Cajun Red Snapper with Red Pepper Cream Sauce

This recipe was an experiment... I just used what i had in the kitchen in an attempt to concoct something yummy. It actually turned out great! Chris loved the sauce and even used it as a dipping sauce for his bread. Thats when you know it is good!

With a glass of wine, some good music and our beautiful new patio--this was the perfect meal!



PS I didn't measure at all this time. See if you can use my ingredients and create somethingwith the exact amount of spice you prefer! Just taste as you go!! You can do it.

Red Pepper Cream Sauce

Ingredients:

1 red bell pepper, sliced thinly
A few tsp of garlic, minced
A few tbs of onions, diced
Chicken stock
White wine
1 plum tomato, diced
Crushed red pepper flakes
Heavy whipping cream
Olive oil

Preparation:

1. On medium high heat, warm olive oil in a skillet. Add garlic, onions, red peppers, crushed red pepper and tomatos. Saute until peppers are soft.
2.  Add chicken stock and wine. Let simmer for 10 min. Add heavy whipping cream to thicken sauce and to reduce spice. Keep warm while you prepare fish.
3. Rub snapper with a cajun seasoning. Sear both sides of fish in a pan with little oil over high heat. Transfer to oven and bake for 3-5 minutes at 375.  Remove from oven and let rest 5-8 minutes. It is very easy to overcook this fish. Take it out of oven even if you think its not ready- it will continue to cook while it rests.
4. Spoon sauce over fish and top with fresh lemons.

"Super Fun Dessert"

A few weeks ago, my future sister in law invited us over for dinner. When asking what I could bring, she replied with "A Super Fun Dessert." So this is what popped up on my google search for a super fun dessert. And it sure was delicious! :)

Chocolate Ice Cream Cake

Ingredients:

Devils food cake box mix
1 gallon ice cream of choice (I used cookies and cream)
1 bag of semi sweet chocolate chips
1 cup heavy whipping cream
Saran wrap

Preparation:

1. Bake devils food cake as per box directions. Bake in two 10 inch round pans. Let cool for at least 30 min.
2. Line a 9 inch round pan (you want a smaller pan because ice cream expands) with saran wrap and pack soften ice cream in tightly. Fill to the brim of baking pan. Place in freezer for 2-3 hours.
3. To make chocolate ganach: heat cream in a pan over medium high heat and add chocolate chips, stirring constantly. While ganache is hot, ice cakes on sides and tops. Refridgerate both cakes for 1 hour.
4. After all refridgeration/freezer time has been met- you are ready to assemble. On a cake plate, place cake (ganache side up), ice cream layer (be sure to remove saran wrap!), and top with the other cake. Keep in Freezer until you serve!

ENJOY!!!



Braciola

For Christmas, I recieved Giada de Laurentis' cookbook, Everyday Italian. It is an amazing book that breaks down all the basics of Italian cooking. One rainy Sunday, I decided to experiment with a recipe I had never heard of before, called Braciola. It is a signature beef dish that is prepared  like a rollatini and can be stuffed with a variety of ingredients.

Warning: Start this recipe early as it takes almost 3 hours to bake.

Braciola

Ingredients:

1/2 cup dried Italian bread crumbs
1 garlic clove
2/3 cup parmesan cheese
1/3 cup provolone
2 tbs chopped parsley
4 tbs olive oil
S & P
1 flank steak
1 cup white wine
3 1/4 cup marinara sauce (whatever kind you like)

Preparation:

1. Combine bread crumbs, garlic, both cheeses, parsley, ONLY 2 TBS of olive oil and S & P in a mixing bowl. Set aside.
2. Lay flank steak flat and evenly coat with entire bread crumb mixture. Starting at one end, as tightly as possible, roll up the flank steak. Have someone help you tie it securely in several places with twine.  S & P the entire Braciola.



3. Heat remaining olive oil in a cast iron skillet over medium heat. Brown Braciola on all sides for a total of about 8 minutes.
4. Add wine to pan and bring to a boil. Add in marinara sauce and cover partially with foil. Transfer to oven. Cook for 1.5 hours, turning Braciola and basting with marinara from bottom of pan every 30 min. For the last 30 min, bake uncovered.