10 Minute Mini Breakfast Tacos

10 Minute Mini Breakfast Tacos  |  Lemon & Mocha

Sometimes the best dishes are the ones that take you under 10 minutes to make, but still cause you to dance around the kitchen shouting, “Omg, this is SO good!” in between mouthfuls. Before getting reminded that your excited eating habits need to be worked on so the heimlich doesn’t become necessary. But sometimes these things cannot be controlled. I’ll work on it though.

10 Minute Mini Breakfast Tacos  |  Lemon & Mocha

These mini breakfast tacos are the perfect mid-week breakfast, weekend brunch, after school snack, quick dinner and picnic staple. Okay, maybe not the last one. But for everything else this dish is up for the job.

10 Minute Mini Breakfast Tacos  |  Lemon & Mocha

I like to add some creaminess to my scrambled eggs by adding a little cream cheese. It’s a great trick someone taught me years ago. It doesn’t impart the cream cheese flavor on the eggs, it just makes them creamy and fluffy.

10 Minute Mini Breakfast Tacos  |  Lemon & Mocha

How easy is this dish? Well let’s see, you first put some cheese on a few corn tortillas and heat in the microwave. Meanwhile scramble up some eggs. Top the cheesy softened tortillas with the fluffy eggs and any other toppings on hand, including salsa, avocado, sour cream, peppers and onions. Done!

10 Minute Mini Breakfast Tacos  |  Lemon & Mocha

These mini breakfast tacos are so easy it’s dangerous. How can breakfast tacos be dangerous? Because you can make so many of them that while you’re chomping away and exclaiming in delight how good they are you might require the heimlich. So eat responsibly folks.

10 Minute Mini Breakfast Tacos  |  Lemon & Mocha

10 Minute Mini Breakfast Tacos
 
Yield: 1 serving
Ingredients
  • 2 corn tortillas
  • ⅓ cup shredded cheese (cheddar, monterey jack and pepper jack are all great options)
  • ½ tablespoon butter
  • 3 large eggs, beaten
  • 1 tablespoon cream cheese
  • Salt, pepper and a sprinkling of any other favorite seasonings (I like to sprinkle on some garlic powder, onion powder, paprika and cumin)
  • Salsa, avocado and any other desired toppings
Directions
  1. Place the corn tortillas on a plate and sprinkle the shredded cheese over top. Set aside for now.
  2. Melt the butter in a medium skillet over medium heat. Once melted add the beaten eggs, cream cheese and seasonings. Let the eggs cook a little then begin to scramble them, making sure to flip them over and break them up often so they remain light and fluffy without getting crispy.
  3. Meanwhile heat the cheese-topped tortillas in the microwave for 45 seconds.
  4. When the eggs have cooked through and are still fluffy (I like to take mine off as soon as they look cooked through) remove from the heat and divide over the top of the two cheesy tortillas.
  5. Top with salsa, avocado or whatever other toppings you like.
 

 

Peaches, Blueberries & Cream Delight

Peaches, Blueberries & Cream Delight  |  Lemon & Mocha

We are still in the peak of peach season. Although it varies based on the year’s climate, peach season is at its peak during July and August. So it’s not too late to squeeze the most out of this juicy sweet fruit!

Peaches, Blueberries & Cream Delight  |  Lemon & Mocha

I love cooking and baking with in season ingredients because they are at the pinnacle of their deliciousness. When I was down in Delaware for my annual family reunion a couple weeks ago my Aunt Dottie grabbed some local peaches at a farmer’s market and asked me to make a peach dessert for dinner.

Peaches, Blueberries & Cream Delight  |  Lemon & Mocha

I realized I didn’t have a go-to peach dessert so I quickly started scouring the web for a recipe that would help the fresh peaches shine. When I stumbled across this recipe from Mel’s Kitchen Cafe I knew it was the one. Just reading the recipe made me drool as I imagined how light and refreshing it would taste. I also loved that it looked simple to whip up.

Peaches, Blueberries & Cream Delight  |  Lemon & Mocha

This peaches, blueberries and cream delight is aptly named. We know from my browned butter peach ice cream with graham cracker crumble that peaches and graham crackers are a tasty pair. This dessert starts with a subtly sweet and buttery no-bake graham cracker crust. Then a sturdy whipped cream is made and folded into the fresh peach slices and blueberries.

Peaches, Blueberries & Cream Delight  |  Lemon & Mocha

You can adapt this dessert to whatever fruit is your favorite or in stock at your local farmer’s market. Strawberries, plums or any other stone fruit and berries would work well. The next combination on my list is peaches and raspberries… mmm. Enjoy!

Peaches, Blueberries & Cream Delight  |  Lemon & Mocha

Peaches, Blueberries & Cream Delight
 
Yield: 8-10 servings
Ingredients
for the crust
  • 3 cups graham cracker crumbs, about 2 sleeves of graham crackers
  • 3 tablespoons sugar
  • 12 tablespoons butter (1 ½ sticks), melted
for the filling
  • 8 ounces light cream cheese, room temperature
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 cups heavy cream, chilled
  • 5 fresh peaches, peeled, pitted and thinly sliced
  • 1 cup fresh blueberries
Directions
for the crust
  1. Combine the graham cracker crumbs and sugar in a medium bowl. Add the melted butter and mix until combined. Reserve ⅓ of the crumb mixture for topping the dessert. Press the remaining crumb mixture into the bottom of a 9” by 13” pan. Refrigerate while making the filling.
for the filling
  1. In a large bowl beat the cream cheese and powdered sugar together until light with a hand mixer or a stand mixer. Beat in the vanilla.
  2. Carefully pour in the heavy cream and beat on low. As the mixture starts to come together bring the speed up to medium-high and continue until the mixture is thick and airy.
  3. Take the crust out of the fridge and spread a thin layer of the cream over the crust. Layer the sliced peaches on top, followed by the blueberries.
  4. Scoop large blobs of cream onto the fruit and carefully bring together with your rubber spatula to cover the fruit. Continue adding the cream until the 9” by 13” pan is filled to the edges.
  5. Sprinkle with the reserved graham cracker crumbs and cover with plastic wrap before returning to the fridge. Let sit in the fridge for 2-12 hours before serving.
Recipe from Mel’s Kitchen Cafe.

Diane’s Orzo Pasta Salad

Diane's Orzo Pasta Salad  |  Lemon & Mocha

My stepmom’s orzo pasta salad is a delicious regular at all our family barbecues. It has a great combination of ingredients with the saltiness from the feta cheese and the sweetness from the bell peppers and grape tomatoes. Also whole olives which olive lovers enjoy and non-olive lovers rejoice that they can easily pick them out and plop them on their fellow olive lovers’ plates.

Diane's Orzo Pasta Salad  |  Lemon & Mocha

The best part is the orzo tossed in the simple vinaigrette. What is orzo? Although it may be shaped like rice pilaf, orzo is a pasta. It is typically made with semolina flour, which is denser than white flour and helps the orzo keep its shape and bite after being cooked. This makes it the perfect choice for a make ahead pasta salad since most traditional pasta can get mushy from sitting in a vinaigrette overnight. Not this dish!

Diane's Orzo Pasta Salad  |  Lemon & Mocha

My stepmom has been making this exact winning combination of ingredients for the Greek orzo pasta salad for years so it would be ill-advised to mess with the best.

Diane's Orzo Pasta Salad  |  Lemon & Mocha

However, as with any pasta salad one of the beauties is that with a good base and vinaigrette you can mix and match according to your own tastes and preferences.

Diane's Orzo Pasta Salad  |  Lemon & Mocha

Not a feta fan? Swap in some goat cheese. Not big on bell peppers? Toss in some sliced snow peas. The possibilities are endless! But make sure you try this possibility first :)

Diane's Orzo Pasta Salad  |  Lemon & Mocha

Diane's Orzo Pasta Salad
 
Yield: 8-10 servings
Ingredients
  • 1 pound box orzo, cooked as directed being sure not to overcook
  • ½ cup olive oil
  • 1 red bell pepper, cut into ¼” by 1” pieces
  • 1 yellow bell pepper, cut into ¼” by 1” pieces
  • 1 orange bell pepper, cut into ¼” by 1” pieces
  • 1 large cucumber, peeled and cut into ¼” by 1” pieces
  • 1 pint grape tomatoes
  • 4-5 leaves fresh basil, chopped
  • 1 can large black olives, drained
  • Juice of ½ lemon
  • 8 ounces feta cheese, crumbled
  • Salt and pepper
Directions
  1. In a large bowl combine the cooked orzo with the olive oil until completely coated. Add the bell peppers, cucumbers, tomatoes, basil, olive oil, lemon juice and salt and pepper. Mix until combined.
  2. Mix in the feta cheese. Adjust salt and pepper according to taste. Refrigerate until serving, making sure to mix well before serving.
 

Uncle Rob’s Tailgate Filet Sandwiches with Whiskey Marinade

Tailgate Filet Steak Sandwiches  |  Lemon & Mocha

I ate a lot of delicious dishes at my family’s beach trip earlier this month, but my new favorite was my Uncle Rob’s tailgate filet sandwiches with whiskey marinade. He wanted to do something for Lemon & Mocha so I told him to come up with his signature dish for me to photograph while we were down at the beach. He did not disappoint with these succulent steak sandwiches.

Tailgate Filet Steak Sandwiches  |  Lemon & Mocha

During football season my Uncle is a regular tailgater at his alma mater, Villanova. He makes these regularly and I am sure they go fast. They certainly would if I was there!

Tailgate Filet Steak Sandwiches  |  Lemon & Mocha

My Uncle Rob and my Aunt Dottie, who hails from the University of Delaware, have a fun football rivalry tradition. Every fall Villanova and the University of Delaware play a big game. The person with the losing school has to place the winning school’s vanity plate on their car for the entirety of the year. My Uncle Rob wanted me to be sure to point out that Villanova has been on quite the winning streak ;-)

Tailgate Filet Steak Sandwiches  |  Lemon & Mocha

No matter what team you’re rooting for this fall these delicious sandwiches will soften even the fiercest rivalry!

Tailgate Filet Steak Sandwiches  |  Lemon & Mocha

Matt and I don’t have steak often as it is usually our splurge meal, but I will definitely be making these sandwiches soon especially since I was already craving them the next morning. Enjoy!

Tailgate Filet Steak Sandwiches  |  Lemon & Mocha

Uncle Rob's Tailgate Filet Sandwiches with Whiskey Marinade
 
Yield: 6 servings
Ingredients
  • ¼ cup whiskey
  • ¼ cup soy sauce
  • ¼ cup dijon mustard
  • ¼ packed light brown sugar
  • ¼ cup minced green onions
  • 1 teaspoon salt
  • Dash of worcestershire sauce
  • Ground pepper to taste
  • 6 1" thick filets
  • 6 pretzel buns
  • Pepper jack cheese, horseradish sauce and lettuce for serving, optional
  • 6 pack of beer for the chef, age permitting
Directions
  1. Combine the whiskey, soy sauce, mustard, brown sugar, onions, salt, worcestershire and pepper in a bowl. Set aside.
  2. Place the filets on a cutting board and top with plastic wrap. Using a meat mallet pound filets until they are ½" thick.
  3. Combine the filets and marinade in a large plastic bag to marinate for 6-8 hours.
  4. Heat grill to high heat. Grill according to desired doneness. For medium-rare, grill for 3 minutes on one side, flip and grill for 2 more minutes before letting rest for 3-5 minutes before eating.
Notes
If you can't find filet, possible substitutions include eye of round steak or hanger steak.
 

Lemon & Mocha Announcement!

I’ve never done a non-food post here on Lemon & Mocha, other than my very first introduction message, but I have some very exciting news to share that I thought deserved its own space here on Lemon & Mocha. I’m very bursting-at-the-seams happy to announce that this past weekend Matt proposed… and I said “yes”! Obviously :) I love Matt so much and can’t wait to start this new chapter of our lives.

Okay, news delivered! Now don’t worry, a very special recipe post will be coming up in a few hours, but I just had to share my excitement first!

P.S. Did I mention I’m excited?