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.

Crispy Chicken & Brussels Sprouts Slaw Wraps

I used these brussels sprouts as a slaw with apples, to go on a wrap with crispy chicken and buttermilk ranch. It was delightfully autumn-inspired for an unseasonably warm weekday that I wanted a speedy dinner that was a bit more unusual than the norm.

The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
We tend to have big tortillas around because believe it or not, the almost-2 year old will eat a whole one as a quesadilla. The chicken was living a happy life in the freezer and only the apple and brussels were fresh. Voila! Dinner!

Ingredients: (for 2 wraps)

2 crispy chicken tenders
~6 brussels sprouts
1/2 apple
1 teaspoon whole grain mustard
1/2 teaspoon apple cider vinegar
1 teaspoon honey
2 burrito-sized tortillas
3 tablespoons buttermilk ranch dressing

Directions:

Cook the chicken according to the package…some are raw and need to get fully cooked, others come fully cooked and just need to be heated and warmed through.
In a bowl, whisk together mustard, apple cider vinegar, and honey. Slice the bottoms of the brussels sprouts, then finely chop them into slivers and add to the dressing. Slice the apple and add that in as well.
The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
Let the slaw sit in the dressing, stirred occasionally, for 10 minutes while everything else preps.
Slice the chicken and let cool just a bit.
Lay the wrap out, then top with slaw, chicken, and a drizzle of ranch.
The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
Fold the “ends” in, then start to wrap with the end closest to you folding over the filling. slowly roll it and tuck the “ends” into the middle to keep everything inside.
Add two toothpicks, slice between them, and enjoy!

The Three Bite Rule - Brussels Slaw with Apple & Crispy Chicken
The apple is awesome in there. I was interested to try the brussels sprouts raw. I’m not sure how I felt about it. It was pretty good. I did really love the mustard-y slaw dressing with the apple and then the crispy chicken. Overall it was a win in my book!

Baked Monte Cristo Pockets

As a kid, one of my restaurant memories with the fam was to a pub that was a bit of a drive so it wasn’t a last minute trip. It was something we planned for and looked forward to. I remember my mom choosing French onion soup and my dad choosing a monte cristo…both choices we didn’t make at home. I had some leftover ham from Easter in the freezer and some sliced turkey so I wanted to try a monte cristo that I didn’t have to fry.

The Three Bite Rule - Baked Monte Cristo
Ingredients: (makes 4)
1 pkg of 8 croissants
4 slices turkey
2 slices ham
1/4 cup shredded swiss
1/4 cup strawberry jam

Directions:
Preheat the oven to 350-degrees.
Pop the croissant package and unroll the dough. Roll it out a bit, or press it to be more thin with your fingers. Split the dough into 4 squares, not the perforated triangles.
Lay a slice of turkey and a little ham onto each of the 4 squares of dough.
The Three Bite Rule - Baked Monte Cristo
Sprinkle a little cheese onto each, and spoon a few drops of jam onto each as well.
The Three Bite Rule - Baked Monte Cristo
Fold the dough over the filling and pinch the bottom over the fold to close it.
The Three Bite Rule - Baked Monte Cristo
Cut a few vent slits into the top.
Bake for 10 minutes, or as long as the croissant package instructs.
Serve and enjoy!
The Three Bite Rule - Baked Monte Cristo
I liked these. They also were so quick to assemble and bake which made me love them even more! Seriously: 5 minutes of assembly + 10 minutes of baking = dinner in a jiffy. The babe ate one chopped up and I toasted one for a breakfast one day!

Mexican BLT with Taco Spiced Mayo

The cutest & tastiest taco joint just opened near my work. The owners are so lovely and the tacos are getting RAVE reviews. I’ve had shrimp tacos, chicken tamales, and a pork torta. All have been fantastic…I dream of the torta. I saw their special for a Mexican-inspired BLT and totally copied the idea. Theirs also had an egg and avocado, which would be great, but I was on a mission for a fast dinner. Thanks Chilicates!

Mexican BLTs for 2

Ingredients:

bread or rolls
2 tbs mayonnaise
1 tsp taco seasoning
~4 tbs refried beans
3-4 slices of bacon, halved
1 large tomato
butter lettuce or greens

Directions:

Preheat the oven to 400-degrees.
Bake the bacon on a sheet pan, with a (non-stick sprayed) wire rack on top of it. Bake 15 minutes, or until crispy.
While bacon is cooking, slice tomatoes, lettuce, and toast the bread. Then mix together mayo with taco seasoning.
Spread one slice of toast with refried beans and other side with Mexican mayo.
The Three Bite Rule - Mexican BLTs
Assemble the BLTs.
The Three Bite Rule - Mexican BLTs
Enjoy!

I loved the slight tweak on this BLT. Do you bake your bacon? It makes cooking it sooo much easier, plus it cooks totally flat! The bacon grease is well contained and you don’t even have to flip it. This is definitely my preferred method. I love not needing to babysit the bacon.

The Three Bite Rule - Mexican BLTs

Apple and Cheddar Panini with Apple Butter

On very rare occasions I venture out for lunch. I’m lucky to get homemade lunch & salad every day at work. I know. So lucky. I have to realllly be in the mood to spend $8 on a sandwich when there’s free & delicious homemade lunch at work. The local coffee/sandwich shop has  very delightful, yet very expensive, panini with cheddar, apple, bacon, and pumpkin butter. I recreated at home using apple butter. This isn’t THAT different than one I’ve made before, but apple + cheddar in a panini is just goooood.

The Three Bite Rule - Apple Butter Panini

Ingredients:

4 slices of good bread
2 tbs apple or pumpkin butter (sub pumpkin puree if you don’t find one of the butters)
2 tbs stone ground mustard
3 slices sharp white cheddar
2 slices of American cheese
1 green apple, sliced

Directions:

Preheat the panini press, grill pan, or griddle to medium heat.
Assemble the sandwiches with apple butter on one side and mustard on the other. Top with cheese, apple, and other cheese.
The Three Bite Rule - Apple Butter Panini
Spray the panini press with non-stick spray or a brush of olive oil.
Cook about 4 minutes, or until cheese melts and outside gets crisp.
Slice & enjoy!
The Three Bite Rule - Apple Butter Panini
I can’t believe I forgot to put the bacon in it. That’s such a great touch on the panini from the restaurant. I think it was still good. The apple butter was so great with crisp apples and melty cheese. I think that a little bit of American cheese made this ohh-so-gooey and delicious.

Sweet Potato Apple Grilled Cheese

One minute fall is in the air and the next, it warms up to 70-degrees. Welcome to New England. I wanted some fall flavors for a night that was really quite warm. I decided to make a copy-cat Roxy’s Grilled Cheese. I used apple, sweet potato slices, and cheddar. Then I grilled it in brown butter. Hello. This is what dreams are made of.

The Three Bite Rule - Fall Grilled Cheese

Ingredients:

Sharp cheddar cheese
sweet potato, cooked and sliced
apple, sliced
2 tbs butter, browned

Directions:

Layer the bread with cheese, apple, sweet potato, and another slice of cheese.
The Three Bite Rule - Fall Grilled Cheese
Brown the butter over low, being careful not to let it burn.
The Three Bite Rule - Fall Grilled Cheese
Pan fry the grilled cheese until very lightly tanned on each side. Then, spoon some brown butter onto the bread and flip the brown butter side down. Grill a few minutes, then repeat for the other side.
The Three Bite Rule - Fall Grilled Cheese
Give it a minute before slicing so all the cheese doesn’t escape.
Enjoy!

The Three Bite Rule - Fall Grilled Cheese
I loved this. The brown butter really made a lovely touch…so worth it. I liked the apple crunch with the soft sweet potato and sharp cheddar. I’ll admit, some American Cheese would have been have been a good addition with the cheddar.

I will totally repeat this grilled cheese again this fall.

What I Ate: Angry Shrimp Wrap

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’m lacking on the eat-more-fish goal this year. Baby steps…speaking of, the baby is trying to take some steps. For this quickie we did a his/hers wraps. His was Chicken Caesar and hers was Buffalo Shrimp! I liked this for a really quick, easily customizable dinner. Although it is a sandwich, it isn’t your average lunch-box option.
The Three Bite Rule - Angry Shrimp

Ingredients:

burrito-size tortilla
lettuce/tomato/cucumber/pickles as you wish
~6 medium shrimp, pealed & deveined
4 tbs buffalo sauce
2 tbs blue cheese dressing

Directions:

Prep the shrimp: peal, devein, defrost as necessary.
Heat a small skillet to medium low heat and add in the shrimp and buffalo sauce. Toss and cook until warmed through (if the shrimp are fully cooked – about 4 minutes) or until the shrimp cook through (if the shrimp are raw – 5-6 minutes).
The Three Bite Rule - Angry Shrimp
While the shrimp cooks in the buffalo sauce, prep the veggies.
Top the wrap with the veggies, shrimp, and a drizzle of blue cheese.
The Three Bite Rule - Angry Shrimp
Wrap & enjoy!

This was pretty basic, as in simple…not being “basic”. Don’t even get me started with PSL and being “basic”. Such a lame descriptor.

This was tasty and just what I wanted. Again, not rocket-science, but this is real-life. It is definitely a whirl-wind to pick up the little dude at daycare, get home & see the pups, spoon feed the baby dinner, and then to know what’s up for adult dinner. It is a short window from 6-8pm to fit in baby playtime, dinnertime, bathtime, bottle & bed. Dinner sometimes just has to be dinner and this one hit the spot!

Ham & Havarti Melt

As much as most dinners at the Three Bite Rule are grilled in the summer, I’m still always striving for them to be varied and unique. Paninis are definitely a go-to category for me when I want to be sure I’m planning some quick ones that don’t heat the whole house up. I was proud this was so quick, especially now that the little one is so active and squirming all around during dinner/dinner prep time! I meant to use some raspberry jam but forgot to add it to the grocery list. I substituted Lingonberry jam, courtesy of Ikea, as my fruity spread.

The Three Bite Rule - Ham & Havardi Melt

Ingredients: (per sandwich)

2 slices of sourdough bread
1-2 tbs dijon mustard
2-3 slices of honey ham
2-3 slices of havarti cheese
2 tbs jam: raspberry/strawberry/cranberry/etc

Directions:

Preheat a panini press, grill plan, or flat skillet to medium high heat.
Spread some mustard on the inside of one slice of bread. Then top with ham then cheese.
The Three Bite Rule - Ham & Havardi Melt
Spread jam onto the inside of the other slice of bread and close up the sandwich.
The Three Bite Rule - Ham & Havarti Melt
Brush the bread lightly with olive oil, then flip the sandwich cooking that side down. Brush the top slice with olive oil and close the panini press.
The Three Bite Rule - Ham & Havarti Melt
Grill or fry until crisp and melted. Flip regularly to avoid burning!
Enjoy!
The Three Bite Rule - Ham & Havardi Melt
I loved this. The Lingonberry jam is my jam. Pardon the pun. It has a tartness that is so perfect with salty ham and gooey cheese. Uhh I could eat this all the time. There’s something about it that says breakfast to me as well. Maybe that’s the not-wanting-morning-sweets in me. Anyway you look at it, this sandwich is good. Reallll good.
The Three Bite Rule - Ham & Havardi Melt
You could make a ton of these and keep them warm in the oven if you have a crowd to feed. Or make just one and you don’t have crazy ingredients hanging around. I think the jam and the sharp mustard are really necessary here…don’t skip ‘em!

I served this melted masterpiece with some Cape Cod Chips and some cherry tomatoes in balsamic dressing. It was my such a great summer dinner. Mr. J tolerated not grilling dinner one night. Maybe the oozing cheese had something to do with it?

Roasted Chicken Salad with Radish & Blueberries

One of the many perks of work is that we get scratch-made lunch everyday. It is family style and there’s salad. Every day! I know, so lucky! It is always a hot lunch but the other day, before the long weekend, we got some really amazing chicken salad. It was full of apples and dried cranberries. I put mine on top of my salad and was loving it. I was eating thinking,

“this is just so good.”
“I love the add-ins. I could make this.”
“I should make this.”

My sis brought over dinner of a roasted chicken with a Caesar salad kit for the perfect instant dinner. I used some leftovers for this chicken salad and it wasn’t just any chicken salad. You’re bananas if you think I would ever put celery into my chicken salad. Blech. This one gets crunch from radishes and some sweetness from dried blueberries.

The Three Bite Rule - Chicken Salad with Radish & Blueberries

Ingredients:

(for 1 serving)
1-2 slices of a roasted chicken, chopped
1 radish
2 tbs dried blueberries
1-2 tbs mayo
splash of milk

Directions:

Chop the radish into a fine dice
The Three Bite Rule - Chicken Salad with Radish & Blueberries
In a bowl, add the chicken, radish, blueberries (and walnuts would be good!)
The Three Bite Rule - Chicken Salad with Radish & Blueberries
Mix in a small amount of mayo and stir to combine. Add the splash of milk to ensure it is wet enough. Then add more mayo, if needed.
The Three Bite Rule - Chicken Salad with Radish & Blueberries
Sprinkle in some salt and pepper. Enjoy!

I put some on a sandwich loaded with arugula. Use good mayo for his. I like The Ojai Cook’s Lemonaise. The blueberries provide a sweet chewiness. My radish was from the farmers market. Those are zesty! Radishes from the grocery store have nowhere near the same flavor. It added the perfect zip and crunch. I didn’t have any apples and was using what I had on hand. The radish was my stroke of genius for the day.

The Three Bite Rule - Chicken Salad with Radish & Blueberries

What I Ate: Pulled Pork Panini with Slaw

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 had one colossal pork shoulder that I cooked in the crockpot months ago. The rest of it got frozen in about 4 batches for another 2-4 meals per batch. So. Huge. I didn’t want all of it to be the same so I was eyeing some of it to become paninis. How Sweet It Is made some pulled pork & beer cheese sandwiches and it made me think: I don’t put cheese with pulled pork nearly enough. I thought about boursin since that elevates a grilled cheese like woah, but I when it came around, I wasn’t feeling that texture. I wanted stretchy cheese!

The Three Bite Rule - Pork Panini with Slaw
I threw the slaw on these as a last minute for a crunch. People in the south are OK with slaw on their pork so I figured it was fine, or “authentic” for my paninis. Though, spell-check is NOT ok with the plural of panini.

Ingredients:

1 1/2 cups pulled pork
1/4 cup bbq sauce
sliced colby jack cheese
3/4 cup coleslaw
4 slices of bread

Directions:

Heat a panini press or grill pan to medium-high heat, brushed with olive oil.
Toss the pork into the bbq sauce. Then lay cheese onto the bread, topping with pork.
The Three Bite Rule - Pork Panini with Slaw
Put the first half onto the panini press or grill pan so the bread can start toasting and the cheese begins melting. Cook for about 3-5 minutes.
Top with slaw and 2nd piece of bread.
The Three Bite Rule - Pork Panini with Slaw
Grill for 2 more minutes just to toast the top slice of bread.
Slice & enjoy!
The Three Bite Rule - Pork Panini with Slaw
The tang of the bbq sauce with the sharp cheese and the cool slaw is perfect. Just perfect. It has everything I want in a sandwich. I think the panini bread crunch is wayyy better than just any old roll.