Christmas

Sautéed Snow Peas with Cranberries & Walnuts

Sautéed Snow Peas with Cranberries & Walnuts  |  Lemon & Mocha

I love discovering new ways to cook up my favorite vegetables instead of my usual steaming or roasting methods. When I came across these snow peas with toasted walnuts and dried cranberries I knew I had to make them. The flavor profile screams fall and nicely complements the dry rubbed roast pork tenderloin I posted last week.

Sautéed Snow Peas with Cranberries & Walnuts  |  Lemon & Mocha

I like to cook the snow peas until they are just tender, but still have plenty of crunch so the little peas pop out of the pods when you bite into them. It’s the little things, folks. This side dish can be made in less than 10 minutes making it a huge keeper in my book.

Sautéed Snow Peas with Cranberries & Walnuts  |  Lemon & Mocha

The tartness of the dried cranberries and lemon juice pairs well with the nutty earthiness of the toasted walnuts.

Sautéed Snow Peas with Cranberries & Walnuts  |  Lemon & Mocha

I used the same dried orange cranberries I bought from Trader Joe’s that I used in my fall trail mix and that hint of orange seemed to make the dish even more flavorful. If you aren’t able to find orange cranberries you could try substituting half the lemon juice for orange juice or adding just the faintest amount of orange zest to the finished peas.

Sautéed Snow Peas with Cranberries & Walnuts  |  Lemon & Mocha

 
Yield: 4-6 servings
Ingredients
  • 1 tablespoon olive oil
  • 12 ounces snow peas
  • ½ teaspoon salt
  • Juice of ½ lemon
  • ⅓ cup walnut halves, toasted and chopped
  • 1 tablespoon chopped dried cranberries
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper
Directions
  1. Heat the olive oil in a large pan over medium-high heat. Add the snow peas and sauté until bright green, but not floppy, about 5 minutes.
  2. Add the rest of the ingredients and season with salt and pepper to taste. Serve hot.

Recipe from Vegetarian for a New Generation:  Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us.

Dry Rubbed Roast Pork Tenderloin with a Roasted Garlic & Balsamic Sauce

Dry Rubbed Roast Pork Tenderloin with a Roasted Garlic & Balsamic Sauce  |  Lemon & Mocha

Today I have a simple and healthy dinner for you. Well, a dinner recipe. I am not standing at your front door with this dish, unfortunately, or fortunately if you don’t personally know me and me standing at your door would be creepy. Well I guess even if you do know me suddenly having me on your doorstep would be creepy even then, but I digress.

Dry Rubbed Roast Pork Tenderloin with a Roasted Garlic & Balsamic Sauce  |  Lemon & Mocha

This roasted pork loin is what we’re here for! And it is delicious! A basic dry rub is pressed onto the meat before being seared in a pan to lock in the flavor and juices. The meat finishes roasting in the oven then topped with a creamy and tangy roasted garlic balsamic sauce and it’s ready to be served.

Dry Rubbed Roast Pork Tenderloin with a Roasted Garlic & Balsamic Sauce  |  Lemon & Mocha

Matt and I usually eat fairly healthy, but I was unsure of where pork lies. After some thorough Googling I have deemed this dish a winner. Although there are certainly some cuts of pork that are not doctor recommended, hello delicious bacon and pork belly, a cut like pork loin is lean if you make sure to remove the excess fat. Additionally, it is a great source of protein and vitamin B! Yay vitamins!

Dry Rubbed Roast Pork Tenderloin with a Roasted Garlic & Balsamic Sauce  |  Lemon & Mocha

Dry Rubbed Roast Pork Tenderloin with a Roasted Garlic & Balsamic Sauce
 
Yield: 4 servings
Ingredients
for the pork
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt
  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
for the sauce
  • 1 head garlic
  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar
  • ½ teaspoon sugar
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon Dijon mustard
  • Salt and pepper
Directions
for the pork
  1. Preheat the oven to 450 degrees F.
  2. In a small bowl mix together all the dry seasonings until well combined. Place the tenderloin on a cutting board and sprinkle the rub all over. Rub and gently press the seasoning onto the pork.
  3. Heat the olive oil in a large skillet over medium-high heat. Cook the tenderloin in the pan for 10 minutes, using tongs to turn the pork and sear each side.
  4. Transfer the pork to the rack of a roasting pan and bake for 20 minutes or until it reaches an internal temperature of 150-155 degrees F. Slice then top with the sauce before serving.
for the sauce
  1. Cut the top off the head of garlic so that almost all the cloves are exposed. Place the head of garlic in a little square of tinfoil and curve up the sides. Lightly drizzle the garlic with olive oil then season with salt and pepper. Seal up the tinfoil to make a little packet. Roast for 35 minutes then let cool. Once it's cool enough to handle, squeeze out the roasted garlic cloves.
  2. Blend the roasted garlic cloves and the rest of the ingredients in a small food processor or with an immersion blender until smooth.
Notes
Make sure you note the first step in the sauce recipe (roasting the garlic) before starting the pork.

Pork recipe from The Food Network.
Sauce recipe from For the Love of Cooking.

Honey Walnut Baked Brie

Honey Walnut Baked Brie  |  Lemon & Mocha

Brie is a heavenly cheese. Encased inside an edible rind, brie has a creamy and buttery texture with a mild taste. When I was younger I used to take my best friend up to New Hampshire to go skiing with me and my family. Her parents used to give us a little food-packed thank you basket every time. The sole reason I remember this is because of the brie.

Honey Walnut Baked Brie  |  Lemon & Mocha

Oh the brie! There was always a wheel of it and my friend and I would dive right in, no serving dishes needed.

Honey Walnut Baked Brie  |  Lemon & Mocha

Brie’s versatility makes it pair well with everything from turkey artichoke paninis to wedges of apple. Sweeter flavors also complement brie well because it’s so mild and you know how I feel about my sweets.

Honey Walnut Baked Brie  |  Lemon & Mocha

This honey walnut topped baked brie is a simple and addictive happy hour appetizer or dinner party dessert. Well, pre-dessert, actual dessert must still be involved.

Honey Walnut Baked Brie  |  Lemon & Mocha

Brie is already a spreadable cheese, but when you melt it into warm gooey deliciousness it becomes both spreadable and habit-forming. The honey and walnuts on top add just the right amount of sweetness, earthiness and texture to really elevate the baked brie. And doesn’t the topping make it look fancy? You can serve this baked brie on its own, but I like to serve it with warm soft bread or raisin crostini.

Honey Walnut Baked Brie  |  Lemon & Mocha

Honey Walnut Baked Brie
 
Yield: 4 servings
Ingredients
  • 1 wheel of brie
  • ¼ cup honey
  • ½ cup toasted walnuts, roughly chopped
Directions
  1. Preheat the oven to 350 degrees F.
  2. Place the brie in a baking dish. Top with the honey and the walnuts then bake for 15 minutes.
  3. Serve hot with crostini, slices of bread or crackers.

Recipe slightly adapted The Food Network.

Crispy Prosciutto Wrapped Asparagus

Asparagus has always been one of my favorite vegetables, even when I was a picky little kid. Everyone always loves the tops, which for some reason are my least favorite part. My dad doesn’t like the stems so sometimes we swap. Just like how Matt’s favorite Starburst are the red and orange, while mine are the yellow and pink. You can’t force these things. Only fate can cause the food stars to perfectly align.

My favorite way to cook asparagus is to roast them. It is incredibly simple and I am all about ease of preparation, especially on weeknights, but more importantly roast asparagus are delicious. They are tender, yet crunchy, have a slight char, and they soak up all the flavor from the olive oil and seasonings.

You might be nodding your head and thinking, “Yeah, roast asparagus are the best! They are so tasty there’s nothing in the world that could make them taste even more awesome!” But, my friends, you need to go one step further.

Prosciutto. Salty, delicate prosciutto makes everything better. Especially when it’s blanketing a spear of roast asparagus. I’ve had prosciutto wrapped asparagus a variety of ways, but I’m really digging this crispy version. The prosciutto is wrapped on the raw asparagus before being broiled to crispy perfection.

Served warm or cold, these are right on par for your next gathering this spring. Easy to make and so tasty everyone will be fighting over vegetables. What’s better than that?

Crispy Prosciutto Wrapped Asparagus
 
Yield: 4 servings
Ingredients
  • 1 pound asparagus, ends trimmed
  • 1 tablespoon olive oil
  • 6 ounces thinly sliced prosciutto
  • Salt and pepper
Directions
  1. Place an oven rack about 5-6 inches below the heating element then preheat the oven to broil.
  2. Lay the asparagus on a baking sheet then toss with the olive oil. Season with salt and pepper.
  3. Wrap each stalk of asparagus with a slice of prosciutto. Take 1 piece of prosciutto and wrap it tightly around the asparagus stalk in an upward spiral starting at the bottom of the stalk. Repeat for the rest of the asparagus.
  4. Spread the wrapped asparagus out on the baking sheet so that none of them are touching each other. Broil the asparagus for 3 minutes, flip the asparagus, then broil for 3 more minutes. The prosciutto should be crisped and lightly browned.

Recipe from CHOW.

Spiked Hazelnut Hot Chocolate

There is so much hot chocolate in my apartment right now. I guess you could say I’m a bit of a hot chocolate hoarder. It’s okay, there are worse things to hoard like styrofoam peanuts and diner jelly packets, although I do have a couple of those packets in the fridge. What do you expect, I was raised by my grandma!

Even with all the hot chocolate options sitting in my cabinet I could not resist making this spiked hazelnut hot chocolate. I have never made homemade hot chocolate without a mix and after this experience it’s going to be hard to go back. The drink is creamy and decadent with a strong hazelnut flavor.

Just like Nutella tastes by itself, the hazelnut doesn’t overpower the chocolate taste. Since there is no powdered cocoa involved this hazelnut hot chocolate stays delightfully smooth.

The addition of the Frangelico, although fun and perfect for bringing out the hazelnut flavor, is of course optional so feel free to omit it for any kiddos or nondrinkers. I know this won’t be the last I see of this hot chocolate over the next couple months. I plan to drink it as a cozy breakfast treat, an after dinner dessert or as a nice warm pick-me-up after inevitably shoveling my car out of snow for the tenth time. How will you enjoy yours?

Spiked Hazelnut Hot Chocolate
 
Yield: 1 hot chocolate
Ingredients
  • 1 cup milk
  • 2 tablespoons Nutella
  • 1 tablespoon Frangelico or another hazelnut liquor
  • Whipped cream
Directions
  1. In a small saucepan on medium heat warm the milk until it begins to bubble at the edges.
  2. Remove the saucepan from the heat, add the Nutella and Frangelico and whisk until smooth.
  3. Top with whipped cream then serve.

Recipe from Saveur.