Type what you have

Ingredients

• ✓ lemon pepper
• spinach
• ricotta cheese
• sour cream
• parmesan cheese
• cheddar cheese
• egg
• milk
• hot pepper sauce
• cumin
• black pepper
• parsley
• salsa

Instructions

1. 1 Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
2. 2 In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
3. 3 In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
4. 4 Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

By Sparkles

Ingredients

• ✓ lemon pepper
• bacon
• onion
• spinach
• egg
• swiss cheese
• half and half
• salt
• garlic powder
• cooking spray

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
2. 2 Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot liner.
3. 3 Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
4. 4 Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.

By thedailygourmet

Ingredients

• ✓ lemon pepper
• vegetable oil
• cumin seed
• salt
• chili powder
• tomato
• chickpea
• lemon juice
• onion

Instructions

1. 1 In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. 2 Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. 3 Add in lemon juice and mix well; add onions and stir until they become soft.
4. 4 Remove from heat and place into a serving bowl; serve immediately.

By Komal

Ingredients

• ✓ lemon pepper
• swordfish steak
• lemon juice
• dill weed

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
3. 3 Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

By Jan Purnell

Ingredients

• ✓ lemon pepper
• pork chop
• butter
• olive oil
• worcestershire sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
3. 3 Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

By Matthew Jordan

Ingredients

• ✓ lemon pepper
• rib-eye steak
• sea salt
• beer

Instructions

1. 1 Place steaks in a large, shallow container with a lid. Season each side of steak with salt and lemon pepper. Gently pour beer over steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place steaks on preheated grill; discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

By Renee Thayn

Ingredients

• ✓ lemon pepper
• oyster
• cream cheese
• worcestershire sauce

Instructions

1. 1 Mash oysters with a fork in a large bowl. Mix in cream cheese, Worcestershire sauce, and lemon pepper until well combined.

By MOLLYB111

Ingredients

• ✓ lemon pepper
• rye bread
• mayonnaise
• cucumber

Instructions

1. 1 Spread each slice of cocktail bread with mayonnaise. Place 2 or 3 slices of cucumber on each. Sprinkle with lemon pepper.

By Jeannine Peck May

Ingredients

• ✓ lemon pepper
• broccoli
• olive oil
• lemon
• asparagus

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
5. 5 Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ lemon pepper
• key lime juice
• honey
• garlic
• chicken breast

Instructions

1. 1 In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

By ANISSA925

Ingredients

• ✓ lemon pepper
• imitation crabmeat
• butter
• garlic
• romano cheese

Instructions

1. 1 In a medium sauce pan, heat butter until melted. Add the garlic and saute lightly. Add the imitation crabmeat and cook over medium heat, turning gently. Add the lemon pepper and continue to cook until hot. Add grated cheese and serve.

By H Crouch

Ingredients

• ✓ lemon pepper
• cherry tomato
• hot pepper sauce
• vodka
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC

Ingredients

• ✓ lemon pepper
• olive oil
• orange roughy
• orange
• lemon

Instructions

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Place fillets into hot oil. Drizzle with orange juice and lemon juice, then sprinkle fillets with lemon pepper. Cook until fish flakes easily with a fork, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Brian Ehrler

Ingredients

• ✓ lemon pepper
• butter
• walleye fillet
• basil

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Pour butter into a 9x13-inch baking dish.
2. 2 Place fillets in the prepared baking dish, skin-sides down. Season fillets with lemon pepper and basil.
3. 3 Bake in the preheated oven until walleye is opaque and it flakes easily with a fork, 5 to 7 minutes.

By Lee McMullen

Ingredients

• ✓ lemon pepper
• green bean
• butter
• almond

Instructions

1. 1 Place green beans in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, about 10 minutes; drain.
2. 2 Melt butter in a skillet over medium heat. Sauté almonds until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat.

By Annette

Ingredients

• ✓ lemon pepper
• chicken breast
• salad dressing
• salt

Instructions

1. 1 Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.
2. 2 Lightly oil grill and preheat to medium high.
3. 3 Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

By Denise Boyd

Ingredients

• ✓ lemon pepper
• salmon fillet
• butter
• soy sauce

Instructions

1. 1 Preheat the oven broiler. Lightly grease a baking sheet.
2. 2 Place salmon on the baking sheet. Mix the melted butter and soy sauce in a small bowl, and brush over the salmon. Sprinkle salmon with lemon pepper.
3. 3 Broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork.

By CHANELLE315

Ingredients

• ✓ lemon pepper
• lemon pepper linguine
• olive oil
• garlic
• shrimp
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
2. 2 Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
3. 3 Toss pasta with shrimp and Parmesan cheese.

By Catherine Neal

Ingredients

• ✓ lemon pepper
• vegetable oil
• ranch dressing mix
• garlic powder
• cayenne pepper
• pretzel

Instructions

1. 1 Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.

By CASADESCARLETT

Ingredients

• ✓ lemon pepper
• green pea
• water
• butter
• margarine
• dill weed

Instructions

1. 1 Place the peas and water into a microwave-safe bowl. Cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. Stir in butter, and sprinkle with lemon pepper and dill. Serve warm.

By Jane Sickbert

Ingredients

• ✓ lemon pepper
• fennel bulb
• olive oil
• salt

Instructions

1. 1 Chop fennel greens and set aside.
2. 2 Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

By Marianne

Ingredients

• ✓ lemon pepper
• bread crumb
• egg substitute
• catfish
• vegetable oil

Instructions

1. 1 In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
2. 2 Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.

By Manisha Pandit

Ingredients

• ✓ lemon pepper
• oyster cracker
• vegetable oil
• ranch dressing mix
• dill weed
• garlic salt

Instructions

1. 1 In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.

By Billie

Ingredients

• ✓ lemon pepper
• olive oil
• cinnamon
• salt
• garlic powder
• thyme
• chicken

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 13x9-inch baking dish with aluminum foil.
2. 2 Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat. Arrange coated chicken pieces into a baking dish with the skin side down.
3. 3 Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.

By robski

Ingredients

• ✓ lemon pepper
• buffalo wing sauce
• ranch dressing mix
• seasoned salt
• pumpkin seed

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line baking sheet with wax paper.
2. 2 Combine buffalo sauce, ranch seasoning, lemon pepper, and salt in a small bowl. Toss pumpkin seeds in mixture until evenly coated. Spread on the prepared sheet in an even layer.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until seeds are golden brown and crunchy, about 45 minutes.

By Whitneymclain

Ingredients

• ✓ lemon pepper
• olive oil
• balsamic vinegar
• brown sugar
• lemon juice

Instructions

1. 1 Whisk together oil, vinegar, lemon pepper, sugar and lemon juice. Use a funnel to pour into a clean bottle with a tight fitting lid. Shake bottle before using and pour over favorite green salad.

By Laura

Ingredients

• ✓ lemon pepper
• haddock fillet
• butter
• dill weed
• lemon juice

Instructions

1. 1 Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
2. 2 Cover and cook on high for 3 to 5 minutes or until the fish turns white.

By Auntie KK

Ingredients

• ✓ lemon pepper
• popcorn
• butter
• paprika
• salt
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place popped popcorn in a large roasting pan.
2. 2 Combine melted butter, paprika, lemon pepper, salt, garlic powder, onion powder, and cayenne pepper in a small bowl; pour over popcorn and stir until it is somewhat evenly coated.
3. 3 Bake in the preheated oven for 15 minutes, stirring every 5 minutes. Remove from the oven and cool completely. Serve immediately, or store in an airtight container for later.

By Rhiannone

Ingredients

• ✓ lemon pepper
• butter
• garlic
• salmon
• lemon

Instructions

1. 1 Season salmon fillets on both sides with lemon pepper.
2. 2 In a large skillet, melt butter over medium-high heat; stir in garlic. Place salmon in the skillet; cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork, flipping salmon halfway through to brown on both sides. Sprinkle with lemon juice before serving.

By Christine L

Ingredients

• ✓ lemon pepper
• mayonnaise
• cheddar cheese
• monterey jack cheese
• onion salt
• dill weed
• artichoke heart

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
3. 3 Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

By Sheri Mitchell