Sundried Tomato Pesto Sauce for Pork Chops

I head to the grocery store with my meal plans in mind. “Plans” might sound intense, but one of those could include a sandwich or something easy though one of my last trips still had a hole needing another meal. I saw these nifty packages in the meat department of pork cutlets with capers, sundried tomatoes, and some sort of finishing sauce. I almost grabbed it and then I cheap-ed out. The price definitely included the convenience so I decided I could replicate on my own, for wayyy cheaper.
The Three Bite Rule - Sundried Tomato Sauce for Pork

I grabbed some thin-cut boneless pork chops and remembered a jar of sundried tomato pesto in the fridge. I skipped the capers. Couscous cooks in 5 minutes + some salad. Yay for dinner!

Ingredients:

4-6 boneless thin cut pork chops
1 cup flour
1 tablespoons garlic powder
salt & pepper
1/2 cup chicken broth
2 tablespoons of sundried tomato pesto, or diced sundried tomatoes
2 tablespoons minced garlic
1/4 cup red wine
2 tablespoons fresh oregano (optional)

Directions:

Preheat a large skillet to medium heat with a few generous glugs of olive oil…about 1/4 cup.
Season the flour with garlic powder, salt, and pepper then dredge the pork into the flour and add to the pan.
Cook about 4 minutes before flipping to cook another 4 minutes. Remove from the heat and finish searing all the pork.
The Three Bite Rule - Sundried Tomato Sauce for Pork
Drain the oil and discard.
Deglaze with the chicken broth scraping the brown bits off the bottom of the pan then add in the garlic, sundried tomato pesto, salt, pepper, and a glug or two of red wine, and chopped oregano. Cook for two minutes on medium heat.
The Three Bite Rule - Sundried Tomato Sauce for Pork
Then add the pork back into the pan. Flip each one to cover in sauce. Reduce heat and cook for 5 minutes.
Then add the pork back into the pan.
Serve over couscous, rice, beans, pasta, or however you choose. Enjoy!
The Three Bite Rule - Sundried Tomato Sauce for Pork

I liked jazzing up some ready-made sauce to make it a bit more interesting. I don’t use sundried tomatoes all the time so it was nice to have flavors we don’t eat weekly. The sauce is a little bit oily but tasty. The pork cooks quickly and using the same pan is totally the savior for this!

While I was searing the pork, our new & nifty Nest smoke alarms were notifying us on our phones that there was smoke accumulating. I hadn’t noticed my phone but Mr. J was able to quiet it from his phone, while tub-side with the little one. Phew! The last thing we needed during the bewitching hours was Mr. J having to get T out of the tub all soapy, while dinner burned, while I got the dogs to ease their panic. I guess these things are worth it!

Food Traditions

I saw that Dinner: A Love Story came out with a new book about How to Celebrate Everything which is such a fun concept. It got me thinking about food traditions and I was feeling like by not really hosting the big family holidays at my house that I don’t have that many food traditions and then it hit me: Friday-Takeout-DVR is totally a food tradition for my little family!

For years now…at least 5 years, possibly longer, on Friday nights Mr. J and I order take-out and catch up on some DVR. It started back when there was a chance of us going out but instead we chose to stay in, ordered delivery to our 3rd flood apartment, and watched some DVR from the week. Fast-forward to now where we plan, and more specifically, look forward to this tradition. The little one will think we’re dinosaurs when we describe that back in the day we sometimes would go pick up burritos, then pick out a movie at a movie place called Blockbuster. Ancient concept I tell ya. We schedule meals Monday – Thursday and Friday is our standing tradition.

::in my head I’m singing Tra-dition! Tradition!! a la Fiddler on the roof::

I think the combo of time for just the two of us together + the treat + the convenience of somebody arriving at our home with a sack of some deliciousness all wrapped up + DVR = now time-honored and just so special to us. The little guy goes to bed anywhere from 7:30-8 and falls asleep quickly so by then we’ve sat with him for his dinner, maybe played outside a little bit, got him into jammies and ordered food all timed so it’ll arrive once he’s in bed. I looooove family dinners when we either all eat together but this one night a week, adult dinners are set on the coffee table with the remote between. It is so fun for us home-bodies.

My fav parts:
1) the take-out selection:
A complex algorithm Sometimes this involves figuring who ate what for lunch so we don’t order the same category for dinner. Sometimes we narrow down by a few ideas texted with emojis. Sometimes we look towards the weekend to determine if we want leftovers for Saturday lunch. There’s only one place I can get a good Buffalo Chicken Wrap, so, there’s that.

2) the anticipation of food’s arrival
We peek out the windows, rationalize that it has to come soon, and judge the slow cars as possibilities. One person signs for it and this also includes somebody playing defense to keep the doggies away from door so they/Bailee doesn’t bark her head-off waking the little one.

3) Barely-any clean up. Enough said.

4) Amazing Race/Cutthroat Kitchen/Treehouse Masters/etc on DVR. Mutually agree-ed upon shows…no Bachelorette or River Monsters. It is a mindless few hours before seeing if I can stay awake for Dateline…also known as, the only show we ever watch-live.

I love the evolution of this. It started when we were young, was much appreciated while I was pregnant, and is equally cherished after putting the little guy to bed. What’s not to love?

I have a few food traditions in mind:
Father’s Day: the little one to picks out a fancy dessert for Father’s Day + a card/homemade card, in lieu of gifts
Mother’s Day: is it approved that I should ask for a breakfast sandwich + card/homemade card, in lieu of gifts?
First Day of School: sugary cereal that isn’t normally an option
Birthdays: Individually selected personal-treat-stash isn’t normally an option
Summer surprise night of going out for ice cream sundaes for dinner when it is just. too. hot.

Hmm. I might need a doughnut birthday cake for the weekend-day closest to my birthday. You know, I live for birthdays.

 

Mac & Cheese Stuffed Burger

Ohh yes I did. Mr. J’s birthday burger was a Mac & Cheese Stuffed Burger! I’ve tried in the past making fried mac & cheese fritter to top a burger with, but haven’t had luck keeping it together. Stuffing it was a success! We topped them with bacon jam, caramelized onions, and sliced tomato.

The Three Bite Rule - Mac & Cheese Stuffed Burger

Ingredients:

1 box prepared mac & cheese (w/ butter & milk. There will be extra, also known as a side)
1/2 pound ground meat (I used ground pork for mine & ground beef for Mr. J’s)
1 slice of cheddar (or shredded)
buns
suggested toppings: caramelized onions, bacon/bacon bits/bacon jam, tomato slices

Directions:

Prepare the Mac & Cheese according to your package. Then refrigerate at least 10 minutes stirring a few times to cool it down.
The Three Bite Rule - Mac & Cheese Stuffed Burger
Divide the meat into 2 halves and form the ground meat into a ball for each burger. Pull off about 1/3 to become the “cover”. Form the remainder of each into a patty.

Spoon about 2 tablespoons of mac & cheese onto the center of each patty.

The Three Bite Rule - Mac & Cheese Stuffed Burger
Add some extra sliced or grated cheese.
The Three Bite Rule - Mac & Cheese Stuffed Burger
Place the remaining ground meat ontop and pinch with the edges of the patty. Work it with your hands to really connect the top to the patty. Form it into a ball and then flatten a bit.
Grill to cook through. The meat is thin but you want to be sure the meat cooks all the way through without any raw meat amongst the mac & cheese.
Enjoy!
The Three Bite Rule - Mac & Cheese Stuffed Burger
This was a fun one. It definitely felt unusual and like a good choice for a birthday burger. The little one got a head-start on dinner but then I gave him some mac and cheese when we were eating and he loved it! I mean, who doesn’t, but like father like son!

Happy Birthday Burger Mr. J!

Here’s the history of the Birthday Burgers:
2015 it was a Picnic Burger with slaw & potato sticks
2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll
2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach
2012 it was a Bacon Wrapped Burger
2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese

Corn & Zucchini Fritters

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.
The Three Bite Rule - Corn & Zucchini Fritters
Add the wet mixture into the veggie mixture and stir to combine.
The Three Bite Rule - Corn & Zucchini Fritters
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.
The Three Bite Rule - Corn & Zucchini Fritters
Enjoy!
The Three Bite Rule - Corn & Zucchini Fritters

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.

How to Meal Plan in 5 steps

I was just hearing from some very intelligent folks that figuring out what to make for dinner is just so hard. I view meal planning like a puzzle. You need to have the pieces and see where they can go. If they aren’t in the right spot, you move it around until it clicks. It can seem daunting but you need to start somewhere.

weekly-meal-plan-1000x600

1) Know Your Audience:
Think about who likes what, who wants leftovers available, and who will be making what throughout the week. Also who would be likely to eat what. When feeding the little one, I go for something familiar with something new, or variety. Variety is key.

2) Look at Your Schedule/Weather and Write Out Your Plan for the Week:
I literally even schedule in leftovers or “anything goes” or breakfast. Not every day needs to be the. perfect. meal. or something totally new. Write it on a scrap of paper from the recycling, or onto a calendar, or on an app, or whatever works for you. I use a marker board calendar in the kitchen. I move the meals around depending what happens but seeing them in writing helps us.

3) Start with a Few Categories:
To keep some variety, I’ll usually use a few categories to get me going. Salad, Burritos, Pasta, Panini, Omelette, Burger, etc. Picking a few helps me figure out a bit of a starting point. You could do the same with ethnicities: Italian/Greek/Mexican/etc. It’d also be fun to give characteristics like baked/crunchy/raw/grilled/cheesy/etc.

4) Don’t feel like every part has to be the star:
If the main dish needs your attention, give yourself a break on the side dish(s). Couscous cooks in 5 minutes. Raw peppers or cukes to dip into salad dressing or hummus = an instant summer side.

5) Track your favs and keep a list somewhere.
Pintest can be helpful with boards by category or a board of pins to try versus tried & true. I keep a list on my phone of ideas from menus or magazines or cooking shows or whatever. If you pull recipes out of magazines then a binder might be helpful.

Do you plan your meals? What works for you?