Burger with Smoked Gouda, Bacon, and Peach Relish

This is, hands down, my biggest kitchen-win in awhile! We LOVED this burger. The smoked gouda was such an outstanding flavor and the peach added the right sweetness. The pretzel bun was just the icing on the cake!
The Three Bite Rule - Burger with Smoked Gouda & Peach Relish

Gouda, Bacon, and Peach Burgers (for 2)

Ingredients:

2 burgers
2 pretzel buns
3 strips of bacon
1 peach
1/4 white onion (or red onion)
1 teaspoon olive oil
1 teaspoon apple cider vinegar (or red wine vinegar)
1/2 teaspoon fresh thyme
salt & pepper
2 slices smoked gouda
Dijon mustard, optional

Directions:

Preheat the grill (or grill pan) for burgers and form the meat into patties.
Cut the bacon in half and pan fry until crisp then drain.
Dice the peach and onion pretty small, and mix with the oil, vinegar, thyme, and a sprinkle of salt & pepper. Shoot for a 2:1 ratio of peach to onion.
The Three Bite Rule - Burger with Smoked Gouda & Peach Relish
Refrigerate until serving, while the burgers cook.
Grill the burgers until desired internal temperature. Mine was pork, Mr. J’s was beef. Top with the gouda and give ~2 minutes for it to melt – it needs longer than some other cheeses.
Slice the buns and cut off some of the bun if it is too big for the burgers.
Spread some dijon mustard onto the buns, put the burger and melted gouda on, then top with bacon, then lastly with the peach relish.
The Three Bite Rule - Burger with Smoked Gouda & Peach Relish
This was suchhh a fantastic combo. I’m peach/nectarine obsessed during the last of the fresh peaches this year. The smoked gouda had a really dominant and outstanding flavor. It makes me want to use it for burgers again! I thought about grilling peach slices but thought this would be easier to eat. The little one ate the same thing but I just put the peach relish on the side. We cut out some of his pretzel bun too for ease of dicing and him eating.

This quick relish would be really good on a pork tenderloin, or a grilled portobello, or on a white fish- maybe tilapia.

What I Ate: Bacon & Blue Dog

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

Originally this was going to be a burger but somehow I missed getting any meat on the grocery store run. Thus here’s a fun ‘dog!

The Three Bite Rule - Bacon & Blue Dog

The little one LOVED that there was bacon for dinner. I served these with some awesome new salad kits and this one had green cabbage, kale, craisins, pumpkin seeds, and poppy dressing. This dog was a good combo with the crunchy bacon, creamy dressing. It would be super fun for a hot dog topping bar!

The Three Bite Rule - Bacon & Blue Dog
This one is not rocket science but just you wait till you see the burger I have coming up!

Peaches & Cream Smoothie

I’m in this weird limbo where I want to make chili and eat all the pumpkin things but also really want to hold onto summer foods! The produce is just so good! The colors are spectacular! Serve all my meals outside!! This smoothie made me think summer, buuuut would also work well in the off-season with frozen peaches. Gasp! I know. It isn’t the time of year to buy anything besides fresh/local. They’re one of the best frozen fruits and I’ll be honest, my peaches came from the grocery store for this one. After a weekend away in Maine I was doing a late night grocery shop and wanted all the fresh things!
The Three Bite Rule - Peaches & Cream Smoothie

I added yogurt for the cream factor, as well as protein. The banana and cauliflower are both mild but add some fiber without overpowering the peaches. The ground flax seed is mostly tasteless but adds omega-3s for heart health. Registered Dietitians at work said they must be ground…otherwise you won’t process ’em, you’ll just host them until they depart. I pop them into the coffee grinder.

Peaches & Cream Smoothie

Ingredients:

1 1/2 – 2 peaches, sliced
1/2 banana
1 cup frozen cauliflower
1 cup ice
1 cup Greek vanilla yogurt
2 tablespoons ground flax seed
splash of milk

Directions:

Chop the peach, banana, and add everything into a blender.
The Three Bite Rule - Peaches & Cream Smoothie
Blend & enjoy!

Frozen peaches might actually be even better. I KNOW! Don’t say such things. I like smoothies to be cold, frosty, and I’m not sure I’d taste the difference of a frozen peach and a fresh one here. I might have fallen deeper in love if it were colder. I only had 1 small ingredient frozen: cauliflower, then I added some ice.

The Three Bite Rule - Peaches & Cream Smoothie

Heirloom Tomato Flatbreads

Fastest. Dinner. Ever. I popped these flatbreads onto the grill and had dinner ready in no time!

The Three Bite Rule - Heirloom Tomato Flatbread
As summer wraps I’m soaking up all the tomatoes I can get my hands on. I sliced some heirloom tomatoes and made a little crunchy topping. The little one loved the topping and pinched it off the top of his pieces.

Heirloom Tomato Flatbreads, Serves 3

Ingredients:

2 Naan or 1 flatbread
1/4 cup tomato sauce
2 cups shredded mozzarella
2-3 heirloom tomatoes
2 tablespoons butter
1 tablespoon truffle oil
3 tablespoons panko breadcrumbs

Directions:

Shred the cheese, slice the tomatoes, and preheat the grill (or oven).
In a small saucepan over medium heat, melt the butter, add the truffle oil, and breadcrumbs. Toast for about 5 minutes and remove from the heat so they don’t burn.
Put the flatbread onto the grill over low heat (or oven to high heat). Top with tomato sauce, cheese, and sliced tomato.
The Three Bite Rule - Heirloom Tomato Flatbread
Cook the flatbreads for 5 minutes until the cheese melts.
The Three Bite Rule - Heirloom Tomato Flatbread
Sprinkle the breadcrumb topping over the top. Slice & enjoy!
The Three Bite Rule - Heirloom Tomato Flatbread
Be careful – flatbreads cook so quickly on the grill. I heated it up and turned it down and they really only need a minute or two. Be ready with those toppings! I had work folks over and they were gracious eaters despite the fact that the flatbreads were a bit to crisp!

Greek Deviled Eggs

Once again, my go-to appetizer that doesn’t need reheating comes into play, with a Greek twist! I love greek flavors and this was a great vehicle for it! I added fresh oregano and caesar dressing to the filling and topped them with cucumber, feta, and tomato.
The Three Bite Rule - Greek Deviled Egg

Greek Deviled Eggs (makes 24 halves)

Ingredients:

1 dozen eggs
1/4 cup mayonase
1/4 cup creamy Caesar dressing
1 tablespoon fresh oregano, chopped
2 teaspoons yellow mustard
salt & pepper
1/4 cucumber, chopped
6 cherry tomatoes, chopped
2 tablespoons feta

Directions:

Hard boil the eggs, then put into an ice water bath and completely cool before cracking the shell. Overnight!
Crack the shells, slice in half, and pop the yolks into a bowl. Add in the mayo, dressing, oregano, salt, and pepper.
The Three Bite Rule - Greek Deviled Egg
Stir well until fully blended, then spoon to a ziplock bag.
Snip the bottom corner and pipe into the egg white halves.
Top with cucumber, tomato, and feta. Enjoy!
The Three Bite Rule - Greek Deviled Egg
These were a hit! I think the toppings gave these a fresh element and told everyone what flavors were in here. I loved the oregano and caesar in there. Hmm. What’s next? I don’t have any more in mind right now, but they go quickly at a party and span a bunch of dietary restrictions…plus, they don’t need reheating making them a star.

My other deviled egg variations:
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs