Ranch Chicken Burgers

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https://someawesomeminecraft.com/2024/05/13/yin9pgtb {originally published in 2012 and updated in 2024}

Buy Valium 5Mg Online Uk These are possibly the most-repeated dish from the blog. We’ve been having these since using a grill pan in our apartment way back when and now have them regularly in the spring and summer. They’re so good and such a crowd-pleaser.

go to link https://restoreredspruce.org/2024/05/13/jtdu4taj0j9 Ranch Chicken Burgers
Ingredients: (for 4)

1 pound ground chicken
1 packet dried ranch dressing/dip mix (~2 teaspoons)
3 tbs ranch dressing
4 rolls

https://dentaris-sa.com/2024/05/13/10yi5xiq3p follow url Directions:
Preheat the grill.
Mix together the ground chicken, ranch mix, 1 teaspoon of ranch dressing – reserving the rest for topping.
Form into 4 patties.

go to site Sprinkle with salt & pepper then grill until cooked through 165-degrees being careful not to flip too often. These cook well on a griddle.
Serve on buns with more ranch and any toppings you like!
Enjoy!

https://thegreathighway.com/3oxefbaj5 We have these often but hadn’t yet this year. The kiddos didn’t remember them and each ate it all! There’s the lesson – repeat a previous dinner, nobody remembers how often you serve something! We each added ranch on the buns and these are great with lettuce, tomato, pickles, or anything! I think the kids add ketchup.

May Recap 2023

https://www.vertaglia.com/cb0fhqon24h 0

follow url May is full – we come to life when spring is here. We’re back full-swing into baseball (see what I did there?) and we were kept on our toes for our first dance recital (haha, I can’t stop!).

In the kitchen, I was obsessed with these taco beans and they’ll be on repeat for sure.

The Three Bite Rule - Taco Beans

enter site I made a dairy-free lasagna because I’ve somehow become the go-to person for recipes accommodating dietary restrictions for my volunteerism at Lasagna Love and this option is so cheap and easy without unfamiliar ingredients.

The Three Bite Rule - Dairy-free Lasagna

We went with lots of toppings on Sesame Noodle Bowls as a new way to see pulled pork.

Sesame Noodle Bowls - The Three Bite Rule

Again with the beans, what can I say…these Greek Beans were a fun dish and good alternative to a lettuce-based salad.

The Three Bite Rule - Greek Bean Salad

I have been thrilled to have comfortable weather and get outside more. Work has been very busy with reunion. We got to see Thomas’ art at the school art show. I wish some of these cool school events fell in March or April too. There’s a culture night, fun run, parent-teacher conferences, a book fair, and so many end of the year festivities. I’m off for a girls weekend and cannot wait. June will bring a special birthday burger!

https://annmorrislighting.com/wb713keo274 The big kid:
He had a field trip (and did not get carsick…winning!), and several more birthday parties, and baseball. He took an after school class for building with all different materials. He’s thoroughly into Plants versus Zombies. He followed along with NBA playoffs and it really makes me love the juxtaposition of imaginary play seeming so cute and little with a mature knowledge of pro basketball player names.

https://pkuatm.org/2024/05/13/1wwjotuq The little one:
Her dance recital was so cute! She loved the rehearsal and did so great. Then the recital night came and she was so worried – tears! – and I was shocked. We watched the video clips I had from the night before, talked about what it would be like, and made a plan that we’d get ready and go but if she decided not to do it, we’d just clap for her class. She was all set when we got there. They were very long nights, but she loved it and wears the ballet costume regularly. The tap one was tight and harder to get on so we haven’t played in that one.

https://discovershareinspire.com/2024/05/k4yc0hkxd Goals:
get link Year of workwear! I got a 3/4 length sleeve shirt which helps bridge the spring workwear gap. Working all weekend for Reunion at work was a good reminder of what other clothes I’m looking for!
https://domainebregeon.com/lddowhg Salads or side-dishes: Greek bean salad!
https://photovisions.ca/us86mq24 prep ahead bfasts or lunches for weekdays: I made some savory waffles and they’re one of my fav on-the-go breakfasts. During a busy week at work I had quiche ready which was so helpful.
https://templedavid.org/symons/dt9rlera Monthly dates: We didn’t really make this happen.
follow url Declutter/cleaning: I bagged up lots of tiny 18 month shorts and 2T swimsuits.
see url Workouts as a routine: Yes! I did a Sweat & Sculpt series that has been great.
go to link What I’m reading: I read Coronation Year which was only ok, especially after how amazing I thought her book ‘The Gown’ was. I enjoyed a memoir Fatty Fatty Boom Boom by Rabia Chaudry. The best one I read was The Measure by Nikki Erlick.

Thanksgiving Sides & a GIVEAWAY

Thank you to Country Crock for sponsoring this post. Visit and tell us your favorite Thanksgiving veggie for extra entries into this giveaway. I was selected for this opportunity as a member of Clever Girls Collective.

Today I have a very special GIVEAWAY but first we’ll chat Thanksgiving.

Halloween is over, on to the next foodie holiday!I haven’t hosted Thanksgiving yet but I’m always happy to provide a side to whichever family is graced with my presence. I tested out a veggie side using Country Crock and it was awesome! I tried my hand at a few Thanksgiving-y dinner items.

Smokey Maple Brussels Sprouts

Ingredients:

1 pound fresh brussels sprouts, trimmed and quartered
3 tbs Country Crock
4 slices of bacon
1/4 cup maple syrup
a few drips of liquid smoke (optional)
1/3 cup dried cranberries (optional)

Directions:

Steam brussels sprouts until just starting to soften (they’ll cook more in the pan)
Melt Country Crock in a saute pan.
Add brussels sprouts to Country Crock and cook for about 5-7 minutes on medium high heat, stirring occasionally.
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Once sprouts have begun browning, add in maple syrup, liquid smoke, bacon and cranberries.
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Cook another 2-3 minutes, stirring well, then remove from heat.
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This was great. Bacon makes everything better so don’t forget that one. I added some liquid smoke to give it a touch of earthiness. The bacon adds that too, but I think liquid smoke is a great addition to anything with bacon. I put it in chili too. The Country Crock adds the perfect golden creaminess without too many calories or trans fat.

I somehow forgot that I was going to put the dried cranberries in. It would have added a nice red (and tart!) punch.

I also made  stuffing cups so my Thanksgiving side wouldn’t be lonely. This wasn’t really a recipe, I just added and threw it all together. I gently cooked onions in a few tablespoons of Country Crock.

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I added in two different kinds of bread, chopped with chopped apple, thyme, and a splash of white wine.

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I baked it for 20 minutes in muffin cups so it would be single serve-able.
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They didn’t stay together too well. Ohh well! I liked how perfect the textures played together. The apples and onions totally helped make this better than out-of-the-box. Can you believe how few ingredients it takes?!

I served these two winning sides along with some turkey meatloaf muffins I saw. Nothing like some stellar sides to accompany a frozen quickie dinner.
country crock_meatloaf_590_390

What Thanksgiving sides do you graviate towards? Check out some of these other sides (spoiler: I have my eyes on that spoonable cornbread!)

Now, for the GIVEAWAY. Ta Da!

https://someawesomeminecraft.com/2024/05/13/wvl7ti5o what you’ll win:

Check out these awesome Williams Sonoma candle holders here

Check out this Sur la Table baking dish with wire basket here

****This giveaway has ended. The winner is # 9, Kim F! Thank you for your support and I hope you enjoyed the Thanksgiving side!****

https://grannysglasses.com/?p=tpzbu6f when to enter: now until Sunday November 4 at midnight EST.
https://thegreathighway.com/rwx97m0ahe how to enter: leave a comment telling us your favorite Thanksgiving side!
https://www.jacobysaustin.com/2024/05/pz6hdm95g extra entries: follow The Three Bite Rule on facebook then leave another comment letting me know you follow
click extra entries: follow @threebiterule on twitter then leave another comment letting me know you follow
https://pkuatm.org/2024/05/13/jylhrrfh0j extra entries: check out Country Crock’s other ideas and leave a comment there, and back here letting me know you did.

Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

What I Ate: Ramen Coleslaw

I was trying to think of an easy side I could literally throw together. I was lacking motivation recently and somehow this came out of nowhere. I’ve made it a few times, but not once this summer yet. My twist is using broccoli slaw instead of cabbage or slaw mix.

This is so easy and takes 5 minutes to prep and goes with everything. It isn’t vegetarian but it is delicious! It is probably the cheapest side-dish ever. I dare you, find a cheaper one.

The Three Bite Rule - Ramen Slaw

Ingredients:

1 bag broccoli slaw
1 pack ramen noodles, chicken flavor
3/4 cup oil
4 tbsp apple cider vinegar
4 tbsp sugar
sprinkle of pepper
1 of the chicken pack flavorings in ramen noodle package

Directions:

The Three Bite Rule - Ramen Slaw
Boil the ramen noodles for about 5 minutes then drain.
Whisk or shake in a jar the oil, vinegar, sugar, pepper, and ramen flavor pack.
The Three Bite Rule - Ramen Slaw
Mix noodles, slaw, and dressing.
The Three Bite Rule - Ramen Slaw
Refrigerate at least 30 minutes before serving. I should have thrown in sunflower seeds. That crunch on top is delicious. I like how oil-vinegary this is. There is so much flavor from the ramen. My Mum and mother-in-law both make it with grapes & nuts. I like this salad when you keep the noodles raw too. They’re super crunchy.

Let’s break it down:

1 pkg chicken ramen: $0.24 (12 pack @ $2.99)
1 pkg broccoli slaw: $2.99
very little oil & vinegar
total = $3.23 and serves about 6, or $0.53 per serving.

Can you believe that pricing? It’s a crowd pleaser that won’t break the bank.

Corn, Avocado, and Cuke Salad

I have a brief (but delicious) one for you today. I just got back from San Fran and have a lot of catching up to do. I made this side salad for Father’s day since my dad is all about the avocados recently. It is a bit delayed but couldn’t be more perfect for the crazy heat we’re having here on the East Coast (San Fran, not so much). I liked it as an easy alternative for a veggie side.

Ingredients:

2 cups corn
1 large cucumber (I used an English cuke so I didn’t have to peal it and there would be some dark green)
1 avocado
2 tbs chives (or green onions)
2 tbs Italian salad dressing
dash of salt

Directions:

Cook corn and roast corn slightly (roasting = optional).
corn roasting for corn/avocado/cuke salad
Chop cucumber, avocado, and chives.
Combine dressing with all the chopped ingredients and serve immediately.
corn avocado cuke salad thethreebiterule.com
Tip: leave out the avocado until serving but the rest can be prepped earlier that day
corn_salad_mixed_590_390

I like the color and textures in this one. I would have been tempted to throw in some tomatoes if I had any around. The chives came from my garden and yes, they are the only edible thing growing right now. I’m crossing my fingers for my tomato plant that seems to be rockin’ some green future-tomatoes.

I think it also lends itself well to a Mexican meal or if you have an abundance of fresh corn this summer! It is light and cool so serve it at your next bbq and throw any leftovers into a quesadilla or onto your salad or dip into it with chips.

Bright and Summery Lemon Risotto

I posted some coconut chicken the other day and called that part 1. Today is part 2. The side dish: lemon risotto. Put on your seatbelts because later this week is the leftovers transformed into a real treat. I’m not kidding.
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I make risotto quite frequently. Like here. And here. And here. I think of risotto as a wintery comfort food that gets a bad rap for being difficult. I always think that lemon asparagus risotto sounds delicious but I never think of it when spring rolls around. Well here we go! Carpe diem!

I decided on just lemon risotto since I wasn’t feeling having too many parts of the meal all together.

Ingredients:

1 cup Arborio rice
1 cup white wine
1 cup chicken broth (or vegetable broth)
1 lemon (juiced and zested)
1 onion, chopped

Directions:

Sautee the onion and a bit of olive oil in a pot.
lemon_risotto_onions_590_390
Start warming the liquids together (stock, wine, lemon juice)
Add the rice into the onions once they’re 75% cooked (translucent but still before they’re totally soft).
Add one cup of liquid into the rice and stir until absorbed before adding the next cup into the rice.
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Repeat until all the liquid is absorbed, little by little. It will take about 30 minutes on medium heat.
Add lemon zest on top once it is totally cooked.
lemon_risotto_lemon_590_390

See? So easy. It takes time and you have to stay nearby, but if you’re putting together other dinner items you’ll have plenty of time. I love risotto and don’t always like regular rice that much. Risotto is creamier, and not as dry.
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Wait till you see what I did with the leftovers!!

 

Balsamic Citrus Chicken, You Heard That Right

At my wedding shower, the guests each gave me recipes and I couldn’t have been more excited. I got some great one including one of the only things my Grandma could cook, in her own handwriting, a few from grandmothers on both of Mr. J’s sides.
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I broke out this chicken one with the littlest bit of hesitation. I questioned balsamic and citrus but was widely impressed with Mrs. P’s Chicken with Balsamic Citrus Sauce. Mr. J called it one of the best things I’ve made in awhile! I was a bit snap-happy so feast your eyes on this.

Ingredients:

1 lb boneless chicken breasts
salt, pepper, and flour
1 shallot
1 tbs honey
1 cup chicken stock1 tsp lemon juice
¼ cup heavy cream
1 tbs balsamic vinegar

Directions:

Pound chicken breasts thin and dredge in flour, salt, and pepper mix. (Check out how easily I pounded chicken tenders…unpounded is on the right)
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Heat a large skillet with 1 ½ tbs butter and 1 ½ tbs olive oil to medium temperature and saute chicken in batches, keeping the others warm.
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Leaving 1 tablespoon of fat in the pan, add shallots, honey cooking until shallots wilted. Increase heat to high.
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Add chicken stock and lemon juice.
Boil until reduced to about ½ cup.
Reduce to medium temperature and add heavy cream. Cook until slightly thickened.
Add balsamic vinegar and return to a boil.
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Add chicken back in until heated through (about 1 minute).
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This. was. amazing.
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I loved the balsamic flavor since it reduced down and was creamy. The vinegar wasn’t too assertive. I had questioned the citrus in there but it was a great touch.

I served it with some mashed “potatoes”. I did half potato and half cauliflower florets.
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I whipped them and mixed in some plain greek yogurt and butter. Mr. J didn’t suspect a thing before I told him! The mashed potatoes were light, fluffy, and a great accompaniment.
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Have you ever been asked to give a recipe to a bride-to-be? Did you think she’d actually make the recipe? I really treasure these and will have more to come!
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