Pad Thai with Chicken or Shrimp

I’m so glad I made this and that I tried! It seemed like something I should leave to the pros, but DO IT! It was so easy and I’ll totally make it again. Mr. J has recently gotten into pad thai and that’s precisely what inspired me to make it at home. That, and some shrimp in the freezer who gave me a little nudge. Also these noodles cook so quickly – everything I need for a weeknight meal! Who doesn’t looove a meal that gets all. the. toppings.

Shrimp Pad Thai - The Three Bite Rule

Ingredients:

6 shrimp & 2 chicken tenders
1 package (9 oz) Refrigerated Asian-Style Noodles (that’s what they’re actually called – in the produce area – mine were soba but “Chinese Style” were sold out)
1 red pepper, chopped into match sticks
1 egg
1/4 cup brown sugar
1/4 cup soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon minced garlic
1-2 cups bean sprouts
chopped cilantro, to taste
chopped peanuts, to taste
wedge of lime

Directions:

Boil salted water for the noodles.
Pan saute the chicken with salt and pepper over medium heat until cooked through in a large pan. Remove from the heat and quickly cook the chicken. Remove from the heat and set aside.
Mix together the sauce: brown sugar; soy sauce; rice vinegar; lime juice; fish sauce; and garlic. Whisk and set aside.
Saute the red pepper and when partway cooked, move to the outside and scramble the egg in the middle.
Shrimp Pad Thai - The Three Bite Rule
When the egg cooks, add in the bean spouts and cooked noodles – straight from the water once they’re done – save washing a colander!
Shrimp Pad Thai - The Three Bite Rule
Bring to medium heat and add in the sauce. Cook for about 3 minutes tossing to coat well.
Shrimp Pad Thai - The Three Bite Rule
Shred the chicken and mix in. Add the shrimp in and toss well (or serve the protein on the top).
Serve with chopped peanuts, cilantro, and lime. Enjoy!
Shrimp Pad Thai - The Three Bite Rule
Omg. So good! My noodles were too thick (think soba, not uber thin). The sauce was sooo delightful. It was perfect. I was afraid it might be drippy or something. It was spot-on.

SPOT-ON!

We’ll totally have this again. Mr. J was pretty pumped! The babe loves slurping long noodles and we love seeing that! I realized while writing this that ‘poon was coming out in my head…toddler talk is real. Anywho, The peanuts, cilantro, and lime maaaaaade this. I love toppings! I don’t pretend to know what authentic pad thai is like, but this beats take-out!

Grilled Pork Tenderloin & Peach Cilantro Rice

You know when the all the stars align and your seemingly straightforward dinner wows you? This was that moment. I knew it was going to be good, and a nicely balanced meal, and pretty easy, but I didn’t really anticipate how much we’d all LOVE IT.

Excuse me while I pull out the ole soapbox. Get yourself a meat thermometer. Do not cook meat (especially pork!) without one. If you think you don’t love pork tenderloin then it miiiight be that you’ve only had it severely overcooked. Then it’s bland, boring, tough, and yuck.

Mr. J marinated the pork for flavors of honey and lime. Then while he grilled it to perfection, I made some rice with peaches nectarines, lime juice, peach jam, red onion.

The Three Bite Rule - Pork & Rice

Ingredients:

1 pork tenderloin
1/2 cup lime juice + 1 tablespoon
1/4 cup honey
1/2 teaspoon garlic powder
1 cup rice
1/4 red onion
1 peach/nectarine
~ 1 cup cilantro (1/2 bunch)
1/4 cup peach preserves

Directions:

Marinade the pork in 1/2 cup lime juice, honey, & garlic powder for 4 hours refrigerated.
Get the rice cooking.
Grill flipping to cook each side. Grill to at least 145 degrees. Let it sit about 5 minutes after removing from the heat.
Chop the onion, nectarine, and cilantro and add into the cooked rice.
Add in 1 tablespoon lime juice and peach preserves. Mix well.
The Three Bite Rule - Pork & Rice
Slice the pork and serve with a sprinkle of cilantro over a bed of the rice.
Enjoy!

We really did love this. I was so into the peaches with the pork with the onion. The babe couldn’t get enough pork. He had so much and just kept asking for more! Though, he wasn’t into it the next day as leftovers. He liked the rice being kind of sticky…it was much easier for him to spoon from his bowl.
The Three Bite Rule - Pork & Rice

Nutella & Peanut Butter Overnight Oats

This was pretty fun for a Friday breakfast. To be honest, I reallllly wanted to pick up a bagel on the way to work but ate this instead. It didn’t quite hit the spot since I was trying to make myself want this sweet breakfast. Nutella does a pretty good job at making me forget other ideas, but it just wasn’t a toasty everything bagel. I know, I know, this was a better choice so let’s meet it where it is: this is a healthy-ish breakfast with some fun toppings.
The Three Bite Rule - Overnight Oats with Nutella & PB

Ingredients: (for 2 servings)

1 cup Old Fashioned Oats
1 cup coconut almond milk
1 cup vanilla Greek yogurt
2 tablespoons flax seeds
1-2 tablespoons peanut butter, melted
1 tablespoon nutella
2 tablespoons walnuts, chopped

Directions:

Mix together the oatmeal, milk, yogurt, and flax seeds. Then divide into 2 bowls or containers with covers.
The Three Bite Rule - Overnight Oats
Slice banana and lay over the top.
Refrigerate overnight.
The Three Bite Rule - Overnight Oats with Nutella & PB
In the morning, top with melted peanut butter, nutella, and walnuts.
The Three Bite Rule - Overnight Oats with Nutella & PB
Enjoy!

I might not add the banana overnight again…that’s personal preference. The melted pb with the oats and the crunchy nuts was a good combo.

 

Chicken Marsala Pizza

I know what you’re thinking. Whatttt? On pizza? Yes. Do it! So good! All the exclamation points!!
The Three Bite Rule - Chicken Marsala Pizza

Mr. J and I watched The Revenant and afterwards I needed something calming to clear my eyeballs from the graphic voilence before attempting to sleep. Enter: Diner Drive Ins & Dives going to Phoenix, Arizona to Sal’s Gilbert Pizza for Chicken Marsala Pizza. Perfect night-cap.

Ingredients:

4 chicken tenders
1/2 white onion (or 2 shallots)
2 tablespoons butter
1 cup Marsala wine
1 cup mushrooms, chopped
1-2 tablespoons fresh thyme

Directions:

Preheat the oven (and pizza stone if using one) to 400-degrees.
In a large saute pan, cook the chicken over medium heat, sprinkled with salt & pepper. Flip and cook for about ~5 on each side until cooked through.
Meanwhile, dice the onion. Remove the chicken from the pan when cooked, and add the onion into the pan. Saute for about 5 minutes until getting translucent. Add the mushrooms.
Deglaze the pan with the wine and butter over a low simmer to thicken. Cook for about 5 minutes. Reduce the heat to low and while the sauce thickens a bit, chop the chicken into pieces and add it back into the pan.
The Three Bite Rule - Chicken Marsala Pizza
Stretch the dough out and lay onto the pizza stone or pan. Cut a few slits into the dough. Bake for ~10 minutes until starting to brown and puff.
Grate the cheese and sprinkle onto the crust. Crack pepper over the top.
The Three Bite Rule - Chicken Marsala Pizza
Spoon the sauce, chicken, mushroom, and onion mixture over the cheese.
The Three Bite Rule - Chicken Marsala Pizza
Sprinkle with thyme. Bake for 5 minutes until the cheese melts and the crust crisps.
The Three Bite Rule - Chicken Marsala Pizza
Slice and enjoy!

I really loved this one. I liked that the sauce was so rich but the crust was crisp and the cheese was gooey. It was such a delightful combo. The cheese really served to “waterproof” the dough from the sauce. I think it’d get to soggy if the sauce was under the cheese. I think there’d be a few ways to assemble the pizza but I was glad for the way I did it.
The Three Bite Rule - Chicken Marsala Pizza

Throwback Snack: Dunkaroo Dip

I was a bit delayed on Mr. J’s August snack of the month. August’s theme was #throwback so I recreated Dunkaroos! I don’t remember ever seeing them at my house growing up. Essentially it was a cookie dipped into frosting so I doubt they are worse than another cookie with frosting but alas, they are no more…except for Pinterest. It is very addicting. The cake mix makes it.

Dunkaroo Dip - The Three Bite Rule

Ingredients:

1/2 box funfetti cake mix
1 cup Greek vanilla yogurt
2 cups cool whip

Directions:

Mix together the funfetti, yogurt, and cool whip.
Dunkaroo Dip - The Three Bite Rule
Mix and serve with animal crackers for dipping.
Dunkaroo Dip - The Three Bite Rule
Add a few more sprinkles serve and enjoy!

I served these as single dipper portions…much like the 90s treat? Why, yes! I gave Mr. J I Owe Yous with themes for his birthday to get a year of Snacks/Treats.

June: hot & cold (Ice cream topping basket)
July: shareable (loaded waffle fries)
Aug: throwback (this Dunkaroo dip!)
Sept: sweet
Oct: homemade
Nov: chewy
Dec: craveworthy
Jan: minty
Feb: crunchy
Mar: dip-able
April: traditional
May: fresh

Herb & Yogurt Marinated Chicken over Orzo

Tomatoes were sort of a bust this year…we had a culprit nabbing them and the latest ones aren’t getting ripe. Herbs on the other hand…are going like GANG-BUSTERS. I wanted to highlight a few so they became part of my marinade. We grilled the chicken and I served it over some pretty basic orzo…like butter/tomatoes/basil/salt & pepper. The babe loved both the “chick-ken” and was thrilled to have his own bowl of orzo. It kind of was all over him, but Orzo-man was worth it.

Herb Marinated Chicken over Orzo - The Three Bite Rule

I kept the yogurt-ness going with a tzatiki-like sauce to go with it. I don’t have any dill and I wasn’t about to buy more fresh herbs right now so I improvised with mint & oregano. Yay for all. the. herbs. Let’s count ‘em: basil, oregano, mint, & lemon thyme.

Ingredients:

6 oz plain Greek yogurt
2 tablespoons Greek or Italian Dressing
2 tablespoons milk
2 tablespoons each: oregano & thyme
5-6 boneless, skinless chicken thighs
1 tablespoon each: mint & basil
1 teaspoon lemon juice
1 teaspoon garlic
1/4 cucumber, with the seeds removed, diced or shredded
1/2 pound of orzo
1 tomato, chopped
1 teaspoon butter

Directions:

Mix together the 3/4 of the yogurt, milk, oregano, thyme, and add the chicken to marinade for at least 30 minutes. Mine marinated for ~2.5 hours.
Herb_marinated_chick_590_390
Meanwhile, mix together the cucumber, yogurt, mint, oregano, lemon juice, and garlic. Then refrigerate until serving.
herb_marinated_tzaiki_390_390
Grill the chicken until cooked through.
While the chicken is cooking, boil water for the orzo and cook according to the package (probably 8-10 minutes).
Toss together the orzo, butter, tomato and once it cools a bit, add the basil.
Herb Marinated Chicken over Orzo - The Three Bite Rule
Serve the chicken over a bed of orzo, topped with the cucumber yogurt sauce.
Enjoy!
Herb Marinated Chicken over Orzo - The Three Bite Rule

End of Summer Foods Bucket List

Let’s chat about all the summer foods & flavors we still need to eat:

I definitely need more corn on the cob, plus cooking it and cutting it off the cob (or freezing it off the cob) are great options too. This Heirloom Tomato & Corn Tart is soooo good.
Tomato & Corn Tart - The Three Bite Rule

Plus, watching this guy with an ear of corn cracks me up:
IMG_3241

Obviously I need more tomatoes: Tomato sandwiches for B, L, D. I loved this ricotta pie with tomato though it seems sacrilegious to cook beautiful tomatoes.
Three Bite Rule - Tomato Ricotta Pie
Lobster is a must, I haven’t had any yet but will ASAP
lobster_cooked_390_590
I also need to make some summery cocktails. I have a few in mind…possibly featuring ice tea or lemonade. We’ll see.

I got my s’mores fix last weekend, but there’s no such thing as too many s’mores. I’m sure I will keep featuring the bounty of herbs we’re growing too. Mr. J grills pretty much year-round so that’s not necessarily a must-do. Labor day doesn’t quite mark the end of summer for me since the kiddo’s routine is the same all year but I do look forward to fall.

What’s left on your summery food bucket list?

Tailgater Topped Burger

This tailgater burger was so fun. I was in a rut of not cooking anything new or inspired but this baby woke me up. We’re talking pub cheese, beer braised onions, cheeto dust, and pickles. So delicious. I’m no tailgater, but the snack-ish quality made me think of tailgating.
The Three Bite Rule - Tailgater Burger

Ingredients: (for 2 burgers)

1/4 pound burgers & potato rolls
1 yellow onion
1 cup beer
2 tbs cheddar pub cheese
~1 cup cheetos
pickles

Directions:

Slice the onion into even and thin wedges.
Gently saute the onions over medium low heat to translucent and to gently caramelize. Then add half the beer and let cook for about 8-10 minutes. Preheat the grill as well.
The Three Bite Rule - Tailgater Burger
Add in a bit more beer as needed (I used about 3/4 cup total). Remove from the heat to serve.
The Three Bite Rule - Tailgater Burger
Grill the burgers, cooking to your liking.
In a food processor (I used a coffee grinder!)
The Three Bite Rule - Tailgater Burger
Top the burgers with pickles, onions, cheeto dust, and a smear of pub cheese onto the bun.
The Three Bite Rule - Tailgater Burger
I loved the spread of cheese and the onion, ohh the onions. I need these in my life more often. I thought the pickle was 100% necessary. Mr. J thought it overpowered the toppings. To each his/her own. The cheeto crust was really for fun to amp up the snack-quality. I’d totally be into these again. The onions are easy to make and could be made in advance.

August 2016 Recap

August feels a bit like a blur. It was too hot for me but our beach vacation was fantastic and I really appreciated having a full week off…something I haven’t done in 1.5 years! I didn’t cook much but I was really happy to whip up quick meals meaning easy family evenings without stress. That also means not as much to blog but throwing something onto the grill and adding an easy side seems like a no-brainer. I cooked a bit this weekend to make up for it (get ready for a really fun burger)!

My fav food I made this month was a Shrimp Scampi Flatbread
The Three Bite Rule - Shrimp Scampi Flatbread
I jumped on board the train for overnight oats with a blueberry sauce and I was a fan! I’m sure I’ll make another kind.
The Three Bite Rule - Overnight Oats

For a brunch party I made these biscuit cups with sausage gravy. Adorable and perfectly portioned!
The Three Bite Rule - Sausage Gravy in Biscuit Cups

The Little One:
He loved the beach! It was really fun and just. so. easy. I loooove this tiny town we go to because the beach is huuuuge and being able to walk to the beach allows us to come and go. We pretty much went in the morning, popped back to the cottage for lunch & naps and then back to the beach until dinner. After the little one was asleep, it was time for Olympic viewings and ice cream runs. The best.

He’s been eating up a storm and loving to be outside, especially on the swing set. He loves having his own bowl and spoon. He got his very own ice cream cone on vacation and he ate corn on the cob. So fun! He’s talking even more.  

This Year’s Goals: 
The Year of the: Seasonal Decor: ehh, I missed this month
do something a different way: no, I probably didn’t
drink more water: I need to do better outside of work, at my desk I do well.
make more interesting side dishes: these Prosciutto Wrapped Asparagus were fun
cook more soups & sauces: Does jazzed up gravy fit?
watch more movies: none this month it was all Olympics, all the time.
make working out a higher priority: I ran a 5K! That was HUGE for me.

Goings-on

I didn’t really mean to disappear but ohh well. It happens. I had visions of returning from vacation, making one quick thing the weekend after vacay which I’d blog. It just didn’t happen.
IMG_3222
Then, I did make something to blog the other night but it wasn’t amazing and it “crisped” too much in the oven so it really wasn’t photogenic. There goes the 2nd thing I had planned for the blog this week! It was a roasted tomato/basil/mozzarella/garlic/truffle oil calzone. Tasty, but not so pretty.

In other news, the beach vacay was so wonderful. The Little One was so happy in the sand, being able to walk right into the ocean, and finding hermit crabs. He thought the crabs were turtles (which is our fav word he says) so “turt-tle” they were. The little one got his very own ice cream cone for the first time and ate corn on the cob. We ate nightly ice cream and watched a lot of Olympics…complete with Olympic bingo I found!

I didn’t cook anything during vacation but brought some lunch things like Mexican Street Corn & quesadilla stuff as well as Sesame Peanut Noodles. Both were easy to prep the sauce in advance and bring the rest to just assemble onsite. I like them as leftovers too.

Then, we got back Friday evening and had the whole weekend at home which totally got us back into the normal groove before returning to work/daycare. I’ll say, how much rest do you need when you’re 1.5 years old and returning to days of water-play, snacktimes, naps, and stories?

Saturday morning I ran a 5K. Cra-zy. I wasn’t sure I’d be ready but I did and I’m so proud of myself. It was hot, I was definitely struggling, but I ran the whole time and wasn’t last…my two goals! 10am mid-August is hottt. My ap said 3.6 miles but whatev. Seeing Mr. J and the little one by the end got me there. I have more work to do before attempting another but it was good.

Now I’m on a mission to eat all the summer things before labor day. Go!