Sausage Stuffing

My mom makes some seriously awesome stuffing. It works like a side dish but I figured holding strong on 2 food groups meant I’d make it the main dish! I love this and would eat it far too often if it were at all good for me. It’s a fantastic wintry food and makes a great dinner or side dish. There’s a secret ingredient that is the trick.

My sous chef wanted to help #kitchendogs #fluffybailee

The Three Bite Rule - Sausage Stuffing

Ingredients:

4-6 sausage links, removed from the casing (I used turkey sausage this time)
1 loaf of sourdough bread or something crusty
1 can golden mushroom soup (even mushroom-haters will not notice this is in here)
1/2 cup white wine
1/3 cup water
1 tbs Worcestershire sauce
1 tbs garlic, minced
1 yellow onion, chopped
salt and pepper

Directions:

Preheat the oven to 350 degrees.
Heat a large skillet to medium heat while you chop the onion and remove the casing from the sausage links.
Brown the sausage, breaking it into smaller chunks with the back of a wooden spoon.
In a medium pot, warm the soup, wine, water, Worcestershire sauce, and garlic over medium heat.
The Three Bite Rule - Sausage Stuffing
Cut the bread into chunks.
When the sausage is mostly cooked through, drain any excess grease and add the onions into the pan with the sausage. Cook a few minutes until the onion gets soft and a bit translucent, about 5 minutes.
In a large bowl, toss the cooked sausage and onions and bread together.
The Three Bite Rule - Sausage Stuffing
Pour the liquid mixture into the bowl and mix well.
Empty the whole bowl into a large baking dish, sprayed with non-stick spray.
The Three Bite Rule - Sausage Stuffing
Bake uncovered for 40 minutes. Broil the last 3 minutes if the top hasn’t crisped enough
The Three Bite Rule - Sausage Stuffing
Yum. I love this one. The golden mushroom soup is so flavorful – just don’t confuse it with cream of mushroom soup.

I served this with some roasted asparagus for a quick dinner. The leftovers are great and it is just an inviting unfussy meal.
The Three Bite Rule - Sausage Stuffing
I found a loaf of artisan bread with garlic in it. It was pricey but I only used 4 sausage links and the bread. Other ingredients were super cheap and this was about 5 servings for us.

Shhhh. I nibbled on some leftovers for breakfast one morning when all I wanted was a non-sweet breakfast. What? A touch of maple and this is the ideal salty breakfast…just call it savory bread pudding and nobody will think twice.

some suggested adaptations:
this recipe + celery/kale/portobello/peppers = more veggie-ful stuffing
this recipe – golden mushroom soup + low sodium chicken broth = less salty/lower sodium meal (or reduce the soup to half a can and increase the water to 3/4 cups
this recipe + muffin tins = easily servable stuffing cups
this recipe – turkey sausage + soy sausage crumbles = vegetarian stuffing
this recipe + dried cranberries + sage = super seasonal flavors

Brussels Sprouts with Apples and Mustard Dressing

I love brussels sprouts. I was wanted a really fall-inspired side dish. This was a really quick side dish that actually has tons of room for customization. I used Israeli couscous because it is really fast and versatile especially for a his & hers night. I don’t eat red meat and Mr. J isn’t into fish so we share side dishes. Mr. J had some venison tenderloin and I made some shrimp.

The brussels sprouts dish was sweet from the honey mustard and has really crisp apples. It is really comforting and took less than 15-minutes to whip up.
brussels_cous_bowl_590_390

Ingredients:

2-3 cups brussels sprouts, halved or quartered
1 cup Israeli couscous
1 cup vegetable broth
1 cup water
1 medium apple, chopped
3 tbs dijon mustard
3 tbs honey

Directions:

Heat a medium stock pot to medium heat.
Add couscous and 1 tbs olive oil, stirring to toast couscous.
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In a large flat pan over medium heat, add brussels sprouts, and 1 tbs butter or oil.
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Add 1 cup of vegetable broth and 1 cup of water to the couscous, stirring well and reducing heat to medium-low.
Cook the couscous through, about 4 minutes.
Mix up the mustard and honey.
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Add the couscous and honey mustard dressing to the brussels sprouts.
Stir well, turn off heat, and add the apples.
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Gently stir again and serve.
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Couscous is a pasta so there’s literally zero health benefit from it. I like the soft nutty flavor from couscous but this brussels sprout side dish would be good with brown rice, or barley, or quinoa, or beans. There’s a lot of nutritious alternatives. Nuts would be good in here for crunch. I love the honey mustard with the apples but you could swap the apples for dried cranberries.

Pumpkin Risotto

I haven’t made risotto for awhile, but figured it was perfect for pumpkin week! I wanted a savory pumpkin dish since the first thought with pumpkin is pie.

The Three Bite Rule - Pumpkin Risotto
One of my favorite risottos is tomato and zucchini risotto using tomato juice for even more flavor. Risotto gets bad wrap for being difficult. I think it is just a dish that requires some attention. This risotto gets pure pumpkin cooked in with the liquid. It makes it more like a flavor boost than an addition (like butternut squash chunks would be). I like to stir. I come from a family of folks who like to stir. This is the perfect dish for that!

Ingredients:

1 cup arborio rice
2 cups vegetable broth
1 cup pumpkin
1/2 cup water
1/2 tsp nutmeg
2/3 cup Parmesan cheese

Directions:

Heat rice and 2 tbs olive oil in large pot, over medium heat to toast the rice a bit (about 3-5 minutes).
In another pot over low heat, warm the broth, pumpkin, and water.
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Stir the rice as it toasts and begins to get lightly tanned. Reduce heat to medium low.
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Add a cup of the pumpkin liquid to the rice and stir.
Continue adding liquid in 1 cup increments adding more once the last liquid gets absorbed.
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Continue cooking, stirring, and adding liquid until all the liquid gets absorbed. When the rice is cooked add in the nutmeg and Parmesan.
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I love the flavors in this. It is so easy and goes with anything. Sage would be good with this but I find it a bit intense and it is hard to justify a $4 herb that I only want one leaf from. The risotto takes about 20-25 minutes. It isn’t that much work with other easy-ish dishes going on. I think I grilled some chicken sausages and tossed a salad that night.

I used this as a side dish but it could serve as a whole meal. Spinach or arugula would be good for some color. Mushrooms would make it more meal-centric.

We even fried up some leftover risotto into cakes from the leftovers. Nothing else added, just risotto crisp-a-fied. So good, and wayyy easier than aranchini. I don’t have photos of that because it basically was a no-fuss dinner one night. I feel so productive, grown up, and accomplished when leftovers get created into something amazing.

Need more pumpkin dinner ideas? I’ve made a pumpkin pasta that is so easy and a great variation. I owe you a pumpkin black bean soup I repeatedly fall in love each fall.

What do you like for savory pumpkin dishes?

Easy Sesame Noodles

I don’t make many Asian inspired dishes but I love using rice wine vinegar + sesame oil + soy sauce. It is such a great combo. It is really great in this noodle dish and I love it as a marinate for chicken wings too. This trifecta is also delicious for a salad dressing base. I saw The Pioneer Woman’s recipe for sesame noodles and thought it just looked too easy…would it have enough flavor? Turns out, it does.

sesame_nood_plated_590_390

Sesame Noodles by Pioneer Woman

Ingredients:

9 oz Chinese style fresh pasta (or linguini fini, or thin spaghetti)
1/4 cup teriyaki sauce (or soy sauce)
2 tbs sugar
2 tbs garlic, minced
3 tbs rice vinegar
3 tbs sesame oil
1/2 tsp hot sauce
3 tbs vegetable oil
4 green onions, chopped
3 tbs sesame seeds

Directions:

Boil water for the pasta
Cook the pasta just under according to the package (9-10 minutes if it says 10-12)
Heat a dry small frying pan over medium heat
Whisk together the teryiaki sauce, sugar, garlic, rice vinegar, sesame oil, hot sauce, and oil.
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Toast the sesame seeds in the frying pan for about 3-5 minutes, stirring regularly. Remove them from the heat once they start to get tan colored.
Remove pasta and put it in a serving dish.
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Mix in the sauce, half the green onions, and half the sesame seeds.
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Top with the rest of the green onions & sesame seeds to serve!
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I loved how much the noodles soaked up the sauce. They were seriously sesame-y. I thought the flavor was spot on. This dish had great flavors and couldn’t be easier.
sesame_nood_plated_590_390
This dinner is suuuuper cheap too. I love adding some meatless wonders to my plans for the week.

Sesame Noodles Overall Cost Breakdown:
(I’m way over estimating the sesame oil & rice vinegar. Buy them! They’re inexpensive and don’t go bad forever).
Chinese style noodles: $2.99
sesame oil ($6.00 for the whole bottle): $1.00
rice vinegar ($2.50 for the whole bottle): $0.50
green onions (1/2 of bunch): $0.49
garlic could be optional in a pinch & sesame seeds are a nice-to-have, not a have-to-have
total = $5.00 for the whole thing, it serves 3 good portions or $1.66 per person.

Impressive, no? Once you have the sesame oil and rice vinegar you’ll definitely use the rest of them. These egg rolls were so stinky easy and worth it to have them freshly baked. Make this Chinese Pork in the Crockpot, it is ahhhhmazing. Or marinate chicken wings in it like these. Add sesame oil to your own crab rangoons and they’ll taste so much more flavorful.

Peanut Butter Chocolate Chip Ice Cream

I got some ice cream makers for Christmas. By some, I mean 2…how well does everyone know me?! (wait till I debut what the duplicate became!) I’ve been wanting to make ice cream for awhile. I knew exactly where to go. The gals at We Are Not Martha make it all the time. A) it looks amazing. B) the extent of unique flavors is endless.

I wasn’t sure how it’d go. I actually had a super frustrating experience when I attached an extra piece that wasn’t necessary for my mixer…it resulted in a crazy 20-minute detachment battle.
Kitchenaid: 1
Emily: 0
when the bowl defrosted, I was able to slip it off. I refroze the bowl and I dropped the extra piece into my miscellaneous drawer so I can discover it later and have no idea what it goes to.

The next night, when we both (the bowl & me) had calmed down, was take 2. It was easy peasy!
pb_ice_cream_bowl_590_390

PB Cup ice cream
(adapted from We Are Not Martha)

Ingredients:
2 large eggs
3/4 C sugar
2 C whipping cream
1 C milk
1/3 C smooth peanut butter
¾ cup mini chocolate chips

Directions:
Whisk two eggs in until light and frothy
Mix in the sugar a little at a time, while continuing to whisk until it’s all blended.
Pour the cream and the milk into the mixture and whisk until blended.
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Pour one cup of the mixture into a separate bowl and whisk peanut butter into that mixture until smooth.
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Then pour the peanut butter mixture back into the cream mixture. Whisk everything together.
Follow the manufacturer’s instructions for your ice cream machine, but I recommend chilling cream mixture for 2-3 hours before processing.
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Pour into separate container and mix in chocolate chips by hand or for the last minute or two of the ice cream churning.
pb_icecream_mixed_590_390
freeze 5-6 hours, until hard.
pb_icecream_container_590_390
Makes a little more than a quart

I was pretty unsure about the cream mixture (with eggs) not being cooked at all. I figured it was safe since it would be frozen, but I don’t like to mess with egg safety. I live to tell you about it.

I loooved how much peanut butter flavor there was in this ice cream. And I loved that it was vanilla based. Chocolate based ice cream isn’t my favorite.

I’m psyched to make other kinds. The sky is the limit! Mr. J has requested grapenut…he loves that old-man flavor. I like lots of stuff in my ice cream. Like ripples, nuts, chunks or whatever.
pb_ice_cream_bowl_590_390

One time way back when, on vacation with the fam in Vermont, we discovered a convenience store that sold Ben & Jerry “rejects” for a discounted price. They were labeled like “not mixed enough” or “too many chunks” as if there is such a thing! It was like a gold mine! We ate some at our rental condo in wine glasses which seemed so magically fancy when I was 6 and may have been out of rental-outfitting-necessity looking back.

Recipe Index

Welcome! Enjoy my favorites or hunt around and make these your own! I especially recommend the party themes, burgers, pizzas, smoothies, and uses for leftovers!

Appetizers & Dips

Oreo Dip
Grilled Pineapple Salsa
Greek Dip
Everything Bagel Cream Cheese Dip
Arancini
Buffalo Chicken Wontons
Creamy Spinach Enchiladas & Avocado Eggrolls
Pizza Dip
Crab Rangoons
Mini Spinach & Artichoke Dip Cups
Three Bean Fiesta
Coconutty Shrimp
Cobb Salad Dip
Bacon Bread
Spinach and Artichoke Nachos
Pork & Veggie Spring Rolls
Pumpkin Fluff Dip
Chicken Bacon Ranch Spring Rolls
Roasted Onion Jam
Potato Skins with Onion Dip Seasoning
Burrata & Crostini Bar
Hot French Onion Dip
Carrot Shaped Cheese Ball
Smoky Cornbread Chex Mix
Maple Bacon Baked Brie
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs
Taco Spiced Deviled Eggs
How To Build a Better Charcuterie Board
Cheeseburger Potato Skins
Greek Deviled Eggs
Bacon & Parmesan Stuffed Mushrooms
Boursin Crostini with Apple & Caramelized Onion
Caesar Deviled Eggs
Pomegranate Pear Salsa
Cheeseburger Layer Dip

 

Bacon

Bacon Ranch Mac & Cheese
BLT Pizza
Bacon Jam Bacon & Beer Festival
Potato, Leek & Bacon Pizza
Breakfast Pizza
Bacon Wrapped Burgers
Chicken Bacon Ranch Wraps Avocado BLT
Bacon Wrapped Scallops
Bacon Caramel Corn
Bacon Gouda & Butternut Squash Pizza
Corn & Bacon Chowder
Bacon & Leek Crepes
BLT Pasta Salad
Bacon & Cheese Panini with Peach Compote
Scallop BLT Pizza
Quiche Lorraine
Chicken Bacon Ranch Pasta
Pasta Carbonara
Bacon and Pear Flatbread
Bacon, Manchego & Apple Quesadilla
Breakfast Panini
BLT Panini
Bacon & Cheddar Biscuits
Bacon, Eggs, and Grain Breakfast Bowl
Sweet Potato & Bacon Quiche
Smoky Bacon & Pork Ragu
Grilled Cheese Lorraine
Bacon & Parmesan Stuffed Mushrooms

 

Breakfast

Pumpkin Muffins
Cheese Danish Squares
Breakfast Pizza (and another Breakfast Pizza!)
Almond Joy Yogurt Parfait
Banana Streusel Muffins
Italian Stuffed French Toast
Top Your Own Oatmeal Bar
Egg in a Toast Hole
Hosting Brunch Tips
Peanut Butter, Nutella, & Pear
Everything Bagel Spiced Breakfast Pizza
Breakfast Burrito to Freeze
Chunky Monkey Pancakes
Pumpkin Coffee Cake
Biscuits & Gravy
Easiest Banana Muffins
Peanut Butter Banana Bread
Huevos Rancheros
Sausage Puff Pastry Roll Up
Blueberry & Brie Stuffed Waffles
Quiche with Bacon and Spinach
Pigs In a Blanket
Cinnamon Roll Waffles
Breakfast Burgers with Fried Egg
Pumpkin Bread French Toast
Apple Cider Oatmeal
Eggnog French Toast
Kale & Mushroom Strata
Maple Peanut Butter Granola
Breakfast Panini
Apple Cinnamon Rolls
Cereal Crusted French Toast
Pulled Pork Eggs Benedict
Breakfast Bake with Ham, Eggs, & Cheese
Bacon, Cheddar, & Caramelized Onion Quiche
Apple Cider Pancakes
Ham & Cheese Pastry Rolls
Bacon, Eggs, and Grain Breakfast Bowl
Spinach Parmesan Biscuits
Puff Pastry Cups with Spinach & Eggs
Breakfast Calzone
Pumpkin Filled Cinnamon Rolls
Hashbrown Bake
Sweet Potato & Bacon Quiche
Blueberry & Cream Cheese Breakfast Pastry
Epic Breakfast Sandwich
Sausage, Egg & Cheese Bagel Bake
Bfast Tot Hash
Ricotta, Arugula & Bacon Toast
Peach & Pistachio Toast
Cherry Basil Toast
Avo Toast with Poached Egg & Everything Bagel Seasoning
Peach Cornmeal Pancakes
Pumpkin Cinnamon Rolls with Salted Caramel
Maple Sausage & Apple Fall Breakfast Sandwich
Mushroom & Sundried Tomato Quiche

Burgers

Nacho Burger
Onion Dip Burger
Cheeseburger Calzone
Ranch Chicken Burger
Cowboy Burger
Cheeseburger Pizza
Bacon-Wrapped Burger
Vermont-Inspired Burger Toppings
Salmon Burger
Greek Stuffed Burger
Eggplant & Black Bean Veggie Burger
Black Bean & Butternut Squash Veggie Burger
Stuffed Burgers
Big Mac Pizza
Rodeo Burgers
Breakfast Burgers
Falafel “Burger”
Parisian Burger
BLT Burger
German Burgers
Bruschetta Burgers
Thanksgiving Burgers
Burger Sliders
Steakhouse Burgers
Picnic Burgers with Potato Sticks & Slaw
Cobb Salad Burger
Breakfast Burger Bagel
Smokehouse Burgers
Texan Burger on Texas Toast
Brie & Cranberry Burger
Fall Burger with Pork and Sage
Bahn Mi Burgers
Ultimate Mexican Burgers
Caprese Burgers
Burger with Smoked Gouda, Bacon & Peach Relish
Teriyaki & Pineapple Burgers

 

Drinks

Smoothie Tips & Tricks
Peanut Butter, Banana, & Nutella Smoothie
Cocoa Eggnog
Strawberry Basil Sangira
Creamsicle Smoothie
White Sangria
Mocha Nut Smoothie
Cranberry Blueberry Sangria
Chocolate Cherry Smoothie
Peanut Butter and Jelly Smoothie
Tropical Mango Smoothie
Iced Passionfruit Tea Lemonade
Cranberry Soda Cocktail
Coconut Almond Milk Smoothie
Green Smoothie w/ Spinach & Avocado
Raspberry Lime Smoothie
Creamsicle Cocktail
Blueberry Pie Smoothie
Pumpkin Smoothie
Sparkling Blueberry Lemonade
Caramel Apple Cider
Nutella Hot Chocolate
Rosemary Hard Lemonade
Almond Joy Smoothie
Quick White Cranberry Sangria
Cantaloupe Smoothie
Strawberry Lemonade Smoothie
Rosemary Hard Lemonade
Nutella Cafe Au Lait at Home
Healthier Peanut Butter, Nutella, & Banana Smoothie
Coconut Caramel Smoothie
Orange Julius Smoothie
Strawberry Cucumber Cocktail
Mojito Smoothie
White Wine Spritzer
Red Velvet Smoothie
Peaches & Cream Smoothie
Caramel Apple Smoothie
Pomegranate Cider Cocktail
Hot Chocolate with Raspberry & White Chocolate
Snickerdoodle Latte

 

Calzones

Calzones Tips & Tricks
Turkey Meatball & Spinach Calzone
Chicken Cordon Bleu Calzone
Cheeseburger Calzone
Spinach & Artichoke Calzone
Prosciutto, Apple and Brie Calzone
Sausage & Peppers Calzone
Broccolini & Cheddar Calzone
BBQ Chicken & Onion Calzone
Sausage and Peppers Calzone
Chicken, Broccoli, Alfredo Calzone
Chicken Parmesan Calzone
Peppers and Meatball Calzone
Chicken Sausage, Apple, and Onion Calzone
Chicken Meatball, Creamed Spinach & Tomato Calzone
Breakfast Calzone
Veggie Calzone with Fire Roasted Tomatoes

 

Chicken & Turkey

Chicken Francese
Chicken Parmesan Pizza
Teriyaki Chicken with Pineapple Salsa
Pork Tamale Pie
Stuffed Chicken Parmesan
Ricotta and Pesto Pizza
Thai Chicken Wraps
Honey Mustard Crusted Chicken
Turkey Panini
BBQ Chicken Pasta
Chicken Pot Pie With Biscuit Topping
BBQ Chicken Bubble Up Pizza
Chicken & Waffles
Maple Dijon Chicken
Chicken Marsala
Turkey Meatballs with Garlic Sauce
Caprese Stuffed Chicken
Chicken and Waffle Panini
Roasted Garlic Chicken
Asian Slaw Salad with Peanut Butter Chicken
Chicken Bacon Ranch Pasta
Chicken Parmesan Cups
Chicken & Wild Rice Bake
Chicken & Kale Enchiladas
Tomato Basil Topped Chicken Cutlets
Tuscan Herbed Chicken & White Beans
Queso Smothered Chicken
Chicken Parmesan Meatballs
Chicken with Garlicky Veggie Sauce over Polenta
Chicken & Golden Mushrooms Lightened
Coq au Vin
Chicken Caesar Pasta
Chicken with Peanut Sauce Grain Bowls

 

Favorite Meals

Kale Pesto Topped Pork Chops over Polenta
Loaded Potato Pizza
Duck with Crispy Skin from Prague
Mexican Cooking Class in Cozumel
Duck Fat French Fries
Southern Fried Chicken
Sangria & Paella in Barcelona
Neapolitan Pizza in Italy
Quebec City Meals
Parisian Burger
Mexican Mac and Cheese
Pork Tenderloin with Balsamic Cherries

 

Party Themes

Apps & ‘Zerts
Mac & Cheese Taste Off
Oatmeal Bar
Nail Polish Color Inspired Potluck
Olympic Themed
Wine-Off
Mini Food Potluck
Father’s Day Themes
Take Out Party
Brunch Tips & Yogurt Parfait Bar
Fall Foods Potluck
Chili Cookoff
Playing Chopped at Home
Chopped
Rainbow Potluck Indoor Picnic
Pumpkin Beer Tasting Party
Back-To-School Potluck
Fondue Party
Top Your Own Potato Bar

 

Sandwiches

Chicken & Pear Sandwich
Greek Meatball Wraps
Panini Tips
Grilled Chicken Sandwich with BBQ Ranch Sauce
Meatball Subs on Garlic Bread
Grilled Turkey Rachel
Hot Ham & Cheese with Poppyseed Sauce
Thanksgiving Sandwich
Avocado BLT
Southern Chicken & Biscuit Sandwich
Baked Falafel
Bacon Chicken Ranch Wrap
Turkey, Cranberry, & Brie Panini
Curry Chicken Salad
Peanut Butter, Nutella, and Pear Sandwich
Italian Subs
Thai Chicken Wraps
Open Faced Greek Pockets
Italian Grilled Cheese
Bacon & Cheese Panini with Peach Compote
Pizza Grilled Cheese
Chicken Parmesan Subs
Fig & Prosciutto Panini
Chicken and Waffle Panini
Cuban Panini
Breakfast Panini
Bacon, Manchego & Apple Quesadilla
Meatball Panini, not sub
Ultimate BLT Panini
Ham & Havarti Melt
Chicken Salad with Radish & Blueberries
Pulled Pork Panini with Slaw
Eggplant Parmesan Sandwiches
Grilled Cheese with Apple & Sweet Potato
Angry Shrimp Wraps
Apple, Cheddar, and Apple Butter Panini
Mexican BLT with Taco-spiced Mayo
Chicken, Peach, and Cheese Quesadilla
Ham & Maple Melts
Croissant Croque Monsieur
Truffle Mushroom Grilled Cheese
Turkey & Pear Grilled Cheese
Sweet Potato & Sage Grilled Cheese

Grilled Cheese Lorraine

 

Quickest & Easiest Dinners

Cobb Salad Lettuce Wraps
Asian Inspired Meatballs
Salad Bar
Breadcrumb Topped Pasta
Spinach & Artichoke Pockets
1-Dish Smoky Sausage Pasta
Antipasto Salad
Butter Dijon Couscous
Butternut Squash & Black Bean Enchiladas
Baked Falafel
Marinated Chicken Kebabs
Shrimp and Edemame Couscous Salad
Zucchini & Burrata Pasta
Sesame Noodles
Mexican Stuffed Peppers
White Bean Cassoulet
Creamy Tomato Basil Pasta
Stuffed Acorn Squash
Greek Kofta Salad
Bacon & Pear Flatbread
Ham & Spinach Puff Pastry Turnovers
Baked Gnocchi with Meatsauce
Turkey Kielbasa & Peppers over Rice
Swedish Meatballs
Pork Tacos with Pineapple & Pomegranate Molasses
Sweet Potato Taco
Lentils with Carrots & Spinach, topped with Chicken Sausage
Quick Tomato Basil Gnocchi

 

Slow (but worth the wait)

Perfect Pulled Pork
Bacon Jam
Bolognese
Greek Pastitsio
Chinese Pork in the Crock-Pot
Chorizo & Polenta Bake
Butternut Squash Lasagna
White Chicken & Spinach Lasagna
Pumpkin Risotto
Traditional Lasagna
Chorizo Tacos with Candied Sweet Potatoes
Crockpot Chicken Mole
Risotto with Grilled Asparagus and Lobster
Crockpot Pork Tenderloin
Crockpot Cassoulet
Chicken & Golden Mushrooms Lightened
Crockpot Meatballs

 

Pizzas

Stuffed Crust Pizza
Bacon Butternut Squash & Gouda Pizza
Chicken Parmesan Pizza
BLT Pizza
Loaded Mashed Potato Pizza
Fig & Prosciutto Pizza
Greek Pita Pizza
Chicken Ricotta & Pesto Pizza
Breakfast Hashbrown Pizza
Eggplant Parmesan Pizza
Potato, Leek & Bacon Pizza
Big Mac Pizza
Taco Pizza
French Bread Pizza
BBQ Chicken Pizza
Sliced Potato Pizza
Deep Dish Pizza
Fiesta Bean Salad
Cheeseburger Pizza
Greek Veggie Pizza
Fontina & Prosciutto Pizza with Arugula 
Breakfast Pizza
Deepdish with Sausage & Creamed Spinach
Pizza Dip
Pork Pizza with Mustard Beer Sauce
Grilled Bruschetta Pizza
BBQ Chicken Bubble Up Pizza
Scallop BLT Pizza
Zucchini and Eggplant Spread Pizza
Pizza Tips
Butternut Squash & Cranberry Pizza
Chicken Broccoli Alfredo Pizza
Bacon & Pear Flatbread
Chicken Ranchero Pizza
Everything Bagel Spiced Breakfast Pizza
Taco Pizzas
Bacon and Pear Flatbread
Greek Chicken Pizza
Brussels Sprouts Pizza
Buffalo Chicken Pizza for one
Veggie Pizza with White Bean Sauce
Pistachio and Sausage Pizza
Teriyaki Chicken Wing Pizza
Beet & Sweet Potato Flatbread
Chicken Taco Pizza
Pear & Feta Flatbreads
Greek Flatbreads with Hummus & Chicken Sausage”
Sausage & Ricotta Pizza”
Pizza with Pear & Pancetta”
Sausage & White Bean Pizza”
Cast Iron Skillet Pizza”
Heirloom Tomato Flatbreads”
Pear & Brie Flatbread with Walnuts and Arugula”

 

Soups & Salads

Wintry Salad with Pear, Feta, and Bacon
Roasted Cauliflower Soup
Corn, Avocado, and Cucumber Salad
Cobb Salad Lettuce Wraps
Pizza Soup in Breadbowls
White Chicken Chili
Ramen Slaw Salad
Wendy’s Copycat Chili
Broccoli & Cheddar Soup
Salad Bar
Antipasto Salad
Leftovers Veggie Soup
Cream-less Tomato Soup
Chicken Chili
Corn & Bacon Chowder
Tortellini, Spinach, and Sausage Soup
Sherry Tomato Soup
BLT Pasta Salad
Greek Pasta Salad
Cheeseburger Soup
Salad with Warm Bacon Vinaigrette
Curry Carrot Soup
Greek Kofta Salad
Kale Pesto Pasta Salad
Marinated Cucumber Salad
Asian Slaw Salad with Peanut Butter Chicken
Butternut Squash & Apple Soup
Caesar Salad Topped with Grilled Steak or Shrimp
Taco Salad with Avocado Dressing
Chicken & Wild Rice Soup
Salmon over Salad with Creamy Dill Dressing
Tomato Basil Tortellini Soup
Cracked Wheat Greek Salad
Panzanella Salad
Bok Choy with Sesame Dressing
Watermelon & Feta Salad with Arugula
Parmesan Peppercorn Salad Dressing
Basil Vinaigrette on Orzo Salad
Tuna Nicoise Salad with Dijon Vinaigrette Salad
Nectarine & Feta Salad with Honey Mustard Dressing
Spinach Salad with Strawberries and Poppyseed Dressing
Greek Grain Salad
Apple Cider Vinaigrette
Mexican Street Corn
Green Goddess Dressing
Shrimp and Arugula Salad with Chimichurri
Creamless Tomato Soup
Broccoli Salad
Shrimp Cakes over Greens
Sweet Pickle Macaroni Salad
Peach, Avocado, and Pistachio Salad
Kale Pesto Soup with White Beans & Sausage

 

Pasta

Pumpkin Pasta
Smoky Sausage 1-Pot Pasta
Crunchy Breadcrumb Topped Pasta
BBQ Chicken Pasta
Greek Pasta Salad
Quick Spinach & Artichoke Pasta
Creamy Tomato Basil Pasta
Pasta Carbonara
Chicken Bacon Ranch Pasta
Brown Butter Summer Veggie Pasta
Kale Pesto Pasta Salad
Top Your Own Pasta Bar
Sundried Tomato Pasta
Ham & Cheese Rolled Rosetti Pasta
Pumpkin Mac & Cheese with Gouda Brown Butter Sauce
Spinach Stuffed Shells
Sesame Noodles
Sausage, Broccoli Rabe & Orecchiette
Chicken Meatball Alfredo Pasta with Kale and Cranberries
BLT Pasta
Chicken Cordon Blue Pasta
Garlic Parmesan Mac & Cheese
Chicken Sausage and Ricotta Pasta
Quick Tomato Basil Gnocchi
Lasagna Rolls
Chicken Caesar Pasta
Smoky Bacon & Pork Ragu
Zucchini, Ricotta, and Herb Pasta
Butternut Squash Mac & Cheese
Fettuccine with Alfredo, Butternut Squash, & Sage
Roasted Kale Pesto

 

Vegetarian and/or Meatless Meals

Tomato & Ricotta Pie
Falafel “Burger”
Zucchini Pasta with Burrata
Grilled Bruschetta Pizza
Italian Grilled Cheese with Breaded Eggplant
Black Bean & Squash Veggie Burgers
Baked Falafel
Eggplant Parmesan Pizza
Fontina Mac & Cheese with Warm Brussels Sprouts Salad
Spinach & Artichoke Pockets
Sherry Tomato Soup
Sweet Potato & Brussels Sprout Hash
Roasted Cauliflower Soup
Butternut Squash Lasagna
Greek Veggie Pizza
Zucchini & Eggplant Spread Pizza
Brussels Sprouts with Apples in Mustard Dressing
Roasted Butternut Squash & Cranberry Pizza
Parmesan Pesto Tilapia
Curry Carrot Soup
Kale Mac & Cheese
Mojito Shrimp
Zucchini Fritters
Brown Butter Veggie Pasta
Crabcakes with Remolade
Roasted Red Pepper Romanesco Sauce
Pumpkin Mac & Cheese with Gouda Brown Butter Sauce
Veggie Pizza with White Bean Sauce
Lobster Cakes
Beet & Sweet Potato Flatbread
Quick Greek Quinoa Bowls
Apple, Cheddar, and Apple Butter Panini
Feta & Herb Crusted Salmon
Sweet Corn & Arugula Risotto
Broccoli & Cheddar Risotto
Quick Tomato Basil Gnocchi
Vegan Taco Fillings
Roasted Kale Pesto

Leftovers Uses

Butternut Squash and Black Bean Enchiladas
Polenta Cakes
Sweet Potato, Bacon, & Brussels Sprouts Hash
Mess Soup
Spinach and Artichoke Nachos with Chicken
Stuffed Acorn Squash
Couscous Salad using Frozen Shrimp and Edamame
Pulled Pork Tacos
Salad Bar
“Pizza Soup” in bread bowls
Spinach & Artichoke Pockets
Lobster Cakes
Orange Pomegranate Salsa over Grilled Chicken
Chili over Cornbread Waffles
Caesar Brussels Sprouts
Caesar Asparagus
Spinach Squares
Southwestern Sweet Potato Black Bean Patties
Herbed Rice Patties

 

Desserts (from a non-baker)

Peanut Butter Cups
S’mores Bread Pudding
Apple Cider Cookies
Peanut Butter Mini-Chip Ice Cream
Black Forest Bread Pudding
Caramel Cheesecake Dip for Apples
Cookie Dough Truffles 
Pumpkin Whoopie Pies with Maple Cream
Oreo Dip with Chocolate Graham Crackers
Apple Oatmeal Toffee Drop Cookies
Peanut Butter & Jelly Bars (aka, the gramwich)
Oatmeal Whoopie Pies
Thin Mint Ice Cream
No-Fail Fudge
Cream Cheese Danish Squares
Easy, 1-Pan Chocolate Cake
Girl Scout Cookie Bars
Lighter Lemon Squares
S’mores Squares
Red Velvet Crinkle Cookies
Mini Fruit Tarts

What I Ate: Foodie Vacation Souvenir

Wayyy back, just about a year ago, Mr. J and I went on our honeymoon to Spain & Italy. We actually didn’t buy many souvenirs since we were racing around like maniacs to see the sights! Although I wasn’t impressed with the sights of Naples, I still chose a treat to bring home. We got some lemon risotto.
WIA lem_risotto_390_590This very same treat provided a halt at security in the US after flying for 8 hours. Not funny. Serves me right for claiming it to a customs dude who had noooo idea that risotto wasn’t a vegetable. Sad.

I remembered the freeze dried pack in the cabinet and thought it was as good a time as any. I hadn’t been saving it but I buy arborio rice in containers so this flat pack slipped my mind. It wasn’t amazing, but it was good and a nice reminder of our time in Italy.

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Get excited! I finally got around to editing the photos from our delicious anniversary getaway. Seriously, this tasty destination means so many meals to share next week. Just maybe I’ll get around to sharing some final shots of the completed bedroom renovation/redecorating project.

Bright and Summery Lemon Risotto

I posted some coconut chicken the other day and called that part 1. Today is part 2. The side dish: lemon risotto. Put on your seatbelts because later this week is the leftovers transformed into a real treat. I’m not kidding.
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I make risotto quite frequently. Like here. And here. And here. I think of risotto as a wintery comfort food that gets a bad rap for being difficult. I always think that lemon asparagus risotto sounds delicious but I never think of it when spring rolls around. Well here we go! Carpe diem!

I decided on just lemon risotto since I wasn’t feeling having too many parts of the meal all together.

Ingredients:

1 cup Arborio rice
1 cup white wine
1 cup chicken broth (or vegetable broth)
1 lemon (juiced and zested)
1 onion, chopped

Directions:

Sautee the onion and a bit of olive oil in a pot.
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Start warming the liquids together (stock, wine, lemon juice)
Add the rice into the onions once they’re 75% cooked (translucent but still before they’re totally soft).
Add one cup of liquid into the rice and stir until absorbed before adding the next cup into the rice.
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Repeat until all the liquid is absorbed, little by little. It will take about 30 minutes on medium heat.
Add lemon zest on top once it is totally cooked.
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See? So easy. It takes time and you have to stay nearby, but if you’re putting together other dinner items you’ll have plenty of time. I love risotto and don’t always like regular rice that much. Risotto is creamier, and not as dry.
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Wait till you see what I did with the leftovers!!

 

Guest Post: Buffalo Bites

Today I have a fantastic guest blog post for you! This post comes Dana of Nosh. We went to college together and I’ve been loving her blog (like this pineapple salsa recipe! and this edamame salad recipe! and this stuffed peppers recipe!) I’m super psyched to try this one myself! I cannot believe I don’t have any buffalo chicken recipes on the three bite rule!

Here’s Dana:
I’m trying (key word) to lose a few lb’s before my July wedding, and in doing so, I’m naturally craving the worst foods on the planet.  This recipe is surprisingly low-fat (5 wonton wrappers is only 100 calories, and the chicken is boiled in plain ‘ol water and then baked, so no extra fat there…plus wait til you see the coleslaw!) but still tastes like an indulgence.  The wontons would make a great app (oh hey, Superbowl) and the coleslaw is a healthy side made with my favorite Greek yogurt (you can’t even tell it’s good for you!).  Hope you enjoy these and much as I do…and thanks again to Emily for the opportunity to cross over to another awesome blog!

BUFFALO CHICKEN WONTONS

(this recipe makes a TON of wontons.  You can either cut down the amount of chicken you use or if you don’t want to make all of the wontons, you can make as many as you want, freeze the remaining wonton wrappers, and have a buffalo chicken sandwich for lunch the next day with the remaining chicken!  Probably awesome on a salad, too.)

Ingredients:

1 package Nasoya wonton wrappers
2-4 boneless, skinless chicken breasts
1/2 bottle Frank’s Red Hot (I used Buffalo flavor but i’m sure the Original is just as tasty)
1/4 c. Light Ranch dressing
1 egg white OR water


Directions:

Boil chicken in water (or chicken broth) for 15 or so minutes until cooked through.  Remove from water and set in a bowl.
Once cool, shred with a fork and season lightly with salt and pepper.  Meanwhile, preheat oven to 425 degrees.

Here’s the shredded chicken with the buffalo sauce…this was perfect on a sandwich the next day (said my fiance) and scooped up with celery stalks (said me).
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Mix Red Hot and Ranch dressing in a bowl and pour over pulled chicken, mixing to coat.
Arrange wonton wrappers on a sprayed cooking sheet.  Place about 1/2 a teaspoon of chicken into the center of each wrapper. Using the egg wash or water, lightly brush two sides of the wrapper and bring up into a triangle to meet the other half of the wonton, pinching to secure.
Bake for 10-12 minutes until crispy, flipping once.
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I sprayed the pan with olive oil cooking spray, so there was no need for a brush of oil or anything prior to baking.
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Pre-baked
EDITOR’S NOTE: If you want a cheesier, creamier, not as healthy wonton, try adding a bit of cream cheese to the chicken mixture.
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Gorgeous color on the wontons!


Greek Coleslaw

(this recipe is adapted from Ellie Krieger’s recipe found here.  Of course I didn’t measure anything TOO accurately, and I left out the caraway seeds.)

Ingredients:

1 package Dole shredded coleslaw mix
1/2 c. plain Greek yogurt (I used Chobani 0%)
1 tbsp. honey
1/4 c. mayonnaise (I used Hellmans Olive Oil mayo)1/4 c. apple cider vinegar
salt & pepper

Directions:

Combine all ingredients and add to coleslaw mix.
Stir to coat.  Season with salt & pepper.
Refrigerate at least 30 minutes to let “sauce” absorb into coleslaw.

oh heeeey, awesomely healthy wontons and sweet scrumptious coleslaw…don’t mind if I do…
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Would you like to be a guest blogger? Email emily@thethreebiterule for more details!

Pumped Up Risotto

I love risotto and always think of it as a fall/winter comfort food. It is surprisingly easy and I even love it reheated. I like it better than regular rice, which we don’t eat a lot of at home.

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On my honeymoon I had some AMAZING risotto with shrimp and arugula which was a fantastic reminder to make some at home. I also was gifted a broccoli risotto recipe that I’m looking forward to making. I added it to my fall-to-make list.

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Ingredients

1 cup arborio rice
2 cups chicken stock (or veggie stock)
1 cup pumpkin beer (or white wine)
1 cup canned pumpkin (not pumpkin pie filling)
3 slices prosciutto, chopped
3 tbs grated Parmesan
1 tsp pumpkin pie spice

Directions

Toast the rice on medium low for 5 minutes while liquids are heating separately.
Add ½ cup of liquid mix until absorbed. Repeat until liquid is gone.

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Heat prosciutto until crispy.

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Mix pumpkin, prosciutto, Parmesan, and spices into risotto.

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I liked it a lot. I think there was a bit too much prosciutto but that’s an easy fix…it wasn’t that much of a problem seeing how I ate it for dinner, and 2 lunches in the days following.

The color was awesome and it felt really fall-ish. Sage would have been good in it too.

I’ve never put beer into my risotto so I was definitely a bit nervous about it. I worried what kind of aftertaste it would give. I think it worked though! I wouldn’t have included it if I didn’t have pumpkin beer on hand.

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I’ve made one using tomato juice and zucchini. It’s an awesome vegetarian one and the V-8 is a great addition for even more veggie perks. I’ll have to make that one sometime soon too! If you’re not too pumpkin-ed out after Thanksgiving, make this one when the pumpkin shelves are restocked!