Lemon Black Pepper Cream Cheese Recipes

CREAMY LEMON PEPPER SAUCE

Creamy lemon pepper sauce image

This easy pasta recipe with creamy lemon pepper sauce flavored with garlic, fresh lemon and cracked pepper is the 20 minute dinner your week needs.

Provided by Alida Ryder

Categories Dinner

Time 20m

Number Of Ingredients 9

Ingredients

1 tbsp butter
2 garlic cloves (crushed/minced)
1 cup heavy / whipping cream
2 tsp lemon juice
1 tsp freshly cracked black pepper
2 tbsp Parmesan cheese (grated )
2 tbsp finely chopped Parsley
salt (to taste )
500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

Steps:

Melt butter in a large pan/skillet.
Add garlic and allow to saute gently for 30 seconds until fragrant.
Pour in the cream and lemon juice then add the pepper.
Allow to come to a simmer and cook for 5 minutes until the sauce coats the back of a spoon.
Remove from the heat and stir in the Parmesan and the parsley.
Season to taste then add the cooked pasta.
Toss with the reserved pasta water until the pasta is coated and creamy.
Serve with Parmesan cheese and freshly cracked pepper.

Nutrition Facts : Calories 425 kcal, Carbohydrate 66 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 100 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LEMON-PEPPER RICOTTA SPREAD

Lemon-Pepper Ricotta Spread image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

12 rounds sliced baguette or 8 larger rounds semolina bread
1 cup ricotta cheese
1/2 cup softened cream cheese
1 lemon
A few sprigs fresh thyme, leaves chopped
1 small clove garlic, grated or minced
1 teaspoon coarse black pepper

Steps:

Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.
Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with cream cheese in food processor and add the zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast.

CREAMY LEMON CHICKEN PASTA

Creamy Lemon Chicken Pasta image

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

Provided by EmmLee

Categories Main Dish Recipes Pasta Chicken

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Cucumber and Lemony Dill Cream Cheese Tea Sandwiches image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 12 tea sandwiches

Number Of Ingredients 6

Ingredients

4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced

Steps:

In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.