Maple Sausage & Apple Fall Breakfast Sandwich

My palate for fall is endless. Apples, maple, cheddar, and a hint of mustard made this the best breakfast sandwich ever. Ever. I could liiiive on breakfast sandwiches and definitely have my favorites. The apple provides the crunch and freshness with a little kick from the mustard in the sauce.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich

Maple Sausage, Egg, Cheddar, and Apple Breakfast Sandwich

Ingredients: (serves 1)

1 everything bagel
3 maple sausage links, casing removed and formed into a patty
1 egg
1 slice white cheddar
1/2 macintosh apple, sliced thin
1 teaspoon mayo
1/2 teaspoon dijon mustard
1/2 teaspoon maple


Pan fry the sausage patty until cooked through.
Toast the bagel.
Mix together the mayo, mustard, and maple spread.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich
Fry the egg in the pan from the sausage. Flip and add the cheese. Cover to melt the cheese.
Assemble the bagel with some mayo/mustard/maple spread, then apple slices, then sausage, then egg and cheese.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich

This was a treat for a day off. I really loved the sweetness of the sausage, and the sharp white cheddar. The sauce was subtle and a nice touch. Everything bagels from my town bagel place are even better when they’re day-old and less than half off!
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich

Caramel Apple Smoothie

Fall to a T! Apple, caramel, cider, yogurt, and ginger all come together for a breakfast treat, or dessert! This one is a bit sweeter than I usually make for breakfast, but it was so fall, and so delicious.

The Three Bite Rule - Caramel Apple Smoothie

Caramel Apple Smoothie

Ingredients: (1- 16oz serving breakfast, or 2- 8oz snack or dessert servings)

1 apple, chopped & frozen (optional: peal it for a perfectly smooth smoothie)
1 cup vanilla greek yogurt
1 teaspoon cinnamon
1 teaspoon fresh ginger, grated
1 cup apple cider
1-2 tablespoons salted caramel sauce
1 tablespoon ground flaxseed
1 cup ice


Add apple, yogurt, cinnamon, and ginger to a blender.
The Three Bite Rule - Caramel Apple Smoothie

Add cider, caramel sauce, flaxseed, and ice.
Blend well and serve with a drizzle of caramel. Enjoy!
The Three Bite Rule - Caramel Apple Smoothie

I loved this! The cider and the caramel made it super sweet but the frozen cool-factor made this so perfect for this surprisingly warm fall. This would make a great dessert too.

The Three Bite Rule - Caramel Apple Smoothie

Pumpkin Cinnamon Rolls with Salted Caramel

October means it is time for all the pumpkin foods! These were so good and easy since I used frozen puff pastry sheets and jarred salted caramel topping. My baking in-experience would not have me making my own puff pastry dough! They are great for a breakfast treat or as an afternoon coffee break. Make them bigger as a turnover and voila! Dessert!

The Three Bite Rule - Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with Salted Caramel


1 sheet frozen puff pastry, defrosted to room temperature
3 tablespoons butter
1/2 can pure pumpkin
2 tablespoons pumpkin pie spice
1 tablespoon sugar
2 tablespoons maple syrup
2 tablespoons salted caramel ice cream topping
1 teaspoon kosher salt


Sprinkle some flour onto your surface and roll out the puff pastry to 1/8 of an inch thick – a little more thin than the sheets come. Spread the butter onto the puff pastry and sprinkle on a mixture of sugar and half the pumpkin pie spice.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Mix together the pumpkin, remaining pumpkin pie spice, and maple syrup.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Spoon dollops of the pumpkin mixture onto the puff pastry on top of the cinnamon sugar. Then spread it out using a spatula or spoon – getting it all the way to the edges.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Roll it into a big roll, wrap in plastic, and refrigerate for 15-minutes or until ready to serve these.
Preheat the oven to 375-degrees.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Slice into 1 inch wide cuts and place onto a baking sheet lined with parchment, on the sides.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Bake 18 minutes, (checking at 15 minutes and watch it cooks through, but doesn’t burn). Ensure the middle puff pastry cooks through.
Spoon the salted caramel over the top and sprinkle some kosher salt onto the top. Enjoy! The Three Bite Rule - Pumpkin Cinnamon Rolls
The big roll would be fine hanging out in the fridge for a day or over night.

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


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


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

Pear & Brie Flatbread with Walnuts and Arugula

When you have a friend with a pear tree who doesn’t even like pears, it means you pick them and take a bushel home! The Pear Party is a chance to pick, cook something with their pears, and take them home. It was awesome, though, because we abided by complete Iron Chef: Pear protocol, it meant that we had 3 out of 5 dishes were flatbreads.

The Three Bite Rule - Pear & Brie Flatbread

Flatbreads with Pear, Brie, and Arugula (for 6 as appetizer, or 3 entrees)


1/2 cup balsamic vinegar
3 garlic naan
6 oz brie
2 small pears, pealed
1/4 cup walnuts
2 cups arugula


Bring the balsamic vinegar to a low boil for 5-10 minutes until it reduces and becomes a thicker syrup. (Do this in advance and you’ll be a step ahead!)
Preheat an oven to 400-degrees.
In a small dry pan, toast the walnuts for about 3-5 minutes- be careful not to burn them.
Peal and chop the pears and saute in a little butter or oil in the small pan. Cook just to soften for a few minutes.
Brush a little oil onto the naan, then top with brie, pears, and walnuts.
The Three Bite Rule - Pear & Brie Flatbread
Bake for 10-15 minutes until the cheese melts and the naan crisps.
While the flatbreads are in the oven, toss the arugula with a little oil, salt, and pepper.
Top the arugula onto the hot flatbreads and drizzle with balsamic reduction.
The Three Bite Rule - Pear & Brie Flatbread
Slice into 4 or 6 slices and enjoy!

September 2017 Recap

September seemed to FLY by. It started with Mr. J working super hard all Labor Day weekend. I had a lot of time with the little one. He was so good but I give single parents soooo much credit. I also was trying to fit in a bunch of blogging and vacay prep – some happened, some didn’t. It was a busy time to get vacation details planned, get the grandparents ready for babysitting and dog-sitting, and to get physically ready for a lot of hiking. Speaking of vacation – it was ahhhhmazing! I didn’t cook a ton this month, but I was pretty happy with a bunch of what I cooked!

This burger wins for best in show: Smoked gouda, bacon, and a peach relish.
The Three Bite Rule - Burger with Smoked Gouda & Peach Relish
I loved this pasta my boss made with ricotta, zucchini, mint, and lemon zest. It felt summery but I love ricotta so much that I’d keep making it until the mint in our garden is no-more. Which means I probably have another month or so.
The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta
I brought Greek Deviled Eggs to the potluck at work and they were a hit! I packed them up in my egg carrier and added the cuke/feta/tomato toppings just before serving. My photo-op one here is plated, but I sprinkled the feta all over the tops of them and it was way easier (and cute!) instead of placing each piece. I have a few more deviled egg ideas. Stay tuned!
The Three Bite Rule - Greek Deviled Egg
My last fav of the month was an heirloom tomato flatbread with truffle breadcrumb topping. What’s not to love? It was ~5 ingredient dinner and ready in 10 minutes (plus grill preheating time).
The Three Bite Rule - Heirloom Tomato Flatbread
Vacay was so incredible. It was the longest I’ve been away from the little one but I think it is good for all of us. Mr. J and I made the most of every minute and were just astounded by the Utah/Arizona area. We flew to Vegas and had a quick night there with a tour at the Neon Museum and a great dinner. Then we went through Valley of Fire and absolutely loved it. It was so red and had such huge rocks with far visibility. That was actually one of our toughest hikes but was one of our fav spots. Then we went to our airbnb and spent 2 days in Zion, 1 day in Bryce Canyon, and 1 day to canyons & coral sands. It was breathtaking and we loved hiking and photographing it all. We clocked about 12,000-20,000 steps per day and were wiped at night. It was just incredible and a different vacation for us.


Next up, my new job! I have just a few days in-between but after a year of job hunting, I’m off to a new adventure in higher ed doing alumni/annual giving. I’m very excited but it’ll be bittersweet to leave. I’ve absolutely loved and been so proud to be part of my last organization so it was hard to break the news and took finding the right fit to even get me to the decision. Job transitions are so tough and emotionally charged. The waiting and interviewing and offers feels like a lot. I’m grateful for this new opportunity. I’ll have to pack lunch now! Stay tuned!

The Little One:

He had such a fun stay while we were away. He was lucky to get to see all his grandparents that week! The highlight of his month might have been a weekend to Maine to see the big boys play football. He loves them dearly and they are so nice to him. The little one is obsessed with a nerf football and runs around yelling “tumble!”. He is excited each day to “play with the big kids” in the preschool class at daycare. I love hearing how well he’s listening and doing there – they said he doesn’t want to walk downstairs because he thinks he’d go back to the toddler group. His sentences are getting longer and he cracks us up. I melt when he says “Mommy and me have blue eyes?” A recent and frequent phrase is “what happened” for everything, multiple times. I’m sad for the early darkness in terms of cooking, he’s sad for early darkness for playing outside. He is still pb&j obsessed on the weekends. He loves the stool up to the counter to “cook” with me, and I love having him there.

2017 Goals:

Year of the seasonal decor: Yes! I grabbed this cute pear and a printable. I have plenty of pumpkins & halloween so I’m not sure what Oct will bring.
do more dinner prep more in advance: Sort of…I made a bunch of quick dinners and did some weekend meal prep.
read more (and always carry my book on me): I read Women of the Silk and loved it, yet was horrified by the families choosing to send a daughter to the silk factories. Then I read Break in Case of Emergency. It was kind of dumb, but entertaining.
watch more movies: hmmm. I don’t think we watched any.
cook more fish: nope
focus on clothes that I really like: I fell for a crazy deal. 2 work tops for $7 each…one’s a winner, one isn’t. I need to get on new work clothes though!

Burger with Smoked Gouda, Bacon, and Peach Relish

This is, hands down, my biggest kitchen-win in awhile! We LOVED this burger. The smoked gouda was such an outstanding flavor and the peach added the right sweetness. The pretzel bun was just the icing on the cake!
The Three Bite Rule - Burger with Smoked Gouda & Peach Relish

Gouda, Bacon, and Peach Burgers (for 2)


2 burgers
2 pretzel buns
3 strips of bacon
1 peach
1/4 white onion (or red onion)
1 teaspoon olive oil
1 teaspoon apple cider vinegar (or red wine vinegar)
1/2 teaspoon fresh thyme
salt & pepper
2 slices smoked gouda
Dijon mustard, optional


Preheat the grill (or grill pan) for burgers and form the meat into patties.
Cut the bacon in half and pan fry until crisp then drain.
Dice the peach and onion pretty small, and mix with the oil, vinegar, thyme, and a sprinkle of salt & pepper. Shoot for a 2:1 ratio of peach to onion.
The Three Bite Rule - Burger with Smoked Gouda & Peach Relish
Refrigerate until serving, while the burgers cook.
Grill the burgers until desired internal temperature. Mine was pork, Mr. J’s was beef. Top with the gouda and give ~2 minutes for it to melt – it needs longer than some other cheeses.
Slice the buns and cut off some of the bun if it is too big for the burgers.
Spread some dijon mustard onto the buns, put the burger and melted gouda on, then top with bacon, then lastly with the peach relish.
The Three Bite Rule - Burger with Smoked Gouda & Peach Relish
This was suchhh a fantastic combo. I’m peach/nectarine obsessed during the last of the fresh peaches this year. The smoked gouda had a really dominant and outstanding flavor. It makes me want to use it for burgers again! I thought about grilling peach slices but thought this would be easier to eat. The little one ate the same thing but I just put the peach relish on the side. We cut out some of his pretzel bun too for ease of dicing and him eating.

This quick relish would be really good on a pork tenderloin, or a grilled portobello, or on a white fish- maybe tilapia.

What I Ate: Bacon & Blue Dog

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.

Originally this was going to be a burger but somehow I missed getting any meat on the grocery store run. Thus here’s a fun ‘dog!

The Three Bite Rule - Bacon & Blue Dog

The little one LOVED that there was bacon for dinner. I served these with some awesome new salad kits and this one had green cabbage, kale, craisins, pumpkin seeds, and poppy dressing. This dog was a good combo with the crunchy bacon, creamy dressing. It would be super fun for a hot dog topping bar!

The Three Bite Rule - Bacon & Blue Dog
This one is not rocket science but just you wait till you see the burger I have coming up!

Peaches & Cream Smoothie

I’m in this weird limbo where I want to make chili and eat all the pumpkin things but also really want to hold onto summer foods! The produce is just so good! The colors are spectacular! Serve all my meals outside!! This smoothie made me think summer, buuuut would also work well in the off-season with frozen peaches. Gasp! I know. It isn’t the time of year to buy anything besides fresh/local. They’re one of the best frozen fruits and I’ll be honest, my peaches came from the grocery store for this one. After a weekend away in Maine I was doing a late night grocery shop and wanted all the fresh things!
The Three Bite Rule - Peaches & Cream Smoothie

I added yogurt for the cream factor, as well as protein. The banana and cauliflower are both mild but add some fiber without overpowering the peaches. The ground flax seed is mostly tasteless but adds omega-3s for heart health. Registered Dietitians at work said they must be ground…otherwise you won’t process ‘em, you’ll just host them until they depart. I pop them into the coffee grinder.

Peaches & Cream Smoothie


1 1/2 – 2 peaches, sliced
1/2 banana
1 cup frozen cauliflower
1 cup ice
1 cup Greek vanilla yogurt
2 tablespoons ground flax seed
splash of milk


Chop the peach, banana, and add everything into a blender.
The Three Bite Rule - Peaches & Cream Smoothie
Blend & enjoy!

Frozen peaches might actually be even better. I KNOW! Don’t say such things. I like smoothies to be cold, frosty, and I’m not sure I’d taste the difference of a frozen peach and a fresh one here. I might have fallen deeper in love if it were colder. I only had 1 small ingredient frozen: cauliflower, then I added some ice.

The Three Bite Rule - Peaches & Cream Smoothie

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


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


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!