Patty Melt for Happy Tax Refunds!

Patty Melt 042RIP old ass washer and dryer! I got them from my sister Candy back in 2004, when I moved into my 2nd home. I left my 1st washer and dry set at my first house. The buyer asked if they came with the house, and I said they can. And that sealed the deal.

They are still working okay after 16 years, but it seems as though my clothes are not 100% clean. So it is time to move up to bigger and better things.

I will admit it is a bit stressful trying to pick out a replacement Patty Melt 009 (2)set. I am comparing prices with Best Buy, Lowes, Nebraska Furniture, Sears and Wayfair. I am trying to get a set that is $200 less than my refund, to allow for taxes. After all, buying a washer and dryer set only comes around every 10 years of so, unless you have buckets of money to upgrade, which I do not.

I wish I could get some fancy features, like the Smart Wi-Fi models they have now. And I have always LOVED the Red Washer and Dryer set. Not that having the color Red, would make the clothes cleaner, it just tickles my fancy. I probably will end up Patty Melt 010 (2)with the cheap white set again, but at the very least, I am going to get Front Loading, instead of Top Loading.

I have one week to pick out a set. And hopefully I will make my decision in enough time to have it installed on my day off, Tuesday or Wednesday.

Wish me luck.

INGREDIENTS:

  1. Rye Bread, recommended: Farm to Market Bread Co., 2 slices per sandwichPatty Melt 010
  2. Ground Beef 80/20, 1 lb.
  3. Limberger Cheese, recommended: Champignon German, 2 oz per sandwich
  4. Red onion, 1 (thin) slice per sandwich
  5. Soy Sauce, 1 teaspoon
  6. Liquid Smoke Mesquite, recommended: Wright’s, 1 cap or less
  7. Worcestershire Sauce, 1 teaspoon
  8. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  9. Chicago Steak seasoning, recommended: Weber, ¼ teaspoonPatty Melt 014
  10. Granulated Beef Flavor Bouillon, recommended: Knorr, ¼ teaspoon
  11. Mushroom Rub Porcini, recommended: Manitou, ¼ teaspoon
  12. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  13. Balsamic Vinegar, 1 teaspoon
  14. Bacon, 1 slice per burger
  15. Butter, 1 teaspoon, divided
  16. Mayonnaise, recommended: Hellmann’s, ½ to 1 teaspoon per patty, to your liking
  17. Sliced Dill Pickles, about 1 to 2 per pattyPatty Melt 015
  18. Mustard, German/Organic, recommended: 365 Everyday Value, as needed
  19. Parchment Sheets, Pop-up, recommended: Reynolds Kitchens, 3 (for easy clean up)

INSTRUCTIONS:

  1. Freeze Limberger Cheese 20 to 30 minutes before cook time.
  2. Divide into the Ground Beef into 4 patties, using the Patty Melt 021Parchment Sheets to shape and flatten. Make sure the patties are room temperature. Polk holes in the patties with a fork.
  3. Mix the Liquid Smoke, Soy Sauce, Balsamic Vinegar and Worcestershire Sauce, then apply evenly on burgers.
  4. Mix the Granulated Garlic, Chicago Steak seasoning, Granulated Beef Bouillon, Porcini Mushroom Rub and Truffle Zest. Apply evenly on top of wet rub.
  5. Preheat a cast iron skillet for 2 to 3 minutes.
  6. Fry the Bacon and set aside.
  7. Cook Burger Patty for 3 to 4 minutes per side.Patty Melt 022
  8. Move to the back of the skillet and sauté the onion to your liking
  9. Add Mayonnaise to one slice of bread, and Mustard to the other slice of bread.
  10. Put half of the Limberger cheese on each bread slice
  11. Using a “cold” skillet, cut the butter slices into 8 pieces with one of the left and one on the right side of the pan.
  12. Put the bread slices on each side of the skillet and grill the bread for about 2 to 3 minutes on Medium Low, or until cheese melts. But I peek under the bread to make sure it is not burning.Patty Melt 024
  13. To one bread slice with the Burger, Onion and Pickles. If the cheese needs additional time to melt, I flip them back and forth to meld together, making sure it does not burn.
  14. Remove and let it rest for 3 to 5 minutes.
  15. I love this cut diagonally for flair!

The American Royal is having a BBQ Sauce and Rub contest. I love watching cooking competition shows on the Food Network.

I am so glad to see that women are now competing in the Grilling Patty Melt 030cook-offs. Wouldn’t it be cool, if my rub was good enough to enter? Life is short. I have until April 17th to decide. If I decide to, I don’t want to be in last place; hopefully I will rank within the top 50.

http://www.americanroyal.com/bbq/competition-information/?ct=t(2020-BBQ-Dates_COPY_01)&mc_cid=dcfe4f78b0&mc_eid=a24974d391

 

Patty Melt 027

THE VAMPIRE DANCER COOKBOOK IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Patty Melt 033

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/ShalimaraliPatty Melt 035

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

 

 

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