Orzo with Boursin and Sundried Tomatoes

This is absolutely the most simple side dish – orzo, boursin, and sundried tomatoes. The 80s are calling – they are all for sundried tomatoes, just not in every single dish!

I loved the deep but simple flavors – the cheese adds herbs and creaminess and the sundried tomatoes are juicy with a great chew. We had this with some grilled chicken and brussels sprouts.

Orzo with Boursin & Sundried Tomatoes
Ingredients: (serves 4-6 as a side)

1 1/2 cups orzo
1 tablespoon butter
1/2 wedge of boursin
1/4 cup sundried tomatoes, chopped
1 tablespoon sundried tomato oil

Directions:
Boil the orzo in salted water – about 9 minutes.
When fully cooked and drained, add back to the pot with butter. Stir well.
Add in the boursin, sundried tomatoes, and oil.

Stir well to melt and incorporate the cheese.
Enjoy!

The kids weren’t into the sundried tomatoes and mostly picked around those but ate everything else. Add extra sundried tomato oil to the leftovers and eat cold or warm! If you love the cheesiness, add the whole block in. If the tomato part interests you most, add in the whole jar! If sundried tomatoes aren’t your thing – swap for bruschetta mix!

Chicken Cordon Bleu Grain Bowl

The classic crispy thin chicken rolled around ham and swiss gets a weeknight makeover in this grain bowl. I included all the usuals but in a very assemble your own rice bowl. This was a hit for everyone, and the kids can go either way on rice lately. Cordon bleu translates to blue ribbon so let’s all agree these flavors are winners.

Of course, pounded/breaded/fried chicken cutlets made at home would be better, and a subtle and from scratch sauce would be lovely, but this is the speedy way!

Chicken Cordon Bleu Grain Bowls
Ingredients: (for ~4)

1 1/2 cups arborio rice (or any grain you like)
2 cups chicken broth (as needed for your rice/grain)
~3 cups breaded chicken – chopped or popcorn style
~4 slices of deli ham
~4 slices of swiss cheese
~1 cup arugula (or green beans or broccoli or other veg as you like)
2 teaspoons mayo
1 tablespoon dijon mustard
1/2 teaspoon water
salt & pepper

Directions:
Cook the rice/grain. My risotto takes 7 minutes in the pressure cooker.
Cook the chicken, again according to the package if fully cooked or not.
Chop the ham, cheese, and arugula.
Mix together the mayo, dijon, and water to a dressing consistency and sprinkle in salt & pepper.

Assemble the bowls with rice as the base with rice, ham, cheese, greens, chicken and finish with a drizzle of the mustardy sauce.
Enjoy!

I was pretty jazzed that everyone was into it. I don’t think either kid opted for any of the mustard sauce but it always means something for everyone – each kid ate some of everything and one kid was very into the chicken and the other was all about the ham and cheese. I’ll take it.

Grain bowls are such the perfect meal for me and I have more in mind! Some other favorites are veggie burger ones & a chicken BLT one & a chipotle shrimp one & others. That reminds me, this winter veggie grain bowl needs to be added to my meal plan ASAP!

February 2024 Round up

February wrapping up brings us that much closer to my birthday! It was a fun and full month. School vacation with a getaway to NH was the best!

In the kitchen, I made chicken bacon & ranch meatballs

I love this tomato jam and it is perfect in a grilled cheese!

Lastly, I did a hot chocolate dip for dessert. It could have been cutely shaped like a football but we just dipped regularly.

Hot Chocolate Dip - The Three Bite Rule

For March, I will definitely share a grain bowl, and maybe a could be a side/could be a main. I’m not sure what else. I will have some birthday festivities and maybe a quick work trip.

The Big Kid:
He is having a good time at basketball which was supposed to end but magically has 2 more games. His food obsession is bananas. He and I went to see a play of Mr. Popper’s Penguins and it was so much fun. He’s watching all the basketball and all star games etc. He was thrilled to shoot hoops and play video games with his cousins.

The Little One:
She likes dance class but has a hard time stopping playing to get ready to go. She lives in pjs if we’re not leaving the house. She is our adrenalin junkie and wasn’t at all scared of mountain tubing and the roller coaster adventure park.

Goals for this year:
Year of small businesses/artisans/writers: I bought heart earrings for Valentine’s Day!
More meatless meals: hmm. I’m not sure we hit this.
sandwiches and salads: for the superbowl we had make-your-own BLT sliders
a focus on going to new or places we don’t get to all the time: Our NH trip was new to us- we went to the Ice Castles and Cranmore for tubing and adventure park
redo photos – none this month
what I’m reading: I read One in a Millennial by Kate Kennedy and bravely went to the live show. Both were amazing. I fell for The Wishing Game which was part Willy Wonka & part ‘And Then There Were None’. A Lady’s Guide to Fortune Hunting was cute, perhaps predictable, and a fun escape. Lastly, I read The Guest List which was worth the hype.

Hot Chocolate Dip

I love dessert dips! This one was chocolate based and had some marshmallows and sprinkles on top. Add some graham grackers and you have s’mores! Swap marshmallows for peanut butter cups or a pb swirl! Ooo a raspberry swirl with chocolate would be great too. Nutella! The possibilities are endless.

Hot Chocolate Dip - The Three Bite Rule

Hot Chocolate Dip
Ingredients:

1 package of cream cheese
4 oz cool whip (1/2 of an 8oz container)
3 tablespoons hot chocolate mix
1/4 cup water
2 tablespoons chocolate ice cream topping
1 teaspoon chocolate sprinkles
1 teaspoon mini marshmallows
graham crackers or teddy grahams to dip

Directions:
Allow the cream cheese to come to room temperature and make the hot chocolate very concentrated and let cool.
Whip together the cream cheese, cool whip, cooled hot chocolate, and chocolate sauce.

Keep cool until serving.

Hot Chocolate Dip - The Three Bite Rule

Top with sprinkles and mini marshmallows and serve with dippers!

Hot Chocolate Dip - The Three Bite Rule

I loved this. The kids ate a solid amount and then just spooned up their leftover portion.

Tomato Jam in Grilled Cheese

While I don’t believe there is a perfect grilled cheese, this one is delightful. It is special and has all the gooeyness with flavorful tomatoes that are soft but juicy. Cut some bread, go wild or classic with the cheeses, and make a double batch of tomatoes to put them on everything.

Tomato Jam in Grilled Cheese
Ingredients: (for 2 sandwiches)

1 1/2 cups (~1/2 a pint) cherry or grape tomatoes
2 tablespoons olive oil
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
Sprinkle of thyme & kosher salt
1 teaspoon truffle oil (optional)
4 slices of bread
lots of cheese

Directions:
Warm a small skillet to medium and add in the olive oil and tomatoes to cook for about 5 minutes until the tomatoes start bursting.
Reduce to low/medium low and add in the brown sugar, vinegar, and garlic to cook for another 5 minutes, stirring regularly. Sprinkle in the thyme, salt, and pepper.
Remove from the heat and let it cool. (I let most of the liquid evaporate but remove earlier if you want it more wet. Optional: drizzle in a touch of truffle oil if you wish.)

Assemble the grilled cheese with cheese on each side of the bread and a scoop of tomato jam in the middle. Griddle it and cover to melt the cheese. (Restaurant tip: put butter in the pan and mayo on the outside of the bread!)

Give it a minute to rest before slicing so you don’t lose all the cheese!
Enjoy!

It is so good. The tomato jam is bright and a little sweet like a summer one would be while we’re in the depths of winter. I love the tomato jam on quiche or on an English muffin for breakfast. It would be great on pizza or stirred into rice or pasta. The uses are endless.