Will You Marinate Me? by Lauren

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KitchenMagician

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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

 

 

 

 

 

 

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