Want a preview of what’s to come on The Three Bite Rule this week?
You can see some high-end caramel corn

you can whip up an unexpected pumpkin dinner

and who can forget dessert?

Stay tuned!
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.

1 ball of pizza dough
6 slices of prosciutto
1 granny smith apple
6 oz brie
Spread room temperature dough out.
Core and chop apple into thin slices.

Roll prosciutto into logs and chop chiffonade.

Slice brie.

Layer brie, apple, and proscuitto. Layer and layer until you think there’s too much and keep going.

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.

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.

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?
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
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!
(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.)
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
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).

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.

I sprayed the pan with olive oil cooking spray, so there was no need for a brush of oil or anything prior to baking.

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.

Gorgeous color on the wontons!
(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.)
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
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…

Would you like to be a guest blogger? Email emily@thethreebiterule for more details!
I think this is the last of my holiday items to catch you up on. Do you have today off? Great! Make some of these cookies! If you’re working today then just stay tuned this week for a guest blog recipe post and a calzone!
I love all the cookies that come along with the holidays. Growing up I don’t think I realized how lucky I was that Mum made so many cookies, from scratch. I thought everyone was so lucky.
Normally when cookie swaps are mentioned everyone groans and isn’t into consuming more calories this time of year so I think I haven’t been to one since 2008? Wow.

Ms. L invited me to one at Flour that is also a fundraiser for Cradles to Crayons. I’m so glad I took on the challenge but brining cookies to Flour Bakery? Talk about pressure! Let’s also talk about the recipe I chose considering I don’t bake very often: Apple Oatmeal Toffee Drop Cookies. Go ahead, you can laugh.
I made a sugar cookie base thinking I’d make some more cookies soon afterwards…what was I thinking? During packing, buying the house, and preparing to move all during the holidays, I had no time.
1 cup all-purpose flour
1/2 tsp baking soda
1/3 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 stick unsalted butter, room temperature
1/2 cup brown sugar (I used granulated brown sugar)
1/3 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cup quick oats
1 green apple, chopped
1/2 cup toffee bits
In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.

Cut in butter and sugars together. Add egg and vanilla, and mix until well incorporated.

Add oatmeal and apple and stir by hand until combined.

Form dough into ping-pong sized balls. Form an indent on the top and fill with toffee bits (see the top row). Cover the toffee with the dough from the sides of the well (see the bottom row).

Bake for 12-15 minutes or until edges start to turn golden brown. Then transfer to a cooling rack.
I made a double batch since we were asked to bring 2-4 dozen. These suckers had lots of butter, brown sugar, and oatmeal. I mixed in granny smith apples but filled them with toffee bits. I think the apple did a lot to keep them soft and the toffee melts so much faster and might leave these with burn toffee oozes if it isn’t stuck in the middle.
Baking a double batch and filling each cookie was a test of my patience. I tried to just go slow and make them all perfect. They came out awesome but baking cookies is hard work! I had 2 trays going and my apt oven was terribly uneven. Two timers, fifty million cookies, and creative cooling racks I was done and ready for the swap. (Mine are in the middle in the back).

There were some awesome cookies at the swap. I had to admit there were a few I thought were below par. I’d never bring chocolate chip cookies to a swap unless they were perfectly cooked and the best ever…these weren’t.

I was hoping Joanne Chang would talk more about baking, about Flour, about holiday cookies, etc. She talked about why they hosted this event again but I would have liked to hear about her cookbook or her favorite goodies. She had made Butter Breton Cakes that she was testing for her next cookbook. They were reallllly good.

Just before Christmas I was lucky enough to get a seat at a Mac & Cheese Tasting at Church near Fenway. Google Places hosted this exciting opportunity as a reward for folks who wrote reviews for Google Places. I tell ya, Google can take over the world and I’d be a-OK with it.

I saw the offer as a tweet and I posted a few reviews. I went with places that didn’t already have hundreds of reviews. I love to give my opinion but I don’t like to rehash the same thing everyone else has said.

The dinner was super fun and I was joined by two lovely ladies who love mac & cheese almost as much as I do. It was doubly exciting since one of Church’s culinary directors is Laura Henry-Zoubir of Regal Beagle and I’ve seen her on Chopped.
We tasted 5 mac & cheeses, family style, and got to select 2 craft beers. Google gave us cute goodies including a google places beer glass, drink stirrer, coozie, bottle opener, and lip chap (as some folks would call it 😉 .
I have to admit, when I saw the first skillet I thought it might not be enough for all 20-ish people there! Boy was I mistaken…we had seconds and it just kept coming.

The first one was mozzarella, Romano, basil and a balsamic tomato relish mac and cheese. It was so good. I loved the roasted tomatoes and that they were mostly whole chunks. I didn’t really taste much balsamic but the basil was flavorful.

The next was goat cheese, winter squash, Spicy IPA Pepitas, and sage. It was amazing. This was totally my favorite and I’m not always on board with goat cheese. I wish this was a scratch & sniff.

Then they broke out the truffle oil. Cue a communal swoon. We could smell it coming. This one had truffle oil, mushrooms, and Pale Ale Vermont cheddar cheese.

Now they brought out the spice. The next was Monterey Jack, poblanos, and chorizo. Ohh boy. This was definitely spicy but I liked it. I think there was a good deal leftover, maybe because we had already had 3 mac and cheeses already.

The last one had braised beef. I couldn’t eat this one, but I hear it was good. I had already eaten plenty.

We had a good time and it was a nice crowd. I still can’t believe how much that one (albeit massive) skillet served! Maybe it was wise to not have all 5 flavors on one plate.