This apple cinnamon rolls recipe is half store bought.
You can easily put this together for a luscious dessert or a
weekend brunch served at home or as a great take a long.
The smell of them baking makes your mouth water!!
Apple Cinnamon Rolls
INGREDIENTS;
1 can Pillsbury Grands Cinnamon Rolls, cream cheese icing style
1 apple, any kind, peeled and cut into a large dice
2 TBLS golden raisins
3 TBLS melted butter
1/2 cup pecan pieces are optional
DIRECTIONS;
Preheat the oven to 350.
Release the rolls out of the can in one piece.
Unroll them on a piece of wax paper.
Brush lightly with some of the butter leaving
some to coat the baking dish.
Sprinkle with the raisins and diced apple.
Add pecans if you wish.
Roll them back up and cut into the rolls using the
dough perforations, there should be 5 rolls.
Grease a baking dish with the leftover butter.
Be sure the dish is large enough to fit the rolls next
to each other with a little room to expand.
Place the rolls in the baking dish.
Bake for 20-30 mins. until puffed and bubbling.
Let cool for 15 minutes then ice with the package cream cheese icing.
This grouper piccata dish just takes a few minutes to prepare but is very impressive. Feel free to change the fish to any firm fish you desire. I added a few jumbo shrimp to the dish.
Grouper piccata
INGREDIENTS;
4 grouper filets or sea bass or any firm fish filet you choose
Kosher salt (preferred) and freshly ground black pepper
3-4 jumbo shrimp if you like, prepare the same as filets
1/2 cup all-purpose flour
1 extra-large egg, beaten
3 TBLS Good olive oil
3 TBLS unsalted butter
1/3 cup freshly squeezed lemon juice, about 2 lemons
1/2 cup dry white wine
2 TBLS capers, drained
Sliced lemon, for serving
chopped fresh parsley, for serving
DIRECTIONS;
In a large skillet pan melt the butter and olive oil until it just begins to foam.
Season the flour with salt and pepper. Beat the egg. Place one filet in the egg and then in the flour, repeat.
Place the fish in the skillet and sear each side.
Remove the fish to a platter and add the balance of ingredients to the pan on high heat and deglaze the pan.
Add the fish and (shrimp if you are adding them) back into the skillet and let simmer for 4-5 minutes. Serve with lemon slices.
