Instructions For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, teaspoon salt and cayenne. Serve with steamed Sugar Snap peas and warm whole wheat rolls.
Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt. Arrange fish on rack or in a grill basket coated with cooking spray; grill, uncovered, 5 minutes on each side or until fish flakes easily when tested with a fork.
Ingredients 2 cups fresh pineapple 2 green onions chopped ¼ cup finely chopped green pepper ¼ cup minced fresh cilantro 4 teaspoons plus 2 Tablespoons lime juice divided teaspoon plus ¼ teaspoon salt divided Dash cayenne pepper 1 Tablespoon canola oil 8 fish fillets teaspoon pepper Instructions For salsa, in a serving bowl, combine pineapple, green onion, green pepper, cilantro, 4 teaspoons lime juice, teaspoon salt and cayenne.
Grilled Pork Loin With Fire-Roasted Pineapple Salsa Recipe | SELF Ingredients 1 tablespoon tomato paste 1 tablespoon mild or hot chili powder (or achieve paste) 1/2 cup orange juice 3 tablespoons fresh lime juice 1 tablespoon olive oil 1 pound pork tenderloin, trimmed 1 small golden pineapple (about 1 1/2 lb), diced into 1-inch cubes 1/2 cup pineapple (or orange) juice 1 large red bell pepper, cored, seeded and thinly sliced 1/4 small red onion, finely chopped 1/4 cup chopped fresh basil 1 Vegetable oil cooking spray Directions Mix tomato paste with chili powder.
Brown pineapple 4 to 5 minutes, stirring occasionally. Add pineapple juice and stir 1 minute, scraping up brown bits from pan.
Combine in a bowl with pepper, onion and basil. Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160º, 18 to 20 minutes.
It’s quick and easy to put together and can be made so many ways. So instead I turned to plain Greek yogurt and some sour cream.
The Greek yogurt is wonderful because it not only lightens up the pasta salad, but it has just enough sweetness to really complement the sweetness of the pineapple without taking away from the lime and cilantro flavor that I really love. In addition to the Greek yogurt and sour cream, there’s some pineapple juice, lime juice, a little garlic, apple cider vinegar, and a touch of sugar.
Add the pasta to a large bowl and add the pineapple, red pepper, red onion, cilantro and jalapeños. In a separate measuring cup, combine the dressing ingredients.
Next post: Easy Salted Caramel Sauce Recipe Grouper can be grilled, sautéed, fried, stir-fried, broiled, roasted or baked, says the author.
When she was a restaurant chef in New York, she often got fillets that were more than 1 inch thick, and she noticed then that the edges curled up as they cooked. “If you see fillets that are more than 3/4 inch in thickness, they've been cut from a very large fish, and when cooked they usually become coarse and tough,” she says.
Sautéed, grilled or quickly broiled, thick fillets can turn into gnarled, twisted shapes, says Resin. She opened her own place, Restaurant Leslie, in 1977, and since then has served as executive chef at the Bridge Café, One Fifth Avenue and Argenteuil in New York City.
Resin says good grouper will have firm, somewhat satiny flesh, translucent white to pale pink color, and with “a clean, ocean aroma.” When she was a restaurant chef in New York, she often got fillets that were more than 1 inch thick, and she noticed then that the edges curled up as they cooked.
“If you see fillets that are more than 3/4 inch in thickness, they've been cut from a very large fish, and when cooked they usually become coarse and tough,” she says. Sautéed, grilled or quickly broiled, thick fillets can turn into gnarled, twisted shapes, says Resin.
She opened her own place, Restaurant Leslie, in 1977, and since then has served as executive chef at the Bridge Café, One Fifth Avenue and Argenteuil in New York City. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete.
If you celebrate with family, food and drink, pineapple salsa would be a great addition to your Cinco de Mayo table. PRINT RECIPE A wonderfully easy and fresh salsa that is great on tacos, grilled chicken, burritos or with a bag of chips.
3 cups diced pineapple, about 1 medium pineapple 1 large jalapeño, seeded and minced 1 red-hot pepper, seeded and minced Juice of 1 lime 1/4 cup cilantro leaves, chopped 1/4 cup sweet onion, diced 1/2 teaspoon sea salt 1/4 teaspoon freshly ground pepper Peel and core the pineapple removing all tough edges and blemishes.
Dice into 1/4 to 1/2 inch pieces and place in a medium bowl with a tight-fitting lid. Add the onion, lime juice, cilantro, salt and pepper to the pineapple and gently stir to combine.
These plant-based BBQ bean tacos with pineapple salsa are a delicious fast and easy dinner recipe! The other day, we received this comment on our Instagram: “Impressed by your ability to maintain quality, healthy cooking with a newborn.
Would love a post on how you’re making it work!” Our answer to Robin: Right now: grocery delivery and simple meals! And these BBQ bean tacos with pineapple salsa we created with ingredients from a grocery delivery, and made it in just 20 minutes.
In this day and age, you can order everything from toilet paper to peanut butter to dog treats online. But for weeknight meals and boring errands like toilet paper, it’s online ordering.
There is seriously nothing better than getting groceries at my front door (except for the incessant dog barking), and I marvel at it every single time. Those grocery bags at my door are the physical representation of getting hours of my day back.
Instead of getting 2-month old Larson in his CARSAT, driving to the store, maneuvering a cart wandering the aisles, standing in line, paying the cashier, maneuvering the cart to my car, juggling bags and car seats… I simply open the door and pull the bags in. For this meal, we ordered the ingredients for these seriously simple BBQ bean tacos with pineapple salsa.
When ordering groceries online, we first jot down a list of exactly what we need to add to our shopping cart. These BBQ bean tacos with pineapple salsa are pretty close to our perfect meal.
They pair the zesty brightness of pineapple salsa with the savory meatiness of barbecue pinto beans. One of our favorite tricks for taking tacos over the top is to char the tortillas over an open flame.
Take care while doing this to make sure the tortilla doesn’t burn, but you’ll find it not only warms the tacos but adds a slightly charred flavor. We hope you enjoy these BBQ bean tacos with pineapple salsa as much as we do, and that they make a fast and easy dinner recipe.
If you make these BBQ bean tacos with pineapple salsa, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.
Scale1x2×3x 2 15-ounce cans pinto beans 2 tablespoons Dijon mustard 1 tablespoon maple syrup 3/4 cup organic ketchup (or with natural sugars) 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 3/4 teaspoon kosher salt, divided 20 -ounce can (11/2 cups) pineapple chunks packed in juice* (or substitute Mango Salsa) 1/4 cup minced red onion 1/4 cup finely chopped cilantro, plus additional for garnish 1 small green cabbage 3 radishes 1 lime (wedges for squeezing) Tortillas, for serving Mix the pineapple, red onion and cilantro together with 1/4 teaspoon kosher salt.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. To serve, place the beans in a tortilla, then add cabbage, radishes and a squeeze of lime (important, do not omit!).