One More Bite Catering and Events

Tag: yum

Bacon and Guacamole Grilled Cheese

Nothing is better than a lovely grilled cheese sandwich. Breakfast, lunch or dinner, it doesn’t matter what time you have it.

Two days ago we reviewed what was basically a grilled cheese with a ton of roasted vegetables and not one, but two types of cheese. Before this, we’ve had tomato soup with grilled cheese croutons and even grilled cheese with pears in it. There are so many combinations it’s hard to fathom sometimes.

So we decided to shove some bacon and guacamole into a classic grilled cheese sandwich. First make some guacamole (you can find our recipe here). Make some bacon and toss them in.

I definitely recommend using a mixture of cheddar cheese and mozzarella cheese with the guacamole and bacon. Oh, and if you can find a nice sourdough? Use that. Definitely, use that.

April 12, 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
Candied Ginger

Ginger in any form is a huge player in my house. At any given time, I have more than 3 different forms of ginger root in my house. Today I have candied ginger, pickled ginger, powdered ginger and ginger syrup. All will be used and eaten and will be replaced by…. EVEN MORE GINGER.

In case you weren’t already aware, ginger is a celebrated ingredient the world over, with its roots (haha, pun intended) being in Asia, specifically China, Korea, Japan and Vietnam. It’s used in India extensively, Burma, the Caribbean and even Western cuisine. Depending on where you are, the use of ginger varies.

I use ginger in the traditional Asian way, flavoring seafood, vegetarian and meat dishes. I also make my own pickled ginger, like what is served with sushi. I use it in the Western way in ginger drinks, gingerbread and candied ginger. I use it in Indian pulse curries and spiced masala chai on occasion. Basically, I find it to be one of the most versatile ingredients out there.

Find the recipe for my candied ginger here.

December 24, 2018
Tomato and Basil Soup with Grilled Cheese Croutons

I think that many of us have childhood (or adulthood) memories of eating a melty grilled cheese with a bowl of tomato soup. I actually don’t have the tomato soup part, but grilled cheese, definitely.

But since I was making my own soup… I just had to try it. And guess what, I liked it a lot, so this will definitely be something I eat more of.

I originally created this recipe as a soup shot that could be served as an hors d’oeurves at a party or an event. Think double shot glasses with a tiny grilled cheese hanging off the rim. Cute, stylish and people ooh and ahh over something so adorable and yet so delicious. You can still use this recipe for that purpose, or make full bowls and tons of grilled cheese! I don’t know your life.

Oh, and if you’re really not into making your own soup, just get it in a can. I won’t know.

Get the recipe here!

December 18, 2018
Spiderman: Into the Spiderverse Cookies!

To celebrate Into the Spider Verse today, we made some delicious Spiderman cookies for the premier! Chocolate chip cookies covered in sugary sweet icing? I think Peter Parker would approve.

December 14, 2018
Red Velvet Brownies with Chevre Thyme Mousse

Red Velvet cake is known for its deep red color… and also for the fact that you either like it or you don’t. I sometimes like it, and sometimes it’s really just not good at all.

These brownies though, I have it on good authority that they are good. I had so many that I had to just give them away. Ryan took them to work with him and gave them to his employees. He received several texts the next day saying how much they loved the brownies and that they were looking forward to more.

If that’s not enough hype for you, then you’ll just have to try them for yourself!

Recipe

December 8, 2018
White Chocolate Blackberry Macarons

I like macarons. Not to be confused with macaroons (a soft and chewy coconut cookie) or Macron (the President of France). Macarons are delicate little confections, tiny almond cookies that people take beautiful pictures of. You’ve probably seen them before, even if you’ve never had them.

I think they taste good, but only when they come in creative flavors such as peanut butter and jelly or white chocolate blackberry. The technique required can be seen as difficult, because all elements must be perfect in order to ensure a smooth shell, raised feet, no cracks and the perfect texture.

This was actually my first time making macarons. I messed up the first batch of shells. How? I had my oven temperature up too high. I really hope that you’ll try to make some, it’s actually a pretty fun process.

Show us if you make our macarons on our Instagram and Facebook page!

Find the recipe here.

December 4, 2018
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.

November 25, 2018
#3: New Brunswick Slider

Zoe’s Take:

9.5/10

This was a really good slider that I was not actually expecting. The idea of using a ‘pot roast’ as slider meat seemed a little off to me at first. I’m so happy that I was wrong. Everything about these sliders was just SO GOOD. So why didn’t I give it a 10/10? Two reasons. The first reason is that it takes at least 5 hours to make between slow cooking the roast and making the sauce. The second reason is that I felt it needed something. Since I’m really into spicy and hot, I decided to switch out the pickled vegetables on top for my homemade candied jalapeno peppers. For me, that REALLY helped step the slider up to perfection. I definitely recommend you make this slider ASAP.

Eric’s Take:

9.5/10

This is my favorite recipe out of the cookbook so far! I’m kicking myself for not trying this at Epcot. The recipe for the pot roast is relatively basic. I decided to use my crockpot instead of a dutch oven. The sauce was really good too, I love Chinese mustard….which is basically Dijon mustard and horseradish. The lightly pickled vegetables added a great crunch to the sandwich. This recipe lost points on complexity. Similar to Zoe I felt it was a bit long to make the pot roast. Especially when considering the final product. For example, some roast beef would have been just as good and taken far less time. Overall great recipe!

November 20, 2018
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

November 3, 2018