One More Bite Catering and Events

Category: Recipe

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.

April 10, 2019
Greek Pasta Salad: Cheeselovers Cookbook Review

This month we are reviewing a cookbook where every single recipe includes CHEESE!

Zoe’s Take:
8/10

The pasta salad is really good. I definitely recommend using tri-colored rotini because it really adds that something extra. I do wish there had been more seasonings, I pretty much found the dressing overly oily. But otherwise, this is a very tasty pasta salad.

Eric’s Take:
8/10

This pasta salad was very good, filled with classic greek flavor. I’m a big fan of dill, but this recipe could have done without. I agree with Zoe that some other herbs may have brought this to life a bit more. My major complaint was that the proportions in the dressing seemed off. I too felt there was too much oil. I had extra pasta though, and added it in to balance out. This was definitely a solid start to a cookbook I have high hopes for!

April 3, 2019
Beef Tartare with Harissa: Final Cookbook Review

Zoe’s Take
8.5/10

I really liked this recipe, it’s not perfect, but it’s still pretty great. The sirloin is incredibly tender, and when mixed with the harissa and the other ingredients, it’s absolutely lovely. When on a crostini, it’s even better. I added extra harissa and extra garlic to mine because that’s just how I roll.

Eric’s Take
9/10

This recipe was darn near perfect. I don’t typically like tartare’s, and don’t recommend eating any meats raw. I went all out and used a filet for this recipe. It’s much more tender and has less fat marbled through. The only note I have on this recipe was that there needed to be some tweaks. I felt there was too many capers and not enough hairssa. Overall there was a great balance of sour, spice, and saltiness. A great end to this cookbook!

March 28, 2019
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.

March 19, 2019
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.

March 15, 2019
Mini Steak Stuffed Yorkshire Puddings

I love popovers. I tend not to make them very often, partially because my oven is finicky. These were a bit well done on the outside, but very light and pillowy on the inside. With Peppers, Onions and Steak inside, what’s not to love about these little pastries. Try them out for an appetizer, first course or weeknight dinner!

Get the recipe HERE!

March 14, 2019
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.

March 12, 2019
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.

March 5, 2019
Simple Manicotti

We’ve definitely said it before…but we love pasta. This classic dish can sometimes seem daunting, but it’s really easy. While you can certainly make everything right before eating, we prefer making this dish ahead of time.

For our Ricotta Filling recipe click HERE.

For our Pasta Sauce recipe click HERE.

You can use all sorts of pasta for this recipe. There’s large and small manicotti, lasagna noodles, or even wonton wrappers. You could also make fresh dough. The preparation can vary depending on your choice. If you’re making the pasta to eat immediately be sure to follow the instructions on the box. Most will par-cook for about 8 minutes. For fresh pasta or wonton wrappers you don’t have to par-cook.

If you use lasagna noodles or wonton wrappers, place a line of ricotta at the end leaving 1/2 inch for sealing the side. This will make a tube shape. For Manicotti noodles or pasta already in a tube, carefully spoon in the filling. It may be easier to use a piping bag.

To save time during the week, you can pipe the filling into uncooked noodles. Place a little sauce to just cover the bottom of the pan. Lay out the filled noodles in one layer. Cover with sauce and some cheese. Cover and refrigerate. The sauce will moisten the noodles in the refrigerator overnight.

If you make our manicotti recipe be sure to let us know!

February 26, 2019
Cumin and Lime Spiked Grilled Skirt Steak with Avocado Corn Relish: Cookbook Review

This recipe is from Susan Feniger and Mary Sue Milliken from the Border Grill.

Zoe’s Take:
9/10

I really enjoyed this steak and that’s saying something because I am easily bored by steak. The cumin comes on really strong and it’s supported really well by the lime. I marinated my meat for 24 hours and the meat was quite tender, but I really want to go for 48 and see how tender it gets then. the avocado corn relish is amazing, I want to eat it on everything. My biggest issue is the marination time, and also, I prefer not to use skirt steak unless I have access to a grill (which I do not at the moment).

Eric’s Take:
9/10

I was skeptical with this recipe at first. I had made something similar before, and it wasn’t my favorite to say the least. However, this recipe called for toasting cumin seeds and that made a big difference. The aroma held up to the other strong flavors. The cilantro paired well with the jalapeños, making it not only complex, but delicious. The accompanying corn relish was incredible. By far my favorite bite from this cookbook yet. This recipe lost a point due to the choice of meat. Skirt steak is not always available and is typically better grilled. The long marinade time required to develop a stronger flavor and break down the meat means you can’t just make this dish on a whim. There needs to be long preparation. However, other cuts would likely work very well with this recipe too.

February 20, 2019