Appetizers & Snacks

Caramelized Onion Hummus

Caramelized Onion Hummus  |  Lemon & Mocha

I hope you all had a great weekend! Mine was unusually event-packed with a Kelly Clarkson concert, skiing and a Shin Lim show, who was the magician who won last season of America’s Got Talent. He also won the most recent America’s Got Talent Championship season, which I didn’t watch, but it was apparently a mix of returning winners and runner-ups. Anyways, Shin Lim does close-up magic and if you haven’t seen him perform before you should go watch some clips of him on YouTube. Seeing it in person was even crazier; every trick literally left me speechless, except for “How did he do that?!”

Caramelized Onion Hummus  |  Lemon & Mocha

This Caramelized Onion Hummus might be not quite as mind-blowing, but it’s still crazy delicious. We all have those times where you get a product at the grocery store and are instantly hooked. That was what Wegman’s Caramelized Onion Hummus was for Matt and me.

Caramelized Onion Hummus  |  Lemon & Mocha

After buying it a few weeks in a row I decided to recreate it at home, especially since I was planning on making caramelized onions for the Barbecue Meatloaf Sandwiches. Caramelized onions add a whole level of richness and sweetness to hummus.

Caramelized Onion Hummus  |  Lemon & Mocha

The hummus is really creamy and gets just the right amount of acidity from some lemon juice and apple cider vinegar. I served the hummus topped with caramelized onions, crispy chickpeas and some Everything But the Bagel Seasoning from Trader Joe’s to add some extra savory flavor. We ate ours with pita chips and veggie slices, but I also love hummus spread on sandwiches or in a salad.

Caramelized Onion Hummus  |  Lemon & Mocha

I tried something new with the hummus this time as well and it turned out so good that I’ll be sharing it with you on Wednesday! And so good that I made it three nights in a row last week for Matt and I to snack on before dinner. So stay tuned!

Caramelized Onion Hummus  |  Lemon & Mocha

Caramelized Onion Hummus
 
Ingredients
  • 1⅓ cup caramelized onions
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 1 clove garlic
  • ⅓ cup tahini
  • ⅓ cup olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt
Directions
  1. Blend everything together in a food processor until smooth and creamy. Top with caramelized onions, roasted chickpeas and everything but the bagel seasoning before serving.

 
Caramelized Onions
 
Ingredients
  • 4 medium onions, halved then sliced
  • 1 tablespoon plus 1 teaspoon olive oil
  • Salt
Directions
  1. Heat the oil in a large saucepan over medium-low heat. Add the onion slices then toss to coat. Season with salt. Cook the onions, stirring every few minutes for 35-40 minutes. Towards the last 20 minutes if they start getting burnt in spots add a little more water (no more than a tablespoon at a time). If you want them really caramelized, you can continue cooking for an additional 10 minutes, but you will want to stir very frequently to make sure they don’t burn. Remove from the heat when done.

 

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.
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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.

 

Baked Barbecue Chicken Egg Rolls

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Every week for the last couple months I’ve been saying to Matt, “Listen to all the awesome recipes I have coming up in January!” and then I make him listen to me read them all for the bajillionth time because I’m just so excited about them. Yes, the last couple months because I’m a planner so I’ve had these in the works for quite some time. All the recipes I’m posting this month are indicative of how Matt and I eat when we’re at home. Sure, we have the occasional pasta night or indulgent meal, but recipes like the Sheet Pan Honey Mustard Roasted Salmon and Broccoli and today’s Baked Barbecue Chicken Egg Rolls are how we eat 90% of the time we’re home.

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Even though I keep talking about healthy meals and posting healthy recipes in January, we don’t really look at them as health food. To us they’re just really delicious meals we love that happen to be good for us, too. My excitement stems from finally sharing all these recipes that have been made over and over in our kitchen last year; whether we make them once a month or whether I just came up with it and made it four times in a row because we got hooked. These Baked Barbecue Chicken Egg Rolls fall into the latter category.

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

I had this idea to combine two of our favorite new meals from last year: the Barbecue Chicken Stuffed Sweet Potatoes and the Southwest Turkey Baked Egg Rolls. Shredded cooked chicken gets tossed in barbecue sauce (I recommend my homemade refined sugar free recipe, which I’ve posted in the recipe below) and some chopped steamed spinach before being rolled up in the egg roll wrappers with some sharp cheddar cheese. They only take 16 minutes to bake and the outside gets really crispy, while the cheese inside gets gooey. I’m literally drooling as I’m typing this – sorry folks!

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Matt loves barbecue sauce so he proclaimed that he likes these even more than the Southwest Turkey Baked Egg Rolls. I don’t think I could choose because it depends on what I’m in the mood for, but these definitely win in their simplicity of the filling. Another reason we’ve had these egg rolls so much recently is because they freeze so well. We’re big fans of freezing meals so we have something quick instead of succumbing to takeout and I freeze these after they’ve been baked and cooled. To reheat, I just put them on the toast setting of our Breville Smart Oven or you could bake them at 375 degrees F for ten minutes.

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

I love having ranch dressing with barbecue sauce so I was excited to see so many healthier ranch dressings made with Greek yogurt at the grocery store! I got one from Hidden Valley Ranch and it’s so good with these egg rolls, but with way less calories and fat. I hope you all try these soon!

Baked Barbecue Chicken Egg Rolls  |  Lemon & Mocha

Baked Barbecue Chicken Egg Rolls
 
Yield: 7 servings (3 rolls per serving)
Ingredients
for the egg rolls
  • 1 pound boneless skinless chicken breasts, cooked and shredded
  • 1¼ cups barbecue sauce
  • ½ cup steamed and strained spinach
  • 3 tablespoons chopped red onion
  • 21 egg roll wrappers, see note
  • 1¼ cups shredded sharp cheddar cheese
  • Greek yogurt ranch dressing, for dipping
for the barbecue sauce
  • 1 small can tomato paste, about 6 ounces
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons molasses
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons maple syrup
  • 2 teaspoons dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Directions
for the egg rolls
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
  2. In a medium bowl, combine the shredded chicken, barbecue sauce, spinach and red onion until fully coated.
  3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop 3 tablespoons of the chicken mixture and place it near the bottom corner of the wrapper. I like to adjust the mixture so it’s more of a log shape then a big mound. Place a tablespoon of the shredded cheese on top. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls then coat all the rolls with cooking spray.
  4. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the ranch dressing.
for the barbecue sauce
  1. Combine all the ingredients in a small saucepan. Bring to a boil then reduce to low heat, cover and simmer for 15 minutes, stirring occasionally. Remove from the heat.
Notes
I use Nasoya egg rolls wrappers. In Whole Foods I find them in the refrigerated section near the hummus and guacamole. In Wegmans I find them in the refrigerated section near the tofu and blocks of cheese.

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!

Apple Nachos

Apple Nachos  |  Lemon & Mocha

Happy 2019! I’m kicking off the new year, and Lemon and Mocha’s month of healthy recipes, with a quick and easy snack. Everyone defines healthy differently, but when I’m trying to eat well I try to minimize processed food as much as possible. This is one of the biggest challenges for me, especially when it comes to snacks. However, when I have fun snacks like these Apple Nachos, especially if there’s some chocolate involved, it makes everything so much easier.

Apple Nachos  |  Lemon & Mocha

I had seen variations of apple nachos on Instagram and Pinterest, but I never got around to making myself some. I don’t know what took me so long since I love dipping my apples in peanut butter.

Apple Nachos  |  Lemon & Mocha

I wasn’t sure how everything was going to stay on the little apples slices, but from the first wedge I was completely hooked! The peanut butter drizzle helped the chopped almonds and mini chocolate chips stick to the apple wedges and I cut them really thin so I would have even more “nachos” on my plate.

Apple Nachos  |  Lemon & Mocha

You all know by now how I feel when it comes to food variations and these apple nachos are the perfect vessel to get creative with your toppings. You can use any nut or seed butter you like – I have a little almond butter drizzled on there as well – and then the rest of the choices are up to you! Some other topping ideas are Greek yogurt, any type of nut, shredded coconut, granola, berries, chia seeds, pumpkin seeds… I could go on forever! When I first made these, my initial plan was to save half for Matt, but once I started eating them there was no way they were surviving until Matt got home.

Apple Nachos  |  Lemon & Mocha

I hope this recipe helps inspire your snack time! I have a dinner recipe I’m sharing tomorrow that has already been on repeat in our house so stay tuned.

Apple Nachos  |  Lemon & Mocha

Apple Nachos
 
Yield: 1 serving
Ingredients
  • 1 large apple, cored and sliced
  • 1 tablespoon peanut butter or preferred nut/seed butter
  • 1 tablespoon mini chocolate chips
  • 1 tablespoon chopped almonds
Directions
  1. Lay the apple slices down on a plate. Drizzle the peanut butter over top. If your nut or seed butter is too thick to drizzle, warm it for 20-30 seconds in the microwave. Top with the mini chocolate chips and chopped almonds.