Boston Austin Foodblogger Swap

Once upon a time, food bloggers in Boston and Austin TX decided to swap goodies. The first swap was in 2011 but I somehow I missed that one. When I saw it come along again I was all over it.

Here’s the scoop, each blogger said they were interested and then were matched to an interested blogger in the other city. We exchanged a few emails about likes/dislikes and with a $30 limit we were off!

I forgot to snap a photo of what I sent. Luckily my swapping buddy is a more timely blogger than I, so enjoy her photos of what I sent (and her blog!) There was some pressure we both felt to share our region’s cuisine…well, that which was ship-able.

I got bean chips, popcorn, doggie treats for my pup, salsa, a marinade, pickled blueberries, cheese pins, stationary and a lovely cookbook. Yes. I got all that (and a bag of chips)!
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The chips are totally interesting. They were definitely tasty with salsa. I honestly had no idea why I wouldn’t want corn in my chips, but upon reading more, corns are linked to a few health issue, and beans provide lots of fiber, protein, omega 3s etc.
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I’m psyched to get something marinating in the new sauce and I’m totally intrigued by the pickled blueberries. I found the popcorn totally addicting. It has a serious kick and a lovely sweetness between the two popcorn flavors. I couldn’t stop myself. It is such a good combo.

The pup LOVED his armadillo & Texas shaped treats! (He hasn’t mastered the treat-on-nose trick or I’d have snapped a pic.

The cheese week buttons cracked me up. How clever are they?!
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She outdid herself. I was so impressed and thrilled to get such great swap items!

2nd Blogaversary

Can you believe The Three Bite Rule is TWO YEARS OLD now?!?!?! Craziness! How do you like my fancy redesign? My Mr. J is so talented and put in tons of work to get it ready. I’m thrilled and I love it!

I’ve felt greatly improved this year and I hope you felt that too. I’ve had another busy year and this blog has been a consistent part of my regular routine. My blog has made me more well rounded and I’ve met (in person and via the blogosphere) and I have had some really cool experiences thanks to the blog.

304 posts since I started 2 years ago
1514 photos since I started 2 years ago

Reflecting on last year’s goals:
1) website techie stuff: CHECK! I wanted better indexing, a pinterest link, double tweets. visit: www.thethreebiterule.com if you’re viewing via email or via reader. My redesign is AMAZING!
2) photos improved: CHECK! like thiscompared to this
3) more guest posts: CHECK! I had 6 this year, and I did 2 for other bloggers
4) prepping posts in advance. I did this, and it is hugely helpful for my sanity. I went to 2 posts (instead of the usual 3 when I was busiest but I’m glad I could keep it as part of my routine.
5) giveaways: CHECK! I only had 1, I’d like to greatly increase this for year 3
6) more unusual stuff: CHECK! restaurant recreations, crafts
7) move to a new house w/ a better kitchen: CHECK! love my new kitchen!
8) preview of coming attractions Nope, I only did this once
9) host more: ehh. sort of. I’d still like to host more.
10) be more creative: a few dishes I was really proud of coming up with, but I’ll keep at it.

Superlatives:

most traveled: Portland’s Holy Donuts
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so good I could drink it up: Apple Cider Sangria
Apple Cider Sangria

most views & most comments: Thanksgiving Side & Giveaway
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party animal: party theme favs were a tie apps & zerts and muffin tin challenge
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most likely to succeed: Bacon Jam
The Three Bite Rule - Bacon Jam

class pet: Floutas with chipotle ranch
The Three Bite Rule - Pork Flauta
What do you want to see in year 3? My goals are:

    • more giveaways
    • more tips & techniques for some of the stuff I do best
    • more comments (that means you!)
    • more foodie crafts & reading
    • better photos & more time spent to get nice shots

Take a peek around. Enjoy the redesign. I’m glad to have a great index now and if you don’t already, follow on facebook/twitter/pinterest so you don’t miss a thing!

What I Ate: Pulled Pork Tacos

Today’s What I Ate post features my use for some leftovers. Like all What I Ate series editions, it isn’t recipe worthy but it made me really happy and was a great way to jazz up the leftovers.

Have you ever cooked a pork butt? It is hefty. I haven’t seen smaller ones than 3-ish pounds. That’s a heck of a lot of servings. The good news? It freezes well, reheats well, and has some alternative possibilities. It is pretty cheap too. It might be my favorite crockpot item. Woah.
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I used some pulled pork to make tacos and I loved every bite. I made pulled pork (like this crock pot pulled pork post from way back when) and we ate it a few times as bbq pulled pork, or on rolls. Then I served it with crunchy taco shells, black beans, and some slaw.
Pulled Pork Tacos
Hello taco!

The slaw was red cabbage mixed with some shredded carrots, cider vinegar, veggie oil, and a dash of sugar.  It was perfect, easy, and cheap. I loved that it felt reinvented and wasn’t exactly how we had eaten it before.

Any inspired leftover revamps to share?? 

Pumpkin Whoopie Pies with Maple Cream

Something Pumpkin had a natural spot on on my fall list but I thought I needed to go beyond pumpkin muffins or pumpkin bread.

I made super easy pumpkin muffins but these Pumpkin Whoopie Pies with Maple Cream definitely step it up. Keep in mind, I’m not a big baker. I relied on a whoopie pie cookbook I fully recommend. I made oatmeal whoopie pies a while ago and they were amazing!

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Pumpkin Whoopie Pies

adapted from Whoopie Pies

Ingredients:

2 ¼ cups flour
1 tsp baking powder
½ tsp baking soda
1 tbs ground cinnamon
1 ½ tsp ground ginger
1 tsp ground allspice
1 tsp ground nutmeg
½ tsp salt
1 cup brown sugar
½ cup unsalted butter, room temperature
1 ½ cups pumpkin
1 egg
1 tsp vanilla

Directions:

Preheat oven to 350-degrees and line baking sheets with parchment or spray whoopie pan.
Mix flour, baking powder, baking soda, cinnamon, giner, allspice, nutmeg, and salt.
In a stand mixer, mix brown sugar and butter on low.
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Add pumpkin, and egg, beating well.
Add vanilla and beat until combined.
Mix in flour mixture.
Scoop out equal patties and bake about 15 minutes each.
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These guys were a bit cake-y for my liking. The flavor was great and they were pretty easy. If you like cake-y (versus gooey) desserts, then this one will be perfect. The pumpkin adds a textural element which I love, but think it works better as muffins.

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Maple cream

Ingredients:

½ cup unsalted butter, at room temperature
2 cups confectioners’ sugar
1 tbs milk
2 tbs maple syrup

Directions:

In a mixing bowl beat butter, add sugar, milk, and syrup.
Mix 5 minutes until well mixed.
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The maple cream was good but wasn’t as thick as it looks. Cream cheese frosting would be really good and might hold up to the pies better. Here’s to next time!

Butternut Squash Lasagna Redo

I posted this butternut squash lasagna last year but I thought it it needed a little re-do.
The Three Bite Rule - Butternut Squash Lasagna

Don’t judge this lasagna until you try it. It is seriously so good and a great fall food. I love this one! It is much faster to prep & cook than traditional Italian lasagna.

Butternut Squash Lasagna

(adapted from Martha Stewart)

Ingredients:

1 butternut squash, roasted
16 oz ricotta cheese
½ cup cream cheese
1 egg yolk
1 1/2 cups shredded mozzarella cheese
½ cup Parmesan cheese grated
1 cup chicken (or vegetable) stock
½ box lasagna noodles

Directions:

Roast butternut squash with olive oil, salt, and pepper for about 30 minutes at 425 degrees. (this could be done the day before)
Combine ricotta, cream cheese, egg yolk, and ¼ cup Parmesan cheese.
The Three Bite Rule - Butternut Squash
Mix squash and chicken stock over medium low heat.
The Three Bite Rule - Butternut Squash Lasagna
To assemble lasagna: spread noodles on the bottom of a 9×9 baking pan; top with ricotta mixture and some cheese; layer more noodles; top with butternut squash mixture.
The Three Bite Rule - Butternut Squash Lasagna
Repeat laying noodles then ricotta and cheese, then noodles, then squash and repeating until all the layers are used.The Three Bite Rule - Butternut Squash Lasagna
Sprinkle some cheese on top.
Bake 30 minutes at 375.
The Three Bite Rule - Butternut Squash Lasagna
I sprinkled some fresh basil in there. I love the flavor combo and I hadn’t grabbed a package of sage. I think the fresh-factor is important and sage makes it more fall-ish.

See? Pretty simple and it’ll feed a crowd. It is a great dinner to prep in advance and stick in the oven for just little fuss. It reheated well and I froze leftover pieces.
The Three Bite Rule - Butternut Squash Lasagna

Butternut Squash Lasagna (serves 6-9)

1 butternut squash: $1.89
16 oz. ricotta: $1.99
4 oz. cream cheese: $0.62
1 egg yolk: $1.24
16 oz. mozzarella: $3.59
4 oz. Parmesan cheese: $1.98
8 oz. chicken stock: $0.11 ($2.99 jar/25 cubes=11 cents per cube/cup)
8 oz. lasanga noodles: $1.00
total cost = $12.42/9 servings = $1.38 per serving
Even cutting larger pieces (6 instead of 9) comes to $2.07 per serving!

I had some leftover noodles. Early on in your layers, take a quick count how many noodles fit so you don’t run out mid layer when you could have scooched a few. I cut the up the leftover noodles with a little sauce and some cheese. Pow! Pop a meatball on and I’ve got a last minute dinner in the freezer some night! My resourceful Momma taught me well!
The Three Bite Rule - Butternut Squash Lasagna