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dinner

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Grilling Pizza + Rosé Wine

July 23, 2018

This post is sponsored by Olema Wines. Well, they didn’t pay me to write the post, but they did send me some yummy wine in hopes that I would love it enough to talk about it and guess what? It was awesome, so I’m sharing it with you today! Thanks for supporting the brands that support Espresso and Cream! 

Summer has gone so quickly this year! Anyone else? I think it’s due in large part to the fact that we have been working on our patio project ALL summer long and this weekend we finally got it finished! I guess saying “finished” is a little misleading because now our yard looks like a hot mess filled with dirt and piles of rock and we haven’t even started the landscaping around the patio, but the actual patio is finished and I am SO proud of Joe for all the hard work he put into making this possible. He worked alongside a friend who had some landscaping experience and helped with the technical parts of the patio, but the amount of dirt-moving and manual labor that Joe put into this patio is crazy. It also helped us save a LOT of money doing so much work ourselves. A full patio project recap is now in the works, but in the meantime., I’m going to talk about pizza and wine, mmmkay?

We christened our new patio by having a few friends over for grilled pizza + wine and every time I make grilled pizzas for a group I’m reminded why we need to do so more often. We’ve been grilling pizzas for years, and while it’s a little more hands-on than, say, grilling meat, it’s definitely fun to do something different outside of the typical burgers + brats + chicken, etc on the grill. By the end of the summer, we are ready for something fresh. Sitting under our patio table umbrella, drinking some really great rosé wine from Olema Wines, and eating grilled pizza, salad, fresh green beans and mixed berries felt almost like we were transported somewhere much fancier than our house, minus the giant dirt piles and general disarray of our yard. Ha!

While I’m typically a red wine drinker, the hottest months of the summer really do make chilled white and rosé wine my go-to when entertaining. Actually, I tend to think a rosé on the drier side, like this 2017 Olema Rosé, really are the perfect wines to serve at a party since they tend to be crowd-pleasing and ultra refreshing. Plus, the price point ($16/bottle) is about what Joe and I tend to spend on a bottle of wine – bridging the gap between price consciousness and the quality that we expect when drinking wine. I’m not the most knowledgable wine drinker but I do know what I like! 🙂

I will say that I have *no* idea if rosé wine is a good pairing with grilled pizza from an expert’s perspective, but I thought the entire meal was delicious! So let’s talk a bit about grilling pizza, shall we?

A few tips I’ve learned to help make grilling pizzas better + easier + tastier:

  1. Make sure your grill is HOT. Like 450°F – 500°F hot and that your grill grates are clean. Sometimes I’ll get the grill really hot first and then give the grates one more cleaning with a grill brush to make sure they are super clean. Dirty grill grates will stick to the pizza dough and leave you with a mess.
  2. Put together a “toppings tray” ahead of time. We’re talking everything you need to top your pizzas, including olive oil + pastry brush, pizza sauce, cheese + fresh basil and whatever else you want to use for pizza toppings. Grilling pizza at a high temp on the grill goes FAST so you need to be ready to top the pizzas quickly.
  3. Don’t top the pizzas too heavily. The thin dough doesn’t need a lot of sauce and toppings. In fact, it’s better if you use a light hand when topping with sauce, cheese and toppings as to not overwhelm the dough.
  4. Be sure to stretch the dough thin enough. You want to stretch it out as thin as you comfortably can without ripping holes in the dough. The grill is HOT meaning you can’t leave the dough on too long before it burns. A little char is good, too much isn’t, so you want the dough thin enough that it cooks through before you need to remove the pizza from the grill.

Perfect Grilled Pizza Dough
Serves: 4 personal pizzas
 
Ingredients
  • 1 cup warm water
  • ½ teaspoon instant dry yeast
  • 1 teaspoon salt
  • 3 cups all-purpose flour
Instructions
  1. Place warm water in a large mixing bowl. Sprinkle with the yeast and allow the yeast to dissolve for a minute. Whisk together to combine. (Important Note: You should see some bubbles in the water, which means that the yeast is active, if you don't see any bubbles you may have old yeast or the water was too warm and it killed the yeast.)
  2. Add the salt and 2½ cups of the all-purpose flour to the water mixture and use a rubber spatula to combine. Transfer mixture to a lightly-floured surface and gradually kneed in the remaining ½ cup flour over the course of a couple minutes, adding a little at a time. The dough should be smooth and elastic, and just the tiniest bit sticky but not so sticky that it easily sticks to your hands. Add additional flour if necessary, a tiny bit at a time.
  3. Transfer dough to a lightly greased mixing bowl and cover with a towel. Allow to sit in a draft-free location to rise for 2 to 3 hours, until dough is doubled in size.
  4. Punch down dough and cut into four pieces. Form each piece into a round. Stretch each round into a thin disc (see note above in the tips) using extra flour if you need to prevent sticking.
  5. To Grill:
  6. Heat grill to the hottest it will go - around 450°F to 500°F. Once grill grates are good and hot, brush dough lightly with olive oil. Place the oiled side on grill grates. Cover and cook 2 to 3 minutes until dough is charred and bubbly. Brush uncooked side of dough with olive oil and flip. Quickly top with sauce, cheese and desired toppings. Cover and cook 2 to 4 minutes more until cheese is melted and dough is cooked through. Transfer to a cutting board and top with fresh basil, grated Parmesan cheese and crushed red pepper, if desired. Cut into strips to serve.

Madison

Uncategorized

Green Chicken Chile Enchiladas

July 12, 2014

Green Chile Chicken Enchiladas (1) | Espresso and Cream
Over the past week and a half I feel a little like I’m just barely keeping my head above water. Between the doctors visits (which have been numerous) and the morning sickness, which has been getting stronger, to the demands of a busy work schedule, it feels like I’ve got a lot going on. Emotionally, I’ve been a little bit maxed out, so cooking at home has taken a back seat. Thankfully, Joe is extremely flexible and not at all picky, but this weekend I felt the need to re-commit to making dinners and lunches that were worth writing home about.

My manager, Ann, and I were talking last week about favorite family meals and she mentioned that she makes green chicken enchiladas that her family is crazy about. Although I didn’t get the recipe, I got the general idea of what she tossed in her enchiladas and it sounded amazing. So on a rainy Saturday with a little time on my hands, I got to making my own version.

I was pleasantly surprised when it only ended up taking me 15 minutes to put together a pan of these enchiladas and toss them in the oven. While they baked I wrote thank-you notes and did laundry and 20 minutes later our house smelled amazing! I’m pleased to report that these enchiladas also tasted amazing and were a huge hit with both me and Joe. If you’re looking for an easy weeknight dinner, these should definitely go into a regular rotation. You can mix-up the heat level depending on the spiciness of your salsa and green chiles. And if you’re a real spice lover, I would suggest adding in some diced jalapeno to the filling.

Green Chicken Chile Enchiladas
Author: 
Recipe type: Entree
Cuisine: Mexican
Serves: 6
 
Ingredients
  • 2 cups shredded rotisserie chicken (or cooked and shredded chicken breasts)
  • 2 cups shredded Monterey Jack cheese
  • 1 jar (16 oz) salsa verde or roasted tomatillo salsa (I used Target's Archer Farms brand)
  • 1 can (4.5 oz) diced green chiles
  • 6 medium whole wheat tortillas
  • ½ cup heavy cream
  • Lettuce, salsa and sour cream for garnish, if desired
Instructions
  1. Heat oven to 375°F. Spray a 13x9-inch baking dish with cooking spray.
  2. In a medium mixing bowl, combine the chicken, 1¼ cups of the cheese, 1 cup of the salsa and the diced green chiles. Stir until well combined.
  3. Spoon a heaping ⅓ cup of the chicken mixture onto each of the tortillas. Roll up tortillas and place in baking dish. In a small bowl, combine remaining salsa and the ½ cup heavy cream. Pour mixture over enchiladas, spreading evenly over enchiladas in pan. Top with the remaining cheese.
  4. Bake 20 to 25 minutes or until cheese is melted and filling is bubbly. If desire, broil the last 1 to 2 minutes to brown cheese. Let stand 5 to 10 minutes. Serve with desired toppings, such as lettuce, salsa and sour cream, if desired.

 

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Cheesy Farro-Broccoli Bake

April 14, 2014

Cheesy Farro Broccoli Bake 2 | Espresso and Cream

Let’s be honest, the amount of cooking that’s been going on in our house lately has been minimal. But as life slowly transitions back to “normal” (and no, it still doesn’t feel normal if you really want to know) it feels good to do things that come naturally, to create something out of raw ingredients and nourish the body. Plus, eating take-out and snack-y type foods can only keep you going for a certain amount of time. Sometimes you just have to get in the kitchen and cook.

I didn’t grow up in a house where we ate a lot of casseroles, and consequently I don’t cook a lot of casseroles to this day. However, there is something about being able to toss all your ingredients together and throw it in the oven when hunger strikes that I find so comforting. Dinner is ready when you need it to be, cheesy and comforting and semi-healthy, too, minus the cheese part. The cheese is absolutely not healthy, but makes this dish taste amazing.

My favorite use for a casserole is to make it on Sunday and have lunches for Joe to take to work for the rest of the week. I grilled up a package of chicken breasts and made this casserole, then divided the chicken and casserole among four containers, a complete meal ready to be tossed into a lunch container when we’re busy and running out the door in the morning.

Cheesy Farro Broccoli Bake 1 | Espresso and Cream

Cheesy Farro-Broccoli Bake
Recipe type: Side Dish/Vegetarian Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Make this dish a meal by topping with grilled or baked chicken breasts.
Ingredients
  • 1 cup farro, cooked according to package directions
  • 2 cups broccoli florets, blanched
  • 2 cups Italian blend cheese, divided
  • ⅓ cup grated Parmesan cheese
  • ½ cup 2% or full-fat plain Greek yogurt
  • 1 teaspoon Dijon mustard (optional)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Crushed red pepper flakes, if desired
Instructions
  1. Heat oven to 350F. Spray a 9-inch pie plate or square baking dish with cooking spray.
  2. In a large bowl, combine the all the ingredients until well-combined. Spoon mixture into baking dish.
  3. Bake 15 to 20 minutes or until cheese is melted and bubbly. Serve immediately.
  4. Alternate method: If you're looking for a more traditional casserole-type dish, I would suggest substituting the Greek yogurt for a can of condensed cream of mushroom soup.

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Tuscan Kale Salad with Feta

September 11, 2013

Kale_Salad_1

Let’s take a little break from talking about all things travel and talk a bit about food. Since, you know, this is supposed to be a food blog. I think I mentioned that I was heavily influenced by the food we enjoyed while in Tuscany, right? Well in case you missed that tidbit, I was totally enamored with the food we ate in this amazing region of Italy. Actually, I was really surprised at how different the food was as we traveled throughout the country. I naively believed that the cuisine would be very similar everywhere we went. And while there are a lot of similarities from region to region, each place we visited was very distinct.

Joe and I both agreed that the hearty, earthy and complex flavors we tasted in Tuscany were our favorite. I fell head-over-heels for ribolita (a bread, bean and vegetable stew) and the heavy use of spices like rosemary and thyme. While we were at our wine class we learned that many times the types of cuisine present in an are were influenced by the types of wine native to that area. The rich, earthy flavors found in Tuscan cooking perfectly compliment the Chianti and Brunello wines grown in the region. Those Italians know what they’re doing!

Ever since I returned home, I’ve been pulled to earthier flavor profiles and simple, yet tasty dishes that are heavy on the crusty bread. I can’t get enough of that stuff! After returning from Italy, I also had a renewed commitment to cooking with high quality ingredients. Maybe that’s why I shopped entirely at Whole Foods for our groceries this week? Good thing I did because I was able to pick up two bunches of this beautiful Tuscan kale for only $4!

Kale_Salad_2

Prior to my trip to Whole Foods I had been unable to find Tuscan kale (also known as lacinato kale) at the local grocery stores. The leaves of this type of kale are flat rather than ruffled. I really love that there are fewer ribs in this type of kale, meaning you only have to remove the center rib in the kale before cooking. If you can get your hands on this variety, I would highly recommend it.

As for this salad, it’s about as simple as you can get. The kale is seasoned and sauteed in a skillet, then tossed with toasted bread cubes drizzled in olive oil and topped with feta cheese. It’s not directly inspired by any dish we ate while on vacation, but the flavor profile is heavily influenced by our trip, and the dish is ultra satisfying. I’ve enjoyed it for dinner twice already this week!

Tuscan Kale Salad with Feta
Makes 1 meal-sized serving
Ingredients
2 1/2 cups Tuscan kale (aka lacinato kale, which I got at Whole Foods), ribs removed and chopped roughly
1 tablespoon olive oil, divided
1/4 teaspoon salt
Pinch of dried thyme and rosemary
1 thick slice whole grain crusty bread, toasted and cut into cubes
1 oz feta cheese, crumbled

Directions
In large skillet over medium heat, combine the kale and 1/2 tablespoon of the olive oil, the salt and thyme and rosemary. Use your hands to work the oil into the kale to coat completely. Cook, stirring frequently, 4 to 6 minutes or until kale is softened and slightly crunchy around the edges. Remove from heat.

Drizzle remaining 1/2 tablespoon olive oil over bread cubes. Add bread cubes to skillet and toss to combine. Transfer to bowl. Top with the cheese. Serve immediately.

Happy Cooking!
Madison

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Honeyed Asian Grilled Chicken

May 20, 2013

Asian_Honeyed_Grilled_Chicken_1

First things first, the winner of the giveaway is…
Picture 1

Elizabeth, send an e-mail to madisonjanemayberry@gmail.com and I’ll get your gift card in the mail! And thank you for all the beauty recommendations. I’m excited to try some of them out!

Grilling season is finally here! Does that make anyone else crazy excited? Joe and I both love to grill, and this year I’m trying to beat him out for title of “grill master” in the Hofmeyer house. Usually I prepare the veggies/meat to be grilled and Joe is in charge of the actual grilling, but last week I decided to do a little grilling on my own. First, because I really actually love to grill. And also because Joe was mowing the yard and wanted to get done before it began to rain.

I have to admit that I think I did a pretty darn good job with this chicken. Since I’ve overcooked many a chicken breast on the grill and I hate serving dry chicken, I decided to switch up my method a little bit this time. The result was flavorful, moist chicken that didn’t taste dry in the least bit.

For starters, I cut the chicken breasts in half horizontally so that they were thinner and required less time on the grill to reach a safe temperature. Second, I made a brine solution for the chicken with water, sugar and salt, then let the chicken sit in the brine for hours in advance (I popped them in the brine solution before work so they were ready when I got home.) And third, since I didn’t want to wait any longer for the chicken to marinate in the barbecue sauce, I pierced the surface of the chicken with the tines of a fork and brushed the barbecue sauce on top so that the sauce could get into the meat in less time.

If you’re looking for an easy, flavorful chicken recipe to kick off grilling season, I would highly recommend this recipe. Especially if, like me, you have had a tendency in the past to serve your dinner guests dry chicken. Be a better host. Eat better chicken. That’s what I call a win-win.

Honeyed Asian Grilled Chicken
Ingredients
*2 to 4 boneless, skinless chicken breasts, cut in half horizontally
*8 cups water
*1/2 cup sugar
*1/4 cup salt
Barbecue Sauce
*1/4 cup ketchup
*2 tablespoons olive oil
*2 tablespoons fresh lemon juice
*2 tablespoons soy sauce
*2 tablespoons honey
*1 tablespoon toasted sesame oil
*1/2 teaspoon chili powder
*1/4 teaspoon garlic salt

Directions
*Bring water, sugar and salt to a boil. Remove from heat and cool completely. Place chicken breasts in a large bowl with the water. Refrigerate, covered, for at least 6 hours up to 8 hours.
*Heat grill to medium heat. In small bowl, combine remaining ingredients for barbecue sauce. Stir until well combined.
*Drain chicken breasts from brine mixture. Pierce the chicken several times with the tines of a fork to create holes for the barbecue sauce. Brush chicken with the barbecue sauce on both sides. Place directly on grill and cook, covered, 5 minutes. Flip; brush with additional barbecue sauce. Cover. Turn grill off. Keep grill covered for 5 to 7 minutes more or until chicken breasts are cooked through and no pink remains. Allow chicken to rest 5 minutes. Slice and serve.

Happy Grilling!
Madison