Hi Everybody!

It’s just Me again… Chef Scott here, up too late!

I spent the whole day with friends running rampant all over the greater Tampa/St. Petersburg area today. We started at about 10 in the morning, and I didn’t get back to my house until well after 10 at night. What were we doing? My friend is a Licensed Massage Therapist, and all natural, vegan fed, holistic healing, cage free, non GMO, modern, upwardly mobile kinda guy. His girlfriend is his mirror image. We were on the search for just the right massage oil. Not just any old jug ‘ll do…

We visited every New Age, massage, acupuncture, incense shop in the metropolitan area. And we laughed, a lot. But one thing we didn’t do (something they almost never do) is eat. Well, thats not true. For breakfast we had a half an orange and some seeded roof tiles with humus. And about lunchtime we came upon some free organic hard sucky candy samples. For dinner we had some tree bark and just a few twigs.

Needless to say that by the time I got home, the fat content of my bloodstream was terribly low. But I was plain exhausted. I started rooting around in my fridge for a late snack before bed, and came up with this… The crazy cheezy bread. This is a side dish I think, unless you eat 5 slices with a tiny salad.

It was re-donkersly delicious… I suggest you make this right away! It’s exactly what I needed to fill my body with all the things I had deprived it of… butter, cheese, and bread.

I know you’ll love it, so let’s get to it!

Magic Bullet Cheezy Bread

Magic Bullet Blender Parts

  • Short Cup
  • Cross Blade


  • 5 or so slices of your favorite bread (I used a beautiful Italian loaf)
  • ½ Stick Butter
  • 3 TBSP Gorgonzola or Blue Cheese
  • 2 TBSP Parmesan Cheese (ground in your bullet before hand)
  • an inch wide slice of white cheddar cheese (also ground in your bullet before hand)


  1. Grind the Parmesan and the Cheddar in the small cup, separately. Set aside.
  2. Put the butter only slightly softened in the short cup. Pulse repeatedly and shake the cup to make sure that the butter stays on the blade.
  3. When the butter is mostly pulverized, add the Gorgonzola and Parmesan to the cup and continue blending. <<TIP: the butter will eventually form a smallish ball that won’t blend. Open the cup and use a spoon to smash it a little bit. Continue blending till smooth>>
  4. Put bread in a toaster and make toast… LIGHT.
  5. Spread warm toast with Gorgonzola butter.
  6. Top with Cheddar Cheese and put under the broiler till golden brown and bubbly.
  7. Finish with some cracked black pepper.
  8. Cram it in your face immediately… or serve with salad or pasta or what have you.

This was easy, quick and over the top gooey. You probably need it every day.

Sorry about my attire in this picture… it was late, I had jazz on my earbuds, I was starved and ready for bed…

Until next time…

I am sending my warmest regards,



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…



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!


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….


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