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Finger Licking Good Cake

It was Nilblogette's Birthday last week and per Bloghungry birthday tradition she chose this year's cake from my library of cookbooks. This year she wanted to usher in the new year with something light and fruity. Thus, the Finger Licking Good Cake was born. The recipe suggested that you poke holes in the cake after baking and pour the juice from the can of crushed pineapple over the cakes. I skipped that step for fear of a soggy cake, but you should try it if you're feeling adventurous.

Finger Licking Good Cake

Cake:
cooking spray or shortening to grease pans
flour for dusting pans
1 pkg (18.25oz) yellow cake mix
11oz can mandarin oranges undrained
1 stick butter melted
1/4 cup vegetable oil
4 large eggs

Frosting:
12 oz whipped topping, thawed
3.4oz pkg pistachio instant pudding mix
1 cup grated coconut
8oz crushed pineapple, drained

Cake Prep:
Place rack in center of oven and preheat to 350 degrees. Grease 2 9-inch round cake pans and dust with flour. Place the cake mix, oranges and juice, melted butter, oil, and eggs in a large mixing bowl. Blend with an electric mixer on a low speed for 1 minute. Scrape down the sides of the bowl and beat on medium speed for 2-3 minutes more. The batter should look well blended and the oranges should be broken up into the mix. Divide batter into the prepared cake pans and place side by side in the preheated oven. Bake until golden brown and spring back when lightly touched, 24-27 minutes. Let cool completely before running a butter knife around the edges of the pan and inverting pan to remove cake.

Frosting Prep:
Place the thawed whipped topping, drained pineapple, pudding mix, and coconut in a large mixing bowl. Stir with a wooden spoon until well combined and pudding mix has dissolved.

Warm Chopped Chicken Picatta Spinach Salad

In the same 30 Minute Meal episode as the spaghetti recipe was this warm spinach salad recipe. It's a little more involved than Rachael Ray lets on, but it's pretty good and Popmuse loved it. It requires a lot of spinach, but for fear of e coli / bloody diarea it's probably best to use arugula instead.

Warm Chopped Chicken Picatta Spinach Salad

1 pound chicken breast cutlets, 6 pieces
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 tablespoon butter
2 shallots, chopped
3 cloves garlic, chopped
3 tablespoons capers, chopped
1/2 cup dry white wine
1 lemon, juiced
2 pounds triple washed spinach, stems discarded, leaves coarsely chopped

Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.

To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

Spaghetti alla Ceci

Oh my god I'm back again. Brothers, sisters, everybody sing.. I've been taking a break from Bloghungry, but I haven't stopped eating. In my time away I came across an episode of 30 Minute Meals on my Tivo and was roped in by by this recipe. It looks like ordinary spaghetti, but the thyme, chick peas, and  parsley give it a nice kick. This has become one of my top 10 favorite homemade pasta dishes. Also, I have to say that I don't hate Rachael Ray's new show. It's over the top and a little annoying (much like Rachael herself), but at least it's bad daytime television with a purpose.

Spaghetti alla Ceci

1 pound spaghetti
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 teaspoon dry thyme, eyeball it
Pepper
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano, to pass at table

Boil water for pasta, salt it, and cook spaghetti to al dente.

While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.

BH Goes To Fat Camp

In his first year of Bloghungry, BH gained 20 pounds. Recently, he has started a new job and a new healthier Southern California lifestyle. In the past 4 weeks he picked up a new gym membership and dropped 10 pounds. After taking some time to regroup, Bloghungry will be up and running again soon.