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

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or a panini with turkey, brie, and cranberry
turk_cran_brie_ooze_590_390

Chicken Ranchero Pizza

A family favorite from our town “house of pizza” is the Chicken Ranchero. It is almost hard to order anything else from there. After 2.5 years of eating this favorite pizza, I decided to recreate it at home.

The Three Bite Rule - Chicken Ranchero Pizza
Ingredients:
pizza dough
2 chicken breasts or chicken thighs
3 tbs ranch dressing mix
4 strips of bacon
3 tbs ranch dressing
6 oz shredded mozzarella

Directions:
Preheat the oven and a pizza stone, if using one, to 400-degrees.
Pan fry the chicken until cooked through, then remove from the pan and shred. Return to the pan and reduce heat to low. Add ranch dressing mix and a drip of water.
The Three Bite Rule - Chicken Ranchero Pizza
Roll out the pizza dough until 1/4 inch thick. Spread it onto the pizza stone or baking sheet. Poke a few holes with a fork.
Bake for 5 minutes until lightly cooked.
The Three Bite Rule - Chicken Ranchero Pizza
While the dough is cooking, chop each bacon slice into 1/4 inch strips and pan fry until crisp, but until 75% cooked (it crisps more in the oven.
Top the pizza dough with ranch dressing, then cheese, then add the chicken.
The Three Bite Rule - Chicken Ranchero Pizza
Top with bacon, then another sprinkle of ranch mix is optional, lastly a last sprinkle of cheese.
The Three Bite Rule - Chicken Ranchero Pizza
Bake 10 minutes until crust is crisp and cheese melts.
The Three Bite Rule - Chicken Ranchero Pizza
This was a great one. Bacon on any pizza is a winner, but this has some great tried and true flavors that are beautifully uncomplicated. I’m glad I didn’t junk it all up trying to add too many things to it.

I used chicken thighs mostly because it was what I could find in the house, but I think it was a good choice because it didn’t get too dried out. Rotisserie chicken would also stay moist and would speed up the cooking time.

The Three Bite Rule - Chicken Ranchero Pizza

What I Ate: Chicken & Waffle Panini

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

Chicken and waffles are such a fun dinner and I was thinking it could become a panini using the waffles for the bread. These are easily adaptable. I used white cheddar, tomatoes, onions, and some buffalo aoli.

The Three Bite Rule - Chicken and Waffles Panini

Ingredients:

2 frozen waffles, per sandwich
2 slices sharp white cheddar, per sandwich
2 chicken tenders, per sandwich
sliced tomatoes
sliced red onions
2 tbs mayo + 1 tsp hot sauce  + dash of garlic powder

Directions:

Preheat the oven to 375-degrees.
Bake the chicken until cooked through.
Toast the waffles until defrosted and lightly toasted.
Slice the onions and add to cold water.
The Three Bite Rule - Chicken and Waffles Panini

Whisk together the buffalo aoli, or add your fav spread like honey mustard, ranch, or a drizzle of maple syrup.
The Three Bite Rule - Chicken and Waffles Panini
Keep the oven warm after the chicken is cooked.
Assemble the sandwiches with waffles, the spread, chicken, sliced cheddar, sliced tomato, and sliced onion.
The Three Bite Rule - Chicken and Waffles Panini
Put them back into the oven, flipping once, until the cheese melts.
The Three Bite Rule - Chicken and Waffles Panini
This was so fun. The nutty waffle was perfect with a little spice. Arugula would be good in here too. The onion bath keeps them from overpowering the sandwich, with just a subtle onion flavor.

The Three Bite Rule - Chicken and Waffles Panini

Roasted Garlic Chicken

I love roasted garlic but rarely have the patience for it to roast fully. Like so roasted that it is soft and spread-able. Like 40 minutes+ roasted. It was super garlicky, but not in an intense way. When the garlic fully roasts it gets beautifully mellow and sweet.

I sprinkled some fresh thyme over the top and served it on a bed of couscous with some roasted asparagus. It was simple, yet flavorful. I seriously should roast whole garlic gloves more often. I just might buy a bunch and see how the timing is to do it in the crockpot. I’ll be somebody has done that on Pinterest.

The Three Bite Rule - Roasted Garlic Chicken

Ingredients:

1 bulb garlic
2 tbs olive oil
4 chicken thighs (bone in or out)
1/4 cup flour
1/3 cup vegetable oil
1/2 cup chicken broth
1 tsp lemon juice
1/2 tsp worcestershire sauce (optional)
salt & pepper

Directions:

Far in advance of wanting dinner, (40 minutes before starting to make dinner), preheat the oven or toaster oven to 375-degrees.
Cut off the skinny pointed top of the garlic bulb, exposing the inner cloves.
Lay it in the center of a piece of aluminum foil, drizzle with olive oil, salt and pepper. Bring opposite corners of the foil to meet, closing the foil together around the top. (You want to be able to open it without flipping it over).
Bake for 25 minutes.
Peek inside the foil. Some of the outer cloves are getting darker tan/brown versus the center still pretty white).
The Three Bite Rule - Roasted Garlic Chicken
Close it back up, and bake for another 20 minutes.
To see if it is done, poke a fork at the individual cloves. Each should be very soft.
The Three Bite Rule - Roasted Garlic Chicken
Each clove will pop out and totally lose shape when squished. Keep the oven on.
The Three Bite Rule - Roasted Garlic Chicken
Squish the garlic into a paste with the back of a spoon, or a fork.
Prep a large heavy skillet to medium heat with the vegetable oil.
Rinse and pat dry the chicken, then dredge into the flour, salt, and pepper. Shake off any excess.
Add the chicken to the pan, cooking for 4-5 minutes on each side. The chicken should get a little bit of a golden crust.
The Three Bite Rule - Roasted Garlic Chicken
Remove the chicken and put in a baking dish.
In the pan the chicken was cooked in, spoon out excess oil, leaving any brown bits from the bottom. Over medium low heat, add the chicken broth scraping the brown bits off the bottom. Add in the garlic paste.
Add in the worcestershire sauce, salt pepper, and a splash of lemon juice.
Bring to a boil, then turn the heat off. Spoon the sauce over the chicken.
The Three Bite Rule - Roasted Garlic Chicken
Bake 25-30 minutes, or until internal chicken temperature reaches 165-degrees. Some thighs vary in size considerably, and the timing can differ if they are bone in or boneless.

This was so good. I loooved the garlic flavor.I got my garlic going in the toaster oven just to see how the timing went. It was such an energy efficient way to give the garlic a heads up, long before I needed the oven going for anything else!
 The Three Bite Rule - Roasted Garlic Chicken
The thyme added a touch of freshness. I honestly had it around. I wouldn’t have purchased a whole bunch just for this. Yum. I’m ready to have this again. I almost abandoned the chicken once the garlic was roasted….if I’d only had a baguette and all this roasted garlic, I would have been set for life!

The Three Bite Rule - Roasted Garlic Chicken

Asian Salad with Peanut Butter Chicken

This salad is sooo easy and only took a few special touches to make it something special. This Asian-inspired salad is the perfect meal to make dinner seem different. If you cook and shred the chicken in advance, this would be a 10 minute meal! I also might skip the chicken on the salad and grill some sesame garlic wing to go with this.

The Three Bite Rule - Asian Salad with Peanut Butter Chicken

Ingredients:

3 chicken tenders, each cut in half
8 oz Broccoli slaw
2-3 tbs sesame soy vinaigrette (bottled or 1 tsp sesame oil, 1 tbs rice vinegar, 1 tsp soy sauce whisked together)
1/4 peanut butter
2 tbs soy sauce
1/2 cup edemame, shelled and cooked
orange segments (or packaged Mandarin oranges with no sugar added)
1/2 cup cashews
1/4 cup crispy wonton strips (found in the produce area, or make your own)

Directions:

Bring a pot of water to a low boil. Then add the chicken. Cook for about ten minutes. Check that it is cooked through, if not keep cooking.
Toss broccoli slaw with dressing in a large bowl.
The Three Bite Rule - Asian Salad with Peanut Butter Chicken
When cool enough to handle, shred the chicken.
In a small pot add the peanut butter on low, stirring occasionally until melted.
Stir in the soy sauce, and remove from the heat.
The Three Bite Rule - Asian Salad with Peanut Butter Chicken
Toss the shredded chicken into the peanut sauce to coat well.
The Three Bite Rule - Asian Salad with Peanut Butter Chicken
Top the salad with orange segments, edemame, cashews, crispy wonton strips, and chicken.
The Three Bite Rule - Asian Salad with Peanut Butter Chicken
I loved this. I could eat this regularly. The chicken feels kind of heavy and thick from the peanut butter, but the sharpness of the broccoli slaw dressing balances it. The sweet oranges are bright with lots of crisp texture from the nuts and wonton strips. The broccoli slaw was a welcome change from other greens. I love it.

This is such a cheap one, especially since it uses very little chicken.

Cost breakdown of Asian Salad with Peanut Butter Chicken:

(cost per quantity that was used)
broccoli slaw: $2.00
chicken tenders: $2.50
edemame: $0.25
packaged oranges: $1.00
cashews: $1.50
wonton strips: $1.00
total = $8.25 for 3 servings, or $2.75 per person

You might be able to grab the edemame from the salad bar, which would make it super cheap without any leftovers. The wonton strips aren’t totally necessary with the nuts so you could skip one or the other if you wanted to simplify a bit.

I’ll totally make this again.