Bacon Caramel Corn

Last time I made caramel corn I was really impressed, this time it was a bit off. The idea was on, but I’ve included some tweaks and will give it another go. I used a bit too little caramel for so much popcorn so I’ve upped the liquid quantities below.

Ingredients:

3 cups popped popcorn
1/2 cup salted cashews
4 slices of thick cut bacon cooked, and chopped
3 tablespoons butter
1/3 cup brown sugar
1/3 cup honey
3 tbs maple syrup
1 teaspoon vanilla
1/2 teaspoon baking soda

Directions:

Preheat oven to 275 degrees. Line a baking sheet with a silicone mat.
In a large bowl mix the popped popcorn, nuts, and bacon.
popcorn_popped_590_390
Over medium heat stir the butter, brown sugar, and honey until butter melts. Stir in syrup. Bring to boiling over medium heat. Boil at a moderate, steady rate for a couple of minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
popcorn_caramel_590_390
Pour the liquid mixture over the popcorn mixture in bowl; stir to coat well.
Transfer to a large baking sheet and bake for 10 minutes, stirring every few minutes.
popcorn_mixed_590_390
Remove from the oven and let it cool. If you want clusters leave it; if you want bite sized pieces then spread it out to cool.

The maple + caramel + smokey bacon was great. I liked the flavors but think too little caramel left too many pieces barely covered so it was a bit too sticky and soggy.
popcorn_bowl_590_390

Biz Cards

Back during my 1st blogaversary, I said mapped out my goals. One of them was to get business cards. The day has come.

drum roll please!
biz card

Aren’t they awesome? That’s the front and back. So snazzy. I’m really excited.

Also, the day has come to drop down to 2 posts a week until my event at work is over. This is my busiest time of year and it’s all I can do to be a real person (like do laundry, go to the gym, walk the dog, and eat real food) and to do what I need to do to stay sane when I’m not working (like lounge, sleep, read, watch dumb tv). Every year is like this so I knew it was coming. In June I’ll be back to 3 posts per week.

In the meantime, send me a guest post (emily@thethreebiterule) or wish me luck!

Guest Post: A Special Meal For The Birthday Girl

Here’s the special guest post I mentioned earlier from Justin:

While I do not share the same enthusiasm for my birthday, I know that birthday celebrations are one of the most important times of the year for my wife. I knew I wanted to cook a special meal for her, and I wanted something without a complex list of ingredients. I also wanted something I had cooked before, to save myself the pressure of testing new things. I went with Columbus’ Pork Chops, and substituted the suggested side of salad and crusty bread for wilted spinach. This recipe is from one of our go-to cookbooks, Rachel Ray’s 365: No Repeats (http://www.amazon.com/Rachael-Ray-365-Repeats-Deliciously/dp/1400082544). When I first started reading through the directions, I was thinking it was too simple for a guest blog post, but once I started preparing and taking photos, I felt like there was enough substance for the many readers of The Three Bite Rule.

Columbus’ Pork Chops

Ingredients:

4 boneless, thick-cut pork chops
Salt and freshly ground black pepper
1 pint strawberries, sliced
1 cup basil leaves, chopped
1/4 balsamic vinegar
2 tablespoons extra-virgin olive oil (EVOO)

Directions:

Preheat the oven to 375. Season the chops with salt and pepper and let them come to room temperature, about 20 minutes.
columbus_chop_590_390
In a medium bowl, toss the strawberries with the basil and vinegar and let stand for 15 to 20 minutes.

columbus_balsamic_590_390
columbus_veg_590_390

columbus_mix_590_390

Heat an ovenproof skillet over medium-high heat. Add the EVOO to the skillet and sear and caramelize the meat for 2 to 3 minutes on each side.
columbus_cooking_590_390
Transfer the skillet to the oven and roast for 10 to 12 minutes, until the juices run clear and the meat is firm but not hard (I always use our meat thermometer and it never fails to produce perfectly cooked meat!). Let the meat rest for 5 minutes.
columbus_temp_590_390
Mound the macerated berries on top of the chops and serve.
columbus_plate_590_390
I was really impressed with how it turned out, and even more impressed with my plating. I am confident it would have been enough to win over the toughest Chopped judges! It was a pretty straightforward, yet elegant presentation, and Emily was really happy with it.

I also wanted to add in a special dessert, and decided that I could gamble on baking something new after the success of the main course. I grabbed a box of Betty Crocker Decadent Supreme Molten Lava Cakes, and to my surprise they turned out perfectly!
columbus_dessert_590_390

Birthday Party Theme: Apps & Zerts

This year may have been my best birthday theme ever. My life in event planning is Parks & Rec…to a tee. It is perfectly accurate in case you were wondering. I’m reasonably sure most of the jurisdictions I work with have assistants who are bribed not to let calls go through. They’ve referenced the piles of paper they have to get through and regularly do me a favor, by doing their jobs. Work hasn’t made me bitter, but I see the disparity in customer service all the time. I have a special place in my heart for park folks around the country who take their jobs as seriously as Leslie Knope.

Mr. J took all the photos so I could enjoy myself. It was wonderful and delicious. My friends are really talented. Somehow I thought there’d be a more manageable quantity of food compared to last year’s birthday food theme, but (K)nope, there was more!
apps_zerts_namecard_590_390

Without further ado, here they are!

Here’s the app winner: Not Swanson’s Zucchini Goat cheese Rolls (the winner won Ron Swanson paper dolls)
apps_zerts_zucc_590_390
This is the zert winner: S’more Cups (this winner got Leslie Knope paper dolls)
apps_zerts_smores_590_390
These had LOTS of votes so it won a runner up award aka, a sketch of Tom Haverford
apps_zerts_pig_590_390
This runner up got a sketch of Ben Wyatt since the flavors were so complex
apps_zerts_beercheese_590_390
This runner up got the Chris Trager health award

apps_zerts_guac_590_390
This runner up got a sketch of Donna since I thought Donna would find this Benz-worthy
apps_zerts_artichoke_590_390

There was so much food! This one was mine!
apps_zerts_whoopie_590_390
this was mine too!

apps_zerts_popcorn_590_390

 

apps_zerts_quesadillas_590_390

 

apps_zerts_neutella_590_390
apps_zerts_lemon_590_390
apps_zerts_creamcheese_590_390
apps_zerts_cocoa_590_390
apps_zerts_bean_590_390
apps_zerts_cookie sand_590_390

apps_zerts_bacon_590_390
apps_zerts_brownies_590_390 Are you hungry now?

Greek Meatball Wraps

On one of those beautiful pre-spring days I wanted to put something together for dinner that was filling but lighter. This hit the spot. These Greek meatball wraps were warm, cool, crispy, meaty, and crunchy. I was really happy with these and will definitely make these again.
greek_meatball_plate_590_390

Ingredients:

16 oz ground chicken
1 tsp ground garlic
1 ½ tsp dried oregano
½ tsp cinnamon
1 egg
½ cup breadcrumbs
¼ cup oatmeal
1 shallot, chopped

Directions:

Mix meatball mix together and let sit for 5 minutes before baking.
greek_meatball_mix_590_390
Preheat oven to 375 degrees.
Roll into balls and bake for 30 minutes.
greek_meatball_formed_590_390I use a cooling rack ontop of a baking sheet. It helps keep the meatballs crispy and not soggy from the grease (there’s not much grease since I used ground chicken rather than beef).
greek_meatball_cooked_590_390

I served them on wheat naan wraps with tzatziki, veggies, hummus, and feta. Check out whose nose was a bit too close for comfort!
greek_meatball_table_590_390

These were really good. The meatballs were crispy on the outside and juicy on the inside. I don’t fry my meatballs since a) I hate frying for the mess & the oil and b) it’s much easier and healthier in the oven.

I liked the wraps. The naan was perfect. Since it’s more pricy, leftovers were in wheat pitas. The pitas worked fine. I liked how doughy the naan was.
greek_meatball_naan_590_390