About Lauren

Posts by Lauren :

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?

Thai Stuffed Sweet Potato

Thai Stuffed Sweet Potato  |  Lemon & Mocha

Normally when I see a recipe I am just drooling over it takes me months, even years, to finally get around to making it. Then when I finally make it months later I eventually get around to posting it on Lemon & Mocha. Not this time, my friends!

Thai Stuffed Sweet Potato  |  Lemon & Mocha

I saw this glorious Thai stuffed sweet potato one week, made it the next week then made it again to photograph the week after. Now here it is on Lemon & Mocha. Unbelievable!

Thai Stuffed Sweet Potato  |  Lemon & Mocha

The reasons I made it so fast are the same two reasons you should make it this week:  1. The minute I saw it my peanut sauce loving self was instantly obsessed with the idea and I knew I had to have it and, 2. Reading the recipe I couldn’t believe how easy it was.

Thai Stuffed Sweet Potato  |  Lemon & Mocha

A third reason was also that I’m always looking for healthy vegetarian meals since Matt and I try to go meatless a couple nights a week. The flavor of the creamy sweet potato with the tender broccoli, crisp scallions and sweet edamame smothered in this peanut sauce is divine. It was so divine in fact that I ate it three nights in a row!

Thai Stuffed Sweet Potato  |  Lemon & Mocha

So get adventurous with your dinner this week and make this Thai stuffed sweet potato.

Thai Stuffed Sweet Potato  |  Lemon & Mocha

Thai Stuffed Sweet Potato
 
Yield: 4-6 servings
Ingredients
for the sweet potatoes
  • 4-6 sweet potatoes, scrubbed clean
  • 1 head of broccoli, cut into small florets and steamed
  • 1 cup cooked edamame beans
  • 3 scallions, chopped
  • ½ cup chopped peanuts
  • Salt and pepper
for the peanut sauce
  • 1 cup coconut milk
  • ½ cup smooth peanut butter
  • 1 lime, juiced
  • 2 cloves garlic
  • ½” piece of fresh ginger, peeled
  • 1 tablespoon low sodium soy sauce
  • 1 ½ teaspoons rice wine vinegar
  • 1 ½ teaspoons sugar
  • ¼ teaspoon crushed red pepper flakes
Directions
for the sweet potatoes
  1. Preheat the oven to 400 degrees F. Pierce the potatoes 4-6 times with a fork and place on a baking sheet lined with tin foil. Bake for 45-60 minutes, or until a fork easily pierces the potato.
  2. Let the potatoes cool slightly before handling then cut a slit in the top of each one. Stuff with the broccoli and edamame then drizzle generously with the peanut sauce. Garnish with the chopped scallions and peanuts. Serve hot.
for the peanut sauce
  1. Combine all the ingredients in a blender or small food processor until smooth. Taste and adjust seasoning accordingly. If you would prefer a thicker consistency add more peanut butter then remix. If you would prefer a thinner consistency add more coconut milk then remix.

Recipe from Shared Appetite.

Coconut Lime Chicken Satay with Peanut Sauce

Coconut Lime Chicken Satay with Peanut Sauce  |  Lemon & Mocha

Growing up we never ate Chinese food in my house. I’m not sure why considering how delicious sesame chicken and crab rangoons taste. Thai food, on the other hand, was a regular staple in our house.

Coconut Lime Chicken Satay with Peanut Sauce  |  Lemon & Mocha

Whether we would get takeout or go to a nearby thai restaurant we always ordered the chicken satay with peanut sauce. Everything on a stick tastes better because it’s more fun to eat, but this dish is more than that. The combination of sweet, sour and savory makes each bite delightful and peanut sauce is incredibly addictive. Let’s be honest, we’re all just in it for the peanut sauce.

Coconut Lime Chicken Satay with Peanut Sauce  |  Lemon & Mocha

Chicken satay is one restaurant takeout that you can definitely bring to your own kitchen. I’ve made it a few times and always had excellent results.

Coconut Lime Chicken Satay with Peanut Sauce  |  Lemon & Mocha

As far as pad thai goes I am currently leaving that dish to the experts after a few failed attempts involving accidentally purchasing an incorrect ingredient at an Asian market. Matt and I will never know what that pink-gray paste was we ate that night… But I digress! This dish is foolproof, tasty and doesn’t involve any ingredients that might lead you astray.

Coconut Lime Chicken Satay with Peanut Sauce  |  Lemon & Mocha

The peanut sauce, the most important part, combines coconut milk to add some creaminess and fresh ginger to provide an elevated flavor. Play around with the ratio of coconut milk to peanut butter to get your preferred flavor and consistency.

Coconut Lime Chicken Satay with Peanut Sauce  |  Lemon & Mocha

Coconut Lime Chicken Satay with Peanut Sauce
 
Yield: 6 servings
Ingredients
for the chicken satay
  • 1 garlic clove, minced
  • ½” piece of fresh ginger, peeled and grated
  • ½ lime, juiced
  • 1 tablespoon lime zest
  • ½ cup coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon ground coriander
  • ½ teaspoon sesame oil
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 2 pounds boneless skinless chicken breast, sliced into thin strips
for the peanut sauce
  • 1 cup coconut milk
  • ½ cup smooth peanut butter
  • 1 lime, juiced
  • 2 cloves garlic
  • ½” piece of fresh ginger, peeled
  • 1 tablespoon low sodium soy sauce
  • 1 ½ teaspoons rice wine vinegar
  • 1 ½ teaspoons sugar
  • ¼ teaspoon crushed red pepper flakes
Directions
for the chicken satay
  1. Combine all the ingredients except the chicken in a large mixing bowl with a whisk. Add the chicken strips and toss until well coated. Cover and refrigerate to allow the chicken to marinate for at least 1 hour or overnight.
  2. Heat the grill or grill pan over high heat. Evenly thread the chicken strips with skewers. If using wooden skewers soak them in water first.
  3. Grill the chicken for 4-5 minutes on each side then reduce the heat to medium-low and cook for a 1-2 more minutes per side or until it reaches an internal temperature of 165 degrees F. Serve with the peanut sauce.
for the peanut sauce
  1. Combine all the ingredients in a blender or small food processor until smooth. Taste and adjust seasoning accordingly. If you would prefer a thicker consistency add more peanut butter then remix. If you would prefer a thinner consistency add more coconut milk then remix.

Satay adapted from Steamy Kitchen.
Peanut sauce slightly adapted from Shared Appetite
.

Banana Bread French Toast with Caramelized Bananas

Banana Bread French Toast with Caramelized Bananas  |  Lemon & Mocha

When I made french toast for the first time in the form of my Nutella stuffed french toast with vanilla pecan butter, it opened up a new door of possibilities for me. As is typical of my list-loving self I sat down and excitedly scribbled a whole page of french toast ideas. Any type of slightly sweet bread or sturdy cake out there was jotted down along with complimentary toppings and sauce ideas.

Banana Bread French Toast with Caramelized Bananas  |  Lemon & Mocha

One such idea was banana bread french toast with caramelized bananas. I’m not the first to think of this genius idea, but I was eager to make it nonetheless. Some overly ripened bananas provided me with the perfect opportunity.

Banana Bread French Toast with Caramelized Bananas  |  Lemon & Mocha

After my banana bread was made and cooled completely overnight I cut it into 1” thick slices. After dipping in the egg mixture and cooking in my frying pan I caramelized some banana slices in butter and brown sugar.

Banana Bread French Toast with Caramelized Bananas  |  Lemon & Mocha

The end result was magnificent: a delicious excuse to eat dessert for breakfast. Not that you need an excuse, but if you do now you have one.

Banana Bread French Toast with Caramelized Bananas  |  Lemon & Mocha

I made my banana bread with walnuts for some added texture, but you could always toast some walnuts to place on top of the finished french toast.

Banana Bread French Toast with Caramelized Bananas
 
Yield: 2 servings
Ingredients
for the french toast
  • 2 eggs
  • 3 tablespoons milk
  • ½ teaspoon vanilla
  • ½ teaspoon ground cinnamon, divided
  • ¼ teaspoon ground nutmeg, divided
  • Cooking spray or 1 tablespoon butter
  • 4 slices thick cut banana bread
for the caramelized bananas
  • 1 tablespoon butter
  • 1 banana, sliced into coins
  • 2 tablespoons brown sugar
Directions
for the french toast
  1. In a shallow bowl large enough to fit the slices of bread beat the eggs with a fork or whisk.
  2. Add the milk, vanilla, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground nutmeg then mix or whisk to combine.
  3. Heat a griddle or skillet over medium heat and coat with cooking spray or the tablespoon of butter.
  4. Lay two of the slices of banana bread flat in the egg mixture and let sit for 1 minute. Flip the slices and let sit for another minute. Pick up the slices and let all the excess egg mixture drip off. If there is a lot of excess egg mixture that won’t drip off push off with the fork or whisk.
  5. Place on the heated griddle or skillet. Let cook for 4 minutes, or until brown, then flip. Cook the other side of r 4 minutes, or until brown. Remove from the heat and top with the caramelized bananas.
  6. Repeat with the remaining serving.
for the caramelized bananas
  1. Melt the butter in a small skillet over medium heat. Add the banana slices and brown sugar. Carefully stir to coat. Continue to cook the banana slices until softened and coated in the syrup, about 5 minutes.