Sausage Burger on a Pretzel Bun

This quickie burger blew. my. mind. The pretzel bun + mustard + sausage shaped-like-a-burger was just so amazing. I whipped it up for lunch one day when I realized we had one, lone pretzel bun in the freezer annnnnd a half of a green pepper hanging out in the fridge. The stars aligned because we always have sausage links in the freezer and onions are usually a staple too. Ta-da!
The Three Bite Rule - Sausage Pretzel Burger

I made this inside on the stove in about 10 minutes, but will absolutely repeat for the grill. Also, I’ll repeat since this wasn’t a family dinner with the 1 pretzel roll we had…sorry Mr. J! It was amazing! Don’t be like me – make a bunch! Share with others!

Sausage Burgers on Pretzel Buns with Peppers & Onions (for 2)

Ingredients:

2 Italian sausage links, casing removed
2 pretzel buns
1/2 green bell pepper
1/4 onion
2 tablespoons mustard
2 slices provolone cheese (optional)

Directions:

Slice the pepper and onion into the same size pieces…so slice the pepper and then slice in half again. Saute the onions for 2 minutes in a drizzle of oil, then add in the peppers and cook for another 5 minutes. Remove from heat.
Form the sausage link into a circle shaped patty and pan fry in the same pan as the peppers/onions. (No real culinary reason other than to not have 2 pans to wash!)
Flip to cook through and add the peppers & onions in to keep warm until serving.
The Three Bite Rule - Sausage Pretzel Burger
While the sausage cooks, toast the pretzel bun until warmed through. Spread on the mustard.
Add the provolone to the burger, if using.
Serve the burgers topped with peppers and onions.
The Three Bite Rule - Sausage Pretzel Burger
Enjoy!

I really loved this. Maybe it was the simplicity. Maybe it was a 10 minute meal that was so good and just came together at the right time. That pretzel bun with the mustard was just at traditional match. 1 sausage link formed into a circle is quite thin so it cooked really quickly. Yay! I didn’t have any provolone around but thought the stretch of some mild cheese would be amazing.
The Three Bite Rule - Sausage Pretzel Burger

Toasting it was necessary. Both sides can have soapboxes for whether all burger buns need to be toasted, but pretzel buns need to be treated like soft pretzels.
The. End.
The Three Bite Rule - Sausage Pretzel Burger

 

Pineapple Coconut Smoothie

Hints of warmer weather bring smoothies back into the breakfast rotations! I love a frozen element in them so I give them a reprieve for the winter. This one is delicate but has slightly tropical flavored from the pineapple and coconut almond milk. I wish it were delightfully yellow, but pineapple + yogurt + milk = mostly white. I added in some ground flax seeds so mind the brown flecks.

The Three Bite Rule - Pineapple Coconut Smoothie

Pineapple Coconut Smoothie

Ingredients (for 1, as a meal)

~3/4 cup Greek yogurt in vanilla or coconut
1 cup frozen pineapple
2 tablespoons ground flax seeds
1 cup coconut almond milk
1/2 teaspoon almond extract
water, if needed

Directions:

Add yogurt, pineapple, flaxseed, coconut almond milk, and almond extract to a blender.
The Three Bite Rule - Pineapple Coconut Smoothie
Blend together thoroughly. Add a splash of water if needed for desired consistency.
The Three Bite Rule - Pineapple Coconut Smoothie
Enjoy!
The Three Bite Rule - Pineapple Coconut Smoothie
I loved the subtlety in this smoothie. It was filling from the yogurt but that could be skipped and the pineapple could be increased if it weren’t functioning as breakfast – well, it was second breakfast at 8am before heading to work after a piece of banana bread with the fam at 6:30am.

My fav dietitians told me to grind the flax seeds or the nutritional benefit is really wasted. Good to know, right? I store it as seeds and pop through the coffee grinder before using. I used coconut almond milk because I really love the flavor and don’t love regular milk alone. I only get it a few times a year because it a) costs more; b) has less protein than regular milk; c) it also has more sugar then regular milk; d) it is delicious in coffee! It is a treat and it hits the spot as dessert sometimes.

I’d imagine a bit of mango would have colored this nicely too. I almost grated some fresh ginger in, but I was trying to keep it simple. The touch of almond extract is perfect here. I totally tasted it and thought it was a great pairing.

February 2018 Recap

February felt like the last stint of true winter around here. A few warm days has me thinking spring is ahead. I’m sooo ready for more and more daylight after work! Also…the beginning of March brings my birthday! Bring on the cake!

But first, I’m fitting in all the wintry meals on my list. I made this Breakfast Inspired Risotto with bacon, white cheddar, everything bagel seasoning, and an egg. I loved this and will likely make it again asap!
The Three Bite Rule - Bfast Risotto
#MeatlessMondays have continued and these Tomato Basil Polenta Bowls were a big hit, especially with the toddler! I cooked most of this in advance which made for an even faster weeknight meal. It’d be a great one to make for a crowd or for 1-2 servings.
The Three Bite Rule - Tomato Basil Polenta Bowls
I made another hot chocolate that was like a turtle candy with nutella, salted caramel, almond extract, and chopped pecans. Yum!
The Three Bite Rule - Turtle Hot Chocolate
I have a few recipes lined up for March. Stay tuned for another deviled egg variation, another souped up hot chocolate, a smoothie, a burger, and we’ll see what else. I haven’t made too many things just to pack as lunch so maybe I’ll do that too.

The Little One:

Feb was kind of rough for getting outside. We ended up with some rain and snow. Days he can get outside are always better. He’s very into puzzles so we got some for his rewards for potty training. He really likes them! I made a crock pot chicken & dumplings dinner that he really wasn’t interested in. We didn’t make it a big deal and eventually he tried it on his own and ate enough to be dinner. Phew! I know he doesn’t love dishes where everything is cooked together but I was really proud that we didn’t prod him and he tried it, and liked it enough, when he was ready. This month he ate more eggs than usual and still loves pb&j. He’s been doing this funny thing when we start talking about breakfast that he wants meatloaf. I have no idea when he last saw it!

This year’s goals: 

Year of the candle: I got this cool geometric ceramic one
Cook more appetizers/snacks: 
I made Caprese Sliders
Taking time to blog thoughtfully:
lack of daylight is rough.
Journal the cute moments of my little one: I didn’t capture too many this month. 
What I’m reading: 
 I read Miller’s Valley and am into my bookclub book. 
What I’m watching:
All Olympics, all the time.

 

Caprese Sliders

These little veggie sliders are so fun for an app or as lunch. They’d be great for a vegetarian option to build-your-own-slider bar. I can see these going quickly a a party as a filling appetizer or on a lunch spread. Little sliders are perfect alongside a few soups!

The Three Bite Rule - Caprese Slider
Swap the pesto for basil leaves, or mix the pesto with a touch of mayo for a lighter flavor. I love pesto all the time, so I went full out, on each side of the bread. The tomatoes could be roasted in advance to speed it up even further. I only made a few so I popped my tomatoes into the toaster oven and melted the mozzarella in there too.

Caprese Sliders (for 2 sliders)

Ingredients:

1 cup grape or cherry tomatoes
2 teaspoons balsamic vinegar
2 slider rolls, or dinner rolls
2 tablespoons basil pesto
1 fresh mozzarella ball

Directions:

Preheat the oven to 375 degrees.
Add the tomatoes and vinegar to a baking dish with a sprinkle of salt & pepper, and roast for 5-10 minutes until they split.
Slice the mozzarella and slider rolls.
The Three Bite Rule - Caprese Slider

Spread the pesto onto the inside tops and bottoms of each rolls.
Spoon the tomatoes onto each roll and top with a slice of mozzarella onto each.
Bake for 5 minutes until melty.
The Three Bite Rule - Caprese Slider
Add the top roll and enjoy!

The Three Bite Rule - Caprese Slider

Bahn Mi Bowl

For as much as I don’t usually want foods to touch, I’m 100% on board for foods that go together served in a bowl. Bring on all the bowl meals! Build your own! Love it! I made these bahn mi bowls as a quick dinner that could have been made more perfect, but speed is the name of the game here. I figured out the best cheat workaround to not pickling veggies for 24-hours in advance!
Bahn Mi Bowl - The Three Bite Rule

I’d totally make these with leftover pulled pork too! I skipped pickling the carrots mostly because I forgot. My workaround? Pickle juice! A few spoonfuls of pickle juice from our fav local pickles was exactly what this needed. That touch of tart flavor was perfect.

Quick & Easy Bahn Mi Bowls for 3-4

Ingredients:

3-4 thin sliced pork cutlets
1 cup brown rice
2 cups broth/water
3-4 thin pork chops
1/4 cup soy sauce
2 tablespoons rice vinegar (optional)
2 tablespoons mayo
1 tablespoon Sriracha sauce
1/4 cup pickle juice

Directions:

Marinate the pork in the soy sauce and rice vinegar overnight, or before cooking.
Cook the rice with broth or water. (I cooked mine in the pressure cooker).
Pan fry the pork in the marinade over medium heat until cooked to 145-degrees using a meat thermometer- just 3-4 minutes on each side.
Chop the carrots and cucumbers into matchsticks. Then slice the pork and chop the cilantro.
Bahn Mi Bowl - The Three Bite Rule
Pour the cooked marinade into the rice and mix. (Only from the pan, not any from the raw pork.)
Stir together the Sriracha and mayo.
Spoon rice into each bowl, then add sliced pork, cucumbers, carrots, cilantro, and sriracha aoli. Then drizzle with pickle juice.
Bahn Mi Bowl - The Three Bite RuleEnjoy!

This was fun for a speedy dinner. The pork is soooo fast to cook just being careful not to overcook. Overcooked pork is tough and tasteless. I meant to pickle the carrots but forgot until it was literally time to make this- thus my pickle juice being added on there. Rice in the pressure cooker is so amazing. Brown rice cooks in no time and I love how soft and sticky it gets. It makes great leftovers or can be on a roll or as a bowl.

The little one liked it since he is 100% game for rice, any day of the week.
Bahn Mi Bowl - The Three Bite Rule