Lemon Pepper Seasoning Recipes

HOMEMADE LEMON PEPPER SEASONING

Homemade Lemon Pepper Seasoning image

Make and share this Homemade Lemon Pepper Seasoning recipe from Food.com.

Provided by hard62

Categories Australian

Time 50m

Yield 10 serving(s)

Number Of Ingredients 3

Ingredients

1 -2 tablespoon lemon zest, about 3 lemons
2 -3 tablespoons black pepper
1 tablespoon sea salt

Steps:

Preheat toaster oven to lowest setting.
In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
Notes.
Depending on size of lemons, you may need more lemons.
If you want more of a lemon taste, reduce pepper or add more lemon zest.
Seasoning may be kept in an air tight container for a few months.

LEMON PEPPER TENDERLOIN PASTA

Lemon Pepper Tenderloin Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 teaspoons grated lemon zest, left at room temperature for 30 minutes to dry
1 1/2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
Kosher salt
1 pound bucatini
2 tablespoons olive oil
8 tablespoons salted butter
2 pounds beef tenderloin, cubed into bite-size pieces
1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh parsley, for serving

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.

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

Ingredients

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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