Category Archives: Meals

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!

 

 

 

 

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. 

 

 

 

Pepperoni Pizza Pot Pie

Pizza Pot Pie_main |  HipFoodieMom.com

 

 

I have to give it to my husband. He’s outnumbered in our household with me and our two daughters and he puts up with a lot. He wears the goofy tiaras on his head, puts up with all the Disney princess stuff, he plays with the girls and he always, well almost always, tries to help out.

 

 

Pizza Pot Pie_slice_side angle |  HipFoodieMom.com

 

 

And with my food styling, cooking or blogging ideas. .  he’s always throwing out ideas to me ..  suggesting that I add this or that to add color. And sometimes he has some really great ideas.

 

The last time we made homemade pizza it was a vegetarian pizza so this time I let him have his meat lovers pizza and went to town on the pepperonis. I had everything laid out. The dough was rolled out, I used multi-grain store bought dough, all of the toppings were ready and then my husband says, “Why don’t we make a pizza pot pie?”

 

 

Pizza Pot Pie |  HipFoodieMom.com

 

 

Pizza pot pie???

 

OMG, that’s genius!

 

I’m sure this has been done before and I did not google it because I just went for it.  I did, of course, sneak in lots of mushrooms and onions because you gotta have some vegetables. .  come on. .  right?

 

But this pizza pot pie was DELICIOUS. Simply delicious. I wish this were my idea.

 

I hope you enjoy!

 

Pizza Pot Pie_vert |  HipFoodieMom.com

 

I kept this one fairly simple and used store bought fresh or frozen pizza dough. If you want to make your pizza dough at home, I highly recommend Bobby’s and I loved baking this in my cast iron skillet. .  I mean, I’ve baked rolls in here, why not a pizza pot pie?

 

 

Butter your cast iron skillet on the bottom and up the sides, all around. Roll out your fresh pizza dough and cut into two. Now, I had a little more than a pound of pizza dough and made it work but I could have easily made this pizza pot pie thicker had I had more dough. If making homemade pizza dough, simply make enough dough for two pizzas. Transfer the dough (using your rolling pin) to the cast iron skillet and have the dough cover the sides as high (or thick) as you want your pizza pot pie to be. Slather on the tomato sauce and add your vegetable toppings. I used onions, mushrooms and green olives.

 

Top with a generous amount of pepperonis.

 

 

pepperoni

 

 

Next, load on the mozzarella cheese. I think I used about 2- 2 1/2 cups of shredded mozzarella cheese.

 

 

cheese topping

 

 

Top with the other half of your rolled out pizza dough, and, using your fingers or a fork, make indentions around the pizza pot pie for decoration. You’ll want to make four cuts into the center of the crust so steam can escape and lightly brush on your egg wash to create a nicely browned and beautiful crust.

 

pizza with dough on top and egg wash

 

 

 

Bake at 400 degrees for 30-35 minutes, or when the crust is a beautiful golden brown and you can see the cheese bubbling slightly through the vents.

 

 

Pizza Pot Pie_out of oven

 

 

Allow to cool for about 5-10 minutes, slice, serve and enjoy!! So, mix it up on your next pizza night and give this Pepperoni Pizza Pot Pie a try!

 

 

Pizza Pot Pie_sliced |  HipFoodieMom.com

 

 

Pepperroni Pizza Pot Pie
 
Prep time
Cook time
Total time
 
If making homemade pizza dough, make enough for two pizzas.
Author:
Recipe type: Main
Serves: 8
Ingredients
  • butter to grease the cast iron skillet
  • 2 packages store bought fresh or frozen pizza dough, rolled out flat
  • ½ to 1 cup tomato sauce
  • sliced vegetables: onions, cremini mushrooms and green olives
  • 1 teaspoon crushed red chili pepper flakes; optional for some heat
  • 1- 2 cups pepperoni
  • 2 - 2½ cups shredded mozzarella cheese
  • 1 egg + ½ teaspoon water, slightly beaten for egg wash
  • Special equipment suggested:
  • cast iron skillet
Instructions
  1. Preheat your oven to 400 degrees F. Grease the inside of a 12-inch cast-iron skillet with the butter. Using your rolling pin, transfer the first rolled out pizza dough to the center of the cast iron skillet and spread evenly on the bottom and up the sides; only as high or thick as you want your pizza pie to be.
  2. Spread on the tomato sauce, top with your sliced vegetables, and sprinkle on the crushed red chili pepper flakes if using.
  3. Cover the entire top of the pizza with the pepperoni. Top with the shredded mozzarella cheese and transfer the second rolled out pizza dough to the top of the pizza pie, connecting the dough to the edges all around the skillet (you can cut off any excess dough if necessary). Using your fingers or a fork, make indentations around the edge of the pizza dough. Make four cuts into the center of the pizza pie to allow steam to escape and lightly brush on the egg wash over the entire top of the pizza pot pie.
  4. Bake for 30-35 minutes or until the crust is golden brown and you can see the cheese bubbling through the cuts. Remove from the oven and allow to cool for at least 5 -10 minutes. Slice, serve and enjoy!

 

 

Pizza Pot Pie_slice |  HipFoodieMom.com

 

 

 

Rosemary Garlic Chicken Thighs for a @GalloFamily #SundaySupper

Rosemary Garlic Chicken Thighs_main | HipFoodieMom.com

 

 

This week’s SundaySupper is a very special one. We are sharing some of our best recipes with the stories behind them and pairing these fabulous dishes with Gallo Family Wine.

 

 

Gallo Merlot

 

I remember the night like it was yesterday.

 

It was a Saturday night and we were home. The girls were watching a movie with Paul and I was in the kitchen cooking dinner. Not an unusual evening if this were today. .  but if you knew me 8-9 years ago, you would be blown away.

 

You see, even though I grew up seeing both my dad and mom in the kitchen cooking, I didn’t find my love of cooking until much later in life. Like after I got married. I always joke and say that I know for a fact that Paul did not marry me for my cooking. Because I couldn’t cook a thing. I could boil water for pasta and that was about it. While we were dating, I attempted to make a chicken curry dish one night and it was a complete disaster.

 

Fast forward a couple of years, Paul and I were married and had our first daughter. This is when I really starting cooking. Cooking because I wanted to be able to feed my daughter and not just give her chicken nuggets and food from a microwave.

 

While we were living in Washington, you can say that I had found my groove. My cooking groove. I was home full-time and cooking practically every night. My family was always so excited to see what was going to be for dinner. .  that excitement has since died down and now my kids are less excited about trying new foods. But they are young and I will continue to expose them to new foods and vegetables.

 

 

Rosemary Garlic Chicken Thighs_onplate_vertical

 

 

I was baking Rosemary Chicken for the first time. Chicken thighs to be exact (Paul and Phoebe’s favorite) and this dish would become a family favorite. I don’t remember why exactly but we were all gathered in the kitchen when I pulled the dish out of the oven. Madeline had even grabbed her Elmo step stool and brought it over to the island so she could see what was going on. Everyone ohh’ed and ahh’ed and Phoebe, my oldest, was even ready to dive in with a fork in hand.  We ate the first few bites standing up and everyone was smiling and laughing and I thought to myself, this is why I cook. For my family.

 

Now don’t get me wrong, we certainly have our fair share of pizza night and Chinese take-out but now that I have discovered my love for cooking for my family, the home cooked meals far outweigh the nights we order in. And since that first night when making this dish, I’ve changed some things and added some ingredients and this has become our go-to chicken dish.

 

I hope you enjoy!

 

This dish is extremely easy to make and your kitchen will smell amazing. I’m using chicken thigh meat (which I highly recommend) and I must say this chicken will not disappoint. It’s tender, juicy and succulent.

 

This is how you get started:

 

Preheat your oven to 400 degrees. In a medium-sized bowl, whisk together olive oil, a 1/4 cup of Gallo’s Merlot wine, fresh rosemary and sage, your finely diced shallots and salt and pepper. Set aside. Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place the chicken thighs in single layer (skin side down) in the prepared dish.

 

Chicken thighs_step1

 

Pour the rosemary-wine mixture over the chicken and place the sliced garlic over the top.

 

chicken thighs_step2

 

 

chicken thighs_step3

 

Cover tightly with foil and bake for 30 minutes. After 30 minutes, quickly take the dish out of the oven and remove the foil, flip thighs and brush the top of the chicken with the melted butter. Place back into the oven and continue to bake uncovered for 20 to 25 minutes, basting a few times, or until the internal temperature reaches 180 degrees. Remove from the oven and enjoy! You can reduce the pan juices, if desired, and pour over the chicken when serving.

 

Chicken thighs_closeup

Rosemary Garlic Chicken Thighs_onplate

 

 

Rosemary Garlic Chicken Thighs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4- 6 chicken thighs (can be boneless and skinless if you prefer)
  • 1 tablespoon olive oil
  • ¼ cup Gallo’s Merlot wine
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh sage, chopped
  • 1 tablespoon shallot, minced or finely diced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2-3 garlic cloves, sliced
  • 1 tablespoon butter, melted
Instructions
  1. Preheat your oven to 400 degrees. In a medium-sized bowl, whisk together the olive oil, a ¼ cup of Gallo's Merlot wine, fresh rosemary and sage, your finely diced shallots and salt and pepper. Set aside. Spray a shallow glass or enameled baking dish with non-stick cooking spray. Place the chicken thighs in single layer (skin side down) in the prepared dish.
  2. Pour the rosemary-wine mixture over the chicken and place the fresh sliced garlic over the top. Cover tightly with foil and bake for 30 minutes. After 30 minutes, quickly take the dish out of the oven and remove the foil, flip thighs and brush the top of the chicken with the melted butter. Place back into the oven and continue to bake uncovered for 20 to 25 minutes, basting a few times, or until the internal temperature reaches 180 degrees.
  3. Remove from the oven and enjoy! You can reduce the pan juices, if desired, and pour over the chicken when serving.

 

 

 

Rosemary Garlic Chicken Thighs_main_vertical

 

 

 

GFV-family-logo-2-2

 

Gallo_Merlot_poured

 

Today, we are sharing some of our best recipes with the stories behind them and pairing these fabulous dishes with Gallo Family Wine.

 

So you must take a look at each delicious 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 Sauvignon Blanc and Pinot Noir and of course their Merlot, I have tried a lot and love them all.

 

Get social with Gallo Family Vineyards on FacebookTwitterYouTube and Instagram!!

 

 

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Thank you for joining our family table for Sunday Supper this week as we share some of our favorite stories featuring our special food memories and paired with Gallo Family Wines. These recipes may create a story or perhaps start a tradition in your home.

 

Brunch:

 

Mains and Sides:

 

Beverages and Desserts:

 

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 ET. 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.

 

Spicy Chicken Milanese for a Guest Post

Spicy Chicken Milanese_main | HipFoodieMom.com

 

 

I’ve been waiting for this day for what feels like months and months. Spring is finally here my friends. I cannot wait for all this snow to melt and to be able to run or take a walk outside. To take the girls to the park! To wear shorts and flip flops! OK, I might be getting ahead of myself here. .  but I also have big landscaping plans for my front lawn because right now, it’s a mess.

 

And I think when I’m finally able to put my big, thick winter coat away, I will be doing one big happy dance.

 

So, in honor and celebration of the official first day of Spring, which is tomorrow, I made Spicy Chicken Milanese!

 

 

Spicy Chicken Milanese

 

Spicy Chicken Milanese_Final_closeup | HipFoodieMom.com

 

 

This is typically a summer dish but I could not resist these perfect, little beautiful grape tomatoes. This dish is extremely easy to make, packed with flavor and perfect for a weeknight meal. Crunchy, juicy breaded chicken topped with a juicy, colorful tomato salad and salty slivers of Parmesan cheese.

 

Could it get any better?

 

 

 

Spicy Chicken Milanese_final | HipFoodieMom.com

 

To read the rest of this post and to get this fabulous recipe, head on over to The Foodie Stuntman’s blog!  I met DB through my Sunday Supper cooking and blogging group. He’s like the only male in our group and he can hang with the women and he can cook. ‘Nuff said. Click on over and give his lovely blog a visit!

 

I hope you enjoy!

 

Spicy Chicken Milanese_vert | HipFoodieMom.com