Lemon Pepper Parmesan Crackers Recipes

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ROSEMARY AND PEPPER CRACKERS



Rosemary and Pepper Crackers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 8

1 1/4 cups all-purpose flour, plus for dusting
1/2 cup grated Parmesan
1 teaspoon fresh rosemary, minced
1/2 teaspoon coarsely ground black pepper
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus up to 2 tablespoons

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
  • Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
  • Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

LEMON-PEPPER PARMESAN CRACKERS



Lemon-Pepper Parmesan Crackers image

Categories     Bread     Bake     Cocktail Party     Parmesan     Lemon     Gourmet

Yield Makes about 44 crackers

Number Of Ingredients 7

1 1/2 cups finely grated fresh Parmesan (about 1/4 pound)
3/4 cup all-purpose flour
1 teaspoon freshly grated lemon zest
3/4 teaspoon coarsely ground black pepper plus additional for sprinkling the crackers
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water
1 teaspoon fresh lemon juice

Steps:

  • In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
  • Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

PARMESAN AND THYME CRACKERS



Parmesan and Thyme Crackers image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 30 to 36 crackers

Number Of Ingredients 6

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
  • Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

LEMON PEPPER PARMESAN DIP



Lemon Pepper Parmesan Dip image

This recipe is taken from "Of Tide & Thyme", Annapolis, MD, 2001. This dip for vegetables can be made up to a day ahead.

Provided by Dan-Amer 1

Categories     < 15 Mins

Time 10m

Yield 1 cup

Number Of Ingredients 6

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup lemon juice, freshly squeezed
1/2 teaspoon ground black pepper
4 tablespoons parmesan cheese, freshly grated (or more to taste)
1/2 teaspoon crushed garlic

Steps:

  • Combine the mayonnaise, sour cream, and lemon juice. Add the rest of the ingredients, mix together well, and store in your refrigerator for several hours so flavors can blend.

Nutrition Facts : Calories 810.6, Fat 69.1, SaturatedFat 24.2, Cholesterol 98.8, Sodium 1203.5, Carbohydrate 40.2, Fiber 0.6, Sugar 9.4, Protein 12.8

PARMESAN-CRUSTED LEMON-PEPPER CHICKEN



Parmesan-Crusted Lemon-Pepper Chicken image

This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.

Provided by HeatherB

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
3 tablespoons butter, melted
2 tablespoons lemon juice
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup plain dry bread crumbs
½ cup grated Parmesan cheese
1 tablespoon dried parsley
½ teaspoon dried basil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
  • Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
  • Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
  • Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 302.7 calories, Carbohydrate 11.3 g, Cholesterol 96.3 mg, Fat 15 g, Fiber 0.8 g, Protein 29.5 g, SaturatedFat 8.1 g, Sodium 516.5 mg, Sugar 1.1 g

HOMEMADE LEMON-PEPPER SEASONING



Homemade Lemon-Pepper Seasoning image

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

2 organic lemons
2 tablespoons multi-colored peppercorns
¼ teaspoon dehydrated minced garlic
¼ teaspoon dehydrated onion flakes

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

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