Archive of ‘Blog Recipes’ category

Salsa 101: A Test Kitchen Success!

Until yesterday, I’d never made salsa in my life! As far as I was concerned salsa came out of a jar or the refrigerated section at the grocery store deli. Not until my adult life did I even know anyone who made salsa from scratch. Granted, I also thought Taco Bell was at least slightly authentic. South Florida doesn’t expose you to very much in the way of Mexican food. I have since learned the error of my ways, but I don’t frequently venture into making Mexican (or even TexMex) dishes Spicy Red Salsa - Goodie Godmotherat home. Making mole from scratch is on my kitchen bucket list.

Since yesterday was Cinco de Mayo, we decided to celebrate this decidedly American holiday with vegetarian taco salads. I’d been up since o’dark thirty that morning baking, worked a windy farmer’s market and was exhausted, but I got the notion to make salsa with our dinner and nothing was going to deter me!

Spicy Red Salsa Vegetables - Goodie Godmother

As a side note, our salads were loosely based off the recipe shared in one of my favorite vegan blogs, Oh She Glows :

I made the walnut meat, with a few modifications. I doubled the recipe so we’d have leftovers for lunch today, added just 2 tsp of ancho chile powder since the salsa was going to be hot, and omitted the cayenne pepper. It was so easy and we will definitely be making it again!

The Godfather and I are choosing to base our diets off whole foods, primarily plants, with as much local and organic as possible. I do this with my baked goods, so it would only make sense that my business is a reflection of the choices we make personally. Your body will thank you for fueling it with quality.

If you’re concerned about the cost of the walnuts for this recipe, shop bulk and look for sales, but put things into perspective… If you buy local, free-range organic grass-fed ground beef to avoid the icky hormones and additives in conventional meat, you’re spending about the same as you would on the nuts, maybe even a bit more. Walnuts also have way more omega-3.

Roasted Red Salsa Vegetables - Goodie Godmother

Back to the salsa…

I read a few recipes and then decided to just wing it instead of following any one recipe in particular. I made a “small” batch, and it yielded a bit over 3 cups worth of salsa.

Mexican Red Salsa - Goodie Godmother

Note: When shopping for jalapenos, the jalapenos with the brown stripes on the skin have more heat, than those with a perfectly green skin. If you’d like less heat, remove the seeds. For the recipe below, we had two large jalapenos with striations, so we choose to seed one and leave the other with seeds.

Cinco de Mayo Chips and Salsa - Goodie Godmother

Roasted Tomato Salsa

  • 8 roma tomatoes
  • 2 fresh jalapenos (see note above)
  • 1/2 fresh lime
  • 1/2 bunch fresh cilantro
  • 1 medium onion
  • 6 cloves garlic, peeled
  • 1 tbsp olive oil
  1. Preheat your broiler while you give all vegetables a rough chop. Toss in olive oil and place single-layer on a cookie sheet.
  2. Broil vegetables for a few minutes until jalapeno skin starts to blister and veggies start to color. While this is happening, dice the cilantro. I had enough time to make a quick batch of guacamole.
  3. Once the vegetables are ready, remove from the oven and put everything into a food processor. Chop for about 10 seconds, then add cilantro and lime juice and pulse a few more times depending on how chunky you’d like your salsa.
  4. Add salt if you’d like (we didn’t as the chips we purchased were rather salty), and serve! This will keep up to one week in the refrigerator or can be frozen in smaller batches for longer storage and thawed as desired.

Manchego, Chorizo and Spinach Quiche

This post updated August 2015 as part of the #ThrowbackThursday photography project.

 Easy Spanish Chorizo, Manchego, Spinach Quiche with an olive oil crust. With only minutes of active prep time, you can create an impressive dish perfect for a light meal. Get the recipe on

This past Saturday was the annual recital for Garcia Dance Studio. The studio has over 200 students and the spring recital is always a sold out event, even with two shows. There’s always a break between afternoon show and the evening show, and most dancers, famished after being at the theater since the morning for run through and the first show go looking for decidedly un-dancer type food. Think Mexican and pizza. (more…)

Garlic Honey Mustard Salad Dressing

Garfield said, “Never trust a skinny chef”. I was reminded of this on three separate occasions this week when people commented that I am far too thin given the treats I bake. I promise that just like everyone else, we have to watch what we eat, even though I definitely make room for testing! Garlic Honey Mustard Salad Dressing * Goodie Godmother

Our day-to-day diet is rather uninteresting from a blogging perspective. Whole foods, in the best quality we can afford, prepared simply so the natural flavors shine through. One day, I promise I will blog about my cereal or the many things I like to serve with eggs. (kidding…)

Garlic Honey Mustard Salad Dressing * Goodie Godmother

One of the great things about living on California’s Central Coast is the bevy of fresh produce available year-round. I was about to prepare some for the Godfather and I to enjoy at lunch this week and realized it’s just the thing for this week’s blog! The recipe I’m sharing is for the salad dressing and makes enough to last a few meals for us, adjust accordingly based on your preferred dressing usage. I think this may also make a wonderful marinade, but I haven’t tested so this is pure speculation. 

Garlic Honey Mustard Salad Dressing * Goodie Godmother

Garlic Honey Mustard Salad Dressing

  • 3 tbsp honey
  • 2 tbsp mustard
  • 1 tbsp evoo
  • 3 cloves garlic
  1. Mince the garlic and place into a small bowl, add the rest of the ingredients and whisk until combined.
  2. Serve immediately or keep covered and chilled in the refrigerator up to one week (it won’t last that long…).

Grilled Cheese Gone Gourmet: Bacon, Basil, Tomato with Mozzarella

This post updated June 2015 as part of the #ThrowbackThursday photography project. I re-make and re-shoot an old recipe from the blog, then post the new photos along with the old photos.

Basil, Bacon, Mozzarella Grilled Cheese. A BBMT? No matter what you call it, it's delicious! Recipe on

Did you know April is Grilled Cheese Month? Neither did I until I was wasting time on Facebook catching up on the news one morning earlier this month. Not the kind of people to let an important national holiday such as this go without observation, the Godfather and I found the perfect opportunity to celebrate after I baked a batch of spent grain bread and made some mozzarella.

Cheese Making and Grilled TMB2 sandwiches

Basil, Bacon, Mozzarella Grilled Cheese. A BBMT? No matter what you call it, it's delicious! Recipe on

Like? I made regular mozzarella and roasted garlic. It’s okay if you don’t make your own cheese, this is a new amusement for me, but it won’t replace the convenience of store-bought. Buy your favorite and enjoy without guilt!

Before we get to the recipe I’d like to impart a wonderful little tidbit of information that will save you a few minutes of cleaning time. Line your panini press with foil, then spray the foil with nonstick spray and grill. The grill stays clean, your sandwich doesn’t stick, and all is right in the world… or something. I worked in a deli a million years ago and this was one of the valuable life lessons learned. You’re welcome.

Basil, Bacon, Mozzarella Grilled Cheese. A BBMT? No matter what you call it, it's delicious! Recipe on

Cheese Making and Grilled TMB2 sandwiches
BBTM: Bacon, Basil, Tomato and Mozzarella Grilled Cheese

  • 4 slices of wheat or whole grain bread
  • 4 slices of bacon
  • 2 ounces mozzarella cheese
  • 4 tbsp sliced fresh basil
  • 4 slices fresh tomato
  1. Line your panini press with foil, spray with nonstick spray, then preheat to medium heat. 
  2. In a skillet, cook your bacon to desired crispness and drain.
  3. Layer cheese, bacon and basil on your bread then place on the panini press and grill until the cheese is melted and the outside of the bread is lightly toasted.
  4. Remove the sandwiches from the grill and add the tomato slices.
  5. Enjoy!

Cheese Making and Grilled TMB2 sandwiches

This post contains affiliate links, meaning that if you click on a link and make a purchase, Goodie Godmother receives a small commission at no cost to you. This helps us maintain the blog and keep developing delicious new recipes for you to enjoy. Thank you for your support!


Basil, Bacon, Mozzarella Grilled Cheese. A BBMT? No matter what you call it, it's delicious! Recipe on

Stuffed Grape Leaves… not dolmades!

These traditional Middle Eastern stuffed grape leaves are filled with rice and meat to make a filling, hand held meal. Serve with sour cream or plain yogurt!

This recipe, like all good family recipes, was taught to me when I was young. No measurements, you just knew when it was right by the way the spices sat in your hand when poured from the bottle and the smell. If the smell takes me back to a kitchen table sitting with my mom, sisters and grandparents rolling leaves, it’s right. Since I can’t take you back there with me, I have added measurements. Please feel free to adjust accordingly and make this your own.

Making stuffed grape leaves - a family recipe

These traditional Middle Eastern stuffed grape leaves are filled with rice and meat to make a filling, hand held meal. Serve with sour cream or plain yogurt!

Unlike Greek dolmades, the version of stuffed grape leaves most of you have been exposed to, these have no mint and have meat. When I make it, I use beef as in the below recipe, but we’ve also made it with a blend of beef and lamb or pork and beef (only when we were making cabbage rolls too) depending on meat prices and how much we were making. A one pound bottle of grape leaves feeds the Godfather and I for several days with extra to share. If you’re making for a crowd and this is the featured dish in the meal, I would double the recipe.

Making stuffed grape leaves - a family recipe


These traditional Middle Eastern stuffed grape leaves are filled with rice and meat to make a filling, hand held meal. Serve with sour cream or plain yogurt!

Stuffed Grape Leaves – A Family Recipe from the Godmother


  • 1lb bottle of grape leaves
  • 3-4 tomatoes, chopped small
  • 2.5-3 lbs beef, diced into small pieces (a leaner cut like top sirloin, trimmed and diced)*
  • 4 tbsp chopped fresh parsley
  • 4 tsp salt, divided
  • 1.5 tsp black pepper
  • 4 cups rice
  • 2.5 tbsp curry powder
  • 3/4 stick butter, melted
  • 1/4 stick butter, cubed
  • 5 cups chicken stock
  1. Rinse jarred grape leaves and trim stems off the leaves using kitchen scissors. Keep under a damp paper towel so they don’t dry out.
  2. Mix all remaining ingredients except 1/4 stick of butter and chicken stock in a large bowl.
  3. Line the bottom of a large stock pot with a single layer of grape leaves. I try to pick out any that are broken or too misshapen to roll.
  4. Roll the remaining grape leaves, arranging them in neat layers in the pot. Sprinkle the rolled leaves with the remaining 1/4 stick of butter. Top with a plate slightly smaller than the opening of your pot to add weight so the leaves don’t unravel during cooking.
  5. Add the chicken stock to the pot and then fill with water until the leaves are completely submerged.
  6. Bring to a boil, then cover and reduce to a simmer, cooking for about 45 minutes.
  7. Carefully drain any remaining liquid and allow to sit at least 10 minutes before removing the first few layers of leaves.
  8. Serve with sour cream or plain Greek yogurt and a squeeze of fresh lemon juice.

1 82 83 84 85 86