Type what you have

Ingredients

• ✓ caper
• cauliflower
• olive oil
• butter
• garlic
• lemon pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim off the bottom of the cauliflower stem to create a flat surface. Place cauliflower head onto a cutting board with the stem side facing down; cut the cauliflower vertically into 1 to 1 1/2-inch thick slices. Remove any tough stem pieces. Cut the slices into smaller pieces, about the size of florets. Place on the baking sheet and drizzle with olive oil.
3. 3 Roast in the oven for 10 minutes; flip pieces over and roast for 10 minutes more.
4. 4 Meanwhile, cut butter into 4 pieces. Melt in a small saucepan over medium heat, stirring constantly until butter begins to brown, 4 to 5 minutes. Butter will foam up, then subside. The butter should have a nutty aroma. Stir in garlic and continue stirring for 15 to 20 seconds. Add in capers and lemon pepper. Remove from heat.
5. 5 Spoon brown butter over the roasted cauliflower and serve.

By France Cevallos

Ingredients

• ✓ caper
• baby bok choy
• olive oil
• water
• garlic
• ginger root
• balsamic vinegar
• lemon juice

Instructions

1. 1 Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. 2 Heat the olive oil in large skillet over medium heat.
3. 3 Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

By Kara Rhodes Murphy

Ingredients

• ✓ caper
• olive oil
• red onion
• tuna
• olive oil
• red pepper flakes
• spaghetti
• parsley

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and red pepper flakes; heat through.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package suggests, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
3. 3 Add cooked pasta to the pan with tuna and mix to combine. Add some of the pasta water and toss lightly until pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ caper
• cauliflower
• olive oil
• lemon
• anchovy paste
• salt
• black pepper
• parmesan cheese
• thyme

Instructions

1. 1 Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
2. 2 Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
3. 3 Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

By Exploratory Chef

Ingredients

• ✓ caper
• red bell pepper
• tuna
• parsley
• olive oil
• garlic
• salt
• black pepper
• seashell pasta

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente.
2. 2 In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
3. 3 Drain pasta. Toss immediately with tuna mixture.

By Christine L

Ingredients

• ✓ caper
• cashew
• water
• garlic
• lemon juice
• balsamic vinegar
• salt
• dijon mustard
• black pepper

Instructions

1. 1 Combine cashews, water, garlic, lemon juice, balsamic vinegar, capers and brine, salt, mustard, and pepper in a cup-sized high-powered blender (such as Ninja® or Vitamix®). Blend until creamy.

By TrueCanadian

Ingredients

• ✓ caper
• chicken breast
• salad dressing
• artichoke heart
• olive
• feta cheese

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ caper
• tilapia fillet
• olive oil
• cajun seasoning
• salt
• black pepper
• onion
• tomato
• submarine sandwich roll

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush tilapia lightly with 1 tablespoon olive oil and then sprinkle with Cajun seasoning. Season both sides with salt and pepper and place on a baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
4. 4 While fish is cooking, heat remaining olive oil in a pan over medium-high heat. Add onions and saute until tender, 5 to 7 minutes. Season with salt and pepper. Add tomatoes and capers; cook until heated through, 3 to 5 minutes.
5. 5 Place fish on rolls and top with onion, tomato, and caper mixture.

By csoltow

Ingredients

• ✓ caper
• mayonnaise
• dill
• dill pickle
• lemon juice
• salt
• black pepper

Instructions

1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest

Ingredients

• ✓ caper
• angel hair pasta
• olive oil
• garlic
• shallot
• shiitake mushroom
• thyme
• white wine
• artichoke heart

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
3. 3 Pour mushroom mixture over pasta and serve.

By Aimee

Ingredients

• ✓ caper
• leek
• water
• white wine
• salt
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ caper
• red salmon
• egg
• lemon
• salt
• black pepper
• cayenne pepper
• saltine cracker
• bread crumb
• butter
• olive oil

Instructions

1. 1 Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
2. 2 Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
3. 3 Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
4. 4 Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

By John Mitzewich

Ingredients

• ✓ caper
• salmon
• olive oil
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat a large heavy skillet over medium heat for 3 minutes.
2. 2 Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.
3. 3 Sprinkle with capers, salt, and pepper; cook for 3 minutes on one side. Turn salmon fillets over; continue to cook until salmon flakes easily with a fork, about 5 minutes.
4. 4 Transfer salmon to individual plates and garnish with lemon slices.

By Noreen421

Ingredients

• ✓ caper
• fusilli pasta
• olive oil
• shallot
• oil-cured black olive
• sun dried tomato
• oil
• tuna
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
3. 3 Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

By Buckwheat Queen

Ingredients

• ✓ caper
• fettuccine pasta
• alfredo sauce
• lemon juice
• lemon zest
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• ✓ caper
• olive oil
• garlic and herb seasoning blend
• garlic powder
• black pepper
• chicken breast
• chardonnay
• portobello mushroom
• artichoke heart
• black olive

Instructions

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
3. 3 Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Add capers to the skillet, reduce heat, and simmer 3 minutes more.

By SOULT

Ingredients

• ✓ caper
• trout
• butter
• lemon pepper
• paprika
• white cooking wine
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
2. 2 Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
3. 3 Bake in the preheated oven until trout flakes easily with a fork, about 30 minutes; garnish with parsley.

By Ceil Kohl

Ingredients

• ✓ caper
• beef bouillon
• water
• olive oil
• skirt steak
• salt
• artichoke heart
• red pepper
• jalapeno pepper
• carrot
• horseradish

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
3. 3 Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
4. 4 Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

By Jeff

Ingredients

• ✓ caper
• anchovy
• white vinegar
• bread crumb
• parsley
• garlic
• olive oil

Instructions

1. 1 Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
3. 3 Mix bread crumbs, capers, parsley, and garlic together in a bowl.
4. 4 Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
5. 5 Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

By Gabriella

Ingredients

• ✓ caper
• sardine
• olive oil
• lemon
• salt
• black pepper
• cayenne pepper
• oregano
• thyme
• red pepper flakes
• garlic
• sun-dried tomato

Instructions

1. 1 Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

By iloveoliveoil

Ingredients

• ✓ caper
• white wine
• apricot jam
• brown sugar
• olive
• olive oil
• red wine vinegar
• cilantro
• garlic
• caper brine
• olive oil
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
4. 4 Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

By Charles Ross Carozza

Ingredients

• ✓ caper
• swai fish
• butter
• garlic powder
• garlic pepper seasoning
• salt
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By Mair M

Ingredients

• ✓ caper
• butter
• olive oil
• shallot
• lemon zest
• garlic
• couscous
• chicken broth
• lemon juice
• caper brine
• parsley
• parmesan cheese
• lemon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as an Instant Pot®), and select Saute function. Heat butter and oil until butter is melted. Add shallot, lemon zest, and garlic; cook until garlic is translucent, 1 to 2 minutes. Add couscous and cook, stirring occasionally, until lightly browned and toasted, about 2 minutes. Turn off Saute function.
2. 2 Pour in chicken broth and lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Carefully release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir in the capers and caper brine.
4. 4 Garnish with parsley and Parmesan cheese. Serve with lemon wedges.

By lutzflcat

Ingredients

• ✓ caper
• salmon
• salt
• black pepper
• lemon
• green olive
• olive oil
• dill

Instructions

1. 1 Bring 1 to 2 inches of water to a boil in a large saucepan. Season salmon with salt and pepper and sprinkle with 1/2 of the lemon juice; place in a steamer basket. Insert the steamer basket into the saucepan, cover, and steam until salmon is easily flaked with a fork, 7 to 8 minutes.
2. 2 While salmon cooks, whisk olives, olive oil, capers, and remaining lemon juice together in a bowl. Season with salt.
3. 3 Place salmon on serving plates, spoon dressing over top, and sprinkle with dill.

By JESSICA83

Ingredients

• ✓ caper
• chicken broth
• onion
• garlic
• white wine
• mushroom
• rosemary
• sage
• heavy cream
• butter
• lemon
• cornstarch
• chicken thigh
• olive oil

Instructions

1. 1 Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
4. 4 Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).

By Faith

Ingredients

• ✓ caper
• olive oil
• onion
• garlic
• spaghetti sauce
• tomato
• vegetable broth
• tuna steak
• spaghetti
• black olive
• anchovy paste
• herbes de provence
• cayenne pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
2. 2 Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.

By thedailygourmet

Ingredients

• ✓ caper
• salmon fillet
• crabmeat
• gouda cheese
• butter
• lemon
• sour cream
• dill

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
3. 3 Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
4. 4 In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

By Cookie Lover

Ingredients

• ✓ caper
• water
• lemon juice
• chicken bouillon granules
• salmon
• butter
• black pepper
• parsley

Instructions

1. 1 Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
2. 2 Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

By Christine L

Ingredients

• ✓ caper
• scallop
• salt
• black pepper
• all-purpose flour
• butter
• pesto
• heavy cream

Instructions

1. 1 Season scallops with salt and pepper, then dredge in flour.
2. 2 Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

By Allrecipes Member

Ingredients

• ✓ caper
• chicken breast
• lemon pepper
• salt
• dill weed
• garlic powder
• butter
• whipping cream

Instructions

1. 1 Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
2. 2 Melt butter in a large skillet over medium heat. Add breasts and increase heat to medium-high; flip frequently, until brown, about 5 minutes. Reduce heat to medium; cook until cooked through, 5 to 7 minutes. Transfer breasts to a warm serving platter; cover with foil.
3. 3 Increase heat to high. Whisk whipping cream into skillet, whisking continuously, until reduced to sauce consistency, about 3 minutes. Off heat, stir in capers; pour over breasts and serve.

By MOMMYTO2BOYS