Chicken and Wild Rice Bake

I made this chicken and wild rice dinner and loved how quick it was for something a bit different. I don’t make rice that often but maybe I should! It was saucy with tender chicken, and flavorful with some crunchy rice bits. This would be a good make-ahead one.

The Three Bite Rule - Chicken & Wild Rice

Ingredients:

6 boneless, skinless chicken thighs
6 oz wild rice
6 oz brown rice
3 tbs olive oil
2 shallots, diced
2 garlic cloves, diced
1/2 cup flour
salt & pepper
1 1/2 cups chicken broth
1/2 white wine (optional)
2 cups arugula

Directions:

Cook rice according to packaging. (I used half wild rice half brown rice or use all of one type.)
Preheat the oven to 350 degrees.
Heat a large skillet to medium heat-high heat.
Add in olive oil, shallots, garlic, and chicken tossed in flour. Flip the chicken after cooking about 3 minutes.
The Three Bite Rule - Chicken & Wild Rice
Add in the chicken broth & wine increasing the temperature to high. Cook for 5 minutes, then remove the chicken.
The Three Bite Rule - Chicken & Wild Rice
Whisk well to incorporate the brown bits from the bottom of the pan.
Reduce heat to low and cover to thicken.
Spray a baking dish with non-stick spray and layer in the rice, then the chicken, then top with arugula.
The Three Bite Rule - Chicken & Wild Rice
Add a bit more flour to thicken sauce if desired.
Spoon the sauce over the chicken.
The Three Bite Rule - Chicken & Wild Rice
Bake for 30 minutes.
The Three Bite Rule - Chicken & Wild Rice
Enjoy!

I loved how tender the chicken was and the rice with a good but simple sauce. The arugula was for color and freshness but the peppery flavor was a really welcome addition. I served it with some roasted cauliflower since the oven was already going and it is a no-fuss side. I try to minimize sides if the main dish is more labor intensive.

The Three Bite Rule - Chicken & Wild Rice
I’d make this again and getting the rice prepped would speed it all up. It didn’t take that long but maybe minute rice would help too. I’m thinking chicken and wild rice soup should follow.

Sundried Tomato Pasta with Chicken

Let’s talk about this one-pot wonder. I hadn’t marinated the chicken and was afraid it wouldn’t have enough flavor. News flash: it was flavorful and juicy and the pre-made sundried tomato pesto kicked the sauce onto a whole other level.

The Three Bite Rule - Sundried Tomato Pasta with Chicken
I don’t blog pasta too often because it is more of a go-to for an unplanned meal for me but this was so good as were the leftovers! The chicken was the perfect reminder that even without any advance prep, dinner can be ready really easily.

Ingredients: (makes 5-6 servings)

6 chicken tenders
2 tbs Italian seasoning
1 1/2 cup tomato sauce
1/2 cup sundried tomato pesto
1 tbs chopped garlic
3/4 cup water
1/2 cup half and half
1/2 box pasta
salt & pepper

Directions:

Season the chicken tenders.
In a large pan, cook the chicken over medium heat for ~10 minutes with a drizzle of olive oil. Flipping regularly to cook through.
The Three Bite Rule - Sundried Tomato Pasta with Chicken
Remove the chicken from the pan, and slice the chicken into small pieces.
Add the tomato sauce, sundried tomato pesto, garlic
The Three Bite Rule - Sundried Tomato Pasta with Chicken
Mix well, add in the water, cream, and the pasta.
The Three Bite Rule - Sundried Tomato Pasta with Chicken
Cover and cook for 10 minutes.
Stir and add the chicken back in.
Cook another 3-5 minutes (or until the pasta is cooked to your liking).

The Three Bite Rule - Sundried Tomato Pasta with Chicken
I liked the tweak on regular tomato pasta for this. The sundried tomato pasta is a fun condiment to have on hand and is easier than chopping sundried tomato pieces. It was toned down a bit with the tomato sauce. It was so good and would be good without the chicken.

Sausage, Apple, and Onion Calzone

After apple picking, I knew some dinners should include apples…as well as snacks, breakfasts, and any other occasion this fall. Seriously, the orchard only did big bags so we have a LOT of apples. I hadn’t made a calzone in awhile so that was the winner.

Apples are easily served with brie or baked into some dessert. Well, no brie or soft cheeses for me for another 3 months, and I’m not a big baker.

The Three Bite Rule - Sausage, Apple, & Onion Calzone

Ingredients:

pizza dough
1 onion, sliced
2 apples, sliced
2-3 chicken sausage links
2 cups mozzarella, shredded

Directions:

Preheat the oven and a pizza stone if using one, to 400-degrees.
In a large skillet over medium low heat, gently cook the onion until lightly browned and cooked through.
Slice the sausage and add them to the pan to warm through.
Roll out or spread the dough out. Then drape it onto the pizza stone or pan, off-centered so the toppings will go on the bottom and the excess will fold over.
Layer on the cheese, sausage and onions, and the apple slices.
The Three Bite Rule - Sausage, Apple, & Onion Calzone
Keep layering the toppings, even if it seems like it is over filled.
Pull the rest of the dough over the top and pinch to close.
Cut a few slices in the top of the calzone to vent it.
Bake for 15-20 minutes until golden browned and cooked through.
The Three Bite Rule - Sausage, Apple, & Onion Calzone
Let sit 5 minutes before slicing.
The Three Bite Rule - Sausage, Apple, & Onion Calzone
I loved this one. I’ll definitely make it again. The apples being raw added a soft crunch to go with the sweet onions and the mild chicken sausage. This is such a fantastic combination. I’d love these flavors as a sub or panini, or as a pizza, or an app of some sort.

Chicken Parmesan Cups

Let’s start Monday off gently. This is not going to overwhelm your brain. We had houseguests early last week and I wanted to throw some dinners together on Sunday so we could leisurely visit and not put anyone to work. My thought for these Chicken Parmesan Cups were that it seemed like less work than serving Chicken Parmesan and anything in serving size portions is fun. I was going for a crowd pleaser and something I was pretty familiar with making.

Chicken Parmesan Cups - The Three Bite Rule
Chicken Parmesan Cups
Yield: 12 muffin cups, ~5 people
Time: prep ~20 min, cook ~20 minutes

Ingredients:

1 sheet of puff pastry
sprinkle of flour
5 chicken tenders
1 cup tomato sauce
1 1/2 cups shredded mozzarella
1/3 cup grated Parmesan cheese

Directions:

Preheat the oven to 350-degrees and defrost puff pastry to room temperature.
Cook the chicken until fully cooked through.
When cool enough to handle, chop up the chicken and set aside.
Chicken Parmesan Cups - The Three Bite Rule
Spray a muffin tin or 12 ramekins with nonstick spray.
Lightly flour a surface to roll out the puff pastry. Roll to about 1/8 inch thick and cut it into 12 squares, about 3×3 inches each.
Lay the puff pastry into the muffin tin.
Chicken Parmesan Cups - The Three Bite Rule
Divide the chicken into each cup, spoon sauce over, and top with cheeses. (I had some extra puff pastry so I put another mini 1″ square on top)
Bake for 20 minutes, or until puff pastry puffs up and get golden brown.
Chicken Parmesan Cups - The Three Bite Rule
I loved these. They made serving way easier. I tossed a salad together an poof, dinner was ready. These would be super simple to serve to a crowd since they almost could be eaten by hand.

Suggested adaptations: 
chicken parmesan cups + baked eggplant = dynamic duo of parm
chicken parmesan cups – tomato sauce – cheese + pot pie fillings (corn, carrots, celery, gravy, etc) = chicken pot pie cups
chicken parmesan cups + ricotta = chicken “lasagna” cups

Thanksgiving Burgers

I had this idea for a Thanksgiving inspired burger but it didn’t seem right for Mr. J’s annual birthday burger, since that’s for June. Now that the air is cooler it seemed perfect! A turkey burger, sharp cheddar, cranberry spread, and one special ingredient boarders the line of grilling season and holiday flavors.

Thanksgiving Burger - The Three Bite Rule

Ingredients: (for 2 burgers)

1/2 pound ground turkey
1/2 cup stuffing mix
salt & pepper
1/2 tsp dried thyme or dried sage
sliced cheddar
cranberry sauce or raspberry jam
2 burger buns

Directions:

Preheat a grill or grill pan.
Prepare stuffing according to the package.
Mix ground turkey, stuffing, salt, pepper, and thyme.
Thanksgiving Burger - The Three Bite Rule
Form into patties and grill. Spray the grill with non-stick spray since turkey has a lower fat than ground beef, ground pork, etc.
Thanksgiving Burger - The Three Bite Rule
Serve the burgers with cheddar, and cranberry spread.
Thanksgiving Burger - The Three Bite Rule
I didn’t end up getting cranberry sauce because I had some lingonberry jam which has a tartness like cranberries. I mixed it with a touch of mayo for a spread. I also was thinking that chopping up some craisins into the burger would give that flavor too.

The stuffing really wasn’t too much. I thought it might make the the burger heavy but I think the amount was spot-on. Serve with some sweet potato fries for all the flavors you love later in the fall while it is still burger season!

These flavors would be good as turkey meatloaf before Thanksgiving without having to cook a whole turkey.
Or this Thanksgiving Sandwich is fun

thanksgiving_sandwich_close_590_390
or a panini with turkey, brie, and cranberry
turk_cran_brie_ooze_590_390