I just whipped up some fudge upon request from my dad and I wanted to go crazy with it, or just make some I hadn’t done before. Since it was his bday I figured I’d stick to chocolate and find out what other flavors would pass muster for the future. I added a few colored sprinkles on top and poof, it was birthday fudge.
I still wanted to jack up some fudge. I thought about cookies & cream, but I seem to always have mini marshmallows around so this proved timely.
Everyone loved the half chocolate half peanut butter one I did. Dad liked the mocha fudge I gave him for Christmas last year. I messed around making this s’more fuge and figured Mr. J would eat it since I had made some but given it all away.
1 cup sugar
1/2 container Fluff
1 small can evaporated milk
1/4 cup butter (I used a butter substitute and the texture was off, don’t do this)
1/4 tsp. salt
2 cups semi-sweet chocolate chips
1 tsp. vanilla
1 1/2 mini marshmallows
4 graham crackers, crumbled
Over medium heat, melt sugar, fluff, milk, butter, and salt together. Some bubbles will come up when the air is coming out.
Bring to a boil and boil, stirring consistently for 5 minutes.
Remove from the heat and stir in the chocolate chips until melted and mixed through.
Pour into a 9×9 baking dish that you’ve buttered, sprayed, or lined with parchment paper.
Top with marshmallows.
Top with graham crackers.
Let cool for at least 2 hours.
It gets firmer in the fridge, but then the marshmallows get a bit weird. They don’t seem to like life in the fridge. I made this a while ago…it was hot and also because I made the mistake of using a butter substitute it didn’t quite harden enough. It tasted great though. It is definitely “never fail fudge” if you follow the instructions. I had gotten as far as melting the marshmallow so it was too late to turn back, or I’d be figuring how to dispose of sticky melted marshmallow which seemed more challenging than taking the risk with not-real butter.
I love ordering mussels at restaurants. The freshness of the mussels and the flavorful broth with some kind of bread to sop it all up. I never made them because it seemed like one of those foods that you just get at restaurants, not something I’d make myself.
Spoiler alert: they were so easy and cheap.
1 pound Mussels
2 tbs garlic, minced
1/2 cup chicken broth
1/2 cup white wine
1 tbs butter
2 tbs lemon juice
2 tbs cream
1 tsp garlic powder
2 tbs fresh parsley, chopped
Rinse and debeard the mussels.
In a large pan over medium heat, add the garlic, broth, wine, butter, lemon juice, cream, and garlic powder.
Then add in the mussels and cover for 8 minutes.
Stir the mussels and check for any that didn’t open, discard those.
Serve them in a bowl and top with parsley and some crusty bread.
They were so good. I’d say they rival any restaurant I’ve had them in. It takes a lot to feel full so while they were my meal, that’s precisely why they’re always on the appetizer section of a menu.
What do you think of as a “restaurant food” that you have been hesitant to make yourself?
Before I get all apple & pumpkin obsessed I needed a few more farmer’s market treasures to get their highlights. That’s the beauty of this exact point in the season. The weather is blissful and rejuvenating. Produce is still at the peak with even more delights to come. I saw some really beautiful heirloom tomatoes that I knew wouldn’t be around even one week longer.
I used the tomatoes and some sweet corn with just a touch of seriously sharp cheddar. The soft puff pastry for the tart made this really easy but decadent.
1 sheet puff pastry
2 heirloom tomatoes
1 ear of corn
3 slices of cheddar cheese
Shuck and boil the corn cob until cooked through.
Slice the tomatoes and lay on paper towel for about 10 minutes.
Lay the puff pastry onto a baking sheet either sprayed with non-stick spray or ontop of a silicone mat or parchment paper.
Layer most of the cheddar on top of the pastry.
Then top with slices of tomato.
Top with corn.
Then layer with the rest of the tomato and rest of the corn.
Sprinkle on salt and pepper and remaining cheese.
Fold the edges around just over onto the filling. Pinch the crust together.
Bake 20-30 minutes at 350-degrees until the crust bakes through and browns.
I loved this. The puff pastry is so buttery that I thought it was perfect, though pie crust would work too. I didn’t want to overdo it on the cheese. It was such a fresh and comforting meal.
This would be fun as little cups in a muffin pan. Other veggies would be good: asparagus & corn; zucchini & tomato; tomato & basil.
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
I jazzed up some dogs just as summer was “ending” though there’s plenty of grilling season left. I should totally have done this combo sooner. Grilled dogs with pineapple & teriyaki sauce. I just want crazy toppings on everything right now.
I mixed up chopped red onion, pineapple, and just a touch of salsa.
Then I mixed honey, teriyaki marinade, and soy sauce. I eyeballed it, and went heavier on the honey than anything else.
The tang of the teriyaki, the sweet pineapple, and crunch of the red onion went perfectly with the dog and soft roll. There are so many topping options besides the regular mustard/relish.
These were fun. I love a good theme. Flying on Jess Fuel made some Banh Mi Hot Dogs that looked incredible. A nacho-y one would be fun or I did one with avocado, leftover corn cut off the cob, and ranch for a Californian Dog. Food themes are the only time old stereotypes are permissible, right?
I love appetizers for dinner. I make pizza all the time but I was thinking of something different and decided on putting the best favors into eggroll wrappers. They’re kind of pizza kind of lasagna, kind of just Italian flavored. I don’t know what box to put them in!
1/2 pound Italian sausage, removed from the casing
1 cup ricotta
1 cup tomato sauce
1 cup mozzarella
Pan fry the sausage, crumbling it and cooking it all the way through and sprinkling with dried oregano. Then drain on paper towel.
Lay the eggroll wrappers out and on a diagonal, to opposite corners, top with mozzarella, ricotta, sausage, and sauce.
Fold the opposite corners in and fold the bottom across the filling. Then roll toward the top corner. Be sure none of the filling escapes out the edges.
Pan fry in shallow oil or spray with nonstick spray and bake. (I baked at 375-degrees flipping on all sides).
Let cool 5 minutes. Serve with more sauce for dipping.
These freeze well too, then pop in the oven when you need lunch, dinner, or a hefty appetizer. I should have more of these things prepped & hanging out in the freezer. I really loved having some as a what-to-have-for-lunch on a weekend day. I’m currently working on going through the freezer so I can clear room for ready made stuff, though this babe is just past halfway so I have a little time for January freezer prep.
pizza rolls – sausage + chopped pepperoni = pepperoni pizza rolls
pizza rolls + green peppers + onions + mushrooms = loaded pizza rolls
pizza rolls – sausage + veggies = vegetarian pizza rolls
The Spice Girls may have formed 20 years ago, not to make you feel old, but today I’m talking about spices. I got some spice mixes from Healthy Solutions to try and I loved them. You can love them too by entering my giveaway below! I tried the Encrusted Haddock and the Ultimate Burger. Both were so good.
I tried the Encrusted Haddock mix too. I used this on a tilapia filet I had and it was wonderful.
I put the fish in a little packet with a little panko and Mr. J grilled it on a his/hers night.
The Encrusted Haddock mix had some garlic and onion flavors with a sweet touch. I served it over a couscous, tomato, and chopped arugula with a touch of mustard.
For the Ultimate Burger I mixed some into my chicken burger and into Mr. J’s beef burger. It absolutely amped up an everyday burger into something really special.
I loved the onion, garlic, and pepper flavors. Every burger needs a kicker to come alive. Grill it up and you won’t want your ground meat to be naked again.
Now, enter to win your choice of 3 mixes shipped right to you! Enter before Wednesday!
a Rafflecopter giveaway
Full 3 Bite Rule Disclosure: Healthy Solutions Spice Blends were completely complimentary but my thoughts, opinions, and words are entirely my own.
I was inspired to try my hand at polenta. It seemed like a good way to make a his (beef)/hers (fish) for dinner some night…also without needing the oven. Polenta cooks so quickly that it can really be a pantry shelf staple that becomes an afterthought.
1 cup polenta
1 cup water
1 cup milk
salt & pepper
1 cup grated white cheddar
5 large shrimp
2 tbs butter.
1-2 cups arugula
1 cup red wine
Over a low boil, reduce the red wine by half…about 10 minutes.
In a large pot, bring the water and milk to a boil. Add in the polenta and whisk to combine. Then cover and cook over medium for about 15 minutes.
Peal and devein the shrimp.
In a flat skillet, cover the bottom of the pan with olive oil and melt 1 tbs of butter.
Add the other 1 tbs butter to the reduced wine.
Pan fry the shrimp, arugula, and tomatoes for about 3-5 minutes.
Check on the polenta. If it is too dry, add more milk or water and stir in the cheese.
Spoon the polenta into a bowl and top with the shrimp, then with the wine.
The fam went to Cape Cod again this year. Mr. J and I had a few days when the kennel had availability for the pups. The fam went last year too. I ate ice cream nightly and had perfect weather. It was awesome and we did not want to leave.
The first night there we went to Ella’s Wood Burning Oven just a few minutes away. It was so good and we looooved everything we got.
We started with squash blossoms. They were very filled with ricotta and basil, lightly fried and served with zucchini pesto. Soo good. They weren’t oily at all. The ratio of crispy blossom with ricotta was perfect. There was a gnocchi entree sort of version of this. I definitely would have had it if the table hadn’t shared this app.
We had an order of calimari that was cooked perfectly. Sometimes these get over cooked and chewy. I didn’t loooove the putanesca sauced served with it, but others did.
It was so hard to pick an entree and then there were a few specials.
I got a special pork chop. It came with homemade spaetzle, roasted red peppers, and zucchini pesto. They cooked it perfectly…am I sensing a trend? It was juicy and tender. The spaetzle had more of the pesto which I loved.
Mr. J got a meat lasagna special with béchamel sauce. It had a bit less bechamel than he expected. He thought it was good, but maybe not his favorite ever. Maybe my lasagna edges theirs out!
Momma got the rainbow trout. It came with a fennel & potato confit and had lemon oregano vinaigrette over it and in it. It sounded really good and she chose it since she doesn’t cook rainbow trout at home.
Dad got the paparadelle with bolognese. They make the pasta in house and the sauce smelled amazing. He had his eye on this and we encouraged him since I was sure the sauce would be good!
Their desserts sounded really good, but I was hoping to digest enough to have some room for an ice cream walk. We loved this spot. I’m so glad we tried it. The pizzas sounded great (and looked delicious) but the next night was whole family pizza night at our fav neighborhood spot.
August was a month full of fun dining experiences and outings an less about actual cooking. I find readership being very lopsided in the dead of summer. I think September will bring a good variety…I already have seafood, a twist on pizza, more grilled foods, and I even have a giveaway planned!
I had the best breakfast sandwich…of. my. life. On our trip to NH. They crossed a bagel with a croissant. It doesn’t get much better than that.
In other adventures, I tried Barcelona Wine Bar and loved everything we ordered. I met up with other bloggers for a fun afternoon of walking, salads, and cupcakes. I wasn’t into the salad I got but loved the cupcakes.
The best thing I cooked all month were these Steakhouse Flatbread Pizzas. Mine had buttery mushrooms and Mr. J’s had grilled steak. They were really good and so quick to prep by using naan bread. I loved these and would eat it again in a second.
I did a roasted beet, sweet potato, and potato side dish that was really good, but more time consuming than I usually spend on sides.
I decided a Greek Pita Pizza deserved a re-do and it was a good excuse to unload some zucchini onto.
In the last month the baby has grown to the size of a turnip, a sweet potato, a mango, and a banana. My hunger has evened out a bit. I was introduced to donut peaches from the CSA delivered to work and they’re so amazing. Whenever I’ve gotten a whiff of my nectarines or somebody’s peaches at work I’m all about it. It is getting a bit harder to get up after being on all fours talking to the pups and harder to go from laying to sitting. I’m feeling it a bit more and I’ve officially popped. Getting dressed requires a bit more creativity with the few maternity items and whatever I find that I fit into.
Enjoy labor day & a long weekend and see ya in September!
This will be a light week here on The Three Bite Rule until after labor day. I feel like everyone really has the mentality that there’s only a short time to make the most of the end of summer. Summer food isn’t over but September is fast approaching!
I have been looooving the 70-degree days we’ve been having here in New England. I like being able to turn the oven on occasionally. I made some Caprese Mac & Cheese with the plethora of cherry tomatoes from the garden.
1/2 pound penne rigate
4 tbs butter, and another 2 tbs for topping
1/2 cup flour
1/2 cup low-fat milk
1/2 cup heavy cream
1 cup gruyere cheese
1 1/2 cup cheddar cheese
1 1/2 – 2 cups cherry tomatoes
1/2 tsp garlic powder
1 tsp dijon mustard (optional)
salt & pepper
1 cup seasoned bread crumbs
1/2 tsp dried basil
2 tbs parmesan cheese (optional)
Preheat the oven to 350-degrees.
Bring a large pot of salted water to boil and cook the pasta to al dente.
In a medium sauce pan melt 4 tbs butter over medium heat, then add the flour and whisk together cooking for about 5 minutes.
Add in the milk and cream and stir well over medium low heat until combined.
Drop the tomatoes onto a sheet pan and drizzle with olive oil and a sprinkle of sea salt. Up the oven temp to a broil and cook them for 5 minutes being careful not to let them burn.
Slowly add in 3/4 of the cheese and stir.
Add salt, pepper, garlic powder, and mustard.
Mix in the pasta to the cheese sauce.
Spray a baking dish with nonstick spray and spoon in 1/2 the mac & cheese.
Sprinkle 1/2 the basil and 1/2 the tomatoes and 1/2 the remaining cheese.
Repeat another layer on top of pasta, basil, tomatoes, and cheese.
Melt the remaining 2 tbs of butter and mix with breadcrumbs, parmesan, and dried basil.
Sprinkle on top and bake for 40 minutes.
I liked the light flavored cheeses allowing the tomatoes and basil to pop. It felt summery even if mac & cheese isn’t truly a summer dish. I also was proud that the tomatoes and basil were home-grown.