May Recap

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May was bussssy. My event was amazing, we broke the 22-year fundraising records. It was awesome. Then there were a few trips to Maine and a few busy weekends. I took a break after not feeling overly proud of my latest meals. I did have a few goodies in May.

I started with a his/hers topped Caesar Salads hers with grilled shrimp, his with grilled steak.
The Three Bite Rule - Caesar Salad with Grilled Shrimp
Baked Gnocchi was a great freezer/pantry meal, especially fitting on a pre-spring cool night. I was thinking baked ravioli but I found some frozen gnocchi and got a quick meat sauce together.
The Three Bite Rule - Baked Gnocchi
I loooved this twist on chicken & waffles, making it into a panini.

https://fireheartmusic.com/degawekzi One of the best meals of the month was an Asian inspired salad with peanut butter chicken. It has some great flavors with the peanut butter, oranges, and edemame. Yum.
The Three Bite Rule - Asian Salad with Peanut Butter Chicken

https://www.ngoc.org.uk/uncategorized/future-events/58y6jv8 P.S. Happy Birthday to my Momma!

https://www.prehistoricsoul.com/miqaft1 https://www.ngoc.org.uk/uncategorized/future-events/y3ph9i5zc4e
Let’s check on my goals: 

Buy myself flowers more often – The Year of having-more-flowers is going strong, this month was the iris.
send more mail – I sent some mother’s day cards
make some Pinterest pins a reality 
cook with yeast (yikes!)
try a spin class
make more cocktails – hmmm, no special cocktails to share. June seems right for something lemonade-inspired.

Next week has some legit recipes. Stay tuned!

Easter Brunch Ideas

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Buy Soma Usa Spring is in the air and Easter is on the calendar. Here’s a quickie round-up of make-and-take brunch ideas or ideas if you are hosting your own Easter festivities.

The first rule of brunch, is not to make everything more complicated than it needs to be. Each thing you serve cannot be the most special thing ever. It is hard to make eggs, and waffles, and hashbrowns, and toast…unless you are in a diner. If you’re making something eggy, or pancake-y then do something easy with it like fruit you’ve prepped in advance, or muffins that are already made, or bagels with spreads that are ready to serve.

https://masterfacilitator.com/knoj3crdx Quiche is a great brunch item that you’ll make in advance. Voila! Brunch is served! I made quiche lorraine recently and loved it. bacon + swiss cheese = delicious. Ms. L makes a killer tomato, basil, goat cheese quiche.
The Three Bite Rule - Quiche Lorraine
Going somewhere? Make your own granola and serve it with yogurt. I loved this maple peanut butter granola over coffee Greek yogurt, or vanilla, or coconut. It is very pack-able.
The Three Bite Rule - Maple Peanut Butter Granola

https://fireheartmusic.com/izi26fxm6r Make-your-own
this is the easiest way to serve a crowd and everyone will get what they want. It makes it fun and easily customizable for all ages.

Watson Soma 350Mg build your own BLT bar:
bacon vs. canadian bacon? 2 lettuces, tomatoes, different breads, different spreads, avaocados, sprouts? you name it. It’s the perfect between breakfast & lunch. Maybe there are fried eggs to lean towards breakfast? Maybe there are cheeses? you. name. it.
Avocado BLT
https://equinlab.com/2024/01/18/mrxlzyy4on Build your own yogurt parfait bar: 
granola, toasted coconut, strawberries, bananas, dried cranberries, walnuts, brown sugar, + whatever else you have.
Yogurt Parfait Bar
Salad bar: 
this takes the every-day side to a whole new level. Warm up a honey-baked ham, grab some good rolls, and spread out a salad bar and you’re done! Edemame, chickpeas, hardboiled eggs, cheese, and lots of veggies make it fresh and a meal in its own. Plan a salad bar as part of your meal or for those get the evening munchies hours after brunch.
The 3 Bite Rule - Salad Bar
Mail Order Valium Build your own grilled cheese:
give some bread options, a few cheeses, and then a few other add-ins will please all palates. I love a good grilled cheese. American cheese and cheddar have me easily won over on a grilled cheese. Prep some bacon, tomato slices, mustards, caramelized onions, ham, or whatever you love. You need a grill pan ready or a panini press.
grilled cheese with balsamic onions
pizza grilled cheese
bacon grilled cheese with peach compote

https://sieterevueltas.net/sl0zmm7r49 Build your own breakfast sandwich would be like my dream come true:
bagels, croissants, biscuits with cheese options, and a panful of eggs sounds like my idea of a good time. My fav bagel place does breakfast sandwiches with slices of egg and cheese omelets. That’s an easy way to make a bunch for a crowd. Offer bacon, sausage, ham, arugula, and tomato slices. Add some tortillas, black beans, and salsa for breakfast burritos.

http://www.wowogallery.com/7zlvy1as Whip up a blender-ful of creamsicle smoothies. This is my favorite smoothie and I think everyone would love it. Add some champagne for a twist on a mimosa, or a splash of vanilla vodka for a spiked brunch bevvie
The Three Bite Rule - Creamsicle Smoothie
Lastly, the hands-down easiest festive breakfast is a cereal bar. Some milks and everyone brings a cereal and you have an instant cereal party. It is a fun pot-luck with no-cooking required.

What I Ate: Chicken Parmesan Subs

https://modaypadel.com/4ze878b 0

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.

These easy chicken parmesan subs have a few special touches that make them wayyy better than take-out. The secret is pesto on the bread. I do the same kind of thing for meatball subs. The roll also needs to be toasted…otherwise it will get soggy from the marinara in .2 seconds.

These rolls lived in the freezer until I needed a quick dinner. I like soft rolls for this (rather than ciabatta or sourdough rolls). I used breaded chicken tenders making this an even easier dinner.

The Three Bite Rule - Chicken Parmesan Sub

Ingredients:

3 chicken tenders
2 sub rolls
3 tbs pesto
1/2 cup tomato sauce
2 tbs grated Parmesan
3 slices of provolone cheese

Directions:

Preheat oven to 375-degrees.
Cook chicken tenders until cooked through.
Spread pesto and a drizzle of olive oil onto the rolls.
The Three Bite Rule - Chicken Parmesan Sub
Toast the rolls in the oven for 5 minutes.
Top with chicken and tomato sauce.

The Three Bite Rule - Chicken Parmesan Sub
Cook for 10 minutes.
Top with Parmesan and provolone cheese and return to the oven until melted.
The Three Bite Rule - Chicken Parmesan Sub

https://manabernardes.com/2024/4io7dfxwtap Some of my other fav sandwiches for dinner are: 
chicken and pear sandwiches with arugula and sharp cheese
fig jam and prosciutto on strong ciabatta
sliced turkey, cranberry, and brie panini on nutty wheat bread
Italian grilled cheese with breaded eggplant
some panini tips

Buy Xanax 2Mg Bars a ny quick dinner ‘wiches to recommend? 

February In Review

How is February over already? Time is kind of zooming past me. Normally I only feel like time-flies when I’m super busy and over-scheduled. February wasn’t exactly like that but work is busy and I love it. I’m ready for Mother Nature to see the other side, but that might mostly have to do with Mr. J being a one-armed bandit after a hockey injury resulting in a dislocated shoulder. #notfun

The Olympics have taken over the last few weeks of February. Sis had a very themed party. I took a terrible assortment of pics resulting in either an awkward portrayal of a great theme or no blog post…I went with the latter. At least from here you can check out the Jenner Juice (throwback Pepsi), some Olympic torches int he background and Olympic rings in the foreground. I got snowboarding and Austria for a medal pool and was a winner! I was pretty close on the USA medal count though! IMG_3910
I snuck in a few spring-inspired dinners to look past the snow:
like caprese stuffed chicken
The Three Bite Rule - Caprese Chicken
and mojito shrimp which might be my fav photo this year
The Three Bite Rule - Mojito Shrimp
I used some leftover fondue to make some pretty rock-star Kale Mac & Cheese
The Three Bite Rule - Kale Mac & Cheese
My last favorite meal of February has to be Prosciutto, Fontina, and Fig Panini

The Three Bite Rule - Fig & Prosciutto Panini
So, what’s next for March? I’ll have a birthday getaway that I’m sure will be filled with delicious goodies.

Goals update:
#yearoftheflower is going strong, thanks to Mr. J for Valentine’s Day
self-imposed cooking challenge: I made a quickie Curry Carrot Soup that was pretty good, and definitely something different for me.
foodie excursion: the best chicken burger I’ve ever had at Grass Fed & a spur of the moment dinner at Sky for a flatbread that totally needs to be recreated at home.

With February coming to a close do you know what that means? On Monday I will feel like the camel from the commercial GUESS WHAT DAY IT IS!? My birthday is riiiight around the corner, and it’s a biggie!

Caprese Stuffed Chicken

Do you stuff foods often enough? I know I don’t. This is super easy with perfect flavors. It was a nod towards spring because of the basil. Caprese stuffed chicken would be great grilled. I baked it but plan to replicate when summer comes.

Baking chicken reminded me how thankful I am for a meat thermometer. It isn’t fancy but it helps me ensure these suckers got cooked through. Grab a meat thermometer. You’ll thank me later. They’re about 3-bucks even at the grocery store. Otherwise you really risk overcooking the chicken and ending up with rubber.

Pounding out the chicken and sprinkling with tomato & basil before topping with mozzarella at the end will give the same flavor without having to stuff them. I really only thought about that once they were in the oven. Though, cutting a pocket into the chicken is wayyy easier than butterflying the breast.

One of my trusty sous chefs head pointed to the ground in hopes of snagging anything that drops…
pb_gran_bailee_590_390

Ingredients:

2 large chicken breasts
1/4 cup Italian dressing
3 tbs olive oil
2-3 tomatoes, roma or campari
~6 basil leaves
4 slices fresh mozzarella

Directions:

Trim any fat or skin from the chicken breasts. Slice them in half, then cut a pocket into each piece.
Marinate the chicken pieces in Italian dressing, olive oil, salt, and pepper for 2+ hours.
The Three Bite Rule - Caprese Chicken
Preheat the oven to 375-degrees.
Cut up the tomatoes and scrape out the insides. Dice the tomatoes discarding the insides & seeds.
Roll the basil leaves together and cut chiffonade.
Stuff tomato chunks and basil into each of the chicken pieces.
The Three Bite Rule - Caprese Chicken
Lay the chicken into a baking dish sprayed with non-stick spray.
Sprinkle with salt & pepper.
Bake 20 minutes. Flip each piece over and bake another 10-15 minutes.
Slice fresh mozzarella into 1/4 or 1/8 inch slices.
Check the internal chicken temperature to ensure it is fully cooked.

The Three Bite Rule - Caprese Chicken
Lay the cheese on top of the chicken and return to the oven just to melt.
Sprinkle with any remaining tomatoes and basil to serve.

The Three Bite Rule - Caprese Chicken
I opted not to butterfly cut the chicken since I was using chicken breast halves. The halves were plenty.

Buy Xanax 2Mg Uk Online suggested adaptations: 
caprese chicken + balsamic reduction + pre-made bruschetta mix + rolled in breadcrumbs = bruschetta chicken
caprese chicken + caramelized onions/roasted garlic = big time caprese
caprese chicken – stuffing it + pulled chicken + on bread = caprese pulled chicken panini

January Round-Up with Superbowl Snack Ideas

The start to 2014 has been great. Work has been rolling along and getting busy. Hitting my first 3-months at the new job has me feeling more settled and more knowledgeable about everything. I can’t believe it has already been 3 months! Lots of folks at work are all about their fitbit/jawbone/nike fuelband/etc. It’d be a great comparison, thought I don’t exactly have the ability to buy them all and test ’em out. It does have me thinking and wanting to blog something….

I’ve been really appreciating the hibernation-feeling of January. I love having some fun things happening over the weekend but it isn’t non-stop. That’s my favorite. There’s time to make last-minute plans and the freezing temps makes me enjoy hunkering down with some great down-time…perfect for old West Wing episodes (I’m up to season 3). I’m behind on the book I should be reading but I’ll get going. A step aerobics class has brought me back to way-back-when I took step 9 years ago.

For February, I’m psyched for the Olympics. I just watched the Price of Gold story about the ’94 figure skaters, which I remember happening. It was fascinating!

Do you follow me on instagram? I posted a pic of an unbelievable dinner of chicken and waffles Mr. J made. He fried the chicken himself and we couldn’t get over it. Crazy good. Also, I found roasted garlic at the salad bar in the grocery store for dirt cheap. Such a great 40-cent find! Who knew?

In January I redid my traditional lasagna with assembly tips and LOTS of adaptation suggestions.
The Three Bite Rule - Traditional Lasagna

I posted my cheese fondue party. I repeated the fondue for New Year’s Eve too. I still need to show you what I did with some leftovers. Ahhh-mazing. Stay tuned.

Maple Dijon Chicken is such a simple but fantastic recipe. It takes barely any time and you’ll make it again and again. Just try it.
The Three Bite Rule - Maple Dijon Chicken


Need some superbowl snack ideas?

Did you see my Chicken Bacon Ranch Spring Rolls? Doesn’t get much better than that!
The Three Bite Rule - Chicken Bacon Ranch Spring Rolls
To add to your Superbowl Spread….
No-Cooking Required Greek Dip is a base of hummus with chopped veggies, feta, and Greek dressing. Super easy and fresh.
Or Make Everything in a Muffin Tin for easy plate-filling and minimal game distractions.
Apple Cheesecake Dip with apple dippers is an addictive sweet dessert-ish dip
Set up a panini bar or a taco bar or a nacho bar and let your guests make-your-own. The ease is great for the host, and everyone loves to customize their own.


Status of This Year’s Goals:

Year-of-the: self imposed cooking challenge resulted in seeking savory breakfast ideas via Quiche Lorraine
The Three Bite Rule - Quiche Lorraine
also I bought myself more flowers

I’m not sure what will be on the menu in February yet. I have some kitchen tips I was thinking of sharing. I have some more salad and panini ideas. February is a great time for wintry food so I’ll see what else I come up with.

Parmesan Pesto Tilapia

Mr. J isn’t into fish and I don’t do red meat so sometimes we do his-and-hers with shared sides. I went grocery shopping thinking maybe I’d get salmon, but the tilapia was a steal so I got some which ended up being 2 servings. I popped half in the freezer for another time. We shared some mashed potato/cauliflower and roasted asparagus.

I don’t cook fish that often and I was so happy and surprised by this. I threw it together and think the sauce would be great on other white fish, or chicken, or pork. Seriously, buying pesto pre-made is really handy for a lot of uses.
The Three Bite Rule - Parmesan Pesto Tilapia

Ingredients:

1 tilapia fillet
1 tbs pesto
2 tbs lemon juice
1 tsp mayo/olive oil
1 tsp parmesan grated
salt & pepper

Directions:

Preheat the oven to 350-degrees.
Sprinkle each side of the tilapia with salt & pepper.
The Three Bite Rule - Parmesan Pesto Tilapia
In a small bowl, whisk together the pesto, lemon juice, mayo, and parmesan together.
The Three Bite Rule - Parmesan Pesto Tilapia
Spray a baking dish with non-stick spray and spoon a few tablespoons of sauce onto the bottom the baking dish. Lay the fillet on-top, spooning the rest of the sauce over the top.
The Three Bite Rule - Parmesan Pesto Tilapia
Bake 20 minutes. Then flip the fish and bake another 10 minutes.

I absolutely loved this. I thought the sauce was bright and powerful enough to flavor the fish. The lemon seemed appropriate for the fish but the pesto was the shining star on this one. This super simple sauce will reappear again, I’m sure.

The Three Bite Rule - Parmesan Pesto Tilapia
Leftover pesto? Use pesto in grilled cheese. Use pesto on potato pizza. Use pesto in your lasagna. Use pesto aoli on a panini. Use pesto in your tomato soup or wherever you might use basil.

What I Ate: Pizza Grilled Cheese

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 love grilled cheeses packed with all sorts of crazy stuff in ’em. Enter: pizza stuffed grilled cheese. I had a few extra ingredients to a basic grilled cheese with some marinara for dipping. It was a super fast dinner without any leftovers clogging up the fridge. I appreciated the use of some ingredients getting put to good use.

The Three Bite Rule - Pizza Grilled Cheese
Pizza fillings:
american cheese
mozzarella cheese
chopped basil
sliced pepperoni

So good. Many of these items were lasagna leftovers (post coming soon!). Saving even small bits of something comes in handy, especially for instances such as this! This was super comforting with great flavor.

Order Alprazolam Online suggested adaptations:
grilled cheese + tomato slices + basil leaves/pesto spread = caprese grilled cheese
grilled cheese + ricotta schmered in there + tomato sauce spread inside = lasagna grilled cheese
grilled cheese + pepperjack + avocado slices + salsa to dip = nacho grilled cheese
seriously, the possibilities are endless.

Some other grilled cheeses I’ve loved:
Grilled cheese with balsamic onions
Grilled cheese with bacon and peach compote
Grilled cheese with breaded eggplant and pesto

Roasted Onion Jam

I gave fewer food gifts this year. I’m not always sure how well they go over. Everyone used to get one but it meant a few things to make in the final few days of holiday prep and food might not really be a gift to everyone. I know Momma R likes them, so she got onion jam this year. It was really simple and packed with flavor. I thought this could have a million uses and figured it would be something new since I’ve made Bacon Jam before. Don’t worry. Go ahead and pin the bacon jam recipe or bookmark it. I’ll wait.

Ok, welcome back. How amazing is bacon jam? Well, I have no words. One of my favorite things to eat, ever. The bacon jam requires a few more steps and I figured onion jam would be super versatile and would be easy enough to do while I had other things cooking. I gave it as a gift with a spreader and now I’m thinking it would make a nice hostess gift in a basket with some appetizer plates or with a baguette or something. How fun, right? I’ll have to remember that 😉

This is also super easy to make and let it do it’s own thing. I roasted the onions while I had other stuff in the oven, but this could easily be prepped in stages popping it into the fridge until the next time you had a few minutes. It would be pretty easy to do on the stovetop too. The hardest part is not crying while slicing up the onions.

Ingredients:

3 white or yellow onions
1 tbs butter
2 tbs olive oil
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tbs garlic, chopped
1 tbs fresh thyme
2 medium roma tomatoes (remove the seeds if you’re into the esthetics)

Directions:

Preheat oven to 400-degrees.
Chop onions into slivers (or chunks).
Roast the onions, butter, and olive oil in a baking dish, or a sheet pan that has sides.
Onions will roast for 30-45 minutes or they can cook in a dutch oven to speed the process up.
Once the onions are golden brown and caramelized, add them to a large pot over medium heat with the vinegar and brown sugar.
The Three Bite Rule - Roasted Onion JamCover and cook, stirring occasionally for 20 minutes.
By now a lot of the liquid will have reduced. Taste it. If you think it is too strong add some water (about a quarter or half cup).
Now add the tomatoes (optional) and thyme.
Cover and cook for another 20 minutes over medium heat.
The Three Bite Rule - Onion Jam

Turn off heat and allow to cool at room temperature.
I liked how chunky and “rustic” it was but you could give it a pulse or two in a food processor if you wanted it smoother.
Store in a glass jar. Enjoy!
The Three Bite Rule - Onion Jam
The flavors in this onion jam are unbelievable. It’s quite sweet from the brown sugar (and caramelized onions) but tart from the vinegar. A little goes a long way. I think it would be fantastic on a burger or in grilled cheese. It could go on a flatbread or just as a dip…I picture it warm or room temperature, spooned on top of some warmed cream cheese. I would love it as a spread on a sandwich or panini. Onion jam could even get stuffed into chicken breasts before baking them. Don’t even think for a second I wouldn’t put a few dollops onto pizza or pasta. The possibilities are endless.

Whip this up for company. You can do all the work (and clean-up) days in advance and then it will make hosting your meal super easy. It would freeze well too so make a double batch and you’ll thank yourself later.

https://www.prehistoricsoul.com/1dqcg9x some suggested adaptations:
this onion jam recipe – thyme + rosemary/chives/fennel/oregano/whatever herbs you like = you own fav flavors
this onion jam recipe – tomatoes + roasted garlic cloves = different flavor
this onion jam recipe – apple cider vinegar + balsamic vinegar = less acidic taste
this onion jam recipe – tomatoes + sun dried tomatoes/roasted red peppers/tomato sauce = a more pantry-ready option

 

Kale Pesto over Pork Chops and Polenta

I know, right? How amazing does that sound?!? Mr. J was in charge of dinner and that is seriously what he came up with. I loved it! It was really good and actually surprisingly easy. I assisted as his sous-chef so I snapped some photos as he cooked.

This is super easy feels totally special and is such a wow meal.

kale_pesto_plate_590_390

He found the pork chops with roasted kale and walnut pesto on the food network site. It was so good and definitely one to jot down. If you think you aren’t into pork chops then get a meat thermometer. If you’ve had hard-as-rock pork it isn’t pretty. The thermometer will save the day.

The pesto takes 10 minutes. Polenta takes about 5 minutes. The pork cookes quickly too.

Roasted Kale Pesto

from Food Network
Ingredients:

1 head of kale
olive oil
1/2 cup walnuts
2 tbs lemon juice

Directions:

Preheat the oven to 400 degrees.
Tear the kale off the stems and spread onto a sheet pan.
kale_pesto_590_390
Drizzle with olive oil, salt & pepper.
Roast for about 5 minutes (be careful not to let it burn)
Transfer into a food processor with walnuts, lemon juice, salt, and pepper.
kale_pesto_process_590_390
Blend until smooth while slowly streaming in the olive oil until you reach your desired thickness (add more olive oil if using with pasta, add less for topping on meat).
kale_pesto_mixed_590_390
It stores well and we froze half for a “rainy day”. This pesto would be amazing for a vegetarian dish. It is so flavorful, unique, and not overpowering at all.

For the pork chops we used were boneless but bone-in would be fine as well. Season generously with salt, pepper, and dried rosemary, on both sides.

In a pan large enough to fit all the chops, preheat it to medium-high heat.
Add the pork chops to sear on one side for about 5 minutes, then flip and cook until the center reaches 140-150 degrees on a thermometer.
kale_pesto_pork_590_390
We made some polenta too. I haven’t had polenta in awhile but I forgot how quick it is. As in, 5 minutes quick. It makes dinner feel really different.
kale_pesto_plate_590_390
Have leftover pesto? Spread it into a panini and dip the grilled cheese into marinara for an Italian grilled cheese. Or use it on pizza or pasta. Leftover polenta? Form into patties and fry like I did here with scallops. Polenta works well with anything spicy like chorizo or with anything earthy like duck.