100th Post - Strawberry Coconut Bundt Cake

I had no idea how much fun it would be to have a food blog when I started in July 2012. It has been such a joy to share my kitchen adventures with my family, friends and anyone else who has stumbled on this blog.

Top 5 clicked on recipes - Blogger has all these fun charts so I can see which of my posts gets the most clicks. 

1. Pink Lemonade & Nutella Bundt Cakes  These cakes are delicious so I can totally see why this is my most popular post!
2. Garlic Onion Tortilla Stack  I just saw Guy Fieri making these on Food Network recently.  Hmm I might need to make them again soon!
3. Salsa Pinwheels One of my co-workers families is addicted to these!  Her mom even asked for them for Mother's day next month!
4. White Chocolate Cherry Shortbread  These are great cookies, but I had no idea they would make the top 5 list.
5. Microwave Toffee  My blog readers must have a sweet tooth - 3 out of the top 5 are sweet!

My goal was to make 100 posts in my first year and I met my goal a little early (10 months). I hope each of you will continue to visit my blog and have kitchen adventures of your own!

Here is a yummy cake to celebrate 100 posts!

Strawberry and coconut is one of my favorite combinations!  Years ago, I was traveling in Europe with my parents when I had my first strawberry/coconut swirl ice cream cone...and I was hooked.  This cake is the perfect blend of both flavors!

Source: Mix and Match Mama Blog
Ingredients:

1 box of strawberry cake mix

2 small boxes of instant coconut cream pudding*

1/2 cup of veggie oil

1 1/4 cups water

4 eggs

2 cups shredded coconut, divided

1 can cream cheese frosting

 

Instructions:

1. Preheat oven to 350 degrees

2. Grease a 10 inch bundt pan - I use coconut oil.

3. In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of coconut. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

4. Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.

5. Take your store bought cream cheese frosting and stir in remaining cup of coconut. Frost your cooled cake with your coconut frosting.

 

* I found instant coconut cream pudding boxes at Walmart.  My local grocery stores did not carry it.

Curried Chicken Salad Pitas

These are easy to make ahead of time and refrigerate!  I made these for a work potluck recently and mixed up the chicken salad the night before and then just stuffed the pitas quickly in the morning. 

Ingredients:
3 cups cubed cooked chicken
1 1/2 cups celery
1/3 cup golden raisins
1/2 cup mayo
1/4 cup sour cream
1 teaspoon salt
1/8 teaspoon onion salt
3 Tablespoons fresh lemon juice
1-2 Tablespoons curry powder (to taste)
mixed greens
8 pitas
sliced almonds optional

Instructions:
1. Combine chicken, celery and raisins. 
2. In a separate bowl, combine mayo, sour cream, lemon juice, salt, onion salt and curry powder. 
3. Add mayo mixture to the chicken, stirring to combine.
4. Stuff pitas with mixed greens, chicken salad and top with sliced almonds. 

Fingerling Potato Skins

Who doesn't love potato skins?  These are really just a smaller version of the real deal and they can be served hot or room temp.  I put a plate of these out for my parents and they disappeared in minutes!

Source: Tillamook Cheese Website

Ingredients:
16 large fingerling potatoes
¼ cup (2 oz) extra virgin olive oil
Kosher salt
Fresh cracked black pepper
1 cup (4 oz) cheddar cheese
½ cup (4 oz) sour cream
1 lb smoked bacon, diced very small and cooked until crispy
¼ cup (2 oz) chives, cut into very small rings

Instructions:
Preheat oven to 425°F. Cut each potato in half lengthwise. Scoop out flesh inside potato while still leaving a solid piece (about 1/16” in thickness). Heat olive oil in frying pan until hot, and then toss potatoes in olive oil, salt, and pepper. Place cut side down on a metal baking sheet. Bake for about 15 minutes, or until browned on edges and cooked through. Let cool to room temperature. Fill each potato with sour cream, chives, cheese, and bacon bits.

Mozzarella and Basil Wonton Bites

I saw these and pintrest and immediately wanted to make them!  Yum!

Source: Sunday Supper Blog
Ingredients:

1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
1 egg plus 1 tablespoon of water for egg wash
15 fresh basil leaves, plus more for garnish
30 sheets fresh wonton wrappers
1 cup extra virgin olive oil
1 cup of your favorite warm tomato sauce (canned or homemade)

Directions:

1. Drain the mozzarella on a a paper towel.
2. Whisk the egg and water together with a fork.
3. Wash the basil leaves and then stack 5 together...roll them together into a little parcel, cut them length wise into little strips.
4. On top of each wonton, place an Ovoline, cut in half and sprinkle a bit of the basil on top.
5. Brush the outside of the wonton with the egg wash. Press ends together and tuck the ends underneath. Let rest for about a minute.
6. Heat the olive oil in a large pan till it reaches 350 degrees.
7. Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
8. Drain on paper towels and sprinkle with grated cheese. Serve immediately with your favorite warm tomato sauce.

Artichoke Chicken

I have been making this recipe around my house for awhile and decided it was time to share. I have even taken it to several friends houses when they needed some extra TLC.  I usually serve it with a green salad and roasted potatoes.


Source: Pampered Chef  (I can't find the original recipe to link to.)

Ingredients:
2 boneless/skinless chicken breast halves
1 tsp. rosemary
1 tsp olive oil

Artichoke Topping
1/2 cup chopped artichoke hearts
2 tsp chopped parsley
1 oz Parmesan cheese (divided)
2 tsp. mayo

Instructions
1. Chop artichokes and place in a small bowl with parsley. Add all but 2 T parmesan cheese and mayo to mixture and combine well.

2. Flatten chicken halves with a meat tenderizer. Sprinkle both sides of chicken with rosemary.

3. Add 1 t of oil to stainless skillet (not non stick) heat over med-high for 1-3 min until shimmering.  Place chicken into the skillet and cook 3-4 min on both sides or until chicken is golden brown and centers are no longer pink.

4. To finish chicken spread artichoke topping evenly over chicken; spinkle with reserved cheese. Place skillet as close as possible to heat element; broil 4-6 minutes until topping is deep golden brown and chicken is fully cooked. 

Beef and Mushroom Stroganoff

Made this for dinner and I am already thinking about making it again!  Comfort food made healthier by Cooking Light.

Source: Cooking Light April 2013

Ingredients:
5 ounces uncooked wide egg noodles

1 tablespoon canola oil

1 pound beef tenderloin, trimmed and cut into 1-inch pieces

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup thinly sliced leek

1 tablespoon chopped fresh thyme

2 teaspoons minced garlic

1 (6-ounce) package presliced shiitake mushrooms

1 tablespoon all-purpose flour

1/2 teaspoon hot paprika

1 cup unsalted beef stock

1/2 cup light sour cream

2 tablespoons chopped fresh parsley

 

Instructions:

 

1. Cook noodles according to package directions; drain.

 

2. Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

 

3. Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.