Boursin Crostini with Apple & Caramelized Onions

Of course I love dips, but some parties, or layouts for that matter, call for crostini. They’re also helpful to incorporate a few flavors annnnnd a plate/tray of crostini mean a few people aren’t stationed in front of the dip all night. Note, I’m one of those who can’t separate from the dip! :-) This seems like the season of get-togethers, family meals, and having company which these are perfect for!
The Three Bite Rule - Crostini with Boursin, Apple & Caramelized Onions

I prepped the boursin & the caramelized onions in advance. Then it took 5 minutes for assembly! I wanted it to be with pear, but mine weren’t ripe enough.

Crostini with Boursin, Apple, & Caramelized Onions

Ingredients: (Serves 8ish)

4 oz cream cheese, softened to room temperature
1 clove garlic, minced
2 tablespoons dried mixed herbs (I used a dip mix, or have used Italian Seasoning before)
2 tablespoons Worcestershire sauce
salt & cracked pepper
splash of milk or cream
1 onion, caramelized
1 baguette, slices of Italian bread, or melba toasts
2 apples or pears, sliced thinly
~6 sprigs of fresh thyme

Directions:

In advance, caramelize the onions & refrigerate or freeze until using.
In a food processor, blend the cream cheese, garlic, dried herbs, garlic, Worcestershire sauce, salt and pepper. Add in a splash of milk to thin a bit to your preference.
The Three Bite Rule - Crostini with Boursin, Apple & Caramelized Onions
Refrigerate until using.
To assemble, toast the bread on a pan in the oven for just a few minutes. Then spread on the boursin, spoon on a some onions, lay on some apple slices, and sprinkle with thyme.
The Three Bite Rule - Crostini with Boursin, Apple & Caramelized Onions
Enjoy!

Loooove that this can be mostly made in advance, but also that the leftover boursin is so great for crackers, on bagels, etc. I made a big batch of caramelized onions the last time and froze them. That was a huge time & prep savor for these. Hey, this is a busy season – buy some boursin from the dairy section of the grocery store- that’ll speed you up even more!

My test one became lunch but I intended these as an app and I’d love these alongside soup for dinner too!
The Three Bite Rule - Crostini with Boursin, Apple & Caramelized Onions
I have a quick & healthy soup and a cocktail coming up next week! Stay tuned!

Bacon & Parmesan Stuffed Mushrooms

Appetizers make the world go ’round. I whipped up a few stuffed mushrooms and was reminded that the beauty of stuffed mushrooms are that a batch can be a ton or just a few. Make 4 or 40.

The Three Bite Rule - Bacon & Parmesan Stuffed Mushrooms

Bacon & Parmesan Stuffed Mushrooms

Ingredients:

8 portabello mushrooms
2 strips of bacon
4 tablespoons seasoned breadcrumbs
1 garlic clove, minced
1/2 teaspoon worcestershire sauce
1 teaspoon parmesan, grated
pepper
salt, to taste
1/2 teaspoon garlic powder
1 teaspoon parmesan, shaved

Directions:

Pan fry the bacon until crisp. Lay the bacon onto paper towel to drain but leave a teaspoon in the pan. Chop the bacon.
Pull the stems out of the mushrooms and chop. Add to the pan with the bacon drippings, bacon, breadcrumbs, garlic, worcestershire sauce, and parmesan. Taste, and add in cracked pepper, salt, and garlic powder.
The Three Bite Rule - Bacon & Parmesan Stuffed Mushrooms
Add in a teaspoon of butter and cook 5 minutes, stirring regularly.
Preheat the oven to 350 degrees.
Spoon the filling into the mushroom caps.
Bake for 20 minutes.
Remove from the oven and top with shaved parmesan.
The Three Bite Rule - Bacon & Parmesan Stuffed MushroomsEnjoy!

I love the salty bacon in there with buttery toasted breadcrumbs. I made ~10 mushrooms for Thanksgiving since there were only a few mushroom-eaters.

I have a few holiday-ish inspired recipes coming and a few recipes I hope will provide balance & speedy meals for those un-ceremonial Tuesday nights! Stay tuned!

Crispy Herbed Rice Patties

The little one munched these and then asked “what is it”? Crispy rice patties were such a fun side dish, and became a perfect dish to prep in advance! I saw Catherine McCord make a really plain crispy rice cakes on an Instagram story but I see her website has some fun flavors in these rice cakes.  I wanted mine to really highlight some herbs and cheese. The herbs are going bananas out back so I put ‘em to work!
The Three Bite Rule - Crispy Rice Patties

Crispy Herbed Rice Patties with Cheese

Ingredients:

1 cup brown rice, cooked
2 eggs
3/4 cup smoked gouda
1/2 cup shredded mozzarella
1 tablespoon basil
1 tablespoon oregano
1 teaspoon thyme
1 teaspoon rosemary

Directions:

Add together the rice, eggs, cheeses, and herbs, with salt and pepper.
The Three Bite Rule - Crispy Rice Patties
Mix well until well incorporated.
The Three Bite Rule - Crispy Rice Patties
Form into patties and fry in a shallow pan of oil over medium heat for 2-3 minutes on each side OR heavily spray a pan and bake at 400 degrees for 15 minutes.
The Three Bite Rule - Crispy Rice Patties
Serve and enjoy!

These would be great in lots of flavors. Maybe next time I’ll have to include some bacon and top them with an egg!

I loved these! I was prepping them in advance so I undercooked most of them and popped them into the toaster oven to warm and toast for dinner. They were a hit! Of course I cooked the  rice in my pressure cooker- hello 15 minute brown rice! I pan fried a few and they stayed together! Woohoo! I also put some into a whoopie pie pan and baked them. Both methods worked so well! I’d skip frying them next time

Heirloom Tomato Flatbreads

Fastest. Dinner. Ever. I popped these flatbreads onto the grill and had dinner ready in no time!

The Three Bite Rule - Heirloom Tomato Flatbread
As summer wraps I’m soaking up all the tomatoes I can get my hands on. I sliced some heirloom tomatoes and made a little crunchy topping. The little one loved the topping and pinched it off the top of his pieces.

Heirloom Tomato Flatbreads, Serves 3

Ingredients:

2 Naan or 1 flatbread
1/4 cup tomato sauce
2 cups shredded mozzarella
2-3 heirloom tomatoes
2 tablespoons butter
1 tablespoon truffle oil
3 tablespoons panko breadcrumbs

Directions:

Shred the cheese, slice the tomatoes, and preheat the grill (or oven).
In a small saucepan over medium heat, melt the butter, add the truffle oil, and breadcrumbs. Toast for about 5 minutes and remove from the heat so they don’t burn.
Put the flatbread onto the grill over low heat (or oven to high heat). Top with tomato sauce, cheese, and sliced tomato.
The Three Bite Rule - Heirloom Tomato Flatbread
Cook the flatbreads for 5 minutes until the cheese melts.
The Three Bite Rule - Heirloom Tomato Flatbread
Sprinkle the breadcrumb topping over the top. Slice & enjoy!
The Three Bite Rule - Heirloom Tomato Flatbread
Be careful – flatbreads cook so quickly on the grill. I heated it up and turned it down and they really only need a minute or two. Be ready with those toppings! I had work folks over and they were gracious eaters despite the fact that the flatbreads were a bit to crisp!

Greek Deviled Eggs

Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.
The Three Bite Rule - Greek Deviled Egg

Greek Deviled Eggs (makes 24 halves)

Ingredients:

1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta

Directions:

Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.
The Three Bite Rule - Greek Deviled Egg
Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!
The Three Bite Rule - Greek Deviled Egg
These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.

My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs

What I Ate: Sugared Lime Watermelon

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.

Summer produce is in prime and I was wanting to make this snack but a fourth of a seedless watermelon seems like a lot when it isn’t anyone’s fav fruit at home. We gravitate to berries, cantaloupe and nectarines. It seemed like a good choice to bring to a BBQ to feed others though!
The Three Bite Rule - Sugared Lime Watermelon

Sugared Lime Watermelon

Ingredients:

1/4 seedless watermelon, sliced
zest of 1 lime
2 teaspoons sugar
1/2 teaspoon kosher salt

Directions:

Slice the watermelon.
Zest the lime and mix in the sugar and salt.
The Three Bite Rule - Sugared Lime Watermelon
Sprinkle generously over each side of the sliced watermelon, serve, and enjoy!
The Three Bite Rule - Sugared Lime Watermelon
Not rocket science, but ohh-so-good. I love the lime and the salt with the watermelon. It was perfect for a warm day to eat outside – or any setting appropriate for watermelon juice to run down your arms!

I brought it ready to go, but next time I might sprinkle the sugar/salt/lime zest mix just before serving. It’d be cute cut onto skewers for a mobile snack!

 

Shrimp Cakes

I had another post queued up but was just so psyched by this one so it is cutting the line!  I loooove shrimp and went all out – even pan frying these! Gasp! I tend to get annoyed frying things since they require so much babysitting. These stayed together pretty well and were worth it. The shrimp cakes were full of such great corn & chive flavor! Plus if you’re growing chives, chances are you have tonssss – or sub parsley, or green onion, or whatever herb suits you.
The Three Bite Rule - Shrimp Cake

These shrimp cakes have a touch of lemon and some sweet corn and shallots provided freshness and crunch. My corn was leftover and I used some frozen shrimp since I like to have them on hand. I’d totally whip a bunch of these up for a group, or as mini appetizers, or they were great to just make 2 servings.

Shrimp Cakes (for 2 entree servings, or 4 appetizer portions)

Ingredients:

1 cup shrimp (shelled, deveined, defrosted, etc as necessary), about 1/4 pound
2 tablespoons mayo
2 tablespoons cornstarch
1 teaspoon minced garlic
1 tablespoon chives, minced
1/2 shallot, minced
~1 cup corn, off the cob
1-2 teaspoons lemon juice
Salt & pepper
1/3 cup vegetable oil

Directions:

Rough chop the shrimp into approximately thirds – smaller pieces but chunks.
Heat a heavy bottomed pan and oil to medium heat. (I used a small cast iron pan and added oil to be less than a quarter inch deep.)
Add shrimp, mayo, cornstarch, garlic, chives, shallot, corn, lemon juice, egg, and salt & pepper into a bowl and mix well.
The Three Bite Rule - Shrimp Cake
Test the oil temperature by dropping in a tiny bit of the mixture. If it sizzles, spoon in about 3 tablespoons for each shrimp cake (or your desired size). Pan fry for about 3 minutes on each side, or until golden brown. Remove from the oil to a paper-towel lined plate and sprinkle with salt.
Enjoy!
The Three Bite Rule - Shrimp Cake

I made these on a weekend afternoon and ate some of the more crumbly ones as lunch then the next night for dinner I just toasted these through and had them on salad for dinner. I looooved that these were full of shrimp and corn. I also really didn’t want them full of filler. I love me a good crabcake but wanted these to be different. The cornstarch makes them puffy and crunchy.

Make sure that oil is hot…otherwise they’ll be greasy and not crisp. I go with the small pan to just do a few at a time. Pop the done ones in an oven to stay warm if making for a crowd! I’d do little bites in advance for an app!

Cheeseburger Potato Skins

These cheeseburger potato skins were so fun, especially for a drizzly evening when grilling wouldn’t have been ideal. Mark these down for the next time you have just a liiiitle ground meat and want to make a meal for three out of one burger’s worth. The little one is obsessed with “helping cook” so we made these together. Plus, I taught him to say garnish, so there’s that.
The Three Bite Rule - Cheeseburger Potato Skins

Cheeseburger Potato Skins (meal for 3, or appetizer for 5-6)

Ingredients:

3 potatoes
1/4 pound ground beef/turkey/chicken
1 tablespoon hamburger seasoning (don’t buy this, I had a packet to use up, otherwise it is: onion powder; paprika; garlic powder; black pepper; dried basil)
2 tablespoons olive oil
3 tablespoons ketchup
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 cup shredded cheddar cheese
pickle slices for garnish

Directions:

Preheat the oven to 400-degrees, and preheat a medium skillet.
Cook the potatoes until cooked through. (I microwaved mine for 5 minutes.)
Scoop out the insides of the potatoes, leaving about a 1/4 inch thick edge from the skin to the inside.
Brush with the olive oil & spices, then broil for 5 minutes (until crisp).
The Three Bite Rule - Cheeseburger Potato Skins
Whisk together the ketchup, mustard, and worcestershire sauce.
The Three Bite Rule - Cheeseburger Potato Skins
Cook the ground meat until no-longer pink in the skillet, then add in the sauce. Reduce heat to low and cook for another 3 minutes or so.
Remove the tray of potato skins and sprinkle in a little cheese, then spoon the meat mixture in.
The Three Bite Rule - Cheeseburger Potato Skins
Top with more cheese & bake for 5 minutes. Remove from the oven and garnish with pickles.
cheeseburg_pot_plate_590_390
Serve & enjoy!

These were fun bun-less burger, fit for inside eating. It is a tricky line of cooking food we’re all going to eat together while the little one’s has time to cool (usually a turbo cool in the freezer) while ours remains hot. Serve with a salad and poof, dinner’s done.

I’m looooving cooking with the little one. I did have to send him to tell Daddy “5 minutes” so I could quiiiiickly snap a pic before getting the hot pan out of reach. He loves spoons, spatulas, and the like. Sometimes his “helping cook” is to hold this unused, uncooked potato while I’m yielding a knife, but whatevs. He ate all the tomato out of our salad bowl which was kind of funny.

How to Build a Better Charcuterie Board

There’s zero cooking involved here but I was pretty into with my offerings for a charcuterie & cheese board. The reigning Queen of Cheese Boards is How Sweet Eats but here are my 2-cents. Mr. J and I enjoyed this for Valentine’s Day while the little one slept over with the grandparents. This was our meal, but now I’m itching to make one for a bigger crowd and to go all out.
The Three Bite Rule - Build A Better Charcuterie Board

Tip 1: Start at Trader Joe’s…seriously, the cheeses won’t break the bank, as in, I got 3 totaling about $12. I choose a smoked Gouda, a rosemary Asiago, and a pepper Taleggio. These aren’t widely different in texture, but we loved them. I hear Whole Foods will also cut any cheese wedge for you, so don’t get thrown by the whopping price, or if the size is too much. Maybe shoot for a crumbly, a softer, and a creamy one.  I went with  2 meats, prosciutto & salami, for saltiness, fattiness, and texture.
The Three Bite Rule - Build A Better Charcuterie Board

Tip 2: Variety is important. Multiple crackers/breads keep each bite feeling different. I choose multiple briney items (olives, marinated mushrooms, pickles, pickled fiddleheads) most of which I got in small quantities from the grocery store. Then I wanted different sweet touches (strawberries & jam), courtesy of our own regular fridge. I had nuts hanging around and more crackers than I realized which was perfect for all the toppings.
The Three Bite Rule - Build A Better Charcuterie Board

Tip 3: Crowd the platter. The plethora & bounty of offerings makes an impact. A few small dishes corralled a few elements, but for a bigger group, I’d totally pile everything up and sprinkle around for color.
The Three Bite Rule - Build A Better Charcuterie Board

Pour the wine and crack into it! My kitchen island was born to host a bigger and even better charcuterie and cheese board.

Meatball Sliders with Garlic Butter

I could slurp this garlic butter, but I won’t. I’ll save it for the sliders. It is so perfect with a juicy meatball, gooey cheese, and a sweet Hawaiian roll. Yesssss. We all ate these and love ‘em. I would have liked a bigger meatball to match the size of the roll, but I used frozen meatballs making this 10x faster. The rolls were leftover and hanging out in the freezer from a NYE slider bar.

The Three Bite Rule - Meatball Sliders
I almost made the little one’s without the garlic butter. Then I stopped short, and thought: “Whattt are you doing???? You want the kid to eat all the foods, so give him exactly what the adults are having!” It might be from a running joke Mr. J has with the little one. When they couldn’t find it in the grocery store, they were saying “if you were minced garlic, where would you be?” The little one answers “no gar-ick”. He gobbled up his slider, so it was a good call to keep it the same.

Ingredients:

4 tablespoons butter
1 teaspoon minced garlic
1/2 teaspoon Italian Seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons Parmesan
6 slider rolls
6 meatballs
1 cup tomato sauce
1 cup shredded mozzarella

Directions:

Preheat the oven to 400-degrees.
Melt the butter and mix in the garlic, Italian seasoning, garlic powder, salt, and Parmesan.
Slice the rolls and spoon most of the garlic butter onto the bottom buns and bake for 10 minutes until they crisp a bit.
The Three Bite Rule - Meatball Sliders
Warm the sauce and meatballs. Place one meatball onto each bottom bun. Ladle sauce on top of each and sprinkle with cheese. Bake for 5 minutes to melt the cheese.
The Three Bite Rule - Meatball Sliders
Spread the remaining garlic butter onto the top buns and warm them in the oven too. Place the tops on and enjoy!
The Three Bite Rule - Meatball Sliders
I think the rolls & the garlic butter made these sliders. The rolls soaked the butter but then crisped so the sauce didn’t make them soggy. I’m so grateful that the 2-year-old eats everything and the garlic butter was a reminder for me to keep that going. Plus, he looooves meatballs so it wasn’t a hard sell.