November 2017 Recap

November was full of all the fall flavors: sweet potato; sage; thyme; maple; and dijon! It was a busy month, but also so different than Novembers had been in recent years. I’m loving my new job and have been so appreciative of the chance to do this work. It feels weird to be new and not have all the answers or know style preferences. My team has had successes and I’m so glad to be busy. November wasn’t my healthiest month – separately having strep and a stomach bug put some dampers into my weekend plans twice! I blame the dentist for the stomach bug – prob not their fault, but it was the same day and I hate going so why not?!

#GrilledCheesePlease was a series for November with some of the most fun grilled cheeses! 
Turkey & Pear Grilled Cheese

Sweet Potato & Sage
Pancetta & Cheddar in Truffle Butter
Grilled Cheese Lorraine
The Three Bite Rule - Sweet Potato Grilled Cheese

My fav dish this month, maybe this season, is Fall Fettuccine– with butternut squash, alfredo, and sage. I need to make this again.
The Three Bite Rule - Fall Fettuccine
Burger season isn’t over here – this Asian-Inspired Burger had flavors of teriyaki, sesame, pineapple, and sriracha with crunch from wonton strips and cucumber!
The Three Bite Rule - Asian Burger

The Little One:

He was so good when Mr. J was gone. Also, while I had strep at the same time. Ugg. No fun, but he was very well behaved and we ate toddler greatest hits so I didn’t have to extend too much energy: spaghetti; quesadillas; and leftovers. He and I are each struggling with how early it gets dark, but I’m loving how much pretend play he’s into- especially with toy animals, dinosaurs, and dress up. He got to watch TV for the first time to see the Thanksgiving Day Parade! He loooved it. I never noticed how many interviews there are until I watched with a toddler who just wanted to see marching bands and balloons. Every long stick he finds outside becomes a leaf blower so that’s been a lot of our November play! We’re getting into the holiday spirit – I’m all in, 98% of my spirit is already there! It makes me smile every time he refers to “Santa Closet”.

This year’s goals: 

Year of the candle: I had some spruce/tree scented ones with a bit of life but got a cinnamon-y candle that seems festive!
Grocery store re-invention: 
Ehh. Not so much in November. 
Cook more appetizers/snacks:
I made one that I’ll blog in December. Stay tuned! 
Taking time to blog thoughtfully:
I squeezed a photo into the morning, aka daylight so bam. Done!
Journal the cute moments of my little one: I justttt started. Mostly because I want to always remember him saying “Santa Closet”.
What I’m reading: 
I finished When Breath Becomes Air & Small Great Things 
What I’m watching:
the Law & Order True Crime series about the Menendez Brothers was soooo good. Also, This is Us. I miiiiight have gotten suckered into a Gilmore Girls replaying of all the episodes, in order- perfect on some sick days.

#grilledcheeseplease Grilled Cheese Lorraine

#grilledcheeseplease series comes to a close with an inspiration of flavors from what’s usually quiche! Quiche Lorraine with bacon, swiss, gruyere, and thyme seemed like perfect flavors for a grilled cheese!

The Three Bite Rule - Lorraine Grilled Cheese
Grilled Cheese Lorraine

Ingredients:

2 slices wheat bread
3 strips bacon
3 slices gruyere
2 sprigs thyme
1/4 cup shredded swiss
2 teaspoons butter

Directions:

In a large pan, fry the bacon. Then drain onto paper towel.
Assemble on top of one slice of bread with cheese, bacon, thyme, other cheese, and close with the bread.
The Three Bite Rule - Lorraine Grilled CheeseBring the pan from the bacon to medium heat.
Spread 1/2 of the butter onto the bread and lay into the hot pan. Cook for 4 minutes. Spread the rest of the butter onto the other slice of bread. Flip and cook for another 4 minutes.
Slice & enjoy!

I loved the thyme in this sandwich! The 2 cheeses were great. Now I’m thinking the “lorraine” flavors need to become risotto!
The Three Bite Rule - Lorraine Grilled Cheese

Roasted Kale Pesto

I’m not 100% on the raw kale bandwagon. I feel like my age & blog means I’m supposed to like it, but I do not enjoy it raw. I think it is a texture thing – and maybe the amount of chewing required for something that doesn’t taste like, I don’t know, bacon. I’ll finely dice and cook it into soups or whatever.

It is a great choice for a woodsy tasting pesto! It won’t make you think you’re eating peak-of-summer-basil, but it is good, and you can feeeeel good about it. I first mixed it into gnocchi then I added some with penne to pack for a work lunch.
The Three Bite Rule - Kale Pesto

Roasted Kale Pesto

Ingredients:

1 bunch kale
olive oil
1 tablespoon minced garlic
2 tablespoons grated Parmesan
2 tablespoons ricotta
1/4 cup toasted nuts
salt and pepper

Directions:

Roast the kale in a drizzle of olive oil, salt, and pepper.
Add the kale into the food processor, with the garlic, parmesan, ricotta, nuts, salt & pepper.
The Three Bite Rule - Kale Pesto
Blend while streaming in olive oil.
Refrigerate until serving.
The Three Bite Rule - Kale PestoEnjoy!

Toss with hot pasta or add a dollop onto chicken or pork chops, or spread onto a panini! Yum! It doesn’t get perfectly smooth like basil pesto does, but it is really good. Throw in any fresh spinach you have or arugula.
The Three Bite Rule - Kale Pesto

#grilledcheeseplease Pancetta & Cheddah in Truffle Butter

More #grilledcheeseplease continues! I was inspired by a pear-picking-party back in October. My bestie made a grilled cheese with tellagio cheese, pancetta, pear, and truffle butter. Ohh yeah. I made a variation with what happened I had around: pancetta; 2 cheeses; and truffle oil into butter.

The Three Bite Rule - Pancetta & Truffle Butter Grilled Cheese

Pancetta & Cheddar Grilled Cheese in Truffle Butter

Ingredients:

2 slices of French bread
3 tablespoons diced pancetta
1-2 slices white cheddar
1-2 slices gouda (not smoked gouda)
2 tablespoons butter
1 teaspoon truffle oil

Directions:

Pan fry the diced pancetta until crisp, then drain on paper towel.
Slice the french bread into thick slices.
Assemble the grilled cheese with cheese, pancetta, and more cheese.
The Three Bite Rule - Pancetta & Truffle Butter Grilled Cheese
Whip the butter and truffle oil together and spread half onto the outside, and lay into a medium pan or a griddle on medium heat. Cook for 4 minutes.
Spread the rest of the truffle oil onto the top half.
Flip and cook for another 3-4 minutes.
Slice & enjoy!

The Three Bite Rule - Pancetta & Truffle Butter Grilled Cheese
This grilled cheese is a testament to a few ingredients packing tons of flavor. This isn’t as dainty a grilled cheese as it appears! I’ll be back after Thanksgiving with the opposite of turkey…in case you need that.

Fall Fettuccine

Fettuccine with alfredo, sage, and butternut squash. This felt like a the dinner equivalent of warm socks and a cozy blanket on a brisk evening. I roasted the butternut squash and infused the sage into the alfredo sauce.  It was so fast, and SO addicting! Psssst. It was so fast also because I roasted the squash in advance, and used jarred alfredo sauce. Both made life easier and got dinner on the table ohh-so-fast.

The Three Bite Rule - Fall Fettuccine

Fall Fettuccine

Ingredients:

2 cups butternut squash, chopped into small cubes
2 cups alfredo sauce (use a jar, I won’t tell)
4-6 sage leaves (3 to cook in the sauce & 2-3 chopped)
1/2 pound of fettuccine pasta

Directions:

Roast the butternut squash in a drizzle of olive oil, salt, and pepper at 400-degrees for 20 minutes, flipping once.
Bring salted water to a boil in a large pot for the pasta.
Warm the alfredo sauce in a large pot over low heat and drop in 1/2 the sage leaves. Cook for 5-10 minutes, stirring often, then remove the wilty sage.
The Three Bite Rule - Fall Fettuccine
Cook the fettuccine to al dente.
Drain the pasta and toss in the sauce.
Mix in the remaining chopped sage and the squash.
The Three Bite Rule - Fall Fettuccine
Enjoy!

This is such a great weeknight meal. I’d totally serve this to a dinner party, my toddler, or anyone. Somehow this week was brought to you by the herb sage. I love it in small amounts but feel like it has serious flavor. Here’s a good use if you bought some for Thanksgiving and need a very different feeling meal before or after turkey day!