Pumpkin Pasta Perfection

I’ve made this simplified pumpkin pasta a few times since I first saw Rachael Ray make it but I hadn’t made it for real in awhile. This time I used leftovers and it wasn’t quite right. I made it for real just before moving since it only requires a few ingredients and the leftovers are pretty great too.
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I like the pumpkin puree since it coats like a sauce on pasta on it’s own and with just a few other ingredients this pumpkin pasta is a winner. It’s a nice pre-fall or mid-winter treat. I carefully avoid the overly pumpkin time in mid-November.

Ingredients

8 oz pumpkin puree (not pumpkin pie filling)
1/2 pound pasta (something short)
2 sweet sausage links
1/2 cup chicken stock (or veggie stock)
4 tbs heavy cream

Directions

Boil water for the pasta.
Remove the sausage from the casing and brown in a skillet.
Mix pumpkin puree and stock over medium-low heat until heated through.
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When pasta is almost cooked drain and put it into a flat pan so it is only about one noodle deep
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Add in the sauce, sausage and cook over medium-low heat for about 5 minutes until the pasta is cooked al dente.
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Gently mix in heavy cream just before serving.

I chopped some fresh rosemary over the top too. I thought it was woodsy and I had some on hand. Sage would be good too. I sprinkled a little nutmeg in as well.
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I love this dish. It’s rich and flavorful but so simple. I think it’d be a great for guests.

Such a cheap dinner!

Sausage and Pumpkin Pasta

1/2 lb pene pasta: $0.75
1 can pumpkin: $1.79
2 sausage links: $1.42
chicken broth: 4 oz. chicken stock: $0.05 ($2.99 jar/25 cubes=11 cents per cube/cup)
heavy cream: $0.16
total = $4.17 and serves 3-4 ($1.39 per serving)

Grown Up Caramel Corn

A few folks got edible gifts from me this year. Everybody always says they have too much “stuff” so I was hoping they would enjoy a treat that would be gone and they wouldn’t be trying to find a spot for it in their house.

I spotted a caramel corn online and thought it sounded really good and I thought it sounded like a snack with some class. This one featured crazins, orange, and pecans. I improvised a bit. I was impressed with the outcome! I didn’t quite envision the popcorn to come out crunchy without being sticky and soggy but it did!

Cranberry Pecan Caramel Corn (adapted from The Novice Chef)

Ingredients:

2 cups popped popcorn
1/2 cup dried cranberries
1/2 cup chopped pecans
2 tablespoons butter
1/3 cup brown sugar
1/4 cup honey
3 tbs jelly (I used apple)
1 teaspoon vanilla1/4 teaspoon baking soda

Directions

Preheat oven to 275 degrees. Line a baking sheet with a silicone mat.
In a large bowl mix the popped popcorn, cranberries, and pecans.

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Over medium heat stir the butter, brown sugar, and honey until butter melts. Stir in jelly. Bring to boiling over medium heat. Boil at a moderate, steady rate for a couple of minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
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Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well.
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Transfer to a large baking sheet and bake for 10 minutes, stirring every few minutes.
Remove from the oven and let it cool. If you want clusters leave it; if you want bite sized pieces then spread it out to cool.
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Bites This Week

Want a preview of what’s to come on The Three Bite Rule this week?

You can see some high-end caramel corn
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you can whip up an unexpected pumpkin dinner
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and who can forget dessert?
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Stay tuned!

Even More Calzones

I hosted bookclub for some super fun ladies and I was racking my brain about what to make. Mr. J and I were on the verge of officially owning the house and I wanted to host despite the boxes all over and Christmas gift wrapping station. There’s a core group each time we get together and a few others come and go so I was looking for a crowd pleaser that would be easy for me to enjoy the crowd while dinner was almost ready. I went to my trusty signature calzones.

I knew I could make these and cook them 75% the night before, which would allow me to visit with them. It also meant most of my cleanup was already done!

I made a broccoli and cheddar one in wheat dough and prosciutto, apple, and brie. I started with carrots and hummus since all other apps were seeming to compete with the calzones and I served some salad and we finished with s’mores bars.
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Ingredients

1 ball of pizza dough
6 slices of prosciutto
1 granny smith apple
6 oz brie

Directions

Spread room temperature dough out.
Core and chop apple into thin slices.
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Roll prosciutto into logs and chop chiffonade.
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Slice brie.
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Layer brie, apple, and proscuitto. Layer and layer until you think there’s too much and keep going.
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Close the dough around the filling and make a few slices across the top.
Brush with egg wash for a shiny outside.
Bake 375 degrees for 40 minutes on a pizza stone or lined baking sheet.
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I freeze the brie to make it easier to slice. 15-25 minutes should be enough to cut through. I chiffonade the prosciutto because it can be tough to bite through when the pieces are too big. Let it sit for 5 minutes before slicing so the filling doesn’t ooze out.

Check out just how crazy the filling looked and then when baked it looks like the right amount. That is my prime suggestion for calzones.
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I usually put sage in, but I forgot it when grocery shopping. I wasn’t sure if it would be everyone’s taste so I thought the broccoli one would be well liked too. Now, How many pennies?

Here’s the costs for the Proscuitto Brie and Apple Calzone:

Pizza dough: $1.50
1 Granny Smith apple: $0.79
1/4 pound Prosciutto: $1.68
6 oz brie: $4.99
total: $8.96 or $2.24 per person for 4 servings

Guest Post: Buffalo Bites

Today I have a fantastic guest blog post for you! This post comes Dana of Nosh. We went to college together and I’ve been loving her blog (like this pineapple salsa recipe! and this edamame salad recipe! and this stuffed peppers recipe!) I’m super psyched to try this one myself! I cannot believe I don’t have any buffalo chicken recipes on the three bite rule!

Here’s Dana:
I’m trying (key word) to lose a few lb’s before my July wedding, and in doing so, I’m naturally craving the worst foods on the planet.  This recipe is surprisingly low-fat (5 wonton wrappers is only 100 calories, and the chicken is boiled in plain ‘ol water and then baked, so no extra fat there…plus wait til you see the coleslaw!) but still tastes like an indulgence.  The wontons would make a great app (oh hey, Superbowl) and the coleslaw is a healthy side made with my favorite Greek yogurt (you can’t even tell it’s good for you!).  Hope you enjoy these and much as I do…and thanks again to Emily for the opportunity to cross over to another awesome blog!

BUFFALO CHICKEN WONTONS

(this recipe makes a TON of wontons.  You can either cut down the amount of chicken you use or if you don’t want to make all of the wontons, you can make as many as you want, freeze the remaining wonton wrappers, and have a buffalo chicken sandwich for lunch the next day with the remaining chicken!  Probably awesome on a salad, too.)

Ingredients:

1 package Nasoya wonton wrappers
2-4 boneless, skinless chicken breasts
1/2 bottle Frank’s Red Hot (I used Buffalo flavor but i’m sure the Original is just as tasty)
1/4 c. Light Ranch dressing
1 egg white OR water


Directions:

Boil chicken in water (or chicken broth) for 15 or so minutes until cooked through.  Remove from water and set in a bowl.
Once cool, shred with a fork and season lightly with salt and pepper.  Meanwhile, preheat oven to 425 degrees.

Here’s the shredded chicken with the buffalo sauce…this was perfect on a sandwich the next day (said my fiance) and scooped up with celery stalks (said me).
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Mix Red Hot and Ranch dressing in a bowl and pour over pulled chicken, mixing to coat.
Arrange wonton wrappers on a sprayed cooking sheet.  Place about 1/2 a teaspoon of chicken into the center of each wrapper. Using the egg wash or water, lightly brush two sides of the wrapper and bring up into a triangle to meet the other half of the wonton, pinching to secure.
Bake for 10-12 minutes until crispy, flipping once.
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I sprayed the pan with olive oil cooking spray, so there was no need for a brush of oil or anything prior to baking.
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Pre-baked
EDITOR’S NOTE: If you want a cheesier, creamier, not as healthy wonton, try adding a bit of cream cheese to the chicken mixture.
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Gorgeous color on the wontons!


Greek Coleslaw

(this recipe is adapted from Ellie Krieger’s recipe found here.  Of course I didn’t measure anything TOO accurately, and I left out the caraway seeds.)

Ingredients:

1 package Dole shredded coleslaw mix
1/2 c. plain Greek yogurt (I used Chobani 0%)
1 tbsp. honey
1/4 c. mayonnaise (I used Hellmans Olive Oil mayo)1/4 c. apple cider vinegar
salt & pepper

Directions:

Combine all ingredients and add to coleslaw mix.
Stir to coat.  Season with salt & pepper.
Refrigerate at least 30 minutes to let “sauce” absorb into coleslaw.

oh heeeey, awesomely healthy wontons and sweet scrumptious coleslaw…don’t mind if I do…
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Would you like to be a guest blogger? Email emily@thethreebiterule for more details!