Meat

Thai Steak Lettuce Wraps with Charred Green Beans

Thai Steak Lettuce Wraps with Charred Green Beans  |  Lemon & Mocha

I am channeling some serious warm weather feels with these Thai Steak Lettuce Wraps with Charred Green Beans. Maybe it’s the lettuce or maybe it’s the lime, but they’re definitely bringing me to fresh springtime. Matt learned how to ski a few years ago and ever since winter hasn’t seemed so bad up here in Boston because we get to go skiing on the weekends. So we tough through the driveway shoveling and the messy commutes because we know there is a bright snow-covered mountain light at the end of the New England winter tunnel. However, now that we are solidly in mid-March I am ready for spring to emerge. Come on barbecues, flip-flops, grilling, and outside walks with no jacket on! Is there anything more exciting than being outside without a jacket on?! Ok, yes, but it’s still pretty awesome.

Thai Steak Lettuce Wraps with Charred Green Beans  |  Lemon & Mocha

We first made this recipe as one of our Blue Apron meals. Have you tried Blue Apron? There are aspects I love about it, such as having all the ingredients sent without having to run back and forth across a grocery store. I’m also a big fan of the detailed photo instructions so other family members can jump in and help by picking some steps to follow on their own. And by that I mean Matt can help without asking me questions or what he should do next while I’m working on another part of the dish 😂.

Thai Steak Lettuce Wraps with Charred Green Beans  |  Lemon & Mocha

The main reason we don’t order Blue Apron more (and why we order a different box now that I will share in another post) is the recipes seemed to be hit or miss for us. These Thai Steak Lettuce Wraps with Charred Green Beans were a definite hit. I’ve made steak lettuce wraps before, but I’ve never added sushi rice and green beans. The rice bulks them up a little and adds a balancing tenderness to the wraps. Charring the green beans brings some smokiness and crunchiness. Finally, the sauce is the perfect combination of zesty, sweet and umami for this springtime weeknight meal. Enjoy!

Thai Steak Lettuce Wraps with Charred Green Beans
 
Yield: 2 servings
Ingredients
  • ¾ cup sushi rice
  • 3 teaspoons olive oil
  • 4 ounces green beans, trimmed
  • 8 ounces sirloin steak
  • 2 cloves garlic, minced
  • 2 tablespoons ponzu sauce
  • 1 tablespoon sugar
  • 1 lime, quartered
  • 1 head butter lettuce, washed and separated
  • A small handful of cilantro leaves, roughly torn
  • A small handful of mint leaves, roughly torn
Directions
  1. In a small pot or a rice cooker, combine the sushi rice, 1½ cups of water, and a pinch of salt. Heat on high until boiling, then cover the pot and reduce the heat to low. Continue to cook for 15-17, or until the rice is tender and there is no more excess water. Remove from the heat and fluff with a fork.
  2. While the rice is cooking, heat 2 teaspoons of the olive oil in a pan on medium-high heat. Add the green beans and season with salt and pepper. Cook the green beans until they are slightly charred and softened, about 4-5 minutes, stirring occasionally. Remove the green beans and wipe the pan with a paper towel.
  3. Dry the steaks if needed then season generously on both sides with salt and pepper. Heat 1 teaspoon of the olive oil in the same pan over medium-high heat. Add the steaks and cook to your desired degree of doneness. For medium-rare steak, cook about 2-3 minutes per side for a 1" steak. Remove the steaks from the pan and let them rest before cutting them for at least 5 minutes.
  4. With the browned bits from the steak still in the pan add the minced garlic, as well as a drizzle of olive oil if the pan is dry. Heat over medium-high heat for 30 seconds to 1 minute, stirring constantly. Add the ponzu sauce, sugar, the juice of 2 lime quarters, and 2 tablespoons of water. Continue to cook for 1-2 minutes or until the sauce has slightly thickened, continuing to stir. Remove the sauce from the heat.
  5. Place the lettuce leaves on the plates. Top each lettuce wrap with some cooked rice and charred green beans. Slice the steak against the grain and place over the rice and green beans. Finish the lettuce wraps with the sauce, torn cilantro and mint leaves, as well as an extra squeeze of lime as desired.

 Recipe from Blue Apron.

Mini Baked Turkey Meatballs

Mini Baked Turkey Meatballs  |  Lemon & Mocha

Have you ever had a dish or ingredient that you just can’t ever seem to get right? That sums up my relationship with ground turkey, well at least until I tried these baked turkey meatballs. Meatballs made with ground turkey that are juicy, moist and mouthwatering delicious? Yes folks, I promise you it exists!

Mini Baked Turkey Meatballs  |  Lemon & Mocha

After dry turkey burgers and tasteless turkey meatloaf I was ready to give up on this healthy protein. I wanted something healthy to go along with my spaghetti squash with spinach and mushroom marinara so I decided I would give it one more shot and was met with great success! And deliciousness. They were also easy enough to whip up on a weeknight, which is always a huge bonus.

Mini Baked Turkey Meatballs  |  Lemon & Mocha

This recipe makes enough meatballs to have freezable leftovers so you can have meatballs all week long. Everyone tends to just think of meatballs with spaghetti, but there are endless possibilities with these tasty cuties. Add some melted provolone and have meatballs sliders. Serve them with brown rice & stir fried vegetables for a quick and healthy meal. Heat a few in tomato soup for some added protein. Eat a couple on top of a Greek salad. Or just enjoy them on a big pile of spaghetti with loads of Parmesan.

Mini Baked Turkey Meatballs  |  Lemon & Mocha

Mini Baked Turkey Meatballs
 
Yield: 40 mini meatballs
Ingredients
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • 1 large egg
  • ¼ cup bread crumbs
  • 3 tablespoons ketchup
  • ¼ cup chopped fresh parsley or 2 tablespoons dried parsley
  • ½ cup grated fresh Parmesan
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground turkey (look for ground turkey that isn't all turkey breast meat)
Directions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing combine all the ingredients except the turkey. Add the ground turkey and mix until just combined.
  3. Form the meatballs with a diameter of 1½" and place evenly on the prepared baking sheet. Bake for 20 minutes.
Notes
To freeze, place the cooled meatballs so they aren't touching on a baking sheet small enough to fit in your freezer lined with parchment paper. Once the meatballs feel frozen, store in a freezer bag. To reheat, place in sauce while warming up. To heat in the microwave, cook for 1.5-2 minutes for 3 meatballs; 3 minutes for 6 meatballs.

Recipe slightly adapted from Giada De Laurentiis.

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.

Almost Meatless Sloppy Joes

Almost Meatless Sloppy Joes  |  Lemon & Mocha

I love this recipe and am so excited to share it with you today! As I’ve mentioned before on Lemon & Mocha, Matt and I try to eat vegetarian a couple nights a week for both cost and health reasons. However, I love the idea of almost meatless. In these almost meatless sloppy joes the ground beef isn’t the focus of the dish, but it provides a great richness and heartiness.

Almost Meatless Sloppy Joes  |  Lemon & Mocha

For those of you who read the title of this post and were instantly scared away by the mention of sloppy joes, don’t leave just yet! I think you know by now I only share recipes that are absolutely crave-worthy and these bad boys fit the bill.

Almost Meatless Sloppy Joes  |  Lemon & Mocha

I actually had never tried sloppy joes until I made this version from Cooking Light, but I am so glad I waited instead of having some dreadful version that everyone seems to remember from their school cafeteria. I’m not sure why they have such a bad rap, but let these almost meatless sliders change your mind.

Almost Meatless Sloppy Joes  |  Lemon & Mocha

Loaded spices and veggies these mini sandwiches have a complex taste that packs a punch. The mashed kidney beans mimic the heartiness of the ground beef and provide a smooth texture. I would happily eat these every night, and may have done just that for almost a week… 😉

Almost Meatless Sloppy Joes  |  Lemon & Mocha

Almost Meatless Sloppy Joes
 
Yield: 6
Ingredients
  • 2 tablespoons olive oil
  • ½ cup finely chopped white onion
  • 1 tablespoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 ounces ground sirloin
  • ½ cup grated carrot
  • 2 teaspoons chili powder
  • 1 teaspoon brown sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground red pepper
  • 2 cups canned crushed tomatoes
  • 1 15.5 ounce can low sodium kidney beans, rinsed & drained
  • 6 mini brioche buns, or other sandwich rolls of your choosing
  • Sliced red onion, for serving
Directions
  1. Heat the olive oil over medium-high heat in a large stockpot. Add the onion, garlic, salt, pepper and beef and cook until the onion is softened and the meat is browned. Stir occasionally, making sure to crumble the beef.
  2. Add the grated carrot, chili powder, sugar, oregano and red pepper then continue to cook for 2 minutes. Pour in the crushed tomatoes then bring the mixture to a boil. Once boiling, reduce the heat to medium then cook for 10 more minutes.
  3. Take 1 cup of the kidney beans and mash them in a shallow bowl with a potato masher or fork. Add both the mashed beans and the remaining whole beans to the pot then cook until cooked through, about 1-3 minutes.
  4. Serve on the buns topped with sliced red onion.

Recipe from the May 2010 issue of Cooking Light.

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.