Mile-High Coconut Cake

Nothing says spring like this tall beauty bursting with coconut flavor and a hint of lemon. Make sure you invite your friends over to share because this recipe will make lots of scrumptious cake.

Besides the ingredients needed for the cake and frosting, you will also need 1 1/3 cups lemon curd. You can make this from scratch, but I find the purchased kind from a bottle is just as tasty. You will also need 2 cups sweetened, flaked coconut.

Cake:

5 1/4 cup all purpose flour

1 tbsp + 2 tsp baking powder

1 1/2 cups butter, softened

3 cups sugar

9 eggs

1 cup light coconut milk

1 tsp coconut extract*

Heat oven to 350 degrees. Grease and flour three 9 inch baking pans. In a medium bowl, sift together flour and baking powder. Set aside. In an electric mixer, beat butter and sugar until light and fluffy (about 5 minutes). Add eggs one at a time, beating after each addition. Beat in coconut extract. On low speed, beat flour mixture alternating with coconut milk into butter mixture. Do not over beat. Spread the thick batter into prepared pans. Bake for 30-35 minutes.

Frosting:

1 1/2 package (12 ounces total) cream cheese, softened

3/4 cups butter, softened

24 ounces confectioner's sugar

1 1/2 tsp coconut extract

1 1/2 tsp fresh lemon juice

Beat cream cheese and butter until smooth. Beat in confectioner's sugar with extract and lemon juice. Add a few drop of milk if necessary to make a smooth (but still thick) spreading consistency.

Assemble cake by placing one layer of cake on plate or cake stand. Carefully spread 2/3 cup lemon curd on top. Place second cake layer over this and spread remaining 2/3 cup lemon curd over top. Place remaining third cake layer on top and frost sides and top generously with cream cheese frosting. Using clean hands, gently press coconut onto frosted sides and top of cake. Serve for "oohs and ahhs" and store remaining cake loosely covered.

*Target sells their Market Pantry brand of pure coconut extract which has an amazing flavor. It's pricier than imitation extract, but well worth the extra couple of dollars.

Pasta with Pesto

Wearin' o' the green is just around the corner! I love St. Patrick's Day. Ok, I love almost all holidays. I'm not a huge fan of corned beef and cabbage but one tradition we've always had is a green dinner. Every dish served that evening is green. One of my most favorite green dishes is pasta with pesto sauce. Mmmm. There is nothing more glorious than fresh basil. I've been making the ethereal concoction for years and have learned that while the authentic stuff is divine, the alternative, less-pricey (and slightly less fat) concoction is just as satisfying. So give this tweaked recipe a try. Pasta with pesto can be a stand alone dish or you may add sauteed shrimp, chicken or a variety of vegetables to the dish. The sauce is also heavenly on sliced baguettes or on grilled fish or chicken breasts.



2 cups fresh basil leaves, rinsed and patted dry
1 cup fresh baby spinach leaves, rinsed and patted dry
1 1/2 cups chopped walnuts
2 garlic cloves, peeled
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
12 oz. hot, cooked spaghetti or other desired pasta

In a food processor*, pulse basil, spinach, walnuts, garlic and Parmesan cheese together. While food processor is going, slowly pour in olive oil until well combined. The sauce will be thick. Season with salt and pepper. Combine pesto sauce with pasta. Top with additional grated Parmesan cheese if desired. The sauce by itself stores nicely in the freezer.








*A food processor is the preferred method for a perfect consistency, but a blender may be used.

Roasting Vegetables

-Did you know few techniques do as much as roasting to build big, intense flavors with so little effort? Roasting in at least a 400 degree oven, vegetables will release moisture and become naturally sweetened and their flavors intensified.

-For best results, coat vegetables with a little bit of oil or melted butter, toss with seasonings, place in a hot oven and roast for approximately 30 minutes; stirring occasionally. My favorite combination is fresh green beans, new (red) potatoes and carrots. As far as the seasonings go with this - I just toss them with sea salt, fresh ground pepper and garlic. After they come out of the oven, I drizzle them with fresh lemon juice.

-Using a heavy pan works best and will keep the vegetables from burning.

-Spread the vegetables out in a single layer so they will cook evenly.

-For easy cleanup, use a nonstick pan or line your pan with foil coated with non-stick cooking spray.

Spring Greens with Strawberries and Feta

I have been on a strawberry kick and thank goodness they are finally getting in season. Yum! Try this salad with tongue-tingling tastes or even add grilled, sliced chicken breasts for a light meal. You won't be disappointed.

1 cup slivered almonds

1 clove garlic, minced

1 tsp honey

1 tsp Dijon mustard

1/4 cup apple cider vinegar

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 cup canola oil

1 package spring greens salad mix

1 cup crumbled feta cheese

1 cup sliced fresh strawberries

In a small skillet, cook almonds over medium-high heat, stirring constantly until lightly toasted. Remove from heat and set aside.

In a medium bowl, mix together garlic, honey, mustard, vinegars and brown sugar. While whisking briskly, slowly add oil. This will allow the oil to emulsify.

Toss together spring greens, cooled almonds, feta cheese and strawberries. Drizzle dressing over salad and serve.

Save Time, Save Money

I knew Tyson was on to something when they introduced cooked, ready-to-eat sliced chicken. After all, it's perfect for salads, pastas and other quick dishes. While these and other brands are fine to use once in a while, they are not really cost effective. Especially if you are cooking for more than 1 or 2 people. And in my humble opinion, have a unnatural texture and processed taste. Instead, try this: buy family packs of skinless, boneless chicken breasts on sale (I just bought several packages for $1.29/lb) and prepare them for future dishes to be used in the coming week. For maximum flavor, marinate the chicken 1-2 hours before grilling (or searing in a pan on the stove top). After grilling, wait 10 minutes and then slice or use kitchen shears to cut into slices. Store in a resealable plastic bag in the refrigerator for up to 1 week. Remember, when poultry is not combined with other foods, it keeps longer in the refrigerator. I use this ready-to-go chicken on almost everything. A little time spent at the beginning of the week will really pay off. You'll have better taste, convenience and save money.

Fun with Fungi

...and not the psychedelic kind...

-Did you know that mushrooms have little flavor until cooked? They are best served sauteed, in fact, it's best to saute them before adding to almost any dish before the dish itself is cooked. Otherwise, you miss out on their flavor.

-Mushrooms retain a great deal of moisture; they are like sponges. After rinsing them you can gently squeeze them to eliminate the excess water.

-Some experts suggest only "washing" them by wiping off with a damp paper towel but this cook says EWW! I find the best way is to buy whole mushrooms and rinse them. Dry them (and gently squeeze) then slice or quarter for recipes. Pre-sliced mushrooms are fine but they can be difficult to thoroughly clean.

-The gourmet large Portabello mushrooms do not have much difference in flavor than that of the traditional button mushrooms. Portabellos are more for presentation (and are more expensive).

Penne with Chicken, Asparagus & Mushrooms in Creamy Lemon Sauce

So I have been experimenting with this recipe for a while. I had a similar dish at a restaurant and wanted to recreate the creamy lemon sauce. I made it today and got approvals from The Huz and The Boy both. It's definitely not a low-fat dish (it has a classic Alfredo sauce as a base) but enjoy it in moderation. It's delicious served with crusty bread and a crisp, green salad.

1/2 lb asparagus, rinsed with tough ends snapped off

1-8 oz pkg sliced mushrooms, rinsed and patted dry

1 1/2 cups whipping cream

2 Tbsp butter

3 Tbsp cornstarch

2 Tbsp cold water

2/3 cup freshly grated Parmesan cheese*

Dash nutmeg

2 tsp sea salt

1/2 tsp fresh ground black pepper

1-16 oz pkg hot, cooked penne pasta

1 1/2 cups sliced cooked chicken breast

Juice from one-whole large lemon

1. Snap asparagus stalks into thirds and steam until tender-crisp. While asparagus is cooking, saute mushrooms in a nonstick skillet coated with nonstick cooking spray.** Cook until mushrooms give off their juices (about 4 minutes). Remove from heat. Drain excess water from asparagus and set aside.

2. In a small saucepan heat whipping cream, butter and cornstarch dissolved in cold water together over medium-low heat until nearly boiling. When mixture is thickened, stir in Parmesan cheese; whisk until smooth. Stir in nutmeg, salt and pepper.

3. In a large serving bowl, combine hot cooked pasta, chicken, asparagus and mushrooms. Pour cream sauce over and stir until thoroughly mixed. Stir in lemon juice and top with additional grated Parmesan cheese. Serve immediately.

*You will want to use freshly grated Parmesan as it has superior melting qualities. Pre-grated Parmesan cheese has an anti-caking agent added to it and will not melt in your sauce properly.

**Make sure you saute mushrooms in nonstick cooking spray or a small amount of olive oil. Using butter will cause them to turn an almost blackish-brown.