Parmesan Peppercorn Dressing

The dressings continue! This one is so versatile that I actually used it first as a condiment on a burger. Then later I put it on salad but it could go on anything. I only made a bit since that’s my favorite part of making my own dressings, that you can make a little or a lot. Then I’m not stuck trying to use up a whole bottle of something! Also, it is nice to know what’s in the dressing without a whole bunch of weird things to preserve it on the shelf for 10 years.

The Three Bite Rule - Parmesan Peppercorn Dressing

Ingredients: (makes < cup of dressing)

1/4 cup sour cream
1/4 cup mayo
1 tsp minced garlic
1 tbs white vinegar (or lemon juice)
1/2 tsp roughly cracked pepper
3 tbs grated Parmesan cheese
1/2 tsp garlic salt (or garlic powder + a pinch of salt)
1 tsp milk (optional)


In a bowl (or in a jar to shake) all the ingredients.
The Three Bite Rule - Parmesan Peppercorn Dressing
Whisk (or shake in a jar) until well combined.
The Three Bite Rule - Parmesan Peppercorn Dressing
Refrigerate for 30+ minutes. Serve & enjoy!

I put some on a turkey burger. Such a great idea. It was a premade, turkey/chili/lime burger from Trader Joe’s. Premade turkey burgers aren’t the most amazing things ever so I definitely appreciated the added moisture to my burger. The pepper and salty Parmesan are such great flavors combined here.
The Three Bite Rule - Parmesan Peppercorn Dressing
Then I used it for another meal – we’re in 100% grilling mode with Mr. J’s new grill. I had some heads of romaine leftover from some caesar salads so I figured we should do a grilled romaine and see what all the fuss was about. I love the charred bits on everything (lasagna corners, chicken wings, etc) so I really enjoyed this. I think we’d grill it a few seconds less next time. It needs the char, but I don’t want the ribs of the lettuce to get as soggy. I diced some tomato and used some broken croutons with some drizzles of Parmesan Peppercorn dressing. Yum.

The Three Bite Rule - Parmesan Peppercorn Dressing
I added a touch of milk to thin it out a bit. That made it more like dressing. When it is thicker, it would be a great dip too!

Here are my other dressings:
Basil Vinaigrette
Dijon Vinaigrette
Avocado Lime Dressing
Creamy Dill & Cucumber Dressing

Tuscan Herbed Chicken & White Beans

I was so excited about this meal! Maybe because it ended up all coming together so easily, but also because it was exactly what I wanted. I wasn’t going to blog it, but then sometimes I skip blogging one and it is really worthy of sharing. Deleting unused photos is easier than wishing I had snapped some pics. This is precisely the food I want to eat. The sides complimented the protein nicely and they weren’t just filler…they were flavorful and nice additions to the meal.

The Three Bite Rule - Tuscan Herbed Chicken & White Beans
Mr. J got a new grill after MUCH deliberation. Now we are grilling machines and I feel like I need to up my side-dish game! The spice rub is adapted from the Essentials of Grilling by Williams Sonoma. Do not swap the chicken thighs for breasts. Trust me. Chicken thighs are how chicken is supposed to taste. They’re juicy and flavorful and ohh-so-good.


3 chicken thighs, boneless & skinless
1 tbs minced garlic
2 tbs olive oil
1 tbs dried rosemary
1 tbs dried fennel, crushed
1 tbs dried oregano
salt & pepper
1/2 white onion, diced
1 tbs butter
1 can white beans
1/2 cup chicken broth
2 tbs chives, diced (or fresh parsley or oregano)
1 lemon


Mix the dried herbs with salt and pepper. Pour the garlic and oil onto the chicken and then coat in the herbs.
The Three Bite Rule - Tuscan Herbed Chicken & White Beans
Set aside while the grill heats up.
In a medium pot over medium-low heat, cook the onion and butter until translucent and soft. Drain and rinse the white beans before adding them to the onions. Add in the broth and cook for about 5 minutes at a low simmer.
Cook the chicken on the grill, flipping and ensuring it cooks through.
Reduce the temperature of the beans to low and add in the chives. Cook for another 5 minutes then turn off the heat but cover until serving.
The Three Bite Rule - Tuscan Herbed Chicken & White Beans
When the chicken is mostly cooked, squeeze half the lemon over it and grill the other half of the lemon.
Serve the chicken with the grilled lemon. Enjoy!

I loooved this. This is what I like to eat. The herbs were distinct and flavorful but not too much. I never use fennel but love the flavor and then that lemon. It really brightened everything up and was a nice contrast. I liked the smokiness it got and how juicy it got on the grill!
The Three Bite Rule - Tuscan Herbed Chicken & White Beans
I served some quick marinated cucumbers and the beans were so good that now I want beans with every meal! This dinner was filling but didn’t leave me feeling grossly stuffed. I felt like we were dining in Tuscany, or what I think of as Tuscany. I’ll just need to get there to know for sure ;)

Pistachio & Sausage Pizza

I saw this pizza topped with a pistachio spread and sausage from Don Antonio’s of NYC on Diners, Drive-Ins & Dives and was instantly excited by the pistachios on there. Apparently I wasn’t the only one either.  I only tweaked it a bit and thought it was great for a change of pace.

Pistachio Pizza - The Three Bite Rule
The pistachios up the price of making this pie for sure, but if you compare to a trip to NYC to have the real thing it is a bit more justifiable…also more convenient on a Thursday night.


1/2 pizza dough ball
~1 cup pistachios, shelled
1 sweet Italian sausage link
1/4 cup olive oil
6 oz fresh mozzarella, cut into cubes
1 large tomato, cut into chunks


Preheat the oven and pizza stone, if using one to 400-degrees.
In a dry skillet, toast the pistachios over medium-low heat for about 5 minutes. Stir regularly.
Pistachio Pizza - The Three Bite Rule
Spread the dough out to a very large, flat circle. Then put onto the hot pizza stone so it stops from shrinking back down in size and poke a few holes into the crust with a fork or knife. Then bake for 5-10 minutes – just until lightly cooking and beginning to brown.
In a large skillet, fry the sausage over medium heat with the casing removed. Break into chunks with the back of a wooden spoon.
In a food processor, add the toasted nuts, salt, pepper, and half the oil. Pulse and stream in the rest of the oil. Taste & adjust as necessary.
Spread the pistachio sauce onto the pizza dough.
Pistachio Pizza - The Three Bite Rule
Then top with sausage, tomato, and mozzarella.
Pistachio Pizza - The Three Bite Rule
Bake for 5 minutes, then broil for another 3 minutes or so. Watch it under the broiler!
Pistachio Pizza - The Three Bite Rule
Let it sit a few minutes before slicing…otherwise you’ll lose the cheese.

I liked the bubbly cheese with the pistachio crunch and the salty sausage. I probably should have added a fresh herb either into the pistachio sauce or onto the top. That was my goal with the tomatoes, but it could use a bit more of that.
Pistachio Pizza - The Three Bite Rule
I went heavy on the pistachio sauce since I figured if I bought this whole bag of shelled pistachios, I was better off using them instead of saving some and then forgetting about them hiding away in the cabinet. Less of that would have been fine, or some dollops instead of spread all over would be good. The little one was snoozing so I contemplated toasting the nuts and just chopping them up as a topping instead of as a sauce but I stuck with the original plan and the food processor didn’t wake him up.

I’ve been using a half of a ball of pizza dough to make pizza now. It makes for a much thinner crust and cuts down on how much dough we’re eating. It is mostly a measure of preference for reallllly thin crust but the health benefit doesn’t hurt either.

Strawberry Lemonade Smoothie

I haven’t shared a smoothie in a really long time…as in August 2014 is a long time. Tis the season though! They’re such a great breakfast when it is warm out and aside from blending, it’s pretty one-handed convenient while doing a few things in the morning. My lemonade was pretty weak so that was my inspiration when I was seeking ideas to use it. My other use was a 5 o’clock option. :)

The Three Bite Rule - Strawberry Lemonade Smoothie


1/2 cup frozen pears
1/2 cup vanilla greek yogurt
1/2 cup strawberries
~ 1/2 cup pink lemonade


Add frozen pears, yogurt, and strawberries into the blender.
The Three Bite Rule - Strawberry Lemonade Smoothie
Top it off with pink lemonade.
The Three Bite Rule - Strawberry Lemonade Smoothie
Blend & enjoy!
The Three Bite Rule - Strawberry Lemonade Smoothie
The strawberries could be fresh or frozen. I like one fruit to be frozen so it is a cool and thick smoothie. I went with pears because I a) have a ton and b) thought they wouldn’t overpower the strawberries or the lemonade.

The lemonade isn’t adding any nutritional value but I’m convinced that if your breakfast is fruit and yogurt everything else is just extra!

May 2015 Recap & #NationalBurgerDay

May really breezed by, and for once it wasn’t because I was too busy. I think it was just quick because of the change in the seasons, being back into a routine, and also a dumb lingering cold. Now I’m 100% ready for June.

Today is National Burger Day so here are some of my favorite burgers. My Parisian burger with rosemary, swiss, truffle mayo, and a fried egg is hands down, my favorite.
The Three Bite Rule - Parisian Burger

I didn’t have a ton of earth shattering new posts for May but one of my favorites was a quickie Broccoli Rabe, Sausage & Orrechetti 

The Three Bite Rule - Orecchiette, Broccoli Rabe & Sausage Pasta
Also, who wouldn’t love Teriyaki Chicken Pizza? I also am proud to say I finally mastered spelling teriyaki. A win is a win folks, spelling was never my strong suit.
The Three Bite Rule - Teriyaki Chicken Wing Pizza

Progress on this year’s goals: 
The Year of the Earring: ehh. I kind of forgot. Maybe I’ll double-up in June ;)   

make more salad dressings: YES! I did it! I made basil vinaigrette for a tomato/mozzarella/orzo salad. Such a better pasta salad.

factor more time into how long every-day tasks/trips will take:
a work in progress. I was proud of my estimation and departure timing just the other day.

recreate restaurant menu items:
I always see Broccoli Rabe, Sausage & Orrechetti  on menus which was easily created at home.

be more adventurous with my reading selections:
I read That Old Cape Magic by Richard Russo. It was pretty good, though not at all the caliber of his other works. Bridge of Sighs is one of my favorites of his. I started Paradox of Plenty though I’m not sure it’s a keeper. The forward is making me think it isn’t going to be a keeper. The data and science is already feeling like too much. 

use the crockpot more: 
meh. nope.  

seafood once a month: 
I devoured some salmon for a his/hers dinner night. We had caesar salad and topped mine with grilled salmon and his with grilled steak. This is a favorite quick meal for us. I’m sure it’ll come up again quickly.

Basil Vinaigrette for Orzo Salad

We’re growing some basil and I wanted to use it for something other than pesto…that requires a heck-ton of basil. I decided it would be good as dressing for a twist on caprese salad. Tomato, mozzarella, and basil dressing were calling out to some orzo and voila! Side dish/salad/veg success!

The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
What makes this Basil Vinaigrette versus pesto? Glad you asked!
Basil Vinaigrette = liquid-y, light, with a vinegar tang
Basil Pesto = nutty, cheesey, thicker


1 cup basil leaves, packed
1/2 cup olive oil
1 tbs garlic, chopped
1 tbs red wine vinegar
1 tbs lime juice
sprinkle of sugar
1 cup orzo
2 large tomatoes
1 ball of fresh mozzarella


In a food processor, combine basil, a little of the oil, vinegar, lime juice, salt & pepper, and sugar. Blend while streaming in the rest of the oil.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Taste & adjust as you like it and refrigerate until use.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Meanwhile, boil salted water for the orzo. Cook according to the package, being careful not to over cook.
Then cool for at least 30 minutes.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Chop the tomatoes and mozzarella. Add them to the orzo with the basil dressing.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Mix and refrigerate until serving.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo SaladEnjoy!

I liked this one. I think the vinegar and the lime add a good little tang to the basil. Like: wake up!  It would be an easy one to switch up for other pasta shapes, lentils, white beans, farro, quinoa, or whatever.

We had this as a side dish with some grilled chicken, but it could be it’s own meal. I tried to go heavier on the tomato than on the cheese, since we definitely need more veggies than cheese on the menu. It was good and it did well as leftovers too.

Loving Lately

Eckkk. We’ve all been sick in the C house for what feels like forever. Everytime I think we’re doing better another symptom creeps up. I’m 100% looking forward to a long weekend with no plans but to recuperate. I’m not gone, just a busy time and blogging has taken a backseat. Here are my recent items holding a spot in my heart.

We’re growing lots more herbs this year! Wait till you see what I did with some basil. Hint: it wasn’t pesto. Wait till you see what I want to make pesto out of! Hint: it isn’t basil. Tricky tricky!

Recently a few of my favorite ladies joined me for a quickie dinner at Cinquecento Roman Trattoria. Guys, they have these Neighborhood Nights on Sundays & Mondays. $20 for a choice of salad, choice of pasta, and a glass of wine. Plus free parking. Love it. It was so fun, such a steal, and it worked out so perfectly. We went sort of early-bird timing but I was home in time to see the little one go to bed. I had a polenta gnocchi which was so fun.
neighbor nights

I made this baked oatmeal but swapped raspberries for blueberries and looooved it. I added flaxseeds & brewers yeast to give this a powerful morning punch. Yes, cold: I’m trying to knock you right outta my head.

I had two work events with cocktail party food. I had nothing to do with either food display but it is an important life lesson:
1st one: had 2 cheeses with some grapes and 2 kinds of crackers. So lovely and really simple. Crowd pleasing with 1 crumbly cheese and 1 softish cheese.
2nd one: had a premade tray: cubed cheese, pepperoni, and a sleeve of crackers, all of which had been refrigerated, resulting in sweaty pepperoni & soggy crackers. #fail I’m sure this cost only a tiny bit less than the 1st one.
Happy holiday weekend!!

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.


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


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.

Teriyaki Chicken Wing Pizza

Seriously. I won’t run out of pizza toppings anytime soon. This pizza was inspired by teriyaki chicken wings. It was sweet and tangy from the teriyaki sauce and I mixed up the cheese using some cheddar. I loved it. I’ll put anything on a pizza! Hopefully by the end of this post I will have successfully learned to spell teriyaki correctly…not something my brain does naturally.

The Three Bite Rule - Teriyaki Chicken Wing Pizza


2-3 chicken thighs, boneless & skinless
1 cup of teriyaki marinade
1/2 pizza dough ball
1 1/2 cups combined shredded mozzarella & cheddar cheese
2 green onions
1 cup bean sprouts


Preheat the oven and pizza stone, if using one, to 400-degrees.
Dice the chicken into bite size pieces and saute over medium heat with 1/2 cup of teriyaki marinade until cooked through.
Work the dough into a thin circle and spread the dough onto the pizza stone, or roll it out with a bit of flour until the desired size. Poke a few holes in it with a fork and bake for 10 minutes, until the edges start to crisp.
Brush a few tablespoons of teriyaki marinade onto the slightly cooked pizza dough.
The Three Bite Rule - Teriyaki Chicken Wing Pizza
Top with cheeses and chicken. Then bake for 10 minutes, until the cheese melts and the crust gets brown & crispy.
The Three Bite Rule - Teriyaki Chicken Wing Pizza
Remove from the oven and top with bean sprouts & green onions. Let cool a few minutes before slicing.
The Three Bite Rule - Teriyaki Chicken Wing Pizza
The bean sprouts add a nice cool crunch, as do the green onions with a pop of color. I can’t picture this pizza without either one. The chicken thighs cooked in the marinade and then it functioning as the sauce adds some real flavor, moreso than just a drizzle over the top. The thighs have such a stronger chicken flavor than a chicken breast would, and they’re more like a wing than a breast would be too.

Ain’t no thing like a chicken wing!

The Three Bite Rule - Teriyaki Chicken Wing Pizza

Sausage, Broccoli Rabe, & Orecchiette Pasta

When the temp starts heating up I automatically think about grilling foods though, anything that doesn’t use the oven works for this season. I always see this pasta dish on restaurant menus and figured it would be nice even on a warm night since the sauce is pretty light.

The Three Bite Rule - Orecchiette, Broccoli Rabe & Sausage Pasta

I don’t cook broccoli rabe often. I find it somewhat bitter but it was a good contrast in this one and anything that makes for a different dinner is nice.


1/2 pound of orecchiette pasta
3 sausage links, casting removed (sweet Italian or spicy)
1 bunch broccoli rabe, outer leaves discarded
1/2 cup chicken or vegetable broth
1/4 cup Parmesan cheese


Bring salted water to a boil for the pasta.
In a large pan over medium high heat, cook the sausage all the way through, breaking it into smaller pieces with the back of a wooden spoon.
Chop the broccoli rabe into chunks, discarding the ends.
Remove the sausage with a slotted spoon to drain on a paper towel.
Add the pasta to the water and cook according to the package.
In the same pan as the sausage, in the oil, saute the broccoli rabe for about 10 minutes, until mostly cooked through.
The Three Bite Rule - Orecchiette, Broccoli Rabe & Sausage Pasta
Add in the broth and sausage and cook for about 3 minutes on medium high heat, then reduce to low heat.
The Three Bite Rule - Orecchiette, Broccoli Rabe & Sausage Pasta
Ladle out a cup of the starchy pasta water and set aside. Drain the rest of the pasta and add the pasta into the pan with the sausage, broccoli rabe, and broth. Stir well and sprinkle in some parmesan and ground black pepper. (Taste before adding any salt since the broth, cheese, and sausage might be salty enough.) Add in a splash of pasta water if it is too dry.
The Three Bite Rule - Orecchiette, Broccoli Rabe & Sausage Pasta
Sprinkle with more parmesan and enjoy!

This shape pasta is so cute. I liked the really light touch of a sauce on here full of sausage flavor and some broth.
The Three Bite Rule - Orecchiette, Broccoli Rabe & Sausage Pasta