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Recipes Goody, New York, NY (2026)

05/05/2025

🥒🌶️ Dill Pickle Hot Sauce 🌶️🥒
Ingredients:
1 cup dill pickles, chopped (use your favorite brand for best flavor)
1/2 cup pickle juice (straight from the jar — don’t waste that delicious brine!)
2–3 fresh jalapeños, chopped (remove seeds for milder sauce or keep them for extra spice)
2 cloves garlic, minced finely
1 tablespoon white vinegar
1 teaspoon honey (just a touch for balance)
1/2 teaspoon smoked paprika (adds a subtle smoky depth)
1/4 teaspoon cayenne pepper (optional, for a fiery kick)
Salt to taste (start with a pinch and adjust after blending)
Directions:
In a blender or food processor, combine the chopped dill pickles, pickle juice, chopped jalapeños, and minced garlic.
Add the white vinegar, honey, smoked paprika, cayenne pepper (if using), and a small pinch of salt.
Blend until smooth, scraping down the sides as needed to get an even texture. If the sauce seems too thick, add an extra splash of pickle juice or water to thin it out.
Taste and adjust the salt or heat level by adding more jalapeño or cayenne if you like it extra spicy.
Pour the sauce into a sterilized bottle or jar. Refrigerate for at least 1 hour before using to let the flavors mingle and intensify.
Store in the refrigerator for up to 2 weeks. Shake well before each use!
Nutritional Information: ⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 0 minutes | ⏳ Total Time: 10 minutes plus chilling ⚡ Calories per serving: About 10 | 🍽️ Number of servings: 12 (small bottle)

05/05/2025

🥗🍑 Blueberry Peach Feta Salad 🍑🥗
Fresh, bright, and bursting with summer goodness!
Ingredients:
1 pint fresh blueberries
2 ripe peaches, sliced
1/2 cup crumbled feta cheese
1–2 tablespoons chopped fresh basil
4 cups mixed greens (like arugula, spinach, or spring mix)
1/4 cup chopped pecans or walnuts (optional, for crunch)
For the Dressing:
2 tablespoons olive oil
1 tablespoon balsamic glaze or balsamic vinegar
1 teaspoon honey (optional)
Pinch of salt and black pepper
Directions:
Assemble the salad base:
In a large salad bowl or on a serving platter, layer the mixed greens, fresh peach slices, and blueberries.
Add the flavor boosters:
Sprinkle crumbled feta cheese, chopped basil, and nuts (if using) evenly over the top.
Whisk the dressing:
In a small bowl, whisk together olive oil, balsamic glaze, honey (if using), salt, and pepper.
Dress it up:
Drizzle the dressing over the salad just before serving and toss gently, or serve it on the side for guests to add as they like.
Enjoy immediately:
This salad is best served fresh and chilled for maximum flavor and texture!
Serving Tip:
Pair it with grilled chicken or fish for a complete meal, or enjoy as a refreshing starter on a warm day.
Nutritional Information:
⏰ Prep Time: 10 mins | 🔥 Cooking Time: 0 mins | ⏳ Total Time: 10 mins
⚡ Calories per serving: ~220 | 🍽️ Serves: 4

05/05/2025

🍮🍰 Classic Vanilla Slice 🍰🍮
Ingredients:
For the Pastry:
2 sheets store-bought puff pastry, thawed
Flour, for dusting
For the Vanilla Custard:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 egg yolks
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Directions:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Lightly dust your work surface with flour and roll out each puff pastry sheet slightly to smooth.
Place each sheet onto a prepared baking sheet. Prick the pastry all over with a fork to prevent too much puffing.
Place another sheet of parchment paper on top of the pastry and a second baking tray on top to weigh it down.
Bake for 15–18 minutes until golden and crisp. Cool completely, then trim to fit an 8x8-inch baking dish if necessary.
Make the Custard: 6. In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth. Heat over medium heat until just starting to steam. 7. In a separate bowl, whisk the egg yolks. 8. Slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly to temper them (this prevents scrambling). 9. Pour the egg yolk mixture back into the saucepan and continue to cook, whisking constantly, until the custard thickens and bubbles, about 4–6 minutes. 10. Remove from heat and stir in the vanilla extract. Let it cool slightly for 5–10 minutes.
Assemble: 11. Place one sheet of puff pastry into the bottom of the baking dish. 12. Pour the warm custard over the pastry and spread evenly. 13. Top with the second sheet of pastry, pressing down very lightly.
Make the Glaze: 14. In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons), and vanilla extract until smooth and pourable. 15. Spread the glaze evenly over the top pastry layer.
Refrigerate for at least 4 hours, or until fully set. Slice carefully with a sharp knife to serve.
Nutritional Information: ⏰ Prep Time: 30 minutes | 🔥 Cooking Time: 18 minutes | ⏳ Total Time: 4 hours 50 minutes (includes chilling) ⚡ Calories per serving: About 320 | 🍽️ Number of servings: 9 slices

05/05/2025

🧅🧀 French Onion Potato Bake 🧀🧅
Rich, melty, and packed with deep, savory flavor!
Ingredients:
For the Caramelized Onions:
2 large yellow onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar (optional, speeds up caramelizing)
½ teaspoon garlic powder
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
½ cup beef broth (or vegetable broth for vegetarian)
For the Potato Bake:
4 large Yukon Gold potatoes, sliced ¼-inch thick
1 tablespoon butter (for greasing the baking dish)
1 cup shredded Gruyère cheese (or Swiss, cheddar, or mozzarella)
½ cup Parmesan cheese, grated
1 cup heavy cream or whole milk
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh thyme leaves
For Garnishing:
Fresh thyme sprigs
Extra Parmesan cheese
Crispy fried onions (optional, for crunch!)
Directions:
Caramelize the onions:
In a large skillet, melt the butter with olive oil over medium heat.
Add the sliced onions, salt, pepper, sugar (if using), garlic powder, and thyme.
Cook slowly, stirring often, for about 20–25 minutes until onions are deeply golden and caramelized.
Stir in the beef broth and cook until most of the liquid has evaporated. Remove from heat.
Prepare the potatoes:
Preheat oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter.
Layer half of the sliced potatoes in the bottom of the dish. Sprinkle with a little salt, pepper, and half the fresh thyme.
Layer:
Spread half the caramelized onions over the potatoes. Sprinkle with half the Gruyère and Parmesan cheese.
Repeat with remaining potatoes, onions, and cheeses.
Pour the cream:
Drizzle the heavy cream evenly over the whole dish.
Bake:
Cover with foil and bake for 40 minutes.
Uncover and bake for an additional 15–20 minutes, or until golden and bubbling.
Garnish and serve:
Sprinkle with extra Parmesan, crispy fried onions if using, and fresh thyme sprigs just before serving.
Serving Tip:
This dish pairs beautifully with roast chicken, steak, or as a hearty vegetarian main!
Nutritional Information:
⏰ Prep Time: 30 mins | 🔥 Baking Time: 1 hr | ⏳ Total Time: ~1 hr 30 mins
⚡ Calories per serving: ~420 | 🍽️ Serves: 6–8

05/05/2025

🥩🧅 Onion Beef Fried Rice 🧅🥩
Savory, hearty, and ready in under 30 minutes!
Ingredients:
3 cups cooked rice (preferably day-old and cold)
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup mixed vegetables (carrots, peas, corn, etc.)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper, to taste
2 tablespoons vegetable oil (for frying)
Directions:
Cook the beef:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground beef and cook until browned and cooked through, breaking it apart as it cooks. Drain excess grease if needed.
Sauté the aromatics:
Push the beef to one side of the pan. Add the remaining tablespoon of oil, then sauté the chopped onion and garlic for 2–3 minutes, until soft and fragrant.
Add the veggies:
Stir in the mixed vegetables and cook for 2–3 minutes until heated through and slightly tender.
Fry the rice:
Add the cold rice to the pan. Break up any clumps with your spatula and mix everything together. Stir-fry for about 3–5 minutes until the rice is hot and starting to crisp up a bit.
Season it up:
Pour in the soy sauce, oyster sauce, and sesame oil. Toss well to evenly coat the rice and beef mixture. Taste and season with salt and pepper as needed.
Serve hot:
Garnish with chopped green onions, sesame seeds, or a drizzle of extra sesame oil if desired. Serve as a full meal or alongside egg rolls or soup!
Nutritional Information:
⏰ Prep Time: 10 mins | 🔥 Cooking Time: 15 mins | ⏳ Total Time: 25 mins
⚡ Calories per serving: ~430 | 🍽️ S

05/04/2025

Keto Hamburger and Broccoli Skillet
Ingredients:
1 pound ground beef (80/20)
2 cups broccoli florets
1 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Directions:
Prep the Broccoli: Steam or blanch the broccoli florets for 3–4 minutes until just tender but still crisp. Drain and set aside.
Cook the Ground Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until fully browned, about 6–8 minutes.
Season the Meat: Add the garlic powder, onion powder, salt, and pepper to the beef. Stir well to combine and cook for another minute to bloom the spices.
Add the Broccoli: Stir in the steamed broccoli and mix until evenly distributed with the beef. Cook together for 2–3 more minutes, allowing the flavors to meld.
Add Cheese: Sprinkle the shredded cheddar cheese evenly over the skillet. Cover with a lid and let it sit for 2–3 minutes until the cheese is melted and gooey.
Serve: Serve hot straight from the skillet. This dish is perfect for a quick weeknight keto dinner.

05/04/2025

🧀🥔 Potato Cheese Sticks 🥔🧀
Ingredients:
For the potato mixture:
3 medium-sized potatoes, peeled and cubed
200g cheese (preferably a mix of cheddar and smoked cheese), grated
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
For coating and frying:
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko recommended for extra crunch)
Vegetable oil for deep frying
For garnish:
Fresh parsley, chopped (optional)
Directions:
Boil the potatoes: Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until very tender, about 15–18 minutes. Drain well and let them steam off for a minute to dry out.
Mash and season: Mash the hot potatoes until smooth (a ricer or potato masher works well). Add the grated cheese, garlic powder, smoked paprika, salt, and pepper. Mix until the cheese melts slightly and the mixture is well combined. Let it cool enough to handle.
Shape the sticks: Once cool, take portions of the mixture and roll them into logs or stick shapes—roughly the size of a finger. If it’s too soft, refrigerate for 15–20 minutes to firm up.
Set up a coating station: Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
Coat the sticks: Roll each stick in flour, dip into the egg, then coat thoroughly with breadcrumbs. For extra crunch, you can double dip: egg → breadcrumbs → egg → breadcrumbs again.
Chill before frying: Place the coated sticks on a tray and refrigerate for 15–20 minutes to help them hold their shape during frying.
Fry to golden perfection: Heat vegetable oil in a deep pan or fryer to 170°C (340°F). Fry the sticks in small batches for 3–4 minutes, or until golden brown and crispy. Don’t overcrowd the pan.
Drain and garnish: Remove from the oil and drain on paper towels. Sprinkle with fresh chopped parsley for a nice finish.
Nutritional Information:
⏰ Prep Time: 30 minutes | 🔥 Cooking Time: 20 minutes | ⏳ Total Time: 50 minutes
⚡ Calories per serving: ~220 | 🍽️ Servings: 6–8 sticks

05/04/2025

🥒 Creamy Cucumber Tea Sandwiches 🥪
Cool, creamy, and perfectly elegant—just right for brunch or afternoon bites!
You’ll Need:
• 2 (8 oz) cream cheese blocks, softened
• 1 cup cucumber, shredded
• ½ cup green onions, minced
• 4 tbsp chopped dill
• 2 tbsp mayo, 1 tbsp sour cream
• Salt & pepper
How To:
1️⃣ Mix all ingredients into a creamy spread.
2️⃣ Slather onto soft white bread.
3️⃣ Top, trim, and cut into dainty squares or triangles.
📌 Save this refreshing favorite—you’ll be asked for the recipe!

05/03/2025

🍒🥐 Cherry Pie Bites 🥐🍒
Ingredients:
1 (21 oz) can cherry pie filling
2 (8 oz) tubes crescent roll dough
1 cup powdered sugar
1–2 tablespoons milk (for glaze)
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare the dough: Unroll the crescent dough and separate it into triangles along the perforated lines. If using crescent dough sheets, cut into triangles or squares roughly 3x3 inches.
Add the filling: Spoon 1 to 2 cherries (with some filling) into the center of each triangle. Don’t overfill—just enough to get the flavor without making them hard to seal.
Fold and seal: Fold the corners or edges of the dough over the filling to enclose it. You can pinch the corners together or roll it slightly into a small bundle. It's okay if some cherry peeks out!
Bake: Place the bites on the prepared baking sheet and bake for 10–12 minutes, or until golden brown and puffed. Keep an eye on them toward the end to avoid overbaking.
Cool slightly: Let the cherry pie bites cool for about 10 minutes on a wire rack.
Make the glaze: In a small bowl, mix the powdered sugar with 1–2 tablespoons of milk until smooth and pourable. Drizzle over the warm (but not hot) cherry pie bites.
Serve and enjoy! These are perfect warm or at room temperature—great for parties, brunches, or a cozy dessert night.
Nutritional Information:
⏰ Prep Time: 15 minutes | 🔥 Baking Time: 12 minutes | ⏳ Total Time: 27 minutes
⚡ Calories per bite: ~140 | 🍽️ Servings: 16 bites (approx.)

05/02/2025

🍲🧀 Creamy Parmesan Italian Sausage Ditalini Soup 🧀🍲

Ingredients:

1 lb Italian sausage (removed from casing or ground)

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (with juices)

2 quarts chicken stock

½ cup heavy cream

1 cup ditalini pasta (or other small pasta)

½ cup Parmesan cheese, grated

½ teaspoon dried basil

½ teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Brown the sausage: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a wooden spoon. This should take about 5–7 minutes. Remove excess grease if needed.

Sauté aromatics: Add the chopped onion to the pot and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add tomatoes and herbs: Pour in the diced tomatoes (with their juice), dried basil, and oregano. Stir everything together and cook for another 2 minutes.

Simmer the soup: Add the chicken stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to allow the flavors to develop.

Cook the pasta: Stir in the ditalini pasta and cook uncovered for about 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Make it creamy and cheesy: Lower the heat and stir in the heavy cream and Parmesan cheese. Let it simmer for another 2–3 minutes until everything is melted and creamy. Season with salt and pepper to taste.

Serve: Ladle into bowls and top with freshly chopped parsley. Serve with warm crusty bread if desired!

Nutritional Information:

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per serving: ~390 | 🍽️ Servings: 6

05/02/2025

🍲🌿 Split Pea Soup 🌿🍲

Ingredients:

Base vegetables:

2 tablespoons olive oil

2 cups finely diced onion (about 2 medium onions)

1 cup finely diced carrot (2–3 large carrots)

1 cup finely diced celery (3–4 stalks)

Seasonings:

Salt and pepper to taste

1 tablespoon minced garlic (about 4 cloves)

1 tablespoon dried Italian seasoning

1 ½ teaspoons ground cumin

1 teaspoon dried thyme

⅛ teaspoon red pepper flakes (optional for mild heat)

Main ingredients:

1 ½ cups dried split peas, rinsed (use fresh ones for best results)

2 small bay leaves or 1 large

1 meaty ham bone or ham hocks (plus extra diced ham if you like)

8 cups reduced-sodium chicken broth

Optional garnish & serving:

Fresh thyme leaves

Hearty buttered bread

Directions:

Sauté the veggies: In a large soup pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until vegetables are soft and slightly golden.

Add seasonings: Stir in the garlic, Italian seasoning, cumin, thyme, red pepper flakes, salt, and pepper. Cook for 1–2 more minutes until fragrant.

Add peas and liquid: Pour in the rinsed split peas, bay leaves, chicken broth, and add the ham bone or hocks. Stir everything together and bring to a boil.

Simmer the soup: Reduce the heat to low, cover partially, and simmer gently for 60–75 minutes. Stir occasionally, scraping the bottom to prevent sticking. The peas should break down and thicken the soup.

Shred the ham: Remove the ham bone or hocks. Let cool slightly, then shred the meat off the bone and return it to the pot. Discard bones and any excess fat. Taste and adjust salt and pepper as needed.

Serve and enjoy: Ladle into bowls and garnish with fresh thyme if desired. Serve hot with slices of hearty buttered bread for dipping!

Nutritional Information:

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 75 minutes | ⏳ Total Time: 1 hour 30 minutes
⚡ Calories per serving: ~280 | 🍽️ Servings: 6–8

Recipes Goody

05/05/2025

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