Chicken Meatball Alfredo with Cranberries

About a month ago, Mr. J and I left the little one at home with the most qualified babysitters (his grandparents) and we went on a date! It was our first time out without him and boy were we rusty on date planning. I had been eyeing a pub-ish restaurant with fun burgers and a great beer menu. Turns out, it is closed. womp. womp. We then went through 2 more options and set out for a 3rd spot. On a whim, we checked in at Isabella Restaurant (which was our 4th restaurant idea, where the wait can be an hour on a TUESDAY) and they just had a table for two open up. Perfect!

It is sooo dark in there so there’s never a chance for a photo but the menu is always creative, pretty seasonal, the portions are substantial, and everything they make is excellent. I wish it were a bit more affordable, but this splurge was fun to celebrate our first date out. I got Turducken Meatballs that were turkey/chicken/duck meatballs with dried cranberries, spinach and red onions in a parmesan cream sauce. The meatballs were ah-mazing and I knew I wanted to recreate it at home, but I simplified it. Don’t get scared off by the cranberries. They’re such a great addition and this pasta dish wouldn’t be the same without them. Ditto for the red onion.

The Three Bite Rule - Chicken Alfredo Meatballs
I used frozen chicken meatballs and ready-made alfredo sauce to turn my #restaurantrecreation into a speedy weeknight dinner. Everything cooks quickly so I had to move fast and keep an eye on it to not overcook anything. The meatballs I used were fully cooked and I didn’t want to obliterate the kale, onions, or cranberries so they were very lightly cooked.

Ingredients:

chicken/turkey meatballs (about 2-3 per person, I used frozen caramelized onion chicken meatballs)
1 15-oz jar alfredo sauce
refrigerated pasta (I used a 9 oz pkg of linguine)
1 tbs chopped garlic
2 cups chopped kale
1/4 cup red onion, sliced fine
1/4 cup dried cranberries

Directions:

Bring salted water to a boil for the pasta.
While the water heats, defrost the meatballs (if frozen) and chop the kale and onion.
Add the alfredo sauce to a large pan and add in the meatballs, garlic, onions, and kale over medium low heat. Cook for about 3-5 minutes, to warm everything and to cook the kale a bit.
The Three Bite Rule - Chicken Alfredo Meatballs
Stir, and add in the cranberries to cook for another 2 minutes.
The Three Bite Rule - Chicken Alfredo Meatballs
Cook the pasta according to the package. My fresh pasta only needed about 2 minutes. When al dente, add it to the pan with the sauce to cook just another minute or two.
The Three Bite Rule - Chicken Alfredo Meatballs
Serve immediately and enjoy!

The fresh pasta makes a huuuge difference and is a great touch for a special treat. I like that the onions add a bite with the cranberries providing a tang and touch of sweetness. Spinach or arugula would be good in here too instead of the kale. If I were going all out, I’d make the sauce (and meatballs) myself but throwing this together was just so easy but became different flavors for us. I doubt I’d think to use red onion.

Fun fact: if red onion is too strong or overwhelming, or if you’re using it raw, you can soak it in cold water for 3-5 minutes. It’ll tone it down a bit while still giving some flavor.

The Three Bite Rule - Chicken Alfredo Meatballs

What I Ate: Quick Greek Quinoa Bowls

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

In an effort to mix up my lunch while still keeping it easy (and one-handed with the babe) I tossed together these quinoa bowls. I wanted something salad-y without lettuce. I was seeking farro or barley but came up short while grocery shopping. Really, I just wanted a different grain than I usually have but my grocery store is obsessed with moving everything around and I couldn’t find either one. It was a speedy shop while the little one napped in my cart and I figured I wouldn’t press my luck when he was happily napping. I made 2 servings and was glad to grab the other the following day.

The Three Bite Rule - Greek Quinoa Bowls

Ingredients:

Quinoa
tomatoes
English cucumbers
feta
Greek salad vinaigrette: 1/4 cup red wine vinegar; 1/4 cup olive oil; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1 tsp lemon juice

Directions:

Cook the quinoa according to the package and spoon into bowls. I used about 1 cup prepared for each bowl.
The Three Bite Rule - Greek Quinoa Bowls
Chop and mix together the veggies and cheese
The Three Bite Rule - Greek Quinoa Bowls
Shake the dressing ingredients together in a jar.
Add in a little dressing and toss. Spoon veggies on top of the quinoa.
The Three Bite Rule - Greek Quinoa Bowls
Enjoy!

I ate one serving immediately and loved the warm-ish quinoa and the cool veggies. The tang from the vinegar dressing was perfect with the veggies and to season the quinoa a bit. The next day it was still good and I didn’t need more dressing. It might not be great a 3rd day as the sliced tomatoes could be a bit mealy by then. Prepping the quinoa and mixing the veggies the day you’re eating it would still make for an easy lunch too, or using whole cherry/grape tomatoes would give it a bit longer of a fridge-life.

The Three Bite Rule - Greek Quinoa Bowls

Smokehouse Burgers

I found pretzel rolls at my regular grocery store and was super excited. Maybe more excited than I should have been! The last time I wanted pretzel rolls I had to pop into Whole Paycheck and they weren’t that great. I knew these would be perfect for a burger (and they were). I’m grinning and twiddling my fingers to scheme up the use for the 2 I stashed in the freezer for future use muah-ha-ha-ha.

Smokehouse Burgers

Pretzel rolls
burger
havarti cheese
caramelized onions
smokey aoli (mayo & liquid smoke)
stoneground mustard

The Three Bite Rule - Smokehouse Burgers
I love pretzel rolls. The grocery store had long ones too and I hope both sizes are here to stay. The liquid smoke is a staple in my chili and I figured a dribble would be good in a spread on this burger. It lasts forever and the mayo only needed a little to become something special. I didn’t season the burger meat, but a dusting of some bbq rub might have been tasty.

BLT Pasta

After making the BLT Panini, I had some really good bacon leftover so I wanted to make something else fun with it. I have no trouble finding uses for it but I thought about adding it into a pasta and then decided to let it have the spotlight. Sundried tomatoes and spinach rounded out the BLT-ness of this and the sauce was really minimal. The minimal is good in this scenario since the 1980s are probably trying to reach me and take the sundried tomatoes back.

BLT Pasta - The Three Bite Rule

Ingredients:

6 slices of thick cut bacon
1/2 cup sundried tomatoes, sliced
3 cups baby spinach
1/2 pound pasta
2 tbs butter
1 tbs creamed cheese
1/4 cup milk
1/4 cup parmesan cheese

Directions:

Bring salted water to a boil for the pasta.
Pan fry the bacon until crisp in a large skillet, then remove and drain on paper towels. Remove from the heat and discard half the bacon grease (keeping half in the pan).
BLT Pasta - The Three Bite Rule
Cook the pasta to al dente according to the package.
Chop the sundried tomato and spinach to the size of your liking. I chopped the spinach just a bit and chopped the sundried tomatoes a lot.
BLT Pasta - The Three Bite Rule
Drain the pasta when cooked reserving a bit of the starchy water.
In the skillet with the bacon drippings, add in the butter and the cream cheese, melting over medium low heat. Add in the milk, pasta, sundried tomatoes, parmesan, spinach, salt & pepper.
BLT Pasta - The Three Bite Rule
Raise heat to medium and toss well to coat for 1-2 minutes. If it seems too dry, add in a splash of the cooking water.
BLT Pasta - The Three Bite Rule
Serve promptly & enjoy!

I liked the simplicity of this dinner. I didn’t want the spinach to disintegrate completely, just to warm a touch. I’m all about sundried tomatoes lately. Sometimes you just need to revisit something to remember what a fun tough it brings. Roasted cherry tomatoes would be good too.
BLT Pasta - The Three Bite Rule
In case you aren’t up on every. single. line. of Friends episodes…
Friends episode with sun dried tomatoes

Bacon, Cheddar, and Caramelized Onion Quiche

This might be my new favorite quiche. Bacon and cheddar is a happy union but the caramelized onions add some sweetness to the party. I need caramelized onions in my life more often. I bought onions and then discovered I already had a bunch. Oops. Time to make a batch of caramelized onions before mine start growing sprouts. I made a big batch and froze the rest for the next pizza that needs a topping, or omelette that needs something special, or the next panini. If you’re going to take the time/patience to caramelize one onion, you might as well caramelize a bunch.

Bacon Cheddar & Caramelized Onion Quiche - The Three Bite Rule

Ingredients:

pie crust
5 slices bacon
3 eggs
2 egg yolks
1 cup milk
1 tbs dijon mustard
1/2 tsp cream of tartar
salt & pepper
1 onion, caramelized
6 oz cheddar

Directions:

Cut onions into thick rings then in half and half again the other way. Caramelize onions in a heavy skillet over low heat and 1 tbs of olive oil.
Bacon Cheddar & Caramelized Onion Quiche - The Three Bite Rule
Cook over low, stirring occasionally for 30-40 minutes until lightly browned.
Bacon Cheddar & Caramelized Onion Quiche - The Three Bite Rule
Pan fry the bacon until crisp.
Preheat the oven to 350-degrees.
Whisk together the eggs, yolks, milk, mustard, cream of tartar, salt & pepper.
The Three Bite Rule - Quiche Lorraine
In the crust, add in the cheese, bacon, and onions in layers.
Bacon Cheddar & Caramelized Onion Quiche - The Three Bite Rule
Pour the egg liquid mixture over the top.
Bacon Cheddar & Caramelized Onion Quiche - The Three Bite Rule
Bake 30 minutes until the center is set. Let cool before slicing. Enjoy!
Bacon Cheddar & Caramelized Onion Quiche - The Three Bite Rule

I love the smoky bacon with the sweet onions, with the sharp cheddar. Pure bliss. Quiche is perfect for breakfast or lunch and I loved having some on hand. I doubled the egg mixture (thanks to eggs from the ‘rents) and made my sis a broccoli cheddar quiche at the same time. A crust pack of 2 and plenty of cheese on hand helped remind me that making 2 quiches at once was the same amount of work as making one. Try it. Double the egg mix and use the veggies you have around and gift one away. It’ll feel as good as it tastes.