Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

August 13, 2018 at 5:15 PM | Posted in Alexia Potato Products, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. Still had a few things to do outside before the Landscapers got here. We’re having all the old bushes and roses pulled out and putting in new bushes and hedges. A high school friend of mine owns his own landscaping service and he’s doing the work for us. And what a job! It looks great, so much better! Thank you Dave great work. I had to call my dermatologist and get an appointment. I have a not so pretty place coming in on my right leg and wanted it to get checked asap! It worries me when something comes up like this. It brings back a lot bad memories having dealt with Melanoma for so long and costing my left leg. More on this when I know more. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 


I started by getting a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 


For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!

 


For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 


To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

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Roast Beef and Vermont Cheddar Sandwich w/ Chips and Dip

June 16, 2018 at 5:23 PM | Posted in Aunt Millie's, Boar's Head | Leave a comment
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Today’s Menu: Roast Beef and Vermont Cheddar Sandwich w/ Chips and Dip

 

For Breakfast this morning I prepared 2 Eggs Scrambled, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, heated up some Johnsonville Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. I sprinkled some Sargento Reduced Fat Colby-Jack Shredded Cheese and Ortega Chipotle Taco Sauce on my Scrambled Eggs. I buttered the Toast with I Can’t Believe It’s Not Butter. Great Breakfast to start the day off with! Outside its Hot and Humid! A high of 98 degrees and the Heat Index had it over 100 degrees! They say we 4-5 days of this with each day getting hotter before cooling down a bit. But after last Winter I’m not complaining! Did some housework and cleaned up a bit outside. For Dinner tonight I prepared a Roast Beef and Vermont Cheddar Sandwich w/ Chips and Dip.

 

For my Sandwich I’ll be using the Boar’s Head Roast Beef, a slice of Boar’s Head Vermont Cheddar Cheese, Kraft Reduced Fat Mayo w/ Olive Oil, French’s Yellow Mustard, and served on Aunt Millie’s Light Whole Grain Bread. Now this is a Sandwich! I Can’t even describe how delicious the Boar’s Head Rare Roast Beef and Cheese is. It’s just so tender and flavorful. And of course Cheese, which makes anything better, with the Mayo and Mustard makes this the perfect Sandwich! To go with the Sandwich I’m having some Ruffle’s Reduced Fat Potato Chips with some Dean’s Ranch Dressing Dip. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

Boar’s Head Deluxe Low Sodium Oven Roasted Beef – Cap-Off Top Round

Simply seasoned with salt, pepper and garlic, this tender cut is then roasted to delicious perfection. Boar’s Head Deluxe Low Sodium Oven Roasted Beef is a healthier take on a classic that is sensibly spiced for big roast beef flavor in each slice.

* Low Sodium
Gluten Free
* Milk Free
* Sugar Free
* Not a reduced calorie food.
* No MSG Added
https://boarshead.com/products/beef

 

Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

June 11, 2018 at 5:19 PM | Posted in Aunt Millie's, Boar's Head, Wild Idea Buffalo | 5 Comments
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. Rain Showers, Humid, and 86 degrees out. Not looking forward to the Funeral tomorrow for Dad. We are hoping there’s no rain but it doesn’t look good. Cleaned the house and cleaned up around the outside between showers. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 

 

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!

 

 

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 

To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 

 

Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

May 14, 2018 at 5:09 PM | Posted in al fresco, Alexia Potato Products, Boar's Head, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. Outside Humid and sunny, 88 degrees. We have rain moving in later today. Well last night I dropped my Camera so late yesterday I went to Best Buy and purchased another one with a bit of an upgrade. But it won’t work with my computer so I had to take it back and search for another one! Finally found one that worked with my computer. Same as the old one with a slight upgrade and got it on sale! For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!

 

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 

To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 

Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Roast Beef and Vermont Cheddar on Whole Grain w/ Tossed Salad

April 6, 2018 at 5:17 PM | Posted in Aunt Millie's, Boar's Head | Leave a comment
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Today’s Menu: Roast Beef and Vermont Cheddar on Whole Grain w/ Tossed Salad

 

 

It was a very long evening and morning for me. As I battled Phantom Pains throughout that time. I didn’t get much sleep if any overnight as the pains were very intense. Why can’t they come up with something to control them. But for now all I can do is grit my teeth and hope they pass. When they finally slowed and stopped I didn’t do a whole lot of anything today but try to catch up on some sleep and relaxation. For Dinner I wanted something that didn’t take a lot of effort to prepare so I went with a Roast Beef and Vermont Cheddar on Whole Grain with a Tossed Salad.

 

 

On our visit to Jungle Jim’s International Market I picked up a few Boar’s Head items from the Deli, Boar’s Head, Deluxe Roast Beef, Honey Smoked Turkey, Sweet Sliced Ham, and Vermont Cheddar Cheese (Yellow). I’m using the Roast Beef and Vermont Cheddar. I served it on Aunt Millie’s Light Whole Grain Bread, topped it with some French’s Yellow Mustard. I also had a small side of Ruffle’s Reduced Fat Potato Chips.

 

 

 

I also had a Tossed Salad. I had a bag of Dole Greener Selection Salad. For the Salad Dressing I used Kraft Fat Free Classic Catalina Dressing along with a sprinkle of Oscar Mayer Real Bacon Pieces. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

Boar’s Head Deluxe Low Sodium Oven Roasted Beef – Cap-Off Top Round

Top round beef that is coated with salt, pepper and garlic and then oven roasted until tender and delicious. This product is sugar free and a good source of iron. We suggest pairing with our Lacey Swiss Cheese.

* Low Sodium
* Gluten Free
* Milk Free
* Sugar Free
* Not a reduced calorie food.
* No MSG Added
https://boarshead.com/products

 

 

Boar’s Head Vermont Cheddar Cheese (Yellow)

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

* Gluten Free
* Lactose Free
* Premium Vegetarian Products
* No MSG Added
https://boarshead.com/products

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

March 26, 2018 at 5:24 PM | Posted in al fresco, Alexia Potato Products, Aunt Millie's, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

Started my morning off by toasting 2 slices of Aunt Millie’s Light Whole Grain Bread, Fried 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunnyside Up Egg, and my morning cup of Bigelow Decaf Green Tea. 53 degrees and cloudy out today. Well Dad is in a rehab center here in West Chester until Friday. We love dad but we really needed the break, we are totally exhausted. We went up for a couple hours this afternoon to be with him. He’s doing real good but his health is quickly getting worse. After Breakfast I went Walmart for printing ink and copy paper. I stopped by the ATM, got gas, and picked up Breakfast for Mom before coming home. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious as all the Wild Idea Burgers are. Just love a good Buffalo Burger!

 

 


For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 

To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 


Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 


Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fri

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

March 13, 2018 at 5:07 PM | Posted in Alexia Potato Products, Boar's Head, Wild Idea Buffalo | 3 Comments
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

For Breakfast I had a Cheese Omelet. Made it with 2 medium size eggs, a splash of 2% milk, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Also had a slice of toasted Healthy Life Whole Grain Bread and my morning cup of Bigelow Decaf Green Tea. Cold morning and day out there today. 22 degrees in the morning with one cold wind blowing. Had a high of 39 degrees, keep thinking Spring is Coming! Did some house cleaning today; ran the vacuum, dusted, and cleaned the kitchen. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. If you’ve never tried this Bacon you need to give it a try. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious as all the Wild Idea Burgers are. I love Buffalo or Bison if you prefer.

 


For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. My Cheese of choice lately!

 

 

 

 

 


To go with my Buffalo Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 


Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Bacon Double Cheddar Chicken Sandwich w/ Tater Tots

February 14, 2018 at 6:10 PM | Posted in al fresco, Aunt Millie's, BBQ, Boar's Head, chicken | Leave a comment
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Today’s Menu: Bacon Double Cheddar Chicken Sandwich w/ Tater Tots

 

 

For Breakfast I had a bowl of Cherrio’s along with a cup of Bigelow Decaf Green Tea. After Breakfast I headed to the local Kroger up the road. Needed a few things for tonight’s Dinner. Usually when I go early to Kroger there’s hardly anyone there. But not today, I forgot it was Valentine’s Day! I was luck to find a handicap parking space, someone happened to be pulling out and they left their electric cart ou also. Kroger made a fortune on Cars, Flowers, and Candy sales! I got what I needed and headed back home. I’m glad I did go early though as it started pouring the rain as I got back home. Not much else going on today. I did put a Pork Loin Roast in the Crock Pot and let it cook on low for 7 hours for tomorrow’s Dinner. For my Dinner tonight I prepared a Bacon Double Cheddar Chicken Sandwich w/ Tater Tots.

 

I purchased a package of Tyson Thin Cut Boneless Chicken Breasts at Kroger. I’ll also need the following to make the Dish; al fresco Uncured Chicken Bacon, Boar’s Head Deli Sliced Yellow Cheddar and White Cheddar Cheese, Jack Daniel’s Honey Smokehouse BBQ Sauce, Lettuce, and Aunt Millie’s Whole Grain Mini Sub Buns.

 

 

 

 

I first fried the al fresco Uncured Chicken Bacon. I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. This Bacon fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

Next I fried the Thin Cut Chicken Breasts. I’m using the Tyson Thin Cut Boneless Chicken Breasts. I got a large skillet that I sprayed with pam Non Stick Cooking Spray and added a tablespoon of Extra Light Olive Oil. I then heated the skillet on medium heat. I seasoned the Chicken with Morton’s Lite Salt and Ground Pepper. Then rolled the Chicken in seasoned Flour. I had seasoned the Flour with Ground Smoked Paprika. With the skillet heated I added the Chicken. I fried it 2 minutes and flipped it over and cooked it another 2 minutes and flipped it back again. Cooked it until the Chicken had an internal temperature of 165°. Cooked it a total of 15 minutes. With about 1 minute or so of cooking time left I topped the Chicken Breasts with a slice of Yellow and slice of White Cheddar Cheese. The Chicken came out perfect. Nice browning on the outside moist and juicy inside, and the Cheese melted beautifully!

 

As my Chicken was cooking I preheated the oven on 425° to bake some Tater Tots.I used Ore Ida Golden Tater Tots. Just bake at 425 degrees for about 15 minutes and done! The Tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup.

 

 

 

 

 


As the Tater Tots were finishing up I made my Sandwich. I got the Mini Sub Buns and took the bottom half and put Lettuce down, added the Chicken Breast, topped that with the Jack Daniel’s BBQ Sauce, the Bacon, and the top half of the Sub Bun. Quite a sandwich! I’ll have to start having this more often! With the Tater Tots it came out one delicious Dinner! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

 

 

Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Chicken Bacon and Vermont Cheddar Cheese Buffalo Buff Burger w/ Baked Fries

February 4, 2018 at 5:47 PM | Posted in Aunt Millie's, Boar's Head, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Buff Burger w/ Baked Fries

 

 

To start my Sunday morning off I Scrambled a couple of Eggs, fried a couple of slices of al fresco Uncured Chicken Bacon, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Good start to a dreary Sunday Morning. Outside it’s a mix of light rain and snow and like this most of the day. We need some sunshine above freezing weather! Gave Mom a hand with a couple of loads of laundry. After Lunch I laid back down for a while. I’ve had a Sinus Headache since yesterday. Not much else going on. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Buff Burger w/ Baked Fries.

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. If you’ve never tried this Bacon you need to give it a try. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 

For Dinner tonight I’m having a Wild Idea Buffalo Burger but not my normal 1/3 lb. Buffalo Burger. I’m having the Wild Idea Buffalo Buff Burgers. I’ve these several times but usually I have them for Lunch. The Buff Burger is a 6 oz., seasoned, handcrafted Buffalo Burger.

 

 

 

 

 

Next I sprayed another skillet with Pam Non Stick Cooking Spray, added a 1/2 tablespoon of Extra Light Olive Oil, and heated it on medium low heat. I then fried it about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious as all the Wild Idea Burgers are. I love buffalo or Bison if you prefer.

 

 

For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger and really loved the taste. First time trying it. It melted perfectly and has an excellent Cheddar taste. I’ll have to buy some more of this.

 

 

 

 

 

To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later, while watching the Super Bowl, a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.
 

 

 

Wild Idea Buffalo – Buff Burgers
Get your buff on with our premium, 95% lean, 100% grass-fed buffalo meat! We season the meat to perfection, handcraft each burger into a 6 oz. portion and then wrap them individually for your convenience and come in (you guessed it) a 6 – Pack!

Eating healthfully without compromising any of the juicy goodness just got a whole lot easier! These burgers taste so good on their own – you might want to eat them naked!
Warning, extra napkins may be needed.

6 – 6 oz. BUFF Burgers per package.

Ingredients: 100% Grass-fed/finished Buffalo, Sea Salt, Organic & Non-GMO: Olive Oil, Black Pepper, Ketchup, Thyme, and Mustard. All ingredients are gluten free

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/the-buff-burger-6-6oz

 

 

 

Boar’s Head Vermont Cheddar Cheese
Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.
https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Roast Beef, Ham, Bacon, and Cheddar Cheese Double Decker w/ Chips

November 7, 2017 at 5:52 PM | Posted in Boar's Head | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Roast Beef, Ham, Bacon, and Cheddar Cheese Double Decker w/ Chips

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. One of my favorite Breakfasts! After Breakfast I went up to the local Kroger for a couple of items and stopped by the ATM machine at the Bank on the way back home. Cloudy and a high of 48 degrees out. Got the leaf blower out and did the usual cleaning of the deck and driveway areas. Trimmed down Mom’s Rose Bushes and gave a final trim to a couple of the hedges. Not a whole lot else going on today. For Dinner tonight its Sandwich Night, I prepared a Roast Beef, Ham, Bacon, and Cheddar Cheese Double Decker w/ Chips.

 

 

I went to Jungle Jim’s International Market yesterday and purchased several Boar’s Head Meats and Cheese. Jungle Jim’s carries all of Boar’s Head products along with some test items from Boar’s Head. I purchased Boar’s Head London Broil Roast Beef (Rare), Sweet Sliced Ham, and Boar’s Head Vermont Cheddar (sliced). I used these3 items along with Simple Truth Hickory Smoked Bacon, Bib Lettuce, Kraft Reduced Fat Mayo w/ Olive Oil, Emeril’s Deli Style Mustard, and Aunt Millie’s Light Whole Grain Bread (3 slices) to make my Double Decker.

 

 

 

To start I gathered everything up. I first fried my Bacon 4 slices. And as always when frying Bacon you always make double the amount you need because it’s near impossible not to snack on it as your making it! With the Bacon fried I started making my Double Decker. I first toasted my 3 slices of Bread. On the bottom slice of Toast I first spread Mayo across it, next a slice of the Vermont Cheddar, 2 slices of Bacon, Bib Lettuce, then slices of the Sweet Sliced Ham, topped it with the Deli Mustard, and my bottom half of the Decker was done.

 

 

Topped everything with another slice of the Toast. I then topped that with Mayo, a slice of the Cheese, 2 slices of Bacon, Bib Lettuce, next slices of the Roast Beef, Deli Mustard, and the last slice of Toast. And the Double Decker is ready! Wow, what a Sandwich! Love the Boar’s Head Meat and Cheese. Then the Mayo and Mustard give perfect flavor. Excellent Sandwich!

 

 

 

 

 

I had some Ruffle’s Reduced Fat Potato Chips to go with the Sandwich I also had a Diet Dr. Pepper to drink. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

Boar’s Head – Sweet Slice Boneless Smoked Ham
With Natural Juices.

Enjoy the exceptional flavor of a traditional bone-in ham without the bone. Available in the Deli retail case as a center of the plate item or at the Service Deli sliced by the pound for a sandwich of note.
https://boarshead.com/products/ham/11018-sweet-slice-brand-boneless-smoked-ham

 

 


Boar’s Head London broil cap-off top round oven roasted beef
Enjoy a rich, smooth flavor like nothing you’ve ever had before. Boar’s Head London Broil Oven Roasted Beef is seasoned with black pepper, garlic and a hint of lemon and slow roasted for a truly authentic taste.
https://boarshead.com/products/beef/12011-london-broil

 

Boar’s Head – Vermont Cheddar Cheese
Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.
https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

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