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 Cup ice cream
(adapted from We Are Not Martha)

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

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.
Pour one cup of the mixture into a separate bowl and whisk peanut butter into that mixture until smooth.
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.
Pour into separate container and mix in chocolate chips by hand or for the last minute or two of the ice cream churning.
freeze 5-6 hours, until hard.
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.

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
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 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



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


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



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 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
Mini Food Potluck
Father’s Day Themes
Take Out Party
Brunch Tips & Yogurt Parfait Bar
Fall Foods Potluck
Chili Cookoff
Playing Chopped at Home
Rainbow Potluck Indoor Picnic
Pumpkin Beer Tasting Party
Back-To-School Potluck
Fondue Party
Top Your Own Potato Bar



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
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



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



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.

WIA lem_risotto_bowl_590_390
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.
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.


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


Sautee the onion and a bit of olive oil in a pot.
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.
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.

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.
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!


(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.)


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


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).
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.
I sprayed the pan with olive oil cooking spray, so there was no need for a brush of oil or anything prior to baking.
EDITOR’S NOTE: If you want a cheesier, creamier, not as healthy wonton, try adding a bit of cream cheese to the chicken mixture.
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.)


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


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…

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.

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.



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


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.

Heat prosciutto until crispy.

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


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.

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!

Better Than Ice Cream

Happy almost weekend. Don’t ya just need some ice cream? I could probably go for some ice cream any day, anytime. BUT there’s ice cream, and then there’s gelato. One of my favorite things in Italy is all the gelato. It’s so amazing. I also just looks so much nicer than American ice cream too. I remember how much I loved it the first time I had some in 2011 in Rome.

It was just as delicious this time. I was also psyched to introduce Mr. J to it. Of course he loved it! He imagined it to be more icy and less creamy than it is.

Gelato was our “meal” during our six hours exploring in Florence. In Spain we spotted this stick place that had it coated in a hard shell. Mr. J had to try one. Afterwards we kind of felt like just experienced a European tourist trap.


It wasn’t as good as regular gelato. It also was quite pricey…darn those euros.
Gelato is so pretty piled high overflowing from the metal containers. I scooped ice cream for a good portion of my high school & college life so I feel qualified to attest that 3 gallon tubs we hung over to scoop from never look this nice.

The crisp stuck in is the perfect touch for gelato in a bowl. Love it!

Veg Burg

I scoped out a whole bunch of veggie burger recipes but ended up just including whatever I remembered when I grocery shopped. These were good, but could have used more crunch. I love when I have control over my burger since I’m not a red-meat-eater and have fewer choices.


1 cup oatmeal
½ can black beans
1 eggplant, grated
1 cup panko
3 green onions, chopped
1 cup yellow onion, chopped
1 garlic clove, minced
1 tbs soy sauce
1 egg
salt & pepper


Blend oatmeal until it becomes like a flour
Drain and blend the black beans in a food processer
Saute onion and garlic until translucent
Combine beans, onion, garlic, shredded eggplant, green onions,  soy sauce, egg, and S&P in a bowl and stir to combine.
Form into patties and bake at 375 degrees for 10 min before flipping and baking another 10.

I packed these for lunch this week and served it on a light English muffin (toasted) with cheddar and spinach on the burger. I liked these a lot. I think the eggplant and beans made it really sizeable and filling.

I think next time I’d add in some nuts or sunflower seeds. I think another grain might have been good. Barley? Rice? I’ll keep that in mind next time.
I baked instead of frying or grilling since they’re not known to stay together well. I froze extras and think they’ll be a great find in the freezer once I’ve forgotten them at a time when I feel like there’s nothing for dinner.

Since you know, or have noticed, that I rarely bake so it may surprise you that I have a muffin top pan. I have never made muffins in it but love it for things like this! I use it all the time for anything patty shaped! Crab cakes, burgers, zucchini fritters…you name it. It is super handy. Once I have a kitchen with space, I’m sure I’ll bake more.

Holiday Feasting

If your holiday season was anything like mine it included goodies of all kinds, and often. Here’s a journey through the last few days of family, friends, and FOOD.

A holiday gathering with friends was made more special with delightful holiday beer. Of course they had the regulars as well but I’m a sucker for seasonal beers. I thought it was a really nice touch to have a few seasonal varieties on hand.

Some other fun additions they served was a decadent bark. This would be a fantastic post-halloween treat as well. Bittersweet chocolate was topped with pretzels, melted red & green chocolate, and all the candy and cookies you can think of. Bittersweet chocolate was definitely necessary since milk chocolate would make it over-the-top sweet. The pretzels added a nice sweet/salty/crispy aspect.

Lastly they served roasted chestnuts! I hadn’t ever had them but fell in love. They have a real woodsy flavor. They are meaty and substantial. A little cut on the bottom made them easy to pop right out. Check out how nicely the bowl complimented the nuts too!

Ok, lets move on to some holiday meals. Breakfasts are my favorites. Christmas Eve was already my 2nd day of holiday celebrations with the C family and we had a crockpot scramble dish including ham, egg, cheese, and shredded potato. We also served Ebelskiver (translation: dutch filled-pancake). These are tasty and really fun. Mr. J is a master at turning them so he did the honors. We filled them with raspberries, banana, and chocolate chips. More than 3 options just gets confusing.

The pan only allows for a few per batch but we found out the first time making them that this is probably all that we could keep up with at a time anyway. Williams Sonoma makes fancy turners for $12.95 but bamboo skewers work just fine. We kept them warm in the oven while making the rest. I’ll post again about these…they’re that good.

After discovering a Christmas journal from 1987 we realized the R fam has been eating a traditional Christmas breakfast since at least since then. It is a casserole (to be made the night before) with rice, eggs, velveeta, ham, and asparagus. It’s delectable and nobody is ever ready for a change.


The other benefit is that it just gets popped into the oven while gifts are in progress and nobody misses anything! We also have a partridge and a pear tree, minus the partridge. Though I’m not sure why, the top of the tree gets a sugar cube with a drop of flavored extract lit on fire for a second.

Dinner time? There’s no set tradition with the R family so this year we had ham. Yum! Sides included the best sausage stuffing ever, creamed onions, green beans, and a baked fruit on the side.


Check out the BLT skewers I made with Mrs. C. She brought them to church on Christmas Eve and they were such a hit. How is it that I’ve never had super thick cut bacon? I’m now enlightened. Wow. We cut one end of the grape tomato off to make it stand better.

One last delectable thing I ate (and ate) was sis’ sticky buns. The recipe will follow soon! Hope everyone else had great meals too!

Cuchi Cuchi – ooo la la!

Yay! A new fav!

I went to Cuchi Cuchi on a Thursday evening at 6 PM with one of my favorite people to eat with, Miss L. We were so enraptured by the decor, costumes, and cocktails we couldn’t even order when prompted.

Miss L and I have been meaning to try this home-y vintage hideout. Normally, we study menus and read reviews anywhere one of us has plans to go, even if we not both going! I should have studied the cocktail menu more closely before awkwardly not being ready each time our adorable waitress came over…at least we warmed her up for when we weren’t ready to order food either!

Cuchi Cuchi is small, with a bunch of small tables, a few couch & coffee table lounge areas, and a great looking bar. The employees wear amazing costumes. I distinctly remember us commenting on a white flapper-style dress we saw pass by. Our waitress was friendly and maybe Russian? She donned a black velvet hat with a birdcage veil. Don’t you just wish everyone wore them nowadays? She genuinely wanted us to like everything we ordered and she applauded our drink choices and her return was timely. I chose a hibiscus martini and Miss L had a blackberry cosmo. We found them sweet, a good strength, and well made. I was impressed.

Cuchi Cuchi describes the food as, “international, ‘straight up’ smaller plates to be paired or shared.” They seem concerned people will call it tapas, which also seems to be a big deal to them.  We shared and really loved it. Our charming waitress suggested we order four plates to share. Given the price and being unfamiliar with the size, we started with just two to share.

After much deliberation, we got the potato croquettes with tomato curry dipping sauce and warm brie dipping sauce. Yum! I preferred the tomato sauce since the potato croquettes were small & cheesy so they need something to balance it. We also got the chicken kiev. I have no idea how they formed it the way they did. Mushrooms and herbs were cupped within an incredibly thin chicken breast shaped into a bowl. Must recreate this at home! Ordering anothing plate might have been a good idea but we were leisurely enjoying our bites, drinks, and convo so it was fine.

I’ll definitely be back. Clearly the Cuchi Cuchi crowd shows up at a fashionable 8 PM or later so 6 PM is definitely the time to sit back, and take your time. I envision a great drink and a bite at the bar in my future too.

Likes: memorable experience, amazing drinks, really unique atmosphere, historical references for the cocktails
Dislikes: prices were a bit high for me to truly be a regular.

Photo courtesy of Jason Bagley via Creative Commons