Magazine recipes – so I don’t have to keep them in my pursePosted: November 8, 2010
Cranberry Pound Cake
16 Tbsp. (2 sticks) butter
1 1/2 cups sugar
1 Tbsp. lemon zest
1 1/2 cups all-purpose flour
1/8 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cups cranberries, fresh or defrosted
1. Preheat oven to 350. Spray a loaf pan with cooking spray. In a stand mixer on medium-high speed, cream together butter and sugar. Add lemon zest, then eggs; slowly add dry ingredients. Carefully fold in cranberries.
2. Pour batter into pan and bake 10 minutes. Cover with foil and reduce heat to 325. Bake until set, about 1 hour and 10 minutes more. Cake is done when a toothpick inserted in the center comes out clean. Remove and place on cooling rack.
Serves 6 to 8.
From O magazine
Lemon Oregano Chicken
Toss 8 trimmed boneless, skinless chicken thighs with 3 Tbsp each fresh lemon juice and olive oil, 2 Tbsp chopped fresh oregano leaves, 2 tsp. garlic paste, and 1/2 tsp each crushed red pepper flakes and kosher salt. Cook on a hot stovetop grill pan 12 minutes, turning once or twice until cooked through.
315 cal, 22g fat, 27g protein, 2g carbs
From Redbook magazine