Lemon Pepper

Lemon Pepper: Red and green bell peppers complement lemon and orange zest to create this creamy, sweet and tangy marinade.

 

Contains: Water, Canola or Soybean Oil, Distilled Vinegar, Sugar, Garlic Juice, Lemon Juice Concentrate, Herbs and Spices, Salt, Corn Starch, Tapioca Starch, Soybean Lecithin, Garlic, Onion, Lemon and Orange Peel, Red and Green Bell Pepper, Xanthan Gum, Caramel Color, Paprika.

Health, Wellness and Nutrition:

  • All Natural
  • Gluten Free
  • Vegan
Lemon Pepper

  • Broiled Oysters

    Serves 4

    Ingredients

    • ¼ cup Lemon Pepper sauce
    • 16 ea fresh oysters

    Directions

    1. Preheat the broiler.
    2. Wash the oysters in cool water with a stiff brush.
    3. Holding an oyster in a towel to protect your hand, open the hinge end of the oyster with an oyster knife, and twist the top off of the oyster, carefully cutting through the muscle.  Leave the oyster in the concave part of the shell.
    4. If there is any sand in the flesh, rinse it off with cold running water.
    5. Carefully, brush the oysters with a little Lemon Pepper sauce, and place on a flat pan.
    6. Broil them on the middle broiler rack, not too close to the heat.  (They should not take more than a minute and a few seconds. How done do you like your oysters?)
    7. Serve immediately after cooking.

  • Chicken/Shrimp Soup with Spinach

    Serves 8, 6 ounce portions

    Ingredients

    • 3 T Lemon pepper sauce
    • 2 T soy sauce
    • 1 t  fish sauce
    • 1 stalk lemon grass
    • 4 cups chicken broth
    • 6-8 oz chicken breasts, skinned and sliced across, thin
    • 1 c spinach, baby
    • ¼ cup onion, sliced, thinly
    • ¼ c celery, sliced, thinly
    • 1 c Maine shrimp
    • 2T cilantro

    Directions

    1. Peel the outer dry leaves of the lemon grass shoot and carefully crush the stalk with the side of a wide knife.
    2. Place the grass, vegetables, soy and fish sauce into a soup pot with the broth
    3. Bring to a simmering temperature (do not boil) and add the chicken.  When the chicken is cooked, add the spinach and cook until it wilts (3 min) and then add the shrimp and cilantro.
    4. Turn off the burner and let the soup steep a little, remove the lemon grass, then serve in heated bowls.

  • Roasted Asparagus

    Ingredients

    • 1 bunch asparagus
    • 1 T capers
    • 2 T  olive oil

    Directions

    1. Preheat your oven to 375.
    2. Trim and wash the asparagus.
    3. On an oiled sheet pan, lay the asparagus out and drizzle with a little oil.
    4. Sprinkle the capers evenly over them, drizzle the Lemon Pepper sauce over all and roast until they start to get brown.
    5. Test one for doneness, correct the seasoning and cook longer or serve on a warm plate.