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!

Meatloaf Burger

Mr. J loves meatloaf so this was inspired for him! It was a perfect early-spring burger! There’s a bit of a decadence to this one- it isn’t light or subtle. It is juicy and flavored with caramelized onions and topped with a brown sugar ketchup, arugula, and crispy fried onions.
The Three Bite Rule - Meatloaf Burger

Meatloaf Burger

Ingredients: (for 2)

1/2 yellow onion, chopped
1/2 pound ground pork
1/4 cup breadcrumbs
1 tablespoon Italian Seasoning
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/2 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 egg
2 tablespoons ketchup
1 teaspoon brown sugar
~3/4 cup fried onions
arugula
burger buns

Directions:

Sautee the onions in a little olive oil over low heat until golden and caramelized.
Mix together the ground pork, onion, breadcrumbs, Italian seasoning, garlic powder, salt, pepper, Worcestershire sauce and egg.
The Three Bite Rule - Meatloaf Burger
Preheat the grill or warm a cast iron skillet.
Form into patties.
The Three Bite Rule - Meatloaf Burger
Cook until the middle reaches 150-degrees. Use a meat thermometer to ensure it doesn’t over cook!
While the burger cooks, mix up the ketchup and brown sugar.
In a dry skillet, fry the fried onions for about 2 minutes until toasted.
Serve the burgers with arugula, brown-sugar ketchup, and crispy onions.
Enjoy!

The Three Bite Rule - Meatloaf Burger
We all liked this one! The preschooler eats a slider-sized burger and liked it. He started with his crunchy onions on the side but added them after eating a few – I think he wasn’t quite sure what they were. We all liked was how juicy this was! We had this with our fav broccoli salad.

Mix everything and form the patties in advance for a faster weeknight dinner. Momma was raving about burgers? tacos? something she used “meatloaf” mix for. That’d be great for this burger too!

April 2019 Recap

Spriiiiing! It makes me so happy. Winter was mild this year but I LOVE the daylight, everything growing, getting outside more, and transitioning from wintery foods. April was fun with a more social opportunities than I sometimes have with friends and a few fun family festivities. I think our energy is up! I feel like I’m being more realistic about what’s possible in the kitchen and I’m being OK with setting the priority that we eat together and eat different things, but I’m not forsaking all else to stick to my dinner plan. Seeing the little babe smile on the swing when her big brother pushes it when we get home is worth wayyy more than the meal prep I otherwise could make happen that night!

I love a grain bowl and these Thai Coconut Rice Bowls with Pork were such winners. The pork was leftover from a crockpot pork, the rice was ready in 10 minutes from the pressure cooker, and the sauce I zipped together in the blender the day before.
Thai Peanut Coconut Rice Bowl - The Three Bite Rule
I need to perfect my salmon cooking. I overcooked it but the leftovers were perfect in a Salmon BLT with lemon aoli.
The Three Bite Rule - Lemon Aoli BLT
Next month I have some good stuff coming! I have a burger, a breakfast, and a few other things.

The Baby Girl:

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She’s so fast and so strong. She was pulling up to stand before quite hitting 8 months old. All she wants to do is stand! She’s a quick and quiet crawler who can disappear to explore before you know it! I’m so proud of her sleeping skills, though I’m sure daycare wouldn’t mind her sleeping more there! She has 2 little chiclet teeth on the bottom and wants to eat everything. She’s loving the swings and chewing on T’s raptor dino that is unofficially regulated to being hers now. Her teachers at a daycare-wide dance party swooped her away and brought her around to see everyone. They really love her. She’s so happy and chill even when hungry or tired. We got bows to keep her hair out of her face and they’re just too cute.

The Little Boy:

He’s sooo into favorites right now. What’s your favorite dino? What’s your favorite fork? What’s your favorite color on this picture? I forgot that that’s a thing for kids. He loves the baby and is a fantastic big brother. It melted my heart when he said he “just wants to be 6″ why I asked, “because then C will be 3 and we can play more.” I’ve loved doing puzzles with him. I think he over-does it on some favorite foods and thinks he wants them but then isn’t really into it- like certain cereals. It seems he will always want pasta, bananas, and avocado. He likes all candy- even junky stuff from a town egg hunt. I loved watching him at a daycare-wide dance party. He wanted to participate, was a bit reserved, then got into it. He thrives on having close friends. I missed the deadline for town soccer so he’s doing a little community one. We’ll see where his comfort-level is. He’s been happy on bike rides with Daddy but also is doing fantastic on his balance bike. His love for library books rivals mine.

2019 goals:

Year of ___ decluttering/minimizing/organizing: ehhh. All I did was pull together items for a clothes swap at work. We have a bunch of baby equipment earmarked for a yard sale.
Feeding Littles: I shared dinner of shrimp with Trader Joe’s Island Soyaki sauce, brown rice, edamame. He wasn’t into the shrimp that night but liked it when he had rice in the same bite. 
Work on advanced food prepping: A day-off mid-month was huge for this! I cooked and blogged 3 things!
What I’m reading: I read An American Marriage for bookclub and really liked it. I read China Rich Girlfriend and loved it as much as the first in the series.
What I’m watching: We watched All the Money in the World and The Imitation Game. Both are so intense and fascinating. I want to know more about each in real life! TV-wise, Mr. J and I got into Schitt’s Creek and are ob-sess-ed. Amazing Race is back

Mocha Smoothie

I took a different route on this smoothie and made it into a snack-like smoothie versus a breakfast kind of smoothie. It was really good and hit the spot on a coffee-sat-too-long kind of day. It isn’t super sweet so the coffee flavor is for real. Don’t get me wrong, I love a fun coffee drink, but the serving of fruit can’t hurt. Right?
The Three Bite Rule - Mocha Smoothie

Mocha Smoothie

Ingredients:

1 cup coffee, chilled
1 1/2 cups frozen pear or banana
1/2 cup milk
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
2 teaspoons ground flaxseed meal

Directions:

Blend everything together. If it is too thick add in a bit more milk or some water.
The Three Bite Rule - Mocha Smoothie
Enjoy!

This was the perfect afternoon pick-me-up. A squirt of whipped cream made me fall more in love. I can see this one repeating when it is too hot to think!
The Three Bite Rule - Mocha Smoothie

BLT with Lemon Aoli

The lemon aoli takes this home lunch to the next level. It is tart and perfect with the salmon. It perked up my leftover salmon and brought brightness with the salty bacon, peppery arugula, and juicy tomato. I wanted to make a fun lunch to revive some leftover salmon that I overcooked a bit. It was actually better in this salmon BLT than it was the night before!
The Three Bite Rule - Lemon Aoli BLT

Salmon BLT with Lemon Aoli

Ingredients:

2 tablespoons mayo
juice from half a lemon
1/2 teaspoon lemon zest
pinch salt & pepper
2 strips of bacon
3-4 oz salmon, cooked and cooled

Directions:

Pan fry the bacon and remove from the grease.
Turn off the pan from the bacon and gently warm the salmon in the bacon drippings.
Mix together the mayo, lemon juice, lemon zest, salt and pepper.
The Three Bite Rule - Lemon Aoli BLT
Toast the bread and slice the tomato.
Assemble the sandwich with lemon aoli on each slice of toast, then salmon forked apart into chunks, then arugula, then bacon, and the remaining bread.
The Three Bite Rule - Lemon Aoli BLT
Enjoy!

This was seriously better than the salmon was the night before. Condiments can make such a difference. An extra special BLT is a great dinner too. Warming the salmon a bit in bacon drippings is definitely a good choice.

Thai Coconut Rice Bowls with Pork

After cooking a pork shoulder in the slow cooker I love having a bunch more servings of pork to “pull” out and become a speedy dinner. This time, I made a Thai-inspired rice bowl instead of my usual BBQ or Mexican twists on the leftovers. Earlier the same week we had pulled pork on sandwiches with BBQ sauce. This bowl is an ideal use for any leftover pork or beef, shredded or ground meat.
Thai Peanut Coconut Rice Bowl - The Three Bite Rule

I made the rice in my pressure cooker using white rice for a change, and coconut milk as the liquid. It turned out great- a gentle coconut flavor that isn’t too sweet! I mixed up the sauce in the blender a full day before this dinner which meant we had the speediest dinner ever! I came home to already prepared pork, rice I made that morning, and a sauce from the day before. Assembly time! Sauces often taste even better when made in advance and given a chance to sit before serving!

Thai Coconut Rice Bowls with Pork

Ingredients: (for 4)

1 cup white rice
2 cups coconut milk (unsweetened)
~1 cup shredded pork (or steak or ground meat)
1/4 inch fresh ginger, grated or minced
1 clove/teaspoon garlic, minced
1/2 teaspoon sriracha
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons rice vinegar (or apple cider vinegar)
3 tablespoons peanut butter
2 tablespoons olive oil
1/4 cup fresh cilantro
1/2 cucumber
1 cup shredded carrots
more fresh cilantro to garnish

Directions:

Cook the rice with the coconut milk. (My pressure cooker ratio is 1 cup rice to 1 1/2 cups liquid so I used that ratio but usually rice is 1 rice:2 liquid).
While the rice cooks, blend together the peanut sauce with: ginger, garlic, sriracha, honey, lime, soy sauce, vinegar, peanut butter, cilantro, and stream in the olive oil. (Can be made ahead of time)
Thai Peanut Coconut Rice Bowl - The Three Bite Rule
Warm the pork over medium heat in a medium skillet. When starting to warm, drizzle in ~3 tablespoons of the peanut sauce and cook for another 2 minutes.
Thai Peanut Coconut Rice Bowl - The Three Bite Rule
Slice the cucumbers into thin sticks.
Serve the rice on the bottom topped with pork, carrots, cucumber, a drizzle of peanut sauce and more cilantro.
Thai Peanut Coconut Rice Bowl - The Three Bite Rule
Enjoy!

The little one liked the elements of this, but really loved the coconut rice. He hadn’t been into rice lately so that was nice to get back to it, also since coconut rice was something new to us.

Thai Peanut Coconut Rice Bowl - The Three Bite Rule
The sauce was a bit spicy for Mr. J so I’d say I loved this most (I added in more sriracha at first so go with my quantities above!). The raw veggies make it fun with almost sweet rice and warm pork with a few crispy bits. I had leftovers for lunch the next day and loved it all over again! Raw veggies are the pre-schooler’s preference but tricky for the babe who only has 2 little chicklet teeth poking through. I’ll have to balance that a bit more as she “eats dinner” with us.

Substitute any grain cooked as the coconut base and whatever veggies you like. Need more grain bowl inspiration? I’ve got you covered. ;-)

March 2019 Recap

March just wizzed right by! My birthday kicked off a fun month! I’m feeling like we are so much more in a groove and all doing really well! The babe is so happy and now quite predictable. The little boy has loved the snow and more daylight is so great for us! Mr. J and I are on a roll. Work has been  super busy- which I love. We all were sick through March so we were all to ready to be better and healthy after colds, seemed-like-strep, a stomach bug, and a perpetually runny baby nose.

I made these cheeseburger turnovers with tots in them and they were so fun and an ideal one to prep in advance.
The Three Bite Rule - Cheeseburger Turnover
I took a Trader Joe’s haul to the next level with tips to take Trader Joe’s items and turn them into a full meal.
The Three Bite Rule - Trader Joe's Favs into Meals
I also made a nutella croissant baked French Toast and LOVED it. My nutella tip is key!
The Three Bite Rule - Nutella Croissant Baked French Toast
Next month will have a rice bowl and a sandwich and I’m not sure what else. We are heading to Maine for Easter. I will probably make a Carrot Cheese Ball. I also make some chocolate peanut butter eggs to have at home.

The Baby Girl:

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What a happy lady! She sits up and suddenly started going from laying to sitting- transitions hadn’t been smooth until just now! Baby C is eating and loving it. We are working her through all the baby foods to ensure there aren’t allergies and also we need her to eat enough to be a meal before reducing to fewer bottles because of her challenge to gain weight. She has 2 bottom teeth that popped through. She loves to bite on everything.

The Little Boy:

He love love loves playing in the snow. Now that it is gone, we’re mucking around in boots and getting outside more. Thank goodness! He’s very into PJ Masks which isn’t my fav. I love seeing how many books he’ll dive into in a row. Some meals he gobbles them up quickly and wants more, other meals take for-ev-er. Breakfast for dinner of eggs and sausage is a current favorite. He likes “snacky lunch” meaning- not a sandwich.

2019 goals:

Year of ___ decluttering/minimizing/organizing: ehhh. I didn’t really make it happen. I hope to tackle the kitchen utensils.
Feeding Littles: I shared a repeat dinner I made before- we did of “Pizza” polenta bowls with white beans- for all. 
Work on advanced food prepping: I did this pretty well this month with some morning prep to give me a head start.
What I’m reading: I read The Slap for bookclub and none of us enjoyed it. I also read Today Will be Different and The Map of Salt and Stars which was so amazing.
What I’m watching: We watched Three Billboards Outside Ebbing Missouri and was blown away. So good. We also watched Tag and laughed out loud. The little boy watched a few movies. Snow days and sick days seemed like good times to snuggle for movies! He liked Moana and Trolls.

Nutella Croissant Baked French Toast

This one had to cut the line because Trader Joe’s goodies aren’t always there forever! I used croissant bread for this nutella croissant baked french toast but a few large croissants chopped up would work the same too! The real trick is in the nutella…
The Three Bite Rule - Nutella Croissant Baked French Toast
I froze little blobbies of nutella (technical term) to easily insert that flavor without becoming a sticky mess! It was delicious and only took 10 minutes to be frozen!

Nutella Croissant Baked French Toast:

Ingredients:

3 tablespoons nutella
1/2 loaf croissant bread (or 3-4 croissants)
5 eggs
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup maple syrup (more for serving)

Directions:

Spoon ~1/2 teaspoon blobs of nutella onto a sheet of wax paper and freeze for about 10 minutes – 1 day.
The Three Bite Rule - Nutella Croissant Baked French Toast
Chop the bread (or croissants)
Whisk together the eggs, cream, extract, cinnamon, and maple syrup.
The Three Bite Rule - Nutella Croissant Baked French Toast
Pour the croissant pieces into the liquid mix and stir to coat well- being careful to saturate it well but not break the bread up.
Spoon about half of the mix into a baking dish sprayed with non-stick spray. Pop about half of the nutella chunks in, then repeat: add the remaining croissant mix and last nutella chunks.
The Three Bite Rule - Nutella Croissant Baked French Toast
Cover and refrigerate overnight (or bake and enjoy immediately).
Bake 45 minutes at 350 degrees covered, and another 10 minutes uncovered.
The Three Bite Rule - Nutella Croissant Baked French Toast
Let sit 5 minutes before serving.
Enjoy!

This was great! What’s not to love?? The big pockets of nutella were great and baked french toast aka, bread pudding is so much easier than whole pieces of french toast. The little guy liked it. He usually just sees nutella if he requests “fancy toast”.