RED VELVET POUND CAKE
PREP TIME 20 MIN. – COOK TIME 1 HOUR 30 MIN. READY IN 1 HOUR 50 MIN. – SERVINGS 16
Cooking spray 1½ cups unsalted butter, room temperature 1 (8 oz) pkg cream cheese, room temperature
¹/³ cup sour cream 1 tbsp vanilla extract 3 cups sugar 6 large eggs, room temperature
3 cups cake flour ¼ cup unsweetened cocoa powder ½ tsp baking powder ¼ tsp salt 1 tsp distilled white vinegar 1 (0.25 oz) pkg red food coloring Confectioners’ sugar (optional)
STEP 1 Preheat oven to 325°F. Grease a 10-cup Bundt pan with the cooking spray. Using a hand mixer or stand mixer, beat the butter, cream cheese, sour cream, and vanilla extract on high speed until creamy and smooth, about 4–5 min. STEP 2 Add the sugar and continue beating on high for 1 min. more, scraping sides of bowl with rubber spatula as needed. STEP 3 Reduce speed to low and beat in the eggs, one at a time, until well mixed. Slowly add the flour, cocoa powder, baking powder, and salt, and beat until mixture is thick and creamy, but without overmixing. STEP 4 Turn off mixer and stir in the vinegar. Add the red food coloring, starting with 1–2 tsp, and continue stirring until batter reaches the desired color. STEP 5 Pour batter into prepared Bundt pan. Bake 80–90 min., until a toothpick inserted in center comes out clean. Cool 15 min. Invert pan onto a serving dish and continue to cool 2–3 hours before serving. If desired, dust cake with confectioners’ sugar to serve.
TIP Halfway through cooking, if pound cake starts to brown too quickly on top, loosely tent with foil.
PER SERVING: 490 CALORIES, 26G FAT, 15G SATURATED FAT, 140MG CHOLESTEROL, 130MG SODIUM, 60G CARBOHYDRATE, 1G FIBER, 39G SUGAR, 6G PROTEIN
GRILLED PORK LOIN
PREP TIME 15 MIN. – COOK TIME 1 HOUR 30 MIN. READY IN 1 HOUR 45 MIN. + MARINATING TIME – SERVINGS 6
1 (2-3 lb) pork loin roast 1 lemon ½ cup olive oil 3 tbsp light brown sugar 2 tsp stone-ground mustard or Creole mustard
BLACK-EYED PEA SALAD
PREP TIME 10 MIN. – COOK TIME 0 MIN. READY IN 10 MIN. – SERVINGS 6
2 (15.5 oz) cans black-eyed peas, drained and rinsed 2 stalks celery, finely diced ¼ yellow onion, finely diced
2 Roma tomatoes, diced
¼ cup + 2 tbsp olive oil 3 tbsp red wine vinegar 1 clove garlic, minced
STEP 1 To a large bowl, add the black-eyed peas, celery, onion, and tomatoes. STEP 2 In a separate bowl, whisk together the oil, vinegar, and garlic. Season with salt and pepper. Pour vinaigrette into black- eyed pea mixture and toss. Serve at room temperature.
TIP Two (15.5 oz) cans black-eyed peas equal around 3½ cups, if you want to substitute cooked dried black-eyed peas.
PER SERVING: 200 CALORIES, 14G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 280MG SODIUM, 14G CARBOHYDRATE, 4G FIBER, 1G SUGAR, 5G PROTEIN
3 tbsp reduced- sodium soy sauce 1 tbsp chopped parsley 1 tbsp chopped thyme 1 tbsp chopped rosemary 1 tsp minced garlic
STEP 1 Trim any excess silver skin off the pork, leaving a small fat cap remaining. Place pork in a large resealable plastic bag or large bowl. STEP 2 Zest and juice the lemon. In a medium bowl, whisk together the oil, brown sugar, mustard, soy sauce, 1 tbsp juice and 1½ tsp zest from lemon, parsley, thyme, rosemary, and garlic. Season with salt and pepper. Pour marinade over pork and marinate for at least 1 hour or up to 8 hours. STEP 3 Preheat grill to 350°F and set up for indirect grilling. Place the pork on grill over indirect heat. Grill the roast for 1–1½ hours or until the pork reaches an internal temperature of 145°F. Remove pork and let rest for 10 min. Slice to desired thickness.
PER SERVING: 593 CALORIES, 45G FAT, 12G SATURATED FAT, 113MG CHOLESTEROL, 370MG SODIUM, 8G CARBOHYDRATE, 0G FIBER, 7G SUGAR, 38G PROTEIN
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