Search Results for: guest blog

Guest Blog: Dessert Diva

Posted on by

1

While I’m in NYC working an event I’d like to reintroduce you to Miss Liz.

Miss Liz writes:
For the last few months, I have been the de-facto “party planning committee” work (Me-physician assistant working at at hospital-this will be come important later). Collecting money=annoying, but menu planning=fun. Well, one of our physicians left for a fellowship position last week, so I made trifle, which is one of my specialities.
cupcakes_tray_290_200
But this presented a problem because I really couldn’t make the same thing for another physician’s going away party this week. Someone suggested cupcakes but I wasn’t completely sold on the idea. The next morning during rounds, one of our physicians is eating a frosting filled donut (Yes, physicians eats frosting filled donuts for breakfast and then talk to you about diabetes and heart disease!). The donut inspired me, why not try filling cupcakes with frosting?
cupcake_single_290_200
Overall, it was actually very easy and went well. I used boxed cake mixed and make the cupcakes as per the box.
After they cooled, I used a knife to pop the top off, then with a pastry bag filled with frosting I injected until the top of the cupcake bulged.
cupcakes_200_290
Then I frosted the cupcakes as normal. Everyone loved the cupcakes and thought they were so fancy. Its a great easy and fun dessert especially if you need to take it to go!
cupcake_stuffed_290_200
One suggestion-I made two batches chocolate and vanilla. The vanilla cupcakes were considerably smaller and I had a harder time getting the top off. So next time, I would air of the side of making bigger cupcakes.

cupcakes_tray_290_200
I also made mini-cupcakes. These are great and remind me of my childhood, when my mother would make small muffins for us which we called “baby girl muffins”. But I didn’t even attempt to fill these! I use this all the time, mostly for brownies. I know it sounds crazy, but I prefer brownies from the box. So, i just spray the tray with pam and bake. When the brownies are done, you don’t have to cut anything and it makes serving very easy!
Thanks Miss Liz! If YOU are interested in being a guest blogger email emily@thethreebiterule.com!

Guest Blog: Summer Winter

Posted on by

1

Since I’m in Houston this week, I’d like to introduce the first ever GUEST BLOG POST for The Three Bite Rule!Miss Liz writes:

To celebrate my friend’s brithday we decided it would be fun to go out to a new restaurant and one that was a bit fancier for the occasion. Because we are not city people, we choose Summer Winter in Burlington, MA. We liked the idea that they used local products and even had their own on site green house.  We had a full view of the green house from our table which was fun!

So how was our night? Fun, but the meal was overall rather bland.

I started with a Bibb lettuce salad with almonds and manchego cheese topped with tomato cumin vinaigrette. This was actually quite good all thanks to the vinaigrette which was the right amount of tangy and creamy.

My friend, Mrs E had the “Summer Winter Salad” with greens from the green house, local apple, Belgian endive, and cider vinaigrette, which she liked.
summer_salad_290_200
Her husband, Mr. C opted for the split pea soup, but he though Mrs. E makes a better soup.
summer_soup_290_200
For our main course, Mrs. E went with one of the specials. She had an Asian chicken dish which was the best dinner of the three. She got 5 pieces of fried chicken, fried rice and broccoli and a soy sauce dressing.
summer_fried_290_200
Mr. C had the 16oz bone in rib eye with mash potatoes. Now, this part was fun: for each “grilled main” dish, you get to pick your our sauce! They have 6 choices, but our server recommended Mom’s sauce which is a balsamic base. Mr. C liked the meal, but didn’t think it was anything special.
summer_chop_290_200
I felt the same way about my dinner. Everything was cooked ok, just nothing great. I had the roasted half chicken with lemon garlic and rosemary and for my starch I choose Mom’s corn custard.
summer_chic_290_200
Well, it turns our the corn custard is really code for corn bread. This was also bland and I added some salt to give it a bit more flavor. I was actually really disappointed with the chicken. The skin was not crispy…it was basically limp and I decided to removed it.

That left me with very plan chicken, since all of the flavoring had gone with the chicken skin. So thank goodness for Mom’s sauce to rescue my bland meal.

Now, because this was a birthday dinner we all had dessert. The birthday girl opted for the chocolate caramel tart with chocolate marshmallow ice cream. She thought the tart was too rich and was only able to eat a few bites.
summer_choc_290_200
I had the warm sticky toffee pudding. It was good, but not what I thought it would be. It was expecting something gooey. It was more of a toffee muffin with caramel sauce, but the best dessert of the night, so the three of us ended up splitting it since it was also better than Mr. C’s pineapple upside down cake.
summer_breadpudd_290_200

Would I go back to Summer Winter? No. But I had a great night because it was fun to celebrate a friends birthday and we all dressed up for the dinner which made it more special.Each meal with starter and dessert probably ran around $50 which was why we tried Summer Winter on a special occasion. A few other groups in the restaurant seemed to be doing the same thing.

Special thanks for the guest blog post. If YOU would like to be a guest blogger, email emily@thethreebiterule.com!

Guest Post: Portobello Mushroom Burgers

Posted on by

0

I’m so psyched to share this guest post with you today! I’d totally order this if I saw it on a menu too! This is such great timing because winter calls for flavor and decadence. These photos have me drooling. Sign me up. About the author: Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill. Here you go!

I’m an easy meal obsessive. Some people interpret that as ‘lazy’, and they might be right, but I prefer to say that I’m just more efficient. I like my recipes quick and simple, and today’s recipe is no exception.

Lately I’ve been going through a stage of trying to reimagine popular recipes for vegetarians. From breakfast egg pizzas to spicy quorn avocado wraps, I’ve been adamant to prove that meat-free options are in no way inferior to their non-vegetarian counterparts. Perhaps this recipe today is the best example of that: Portobello mushroom burgers.
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

I tried these at a restaurant in London last week, and at the time the only reason I chose it is because it looked like the only thing on the menu that wouldn’t give me a heart attack. I was right, and having survived I knew that I wanted to recreate this recipe as soon as possible.

It’s been a week and I’ve already made it twice. I’m completely hooked. This recipe is my favourite thing to cook at the moment, and pretty soon it will be yours too.
So what makes this so good? Its beautiful blend of spice, herbs and honey makes it a tangy and sweet blend of pure awesomeness. Plus it packs in haloumi – my favourite meal cheese.
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

I’m really excited to share this recipe with you guys, so do please let me know what you think! I’d love to know if any of you have made any variations of it, and I’m keen to find out if any of you don’t like haloumi… because I don’t think that such a person exists.
Enjoy!
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

Portobello & Haloumi Burgers

Serves 4

You will need…

1 large avocado
1 lemon
2 tablespoons olive oil
4 portobello mushrooms, stalks trimmed
1 garlic clove, minced
4 thyme sprigs, leaves picked
1 long red chilli, seeds removed, finely chopped
1 tablespoon honey
2 tablespoons apple cider vinegar
4 thick slices of haloumi
4 burger buns, cut open
Wild rocket leaves, to serve
Mayonnaise, to serve

The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

Let’s Make This Thing!

Heat up the oil in a frying pan on a medium heat. While it’s heating up, mash the avocado in a bowl with a fork or (my personal favourite) a potato masher. Once it reaches a good consistency, drizzle it with half the lemon juice and set aside or in your fridge.
Add the mushrooms to the frying pan. Cook for about 5 minutes, turning halfway through, or until slightly softened.
Add a little more oil to the pan (still with the mushrooms in) and add the thyme, garlic, chilli, lemon zest and remaining lemon juice. Cook for a couple of minutes, coating the mushrooms in the ingredients.
The Three Bite Rule - Guest Post Portobello & Halloumi Burgers
Add the honey, vinegar and ½ tsp salt and cook for a further minute, ensuring the mushrooms are as coated as possible. Then remove the pan from heat and set to one side, heat up a second frying pan to a medium-high heat and add the haloumi. Turn frequently and cook for between 2-4 minutes, until golden.
Lightly toast the buns either in a toaster or under the grill. Add the avocado between the bun bases, and top with a mushroom each, as well as the haloumi, rocket, mayo and bun tops.

The Three Bite Rule - Guest Post Portobello & Halloumi Burgers

Yum. Now, do you want to be a guest blogger? I’d be glad to have you! Feel free to reach out at emily@thethreebiterule.com  

2nd Blogaversary

Posted on by

3

Can you believe The Three Bite Rule is TWO YEARS OLD now?!?!?! Craziness! How do you like my fancy redesign? My Mr. J is so talented and put in tons of work to get it ready. I’m thrilled and I love it!

I’ve felt greatly improved this year and I hope you felt that too. I’ve had another busy year and this blog has been a consistent part of my regular routine. My blog has made me more well rounded and I’ve met (in person and via the blogosphere) and I have had some really cool experiences thanks to the blog.

304 posts since I started 2 years ago
1514 photos since I started 2 years ago

Reflecting on last year’s goals:
1) website techie stuff: CHECK! I wanted better indexing, a pinterest link, double tweets. visit: www.thethreebiterule.com if you’re viewing via email or via reader. My redesign is AMAZING!
2) photos improved: CHECK! like this, compared to this
3) more guest posts: CHECK! I had 6 this year, and I did 2 for other bloggers
4) prepping posts in advance. I did this, and it is hugely helpful for my sanity. I went to 2 posts (instead of the usual 3 when I was busiest but I’m glad I could keep it as part of my routine.
5) giveaways: CHECK! I only had 1, I’d like to greatly increase this for year 3
6) more unusual stuff: CHECK! restaurant recreations, crafts
7) move to a new house w/ a better kitchen: CHECK! love my new kitchen!
8) preview of coming attractions Nope, I only did this once
9) host more: ehh. sort of. I’d still like to host more.
10) be more creative: a few dishes I was really proud of coming up with, but I’ll keep at it.

Superlatives:

most traveled: Portland’s Holy Donuts
portland_donut_cider_590_290
so good I could drink it up: Apple Cider Sangria
Apple Cider Sangria
most views & most comments: Thanksgiving Side & Giveaway
brussels_bacon_590_390
party animal: party theme favs were a tie apps & zerts and muffin tin challenge
apps_zerts_popcorn_590_390
most likely to succeed: Bacon Jam
The Three Bite Rule - Bacon Jam
class pet: Floutas with chipotle ranch
The Three Bite Rule - Pork Flauta
What do you want to see in year 3? My goals are:

    • more giveaways
    • more tips & techniques for some of the stuff I do best
    • more comments (that means you!)
    • more foodie crafts & reading
    • better photos & more time spent to get nice shots

Take a peek around. Enjoy the redesign. I’m glad to have a great index now and if you don’t already, follow on facebook/twitter/pinterest so you don’t miss a thing!