Smoked Mozzarella Chese and Mushroom Buffalo Burger w/ Baked Fries

June 16, 2014 at 5:18 PM | Posted in Aunt Millie's, Ore - Ida, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Smoked Mozzarella Chese and Mushroom Buffalo Burger w/ Baked Fries

 

 

 

13 lb Buffalo Burger Smoke Mozz 002
Well our beautiful weather has left and in place of it hotter and more humid days. They say it will be in the 80’s to low 90’s all week, with a high humidity. Went to Jungle Jim’s International Market with Mom, she wanted to get some more of the T-Bone Steaks that are on sale. For dinner tonight its a Smoked Mozzarella Chese and Mushroom Buffalo Burger w/ Baked Fries.

 

 

 
I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Burgers.Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done! I topped it with a fresh slice of Smoked Mozzarella and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Hard to beat a Wild Idea Buffalo Burger!

 

 
Then for a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Jello No Sugar Added Dark Chocolate Mousse.

 

 

 

 

Wild Idea Buffalo 1 3- b Buffalo Burgers
Wild Idea Buffalo 3 – 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

 

 

 

 
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

 

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive

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Grilled Smoked Mozzarella Chese and Mushroom Buffalo Burger w/ Baked Fries

June 9, 2014 at 5:24 PM | Posted in grilling, Ore - Ida, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Grilled Smoked Mozzarella Cheese and Mushroom Buffalo Burger w/ Baked Fries

 

 

 

Grilled Mozz Mushroom Buffalo Burger 006
Cloudy out all day and a bit humid. Took some more items over to a Goodwill Store and ran a couple of errands for Mom and back home. Gave the outdoor grill a good cleaning, I’ll be using it later. So for dinner tonight it’s a Grilled Smoked Mozzarella Cheese and Mushroom Buffalo Burger w/ Baked Fries.

 

 

 

 

As usual I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Burgers. Preheated the Grill and seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then grilled it about 3 1/2 minutes per side, and done! I topped it with a slice of Smoked Mozzarella and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Hard to beat a Wild Idea Buffalo Burger!

 

 

 
Then for a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 

 

Wild Idea Buffalo 1 3- b Buffalo Burgers
Wild Idea Buffalo 3 – 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

 

 

 

Ore Ida Simply

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

 

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive

Smoked Mozzarella Chicken Mini Sub w/ Baked Fries

May 15, 2014 at 5:16 PM | Posted in cheese, chicken, Ham, Ore - Ida | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Smoked Mozzarella Chicken Mini Sub w/ Baked Fries

 

 

 

Smoked Mozzarella Ham Chicken Sub 004

Windy, rainy, and a little cooler out today around here. Only a high of around 60 degrees and only in the 50’s the next couple of days. Not much going on today, played around on the computer and being a slug. Dinner tonight it’s a Smoked Mozzarella Chicken Mini Sub w/ Baked Fries.

 

 

 
I originally came across the recipe for tonight’s dinner in an issue of Simply Delicious/Taste of Home Magazine and it looked and sounded too good not to try, Smoked Mozzarella Chicken with Pasta. Everything came out delicious, especially the Smoked Mozzarella Chicken. So I thought why noy not turn it into a Mini Sub, which I did tonight! Chickens always good but the added Ham and Smoked Mozzarella makes it one of those “Keeper Recipes”.

 

 

 
To prepare it I needed the following; 2 boneless skinless chicken breast halves (about 6 ounces each), sea salt and pepper (to taste), 1/3 cup Whole Grain bread crumbs, 2 tablespoons extra virgin olive oil, 2 thin slices smoked deli ham, 2 slices smoked mozzarella cheese, and 1/2 teaspoon dried sage leaves. I only used half amounts of the original recipe, I only prepared 2 Chicken Breasts. I also made my own Bread Crumbs by putting 2 slices of Klosterman Wheat Bread in the food processor. I used Perdue Chicken Breasts. I like using these, they store in the freezer and are individually wrapped.

 

 

 
Got my Chicken Breasts and sprinkled with salt and pepper. Placed the bread crumbs in a shallow bowl. Rolled the Chicken in bread crumbs to coat both sides; shaking off excess. Then in a large skillet, heated oil over medium-high heat. Added Chicken; cooked 5 minutes. Turned and cooked 2 minutes longer. Topped with Ham and Mozzarella Cheese; sprinkled with Sage. Cook 2-3 minutes longer or until the thermometer inserted in chicken reads 165°. Removed from heat. I served them on an Meijer Bakery Perfection Deli Mini Wheat Sub Buns. I love this Chicken recipe! Such a fantastic taste! I think I’ll have to try this sometime as an Italian Hogie, add a bit of Pasta sauce as a topping. I’ve left the original recipe that shows it with Pasta at the end of the post. Served the Sandwich with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. I’m a Fry Freak and I know it! But I use Ore Ida Fries, which are 130 calories and 20 net carbs and Bake them. Then for dessert later a Chiquita Mini Banana and a couple of Apples slices.

 

 

 

 

 

Smoked Mozzarella Chicken with Pasta

Ingredients

8 ounces uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breast halves (6 ounces each)smoked-mozzarella-chicken-spaghetti-003
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1/2 teaspoon dried sage leaves
1/2 cup prepared pesto
Grated Parmesan cheese, optional
Directions
Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess.
In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165°. Remove from heat.
Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese. Yield: 4 servings.

 
http://www.tasteofhome.com/recipes/smoked-mozzarella-chicken-with-pasta?refurl=&_mid=2271465&_rid=2271465.1311011218.136424

 

 

 

 

 

 

 

 

Smoked Mozzarella Chicken with Pasta

May 4, 2014 at 5:09 PM | Posted in chicken, pasta, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , , , , , , , , , ,

Today’s Menu: Smoked Mozzarella Chicken with Pasta

 

 

Smoked Mozzarella Chicken Spaghetti 007
A gorgeous Spring Day out today. Sunny and 70 degrees! Had to go to Kroger to pick up a couple of items for tonight’s dinner and then back home. Got the cart out and went to the lake and did some fishing, How relaxing! Caught some sun and 4 small fish, 2 Blue Gill and 2 Bass. A nice peaceful day. For dinner tonight a new recipe; Smoked Mozzarella Chicken with Pasta. You’re going to love this dish!

 

 

 
Came across the recipe for tonight’s dinner in an issue of Simply Delicious/Taste of Home Magazine and it looked and sounded too good not to try, Smoked Mozzarella Chicken with Pasta. To prepare it I needed the following; 4 ounces thin spaghetti, 2 boneless skinless chicken breast halves (6 ounces each), sea salt and pepper (to taste), 1/3 cup Whole Grain bread crumbs, 2 tablespoons extra virgin olive oil, 2 thin slices smoked deli ham, 2 slices smoked mozzarella cheese, 1/2 teaspoon dried sage leaves, 1/2 cup prepared pesto, and Grated Parmesan cheese. I only used half amounts of the original recipe, I only prepared 2 Chicken Breasts. I also made my own Bread Crumbs by putting 2 slices in the food processor. For my Pasta I used Ronzoni Healthy Harvest Whole Grain Thin Spaghetti. I also used Perdue Chicken Breasts. I like using these, they store in the freezer and are individually wrapped.

 

 

 
To prepare it I cooked pasta according to package directions. When done drained and transferred to a large bowl. Got my Chicken Breasts and sprinkled with salt and pepper. Placed the bread crumbs in a shallow bowl. Dipped Chicken in bread crumbs to coat both sides; shaking off excess. Then in a large skillet, heated oil over medium-high heat. Added Chicken; cooked 5 minutes. Turned and cooked 2 minutes longer. Topped with Ham and Mozzarella Cheese; sprinkled with Sage. Cook 1-2 minutes longer or until the thermometer inserted in chicken reads 165°. Removed from heat. Added pesto to Pasta and tossed to coat. Served the Chicken with the Pasta and sprinkled with Parmesan Cheese. Another one of those keeper recipes! You can’t go wrong with Chicken and Pasta, the added Ham and Smoked Mozzarella worked great. The original recipe along with the web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

 
Smoked Mozzarella Chicken with PastaSmoked Mozzarella Chicken Spaghetti 003

 

Ingredients

8 ounces uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1/2 teaspoon dried sage leaves
1/2 cup prepared pesto
Grated Parmesan cheese, optional

 
Directions
Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess.
In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165°. Remove from heat.
Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese. Yield: 4 servings.

 
http://www.tasteofhome.com/recipes/smoked-mozzarella-chicken-with-pasta?refurl=&_mid=2271465&_rid=2271465.1311011218.136424

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