Brussels Sprouts Pizza

Seriously, I may never run out of random pizza toppings. I was trying to come up with something fall-ish and vegetarian. I remembered drooling over How Sweet It Is’ short ribs pizza and decided I could Emily-ify it…aka, beef-less. Scheduling in a few meat-less meals helps highlight the veggies annnnd it is gentle on the grocery budget.

The Three Bite Rule - Brussels Sprouts Pizza
I love butter and mustard flavors with brussels sprouts so voila! That became the sauce.

Brussels Sprouts and Caramelized Shallot Pizza

(adapted from How Sweet it is)

Ingredients:

1/2 ball of pizza dough
2-3 shallots, sliced thin
2 cups brussels sprouts, trimmed and sliced thin
3 tbs cider vinegar (or red wine vinegar)
3 tbs butter
2 tbs dijon mustard
1 tsp chopped garlic
2 cups shredded mozzarella

Directions:

Preheat the oven and pizza stone (if using one) to 400-degrees.
Roll out or form the dough into a very thin circle and bake for about 8 minutes (until lightly cooked and starting to brown.
The Three Bite Rule - Brussels Sprouts Pizza
In a medium-high skillet, caramelize the shallots with a tablespoon of olive oil for about 5-10 minutes.
When the shallots are golden brown, remove them from the pan and add in the brussels sprouts.
Deglaze the pan with the cider vinegar, cooking for another 3 minutes.
Melt the butter, garlic, and mustard and whisk together. When the dough is cooked, spread on the dijon butter sauce.
The Three Bite Rule - Brussels Sprouts Pizza
Top with cheese, then shallots.
The Three Bite Rule - Brussels Sprouts Pizza
Then add on the brussels sprouts.
The Three Bite Rule - Brussels Sprouts Pizza
Bake for 15 minutes until the dough crisps and the cheese melts.
The Three Bite Rule - Brussels Sprouts Pizza
Let sit for 5 minutes before slicing. Enjoy!

The Three Bite Rule - Brussels Sprouts Pizza
The stretchy cheese with the touch of acid in the brussels sprouts and the buttery mustard flavors is perfect. I loved this one and can’t believe I’ve never put brussels sprouts onto a pizza before! This would also be a good use for leftover brussels sprouts.

Pumpkin Mac & Cheese with Gouda & Brown Butter Sauce

I wanted to spread out the pumpkin goodies. Sometimes it gets overdone when November is jam-packed with only pumpkin baked goods, drinks, and goodies. I also wanted some great cheese in there.

The Three Bite Rule - Pumpkin Mac & Cheese

Ingredients:

1/2 stick of butter
1/2 cup flour
3/4 cup milk
1/2 pound pasta (I used penne)
1 cup shredded gouda
1 1/2 cup pumpkin
1/2 tsp pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg)
1 cup shredded Monterey jack
1/2 stick of butter
2/3 cup of breadcrumbs
1/4 cup Parmesan cheese

Directions:

Bring a large pot of salted water to a boil.
In a large saucepan, melt butter over medium heat until it foams, and then starts to brown.
Add in the flour and stir well as it forms a paste. Then add in the milk and cook for another 2 minutes.
The Three Bite Rule - Pumpkin Mac & Cheese
Cook the pasta until al dente.
Preheat the oven to 350-degrees.
Add in the grated gouda and pumpkin.
Drain the pasta and mix together with the sauce, and jack cheese.
The Three Bite Rule - Pumpkin Mac & Cheese
Spray a baking dish with non-stick spray and spoon in the pumpkin mac and cheese.
The Three Bite Rule - Pumpkin Mac & Cheese
Melt butter and mix in the breadcrumbs and parmesan cheese.
Top with the crumb topping and bake for 20 minutes. Broil the last 2 minutes if it hasn’t browned enough.
The Three Bite Rule - Pumpkin Mac & Cheese
This was subtly pumpkin but had great fall flavors that were far enough away from everyday mac & cheese to feel fun. The brown butter sauce added a nuttiness and the parmesan on top was a good salt component.

I had more sauce than the quantities above so I froze the rest. Someday it’ll be insta-pumpkin-mac. It was pretty thick and I may add some chicken stock to thin it out a bit. That helps mac & cheese have real flavor without being milky without highlighting the cheese.

The Three Bite Rule - Pumpkin Mac & Cheese

Greek Chicken Pizza

This was one of those oops moments and times that I had to channel my inner Tim Gunn…make it work! I really meant this to be a calzone. Earlier this month we were celebrating sis’s bday with a calzone dinner and this one just could become a calzone. I was having dough challenges and as I started to get frustrated but had to remind myself sometimes it just doesn’t go how you want, but as long as it is still edible, then it can still be a success.

The Three Bite Rule - Greek Chicken Pizza
The challenge was that I was trying to rush the defrosting of the dough. Some things you just can’t rush. That’s kind of my soap-box lesson of the day. I was getting a hole-y dough with frozen lumps that just wasn’t working out. I plopped it onto the pizza stone hoping it would “cook” enough to keep the shape so I could fill it then fold the crust over. No dice. Where it plopped it stayed and pizza it became.

Ingredients:

1 large zucchini
2 tbs fresh oregano
3 cups chopped baby spinach
1-2 tomatoes, chopped
1/2 cup feta
1 (or 1/2) ball of pizza dough
2 small chicken breasts, or 3-4 chicken tenders marinated in Italian dressing.

Directions:

Preheat the oven and pizza stone (if using one) to 400-degrees.
Chop the zucchini and sauté for about 5 minutes over medium heat, until cooked through, before getting squishy. Then add in the fresh oregano at the end.
The Three Bite Rule - Greek Chicken Pizza
Add in the tomatoes, feta, and spinach.
The Three Bite Rule - Greek Chicken Pizza
Cook for another 3 minutes.
Spread out the pizza dough onto the pan and bake for about 5 minutes. Cook just enough to go from doughy to lightly crisped.
Cook or grill the chicken until cooked through. Then slice into chunks when cooled.
Top with marinara, then mozzarella, then with the veggies and chicken.
The Three Bite Rule - Greek Chicken Pizza
Bake for 10-15 minutes until the crust crisps and the cheese melts.

This was a good pizza. It wasn’t drastically different than some of my others but these are fresh, veggie-centric flavors I love. I really wanted it to be a calzone, but I’m also thinking the “filling”/toppings would be good with pasta or in a pita.
The Three Bite Rule - Greek Chicken Pizza

Butternut Squash & Apple Soup

I was thinking about what convenience items are worth the spurge. I especially was thinking about it while trying to get the knife through some butternut squashes. Those suckers are definitely tough to cut so it can be your call if you want to save some dollars and halve the squash yourself, orrrr if you want to pay to get it all skinned and chopped. I cut through them but didn’t peal before roasting. It was super easy to scoop it out once they were cooked.

The Three Bite Rule - Butternut Squash & Apple Soup

Ingredients: (makes ~4-6 servings)

2 small butternut squash
2 large apples, pealed & chopped
1/2 yellow onion, chopped
2 tbs butter
1 1/2 cups veggie stock
3 tbs half and half

Directions:

Preheat the oven to 400-degrees.
Cut the squash in half and roast for 45-60 minutes.
The Three Bite Rule - Butternut Squash & Apple Soup
In a large pot, heat to medium high heat and add in the apples and onion with butter. Cook for 10 minutes until the onions are translucent and the apples are soft. The butter will get all bubbly and brown.
The Three Bite Rule - Butternut Squash & Apple Soup
Scoop out the squash seeds and spoon the squash pulp into the pot with the apples and onion.
The Three Bite Rule - Butternut Squash & Apple Soup
Add in the stock and cook for 5 minutes or so.
Transfer into a blender or blend with an immersion blender then return to the pot.
Season with salt and pepper. Add more stock if it is too thick for your liking.
Add in the cream and stir well.

I loved this. It was so good with a touch of sweetness from the apple and I toasted some sourdough for dunking. I froze the rest and will be so glad to pull it out of the freezer some day when I’m not into making dinner. I know, the apples just keep appearing…that’ll be over soon.

The Three Bite Rule - Butternut Squash & Apple Soup
Bailee oversaw the whole operation. She likes to know what is happening in the kitchen if there’s food around and she wanted to say hi.
IMG_4592

Roasted Red Pepper Romanesco Sauce

The last time we ordered pizza our specialty pie had roasted red peppers on it. It made me think, woah, that’s an ingredient I guess I assumed Mr. J wasn’t into, annnnnd it is a veggie I don’t use often. That was all about to change.

I was aided when I scored 3 red peppers in the clearance produce for $0.68. Insane! The peppers were fine if used in about 5-7 days. They weren’t squishy or shriveled at all.

The Three Bite Rule - Romanesco Sauce

Ingredients:

(sauce yields 4+ servings)
3 red bell peppers (or double the jarred roasted red peppers)
2 medium tomatoes
1/2 jar roasted red peppers
2 tbs minced garlic
1/3 cup toasted pine nuts or toasted walnuts
1/4 cup Parmesan cheese
1 tbs lemon juice
3-4 tbs olive oil
2 tsp heavy cream (optional)
pasta

Directions:

Preheat the oven to 400-degrees.
Half the tomatoes and fresh red peppers. Brush or drizzle with olive oil and bake for 20 minutes.
Flip once and bake another 10 minutes.
Remove and put into a plastic bag, or cover with plastic wrap for 5 minutes then release the steam and pull off the skin.
In a food processor, blend all the red peppers, tomatoes, garlic, parmesan cheese, nuts, lemon juice, and olive oil.
The Three Bite Rule - Romanesco Sauce
Blend 30 seconds to a minute.
The Three Bite Rule - Romanesco Sauce
Bring salted water to boil for the pasta.
Scoop out the sauce in a large skillet over medium low heat. Add cream, or some starchy pasta water.
The Three Bite Rule - Romanesco Sauce
Toss the pasta with the sauce.
The Three Bite Rule - Romanesco Sauce
I liked this a lot. It had a great flavor to make dinner feel a bit different. The sauce was thick and a bit textured (from the nuts). I love sauce so it was great to me, or you can blend more for a more silky sauce that would stick to the pasta a bit less.

I think the sauce has great potential for a ton of uses. It would be good on a sandwich, panini, or wrap. I’d like it on pizza too. It would definitely be a fun twist on bruschetta.