Cranberry Soda Cocktail

I love the fall-finds at Trader Joe’s I grabbed this cranberry soda without a plan for it but it sounded good and had serious potential. Sometimes special cocktails don’t need  a reason. They make a random night’s dinner prep that much more exciting!

The Three Bite Rule - Cranberry Soda Cocktail

Ingredients:

1 1/2 cups cranberry soda (or cranberry juice + club soda)
1/2 shot cranberry vodka
1/2 shot whipped vodka
splash lime juice

Directions:

Mix vodkas and soda over ice.
Add a splash of lime juice.
The Three Bite Rule - Cranberry Soda Cocktail
It was so good. I think the whipped vodka was key to this. It kept it from being overly bitter with a hint of a creamy flavor. It is so pretty too. #winning

The Three Bite Rule - Cranberry Soda Cocktail
Ginger ale with a splash of cranberry juice would be good flavors in this. Orange zest and cointreau would be good flavors. How great would the orange flavors be for brunch?!

Brussels Sprouts with Apples and Mustard Dressing

I love brussels sprouts. I was wanted a really fall-inspired side dish. This was a really quick side dish that actually has tons of room for customization. I used Israeli couscous because it is really fast and versatile especially for a his & hers night. I don’t eat red meat and Mr. J isn’t into fish so we share side dishes. Mr. J had some venison tenderloin and I made some shrimp.

The brussels sprouts dish was sweet from the honey mustard and has really crisp apples. It is really comforting and took less than 15-minutes to whip up.
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Ingredients:

2-3 cups brussels sprouts, halved or quartered
1 cup Israeli couscous
1 cup vegetable broth
1 cup water
1 medium apple, chopped
3 tbs dijon mustard
3 tbs honey

Directions:

Heat a medium stock pot to medium heat.
Add couscous and 1 tbs olive oil, stirring to toast couscous.
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In a large flat pan over medium heat, add brussels sprouts, and 1 tbs butter or oil.
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Add 1 cup of vegetable broth and 1 cup of water to the couscous, stirring well and reducing heat to medium-low.
Cook the couscous through, about 4 minutes.
Mix up the mustard and honey.
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Add the couscous and honey mustard dressing to the brussels sprouts.
Stir well, turn off heat, and add the apples.
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Gently stir again and serve.
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Couscous is a pasta so there’s literally zero health benefit from it. I like the soft nutty flavor from couscous but this brussels sprout side dish would be good with brown rice, or barley, or quinoa, or beans. There’s a lot of nutritious alternatives. Nuts would be good in here for crunch. I love the honey mustard with the apples but you could swap the apples for dried cranberries.

Blogaversary: The Three Bite Rule Turns 3

Can you believe it? I’m amazed that The Three Bite Rule turns 3 today!! What?? How is that possible? I’m amazed. I’m thrilled so many of you have been loyal readers and I’m glad to welcome any occasional visitors. Whether you’ve read from the beginning with tiny dark photos or you know me of recent. Thank you. Enjoy and I hope you continue to join me (also there’s a giveaway if you make it to the end)!

I started blogging about food because I really like trying to figure out how to make things. I also really like recommending restaurants and I definitely think food is a serious part of any vacation. I wanted a sustainable blog name, and schedule. I took a 1-session intro to blogging class and quickly realized I already knew that keeping up with your writing schedule was important. I also knew social media. Also, it made sense the suggestion not to pick a name that wouldn’t always fit (like something with Bostonian or about my age, or whatever. I figured I was a step ahead of some folks who had blogging topics that couldn’t work for a whole year to talk about 2 vacations taken that year. I’d love to see the blogs from that program.

So far, The Three Bite Rule has had:
450 posts
2,118 photos
38 categories
786 twitter followers
317 Pinterest followers
90 FB followers

Let’s reflect on last year’s goals:

    • more giveaways: ehhh. I didn’t quite deliver on this one (there’s one at the end of this post, if you make it through)
    • more tips & techniques for some of the stuff I do best: I think I got better at writing in a systematic approach for instruction
    • more comments (that means you!): I’d always like a few more, but I love ’em all! Comment below!
    • more foodie crafts & reading: I posted a few more books for foodies, which are surprisingly well received by readers. I’ll likely keep ’em going.
    • better photos & more time spent to get nice shots: I think I did better to take more, to give myself more options. This is always something I can work on.

Time for some annual superlatives, shall we?

“Early-Bird” Bfast Favorite
Mocha Nut Smoothie
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Party Animal:
Hosting Brunch Tips
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Most Photogenic:
Greek Veggie Pizza
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Best One-Pot Wunder:
Chinese-Style Pork from the Crockpot
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Favorite Recipe of the YEAR:
Pulled Pork Pizza with Mustard Beer Sauce
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Party Animal:
Strawberry Basil Sangria
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Biggest Sweet Tooth:
Peanut Butter and Jelly Bars
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Viewer’s Choice Awards:
Turkey Cranberry & Brie Panini
Breakfast for Dinner: Italian French Toast
Grilled Bruschetta Pizza
Breakfast Inspired Burgers

 

Giveaway Time!! Tell me what was your favorite post/recipe/item this year?
You get to share some love for all times my dinner takes twice as long as I move things around for photos, food gets cold, or while others have to wait for me to get over their plate. In exchange my friends at Tuttorosso are gifting you a wooden spoon gift package!

a Rafflecopter giveaway

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spoon1_590_390Comment away! and follow, tweet, etc! I hope you enjoy. The spoon is actually AHHH-MAZING. It is way better than the wooden tools I have, and I thought I had good ones. Seriously, enjoy this one yourself or stick it in somebody’s stocking. It’s that good. What a lovely reminder at your hand! Thanks!!!

What I Ate: Sweet Pumpkin Dip

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.

It is Pumpkin Week here. Check out my Pumpkin French Toast and my Pumpkin Risotto. This is too easy to share, but it is just such a fall delight and very addictive.

I’m not a big baker so this sweet dip hit the spot. It also isn’t the worst sweet treat to eat. I whipped this up, refrigerated it until I was ready, and then packed it for an Octoberfest party. Now that’s easy.

The Three Bite Rule - Pumpkin Dip

Ingredients:

1, 15-oz can pumpkin
1, 15-oz container non-dairy whipped cream
1 box vanilla pudding mix (regular, cook to serve)
1 tsp pumpkin pie spice

Directions:

Whip everything together.
The Three Bite Rule - Pumpkin Dip
Refrigerate for at least 30 minutes.
The Three Bite Rule - Pumpkin Dip
Serve with graham crackers for dipping.
The Three Bite Rule - Pumpkin Dip
I like this dip. The flavors and ease are definitely the high points. It is delightfully light and fluffy. I didn’t even think about dipping apples until now, but how great would that be?! I spread this onto toast one morning and couldn’t get over my genius moment. Whip this up for Thanksgiving when everyone needs something to munch on.

This is basically a quickie pumpkin mousse. Sprinkle some graham cracker crumbles on the bottom and top with a dollop of whipped cream and you’ve got dessert.

Should we keep talking about pumpkin? One more day! Tomorrow is something out of the ordinary for The Three Bite Rule and I want you to see it.

Pumpkin Risotto

I haven’t made risotto for awhile, but figured it was perfect for pumpkin week! I wanted a savory pumpkin dish since the first thought with pumpkin is pie.

The Three Bite Rule - Pumpkin Risotto
One of my favorite risottos is tomato and zucchini risotto using tomato juice for even more flavor. Risotto gets bad wrap for being difficult. I think it is just a dish that requires some attention. This risotto gets pure pumpkin cooked in with the liquid. It makes it more like a flavor boost than an addition (like butternut squash chunks would be). I like to stir. I come from a family of folks who like to stir. This is the perfect dish for that!

Ingredients:

1 cup arborio rice
2 cups vegetable broth
1 cup pumpkin
1/2 cup water
1/2 tsp nutmeg
2/3 cup Parmesan cheese

Directions:

Heat rice and 2 tbs olive oil in large pot, over medium heat to toast the rice a bit (about 3-5 minutes).
In another pot over low heat, warm the broth, pumpkin, and water.
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Stir the rice as it toasts and begins to get lightly tanned. Reduce heat to medium low.
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Add a cup of the pumpkin liquid to the rice and stir.
Continue adding liquid in 1 cup increments adding more once the last liquid gets absorbed.
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Continue cooking, stirring, and adding liquid until all the liquid gets absorbed. When the rice is cooked add in the nutmeg and Parmesan.
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I love the flavors in this. It is so easy and goes with anything. Sage would be good with this but I find it a bit intense and it is hard to justify a $4 herb that I only want one leaf from. The risotto takes about 20-25 minutes. It isn’t that much work with other easy-ish dishes going on. I think I grilled some chicken sausages and tossed a salad that night.

I used this as a side dish but it could serve as a whole meal. Spinach or arugula would be good for some color. Mushrooms would make it more meal-centric.

We even fried up some leftover risotto into cakes from the leftovers. Nothing else added, just risotto crisp-a-fied. So good, and wayyy easier than aranchini. I don’t have photos of that because it basically was a no-fuss dinner one night. I feel so productive, grown up, and accomplished when leftovers get created into something amazing.

Need more pumpkin dinner ideas? I’ve made a pumpkin pasta that is so easy and a great variation. I owe you a pumpkin black bean soup I repeatedly fall in love each fall.

What do you like for savory pumpkin dishes?