Fennel Salad

This recipe is a new one for me. I have made it a few times, but I am the only one to eat it. I haven't tried it on the kids and the husband doesn't like the licorice flavor in it. So, like I said,  It does have a faint Licorice flavor to it, but it's complimented nicely with the zing of the red wine vinegar. I also love the heat "kick" that comes from the red pepper flakes. It is unique and not over bearing in flavor at all. I would recommend this recipe to anyone who wants a new salad option and likes to try something new. The fennel is a little tricky to learn how to cut and I wish I would of taken pictures. It is easy, but just not what you would expect. I would recommend youtubing it :)You can eat it raw (which is what I do) or roast it in the oven for about 30 minutes. Very yum as a mid-day snack right out of the fridge! 

Fennel Salad

1 Fennel bulb
2 Fresh Garlic cloves
Olive oil 
Red Wine Vinegar
Dill 
Salt 
Pepper
Red Pepper Flakes

Chop the fennel, crush the garlic, and add the remaining ingredients to taste. Stir. Serve either chilled or room temp or straight out of the oven!


Enjoy,
April

Pork Steak Mojito

I have been making this recipe for years now. It is unbelievably yummy and probably one of my favs. First off, you should know that it is not "oniony". When you saute the onions in the lemon juice it cooks out the acidicness in the onions and you are left with a bold citrus flavor that compliments the steak tremendously. I actually convinced one of my dear friends years ago that she indeed does like onions with this recipe. 

Ingredients
6 tablespoons olive oil, divided
4 Spanish-style pork cube steaks (about 1 1/2 lb)
5 ounces pre-sliced yellow onions (1 cup)
1 teaspoon adobo seasoning (Spanish seasoned salt)
3 fresh garlic cloves
1 lemon (for juice, rinsed) 

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons of the oil in pan; swirl to coat. Add pork steaks (wash hands); cook 3–4 minutes on each side or until browned and internal temperature reaches 160°F. (Use a meat thermometer to accurately ensure doneness.) Remove from pan and cover to keep warm.
2. Reduce heat to medium; add remaining 4 tablespoons olive oil, onions, and adobo. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press.
3. Squeeze juice of one-half lemon into pan (about 2 tablespoons). Cook 5–6 minutes or until onions are tender. Serve sauce over pork steaks.

CALORIES (per 1/4 recipe) 560kcal; FAT 39g; CHOL 145mg;
SODIUM 720mg; CARB 25g; FIBER 1g; PROTEIN 28g;
VIT A 4%; VIT C 8%; CALC 10%; IRON 15%

Enjoy,

April