Peach Pecan Waffles

Posted on June 7, 2023 by admin

These waffles were breakfast-for-dinner after some busy weekends where these didn’t make the timing. I love the peaches and pecan flavor in and on the waffles. Waffles are also ideal to make ahead and toast/bake when serving!

The Three Bite Rule - Peach Pecan Waffles

Peach Pecan Waffles
Ingredients: (serves ~4)
waffle mix & required ingredients (for 3-4 waffles)
1 can/jar cling peaches (chopped and juice reserved)
1/3 cup pecans
whipped cream

Directions:
Preheat the waffle iron.
Then, mix the waffle batter substituting half the water needed for the juice from the peaches. Cook the waffles according to your iron’s instructions – mine instructs to fill, flip, and cook for 4 minutes. Before closing the waffle iron, sprinkle in about 1 tablespoon of pecans per waffle and save some of the pecans for topping.

When the waffles are cooked, top with peaches, pecans, whipped cream, or as you like them.
Enjoy!

For dinner, we ended up with adults having 3/4 of a whole waffle and kids having 1/2 a waffle. In the morning we always seem to want less. We had bacon and the kids went for all the toppings on the side. I make these savory waffles all the time and freeze them for on-the-go breakfast options since they don’t need syrup/dip/sauce.

Creamsicle Smoothie

Posted on March 15, 2023 by admin

{originally published in 2013 and updated in 2023}

This smoothie came about as an alternative use for a bag of mandarin oranges I’ve been eating forever. 2 of the 4 of us eat them so they can seem never ending. I figured they’d be a good smoothie addition!

I loved the really orange AND cream flavors. I think frozen mango or frozen peaches add frostiness since the oranges weren’t frozen and tone down the acidity.

Creamsicle Smoothie Redo - The Three Bite Rule

Creamsicle Smoothie
Ingredients: (serves 2)
3 clementines or orange, pealed
1 cup frozen mango or frozen peaches
1 cup vanilla yogurt
1 cup juice

Directions:
Add everything to the blender and blend until totally smooth.
Drop in some ice cubes and blend again to make it thicker and more frosty.

I hate peeling oranges so this was perfect! It makes me want to get my hands on some blood oranges! Maybe they’ll be next!

Chicken IN Waffles

Posted on February 8, 2023 by admin

I love a loaded waffle and for this traditional duo, I put the chicken into the waffle for the ease of eating it. The fried chicken balanced on top at a restaurant is beautiful, but this is the way to go when making at home. I topped with maple aioli and arugula.

The Three Bite Rule - Chicken in Waffles

Chicken IN Waffles
Ingredients: (serves 2-4)
2-3 chicken tenders
1 cup waffle mix + 3/4 cup cold water
2 teaspoons hot sauce (optional)
1 tablespoon mayo
2 tablespoons maple syrup
2 cups arugula

Directions:
Cook the chicken (according to the package – mine went into the airfryer for ~10 minutes).
Mix up the waffle batter adding the hot sauce.
Preheat the waffle iron.

Chop the chicken and add 1/4 of it onto the bottom waffle plate, pour waffle batter on top, add another 1/4 of the chicken. Close the iron and flip.
While the waffle is cooking, mix up the mayo and maple syrup.
Cook the waffles for ~4 minutes (or as your waffle iron suggests).

Repeat for another waffle.
Serve waffles with a little maple aioli and greens.

Add another drizzle of aioli and enjoy!

I loved this. Waffles reheat fantastically so make some ahead of time and keep warm in the oven, or reheat in the toaster! It seems so decadent but ~1 chicken tender in each waffle isn’t all that much. The chicken going directly onto the waffle iron keeps it crispy and well distributed. Swap the maple aioli with hot honey for a spicy twist.

Ultimate Breakfast Sandwich

Posted on January 4, 2023 by admin

Be fully awake before indulging in these breakfast sandwiches. They are flavor packed with a smoky bacon aioli, soft and garlicky Texas toast and some fresh arugula because, well, I can’t help myself. Arugula goes with everything for me.

Ultimate Breakfast Sandwich
Ingredients: (for 2 sandwiches)
1 slice of bacon, crumbled (or bits)
2 teaspoons mayo
1 teaspoon maple syrup
1/2 teaspoon liquid smoke
4 slices of Texas Toast Garlic Bread
2 eggs
2 slices of cheese
1-2 cups baby arugula (or spinach, or sliced tomato)

The Three Bite Rule - Ultimate Bfast Sandwich

Directions:
Mix together the crumbled bacon, mayo, maple syrup, and liquid smoke.

Toast the Texas toast- both sides are flavored with the butter & garlic so be sure to flip once.
Optional: chop the arugula/greens and dress it in oil/vinegar, if desired.
Pan fry the eggs and top with cheese to melt.
Assemble with the Texas toast, arugula, egg and cheese, and a spread of maple bacon aioli.

Enjoy! I love the gooey cheese and the crunch from the greens. The Texas toast is greasy from the butter spread so I broke the yolks to keep it from being messier.

Breakfast sandwiches are my love language (just see here) and I made one on Texas toast circa 2016 but this one is majorly upgraded. It is so so good and easy enough to have the Texas toast on hand in the freezer and to mix the up aioli in advance if you wanted to! We had leftover slices with Pizza Beans another night.

Liquid smoke is also great in chili, pulled pork, bbq sauce, burgers, sloppy joes, and anything with a plant-based meat substitute. It lasts forever and you only use a little at a time. Or for this one a substitute of Worcestershire sauce would be good instead!

Spinach Strata

Posted on November 17, 2022 by admin

This spinach strata has a shortcut to pack a flavor punch – creamed spinach gives this so much a salty creaminess and keeps the ingredient list quite short. I made it as I would a bread pudding so while strata means layers, mine didn’t have to soak as long and came together so quickly.

It poofs up like a souffle and then settles a bit. It is less eggy than a lot of breakfasts which was nice for variety. I loved it reheated too. I intended it to be a ready-made, savory breakfast but I needed a handheld one for en route to the bus stop. This became lunch and I was not mad about it. I microwaved on low (try a defrost or reheat setting) and thank me later.

Spinach Strata
Ingredients: (for ~6 servings)
1 loaf bread (Italian or focaccia or sourdough)
1 package creamed spinach
3-4 eggs
1/2 cup milk
2 tablespoons dijon mustard
salt & pepper
1-2 cups fresh greens (I used baby arugula)
1/2-3/4 cup shredded cheese
3 tablespoons parmesan

Directions:
Slice and cube the bread – let it sit out for a few hours to get stale.
Warm the creamed spinach according to the package. Then stir and cool.

Mix up the eggs, milk, mustard, salt and pepper – go gentle on the salt since the creamed spinach will likely provide enough salt.
Preheat the oven to 325 degrees and spray a 9×9 baking dish.
Gently mix together the bread cubes, creamed spinach, egg mixture, and fresh greens. Ensure it is all evenly coated.

Spoon half into the baking dish, add a sprinkle of each cheese, top with remaining bread mix and finish with the remaining cheeses.

Bake ~40 minutes.
Enjoy!

Let me declare my love for creamed spinach as an ingredient as we never eat it as a side- I love it mixed into pasta to be a sauce, or in a calzone for some cheesiness, or into the ricotta mixture for stuffed shells or lasagna. Also, since it lives in the freezer, that makes it very handy. The salt content is up there, but that is usually based on 2-3 servings and I often use it as ~6 servings.