20 Thursday Sep 2018
Posted in Appetizers, Fruit, Gluten Free, Lunch, Make Ahead, Shrimp, Vegetarian
Tags
bacon, fresh herbs, Haas avocados, horseradish, jalapeño peppers, ketchup, lime juice, onion, Shrimp, Worcestershire sauce
This is a nice alternative to the typical shrimp cocktail. Also, it has dill. Dill is an underused herb and it’s a great foil for shrimp. Ketchup adds a little touch of sweetness and the lemon juice adds a nice little acidic bite…balance. It’s all about balance, Baby! Continue reading
13 Wednesday Dec 2017
Posted in Appetizers, Condiments, Gluten Free, Hot Chiles, Make Ahead, Mango, Peppers, Pineapple, Sauces, Vegetarian
I always like to have a few jars of Hot Pepper Jelly on hand, particularly during the holiday season. Hot Pepper Jelly is always an appreciated hostess gift. It’s so versatile. I love to have a bit on a cheese tray, perfect with a leg of lamb, or on a grilled cheese sandwich. It’s a really nice glaze for chicken or pork, too. Are you getting the impression this is a versatile sauce to have in your pantry? You would be right…. Continue reading
11 Saturday Nov 2017
Posted in Cheese, Dry Rubs/Spice Blends, Gluten Free, Hot Chiles, Latin Food, Main Course, Skillet Dinner, Thighs
Boneless chicken thighs are a natural for stuffing. The cheese-stuffed jalapeño is a perfect way to keep the cheese from oozing out of the thigh and giving the whole thing a nice little Zing!! A pan sauce, a Cuban tamale and dinner is served. Continue reading
10 Friday Nov 2017
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Most of the time, when we prepare poppers, we cut the top of the chile off, remove the seeds and stuff away. Easy, right? But, what if you want to leave the chile whole and stuff it? Then, how do you remove the seeds and membranes? Continue reading
08 Saturday Jul 2017
Posted in Appetizers, Gluten Free, Vegetarian
Tags
avocadoes, cilantro, Corn, Garlic, jalapeño peppers, lime juice, onion, pineapple, refried beans, roasted garlic, Scallions, sour cream, Spices, Tomatoes, tortilla chips
Seven Layer Dip has been around for years, and with good reason. It’s delicious. It’s easy and it’s delicious. It goes together in a flash and it’s delicious…are you seeing a pattern here? But, seven layers is just a tad too limiting for The Goddess…. Continue reading
23 Sunday Apr 2017
Posted in Appetizers, Corn, Gluten Free, Lunch, Main Course, Make Ahead, Onions, Peppers, Tuna, Vegetarian
Tags
cherry tomatoes, cilantro, Corn, English cucumber, fresh tuna, Garlic, Haas avocados, jalapeño peppers, lemon juice, lime juice, red onion, sweet pickled peppers
Yesterday The Goddess very pointedly told you not to use oily fish for ceviche. Clearly, she’s not to be trusted. Because today, here she is, using tuna in ceviche. So, it turns out that tuna (and I have used salmon—horrors!) is really quite lovely in ceviche. Continue reading
06 Friday Jan 2017
Posted in Appetizers, Condiments, Gluten Free, Make Ahead, Vegetarian
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We recently enjoyed a brunch at Dirty Food in Toronto. I had their hamburger. I don’t think I’ve ever met a burger I didn’t like or want to eat. And Dirty Food didn’t disappoint. They also happen to make superb home fries, which I love, but are so many times disappointing. But, I digress. Back to the burger….one of the items available to top my burger—candied jalapeños! Why don’t I know about these? They were wonderful…a little hot, a little sweet and totally delicious. Well now, The Goddess had to reproduce them. Continue reading
31 Tuesday May 2016
Tags
BBQ pork, BBQ sauce, cheese, Garlic, jalapeño peppers, Onions, pizza dough, slaw
I couldn’t wait to post this. It was too good not to share. You’ve heard The Goddess go on ad nauseam about how she adores, loves, is crazy about, etc. leftovers. It does get a tad stale, doesn’t it? I know I was damned tired of hearing about it. Then, she made this pizza, which uses leftovers she had from the weekend. Continue reading
16 Friday Oct 2015
Posted in Appetizers, Gluten Free, Sauces
I love salsa. I think most people do. I love it on good tortilla chips. Good salsa pure, simple, with just the right balance of flavors. The thing is I’m picky about my salsa. I don’t like the watery version you get from using fresh tomatoes. Nor the thick, gloppy version that takes over the whole chip. Both of these seem to be de rigueur in many jarred, and so-called “fresh” salsas in supermarkets and many restaurants, Mexican or otherwise. So I decided to do something about it. Continue reading
Goddess Cooks 