Lemon Angel Cake Perfect for Spring Time



1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners’ sugar
3 teaspoons grated lemon peel
Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cooled bars; sprinkle with lemon peel. Refrigerate at least 4 hours. Cut into bars or triangles. Yield: 4 dozen.

I found this recipe on-line from Taste of Home, they always have some wonderful recipes .
Look for unsweetened coconut in the baking or health food section.




Super Simple Kale and Red Cabbage Salad.

It’s been raining all afternoon here in lovely Southern California, yes I know… “It never rains in California….” but- today it did!  And,  I have to admit,  compared to the rest of the country we are wimps when we have a few drops of water falling from the sky.  For me days like this are usually set-aside for procrastination.  Not wanting to tempt fate or tradition, I kept the fates in check and never made it past the first three items on my to-do list.  In keeping with the monthly theme of March, and all that is green this month… Irish- I opted to experiment and create a delicious Kale salad.  This was one of the quickest and most simple creations I have done in a while.  I just used a couple of handfuls of cleaned and already torn Kale, pre-sliced red cabbage, chopped a handful of already peeled baby carrots and tossed everything with a tad of olive oil, a squeeze of a fresh lemon and of course  my home-made healthy dressing.  I make every week or so I make this zesty dressing and it can be used in a variety of recipes.  I am going to add this to my blog here in the next couple of days.  In the meantime, you can just toss with your favorite dressing, and season to taste with salt or as I prefer- Mrs. Dash’s salad seasoning. This salad also makes a quick side dish with grilled chicken for a busy dinner night.  Enjoy and keep creating your own culinary adventures!

March 2nd is National Banana Cream Pie Day! — Foodimentary – National Food Holidays

Here are today’s five food finds about banana cream pie: Banana cream pie was considered the American soldier’s favorite dessert in 1951. A banana cream pie with a “black bottom” is a banana cream pie with chocolate on the bottom. The english variation of the banana cream pie is called the “Banoffee Pie” and it […]

via March 2nd is National Banana Cream Pie Day! — Foodimentary – National Food Holidays  


Amrita’s Roasted Beer Can Chicken


  1. 1/4 cup of extra virgin olive oil
  2. 1/4 cup minced garlic. I use Goya brand in the jar.
  3. 2 tablespoons of Cavender Green seasoning
  4. 2 tablespoons of chicken rub, I use szegeo
  5. 1 tablespoon of dried oregano, parsley flakes
  6. 2 tablespoons each of Hungarian paprika, ground cumin, cayenne pepper and black pepper
  7. 1 tablespoon of fine kosher salt or Himalayan salt
  8. 2-3 sprigs of fresh rosemary finely chopped
  9. 2 ( 12 oz.) cans of any light beer
  10. 1 3 1/2 -5 lb. of whole chicken
  11. 6 green onions chopped
  12. 5 green onions green parts removed

Directions to prepare the chicken:

Super simple and quick!

  1. Preheat over to 375 degrees.
  2. To create the rub, combine all the ingredients from 2-7 into a small mixing bowl stir well and set aside.
  3. Take on can of the beer and pour beer into the circular cavity of the ceramic holder, make sure to pour slowly and get it filled.  Pour the remaining beer into the holder.
  4. Rinse the chicken in cold water, get rid of the giblets and all those interesting loose parts in the cavity of the chicken.  Pat dry completely and then rub the chicken with the olive oil.
  5. Place the chicken over the circular cavity with the breast of the chicken facing you.  Using a sharp knife, gently cut slits just on each side of the chicken and tuck the tip of the wings under the slits.
  6. Take the rub, and spread all over the chicken. Take the chopped onions and gently pat them onto the seasoned chicken.
  7. Insert the 5 green onions into the top cavity of the chicken.
  8. Allow the chicken to cook for about 45 minutes, and then add 1/2 of the next can of beer over the chicken and in the ceramic bowl.  I prefer to pull the ceramic bowl out of the oven and do this. Continue to cook for another half and hour.  Reduce oven temperature to 350 degrees.
  9. Pour remaining beer into the ceramic bowl and over chicken, continue to cook for approximately half an hour ( cooking time will depend on your oven).  At this point I prefer to cover with foil, to keep moisture in.
  10. Remove chicken from oven, keeping it in the ceramic bowl  and allow to come to a rest for about 10-15 minutes before removing to carve.

Serve with roasted vegetables such as potatoes, onions, peppers, zucchini, and cherry tomatoes.








Awesome Chicken Cannellini

So this recipe came to me while my husband was working on a Saturday and I had already defrosted a few chicken thighs the day before, obviously never got around to cooking the chicken!  I got a call from him, ” so honey what’s for dinner, and please don’t say reservations”.  As any good wife, while juggling home, business projects and weekend projects I headed straight to my favorite sous chef “the internet”.

I googled and  typed in the first couple of ingredients I had on hand, chicken and white beans.  Voila, what I am sharing with you is my version of what I created from some of the recipes I came across.  Enjoy and please let me know how it worked out for you!


 1 15.5-ounce cans cannellini beans, rinsed

4 teaspoons of Extra Virgin olive oil

Half of a white onion sliced

2 -3 Roma tomatoes sliced  or you can use a pint of grape tomatoes sliced

8 sprigs of fresh thyme chopped

4 -5 teaspoons of ground cumin

4-5 teaspoons of chili powder

2 teaspoons of  Kosher sea salt

2 teaspoons of ground black pepper

2 teaspoons of  red chili pepper flakes

5 teaspoons of creole/Cajun seasoning

3-4 cloves of garlic chopped finely or you can use 2 -3 teaspoons of minced bottled garlic

3-4 pieces of bone in with skin chicken thighs.  You can use chicken breasts if you prefer. About a 1-2 lbs.

1-2 large fresh lemons

4 sprigs of oregano for garnishing


Pre-heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, Put in the olive oil, sliced onion, the beans and tomatoes with the half of the chopped thyme sprigs and cumin, half the chili powder, sea salt, garlic.  Toss the mixture.  Season the chicken with salt, black pepper, red chili pepper flakes, Cajun seasoning  and the rest of the chili powder and place on top of beans. Sprinkle the seasoned chicken with the balance of the chopped thyme.  Juice the lemons and drizzle over the chicken and beans.  Add a couple of lemon slices.

Place in over and roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves. Cheers!




Quick and Easy Recipes

As I have been busy working on a multitude of projects, I realized over the last few months I have been falling short of enjoying one of my favorite forms of relaxation, which is cooking. For my friends who know my style of cooking, know I never follow a recipe. My true passion is to experiment and make the recipe my own! Why? Because “they don’t know what they are talking about”! It’s that simple. One of my 2017 resolutions this year is to start sharing my version of quick and easy recipes for all my friends and followers to enjoy! Cheers