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.
PARMESAN DIP
Categories Condiment/Spread Sauce Cheese Dairy Side No-Cook Quick & Easy Mayonnaise Parmesan Lemon Winter Sour Cream Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk together all ingredients in a bowl.
PARMESAN-CRUSTED LEMON-PEPPER CHICKEN
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
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
LEMON-PEPPER VEGETABLES
Eating fresh, healthy foods doesn't have to be difficult. Using lemon pepper seasoning is an easy way to add flavor to quick sautéed or stir-fried vegetables.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
- Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
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 PARMESAN DIP
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
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
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