2 firm peaches, coarsely chopped
1 tablespoon fresh chives, coarsely chopped
Zest/juice of 1 lime
1 lb pork tenderloin, sliced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 (12-oz) bag fajita vegetable mix (fresh sliced bell peppers, onions)
1/4 cup Bakery spicy peach butter
3 tablespoons mojo marinade
•Chop peaches and chives.
•Zest/grate lime peel (no white; 1 teaspoon); squeeze lime for juice (1 tablespoon).
•Cut pork into 1-inch-thick slices (wash hands).
1.Preheat large sauté pan on medium-high 2-3 minutes. Season pork with salt and pepper; place oil in pan. Add pork; cook 1-2 minutes on each side or until browned. Remove pork from pan.
2.Add fajita vegetables to same pan; cook 3-4 minutes or until peppers begin to soften. Combine peach butter, mojo, lime zest, and juice.
3.Add pork, peaches, and peach butter mixture to vegetables; cook and stir 1-2 minutes until sauce thickens. Top with chives; serve.
Butter (or cooking spray), to coat pan
4 cups cake flour (+ extra to coat pan)
2 cups granulated sugar
1 cup cocoa powder
4 teaspoons baking soda
1 teaspoon kosher salt
2 cups mayonnaise
1 3/4 cups water
3 large eggs (or 3/4 cup egg substitute)
1 tablespoon vanilla extract
Preheat oven to 350°F.
Coat 13- x 9-inch baking pan with butter (or spray), then dust with flour.
Mix flour, sugar, cocoa, baking soda, and salt. Add mayonnaise, water, eggs, and vanilla just until mixed through.
Pour batter into pan; bake 35-40 minutes or until a toothpick inserted in center comes out clean.
Remove cake from oven and let stand 40 minutes to cool. Finish with frosting and serve. (Makes 12 servings.)
First Coast Living