Hey, if you haven’t been to Mexico City yet, what’s stopping you? The New York Times says it’s the number 1 place to visit this year. I’ve actually been twice in the past year. What’s so great about Mexico City? In a word, FOOD. Street food is everywhere in Mexico City and people are always eating and the flavors are good. Like, really good. Tacos, soups, enchiladas, raw tuna with avocado on fried tortillas, grasshoppers – you name it, if it’s delicious, people in Mexico City are eating it.
Okay, so if you can’t get to Mexico City, or at least can’t get there in the next week, try this delicious Mexican corn salad. I even used feta cheese in place of cotija or queso fresco cheese, just to make it totally gringo – erm, Americanized – for you. It can be a little hard to find authentic Mexican spices and cheese if you don’t happen to live near an ethnic supermarket, although most major grocery stores are starting to up their variety of flavorful global ingredients.
Known as esquites, this is really elote in a bowl, and if neither of those things mean anything to you, just think grilled (or griddled) corn with mayonnaise, cheese, and chili pepper. Yeah, yum. Plus, this way you can eat it without worrying about getting sick from fresh vegetables while still, well, eating your vegetables.
Mexican Corn Salad (Esquites)
- 2 Tbsp vegetable oil
- 4 ears corn, shucked with kernels sliced from cob
- 2 Tbsp mayonnaise
- 2 oz feta cheese (or cotija cheese)
- ½ cup sliced scallions
- 12 cilantro sprigs, stems roughly removed
- 1 jalapeno pepper, seeded and chopped
- 1 large clove garlic, peeled
- Juice from a lime
- Chili powder, to taste
- Heat oil in a large non-stick skillet over high heat. Add corn, season with salt, toss once or twice, and cook, stirring frequently, until browned, about ten minutes.
- Meanwhile, blend cheese in your Magic Bullet cup. Remove to a bowl and add the garlic to your cup. Blend the garlic and add to your bowl. Add the cilantro to your cup, blend, and remove to the bowl.
- Once the corn is ready, add along with the other ingredients to your bowl, stir it all up, and taste for salt.
White bean dip is a classic snack or appetizer. And by using the Magic Bullet, it’s also a simple and quick recipe to prepare!
I’ve added some parsley to give the dip color and a deliciously unique flavor. If you’re feeling spicy, add some red pepper flakes to give it a little kick. You can also substitute parsley for cilantro.
White Bean Parsley Dip
- 1 can cannellini beans
- 1 Tbsp lemon juice
- 2 1/2 Tbsp olive oil
- 1/4 cup parsley
- 1 small clove of garlic
- Salt & pepper to taste
- Add beans to Magic Bullet cup and blend.
- Chop parsley and garlic.
- Combine all ingredients in Magic Bullet cup and blend once more, until you reach a smooth, thick consistency.
Spread over toast or a cracker and enjoy!
Happy 4th of July!
The grill’s heating up, friends are making their way over, and you’ve got pounds of meat to cook. No biggie. For the BBQ novice, it can all be pretty intimidating — but never fear! I’m here with a quick and easy recipe that’ll satisfy all your holiday guests, and make you look pretty nifty at the grill.
Skewers! Skewers don’t require a lot of work to look and taste great. These beef skewers are brilliantly colorful when made with a variety of different fresh vegetables. The chopped beef is marinated for a few hours with a special blend made in the Magic Bullet before cooking, so it becomes really flavorful. Serve alone as an appetizer before the big meal, or alongside cooked rice as a main course.
Colorful Beef Skewers
- 1 pound sirloin steak, chopped into 1-inch cubes
- 1 red bell pepper, chopped
- 2 cups pineapple, chopped
- 1 zucchini, chopped
- 1/2 red onion, chopped
- 1/2 cup olive oil
- 3 Tbsp soy sauce
- 2 Tbsp red wine vinegar
- 2 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
- Pinch of salt
- Add the olive oil, soy sauce, vinegar, Worcestershire sauce, garlic, and salt to a Magic Bullet cup and blend for 15 seconds.
- Pour over the chopped beef in a marinade dish, cover and chill for at least 2 hours prior to cooking.
- Preheat an indoor or outdoor grill.
- Slide the beef and vegetables onto skewers and cook for about 6 minutes until beef is cooked to your preference.
Makes 8 skewers.
What is it with grain salads? For decades, we didn’t know they existed, and now they’re everywhere. Here’s a hint: they’re delicious.
In this one, I tried out a new grain: pearled barley. It’s sort of like farro, but a little less nutty and a little more… barley-ey? It’s great for a weeknight, since it boils up to al dente in fifteen minutes.
This fish sauce vinaigrette, adapted from The Kitchn, pulls everything together nicely with tart, umami, and salty notes. Although fish sauce is famously not fishy, here, I play up the seafood element by pairing the sauce with griddled scallops (scallops a la plancha). To get a beautiful crust on the scallops (or any protein), I recommend salting them a day before and leaving uncovered in the fridge. And roasted brussels sprouts, too, for vegetal, crispy, chewy deliciousness. Obviously.
Fish Sauce Vinaigrette with Pearled Barley Salad
- 1/4 cup red wine vinegar
- 2 Tbsp fish sauce
- 2 tsp. honey
- 1/2 cup olive oil
- ¾ cup pearled barley
- 1 pound brussels sprouts, trimmed and halved
- Half a bundle of scallions, sliced
- Protein of choice, cooked to taste – I used scallops
- Preheat the oven to 450 degrees.
- Blend the vinegar, fish sauce, honey, and olive oil in your Magic Bullet.
- Meanwhile, boil the pearled barley in heavily salted water for fifteen minutes or until al dente. Rinse with cold water to cool.
- Toss the brussels sprouts with a dash of olive oil and a hefty dash of salt and roast in the oven until crispy and brown, about twenty minutes.
- Toss brussels, scallions, barley, and protein with the vinaigrette.
Sometimes the best pancakes are the ones that come completely out of left field. That’s the case with this recipe, which uses granola, apple sauce, and yogurt to create a light and fluffy pancake that isn’t heavy and tastes absolutely great. It’s a sweet break from a traditional pancake blend, and one that you’ll find yourself making over and over.
I topped with berries, but you can top with fresh, sliced apple, cinnamon, or a drizzle of honey. Your choice!
Apple Yogurt Pancakes
- 3/4 cup oatmeal
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/3 cup apple sauce
- 1 egg
- 1/4 cup yogurt
- 1/2 tsp. vanilla extract
- Blend all ingredients in Magic Bullet.
- Cook on non-stick frying pan. Be extra careful with them, though, and keep heat relatively low to keep from falling apart.
Make sure you make extra – you’re going to want seconds!
Strawberry sorbet screams summertime, but you can actually enjoy this healthy dessert all year long! All you need are frozen strawberries and your handy Magic Bullet to make it all happen.
Best of all, you don’t even need an ice cream maker! By pulsing slightly defrosted frozen strawberries in your Magic Bullet, you get the same slushy sorbet texture you would get if you used an ice cream maker, and the results are so much faster! The splash of balsamic vinegar adds a unique flavor that will keep your friends asking for more. For a finished look, you can drizzle homemade or store-bought sweet balsamic reduction syrup over the top.
Are you excited, or are you excited?
Balsamic Strawberry Sorbet
- 1 cup frozen strawberries
- 1/4 cup orange juice
- 2 tsp. balsamic vinegar
- Balsamic reduction (homemade or store-bought) for topping
- Add the strawberries to your Magic Bullet cup and let stand 15 minutes, until they are slightly defrosted, but still frozen.
- Add the orange juice and balsamic vinegar and pulse several times until a sorbet is formed.
- Transfer to serving dishes and immediately drizzle the balsamic reduction syrup over the top.
Makes 1 cup.
The summer can be brutal, and the majority of the time, I just want to enjoy a nice, refreshing piece of fruit. Almost daily, my kids and I venture to the pool with packed lunches and sunscreen. The last thing I want to eat is a sandwich, so I created this salad as my g0-to. 😉 It’s light, refreshing, but still totally filling. And, you won’t feel full or bloated in your bathing suit!
We all know how important that it!
Strawberry Mint Watermelon Salad
- 2 cups chopped, seedless watermelon
- 1 cup chopped strawberries
- 1/3 cup feta
- ½ lime, juiced, or 1 whole lime if it’s not super juicy
- 6-7 mint leaves
- zest of ½ lime
- In a bowl, add chopped watermelon, strawberries, and feta. Using the smallest Magic Bullet cup, add in your lime juice and mint leaves.
- Blend until the mint leaves are chopped up and the lime is well incorporated.
- Add the dressing to the salad and mix. Top with lime zest, and enjoy!
Calling all peanut butter lovers! You are going to swoon over this fluffy peanut butter mousse. Especially because it’s actually healthy. No heavy whipping cream is used in this recipe; instead it uses silken tofu, an unexpected, but absolutely delicious replacement for fattening and sweetened cream! The tofu gives it a fluffy texture, while the peanut butter and confectioners’ sugar give it all the flavor. Watch out though, because this vegan dessert is highly addicting. Once you have a bite, you won’t be able to stop eating it!
To make it completely vegan, instead of whipped cream on top, you can use coconut cream, which is easily made using your Magic Bullet.
Peanut Butter Mousse
- 1 12oz package silken or firm tofu, chopped
- 1/2 cup creamy peanut butter
- 1/3 cup confectioners’ sugar
- Add all ingredients to your Magic Bullet cup and blend until smooth and creamy.
Makes 2 cups.
This dish is such a classic for me that I couldn’t believe I’d never blogged about it for Magic Bullet. It’s an easy weeknight dish: an incredibly delicious pasta with somewhat off-beat ingredients and reasonably healthy to boot.
If you think you don’t like cauliflower, this will turn you into a convert: the high heat gets it crispy and sweet and delicious. And if you think you don’t like anchovies, well, first of all, you’re nuts, but second of all, this will also turn you into a convert: the combination of raw garlic and anchovies (which combine to create the lovely Italian flavors of “bagna cauda”) gives a lip-smacking, slap-your-grandma flavor burst in lieu of a sauce. When I started making this dish, I wasn’t too acquainted with using fennel seed, either, but it gives a nice subtle anisey flavor that really contrasts nicely with the rest.
With a big thank you to Adam Roberts (aka the Amateur Gourmet), from whom I’ve adapted this amazing dish.
Pasta with Cauliflower and Garlic Bagna Cauda
- 1 pound short pasta (like rigatoni)
- 1 head cauliflower, cut into small florets, stem removed
- 1 tin anchovies, reserving oil
- 4 cloves garlic, peeled
- 2 Tbsp fennel seeds
- Olive oil, to taste
- Big dash of red pepper flakes
- Grated parmesan cheese, for serving
- Preheat oven to 450 degrees. Roast cauliflower florets until crispy, about twenty minutes. Meanwhile, boil pasta in heavily salted water until al dente.
- Blend garlic in Magic Bullet, then add the anchovies with their oil and the red pepper flakes and blend.
- Mix together the pasta, the blended ingredients, and the cauliflower. Drizzle with olive oil for added richness. Serve, passing parmesan.
Who doesn’t like a good tot? While potato-based tots are by far the most common, sometimes you’re in the mood for a little spin off. This recipe uses cooked broccoli, cheddar cheese and some spicy Sriracha to make a baked broccoli tot that’s not only healthy, but just as tasty as any tater tot out there!
- 1 1/2-2 cups broccoli, chopped
- 1/4 cup scallions, chopped
- 1 Tbsp Sriracha, or your favorite hot sauce
- 1/2-1 tsp. garlic powder
- 1 egg
- 1/2 cup shredded cheddar cheese
- 2 slices bread
- Salt & pepper
- First thing, let’s make bread crumbs! Toast 1-2 small slices of bread, break apart, and add to your Magic Bullet cup. Blend until crumbly.
- Chop broccoli and add to pot of lightly salted boiling water. Remove after two minutes.
- Add broccoli to Magic Bullet and blend until finely chopped.
- Beat egg, combine all ingredients in mixing bowl and mix together.
- Roll mixture into cylindrical shapes and place on oiled oven pan. Bake for 9 minutes at 400 degrees, flip the tots over and bake for another 9 minutes.
That’s it! Enjoy!