Terrific Tuesday – Chicken + Black Bean Enchiladas Verdes

Buenos Dias – Happy Tuesday – Lauren here, your Kitchen Magician:

Hop on the Magic Bullet Express with me because we are heading south bound because today – going Mexican – and going strong.

Below is the recipe for Chicken + Black Bean Enchiladas Verdes. Two of my FAVORITE enchilada fillings.

Chicken + Black Bean Enchiladas Verdes


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


[8] corn tortillas – warmed

[1 1/4 Cups] black beans, rinsed and drained – separated [1] – [1/4]

[1 1/4 Cups] rotisserie chicken, roughly chopped

[1/2 Cup] shredded Mexican blend cheese

[1/3 Cup] sour cream

[1/3 Cup] almost carmelized onions

[1/3 Cup] chicken stock

[2 Tablespoons] fresh cilantro

[1 Tablespoon] fresh lime juice

[1 teaspoon] ground cumin

[1/2 teaspoon] sea salt

[1/4 teaspoon] fresh ground black pepper


· Preheat oven to 400 degrees.

· To your tall cup, add 1 cup of black beans, sour cream, cumin, salt and pepper.
· Blend with cross blade for 5 seconds. Shake what ya mama gave ya. Pulse 5 times. Add to a large bowl.
· Add additional 1/4 cup of black beans to bowl. Do not blend.
· To same tall cup [no rinsing required] add chicken, onions, chicken stock, cilantro and lime juice.

· Pulse about 5 times. Blend for 5 seconds. Add to bowl.
· Add cheese to bowl. Stir well.

· Spray a baking dish lightly with non-stick cooking spray, and spread 1/2 cup of salsa verde [see recipe below] on the bottom.

· Take about 1/4 cup of your filling and add it to the center of your warmed corn tortilla.

– To warm your corn tortillas:

– Layer with slightly damp paper towel and microwave for 30 seconds

– Place in oven on baking sheet at 250 degrees until warmed
· Roll up and place seam side down onto salsa in dish.

· Repeat until all tortillas are complete
· Top with 2 cups of salsa verde

· Bake for about 15 minutes until golden brown on edges and cheese is bubbling
· Enjoy those little roll ups of goodness


–       Top off your enchiladas with some additional cheese before you bake

–       Mix it up with that crazy queso – go with what YOU like – all cheddar, Monterey jack, no cheese in the filling and top it with some queso fresco, or go with NO cheese. This has enough flavor that you can go without

–       If chicken and black beans don’t do it for you, substitute with ground beef, pulled pork, sautéed vegetables, shrimp with a little cayenne kick – whatever does it for you

–       Get on that whole grain train and add some rice

Salsa Verde [ from my post last Tuesday, 9/13 ]

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


Note: This is doubled – you will have to make this all the way through twice if utilizing for the Enchiladas recipe above
[3 Cups] husked tomatillos
[1/2 Cup] roughly chopped onion
[1] Serrano chile pepper
[2 Tablespoons] chopped cilantro
[2] clove of garlic
[3 teaspoons] oregano
[1/2 teaspoon] ground cumin
[1 teaspoon] salt

· Add tomatillos***, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
· Blend with cross blade for 10 seconds
· Add all other ingredients to tall cup
· Fill remaining space in cup with water
· Blend with cross blade for 10 seconds

· Complete the above steps twice if preparing for the Enchiladas Verdes recipe above

*** There are two options to cook the tomatillos:

– The first is following all of the above steps, and then after blended add to a pan and bring to a boil. Then turn it back down to medium-low heat and simmer for about 15 minutes.

– The second way is Yes, you got it my friend – roasting your tomatillos BEFORE blending. This method gives it a smokier flavor. Take the top rack of your oven and move it to about 2″ from the top. Pre-heat your oven’s broiler, and place the tomatillos [husks removed, and then rinsed] onto a baking sheet. Once preheated, place them under the broiler for about 7 -8 minutes total – rotating 1-2 times, until evenly charred.

To wrap up this bubbly baby, and per my extreme head cold and jumbled thoughts – ‘spice up your week this life’ – yes, I said it.

And I am well aware, it does not make sense.

Until Tuesday my little tomatillos – Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren


Hey everyone! Happy Monday!

Lately I’ve been eating tons of carrots. Not really sure why. Just been having a hankerin’ for them. I guess there are worse things I could be craving… Anyway, to start off your week, I’m gonna throw this healthy Carrot Cocktail your way!

What’s up, Doc?


  • 1 1/2 cups pineapple juice
  • 1/2 cup pineapple chunks
  • 4 small carrots, chopped
  • 1 tsp honey
  • ice

Throw everything but the ice this into one of your Bullet party mugs and blend! Add ice after!

Yahoooooo! It’s FRIDAY!!!


I am writing this with weary hands and blurry eyes. This week has been killer. I’m sure you can relate.


I’m hoping this weekend will bring us all a healthy recharge that we deserve! I, myself am going to a couple dinner parties. I’m really hoping to catch up with some friends I don’t get to see very much.


Now, living here in the city, going to grad school, and working full time gives me hardly any time to prep for potlucks, but thanks to my Magic Bullet, preparing a dish to take to a dinner party is quick and easy!


Today, I’m going to introduce you to an inexpensive party treat that tastes like a million bucks!


Here it is, my Ten Second Tapenade!



  • 1-7 oz. jar roasted red peppers, drained and loosely chopped
  • 1-6oz. jar marinated artichoke hearts
  • 1/3 cup olive oil
  • 1/4 cup drained capers
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1/2 cup minced fresh cilantro
  • 1/2 cup freshly grated Parmesan cheese



  1. Throw everything but the cilantro and the Parmesan into your tall Magic Bullet cup, throw on your cross blade. You’re going to use the pulsing technique for this. You should get this down in about 10 quick pulses.
  2. Pour this into a bowl and stir in the Parmesan and the cilantro.
  3.  Cover and let sit for about 2 hours so the flavors blend.
  4.  Serve atop some warmed crusty bread or pita chips!
  5.  Become the life of the party!


I hope you all have a safe and relaxing weekend! See you Monday!



Hi Everybody!

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

I am so thankful that we live in the future. Modern developments in Agriculture and Transportation, as well as communication between far away places has made it possible, in the dead of September to find fresh strawberries at my local grocer! These strawberries are well out of season, but are so full and plump and luscious…. that I couldn’t resist!

I’m on my way to a friend’s place this afternoon, and am tasked with “bringing the chips”. Well, I’m not really the type to show up with a bag of mono sodium glutamate coated what have you. No, today my friends are gonna get more than they bargained for… This little appetizer recipe is so easy, and So Delicious! You are about to be Very Popular, friend.

Today we’re going to make the Chips for Dippin’ and we’re going to make a crazy easy Fruit Salsa! Here we go!


  • Tall Cup
  • Short Cup
  • Cross Blade
  • Shaker Top
  • Cookie Sheet

Chips –

  • small package of flour tortillas
  • vegetable spray (like pam)
  • 2 TBLS Sugar
  • 1 ½ tsp Cinnamon
  1. Preheat your oven to 350
  2. Cut the tortillas like a pizza, into 8ths. Lay tortilla pieces on the sheet tray so that they are in a single layer, not overlapping. Set aside.
  3. In the short cup put the sugar and the cinnamon. Press down and blend for 10 seconds. Replace the blade with the shaker top.
  4. Using your vegetable spray, lightly mist and spritz the tortilla pieces.
  5. Sprinkle with the sugar/cinnamon mixture.
  6. Bake @ 350 until lightly tanned. (check at 10 minutes, and then again every 7-8 minutes until they are done. They will be limp right out of the oven, but will crisp up as they cool. Keep an eye on them.

Now Salsa!


  • 1 Apple (peeled and cut to fit into the Tall Cup)
  • 1 Kiwi (peeled and lightly chopped to fit)
  • 5-7 Strawberries
  • (assorted other favorite fruits)
  1. Put the peeled apple into the Tall Cup. Attach the cross blade, and pulse 3 or 4 times. The apple is the sturdiest of the fruits… it needs a couple hits on it’s own.
  2. Add the rest of the fruit. Replace the Cross blade and PULSE ONLY. Again, watch closely. The magic Bullet can render fruit to a smoothie in no time. Make sure you are Pulsing Gently.
  3. Put the delicious salsa in a fancy dippin bowl and refrigerate.

At Service time, put your chips in a big bowl, or on a serving tray and offer the salsa for dipping. I like to add just a drizzle of honey at the very end just to sweeten things up.

As with so many Magic Bullet recipes, this one is just a springboard for your own imagination. I’ve substituted in or added outright, pineapple; peaches; grapes; blueberries… I have added a tiny bit of orange zest, and even a shot of Grand Marniere. It really depends a lot on what I have handy.

The salsa also adds a delicious difference to angel food or pound cake with a dollop of whipped cream! And a fantastic topping on a banana split or sundae, right?!

The whole sweet appetizer can be brought together in just under 30 minutes. And THAT makes it a winner in my “easily impress your friends” cook book….

Tell me what you think! Or how YOU could change it up!

Until next time…

I send my warmest regards,

Chef Scott

FULL THROTTLE Thursdays – Gimme that good stuff. That GUAC stuff.

Happy Thursday my little Pepitas!

It’s Lauren from Boston, your Kitchen Magician – and I don’t know about you, but this week has been absolutely CRAWLING by. This kiddo is tired – I’m talking I woke up with a half-eaten chimichanga on my nightstand this morning tired. And you know if that is happening, then it is time for a MAJOR siesta. Well – guess what I don’t have? … and I’m sure this is the case for many of you out there as well… TIME. And on that note – grab your Magic Bullet Blenders and shift it in to high gear because it is weekend prep time.

By dusk on Sunday, I am losing one of my nearest, dearest and most rico suave stylin’ ‘beauties’ back to the world of pro hockey.

Which by default means I’m having a party. And I’m fine with it.

So what are WE going to do in 10 seconds?

Whip up a BANGIN batch of GUACAMOLE of course… while doing what else but simultaneously talking on the phone! [See super awkward photo in conjunction with this write-up.]

We are going simple today with your standard guacamole. Many people = many taste buds, so nada crazy just yet.



[1] Magic Bullet Blender tall cup

[1] Magic Bullet Blender cross blade



  • [1] ripe avocado | peeled, pitted
  • [1/2] lime (using the juice only)
  • [1/4 Cup] red onion – just a rough chop to allow it to fit into your cup
  • [1] small plum tomato
  • [1 1/2 Tablespoons] fresh cilantro
  • [1/2] clove of garlic
  • [1/4] teaspoon of sea salt



  1. Add avocado, red onion, tomato, cilantro, garlic, sea salt and the juice from the lime into your tall cup.
  2. Blend with cross blade for 5 seconds.
  3. Pretend that tall cup is a maraca for a hot second and give her a good shake.
  4. Blend for another 5 seconds.
  5. Toss a lid on and right into the refrigerator for about an hour. by then – you are GOLDEN.

Now you have a few choices / options / routes you can take:

MIMIC: Me on Saturday morning and repeat the steps above a few times to beef up your batch.

– KICKER: Hey, if you want to spice it up, get down with your bad self and throw some jalapenos in there – and maybe a pinch of cayenne pepper? Mmm.

DEEP BLUE SEA: Oh, you want to get aquatic? Yeah, me too – fold in some lobster meat. It’s a splurge, I know. But hey – I want to give you options!

FARM FRESH: Or why not get all earthy crazy and fire up that grill? Do it. With a couple of ears of corn. And add those kernels of beauty.

and finally —-

DEVOUR: On your couch in the dark with a massive bag of restaurant style corn chips, while watching ‘Ladybugs’ starring Rodney Dangerfield. No one can see you, so no one can judge.

It’s your decision. Make the right one. And just MAKE IT.

Now as with this past Tuesday’s Salsa Verde post – this ‘shock til ya guac’ recipe will also coincide with my video for this upcoming Tuesday so keep an eye out for me.

My beloveds – I wish you all a wonderful and safe weekend!


Happy Blending kiddos – from my big heart in Boston – to Yours.

Lauren xox

Happy Hump Day everyone!

Hope all are well.

I’ve been trying really hard to eat more healthily as of late, so I’m going to start incorporating some more low-cal recipes here on the Magic Bullet page.

Eating is one of my favorite things in the world. Food rocks. It just rocks. That’s why it’s always pretty hard for me to diet. It’s sort of like learning a new language. You have to count all those calories, and sometimes you find yourself surprised!  Even when you’re eating salad, thinking you’re being healthy, and then you look at the side of the bottle and realize you just doused your veggies in 140 calories.

Well here’s a tasty solution to give a little kick to your veggies, without as many calories. Today’s recipe is inspired by something my sister showed me last time I visited her in Baltimore.

So throw out the ranch, people, and give this Skinny Roasted Red Pepper Dip a try!


  • 2 cloves of garlic
  • 2 large roasted red peppers, packed in oil
  • 1, 6oz package of plain, non-fat greek yogurt
  • 1/2 cup chopped tomato
  • 1/4 cup green onions
  • 1/2 teaspoon cumin


  1. Throw everything but the green onion into your large Bullet cup and blend for about 10 seconds. You might have to give it a little shake 😉
  2. Stir in the green onions, cover, and chill for about 4 hours.

Cut up your favorite veggies, peppers, carrots, cucumbers, broccoli and start dipping!! ! I’m sure you could use pretzels or something, too.

Deliciously guilt-free!

Until next time, Bulleteers!


Hi Everybody!

It’s Me Chef Scott from Sunny St. Petersburg Florida!

Living in this community has given me a new perspective on whoelsome good food and a bounty of fresh veggies! There are farmers markets on just about every corner, and the produce is terrific! We all know that the less processed food is, the better it is for us. Although I love cakes and cookies… I know it’s not the best diet… so I try to even it out where I can.

Today I’ve got something that you can feel good about, and later this week we’ll get into the bad stuff, but for now…

Hey, I LOVE salad! And it’s a good thing too, because 2 salads a day can make a huge difference if you are concerned about weight and health issues. It’s just plain good science. I was enjoying my salad-y goodness with a glop of my favorite Honey Mustard one day, when a friend commented on the ingredients in my bottled dressing. I had forgotten that I still had to watch out for Canola Oil and High Fructose Corn Syrup… and polydi-googly-whatsits in my yummy dressing. Not much help to eat the greens and cover them up with who knows what… so I decided to try this, a raw (or nearly raw) dressing!

Raw Garlic Vinaigrette. This is a thick dressing with a tasty green/yellow color. It is primarily raw, and the finished product is smooth with a heavy garlic flavor and a tangy punch. Very easy to modify to your own taste.

You Need:

Magic Bullet Tall Cup and Cross Blade


  • 5 Cloves Garlic
  • 1 TBS Honey (or agave nectar or brown sugar)
  • ½ Cup Bragg Organic Apple Cider Vinegar (or any salad vinegar… rice, champagne, wine, your fave!)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Cup Extra Virgin Olive Oil
  1. Chuck all of the ingredients except the olive oil into your Tall Cup and blend for 10-20 seconds, until it looks pretty smooth. Take a quick taste before you add the oil. Make any adjustments to your personal taste… sweeter?… more pepper?.. etc. (Tip: add salt a little bit at a time to tame the vinegar’s bite)
  2. Add the olive oil all at once and return the Cross Blade. Blend for 20-30 seconds. You will see the color lighten. The dressing will also look thicker in the Bullet Cup when it is done.
  3. Chill It and Serve It!

If you like a vinaigrette dressing you will love this raw take. The thing I like most is the versatility of this recipe… pick your favorite vinegar; add lemon zest, or lemon juice; a couple torn basil leaves; some dried spices from your pantry… the list goes on and on. This is a Great Base!

My next post will be a little party appetizer that I am known for making and eating ALL by myself… it’s perfect to impress friends… or to just treat yourself right!

Till Then…

Sending my Warmest Regards,

Chef Scott

Terrific Tuesday – SALSA VERDE

Buenos dias you little jumping beans and Happy Tuesday to all of you!

Lauren here – your Magic Bullet Blender Kitchen Magician – here to spiiiice up your work week.

Today – we are going VERDE. GREEN.

No, I am not teaching you how to compost or recycle. Although yes, I am a big advocate.
And no, not talking about that hit Tom Hanks movie, ‘The Green Mile’… the only flick that makes me absolutely lose my mind sobbing more than when they carry the bobsled over the finish line in ‘Cool Runnings’.
And no, this is not a write up on how awesome ruffage is.

This is green – as in verde – as in tons of phenomenal flavors brought together into a harmonious bowl of love – as in SALSA VERDE.

Blend and enjoy, por favor.


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


  • [1 1/2 Cups] husked tomatillos
  • [1/4 Cup] roughly chopped onion
  • [1/2] Serrano chile pepper
  • [1 Tablespoon] chopped cilantro
  • [1] clove of garlic
  • [1 1/2 teaspoons] oregano
  • [1/4 teaspoon] ground cumin
  • [1/2 teaspoon] salt
  • Water


  1. Add tomatillos, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
  2. Blend with cross blade for 10 seconds
  3. Add all other ingredients to tall cup
  4. Fill remaining space in cup with water
  5. Blend with cross blade for 10 seconds
  6. After it’s blended it goes into a pan on high heat and bring it to a boil.
  7. Turn the heat back to medium-low and let it simmer for 10-15 minutes.
  8. Love it

My post for today, as well as this Thursday’s, will tie directly into next Tuesday’s video – so slap on your sombreros and join me for the ride.

My nickname in college was actually ‘The Walking Enchilada’, so you can only begin to imagine how excited I am about these next few posts.

Hasta luego and Happy Blending – from my big heart in Boston – to Yours.

Lauren xox

Hey Everyone!

I hope you all had a fabulous weekend!

I spent most of the weekend close to home in Brooklyn, because security was heightened all over the city for obvious reasons. I’m looking forward to taking a trip to the 9/11 memorial that opened Sunday. I think it’s a really respectful homage to those beautiful buildings as well as those who lost their lives ten years ago.

Anyway, since I stayed close to home, I spent some time experimenting in the kitchen with my favorite vegetable. OK, maybe I shouldn’t pick favorites. I love most vegetables, but there’s something about red peppers that I absolutely love. It’s something about their sweetness, I could eat them raw all day. They make me want to dance in the street.

Since the weather is getting cooler, I’m making a lot more soups. Soups are my favorite thing to make in the autumn.

So, without further ado, here’s my



  • 2 tablespoons butter
  • 4 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 24 ounces of chicken broth
  • 1/2 cup heavy cream
  • black pepper


1. Melt the butter in a large saucepan over medium heat. Saute the red bell pepper, onion and garlic in the saucepan until tender.

2. Pour in the chicken brother, reduce heat to low and simmer for 30 minutes, stirring occasionally.

3. In this time, the broth will mostly cook off, so once that’s done, transfer the mixture to your large Magic Bullet cup, throw on your cross blade, and blend until creamy.

4. Transfer this mixture back to your saucepan, and stir in the heavy cream and black pepper. It should take about 5 minutes to heat all the way through.

Serve with some crusty bread! It will be gone in seconds! I promise!

See you next time!


Hey everyone!


It’sssssssss FRIDAYYYYYYYYY!!!!! Yay!! Are you all stoked for the weekend?


I was unpacking one of my Magic Bullets today, because I wanted to start using the juicer attachment, and within about 3 seconds of pulling out the base and the tall and short cups, THIS LITTLE CRITTER hopped into the box! That’s Larkin, everyone. She’s just 1 of the 4 (!!!) cats we have here in our 4,200 square foot loft.


Anyway, as you know Friday generally means it’s time for COCKTAILS, but since I’m back to school, I’m eliminating a lot of alcohol from my diet. (I’m sure once midterms come around, I’ll be singing a different tune.)


So, since I’m using APPLES this week, I wanted to share with you a delicious CARAMEL APPLE SMOOTHIE! Perfect for a decadent weekend treat! It’s also an homage to Larkin, because she has that interesting caramel color


Here we go!



  • 1 cup apple juice
  • 1 whole apple, peeled and chopped into small pieces
  • 1 cup low-fat vanilla yogurt
  • 1/4 cup caramel ice cream topping
  • 2 tbs smooth peanut butter



Pour the apple juice into an ice cube tray and let this freeze for about 2 hours. When complete, remove the cubes and throw into your large Bullet cup. Add the remaining ingredients and blend for about 10 seconds….


Feel free to drizzle more caramel on the top!


Now take a load off! you deserve it after this week!