Easy Cinnamon Rolls with Raisins and Walnuts

There's nothing like the fresh aroma of warm cinnamon buns in the morning! Especially if you have fresh brewed coffee near by.  Cinnamon rolls with chewy raisins and crunchy walnuts is a very simple and easy recipe anyone can make in minutes! 

I saw this recipe years ago on a cooking show.  Although I don't remember who made them,   it didn't matter to me, it was good enough for me to save the recipe in my book.

So, I decided to make these again the other morning for my guests who are staying with us.  They LOVED'EM! ... warm cinnamon rolls topped with a vanilla glaze icing for extra sweetness while drinking some espresso coffee - ohhh what could be better than that?  Go for it!

Easy Cinnamon Rolls with Raisins and Walnuts

• 1 package Puff Pastry Sheets ( Pepperidge Farm)
• 1/2 stick of butter - melted
• 1/2 cup ground cinnamon
• 1 cup raisins
• 1/2 cup light brown sugar
• 1/2 crushed walnuts
• One 12 cup muffin pan

Vanilla Glaze Icing

• 2 cups of Powdered Sugar
• 1 tsp. vanilla
• 3 to 5 Tbsp. of Milk

Directions:

Open package of pastry and allow to thaw for 15-20 minutes.

Sprinkle some flour onto a surface, counter or board.
Unfold one pastry sheet.

Using a pastry brush, gently brush melted butter onto pastry sheet.

Sprinkle 1/4 cup of brown sugar.  Then sprinkle cinnamon on top. Scatter 1/2 cup of raisins. 

Take one end and begin to roll the dough until it ends. 

Lightly pinch the end.  Divide with a knife into 6 pieces.

 Then cut into 6 pieces.

Lightly brush the inside of each muffin cup with melted butter.

Brush all 12 cups!

Sprinkle each with some crushed walnuts.

Place each roll into a muffin cup.

Repeat the process again with the second pastry sheet.
Preheat oven 400 degrees. 
Bake for 20 minutes.  

Vanilla Glaze Icing

Mix all the ingredients, stir until mixture is smooth and adjust the milk if needed.  It should be thick,  but pourable.

Add the vanilla icing on top and serve.

Makes 12 rolls

Enjoy these with your favorite coffee or tea!

String Beans and Chickpeas Salad

String Beans and Chickpeas Salad is a delicious, low fat and nutritious salad!  An excellent source of folate, dietary fiber and high in protein! So tasty you'll love this salad as much as we do!

It's fun to plan a party with family and friends,  especially since our relatives from Italy have arrived we have been entertaining regularly! At one of our gatherings,  this salad was introduced to us by our sister-in-law Cathy and we just had to share her recipe with you!

String beans with chickpeas is a wonderful combo in this salad!  It has a light crunch with each bite, marinated in a sweet apple cider vinaigrette. So delicious, I even added the leftovers  to my green salad the next day!  Enjoy!

String Beans and Chickpeas Salad

• 2 lbs fresh String Beans
• 15 ounce can Progresso Chickpeas - rinsed and drained
• 6 Tbsp. of Extra Virgin Olive Oil
• 3 Tbsp. of Apple Cider Vinegar
• 1 medium red onion - chopped
• 1 tsp. Salt
• A Dash of black pepper
• A Dash of garlic powder
• A Dash of red pepper flakes

Directions:


Break off ends from string beans then break beans in half.
In a medium size pot filled with water, boil String Beans for 10 minutes.

Drain String beans and place into a large mixing bowl.
Add red onion, chick peas, olive oil, vinegar and remaining spices. Toss until well blended.

Refrigerate for a few hours before serving. Transfer to a serving bowl or platter and serve!

Serves:  8-10

Grilled Zucchini Neapolitan Style

Grilled Zucchini in a light vinaigrette with fresh basil is a great summer appetizer or side dish anytime! You only need a large nonstick skillet, extra virgin olive oil, fresh basil and touch of white balsamic vinegar. LOW in fat and in calories! SO GOOD !

Our Mom makes this dish a little different, she uses fresh spearmint  from her garden and she lightly fries the zucchini in olive oil. She then adds a touch of white vinegar and marinates in the refrigerator for an hour.  This is also very DELICIOUS!

However, this recipe is very similar...except with a healthier twist! This easy recipe is from another great Neapolitan cook, our friend Josephine! 

We grilled the zucchini in our nonstick skillet with nothing on it.  Then placed them onto a serving platter. Mixed our vinaigrette dressing thoroughly, and pour over zucchini with some fresh basil scattered on top.  Its that simple! The only thing is ....you need  a little patience to grill them!   But the flavor is so worth it!  Try using fresh spearmint if you don't have fresh basil! 



Grilled Zucchini

• 5 medium zucchini - sliced, 1/8 inch thick
• 3 basil leaves- chopped
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. white balsamic vinegar
• 1 garlic clove - minced
• salt and pepper to taste

Rinse zucchini and slice thinly. In a large non stick skillet and on high heat.
Place the slices on the skillet.
Grill until they soften, turning only once.
Remove and place into a serving platter. 
Scatter fresh basil leaves over the zucchini.

Drizzle the olive oil and white balsamic vinegar over the zucchini. Add the minced garlic and gently mix.
Add some salt and pepper to taste. Serve.

Serves 6- 8

Lime and Blueberry Pie

Key lime pies are one of our favorite pies of all!  But if you can't find key limes, then use second best.... Limes!  Lime and Blueberry Pie is my take on a key lime pie with a twist!  Blueberries with Limes! 

Creamy smooth filling with a tangy flavor and a burst of blueberry flavors over an oatmeal cookie crust is the ultimate sublime!  A delicious dessert to serve during spring and summer! Yum! 

 Lime and Blueberry Pie

Crust:

• 12 oz of Oatmeal cookies
• 1 Tbsp. sugar
• 1/3 cup graham cracker crumbs
• 1 stick unsalted butter

Filling:

• 2 egg whites
• 1 Tbsp. sugar
• 4 egg yolks
• 1 can (14oz) sweetened condensed milk
• 3 oz  Lime juice or 2 Limes juiced
• 1 Tbsp. Lime zest
• 1+ 1/2 cup fresh blueberries, and extra for topping 

Topping:

• fresh blueberries
• whipped cream

Pre-heat oven 350 degrees.
Using a food processor or a mini chopper, crush cookies into crumbs. Combine all crumbs, sugar and butter in a small bowl.

Use a 10- inch round pan with a removable bottom.  Using a measuring cup to press crumbs into bottom and up the sides of the pan. Bake in oven for 10 minutes. Remove and cool completely.
Gently scatter one cup of blueberries over the crust. Set aside.

In a small bowl, combine egg whites and sugar. Beat on high speed until soft peaks are formed, set aside. 

In a large bowl, combine egg yolks, condensed milk, lime juice and zest. Blend or whisk until well blended. Gently fold in the egg white peaks until well combined.

Then  pour the lime mixture into the pie over the blueberries and crust. 
Bake for 15 minutes.  Cool completely. Add the blueberries on top and refrigerate for 2-3 hours or over night.

Just before you serve the pie,  remove the bottom, transfer to a serving dish.  Serve with fresh whipped cream on the side.


Serves 8-10

Dijon Salad Dressing

We tried to mimic a restaurants Caesar's salad dressing, we instead came up with a different flavor that was so delicious and so different from your classic Caesar's dressing. We are calling it Dijon Salad Dressing! 

A combination of mayonnaise, lemon juice, red wine vinegar and classic yellow mustard is what we used and was available at the time. And to our surprise...it turned out really good!

Creamy and tangy delicious with every bite! Makes a perfect dressing anytime!  The flavors just burst and tingles in your mouth! Perfect for a small salad for one or two persons.  If you double this recipe you can place the remaining dressing into a small bottle or container for another day.  Try it!

Dijon Salad Dressing

• 2 Tbsp. of Mayonnaise
• 1 tsp. of Classic Yellow Mustard
• 3 Tbsp. of Extra Virgin Olive Oil
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. of Lemon Juice
• 1/4 tsp. Salt
• 1/8 tsp. Pepper
• 1/4 tsp. of Garlic Powder
• 1  Jumbo Romaine Heart - lettuce, washed,spinned dry
• 2-3 Tbsp. Parmesan Cheese
• 1/2 cup Croutons

Using a coffee mug or small mixing bowl, combine all ingredients, except the lettuce, croutons and Parmesan cheese.
Taste for salt and adjust if needed.

In a large bowl, combine lettuce, croutons and dressing.
Top with grated Parmesan cheese and toss gently to combine. Serve.

Serves 2-4

                                                 Bon Appetit!

Lentil Salad with Sweet Peppers

Lentil Salad with sweet peppers is our front runner as far as a very light and healthy salad!  Tender cooked lentils infused with mini sweet peppers, red onions and a lemon vinaigrette, is a very flavorful dish!

Quick and easy salad to make! Lentils have a wonderful earthy flavor to them, and since we enjoy them in soups during our long winters,  our Mom enjoys them in salads during the summers. They are loaded with vitamins, folate and are a great source of iron and fiber too!

Basically, lentils are cooked until tender, simply add some chopped peppers, onions and fresh lemon juice vinaigrette, and you have it! You can serve this alone or with some rice, chicken, or fish and you have a terrific meal!   Try making this lentil salad with your favorite green vegetables as well!   Enjoy!

 Lentil Salad with Sweet Peppers

• 1 cup of dried Lentils
• 4 cups of water or chicken broth
• 1 Tbsp. of extra virgin olive oil
• 1 Tbsp. of red wine vinegar
• 2 Tbsp. of fresh squeezed lemon juice
• 6 Mini Sweet Peppers-  yellow, red and orange-  finely chopped
• 1/4 cup red onion- finely chopped
• 2 Tbsp. fresh parsley- finely chopped
• Salt and pepper to taste

In a medium pot, bring to boil 4 cups of water or chicken broth.

Slowly add 1 cup of lentils, reduce the heat to low, and cook until the lentils are tender, about 15 to 20  minutes. Taste the lentils,  they should be tender.

Do not overcook them. Pour them into a colander and drain all the liquid. Transfer to a salad bowl.

Add the colorful peppers, red onion, lemon juice, red wine vinegar, olive oil, and fresh parsley.

Add salt & pepper to taste.

Mix gently and refrigerate for one to two hours. Serve chilled.

Serves 4-6

Quinoa and Cucumber Salad

Quinoa and Cucumber Salad with fresh cucumbers, red onion, and fresh basil in a lemon vinaigrette is a refreshing and high protein summer salad! Whole Grain Quinoa, which is pronounced "Keen-wa" is the healthiest of all grains. It has a light nutty flavor,  but when you add other flavors to infuse with Quinoa, it's really delicious! And, so easy to make!

This is a wonderful season for growing fresh vegetables and herbs, especially if you have a garden in your yard.  Every week our parents bring over something from their garden, or from friends, and this week it was cucumbers!

So I decided to make a large amount of Quinoa Salad using fresh garden cucumbers, herbs, and lemons. Oh yeah, Mom and Dad even have a wonderful lemon tree too!  Organic Quinoa is gluten-free, high in fiber, and a good source of Iron!  Enjoy!


Quinoa and Cucumber Salad

• 2 cups Organic Quinoa, whole grain
• 4 cups water
• 2  small-medium cucumbers -diced
• 1/2 small red onion -minced (about 1/2 cup)
• 1 lemon -juiced ( 1/4 cup)
• 1/4 cup extra-virgin olive oil
• 6 fresh basil leaves - chopped
• 1 Tbsp. fresh parsley - chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cucumber -sliced for garnish

In a medium pot, bring 4 cups of water to boil.
Add 2 cups of Quinoa, cover and reduce heat to medium-low heat.

Cook Quinoa for about 12 minutes, until all the water has absorbed.
Remove from heat, and fluff with a fork. Cover , and set aside for 10 minutes. Place into a salad bowl.

Add cucumbers, lemon juice, olive oil, basil, parsley, red onion, salt and pepper. Mix well, and chill for 1 to 2 hours allowing all the flavors to blend.  Transfer to a serving platter and garnish with cucumber slices.  Serve chilled.

Serves 6-8

 Diced cucumbers !

Transfer to a serving dish or platter and garnish with cucumber slices!

Creamy Black Bean Soup

Creamy Black Bean Soup is made with organic black beans, carrots, celery, onion, tomato, chicken stock and seasonings. Simple and easy to make!  This soup has a smooth and creamier texture to it, with a slight crunch, and ohhh so delicious!

No need to add sour cream or any cream to this soup.  Just blending a portion of the soup gives it the creamy texture. This black bean soup is also packed with antioxidants and fiber too! Even though it's summer,  a bowl of soup with a side salad makes a light dinner for any evening!  Great for lunch too! Enjoy!

Creamy Black Bean Soup

• 2 (15.5oz) cans of Organic Black Beans - rinsed
• 1 Tomato - chopped
• 2 Carrots - minced
• 2 Celery Stalks- minced
• 1 Onion - chopped
• 2 Bay Leaves
• 2 Garlic Cloves - sliced
• 3 Cups All Natural Chicken Stock
• 2 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Fresh Parsley- chopped
• Pinch of Cayenne Red Pepper
• Salt to taste
• Optional: 1Tbsp. grated Parmesan cheese (and some extra for serving)

In a 2.5 quart soup pot, heat olive oil and saute the onion and garlic for a few minutes, until the onion becomes softened and translucent.  Add the rest of the ingredients, except for the grated cheese,  and bring to boil. Lower the heat and cover. Simmer for about 30 minutes. Taste for salt and adjust if needed.

Remove the bay leaves and blend 1/2 the amount into a blender. Pour it back into the pot. Stir in 1 tablespoon of Parmesan cheese.  Ladle the bowls with soup and sprinkle some grated Parmesan cheese on top and serve!   Buon appetito!

Serves 4-6