It’s Monday, and it seems like your socks need to be rocked.
Drop your glasses, shake your asses
Face screwed up like you having hot flashes
Which one, pick one, this one, classic
… *gasp* bad words
Also, that song will now be in my head all day … I’ll be strolling down the street , yelling Eve at the top of my lungs.
That’s some classy stuff right thhhuuurr.
I annoy myself … on the constant. True story.
I like it when my food looks pretty, I feel like it’s half the battle.
Especially these days, I’m trying to eat healthy and I know that healthy doesn’t have to taste or look like cardboard but sometimes it can get boring. A woman can only drink so many smoothies, and eat so many kale / spinach salads.
I’m on a new sweet-salty-savory combo kick these days. And pretty – when life fails, get pretty.
And then I made this pish-posh meal. It looks fancy pants, but is a breeze – that’s the good stuff. Wow your tummy and guest by making it seem like you got all Haute and bothered, when actually you’ve been sipping margaritas with your feet in the pool all day.
I actually had no intention of writing about this recipe, therefore I have little to no pictures, but then I tasted it.
And it would be wrong ( and probably a little greedy) if I didn’t sprinkle some sum-sum-summaaa time in your life.
Annoyed. I know. Sorry.
Open-faced Pineapple Turkey Summer Slider
1 Large Pineapple
Slice the pineapple into 1inch rounds – set aside, as you will grill these at the very end.
Sweet Onion Bourbon Jam:
5 Large onions
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Bourbon Rum
1 Tsp. Sea salt
Finely slice each of the onions – no need to be neat, they will melt down either way.
Over medium heat, add 1 Tbsp Extra virgin Olive Oil.
Add onions to pan and brown for 25 minutes.
Add 1 tbsp. of bourbon, cover and reduce heat to low.
Allow to cook for 40 minutes, mixing occasionally.
The onions will caramelize and begin to melt down. Add sea salt.
Remove from the heat and set aside for your burger
Turkey Rye Burger:
1 Lb Ground Turkey
1 large egg
4 Cloves of Garlic – minced
¼ cup fresh parsley – chopped
1/2 Tbsp Sea Salt
½ Tbsp Ground pepper
½ Tbsp chilli flakes
2 slices of day old rye bread broken into small pieces ( you should end up with about a cup and a half of pieces)
Mix together all of your ingredients, forming 4 large-thick patties.
Grill your burgers to your liking.
Before turning off the grill, add your pineapples to the BBQ for 2 minutes on each side ( just long enough, to get those delicious char marks)
4 cups Fresh Cranberries
¼ Tbsp Cinnamon
Preheat oven to 450 oc
Wash and dry your cranberries. Scatter onto a baking tray.
Roast for 40 minutes, turning half way through to avoid sticking.
Remove from the heat, place in large bowl and add cinnamon. Using a potato masher, mash until smooth.
Layer all of your components and chow down!!