Maple Bacon Creamed Corn

Posted on July 6, 2016 by admin

I was totally inspired by this lunch-lady-dude on Next Food Network Star when he made maple bacon creamed corn to top with a crab cake. I wish it were time for local fresh corn, but we’re not quite there yet. Instead, this is the snazziest freezer-side-dish ever.

Maple Bacon Creamed Corn - The Three Bite Rule
We grilled some chicken to serve over this sweet and smokey creamed corn. I couldn’t believe it…the little one gobbled almost a whole chicken thigh! He tends to choose the fruits/veggies/carbs over chicken but we just keep serving it. He had some regular corn and some of this maple bacon creamed corn.

The creamed corn took the same amount of time to cook as the chicken. Perfect!

Ingredients:

2 slices of bacon
1/2 yellow onion
2 tablespoons butter
2 1/2 cups corn
3 tablesoons of water
1/3 cup milk or cream
2 tbs maple syrup

Directions:

Pan fry the bacon.
While the bacon is cooking, chop the onion and add the onion pieces and butter to a heavy pan over medium-high heat. Let the onions cook until soft & translucent ~8 minutes.
Add in the corn (mine was frozen), the water, syrup, and the milk.
Maple Bacon Creamed Corn - The Three Bite Rule
Bring to a simmer and cook for about 5-10 minutes.
If using frozen corn, remove about 1/3 – 1/2 and blend or food process it a little bit. Break it down a bit without totally obliterating it. Fresh corn will likely break down a bit on is own.

Add that back in, stir, and then add in the crispy bacon.
Maple Bacon Creamed Corn - The Three Bite Rule
Stir while cooking another minute or two. Serve and enjoy!

I loved the sweet maple-y bacon flavors with spiced grilled chicken. It was a quick & unusual side dish for us with some pretty easy grilled chicken thighs. I like a new thing to go with something hands-off/no-stress/straightforward other foods. It would have been ideal to have a sharp & peppery arugula salad with this, but this was what we could make happen. This family dinner outside was glorious.

Corn & Zucchini Fritters

Posted on June 14, 2016 by admin

One drizzly Sunday I was hell-bent on making corn & zucchini something. As in, there were already groceries in the house and I willingly ventured to Wegmans…on a Sunday…with the little one…after going to Target. I do love taking the little one on errands partly because he seems to enjoy it, and I want him seeing people/places/learning how to behave in public/knowing we need to do things beyond playing together. But let’s be real: most grocery stores are BA-NAN-AS on Sunday afternoons. Also, we need a rule against 85-year-olds doing their errands on the weekends.

Anywho, I got it into my head that it should be like a pancake-ish. Mine ended up being a little more eggy/fritter-y but we still got the little one to eat it. (he’s not so into eggs right now)
The Three Bite Rule - Corn & Zucchini Fritters
I loved these as a non-traditional side dish for our house. They reheat well too.

Corn & Zucchini Fritters

adapted from Menu Musings’ Corn Cakes with Cilantro Lime Cream

Ingredients:

2 cups corn (I used cooked frozen)
2 small zucchinis, shredded & moisture squeezed out
2 tbs chopped chives (optional)
1 tbs fresh thyme (optional)
3 eggs
1 cup milk
1/2 cup cornmeal
1/2 cup panko
2 tsp minced garlic
1/2 tsp salt
black pepper

Directions:

Preheat the oven to 375-degrees (or warm a pan if frying them – I did both).
Mix together corn, shredded zucchini, chives, thyme.
The Three Bite Rule - Corn & Zucchini Fritters
Whisk the eggs and milk, then add panko, cornmeal, garlic, salt, and pepper. Mix well.

Add the wet mixture into the veggie mixture and stir to combine.

Use a muffin tin, muffin-top pan (my fav), or a baking sheet and spray liberally with non-stick spray. Add the zucchini corn mixture and bake. Cooking time will vary depending on your baking vessel. I partially cooked by baking for 10 minutes to set before pan frying.
The Three Bite Rule - Corn & Zucchini Fritters
Or pan fry until crisp. I pan fried to finish them off for about 3 minutes per side to crisp the edges.

Enjoy!

I liked these a lot! They might not be a meal you remember for life, but they’re a fun way to enjoy some veggies in a form I don’t have daily. They reheat well and could be made as mini balls with toothpicks as an appetizer! They’re pretty mild flavored and friendly for the kiddos or your favorite vegetarian.

Eggplant Parm in Puff Pastry Pockets

Posted on May 26, 2016 by admin

Yes to breaded eggplant. Yes to Parmesan. Yes to puff pastry. I love all these things so I was secretly psyched for a cooler drizzly day to whip up this dinner. Ohh so good. I liked how quick these were and all the flavors I wanted while still feeling different. Puff pastry is so foolproof. Fill it with anything and you’ll have a happy dinner.
The Three Bite Rule - Eggplant Parmesan in Puff Pastry
Also, let’s discuss my sous chefs: note how they flank where I stand at that neon-green cutting board. It is so nice they want to be a part of everything, but sometimes I just need some room. I fear the babe will think their names are Bailee Move and Windsor Move. They are cute though, aren’t they?
kitchen_pups_590_390
Ingredients:
(for 1 sheet of puff pastry making 4 pockets)
~12 slices of breaded eggplant (3 slices per pocket)
1/2 cup tomato sauce
1/2 cup ricotta
1 cup shredded mozzarella
1/2 grated Parmesan

Directions:
Preheat the oven to 375 degrees. Bake the eggplant until crisped, flipping once. (I cooked mine the night before to speed it up).
Roll out the puff pastry until it is about 1/8 of an inch thick. Cut into 4.
Top with a slice of eggplant, a few small dollops of ricotta, some shredded mozzarella, and a slight drizzle of tomato sauce (not too much! it’ll get soggy!) Add another eggplant slice and keep the layers going…3 slices per pocket. Sprinkle with parmesan cheese.
The Three Bite Rule - Eggplant Parmesan in Puff Pastry

Pinch together opposite corners and keep tucking the puff pastry underneath. Cut a few slits into the sides to vent.
The Three Bite Rule - Eggplant Parmesan in Puff Pastry
Bake 25-35 minutes. Check at 25 minutes – mine needed a few more minutes to get golden brown.

Enjoy! Serve with some tomato sauce for dipping if desired.

I really loved this. The crispy, buttery, flakey outside with the eggplant and all the cheese inside – ohh so great. The little one likes the breaded eggplant and gobbled it up a dinner and lunch in a row. Yes! Winning all around!

Have a happy Memorial Day weekend!

Caesar Asparagus

Posted on March 29, 2016 by admin

I know. I can admit. I’m caesar dressing obsessed and after making Caesar Brussels Sprouts, I thought it would be really good for roasted asparagus. It was! I jazzed up some creamy caesar dressing and added some hard boiled egg, but you could totally make your own caesar dressing. I loved it and could have had just that for dinner!
The Three Bite Rule - Caesar Asparagus

Ingredients:

1 bunch asparagus
1 egg, hard boiled
1/4 cup creamy caesar
2 tbs grated Parmesan
1/2 tsp anchovy paste
1/2 tsp minced garlic
cracked fresh pepper

Directions:

Preheat the oven to 400-degrees.
Trim the asparagus then drizzle with olive oil, salt, and pepper on a baking sheet.
Roast for 15 minutes.
The Three Bite Rule - Caesar Asparagus
In a jar, add caesar dressing, 1 tbs of parmesan, anchovy paste, garlic, and pepper. Shake well.

Lay the asparagus on a serving plate. Drizzle the dressing over the top, and the remaining Parmesan.
The Three Bite Rule - Caesar Asparagus
Chop the hard boiled egg and sprinkle over the top.
Enjoy!

I loved this. The tiniest bit of anchovy paste makes this dressing so. much. better. Trust me, nobody will know what it is, but that tiny touch is necessary. Plus, it lasts forever in a tiny tube in your fridge. I love the salty, peppery dressing with the just-roasted asparagus and egg. It was such a great side dish and a sign that spring is on the way!

Spinach Squares

Posted on March 24, 2016 by admin

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!