The Magic Bullet Blog has moved!

27 Apr

ImageIt’s glorious. Our Kitchen Magician Blog has undergone some major renovations – and is now reopened for blending!

You can still see old recipes on this site, but also on the new site as well, with bigger, cleaner, tastier pictures. And who doesn’t love pictures of food? BAM.

Subscribers – missing an old friend? Because of the move, we have to reattach our cross blades to our shiny tall cups. You will be receiving an email shortly to confirm your subscription. Click to Confirm Follow and IN 5 SECONDS, you will be making fresh, fast, and delicious recipes with your Magic Bullet once again!


Blend Hard ~


Magic Bullet HQ


Spinach Stuffed Shells

2 Apr

Oh babyyyy it has been a while!

Lauren here, your Magic Bullet Blender Kitchen Magician and where has the past month gone?

Spring has sprung! Even though it’s back down to 30 something today and I didn’t wear a jacket.

Spring is busy season at work.  Trade Shows love spring.

Spring is also tax season. And a ton of men in my family are accountants.

Spring being busy means I am also going to that ‘go-to’ more often than not. Magic. Bullet. Blender.

The recipe below is for Spinach Stuffed Shells – using your Magic Bullet Blender as a tool for prepping a few of the ingredients.

Recently I feel as though I have had a good deal of unintelligent moments: speeding tickets, selling my stock in Apple and the biggest, weakest of the bunch: giving up cheese for Lent. Who does that?

Regardless, gotta cook for Dad’s office – the dudes work hard. See below:


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


  • [1 lb] box jumbo shells: cooked according to instructions, drained and left in a bowl of cool water
  • [6 Cups] Lauren’s ‘Lets Talk Sauce’ Marinara
  • [1 lb] ricotta cheese
  • [3 Cups] shredded mozzarella
  • [1 bag] spinach – lightly steamed, drained, cooled – set aside
  • [About 5 1” x 1” cubes] pecorino romano cheese
  • [1 teaspoon] fresh ground black pepper
  • [1 ½ teaspoons] dried parsley
  • [2] eggs


  1. In a large mixing bowl add: ricotta and mozzarella
  2. Short Cup / Flat Blade: Pecorino romano cubes – blend until cheese is grated – about 10 seconds
  3. Add grated cheese to a large mixing bowl.
  4. Large Cup / Cross Blade: add about half of your spinach. Pulse 3 times – shake – pulse another 3 times.
  5. Add to mixing bowl. Repeat with the remaining half of the spinach – add to mixing bowl.
  6. Large Cup / Cross Blade [no worries on rinsing – everything is going to the same place]: Add eggs, pepper, parsley – blend for 5 seconds.
  7. Add egg mixture to mixing bowl – give everything a GOOD STIR. I use a whisk sometimes, or a spatula works well too.
  8. Preheat oven to 350 degrees.
  9. Take your cooled shells one by one, fill them with about 1 – 1.5 Tablespoons of your mixture and place them into your baking dish [see picture].
  10. Continue until the dish is full – you may have a couple leftover – ain’t no thang.
  11. (Note: random – but you can make some badass tuna salad in your Magic Bullet Blender and put THAT into the shells. Summer side dish. Lookout cookout.)
  12. Cover the shells with the remaining sauce and then cover tightly with aluminum foil.
  13. Bake for an hour.
  14. Remove.
  15. Let them sit for a couple [not necessary but I like to].
  16. En-Joy.

I actually think they are better the next day sometimes so if you have leftovers – no worries at all.

Back in my dairy days, I also used to bullet some additional pecorino romano to top those babies off with afterwards. Did I ever tell you guys that ‘Pecorino Romano’ was actually my stage name back in college?

Alrighty my little rigatoni bundles of love – back to work J!

Miss ya! I’ll send something healthy this week for sure. Been using that Magic Bullet Blender JUICER attachment. That thang doesn’t mess aroundddd.

In the meantime, Happiest Blending, from my big, nomadic heart – to allll of Yours!



Our dreams have been answered: The Tacocopter

29 Mar

Tacos delivered to your door by a robotic helicopter?  Sign me up:  Tacocopter.comImage

Introducing our latest member of the Magic Bullet family – The NutriBullet!

27 Mar

The larger capacity NutriBullet comes with a powerful 600 watt motor, the all new Extractor Blade and the Bullet Exclusive Cyclonic Action!  Giving it the power to bust open seeds, crack through stems and shred tough skins.  With the all-new “Superfood Nutrition Extractor” you can turn ordinary food into Superfood and add years to your life!   Enter here to win 1 of 5 NutriBullets!  


Can Food Be Funny?

26 Mar

Do we really want to laugh when dealing with food? Marene Gustin of Culture Map Houston explores comedy & food in her article.

Magic Bullet Cheezy Bread

20 Mar

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!


  • 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

13 Mar

Hi 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:


  • A sauce pan
  • 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

Do This:

  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…