20 Saturday Jun 2015
Posted in Appetizers, Brazilian, Gluten Free, Make Ahead, Salads, Vinaigrettes
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This is the perfect hot weather lunch, dinner or first course. It’s pretty. It’s served cold. It taste deliciously sweet and tangy. You’ll almost want the heat of summer to consume you, just so you can make shrimp cocktail, the Brazilian way. Continue reading
28 Thursday May 2015
Posted in Appetizers, Gluten Free, Herbs, Make Ahead, Vegetarian
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I’m certain you’re tired of hearing about hummus. There are tons of recipes out there to make it and admittedly you can purchase some decent hummus, but I thought I would share this seasonal-flavored version. Besides, look at the color! Isn’t it just too pretty not to taste good? Continue reading
21 Thursday May 2015
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carrot, cucumber, hoisin sauce, lettuce, Mango, radish, rice paper, Salmon, Shrimp
Summer rolls are an absolute favorite of The Goddess and her peeps. They are the perfect summer dinner on a scorching hot day, but really I can eat these any day, any time, any season. The most difficult part is rolling them, and after about 2 or 3, you get the hang of it pretty quickly. They are fast to prepare, can be made ahead, and are delicious. The kind of thing you can whip up (or roll up) after work, in a flash. Continue reading
16 Saturday May 2015
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crabmeat, egg, herbs, Lemon, mayonnaise, panko crumbs, Scallions, Spices
Good crab cakes are rich and soft, with an almost creamy texture and crispy crust. I know there are those that think crab cakes must have Ritz® Crackers crushed up in them, but I beg to differ. Panko crumbs are a more neutral flavor and will give you a much less dense, softer textured crab cake. You’ll get plenty of that rich, butter flavor when frying the cakes; make certain they are dark brown. Caramelization is “One Fine Thing”. Continue reading
14 Thursday May 2015
Posted in Appetizers, Gluten Free, Herbs, Make Ahead, Quickies (It's not what you think!), Sauces, Vegetarian
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I was flying around the Interwebs, as The Goddess tends to do too frequently for the dust bunnies gathering for an assault, when I ran across this entry on Pinch of Yum‘s blog. I knew instantly that I was going to become intimate friends with this sauce. It’s avocado-based, but with so much more to offer…. Continue reading
05 Tuesday May 2015
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avocado, Chives, cilantro, crabmeat, Garlic, Mango, onion, poblano pepper, pork, Shrimp, Spices, truffle oil
I’m a bit late getting this to you, but I posted a guacamole recipe a few months back, but today is Cinco de Mayo, which positively screams and dances guac, don’t you think? So I thought about it a bit and decided to primp up some guac. A photographer friend says her mother always told her, “Never leave the house without lipstick”. Who am I to argue with mom? This is “lipstick guac”. Continue reading
15 Wednesday Apr 2015
Posted in Appetizers, Eggs, Make Ahead, Quickies (It's not what you think!), Vegetarian
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eggs, herbs, pasta, vegetables
It’s mid-week and you have a few little things hanging around in your fridge that need to be used. A frittata is the perfect vehicle to use up leftovers. Not only that, it’s a reason to make extra pasta so you can make a frittata on a moments notice. Continue reading
09 Thursday Apr 2015
Tags
avocado, bacon, Chives, Dijon mustard, eggs, Ham, herbs, mayonnaise, Salmon, Tuna
Easter eggs are such fun to dye. When our sons were young, they had a great time dying eggs…it’s a good memory. And to be honest, while we loved dying eggs, now it’s nice to just have it as a memory and not have the mess…the plastic eggs work for me! Continue reading
24 Tuesday Mar 2015
Posted in Appetizers, Vegetarian
Hush puppies are under-rated, in my humble opinion. We’re talking fried cornbread here folks…yeah, fried! So bring on the fried catfish, rémoulade sauce and pass me the hush puppies…laissez les bon temps rouler!! Continue reading
22 Sunday Feb 2015
Posted in Appetizers, Gluten Free, Salads, Vegetarian
Pink Peppercorns (Schinus terebinthifolius), a.k.a. Brazilian Pepper, Rose Pepper and Christmasberry aren’t true peppercorns. That’s right, they’re all dressed up, pretty as can be in that deep, sexy pink; they look like peppercorns and they have a nice peppery taste, so what’s the deal? Well, they’re imposters, I tell you. Continue reading
Goddess Cooks 