The weather has been warming up a bit and this has left me yearning for summer. While I don’t particularly like the excessive heat, I do love the fact that we can bring out the grill and dip into the garden for fresh vegetables. Even though it’s not quite time for the grill, I did decide to whip up some stove-top burgers and fries for a casual dinner this week.
Kraft Foods recently sent me a package full of new products, one of those being the new Kraft Fresh Take. It’s a pre-packaged assortment of spices, crumbs and even cheese. Located in the refrigerated section of your grocery store there are 6 flavor varieties that includes: Southwest Three Cheese, Savory Four Cheese, Rosemary & Roasted Garlic, Italian Parmesan, Chili Lime & Panko and Cheddar Jack & Bacon.
We actually tried the Italian Parmesan variety a few weeks ago on some baked chicken. Truth be told, I wasn’t thrilled. The flavor was bland, boring and left me disappointed. But seeing as there’s quite a few varieties we decided to give the Fresh Take product line another chance with the Savory Four Cheese blend in these burgers. The flavor difference was a complete turnaround.
The Savory Four Cheese is perfect in the beef and gave it the flavor boost I was really looking for. In every bite there was a little burst of melted cheese that really took a plain burger to the next level.
The only thing that could have made this meal even better would be if it was summer and I could grill the burgers with a fresh slice of garden tomato.
- 5 russet potatoes, peeled
- ¼ cup olive oil + 3 Tablespoons olive oil
- 2 teaspoons Lawry’s seasoned salt, divided
- 2 teaspoons ground black pepper, divided
- Preheat oven to 450 degrees F
- Cut the peeled potatoes in half lengh-wise, then cut into thick strips.
- Drop the potato fries in a large pot and cover with hot water.
- Bring the water to a boil and immediately turn off the heat, letting the potatoes sit for 20 minutes.
- Brush a baking sheet (with a lip) with half the olive oil and sprinkle with half the salt and black pepper.
- Drain and dry the potato fries with a paper towel.
- Toss the potato fries with the remaining olive oil, salt and pepper until fully coated.
- Arrange the fries on the baking sheet in a single layer and bake for 35 – 40 minutes, turning once halfway through.
This product review and giveaway was made possible by Kraft. I was not compensated for this review other than a product sample and prize package shown. All opinions are 100% mine.