Who is Making Some Good Stuff

I’m back!  Haha sort of. I’m easing my way back into blogging and seeing what I come up with. Buckle up. It might get crazy. I think that’s the beauty of this. I do what I want. I was feeling in a rut so I might change it up a bit now and then. I know, crazy. It is Tuesday and I’m posting. What will the world come to? Or maybe I’m the only one who knew my own schedule.

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I haven’t really been making anything amazing, but I wanted to share a few folks who are and maybe a few other fun goodies.

First of all, I’m newly obsessed with this:
Raspberry Chocolate Greek Yogurt. It is so good. I had it as dessert the other day, tossing in just a few raspberries I had. It was unbelievable. Raspberries might be my least favorite berry. My nephews would be in shock since they love ’em, exclusively. I’m noshing some blueberries right now as I write this and wishing I had some strawberries…that’s how low raspberries rank to me.

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I never choose yogurt for dessert, since it normally is my bfast, but I saw some fun flavors that seemed really desserty. Caramel Macchiato, Strawberry Cheesecake, and Toasted Vanilla Coconut I’m coming for ya. I wish I bought more than one of these guys.

Next, these Chicken Parmesan Cupcakes by Plain Chicken are just too cute, and sound delicious. How come mini foods are so much more fun? I’m thinking some apps for dinner are in order.

Onto dessert, again…This sounded too good to be true: Chocolate Oreo Peanut Butter Dream Dessert by Seeded at the Table
Seriously. Unreal. Check out her blog, it is lovely and this sounds amazing. I want to be friends.
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I saw these two ingredient sandwiches and they sounded so fun. Now I want to have a crustini party. Who’s in? These would be fun for a brunchy spread or for when it is too hot to really cook, or to appeal to all palates. I think “less is more” is a great summery food motto. Unless we’re talking that dessert with every good flavor in the world (oreo + pb + whipped cream + butterfingers, see above).

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Hmmm. What else.
This BLT loaded guac dip sounds ahhh-mazing.
This Spinach & Artichoke & Bacon Stuffed Pretzel might be my next “cooking with yeast” adventure
This make-your-own dressing guide is foolproof
This Chocolate Mousse-Covered Strawberry Pie seems like a non-baker like me to could make it

In other news…
Mr. J is a building machine. Since constructing the compost bin, he has reconstructed our saggy wooden window box, and now he’s working on a table for photo mat cutting and a squirrel feeder. Don’t ask about the squirrels, apparently they’re stealing from the birds.

The Bachelorette just started and I love this gal. I hope she doesn’t go as crazy as a few of her suiters went after meeting her for an hour. #drama

The teaching kitchen students at my work made the most unbelievable fried chicken. It was like late afternoon snacking dream.

The pups have their annual exam soon. Dun dun dun! No, it’ll be fine. Bailee will be in panic mode, but she lives in a highly excitable state. Windsor will be well behaved and won’t mind at all…especially since it involves a car ride.

Whereabouts

I’m here, I’m here. I’m giving my noggin’ a break. I have some posts to work on but I wasn’t feelin’ it so I figured I’d take a little hiatus and come back jazzed and ready to go.

Maybe next week.

I just had a big event at work, a few weekends away from home, and an all-weekend volunteer commitment. I’ve been a bit un-enthused about what I’ve cooked and meal planning has gone by the wayside a bit. I was feeling at a level 5 for the posts I haven’t done yet, and figured I can call the shots and come on back when I’m feeling it for 100%.

I didn’t want to just get posts up for the heck of it. I usually am protective of my schedule of 3 per week, even when I’m away traveling or work is nutty. I think I just want to enjoy the spring and get revitalized.

A few topics you can look forward to….

  • I’m fitbit obsessed. I’ll prob share about it
  • a veggie-centric pasta
  • a oldie, but goodie that deserved a re-do
  • some summer bucket list foods
  • Mr. J made an impressive compost bin so I’ll keep you posted how that’s going
  • a fun adventure this weekend!
  • we have tomatoes, cukes, and herbs planted, ohh my!
  • and more 😉

Any requests?

What I Ate: Chicken & Waffle Panini

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.

Chicken and waffles are such a fun dinner and I was thinking it could become a panini using the waffles for the bread. These are easily adaptable. I used white cheddar, tomatoes, onions, and some buffalo aoli.

The Three Bite Rule - Chicken and Waffles Panini

Ingredients:

2 frozen waffles, per sandwich
2 slices sharp white cheddar, per sandwich
2 chicken tenders, per sandwich
sliced tomatoes
sliced red onions
2 tbs mayo + 1 tsp hot sauce  + dash of garlic powder

Directions:

Preheat the oven to 375-degrees.
Bake the chicken until cooked through.
Toast the waffles until defrosted and lightly toasted.
Slice the onions and add to cold water.
The Three Bite Rule - Chicken and Waffles Panini

Whisk together the buffalo aoli, or add your fav spread like honey mustard, ranch, or a drizzle of maple syrup.
The Three Bite Rule - Chicken and Waffles Panini
Keep the oven warm after the chicken is cooked.
Assemble the sandwiches with waffles, the spread, chicken, sliced cheddar, sliced tomato, and sliced onion.
The Three Bite Rule - Chicken and Waffles Panini
Put them back into the oven, flipping once, until the cheese melts.
The Three Bite Rule - Chicken and Waffles Panini
This was so fun. The nutty waffle was perfect with a little spice. Arugula would be good in here too. The onion bath keeps them from overpowering the sandwich, with just a subtle onion flavor.

The Three Bite Rule - Chicken and Waffles Panini

Roasted Garlic Chicken

I love roasted garlic but rarely have the patience for it to roast fully. Like so roasted that it is soft and spread-able. Like 40 minutes+ roasted. It was super garlicky, but not in an intense way. When the garlic fully roasts it gets beautifully mellow and sweet.

I sprinkled some fresh thyme over the top and served it on a bed of couscous with some roasted asparagus. It was simple, yet flavorful. I seriously should roast whole garlic gloves more often. I just might buy a bunch and see how the timing is to do it in the crockpot. I’ll be somebody has done that on Pinterest.

The Three Bite Rule - Roasted Garlic Chicken

Ingredients:

1 bulb garlic
2 tbs olive oil
4 chicken thighs (bone in or out)
1/4 cup flour
1/3 cup vegetable oil
1/2 cup chicken broth
1 tsp lemon juice
1/2 tsp worcestershire sauce (optional)
salt & pepper

Directions:

Far in advance of wanting dinner, (40 minutes before starting to make dinner), preheat the oven or toaster oven to 375-degrees.
Cut off the skinny pointed top of the garlic bulb, exposing the inner cloves.
Lay it in the center of a piece of aluminum foil, drizzle with olive oil, salt and pepper. Bring opposite corners of the foil to meet, closing the foil together around the top. (You want to be able to open it without flipping it over).
Bake for 25 minutes.
Peek inside the foil. Some of the outer cloves are getting darker tan/brown versus the center still pretty white).
The Three Bite Rule - Roasted Garlic Chicken
Close it back up, and bake for another 20 minutes.
To see if it is done, poke a fork at the individual cloves. Each should be very soft.
The Three Bite Rule - Roasted Garlic Chicken
Each clove will pop out and totally lose shape when squished. Keep the oven on.
The Three Bite Rule - Roasted Garlic Chicken
Squish the garlic into a paste with the back of a spoon, or a fork.
Prep a large heavy skillet to medium heat with the vegetable oil.
Rinse and pat dry the chicken, then dredge into the flour, salt, and pepper. Shake off any excess.
Add the chicken to the pan, cooking for 4-5 minutes on each side. The chicken should get a little bit of a golden crust.
The Three Bite Rule - Roasted Garlic Chicken
Remove the chicken and put in a baking dish.
In the pan the chicken was cooked in, spoon out excess oil, leaving any brown bits from the bottom. Over medium low heat, add the chicken broth scraping the brown bits off the bottom. Add in the garlic paste.
Add in the worcestershire sauce, salt pepper, and a splash of lemon juice.
Bring to a boil, then turn the heat off. Spoon the sauce over the chicken.
The Three Bite Rule - Roasted Garlic Chicken
Bake 25-30 minutes, or until internal chicken temperature reaches 165-degrees. Some thighs vary in size considerably, and the timing can differ if they are bone in or boneless.

This was so good. I loooved the garlic flavor.I got my garlic going in the toaster oven just to see how the timing went. It was such an energy efficient way to give the garlic a heads up, long before I needed the oven going for anything else!
 The Three Bite Rule - Roasted Garlic Chicken
The thyme added a touch of freshness. I honestly had it around. I wouldn’t have purchased a whole bunch just for this. Yum. I’m ready to have this again. I almost abandoned the chicken once the garlic was roasted….if I’d only had a baguette and all this roasted garlic, I would have been set for life!

The Three Bite Rule - Roasted Garlic Chicken

Crabcakes with Remolade Sauce

I had my Momma over for lunch so I figured we’d have something only the two of us would like. I mixed up a couple of crabcakes and some remolade to be dressing, serving it over salad. It seemed springy and fresh. The remolade would be easy to make in advance. The crabcakes would be pretty fast fried, but baking them is easier, and keeps them from being greasy.

Plus, you’ll want to put the remolade on ev-ry-thing.

The Three Bite Rule - Crab cakes with Remolade

Ingredients for crab cakes:

8 oz crab meat
3 tbs chopped white onion
1 cup mushrooms, chopped
3 tbs mixed breadcrumbs & panko
2 tbs chopped parsley
1-2 tbs mayo
1/2 tsp dijon mustard
1/2 tsp garlic powder
salt & pepper

Ingredients for remolade:

1 cup mayo
1/4 cup dijon mustard
1 tbs paprika
1 tsp grill rub
1 1/2 tsp horseradish
1 tsp pickle juice (or relish)
1 tsp hot sauce
1/2 tsp minced garlic
1/4 tsp ground pepper

Directions:

Preheat oven to 375-degrees.
Add crabmeat, onion, mushrooms, breadcrumbs, parsley, mayo, dijon mustard, garlic powder, salt and pepper.
The Three Bite Rule - Crab cakes with Remolade
Gently mix together until combined.
Form into patties and bake 15 minutes, then flip and bake for 10 more minutes.
While the crabcakes are baking, mix together the remolade.
The Three Bite Rule - Crab cakes with Remolade
Blend together. Taste, add more horseradish or hot sauce to taste.
The Three Bite Rule - Crab cakes with Remolade
Toss together mixed greens, cucumbers, and tomatoes.
The Three Bite Rule - Crab cakes with Remolade
Drizzle remolade, or use to dip.
The Three Bite Rule - Crab cakes with Remolade
I loved the kick in the remolade without being spicy. The horseradish was perfect. Real remolade has cajon or creole  seasoning, but I substituted since I hate one-time ingredients.