I’ve had Mexican food on the mind lately after a few recent trips to Mexico. One of the things I love about Mexico City in particular is the ubiquity of at least two types of hot sauces – one green, one red — on the tables of each and every restaurant and even taco stand there. The sauces vary from place to place and this is my attempt to recreate one the best I had: a chipotle sauce that is simultaneously spicy, tangy, and smoky.
Chipotle: before the word became an international phenomenon, which is not even to mention the restaurant, it meant smoked jalapeno peppers. You can buy them in a can or dried; here for convenience I go with the canned variety.
To push the flavor profile up a level, I slow-roasted some garlic in the oven before blending everything up in the Magic Bullet. While not strictly necessary, this adds a complexity and depth of flavor to layer on top of the smoky spice.
Homemade Chipotle Hot Sauce
- ½ head garlic
- 1 7-oz can chipotles-in-adobo
- 1/3 cup white vinegar
- 1/3 cup red wine vinegar
- 1 tsp. olive oil
- Preheat oven to 375 degrees. Peel most of the papery covering of the garlic off and slice off very top of the bulb. Drizzle with olive oil and wrap in aluminum foil. Roast until beginning to brown, about 45 minutes.
- Remove peeled garlic cloves from the bulb. Add all ingredients to the Magic Bullet and blend until smooth.
- Refrigerate and serve.
Who doesn’t love whipped cream with strawberries? Add coconut into the mix (anything with “coconut” in front of it is a winner in my book), and you’ve got yourself a fun and tasty recipe that’s guaranteed to be a hit at any party or evening in.
Homemade whipped cream also allows you the ability to regulate the amount of whipped cream you make – so often I’m forced to throw out a store-bought container after discovering the expired leftovers three months after purchasing them during a refrigerator inventory cleanse. No more!
Coconut Whipped Cream
- 1 can of full-fat coconut milk, refrigerated
- 1/4 tsp. vanilla extract
- 1 Tbsp sugar, powdered*
* Most recipes call for powdered sugar. To get around purchasing a bag of powdered sugar just for this single use, we’re going to use the Magic Bullet to powder plain sugar for us.
- Pour sugar into Magic Bullet and blend for thirty seconds using flat blade. Set aside in another container.
- Scoop thick layer of coconut cream from the top of the can into the Magic Bullet. Save coconut water for another use or discard.
- Blend coconut cream for half a minute.
- Add powdered sugar and vanilla extract and blend for two to three minutes, or until desired level of fluffiness.
Eat with strawberries, waffles, pancakes, ice cream or all of the above!
Here is another healthy dip recipe that you can blend up in minutes. No heating required until serving, although you can eat this spicy black bean dip hot or cold. It is made with fresh ingredients like tomatoes, red bell pepper, jalapeño, and onion. Do you have to wait for a special occasion to make it? Of course not! I like to have some of this black bean dip in my refrigerator for an anytime-snack. Top it with fresh cilantro, avocados, or cheese to dress it up a bit!
Spicy Black Bean Dip
- 1 14oz can black beans
- 1 clove garlic, minced
- 2 Tbsp chopped onion
- 2 Tbsp chopped red bell pepper
- 1 Tbsp chopped jalapeño
- 1/2 tomato, chopped
- 1 Tbsp fresh cilantro
- 1/4 tsp. red cayenne pepper
- 1 tsp. cumin powder
- 1 tsp. fresh lime juice
- 1/4 cup sour cream
- Avocado for topping
- Add the onion, garlic, bell pepper, jalapeño, tomato and cilantro to a Magic Bullet cup and blend until smooth.
- Add the black beans, spices, lime juice and sour cream and continue to pulse until you get a smooth dip.
- Store in the refrigerator.
Makes 1 cup
Homemade peanut butter is healthier, cheaper and tastier than store-bought brands. Not only that, making it in the Magic Bullet is a million times more fun than waiting in line at your local grocery for a bottle.
I’m using maple syrup as a sweetener for this recipe. It’s a unique and delicious flavor, though if you’d prefer, you can substitute honey or plain sugar.
Recommended: Purchase your peanuts from the pack-your-own section of your local grocer, rather than pre-packaged peanuts. It’s much less expensive this way!
Maple Peanut Butter
- 1 ½ cups of roasted peanuts
- 1 ½ Tbsp peanut or vegetable oil
- 2 ½ Tbsp maple syrup
- Pour peanuts into Magic Bullet and blend until desired consistency. Somewhere in the vicinity of 3 minutes should work for most tastes. Seriously – it’s really cool how they turn into butter.
- Add oil, maple syrup and one or two pinches of salt to puréed peanuts and blend.
Spread it over some fluffy white bread, add jelly, honey or raisins (or ham if you’re an Elvis fan) and enjoy!
Dressings can add a lot of flavor to simple dishes, like this southwest quinoa dish I made the other night. It wasn’t the most exciting dish without any dressing, so I decided to quickly blend up a cilantro lime dressing for it and it completely changed the flavor! I love this dressing because it is full of flavor and it’s also healthy for you, made with fresh lime juice and olive oil. This dressing is great for salads, too. Try it with chopped romaine lettuce, tomatoes, black beans, corn and avocado – yum!
Cilantro Lime Dressing
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1 small garlic clove, minced
- 1/4 tsp sugar
- 1/4 tsp salt
- 1 Tbsp chopped fresh cilantro
- Add all ingredients to a small Magic Bullet cup and blend well.
Makes 1/4 cup dressing
Have you ever been to a Mexican restaurant and thought, “Wow, I wish I knew how to make this salsa!”? Well, what if I told you that you can make it at home, and that it’s incredibly easy? After gathering a few ingredients, all you need to do is pulse them a few times in your Magic Bullet and you end up with delicious, thick and tasty restaurant style salsa.
Never again do you have to leave the restaurant embarrassed, head low in shame, after having asked your server to box up the rest of the salsa for you. Come on, you know you’ve done it before!
Restaurant Style Salsa
- 1 can (14.5 oz) stewed Mexican style tomatoes
- 4 hot chili peppers
- 1/3 cup fresh cilantro
- 3 green onions, chopped (white part only)
- 2 garlic cloves, chopped
- 1 Tbsp vinegar
- 1 Tbsp olive oil
- Add all ingredients to a large Magic Bullet cup and pulse several times until well mixed. Do not blend continuously or texture will be too runny.
Makes 1 cup
THE SUPER BOWL IS COMING.
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.
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.
- 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
- Blend all non-chicken ingredients in the Magic Bullet to make sauce.
- Optional: marinate wings in large bag with sauce overnight.
- Coat wings with sauce, if they aren’t already. Preheat the oven to 450 degree.
- Bake wings on a wire rack, for about thirty minutes or until crispy on the outside and cooked through.
- Serve warm.
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
- Heat olive oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
- 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.
- Cook for another 20 minutes, or until lentils are tender.
- Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
- Top the warm dip with fresh cilantro just before serving.
Makes 2 cups
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.
- Wash and add berries to your Magic Bullet in proportions of your liking.
- 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.
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
- Add all ingredients to a small Magic Bullet cup and blend until creamy.
Makes 1 cup