One More Bite Catering and Events

Category: Recipe

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.

February 18, 2019
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.

February 14, 2019
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.

February 7, 2019
Cookbook Review: Onion Soup with Glazed Shallots

This month, Eric and I are reviewing a very interesting and non-traditional cookbook. The Great Chefs of America Cook Kosher is a compilation of recipes from famous chefs and their famous restaurants. In order to really cover the recipes in this book, we’ll be taking a recipe from several different sections of the cookbook. We are starting with soup.

Our recipe for this week is Onion Soup with Whole Glazed Shallots from Chefs Mark Peel and Nancy Silverton from Campanile.

Zoe’s Take:
6/10

For me, the best part of this soup was by far the whole glazed shallots. I was not impressed at all by the soup itself. In my house, my 24 hour French Onion soup is law, and by my standards, the soup itself didn’t live up to it. I felt like I had to dip my toasted croutons in it in order to finish even half a bowl. The shallots on the other hand are amazing. So tender and delicious. I added them right into the soup so that it would add extra flavor.

Eric’s Take:
8/10

I’m a huge fan of onion soups. I really enjoyed this recipe. It was simple to make although it had many ingredients. My favorite part was also the glazed shallots. They were so sweet and tender they could have been mistaken for apples. The soup itself was also very sweet. As there was no added sugar or sweeteners the onions provided it all. The first step of the soup is to break down the onions over 40 minutes. I had mine going for about an hour. This recipe lost 2 points because I felt it was rather plain. It could have benefited from some body, or maybe another type of onion.

February 6, 2019
Happy National Fondue Day!!!

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!

February 5, 2019
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.

February 4, 2019
Kingdom Hearts’ Themed Destiny Islands Daiquiri

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!

January 29, 2019
Fluff Cakes

The giant souffle pancakes that you can find in Japan… they look so good don’t they? These are a version of that. I love fluffy food, and these are the definition of fluffy.

The pancakes themselves, are not dense, but rather very light as they are mostly meringue. While my pomegranate chocolate chip pancakes are very heavy, these ones you can keep eating forever.

Now, mine look small because I only filled my molds 1/4 of the way. But if you fill them 1/2-3/4 of the way, they will be much bigger because they will rise in the mold ( i was being a little lazy).

Oh, please make these. They’re so delicious.

January 28, 2019
Vietnamese Spring Rolls with Peanut Dipping Sauce

While I am not providing your a recipe for these spring rolls this time around, rest assured they are fairly easy to make. They require rice wrappers that you must soften yourself in a bowl of water prior to using.

The reason that I am not giving you a recipe for these is because I plan on making more (lots more) with less traditional filling. I’ve never been one for doing something the classic way, so, if I’m going to give you a recipe, it’s going to be my take on it.

Classically, these spring rolls have prawns (or shrimp), vegetables, pork and rice vermicelli in them. These are served fresh and cold.

The ones I made here are entirely vegetarian (no pork or shrimp). Consisting of mango, avocado, vermicelli, red onion, carrots, green onions and cucumbers, these spring rolls are perfect to eat on a warm day, or when you just need something light.

January 24, 2019
Personal Shepard’s Pie

My biggest problem with shepard’s pie actually has nothing to do with the food itself. My problem is that many people refer to the same dish made with beef as shepard’s pie. That is incorrect, the food of this type made with beef is called cottage pie. All I ask is that you get it right.

Lamb is a much appreciated dish in my house. We don’t eat it a lot, but when I make it, it’s always something different and special. I enjoy the gaminess, I think it adds another layer to this dish without having to add anything. If you don’t enjoy that kind of gaminess, use beef instead. But remember, don’t call it shepard’s pie, call it cottage pie.

I also want to make a quick clarification for those that keep kosher. If you’d like to make this, don’t add butter and milk to your mashed potatoes, you can use oil and non-dairy milk, or just skip the milk altogether (oh, and skip the cheese).

You can find my recipe here.

January 23, 2019