It’s a bold statement to make, I’m aware, but trust me when I tell you I’m something of an expert on margaritas. I prefer tequila to all other spirits, but truth be told I haven’t had a frozen margarita for years. I am the queen of on-the-rocks. I like my margarita strong, and without any of that fake sour mix or pre-made margarita mix crap. I like to play with the addition of seasonal fruits, vegetable and juices as well, but we’ll save those fancies for another day.

This recipe was really just an experiment, which I fully expected not to enjoy. You see, I’ve always hated how watered down frozen margaritas taste – or they’re just too sweet for me. This one is strong, nice and tart, perfectly sweet and well balanced. I was actually quite shocked at how delicious it was, and amazed at the perfect slushy texture achieved by the Magic Bullet.

In short, this is a simple, straight forward, perfect, classic frozen margarita.

The classic margarita is a ratio, not a recipe.

The ratio is 2:1:1

Let that sink in… memorize those numbers!

  • 2 parts Tequila
  • 1 part Lime Juice
  • 1 part Agave Syrup

Let’s break down the three elements here:

Tequila – Please use only 100% blue agave tequila! I prefer reposado (slightly barrel aged) for margaritas, but you could use blanco (white, not aged). There are a lot of good tequilas out there.  Cuervo is not one of them.

Lime Juice – Take a minute and fresh squeeze those limes! Nothing else comes close. Frozen or pre-packaged lime juice is pasteurized, frozen lime-aid is full of high-fructose corn syrup.

Agave Nectar – Also called Agave Syrup, this thick honey-like sweetener is made from the same plant that tequila is, so it’s a perfect marriage. Also, agave nectar has a much lower glycemic index than table sugar.

For this recipe I used a 2oz. shot glass to measure out the ingredients, and poured all into the large sized Magic Bullet cup.

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 Then fill the cup to its fullest capacity with ice cubes, and fit it with the cross (chopping) blade.

Now lets prep our margarita glass (or 2 glasses if you like sharing). Rub the rim of the glass with a cut lime, then dip the rim gently into kosher salt, shaking off the excess.



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Back to the margarita – blitz for about 10 seconds, until the sound of crunching ice cubes has dissipated. Pour into your prepared glass, and enjoy – I know I did!



Teriyaki Fried Chicken

Hello Magic Bullet Heads,

My San Francisco Magic Bullet Tour continues!

Last night, my dad and I joined cooking forces and made an incredible teriyaki fried chicken dinner! I love cooking with my dad because he’s always just as hungry as me, if not more so.  I once watched him eat a leftover turkey burger right before dinner and claim it was his “appetizer.” He just couldn’t wait to eat. Basically cooking with my dad means stuff gets done fast and it’s easy.

With the help of my handy dandy Magic Bullet, I made my very own breadcrumbs to coat some chicken breasts that my dad had prepared earlier and had left marinating in the fridge.

The marinade was made simply with soy sauce, minced garlic, cooking rice seasoning, sugar and chili pepper flakes. You basically combine these ingredients in a shallow dish or container and let your chicken breasts take an hour-long marinade bath before breading and frying them. You will be so happy that you took the time to do this. The result is flavorful and tender chicken! You will just love it!

I hope you enjoy so very much.


Teriyaki Fried Chicken

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 3 minced cloves of garlic
  • 1 ½ soy sauce
  • ¼ cup sweet cooking rice seasoning
  • ½ cup sugar
  • 1 tablespoon chili pepper flakes
  • 6 slices white bread
  • 2 beaten eggs
  • 4 skinless chicken breasts


  1.  Halve chicken breasts.
  2. In a shallow container with removable lid or large sealable bag, add minced garlic, soy sauce, sweet cooking rice seasoning, sugar and chili flakes.
  3. Add chicken breasts to marinade.
  4. Place container or bag in the fridge for a few hours. The longer the better!
  5. While you wait for your chicken to marinate, place white bread on baking sheet and bake in 350 degree oven for 30 minutes.
  1. After 30 minutes, your bread should be all dried out, brown but not burnt.
  2. Break up dried bread into smaller pieces and put into tall cup. Blend until fine.
  3. In two separate dishes, put beaten eggs and bread crumbs. Dip chicken in the egg and then coat with bread crumbs.
  1. Throw your breaded chicken onto a hot skillet with oil. Cook chicken until brown on both sides and then transfer to baking sheet.
  1. Bake for about 8-10 minutes in 350 degree oven.

I know, I know. It’s not fall. Which means you’re probably eating watermelon and not squash. But you know what, I live in Hawaii. We don’t have any seasons. So I am going to eat whatever I feel like. Whenever I see it. So for all you seasonal-eating, farmers-market shopping, actually-have-leaves-that-fall-kind of people that I’m so very jealous of.. well…put this one in your box until October. Or, don’t. Be a little bit like me and eat some fall in the middle of July. We don’t judge here.

Seriously though. This stuff is delicious. Also, just as a tease, I’m going to show you TWO other ways you can use this puree. You know, that is, if you don’t eat it all with a spoon right after you make it. Again, no judgement.

Butternut Squash Puree

(adapted from My Baking Addiction)


  • 1 large-ish butternut squash
  • 6 tablespoons unsalted butter; diced
  • 2 tablespoons brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ teaspoon kosher salt
  • A splash (or three) of milk


  1. Preheat oven to 350F. Slice the squash in half lengthwise and scoop out the seeds. (You can either save these, rinse them, and roast them with a little salt and olive oil, or plant them in a pot and cross your fingers, or just toss them to the worms..up to you.)
  2. Place squash cut side up on a baking sheet lined with foil or parchment paper. Sprinkle the sugar and butter cubes evenly over both halves of the squash. Bake for 45 minutes to an hour (though if your oven runs hot like mine, start checking it at 30 minutes) or until a fork can easily prick the squash. Remove from oven and allow to cool just until cool enough to handle.
  3. Meanwhile, mix together the cinnamon, nutmeg and salt in a very small dish.
  4. Scoop out the flesh (and all the melted butterysugarygoodness that will collect in the hole left by the seeds) of one half of the squash and put it into your magic bullet tall cup. sprinkle on about half of the cinnamon mixture, attach the cross blade, and pulse-and-blend until mixture is smooth. You may need to add a splash or two of milk to get it started. Be sure to pour in all the melted butter from the pan as well, as this liquid is what helps the puree come together.
  5. Scoop the puree into a bowl, and repeat with the second half of the squash and the remaining cinnamon mixture. Scoop that all into a bowl, and mix well.

Now. You could stop here. You could stop here and grab a large spoon and eat to your heart’s content. You could transfer this mixture into a casserole dish, top it with marshmallows and pop it under the broiler. Or, you could do even more magical things with it. Like what, you ask? Oh do stay tuned my dears.. I promise you’ll like it! Need a hint? It may involve muffins..


Mini Oatmeal Muffins

Hi! Hi! Hi!

Ever since I made mint brownies with my Magic Bullet, I can’t stop baking with the thing! While visiting my parents in San Francisco,  my mom and I made a dozen mini oatmeal muffins. Sweet, hearty and oh-so-easy to make. It’ll take you no time at all and will leave you and your kitchen in a pleasant state afterwards.

Also, these muffins taste amazing. The combo of  brown sugar and syrup adds a nice maple flavor, which can’t be beat. Much healthier than most muffins around town, they require absolutely no butter or shortening. Plus, check out the size of these muffins. Adorable size, that’s what I think.

Mini Oatmeal Muffins

Magic Bullet Parts 

  • Magic Bullet tall cup with cross blades


  • 1/2 cup heavy cream
  • ½ cup pancake syrup
  • 1 eggs
  • ¾ cup mix of whole wheat and all purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cups rolled oats


  1. Preheat oven to 350 degrees and grease miniature muffin tins.
  2. In a medium sized mixing bowl, add all ingredients: cream, syrup, egg, mix of whole wheat and all purpose flour, brown sugar, salt baking powder and rolled oats.
  3. Give muffin batter a light whisk before transferring to tall cup.
  4. Pulse a few times and then begin filling muffin tins three-quarters full.
  5. Bake for about 12 minutes. Lightly tap the top of muffin to see if it’s fully baked. If the muffin top springs back, then it’s done!
If you’re feeling extra crazy, top off your muffins with a dollop of homemade whipped cream! Looks like you’ve got a pretty sweet dessert on your hands.
Enjoy, boys and girls!
The Muffin Woman,


Omelet of Champions

Greetings from San Francisco – my homeland, my place of birth!

A few days ago, I drove from Los Angeles to San Francisco to spend some quality time with my parents.

So glad I brought along my trusty Magic Bullet Blender!

This morning, I woke up starving and immediately began rummaging through my parents’ refrigerator. I hit the jackpot! Using the treasures found in my parents’ fridge and the power of my Magic Bullet, I made the lightest and fluffiest omelet– with sautéed mushrooms and onions– I’ve ever eaten. I also heated up a chorizo sausage (another gem I discovered in the fridge) to accompany my omelet.

Omelet of Champions

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 3 eggs
  • 2 tablespoons cream
  • 1 tablespoon unsalted butter
  • ¼ cup chopped white onion
  • ¼ cup chopped mushrooms
  • Salt
  • Pepper


  1. To tall cup, add eggs, cream, salt and pepper. Blend until very frothy.
  2. Heat a pan over medium heat and when hot, add butter.
  3. Once butter is melted, add chopped onions and mushrooms. Sauté until onions are translucent and mushrooms are golden.
  4. Pour egg mixture into pan with sautéed onions and mushrooms.
  5. Make sure egg mixture cooks evenly by scraping down the sides of the pan with a spatula.
  6. When your omelet is firm and looks cooked through, use a spatula to fold in half and slide onto a plate.

*Cook eggs over medium heat. Too high a heat will burn your eggs! Don’t burn those eggs, people!

I felt like a champion eating this delicious egg dish and I hope you do, too. More San Francisco Bulleting to come!

Yay! (because that’s what champions say),


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.

Salsa Verde


  • 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


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

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




3. 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?!?

Read More


Roasted Garlic Bread

Hello Magic Bullet Heads!

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!


  • 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


  1. 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!!

one of those days..


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…


Coconut What? Smoothie

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!