One More Bite Catering and Events

Author: Zoe

  • Zoe’s Cinnamon Rolls

    Zoe’s Cinnamon Rolls

    I absolutely enjoy making cinnamon rolls. Although they can be time consuming to make if you’ve never made them before, they’re a breeze after making them a few times.

    When we first started this blog, I posted a caramel pecan cinnamon roll recipe that you can find here. That recipe is simply decedent and sweet as hell. While I don’t eat any of these cinnamon rolls I make, I do get a lot of happiness giving them to other people. Also, if they look and taste amazing, that’s a plus too.

    Well, these cinnamon rolls I made recently are my more basic recipe, more classic, with the added effect of bacon, both in the dough and sprinkled on top.

    While I won’t be posting the recipe here, you can get the recipe by subscribing to our email list, where we send our exclusive recipes.

  • Spicy Fusilli with Zucchini, Leeks and Tomatoes

    Spicy Fusilli with Zucchini, Leeks and Tomatoes

    Pasta, pasta, pastaaaaa. My favorite food. I am always looking for ways to spice it up (pun definitely intended).

    This fusilli is super hot, because red pepper flakes. I actually used way more than I showed on the recipe, and it was HOT. But guess what, I love hot. I love spicy, and if i can mix that with my favorite food, plus my current favorite vegetable (zucchini), even better.

    Get the recipe here.

  • Potato Wedges with Lentil Curry and Goat Cheese

    Potato Wedges with Lentil Curry and Goat Cheese

    French fries are really tasty and potato wedges are even better. Thick and generally baked with olive oil and a variety and spices, these wedges are delicious.

    These wedges are covered in lentil curry and goat cheese, which makes them vegetarian, but these wedges could just as easily be used for poutine, or covered in gravy with bacon. You could easily add ground beef and sour cream and nacho cheese. Basically, they’re a super versatile food group.

    You could use these as a main course, a side dish or even as a giant party food platter!

    Get the recipe here.

  • Roast Beef with Boursin, Roasted Tomatoes and Arugula on a Buttery Croissant

    Roast Beef with Boursin, Roasted Tomatoes and Arugula on a Buttery Croissant

    Need a quick and delicious sandwich on the go? Try this one. Sandwiches should be jam packed with flavor and great textures, and this sandwich is both simple and delicious.

    If you’re not into tomatoes, substitute for roasted red peppers. If you don’t have arugula, use spinach and add a little cracked black pepper right into the mix. The possibilities are endless!

    Get the recipe here.

  • Spicy Ramen with Miso Tofu

    Spicy Ramen with Miso Tofu

    Ramen. It’s an amazing all purpose dish that can basically be anything you want it to be. This ramen is vegetarian, which is lovely, but can easily be made with meat if that’s what you’re into.

    Ramen is also incredibly versatile. You can basically add whatever you want to it and it will still be good. I added full shiitake mushrooms to mine, only giving them a quick saute in a pan.

    The moral of the story is, have fun with it.

    Get the recipe here.

  • Spiced Red Wine Poached Pears

    Spiced Red Wine Poached Pears

    I first learned to poach in culinary school. It was not my favorite type of cooking. We learned first on fish, then on chicken (yuck) and finally, on pears! As far as I was concerned, my favorite thing to poach is pears… and then maybe salmon.

    Poaching should only be done on delicate foods, for instance, you wouldn’t poach a rib-eye steak. But pears are perfect. Generally, if I’m poaching pears in red wine, I will serve them with as much chocolate as possible. If they are poached in white wine however, I prefer to serve them with ice cream.

    Get the recipe for my flavorful liquid here!

  • Huevos Rancheros

    Huevos Rancheros

    On this lovely Monday, we are celebrating a holiday called: President’s Day! In order to celebrate correctly, and have some fun, Eric and I looked up the documented favorite foods of all the Presidents!

    Some were incredibly boring, old fashioned or gross, and some were just not so doable. We settled on this delicious dish, a favorite of our 43rd President, George W. Bush. According to the Lifestyle section of Wide Open Eats, W. would have a post-church meal of Huevos Rancheros every Sunday they weren’t at Camp David.

    Traditionally, this is a breakfast dish served in the style of large mid-morning fare on rural Mexican farms. The main ingredients are tortillas, eggs, a tomato-chili sauce, refried beans, rice, avocado or guacamole.

    In order to make one that I would eat, and that I could keep improving on, I changed some of the ingredients to make mine. I did not use refried beans as I don’t like them, used a salsa verde sauce, and fresh tomato salsa and added a cheese element that isn’t necessary tradional. I kept the rice and the avocado of course because who doesn’t want that?

    Sound good? Find the recipe here.

  • Valentine’s Day Vanilla Rhubarb Scones

    Valentine’s Day Vanilla Rhubarb Scones

    It’s Valentine’s Day, and what are you doing? Maybe going out for dinner or heading to the jewelry store to pick up something shiny.

    In my house, we don’t really do the whole out to dinner thing. Or the gifts, or the jewelry. I normally try to make something new. So this year, I made scones. But not just ANY scones (I also have a deep love for the word scone), vanilla rhubarb scones. Sweet and tart, these bring the perfect flavors to a Valentine’s (or any other day’s) morning!

    If you already have a scone recipe you love, you can just modify it with ease to make them into these vanilla rhubarb scones. Add another teaspoon of vanilla, or crush up a vanilla bean and add that in. Then, cut rhubarb into small pieces and add those right into the scone mixture and voila! Vanilla Rhubarb scones for your Valentine’s Breakfast.

  • Livened Up Fettuccine Alfredo

    Livened Up Fettuccine Alfredo

    I am a pastaholic. I could literally eat it every single day, for at least two meals of the day. Normally though, I wouldn’t order fettuccine Alfredo at a restaurant. Why? Because most Alfredo are made with cream and milk. Not only is that wayyyy too heavy, but I just don’t think it tastes nearly as good.

    The best Alfredo in my opinion is made with butter and cheese, no cream required! My Fettuccine Alfredo is light and yet so creamy with just a touch of acidity from the lemon, a little bite from the pepper and some extra fiber and green from the peas. During the summer, I would use fresh sweet peas from the garden, but not in the winter when going outside is like… cold. Especially with the polar vortex going on.

    Get the recipe here for something to keep you warm on these loooong cold nights.

  • Brie, Pear and Almond Puffs

    Brie, Pear and Almond Puffs

    When I think hors d’oeuvres, I think one bite. Passed hors d’oeuvres should be easily eaten and not messy at all. At the most, you may need to wipe your fingers on a small cocktail napkin.

    These little bites are perfect for your next party. These are good when passed on a tray by a well dressed server, or placed on a lovely serving platter, center stage on your food table.

    I had a lot of fun building mine. I decided to make cute little flowers with mine ( and then made some that just looked like puffs). These could be made into a variety of shapes and forms, making them incredibly versatile for any affair.

    Get the recipe here.

Exclusive Offer!

Sign up for our mailing list and receive a free 30 minute consultation!