Ok, so maybe such enthusiasm isn’t warranted, what with cheaters gonna cheat, cheat cheat cheat and all, but make like Tom Brady and don’t fumble the Super Bowl snacks. Hmmm. To wit, here’s a great variation on typical buffalo wings, easy to make for a crowd and mighty spicy and delicious: a tasty blend of one of my favorite ingredients, gochujang (fermented pepper paste), with garlic and ginger to make a sauce that you serve with crispy roasted chicken wings.

Deflate this:



I took the extra step this time of marinating the wings overnight with the sauce. As it turns out, this has two advantages: first, it makes a great make-ahead dish, because all you need to do on Game Day is throw the wings in the oven, and second, it deepens and mellows the flavors of the spicy wings. I’d say these end up being medium spicy and extra delicious, with the gochujang providing a depth of flavor and umami you don’t usually get in buffalo wings. The Patriots’ footballs may be deflated, but these wings will perk you right up.

Enjoy the game.




Korean-Style Wings


  • About five pounds of wings, cut into drumettes and mid-sections, tips discarded
  • 10 cloves garlic, peeled
  • 2 inch piece ginger, peeled
  • 6 Tbsp soy sauce
  • 6 Tbsp spicy gochujang (available at Korean grocery stores or in the Asian section)
  • 3 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp honey


  1. Blend all non-chicken ingredients in the Magic Bullet to make sauce.
  2. Optional: marinate wings in large bag with sauce overnight.
  3. Coat wings with sauce, if they aren’t already. Preheat the oven to 450 degree.
  4. Bake wings on a wire rack, for about thirty minutes or until crispy on the outside and cooked through.
  5. Serve warm.

Curried Lentil Dip


I love dips, but most of the time they’re really unhealthy! What makes this curried lentil dip so great is that it’s actually very healthy for you, but you wouldn’t even know it. Lentils are cooked with onion, carrots, celery and tomatoes, and then blended together to make a creamy dip. The fresh cilantro on top gives it even more flavor. This dip tastes great with tortilla chips!



Curried Lentil Dip
  • 1 Tbsp olive oil
  • 1/2 onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 large carrot, peeled and chopped
  • 1 large tomato, diced
  • 1 cup dry lentil beans
  • 2 cups chicken broth
  • 1 Tbsp curry powder
  • ½ tsp black pepper (add more to taste)
  • Pinch crushed red pepper
  • Fresh cilantro for topping
  1. Heat olive oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
  2. Add the chicken broth and bring to a boil. Add the lentils and cook for 40 minutes, then add the carrots, tomatoes, curry powder and peppers.
  3. Cook for another 20 minutes, or until lentils are tender.
  4. Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
  5. Top the warm dip with fresh cilantro just before serving.

Makes 2 cups


Berry Ganache


Whether breakfast is the most important meal of the day or not is up for debate; I think we can all agree, however, that whatever it is, it ought to be delicious. This berry ganache is easy, sweet and healthy, and is a great addition to countless breakfast dishes. I made this with mini-waffles, but feel free to add it to cereal, oatmeal, pancakes, French toast or most anything else you can think.

Berry Ganache

Equal parts:

  • Strawberries
  • Blueberries
  • Raspberries
  • Blackberries
  1. Wash and add berries to your Magic Bullet in proportions of your liking.
  2. Blend and serve with or on top of breakfast.



That’s it! Save any leftover ganache to snack on with a spoon right out of the Bullet cup.



Tzatziki Salad Dressing


The first time I tried tzatziki was drizzled over a falafel salad one day when I stumbled upon a seemingly popular food truck. It was so delicious as a salad dressing that it instantly became one of my favorite dressings to use on salads. You can use it over a variety of salads, but my favorite is still that cucumber and falafel salad. You can also use it in pitas or as a dip.



Tzatziki Salad Dressing 
  • 1 cup plain Greek yogurt
  • 2 Tbsp olive oil
  • 1 cucumber, seeded and grated
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh dill
  • Pinch of salt and pepper
  1. Add all ingredients to a small Magic Bullet cup and blend until creamy.

Makes 1 cup


Tangy Mint Sauce


This tangy mint sauce is made with fresh mint leaves. It can be used as a dipping sauce, or to add more flavor to your dish just by drizzling a little over the top. Although it works best with Greek dishes, you can also serve it with some grilled chicken skewers (my favorite) or in a pita! Mint is one of my favorite ingredients to cook with, because it adds a strong, interesting flavor. I love trying it with foods I never thought about before, and almost all of the time I am surprised by how well it pairs together.

Can you think of a dish you would like to try this mint sauce with?



Tangy Mint Sauce
  • 1 cup Greek yogurt
  • 1/2 cup chopped fresh mint leaves
  • 2 Tbsp minced fresh dill
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  1. Add all ingredients to a small Magic Bullet cup and blend well.
Makes 1 cup

As fun as it is to try new things while cooking, there’s also a lot of value in having Ye Olde Weeknight Standards. You may be the most energetic person in the world, but if you’re working a job, you probably aren’t cooking adventurously every night. On nights when you aren’t feeling so “up to it,” you can have Thai takeout, eat a pasta roni, or order a pizza, but you’d probably feel better – about yourself or about what you just had for dinner – if you cooked something cheap and healthy. To wit (to wit!), it’s especially great to have weeknight standards in the back of your brain that you can whip up with little shopping, no prep and almost no work.


Unfortunately, I don’t have any such dishes to offer you here, so you’d best be served by clicking somewhere else. Or just order those drunken noodles.

Just kidding!

This is actually a really great weeknight dinner; it comes together in maybe 15 minutes and is pretty healthy, even though it contains both pasta and sausage (and hence is satisfying). The Magic Bullet does a great job of bringing a burst of freshness to the dish, just don’t leave out that basil topping.




Gnocchi with Sausage, Cherry Tomatoes and Basil

(Adapted from The Kitchn)

  • 1 lb gnocchi (uncooked)
  • 3 links chicken sausage, any kind, sliced
  • 1 pint cherry tomatoes, sliced in half
  • leaves from 4 or 5 springs fresh basil
  • ¼ tsp. red pepper flakes, or to taste
  1. Cook gnocchi in heavily salted water, 3 minutes or until beginning to float.
  2. In large pan, preferably with sloped sides, heat a bit of olive oil over medium-high heat. Add the sausage and red pepper flakes and cook, stirring once, until browned. Push the sausage to the side.
  3. Add the tomatoes and cook until tomatoes start to blister and brown. Stir in cooked gnocchi.
  4. In Magic Bullet, chop leaves of basil with a dash of olive oil, stopping to shake container to mix up the basil. When all basil is processed, add to pan and stir everything together and add salt and pepper to taste.
  5. Serve, parmesan cheese optional.


I know, I know. “Low-fat.” Very 1990s. But. But. What if I were to offer you a simple way to lighten up one of life’s great pleasures? Would that be so wrong?

Not diet food, exactly, but here’s a lighter version of ye olde bagel with smoked salmon and cream cheese.

Forgive me:

Of course, the Magic Bullet takes well to making spreads of all kinds, and my colleague Kristianne has a great recipe for herbed salmon spread. Here I offer you a similar, but slightly different take: a low-fat version of smoked salmon spread, made with neufchatel cheese, which really is indistinguishable from regular cream cheese, if you want my humble opinion. If you’ll hear me out, here are the advantages: you can make a low-fat cream cheese spread with all the flavor of bagels and lox, but using much less lox and lower calorie cheese. Just try it before you throw something at me. Please?

If you do try it, you’ll discover a lighter, delicious version of a classic. Deal with it.




Low-Fat Smoked Salmon “Cream Cheese”

  • ½ package neufachatel cheese (4 oz)
  • 4 oz smoked salmon
  • fresh chives (optional)
  1. Add smoked salmon to Magic Bullet and pulse one or two times. (Be careful not to overmix.)
  2. Add cheese to Bullet and pulse a few times. If necessary, open up Bullet and mix with a knife or spoon.
  3. Serve on a bagel.


This panini is made with a homemade sun-dried tomato pesto spread on ciabatta bread with turkey and mozzarella cheese. I personally prefer hot sandwiches over cold and I love experimenting with new, hot sandwiches.

The other day, I was at a deli during my lunch break and “sun-dried tomato pesto” caught my eye on one of the sandwich menu items. Too bad it has a lot of other stuff I didn’t want! I decided not to get it, but the pesto sounded so good, I thought, if only they made one with just some turkey and mozzarella! It sounded so good, I decided to make it at home myself. If you have any extra basil, this quick lunch recipe is a great way to use it before it goes bad!




Sun-Dried Tomato Pesto Panini

  • 1 cup fresh basil leaves
  • ½ cup pine nuts
  • 2 Tbsp grated Parmesan cheese
  • 1 large garlic clove, peeled
  • ⅓ cup olive oil
  • 2 Tbsp sun-dried tomatoes
  • Salt and pepper, as desired
  • 2 slices turkey breast
  • 1 slice mozzarella cheese
  • 2 slices ciabatta bread
  1. Preheat an indoor grill or skillet.
  2. Wash basil leaves.
  3. Add all ingredients listed above up to the salt and pepper to a small Magic Bullet cup with the flat blade and blend together until well mixed.
  4. Add more oil, salt and pepper as needed.
  5. Spread the pesto onto the two slices of ciabatta and add the turkey and mozzarella cheese.
  6. Cook on an indoor grill or skillet until the cheese is melted and the outer bread is toasted.

Makes 1 panini


When I went away to college, one of the first things I learned to make from scratch was salad dressing. I found that is was so easy to make and cheaper than buying it at the grocery store. They always sell salad dressings in large bottles, which go bad before I can use them all up. If I wanted to have different salads during the week, that would mean I needed to buy a few different large bottles of dressing.

I quickly got into the habit of experimenting with salad dressing recipes and became a pro at whipping them up right before tossing and serving the salad. This creamy zucchini herb dressing is one of my favorites, not only because it can make the simplest of salads incredibly flavorful, but also because you can control the texture. I like it a little chunky, since raw chopped zucchini is so good!



Creamy Zucchini Herb Dressing

  • 1 cup chopped organic zucchini
  • 2 small garlic cloves, peeled and chopped (or 1 large clove)
  • ¼ cup olive oil
  • 2 tbsp plain yogurt
  • 2 tbsp lemon juice
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp dried dill
  • Pinch of salt
  1. Add all ingredients to a Magic Bullet cup.
  2. Pulse for a chunky consistency or blend for 20 seconds for a smooth consistency.

Makes ~1 cup dressing


Chicken Satay


These grilled chicken strips on sticks paired with a tangy peanut sauce make an easy, fun appetizer. The marinade takes only a few minutes to prepare by adding all of the ingredients to a Magic Bullet cup and blending them together to make a nice, even marinade for the chicken strips. By the time you are finished with the peanut sauce and your indoor grill is preheated, the chicken strips are nice and flavorful and ready to be grilled! You can heat the peanut sauce in a saucepan if you prefer it hot, but it also tastes good at room temperature and the chicken strips will already be very hot off the grill!


Chicken Satay



  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 Tbsp brown sugar
  • 2 1/2 Tbsp low-sodium soy sauce
  • 1 1/2 tsp ground ginger
  • 1 tsp grated lime rind
  • 2 garlic cloves, minced
  • 1/4 tsp crushed red pepper

Peanut Sauce

  • 1 Tbsp light brown sugar
  • 1 1/2 Tbsp low-sodium soy sauce
  • 1 Tbsp fresh lime juice
  • 1/4 cup chunky peanut butter
  • 1 garlic clove, minced
  • 1/4 tsp crushed red pepper
  1. Add all marinade ingredients to a Magic Bullet cup and blend until evenly mixed.
  2. Pour over the chicken strips in a shallow bowl, and refrigerate for 30 minutes.
  3. Combine the peanut sauce ingredients in a small bowl and set aside.
  4. Preheat an indoor grill.
  5. In the meantime, prepare the strips by piercing them with wooden skewers.
  6. Grill the chicken strips about 5 minutes (or 2-3 minutes on each side) and serve hot with the peanut sauce.

Serves 4