Salsa Verde

Living in Southern California, we eat a lot of Mexican food. Most of what I eat is the sort of ‘Baja’ variety with lots of bright colored fruits and veggies, grilled meats, seafood, etc. It makes a lot of sense really, since we share much of Mexico’s climate, which means we can grow the same produce.

Salsas are ubiquitous in Mexico, because, well, they go on everything! A salsa can be sweet, sour, spicy, fruity, salty, etc. etc. They also make such a wonderful addition to your meal because they’re so colorful; the tropical orange hues in mango habanero salsa, the red/white/green of the Mexican flag in salsa cruda, the deep black-flecked burgundy of salsa quemada. I could go on and on!

One of my very favorites is Salsa Verde, also called Tomatillo Salsa. There are a couple different ways to make it- one way involves cooking the tomatillos, but I much prefer the bright clean acidic flavors and color of raw tomatillo salsa. It’s perfect on any kind of pork, grilled meats, or even tossed with cooked rice or as a salad dressing to chopped greens.



  • 4 or 5 tomatillos, depending on size
  • ½ medium white onion rough chopped
  • handful of cilantro, stems and all
  • zest of ½ a lime (optional)
  • juice from 1 lime
  • pinch of sugar
  • generous pinch of salt
  • a dash (or more!) of green habanero salsa
  • OR ½ a Serrano or jalapeno pepper, seeded and chopped




Pull the husks off the tomatillos and rinse them, quarter or rough chop, removing any soft or brown spots.

Place all the ingredients in the cup, fit it with the cross blade, pulse a few times until you like the consistency.

Taste it, adjust the salt and heat as needed.

A word about spiciness! I like to use this bottled habanero hot sauce because it has great flavor and a lot of heat, and it keeps in my fridge for a long time. Alternately you can use fresh Serrano or jalapeno peppers. I prefer Serrano for this salsa, as it doesn’t have such a distinct green capsicum flavor as jalapeno does. If you like a lot of heat, then add the seeds! If you prefer a milder temperament, then definitely do not add the seeds…


As you can see, I spooned this fabulousness onto a grilled chicken taco and it was perfect!



Oh yes, folks. I did. Well actually, I haven’t yet. But let me now: there are black beans in these brownies. WAIT! Don’t leave! Don’t be like I was and say “Seriously, why would you go and try to make brownies healthier? That’s blasphemous. Plus it sounds disgusting.” Because that’s what I said for several weeks until I broke down and had to try it, and people, those were several weeks that I could have been eating double the brownies that I normally eat because, helloooo? Black beans?! How freakin’ healthy can you get?!?

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Roasted Garlic Bread

Hello Magic Bullet Heads!

Me eating my roasted garlic bread.

Last night, I stared down at my dinner plate of microwaved leftovers and felt really sad. “I deserve better than this!” I screamed into the night (my microwave). Since eating these leftovers was something I just had to do, I decided to make some delicious roasted garlic bread with parsley and oregano to bring a little joy to a sad plate of food.

Although I normally eat garlic bread simply made with olive oil and garlic, the addition of parsley and oregano was really worth it. It seriously takes things to the next level and you and your stomach will be happier than ever. Trust me.

Plus, this garlic bread is arranged like a sandwich! How awesome is that! I heart this sandwichy garlic bread!

Hope you enjoy! You deserve it, you.


Roasted Garlic Bread with Parsley and Oregano

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 6 roasted garlic cloves
  • 1/4 cup chopped flat-leaf parsley (Italian kind)
  • 1/4 cup fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons of butter
  • 1 loaf of ciabatta bread or French baguette
  • salt
  • pepper


  1. To tall cup, add 6 roasted garlic cloves, ¼ cup chopped parsley, ¼ cup fresh oregano leaves, ½ cup olive oil, about a ½ teaspoon of salt and a sprinkle of pepper.
  2. Pulse until mixture is spreadable.
  3. Cut bread half horizontally.
  4. Spread garlic parsley mixture on one half and generously butter other half.
  5. Sandwich together the two halves and wrap in tin foil.
  6. Place in 350-degree oven for 5-minutes.

  1. Carefully remove from oven, unwrap tin foil so that bread is exposed and then place back in over for another 5-minutes.
  2. Bon appétit!


Frothy Coffee Drink

Sometimes, we all have those days. You know the ones I mean.

umm.. yeah. so that's our pile of junk in the corner of our house.. please ignore it.

You press snooze one too many times. You stub your toe on the way out the door, and realize you forgot to put on deodorant. You rush to work with sleep still in your eyes and your hair matted to the side of your face. It’s not going to be a good day. And then someone says it, why, you have no idea, but it happens every time: “Wow, did you get enough sleep? You look super tired today.” …seriously? Everyone knows that’s code for ‘You look like crap, what the hell happened?’ Ugh. The day just keeps getting better, right?

Well, this is for those days. The days when you need something to make it better. To make your coworkers disappear for a while and create a nice little island of calm where you can sit for a while and wake up. Then you can fix your hair. And punch out your coworker. Or.. whatever. I don’t advocate violence. Just sayin’.

Frothy Coffee Drink 

Sorry guys, no measurements on this one. Use each ingredient according to your taste. If you use hot coffee, use less of it and use more milk and ice. Cold coffee, you can use more coffee and less milk and ice. Or however you like it. I like a ton of milk and sugar. My boyfriend likes a ton of coffee with just a little sugar and milk. To each his or her own!

P.S. You know you can grind coffee in your bullet, right? Just throw a tablespoon or two (or three) into the short cup, pop on the flat blade and pulse a few times. Whoo! Whole bean coffee keeps its freshness much better than pre-ground (it lasts especially long if you keep it in the freezer), so now you can buy whole bean coffee and grind it at home!

You’ll need:

one of those days..

  • coffee (If you want to plan ahead and make this extra yummy, I have a recipe here for cold pressed coffee. It’s fab. Make it and keep it in the fridge and use a bit as you go. If you use this, you don’t need a lot as it’s super strong. Otherwise, just make coffee straight into your bullet party cup. It’ll do.)
  • milk
  • chocolate syrup (or cocoa powder and sugar)
  • ice

Put it all in your party mug and blend-a-rooskies. Difficult, right? If you’re feeling crazy, I think it’d be delish to add some caramel (here’s my own personal fav. recipe) or whatever other flavors you like. Syrups will blend better than powders/granulated sugar if you are using cold pressed coffee. If you start with hot coffee, put the sugar and chocolate powder at the bottom of the cup before you pour in the coffee. It’ll dissolve right away. Drink and Enjoy!!


Coconut What?

Hello friends,

You may have noted from my bio that I’m extremely fond of tropical fruit smoothies.  Well, the rumors are true!

Although my obsession with blended fruit beverages is a fairly recent development, I can’t imagine how I ever lived without them. I must have been so depressed.

If there’s one thing you can expect from me– during my time as your Magic Bullet advisor, it’s that I’ll be making A LOT of tasty smoothies, which hopefully you’ll be dying to try. So let’s begin our smoothie journey together with this delicious and easy-to make coco-nutty concoction…



Magic Bullet parts

Magic Bullet tall cup with cross blades



  • ½ banana
  • ¾ cup fresh pineapple chunks
  • ¼ cup unsweetened coconut milk
  • 3-4 ice cubes
  • 1 teaspoon of honey
  • *2 leaves of fresh basil


Chef Prep


  1. Please prepare yourself by putting on your favorite Hawaiian shirt.
  2. Wow, you look great! That shirt really brings out the color of your eyes and I’m not just saying that.
  3.  Guess what? Now you’re ready to make your very own Coconut What? smoothie.


  1. To tall cup, add ¾ cup of fresh pineapple chunks, ¼ cup unsweetened coconut milk, ½ banana, 3-4 ice cubes and 1 teaspoon of honey. *Make sure to add the honey last so it doesn’t stick to the bottom of your tall cup.
  2. Blend ingredients until smooth.

At this point, you might be wondering why I have listed 2 leaves of fresh basil. Well, during one of my first attempts at making this smoothie, I realized that I had used too much coconut milk. While the smoothie’s texture was perfect, it had a weird coconut milk after taste. If you find yourself in a similar situation, don’t fret! And don’t throw your smoothie out just yet! Try adding 2 fresh basil leaves into your tall cup with the finished product and blend until leaves are fully incorporated or appear as little green specks. The basil leaves really help to cut down the flavor of the coconut milk and also, add a nice fresh flavor to your smoothie.

(Okay, okay, I don’t own a Hawaiian shirt. But the t-shirt I’m wearing has a flower on it. Doesn’t that count?)

I hope you enjoy making this smoothie and feel as though you’ve been transported to a dreamy Hawaiian island!





My Cheeseless Pesto

Hi friends!

I used to love pesto pasta. It was one of my favorite dishes growing up. But that all changed when I developed a strange phobia of cheese. In short, my older brother and cousins locked me up in a small cupboard with a piece of cheese and ever since then, I haven’t been the same. At parties people always look at me funny when I yell, “Get your cheese plate out of my face!” and I go hide in the nearest bathroom.

Anyways, I made mini penne with a cheese-free pesto for those of you who don’t like cheese and/or suffer from an unusual cheese-fearing condition.



Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 2-3 cloves of garlic
  • 2 tablespoons of olive oil
  • 2 tablespoons of pine nuts
  • 1 ½ cups fresh basil leaves, packed
  • Bag of mini penne (or whichever type of pasta you prefer)
  • Pinch of salt

Isn't this pesto a real beaut?


  1. Boil water in a large pot with a healthy pinch of salt.
  2. Cook bag of mini penne in boiling salted water.
  3. On small skillet, toast 2 tablespoons of pine nuts. You don’t need to add oil to skillet because the nuts have their own natural oil.
  4. Toast pine nuts on low heat until golden on both sides.
  5. To tall cup 2 tablespoons of olive oil, add 2-3 cloves of garlic, toasted pine nuts and fill magic bullet with 1 ½ cup of fresh basil leaves with stems removed. *I’d recommend putting in the olive oil in first for a better mixing result.
  6. Blend ingredients. Feel free to add another tablespoon of olive oil and a handful of fresh basil leaves if you want more sauce.
  7. Cook pasta until al dente (9-10 minutes). Drain pasta and then toss it back into the large pot.
  8. Pour pesto onto pesto and stir, stir, stir.


This is a picture of me living my life cheese-free.

When I was younger, my dad would try his very hardest to trick me into eating cheese.  I’d ask my dad, “Is there cheese in this sauce?” He’d be like, “No, don’t be silly, Kyle!” And just as I’d be about to take a bite of the “cheese-free” food, he’d say nonchalantly, “Well, you can hardly taste it.”

I’m happy to say that there is absolutely no cheese in this recipe  so you can stop hiding in the bathroom and take a deep breath. Everything is going to be okay.



Yeah. That’s right. All those words. At one time. Is your mouth watering yet?

Because mine sure was the first time I heard about this. Did you know you can make ice cream in about 20 seconds in your blender?!? You don’t even need an ice cream maker!! Seriously!

Okay, well not entirely seriously. It’s not exactly ice cream. But it sure is as  close as you can get without actually owning an ice cream maker. And if you, like me, are 100 percent obsessed with ice cream and dream of one day being able to make it fresh in your very own home if only ice cream makers weren’t so expensive and entirely ridiculous to own when your entire house is smaller than a two car garage (I kid you not, but that is a story for another day)..I digress. Did I mention about the ice cream? With the chocolate and the peanut butter? Here’s how it goes:

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Milk Punch

Milk Punch. Milk. Punch. Punch. With Milk. Milk. That packs a Punch.

Hmmm.. Think about it. Say the words a few times in your head. Mull it over. Mull.. Mulled wine. Game of Thrones. No. Wine. Mmm.. Wine.. Drink. Milk. Punch? Milk Punch? Milk Punch! Does it still sound weird to you? It still sounds weird to me. But to my boyfriend, it just sounded delicious. Right away. No mulling required. So we decided to make it. In fact, we decided to make it for a very special occasion.

I was taking the MCAT. Heard of it? No? It’s just this one test that can decide whether or not a person gets to do the thing they want to do for the rest of their life. No big deal or anything. You know, just the kind of test you study for for four hours a day for three months with no breaks and no fun. Minor stuff, really. So. I was going to take it. And it was going to take all day. And afterward, I was going to need a drink. Stat. Like a doctor needs a stethescope. And a police officer needs your drivers license number. Am I rambling? Let’s have a drink. 

Drained it!

Be forewarned, however. Even though this was supposed to be my celebratory drink, the night I was supposed to have many and more drinks, I drank only this one. Then I, erm.. well I fell asleep. So it’s a good kind of drink. Just not the party kind of drink. Try it. You’ll see what I mean. It packs a punch.

Milk Punch (adapted from Smitten Kitchen)


  •  1/2  cup heavy cream
  • 2  cups milk (you can use 1 cup of half and half and 1 1/2 cups of milk if you like. use whichever you have on hand. but the more creamy the better..)
  • 3/4 cup burbon
  • 1/2 cup powdered sugar, sifted (or if you’re lazy like me, skip it. Makes no difference and means less dishes! whoo!)
  • nutmeg for garnish

In the large blender attachment for your bullet, mix together all ingredients except nutmeg. Pulse a few times to mix thoroughly. Pop the whole thing in the freezer and let it freeze for several hours or up to one day if you’re a planner and are making this in advance. When you’re ready to serve, take it out of the freezer and give it a few pulses on the bullet. Pour into 2 glasses and sprinkle on some nutmeg for garnish. Note: if you are going to let it freeze all day or overnight, let the blender defrost for 10 minutes before blending. Drink and Enjoy! (And then sleep oh so well…)


Cocoa Mint Brownies

Hello again!

Yesterday afternoon, my friend Mandee (sensing that I was sinking really “sweet ‘n low”) suggested that we make mint brownies. We got to baking almost immediately and in a little over an hour, we had ourselves a plate of warm cocoa mint brownies.

I was happily surprised by how well the Magic Bullet worked. It evenly mixed all of the brownie ingredients and left us with virtually no mess to clean up. (I hate cleaning up so this came as a humongo relief.)

Lastly, it was Mandee’s genius idea to use fresh mint, instead of pure mint extract, in the brownie mixture. So you can thank her, when you have a taste of these divine fresh minty brownies. You’ll  travel straight to heaven.

I hope you enjoy them so much!



Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 2 large eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 ½ sticks butter melted (6 ounces)
  • ¾ cups cocoa
  • ¼ cup flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1/8 cup chopped fresh mint leaves
  • Soft butter
  • Flour


*Try blending before and after you add ingredients. Also, use a spatula to make sure all ingredients are being properly blended.

  1. Preheat oven to 300 degrees. Generously butter and flour 8×8 pan or two 5 ½ x 3 pans.
  2. To tall cup add 2 large eggs and blend until fluffy and light yellow color.
  3. Add ½ cup sugar and ½ brown sugar to tall cup.
  4. Blend ingredients.
  1. Add melted butter (1 ½ sticks or 6 ounces) and ¾ cup cocoa to tall cup.
  2. Blend ingredients.
  3. Add 1-teaspoon vanilla extract, ¼ teaspoon kosher salt and ¼ cup flour to tall cup.
  4. Blend ingredients.
  5. Add 1/8 cup chopped fresh mint leaves.
  1. Pour batter into pan or pans and bake for 55 minutes. *Insert toothpick in center of pan. If toothpick comes out clean, then the brownies are ready!


Miraculous Marinara Sauce!

Hey there!

Sunday night, I made a delicious marinara sauce with whole wheat penne pasta. I used whole wheat pasta instead of the regular kind (for personal reasons, please respect my personal reasons) but you have my blessing to use whatever kind you like.

This recipe for homemade pasta sauce is surprisingly easy and will take you no time at all. For some reason, I had imagined that this would be a far more grueling process…that I’d be stirring a pot of sauce all day, my hands lost of all feeling, while longingly trying to remember a time when I wasn’t making pasta sauce.

Not the case, folks! You’ll burn through this recipe, have yourself a scrumptious meal and more importantly, never lose feeling in your hands. Your hands will be okay.


Marinara Sauce with Penne Pasta

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 4 peeled plum tomatoes
  • ½ of chopped onion
  • 2 garlic cloves
  • ¼ cup red wine
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • olive oil
  • pasta


For Pasta 

1. Bring a pot of salted water to boil.
2. Add pasta and cook until al dente.
3.  Drain, rinse and set aside

For Peeling Tomatoes

Peeled tomatoes!

  1. Cut out the stems and slice a shallow X at the bottom end of tomatoes.
  2. Boil water, dunk plum tomatoes in boiling water and then toss them in a bowl of ice water.

The tomato skin will peel right off!

For Marinara

  1. Place your four peeled tomatoes in the Magic Bullet tall cup. Blend until smooth.
  2. Heat about 1 tablespoon of olive oil in a medium skillet.
  3. Add chopped onions to skillet and sauté until transparent (5-7 minutes).
  4. Add 2 minced garlic cloves and let it sauté with onions for about 2 minutes.
  5. Add ¼ cup red wine and cook on HIGH heat. This will cook off the alcohol.
  1. Once most of the red wine has evaporated, add pureed plum tomatoes, 1-teaspoon salt, 1-teaspoon pepper and chopped flat-leaf parsley.
  2. On LOW heat, cover skillet and simmer sauce for no less than 15 minutes.
  3. Stir sauce one last time and remove from heat.
  4. Pour into tall cup and blend until smooth (or pulse a few times if you want your sauce chunky.)

How did it go? How are your hands? See! They are working just fine!

Hope you enjoy your pasta with marinara sauce! You deserve it!