South of the Border Sliders with Sweet Potato Fries

I have a lie to confess! I cheated. I have always been a firm believing in making stuff from scratch and held about as much  respect for the lazies as the deepness of a kiddy pool. But tonight, I didn’t have a choice. Now, keep in mind that I am a soon-to-be 16 year old teenager taking all AP classes, so with 4 tests and 2 quizzes tomorrow, I didn’t have the time to whip up a 5 star, gourmet meal. So I bought some pre-seasoned slider from Kroger with Monterrey Jack Cheese and various spices already mixed in, I threw those on the George Foreman Grill for about 20 minutes at Medium heat and VOILA, instant gratification! For the sweet potato fries, I just quickly sliced up some sweet potatoes- fresh ones I might add- and placed them on a foiled baking sheet, drizzled some EVOO on them and some kosher salt (I’m not Jewish, I just love me some kosher salt), and put them in the oven at 425 for 25 minutes. Since I’m a bit of a health nut, I ate these bunless (haha bun-less) and added some guacamole and purple onions to the top, with my Momma’s homemade jalapeno pickles! Mmmm mmmm good. Tune in tomorrow for my next great adventure!

 

Author’s Note: Oven times may vary due to the kitchen appliance brands ruining our lives and confusing us and making us wish we had never remodeled our kitchens.

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Ta Ta for Now!

P.S. The picture is a cheat too, I figured I’d at least be consistent;)

 

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