Turkey Sandwich with Sandwich Sauce

This sauce or dressing is so good – it is a take on donkey sauce (Guy says if you don’t put it on both sides you’re a jack____). It is strong on the mustard, some creaminess from the mayo, and alive from the herbs. It is perfect and goes with anything.

Sandwich Sauce
Ingredients: (serves ~4)

2 tablespoons mayo
2 teaspoons yellow mustard
1/2 teaspoon worcestershire sauce
1 teaspoon deli dressing (or mix up red wine vinegar, olive oil, Italian seasoning)
salt & pepper
sandwich to dress – turkey, arugula, tomato on a soft bun

Directions:
Add mayo, mustard, worcestershire sauce, deli dressing, salt & pepper to a bowl.

Whisk together and chill until assembling sandwiches.
Serve with turkey, tomato, and arugula on s soft bun.
Enjoy!

This is so flavorful and would be great with crispy chicken or a pressed ham & cheese! Stir some on roasted chicken to be a chicken salad with a punch. It works as a dip too! The true donkey sauce would have roasted garlic so add or skip as you wish.

Ranch Dip Off

Wingstop has the best ranch ever. I made a dupe and then served 3 kinds to see how they stack up. My favorite was the Wingstop-like one. They’re just a touch different and each have their place.

The Wingstop copycat is the most flavorful- and the most drippy. That one was most adults’ fav. I made one made of a dry mix, as directed – that one ends up the most tart from the sour cream. I also served some from the bottle, which is the sweetest- that was some kids’ fav.

The Three Bite Rule - Wingstop Dupe Ranch-off

Wingstop Ranch Copycat Dressing
Ingredients:

1 cup Hellman’s mayo
1 cup buttermilk (reduce this for thicker dip vs dressing)
2 packets Restaurant-Style ranch mix
1/2 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/2 cup sour cream (optional, to add later)

Directions:
Mix together the buttermilk, mayo, ranch mix, garlic powder, salt, and pepper. Whisk together and then refrigerate for at least 3 hours, or overnight.

The Three Bite Rule - Wingstop Dupe Ranch-off

Taste and add sour cream, if desired for thickness. I thought thicker would be good and it is flavor packed so some sour cream mellows it out just a bit.

The Three Bite Rule - Wingstop Dupe Ranch-off

This makes a lot but it is so good and has a million uses or the recipe could be halved. I envision this being our go-to.

Pickle de Gallo

Pickle lovers unite! This idea is by Grillo’s Pickles, but I never see it sold in my stores so I made my own. Eat it like a dip, put it on a burger/dog and you’ll love it on a taco.

The Three Bite Rule - Pickle de Gallo

Pickle de Gallo
Ingredients: (as dip for ~4)

~3/4 cup dill pickles (~4-5 spears)
~3/4 cup sweet pickles (mine were bread & butter chips)
1/2 cup tomatoes
1/4 white onion
2 cups baby arugula (or a bunch of cilantro or parsley)
3 tablespoons vegetable oil
1/2 cup pickle juice (some dill & some sweet)

Directions:
Chop the pickles, tomatoes, onion, and greens/herbs.

The Three Bite Rule - Pickle de Gallo

Add it all to a bowl and stir in the oil and pickle juices. Stir well and refrigerate at least an hour.

The Three Bite Rule - Pickle de Gallo

Serve as dip or as a topping. Enjoy!

The Three Bite Rule - Pickle de Gallo

We put this on pulled pork tacos the first time and ate the rest with tortilla chips. I became obsessed and made it again serving it with crackers and another time with potato chips. It is so addicting. I love having bringing an offering that is vegetarian/dairy-free/gluten free (depending on your dipper) and fresh!

The mix of pickles is the key – it would be so strong with only dill pickles so definitely try it with both. I used greens for freshness (and once because cilantro is polarizing and I wasn’t sure if the group is into that). We all need more veggies, right?

It is flavorful and crunchy – make some and tell all the pickle puns. 😉



Parisian Burger

{originally published in 2014 and updated in 2021}

Ohh my goodness. This might have been one of my best burgers yet. Seriously. This burger itself packs some seriously sophisticated flavor with dijon and rosemary, and then the toppings just perfect it with truffle mayo & egg yolk. Peek down to the bottom for the award winning-ness of it. We ate it a bunch while I practiced and finally got around to updating the post.

The Three Bite Rule - Parisian Burger

Parisian Burgers with Truffle Mayo & Topped with an egg
Ingredients: (for 4 burgers)
1 pound ground pork
1 tsp fresh rosemary, chopped
1-2 tsp minced garlic
1 tsp dijon mustard
4 slices of swiss
4 rolls
4 eggs
3 tbs mayo
1 tsp truffle oil/truffle butter

Directions:
Preheat grill.
Mix together ground pork, rosemary, garlic, and mustard.

The Three Bite Rule - Parisian Burger

Gently form into patties sprinkling with salt & pepper on each side.

Grill until chicken is cooked through- at least 160 degrees. Top with cheese to melt.
Mix together mayo, truffle oil, salt & pepper.
Heat a skillet to medium high heat when the burgers are almost cooked.
Reduce pan to medium heat, and fry the eggs.
Cover the eggs with small pot lids to cook the white through, keeping the yolk intact, cooking for about 4 minutes.
Lay arugula onto the bottom bun, top with the burger, then add the fried egg, and spread truffle mayo onto the top bun.

Ooo la la. This was so good. The garlic and rosemary in the burger makes it really flavorful. I loooove peppery arugula. The yolk acts like a condiment. I almost did truffle ketchup which would also be good for some acidity. The decadence of this burger was not lost on us. Every flavor is rich, powerful, and spot-on.

The Three Bite Rule - Parisian Burger

This is one for the record books- speaking of….

I entered it into a burger competition – and won the regional division! It was hosted by a wine label to pair your burger with a wine. I thought maybe I could get some wine out of it.

The Three Bite Rule - Insta


That brought me to Napa Valley for the national final round: I didn’t win the $25K prize, but it was so fun and included a great wine pairing dinner the day before and the trip was awesome.

The Three Bite Rule - Build a Better Burger Finals

Chicken Tacos with Cherry Salsa

The Three Bite Rule - Cherry Salsa on Chicken Tacos

Let’s quickly shake up taco night, shall we? I love alllll tacos (see here, or here, or here, or here) but to keep things interesting, I went with chicken in the tacos and the topping was a super quick cherry salsa.

I always want the kiddos eating new things and knowing that “tacos” don’t mean one thing. Once a week(ish) taco night can be tacos, burritos, quesadillas, enchiladas, etc. Using frozen cherries makes this fit any season and makes it so easy!

Cherry Salsa
Ingredients: (for 4)

1 cup dark cherries
1/4 white onion
2 tablespoons chopped arugula
1 teaspoon lime juice
1 tablespoon salsa

Directions:
Defrost the cherries.

Chop the cherries, onion and arugula. Mix in the lime juice and salsa.
Serve on chicken tacos with black beans.
Enjoy!

The Three Bite Rule - Cherry Salsa on Chicken Tacos

I loved this and it takes less than 5 minutes to mix up. The cherries are juicy and sweet against the seasoned taco and the crisp of the onion and arugula. The arugula can swap for cilantro but we have arugula around so it does double duty here.

We often make meatless with Gardien crumbles (don’t get me started how quick and fool-proof or crispy fish tacos but for these I chopped some chicken thighs and sautéed them with taco seasoning.

2 gobbled up more tacos than usual and 5 deconstructed his and ate maybe a bit less than usual but didn’t have much to say either way about the salsa….so a win and a tie?

The Three Bite Rule - Cherry Salsa on Chicken Tacos

Leftover frozen cherries? Make Cherry & Arugula Flatbreads or Make Cherry “Cheesecake” Parfaits or Make Chocolate Cherry Smoothies.