Lemon Pepper Orzo

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Love your show Big Daddy; watching you cook makes me smile. Friday I saw the episode with this recipe, the blackened salmon, the spicy Swiss chard, etc. I made the meal today, Sunday, and all I can say is OMG! Everything was delicious, easy to prepare (I'm not a novice in the kitchen, and readily available in my local grocery store. I followed the recipes for this meal exactly. I thought the blackening seasoning for the salmon would be too spicy, but it was perfect. First time I ever had swiss chard....mmmm good. Will make this again very soon.

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Simply delicious-- and one of the easiest side dishes I have ever made! I only used 1 lemon and 1 tsp. of pepper, because my husband doesn't like spicy. I also substituted cream cheese for the mascarpone, just because I didn't want to spend the extra money. I was just fab!

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My daughter cooked this with chicken kabobs for my Birthday last year (2011 and it was divine!!!
She substituted cream cheese for mascarpone because we could not find at our grocery!

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This was a really good and simple recipe. As I read the other reviews, I also just used the juice of one lemon, but still found it too soupy. Next time I will only use 1 Tbsp of cream as opposed to 1/4.

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OMG! Very creamy!! Made this for dinner and my family loved it! I added a little more Parmesan cheese but other than that prefect recipe!! I used half and half cream and it was great!! Enjoy!

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what cream did everyone use? Is he reffering to sour cream, sweet cream? please help I want to make this asap

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I tried the blackened Tilapia with the Lemon Pepper Orzo at a concert where Chef McCargo was doing a demo. This dish is OFF THE CHAIN! Excellent flavor, and all around amazing! My entire EMS crew loved it and we plan to cook it at the station soon.

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Was fortunate enough to be at the Show Me Music & Arts Festival in Springfield, Mo when you made this Bro Aaron & even more fortunate to be offered the opportunity to taste it (I was the hefty fellow with the cane & straw cowbow hat that you invited up near the end. An exquisite dish. Excellent balance, but you've got to truly love big bold tastes. Not for the weak of palate. I WILL make this for my wife & I. Despite my handicaps, cooking is something I refuse to give up entirely. God bless you, my dear brother.

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A delicious week night alternative to a long cooking risotto. This was sone while the pork chops finished in the oven. I agree with the comments regarding the use of one lemon's juice. Any more and it would have been too lemony. I also used half and half instead of cream. Definitely a keeper and will be a tasty addition to Easter dinner.

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I've made this several times. It's always a winner with family and guests alike. Great with fish, beef & pork. I always substitute half & half for the heavy cream and a pinch of cayenne pepper for a little 'heat'. Sometimes I add a teaspoon of granulated garlic for a different twist.