Daily Archives: August 20, 2010
I was afraid I used too much fruit and liquid in this thing, turned out OK. I think the dump it in there concept admirable but next time I will do it a bit differently. Pitted a pound of cherries and brought them to a boil with about a cup of water, I added a quarter cup of Splenda to sweeten them. Dumped the cherries into the 13X9 pan and sprinkled the cake mix evenly on top. Arrayed the butter as the picture shows, that was 2 sticks, each pat one tablespoon worth. I then sprinkled Splenda over that. Also put some cane sugar on there, too. I wasn’t sure what the Splenda would do. Popped it into a 350 oven for nearly an hour-it just wasn’t looking right so I pulled it and fired my torch and caramelized the sugar some. It worked! Yay! The topping had some crunch to it.
Next time I’ll use a bit less water in the cherries, and will cut the butter and the sugar/Splenda into the cake mix in a bowl before putting it atop the cherries. Oh, and I’ll try to remember the nuts. The cherries-chocolate are the perfect flavor for this, but visually just not much to look at. I have a white cake mix and more cherries for next time.
As I’ve mentioned, Mrs J volunteers at a local pet rescue shelter. She carries a little pocket camera with her and snaps pics of some of the dogs and cats. Here are some of those.
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (170 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6