This new versatile recipe will be your new favorite breakfast and dessert! This quick-bread is a great treat with warm spice and sweet icing.
Make them HERE today!
Let us know how you like them below!
Category: Recipe
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National Parfait Day!
It’s National Parfait Day and we’re making a whole bunch of parfaits. Well, by a whole bunch, I mean two. Parfaits can come in a variety of different flavors and styles.
In my house, yogurt is a staple. We eat Greek yogurt most often, and generally with fruit mix-ins (although I really like the candy mix-ins, or pretzels). And while the yogurt we eat is generally for breakfast, I decided to make one for breakfast and one for dessert. Instead of giving you long recipes, I’ll just explain them to you.
The first parfait I made was my Pomegranate Breakfast Parfait.
This parfait is more towards what people imagine to be “classic”. Cinnamon spiced greek yogurt functions as the base, with pomegranate seeds and pistachio seeds as the other layers. For some extra sweetness, add a drizzle of honey over every yogurt layer. Top with berries and enjoy!
The second parfait I made was a dessert parfait. I have this thing for s’mores. I really really really like s’mores. So I made it into a parfait.
So here is my S’mores Dessert Parfait.
For the base and top layer, crush a few graham crackers. I use the classic honey flavored ones. In a double boiler, melt some dark chocolate. Once fully melted, I mixed it into some plain greek yogurt, thus making a really rich (very tasty) dark chocolate greek yogurt. I recommend using marshmallow fluff for the marshmallow layer. If you have a butane torch, gently caramelize the top layer of marshmallow and then top with a graham cracker and chocolate square.
Delicious. Try these out.
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Farfalle with Spinach and Arugula Pesto, Pine Nuts, Prosciutto and Parmesan Cheese
As the cold weather descends upon us, warm dinners are the best remedy after a long day at work. Pasta is easy to boil, and quick to get ready. If you’re willing to make the pesto ahead of time, you can throw this dish together in a matter of minutes.
This dish is easy to make both vegetarian and vegan, by just removing the prosciutto, and for vegans, removing the cheese. It’s nice to have a dish in your recipe library that can please a variety of dietary needs without having to make any major changes. You can make the pesto without cheese as well if needed.
Find the recipe here!
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Apple Cider Pork and Rice Pilaf
Happy National Apple Cider Day! Here at One More Bite we’ve been drinking cider since early September, so we thought we’d do something more fun with it. This recipe proves Apple and Pork are best friends. Not only is this seasonal dish delicious, it’s easy to put together for a weekday dinner or as part of a weekend meal. It also keeps great as leftovers.
Get the Recipe Here!
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Butternut Squash “Confit” with Wild Mushrooms and Winter Greens
In case you didn’t already know, the term confit is usually applied to meat, especially to duck. It means that the item being cooked is being cooked in its own fat. The meat is cooked very slowly, and is seasoned while it cooks. The meat is then preserved by letting it cool down and stored in its own fat.
You may be thinking, “How can I make a confit from butternut squash? It doesn’t have its own fat!” Well, if you’re a really traditional chef, you can’t. But if you know me, you already know that I am not in any way a traditional chef. In recent years, the term “confit” has been used as both descriptive of the food and an action.
To be frank, to confit is to Cook a food in fat until it is incredibly tender and delicious.
So that’s what we did here. But combining a long used technique with a new definition, we’ve created a crazy tender, highly flavored butternut squash topping that you can use for whatever suits your needs. Just make it. It’s worth it. Trust me.
Find the recipe here!
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Red Wine Braised Short Ribs with Buttermilk Thyme Potato Cakes and Marinated Bok Choy
Short ribs are these gorgeous pieces of meat, just waiting to be braised until they are so tender they just fall off the bone. That’s what we did with these delicious ribs. Slowly cooked for 3.5 hours in red wine and beef stock, these tender ribs just fall right off the bone.
Combined with pillow-y and gently fried potato cakes and spicy marinated bok choy, these ribs are tantalizingly good. Talk about food porn. We recommend pairing this dish with the same red wine you use in the sauce. It just adds that extra something something you’re looking for in a meal.
Find the recipes here!
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Vegan Sweet Potato Gnocchi with Pine Nuts, Wilted Spinach & Chive Oil
I love all things pasta.
Gnocchi, despite being made of potatoes and flour instead of semolina and flour is no exception to that rules. I like to have gnocchi in my house at all times, I make it fresh, and then I freeze it to use later. Normally, the gnocchi I make has eggs in it, but since it’s World Vegan Month, I made fresh gnocchi without eggs. The biggest difference between the gnocchi with eggs and the gnocchi without eggs is the softness. Without eggs, the gnocchi is soft. Don’t let this freak you out though, because once they’re par-boiled they’re just fine.
Just so you know, the chive oil is fantastic. I added extra chives after the oil was finished, because it added extra flavor plus I definitely think it looks better. I also added red pepper flakes to mine, but if you don’t like that sort of thing, feel free to omit it.
While this dish is technically an hors d’oeuvre, it’s easy to scale it up to make it an entree.
Find the recipe here.
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Eric’s Apple Buckle/Crumble
This is one of my signature recipes. I bring it to every holiday party, and it goes quick every time!
A delicious combination of apple and spices. The Rum (or Bourbon Whisky) adds depth, and the warm spices give it a signature holiday flavor. Cardamom is the secret ingredient here. It adds an extra light and floral flavor that a lot of people aren’t familiar with.
While this dish is called a buckle/crumble, it’s really neither. It doesn’t have any eggs, so it’s not quite as cake-like as a buckle, but the crumb isn’t as loose as a crumble. The “crumble” or dough is more like a loose shortbread. It has a sandy texture and can be packed down tight on top of the apples. This seals the apples in and slowly incorporates moisture into the “dough” as it bakes.
Try this recipe HERE! Let us know how you like it in the comments below!
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National Sandwich Day!
On this wonderful Saturday, we at One More Bite are celebrating National Sandwich Day. There are so many different kinds of sandwiches to choose from. So, I had such a hard time choosing what specific genre of sandwich to make for you guys.
Dear readers, I made you grilled cheese. A really really good grilled cheese at that. Nothing beats bread, butter and melty cheese, except for maybe this.
Roasted Pear, Fontina and Roast Beef Grilled Cheese on Apple Cinnamon Bread In order to make everyone happy, we made two different versions of the same sandwich. The version above requires bosc pears and apple cinnamon bread. I’ve always found bosc pears to be less sweet and a little more crunchy, and contrasted with the (very) sweet apple cinnamon bread, the flavors ended up balancing out. While this grilled cheese is still a little bit too sweet for me, if you love apples and cinnamon, this grilled cheese is definitely for you.
Now, I also did a more savory version of this grilled cheese. I used onion ciabatta bread and instead of bosc pears, I used red anjou pears, which are soft, sweet and very juicy. In the case of this grilled cheese, the sweetness of the pears served to accentuate the mild and creamy flavor of the fontina cheese. This is a great sandwich for someone who wants grilled cheese, but also something extra.
I am mildly obsessed this sandwich.
To get these recipes, click here.
Roasted Pear, Fontina and Roast Beef Grilled Cheese on Onion Ciabatta -
Bob’s Burgers Burger Book Final Review
Texas Chainsaw Massa-curd Burger
A habanero stuffed patty slathered in melty cheese curds and homemade ginger-ketchup.
Be careful! This burger is hot!
Zoe’s Take:
9/10
I really liked this burger, but I also really like hot peppers. If you don’t love hotness, you probably won’t love this one as much as I did. There are 4 (yes you read that right) habaneros peppers diced up in the patty. Paired with the melty cheese curds, and the sweetness of the homemade ketchup, I think it was a pretty perfect burger. I give it a 9 because I think it’s probably too hot for a lot of people.
Eric’s Take:
9/10
This burger was fantastic. Habaneros are my favorite pepper by far. Once you get past the heat they have a great and unique flavor. I was cautious about the amount of heat I was adding, and the habaneros I had were pretty big so I only used two. I also grilled burgers. This may have caused the oils from the peppers to leak out of the burger. I say this because I didn’t feel it was spicy at all, but all the flavor of the habaneros was there. The cheese curds also added a great flavor and texture, which was great. The home made ginger-ketchup was really good too. However, I halved the amount of recommended ginger and it was still a lot. I gave this burger a 9 because it was a great burger and was easy enough to make, however, the proportions of ingredients seemed to be a little off.
Zoe’s Take on the Cookbook as a Whole:
10/10
This is one of the coolest cookbooks I’ve ever used. I love burgers so much, and this book is ONLY burgers. So if you’re like me and enjoy burgers, and interesting ones at that, I definitely recommend buying this book. I can’t promise you that all of recipes are going to be 10/10, but that’s just my opinion. For you, it could be all 10/10.
Eric’s Take on the Cookbook as a Whole:
9/10
This was a super fun cookbook. Great layout, fun recipes and easy instructions. The proportions for ingredients were a little off sometimes and some ingredients were very hard to find. If you love burgers this is a MUST have. I look forward to using this book for a long time coming.