Calzone Tips and Tricks

https://www.prehistoricsoul.com/lt6u8bt0l8g 3

https://equinlab.com/2024/01/18/ekj4i467l4 I make calzones a lot and have figured out some helpful tips I think are worth sharing. There’s nothing worse than spending the time to buy everything, assemble, bake, and then discover it feels like there’s nothing inside! They are easy to prep and work perfectly to prep in advance.

https://www.chat-quiberon.com/2024/01/18/8o889pb https://serenityspaonline.com/5oze6di 1) Preheat the oven to 400-degrees AND preheat the pan or pizza stone.
This helps the bottom of the calzone get crisp enough and not soggy.

https://www.ngoc.org.uk/uncategorized/future-events/94vsnjuacy 2) Prep inside ingredients while the oven is preheating. Today’s example is turkey meatballs, shredded mozzarella, and fresh spinach. I like to keep fillings simple and varied. Mess around with the cheese a veggie or whatever else. The best calzones have a few textures and don’t only have wet ingredients.

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https://masterfacilitator.com/fspd0atu some of my favorites have been: Chicken Cordon Bleu (chicken cutlets, shredded swiss, and ham); Cheeseburger Calzone (ground chicken, American or cheddar, tomatoes, spinach, and special sauce); Prosciutto, Apple, and Brie (with only those ingredients or swapping pear for apple); and of course turkey meatball, spinach, and mozzarella.

https://modaypadel.com/g7dwsm0 http://www.wowogallery.com/11zdxen 3) Assemble your calzone on the surface you’re baking it on. I can’t even imagine trying to move a calzone. By using a hot pan or pizza stone it will actually cook the bottom of your calzone a tiny bit while you assemble! Multi-tasking! https://gungrove.com/e467q9lhg4 Fill that calzone more than you think is necessary. Seriously. Really fill it up so much that you have to stretch the dough to close it up. You want layers and the filling to reach completely to the edges and piled high.
turkey_meatball_filled_590_390 Close it up by pinching the dough around the insides. Put some pressure on the fillings to spread them out again. Don’t squish it completely though.

Buy Valium https://manabernardes.com/2024/apc8cjt9ec 4) Cut some slits into the top so air can come out. This allows it to vent and cook better. I bake mine for about 30 minutes or so at 400-degrees. Bake for 15 if you’re going to freeze it and cook it the rest of the way later, or if you’re serving it another day. Then you’ll bake it the rest of the way and it won’t be overcooked. Brush the tops with eggwash if you want them shiny. I often skip this and just spray a bit of olive oil over the tops for some shine.
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Buy Daz Valium 5) Cut and enjoy! Or, Label with preheating instructions if you’re not the one cooking it the rest of the way.
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Teriyaki Chicken with Pineapple Salsa

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https://equinlab.com/2024/01/18/474cmjuphg Quick and easy. That’s the mode I’m in right now. My head whirls for the months of April/May. Buckle up, my mind is scattered and dinner is so important right now. Dinner is my stability.
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Ingredients:

https://serenityspaonline.com/0k2ynkvtrjf 2 chicken breasts
1/4 cup teriyaki sauce
3 tbs honey
1 tsp garlic
1 cup pineapple, chopped
1 cup salsa
1/4 cup black beans
1/2 cup green onion

Directions:

https://therepairstore.ca/ez4g8a1 Marinate the chicken in teriyaki sauce, honey, garlic, salt and pepper for at least 3 hours.
Grill chicken until cooked through.
Mix pineapple, green onions, black beans and salsa together.
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Serve chicken over rice, topped with pineapple salsa.
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https://space1026.com/2024/01/q2ev3l3m1m This is so easy and most can be prepped in advance. The chicken could marinate all day while I’m working and I didn’t make the salsa from scratch…I just added to it. What a quick fix?!

I had a hankering for pineapple, but mango would be fresh too. I chopped a few tomatoes into the salsa too just so the pineapple pieces didn’t seem like the only big chunks. The cool fresh salsa is so good over smoky tangy chicken.

April Recap

https://www.chat-quiberon.com/2024/01/18/fx2ag7fv363 0

Hooooooly crap. It is May. HOW did that happen. I’m stunned  I suddenly have what feels like zero days until my event happens. My entire year’s worth of stress happens all at once…and let me tell ya, I’m not a pretty picture right now. April was a good month with some good dinners. I hope May leaves me still with enough energy to  get a bit more creative.

https://www.ngoc.org.uk/uncategorized/future-events/txdmj4i7 My favorite post of the month was also my highest viewed post of the month! Cheeseburger Calzone is a must-try if you didn’t already see it.
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I did a smoothie that I fell in love with: Chocolate Cherry Smoothie
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This month also had a guest post about Charleston from my ‘rents and a book review of Anthony Bourdain’s Kitchen Confidential. Sometimes it is just so great to have some help or some quick posts. Did I mention I’m going bananas at work right now? HINT HINT #guestpostswanted

I was thrilled with this Potato, Leek, and Bacon Pizza
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This sandwich with grilled chicken, pear, arugula, and cheddar. Ohh goodness. So delicious.
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I was really happy with this side dish of warm brussels sprouts. I never focus on the side dish.
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Buy Genuine Valium Online Any quickies you’d recommend for a busy May? Want to be a guest blogger for me? email emily@thethreebiterule.com for more details!

Crunchy Breadcrumb Topped Pasta

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One of my favorite parts of Mac & Cheese is that buttery crumb topping. I like the toasty crunch in contrast to the soft noodles. I was thinking I’d give that a go for a really different pasta dish.
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I grabbed some creamy tomato sauce at Trader Joe’s and it was great in this. I normally just use “kitchen ready” tomatoes but any tomato sauce would work. Pesto or alfredo would be delicious too. I used parsley but was wanting basil. Parsley is what I had though. This dish requires so few ingredients that I’d urge you not to cheap out on the fresh herb or fresh garlic. It is worth it this time!

Ingredients:

https://masterfacilitator.com/zk753gvdu 1/2 pound spaghetti/linguini/linguini fini
1 tbs olive oil
1 tbs butter
1/2 cup panko breadcrumbs
1/4 cup parsley, chopped
4 cloves of fresh garlic, chopped
1/4 cup grated parmesan
1 cup tomato sauce

Directions:

Boil water for the pasta
In a flat pan, over medium heat, heat olive oil, butter, panko, parsley, and garlic. Stir and cook for about 5 minutes.
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Add pasta to the water, and cook according to the package (just don’t overcook it).
Add salt, pepper, and parmesan to the breadcrumbs. Stir and remove from heat.
Drain pasta and toss with tomato sauce.
Top pasta with breadcrumb topping.
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Order Xanax From Uk I liked this. It had an easy and more interesting feel to it. It seems more than a thrown together bowl of spaghetti, whereas it really is just that. This breadcrumb topping takes just as much time as for the pasta to boil.

https://www.justoffbase.co.uk/uncategorized/kgc6iwvh This is uber cheap, flavorful, and vegetarian. Pair it with a glass of wine and bam, that’s dinner.
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Guest Post: 82 Queen in Charleston, SC

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Order Valium Today we’re taking a trip. I have a guest post for you from the fam. My parents are undoubtedly The Three Bite Rule’s biggest fans. They took a trip to Charleston, SC and had some really great food. Sis and I went a few years ago (seen here and here) and I’m happy to introduce the ‘rents and the meal they wanted to share! Here we go!

https://space1026.com/2024/01/piz36z3o  

Spending a few days in Charleston, South Carolina, we found many quality restaurants at varied priced points. After sampling a few modestly priced, down-home type establishments, we opted to go a bit upscale on the last evening in the city. 82 Queen became our destination.

https://www.ngoc.org.uk/uncategorized/future-events/lezsximm6u3 Located in what was formerly a plantation, the restaurant has an unusual arrangement. We were able to be seated in the courtyard. The personable, attentive waiter offered numerous suggestions as well as copious details about the most popular dishes. He was extremely knowledgeable about each item on the menu.

Cheap Xanax From Overseas The She Crab soup typically wins Best of Show at Charleston taste fests. He described it as having the consistency of a chowder with the feel of a bisque. It was outstanding choice served with a bit of sherry to be mixed in at the last moment.
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We also chose the crab cake appetizer which the waiter said was 95% crab with just enough filler to hold it together. Quite a memorable treat.
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A lovely basket of cheddar and chive biscuits appeared. They were flaky; restraint was needed since dinner was coming.
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We had never had grits before…here goes. This dinner featured large barbequed shrimp atop grits treated with smoked bacon, cheddar cheese and green onions. Tasty but we still do not know what straight grits would be like.
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The Lowcountry Jambalaya had both shrimp and crawfish. The waiter indicated that this would be a bit on the spicy side with carmelized onions, a trio of peppers and Carolina red rice. Actually, the dish could have used a bit more spice since the rice was a bit dry. This included Tasso ham had a bit of zing but could have been eliminated.
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Could there be a dessert menu without a chocolate offering ? Apparently, the owner’s wife makes the desserts and the choices change often. The choice was made for coconut chess pie. Served with a hearty coffee, it was adequate although the crust had a grocery store freezer in its background.
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82 Queen was memorable for the pleasant courtyard setting, twinkling lights on potted trees and what seemed to be truly Southern hospitality.

What I Ate: Chicken and Pear Sandwich

https://www.chat-quiberon.com/2024/01/18/b94k0q9dl 0

https://fireheartmusic.com/3ii6eve9 Sandwiches are such a great dinner. This chicken and pear one is inspired by one that used to be on the menu a Brighton Beer Garden. This sandwich reminds me of my early days in Boston.
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I found some fun focaccia rolls but any bread would be good, and would make this into a good panini.

Ingredients:

https://serenityspaonline.com/qlgq6gte73 Thin chicken breasts, marinated
2 focaccia rolls
2 cups arugula
2 slices cheese
1 pear, sliced

Directions:

https://gungrove.com/gjqdmyu1d Grill chicken until cooked through
Assemble sandwiches on rolls with arugula, chicken, cheese and sliced pears.
chicken_pear_sandwich_plate_590_390

https://www.prehistoricsoul.com/4k4ndyywl3 I think the focaccia and the cheese were definitely big parts that made it special.
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I love arugula and it doesn’t get icky when the hot chicken is on it. I dressed the arugula with a little bit of Italian dressing. Delicious. Arugula is peppery and so good.

https://therepairstore.ca/e6m7aqa46 I’m jetting off to a wedding for less than 24-hours. Sound familiar? Wouldn’t be the last weekend in April if it weren’t craaaaazy.

https://therepairstore.ca/60ykyot Any dinner panini or sandwich ideas for me during this busy time?

Chocolate Cherry Smoothie

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Were you thinking I was over my smoothie kick? Ohh no. I haven’t had as many creative ones, but I got this in my head and couldn’t shake it. I love cherries minus the pits. Chocolate and cherry together is devine. I found dark cherries in the freezer section, and I only by frozen fruit with no sugar added. Note: the ingredients should just list the fruit itself.

Ingredients:

pitted cherries, frozen
1 apple, chopped
vanilla yogurt
splash of milk
3 tbs chocolate syrup

Directions:

Add the cherries, apple, yogurt, milk and chocolate together
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Blend and enjoy

This one was wayyy better than it looks. The color might be a smidge off putting. It is reddish-brownish-tanish. The color might not win awards but the flavors are fantastic.
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The chocolate was just enough. I added the apple to up the fruit quotient without adding too many favors to the mix. I thought banana might take over. I thought blueberries might confuse the cherry flavor. One frozen and one raw fruit made for a perfectly frosty yet drinkable smoothie.

https://www.justoffbase.co.uk/uncategorized/5ltq9ar69 Any other flavor ideas/suggestions?

Leek and Potato Pizza with Bacon

I was feeling like dinners had been too wintry and I wanted something springy. I’m ready for spring and Boston sure feels fresh and rejuvenated. We are on the mend and with a springy-feeling drizzle and a sunny hug this weekend helped us heal and move forward.

I spotted leeks at Trader Joe’s. Thanks to Joe, I didn’t have to slice and soak. It also meant I didn’t have to try to use leeks in everything I cooked from now on.

Ms. L was coming so I figured bacon was just the addition she would appreciate. All hell was breaking lose at work. I needed to make this delectable pizza. I needed something I could do well. I’m sure Ms. L would have understood if I was too overwhelmed. When other things are going wrong, I just want dinner to be comforting.

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Ingredients:

pizza dough
2 cups leeks
2 tbs pesto
8 oz shredded mozzarella
4 oz St. Andre cheese
2 russet potatoes, thinly sliced
2 strips of bacon

Directions:

Preheat oven and pizza stone if you’re using one to 400 degrees.
Saute leeks in butter and olive oil until cooked through.
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Spread pizza dough onto the pizza stone or onto a lightly greased pan and poke a few holes with a fork.
Pre-bake the dough for 10 minutes until the dough puffs and is somewhat cooked, but not crisp.
Fry the bacon until almost cooked (it will continue baking on the pizza)
After removing the dough from the oven, spread pesto onto the dough.
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Top with shredded mozzarella, sliced potato, leeks, soft cheese, and crumbled bacon.
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Return to the oven for 20 minutes until the crust crisps and the cheese melts.
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Remove from the oven, and let sit for at least 5 minutes before cutting.

This was so good. The two cheeses were perfect. St. Andre crumbles like butter and is like brie, times 10. The cheese plus potatoes plus bacon was so well balanced. The leeks are fresh almost oniony almost garlicky.

I loved this and will make it again, for sure.

Fontina Mac & Cheese with a Warm Brussels Sprouts Salad

I know, I know. There are too many decadent not-springy dishes, but I’ve been a bit backlogged. This is worth it. Maybe we all will keep needing a little comfort here in Boston. The recent Boston Marathon events have shaken me. I work in large scale athletic fundraising events (not as large as the marathon) and it all hits close to home. I’m guiltily reminded that I said a few weeks ago that “this is almost the worst thing that could happen” when one of my sites bumped me for another event. No, that is not the worst thing that could ever happen. I’m mixed between whining that it isn’t fair, that this is a time honored tradition, it is inspiring/impressive/astounding and feeling so badly for people doing a really positive thing. The logistics in me feels for the BAA who will forever be changed.

Mr. J works just blocks away, on the same street, and I was just paralyzed by ‘what could be.’  I was so thankful to get home, together, and just process. It was scary to wonder if it was better to stay put or to go to a huge train station. Knowing the cell towers were off made it more nerve wracking. Social media luckily allowed me to see the runners I knew were safe and the event staff I know made it home ok.

Now onto the food. When everything else is uncertain dinner is exactly what I need. I planned to make some really good mac and cheese but I was thinking of topping it with Lay’s new Cheesy Garlic Bread flavored chips, but the grocery store was totally sold out for several weeks. (Yes, this crossed my mind a few times so I gave in trying to make it happen.) Unsurprisingly, there were plenty of chicken & waffle flavored chips? I thought those were too weird, even for me, so I ended up with some interesting looking Feta & Rosemary flavored Cape Cod chips instead.

While I was exploring the chip aisle, I knew something healthy but interesting should go with this. Like something green. Enter: brussels sprouts!
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Warm Brussels Sprouts Salad

Ingredients:

3 cups raw brussels sprouts
2 tbs creamy stone ground mustard
1 tsp garlic, chopped
1 tbs red wine vinegar (or cidar vinegar)
2 tbs butter
Salt & pepper

Directions:

Trim brussels sprouts at end and tear of petals, discarding the very center
In a flat pan, over medium low heat, melt butter, mustard, garlic, and vinegar for 1-2 minutes.
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Bring pan to medium and add in the brussels sprout petals.
Stir and cook for another 2-3 minutes.
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Sprinkle with salt and pepper before serving.
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The warm brussels sprout salad has some creaminess from the butter and some tang from the mustard. I think the flavors are light and delightful. This would go with anything. The centers of the brussels sprout is the bitter part so this dish comes out mild and fresh.

I think this sauce would be really good on roasted broccoli or carrots too.

Fontina Mac & Cheese topped with Potato Chips

Ingredients:

1/4 cup butter
1/4 cup flour
3/4 lbs pipette pasta
8 oz fontina, chopped/shredded
8 oz sharp cheddar, chopped/shredded
2 tbs Parmesan, grated
1 egg yolk
1 cup low fat milk
3/4 cup half and half
salt & pepper
1 cup crushed potato chips (or breadcrumbs)

Directions:

Over medium low heat, add butter and flour to a medium saucepan.
While butter and flour form a roux, let it turn from bright butter-yellow to summer-tan-sandish color to cook the flour taste out.
Boil water for the pasta.
Add milk and cream, stirring to smooth out.
Cook pasta to al dente being careful not to overcook.
Add cheeses, reserving 1/4 cup of each for later.
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Stir/whisk until creamy and smooth.
Preheat oven to 375 degrees.
Add drained pasta to the cheese sauce saucepan stirring to incorporate.
Add egg yolk and remaining cheese (this is where you get some stringy/gooey parts).
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Pour into a greased baking dish.
Top with breadcrumbs or crushed chips on the top.
Bake for 20 minutes.
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The mac and cheese was so good. The egg yolk and dynamic cheeses make this creamy and decadent. Sometimes I add a squirt of dijon mustard but I didn’t want it to seem too matchy-matchy to my brussels sprout salad.

I love mixing cheeses. Fontina is mild and nutty. Parmesan adds a subtle saltiness but isn’t the best melting cheese. The chips had a great herby flavor without being quite as fake flavored as it could be.

Let’s just let it go that Lay’s decided to make Chicken and Waffle flavored chips. Some things will never be forgotten, but yeah, I think we should all forget that these chips happened. mmmk?