Horchata is always a go-to of mine when I order Mexican food. The light texture and subtle sweetness are wonderful complements to all of the strong spices and flavors found in delicious Mexican cuisine.

But what happens when you’re having taco night at your house and can’t order a glass? Thanks to the Magic Bullet, that problem is solved! This recipe produces a perfect horchata, all while schooling you on the process of soaking rice and cinnamon sticks.

Be aware that while this recipe is very simple, it involves letting rice soak in a water mixture for approximately three hours – make sure you start early!












  • 1/2 cup long grain white rice
  • 1 cinnamon stick
  • 1/4 cup sugar
  • 4 cups water


  1. Break cinnamon stick into small pieces.
  2. Add cinnamon pieces and rice to Magic Bullet and blend for ten seconds or so, until roughly blended.
  3. Set aside half of cinnamon and rice mixture. Combine other half of mixture with 2 cups of water in Magic Bullet and pulse until mixture is thoroughly chopped and blended into water. Pour into large bowl.
  4. Repeat step 3 with another 2 cups of water and the remaining cinnamon and rice mixture. We’re splitting it up to make more horchata and to get the most out of your rice!
  5. Combine both water mixtures in large bowl and let soak for three hours.
  6. Scoop out cinnamon and rice mixture and add to Magic Bullet. Blend for another ten to fifteen seconds (because the rice has softened, we’ll likely get a more thorough mixture out of the blend this way).
  7. Add cinnamon and rice mixture back to liquid and stir. Pour liquid through a cheesecloth into another pitcher or bowl.

Make sure you really squeeze the cloth and contents so you get all the juices out. You should be left with a dried, clumpy grain mixture, which you can discard.

Let it chill in the fridge for a bit before serving with ice. This is sure to spice up your normal taco night – sprinkle powdered cinnamon on top for an extra kick of sweetness!


Strawberry Milkshake


If you are a busy mama like myself, then you know the dreaded hours that come after lunch and before dinner. Everyone is tired and hungry, and you become so tempted to turn on the babysitter TV and lock yourself in a closet with a bag of chocolate.

Just me?

Well, I always find that during that time, a little pick-me-up (healthy) treat can work wonders. Milkshakes are a family favorite, and it’s just the thing to get everybody in the right mood to last until dinner. (And until daddy comes home to save the day!)

This milkshake is sans ice cream, but your kiddos won’t notice the difference. The creaminess and thickness comes from frozen bananas, which also adds a nice sweetness! It’s definitely a family favorite treat!






Strawberry Milkshake


  • 5 frozen strawberries
  • 1 frozen banana, cut into slices
  • 1 package stevia
  • ½ cup coconut milk, or milk of choice


  1. Add all ingredients in your Magic Bullet blender and blend until thick and creamy. Serve immediately and enjoy!

Creamy Beet Soup


Growing up, I always thought beets were one of those vegetables you either loved or you hated – no ifs, ands, or buts. This beet soup proved me wrong, though, when someone I know who hates beets actually loved it! I think it’s the perfect soup for cold weather. Beets are healthy, earthy vegetables that can fill you up, providing tons of nutrients and muscle relief and recovery for those of you who might need it.

Here are a few tips to keep in mind when making this soup: First, remember that beet juice gets on everything and will definitely stain your hands pink. If this bothers you, wear gloves! Also, don’t wear your favorite white shirt. Second, this creamy soup goes great with a sour cream drizzle on top. To make the sour cream drizzle, all you need is a squeeze bottle and one part sour cream and one part milk. If you don’t have a squeeze bottle, you can stir it up in a small bowl and drizzle it on the soup with a spoon.






Creamy Beet Soup


  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cups chicken broth
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 5 medium cooked beets, peeled and halved
  • 1 medium potato, peeled and quartered
  • 1 bay leaf
  • 1 tsp. lemon juice
  • 2 Tbsp sour cream
  • 2 Tbsp milk


  1. Heat the olive oil in a skillet and add the onions. Cook the onions until they are translucent, about 7 minutes.
  2. Add the remaining ingredients (except for the sour cream and milk) and bring the soup to a boil. Cover, lower the heat and simmer for 20 minutes until potato is soft.
  3. Bring to room temperature and purée in a Magic Bullet cup in batches until smooth. Return to the soup pot and heat again.
  4. Add the sour cream and milk to a squeeze bottle and shake well. Drizzle over the soup before serving warm.

Makes 6 cups.


I recently was given a pressure cooker and here’s a strange-but-true fact: chicken cooked in a pressure cooker gets extra chickeny. I don’t know why this is so, but once I figured it out, one thing became obvious: I needed to make Hainanese chicken.

What’s Hainanese chicken? Chicken and rice is a dish that is popular around the world in many cuisines, and Hainanese chicken is essentially the southeast Asian version: white meat chicken and rice cooked in chicken broth, fragrant with just the slightest bit of shallot, ginger, and garlic, to ensure a thoroughly chickeny dish.

As in Singapore, I served this with a nice, subtle ginger-scallion sauce, with the ginger serving to compliment the flavors of the chicken itself and had just the slightest hint of sharpness from the scallion. This it the chicken and rice of your dreams. Serve with sliced cucumbers and tomatoes.









Hainanese Chicken with Ginger-Scallion Sauce


  • 1.5 pounds bone-in, skin-on chicken breasts
  • 1 Tbsp butter
  • 3 shallots, minced
  • 1 cup rice
  • 1 1/2 cups chicken broth
  • 2 1/2 inch piece of ginger, peeled
  • 4 scallions, ends removed
  • 3 Tbsp vegetable oil


  1. Blend ginger and garlic in your Magic Bullet.
  2. Heat pressure cooker pot (with cover off) over medium-high heat. Add butter and wait until it foams, then add chicken skin side down and cook until golden brown. Flip chicken, cook for a minute or two, and remove chicken. (Chicken will still basically be raw.)
  3. Add shallot with half the ginger and garlic. Cook until shallot is softened. Add the rice and cook two minutes. Add the chicken and the chicken broth. Cover pressure cooker, bring the cooker to pressure, and cook for eleven minutes.
  4. Add the scallions to the Magic Bullet and blend.
  5. In a small saucepan, heat the vegetable oil until shimmering, then pour it over the garlic-ginger-scallion mixture.
  6. Serve with scallion sauce and hot sauce if you like.

I’m as big a fan of a traditional hamburger as anyone you’d meet. Sometimes, though, red meat is just a little too much. Whether that’s due to diet, general heaviness, or straight up boredom depends. On the other hand, salmon burgers are healthy, enlightening, and totally delicious. They’re a wonderful alternative to the traditional hamburger, and a great stand-alone dish; and with the Magic Bullet, extremely easy to make!









Quick and Easy Salmon Burgers


  • 3/4 to 1 pound salmon filet
  • 1 Tbsp light mayonnaise
  • 1 Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • 1/2 tsp. cayenne pepper
  • Olive oil
  • Two slices of bread (for about 3/4 cup of breadcrumbs)
  • Salt and pepper


  1. De-skin salmon and cut half of it into small chunks – we will not be blending these.
  2. Cut the remaining salmon into chunks and add to Magic Bullet with mayo, mustard, lemon juice, cayenne pepper and salt and pepper to taste. Blend until you reach a thick paste consistency.
  3. Toast two slices of bread and add large pieces to your Magic Bullet. Process to make 3/4 cups of fresh breadcrumbs, or skip this step if using store-bought breadcrumbs.
  4. Combine remaining salmon with salmon paste and breadcrumbs in large bowl and mix together.
  5. Make two salmon patties and add them to a well-oiled frying pan on medium heat. Cook until brown on each side (about 1 to 2 minutes per side).

Garnish with your favorite veggies, toppings, and don’t forget the tartar sauce for an added kick!


Yellow Curry

Craving Thai food, but don’t want to wait an hour for delivery? We’ve got you covered with an easy recipe that’s not only tasty, but healthy, as well.

Blend everything in your Magic Bullet, add to a small saucepan and cook, adding your diced vegetables and meat in shortly after. It’s a one-pot meal that’s ready in half the time.

Looking for a vegetarian or vegan option? Leave out the chicken or replace with lightly fried tofu to keep protein levels high. Add a side of rice and you’ve got a complete meal that’ll leave you questioning all those past take-out decisions. No judgments here!


Yellow Curry


  • 1 Tbsp coconut oil, melted
  • 2 boiler onions (or 1/4 onion, quartered)
  • 1/4 inch chunk fresh ginger
  • 1/2 garlic clove (or about 1/4 tsp. chopped garlic)
  • 2 1/2 tsp. curry powder
  • 3/4 cup coconut milk
  • 2 Tbsp water
  • Juice of 1/4 lemon
  • 2 new potatoes, quartered
  • 1 carrot, peeled and cut into chunks
  • 4 oz chicken, cut into 1 inch pieces
  • 1 cup cooked white or brown rice


  1. Add coconut oil, onions, ginger, garlic, curry powder, coconut  milk, water, and lemon juice to the Tall Cup. Blend for 10 seconds, then transfer mixture to a small saucepan on the stove over medium heat.
  2. Bring to a boil, then add potatoes and carrots and reduce heat to medium for 20 minutes.
  3. Add chicken pieces and cook for an additional 10 minutes. The curry is ready to eat when the carrots and potatoes are tender and the chicken is cooked through.
  4. Spoon over rice and enjoy!

Makes 1 serving.



These savory morsels add style to any gathering! Make them in advance to satisfy hungry tummies at your next get-together, or make them for you and the family. With just a few ingredients, you’ll be surprised how tasty they are and how little work they took to make!

Spinach and Goat Cheese Stuffed Mushrooms


  • 1/2 cup frozen chopped spinach, thawed and drained well
  • 3 Tbsp sun-dried tomatoes, diced
  • 6 oz goat cheese, softened
  • 1 tsp. dry basil
  • 1/4 tsp. garlic powder
  • 12 baby portabella or crimini mushrooms, rinsed and dried


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add thawed and drained spinach, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese to Tall Cup. Twist on the Cross Blade and pulse 4-6 times until well combined. Set aside.
  3. Remove stems from the mushrooms. Stuff each mushroom with the spinach and goat cheese mixture in the hollow space left by the removal of the stem. Place on baking sheet with the filling facing up and bake for 20-30 minutes, until golden brown.



This healthy broccoli and cauliflower floret salad is a refreshing addition to any meal. The light dressing is made of yogurt and light sour cream, so you don’t have to feel guilty eating it! Every week I stock my fridge with broccoli and cauliflower, and toward the end of the week, if I haven’t used it all up, I make this refreshing salad to go with lunch or dinner. It’s made of things you probably already have in your pantry, so no extra trip to the grocery store is needed to make this salad. It tastes best when it has chilled in the refrigerator for a few hours, so the dressing has a chance to seep in and give the salad a lot of flavor.




Broccoli and Cauliflower Floret Salad


  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 1/4 cup raisins
  • 2 Tbsp chopped red onion
  • 1/2 cup plain yogurt
  • 1/4 cup light sour cream
  • 2 Tbsp brown sugar
  • 2 Tbsp apple cider vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dill weed
  • 1/2 tsp. salt


  1. Add the florets, raisins, and chopped onion to a large salad bowl.
  2. Add the yogurt, sour cream, brown sugar, vinegar, Worcestershire sauce, dill, and salt to a Magic Bullet cup and blend until well combined.
  3. Pour the dressing over the floret salad and toss well.
  4. Cover and chill in the refrigerator for 2 hours before serving.

Makes 7 cups


This is one of the craziest salads I’ve ever made, combining a bunch of ingredients that home cooks use only infrequently (or at least this home cook uses only infrequently), such as blackened cabbage and tofu, into a delicious hot salad. Game on.

The original recipe, from The Kitchn, grilled the cabbage and didn’t involve tofu, but my grill is closed for the winter and I wanted this to be more of a meal, so I cut the cabbage into hunks and threw it under the broiler with some shallots, and also added some sautéed super-pressed tofu, for meaty texture and protein. The lime vinaigrette, which contains cilantro and fish sauce, too, provides a nice tart, fragrant, salty counterbalance.

If you make this, it’s important to get crunchy, blackened cabbage pieces and nice softened shallot, so don’t be afraid to really broil the heck out of them.








Hot Cabbage Salad with Tofu and Lime Dressing


  • 1/4 cup lime juice (from about 3 limes)
  • 1/4 cup olive oil, plus a drizzle more
  • 1 tsp. fish sauce
  • 2 cloves garlic, peeled
  • 1/4 cup cilantro leaves
  • 1/2 tsp. salt
  • 1 dried Chinese red pepper, or use ¼ tsp red pepper flakes
  • ¼ tsp. sugar
  • 1 head green cabbage, cut into hunks
  • 3 shallots, peeled and cut into pieces
  • 8 oz super pressed tofu, cut into slices (about ½ inch thick)
  • vegetable oil for sautéing


  1. Preheat the broiler. Remove the loosest, toughest outer leaves from the cabbage, and cut into evenly sized wedges. (Do not remove the stalk or inner core.) Put the cabbage and the shallots on a sheet pan and drizzle with oil. Cook under the broiler until everything gets blackened spots.
  2. Add the vegetable oil to a large skillet and heat over medium-high. Add the tofu and cook until nicely brown, then cut the tofu up into bite-sized pieces.
  3. Blend remaining ingredients in the Magic Bullet to make the dressing.
  4. Mix everything together and serve.

This refreshing classic gets a boost from fresh lime and agave nectar. Sip it on a hot afternoon with a side of chips for a little taste of la vida Mexicana!


Skinny Frozen Margarita


  • 1 1/2 oz tequila
  • 1/2 oz triple sec or cointreau
  • 1 1/2 oz fresh lime juice
  • 1 1/2 Tbsp agave nectar
  • 1 cup ice
  • salt (optional)


  1. Add liquid ingredients to Magic Bullet Party Mug.
  2. Fill with ice, screw on the Cross Blade, and blend until smooth and slushy.
  3. If you like a salt rim on your margarita, rub a lime wedge around the perimeter of the Comfort Lip Ring and dip in salt to coat.
  4. Gently screw the lip ring onto the party Mug containing your margarita and enjoy!


For flavored margaritas, replace ice with 1 cup of your favorite frozen fruit. Mango, peaches, watermelon, and strawberries all make delicious options!

If you’re in a hurry, you can blend 3/4 cup of good quality margarita mix with 2 oz tequila and a cup of ice for a speedy and tasty frozen ‘rita.