A few weeks back, my friends at Spectrum Resorts invited me and the fam-jam down to Orange Beach for a few days of rest and relaxation. They set us up in Turquoise Place, their luxury condominium resort. And while we frequently vacation on Alabama’s gulf coast, we’ve never vacationed quite like this.
From the minute we were greeted at the front desk, I knew this was going to be a vacation like no other. Every single employee we encountered was smiling, kind, and super helpful.
We stayed in a 3 bedroom unit that clocked in at about 2,700 square feet. It was unimaginable. Rather than adding a ton more pictures, I put all the ones from our particular unit in this short video so you can see just how crazy this thing is. It featured Sub Zero/Wolf appliances, a fireplace, a wet bar/beverage station, an outdoor kitchen with grill, and enormous balcony with a hot tub. Y’all the bathtub in the master was nearly as big as the hot tub on the balcony. It was crazy!I’m a bit of a clean freak so one of the things that I loved the most was that every bed features a clean duvet with every rental. I think they’re the only place in the area that does that. It makes my germaphobe heart so happy.
Outside of the condo, the resort is just amazing. They have 5 pools, a huge lazy river, a playground, and so much more.
Guests who book directly through Spectrum Resorts get special perks, too. Things like a complimentary continental breakfast in the Spectrum Lounge, unlimited DVD rentals, beach towels for use at the beach and pool, discounts at the Change of Pace Bar and Grill, and kids activities and crafts are all included for Spectrum guests. We had a few rainy days while we were there so we took full advantage of the DVD rentals and really enjoyed the fact that they had a huge selection of new movies.
They also have these cool wristbands that work as your key to your condo, the beach boardwalk, and parking, and they also allow you to charge to your room for things like drinks and snacks out by the pools.
When I say this place is first class, I’m not exaggerating at all. In fact, my family is still telling me we can’t go back and do the beach the way we used to. It has seriously spoiled us.
Y’all, you can even arrange for them to do your grocery shopping and have it all in the fridge waiting on you when you get there. They’ve seriously thought of just about everything. And even if all that wasn’t already enough, you get views from your balcony like this…
There’s no place quite like the sugar white sands of Alabama’s gulf coast and there’s no better place to stay than Turquoise Place. Seriously. We are completely ruined by our stay and will always compare everything to Turquoise Place. But, I suppose that’s a good problem to have.
Inspired by my time on the coast, I created this Pineapple Slaw as a fun and delicious way to harness all the tropical flavors I love.
And outside of some slicing, this is pretty easy dish too.
The recipe calls for canned pineapple, because, well… I like things easy. But in all honestly, I much prefer it with fresh pineapple because of the texture. If you decide to go the fresh route, you’ll need about 3/4 of a medium sized pineapple cored and chopped small. Just be cautious to save some of that fresh pineapple juice to make the dressing. You should have plenty if you’re cautious in catching it as you core and chop.
This dish is great as a summer side with just about any meal, but I especially love it alongside grilled meats.
- 1 (16-onuce) bag shredded coleslaw mix
- 1/2 medium green bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped cilantro
- 1 (20-ounce) can pineapple tidbits in juice, well drained with the juice reserved
- 1/2 cup mayonnaise
- 2 tablespoons reserved pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon firmly packed light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon poppy seeds
- In a large bowl, combine the coleslaw mix, pepper, onion, cilantro, and drained pineapple.
- In a small bowl, make the dressing by whisking together the mayonnaise, 2 tablespoons of the reserved pineapple juice from the can, apple cider vinegar, brown sugar, salt, and poppy seeds.
- Add the dressing to the slaw and lightly toss to combine. Store in the refrigerator for about an hour to allow the flavors to blend. Taste and adjust seasoning to taste just before serving.