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Best Ever Pasta Salad
Lunch American

Best Ever Pasta Salad

4.1

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  2. 2 Combine penne, cucumbers, tomatoes, mayonnaise, sour cream, dill weed, and lemon pepper in a large bowl; mix well.
  3. 3 Chill in the refrigerator before serving, at least 45 minutes.

By ILOVETOCOOK

Cucumber Sandwiches
Lunch American

Cucumber Sandwiches

4.6

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
  3. 3 Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
  4. 4 Spread cream cheese mixture evenly on one side of each bread slice.
  5. 5 Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
  6. 6 Stack the other half of the bread slices spread-side down over cucumber to make sandwiches; slice into triangles.

By NJS36

Avocado Shrimp Salad
Lunch American

Avocado Shrimp Salad

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
  2. 2 Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

By Christopher M Rodgers

Colorful Kale and Spinach Salad and Homemade Dressing
Lunch American

Colorful Kale and Spinach Salad and Homemade Dressing

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss kale, spinach, romaine, carrot, cucumber, and red bell pepper together in a large mixing bowl.
  2. 2 Combine balsamic vinegar, olive oil, lemon juice, sea salt, black pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad; toss to coat.

By Kim Vanburen

Catfish Po'Boy
Lunch American

Catfish Po'Boy

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  2. 2 Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
  3. 3 Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  4. 4 Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  5. 5 Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

By Allrecipes Member

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
  3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
  5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
  6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
  7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
  8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
  9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
  10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Grilled Salmon with Avocado Dip
Dinner Greek

Grilled Salmon with Avocado Dip

4.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
  2. 2 In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
  3. 3 Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

By Carolin

Oven-Roasted Greek Potatoes
Dinner Greek

Oven-Roasted Greek Potatoes

4.2

Prep
25 min
Cook
75 min
Total
580 min

Instructions

  1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Greek Orzo Salad
Salad Greek

Greek Orzo Salad

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  2. 2 Drain artichoke hearts, reserving liquid.
  3. 3 Gather prepared ingredients together.
  4. 4 Combine pasta, artichoke hearts, cucumber, tomato, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large bowl; toss well. Chill in the refrigerator for 1 hour.
  5. 5 Just before serving, drizzle reserved artichoke marinade over salad.
  6. 6 Enjoy!

By Patrice

Simply Swordfish
Dinner

Simply Swordfish

4.4

Prep
10 min
Cook
12 min
Total
25 min

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

Simple but Awesome Lemon Pepper Pork Chops
Dinner

Simple but Awesome Lemon Pepper Pork Chops

4.0

Prep
15 min
Cook
35 min
Total
50 min

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

Beer Steak
Dinner

Beer Steak

4.0

Prep
10 min
Cook
10 min
Total
80 min

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

Lemon-Roasted Broccoli and Asparagus
Dinner

Lemon-Roasted Broccoli and Asparagus

5.0

Prep
10 min
Cook
25 min
Total
35 min

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

Honey Key Lime Grilled Chicken
American

Honey Key Lime Grilled Chicken

4.0

Prep
10 min
Cook
16 min
Total
60 min

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

Bloody Mary Bites
Appetizer

Bloody Mary Bites

3.9

Prep
3 min
Cook
720 min
Total
723 min

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

Lemon-Orange Orange Roughy
Dinner

Lemon-Orange Orange Roughy

4.4

Prep
10 min
Cook
5 min
Total
15 min

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

Flash Baked Walleye Fillets
Dinner American

Flash Baked Walleye Fillets

4.5

Prep
10 min
Cook
5 min
Total
15 min

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

Lemon Pepper Green Beans
Dinner American

Lemon Pepper Green Beans

4.4

Prep
5 min
Cook
20 min
Total
25 min

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

Marinated Grilled Chicken II
Dinner American

Marinated Grilled Chicken II

4.7

Prep
5 min
Cook
20 min
Total
205 min

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

Lemon-Pepper Salmon
Dinner American

Lemon-Pepper Salmon

4.6

Prep
15 min
Cook
8 min
Total
23 min

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

Lemon Pepper Pasta Seafood
Dinner

Lemon Pepper Pasta Seafood

4.4

Prep
20 min
Cook
10 min
Total
30 min

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

No Cook Pretzels with a Kick
Appetizer

No Cook Pretzels with a Kick

4.7

Prep
10 min
Cook
Total
70 min

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

Pan-Fried Fennel
Dinner American

Pan-Fried Fennel

5.0

Prep
5 min
Cook
20 min
Total
25 min

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

Crunchy Catfish Nuggets
Dinner American

Crunchy Catfish Nuggets

3.9

Prep
15 min
Cook
15 min
Total
30 min

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