My stepmom’s orzo pasta salad is a delicious regular at all our family barbecues. It has a great combination of ingredients with the saltiness from the feta cheese and the sweetness from the bell peppers and grape tomatoes. Also whole olives which olive lovers enjoy and non-olive lovers rejoice that they can easily pick them out and plop them on their fellow olive lovers’ plates.

The best part is the orzo tossed in the simple vinaigrette. What is orzo? Although it may be shaped like rice pilaf, orzo is a pasta. It is typically made with semolina flour, which is denser than white flour and helps the orzo keep its shape and bite after being cooked. This makes it the perfect choice for a make ahead pasta salad since most traditional pasta can get mushy from sitting in a vinaigrette overnight. Not this dish!

My stepmom has been making this exact winning combination of ingredients for the Greek orzo pasta salad for years so it would be ill-advised to mess with the best.

However, as with any pasta salad one of the beauties is that with a good base and vinaigrette you can mix and match according to your own tastes and preferences.

Not a feta fan? Swap in some goat cheese. Not big on bell peppers? Toss in some sliced snow peas. The possibilities are endless! But make sure you try this possibility first

Diane's Orzo Pasta Salad

 

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Yield: 8-10 servings

Ingredients

• 1 pound box orzo, cooked as directed being sure not to overcook
• ½ cup olive oil
• 1 red bell pepper, cut into ¼” by 1” pieces
• 1 yellow bell pepper, cut into ¼” by 1” pieces
• 1 orange bell pepper, cut into ¼” by 1” pieces
• 1 large cucumber, peeled and cut into ¼” by 1” pieces
• 1 pint grape tomatoes
• 4-5 leaves fresh basil, chopped
• 1 can large black olives, drained
• Juice of ½ lemon
• 8 ounces feta cheese, crumbled
• Salt and pepper

Directions

1. In a large bowl combine the cooked orzo with the olive oil until completely coated. Add the bell peppers, cucumbers, tomatoes, basil, olive oil, lemon juice and salt and pepper. Mix until combined.
2. Mix in the feta cheese. Adjust salt and pepper according to taste. Refrigerate until serving, making sure to mix well before serving.

3.2.1311

Lauren Uncategorized 0 Comments

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.

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!

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 😉

No matter what team you’re rooting for this fall these delicious sandwiches will soften even the fiercest rivalry!

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!

Uncle Rob's Tailgate Filet Sandwiches with Whiskey Marinade

 

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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.

3.2.1311

Lauren Uncategorized 0 Comments

I’ve never done a non-food post here on Lemon & Mocha, other than my very first introduction message, but I have some very exciting news to share that I thought deserved its own space here on Lemon & Mocha. I’m very bursting-at-the-seams happy to announce that this past weekend Matt proposed… and I said “yes”! Obviously I love Matt so much and can’t wait to start this new chapter of our lives.

Okay, news delivered! Now don’t worry, a very special recipe post will be coming up in a few hours, but I just had to share my excitement first!

P.S. Did I mention I’m excited?

Lauren Uncategorized 13 Comments

Normally when I see a recipe I am just drooling over it takes me months, even years, to finally get around to making it. Then when I finally make it months later I eventually get around to posting it on Lemon & Mocha. Not this time, my friends!

I saw this glorious Thai stuffed sweet potato one week, made it the next week then made it again to photograph the week after. Now here it is on Lemon & Mocha. Unbelievable!

The reasons I made it so fast are the same two reasons you should make it this week:  1. The minute I saw it my peanut sauce loving self was instantly obsessed with the idea and I knew I had to have it and, 2. Reading the recipe I couldn’t believe how easy it was.

A third reason was also that I’m always looking for healthy vegetarian meals since Matt and I try to go meatless a couple nights a week. The flavor of the creamy sweet potato with the tender broccoli, crisp scallions and sweet edamame smothered in this peanut sauce is divine. It was so divine in fact that I ate it three nights in a row!

So get adventurous with your dinner this week and make this Thai stuffed sweet potato.

Thai Stuffed Sweet Potato

 

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Yield: 4-6 servings

Ingredients

for the sweet potatoes

• 4-6 sweet potatoes, scrubbed clean
• 1 head of broccoli, cut into small florets and steamed
• 1 cup cooked edamame beans
• 3 scallions, chopped
• ½ cup chopped peanuts
• Salt and pepper

for the peanut sauce

• 1 cup coconut milk
• ½ cup smooth peanut butter
• 1 lime, juiced
• 2 cloves garlic
• ½” piece of fresh ginger, peeled
• 1 tablespoon low sodium soy sauce
• 1 ½ teaspoons rice wine vinegar
• 1 ½ teaspoons sugar
• ¼ teaspoon crushed red pepper flakes

Directions

for the sweet potatoes

1. Preheat the oven to 400 degrees F. Pierce the potatoes 4-6 times with a fork and place on a baking sheet lined with tin foil. Bake for 45-60 minutes, or until a fork easily pierces the potato.
2. Let the potatoes cool slightly before handling then cut a slit in the top of each one. Stuff with the broccoli and edamame then drizzle generously with the peanut sauce. Garnish with the chopped scallions and peanuts. Serve hot.

for the peanut sauce

1. Combine all the ingredients in a blender or small food processor until smooth. Taste and adjust seasoning accordingly. If you would prefer a thicker consistency add more peanut butter then remix. If you would prefer a thinner consistency add more coconut milk then remix.

3.2.1311

Lauren Uncategorized 0 Comments

Growing up we never ate Chinese food in my house. I’m not sure why considering how delicious sesame chicken and crab rangoons taste. Thai food, on the other hand, was a regular staple in our house.

Whether we would get takeout or go to a nearby thai restaurant we always ordered the chicken satay with peanut sauce. Everything on a stick tastes better because it’s more fun to eat, but this dish is more than that. The combination of sweet, sour and savory makes each bite delightful and peanut sauce is incredibly addictive. Let’s be honest, we’re all just in it for the peanut sauce.

Chicken satay is one restaurant takeout that you can definitely bring to your own kitchen. I’ve made it a few times and always had excellent results.

As far as pad thai goes I am currently leaving that dish to the experts after a few failed attempts involving accidentally purchasing an incorrect ingredient at an Asian market. Matt and I will never know what that pink-gray paste was we ate that night… But I digress! This dish is foolproof, tasty and doesn’t involve any ingredients that might lead you astray.

The peanut sauce, the most important part, combines coconut milk to add some creaminess and fresh ginger to provide an elevated flavor. Play around with the ratio of coconut milk to peanut butter to get your preferred flavor and consistency.

Coconut Lime Chicken Satay with Peanut Sauce

 

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Yield: 6 servings

Ingredients

for the chicken satay

• 1 garlic clove, minced
• ½” piece of fresh ginger, peeled and grated
• ½ lime, juiced
• 1 tablespoon lime zest
• ½ cup coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon peanut butter
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon ground coriander
• ½ teaspoon sesame oil
• ½ teaspoon cumin
• ¼ teaspoon salt
• 2 pounds boneless skinless chicken breast, sliced into thin strips

for the peanut sauce

• 1 cup coconut milk
• ½ cup smooth peanut butter
• 1 lime, juiced
• 2 cloves garlic
• ½” piece of fresh ginger, peeled
• 1 tablespoon low sodium soy sauce
• 1 ½ teaspoons rice wine vinegar
• 1 ½ teaspoons sugar
• ¼ teaspoon crushed red pepper flakes

Directions

for the chicken satay

1. Combine all the ingredients except the chicken in a large mixing bowl with a whisk. Add the chicken strips and toss until well coated. Cover and refrigerate to allow the chicken to marinate for at least 1 hour or overnight.
2. Heat the grill or grill pan over high heat. Evenly thread the chicken strips with skewers. If using wooden skewers soak them in water first.
3. Grill the chicken for 4-5 minutes on each side then reduce the heat to medium-low and cook for a 1-2 more minutes per side or until it reaches an internal temperature of 165 degrees F. Serve with the peanut sauce.

for the peanut sauce

1. Combine all the ingredients in a blender or small food processor until smooth. Taste and adjust seasoning accordingly. If you would prefer a thicker consistency add more peanut butter then remix. If you would prefer a thinner consistency add more coconut milk then remix.

3.2.1311

Lauren Uncategorized 1 Comment