APPLE, CHEDDAR AND CHICKEN MELT
8 (1/2-inch-thick) slices sourdough bread
4 tablespoons unsalted butter, softened
4 teaspoons honey mustard
2 1/2 cups shredded, cooked chicken
1 1/2 cups grated cheddar cheese
1 small Gala apple, cored and cut into matchsticks
4 ounces Brussels sprouts (about 5), finely shredded with a knife or food processor attachment
1 tablespoon lemon juice
Freshly ground black pepper
Arrange a rack in the middle of the oven, place a baking sheet on the rack, and heat the oven to 450°F.
Spread the butter evenly on one side of each of the 8 slices of bread. Spread the honey mustard on the opposite side of 4 slices of the bread.
Using oven mitts, carefully remove the hot baking sheet from the oven. Place all the bread slices, butter-side down, on the baking sheet. Evenly distribute the shredded chicken among the mustard-spread bread slices, then distribute the cheese on the remaining 4 bread slices.
Return the baking sheet to the oven and bake until the cheese is melted and bubbling, about 10 minutes. Meanwhile, make the slaw.
Combine the apple, Brussels sprouts, and lemon juice in a small bowl. Taste and season with salt and pepper as needed.
Remove the baking sheet from the oven and transfer the bread slices with the chicken to a cutting board. Evenly distribute the apple and Brussel sprouts slaw over the chicken. Place the remaining bread slices cheese-side down on top of the slaw to close each sandwich. Cut each sandwich in half and serve.
2. AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE
2 cups baby spinach
1/4 cup dried cranberries
1/4 cup halved pecans
2 tablespoons feta cheese
1/2 granny smith apple sliced
1/2 fuji apple sliced
2 slices bacon cooked and chopped
Maple Dijon Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 and 1/2 teaspoon dijon mustard
salt & pepper to taste
Add the spinach to a medium size bowl or plate.
Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.
3. ONE PAN PORK CHOPS WITH APPLES AND ONIONS
2 Tbsp olive oil divided
3-4 oz bone-in pork chops that will comfortably fit in your pan
Kosher salt and black pepper to taste
3/4 cup low sodium chicken stock
1 tsp Dijon mustard or whole-grain Dijon
1 Tbsp fresh sage chopped
1 1/2 tsp fresh rosemary chopped
1/2 tsp fresh thyme chopped
1/2 tsp kosher salt
1/4 tsp black pepper
2 medium apples thinly sliced (I used Gala)
1 small red onion thinly sliced
Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
Remove pork chops to a plate.
In a small mixing bowl, whisk together chicken stock and mustard, set aside.
Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
Slide pork chops back into the pan, nestling them down in between the apples.
Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.
4. CREAM CHEESE APPLE COFFEE CAKE
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup vegetable oil
1/2 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups chopped apples (chopped small)
CREAM CHEESE LAYER INGREDIENTS
8 oz. softened cream cheese
1 teaspoon vanilla
3 tablespoons white sugar
3/4 cup white sugar
1/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons cold butter
Preheat oven to 350ºF and grease an 8x8 inch square pan.
Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.
Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.
Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.
Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.
Bake for about 45 minutes or until the topping is browned.
Can be stored in the refrigerator.