Bruschetta Burgers

I really shouldn’t exhaust all my burger toppings before Mr. J’s bday in June. I always make a special never-before-had burger and I just made this Parisian Burger which was unbelievable. Now a rockstar bruschetta topped burger? How am I gonna top this one too? Seriously. I’m asking. How am I gonna come up with a special one in June?

The Three Bite Rule - Bruschetta Burger

Ingredients:

1/2 pound ground beef, chicken, turkey
2 burger buns
sea salt & black pepper
1/2 tsp garlic, chopped
6-8 fresh basil leaves, rolled up and chopped chiffonade
tomato, chopped
1 tsp Italian Dressing
2 slices fresh mozzarella
3 tbs mayo
1 tsp balsamic vinegar

Directions:

Heat the grill, or grill pan.
Mix the ground meat with a teaspoon of the chopped basil, garlic, salt and pepper.

The Three Bite Rule - Bruschetta Burger
Form into two patties.
Grill the burgers.
While burgers are cooking, mix together the tomato, basil, and salad dressing.

The Three Bite Rule - Bruschetta Burger
Mix together the mayo and balsamic.
Top the burgers on the grill with the mozzarella until melted.
Assemble the burgers with bruschetta topping and spread balsamic mayo onto the bun.

The Three Bite Rule - Bruschetta Burger
I loved this burger. I used ground chicken which cooked perfectly. It was juicy and the tomato and basil are a perfect match. The mozzarella stretched as far as a bite could take it, and the mayo had this fantastic tang. It was such an easy burger theme for anytime.

Leftover basil? Use it for creamy tomato basil pasta, or white bean and basil dip/spread, or strawberry basil sangria, or caprese stuffed chicken.

Any burger topping ideas I haven’t tried yet?

What I Ate: Taco Pizza

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.

Add one to the successful pizza-dough alternatives! Making pizza on a tortilla is super easy and is like instant pizza. This is suuuuch a fast pizza and was a great use for a few small leftovers. I had a very small amount of ground chicken in the freezer and a few tortillas hanging around. It had tacos written all over it, but then I figured open faced tacos are taco pizza! This could adapt pretty easily to quesadilla pizza as a stacked tortilla: cheese: tortilla: cheese: toppings. I went lighter (and easier).

The Three Bite Rule - Taco Pizza

It was a hit and definitely didn’t seem like the burrito ingredients that had been dinner before.

Ingredients:

1/4 pound ground chicken/pork/turkey/beef
1 tbs taco seasoning (or a mix of dried garlic, chili powder, cumin & black pepper)
1 cup refried beans
8 oz shredded cheddar cheese
2-3 8″ tortillas
1 tomato
1-2 sprigs of green onion
salsa

Directions:

Preheat the oven to 375-degrees.
Heat a flat pan to medium heat.
Brown the ground meat, drain, and add taco seasoning.
The Three Bite Rule - Taco Pizza
While the meat is cooking, bake the tortillas on a baking sheet for 2 minutes on each side just to get a tiny bit crunchy so the toppings don’t make it soggy.
Then spread on the refried beans and a sprinkle of taco seasoning.
The Three Bite Rule - Taco Pizza
Add the cheese, ground meat, chopped tomatoes.
The Three Bite Rule - Taco Pizza
Bake for 10 minutes, until the cheese melts and the tortilla gets crunchy.
Sprinkle with green onions and salsa. Slice, and enjoy!
The Three Bite Rule - Taco Pizza
The beans on here absolutely take it from basic quesadilla to the next level. This taco pizza is a super quick dinner and uses such a small amount of ground meat. This is leftover central at it’s finest. The remaining refried beans can easily freeze until the next burrito/taco pizza time. The crispy tortilla is great and it fulfilled my “need” for Mexican.

You could top this with any cheese you had around (Monterey Jack, Pepper Jack, mozzarella, a mixture) , any veggies you have around (like corn, green peppers, green chili, etc), and top with any taco fillers you choose (like sour cream, black beans, avocado, guacamole, etc). The possibilities are endless and are an easy build-your-own.

This is dinner in 30 minutes, without running around like Rachael Ray.

I have made taco pizza as a regular pizza which was awesome, but this was a bit easier.
taco_crust_slice_590_390

Other dough-less pizzas I’ve made:
Bacon & Pear Flatbreads on Pita Bread
French Bread Pizza
Bubble Up BBQ Pizza
Bruschetta Pizza on Naan

Calzone with Cabbage and flavors of a Reuben

One of my favorite pizza places is Portland Pie Company. I love seeing what their seasonal menu offers. I spotted a reuben inspired sandwich and thought I could vegetarian-ize it to skip the corned beef. I made it into a calzone and it was totally different than any others I’ve made. It has cabbage, peppers, swiss cheese, caramelized onions, and 1000-island dressing.

The Three Bite Rule - Reuban Inspired Veggie Calzone

Ingredients:

pizza dough
1/2 cabbage
2 tbs red wine vinegar
1 tsp whole grain mustard
1/4 red onion
1/2 bell pepper (green, yellow, orange)
8 oz swiss cheese
1/4 cup mayo
2 tbs ketchup
2 tbs relish
2 tbs onion, finely diced
salt & black pepper

Directions:

Preheat oven (and pizza stone, if using one) to 400-degrees. Chop the cabbage into thin slivers. Heat a large skillet to medium heat. Add the mustard and the vinegar, stirring to combine. Add in the cabbage, tossing to combine. The Three Bite Rule - Reuban Inspired Veggie Calzone
Cook for 5 minutes until softened, then remove from the heat. In a small skillet, caramelize the onions over medium heat. When the onions get tan-colored and caramelized, add the green onion chunks. Cook for 3-5 minutes. In a small jar, add mayo, ketchup, relish, onion, salt, and black pepper. The Three Bite Rule - Reuban Inspired Veggie Calzone
Shake up the 1000 island jar and taste. The Three Bite Rule - Reuban Inspired Veggie Calzone
Stretch the pizza dough out into a flat and even circle. Lay the dough onto a pan or pizza stone so the part of the dough that will become the bottom. Layer the cabbage, the onions and peppers, swiss cheese, and some teaspoons of 1000 island dressing. The Three Bite Rule - Reuban Inspired Veggie Calzone
Keep layering all the fillings to fill (and what feels like over-filling) the calzone. Fold the top over and pinch to close. Cut a few slits in the top to vent. Bake 30-minutes. The Three Bite Rule - Reuban Inspired Veggie Calzone
Let rest 5 minutes before slicing. The Three Bite Rule - Reuban Inspired Veggie Calzone
This was good. Maybe not amazing, but really good. I loved the acid of the vinegar, the light mustard flavor, and the creamy sweet 1000 island dressing. The veggies were crunchy and I liked that the swiss got to shine. I don’t eat corned beef but I can definitely see people liking that.

suggested adaptations: 
Reuben calzone + corned beef = a true reuben calzone
reuben calzone – pizza dough + wonton wrappers = reuben eggrolls

I like the idea of sandwiches as calzones, or pizzas for that matter. I’ve done a cheeseburger calzone that is sandwich inspired, and a sausage and peppers calzone that is sort of like a sandwich. Hmmm. Maybe my next calzone will be along the lines of a sandwich.

Chicken Bacon Ranch Pasta

Today is a weird day. Our heartstrings are tight here today for the 118th Boston Marathon. Last year’s events don’t feel that long ago. I still can’t believe it and Boston is so small that it all felt like my back yard. The event production in me cringes that these terrible events forever change this race. The foodie in me feels badly that there were several restaurants nearby with servers and bartenders who are still dealing with it. Every time I listen to the first hand accounts I cannot keep the tears back.  I can’t believe how many people have suffered hearing disabilities. There are so many who are still recovering, and I feel sorry for those who will not recover.

I’m thankful to have today off, for the first time ever. Mom and I are letting the pups run in the yard, whipping up something fun for lunch, and we’re casually watching the marathon. It seems right to settle in, enjoy the little things, and be together. In honor of the Boston Marathon, I figured on this day I should post pasta. It seems marathon-y. Not that this pasta is appropriate pre-marathon but it is a treat. It is true comfort to share today.

The Three Bite Rule - Chicken Bacon Ranch Pasta

Ingredients:

2 slices bacon, chopped
2 chicken breasts, chopped and marinated in Italian dressing
3 tbs ranch dressing mix
3/4 pound of spaghetti or fettuccine
2 tsp butter
2 tsp flour
1 1/2 cup milk
2 cups arugula, diced

Directions:

Pan fry bacon until crisp. Remove and drain the bacon leaving the bacon grease in the pan.
The Three Bite Rule - Chicken Bacon Ranch Pasta
Add chicken to the bacon pan, and cook through stirring occasionally.
The Three Bite Rule - Chicken Bacon Ranch Pasta
Add in a tsp of ranch mix to the chicken.
Bring salted water to a boil for the pasta.
In a large saucepan over medium heat, melt the butter. Add in the flour and combine to a paste. Cook for 2-3 more minutes, then whisk in the milk.
Add the rest of the ranch mix, reserving 1 tsp separately. Reduce the heat to medium low.
The Three Bite Rule - Chicken Bacon Ranch Pasta
Cook the pasta until al dente.
Add the pasta to the chicken skillet, with the sauce (if large enough) over medium heat.
Add in the chicken, bacon, arugula, and remaining ranch mix, tossing well to combine. Cook for 2-5 more minutes until the sauce reduces a bit.
The Three Bite Rule - Chicken Bacon Ranch Pasta

This was so good. I loved this. The flavors were strong. I liked the peppery arugula and just enough bacon but lots of bacon flavor with the chicken. The ranch is really undeniable. It was so good. This is so good with strong elements so I was glad I didn’t muck it up with too many flavors…like cheese.

suggested adaptations:
premade sauce + a grocery store roasted chicken = an easier chicken bacon ranch pasta
chicken bacon ranch pasta – arugula + spinach + chopped tomato – half the ranch mix = lighter flavored chicken bacon ranch pasta

Easter Brunch Ideas

Spring is in the air and Easter is on the calendar. Here’s a quickie round-up of make-and-take brunch ideas or ideas if you are hosting your own Easter festivities.

The first rule of brunch, is not to make everything more complicated than it needs to be. Each thing you serve cannot be the most special thing ever. It is hard to make eggs, and waffles, and hashbrowns, and toast…unless you are in a diner. If you’re making something eggy, or pancake-y then do something easy with it like fruit you’ve prepped in advance, or muffins that are already made, or bagels with spreads that are ready to serve.

Quiche is a great brunch item that you’ll make in advance. Voila! Brunch is served! I made quiche lorraine recently and loved it. bacon + swiss cheese = delicious. Ms. L makes a killer tomato, basil, goat cheese quiche.
The Three Bite Rule - Quiche Lorraine
Going somewhere? Make your own granola and serve it with yogurt. I loved this maple peanut butter granola over coffee Greek yogurt, or vanilla, or coconut. It is very pack-able.
The Three Bite Rule - Maple Peanut Butter Granola

Make-your-own
this is the easiest way to serve a crowd and everyone will get what they want. It makes it fun and easily customizable for all ages.

build your own BLT bar:
bacon vs. canadian bacon? 2 lettuces, tomatoes, different breads, different spreads, avaocados, sprouts? you name it. It’s the perfect between breakfast & lunch. Maybe there are fried eggs to lean towards breakfast? Maybe there are cheeses? you. name. it.
Avocado BLT
Build your own yogurt parfait bar: 
granola, toasted coconut, strawberries, bananas, dried cranberries, walnuts, brown sugar, + whatever else you have.
Yogurt Parfait Bar
Salad bar: 
this takes the every-day side to a whole new level. Warm up a honey-baked ham, grab some good rolls, and spread out a salad bar and you’re done! Edemame, chickpeas, hardboiled eggs, cheese, and lots of veggies make it fresh and a meal in its own. Plan a salad bar as part of your meal or for those get the evening munchies hours after brunch.
The 3 Bite Rule - Salad Bar
Build your own grilled cheese:
give some bread options, a few cheeses, and then a few other add-ins will please all palates. I love a good grilled cheese. American cheese and cheddar have me easily won over on a grilled cheese. Prep some bacon, tomato slices, mustards, caramelized onions, ham, or whatever you love. You need a grill pan ready or a panini press.
grilled cheese with balsamic onions
pizza grilled cheese
bacon grilled cheese with peach compote

Build your own breakfast sandwich would be like my dream come true:
bagels, croissants, biscuits with cheese options, and a panful of eggs sounds like my idea of a good time. My fav bagel place does breakfast sandwiches with slices of egg and cheese omelets. That’s an easy way to make a bunch for a crowd. Offer bacon, sausage, ham, arugula, and tomato slices. Add some tortillas, black beans, and salsa for breakfast burritos.

Whip up a blender-ful of creamsicle smoothies. This is my favorite smoothie and I think everyone would love it. Add some champagne for a twist on a mimosa, or a splash of vanilla vodka for a spiked brunch bevvie
The Three Bite Rule - Creamsicle Smoothie
Lastly, the hands-down easiest festive breakfast is a cereal bar. Some milks and everyone brings a cereal and you have an instant cereal party. It is a fun pot-luck with no-cooking required.