Juliana Goodwin

Freelance Writer at Freelance

Freelance writer, foodie, wine lover, world traveler, busy mom, miles addict. I love the Ozarks and exploring the world

Articles

Café Cusco chef to open three-story restaurant rooted in French and Ozarks culture

3 days ago | sgfcitizen.org | Juliana Goodwin |Brittany Meiling

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Where to eat and drink in Springfield if you're dreaming of Napa

2 weeks ago | sgfcitizen.org | Juliana Goodwin |Brittany Meiling

To read this story, please sign in with your email address and password. You’ve read all your free stories this month. Subscribe now for unlimited access to our stories, exclusive subscriber content, invitations to special events, and more. Special Offer: Get 50% off subscriptions! *New annual subscribers only. Other conditions apply. Offer valid until April 30, 2025. Sign in SubscribeDon’t have an account yet? Register here. What’s better than wine? Wine dinners, of course.
10 must-try bites in Springfield and beyond

2 weeks ago | sgfcitizen.org | Juliana Goodwin |Brittany Meiling

To read this story, please sign in with your email address and password. You’ve read all your free stories this month. Subscribe now for unlimited access to our stories, exclusive subscriber content, invitations to special events, and more. Special Offer: Get 50% off subscriptions! *New annual subscribers only. Other conditions apply. Offer valid until April 30, 2025. Sign in SubscribeDon’t have an account yet? Register here. Sometimes a dish is so good, you just have to tell someone.
Springfield couple brings a taste of Argentina to Missouri

3 weeks ago | sgfcitizen.org | Juliana Goodwin |Brittany Meiling

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Pecan Étouffée over Baked Chicken

4 weeks ago | arkansaslivingmagazine.com | Juliana Goodwin

Directions For chicken: Heat oven to 400. Place chicken in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 25-30 minutes, until done. For étouffée: Pour chicken stock in a small pot over low heat. In a cast-iron skillet, heat vegetable oil over medium-high heat. When it’s shimmering, add flour and stir. (Stand back when you add flour as it might splatter.) Using a wooden spoon, stir constantly for about 20 minutes to create a medium roux.
Muffaletta Cheeseball

4 weeks ago | arkansaslivingmagazine.com | Juliana Goodwin

Directions Place olives in food processor and pulse until fine. In a large bowl, thoroughly stir together olives with all ingredients except cheddar cheese. Once combined, add1 cup cheese, and mix into ball. Roll ball into remaining 1/4 cup cheese to coat. Wrap in plastic, and refrigerate for 2 hours. Take out 30 minutes before serving with crackers.
Eggless Coconut Cake

4 weeks ago | arkansaslivingmagazine.com | Juliana Goodwin

Directions For cake: Heat oven to 350. Grease two 9-inch round pans. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. Add milk, yogurt, vanilla extract, 1/4 cup cream of coconut and vegetable oil. Beat for 1-2 minutes until well-combined. Divide batter between pans, and bake for 23-25 minutes or until toothpick inserted in middle comes out clean. Allow to cool for 10 minutes. Spread1/4 cup remaining cream of coconut on warm cakes.
Garlic Mashed Sweet Potatoes

4 weeks ago | arkansaslivingmagazine.com | Juliana Goodwin

Directions Heat oven to 350. Slice top off garlic bulb so garlic is exposed. Drizzle with olive oil and salt. Wrap in foil, and bake for 45 minutes. Once cool, squeeze out garlic. Bring a large pot of salted water to a boil. Add russet potatoes, and boil for 5 minutes. Add sweet potatoes, and boil for another 20 minutes or until fork-tender. Drain. Immediately add roasted garlic, butter and heavy cream and mash. Add salt and pepper to taste and serve.
How a 150-year-old Missouri farm became a community hub

1 month ago | sgfcitizen.org | Juliana Goodwin |Brittany Meiling

To read this story, please sign in with your email address and password. You’ve read all your free stories this month. Subscribe now for unlimited access to our stories, exclusive subscriber content, invitations to special events, and more. Special Offer: Get 50% off subscriptions! *New annual subscribers only. Other conditions apply. Offer valid until March 31, 2025. Sign in SubscribeDon’t have an account yet? Register here. For years, Kyle Estes would dream up ways to preserve his family’s farm.
SPLIT Social Kitchen turns Midwest classics into unforgettable dishes

1 month ago | sgfcitizen.org | Juliana Goodwin |Brittany Meiling

To read this story, please sign in with your email address and password. You’ve read all your free stories this month. Subscribe now for unlimited access to our stories, exclusive subscriber content, invitations to special events, and more. Special Offer: Get 50% off subscriptions! *New annual subscribers only. Other conditions apply. Offer valid until March 31, 2025. Sign in SubscribeDon’t have an account yet? Register here. Opening a restaurant is often a harrowing experience.