Sweet Potato Apple Grilled Cheese

One minute fall is in the air and the next, it warms up to 70-degrees. Welcome to New England. I wanted some fall flavors for a night that was really quite warm. I decided to make a copy-cat Roxy’s Grilled Cheese. I used apple, sweet potato slices, and cheddar. Then I grilled it in brown butter. Hello. This is what dreams are made of.

The Three Bite Rule - Fall Grilled Cheese

Ingredients:

Sharp cheddar cheese
sweet potato, cooked and sliced
apple, sliced
2 tbs butter, browned

Directions:

Layer the bread with cheese, apple, sweet potato, and another slice of cheese.
The Three Bite Rule - Fall Grilled Cheese
Brown the butter over low, being careful not to let it burn.
The Three Bite Rule - Fall Grilled Cheese
Pan fry the grilled cheese until very lightly tanned on each side. Then, spoon some brown butter onto the bread and flip the brown butter side down. Grill a few minutes, then repeat for the other side.
The Three Bite Rule - Fall Grilled Cheese
Give it a minute before slicing so all the cheese doesn’t escape.
Enjoy!

The Three Bite Rule - Fall Grilled Cheese
I loved this. The brown butter really made a lovely touch…so worth it. I liked the apple crunch with the soft sweet potato and sharp cheddar. I’ll admit, some American Cheese would have been have been a good addition with the cheddar.

I will totally repeat this grilled cheese again this fall.

Pear & Feta Flatbreads

I’ve never loved quick dinners as much as I do right now. Get ready for lots this month & next! These are super quick and could be adapted in any way that strikes you. I was really wanting the combo of sweet pear & salty feta. While Mr. J and I ate this for dinner, the little one eat some pear pieces! Perfect!
The Three Bite Rule - Pear & Feta Flatbreads

I grabbed naan which make for the best pre-made crust option and realized that not only do meatless meals make dinner come together faster, but cheaper. Win win! Check out the cost below. Spoiler: it is staggeringly awesome.

Ingredients:

2 naan (white, wheat, garlic all work great)
1 pear
1/4 red onion
1/2 cup feta
1 cup shredded mozzarella
2/3 cup balsamic vinegar

Directions:

Preheat the oven to 375-degrees.
Bring the balsamic vinegar to a boil and boil for 5 minutes, or until syrupy. Then remove from the heat.
Chop the onion and saute over medium heat in just a little olive oil. Cook for about 5 minutes.
Add pear to the onion for either just a minute to warm or 3 minutes to cook/soften as needed. (Don’t cook too long or you’ll have pear mush!)
The Three Bite Rule - Pear & Feta Flatbreads
Put the naan onto a cookie sheet and top with mozzarella, then onion & pear mixture. Then bake for 10 minutes.
The Three Bite Rule - Pear & Feta Flatbreads
Remove from the oven and sprinkle with feta. Then drizzle balsamic reduction over.
The Three Bite Rule - Pear & Feta Flatbreads
Enjoy!

I loved this combo. These are such easy ingredients to have around and can be your starting point. For me, it was an easy few-ingredient meal. It has potential to be whatever you’re in the mood for.

Cost Breakdown:
Pear & Feta Flatbread (cost per quantity used)
naan: $3
pear: $0.75
feta: $2.50
total: $6.25 for 2, $3.12 each!

I overestimated the feta. I used really little so this could even cost less. Grab the feta from the salad bar if you won’t use the leftovers. It lasts quite awhile or use the remainder for Peach & Feta Salad or Quinoa Bowls or this quick Greek Dip with Hummus or Greek Meatball Wraps.

Panzanella

This panzanella is the salad that can be dinner on its own, or for me, it was just part of a crazy salad night for dinner. I liked the crouton-ish part of this salad, and sometimes any salad without greens if a more-fun one for me. I don’t know that I’d make it all that often, but on a hot night panzanella hits the spot. Now, I just need the bigger tomatoes in the garden to ripen up. We’ve gotten some cherry tomatoes but the bigger ones are still green so I bought the tomatoes for this salad.

The Three Bite Rule - Panzanella

Ingredients:

2 cups cubed & dried bread
2 large tomatoes
1/2 large cucumber
1 yellow/orange bell pepper
1/4 red onion
1/2 tsp garlic, minced
1/2 tsp dijon mustard
1/4 cup olive oil
3 tbs red wine vinegar
splash of lemon juice
salt & pepper

Directions:

Chop up the tomatoes, cucumbers, bell peppers, and red onion. Let the onion soak for about 5 minutes in some cold water so they mellow out a bit.
The Three Bite Rule - Panzanella
Heat a large skillet to medium-low heat with about 2 tbs of olive oil.
Drop the bread in and toss it around to coat. Cook for about 5 minutes until it gets just a little golden and a little crusty.
In a glass jar, add in the garlic, mustard, olive oil, vinegar, lemon juice, salt & pepper. Shake it up!
The Three Bite Rule - Panzanella
Toss the veggies, bread, and some dressing together.
The Three Bite Rule - Panzanella
Let it sit for at least 15 minutes, then add more dressing if needed. Enjoy!

If the tomatoes or cukes are really juicy you might not need any more dressing. I used just enough to get it all tossed – maybe half? Then another little splash before serving. I liked the bread getting a little crisp first and then soaking a bit of the dressing. I didn’t want it completed soaked and falling apart. The dressing takes 2 seconds and is an easy one to use again on any salad or adding some herbs to make it a marinade.

The Three Bite Rule - Panzanella
I don’t know that I’d make this all the time, but it was a great use for some leftover really good bread. I served it on a night of two unusual salads (the other being watermelon, feta & arugula) with grilled sausage. It probably didn’t really get to shine because I was sooo into the watermelon/feta/arugula salad.

The Three Bite Rule - Watermelon & Feta Salad
Have you ever soaked onions? It is great for a raw use so they don’t overpower everything else. They maintain the crunch and some flavor but they won’t be the only taste in there.

Risotto with Grilled Asparagus

For my restaurant recreation this month, I was inspired by a lobster & asparagus risotto dish at Davio’s but I wanted to make it at home. It also served as a reminder that risotto doesn’t only have to be winter food. With Mr. J’s new grill, this still allowed him to fill his grilling quota with the asparagus. Seriously, he wants to grill bfast/lunch/din.

I made this as a his/hers dinner that he had with steak and I had with lobster. The lobster wasn’t real so it was perfect to use in a cooked dish. I think I’ll use the remainder into some lobster mac & cheese.

The Three Bite Rule - Grilled Asparagus Risotto

Ingredients:

1/2 white onion, chopped
1 cup arborio rice
1 cup water
1 cup broth
1 cup white wine
1 tsp dijon mustard
3 tbs grated Parmesan
1 bunch asparagus
lobster or steak

Directions:

In a large saucepan, saute the onion in some olive oil over medium heat until they are translucent, about 5 minutes.
Add in the rice and stir regularly for a few minutes to toast it, then reduce heat to medium low.
In a medium saucepan, heat the water, broth, wine, and mustard to low heat.
Add a ladle of liquid to the rice until absorbed. Continue adding, stirring, and simmering until absorbed. Then adding the next ladle-ful in.
The Three Bite Rule - Grilled Asparagus Risotto
Grill the asparagus.
The Three Bite Rule - Grilled Asparagus Risotto
Chop into 1-inch sections.
Cook the lobster in butter and/or grill the steak.
Gently fold in the asparagus and Parmesan into the risotto.
The Three Bite Rule - Grilled Asparagus Risotto
Gently fold in the lobster meat.
The Three Bite Rule - Grilled Asparagus Risotto
Serve and enjoy!

Mr. J’s was asparagus topped with some grilled steak.
The Three Bite Rule - Grilled Asparagus Risotto
I liked the charred bits of the asparagus and I was careful to not overmix the asparagus. I didn’t want the pieces to be decimated or to lose all the grill marks into a blackened risotto!

The risotto was creamy and perfect. I think cooking it over medium-low heat is the ticket. If it is at a higher temp it really gets sticky versus creamy. It takes just a bit of patience, and about 25 min of cook time, but if somebody wants to keep an eye on it while the asparagus is grilling, it works out just fine. Or grill the asparagus first and let it hang out while cooking the risotto.

I could substitute grilled shrimp, or even salmon flaked apart, or grilled sausage…endless possibilities without even turning on the oven!

Basil Vinaigrette for Orzo Salad

We’re growing some basil and I wanted to use it for something other than pesto…that requires a heck-ton of basil. I decided it would be good as dressing for a twist on caprese salad. Tomato, mozzarella, and basil dressing were calling out to some orzo and voila! Side dish/salad/veg success!

The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
What makes this Basil Vinaigrette versus pesto? Glad you asked!
Basil Vinaigrette = liquid-y, light, with a vinegar tang
Basil Pesto = nutty, cheesey, thicker

Ingredients:

1 cup basil leaves, packed
1/2 cup olive oil
1 tbs garlic, chopped
1 tbs red wine vinegar
1 tbs lime juice
sprinkle of sugar
1 cup orzo
2 large tomatoes
1 ball of fresh mozzarella

Directions:

In a food processor, combine basil, a little of the oil, vinegar, lime juice, salt & pepper, and sugar. Blend while streaming in the rest of the oil.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Taste & adjust as you like it and refrigerate until use.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Meanwhile, boil salted water for the orzo. Cook according to the package, being careful not to over cook.
Then cool for at least 30 minutes.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Chop the tomatoes and mozzarella. Add them to the orzo with the basil dressing.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo Salad
Mix and refrigerate until serving.
The Three Bite Rule - Basil Vinaigrette Dressing for Orzo SaladEnjoy!

I liked this one. I think the vinegar and the lime add a good little tang to the basil. Like: wake up!  It would be an easy one to switch up for other pasta shapes, lentils, white beans, farro, quinoa, or whatever.

We had this as a side dish with some grilled chicken, but it could be it’s own meal. I tried to go heavier on the tomato than on the cheese, since we definitely need more veggies than cheese on the menu. It was good and it did well as leftovers too.