May 2015 Recap & #NationalBurgerDay

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

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

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

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

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

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

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

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

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

use the crockpot more: 
meh. nope.  

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

Basil Vinaigrette for Orzo Salad

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

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


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


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

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

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

Loving Lately

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

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

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

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

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

What I Ate: Pulled Pork Panini with Slaw

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I had one colossal pork shoulder that I cooked in the crockpot months ago. The rest of it got frozen in about 4 batches for another 2-4 meals per batch. So. Huge. I didn’t want all of it to be the same so I was eyeing some of it to become paninis. How Sweet It Is made some pulled pork & beer cheese sandwiches and it made me think: I don’t put cheese with pulled pork nearly enough. I thought about boursin since that elevates a grilled cheese like woah, but I when it came around, I wasn’t feeling that texture. I wanted stretchy cheese!

The Three Bite Rule - Pork Panini with Slaw
I threw the slaw on these as a last minute for a crunch. People in the south are OK with slaw on their pork so I figured it was fine, or “authentic” for my paninis. Though, spell-check is NOT ok with the plural of panini.


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


Heat a panini press or grill pan to medium-high heat, brushed with olive oil.
Toss the pork into the bbq sauce. Then lay cheese onto the bread, topping with pork.
The Three Bite Rule - Pork Panini with Slaw
Put the first half onto the panini press or grill pan so the bread can start toasting and the cheese begins melting. Cook for about 3-5 minutes.
Top with slaw and 2nd piece of bread.
The Three Bite Rule - Pork Panini with Slaw
Grill for 2 more minutes just to toast the top slice of bread.
Slice & enjoy!
The Three Bite Rule - Pork Panini with Slaw
The tang of the bbq sauce with the sharp cheese and the cool slaw is perfect. Just perfect. It has everything I want in a sandwich. I think the panini bread crunch is wayyy better than just any old roll.

Teriyaki Chicken Wing Pizza

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

The Three Bite Rule - Teriyaki Chicken Wing Pizza


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


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

Ain’t no thing like a chicken wing!

The Three Bite Rule - Teriyaki Chicken Wing Pizza

Sausage, Broccoli Rabe, & Orecchiette Pasta

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

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

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


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


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

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

Mother’s Day Lessons

My mom taught me about beauty, though that might not be the first thing she’d think of. She didn’t teach me about makeup or shopping, since she isn’t into either of those. She taught me the beauty of the arts – like live theater productions from an early age or all the musicals we could borrow from the library on VHS instead of Disney movies. She taught me the beauty of words – from books to cleverly written to-do lists written sometimes in Latin, to a clue on a Christmas gift so she’d remember what she wrapped. She taught me the beauty of homemade gifts and treats – like quilts and desserts from scratch. She taught me the beauty of real food – like quiche, lobster, and garden tomatoes. She taught me the beauty of nature – with trips to National Parks and for being green before that was a thing. She taught me the beauty of what love looks like – from loving my own baby to always celebrating the love I share with Mr. J.

Mother’s Day has a whole new meaning now but I’m so thankful for many lessons but I owe her all the credit of learning to cook. Some of her signature dishes nobody can make like she can, but I love trying, learning her tips and inspiring eachother.

Her quiche is unrivaled. Mine isn’t quite there, but it is getting better. My recent best one was Bacon, Cheddar & Caramelized Onion Quiche
The Three Bite Rule - Quiche Lorraine
She and I both love shrimp and scallops. I learned to make pan-seared scallops by seeing her make it look easy!scallop_plate_590_390

Freezing leftovers or additional ingredients is something Mr. J and I both picked up from our mothers. They can each go into the freezer, root around, and come out with exactly what they were looking for. Amazing.

I leave the clam chowder to her, but corn chowder is another good one.  She also agrees that bacon makes everything better.
Zucchini or Eggplant fritters are a dish I credit to her.
The Three Bite Rule - Zucchini Fritters
Thanks Mom!

Eggplant Parmesan Sandwiches

I love a meat-less meal into my weekly meal planning for ease, since they tend to be faster meals, and for cost, since they tend to be cheaper meals too. Breaded eggplant is one of my favorite Trader Joe’s freezer items. I popped a few into the toaster oven while I got the rest of this quick sandwhiches ready for the taste of a slow cooked eggplant parmesan dinner.

The Three Bite Rule - Eggplant Parm Sandwiches


breaded eggplant (about 2-3 slices of eggplant per sandwich)
1 cup tomato sauce
4 oz fresh mozzarella cheese
1/4 cup ricotta cheese
sprinkle of Parmesan cheese
4 rolls or slices of focaccia


Bake the eggplant at 400-degrees until crisp and warmed through.
Spread the ricotta onto the bottom roll halfs, then top with eggplant.
The Three Bite Rule - Eggplant Parm Sandwiches
Top the eggplant with slices of mozzarella and bake for 5 minutes to melt the cheese.

The Three Bite Rule - Eggplant Parm Sandwiches
Spread tomato sauce onto the top rolls and sprinkle with parmesan. Close up the sandwiches and bake for 5 minutes at 400-degrees to warm everything.
The Three Bite Rule - Eggplant Parm Sandwiches

I have a serious love affair with ricotta and I think that’s what helps this sandwich really feel like a long baked eggplant parm dinner. The focaccia rolls were so good for this. I have a few more in the freezer and will have to think about their next use.
The Three Bite Rule - Eggplant Parm Sandwiches
I paired these quickie sandwiches with some salad and had a great dinner ready in no time. These sandwiches would be a good use for any leftover fresh mozzarella or ricotta you have. Or asiago or provolone would be great too.
The Three Bite Rule - Eggplant Parm Sandwiches