Guest Post: Huevos Rancheros

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https://equinlab.com/2024/01/18/ekj4i467l4 Today Mr. J provides a guest post for you. He’s quite the cook, though he doesn’t get as many chances to make dinner. With dinners like this, he could be cooking a lot more often! 

https://www.chat-quiberon.com/2024/01/18/8o889pb First and foremost, I do not claim to have a Mexican cooking background nor is this an authentic recipe. This was my interpretation of Huevos Rancheros based on looking at a few recipes online and determining what we had on hand for ingredients. I was looking for a quick weeknight breakfast meal for dinner and came across several Huevos Rancheros recipes online, many of which offered different variations on preparation and ingredients.

https://www.ngoc.org.uk/uncategorized/future-events/94vsnjuacy I didn’t have all the ingredients to make a fresh salsa, so I chopped some fresh tomato and added it to some existing jar salsa to freshen it up a bit.

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https://masterfacilitator.com/fspd0atu I preheated the oven to around 250 degrees, and then heated some olive oil on a griddle pan. I dropped two flour tortillas on the pan for about 2-3 minutes per side, just long enough to get some browning and bubbling, and then transferred them to the oven to stay warm.

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The eggs are the key ingredient in my mind, and I noticed some recipes taking a shortcut by using scrambled eggs. I prepared them sunny side up, because the runny yolk ties everything together and is so delicious.

https://equinlab.com/2024/01/18/474cmjuphg When the eggs were almost done, I pulled the tortillas from the oven and topped with shredded cheese,

https://serenityspaonline.com/0k2ynkvtrjf guest_huevos_rancheros_cheese_590_390

https://therepairstore.ca/ez4g8a1 Then topped that with the sunny side up eggs,

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Followed by the salsa,

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Finally finishing with more shredded cheese and a dash of parsley.

https://www.ngoc.org.uk/uncategorized/future-events/txdmj4i7 guest_huevos_rancheros_plate_590_390

I was really pleased with how these turned out. They didn’t take more than 10-15mins to prepare and are perfect for a quick and easy weeknight dinner.

What I Ate: Hot Ham & Cheese with Poppyseed Sauce

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https://modaypadel.com/reuj6l1s Here’s a copy-cat recipe from Pioneer Woman making a pretty tasty spread for sandwiches

I made these kind of envisioning that they would bridge the gap between winter and spring. They’re also easy. And they’re cheap. Yup, spring-ish/easy/cheap fit the bill perfectly. Work is a bit crazy right now. I can’t believe it is May. I’m not sure if I should feel like crying or puking right now.

Ingredients:

https://masterfacilitator.com/zk753gvdu 2 rolls
1/4 pound sliced honey ham
2-4 slices of American cheese
2 tbs stone ground mustard
2 tbs mayo
1 tsp poppyseeds
1/2 tsp red wine vinegar
1/2 tsp chopped garlic
1/2 tsp honey

Directions:

Pre-heat oven to 375 degrees
Mix ingredients for the sandwich spread: mustard, mayo, poppyseeds, vinegar, garlic, and honey.
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Assemble sandwiches
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Cover and bake for 10 minutes.
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Order Xanax From Uk I liked the spread, but I don’t know that I’d purposely make it again. It might be a fun option at a sandwich bar or making the every-day-lunch more exciting. I don’t use horseraddish often but maybe that was really the missing link. I think this spread was just OK but when Ree Drumand makes it, there’s prob a reason why she adds horseradish.

https://www.justoffbase.co.uk/uncategorized/kgc6iwvh This is a mild spread. I love condiments so this one was only “ehhh” to me. The sandwiches were melty and warmed through while not having any butter or grease. I think they were a pretty good option to keep things different but I might not make them all that regularly.

Cost breakdown:
rolls: 2 @ $0.45 each
ham: 1/4 pound @ $4.99 per pound 1.24
cheese: 1/2 pound @ $5.99 per pound 2.99
mayo: <$1.00
stone ground mustard:  <$1.00
poppy seeds: <$2.00
total: about $7.13 for 2 sandwiches or $3.56 each (prob wayyy less if you already have mayo/mustard/etc)

Order Valium If you have leftover poppy seeds whip up some everything bagel dip!

Calzone Tips and Tricks

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I make calzones a lot and have figured out some helpful tips I think are worth sharing. There’s nothing worse than spending the time to buy everything, assemble, bake, and then discover it feels like there’s nothing inside! They are easy to prep and work perfectly to prep in advance.

https://www.ngoc.org.uk/uncategorized/future-events/lezsximm6u3 https://serenityspaonline.com/5oze6di 1) Preheat the oven to 400-degrees AND preheat the pan or pizza stone.
This helps the bottom of the calzone get crisp enough and not soggy.

Cheap Xanax From Overseas 2) Prep inside ingredients while the oven is preheating. Today’s example is turkey meatballs, shredded mozzarella, and fresh spinach. I like to keep fillings simple and varied. Mess around with the cheese a veggie or whatever else. The best calzones have a few textures and don’t only have wet ingredients.

https://www.chat-quiberon.com/2024/01/18/b94k0q9dl turkey_meatball_ingredient_590_390

https://fireheartmusic.com/3ii6eve9 some of my favorites have been: Chicken Cordon Bleu (chicken cutlets, shredded swiss, and ham); Cheeseburger Calzone (ground chicken, American or cheddar, tomatoes, spinach, and special sauce); Prosciutto, Apple, and Brie (with only those ingredients or swapping pear for apple); and of course turkey meatball, spinach, and mozzarella.

https://serenityspaonline.com/qlgq6gte73 http://www.wowogallery.com/11zdxen 3) Assemble your calzone on the surface you’re baking it on. I can’t even imagine trying to move a calzone. By using a hot pan or pizza stone it will actually cook the bottom of your calzone a tiny bit while you assemble! Multi-tasking! https://gungrove.com/e467q9lhg4 Fill that calzone more than you think is necessary. Seriously. Really fill it up so much that you have to stretch the dough to close it up. You want layers and the filling to reach completely to the edges and piled high.
turkey_meatball_filled_590_390 Close it up by pinching the dough around the insides. Put some pressure on the fillings to spread them out again. Don’t squish it completely though.

https://gungrove.com/gjqdmyu1d https://manabernardes.com/2024/apc8cjt9ec 4) Cut some slits into the top so air can come out. This allows it to vent and cook better. I bake mine for about 30 minutes or so at 400-degrees. Bake for 15 if you’re going to freeze it and cook it the rest of the way later, or if you’re serving it another day. Then you’ll bake it the rest of the way and it won’t be overcooked. Brush the tops with eggwash if you want them shiny. I often skip this and just spray a bit of olive oil over the tops for some shine.
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Buy Daz Valium 5) Cut and enjoy! Or, Label with preheating instructions if you’re not the one cooking it the rest of the way.
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Teriyaki Chicken with Pineapple Salsa

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https://therepairstore.ca/e6m7aqa46 Quick and easy. That’s the mode I’m in right now. My head whirls for the months of April/May. Buckle up, my mind is scattered and dinner is so important right now. Dinner is my stability.
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Ingredients:

2 chicken breasts
1/4 cup teriyaki sauce
3 tbs honey
1 tsp garlic
1 cup pineapple, chopped
1 cup salsa
1/4 cup black beans
1/2 cup green onion

Directions:

Marinate the chicken in teriyaki sauce, honey, garlic, salt and pepper for at least 3 hours.
Grill chicken until cooked through.
Mix pineapple, green onions, black beans and salsa together.
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Serve chicken over rice, topped with pineapple salsa.
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This is so easy and most can be prepped in advance. The chicken could marinate all day while I’m working and I didn’t make the salsa from scratch…I just added to it. What a quick fix?!

I had a hankering for pineapple, but mango would be fresh too. I chopped a few tomatoes into the salsa too just so the pineapple pieces didn’t seem like the only big chunks. The cool fresh salsa is so good over smoky tangy chicken.

April Recap

Hooooooly crap. It is May. HOW did that happen. I’m stunned  I suddenly have what feels like zero days until my event happens. My entire year’s worth of stress happens all at once…and let me tell ya, I’m not a pretty picture right now. April was a good month with some good dinners. I hope May leaves me still with enough energy to  get a bit more creative.

My favorite post of the month was also my highest viewed post of the month! Cheeseburger Calzone is a must-try if you didn’t already see it.
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I did a smoothie that I fell in love with: Chocolate Cherry Smoothie
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This month also had a guest post about Charleston from my ‘rents and a book review of Anthony Bourdain’s Kitchen Confidential. Sometimes it is just so great to have some help or some quick posts. Did I mention I’m going bananas at work right now? HINT HINT #guestpostswanted

I was thrilled with this Potato, Leek, and Bacon Pizza
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This sandwich with grilled chicken, pear, arugula, and cheddar. Ohh goodness. So delicious.
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I was really happy with this side dish of warm brussels sprouts. I never focus on the side dish.
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Any quickies you’d recommend for a busy May? Want to be a guest blogger for me? email emily@thethreebiterule.com for more details!

Crunchy Breadcrumb Topped Pasta

One of my favorite parts of Mac & Cheese is that buttery crumb topping. I like the toasty crunch in contrast to the soft noodles. I was thinking I’d give that a go for a really different pasta dish.
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I grabbed some creamy tomato sauce at Trader Joe’s and it was great in this. I normally just use “kitchen ready” tomatoes but any tomato sauce would work. Pesto or alfredo would be delicious too. I used parsley but was wanting basil. Parsley is what I had though. This dish requires so few ingredients that I’d urge you not to cheap out on the fresh herb or fresh garlic. It is worth it this time!

Ingredients:

1/2 pound spaghetti/linguini/linguini fini
1 tbs olive oil
1 tbs butter
1/2 cup panko breadcrumbs
1/4 cup parsley, chopped
4 cloves of fresh garlic, chopped
1/4 cup grated parmesan
1 cup tomato sauce

Directions:

Boil water for the pasta
In a flat pan, over medium heat, heat olive oil, butter, panko, parsley, and garlic. Stir and cook for about 5 minutes.
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Add pasta to the water, and cook according to the package (just don’t overcook it).
Add salt, pepper, and parmesan to the breadcrumbs. Stir and remove from heat.
Drain pasta and toss with tomato sauce.
Top pasta with breadcrumb topping.
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I liked this. It had an easy and more interesting feel to it. It seems more than a thrown together bowl of spaghetti, whereas it really is just that. This breadcrumb topping takes just as much time as for the pasta to boil.

This is uber cheap, flavorful, and vegetarian. Pair it with a glass of wine and bam, that’s dinner.
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Guest Post: 82 Queen in Charleston, SC

Today we’re taking a trip. I have a guest post for you from the fam. My parents are undoubtedly The Three Bite Rule’s biggest fans. They took a trip to Charleston, SC and had some really great food. Sis and I went a few years ago (seen here and here) and I’m happy to introduce the ‘rents and the meal they wanted to share! Here we go!

 

Spending a few days in Charleston, South Carolina, we found many quality restaurants at varied priced points. After sampling a few modestly priced, down-home type establishments, we opted to go a bit upscale on the last evening in the city. 82 Queen became our destination.

Located in what was formerly a plantation, the restaurant has an unusual arrangement. We were able to be seated in the courtyard. The personable, attentive waiter offered numerous suggestions as well as copious details about the most popular dishes. He was extremely knowledgeable about each item on the menu.

The She Crab soup typically wins Best of Show at Charleston taste fests. He described it as having the consistency of a chowder with the feel of a bisque. It was outstanding choice served with a bit of sherry to be mixed in at the last moment.
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We also chose the crab cake appetizer which the waiter said was 95% crab with just enough filler to hold it together. Quite a memorable treat.
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A lovely basket of cheddar and chive biscuits appeared. They were flaky; restraint was needed since dinner was coming.
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We had never had grits before…here goes. This dinner featured large barbequed shrimp atop grits treated with smoked bacon, cheddar cheese and green onions. Tasty but we still do not know what straight grits would be like.
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The Lowcountry Jambalaya had both shrimp and crawfish. The waiter indicated that this would be a bit on the spicy side with carmelized onions, a trio of peppers and Carolina red rice. Actually, the dish could have used a bit more spice since the rice was a bit dry. This included Tasso ham had a bit of zing but could have been eliminated.
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Could there be a dessert menu without a chocolate offering ? Apparently, the owner’s wife makes the desserts and the choices change often. The choice was made for coconut chess pie. Served with a hearty coffee, it was adequate although the crust had a grocery store freezer in its background.
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82 Queen was memorable for the pleasant courtyard setting, twinkling lights on potted trees and what seemed to be truly Southern hospitality.

What I Ate: Chicken and Pear Sandwich

Sandwiches are such a great dinner. This chicken and pear one is inspired by one that used to be on the menu a Brighton Beer Garden. This sandwich reminds me of my early days in Boston.
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I found some fun focaccia rolls but any bread would be good, and would make this into a good panini.

Ingredients:

Thin chicken breasts, marinated
2 focaccia rolls
2 cups arugula
2 slices cheese
1 pear, sliced

Directions:

Grill chicken until cooked through
Assemble sandwiches on rolls with arugula, chicken, cheese and sliced pears.
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I think the focaccia and the cheese were definitely big parts that made it special.
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I love arugula and it doesn’t get icky when the hot chicken is on it. I dressed the arugula with a little bit of Italian dressing. Delicious. Arugula is peppery and so good.

I’m jetting off to a wedding for less than 24-hours. Sound familiar? Wouldn’t be the last weekend in April if it weren’t craaaaazy.

https://therepairstore.ca/60ykyot Any dinner panini or sandwich ideas for me during this busy time?

Chocolate Cherry Smoothie

Were you thinking I was over my smoothie kick? Ohh no. I haven’t had as many creative ones, but I got this in my head and couldn’t shake it. I love cherries minus the pits. Chocolate and cherry together is devine. I found dark cherries in the freezer section, and I only by frozen fruit with no sugar added. Note: the ingredients should just list the fruit itself.

Ingredients:

pitted cherries, frozen
1 apple, chopped
vanilla yogurt
splash of milk
3 tbs chocolate syrup

Directions:

Add the cherries, apple, yogurt, milk and chocolate together
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Blend and enjoy

This one was wayyy better than it looks. The color might be a smidge off putting. It is reddish-brownish-tanish. The color might not win awards but the flavors are fantastic.
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The chocolate was just enough. I added the apple to up the fruit quotient without adding too many favors to the mix. I thought banana might take over. I thought blueberries might confuse the cherry flavor. One frozen and one raw fruit made for a perfectly frosty yet drinkable smoothie.

https://www.justoffbase.co.uk/uncategorized/5ltq9ar69 Any other flavor ideas/suggestions?

Leek and Potato Pizza with Bacon

I was feeling like dinners had been too wintry and I wanted something springy. I’m ready for spring and Boston sure feels fresh and rejuvenated. We are on the mend and with a springy-feeling drizzle and a sunny hug this weekend helped us heal and move forward.

I spotted leeks at Trader Joe’s. Thanks to Joe, I didn’t have to slice and soak. It also meant I didn’t have to try to use leeks in everything I cooked from now on.

Ms. L was coming so I figured bacon was just the addition she would appreciate. All hell was breaking lose at work. I needed to make this delectable pizza. I needed something I could do well. I’m sure Ms. L would have understood if I was too overwhelmed. When other things are going wrong, I just want dinner to be comforting.

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Ingredients:

pizza dough
2 cups leeks
2 tbs pesto
8 oz shredded mozzarella
4 oz St. Andre cheese
2 russet potatoes, thinly sliced
2 strips of bacon

Directions:

Preheat oven and pizza stone if you’re using one to 400 degrees.
Saute leeks in butter and olive oil until cooked through.
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Spread pizza dough onto the pizza stone or onto a lightly greased pan and poke a few holes with a fork.
Pre-bake the dough for 10 minutes until the dough puffs and is somewhat cooked, but not crisp.
Fry the bacon until almost cooked (it will continue baking on the pizza)
After removing the dough from the oven, spread pesto onto the dough.
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Top with shredded mozzarella, sliced potato, leeks, soft cheese, and crumbled bacon.
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Return to the oven for 20 minutes until the crust crisps and the cheese melts.
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Remove from the oven, and let sit for at least 5 minutes before cutting.

This was so good. The two cheeses were perfect. St. Andre crumbles like butter and is like brie, times 10. The cheese plus potatoes plus bacon was so well balanced. The leeks are fresh almost oniony almost garlicky.

I loved this and will make it again, for sure.