One Hundred

100 posts!!! We never thought we would reach this milestone so quickly!

To celebrate, we cooked up a fun dinner of honey-baked tilapia and barley pilaf (both new recipes) with asparagus. For the cake — because what’s a celebration without cake?? —  we created a lemon bundt cake that turned out beautifully!

Honey-baked Tilapia

6 T. honey

6 T. soy sauce

6 T. red wine vinegar

2 T. minced garlic

6 tilapia fillets

black pepper, mandarin oranges

Mix the first 4 ingredients in a bowl large enough for the tilapia fillets. You may need to warm the honey first to make it easier to stir. Place the fillets in the mixture, coating each fillet evenly, and marinate in the refrigerator for 30 minutes.


 Preheat oven to 350. Place marinated fillets in a greased baking pan and sprinkle with black pepper. Bake for 15-20 minutes or until fish is flakey. Garnish with mandarin oranges and serve.

Mushroom & Pepper Barley Pilaf

1/2 C. fresh button mushrooms

1/2 C. cubed red pepper

1 C. pearl barley

2 tsp. olive oil

3 C. chicken broth

1/2 tsp. dried rosemary

2 T. fresh Parmesan cheese

Heat olive oil in a skillet and saute mushrooms and red pepper. Add the barley, chicken broth, and rosemary.

 Bring to a boil, reduce heat, cover, and cook for 45 minutes or until barley is soft and liquid is absorbed. Sprinkle pilaf with Parmesan cheese and serve.

Steam the asparagus in the pilaf pan until desired crispness is reached.

Lemon Bundt Cake

1/2 C. butter, softened

1 C. sugar

2 eggs

1 1/2 tsp. grated lemon peel

1/2 tsp. lemon juice

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1 1/2 C. flour

1 1/2 tsp. baking powder

1/2 C. milk

Cream the butter and sugar until fluffy, then beat in the eggs, lemon peel, lemon juice, and extracts. 

Mix the flour and baking powder and add to first mixture, alternating with the milk.  Pour into a greased bundt pan. Bake at 350 for 40-45 minutes. Don’t forget the toothpick test! Cool for 10 minutes before placing on cake stand.

 To glaze, combine 1 C. confectioners sugar, 4 tsp. lemon juice, and 2 drops yellow food coloring. Drizzle over the cake for a pretty finishing touch.

Thank you for all your wonderful comments on the last 99 posts!! You are part of the reason we keep writing — we love your feedback! Here’s to 200 posts, and more exciting adventures in the kitchens!

Published by

The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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