From the Little Yellow Kitchen

August 20th, 2012

Pineapple Coconut Salsa

by Lauren

This is what summer is all about. Grillin’ with pals. Snackin’ on chips and salsa. Sippin’ on margaritas and mojitos. Lime in the coconut. Pineapples. Keeping the oven off. Eating outdoors.

Strange…all my summer fantasies all revolve around eating.

Whatever your version of summer is, we have a precious 4 weeks left of this glorious season so soak it up while you can with this simple summery salsa!

By the way, the impending end of summer also means it won’t be long before my peach eating binge will have come to an end. What on earth will I put in my yogurt and have for a 3 o’clock snack?! I’m worried…

I headed back home to OC this weekend to hang with mom and dad (and get a much need haircut). My mom and I had an awesome fresh and tasty lunch at Le Pain Quotidien. I . Love. This. Place.

I know it looks like dessert but I swear we ate a salad too.

And yes, that slice of bread on the right is in fact shmeared with fresh, creamy ricotta, figs, honey and black pepper. SO good!

Naturally, we headed to the grocery store after lunch. We had a craving for a fresh summer salsa and this recipe was what came out of it. The biggest challenge with this craving was finding a pineapple that was ripe enough to be used the day we bought it. Success!

With just the pineapple and bell pepper, it felt like it was missing something. Upon cleaning out the fridge, my mom stumbled upon a baggie of coconut. The stars aligned and we added a tropical flare to a salsa that can transform just about any grilled meat.

We may have paired it with a boozy Malibu Rum marinated grilled salmon. Do it.

It could be served with grilled fish of any kind, chicken, or just some good ‘ol crunchy tortilla chips. Consumption by spoonful also works well.

Pineapple Coconut Salsa

Ingredients

1 cup pineapple

1 red bell pepper, finely diced

1/2 cup cilantro, finely chopped

2 tablespoons red onion, finely diced

1/4 cup shredded coconut, unsweetened

2 tablespoons lime juice

1/2 teaspoon coriander seed, lightly toasted

1/4 teaspoon serrano pepper, minced

1/2 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Combine all ingredients in a large bowl and stir until thoroughly combined. Serve over fish, chicken or with chips!

From the Little Yellow Kitchen,

Lauren

Posted in Recipes, Side Dish | 1 Comment »

Tags: chicken, coconut, fish, pineapple, recipe, salsa, Summer, tropical

April 16th, 2012

Teriyaki Glazed Pineapple & Pancetta Burgers

by Lauren

Some may say Hawaiian pizza is a sin. Namely, Italians.

But I am straight up Americano and have no shame in loving pineapple and Canadian bacon on my pizza…and now, in my burgers as well.

So as you can see, I decided this Hawaiian pizza idea had to be made into a burger idea.

Not even an Classic American Burger aficionado can call this a sin.

While you may have seen slices of bacon and pineapple on a burger before I think it’s safe to say you haven’t had pancetta and pineapple chunks stuffed inside your burger patty.

And I’m willing to bet you haven’t had it glazed with a homemade teriyaki sauce either.

On that note, don’t you dare buy bottled teriyaki sauce.

I just discovered how insanely easy it is to make yourself and will never again revert to the bottle.

As soon as we bit into these guys, the room went silent and was then followed by a giant sigh.

Chris ate two – followed by a food coma.

Juicy, sweet, and salty topped with creamy white cheddar cheese and crisp lettuce.

Important note: Please enjoy these in an atmosphere full of bubbles

and with an ice cold pineapple rum cocktail.

Teriyaki Glazed Pineapple & Pancetta Burgers

Makes 4 burgers

Ingredients

1 lb. 80/20 ground beef

1 egg, lightly beaten

1/3 cup panko bread crumbs

1/4 cup pancetta, diced

½ cup pineapple chunks, very roughly chopped (you still want good size pieces to bite into!)

¾ teriyaki glaze, divided

3 green onions, thinly sliced

¼ teaspoon salt

½ teaspoon pepper

2 teaspoons grill seasoning, optional (cut out the additional salt if you use this)

4 burger buns, toasted or lightly grille

Toppings: Swiss or white cheddar cheese, lettuce, and tomato

Directions

Sauté pancetta for 3-4 minutes until it is slightly crispy; let cool. Using your hands, thoroughly combine beef, egg, bread crumbs, pancetta, green onions, pineapple, three tablespoons of teriyaki glaze, salt and pepper. Divide into four equal patties and lightly press your thumb into the middle of each (this prevents them from swelling so large that you can’t fit your mouth around them). Brush each with about a tablespoon of teriyaki glaze. Grill for 5-6 minutes on each side, topping with the cheese 2 minutes before they are done.

Spread desired amount of teriyaki glaze on the bottom of each bun. Pile on your burger patty, lettuce, tomato and top bun!

From the Little Yellow Kitchen,

Lauren

Posted in Dinner, Recipes | 9 Comments »

Tags: bbq, beef, burger, hawaiian, pineapple, teriyaki

December 29th, 2011

Easy Pineapple-Orange Fruit Salad

by Chrissy

What comes after Christmas? Why, I do believe that would be New Year’s!

Regardless of what you decide to do on New Year’s Eve (some of us, eh hem, like myself, are still undecided…) I can guarantee that you will need a quick an easy breakfast recipe on hand.

And in light of the New Year, I’d say that this fresh and light fruit salad is quite figure friendly for all of those 2012 dieters.

For those who are not so much on a diet, this would also go great as a side to a nice bacon-filled waffle, breakfast strata, breakfast quesadilla, prosciutto breakfast sandwich, or simply over some greek yogurt and topped with some tasty granola.

All you have to do is this:

Peel and cut some orange chunks

Then slice up a few bananas

Add 1 can of crushed pineapple

Leave the juice! It makes the fruit salad extra tasty.

And there you have it, mis amigos. Quite a delightful fruit salad, if I do say so myself.

Oh, be sure to find a nice serving dish, it makes all the difference. This one is my momma’s holiday favorite!

Get ready to fill your belly with some 2012 grub.

Pineapple-Orange Fruit Salad

Serves 8

Ingredients:

5 naval oranges, peeled and cubed

2 large bananas (not too ripe!)

1 can crushed pineapple, with juices

Directions:

Combine all of the ingredients in a nice serving bowl, toss and serve! It tastes great slightly chilled.