Recipes

Winter Pesto Pasta

Winter Pesto Pasta  |  Lemon & Mocha

Winter Pesto Pasta is a cozy dish loaded with roasted butternut squash and mushrooms that is sure to warm you up during these chilly winter days. Whenever Matt and I are craving pasta I like to load it up with lots of veggies and I love the ease and the taste of roasted vegetables, especially in the wintertime.

Winter Pesto Pasta  |  Lemon & Mocha

I also used a mix of spaghetti and zucchini noodles to sneak in even more vegetables. You can spiralize the zucchini yourself or pretty much every grocery store now sells spiralized vegetable noodles. The best part is that you just throw them into the water when the pasta is almost done cooking so it could not be easier to add zucchini noodles into your pasta dishes. You could keep the meal vegetarian, but I served it alongside my Baked Pesto Turkey Meatballs – love those!

Winter Pesto Pasta  |  Lemon & Mocha

The star of the whole dish, though, is the quick and easy homemade pesto. I love tomato sauce, but we are both way more into pesto around here. My favorite seed butter company, 88 Acres, which is a local Massachusetts company, sent me some of their new products to try in exchange for sharing them on Instagram. The exchange didn’t involve my blog at all; I’m purely sharing this here because their new product prompted me to discover my new favorite homemade pesto hack.

Winter Pesto Pasta  |  Lemon & Mocha

Instead of grinding down seeds or nuts to use in the pesto, I just used some of their new no-sugar added pumpkin seed butter. I combined the pumpkin seed butter, basil, Parmesan, garlic powder, a little olive oil and some salt to taste. It was creamy, flavor-packed and saved me from having to buy pricey pine nuts.

Winter Pesto Pasta  |  Lemon & Mocha

I’m excited to try this new hack with other seed butters! I would recommend using one that has no-sugar added though to avoid adding sugar to your pesto. You could also try making this pesto with roasted pumpkin seeds and adding more olive oil, which I’m sure would be really good, too. Do you like experimenting with different types of pesto or do you have a go-to one you make all the time?

Winter Pesto Pasta  |  Lemon & Mocha

Winter Pesto Pasta
 
Yield: 2 servings
Ingredients
  • 1 cup small diced butternut squash
  • 6 medium whole cremini mushrooms, stems removed and quartered
  • 2½ tablespoons olive oil, divided
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder, divided
  • ⅛ teaspoon salt
  • 4 ounces spaghetti
  • 1 cup fresh basil
  • 2 tablespoons no-sugar added pumpkin seed butter
  • 2 tablespoons fresh grated Parmesan, plus more for topping
  • 1 zucchini, zoodled
  • Baked Pesto Turkey Meatballs, optional
Directions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or parchment paper and place the butternut squash cubes and quartered mushrooms in a single layer. Toss the veggies with ½ tablespoon of olive oil then sprinkle with ¼ teaspoon dried oregano, ⅛ teaspoon garlic powder, ⅛ teaspoon salt and some fresh ground black pepper. Roast the veggies for 25 minutes, or until tender and slightly caramelized, tossing once halfway through baking.
  2. Cook the spaghetti according to the package instructions. When the spaghetti is 2 minutes away from being done, toss in the zucchini noodles. Drain the spaghetti and the zucchini noodles together once tender in a colander.
  3. While the water is coming to a boil for the pasta, make the pesto. Combine the basil, Parmesan, pumpkin seed butter, the remaining 2 tablespoons of olive oil, ⅛ teaspoon garlic powder and salt to taste in a food processor. Add more olive oil if needed, about 1 tablespoon more. Pulse until smooth.
  4. When the spaghetti and zucchini noodles have been drained, add them back to the pot along with the pesto, butternut squash and mushrooms. Toss to combine. Serve with fresh grated Parmesan on top and baked pesto turkey meatballs, if desired.

 

Potato, Leek and Bacon Pizza

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

Did you know that tomorrow is National Pizza Day? Woo hoo! This should really be a throwback Thursday post because this is the first pizza Matt and I ever made together back in 2010. Yes, we’ve been over this, I’m so food obsessed I can usually remember the exact time I made every recipe I’ve ever made for the first time.

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

The recipe is from the first cookbook published by the Pioneer Woman, Ree Drummond, which is full of rich and indulgent meals and this pizza is no exception. This pizza has layers of thinly sliced potatoes, fresh mozzarella, crispy bacon, creamy goat cheese, leeks sautéed in bacon grease and some fresh Parmesan because why not? I did halve the amount of fresh mozzarella and reduce the amount of bacon and leeks because I found that I had lots of extra that wouldn’t even fit on my pizza.

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

Have you ever had potato on a pizza? It’s such a tasty and underrated topping. Matt’s favorite pizza to order from our local pizza shop is their potato, bacon and cheddar pizza so he was of course on board when I mentioned wanting to re-make the Pioneer Woman pizza recipe.

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

Potato, Leek and Bacon Pizza is the perfect balance of creaminess, saltiness and omg-give-me-another-slice-iness. Totally a thing. If you find yourself with some leftover leeks, I highly recommend making Kale and Walnut Pesto Pasta with Lemon Shrimp. Ah, I think I will forever be obsessed with that recipe! But back to this pizza and National Pizza Day!

Potato, Leek and Bacon Pizza  |  Lemon & Mocha

If you’re looking for some more pizza inspiration I have a few recipes on here that are sure to bring your pizza night to the next level!

Mini Strawberry Balsamic Pizzas

Mini Strawberry Balsamic Pizzas

Elote Pizza

Elote Pizza

Mini Eggplant Pizzas

Mini Eggplant Pizzas

Potato, Leek and Bacon Pizza
 
Yield: 8 medium slices
Ingredients
  • 5 slices bacon, chopped
  • 1 large leek, cleaned and thinly sliced (see note)
  • 16 ounces pre-made pizza dough, at room temperature for 20 minutes
  • Cornmeal, for dusting the surface for the dough
  • 5 small Yukon gold potatoes, sliced very thin
  • 8 ounces fresh mozzarella cheese, sliced thin
  • 4 ounces goat cheese
  • Fresh grated Parmesan cheese and fresh ground black pepper for topping
  • 1 egg, beaten (optional)
Directions
  1. Preheat your pizza stone in the oven at 475 or 500 degrees F for at least half an hour.
  2. While the pizza stone is preheating, cook the bacon and leeks. Heat the chopped bacon in a large skillet over medium heat until cooked, but not overly crispy. Remove the bacon from the pan using a slotted spoon and place on a plate lined with a paper towel. Safely pour the grease off the skillet, but do not wipe the pan clean. Over medium-low heat in the same large skillet, sauté the leeks until soft, about 3 minutes. Season with salt and pepper. Then set aside.
  3. If you are using a pizza peel, generously sprinkle your pizza peel with cornmeal. If you don’t have a pizza peel and are using a baking sheet, generously sprinkle your baking sheet with cornmeal. Stretch out the dough - the size depends on the size of your pizza stone. To help get it stretched out, I hold it and let it fall down. I continue doing this, rotating around as I do it so it stretches into an oblong shape. Now that it is most of the way stretched out, place it on the cornmeal surface, whether that is your pizza peel or baking sheet. Use a rolling pin or your hands to form it into the shape your want. Try to get an even thickness all the way around.
  4. Arrange the sliced potatoes on the pizza dough in a single layer, slightly overlapping. Next, layer the fresh mozzarella slices in a single layer, slightly overlapping. Then top with the leeks and cooked bacon. Crumble the goat cheese over top then add some fresh grated Parmesan and some fresh ground black pepper. If you want some color on your crust, lightly brush the beaten egg on the exposed crust. Carefully put the pizza in the oven on top of the pizza stone to cook for 9-10 minutes. If you are using a baking sheet, just put the baking sheet directly on top of the pizza stone.
Notes
To prepare the leeks: Trim off the dark green parts and discard. Trim off the root end and discard. Thinly slice. Leeks harbor a lot of dirt so special care needs to be taken to remove all the grit. Fill a large bowl with cold water and add the sliced leeks. Swirl and rub the leeks with your hands to dislodge any dirt. The dirt will sink to the bottom of the bowl so remove the leek pieces with a slotted spoon or your hands and set to drain in a colander. Shake off and lightly pat dry before putting in the skillet.

Recipe adapted from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.
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!

Chocolate Raspberry Heart Cookie Pops

Chocolate Raspberry Heart Cookie Pops  |  Lemon & Mocha

I’m posting the February cookies early so you have plenty of time to make them for Valentine’s Day next week. Which you will definitely want to do because how cute are these heart cookie pops? They are also game-changer cookies, but I’ll get into that in a bit. I have to admit that I was a little nervous about making these cookies because the recipe called for two things I’ve never done before; making cookie pops and making royal icing. I am happy to report that both were easier than I anticipated and there is no reason to be intimidated about making these Chocolate Raspberry Heart Cookie Pops!

Chocolate Raspberry Heart Cookie Pops  |  Lemon & Mocha

The dough could not be easier to make since you whip it up in a food processor. I know not everyone has a food processor (if you are thinking of getting one I highly recommend the 14-cup Cuisinart I have), but I imagine you could use a stand mixer instead. The butter gets cubed up and added into the dough while it’s cold, just like when making a pastry crust, so there’s no waiting around for your butter to come to room temperature. Since the dough is cold from the chilled butter, it’s very easy to roll out without any stickiness.

Chocolate Raspberry Heart Cookie Pops  |  Lemon & Mocha

I had to re-roll my dough because I initially rolled it too thin. You need the dough to be about 3/8-inch to 1/2-inch thick in order to insert the lollipop stick, which is thicker than you would think so break out that measuring tape! Since the dough was so thick, inserting the lollipop sticks was easy – first challenge complete! When I was cutting out the circles of dough I cut them tightly together so I was able to get all twelve circles from the initial rolled dough. The recipe says to gather, refrigerate and re-roll the scraps to cut out more cookies. Twelve cookie pops was already plenty for me so instead I just baked the scraps as is after I was done baking the cookie pops. They looked like funny bat winged cookies, but they still tasted delicious!

Chocolate Raspberry Heart Cookie Pops  |  Lemon & Mocha

Next up was the royal icing. Basically, the recipe has you make an icing that’s pretty stiff, which you pipe around the edge of the cookie. You then thin the icing and fill in the rest of the cookie within the piped line. I found it a little difficult to pipe a smooth line around the edge of the cookies, but after a few wonky lines I had it down. I don’t think I’ll become a cookier anytime soon, but they look so nice when they’re done. I went with a little heart on top instead of the swirl rose design on the original Food Network Magazine recipe.

Chocolate Raspberry Heart Cookie Pops  |  Lemon & Mocha

Okay, now back to that game-changer comment I made earlier. These Chocolate Raspberry Heart Cookie Pops taste so good! As in, both Matt and I called them dangerous and tried to hide them. Matt hit the flavor spot on – they taste like a buttery version of that Sheila G’s Brownie Brittle. I couldn’t find cherry extract in my grocery store, which the original recipe calls for, so I went with raspberry extract and I’m happy I did because the flavor was subtle, fruity and complements the chocolate cookie perfectly. There’s also something really satisfying about eating a cookie off a lollipop stick. This chocolate cookie base is definitely going to be a new regular in my cookie rotation. Next time I’m going to try chilling it in a log to make slice and bake cookies. And I might even slice them thick enough to stick lollipop sticks in them again. Yum!

Chocolate Raspberry Heart Cookie Pops  |  Lemon & Mocha

Chocolate Raspberry Heart Cookie Pops
 
Yield: 12 cookie pops
Ingredients
for the cookies
  • 2 cups all-purpose flour
  • ¾ cup powdered sugar
  • ⅓ cup unsweetened Dutch-process cocoa powder (I used Hershey’s Special Dark cocoa powder)
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2½ sticks cold unsalted butter, cut into cubes
  • 2 teaspoons vanilla extract
for the icing
  • 2½ cups powdered sugar
  • 1 tablespoon plus 2 teaspoons meringue powder
  • ¼ cup water, plus more as needed
  • ½ teaspoon raspberry extract
  • Red gel food coloring
Directions
for the cookies
  1. Prepare two sheets of parchment paper that are sized to line a baking sheet. Set aside. In a food processor, pulse together the flour, powdered sugar, cocoa powder, granulated sugar and salt. Once combined, add the cold butter cubes and the vanilla extract. Pulse until the mixture looks like it has larger crumbs and will hold together when pinched. Transfer the dough to a large bowl or clean work surface and press the dough into a ball. Knead the dough a few times. Place the dough ball on one of the pieces of parchment paper then top with the other sheet. Press the dough to flatten then roll out the dough until it’s ⅜-inch to ½-inch thick. Refrigerate the dough slab for about 1 hour, or until firm.
  2. Make sure oven racks are positioned in the lower and upper thirds of the oven. Preheat to 325 degrees F. Using a 3-inch round cookie cutter or biscuit cutter, cut out 12 cookies and arrange 2 inches apart on 2 baking sheets lined with parchment paper. Carefully insert a 6-inch lollipop stick about ¾ of the way into each round cookie. If needed, form the scraps into a ball, refrigerate and re-roll to cut out more cookies. Or, refrigerate the scraps as is to bake as odd shaped scrap cookies once the other cookies are done baking.
  3. Bake the cookies until they are set for 25-30 minutes, switching the pans from top to bottom and front to back halfway through. Mine took closer to 30 minutes. Let cookies cool for 10 minutes on the pan on a wire cooling rack then transfer cookies to the wire cooling rack to cool completely.
for the icing
  1. In a large bowl or the bowl of a stand mixer, whisk together the powdered sugar and the meringue powder. Add the water and raspberry extract then beat with a hand mixer or in a stand mixer on medium speed for about 3 minutes, or until there are soft glossy peaks. Tint the icing with the red food coloring. I found that I needed a lot of gel food coloring to achieve a red color (almost half a tube). The icing should be able to be piped without being runny. If the icing is too thick add up to 1 more tablespoon of water. I needed to add about 2 teaspoons more water.
  2. Put ½ cup of icing into a pastry bag or resealable plastic bag and snip a corner. If you wanted to be more precise you could use a small round pastry tip (I didn’t do this, but I would probably do it next time). Apply firm and even pressure to pipe the icing around the edge of each cookie. I found it piped cleaner when I made sure I didn’t have the tip of the bag too close to the cookie. Set the piping bag aside for decorating the heart detail later.
  3. Add 1 teaspoon of water at a time to thin the remaining icing in the bowl until it is the consistency of runny yogurt. Put the icing into a new pastry bag or resealable plastic bag (no need for a pastry tip) and pipe a bunch of icing within the outline of 6 of the cookies. Use an offset spatula or the back of a spoon to smooth out the icing and bring it all the way to the piped edge. You want to pipe enough icing that it’s easy to smooth, but not so much that it is spilling over the piped outline. Repeat with the remaining 6 cookies then let set at room temperature for about 1 hour. Use the reserved original piping bag of icing to pipe the heart details onto the cookies.
Notes
The cookies have a nice crispy texture to them. I stored them without the icing in a plastic container and they stayed that way. However, probably because of the icing, after storing them with the icing on, they became soft. They tasted really good both ways. I’m not sure if there is a way to avoid them from becoming softer because of the icing.

 

Recipe from January/February 2019 issue of Food Network Magazine.

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!

Strawberry Chocolate Ganache Cake Balls

Strawberry Chocolate Ganache Cake Balls  |  Lemon & Mocha

I’m going to have a hard time writing about these Strawberry Chocolate Ganache Cake Balls because every time I think about them my mind goes blank except for thoughts of wanting to eat them. By the time I’m done writing this post I’ll probably find myself in the kitchen making a batch of these because I made and photographed them so long ago – like last September long ago! Which means I don’t have any right now while I’m writing about them and editing the photos, which is probably the most torturous writing endeavor ever.

Strawberry Chocolate Ganache Cake Balls  |  Lemon & Mocha

Typically, cake balls consist of cake and buttercream mushed together and then dipped in chocolate. Instead of the traditional buttercream, these cake balls are made with my Perfect Chocolate Cake recipe and my Chocolate Ganache. Chocolate ganache is silky, decadent and a pure chocolate-lover’s dream. Alternatively, if you wanted to speed the recipe up you could use a store-bought chocolate cake mix instead.

Strawberry Chocolate Ganache Cake Balls  |  Lemon & Mocha

Just the cake and the ganache together is enough to make me swoon, but I’ve rolled the cake balls in powdered freeze-dried strawberries to add some tartness and fruitiness. What are powdered freeze-dried strawberries? Just store-bought freeze-dried strawberries that you can get at Trader Joe’s and or Target that I’ve crushed up in my mini food processor to make a powder. I got this idea from one of my favorite candy retailers – Chukar Cherries out of Seattle, Washington. Matt and I first tried Chukar Cherries products during our Seattle vacation in 2013 and we’ve been hooked ever since. They have these raspberry truffles that are dried cranberries covered in white chocolate and then rolled in raspberry powder. They are sweet, tangy and crazy addictive.

Strawberry Chocolate Ganache Cake Balls  |  Lemon & Mocha

I’ve even seen raspberry powder and strawberry powder in a local spice shop here, but it would definitely be less expensive to buy the pack of freeze-dried strawberries and crush them yourself. After rolling the cake balls in the powdered freeze-dried strawberries they are dipped in melted semisweet chocolate to form a rich chocolate shell on the outside.

Strawberry Chocolate Ganache Cake Balls  |  Lemon & Mocha

I initially made these cake balls because I had all these leftover ingredients, but they are worth a special trip to the kitchen just to make these Strawberry Chocolate Ganache Cake Balls. Obviously they are a perfect treat for Valentine’s Day, but seeing as how I first made them during a warm day in September they really are the perfect chocolate dessert any day of the year!

Strawberry Chocolate Ganache Cake Balls  |  Lemon & Mocha

Strawberry Chocolate Ganache Cake Balls
 
Yield: about 4 dozen
Ingredients
for the cake
  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk, see note
  • ¼ cup butter, melted
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee, see note
for the chocolate ganache
  • ¾ cup heavy cream
  • 1 12-ounce bag of semisweet or bittersweet chocolate chips (see note)
  • 3 tablespoons unsalted butter, softened
for the cake balls
  • 1 bag freeze-dried strawberries, about 1 ounce
  • About 4 cups semisweet chocolate chips (see note) or chocolate coating wafers
  • 1 tablespoon vegetable oil or coconut oil
Directions
for the cake
  1. If you want to use a box mix, bake it according to the box directions in a 9x13 pan then skip ahead to the last step in this section.
  2. Preheat the oven to 350 degrees F. Grease and flour a 9x13 pan. Set aside.
  3. In a large mixing bowl or in the bowl of a stand mixer, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  4. In a medium mixing bowl, whisk together the eggs, buttermilk, melted butter, vegetable oil and vanilla extract. Pour the liquid ingredients into the dry ingredients and mix together until smooth.
  5. Pour the hot coffee into the batter and stir until combined. The batter will be extremely liquidy. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes back mostly clean.
  6. Let cool in the pan for a couple minutes then remove to a wire cooling rack to cool completely before making the cake balls.
for the chocolate ganache
  1. Heat the cream over medium heat until steaming, stirring constantly.
  2. Once steaming, remove the cream from the heat. Add the chocolate and stir then let sit for 5 minutes.
  3. Add the butter to the chocolate mixture then stir until smooth. You may need to return to low heat to stir and melt all the final bits of chocolate and butter. Let cool.
for the cake balls
  1. Line 2 baking sheet that fit in your fridge or freezer with wax paper. Set aside. Turn the freeze-dried strawberries into a powder using a food processor or by carefully crushing into a powder in the bag with a rolling pin. Place in a small bowl and set aside.
  2. In a large mixing bowl, completely crumble the cake then combine with 1½ cups of the cooled chocolate ganache. Stir together until the chocolate ganache is completely incorporated and the cake balls are roll-able, but not too wet, adding more chocolate ganache as needed. Roll the mixture into balls, then roll each ball in the powdered freeze-dried strawberries. Place on the prepared baking sheets then either freeze for a little bit or refrigerate for a few hours. You want them to be cold and solid, but not frozen.
  3. When you’re almost ready to take the cake balls out of the fridge or freezer, melt the chocolate chips and vegetable oil or the chocolate coating wafers. I melted mine in two batches instead of melting it all at once. Microwave in a tall deep bowl (like a microwave-safe liquid measuring cup) for 30 seconds, stir, then continue in 15 second intervals until the chocolate is completely melted. Make sure not too over heat it or the chocolate will seize up. Alternatively, you could melt the chocolate using a double boiler. Use a spoon or fork to dip each chilled cake ball into the chocolate, letting the excess drip off before placing back on the wax paper lined baking sheet. Top each cake ball with a sprinkling of the powdered freeze-dried strawberries and some Valentine’s Day sprinkles before the chocolate hardens. Store in the fridge - if you don’t eat them all right away!
Notes
To make your own buttermilk: pour 1 tablespoon of lemon juice or vinegar in a liquid measuring cup. Pour milk, any fat percentage, into the measuring cup until you have 1 cup. Let sit for 5 minutes before using.
If you don’t want to use coffee you can use hot water, but the flavor of the chocolate won’t be as pronounced. You can use decaffeinated coffee if you prefer.
For the chocolate ganache (and if using chocolate chips instead of chocolate coating wafers for the outer layer), I recommend using Ghiradelli, Guittard or Scharffen Berger.
Any leftover ganache will keep in an airtight container in the fridge for up to 4 weeks.

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!

Thai Peanut Shrimp and Broccoli

Thai Peanut Shrimp and Broccoli  |  Lemon & Mocha

See? I told you the healthy recipes would be back! Although I can’t say the same for what I have scheduled for next week. Last week when I posted the Roasted Acorn Squash with a Thai Peanut Sauce I started thinking about that creamy, salty and tangy peanut sauce. More specifically, about how it was so good that I needed to come up with other recipes I could drizzle it all over!

Thai Peanut Shrimp and Broccoli  |  Lemon & Mocha

My mind immediately went to a stir fry so here we are staring at this drool-worthy Thai Peanut Shrimp and Broccoli. This dish came out exactly like I was hoping. The broccoli and shrimp are tender and slightly crispy, but of course the star is that creamy peanut sauce. Pour the whole thing over some brown rice, add some chopped peanuts and scallions and you are in weeknight dinner heaven.

Thai Peanut Shrimp and Broccoli  |  Lemon & Mocha

To make the broccoli for this stir fry I used the steam-sautéed method. Remember that old post? You lightly sauté some garlic and broccoli then add some water and cover the pan so the broccoli finishes cooking by steaming right in the skillet. It cooks the broccoli really quickly while also adding some char and flavor that is missing with traditional steamed broccoli. I also peel and chop the broccoli stalks so that I’m using every bit of the broccoli, but you can feel free to omit this step if you would prefer just to use broccoli florets.

Thai Peanut Shrimp and Broccoli  |  Lemon & Mocha

The shrimp get a quick sear with three minutes on each side before it’s time for the simple peanut sauce made from peanut butter, coconut aminos, light coconut milk, maple syrup, lime juice, ground ginger and a little red pepper flakes. This whole dish is incredibly quick to throw together, which is the beauty of stir fry meals.

Thai Peanut Shrimp and Broccoli  |  Lemon & Mocha

When Matt and I were in our old apartment and would both get home from work late, stir fries were usually a twice a week regular in our rotation. I love this Thai Peanut Shrimp and Broccoli stir fry because the peanut sauce is a nice change from the classic soy sauce base that was usually our go-to. I hope you all enjoy this one! Happy Friday!

Thai Peanut Shrimp and Broccoli  |  Lemon & Mocha

Thai Peanut Shrimp and Broccoli
 
Yield: 2 servings
Ingredients
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 clove garlic, thinly sliced
  • 1 head broccoli, cut into bite sized florets; stalks peeled, diced and kept separate
  • 2½ tablespoons water
  • ¼ cup creamy peanut butter (I used Jif)
  • 2 tablespoons coconut aminos
  • 2 tablespoons light coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon red pepper flakes, plus more to taste
  • 12 large shrimp, peeled and de-veined
  • 2 tablespoons chopped peanuts
  • 2 tablespoons chopped scallions
  • Salt and pepper
Directions
  1. Heat a tablespoon of the olive oil in a large skillet (that has a lid, but don’t use the lid yet) over medium heat. Add the garlic. When the garlic starts to sizzle, add the diced broccoli stalks and cook for 1 minute. Add the florets and cook for 3 minutes, stirring occasionally. Add the water, cover the skillet and reduce the heat to low. Steam the broccoli for 5 minutes, until tender and the water has steamed off.
  2. While the broccoli is cooking, make the peanut sauce. Whisk the peanut butter, coconut aminos, light coconut milk, maple syrup, lime juice, ground ginger and red pepper flakes in a small mixing bowl until well combined.
  3. When the broccoli is done, remove from the skillet. Heat the remaining teaspoon of olive oil in the skillet over medium-high heat. Once hot, add the shrimp, being sure not to move the shrimp once you place them in the skillet. Season the shrimp with salt and pepper and sear for 3 minutes, flip and sear for another 3 minutes. Reduce the heat to low. Add the broccoli and sauce to the skillet. Stir until combined then remove from the heat. Serve the shrimp and broccoli over brown rice and top with the chopped peanuts and scallions.
Notes
Substitutions: If you can’t use coconut aminos, you can try swapping in low sodium soy sauce. You might need to increase the amount of maple syrup. If you can’t use light coconut milk, substitute water.