Last week when I was delivering papers on Wednesday it was only 80 degrees which means it’ll either start getting cooler or the temperature will go back up to 100 degrees. Who knows? Here’s a fish recipe with a creamy sauce which I could eat any time. Adjust the heat in the sauce to suit your family.
Red Snapper with Spicy Creole Sauce
4 red snapper fillets Salt and pepper to taste 2 tbsp olive oil 1 tbsp butter 1 small onion, finely chopped 1 green bell pepper, finely chopped 2 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1/4 cup dry white wine 1 tbsp Creole seasoning 1 tsp paprika 1/2 tsp cayenne pepper (optional for extra heat) 1/4 cup chopped fresh parsley Lemon wedges for garnish Season the red snapper fillets with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, melt butter. Add onion, green bell pepper, and garlic. Sauté until softened, about 5 minutes. Stir in heavy cream, chicken broth and white wine. Bring to a simmer. Add Creole seasoning, paprika, and cayenne pepper (if using). Simmer until the sauce thickens, about 5-7 minutes.
Return the red snapper fillets to the skillet, spooning sauce over the fish to coat. Cook for an additional 2-3 minutes until everything is heated through. Garnish with chopped fresh parsley and lemon wedges before serving. —kwc— I have given you my Bacon Bread recipe, but here is an Italian twist on it which I made only once. My Italian coworkers love it and kept requesting it.
Pizza Monkey Bread 32 ounces refrigerated canned biscuits, cut into quarters 6 ounces pepperoni, sliced 2 cups mozzarella cheese, shredded 1/2 cup Parmesan cheese, grated 1/3 cup butter, melted 1 tbsp Italian seasoning 1/2 tsp garlic powder 1/4 tsp garlic salt Red pepper f lake s, optional Fresh parsley, for garnish Marinara sauce, for dipping Preheat your oven to 350. Grease a bundt pan with nonstick cooking spray and set it aside.
Cut the ref r igerated canned biscuits into quarters and slice the pepperoni pieces in half.
In a large mixing bowl, combine the biscuit pieces, sliced pepperoni, mozzarella cheese, parmesan cheese, melted butter, Italian seasoning, garlic powder, and garlic salt. Toss until all ingredients are evenly distributed.
Transfer the mixture into the prepared bundt pan, spreading it out evenly.
Bake for 35-40 minutes, covering the pan with foil for the last 10 minutes to prevent excessive browning.
Once baked, carefully invert the bundt pan onto a large plate to release the pizza monkey bread.
Garnish with fresh parsley and serve warm with marinara sauce for dipping. —kwc— I watched a video recently about the best way to brown a whole chicken. They did three chickens and used olive oil on one, butter on another and mayonnaise on the third. Guess which one was the winner? Mayo. Here’s a chicken recipe using mayo that sounds similar.
Melt-in-Your-Mouth Chicken 4 boneless, skinless chicken breasts 1 cup mayonnaise 1/2 cup shredded Parmesan cheese 1 tsp salt 1/2 tsp black pepper 1 tsp minced garlic 1 tsp garlic powder Preheat the oven to 375 degrees.
In a small bowl, add the mayonnaise, Parmesan cheese, and seasonings. Mix to combine.
Place the chicken in a baking dish, sprayed with a non-sticking baking spray.
Spread the mixture on top of the chicken breasts.
Bake the chicken for 45 minutes, or until cooked through.
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