Dear Credit Card Thief,
We need to chat some things over. I’m not sure how you got my credit card number, but it was very rude of you to steal. Stealing leads to bad karma. Bad karma leads to a terrible life. That’s just how it is.
It was particularly dumb of you to book a hotel in some amazing getaway location. If you were smart, and read my blog, you would know that there is no way I have $1,000+ to spend on my credit card. I got recipes to create bro. So even though you were smart enough to get my credit card number, you were an idiot to think I had actual money. AND you were selfish enough to not invite me along with you on this wonderful getaway. You’re an asshole.
Hugs and Kisses,
Your Credit Card Owner.
Anywho. I have some bad news people. Ok, so I have been trying my best to always comment back to every single person, but my life has become a bit busier at this point. SO, I will not always be responding back to comments, unless there is a specific question. That definitely doesn’t mean I don’t read all of them and appreciate every single one, I just have to make sure I sleep more than 4 hours a night. I have to. Or I cry a lot. And emotional basket case Juli is not fun to be around.
I wish I was eating a turkey leg right now.
Are you still confused with what leftovers means? Come on people, get with the program. Leftovers is a play on words. These are old recipes from the archives that I remade so the pictures wouldn’t suck ass as much. I used to take pictures with my phone at 11pm at night so I’m trying harder at this point. Taking pictures with a real camera, in the day, and reminding you how delicious even gross looking recipes can be! Ya dig?
- 1 lb TX Bar Organics Grass Fed Ground Beef
- 2 tablespoons cinnamon
- 1.5 tablespoons garlic powder
- 1.5 tablespoons onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle red pepper
- 1/4 teaspoon paprika
- salt and pepper, to taste
- 1 red onion, thinly sliced-I like mine in circles!
- 1 package of thinly sliced mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon coconut oil
- Grab a large mixing bowl and add your beef and spices. Mix well to combine.
- Heat a medium skillet up and add your coconut oil. Add in your onions and stir a bit to help cover the onions in oil, then add a tablespoon or so of water and cover to help steam the onions.
- As the onions begin to brown, grab out a large skillet and add your olive oil to warm up under medium-high heat for your sliders.
- Form your sliders into small patties. Mine were about 2-3 inches wide once i pressed them down. Add to hot skillet and cook for 4-5 minutes on both sides.
- As the sliders are cooking, keep stirring around the onions to help make sure they don't burn. When they have cooked for about 6-8 minutes, add mushrooms and re-cover with a tablespoon of water.
- Once the sliders are done cooking, set them aside while you finish the onions and mushrooms.
- Once the mushrooms and onions are almost cooked through, add your balsamic vinegar and mix to combine.
- Top your cooked sliders off with some ground mustard (why the hell wouldn't you use mustard) and the onions and mushrooms. This meal will not disappoint!