Fresh Strawberry Yogurt Cake

Below is a picture of my cake!  It was a huge hit at the Memorial Day Cook-out!  You HAVE TO make this cake!

Recipe from: A Spicy Perspective


1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar


Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Nikki’s Chicken Scallopine with Sage and Fontina Cheese


6 chicken cutlets pounded thin
Salt and Pepper
6 Sage leaves
3 ounces grated fontina cheese
3 tablespoons olive oil
1 garlic clove halved
1/2 cup white wine
1 can (28 oz) whole San Marzano tomatoes
1/2 teaspoon red pepper flakes
1 tsp salt
1/2 tsp black pepper


Sprinkle chicken with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 oz of fontina cheese. Roll up chicken and seal with one or two toothpicks.

Warm olive oil and halved garlic clove in large heavy skillet over medium-high heat until garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes on each side. Remove chicken from pan and remove and discard garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 mins.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1 inch rounds. Place the chicken over the sauce and serve immediately.

Nikki's Tomato Pie


4 tomatoes peeled and sliced
10 fresh basil leaves chopped
1/2 cup chopped green onion
1 9 inch pre baked deep dish pie crust
salt and pepper
2 cups grated cheddar cheese
1 cup mayonnaise


Preheat oven to 350 degrees F. Place tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 mins.

Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the cheese and mayonnaise and spread on top of tomatoes. Bake for 30 mins until lightly browned.
Cut into slices and serve warm.