Freshly ground coffee is a smell we can all agree is marvelous. Instead of wasting it away, poured into some hot water (can you tell I don’t drink coffee?), this recipe calls for those grounds to be combined with spices and used as a dry rub for a delicious slab of steak. The warm aroma of the coffee beans is a fantastic complement to the natural flavors of the steak, and better yet, it’s a great recipe that’s fun to make.
Feel free to play around with the spices in this recipe and make it your own! It’s a very forgiving recipe and welcomes unique flavors that go well with a variety of meats.
Coffee Dry Rub
- 1/4 cup dark roasted coffee beans
- 1 Tbsp cayenne pepper
- 1 Tbsp cumin
- 1 Tbsp mesquite salt (Mesquite salt is not a very common spice; feel free to sub in another salt mixture.)
- 1 tsp. garlic powder
- 1 tsp. rosemary
- 1 tsp. curry powder
- Add coffee beans to Magic Bullet and blend until ground.
- Combine ground coffee beans with other spices in Magic Bullet and blend.
- Liberally pour dry rub over sirloin steak and massage into both sides of meat.
- Add meat to a well-oiled grill pan. Cook to your liking. I cooked each side for about 6 minutes on medium heat.
A great recipe to show off your spice collection!
I have two easy tricks when it comes to preparing a quick weeknight dish. The first one is to prepare a delicious marinade ahead of time, and the second is to use one pot for everything. One pot meals are the best, because the cleanup is minimal and the cooking is easy. To make this flavorful lemon garlic rosemary chicken marinade, all you need is a few fresh ingredients, including lemon, garlic, rosemary sprigs and a little olive oil. The marinade is blended together in seconds using a Magic Bullet blender, then tossed with chicken thighs and sealed in an airtight container for refrigeration until ready to cook.
Lemon Garlic Rosemary Chicken Marinade
- 1/4 cup olive oil
- 3 Tbsp fresh lemon juice
- 8 garlic cloves, minced
- 2 Tbsp fresh rosemary leaves
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 6 chicken thighs
- Add all ingredients to a small Magic Bullet cup and blend well.
- Season your chicken thighs with a sprinkle of salt and pepper.
- Pour the marinade over the chicken and mix well until fully covered on both sides, then seal in an airtight container.
- Refrigerate until ready to use.
- To cook the chicken: brown both sides in an oven-proof skillet coated with olive oil over medium heat, about 2 minutes per side, then bake in the oven at 425 degrees F for 30 minutes, or until internal temperature reaches 165 F and juices run clear.
Makes 1 cup
Gnocchi is one of my favorite vegetarian meals to make. It’s really filling and you can experiment with an endless variety of sauces.
Last week, I made this roasted red pepper sauce in my Magic Bullet blender and tossed it with toasted garlic, spinach, pine nuts and potato gnocchi. If you don’t make the gnocchi from scratch and are able to find jarred roasted peppers, it saves a huge amount of time. The sauce is ready in minutes and store-bought gnocchi only takes a few minutes to boil. I love the final presentation of this dish, because the colors are so vibrant and the shredded basil and pine nuts sprinkled on top make it look oh-so-tasty!
Roasted Red Pepper Gnocchi
- 2 1/2 cups uncooked potato gnocchi
- 1 Tbsp olive oil
- 2 cloves garlic, chopped
- 1 jar roasted red peppers (about 2 peppers)
- Salt and pepper, to taste
- ¼ cup heavy cream
- 2 cups uncooked spinach
- ¼ cup pine nuts
- 3 Tbsp fresh, chopped basil
- Heat 1 Tbsp olive oil in a small sauce pan over medium heat.
- Add the chopped garlic and stir occasionally until slightly browned, about 4 minutes.
- Add the red peppers and a little salt and pepper (you can add more later to taste) and stir. Cook for 5 minutes.
- Remove the pan from heat and cool to room temperature.
- Add the spinach and a tablespoon of water to a large skillet and cook on low until wilted.
- Bring salted water to boil and cook gnocchi according to package directions.
- Strain and transfer to the skillet with the spinach. Coat with olive oil.
- Transfer the red pepper mixture (once cooled) to a Magic Bullet cup and blend well.
- Add the sauce back to the pan and heat through. Add the heavy cream and 1 Tbsp basil and stir well.
- Transfer the sauce to the skillet with the gnocchi and stir and heat through.
- Serve warm and top with the rest of the shredded basil.
Makes 1 cup of sauce.
A traditional tomato sauce, or at least the ones we’ve learned about through Italian-themed movies or family members (thanks, Mom!), is something that takes hours to make. During holiday meal preparations, the sauce is started before any of the other dishes, being stirred all day while the turkey roasts and the lasagna bakes.
When you don’t have time to spend hours in front of the stove, though, (or are just really hungry,) there needs to be a quick option that doesn’t sacrifice the flavor. Thanks to the Magic Bullet and a handful of fresh ingredients, we have that recipe here!
This tomato sauce is quick, easy and delicious.
Quick and Easy Tomato Sauce
- 1/2 can San Marzano whole, peeled tomatoes (about 4 tomatoes)
- 1/2 onion
- Handful of fresh basil
- 1 tsp. thyme
- 1 tsp. red pepper flakes
- 1 tsp. garlic powder
- 1/2 Tbsp olive oil
- Salt & pepper
- Lightly chop onion. Add to oiled frying pan and sauté until brown.
- Add all ingredients to Magic Bullet cup and blend. (Tip: about 4 whole peeled tomatoes from can, with a little of the natural juice)
- Heat before serving and pour over your favorite pasta.
There will always be something comforting about stirring a sauce for three hours, but I think we can reserve a slightly different – but no less valuable – level of appreciation and respect for a sauce that takes ten minutes.
This creamy avocado aioli is full of garlic and lemon flavor. It not only goes well on sandwiches, but it also makes an excellent vegetable dip!
I like to spread it on grilled turkey sandwiches. Avocado aioli makes a great dressing for sandwiches because it makes them less dry and more flavorful. Only a few ingredients are needed to make this flavorful aioli, and no egg yolks. Plain yogurt is used (not mayonnaise) in this healthy spread.
- 1 ripe avocado, chopped
- 1/3 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- Add all ingredients to a small Magic Bullet cup and blend until smooth and creamy.
- Enjoy spread on your favorite sandwich!
Makes 1 cup
When I was a kid, many birthday dinners involved going to a Japanese steakhouse, the type of place where they cook the food in front of you on a big ol’ griddle. The chef would profess to many years of highly specialized knife-skills training and would do those tricks where the knives get thrown up in the air and a piece of scrambled egg (for the fried rice) gets thrown into a child’s mouth. Or, more often, onto the child’s shirt, which is better than into the child’s eyeball I suppose.
The steak was delicious and the egg-in the-mouth-or-shirt-or-eye was fun, but I also really liked the carrot-ginger dressing that was served over a crisp iceberg salad to start the meal. Twenty years later, here I am recreating that dressing in a Magic Bullet, except now that it’s 2015 instead of 1995 I use the dressing in a dinner salad with arugula, farro and a soft-boiled egg, instead of before a meal at which food is thrown at children and a grown man plays with knives for a kid’s birthday.
Farro Arugula Salad with Carrot-Ginger Dressing
- 1/2 cup vegetable oil
- ¼ cup sesame oil
- 1⁄2 cup rice vinegar
- 1⁄4 cup soy sauce
- 1 tbl sugar
- 1 small piece of ginger, peeled
- 2 medium carrots, peeled and roughly chopped
- 1 large bag of arugula
- ½ cup farro, boiled until al dente
- ½ red onion, rough chop
- 1 soft boiled egg
- Blend ginger in the Magic Bullet until well chopped. Add the oils, vinegar, soy sauce, sugar, and carrots and blend until well combined.
- Mix arugula, farro, and red onion and dress with dressing. Serve with egg on top.
Are you guys excited that it’s pumpkin season? I love seeing pumpkins in grocery stores right now, because they make me dream of all of the delicious recipes I can make with them!
One of my favorite Fall salads is this roasted butternut squash salad. I use my Magic Bullet to quickly mix up a sweet honey balsamic dressing and toss it together with some spinach, pecans and pumpkin seeds, while my chopped butternut squash is roasting in the oven. This recipe makes enough salad for two people as a side, but you can double it if you want to serve it as a main.
I was trying to think of a cheese that would go with this salad, but I couldn’t think of any. What do you guys think? Would you add some cheese, or leave it as is?
Roasted Butternut Squash Salad
- 2 cups chopped fresh butternut squash
- ¼ tsp. pepper
- ¼ tsp. salt
- 4 cups fresh spinach
- ¼ cup chopped pecans
- 2 Tbsp roasted pumpkin seeds
- 1/4 cup olive oil + 1 Tbsp
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- Preheat the oven to 425 degrees F.
- Grease a baking sheet and set aside.
- Toss the butternut squash with 1 Tbsp olive oil, salt and pepper and pour onto the baking sheet.
- Bake for 15 minutes.
- Add the remaining olive oil, balsamic vinegar and honey to a small Magic Bullet cup and blend.
- Toss the dressing with the spinach, pecans and pumpkin seeds.
- Once the butternut squash has finished roasting in the oven, add on top or toss into the salad.
Sigh. I’d say summer is ending, but that wouldn’t be true: summer is over. Pretty soon it’ll be all stews, braises, and chili around here, and while there’s nothing wrong with that, comfort yourself just a little bit by finding one of the last tomatoes of the season and fresh basil at the farmers market and making this delicious fresh tomato sauce.
With really good tomatoes, you make a great sauce with no cooking at all; just blend them up in the Magic Bullet. I like a slightly deeper and richer flavor, so I rough chop the tomatoes with a knife and sauté them in some olive oil and garlic and use the Bullet for garlic, parmesan and basil duty. You can seed or skin the tomatoes, but I don’t think it makes much difference here, since any bitterness is sort of nice as a foil to the rich, sweet pasta sauce.
A little secret here that makes a big difference: pull the pasta out of the water slightly before it is done and finish it in the pasta sauce. The pasta will absorb the sauce, eliminating any wateriness and really flavoring the noodles.
Pasta with Fresh Tomato Sauce
- 1 pound pasta
- 1 clove garlic, peeled
- 3 tomatoes (about 1.5 pounds), cored and roughly chopped
- leaves from a big bunch of basil, preferably from a farm (not a greenhouse)
- 1 Tbsp olive oil
- hunk of parmesan cheese
- Cook pasta in heavily salted water until just short of al dente.
- Blend garlic in Magic Bullet.
- Add olive oil to a heavy pan over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes and cook, stirring frequently, until tomatoes start to break down, about five to ten minutes.
- Drain pasta and mix together pasta and tomato sauce in pot over medium-high heat. Cook for two minutes or until sauce begins to become absorbed by pasta.
- Blend basil leaves in the Magic Bullet and set aside. Blend parmesan in the Magic Bullet.
- Serve, passing basil and parmesan.
Ketchup is something we often put very little thought into purchasing. And for good reason – aside from branding, there aren’t many variations that are popular. It’s a common flavor that we’ve trained ourselves not to think too deeply about.
Two of the best benefits of the Magic Bullet are the abilities to have control and to get creative with everything you eat. In this recipe for ketchup, we’re able to have fun creating a spin on the classic flavor from the ground up – I’ve also chosen to give it a spicy kick!
- 2 pints grape tomatoes
- 1/3 cup brown sugar
- 1 cup red wine vinegar
- 1 1/2 tsp. red pepper flakes
- 1/2 tsp. worcestershire sauce
- 2 tsp. salt
- 1 tsp. pepper
- Cut tomatoes in half.
- Combine all ingredients in frying pan or skillet and simmer for approximately 20 to 25 minutes.
- When liquid boils off and you’re left with a thick jam, remove from heat.
- Add mixture to Magic Bullet and blend.
Enjoy with potatoes, hamburgers, hotdogs or any other of your favorite dishes to splash some ketchup on!
The other day, I came up with a new recipe that seriously surprised me. The title of this post already gives it away, but there you have it: avocados really do make delicious, creamy pasta sauce!
After the first bite of my avocado pasta, I scarfed down the rest of the entire dish in a matter of seconds. It may sound strange to use avocados in pasta sauce, but I promise it is so good! Don’t you just love it when healthy foods taste amazing?
Avocado Pasta Sauce
- 1 ripe avocado, chopped
- 1 garlic clove
- 1 Tbsp fresh squeezed lemon juice
- 2 Tbsp olive oil
- 2 Tbsp fresh grated Parmesan cheese (plus more for topping)
- Salt and pepper to taste
- Fresh parsley for topping
- Add all ingredients to a Magic Bullet cup and blend until smooth and creamy.
- Toss with freshly cooked, hot noodles.
- Top with Parmesan cheese and fresh parsley before serving.
Makes ~3/4 cup sauce