My Favorite Recipes for Fall…
The FINAL apple recipe is here!
This post is only for “Apple Tarts” but I did do another “A is for Apple” dessert: Apple Tatin! You can find that HERE!
I really LOVE these dessert recipes I found because they are fancy, decadent and delicious! However, they are not super complicated to make, and they don’t require a bunch of ingredients that I will use one time and then never use again.
They both come from Ina Garten and they are her take on French dessert classics.
I know I’m going past the two week mark on ‘Apples’, but I have one more dinner and two desserts to share with you before moving on to “B”. We will still start ‘C’ the first of December (two letters per month), but I’ve decided to extend “A” two days… it’s my prerogative to adjust the rules as I please… you will be happy I did… 🙂
I will reveal what ‘B’ stands for on Saturday!
So, “Pork chops and Applesauce”…
I have always wondered where this phrase came from.
Whenever my mom would make pork chops my dad would always say this phrase in a funny voice and, though I thought it was funny, I never knew where it came from. My husband said the same thing… his parents would say it but he never knew where it came from.
Well, I solved my mystery (or at least I think I did)! The quote they were saying comes from Peter Brady on a Brady Bunch episode where he was imitating Humphrey Bogart. Am I wrong? Tell me if you think differently!
To get in the mood for making Pork chops & Applesauce… click here to watch the Brady Bunch clip!
Sausage & Apple Stuffing
Green Beans with Apple Cider
There’s a picture of the meal from another angle at the end of the post! YUMMY! 🙂 Continue reading
SIMPLE and SCRUMPTIOUS!
I love when this defines a recipe… it defines this salad.
Start with the Dressing:
Add 1 TBSP apple cider vinegar and 1 tsp dijon mustard to a small bowl. While whisking add your 2 TBSP extra virgin olive oil. Season it with salt and pepper and give it a taste. Add more salt and/or pepper to your liking. That’s it!
Toast the Walnuts:
Put a small skillet over medium-high heat and add the walnuts. Stir them every few seconds (pretty much constantly) for 2 minutes and take them off the heat. Let them cool while you finish the salad.
Slice the Apples:
This is really the most complicated part. No peeling involved… halve a Granny Smith apple, core it, and cut it into matchsticks. I had never done this type of cutting before this recipe but if you follow the simple steps it’s actually pretty easy! After you core an apple half place it cut-side-down with the bottom of the apple pointing your direction. Thinly slice the apple then pile 3-5 slices on top of each other creating a stack (the apples should be lined up when you look at them from above). Hold the stack steady with one hand and make thin slices through all the stacked slices. This will create matchsticks.
Be sure to cut the apples shortly before you serve the salad so that they don’t turn brown.
Toss & Serve the salad:
When you’re ready to serve the salad cut your apples first. Then give your dressing a whisk and toss it with 5 oz of Baby Spinach (about 5 cups lightly packed). Divide the spinach leaves between four plates and then top with the toasted walnuts and the apple slices.
Here’s a slideshow to help you with the process:
Click here for the salad recipe.
We served this with Butternut Squash and Apple Soup. Click here for that post!
Only a few posts and one day left to go before we start “B”…
Before that I have some more yummy recipes to share with you, starting with this soup!
Once you get it in the pot it’s a cinch!
Let’s get started!
I was going to end with this recipe because it was my FAVORITE of all the apple recipes… I decided against this because I wanted anyone who bought (or is going to buy) ham for their “Apple, Ham & Brie Sandwich” to get a double-duty use out of their ham. The ham with the brie and apples was a wonderful lunch, but this panini is hard to beat… we will be eating this every other week for the rest of our lives if I have anything to say about it! Really, it’s that yummy…
If you read the word “panini” and were about to gloss over this recipe because you don’t have a panini maker… READ ON!
Not only is this recipe too delicious to pass up but you can always make a grilled sandwich in a skillet. No panini-maker required! If you have one already… WONDERFUL! It’s time to pull it out!
I had to start with the final shot!
A super-yummy lunch (or dinner)…
Okay, so you go to buy ingredients for the Turkey, Apple & Brie burgers with Arugula…
(Click here if you haven’t read that post yet!)
Why not buy some sliced ham and an extra apple and make these sandwiches for lunch the day of, or the day after, you make your burgers? And, BONUS… use the ham for a DELICIOUS panini dinner another night of the same week! (I will be posting this recipe soon!) I love being able to use the same ingredients for several different recipes if possible, so I tried to pick some recipes with the same ingredients for your sake and mine! 🙂
Let’s dive into making these sandwiches!
Apple & Brie is a classic pairing so I had to find a recipe that meshed the two together.
I also wanted a Bobby Flay recipe… I love his recipes but they usually require a lot of ingredients, so I can’t justify buying all of them for one dinner. I hate having random ingredients sitting in my pantry or spoiling in my fridge that I use for one recipe and then never use again. I spring for this kind of recipe from time to time, but this is not that time… Brie is enough of a “spring” compared to other cheeses anyhow!
Before you start… you can click here for a quick “how-to” on burgers in general. Not all of this applies as this is a turkey burger and not a beef burger but it’s still helpful… especially if you’re new to grilling like me.
This recipe is delicious and simple! (My favorite combination!)
Wow, that recipe title is a mouthful!
Before diving into the recipe let’s stop for a moment and talk about PREP. If you’re like me you often rush into a recipe without reading the whole thing. So, you start the first instruction on the list and then read on as you cook along. This is great until you realize you needed to have five other things done before starting to saute the first thing, and then something burns or overcooks while you try to catch up. At this point you either start over because you’ve burned something beyond being edible or you accept the mistakes and serve your recipe as is.
I speak from experience here.