Main Dishes

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

Happy Wednesday everyone! Can you believe we’re halfway through August? Ah, I shouldn’t have even brought it up! Where did the summer go? I bet if I look at my past summer posts I probably said the same thing, but it still shocks me every year. To cheer us all up I’m sharing these flavor-packed and crunchy Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

When I first made these, Matt and I were so hooked that I made them three weeks in row. That never happens! The egg rolls also got prettier each week as I had more practicing wrapping them. I also got a lot quicker at putting them together; it’s a lot more simple than you would think. I walk you through it in the directions, but if you get the Nasoya brand egg roll wrappers they have a diagram on the back of the package for how to wrap them up.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

The ground turkey, corn and spinach filling for these Southwest Turkey Baked Egg Rolls is packed with spices that give it a smoky taste. They aren’t spicy since I don’t like spicy foods, but you could certainly amp up the chili powder if you preferred. The can of diced green chiles is key because it adds depth of flavor and also liquid to keep the ground turkey extra moist. I usually grab a bunch every time I’m at Trader Joe’s. You can use pepper jack cheese if you want a little more heat or if you prefer them more mild like me than you could use shredded Monterey Jack cheese.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

Either way, they get baked for eight minutes on each side and when the egg rolls come out they are crispy, crunchy and ready to be dipped in my simple avocado dipping sauce. It’s basically a quick homemade guacamole that has been thinned out to make it a prime time egg roll dipping sauce.

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

We usually eat these Southwest Turkey Baked Egg Rolls as a meal with a salad or some stir-fried snap peas, but they would also be so good as a party appetizer. If you’re going to make them as an appetizer you should definitely double the recipe because they will be gone fast!

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce  |  Lemon & Mocha

Southwest Turkey Baked Egg Rolls with an Avocado Dipping Sauce
 
Yield: 4 servings
Ingredients
for the egg rolls
  • 8 ounces 93% lean ground turkey
  • ¼ teaspoon salt
  • ¼ cup chopped onion
  • ⅓ cup chopped red bell pepper
  • 1 garlic cove, minced
  • 1 can diced green chiles, about 4.25 ounces
  • 5 ounces fresh spinach
  • ¼ cup corn kernels
  • 2 tablespoons sliced scallions
  • ¾ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Pinch of chili powder
  • 12 egg roll wrappers, see note
  • ¾ cup shredded pepper jack or Monterey jack cheese
for the avocado dipping sauce
  • 1 avocado, cut open and pitted
  • ⅓ cup water
  • 2 tablespoons lemon juice
  • ¼ teaspoon garlic powder
  • Salt and 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. Coat a medium skillet with cooking spray then heat over medium-high heat. Add the ground turkey and the salt and cook until it’s almost done browning, about 3 minutes. Break apart the ground turkey with a wooden spoon or silicone spatula as it cooks and browns. Add the onion, bell pepper and garlic then cook until the onion and pepper is a little tender, about 4 minutes. Reduce the heat to medium and add the can of green chiles, spinach, corn, cumin, smoked paprika and chili powder. Stir and continue to cook for about 3-4 minutes, or until the liquid has evaporated and the spinach is wilted. Remove from the heat and let cool a little.
  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 turkey 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 dipping sauce.
for the avocado dipping sauce
  1. In a high-speed blender, combine the avocado flesh, water, lemon juice and garlic powder. Blend until combined, about 40 seconds. Season with salt and pepper to taste.
Notes
I use Nasoya egg rolls wrappers. I find them in the refrigerated section of my grocery store near the hummus and guacamole.

Recipe adapted from Skinnytaste Fast and Slow.
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!

Sesame Peanut Noodles with Chicken

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

You know this is a quick and easy recipe since it’s from the “10-Minutes Meals” section of my Cook This, Not That! cookbook! Now, I’ve never accomplished this meal in quite that short of a time frame before, but it’s still a fast meal to whip up. I got this little cookbook the year after I graduated college and I cooked about 13 different meals from it for Matt and I that year.

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

Whenever I get asked about my favorite cookbook I always laugh and mention Cook This, Not That! It’s such a little cookbook and it’s not by any celebrity chef, but I’ve actually cooked a fair amount of recipes from it and they’ve always been really good! In fact, one of my favorite go-to meals, whether it’s just Matt and I or we’re having company, is this Chicken Cordon Bleu from the cookbook. I’ve never made these Sesame Peanut Noodles with Chicken for company, but I make them for Matt and I as make-ahead lunches or dinners whenever we are in the mood for an Asian noodle fix.

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

The sauce is creamy, tangy and super peanut-ty. I’m obsessed with peanut butter, like most people without nut allergies, so I love that the peanut taste really comes through here. Every time I make it I just want to start pouring it on everything! And by everything I mean on food items so I can then eat them, not covering items in my house with peanut sauce for no reason. I don’t know why I said no reason, I don’t think there would ever be a reason you would cover household items with peanut sauce, but anyways I’m getting sidetracked here!

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

I throw in sautéed chicken, broccoli, red bell peppers and snow peas, but you could switch it up with whatever protein and vegetables you would prefer. This would be so good with some flank steak, peppers, onions and asparagus – yum! You can also use whatever type of pasta you prefer; I like using long noodles for this, but sometimes I switch up the type of long noodle and use brown rice noodles or whatever else is in my pantry.

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

The chopped peanuts, toasted sesame seeds and scallions on top add the perfect amount of crunch and texture to this dish. Okay, just describing these Sesame Peanut Noodles with Chicken has made me start craving them so I guess I need to make them again soon! I hope you all enjoy!

Sesame Peanut Noodles with Chicken  |  Lemon & Mocha

Sesame Peanut Noodles with Chicken
 
Yield: 4 servings
Ingredients
  • 8 ounces linguine pasta
  • 2 cups broccoli florets
  • 1 pound boneless skinless chicken breasts or tenders
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 cup snow peas, trimmed
  • 3 tablespoons lime juice
  • 3 tablespoons peanut butter
  • 2 tablespoons water
  • 1½ tablespoons soy sauce
  • 2 teaspoons toasted sesame oil, plus more for noodles
  • Chopped peanuts, toasted sesame seeds and scallions for topping
Directions
  1. Bring a large pot of water to a boil and cook the pasta. When there’s 5 minutes left on the pasta, add the broccoli florets. Drain the pasta and broccoli together then toss with a little sesame oil and a little rice wine vinegar in a large bowl to keep the pasta from sticking. If you don’t have rice wine vinegar just a little sesame oil is fine.
  2. While the water is coming to a boil, start the chicken and veggies. Cut the chicken into thin slices then cut in half if the pieces are too long.
  3. Sauté the chicken in the olive oil on medium high heat until almost browned. Season the chicken with a little salt and pepper right after putting it in the pan. Add the bell pepper and snow peas. Cook until the bell pepper is tender and the chicken is browned then remove from the heat.
  4. In a small microwave safe bowl, add the lime juice, peanut butter, water, soy sauce and sesame oil. Microwave for 45 seconds and then whisk or stir until combined. Pour over the noodles and broccoli and toss to coat. Add the cooked chicken and veggies then toss to combine. Top with the chopped peanuts, toasted sesame seeds and scallions, if desired.
Notes
I usually use Jif creamy peanut butter for this recipe. I find the natural peanut butters tend to separate and not mix as well when I cook or bake with them. I haven’t tried this specific recipe with natural peanut butter so if you do give it a shot let us know how it worked!
This recipe accounts for 2 ounces of pasta per person, which is the FDA’s recommended serving size. If you are used to larger pasta portions you can certainly use more! The dish is loaded with chicken and veggies though so we find the dish filling as is.

Recipe adapted from Cook This, Not That!.
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!

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onions

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Has anyone else been obsessed with strawberries this season? I got hooked on baking with them after I made the Strawberry Rhubarb Crumble Muffins. That prompted me to bake the Beet Donuts with a Strawberry Rhubarb Brown Butter Glaze and I even made strawberry rhubarb white chocolate chip cookies. The cookies were purely for eating, not blog purposes, but comment below if you want the recipe!

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Not to mention the large amounts of fresh strawberries Matt and I have consumed so far this summer. I had not done any savory cooking with them though and that needed to change! Enter these Mini Strawberry Balsamic Pizzas with Chicken and Sweet Onion. To say Matt and I loved these mini flatbread pizzas is an understatement. Matt proclaimed he would be okay eating these naan pizzas every night and I would have to agree.

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

We need to dive into these pizzas layer by layer to truly appreciate how much deliciousness I’ve snuck in there for you. First, the base is naan flatbread. Naan is similar to pita bread, but softer and fluffier. I like using naan for this recipe because then everyone can have their own little pizzas and all the work of dealing with fresh dough has already been done for you. Easy! If you don’t have naan at your store you could always use pitas or pizza dough.

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Next, these pizzas don’t have marinara sauce, pesto or garlic oil. They have something even better – fresh strawberry balsamic spread! This is the only “cooking” part of the recipe and it couldn’t be more simple. Finely chopped strawberries are combined with some honey and balsamic then you let them sit for 15-20 minutes. This is called macerating the berries and letting them sit out with sugar (in our case, honey) releases their juices and softens the strawberries. Once their macerated, you mash them together and ta-da! Strawberry balsamic spread. Look at the strawberry balsamic spread!

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

The acidity from the balsamic balances out the sweetness of the berries and honey making it the perfect base for our other toppings. Next up we have chicken and sweet onion. I used grilled chicken, but you could use rotisserie chicken if you prefer. Chicken pairs well with the strawberries and the onions get nicely softened, which mellows their taste, in the oven. Classic mozzarella is the cheese of choice for these pizzas along with just the right amount of goat cheese to add some extra flavor pockets without overpowering the whole pizza.

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

I wanted these pizzas to really scream strawberry so in addition to the sweet and tart strawberry spread, we also have fresh sliced strawberries nestled into the melty mozzarella. Finally, a drizzle of balsamic glaze and sprinkling of fresh basil to finish the pizzas off once they’re out of the oven. Even though I just took a long time to break down these pizzas – sorry I’m just so excited! – they are incredibly simple to whip up making them ideal for lazy summer nights. I hope you try these soon and make sure to let me know in the comments below if you try them!

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onion  |  Lemon & Mocha

Mini Strawberry Balsamic Pizzas with Chicken & Sweet Onions
 
Yield: 2 servings
Ingredients
  • ¼ cup finely chopped strawberries
  • 1 teaspoon honey
  • ½ teaspoon balsamic vinegar
  • 2 naan flatbreads
  • ½ cup chopped cooked chicken (either grilled or rotisserie)
  • ⅓ small sweet onion, sliced thin
  • ½ cup plus 2 tablespoons shredded mozzarella
  • ½ cup sliced strawberries
  • 1 ounce goat cheese
  • Chopped basil, for topping
  • Balsamic glaze, for topping
Directions
  1. Preheat the oven to 400 degrees F.
  2. In a shallow bowl, stir together the chopped strawberries, honey and balsamic vinegar. Let sit for 15-20 minutes to let the strawberries soften and release their juices. Once the strawberries have softened, mash with a potato masher and stir together.
  3. Place the naan flatbreads on a baking sheet. Divide the mashed strawberry topping between the two pizzas. Spread the strawberry mixture out, leaving a small border on each pizza for the crust. Top each pizza with ¼ cup chopped chicken and half of the sliced onion.
  4. Top each pizza with ¼ cup of the shredded mozzarella, sprinkling over the chicken and onion. Then top each pizza with ¼ cup of the sliced strawberries. Crumble the goat cheese over the strawberries, dividing between the two pizzas, and sprinkle on the remaining mozzarella as well. Bake for 10 minutes or until the cheese is melted and the crust is browning.
  5. When the pizzas are out of the oven, top with the chopped basil and balsamic glaze before serving.
Notes
You can find balsamic glaze in the grocery store. If you want to make your own: combine ½ cup good quality balsamic vinegar with 2 tablespoons brown sugar in a small saucepan over medium heat. Stir until the sugar has dissolved. Bring to a boil then reduce heat to low and simmer until the mixture is reduced by half, about 10 minutes. The glaze should be thick and syrupy. Let cool before serving. Store in the fridge in an airtight container for up to 2 weeks.

 

Pizza Hot Dogs

Pizza Hot Dogs  |  Lemon & Mocha

Okay, okay, I know I’m killing you over here with all the hot dogs and pizza, but hear me out! I had the amazing idea for the Elote Hot Dogs. I made them and they were everything I could have imagined. We gobbled them up and everyone was happy. Then I looked in the fridge and saw all the leftover ingredients from the elote and I thought – ah ha! Elote Pizza would be epic! So I made Elote Pizza, it was delicious, we gobbled it up, everyone was happy, yaddy yaddy yada. Then I had a problem because I had leftover hot dogs and leftover pizza ingredients, also known as shredded mozzarella, which to me means pizza, so I had to come up with something to use them both up. I had to! The leftovers made me do it!

Pizza Hot Dogs  |  Lemon & Mocha

I am so happy I did because otherwise I might have never discovered how – insert explicit word here – delicious Pizza Hot Dogs are. Hot Dogs are a summer guilty pleasure and pizza is just plain amazing all the time so together is like something straight out of your food fantasies. The hot dog is smothered in marinara sauce and gooey melted mozzarella.

Pizza Hot Dogs  |  Lemon & Mocha

If that wasn’t enough, the tricked up potato buns are on a whole other level. I love potato rolls because they’re buttery and a little sweet. I brushed the tops of the buns with a combination of melted butter, freshly grated Parmesan, chopped parsley and garlic powder before broiling them until toasty. Basically, giving the bun a whole garlic bread quality that is out of this world.

Pizza Hot Dogs  |  Lemon & Mocha

Matt and I quickly decided that every time we consume a hot dog it needs to be on these buttery, cheesy, garlicky rolls. We also decided that we can’t eat another hot dog for like three years and I’m never allowed to make so many hot dogs and pizza recipes in one week ever again.

Pizza Hot Dogs  |  Lemon & Mocha

Now I’m going to share something equally delicious with you on Friday and when you see it, before you yell at me, just keep in mind that I made and photographed the whole elote – hot dog – pizza trio months ago and I just made Friday’s up-coming post the other week. So my advice to you is to ABSOLUTELY, DEFINITELY make these Pizza Hot Dogs as soon as possible! Unless you just made the Elote Hot Dogs or the Elote Pizza, in which case my advice is wait a couple weeks then ABSOLUTELY, DEFINITELY make these Pizza Hot Dogs. Enjoy!

Pizza Hot Dogs  |  Lemon & Mocha

Pizza Hot Dogs
 
Yield: 4 servings
Ingredients
  • ⅔ cup marinara sauce
  • 4 hot dogs
  • 4 long potato rolls
  • 1 tablespoon butter, melted
  • 1 tablespoon fresh grated Parmesan
  • 1 tablespoon chopped parsley leaves, plus more for topping
  • ¼ teaspoon garlic powder
  • ⅔ cup shredded mozzarella
Directions
  1. In a small saucepan over medium-low heat, heat the marinara sauce and hot dogs until both are warmed through. Set aside.
  2. While the hot dogs and sauce are getting warmed up, prepare the buns. Place the potato rolls upright as if you were about the put the hot dog in them on a baking sheet lined with aluminum foil.
  3. n a small bowl, combine the melted butter, Parmesan, chopped parsley and garlic powder. Generously brush this mixture over the tops of the potato rolls. Place a warmed hot dog in each bun and top with the marinara sauce. Divide the mozzarella between the 4 hot dogs, sprinkling right on top of the sauce. Broil the hot dogs until the cheese is melted and the tops of the buns are golden. Top with more parsley, if desired, and eat warm.

 

Roasted Vegetable Quinoa Tahini Bowls

Roasted Vegetable Quinoa Tahini Bowls  |  Lemon & Mocha

When I first bought tahini it was to make my Pumpkin Hummus. For those of you that aren’t familiar with tahini, it is made from ground sesame seeds and is one of the main components in hummus, along with chickpeas. After that first experiment with the Pumpkin Hummus, I used it purely to make homemade hummus and never ventured beyond that.

Roasted Vegetable Quinoa Tahini Bowls  |  Lemon & Mocha

Then last year I was Googling healthy lunch ideas for Matt and I and came across a quinoa bowl that called for a tahini dressing. My version of the recipe is incredibly simple – tahini, lemon juice, water and garlic powder. I mixed it up completely skeptical, but as soon as I tried it poured over my bowl of roasted veggies and quinoa I was completely hooked.

Roasted Vegetable Quinoa Tahini Bowls  |  Lemon & Mocha

It was tart, nutty and really creamy. The acidic punch complements the earthy vegetables really well. We have these Roasted Vegetable Quinoa Tahini Bowls all year round and I love that you can swap out the vegetables to your preferences or the season.

Roasted Vegetable Quinoa Tahini Bowls  |  Lemon & Mocha

This version is my favorite, though, because I love the meatiness that the eggplant and mushrooms bring to the bowl. Matt and I are also mushroom obsessed if I haven’t mentioned that before. Then the zucchinis bring some brightness and the bell pepper adds some sweetness. Perfection in a bowl!

Roasted Vegetable Quinoa Tahini Bowls  |  Lemon & Mocha

Roasted Vegetable Quinoa Tahini Bowls
 
Yield: 4 servings
Ingredients
  • 2 zucchinis
  • 1 red bell pepper
  • 1 eggplant
  • 8 ounces whole cremini mushrooms
  • 1-2 tablespoons olive oil
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon Italian seasoning
  • Salt and pepper
  • 2 cups cooked quinoa
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 tablespoons water
  • ¼ teaspoon garlic powder
Directions
  1. Preheat the oven to 400 degrees F. Line a half sheet baking pan with nonstick aluminum foil or lightly spray with nonstick spray. Set aside.
  2. Prep the veggies. Cut the ends off the zucchini then cut it into thick rounds. Slice the rounds in half. Remove the seeds and stem from the bell pepper then chop into a big dice. Remove the ends from the eggplant then cut into a small dice. The eggplant takes the longest to roast so you want the pieces smaller. Remove the stems from the mushrooms then quarter them.
  3. Place the vegetables on the prepared baking sheet then toss with just enough olive oil to lightly coat them. Sprinkle with the garlic powder, Italian seasoning and salt and pepper to taste. Roast for 20 minutes, or until the veggies roasted and lightly browned.
  4. While the veggies are roasting, make the tahini dressing. In a bowl or liquid measuring cup, whisk together the tahini, lemon juice, water and garlic powder until incorporated. Keep separate until ready to eat.
  5. To prepare the bowls, put ½ cup cooked quinoa in each bowl. Divide the roasted veggies between the 4 bowls then divide the dressing between each of the bowls.
Notes
Usually when I make this I will pack the tahini dressing in a separate container so I can shake it up and pour it on after I heat the quinoa and veggies in the microwave. I have tried it with the dressing poured on ahead of time and everything heated in the microwave and it was okay, but the dressing seemed to get absorbed by the other ingredients in the bowl and wasn’t as good as when I pour it on right before eating.
For the quinoa, I used a super grains mix that I picked up at my local Whole Foods. It is a mix of red quinoa, white quinoa, millet and buckwheat. It is actually cheaper than the bag of just quinoa and I like the variety for our quinoa bowls.

Dressing recipe adapted from Martha Stewart.