Posted on by Creative Co-Op

Lemon Pepper Seasoning

Lemon Pepper Seasoning strikes a delicious balance between two bold flavors: ground black pepper and bright, zesty lemon.

  • Bright yellow with specks of ground black pepper
  • Powdered seasoning
  • Salty, tart lemon flavor with slight peppery bite
  • Ready to use. Add to taste.
  • Use as a dry rub or marinade for meat or fish
  • Add to seafood boil broth or soups
  • Season quick sautéed or stir-fried vegetables

Recipes:

Roasted Lemon Pepper Chicken This comforting roasted chicken, made with our vibrant Lemon Pepper Seasoning has brightness in every bite. The flavored butter rub is tucked under the skin, while olive oil keeps things crispy. PREP TIME: 10 Minutes COOK TIME: 90 Minutes SERVINGS: 4 INGREDIENTS: 1 ½ Tbsp F+F Lemon Pepper Seasoning 2 tsp Kosher Sea Salt, divided 1 ½ tsp Fresh Thyme Leaves, minced 2 Garlic Cloves, minced 2 Tbsp Unsalted Butter, softened 1 Whole Chicken 1 ½ Tbsp Olive Oil 2 Lemons, halved INSTRUCTIONS: 1. Preheat oven to 350°F, and grease roasting pan. 2. Combine F+F Lemon Pepper Seasoning, 1 teaspoon of salt, thyme, garlic and butter in small bowl. 3. Carefully pull back chicken skin and rub butter mixture between meat and skin. 4. Drizzle chicken with olive oil and season with remaining salt and F+F Lemon Pepper Seasoning. 5. Place in baking dish, along with lemons. 6. Transfer to oven and bake until golden brown, juices run clear and meat thermometer inserted into thickest part of inner thigh registers 160°F to 165°F. 7. Remove from oven and let rest on cutting board for 10 minutes. Skim fat from top of pan juices. Place meat on platter, drizzle with pan juices and squeeze roasted lemons on top of chicken before serving. Enjoy!

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Fish En Papillote COOK TIME: 30 minutes YIELDS: 1-2 Servings INGREDIENTS: 4 oz Cod/Halibut/White Fish ½ c White Onion, julienned 3 Garlic Cloves, chopped 3 Green Olives, chopped ½ tsp F+F Lemon Pepper Seasoning ½ tsp Honey 1 Lemon, thinly sliced ½ tsp F+F Black Hawaiian Sea Salt ½ tsp Black Pepper 1 Tbsp Butter INSTRUCTIONS: 1. Lay an entire sheet of parchment paper on a baking sheet. 2. Mix together julienned onions, chopped garlic & olives. Stir in F+F Lemon Pepper Seasoning & honey. Transfer mixture onto half of the parchment paper. 3. Thinly slice lemon into rounds & place on top of onion & olive mixture, on the parchment. 4. Lightly season trimmed fish with ½ tsp F+F Black Hawaiian Sea Salt & pepper, then place on top of onion mixture. Add a tablespoon of butter on top. 5. Fold parchment paper in half, rolling edges so fish is fully enclosed. 6. Bake at 375°F in a preheated oven for 10-15 minutes, depending on thickness of fish. 7. Let rest for enclosed in parchment for at least 5 minutes, open, and serve. 8. Finish with additional F+F Black Hawaiian Sea Salt, to taste. Enjoy!

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Lemon + Fig Marmalade Chicken PREP TIME: 5-10 Minutes COOK TIME: 35 Mintues SERVES: 4 people INGREDIENTS: 1 ¼ c F+F Lemon + Fig Marmalade ¼ c Water ½ lb Dried Figs 10 Lemon Slices Non-stick Cooking Spray 4 Boneless, Skinless Chicken Breasts F+F Lemon Pepper Seasoning. to taste 1 tsp Dried Parsley Flakes 1 Tbsp Fresh Parsley, chopped DIRECTIONS: 1. Preheat oven to 350°F. 2. In a small bowl, combine F+F Lemon + Fig Marmalade & water. Set aside. 3. Place figs and 6 lemon slices in the bottom of a baking dish that has been sprayed with non-stick cooking spray. 4. Arrange chicken breasts on top, then pour F+F Lemon + Fig Marmalade & water mixture on top. 5. Sprinkle with F+F Lemon Pepper Seasoning & dried parsley, to taste. 6. Bake for 35 minutes, basting frequently. Turn figs if they begin to brown. 7. With a slotted spoon, remove chicken, figs & lemon slices from the baking dish and place on a warm platter. 8. Skim fat from cooking juices, then pour over chicken as sauce. 9. Garnish with fresh parsley & the remaining 4 lemon slices. Serve! Enjoy!

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