Recipe(tried): Quick and Easy Dinner Tonight.... Skillet Grilled Spanish Chicken, Fried Cabbage, Coconut Cake with Cream Cheese Frosting

Hi Everyone,

Tonight for dinner we enjoyed the following:

Skillet Grilled Spanish Chicken
Mashed Potatoes
Sweet Peas
Corn on the Cob
Fried Cabbage
Biscuits

Coconut Layer Cake with Cream Cheese Frosting

I made the cake this morning and I believe it is the last one folks that I will be making. My neighbors have been getting slices and my DH's office has been tasting them too. This one is pretty good. It is a yellow layer cake with a nice lemon curd filling and frosting then frosted all over and sprinkled with coconut. Perfect for a birthday party! It is luscious and beautiful!!

I have been busy planning the menu for the cabin and gathering all the things together for the trip to the mountains on Friday so I had to throw dinner together within the hour. I am so excited to know that the weather will be cold up in NC, I can't wait!!!!

Enjoy! Gina

Skillet Grilled Spanish Chicken

4 chicken breasts
1 med onion, chopped
1/2 red bell pepper, cut in strips
2 garlic cloves, crushed
salt and pepper to taste
Montreal Chicken Seasoning
olive oil
1 lemon

Marinate chicken overnight by sprinkling Montreal Chicken seasoning, salt and pepper over. Squeeze the lemon juice over and scatter the crushed garlic over. Layer the chopped onion and bell pepper over.

Heat oil in skillet and empty entire contents of chicken and marinade into skillet. Brown well, lower heat. Keep warm as you prepare other food.

Fried Cabbage

1 small cabbage, sliced
1 small onion, chopped
1 garlic clove, crushed
salt and pepper to taste
bacon grease, about 4 tablespoons

Heat bacon grease in a large skillet, add onions and when they begin to brown, add the cabbage and the garlic. Season with salt and pepper, stir and cover. The cabbage will go down in volume. Stir frequently.

Coconut Cake with Cream Cheese Frosting

2 sticks butter
2 c. sugar
4 eggs
3 c. sifted cake flour
2 1/2 T. baking powder
1/2 t. salt
1 c. milk
1/2 t. almond extract
1 t. vanilla extract
2 c. flaked coconut

Robertson's Lemon curd

Frosting:
1 (8 oz.) pkg. cream cheese, room temp.
1 stick (1/2 cup) margerine
1 stick (1/2 cup) butter
1 t. vanilla extract
1 (16 oz.) box of powdered sugar

Cream the butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition. Combine the flour, salt, baking powder and sift it together. Add to the creamed mixture alternately with the milk beginning and ending with flour. Stir in flavorings. Pour batter into 3 greased and wax papered 9-inch round pans. Bake at 375 for 25 minutes. Cool cakes in pans for 10 minutes. Then invert to cool completely on racks.

Frosting:
Cream the butter, margarine and cream cheese well. Add vanilla. Slowly add the powdered sugar until nice and creamy.

Place the first cake layer onto the serving platter. Spread a thin layer of lemon curd over. Then spread some frosting over the lemoin curd. Place another cake layer over this and repeat procedure. Place the last cake layer over and frost all over and sides with the remaining frosting. Sprinkle the flaked coconut all over top and sides. Impressive cake!!!