Fluffernutter Baked French Toast

There’s nothing better than melty peanut butter. I made this Fluffernutter Baked French Toast for Easter and thought it was so fun, especially since my fam love peanut butter and fluff flavors! Baked french toast is super handy since it gets all mixed and goes into the oven as one fell swoop! I used mini marshmallows, making this super easy and it would be a great one for kids to help with! I was making it early morning before little ones would check if the Easter bunny came! Plus, I was blogging so that’s definitely a solo project!
The Three Bite Rule - Fluffernutter Baked French Toast

Peanut Butter & Marshmallow French Toast

Ingredients: (for ~5-6 servings)

1/2 loaf Italian bread
5 eggs
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup maple syrup (more for serving)
3 tablespoons peanut butter
1/2 cup mini marshmallows

Directions:

Slice the bread into ~1 inch slices and 1 inch cubes. (I did this the night before- when it gets a bit stale it is better!)
Preheat the oven to 350-degrees.
The Three Bite Rule - Fluffernutter Baked French ToastWhisk together the eggs, cream, extract, cinnamon, and maple syrup.
Stir in the bread and mix to coat well, but with care to not breakdown the bread completely.
Spray a 9″x9″ or 9″ deep dish pie plate, or similar sized baking dish with non-stick spray.
Add in half the bread mixture with half the mini marshmallows and with half the peanut butter. From a big scoop of peanut butter, push off small dollops of pb with another spoon.
The Three Bite Rule - Fluffernutter Baked French ToastThen add in the rest of the bread mixture and the rest of the peanut butter and marshmallows.
Bake for 40 minutes covered, then another 10 minutes uncovered.
The Three Bite Rule - Fluffernutter Baked French ToastServe with syrup and enjoy!

We loved it! The marshmallows were surprisingly not too sweet which surprised me. I also served it with bacon which helps for some salt flavor! It is good as leftovers too. Being home all the time has me thinking more baked french toasts should be in rotation. Last year I made a Nutella Croissant Baked French Toast which is also fantastic- if you were looking for more ways to consume nutella!
The Three Bite Rule - Fluffernutter Baked French Toast

Chicken, Bacon, Cheddar and Ranch Risotto

These flavors are great on their own, but better together. That’s like all of us, right? These weird times we’re all navigating need meals to connect over. I don’t pretend all meals are perfect though at our house, most of us loved this. T was mostly into the bacon and didn’t go for the chicken. C ate some of all of it, but LOVED the chicken.
The Three Bite Rule - Chicken, Bacon, Cheddar & Ranch Risotto
Chicken was hard to come by on some of our digital grocery orders at one point. I had a few frozen chicken thighs and some panko breaded chicken tenders that were also formal residents of our freezer. However you like/whatever you can get! Risotto or any rice or whatever grain is kicking around your pantry. Any rice, or farro, or couscous, or quinoa, or lentils, or even beans would be good! Adding ranch flavor and cheddar and bacon will make the world seem better- or at least it’ll make dinner seem better!

Chicken, Bacon, Cheddar and Ranch Risotto

Ingredients: (serves 4)

1 cup arborio rice
1 1/2 chicken broth (or liquid ratio according to the method)
2 teaspoons dried Ranch powder mix
1 cup shredded cheddar
4 strips of bacon
4 chicken thighs grilled or pan seared or ~6 chicken tenders breaded and fried or baked
4 tablespoons ranch dressing (optional)

Directions:

Prepare the risotto according to the package (or method – I used the pressure cooker so I use the liquid ratio for that 1 cup arborio to 1 1/2 cups liquid) with the dried ranch mix.
While the risotto is cooking, chop the bacon and pan fry it until crisp, then remove from the grease but save a tablespoon or two.
Add in the tablespoon or two of bacon grease into the risotto when it is fully cooked, and mix in the cheddar cheese and bacon.
Bake or grill or sear the chicken.
Spoon some risotto into bowls or plates, slice chicken on top, and lastly add a drizzle of ranch dressing.
Enjoy!
The Three Bite Rule - Chicken, Bacon, Cheddar & Ranch Risotto

The first time I made this I roasted some grape tomatoes for this too. Stirring in some fresh spinach would be good for a complete bowl meal. I tossed some salad stuff together on the side. Or green beans would go nicely with this too!

Easter Round Up – Making it Special, While Small

I thought Easter meals could still be fun despite being a bit smaller. Here are a few of my favorites, that can also be easily halved if you have fewer guests this year!

You NEED this carrot shaped cheese ball plus it is easy to make half the recipe for a little one- for just a few people. So cute! Mix up the cheese in advance and assemble before serving. Because the exterior is just cheese, I’d totally keep it eating it another time if you have leftovers! This cheese ball is prob my fav, so form it into a carrot shape!
The Three Bite Rule - Carrot Cheese Ball
Deviled eggs are a fun nibble while little ones are hunting for plastic eggs! Also, make just a few! I think these Breakfast Deviled Eggs will be on our table for a savory bite and I’ll probably just make a few, as in, 3 eggs worth? Eyeball it- or add them to your dinner spread using any eggs you dyed! I love Caesar Deviled Eggs and Bacon & Ranch Deviled Eggs and Sour Cream & Onion Deviled Eggs.
The Three Bite Rule - Breakfast Deviled Eggs
Breakfast foods can be easy to make half of too! I definitely recommend a baked french toast – this one is Nutella Croissant Baked French Toast is amazing!
The Three Bite Rule - Nutella Croissant Baked French Toast
Flipping a ham dinner into sandwiches or into a pizza would be fun, if you’re not making a whole ham!
The Three Bite Rule - Ham & Cheddar Pizza with Mustard Drizzle

Enjoy Easter! Hope the bunny brings some treats!

White Bean & Sausage Soup

Some rainy days recently called for soup! I put this together and appreciated that it was ready to eat right away – no long cooking time needed! Soups are ideal for leftovers and are easy to make in small batches if you don’t want to eat it for 100 meals. I feel like in our heads, soup is a huge pot that cooks for hours but it doesn’t have to be!

The Three Bite Rule - White Bean & Sausage Soup

White Bean & Sausage Soup

Ingredients: (for 2-3 servings)

1 can white beans
3 sausage links, with casing removed (hot or sweet Italian)
2 cups shredded collard greens (or kale or chard)
1 1/2 cups chicken broth
1-2 tablespoons minced garlic
2 tablespoons grated parmesan cheese
1 teaspoon oregano or thyme
1 teaspoon Trader Joe’s Mushroom Seasoning (or poultry seasoning blend, or Mrs. Dash, or other favorite seasoning)

The Three Bite Rule - White Bean & Sausage Soup

Directions:

In a large pan, pan fry the sausage until cooked through and caramelized. Break into tiny bits- sized to fit on the spoon! Drain and discard grease.
In a medium pot, add in the beans, greens, stock, garlic, seasoning, and sausage (all but the parmesan). Bring to a boil and cook for ~5-10 minutes, until the greens are fully cooked.
Reduce heat and simmer on low for 5 minutes and add in half the parmesan. Scoop into 2 bowls and sprinkle the rest of the parmesan on top of each bowl.
Stir and enjoy!
The Three Bite Rule - White Bean & Sausage Soup

I looooved this. It hit the spot on a drizzly day while we are home. My broth was from a roasted chicken (plus some onion peals and carrots) and then I strained and froze it. A soup with homemade broth is just so good. I also swear by “Better than Bullion”. If you substitute spinach, add it just at the every end to wilt, then eat immediately.

I used hot sausage since that’s what was substituted on an instacart order. It was fantastic! Not too spicy! This soup would also be good a bit creamy, by blending about 1/3 of the beans, then adding them in with everything else. It would make it less broth-y.
The Three Bite Rule - White Bean & Sausage Soup

Guest Post: Peanut Butter & Banana Old Fashioned Cocktail

Today is a great day for a guest post, right!? We all need a cocktail right now and I’m thrilled to introduce you to Mike! We met in college and I fondly remember wearing a shirt to a conference that said “Have you met Mike?”. He has always been one to bring people together so cocktails in these strange times seems ohh-so fitting. Mike has been posting FAN-TASTIC cocktails and I asked if he’d share one here. Woohoo! Bottoms up! Meet Mike:

My name is Mike Lawlor, and I am the AGM for two different restaurants in Dorchester, Ashmont Grill & Tavolo Ristorante.  I come up with seasonal cocktails for each establishment with the help of my bartenders.  When the governor and mayor decided to move restaurants to take out only I decided I would post cocktail recipes that were delicious and approachable for the every day person with ingredients they may have in their pantry and liquor cabinet.  I am fortunate enough to manage two bars where I have endless resources.  Some cocktail recipes I will offer an easy suggestion for a replacement.

The Three Bite Rule - PB & Banana Old Fashioned

When we closed the doors at Ashmont Grill we let our staff do some grocery shopping on items that wouldn’t last through all this craziness.  We are a tight knit family so we wanted to make sure everyone had some food to last through these hard times.  I grabbed some bananas and decided to freeze them.  My roommate came home night with a bottle of Skrewball Peanut Butter Whiskey…ding ding!  Who doesn’t love a peanut butter and banana sandwich?  I sure do!  Growing up my favorite sandwich was a PB and banana on cinnamon raisin bread.
The Three Bite Rule - PB & Banana Old Fashioned

The Cocktail:

Peanut Butter & Banana Old Fashioned

2 oz. of Skrewball Peanut Butter Whiskey
1 oz of Banana Puree
2 Dashes of Chocolate Bitters

Preparation:

Banana Puree:
1 Cup of water and sugar
2 bananas Chopped
1 tsp of ground cinnamon
Bring water and sugar to a boil and let the sugar dissolve. Add the bananas and bring to a boil. Let simmer for 10 minutes, or so.
The Three Bite Rule - PB & Banana Old Fashioned
Take off heat, let cool. Blend and then strain.
The Three Bite Rule - PB & Banana Old Fashioned
LETS MAKE THE COCKTAIL!
Grab your cocktail shaker.  Add the ingredients and stir with a bar spoon.  Add some ice, stir again.  Grab a glass of your choice and drop in some ice (I recommend a large whiskey cube so it doesn’t dilute the drink) strain the cocktail and cheers!
The Three Bite Rule - PB & Banana Old Fashioned
I hope you’re inspired and mix up a cocktail. I’ve had multiple virtual happy hours and will have to mix up a cocktail instead of wine for my next one!!