About Lauren

Posts by Lauren :

Creamy Mustard Roasted Fish

Creamy Mustard Roasted Fish  |  Lemon & Mocha

Would you believe me if I told you this recipe got Matt to eat tilapia? Of course you believe me otherwise this would be a pretty bad story if it wasn’t true! While I’m busy going through my cookbooks that I have yet to make anything from I’m also focusing on sharing recipes with you all that I have made and enjoyed from my cookbooks over the years, like Giada’s Breakfast Bulgur with Warm Berries and Ree Drummond’s Potato, Leek and Bacon Pizza. Add to the list Ina Garten’s Creamy Mustard Roasted Fish. Can you tell I’m a Food Network fan?

Creamy Mustard Roasted Fish  |  Lemon & Mocha

As I’ve mentioned before, I’m continually trying to find cooked fish recipes that Matt enjoys. Sushi is another story; he can now out-eat me on sashimi! Many years ago I wanted to make us some cooked fish and thought this creamy mustard sauce just might do the trick. It worked! Between the mustard, shallot and capers, the sauce is full of punchy flavors that keep the tilapia from tasting “fishy.”

Creamy Mustard Roasted Fish  |  Lemon & Mocha

The original recipe from Barefoot Contessa uses crème fraîche to achieve the creamy and slightly sour sauce that pairs so well with the sharp mustard. Crème fraîche is delicious, but it can also be very rich and fattening. Instead, I used my new favorite recipe trick: cauliflower puree! I blended cooked cauliflower florets with plain Greek yogurt to mimic the thickness and creaminess of the crème fraîche. That was combined with the mustard, mustard seeds, shallots and capers for a perfect sauce to be poured over the white fish before baking it.

Creamy Mustard Roasted Fish  |  Lemon & Mocha

Although the flavor of the sauce is awesome, the best part is that it keeps the tilapia incredibly flaky and moist. I served this dish alongside the Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes and Matt was a happy camper. Who would have thought one day Matt would happily eat tilapia for dinner?! Thanks, Ina!

Creamy Mustard Roasted Fish  |  Lemon & Mocha

Creamy Mustard Roasted Fish
 
Yield: 4 servings
Ingredients
  • 1 cup cauliflower florets (about 8 medium-large florets)
  • ⅔ cup water
  • 5 ounces nonfat Greek yogurt
  • 3 tablespoons mustard
  • 2 tablespoons minced shallots
  • 1 tablespoon mustard seeds
  • 2 teaspoons drained capers
  • 4 tilapia fillets
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Directions
  1. Preheat oven to 425 degrees. Line a baking pan large enough to fit the fish fillets with nonstick aluminum foil or parchment paper and set aside.
  2. Add the water and cauliflower florets to a saucepan. Bring to a boil then cover, reduce heat to low and simmer for 10 minutes. Drain the liquid then puree the cauliflower with the Greek yogurt until smooth. Combine the cauliflower-yogurt puree, mustard, minced shallots, mustard seeds and drained capers in a small mixing bowl.
  3. Place the tilapia fillets on the prepared baking pan. Season with the salt and pepper. Spoon the mustard sauce over the fish completely. Bake until the thickest part of the fish flakes, about 10-15 minutes. When it’s done broil for 1 minute.

Recipe adapted from Barefoot Contessa Back to Basics.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

How is it Monday already? Did this weekend fly by for anyone else? Hopefully I’ll make it a little better with this quick and easy recipe for Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes. Cheese makes everything better, right? Especially when the Parmesan is coating charred green beans and crispy potatoes.

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

I’m not sure if you’ve noticed, but I love cooking meals in the oven. I know you’re probably thinking, “oh yeah, oven cooking in the winter is great and cozy,” but I mean I love-love it, like even when it’s 80 degrees in the summertime. Oven cooking is just so easy and even though I love cooking I also love easy cooking.

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

Plus, the crispy textures and caramelized flavors you get from oven cooking? Delicious!

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

I do default to our large toaster oven for most oven meals since it preheats so quickly and doesn’t warm up the kitchen, but I will definitely heat up the kitchen if it means I can just throw everything on a sheet pan and have it come out perfect while I work on other stuff like writing this post. Or watching Netflix – getting through all those shows is important work!

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

If you’ve never had roasted green beans then you will be instantly hooked. It’s difficult to beat crunchy on the outside and fluffy on the inside roasted potatoes, but these green beans come close! Simply tossed with some olive oil, garlic powder, Italian seasoning, ground black pepper and some fresh grated Parmesan, this roasted sheet pan side dish is easy cooking perfection!

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes  |  Lemon & Mocha

Sheet Pan Parmesan Roasted Green Beans and Baby Potatoes
 
Yield: 4 servings
Ingredients
  • 16 ounces baby pee wee potatoes, halved (quartered if larger)
  • 12 ounces green beans, trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • Salt and fresh ground black pepper
  • 3 tablespoons fresh grated Parmesan
Directions
  1. Preheat oven to 425 degrees F.
  2. Toss the halved potatoes and green beans with the olive oil to coat then toss with the garlic powder and Italian seasoning. Season with salt and pepper. Spread out on a baking sheet lined with nonstick aluminum foil or parchment paper. Roast for 25-30 minutes, tossing the green beans and potatoes after 10 minutes. Immediately top with the Parmesan when out of the oven.

Some of the links above are affiliate links, which means I may receive a small commission for my referral if you purchase something. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Brie-Stuffed Mushrooms

Brie-Stuffed Mushrooms  |  Lemon & Mocha

Do you cook from cookbooks often? I have a few cookbooks that I’ve made countless recipes from and have shared on here: Rachael Ray’s Look + Cook, The Perfect Scoop, Cook This, Not That! and Pati’s Mexican Table. Then I have a whole bunch of cookbooks that I’ve drooled over the pages of many, many times, but that I have yet, years later, to make any of the recipes. Every year I say that this will be the year I cook from all the cookbooks I’ve never used before, but this year I mean it and I’m already off to a great start! In addition to a few recipes I have picked out for the blog, like these epic Brie-Stuffed Mushrooms, I thought maybe I would be more motivated if I turned over some of the selection power to Matt.

Brie-Stuffed Mushrooms  |  Lemon & Mocha

Last month Matt picked a cookbook I haven’t cooked anything from yet along with a recipe from that book and then we cooked it together. It wasn’t for the blog so there was no pressure for it to look good or to be made during daylight hours for photograph reasons. January’s pick was an Eight-Hour Skirt Steak with Balsamic Mushrooms from Sous Vide at Home, which he had gotten me last year. Matt cooked most of the dish himself and it was incredible! This month, Matt picked the Half Baked Harvest Cookbook, who is one one of my favorite food bloggers, and we’re going to be making her Farmhouse Cheddar and Angel Hair Frittata next week. Yum – I can’t wait to try it! I’m liking this new monthly tradition, although if any of the recipes become new favorites then I of course will have to re-make them to share with you all!

Brie-Stuffed Mushrooms  |  Lemon & Mocha

Today I’m sharing these cheesy, garlicky and buttery Brie-Stuffed Mushrooms from The Pioneer Woman Cooks: Food from My Frontier, which is Ree Drummond’s second cookbook. Button mushroom caps are lightly sautéed in butter before being stuffed with chunks of creamy brie cheese and baking in the oven. The best part is the sautéed parsley, garlic and green onions that get poured overtop the mushrooms.

Brie-Stuffed Mushrooms  |  Lemon & Mocha

This party appetizer is so simple, but looks really fancy, making it perfect for the holidays or even an Oscar party! According to Ree, “Guests will kiss you and demand to be invited back next time” so make sure you make these mushrooms for company you like!

Brie-Stuffed Mushrooms  |  Lemon & Mocha

Are you excited for the Oscars? Matt and I missed all the best picture nominees in theaters except for Black Panther, so we’re going to be streaming some of them this weekend to try to catch up. This article shares where to watch all the best picture nominees if you’re interested. Have a great weekend, everyone!

Brie-Stuffed Mushrooms  |  Lemon & Mocha

Brie-Stuffed Mushrooms
 
Yield: 15-18 mushrooms
Ingredients
  • 12 ounces white button mushrooms, washed and stems removed
  • 4 tablespoons unsalted butter
  • ¼ cup chopped flat-leaf parsley
  • 4 garlic cloves, minced
  • 4 scallions, ends removed and sliced
  • Splash of white wine (optional)
  • 8 ounces Brie cheese, cut into bite-size chunks
  • Salt and pepper
Directions
  1. Preheat the oven to 350 degrees F.
  2. In a large skillet over medium heat, melt the butter then add the mushroom caps. Toss the mushroom caps in the melted butter. Lightly season with salt and pepper then let sauté for a minute. Remove from the mushrooms from the skillet. Add the parsley, garlic and scallions to the skillet. If you’re using the white wine, add it now. Cook for 1-2 minutes, stirring frequently, then remove from the heat.
  3. Place the mushroom caps, stem-side up, in a baking dish. A square baking pan or pie dish works well. Add a chunk of brie to the opening of each mushroom cap then pour the parsley mixture over the top. Bake until the cheese has melted, about 15 minutes. Serve them after they’ve cooled slightly.

Recipe from The Pioneer Woman Cooks: Food from My Frontier.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Browned Butter Rice Krispie Treats

Browned Butter Rice Krispie Treats  |  Lemon & Mocha

I’m all about the easy desserts these days. You will understand why when you see the March cookies! One of the best quick and no-bake desserts are rice krispie treats. Last February, I posted my Chocolate-Dipped Browned Butter Rice Krispie Treats, which are these same treats, but dipped in chocolate and covered in Valentine’s Day sprinkles. I decided that these treats are so crispy, gooey and full of flavor that they deserved their own post.

Browned Butter Rice Krispie Treats  |  Lemon & Mocha

I find normal rice krispie treats to be very bland. Good thing these aren’t normal rice krispie treats! If you’ve made my Perfect Chocolate Chip Cookies then you know how much rich depth of flavor browned butter can add to a baked good and these krispie treats are no exception. If you’ve never browned butter before it’s really simple. You melt butter on the stovetop and then continue to cook the melted butter over medium heat until it becomes golden brown in color, which takes about 4 or so minutes. You will be able to smell it as well; it will smell lightly caramelized and have you swooning. Rice krispie treats require melted butter anyways so it only makes sense to go that one step further and add some flavor to the butter.

Browned Butter Rice Krispie Treats  |  Lemon & Mocha

Typically when making rice krispie treats all the marshmallows get melted down, but I’ve left some mini marshmallows unmelted to create extra gooey pockets in the krispie treat. If we’re making a marshmallow treat we might as well go all out, right? Of course, if you really wanted to go extra all out you could take a cue from the Chocolate-Dipped Browned Butter Rice Krispie Treats. I’ll take either version, which is saying a lot about the flavor and texture of these Browned Butter Rice Krispie Treats since I’m so chocolate obsessed.

Browned Butter Rice Krispie Treats  |  Lemon & Mocha

If you really want to make people’s mouths drop, follow the directions below for the jumbo-sized krispie treats! It makes a thick bakery style krispie treat like the ones pictured here that will have everyone thinking you bought them at your local bakery.

Browned Butter Rice Krispie Treats  |  Lemon & Mocha

Browned Butter Rice Krispie Treats
 
Yield: 12 regular or 9 jumbo krispie treats
Ingredients
  • 3 tablespoons butter
  • 4¾ cups mini marshmallows
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 cups Rice Krispies cereal
Directions
  1. Line a 13x9 pan or a 9x9 pan (see note) with nonstick aluminum foil and set aside.
  2. In a large pot big enough to fit all the cereal, melt the butter over medium heat. Continue to cook the butter, making sure to continuously swirl the pan, until the butter is golden brown in color, about 4 minutes. Lower the heat then add 4 cups of the marshmallows, stirring until melted. Remove from the heat and stir in the vanilla and salt.
  3. Add the cereal to the pot and gently stir until coated. Gently stir in the remaining ¾ cup of mini marshmallows. Pour the contents of the pot into the prepared pan and spread evenly. I used a small piece of wax paper to lightly press on the krispie treats in the pan to create an even-ish surface without pressing too hard (you don’t want the krispie treats to be dense). Let cool completely.
  4. Once cooled, remove the foil from the pan and cut the krispie treats with a sharp knife. Store at room temperature in an airtight container.
Notes
For 12 normal-sized krispie treats use a 13x9 pan. For 9 jumbo-sized krispie treats use a 9x9 pan.
The krispie treats stay for a few days, but they taste best the same day.

 

Mediterranean Salad with Roasted Red Pepper Vinaigrette

Mediterranean Salad with Roasted Red Pepper Vinaigrette  |  Lemon & Mocha

I only post salads when I’m obsessed and this is definitely one of those times. This Mediterranean salad has mixed greens, toasted pine nuts, goat cheese, sun-dried tomatoes and a creamy and tangy roasted red pepper vinaigrette. It sounds so simple, but the combination will make you start craving cold salad in the middle of February.

Mediterranean Salad with Roasted Red Pepper Vinaigrette  |  Lemon & Mocha

The inspiration for this salad came all the way from a restaurant in Colorado. Matt and I just got back from spending an awesome week skiing out in Colorado with my parents and brother! As I’ve mentioned before, my brother lives in Colorado so it’s the perfect place for a family reunion vacation during the wintertime. While we were out there we got a ton of fresh snow, raced each other down the mountain and of course ate plenty of good food. One of my favorite dishes from a restaurant we typically go to is this Mediterranean Salad with Roasted Red Pepper Vinaigrette.

Mediterranean Salad with Roasted Red Pepper Vinaigrette  |  Lemon & Mocha

I started thinking about it the weeks before our vacation was going to start and decided that since it’s so simple I should just try to recreate it myself. I’m not quite sure why I waited so many years to do this, but I’m so glad I did! There’s something magical about the crispy and nutty pine nuts with the creamy goat cheese and the rich sun-dried tomatoes. Side note: I wrote this in the recipe, but make sure you use the sun-dried tomatoes that come in a jar packed in oil, not the ones that come in a bag.

Mediterranean Salad with Roasted Red Pepper Vinaigrette  |  Lemon & Mocha

The roasted red pepper dressing is just five ingredients, but it takes the salad to a whole new delicious level. A roasted red pepper, olive oil, red wine vinegar, smoked paprika and salt to taste get pureed in a high-speed blender until smooth and creamy. The dressing adds to the tanginess of the sun-dried tomatoes and gives the whole salad a zing that balances the goat cheese. We actually didn’t go to that restaurant this past week as this salad is the only standout dish from there, but I don’t even mind because now I can make it for myself whenever I want! Yum!

Mediterranean Salad with Roasted Red Pepper Vinaigrette  |  Lemon & Mocha

Mediterranean Salad with Roasted Red Pepper Vinaigrette
 
Yield: 4 servings
Ingredients
  • 1 red pepper
  • ¼ cup olive oil
  • 1½ tablespoons red wine vinegar
  • ½ teaspoon smoked paprika
  • 8 cups spring mix salad greens
  • ¼ cup toasted pine nuts
  • ½ cup sun-dried tomatoes (from the jar/oil-packed), julienned
  • 2 ounces goat cheese, plus more if desired
  • Salt and ground black pepper
Directions
  1. Roast the red pepper. Preheat the oven to 400 degrees F. Spray a baking sheet or aluminum foil covered baking sheet with nonstick cooking spray. Wash and dry the red pepper then place on the baking sheet. Bake 20 minutes, flip the pepper over then bake for 20 more minutes. When the pepper is cool enough to handle, remove and discard the skin, stem and seeds.
  2. Make the dressing. Add the roasted red pepper, olive oil, red wine vinegar and smoked paprika to a high-speed blender. Blend until smooth then season with salt and pepper to taste.
  3. In a large mixing bowl or salad bowl, toss the salad greens with the pine nuts and the julienned sun-dried tomatoes. Add your preferred amount of the roasted red pepper dressing and toss. Crumble the goat cheese over top and serve.