Greek Easter Bread for Easter/Passover Feast #SundaySupper

EasterBread_HipFoodieMom.com_FB-3

 

Happy Easter everyone!

 

I’ve posted this Greek Easter Bread before but I had to share this bread again with you today. I’ve got baking on the brain and a joyful heart so if you are ever ready to play around with some yeast, practice your bread braiding skills and devour some absolutely delicious bread, this is your recipe!

 

“Greek Easter Bread (Tsoureki) is a sweet yeast bread made of eggs, milk, and butter, and is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg (not featured in my photos) braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk!”

 

As soon as I saw this recipe on Chow.com, I knew I wanted to bake this bread. For my family, Easter represents the resurrection of Jesus Christ and, for me, this is truly a day to celebrate and give thanks.

 

Greek_Easter_bread_main_HipFoodieMom.com_entire-1

 

Now, I didn’t add the red-dyed hard-boiled egg in my bread but I truly love the significance. For a more authentic Greek Easter bread, you are supposed to season it with mahlepi and mastic.

 

This bread tasted absolutely delicious, soft and light and I think the braid is just lovely. Tsoureki is a Greek brioche so it’s light and fluffy and you know it’s going to be amazing. You add finely grated orange zest into the dough and I think it’s so pretty to see in your bread! I hope you give this one a try! Enjoy! And again, wishing everyone a truly wonderful holiday!

 

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Greek Easter Bread
 
Prep time
Cook time
Total time
 
If you are unable to get the yeast to activate in the milk, just activate it in a ¼ cup of warm water, wait 5-10 minutes and then combine with the milk. Prep time includes inactive rise time for the dough. Plan ahead accordingly.
Author:
Recipe type: Bread/Baking
Serves: 10-12
Ingredients
  • ¾ cup plus 1 tablespoon whole milk or 2%; divided
  • 1 (1/4-ounce) packet active dry yeast (2½ teaspoons)
  • 4 cups all-purpose flour or bread flour, plus more for dusting
  • ⅔ cup granulated sugar
  • 1 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick)
  • 2 large eggs
  • 1½ teaspoons finely grated orange zest (from about 1 orange)
  • 1 large egg yolk
  • ⅓ cup sliced almonds, toasted
Instructions
  1. In a small saucepan, heat ¾ cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast.
  2. Sift the flour, sugar and salt together into a large bowl; set aside.
  3. In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a mixing bowl. Using your stand mixer, add the eggs and orange zest and mix together. Then, add the yeast mixture until well combined.
  4. Add the flour mixture little by little into the yeast-egg mixture until well combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, for about 3 minutes.
  5. Coat a baking sheet and a 16-inch piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, for about 2 hours.
  6. Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 12 ounces each). Roll the pieces into 1-1/4-by-16-1/2-inch ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes and pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, for about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
  7. In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough, then sprinkle the almonds over top, pressing the almonds gently into the dough. Bake until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, for about 30 minutes. Let cool before serving.

Recipe from Chow.com.

 

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Food holidays such as Easter and Passover encourage home cooks to stretch their culinary range. Some of us have heirloom recipes that we prepare, lovingly, every year. Along with the traditional recipes are new tastes and textures that delight family and friends. Like you, we love making the holidays memorable.

 

This week, the #Sunday Supper team shares recipes prepared for Easter and Passover. Beginning with breakfast and brunch and ending with dessert, there are recipes for every table–and wine pairings are included!

 

Breakfast/Brunch

 

Appetizers:

 

Savory and Sweet Breads:

 

Sides and Salads:

 

Main Dishes:

 

Desserts:

 

 

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.  Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

 

Lattice Top Apple Pie #BakeForGood + A BIG @KingArthurFlour Giveaway!

Lattice Top Apple Pie_main2 | HipFoodieMom.com

 

If you follow me on social media, you may remember I recently attended a King Arthur Flour Bake for Good event in the Twin Cities.

 

Bake For Good.

 

What is it?

“While the name is new, King Arthur Flour has been living the initiative for a long time.”

 

For over 20 years, King Arthur Flour’s free Bake for Good Kids Program has traveled all over the country helping kids learn to bake and share their baked goods with those in need. April is Bake For Good month and King Arthur Flour hit the road, with stops in Seattle, the Twin Cities and Los Angeles to meet with bloggers, and to cook and serve food to people in need.  They are on a mission to inspire people around the country to join the #BakeforGood movement.

 

What happened.

We attended classes where we learned how to bake bread and pie pastry crust. We then baked bread and made pies. And lots of them. We bonded with other bloggers, our teacher (Chef Susan) and Julia and Natasha from King Arthur Flour.

 

Baking bread_Bake For Good

In the Kitchen_Bake For Good

 

We cooked and served dinner (and served the bread and pies we had made) to families in the Minneapolis area at the Family Service Center.  These families, for whatever reason, are homeless but live at the Family Service Center. Now, I can be a pretty emotional person and I knew there would be children there so I told myself to be strong and not cry. I’m not sure what I was expecting but when the doors to the dining hall finally opened and the families started coming in and lining up for dinner, the kids came up to us, mostly shy and timid, but some with smiles on their faces (especially from the little ones that kept coming back for seconds and thirds).

 

Who knows what put the families in the situation that they are in but it was so nice to see that some of the children could still smile and laugh and be silly. My thoughts were also on the parents and how much they may have struggled but thankfully, they have landed there, at the Family Service Center, and have a roof over their heads, a bed to sleep on and hot food to eat.

 

Everyone had gone through the line and the families were all sitting down eating. I was looking around and saw Amanda holding one of the babies so her mother could eat. My eyes started filling with tears as I began thinking about that baby, and her family and her parents and her siblings. What they were going through, how much it takes to take care of a family. To clothe, feed and care for and love a family.

 

After we finished serving dinner, cleaned up and had dinner ourselves, we all headed back to the hotel to say our good-byes and I actually left for my sister’s house shortly after that. I began thinking about how people (or television commercials) are always thinking of and talking about how to help people in other countries. Helping people in other countries is GREAT- don’t get me wrong- but you know what. .  we don’t have to look that far to find someone who needs our help. The people in our community, in our streets, the people in the homeless shelters in our cities. The cities we live in.

 

You are one person but you can make a difference.

 

 

Lattice Top Apple Pie_vert_ | HipFoodieMom.com

 

The Recipe

It seems fitting that we baked pies for the families because nothing say comfort and “I care about you” more than a homemade pie. Click here to get this fabulous recipe from King Arthur Flour. And if you need additional help with the lattice-top, click here to see my Lattice-Top Blueberry Pie with a few photos to help you out. Also, as always, I’m here to help you in any way I can, so leave me a comment below if you have any questions.

 

Now, I did not take any photos while I was in Minneapolis, other than the photos from my iPhone, so you simply must visit each and every blog down below, especially this one to read more about everyone’s #BakeforGood experience. Some were able to capture some beautiful photos and moments. I truly had the best time and feel so honored that I got to meet each and every person below and feel so grateful that I am able to be a part of #BakeForGood.

 

The wonderful bloggers I met and got to serve with:

Amanda from I Am Baker

Brenda from A Farmgirl’s Dabbles

Erin from The Law Student’s Wife

Jim and Jena from Little Rusted Ladle

Kathryne from Cookie and Kate

Kristin from Pastry Affair

Shaina from Food for My Family

Stefani from Cupcake Project

Taylor from Greens and Chocolate

 

 

Apple Pie Slices | HipFoodieMom.com

 

The Real Work Begins Now

How will you bake for good? What will you do? Do you know anyone around you who needs help or someone you simply want to appreciate and bake for?

 

We’re inviting you to share your own #BakeForGood stories!

Take a picture of the plate of cookies you made for the senior center, the dog treats you baked for the humane society, or a picture of your happy recipient. Post to Instagram, Twitter, or Facebook, tagging it with #kingarthurflour and #bakeforgood. We are asking for coverage on social media because we want to spread the word!

 

You can bake for good. What are you going to do?

 

 

Apple Pie slice | HipFoodieMom.com

Boiled Cider

 

THE GIVEAWAY!!

 

Pledging to Bake For Good

The focus of this giveaway is baking for good. The winner must pledge to use the products they receive from King Arthur Flour to bake for good, and share their baked goods with others.

 

What You Can Win

  1.   1 lb bag of Barry Callebaut Chocolate Chips- We used these chocolate chips in the brownies that we baked. These chocolate chips are fabulous!!!
  2.   Triple cocoa blend- The best cocoa ever.
  3.   1 5lb bag King Arthur Flour All-Purpose Flour- Hands down. The best flour. Ever.
  4.   1 bottle Boiled Cider- believe me, you want to enter this giveaway simply to win this. This is key for the apple pie featured above.

 

To Enter This Giveaway

This giveaway is going to operate very differently from what I’ve done before. .  TO ENTER, this is what we are asking:

1)   Make your pledge to Bake For Good (with a note about who you will bake for; you can obviously keep this general) on your own preferred social media channel (Facebook, Twitter, Instagram, Google+). For example, post a Facebook status that says, “I just entered to win a baking prize pack from King Arthur Flour and http://hipfoodiemom.com/! If I win, I will bake a pie for my daughter’s teacher. #BakeForGood” OR you can earn bonus points for posting a photo of baked goods you’ve baked with and mention of who they are destined for. All posts MUST include the #bakeforgood hashtag in order to be valid.

2)   Example tweet: “I just entered to win a baking prize pack from  & ! If I win, I will bake a pie for my neighbor. 

3)   Then, after you have shared over social media (you only have to share on ONE preferred channel), leave the URL in the comments section below in order to be a valid entry. And again, all posts, tweets must have the #bakeforgood hashtag in order to be valid.

4)   I will personally be checking each entry so make sure your profile is set to PUBLIC.

 

Good luck!

 

Please remember to leave the link to your social media post in a comment below in order to be counted and valid. Giveaway ends Friday, April 25th at 12 midnight EST. Giveaway is sponsored by King Arthur Flour.

 

 

 

 

 

 

 

Three Cheese Mac and Cheese Pizza + @WisconsinCheese Giveaway!

Macaroni and Cheese Pizza_closeup | HipFoodieMom.com

 

As you can probably guess, April has been quite the cheesiest month for me. .  I think I’ve consumed enough cheese for 5 people this month.

 

But I LOVE it.

 

And I couldn’t leave you this month without making a macaroni and cheese pizza. Like my last post, some of you may be wondering “what is she doing?!” or some of you may think this is brilliant. .  either way, this meal combines two things kids and adults love.

 

Macaroni and cheese and pizza!

 

Macaroni and Cheese Pizza | HipFoodieMom.com

Macaroni and Cheese Pizza_solo_vertical | HipFoodieMom.com

 

 

And, yes, there are bits of roasted cauliflower on there too.

 

What could be better?! And because of the cheese enthusiast that I am, I had to throw in ricotta, mozzarella and cheddar cheese. Yum. And the best part? I’ve partnered with Wisconsin Cheese and All Things Mac and Cheese and we’re giving away a CHEESE PRIZE PACK! You will win the Hook’s Wisconsin Cheddar Cheese I used + a selection of OTHER Wisconsin cheeses, as well as one of these bamboo pizza boards!!

 

Wisconsin-cheddar

 

Wisconsin-Cheddar_cut

 

But before we get to the giveaway, you must see how this pizza happened and then visit All Things Mac and Cheese for this fabulous RECIPE.

 

Roll out your pizza dough, drizzle on some extra virgin olive oil and fresh Wisconsin ricotta cheese. Spread evenly.

 

Ricotta_cheese

 

Sprinkle on the shredded Wisconsin mozzarella evenly and top with the macaroni and cheese mixture, spreading evenly over the pizza dough. Sprinkle on the raw cauliflower bits and more of shredded Wisconsin cheddar cheese. Bake and enjoy!

 

Pizza_prebake

Pizza fresh out of oven

 

Now doesn’t this look good?

 

Macaroni and Cheese Pizza_solo_closeup | HipFoodieMom.com

 

CLICK HERE for this fabulous RECIPE. And be sure to enter the giveaway below so you can win some amazing Wisconsin cheese and make this macaroni and cheese pizza! Good luck!

 

The Giveaway!!

(open to residents within the United States only)

 

a Rafflecopter giveaway

 

 

Disclosure: This sponsored post is in sponsorship with Wisconsin Cheese and All Things Mac and Cheese. I was compensated for this post. As always, all opinions stated here are 100% my own.

 

 

 

Kimchi Ramen Grilled Cheese Sandwich

Ramen Kimchi Grilled Cheese_main | HipFoodieMom.com

 

As a food blogger, I read a lot of food related websites, cookbooks, magazines, other food blogs and basically, anything I can get my hands on. I like to read about food trends, new chefs, what people are doing and fun and inventive things people are doing with food. And every once in a while, I will come across something that makes me stop.

 

Makes my jaw drop.

 

Kimchi Ramen Grilled Cheese side by side

 

 

And I say to myself.  .  I have to try that.

 

I first saw this awesomeness on Bon Appetit and then Tastespotting (where the recipe actually originated). Kimchi Ramen in a grilled cheese sandwich.  Come on. How awesome is this? I know some may look at this in disgust. Some may think this is totally brilliant and others are just confused and are asking why? But how many of us secretly love ramen noodles?!!! I mean, yeah sure it’s not the greatest for you but damn, it’s so good.

 

 

Ramen

 

I have to admit I probably haven’t had a bowl of instant ramen in like 8 years. Maybe even longer. Seriously. I’d rather eat the good stuff. And if I ever have the craving, I will usually eat something else.  . and kimchi with white rice usually satisfies any craving I have.

 

So, what made me finally try this bad boy?

 

Ramen Grilled Cheese_vertical | HipFoodieMom.com

 

It’s National Grilled Cheese month.

 

And I had a few ramen packs in the pantry and some awesome cheddar cheese. .  so I went for it.

 

It was so good. Initially you don’t completely realize what you are eating and then you look down at your plate and slurp up some noodles . . and keep eating some more. I usually always save half of what I make for my husband to try (since I mostly cook during the day so I can photograph in natural light) but this time, I devoured this entire thing.

 

And made another one. For The Hubs.

 

So, don’t wait any longer. If you like kimchi + ramen + grilled cheese, you have to try this. I especially loved the heat from this grilled cheese because my ramen was extra spicy and I loved having kimchi in there too. Kimchi in a sandwich. I’m totally doing this.

 

This grilled cheese might be something everyone has to try at least once.

 

Enjoy!

 

Kimchi Ramen Grilled Cheese Sandwich
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 package of ramen (I highly recommend Spicy Shin Ramen)
  • 1 ramen seasoning packet
  • 1 cup kimchi, chopped and squeezed of excess kimchi juice
  • 1 tablespoon butter + more for spreading on the bread slices
  • 4 slices bread, any kind (I used whole grain wheat bread)
  • 1 cup shredded cheddar cheese; split
Instructions
  1. Bring a small pot of water to a boil over high heat. Drop the ramen noodles in and cook until the ramen noodles are soft, about 4-5 minutes only. You don't want to overcook the noodles.
  2. Drain the ramen noodles and add the seasoning packet over the noodles. Toss to combine and set aside.
  3. Butter one slice of bread on both sides and set aside. Using a cast iron skillet or non-stick skillet, heat one tablespoon of butter in your skillet over medium heat. Let the butter melt completely and then lay your slice of buttered bread into the skillet and top with a ½ cup of the shredded cheddar cheese. Cover the skillet with a lid and let the cheese melt until it's almost entirely melted, for about 2-3 minutes.
  4. Next, lift the lid and top the melted cheese with half of the ramen noodles and about a ½ cup of the squeezed kimchi (or less depending on the size of your bread) and cover again with the lid for a minute. Butter both sides of the second slice of bread and place the bread slice on top of the kimchi, pressing down gently and flip your sandwich very carefully. You do not need to cover the pan again since your cheese is already melting nicely. You can flip one more time if desired (but not necessary) until you have nice, golden brown toasty bread on both sides.
  5. Repeat everything for your second grilled cheese sandwich. Enjoy!

 

 

 

 

Celebrating National Cheese Fondue Day with Emmi Fondue + A Giveaway!

Fondue Party | HipFoodieMom.com

 

Do you fondue?

 

Did you know that this classic Swiss meal has its own holiday?!  April 11th is National Cheese Fondue Day.  . yes, it’s true! Time to fire up the fondue pots for food, fun and good times. To celebrate, Emmi Roth USA is sharing their must-know fon-DO’s of fondue – everything from tips for when you dip to the new ways to do fondue.

 

Emmi Fondue in pot | HipFoodieMom.com

 

Be A Delightful Dipper
While fondue is all in good fun, there are a few basic guidelines to follow in consideration of other guests.

  1.  Skewer like a pro. Be sure your food is secured to your fondue fork or skewer before dipping to avoid losing it in the cheese.
  2.  If you missed the first step and drop your dipper into the fondue, Swiss tradition says a woman must kiss the person next to her, and a man must buy a round of drinks for everyone!
  3.  Perfect your twirling and swirling. It is polite to make one to two small swirls before removing your food.
  4.  Resist the urge to double dip!! Food that has been bitten should never return to the communal pot.
  5.  Be a little adventurous by tasting everything you are served.
  6.  Sample before salting. Fondue is already seasoned with spices and wine, so it might be perfect just the way it is. If you do add salt, make sure you do it after you’ve tasted the fondue.

 

Emmi Fondue in pot_vertical | HipFoodieMom.com

Bread in Emmi Fondue | HipFoodieMom.com

 

 

Tasting Notes
It’s all in the details. These simple suggestions will ensure that you keep it classy, but still casually cool, when indulging.

  1.  Wait your turn. Allow one person to dip at a time and proceed in a clockwise or counterclockwise fashion around the table. Or, if you’re like me, just go for it when you see a break in the rhythm. 
  2.  Don’t bite off more than you can chew. Dip larger pieces and then cut them into smaller bits on your own plate.
  3.  A moment on the lips is frowned upon. Your fondue fork or skewer should never directly touch your mouth. Transfer your food to your plate before indulging.
  4.  Let it cool. Never blow on freshly dipped hot food. Avoid splatters and allow your food to cool slightly on your plate.

 

 

Fondue Party_vertical | HipFoodieMom.com

 

The New Way to Fondue
Fondue is always fun in its traditional form, but these new takes offer creative ways to enjoy the cheese and make it more accessible for everyday meals.

  1.  Fondue is a fun party meal for special occasions, but also a great weeknight meal for the family. Not to mention it might get your kids to eat their vegetables.
  2.  It’s great to pay homage to this Swiss dining tradition, while being creative.
  3.  Feel free to add your own twist!

 

 

Emmi Fondue

 

Emmi’s Original Fondue comes in a ready-made pouch so it’s simple to prepare and always a success. There’s no recipe! The cheese, wine and spices are all in the bag. All you need to do is pour the contents of the bag into a fondue pot and heat until bubbly. The authentic taste of Swiss fondue made easy and ready to use. I like to enjoy my fondue with bread, apples, dried fruit and vegetables.

 

So, are you ready to fondue?

 

Enter the giveaway below and win SIX boxes of Emmi’s Original Fondue!! That’s a lot of fondue and sure to be enough to host your own fondue party! Enjoy!

 

The Giveaway!!

(open to residents within the United States only)

 

a Rafflecopter giveaway

 

 

 

Macaroni and Cheese Grilled Cheese + A Giveaway!

Macaroni and Cheese Grilled Cheese_plated_main | HipFoodieMom.com

 

It’s National Grilled Cheese Month! This month is all about cheese, bread and butter. And lots of it.  My last post went over the basics for making the perfect grilled cheese.

 

And today I thought. .  Be adventurous. Go big or go home.

 

I’ve always wanted to try a macaroni and cheese grilled cheese. I mean what could be better than marrying the two foods I love the most?  And I didn’t want to use cheddar for this. .  no, I wanted to do something different.

 

 

Emmentaler and Gruyere

Mac and cheese grilled cheese_stacked_two

 

So, I busted out my swiss cheese and went to town. And not just any ole Swiss cheese.  We’re talking Emmi Emmentaler and Le Gruyère.

 

Emmi’s imported Swiss cheeses can add new life to dishes, with a heavenly taste that you can only get from cheese like Gruyère, these cheeses will take your recipes to new levels.

 

And this macaroni and cheese was no exception.

 

Gruyere Mac and Cheese | HipFoodieMom.com

 

 

This macaroni and cheese added into this grilled cheese sandwich was heaven on earth. SO GOOD.

 

 

Mac and Cheese Grilled Cheese_inskillet | HipFoodieMom.com

 

Like, so good. . . I wanted to eat TWO.

 

Macaroni and Cheese Grilled Cheese | HipFoodieMom.com

Macaroni and Cheese Grilled Cheese_side | HipFoodieMom.com

Macaroni and Cheese Grilled Cheese_main | HipFoodieMom.com

 

 

So, grab some Swiss cheese, or enter the giveaway below and join me in celebrating National Grilled Cheese Month!! You must try this!

 

 

Macaroni and Cheese Grilled Cheese
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 cup dried elbow macaroni, COOKED to al dente
  • 1 cup grated gruyere
  • 1 tablespoon butter
  • pinch of salt
  • 1-2 tablespoons chives or green onions; finely diced
  • splash of heavy cream
  • 1 tablespoon butter for the skillet + more for spreading on your bread slices
  • 4 slices bread, any kind (I used a multigrain bread)
  • ½ cup freshly grated Emmentaler cheese; split
  • Dijon mustard
Instructions
  1. Cook elbow macaroni according to package instructions. Drain, rinse and immediately add the pasta back into the same pot. Over low heat, immediately add the gruyere, butter, salt, green onions or chives and the heavy cream. Mix thoroughly until the macaroni has come together and the cheese has melted. Turn off the heat and set aside.
  2. Butter one slice of bread on both sides and set aside. Using a cast iron skillet or non-stick skillet, heat one tablespoon of butter in your skillet over medium heat. Let the butter melt completely and then lay your slice of buttered bread into the skillet and top with a ¼ cup of the grated Emmentaler cheese. Cover the skillet with a lid and let the cheese melt until it's almost entirely melted, for about 2-3 minutes.
  3. Next, lift the lid and top the melted cheese with the macaroni and cheese and cover again with the lid for a minute or two. Butter one side of the second slice of bread and spread dijon mustard on the other side. Place the bread, dijon mustard side down onto the macaroni and cheese and flip your grilled cheese to begin toasting the other side. You do not need to cover the pan again since your cheese is already melting nicely. You can flip your grilled cheese sandwich a couple more times if desired until you have nice, golden brown toasty bread on both sides.
  4. Repeat everything for your second grilled cheese sandwich.

 

 

Macaroni and Cheese Grilled Cheese_vertical2 | HipFoodieMom.com

 

 

The Giveaway!

One lucky reader will win the Emmentaler and Le Gruyère cheese shown above. To enter, simply leave a comment below answering this question: What would you make if you won this fabulous cheese?

 

Giveaway only open to residents within the United States. Giveaway ends on Tuesday, 4/15 at 12 am EST. Winner will be notified via email and will have 48 hours to respond, otherwise another winner will be selected.

 

 

Disclosure: I received the cheese shown above for review and recipe development purposes. I was not compensated for this post. All opinions expressed here are 100% my own.

 

 

 

Penne Pasta Salad with Steak, Dijon and Arugula

Penne Salad with Beef and Arugula_main | HipFoodieMom.com

I could tell the troops were getting restless. Especially the big one. My husband.

 

I had been serving lots of salads and vegetarian dishes and he was getting pissed. There was even talk of staging a coup and trying to get rid of Meatless Mondays. He was even trying to get the kids on board.

 

What?!

 

Penne Salad with Beef and Arugula_vert_main1 | HipFoodieMom.com

 

There was grumbling at the table. In front of the kids. I get it. You want MEAT more often. I get it.  But we have to present a united front. Especially in front of the kids and especially when it comes to dinner time because I’ll be damned if everyone starts complaining about what’s for dinner.

 

So, what’s a girl to do?

 

steak

 

I gave in.

 

But under one condition. That moving forward there would be no more complaining in front of the kids. So, sure I’ll give you some meat and some pasta . .  but I’m going to add some salad in there.

 

Penne Salad with Beef and Arugula_closeup | HipFoodieMom.com

 

This dish was truly delicious. Perfect for dinner, or even a packed lunch (adding the dressing and mixing it together right before eating it) to take to the office, this Penne Salad is dangerous because you’ll want to devour the entire thing within seconds. The tanginess from the dressing (due to my beloved dijon mustard) paired with the peppery arugula and the perfectly cooked al dente pasta with the steak is heaven!

 

(Psst!!! You still have time to enter my Maille Dijon Mustard and Cornichons GIVEAWAY!! Enter NOW! Click here to enter.)

 

Penne Salad with Beef and Arugula_vert_main | HipFoodieMom.com

 

I used one of our favorite dry rubs on the steak and just cooked it on the stove in my cast iron skillet. Heat 3 tablespoons of extra virgin olive oil over medium heat. Cook steak for about 5- 7 minutes per side, depending on how thick your steak is. Remove from the pan and let it rest for about 5 minutes before slicing.

 

steak cut on board

 

Toss your homemade dressing, the cooked penne pasta and add the arugula and steak and toss some more. (See recipe card below for FULL RECIPE and instructions.)

 

penne pasta salad prep

 

Serve and enjoy!

 

Penne Salad with Beef and Arugula_layout | HipFoodieMom.com

 

 

Penne Salad with Beef, Dijon and Arugula
 
Prep time
Cook time
Total time
 
If you have time, using your dry rub, season your steak beforehand (on both sides) and leave in the refrigerator, covered with plastic wrap, for at least an hour.
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 (1-pound) New York strip steak or flank steak
  • 1 teaspoon herbs de Provence plus garlic or your favorite dry rub
  • ¾ cup extra-virgin olive oil, plus 3 tablespoons
  • 1 pound penne pasta
  • ¼ cup balsamic vinegar
  • 2 tablespoons Dijon mustard; I used Maille Dijon Mustard
  • ½ teaspoon salt, plus more for the pasta water
  • ½ teaspoon freshly ground black pepper, plus more for steak if needed
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh parsley leaves
  • 2-3 cups fresh arugula
Instructions
  1. Season the steak with your dry rub (or salt and freshly ground black pepper, herbs de Provence, and minced garlic). In a skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Cook your steak for about 5-7 minutes per side, depending on the thickness of the steak. Remove from the pan and let rest for about 5 minutes, before slicing. Set aside.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook to al dente, stirring occasionally, for about 8 to 10 minutes. Drain the pasta, reserving ¼ cup of the pasta water.
  3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, your fresh herbs, and ¾ cup olive oil. In a separate, large bowl toss the pasta with half of the salad dressing and the reserved pasta water only if needed. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper. Toss together one last time and serve immediately.

Recipe from Giada and The Food Network.

 

Penne Salad with Beef and Arugula_bite | HipFoodieMom.com

 

So, now my meat loving family is happy. And I have arugula, so I’m happy too. Everyone wins.

 

Enjoy!

 

Penne Salad with Beef and Arugula_vert_dish | HipFoodieMom.com

 

 

 

Apple, Prosciutto and Gruyere Grilled Cheese for @GalloFamily #SundaySupper

Apple, Prosciutto and Gruyere Grilled Cheese_main | HipFoodieMom.com

 

Ever since my first wine and cheese party, I’ve been hooked. Crostini, charcuterie platter, cheese, fruit and wine and more. Give me all of this at a gathering or party and I am a very happy person.

 

Wine and cheese. They just go together.

 

Gallo Sauvignon Blanc | HipFoodieMom.com

 

There’s something about how the wine brings out the flavor in the cheese, like a good bottle of Cabernet Sauvignon or Merlot does with a nice, big juicy steak. And when I attended my first fondue party at a local cheese shop here in Madison, they served a delicious bottle of Sauvignon Blanc with their swiss and gruyere fondue and it was heaven on earth. Heaven on earth I tell you.

 

It was just so delicious.

 

Since then, I always have to have some great tasting wine when I am nibbling on cheese. Or even a grilled cheese sandwich.

 

Apple Prosciutto and Gruyere Grilled Cheese on cuting board_vert | HipFoodieMom.com

 

I mean, it is National Grilled Cheese Month after all!! Can I tell you how excited I am for this month and for today?! We are partnering with Gallo Family Vineyards today to celebrate National Grilled Cheese Month.

 

We’re talking grilled cheese sandwiches baby! Paired with some of our favorite Gallo Wines! Who’s ready for today? And let me tell you friends, THIS grilled cheese was like THE BEST I have ever had. Ever.

 

Apple Prosciutto and Gruyere Grilled Cheese_vert_landscape

 

 

Now, I have to give credit to this awesome “how to make a grilled cheese sandwich” post from The Kitchn.  I used this as my guide. .  and because I wanted to achieve that perfect, crisp, perfectly toasted, buttery grilled cheese toasted bread, I buttered my bread slices AND added a tablespoon of butter to my skillet.

 

Oh yes I did.

 

Here’s how it went down.

 

I started with my main ingredients. If you’ve never tried adding apple into your grilled cheese, you need to try this. It adds a wonderful slight sweetness and added texture. I loved this. And the apple slices must be thin so use a mandolin slicer to help you.

 

 

apple prosciutto gruyere

 

apple

 

 

And when it comes to cheese and a grilled cheese sandwich, you must grate the cheese. It helps the cheese to melt faster and evenly.

 

 

grated cheese

 

Once you have everything prepped, you are ready to begin! Like I stated earlier, I wanted to achieve that perfectly toasted, buttery grilled cheese toasted bread, so I buttered my bread slices AND added a tablespoon of butter to my skillet.

 

skillet

 

 

Once the butter begins to melt, lay down one slice of buttered bread and top with the freshly grated cheese. Next, cover your pan! If you do this, your cheese will melt perfectly and you’ll also get the “outer crust perfection”. Read this for more.

 

“By covering the pan with a lid, you concentrate the heat and coerce the cheese into melting a little more quickly. The bread, in contact with the hot pan, toasts at the same rate.” Next, after the cheese is beginning to melt, add your prosciutto and apples and COVER again for a minute or two.

 

 

grilled cheese in cast iron skillet

 

Next, butter one side of the second slice of bread and spread dijon mustard on the other side. Place the bread, dijon mustard side down onto the apples and flip your grilled cheese to begin toasting the other side. You do not need to cover the pan again since your cheese is already melting nicely. You can flip a couple more times if desired.

 

grilled cheese_final

 

 

Your Apple, Prosciutto and Gruyere grilled cheese is ready to be sliced and devoured. Now, this grilled cheese could easily be eaten as is but I like to add a little more sweetness. .  so I add a little fig jam, as I am eating the grilled cheese. .  which goes very nicely with Gallo’s Sauvignon Blanc.

 

 

Apple Prosciutto and Gruyere Grilled Cheese_with Gallo

Apple Prosciutto and Gruyere Grilled Cheese on cuting board

Apple Prosciutto and Gruyere Grilled Cheese_bite

Apple, Prosciutto and Gruyere Grilled Cheese_bite with jam

 

Gallo’s Sauvignon Blanc balances the fruit flavors of honeydew melon, citrus and ripe apple, providing a light and crisp finish. This Apple, Prosciutto and Gruyere grilled cheese paired with this Sauvignon Blanc was perfection. SO so good!! I really hope all you grilled cheese enthusiasts out there give this a try!

 

 

Apple, Prosciutto and Gruyere Grilled Cheese
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 tablespoon butter for the skillet + more for spreading on your bread slices
  • 4 slices bread, any kind (I used a multigrain bread)
  • ½ cup freshly grated gruyere cheese; split
  • 6-8 slices prosciutto
  • ½ of any sweet, crunchy apple; such as Honeycrisp, Fuji, Gala or Jonagold, thinly sliced using a mandolin slicer
  • Dijon mustard
  • Serve with fresh berries, more apple slices, fig jam and Gallo's Sauvignon Blanc
Instructions
  1. Butter one slice of bread on both sides and set aside. Using a cast iron skillet or non-stick skillet, heat one tablespoon of butter in your skillet over medium heat. Let the butter melt completely and then lay your slice of buttered bread into the skillet and top with a ¼ cup of the grated gruyere cheese. Cover the skillet with a lid and let the cheese melt until it's almost entirely melted, for about 2-3 minutes.
  2. Next, lift the lid and top the melted cheese with the prosciutto and apple slices and cover again with the lid for a minute or two. Butter one side of the second slice of bread and spread dijon mustard on the other side. Place the bread, dijon mustard side down onto the apples and flip your grilled cheese to begin toasting the other side. You do not need to cover the pan again since your cheese is already melting nicely. You can flip a couple more times if desired until you have nice, golden brown toasty bread on both sides.
  3. Repeat everything for your second grilled cheese sandwich. Serve with fresh berries, more apple slices, fig jam and Gallo's Sauvignon Blanc. Enjoy!

 

 

 

GFV-family-logo-2-2

 

 

This week’s SundaySupper is a very special one.  It’s National Grilled Cheese month and we are sharing some fabulous grilled cheese recipes and pairing these fabulous sandwiches with some of our favorite Gallo Family Wine.

 

So you must take a look at each fabulous recipe below and if you’re interested in grabbing a nice bottle of Gallo Family Vineyards wine, click here for their store locator.  Gallo is quickly becoming one of my favorite wines. From the Cabernet Sauvignon, to the Hearty Burgundy to the Pinot Noir, Merlot, and of course the Sauvignon Blanc, I have tried a lot and love them all.

 

If you would like to try some of our Gallo Family Wine inspired Sunday Supper recipes, remember, click here to find a retailer close to you. You can also visit Gallo’s website or connect with them via FacebookTwitterInstagram, or YouTube.

 

 

8387592742_f6164fd5a8_o

 

 

There is nothing better than wine and cheese.  Take a look at all the fantastic Grilled Cheese Creations below. Pin and save for later!

 

 

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

 

 

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

 

 

 

 

Salami and Emmentaler Cheese Crostini with Maille Dijon Mustard + a Giveaway!!

Salami Crostini with Gruyere and Maille Dijon Mustard_main2 | HipFoodieMom.com

 

 

If you ask me, crostini parties are the way to go when entertaining. They are quick and easy to make and are so versatile. You can top those little toasted breads with just about anything.

 

 

Crostini Party with Maille | HipFoodieMom.com

 

Crostini Plate_closeup

 

 

If you follow my blog, you may have noticed that I have a thing for dijon mustard. I seriously put it on everything. Everything. I love it. I think the dijon adds such a nice heat and hint of spiciness to foods that makes it so wonderful. And when paired with the right foods, enhances the flavor of the foods that you are eating. So it goes without saying that I added my Maille dijon mustard, both the Dijon Originale and the Old Style Whole Grain Mustard, to my crostini.

 

 

Maille Mustard_closeup | HipFoodieMom.com

 

 

For me, the dijon mustard tied everything together and was so delicious. And the cornichons! These are the best and should be served any time you are entertaining.  “Cornichons are small, tart pickles made from tiny cucumbers known as gherkins. Pickled in a signature mix of vinegar and aromatics including tarragon, cloves, baby onions, and mustard seeds, Maille Cornichons are crunchy and packed with flavor.

 

Maille Cornichons are produced according to time-honored French tradition according to a rigorous production process. Hand picked at exactly the right size, they are immediately prepared and packaged the same day, to ensure optimal quality and freshness. Once weighed and packed, the cornichons are bathed in a warm, vinegar-based, aromatized recipe, which ensures their crunchy texture, delicious taste, and deep green color.”

 

Maille Product Line Up_HipFoodieMom

 

 

I seriously could just sit and eat the entire jar in one sitting. So good! If you like Dijon Mustard and cornichons, today is your lucky day because I am giving away each Maille product shown above. So, sit back, enjoy the recipe and ENTER the giveaway below!  You need to make these salami and Emmentaler cheese crostini!

 

 

Salami Crostini with Gruyere and Maille Dijon Mustard_main | HipFoodieMom.com

 

 

Salami and Emmentaler Cheese Crostini with Maille Dijon Mustard
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • extra virgin olive oil
  • french bread baguette; sliced
  • Maille Dijon Mustard (Dijon Originale and Old Style Whole Grain)
  • salami and/or prosciutto slices
  • emmentaler cheese or any gruyere or swiss; sliced thin
  • parsley for garnish
  • serve with Maille's Cornichons
Instructions
  1. Heat one tablespoon of extra virgin olive oil in a non-stick skillet or pan or medium-high heat (you can add more olive oil if you are toasting slices from the entire baguette). Add the baguette slices and toast the bread on each side until golden brown. Remove from the hot pan and onto a serving platter.
  2. Spread on your dijon mustard (any kind) and top with the salami and/or prosciutto slices and the cheese. Garnish with a little parsley if desired. Serve immediately and enjoy with Maille's cornichons.

 

 

Salami Crostini with Gruyere and Maille Dijon Mustard_vertical | HipFoodieMom.com

 

 

 

THE GIVEAWAY

(open to residents within the United States only)

 

a Rafflecopter giveaway

 

 

When the giveaway is over, a winner will be randomly selected via the Rafflecopter widget. The winner will be contacted by the email provided within the Rafflecopter widget. The winner will have 48 hours to respond to the email or another winner will be selected.

 

Disclosure: I was provided the Maille products featured above for review and recipe development purposes. I was not compensated for this post. All opinions expressed here are 100% my own.

 

 

 

Mac and Cheese Muffins with Wisconsin Cheddar Cheese

Mac and Cheese Muffins_white | HipFoodieMom.com

 

Since moving to Madison, Wisconsin, a lot of cool and exciting things have happened.  We’ve been exploring our new city, walked on a frozen lake, eaten delicious fried cheese curds, sampled yummy Wisconsin beer and tasted 10 year aged cheddar cheese.

 

I love cheese. If I could just eat cheese all day, I would.

 

Maybe this is why we were meant to move to Wisconsin. America’s Dairyland and home of the best cheese ever. Now, when it comes to cheese, I don’t discriminate. I eat it all and I love it in all forms.

 

Especially in portable, muffin form. Because sometimes you need to mix it up and make it fun for the kids (or, the adults).

 

Mac and Cheese Muffins_vertical | HipFoodieMom.com

 

 

I made a version of these for a party and the adults and kids were going to town on these.  This one kid, Alex, devoured like 4 or 5 within 30 minutes. This time, I added crispy bacon and chives and used some absolutely delicious Wisconsin Cheddar Cheese.

 

 

Wisconsin cheddar

Wisconsin Cheddar_cut

 

This is seriously the best cheddar cheese I have ever tasted. Rich and nutty, with just the right amount of sharpness, and a smooth, firm texture. Oh my this was so good! I wanted to just eat the cheese by itself but I had to use it for my mac and cheese muffins.

 

Method:

 

Cracker crust in pan

 

You fill the muffin cups in a muffin pan with a crushed cracker, shredded cheddar cheese and melted butter mixture, and using your fingers, press the crust firmly into the bottoms and halfway up the sides of each muffin cup.

 

Mac and cheese prep

Mac and Cheese Muffins_prep1

 

Next, fill each muffin cup with your macaroni, bacon and chives mixture. Top each muffin cup with a little more Wisconsin cheddar cheese. Bake for 20-25 minutes, or until lightly golden on top. Enjoy!

 

IMG_2088-9

 

 

I’ve partnered with Wisconsin Cheese and their new website, All Things Mac and Cheese today, so CLICK HERE to get my Mac and Cheese Muffins RECIPE! And if you’re a mac and cheese lover, believe me, you want this recipe. And now your kids can eat mac and cheese in a fun, new way!  With their hands! Serve with veggies and a big glass of milk.

 

I hope you enjoy!

 

 

Mac and Cheese Muffins_plated | HipFoodieMom.com

 

 

Disclosure: This post and recipe is in partnership with the Wisconsin Milk Marketing Board. I was compensated for this post. All opinions expressed here are 100% my own.