ROASTED PEPPERS WITH LEMON RICOTTA
Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.
Provided by Dorie Greenspan
Categories vegetables, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
- Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
- To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams
LEMONY CACIO E PEPE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
- Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.
LEMON PEPPER TENDERLOIN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
- Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.
LEMON-PEPPER CHEESE COINS
From Fine Cooking. "There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more crumbly, crisp cracker, while the stamping method gives a lighter, flakier pastry. The coins will keep in an airtight container for two days."
Provided by spatchcock
Categories Lemon
Time 45m
Yield 6-8 dozen
Number Of Ingredients 9
Steps:
- Combine the flour, cheese, lemon zest, pepper and salt in a food processor.
- Process until combined. Add the butter and pulse until the dough resembles coarse crumbs.
- Add the sour cream and egg yolk and pulse again until just incorporated.
- Test the dough by squeezing a bit between your fingertips, if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press into either a 12 inch long or a flat disk. Wrap in plastic and chill for 2 hours, or up to 2 days. (I froze mine, it should keep a long time in that state.).
- Heat the oven to 375°. For a log, slice it into coins just under 1/4 inch thick. For a disk, roll it out to just under 1/8 inch thick and stamp out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter.
- Arrange them on a ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 -18 minute for thinner coins, 20 -22 minute for thicker ones. Use a spatula to careful transfer the coins to a cooling rack. (You can use parchment and just slide the whole thing off the cookie sheet to cool.).
Nutrition Facts : Calories 307.2, Fat 20.3, SaturatedFat 12.4, Cholesterol 84.9, Sodium 462.7, Carbohydrate 25.6, Fiber 1.3, Sugar 0.2, Protein 6
CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
CHEESE COINS WITH JALAPENO JELLY
These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.
- Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)
- Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.
- To serve, spoon a small amount of jelly onto center of each coin.
LEMON-BLACK PEPPER CREAM CHEESE
Use this to make our Radish and Cucumber Danish Sandwiches.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Stir together cream cheese, lemon zest and juice, and pepper in a bowl.
HOMEMADE LEMON-PEPPER SEASONING
Beat the store-bought stuff in nutrition and flavor by making your own lemon-pepper seasoning. Dried lemon peels, multi-colored peppercorns, dried garlic, and onion are all you need to make this versatile blend of aromas. Use as a dry rub on chicken, marinade, or addition to your favorite vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes
Time 5h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
- Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
- Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
- Remove and allow to rest for a few hours before using so flavors can meld.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.4 g, Sodium 2.1 mg
LEMON-PEPPER CHEESE COINS
There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more crumbly, crisp cracker, while the stamping method gives a lighter, flakier pastry. The coins will keep in an airtight container for two days.
Provided by Rose J
Categories < 60 Mins
Time 45m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 9
Steps:
- Combine the flour, cheese, lemon zest, pepper, and salt in a food processor. Process until combined. Add the butter and pulse until the dough resembles coarse crumbs. Add the sour cream and egg yolk and pulse again until just incorporated.
- Test the dough by squeezing a bit between your fingertips-if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press into either a 12-inch log or a flat disk. Wrap in plastic and chill for 2 hours, or up to 2 days.
- Heat the oven to 375°F For a dough log, slice it into coins just under 1/4 inch thick. For a disk, roll it out to just under 1/8 inch thick and stamp out 1-1/2- or 2-inch rounds or other shapes with a cookie cutter. Arrange them on an ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 to 18 minutes for thinner coins, 20 to 22 minutes for thicker ones. Use a spatula to carefully transfer the coins to a cooling rack.
Nutrition Facts : Calories 25.3, Fat 1.7, SaturatedFat 1, Cholesterol 7, Sodium 29.9, Carbohydrate 2.1, Fiber 0.1, Protein 0.5
More about "lemon pepper cheese coins recipes"
RECIPE LEMON PEPPER CHICKEN - RECIPES.CAMP
From recipes.camp
10 BEST LEMON PEPPER BAKED FISH FILLETS RECIPES
From yummly.com
10 BEST LEMON PEPPER CHICKEN SIDES RECIPES | YUMMLY
From yummly.com
A VINTAGE RECIPE: CHEESE COINS WITH PEPPER JELLY - OUR …
From ourstate.com
LEMON PEPPER CHICKEN - RECIPETIN EATS
From recipetineats.com
LEMON-PEPPER CHEESE COINS - RECIPE - FINECOOKING
From pinterest.com
4/5 (1)Servings 72-96
RECIPES WITH LEMON-PEPPER SEASONING - TASTE OF HOME
From tasteofhome.com
HOMEMADE LEMON PEPPER SEASONING - SPEND WITH PENNIES
From spendwithpennies.com
LEMON PEPPER SEASONING RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEPPERY CHEDDAR COINS - COOKSTR.COM
From cookstr.com
LEMON-PEPPER CHEESE COINS - PLAIN.RECIPES
From plain.recipes
LEMON PEPPER CHICKEN - BUDGET DELICIOUS
From budgetdelicious.com
CHEDDAR CHEESE COINS - THE SPLENDID TABLE
From splendidtable.org
LEMON PEPPER CARBONARA - A COZY KITCHEN
From acozykitchen.com
THE BEST LEMON PEPPER SEASONING RECIPE | WHOLESOME YUM
From wholesomeyum.com
CHEDDAR-CAYENNE COINS - RECIPE - FINECOOKING
From finecooking.com
LEMON PEPPER DROP CHEESE BISCUITS RECIPE | LAND O’LAKES
From landolakes.com
CHEDDAR LEMON PEPPER CHICKEN - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
CRACKER BARREL LEMON PEPPER GRILLED TROUT RECIPE - SECRET COPYCAT ...
From secretcopycatrestaurantrecipes.com
480 COOL APPETIZERS IDEAS IN 2022 | APPETIZERS, APPETIZER SNACKS ...
From pinterest.ca
CHEESE COINS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON PEPPER - JO COOKS
From jocooks.com
EASY LEMON PEPPER CHICKEN - BUDGET BYTES
From budgetbytes.com
15 LEMON-PEPPER CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
LEMON PEPPER HALLOUMI SKEWERS - CANADIAN LIVING
From canadianliving.com
HOW TO MAKE LEMON PEPPER SEASONING | THE RECIPE CRITIC
From therecipecritic.com
LEMON PEPPER CHICKEN WINGS - DR. DAVINAH'S EATS
From drdavinahseats.com
THE BEST LEMON PEPPER PASTA RECIPE
From thefastrecipe.com
LEMON PEPPER CHICKEN WITH RANCH MAC & CHEESE - ROBERT IRVINE
From chefirvine.com
LEMON-AND-BLACK-PEPPER CHEESE STRAWS RECIPE | MYRECIPES
From myrecipes.com
TOP 7 LEMON PEPPER SEASONING SUBSTITUTES + HOMEMADE RECIPE
From kitchensubstitute.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love