Restaurant Style Salsa


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
  1. 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


Blueberry Orange Blast


The combination of blueberries and oranges is not only delicious, but it is really healthy for you. The freshly chopped oranges give this smoothie a pulp-like texture, which I like, but you can always juice your orange (or simply just use orange juice, instead) for a smoother texture. You can use fresh blueberries instead of frozen and add some ice cubes to make it chilled.





Blueberry Orange Blast 
  •  1/2 banana
  • 2/3 cup frozen blueberries
  • 1 orange, peeled and chopped
  • 1/4 cup orange juice
  • 1/4 cup water
  • 2 Tbsp milk
  • 1 Tbsp ground flax seeds
  1. Add all ingredients to a Magic Bullet cup and blend well.

Makes 1 smoothie


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.

Deflate this:



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.




Korean-Style Wings


  • 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


  1. Blend all non-chicken ingredients in the Magic Bullet to make sauce.
  2. Optional: marinate wings in large bag with sauce overnight.
  3. Coat wings with sauce, if they aren’t already. Preheat the oven to 450 degree.
  4. Bake wings on a wire rack, for about thirty minutes or until crispy on the outside and cooked through.
  5. Serve warm.


Some days, I really want soup, but don’t want to spend the time it usually takes to make it. One day, I was craving this broccoli cheese soup and realized it can be made quickly and easily with the Magic Bullet. The longest step is cooking the broccoli florets, but after they’re done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend. The soup stays warm from the just-cooked broccoli and can be eaten warm right away. This recipe only makes a cup of soup for one, but you can double this recipe to serve two people.


Quick Broccoli Cheese Soup
  •  1 cup broccoli florets
  • 1/2 Tbsp chopped onion
  • 1/2 cup milk
  • 1/4 cup cheddar cheese
  • 1/2 tsp chicken boullion
  1. Boil the broccoli florets in a small pot for 10 minutes, or until tender. Drain well.
  2. Let the broccoli cool a bit and add, along with remaining ingredients, to a Magic Bullet cup and blend until smooth.

Makes 1 cup soup



Curried Lentil Dip


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
  1. Heat olive oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
  2. 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.
  3. Cook for another 20 minutes, or until lentils are tender.
  4. Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
  5. Top the warm dip with fresh cilantro just before serving.

Makes 2 cups

Is this bringing you back to your childhood days, when peanut butter apples were the best after-school snack ever? I thought so. I’ve always loved them as a healthy snack (and still do), and was thrilled when I came up with the idea of a peanut butter and apple smoothie! The apples add just the right amount of sweetness to this smoothie, which is loaded with rich peanut butter flavor. Enjoy!



Peanut Butter and Apple Smoothie
  • 1/2 banana
  • 1 small gala apple, cored and sliced
  • 3 Tbsp peanut butter
  • 1/4 cup milk
  • Ice cubes (optional)
  1. Add all ingredients to a Magic Bullet cup and blend well.

Makes 1 smoothie


Berry Ganache


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.

Berry Ganache

Equal parts:

  • Strawberries
  • Blueberries
  • Raspberries
  • Blackberries
  1. Wash and add berries to your Magic Bullet in proportions of your liking.
  2. 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.



Tzatziki Salad Dressing


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
  1. Add all ingredients to a small Magic Bullet cup and blend until creamy.

Makes 1 cup

I was recently at a great Korean restaurant and had “maeun galbi jim” — braised short ribs in a spicy sweet sauce. It was rich and delicious with lots of unusual ingredients (turnips, chestnuts), as well as one of my favorites, gochujang (fermented chili paste). I had to recreate it myself. I found chestnuts at a farmer’s market and that was basically the hardest part.


This was an incredibly easy dish to make with tons of deep flavors. The Magic Bullet does a great job of creating the sauce and using the slow cooker makes it a weeknight option. I dispense with some of the traditional Korean touches (e.g. boiling instead of searing first) to make the recipe a little less fussy, but equally delicious.

If you’ve never had short ribs before, you’re in for a treat. Actually, if you’ve had short ribs before, you’re also in for a treat. I love the Korean flavors and unusual ingredients, too, adding a different dimension without any more work.





Korean-Braised Short Ribs
  • 2 lbs beef short ribs
  • 1 pint chestnuts, peeled
  • 5 carrots, peeled and slice
  • 1 onion, cut into wedges
  • 1 lb turnips, cut into small pieces
  • 1.5 Tbsp gochujang (Korean fermented bean paste)
  • 6 cloves garlic, peeled
  • 1 inch piece ginger, peeled
  • vegetable oil for sautéing
  1. Blend garlic, gochujang and ginger in Magic Bullet.
  2. Salt ribs, then brown them on all sides in dash of vegetable oil in pan on medium-high heat.
  3. Add all ingredients to slow cooker. Cook on low for about 8 hours.
  4. Serve with rice and enjoy!



Peanut Butter Pie

Peanut butter pie is one of my top favorite desserts, ever. It’s so quick and easy to make, too! Oreo cookie crumbs make a chocolatey crust, which is filled with a creamy, lightly sweetened peanut butter filling. The pie is frozen until ready to serve and then topped with crunchy chopped peanuts, drizzled with chocolate syrup and decorated with whipped cream. Make sure you remember to set it out about 30 minutes before you are ready to serve it to allow it to thaw. Otherwise, it will be too hard to eat, which is pure torture!




Peanut Butter Pie


  • 2 cups Oreo cookie crumbs
  • 3 Tbsp butter, melted


  • 6 ounces cream cheese, room temperature
  • 1 cup creamy peanut butter, room temperature
  • 1 tsp vanilla extract
  • ¾ cup confectioners’ sugar
  • 1 cup heavy whipping cream


  • ½ cup chopped peanuts
  • Chocolate syrup
  • Whipped cream
  1. Add the Oreo cookie crumbs and butter to a pie dish and stir with a fork. Press firmly into the pie dish to form a crust.
  2. Store the crust in the refrigerator until ready to use.
  3. Add the filling ingredients to a Magic Bullet pitcher and blend together until creamy.
  4. Pour the filling into the pie crust shell. Cover and place in the freezer for 2 hours.
  5. Let thaw about 30 minutes before ready to serve.
  6. Top with chopped peanuts, chocolate and whipped cream just before serving.
Makes 1 9-inch pie