Truffle & Herb Deviled Eggs

This twist on deviled eggs is packed with flavor. There’s truffle oil, dijon, parmesan, and herbs in the filling and brown butter panko topping for a crunch. I made just a few to have with dinner. These would be fun for a party! I tell you, deviled eggs fly off a party table since they’re typically gluten free and dairy free. Mine aren’t this time, but I love the fun flavors into a deviled egg and just add a label for what is in them.

The Three Bite Rule - Truffle & Herb Deviled Eggs

Truffle and Herb Deviled Eggs

Ingredients:

6 eggs
1/2 cup mayo
2 tablespoons dijon mustard
1 garlic clove, minced
2 tablespoons grated parmesan
1 teaspoon truffle oil
1 teaspoon fresh basil, chopped chiffonade
1 teaspoon fresh chives, chopped
2 tablespoons butter
3 tablespoons panko breadcrumbs

Directions:

Hard boil the eggs and let them cool in an ice bath.
Slice them in half and pop the yolks into a mixing bowl and add mayo, mustard, garlic, parmesan, truffle oil, and most of the fresh herbs – reserving a little for the topping.
Mix well and spoon into a bottom corner of a ziplock bag. (tip: open the bag into a drinking glass to more easily fill without tipping over!)
The Three Bite Rule - Truffle & Herb Deviled Eggs
Snip the corner off the bag and pipe into the egg halves.
The Three Bite Rule - Truffle & Herb Deviled Eggs
In a small skillet over medium heat, melt the butter and watch it to bubble, foam, and brown.
Stir in the panko and a sprinkle of salt and pepper, mix well, and remove from the heat. Add in the last of the herbs.
The Three Bite Rule - Truffle & Herb Deviled Eggs
Sprinkle over the eggs just before serving.
The Three Bite Rule - Truffle & Herb Deviled Eggs

I love these. A little truffle oil goes a long way so add some taste and add more if necessary. Any fresh herbs would be good – use rosemary, thyme, or oregano. The brown butter breadcrumbs are ahhh-mazing. I had leftovers I put on everything I ate the next day- eggs at breakfast and then on a hot dog with parmesan peppercorn dressing!

The Three Bite Rule - Truffle & Herb Deviled Eggs
We’re off to the beach soon! I hope I can blog a few things while on vacay! Stay tuned! I live for this week all year for the huge and empty beach, nightly ice cream, walking everywhere, and mini golf!

Tacos with Lemonade Slaw

This slaw screams SUMMER. All caps screaming! At first it was whispering summer, but I tweaked it and then the flavor was really pumped up. I put the slaw onto fish tacos but will make again just as a side slaw. It would be great with pulled pork or burgers- on them or alongside them! It has an ideal mix of creaminess and brightness.
The Three Bite Rule - Lemonade Slaw

Lemonade Slaw

Ingredients:

12 oz (bag) shredded cabbage/broccoli slaw
1/3 cup mayo
1/4 cup lemonade
1 teaspoon lemonade drink powder mix
1 teaspoon lemon juice
zest from 1/2 lemon

Directions:

Mix & enjoy!

The Three Bite Rule - Lemonade Slaw

I used a single serving lemonade mix, like what to mix into a 16-oz bottle. One teaspoon of the powder went into the slaw then I mixed the rest with ~10 oz of water to make (strong) lemonade to add some into the slaw. The lemon juice served as my acid where I’d normally use vinegar. The lemonade mix sweetened where sugar would normally be.

The Three Bite Rule - Lemonade Slaw
The little guy ate his slaw separately from his taco, but Mr. J and I put it right on it. We don’t make tons of fish at home but frozen breaded fish pieces are super quick and are a crowd-pleaser inside a taco!
The Three Bite Rule - Lemonade Slaw

June 2019 Round Up

I loooove June. It is such great weather in New England with just a hint of summer. I’m not a fan of >80 degrees, so this is my happy place. It is the end of the fiscal year at work so fundraising is at 100 mph. I am le tired. In June we lightly celebrated Mr. J’s birthday, went to Western MA for a 1st birthday, went to the Downton Abbey exhibit, our flag day parade was super fun and we went to Maine. The little ones are in a fantastic rhythm and are such loves.

The Manchego Birthday Burger was my fav this month!
The Three Bite Rule - Manchego Burger
This lightened up lunch combined my love for a hearty grain and a worth-while green. Some fruit in there is a good choice too! Farro/Arugula/Blueberries/Watermelon, what’s not to love?
The Three Bite Rule - Farro & Blueberry Salad
Plus, I made some loaded Buffalo Chicken Nachos with a nacho tip everyone can benefit from {spoiler: you need layers. lay-ers!}. Plus, make these in the toaster oven for a fun meal/snack that won’t heat up your kitchen!
The Three Bite Rule - Buffalo Chicken Nachos
I’m pumped for July. Work will chill down a bit and vacation is coming up!! I missed the annual beach week when I was overdue last year and I look forward to it all year. I have some fun food coming up: tacos, an app, and some summery foods!

The Baby Girl:

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Annnd she’s off! She’s trying to walk and taking lots of consecutive steps. I can’t believe it! She’s so strong. She likes eating everything and I just want a few more teeth to come through! She has the bottom two in the middle- that’s it! She went in the pool and loved it.  She loves everything really. It is so fun to see her expressing herself when somebody takes something away from her – sometimes that’s us for something she shouldn’t have and sometimes that is big brother suddenly wanting his toy. She’s going to do well holding her own. She LOVES her brother and nobody can make her giggle like he can. She can clap and a wave is coming along.

The Little Boy:

He’s so sweet and being super well behaved. I melt when he tells me he loves me “all the way past my ponytail”. He’s allll about the pesto right now and has been into peaches. For lunches he told me he doesn’t always want sandwiches so I’m trying to keep it varied. I cracked up when we picked some basil one night and he said, hey- this smells like pesto! In my attempts to raise open-minded, accepting, and thoughtful kiddos – and after a narrow-minded incident in the Boston media, I got us a bunch of books about different kinds of families. It was great to test out a few. Now I want to add a favorite to our personal collection. Libraries are just the best (there’s a highlight reel on my instagram of kid favs)! He was a trooper in the car to Maine but dang, motion-sickness is awful. The meds help but until then, he’s ghostly pale, quiet, and looks so scared. Library books and a ring pop really helped pass the time (4 hours). He had the time of his life with his cousins (and their trampoline).

2019 goals:

Year of ___ decluttering/minimizing/organizing: I dropped several boxes off to Savers while peeking at sneaks for the ever-growing little guy. I also joined a free/hand me down group in my town on facebook so I want to see if we can hand off a few things asap.
Feeding Littles: I’m not sure I shared many! I shared making pizzas on the tiny naan for some toaster-oven pizza, with tiny pepperoni of course. 
Work on advanced food prepping: Ehh. Meals have been quite minimal and speedy.
What I’m reading: I took forever to read Radium Girls and then sped through The Gown.
What I’m watching: I’m so so into the Bachelorette after having zero expectations- I thought she couldn’t speak! We both love Amazing Race and Great Foodtruck Race. I now want to rewatch all of Downton before the movie comes out in September!

Manchego Burger

The birthday burger continues! We celebrate Mr. J’s birthday with a burger and this year, my inspiration came from somebody who told me about the show Bob’s Burgers – which doesn’t seem like my jam, but this flavor combo sounded delightful! “A Good Manchego is Hard to Find” has manchego cheese, a sweet jam spread, arugula, and caramelized shallots. We loved it!

Manchego cheese is from Spain and made of goat’s milk. It is a bit nutty, crumbly, and hard – it resembles Parmesan but is softer and not quite as salty. It goes really well with fruit/sweet on a cheese board so it was ideal on this burger with a jam spread and sharp peppery arugula.

The Three Bite Rule - Manchego Burger

Manchego Burger

Ingredients (for 3 burgers)

~3/4 pound ground meat, formed into patties
3 brioche rolls
2-3 shallots
~4 oz Manchego cheese
3 tablespoons quince spread
2 cups arugula

Directions:

Bring the patties to room temperature while the grill heats up.
Slice the shallots and gently caramelize them in ~1 tablespoon of olive oil and ~1 tablespoon of butter over low heat, stirring regularly.
Grill the burgers until cooked to your preferred internal done-ness.
Slice the cheese and melt it onto the burgers for their last minute of cooking.
Add arugula onto the bottom of each bun, top with the burger, and shallots. Then spread the jam onto the top bun.
The Three Bite Rule - Manchego Burger
Enjoy!

The cheese is just so good. I went looking for fig jam but was glad to use quince since I think I’d eat the rest more regularly than fig. Quince are like the ugly step-cousin of a pear. The little guy has a love/hate relationship to the onion family and skipped the shallots but he loooved the cheese and gobbled his slider size version with quince jam and manchego.

This might have been the first year we couldn’t quite make it happen the night-of. With 2 little ones, that dinner time is quite the time-crunch and Mr. J was just getting back into true solid foods after having his wisdom teeth taken out!

Here’s the history of the Birthday Burgers for Mr. J:

2018 it was a Garlic Lovers Burger with garlic butter, chips, garlic aoli and white cheddar.
2017 it was an Ultimate Mexican Burger with queso, guac, and beans.
2016 it was a Mac & Cheese Stuffed Burger topped with bacon, onions, and tomato.
2015 it was a Picnic Burger with slaw & potato sticks
2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll
2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach
2012 it was a Bacon Wrapped Burger - enough said
2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese

Farro & Arugula Salad with Blueberries & Watermelon

This salad lunch has all. the. things. After the buffalo chicken nachos, we were due for something healthier and summery, right? Balance is the name of the game.

It has a grain to be really filling and some greens for freshness and fruit for a pop of summer. I’m not enthused about meal-salads with just a bunch of greens. An hour later I’d be hungry.  I made a batch of farro to also use in a dinner and it could easily swap with brown rice, cracked wheat, lentils, quinoa, or whatever you like/have leftover! Swap the greens for your favorite too, the arugula just holds up so well.

This salad works great as a meal – mine was lunch, or it’d be a great side or even a snack for those times you’re starving and know you’d like to make a good choice.

The Three Bite Rule - Farro & Blueberry Salad

Farro & Arugula Salad with Summer Fruits

Ingredients: (for 1 meal or 2 sides)

3/4 cup prepared farro (or grain of your choosing)
1/2 cup blueberries
2 cups arugula (or greens of your choosing)
~2-3 slices of watermelon
2-3 tablespoons vinaigrette dressing (I used my fav Italian Dressing)

Directions:

Chop the watermelon into bite size pieces and the arugula just once through.
The Three Bite Rule - Farro & Blueberry Salad
Mix the farro, arugula, blueberries, and dressing to coat, then lightly toss in the watermelon.
The Three Bite Rule - Farro & Blueberry Salad
Enjoy!

This has great balance. I used allllll the arugula I had or I would have loaded in more. This was so fresh and actually filling. With so few ingredients this one is a winner to me. I’d pack this for lunch at work, keeping the watermelon & dressing separate until actually eating.  I really wanted radishes in here but I didn’t find any at the grocery store and my farmer’s market is just opening. That super crunch would be great! I purposely went meatless but I can’t help but think grilled chicken would go well too!
The Three Bite Rule - Farro & Blueberry Salad

 

Buffalo Chicken Nachos

Remember that part of This is Us with the nachos? Beth and Randall are sleep-deprived new parents eating nachos and Randall inadvertently eats all the best chips? I felt deeply for Beth – for her wanting to have somebody who will save a best bite for her- literally and metaphorically. The bottom of the plate of nachos can be such a letdown so, I’m here to tell you to make it in layers. LAY-ERS. Nacho unevenness can be cured. This is precisely why I like to make them at home and rarely order them out!

The Three Bite Rule - Buffalo Chicken Nachos

Buffalo Chicken Nachos

Ingredients (for 1 meal-2 appetizer servings)

2 breaded chicken tenders or popcorn chicken
~4 cups of chips (seriously, how do you measure chips? eyeball it)
1/4 cup salsa con queso sauce
1/2 cup shredded cheddar
1/2 cup tomatoes, chopped
1/4 cup hot sauce
~2 green onions
1/4 cup blue cheese dressing

Directions:

Bake the chicken tenders until cooked through & crisp (according to the package, unless making your own).
While chicken is cooking, lay ~1/2 the chips onto a baking pan and drizzle half the salsa con queso sauce, half the shredded cheese, and half the tomatoes. Bake for ~5 minutes to melt the cheese.
The Three Bite Rule - Buffalo Chicken Nachos
Chop the chicken and toss with hot sauce. Add about half onto the first layer that baked.
Then top with remaining chips, remaining queso, shredded cheese, tomatoes, and chicken.
Bake for another 5 minutes to melt the cheese.
Remove from the oven and sprinkle with green onions.
The Three Bite Rule - Buffalo Chicken Nachos
Drizzle with blue cheese dressing.
Enjoy!
The Three Bite Rule - Buffalo Chicken Nachos
I love nachos fully loaded- lots of stuff on every bite. These were a fun twist with some favorite flavors and a great use for some leftover taco-night ingredients for something totally different!

The tomatoes are for juiciness and to get a little veg in there. I abhor celery but you could always add that. Add avocado, shredded lettuce, shredded carrots, or whatever you like on top at the end- just make sure every bite has a little something on it!

May 2019 Recap

Somehow work got pretty nutty in May so it feels like a bit of a blur. I had a good month in the kitchen for blogged foods. Weeknight foods I’ve been really minimal to allow us to get outside after work, before dinner.

One of my favs was this really amazing breakfast sandwich with roasted tomatoes. I loved this as a stretch beyond the norm.
The Three Bite Rule - Breakfast Brioche Sandwich

I made some broccoli & cheddar puff pastry pinwheels that couldn’t have been easier.
The Three Bite Rule - Broccoli & Cheddar Pinwheels
Quick! Make this meatloaf burger before Independence day arrives. Brown sugar ketchup and crispy fried onions are perfect.
The Three Bite Rule - Meatloaf Burger
June is the end of the fiscal year at work so it’ll be 100 mph. June is also Mr. J’s birthday which means: birthday burger!! Here was last year’s birthday burger and the rundown of previous ones. I’ve flagged 2 that I’ll decide between. Also flag day is coming up. Such a strange holiday but our town LOVES flag day. The parade is huge and goes right down the end of our street.

The Baby Girl:

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She’s 9 months old! She tried shrimp and loved it – pancakes, green beans, and blueberries are also favs. She is suddenly not as into bottles so hopefully that doesn’t continue to be a thing. I love seeing her eat all the things. She’s close to 17 pounds and ohh-so-happy. Baby girl is surfing around and will take about a step without holding on. Splashing in the tub is her fav so we think she’ll love the pool.

The Little Boy:

He looooves soccer. We missed the town soccer timing so he’s at a community one and it has been great. I only hoped he’d participate and he definitely does! It is mostly skills and that’s good for them since they each have a ball. I love how much he can talk about. He’s sweetly reflective and has an impressive memory. We have been reading a ton and finding some really fun library ones. He’s had a really fantastic time at daycare and doing so well behaved. I’m proud of him.

2019 goals:

Year of ___ decluttering/minimizing/organizing: My sis is having a yard sale so I’m passing off baby stuff! No more baby tub, baby bouncer, tiny bottles etc.
Feeding Littles: I shared this farro bowl and the Meatloaf Burger
Work on advanced food prepping: I’ve given myself the headstart so planning my ideas for the week with options that are quick has been my success.
What I’m reading: I read Grapes of Wrath for bookclub and slogged my way through it. Then I read The Great Alone and couldn’t put it down.
What I’m watching: We didn’t watch many movies and will be very sad when we finish Schitt’s Creek.

Brioche Breakfast Sandwich with Roasted Tomatoes

I liiiive for breakfast sandwiches because I love the perfect bite that has some of everything. This one is not-your-average breakfast sandwich. It was almost an open-faced but the brioche loaf cost twice as much as the rolls so ta-da! The loaded toast became a sandwich! The roasted tomatoes are amazing and a perfect juicy pop to give this a little something special for breakfast.
The Three Bite Rule - Breakfast Brioche Sandwich

Roasted Tomato and Bacon Breakfast Sandwich on Brioche

Ingredients: (for 2)

2 cups grape or cherry tomatoes
1 small white onion
4 slices of bacon
2 brioche rolls (or 2 slices brioche bread or challah)
2 eggs

Directions:

Roast the tomatoes and onions in a drizzle of olive oil for about 15 minutes at 400-degrees until they pop and get some color. Give them a little shake every few minutes for even cooking.
The Three Bite Rule - Breakfast Brioche Sandwich
Chop the bacon and pan fry until crisp and then remove and let drain on a paper towel.
Slice the rolls and gently toast a little in the oven- just 5 minutes to keep them from getting soggy.
Pan fry the eggs sunny side up or over-easy, as you like.
Assemble the sandwiches with the rolls, tomatoes on each bottom roll, the eggs and top with bacon.
The Three Bite Rule - Breakfast Brioche Sandwich
Enjoy!

The brioche rolls are soft, puffy, and bordering on sweet- the French version of challah. The roasted tomato might be my new favorite breakfast element! I normally would head to a bacon, egg, and cheese, but this I loved as a stretch for myself.
The Three Bite Rule - Breakfast Brioche Sandwich

Broccoli & Cheddar Puff Pastry Pinwheels

Anything inside puff pastry is delicious (and easy) but broccoli and cheddar are such an ideal match. I roasted the broccoli for those delicious roasty bits with some gooey cheddar. Yum. These were some lunches for me and I think they’d be a good brunch addition or a heavy app.
The Three Bite Rule - Broccoli & Cheddar Pinwheels

Broccoli & Cheddar Pinwheels

Ingredients:

1 sheet of puff pastry (sold in a tube by crescent rolls or folded frozen by pie crust)
1 large broccoli head
~1/4 cup cream cheese
1 cup shredded cheddar
1 teaspoon Mushroom Umami seasoning (optional)
Salt & pepper

Directions:

(Defrost the puff pastry if frozen, or open to get to room temperature if using refrigerated dough)
Preheat the oven to 400-degrees.
Chop the broccoli into florets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for ~10-15 minutes- until a little brown and toasted and cooked through.
While the broccoli roasts, roll out the dough. Spread cream cheese onto the dough, sprinkle cheddar on top, and add broccoli. Sprinkle with umami seasoning (if using).
The Three Bite Rule - Broccoli & Cheddar Pinwheels
Roll up keeping the roll really compact.
The Three Bite Rule - Broccoli & Cheddar Pinwheels
Cut into 2 inch slices using a sharp or serrated knife to not squish the roll too much.
Place onto a baking sheet sprayed with non-stick spray.
The Three Bite Rule - Broccoli & Cheddar Pinwheels
Bake for 12-15 minutes, or start with the timing and temperature on the package. Add more time if needed to cook to golden brown.
The Three Bite Rule - Broccoli & Cheddar Pinwheels

Enjoy!

I loved these. The roasty broccoli is perfect and gives a nuttiness. They puff a bit while baking but aren’t enormous. I packed 2 to be lunch at work with some salad. Do not pack if microwaving these beauties. That would destroy all the crunch and microwaved broccoli is not good. Broccoli and cheddar puff pastry pinwheels neeeed to be baked or toasted to warm up. These could easily be dinner alongside something else or these would be great as an appetizer too!
The Three Bite Rule - Broccoli & Cheddar Pinwheels

Pulled Pork with Balsamic Fig Dressing on Ciabatta

A pork shoulder in the crockpot is like the gift that keeps on giving. I’d say definitively that pulled pork is the best of any leftovers, hands down. I make it once in the crockpot and have about 6 servings. We had some as tacos and then I wanted to give it another spin with a bottle of fig and balsamic dressing from a Trader Joe’s haul. A little fig jam + a little balsamic vinegar would reach the same flavors without that exact dressing too!

The Three Bite Rule - Pork on Ciabatta with Fig & Balsamic Dressing
I like the sweet but vinegary yet smoky pork on crusty ciabatta but any roll will do! My preschooler got a slider bun since that’s sometimes a better size for him and he’d be more likely to eat all the bread skipping the pork unless sized well. I made some sweet potato tots and called it dinner. Here’s the Balsamic & Fig dressing I used but I’m including a quick fix for just a single use without buying it!

The Three Bite Rule - Trader Joe's Favs into Meals

Balsamic + Fig Pork Sandwiches

Ingredients (for ~4)

1 1/2 – 2 cups pulled pork (~8oz, cooked)
1/2 cup Balsamic & Fig Dressing (or 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons fig jam whisked together)
4 rolls
2 cups arugula
1-2 teaspoons olive oil

Directions:

Preheat the oven to 300-degrees.
Mix the pork and some of the balsamic & fig dressing together gently. Taste and add more if needed.
The Three Bite Rule - Pork on Ciabatta with Fig & Balsamic Dressing
Warm the pork either in the microwave, or in a skillet.
Toast the rolls in the oven for about 5 minutes, until warmed through and just lightly toasted.
Toss the arugula in the olive oil until dressed and lay onto the bottom buns.
Top with pork and a drizzle of dressing more.
Enjoy!
The Three Bite Rule - Pork on Ciabatta with Fig & Balsamic Dressing
I liked this for a different twist on pork! If you buy fig jam, it is fantastic with a salty cheese (thus why it is sometimes sold near the cheeses) but it is also great for a Fig & Prosciutto Panini, or on pizza!