans, baby clams
  • 1 8 oz. bottle, clam juice
  • 3 cloves garlic
  • 2 T fresh parsley
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. crushed red pepper
  • 1 pinch, sea salt


  1. Start a pot of lightly salted water and bring to a boil
  2. While water is warming up, add olive oil, garlic, parsley, black pepper, sea salt and crushed red pepper to tall cup.
  3. Blend for 10 seconds until parsley is broken down.
  4. Add to a pan on medium heat and sauté for 5 minutes.
  5. After 5 minutes, add clams, clam juice and butter – cook for 15 minutes.
  6. Add your pasta to lightly salted water and cook until al dente [cooked through, but slightly firm – not mush. Unless you like it that way, then by all means, go for it].
  7. Toss and serve.


–          That garlic bread that was posted last night … serve this on the side for one of those ‘get down with your bad self and crush whatever food you want nights’..

–          Usually toss a salad in there for a first course as well .. try the vinaigrette recipe from last month. KillaBeezWu-Tang good with it.

Alrighty my little shellfish, I have got to get back to the grind. And by that I mean cranking work AND ungodly amounts of espresso.

Oh hey guess who’s still in first place in the Eastern Conference? #NYR what??

Until Thursday – Happiest Blending, from my massive heart – to all of yours!



You ever heard of the ‘flavor of the week’..? Well – we have a theme of the week..

One guess – it’s garlic. Lauren here, your Kitchen Magician, and kid has been running on empty.

This, yet again, is a QUICKIE – and a GOODIE.

Bread + Garlic + Magic Bullet Blender = waking up next to a million dollars, a pile of cubed cheese and Jim Cantore after his morning broadcast – all serious and pensive and such.

Delicious Deb had one of the DeMaio family favorites, Vinny the chiropractor and his lovely fiancée, the former Miss Illinois over for dinner earlier this week. I was stuck at work when she called me asking how to make my ‘infamous’ garlic bread….. Hence the photo shopped real pictures slammed in with my huge face. I have a very tech savvy co worker who helps me out..

See below, and do it. Seriously.

Infamous Garlic Bread

Magic Bullet Blender Parts

  • 1 MB Tall Cup
  • 1 MB Cross Blade


  • 2 heads of garlic, roasted *see Tuesday’s post for roasted instructions
  • 1 stick of butter, room temperature
  • 1/3 cup extra virgin olive oil
  • 1/2 cup pre-bulleted pecorino romano cheese
  • 3 tablespoons fresh parsley
  • 1 loaf of Italian bread, sliced


  1. Add 1 head of garlic, butter and parley to tall cup, blend for 7 seconds, add to a bowl
  2. Add second head of garlic, olive oil, pecorino romano to bullet, blend another 7 seconds, add to same bowl
  3. Mix and smother one side of your bread with the topping
  4. Bake on a cookie sheet until lightly browned
  5. Serve hot, like you, in your pajama jeans

That is it. Awesome with soups, great with steamed mussels, obviously we had it with lasagna, or you can be a sicko like Deb and use it for steak and cheese sandwiches for your son. They look un-real.

Gotta run – see you Tuesday.

As always, Happiest Blending, from my Big Heart in CT today, Boston tomorrow, Orlando next week .. yes.. to ALLL of yours.

XO Lauren

Hi Everybody!

It’s me! Chef Scott comin’ at ya from snow free and sunny cold St Petersburg.


I want one snow day a year. Just one… maybe 2, but then the next day it’s 70 again and it all goes away.


There were some kids in the chocolate shop today from Connecticut. I asked them what the weather was like. They told me some unholy single digit and I think we all exhaled a little puff of ice breath.


Here’s my thoughts on temperature. I have lived for extended periods in every corner of the States. I have experienced and survived “the worst winter since 1967” in Wilkes Barre PA, and the “hottest summer on record” in Scottsdale AZ.


72 is perfect. 62 is cool, grab a sweater. 52 is leather coat and gloves and maybe a scarf. 42 is full Michelin Man. 32 is stay in… if it means outside, it can’t be done. Below 32-ish I am like a lobster in stasis.


But it wasn’t always like that. Watching those kids on vacation today reminded me of meeting up with friends and cousins in the snow about this time of year. I have a mean cousin named Harold. Who knows why he’s so mean… maybe he got dropped on his head. The point is, we never really wanted to play with Harold after he came up with his secret weapon guaranteed to send the weakest cousin home crying. His Dirty Snowball. In his defense he never added actual rocks. More wet than that. Mud. Crap. Who knows what… his purpose was not physical pain, but abject humiliation. The DSB was meant to wreck your cute snow jumper and matching snow hat. I might have been in the snowball fight for the wrong reasons…. anyway….


I really love a good milk shake. I never have the ingredients because I shy from dairy to a degree. And I certainly don’t buy store bought ice cream. I AM a food snob after all. But this week finds me catering and baking and so I have all that stuff. I sorta hate to say that it was nearly 75 today. I had some mini bar sized Vanilla Vodka that a friend gave me as a joke… and I wanted a shake.


So I started goofing around… and I ended up with a tribute to my mean cousin Harold. I give you, ”Scott’s Dirty Snowball”, I hope you dig it!


This recipe makes enough for (2) 16 ounce shakes

Dirty Snowball Cocktail

Magic Bullet Blender Parts

  • Tall cup
  • Short Cup
  • Cross Blade


  • ¼ C Sugar
  • ¼ C Water
  • 5 Leaves Fresh Mint (more or less. Use peppermint schnapps instead, or peppermint oil)
  • 2 oz Vanilla Vodka (I’m a lightweight… go heavier here if you like it boozy. Or omit it :o)
  • Vanilla Ice Cream (as much as will fit)
  • Milk (or almond milk… soy, coconut…. what have you)
  • Chocolate syrup
  • Coconut


  1. Remove frozen glasses and drizzle chocolate syrup down the insides of the glass. Return to the freezer.
  2. In a small saucepan add the sugar and water. Bring to a boil, and continue boiling for 2 or 3 minutes. Remove from heat and let cool briefly.
  3. While syrup is still warm, add the mint leaves and stir. Add the Vodka.
  4. Put this mixture in the small cup and blend for 20 seconds. Strain the solids that are left over.
  5. Add the mint vodka syrup to the tall cup.
  6. Add as much ice cream as you like. I crammed it full… leave an inch or more free space.
  7. Add a few pinches of coconut and milk.
  8. Attach cross blade and blend until smooth ( I found that I had to stop and add a little more milk.)
  9. Pour into frozen decorated glasses and garnish with additional chocolate syrup and coconut. <<ADVICE>> the coconut that went into the Bullet was ground to bits. Hardly noticed it. The Garnish however was another story… careful or you have to chew your shake.


I had a blast putting this together…

Now lift your dirty snowballs with me… a Toast to Harold! Huzzah!


Hope you’re having a great winter…

I’m sending my warmest regards….


For as long as I can remember through the .. wow, what.. TWENTY EIGHT DeMaio family Christmas Eves I have been through, there is one word that can describe the evening: Madness.

Yes, it’s fabulous madness.

Yes, it’s fish x7 madness.

It’s family madness and damn that is DEFINITELY the best kind.

But sheer and utter madness to a ‘T’ because you cannot have a massive family gathering without some sort of curve ball…


Lauren here, your Magic Bullet Blender Kitchen Magician… and if you haven’t learned so already, it is FAR easier to slam a curve ball out of the park if you have the Magic Bullet Blender on hand.


See. Perfect. Example. Below.


My father, ‘Luscious Louis’ as I like to call him, heart of gold … but hell you arm him with a grocery list … and you better BUCKLE UP. Being that it was getting down to the wire and my mother and I had worked a bit later than we had originally thought, Louis was given the list for the fish market.. double the amount of some things, extra this, extra that, and then 2 pounds of fresh picked lobster meat.

Why? Because they had it. No one asked for it. He got excited, knows I love it, and BOOM. Lobster.

So I sat, staring at this beautiful lobster meat thinking ‘what in Gods name shall I we whip up with this ridiculousness. Add it to the stuff shrimp stuffing? Yea we could but what else…?‘

And what happens next.. Louis, who I honestly thought only watched television when there was a NYR game on starts rattling off the blessed names:

‘Guarnaschelli! Zakarian! Chopped!!! It’s like you’re on Chopped!’.

Then my mom, ‘Debbie the Demolisher’ starts with ‘how she Loves Chef Aaron! Oh and Chris Santos is so handsome!’.

(I swear, the older she gets, the more younger the men she thinks are ‘handsome’ or ‘the bomb’.. yep, ‘the bomb’ – feel special Mr. Santos…)


A.    I’m legitimately not joking

B.    I wasn’t sure if I was more taken back by the fact that Louis knew the Food Network even existed, or that he didn’t absolutely butcher your last names

C.    I actually felt like I was on the damn show


Stuck between a rock and a hard place and four hours until guests arrived – I yet again, leaned on my glimmer of hope .. the Magic Bullet Blender .. and that baby KILLED it.

Lobster Brie Scallion Pie

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade



  • 1 frozen pie crust, defrosted and pricked several times with a fork

*Note: You are so welcome to make your own pie crust. I bet Chef Scott has a bangin simple way. But it was Christmas Eve. And I was short on time, and mental capacity.

  • 1 cup picked lobster meat
  • 1 cup cubed brie, rind removed – 1/2″ cubes
  • 1/2 cup sliced scallions (top portion)
  • 14 ounces heavy cream
  • 3 eggs
  • 1 tsp lobster base (optional)

*Note:     Optional but SO recommended. We had used it in lobster bisque a few weeks back. Adds GREAT flavor, you don’t need much and has a long shelf life.

IF you use the lobster base, I personally do not add any additional salt as this has a lot of sodium.

  • 1 tsp fresh ground black pepper


  1. Preheat oven to 350 degrees
  2. To your defrosted, pricked pie crust, spread lobster meat on bottom
  3. Top lobster meat with about half of your scallions
  4. Top with brie, remaining scallions and black pepper
  5. To your Magic Bullet Blender tall cup add heavy cream, eggs and lobster base
    *Note:     This is VERY full. You may want to do half the cream and an egg, then the other half with the remaining eggs – ½ teaspoon of lobster base in each. Or you can be daring and bad to the bone like me… Yea I’m joking. Up to you. 😉
  6. Add cross blade and blend for about 10 seconds until combined
  7. Pour mixture over lobster, brie into pie crust
  8. Place pie onto a cookie sheet and pop into oven for about an hour
  9. Keep a close eye when you hit the 45 minute mark as cooking times may vary. Test doneness by gently inserting knife into center. When your knife comes out of the pie clean and the top is golden [see pictures], you are good to go
  10. You want to make sure you have some time to let this sit and cool afterwards.

*Serving Options:

Once it rests after baking, you can slice that baby up and serve warm. This is what we did and served as one of the appetizers.

After cooled, pop it in the fridge overnight. Take it out an hour before serving, cut and serve in squares or mini slices as an app.



– MAKE IT YOURS: Alright, so this is what I did for the Lobster Pie – but this can be a starting point for any quiche. Substitute the lobster with ANYTHING – veggies, just cheese, whatever you like. Leave out the lobster base. Change up your cheese, and kid you are hammering out quiche left and right

– BRUNCH: Whip up one a ‘pie’, or quiche of any type – serve it with a side salad – Sunday Brunch. Done. And what do I always tell you I love… ? MAKING IT AHEAD.. This recipe lets you do that.

–  ITALIAN EASTER: Yes, we have that too. HAM PIE. Debbie makes your typical ham pie, but for some of my other cousins who aren’t as fond of the traditional recipe which is more ricotta based, we bang out a few of these babies. Same base as above, cube up mozzarella, Monterey jack, thinly sliced pepperoni, salami, baked ham – I’m talking PAPER thing [apologize to your deli pre-ordering. I found that works best. Gotta charm ‘em 😉 ]



I know, I know – cheese and fish – a no no. Well, in this case I am calling it an exception. An EXCEPTIONAL exception.


And yes, lobster is a splurge, I am well aware. But hey I like to cover all my bases with you. I give you dressings, cookies, sauces, etc… every so often I have to throw something badass in there. And not only did this baby get RIDICULOUS reviews by some of my biggest, female, cooking-for-their-whole-lives, Italian through and through critics – but it also gives you a BASE to work off of for any quiche type dishes you’d like to give a shot.


Alright my little seafood specials, I’m off to a meeting .. oh hey did you happen to notice the New York Rangers moved into first place in the Eastern Conference…. ? Wait what? Mmmmmmm YEP 🙂


I’ll be touching base with you again Thursday, but in the meantime and as always, HAPPIEST BLENDING.. from my big nomadic heart – to all of Yours.


Xo Lauren

Hi Everybody!

It’s me Chef Scott From St. Petersburg!


I needed a bun for a dinner party this week and these came in so handy… I just had to share these ridiculously light pop overs with you guys!


First, there are just a few ingredients. Second, the only dirty dishes were the Magic Bullet parts and my muffin tin. Third, I haven’t had anything like this in years and years…


They bake up tall, and fluffy on the inside. A crispy outer shell hides a network of lighter than air pastry that would lend itself to any meal with a sauce or gravy. Of Course, pop overs are usually made with beef drippings and filled with gravy, but these were so much easier… and really just a surprising treat! Seriously anybody can be a star with this recipe.


Time these to be coming out of the oven with the main course… or just snarff them down with butter as you remove them from the muffin tin. Too Good!!

Magic Bullet Blender Parts


  • Tall Cup
  • Short Cup
  • Cross Blade


  • 1 Cup Flour
  • 1 Cup milk
  • 3 Leaves Basil
  • 2 slices of Onion
  • ¼ tsp Salt
  • 1 Whole Egg
  • 2 Egg Whites
  • Oil Spray (like PAM)


  1. Preheat oven to 450 degrees
  2. Spray the insides of the muffin tin very well.
  3. Add the basil, onion, and 2 tbls of the milk to the short cup. Use the cross blade to blend well.
  4. Add ALL the ingredients to the tall cup with the cross blade and blend until pretty smooth. 15-20 seconds. >> IMPORTANT << I found that all of the milk didn’t initially fit in the cup. Put as much milk in as will fit, blend and shake a bit… this will give you a bit more room. Add the remainder of the milk)
  5. Fill each muffin cup about ½ way.
  6. Bake at 450 degrees for 20 Minutes
  7. Reduce heat to 350 degrees. Continue baking at t he lower temperature for an additional 15-20 minutes until very deeply brown.
  8. Remove from the muffin cups immediately. Serve Hot.

These would be awesome with Chili… or Stew! Alongside your giblet gravy (uh…. yeah.) Or again, I could see chowin’ down on a few while making my way to the table!


I was so happy with these… They reminded my of pate a choux. (say “pat a shoo”) It’s the stuff they make eclairs out off. So light, barely there at all!


Dude… you are gonna flip for these!


Keep them in an airtight container on the counter top. They will last probably 1 more day. To refresh/Re-Crisp them, use a toaster oven, or your main oven at about 200 degrees for just a couple of minutes. Do not microwave.


My Warmest Regards,

Chef Scott