Sour Cream & Onion Deviled Eggs

My MIL is the queen of stuffed eggs so I channeled her and put a twist on the traditional deviled egg. Work was having a 3-way baby shower for 3 mommas-to-be. They seemed ideal for a snack that didn’t need to be reheated, and was easy to bring, open, and serve without any assembly.

The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Ingredients:
dozen eggs
1/4 cup plain greek yogurt
1 tablespoon yellow mustard
1 teaspoon Nutritional Yeast Flakes (optional)
1 teaspoon onion powder
1 teaspoon mayo (optional)
2 tablespoons chopped fresh chives + some for topping garnish

Directions:
Hard boil the eggs then let cool for at least 3 hours before pealing.
Slice in halves, pop the yolks out and into a bowl. Add in the yogurt, mustard, salt, pepper, nutritional yeast flakes, onion powder, and mayo.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Mix well and add in the chives.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Spoon into a ziplock bag, push to the bottom corner, and snip of the corner with scissors.
Pipe into the egg halves and sprinkle the remaining chives on top.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Enjoy!

I liked these! The flavors were a bit subtle, but still there. The yogurt gave a little tang and I added the mayo for some creaminess. I added the nutritional yeast flakes because it kind of mimics cheese and I thought it’d help the sour cream & onion touch without dip mix or anything. I have a few more flavor options in my head. Stay tuned!

Chicken, Peach & Cheese Quesadilla

After having peaches in a little raw-topping for a pork tenderloin I made last week, I was obsessed with peach in a quesadilla. Ob-sessed.

The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Lots of cheese: colby jack, cheddar, and pepper jack + some ripe peaches/nectarines + chicken. Yes, please! This is the perfect catch-all if you have lots of small amounts of cheese around, or to use some leftover grilled chicken.

Ingredients: (for 1 large quesadilla, serves 2)

2 “burrito-sized” tortillas (or 4 fajita-sized tortillas)
2 chicken tenders, marinated and grilled (or pan-sautéed until cooked through)
1 peach/nectarine, diced
8 oz cheese: 1/2 colby jack; 1/2 sharp cheddar
2 oz pepper jack cheese (1-2 slices, or 1/2 cup shredded or sliced)
1 slice red onion, diced
salsa on the side

Directions:

Pre-cook or grill the chicken.
In a large skillet (big enough to fit the tortillas) or on a griddle pan, spray with non-stick spray and bring to medium heat.
Lay a tortilla down and top with colby jack cheese, sharp cheddar, shredded chicken, nectarine, and onion.
The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Top with pepper jack cheese, and 2nd tortilla.
The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Cook for 2-5 minutes until bottom tortilla is crisping and solid. Spray the top quesadilla with non-stick spray and very carefully/swiftly/in one motion, flip the quesadilla over.
Cook for another 2-5 minutes until crisp and gently browned.
Cut in half, serve with a side of salsa. Enjoy!

The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
This was so good with the juicy chicken, all the cheeses, and sweet nectarines. I looved the little bit of crunchy red onion in there for some balance. I don’t tend to go very spicy but you could totally up the pepper jack cheese quantity in there!

This was such a quick dinner and I loved that it wasn’t a run of the mill quesadilla. Thanks to the peach.

Throwback Snack: Dunkaroo Dip

I was a bit delayed on Mr. J’s August snack of the month. August’s theme was #throwback so I recreated Dunkaroos! I don’t remember ever seeing them at my house growing up. Essentially it was a cookie dipped into frosting so I doubt they are worse than another cookie with frosting but alas, they are no more…except for Pinterest. It is very addicting. The cake mix makes it.

Dunkaroo Dip - The Three Bite Rule

Ingredients:

1/2 box funfetti cake mix
1 cup Greek vanilla yogurt
2 cups cool whip

Directions:

Mix together the funfetti, yogurt, and cool whip.
Dunkaroo Dip - The Three Bite Rule
Mix and serve with animal crackers for dipping.
Dunkaroo Dip - The Three Bite Rule
Add a few more sprinkles serve and enjoy!

I served these as single dipper portions…much like the 90s treat? Why, yes! I gave Mr. J I Owe Yous with themes for his birthday to get a year of Snacks/Treats.

June: hot & cold (Ice cream topping basket)
July: shareable (loaded waffle fries)
Aug: throwback (this Dunkaroo dip!)
Sept: sweet
Oct: homemade
Nov: chewy
Dec: craveworthy
Jan: minty
Feb: crunchy
Mar: dip-able
April: traditional
May: fresh

Shrimp Scampi Flatbreads

I was home to make lunch and was thinking about Shrimp Scampi but it seemed a bit much for lunch so I made it into a flatbread with a scampi-like sauce. I loved it and it was the perfect fit for a surprisingly quick lunch with the flavors without messing with dough or even boiling water. Cooking the shrimp and making the sauce in that same pan makes for a lot of flavor and was just so easy.

The Three Bite Rule - Shrimp Scampi Flatbread

Ingredients:

1 garlic naan
5-6 shrimp
2 tablespoons butter
1/4 cup clam juice
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon garlic
cracked black pepper & salt
1 teaspoon chopped chives
~2 tablespoons grated Parmesan
1 teaspoon thyme

Directions:

Toast the flatbread.
In a skillet over medium heat, melt the butter and sprinkle with salt & pepper. Cook and flip once and cook for a few minutes per side.
The Three Bite Rule - Shrimp Scampi Flatbread
Remove the shrimp and add in the clam juice, lemon juice, mustard, & garlic.
The Three Bite Rule - Shrimp Scampi Flatbread
Whisk and bring to a low simmer. Add in more black pepper and chives.
The Three Bite Rule - Shrimp Scampi Flatbread
Spread the sauce onto the naan and top with Parmesan and shrimp.
The Three Bite Rule - Shrimp Scampi Flatbread
Sprinkle with the thyme and return to the oven for another few minutes.
The Three Bite Rule - Shrimp Scampi Flatbread
The sauce was veryyy flavorful. The clam juice, lemon juice, dijon, and garlic are fo-real. For pasta I’d probably save a bit of the starchy water to thin it out a little. I was so glad I made this one & got the flavor I was thinking about. It was easy to make a single serving and was a great reminder how quickly some classic flavors can take shape.

Spinach Squares

I mixed up these spinach squares last weekend thinking they’d be a good thing to pack for the little one’s lunch. Thennn I also munched it for my quest for savory breakfasts. I also was reminded that my mom makes this as an appetizer…such a multi-functional food! There are so few ingredients and I liked that they weren’t so eggy that it seems like square quiche. The trick making them so good is quality cheese and is that they get baked in a butter bath.

The Three Bite Rule - Spinach Squares
The little one liked it a few times, but seemed to tire of them. That’s a trend for him: a few meals something is good, then he kind of passes on it. If we give it a break, it is all good awhile later. I’ll probably pop some into the freezer.

Ingredients:

3 tbs butter
3 eggs
1 cup grated cheddar cheese
1 package frozen chopped spinach, drained and squeezed well
1 cup milk
1 cup flour
1 tsp baking powder
1 tsp salt
optional: 1 small onion & 1/2 cup chopped mushrooms

Directions:

Preheat the oven to 350-degrees.
In a 13×9 baking pan, melt the butter by putting both into the preheating oven.
In a mixing bowl (I used my stand mixer), add in the eggs, cheese, spinach, milk, flour, baking powder, and salt.
The Three Bite Rule - Spinach Squares

Stir well to combine.
Pour into the buttery baking pan.
The Three Bite Rule - Spinach Squares
Bake 30 minutes.
Let cool, slice and enjoy at room temperature or warm!

The Three Bite Rule - Spinach Squares

I used more butter but thought maybe there was a bit too much (gasp!) it pooled a bit one mine so next time I’d use 3 tbs (as suggested above). I love these! My mom’s are a bit thicker and more fluffy…mine seemed a touch dense but I still liked them! Use the good cheese…these have so few ingredients they’re worth it!