Pineapple Salsa

{take me somewhere tropical}

In light of my intense cabin fever, I am sharing my deliciously refreshening Pineapple Salsa recipe. I am so damn sick of winter that I cannot even deal. The few snow storms were fun and great and yadda yadda, but enough is enough.

I think I officially got over the winter after a evening playing in the snow for 2 hours with Bryan and Chase. We took a sled out and soared down the massive snow mounds in our neighborhood. I pulled Chase in the sled for approximately 30 seconds before I keeled over thinking I was having a large heart attack. Turns out I wasn’t, just an incredibly out of shape person. We had a lot of fun outside, but that was enough for me for 365 days. Bring on the sunshine.

Anyways, enough talk of this dreary winter and onto my salsa. I first made this to go with a citrus rubbed salmon. I had a bit leftover so it went into the fridge and tasted even better the next day. I started making the salsa to simply eat with chips. The sweet and spicy pair nicely and the tropical flavor gave me a small glimpse of warmer weather.

Serve it plain with chips (like I did for the Super Bowl) or over grilled chicken or fish.

*Buyers Tip: when deciding what pineapple to buy smell it and if it is fragrant that means it will be nice and ripe for serving.

Pineapple Salsa by doughie

Hands-on Time: 15 minutes /// Servings 6-8

Ingredients
1 pineapple
2 Tbsp red onion
1 jalapeno, minced
1 tomato
2 Tbsp cilantro, chopped
1 tsp garlic powder
1 lime
salt and pepper

Directions
1. Peel and core the pineapple. Cut into very small pieces.
2. Cut the tomato and red onion into a very small dice.
3. In a serving bowl, combine the pineapple, onion, tomato, and cilantro
4. Season with garlic powder, salt and pepper.
5. Cut the lime in half and squeeze the juice over the salsa.
6. Mix together and allow ingredients to sit together for about an hour.
7. Serve with tortilla chips or over chicken or fish.

enjoy.

Pork & Pineapple Fried Rice

10.27.13 1,637 Comments

{takeout at home}

I find that stir fry dishes are the easiest way to prepare a meal, especially when cleaning out the cupboards. I knew I had a piece of pork tenderloin still in the freezer from my earlier post [Pad Thai Pork Tenderloin]. I decided to venture to Asia again and prepare a fried rice dish using the pork. I was happy to know that everything except the green onions & seasoning packet I already had at home. On my way home from work (ew I had to work on a Saturday) I picked up the onions and seasoning at the store. Bryan and I were starving so I started making dinner at 4:30 – hello early bird special.

Normally, I venture away from seasoning packets as I love to create my own and I also used to work for a spice company so I find it challenging to stray from their spice blends. However, I was so hungry that I decided to just grab one the stir fry seasoning packets at the store. I also believe I need a restock on my Asian line from Urban Accents (check them out here). I decided to go with the one that specifically noted NO MSG. I love salt… a little too much, but MSG = malo. The seasoning had great flavor – I definitely recommend the Sun-Bird line of Asian seasonings and sauces (click here for the blend).

Dinner preparation was very easy and enjoyable. I love making stir fried dishes because everything goes in an order and this dish is no exception. Follow the steps and you cannot go wrong. If you are new to the cooking scene, I suggest starting with stir fry dishes as they are very hard to mess up – and you can add really anything you like to them.

The fried rice is a pretty healthy dish – especially if using brown rice and lean meat. If you are looking to cut weight watcher points or calories, eliminate the pork and up the veggies or reduce the amount of oil (or try coconut oil). Looking to add a bit more? Add chopped peanuts or cashews. I hope you enjoy 🙂

{Click here for the recipe}

Pineapple Teriyaki Burger

10.10.13 35 Comments

{the sweet & salty burger}

A few months ago I made these burgers from SkinnyTaste’s recipe (recipe found here). We had grilled them and also the pineapple, which gave them the added flavor of the grill. The other night Bryan suggested having them again and this time I adapted a few things from the original recipe. We were out of propane so we used the grill pan to cook the burgers. They still turned out great, but I definitely recommend a grill. The sweet pineapple and salty soy sauce complement each other perfectly in the sauce. The recipe is simple, quick and perfect for a weeknight meal. Enjoy.

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{Click here for the recipe}