Breakfast Pizza

The last time I made pizza with bacon I ended up wishing I’d done it breakfast-style. No time like the present! I broke out the pizza stone and got to work. Only after proclaiming my love for the pizza stone, of course.
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Ingredients

1 ball of dough
1/4 cup marinara sauce
4 strips of bacon, cooked & crumbled
1 cup shredded mozzarella
1 cup shredded cheddar
3 green onions, chopped

Directions

1) Preheat pizza stone to 375 degrees.
2) Top dough with sauce and shredded cheese making four divots for eggs.
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3) Sprinkle with bacon and green onions.
4) Crack eggs into divots and bake immediately.
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5) Bake for 35 minutes until crisp and egg fully cooked.

I loved this pizza! It wasn’t the greatest reheated…but I’m sure you can guess I ate it anyway. The egg got funky but hey, if it meant I didn’t have to grocery shop or find something else, then I’d eat almost anything.

I think I would also like to try a scrambled egg-type of pizza. Like this. Or this. I’m trying to think up fun and exciting new pizza themes for my next one. Maybe I’ll have to give a thin crust a whirl. Any suggestions for toppings?
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The pizza stone has changed my life and my pizza. It’s such a difference. If you have one, you’ll agree. If you don’t, you should go get one.  The dough is fluffy and puffy, which I love.

Four Leaf Clover

I’m lucky to work in the heart of downtown Boston with more lunch restaurants around than I know what to do with. I rarely take advantage of them. One hot hot hot day my office had plants to rendez-vous with our sister office at the Dewey Square Farmer’s Market for lunch.

It was so hot hot hot that I’m surprised I could remember what I ate (or how good it was)! Clover was a welcome relief from the mind-numbing heat. They worked the crowed and kept it moving. I was so impressed with the ordering process via iphone and the options. Check out how many of them there were working inside the truck! Wow!
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I didn’t check out twitter that morning to see what they were serving but was pleasantly surprised and was too hot to ponder. I quickly chose the chickpea fritter sandwich.
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It was really good, though I’m not sure what made it different than falafel. It had great flavor. The chickpea fritters were soft with a light crunch on the outside and a surprisingly fluffy center. The sandwich was on an oversized pita with carrot and cabbage slaw.
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Somebody got rosemary fries. It was such a lovely flavor added to really great quality fries.
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Their food is so good and I really need to eat at Clover more often. Do you watch Great American Food Truck Race? It’s awesome and a truck from Boston, called Roxy’s Grilled Cheese, is on!

Taco Cup…Ole!

Once upon a time, I discovered Pinterest. All productivity went down from there. Just kidding. Errr…maybe not kidding. I do love a good pin and the food pins going around are making me very inspired.
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Ms. K pinned lasagna cups and then made them. They were so cute I promptly added wanton wrappers to my grocery list and planned some Taco Cups.

Ingredients

1 package wonton wrappers
⅓ pound ground chicken
3 scallions
1 ½ cups shredded cheese
½ can of black beans

Directions

Brown ground meat with taco seasoning and preheat the oven.
Lay a wonton into a muffin tin and top with the ground meat and cheese.
tacocup_layer1_290_200Top with another wanton, then black beans, chopped green onions, and more cheese.
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Bake 20 minutes at 350 until melty & crisp.
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These are super fun and a great way to stretch a few ingredients. The beans were the 2nd half of a can I used for the veggie burger I made recently too. The ground meat I froze after making ranch burgers the last time since I didn’t have an immediate use for it. These taco cups really only needed a few ingredients (for me: cheese & wanton wrappers).
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I think these would make a great “finger food” or appetizer. They also would be great when having guests since taco cups be all ready without a million dishes, lots of chopping, or cooking in front of everyone.

Even though I do love make-you-own food set ups, I think my next theme might have to be fun & assembled items or appetizers. What else can I make in cup form?

Ima Guest Blogga

I occasionally have guest bloggers but today I am one! Check out my guest blog post on Wicked Good Travel & Activities. The blogger Amy and I are virtual friends and I’m sure you’ll see her guest post here sometime too. Maybe we’ll get a chance to meet in real-life too! I think we could have some amazing themed parties based on some we’ve each had. Check out this one she did!

And how can you resist this guy making an appearance on there too?
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Interested in being a guest blogger for The Three Bite Rule? Email emily@thethreebiterule.com for more info!

Veg Burg

I scoped out a whole bunch of veggie burger recipes but ended up just including whatever I remembered when I grocery shopped. These were good, but could have used more crunch. I love when I have control over my burger since I’m not a red-meat-eater and have fewer choices.
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Ingredients:

1 cup oatmeal
½ can black beans
1 eggplant, grated
1 cup panko
3 green onions, chopped
1 cup yellow onion, chopped
1 garlic clove, minced
1 tbs soy sauce
1 egg
salt & pepper

Directions:

Blend oatmeal until it becomes like a flour
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Drain and blend the black beans in a food processer
Saute onion and garlic until translucent
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Combine beans, onion, garlic, shredded eggplant, green onions,  soy sauce, egg, and S&P in a bowl and stir to combine.
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Form into patties and bake at 375 degrees for 10 min before flipping and baking another 10.
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I packed these for lunch this week and served it on a light English muffin (toasted) with cheddar and spinach on the burger. I liked these a lot. I think the eggplant and beans made it really sizeable and filling.

I think next time I’d add in some nuts or sunflower seeds. I think another grain might have been good. Barley? Rice? I’ll keep that in mind next time.
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I baked instead of frying or grilling since they’re not known to stay together well. I froze extras and think they’ll be a great find in the freezer once I’ve forgotten them at a time when I feel like there’s nothing for dinner.

Since you know, or have noticed, that I rarely bake so it may surprise you that I have a muffin top pan. I have never made muffins in it but love it for things like this! I use it all the time for anything patty shaped! Crab cakes, burgers, zucchini fritters…you name it. It is super handy. Once I have a kitchen with space, I’m sure I’ll bake more.