Burgerology: Teddy’s Bigger Burgers

Teddy's University Burger

While little Em was here to visit, we stopped into one of her favorite spots in Waikiki, Teddy’s Bigger Burgers. It also happens to be my favorite spot for a high quality burger at a decent price. I love it because their cheeseburgers are awesome, even when ordered sort of plain with only special sauce, but you can also add a few local flavors to jazz things up and make your bigger burger even better. Every burger is made to order, so you can get it just the way you like it.

Teddy's Burger

You have an option of a 5, 7, or 9 ounce burger here, though the 5 ounce is always plenty for me. I’ve tried the regular and the teri burger, and both were awesome. As always, a little bacon never hurt anyone, but if you order an egg on your burger, it might be a bit overcooked. If you’re going to order fries, I’d recommend opting for the spicy fries. I’m not particularly in love with french fries myself, so the extra seasonings really bring them to life for me.

Teddy's Spicy Fries

I know this post is supposed to be about burgers, but I have to say that Teddy’s serves one of the best crispy chicken sandwiches I’ve ever had. I especially like it buffalo style with blue cheese. Geoff is also quite fond of their fish and chips doused in malt vinegar. What a surprise!

Of course, a burger accompanied by a milkshake is sort of the perfect meal. The milkshakes at Teddy’s are amazing, and they’re definitely big enough to share. I’m partial to the chocolate peanut butter shake.

Em at Teddy's

If you don’t get too crazy with the toppings, you can eat at Teddy’s for about $10 per person. This is the kind of place you can stop into on a whim without stressing out about spending too much. It’s an order at the counter sort of joint, but the service is usually very friendly, and the food comes out pretty quickly. Remember, they don’t start cooking it until you order, so if they’re busy, be patient. It’s worth it. You’re going to leave happy. 

*All opinions are my own. I was not compensated in anyway for this post. 

Be Awesome: Be Social

Nerd Fighter


If you’ve been paying even the slightest bit of attention, you’ve noticed by now that I’m a socially awkward super nerd. But hey, you’re here, so maybe you’re into that. Maybe, like me, you spend way too much time online because you don’t have any friends in real life. Did I just say that? 

The point is, we should totally hang out more. Let’s meet up on Facebook where I sometimes share random thoughts and the most ridiculous videos. If you’re sense of humor is as odd as mine, we’ll have lots of awesome times.

We should also hang out on Twitter, where I say the most truly ridiculous and random things. Don’t leave me all alone with my random self. There are also plenty of money saving RT’s coming your way because I’m very generous about letting people know how they can be cheap. It’s what I do best.

Want to see what my awesomely cheap life looks like out here in the middle of the ocean? Hit me up on Instagram. It’s not too scary. I promise.

See lots of weird, pretty, and ridiculously yummy things on Pinterest. All the cool kids are doin’ it.

And just in case you’re not getting enough of How to be Awesome, be sure to subscribe by email (in the sidebar) or RSS feed or follow me on Bloglovin’ so you don’t miss a cheesy moment.

Okay, was that enough disgusting self-promotion? Seriously, though, the world needs more love, and we all need more friends. Let’s hang out! It’ll be awesome.


Calzone grilled cheese from Awesome on 20

Calzone Grilled Cheese

Calzone grilled cheese from Awesome on 20

They tell me it’s National Sandwich Month. I’m ready to celebrate, as I’m a carboholic and wrapping food, especially cheese, in bread is sort of my favorite thing. I think I can get into this. Let’s celebrate.

August also means it’s time to go back to school. When I was a teacher this meant that the rest of my life completely fell apart. After the slow long summer evenings, the shock of returning to work left me exhausted. Putting my high heels back on left my feet stupid tired. Cooking dinner was pretty much the last thing I wanted to do. Grilled cheese seems doable. And delicious. And almost as comforting as a pillow.

Calzone grilled cheese from Awesome on 20

And here’s a crazy thing. This grilled cheese has a vegetable. What? Yes, that’s spinach in there. Between two slices of melty provolone is a blend of ricotta, parmesan, and chopped spinach. You’re gonna have bulging forearms in a second. Watch out!

This grilled cheese has all the gooey wonderfulness of a calzone without that whole yeast dough folding baking taking forever making your kitchen hot thing. Plus, dipped in tomato soup, as all grilled cheese sandwiches should be, it’s almost like dipping your calzone in marinara sauce. And there’s crunchy bread. It’s pretty awesome.

Calzone grilled cheese from Awesome on 20

Happy Sandwich Month! Crunchy, gooey, wonderful. Do it!

Calzone Grilled Cheese
Serves 4
Melty provolone and a ricotta spinach mixture come together in a grilled cheese sandwich packed with cheese and vitamins
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 1 box frozen spinach, thawed
  2. 2 tablespoons olive oil
  3. 1 clove garlic, finely chopped
  4. 1/2 teaspoon salt
  5. 10 grinds pepper
  6. 2 shakes ground nutmeg
  7. 1 cup ricotta cheese
  8. 1/3 cup shaved parmesan (or grated, use what you have)
  9. 1/2 teaspoon dried oregano
  10. butter, softened
  11. 8 slices sandwich bread
  12. 8 slices provolone
  1. Ring out as much water as possible from your thawed spinach.
  2. In a skillet, add oil and heat to medium. Cook garlic for about a minute or until you start to smell it.
  3. Add spinach and break it up in the pan. Season with salt, pepper, and nutmeg and cook until heated through.
  4. In a small mixing bowl, mix spinach and garlic, ricotta and parmesan cheeses, and oregano. Adjust seasonings if needed.
  5. Place a slice of provolone on one piece of bread, spread two or three heaping spoonfuls of spinach ricotta mixture over bread. Top with another slice of provolone and then your second piece of bread.
  6. Butter the outside of one piece of bread and place your sandwich, butter side down, in a skillet over medium heat.
  7. While cooking, butter the outside of the other side of the sandwich.
  8. Cook 3 to 5 minutes per side.
  9. Cut in half, dip in soup, and see how far you can stretch your cheese.
Adapted from Rachael Ray
Adapted from Rachael Ray
*This post contains an Amazon Affiliate link.


Don’t miss my all time favorite, cholesterol sandwich.

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