Happy National Fondue Day!!! We’re celebrating with some delicious Chocolate-Nutella Fondue. We added 2 Cups of Nutella, 2 Cups of Semi-Sweet Chocolate, 1 1/2 Cup of Heavy Cream, 2 teaspoons of Vanilla and a splash of Caramel flavored vodka.
Whether it’s Chocolate, Cheese or Boiling Meat, we hope you enjoy some fondue today! Also, this is a super easy dessert for Valentine’s Day. Let us know below if you try it out!
Oh boy do we love tater tots! These delicious potato side is the star of the meal today! We made a twist on a classic poutine, substituting the fries for what else…Tots!
We made a simple beef gravy with some bacon, then elevating it with a dash of black truffle oil. The earthly flavor combined with the salty and melty cheese curds went great with the hot and crisp tater tots.
How do you do tots!? Tell us in the comments below!
This month we are reviewing the meal order service Blue Apron! Each week we’re going to review a new recipe, and in the last installment we’ll look at the service as a whole. Each week we’ll score on three key points: Quality of Ingredients, Ease of Instructions, and Taste. Each will have a five-point scale: 1-Poor, 2-Could be Better, 3-Okay, 4-Good, and 5-Excellent.
The first recipe I tried was the Tandoori-Style Roasted Chicken. Each meal comes with all of the ingredients pre-packaged. It also comes with a recipe card and nutritional information. This was nice to have, especially if you like the recipe and want to make it again.
First up is Quality of Ingredients. The ingredients for this meal were fairly simple, with the more complicated flavors already combined in a tomato chutney. I only had a problem with the freshness of two pieces of produce, the Cabbage and the Poblano Pepper. They weren’t unusable, but the cabbage started to spot and half of the pepper was very soft (almost mushy). For the cabbage I just had to peel a few extra layers off. With the poblano I discarded the top, and as I had a green bell pepper on hand, I subbed in a little of that.
The Ease of Instructions were good. Although thorough, they were complex for only having seven ingredients. Each needed to be prepared separately and cooking times varied between the Farro, Vegetables and Chicken. Overall, if you read the whole card in advance (maybe twice) there shouldn’t be any issues.
This recipe takes home the gold on flavor. The yogurt-tomato chutney covered chicken was very flavorful, with a good combination of acid, sourness and spice. The Farro/Vegetable mixture was simple, yet had a nice complex flavor from roasting the cabbage and pepper.
Kingdom Hearts III is FINALLY HERE!!!!! We’re celebrating by creating a drink in it’s honor!!! In the video game, the main protagonist, Sora, starts out on the tropical Destiny Islands. The Islands yield the paopu fruit, a fictitious fruit which when two people share, their destinies become intertwined. The closest thing there is to a paopu is the carambola, or star fruit. This fruit is not too strong in flavor, so unfortunately it doesn’t mix well in a drink. We added other tropical flavors into this beverage and added the star fruit as a garnish. This drink is best enjoyed while defeating the heartless.
Make this delicious drink HERE!
Here at One More Bite we like to be creative. Whether it’s recipes or party decorations/themes we try to think of original and new ideas. In today’s age of social media it’s hard to think of a concept that someone hasn’t already done. Eric always says “If you can think of it, you can google it.” Meaning, it’s all been done before.
Thinking outside the box is more than just coming up with new ideas though. It’s also challenging the status quo. It’s challenging old rules. We like to do that too. For example, you’d typically only pair red meat with a red wine. But a full body white wine, like a Pinot Gris or Chardonnay, may do the trick nicely.
Thinking outside the box has brought the world so may great things. Without challenging traditional cooking we wouldn’t have the number of food genres as we do today. Particularly fusion cuisines are great examples. Using Asian flavors with traditional Western cooking techniques is a classic example. It’s also making something look like something it isn’t. The art of molecular gastronomy does this. You can be served a dish that looks like a refreshing ice cream cone, but is really a spicy crab and avocado mousse (pictured).
In our opinion, there is no wrong answer. As Bob Ross said, “There are no mistakes, just happy accidents.” We also believe in throwing out the rule book. So eat dessert first, wear white after Labor Day, and drink pumpkin spice in the spring. We won’t judge!
What are some ways you think outside the box?
We are big fans of Julia Child here at One More Bite. This is NOT her Beef Bourguignon! However, it is a great recipe for taking that classic flavor and paring it with any cut of meat you’d like! Steak Tips, Sirloin Steak, Filet Mignon…you can prepare any cut with this recipe.
Try your hand at some French Flavor HERE!
For the Duchess Potatoes pictured in this dish, click HERE!
Let us know if you try the recipe and comment below.
It’s national whipped cream day, and we put together a delightful dessert to showcase it! Popular in the UK, the Eton Mess is a traditional dessert which got it’s start at Eton College in the late 19th century. It’s made with whipped cream, meringue pieces and fresh fruit.
We prepared ours with home made whipped cream, vanilla meringues and fresh raspberries, blueberries and strawberries. We also made a purée with the berries.
The Eton Mess is prepared like a parfait, but instead of defined layers, they are gently mixed together.
Try your hand at this simple dessert and let us know what flavor combinations you tried!
It’s national Bloody Mary day, or as I like to call it…national hangover day! We whipped together an “almost” classic recipe and garnished with some fun ingredients. There’s celery stalks, bacon, shrimp, pickles, vienna sausage, and a pepperoncini. We also hollowed out a sausage stick with a skewer for a straw.
Try our Bloody Mary HERE! And tell us how you like to garnish yours below!
Happy New Year’s Eve! It’s National Champagne Day! Instead of a simple mimosa recipe or toast, we wanted to do something fun and different. Today we made a champagne poached salmon. Eric isn’t a huge seafood, but he even enjoyed this dish.
For this recipe we used a Brute Blush Champagne, however any type will do. Micro Herbs/Greens come in all different varieties, but we chose one with Amaranth because of the deep purple color.
Try this luxurious recipe here!
If you try the recipe out be sure to comment below!
Don’t know what to bring to your next holiday party? Try this Holiday Sangria! It’s sure to be a crowd pleaser. This drink is made with white wine. I chose a chardonnay as it has light citrus and oaky flavors. It also has a more velvety texture which will hold up to the fruit. Brandy is added to the sangria to round it out and give it some more body. Instead of a sweetener I used white cranberry juice. The orange and lime highlight the citrus and balance the spices. Apple and cranberry cuts the sweetness with a subtle sourness, and also adds some holiday flair.
Try the recipe for yourself HERE!