Greek Deviled Eggs

Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.
The Three Bite Rule - Greek Deviled Egg

Greek Deviled Eggs (makes 24 halves)

Ingredients:

1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta

Directions:

Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.
The Three Bite Rule - Greek Deviled Egg
Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!
The Three Bite Rule - Greek Deviled Egg
These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.

My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs

Zucchini, Ricotta, and Herb Pasta

My boss made this for a potluck and it was delicious. I knew I had to whip it up immediately. I liked it warm-ish and it’s great cool. I could live in a container of ricotta, but I also LOVED the mint, basil, and oregano with the lemon zest. It is so easy and so so so full of flavor! Also this is the world’s fastest dinner.

The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta

It seems like everyone has made this, but here’s one more
Martha made a similar one
, though hers uses sliced zucchini & fettuccine.
Food & Wine made a similar one, with zucchini chunks.
Epicurious made a similar one, with fewer herbs.

Zucchini, Ricotta, and Herb Pasta (for 2 entrees or 4 sides)

Ingredients:

1/2 pound short shaped pasta
1 large zucchini, shredded
2-3 garlic cloves, minced
3/4 cup ricotta
2 teaspoons fresh basil, chopped
2 teaspoons fresh mint, chopped
2 teaspoons fresh oregano, chopped
1/2 lemon, zested
Salt & Pepper

Directions:

Bring salted water to a boil and cook the pasta until al dante.
While the pasta cooks, shred the zucchini and add to a medium skillet with the garlic and cook for 2 minutes. Add salt & pepper and remove from heat.
Mix the pasta, ricotta, and zucchini mixture.
The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta
Add in the herbs, lemon zest, and salt & pepper.
The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta
Serve & enjoy, or refrigerate until serving if making in advance!
The Three Bite Rule - Zucchini, Herb, & Ricotta Pasta
I like the creamy ricotta. Of course, ricotta is my fav! Zucchini doesn’t have tons of flavor alone, but with the garlic and all the herbs. I think it needed salt and pepper throughout: in the zucchini and mixed throughout. The herbs and the lemon are truly what make this special. Maybe I should turn the same flavors into a pizza!

Labor Day Menu

Burgers + a goooood side + another fun side + drinks by the pool:

I’d pick a rodeo burger that calls for a par-tay! Rodeo burgers are topped with melty cheddar, BBQ rub, onion rings and a drizzle of BBQ sauce.
rodeo_burg_plate_590_390
I’d go for this side, with anything on the grill: Caesar Asparagus by grilling some asparagus, a drizzle of caesar, and some hard boiled egg
The Three Bite Rule - Caesar Asparagus
Why not add some Bacon & Blue Cheese Pasta Salad that is ideally made in advance.
The Three Bite Rule - Bacon Blue Cheese Pasta Salad
and a Creamsicle Cocktail to wash it down with orange soda, whipped cream flavor vodka, and orange zest.
creamcicle_cup_590_390
Enjoy!

August 2017 Recap

August has meant a lot of grilled dinners and enjoying the daylight. I harvested all the basil and made some pesto. The little one loooved the pesto-pasta! Mr. J and I booked a trip to Zion National Park! SOOOO excited! We go in September and I’m really looking forward to it.

I whipped up these Shrimp Cakes to go on a salad and they had the best texture.  I made them on a Sunday and had some for lunch and the rest for Monday’s dinner over salad. They were perfect for my goal for dinner prep in advance!
The Three Bite Rule - Shrimp Cake
I was all about the breakfasts. I used a frozen Belgian waffle with fun toppings for German Chocolate Cake Waffles, and then I made Peach Cornmeal Pancakes.
The Three Bite Rule - Peach Cornmeal Pancakes
My fav meal of the month was the salad with cracked wheat, arugula, peach, avocado, and pistachios. The best!
The Three Bite Rule - Peach, Avocado & Grain Salad

The Little One:

He’s such a big boy now! He remains waffle-obsessed and can’t get enough fruit. My 2nd cousins were visiting and Thomas ate the 6 & 11 year old under the table. He’s such a little sponge. He knows and remembers things – like we drive around a rotary on the way home and when we get close he says “goin’ round the rotary?”. He’s moving up to the pre-school classroom at daycare. I can’t believe it but think it’ll be good for him to play with the bigger kids. He is loving all the books and coloring with markers. All sticks outside are screwdrivers or hammers.

2017 Goals:

Year of the seasonal decor: Ehh. I’m lacking on fall that isn’t pumpkins.
do more dinner prep more in advance: Yes! I made sweet pickle pasta salad to go with something grilled; I made shrimp cakes in advance; etc!
read more (and always carry my book on me): I read started a few but didn’t get really into it.
watch more movies: we watched The Founder, which was fascinating.
cook more fish: shrimp cakes!
focus on clothes that I really like: I grabbed a few workout items for our big trip!

Peach, Avocado, and Pistachio Salad

I could eat this one weekly. This salad has all the things: Nutty cracked wheat! Creamy avocado! Juicy peach! Peppery arugula! Crunchy pistachio! Do you know Simply Savory by Kate? You should! She made these curried pistachio and added them to a salad with peaches and avocado. Yum! I took a variation on it.

The Three Bite Rule - Peach, Avocado & Grain Salad
I tossed mine all together with a touch of honey mustard dressing and grilled sausages on top. LOVED it. This would be a really great use of a leftover grain. It would pack well if the nuts and peach were separate until serving.

Peach, Avocado, and Pistachio Salad (for 2-3)

Ingredients:

1 cup cracked wheat (or lentils/farro/brown rice/Israeli couscous/quinoa/etc)
1 1/2 cup water or broth
2 sweet Italian sausage links
1 peach
1 avocado
2 cups arugula
2 tablespoons honey mustard dressing
1/3 cup pistachios

Directions:

Cook the cracked wheat (or other grain) with the water or broth. (I cooked the cracked wheat that morning and refrigerated for the day.)
Grill the sausages.
Chop the peach, avocado, and arugula and mix together with the cracked wheat and dressing. Then top with the pistachios.
The Three Bite Rule - Peach, Avocado & Grain Salad
Slice the sausages to serve on top. Sprinkle with a little salt & pepper.
Enjoy!
The Three Bite Rule - Peach, Avocado & Grain Salad
This has everything. The grain makes it a filling dinner. I liked the stronger flavor of the greens since the peach is sweet and the arugula was creamy.