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Lynsey Lou's

Enjoying Life One Bite at a Time!

Apples

Apple Fritter Bread

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Moist, dense bread full of warm spices, tons of delicious apples and drizzled with a tangy, cream cheese glaze. This apple fritter bread delivers all the flavors of the classic apple fritter without any frying!

Apple Fritter Bread

It’s guaranteed every time we pop in the donut shop we are leaving with at least one apple fritter. There’s just something so tantalizing and drool-worthy about the magic that is an apple fritter. A dense pastry loaded with warm spices, chunks of apples, deep fried and covered in a sweet, sugar-y glaze.

Yes, please!

Apple Fritter Bread

We don’t devour these on a daily basis, so our trips to the donut shop are eagerly awaited so we can get our fill of that breakfast pastry goodness.

This apple fritter bread takes everything about the beloved apple fritter and presents it in the form of a quick bread that requires zero deep frying.

Apple fritter bread.

A dense, sweet bread is loaded with warm spices, sweet brown sugar and bits of delicious, sweet apples throughout. Before baking the batter is topped with more of the apple and brown sugar mixture which settles in to the bread during baking and creates a little more texture and beauty to the bread.

Apple Fritter Bread

As if that doesn’t sound amazing enough, the goodness keeps on going. After baking and a brief cooling period, the bread gets a healthy drizzle of sweet and tangy cream cheese glaze. I love the tang the cream cheese adds and it really helps to balance all the flavors.

Great for breakfast but decadent enough for dessert!

Apple fritter bread is a perfect treat for breakfast and pairs wonderfully with a hot cup of coffee. It’s also indulgent enough to serve as a dessert and could even be topped with a scoop or two of vanilla or cinnamon ice cream!

If you really want to get crazy, take a piece of unglazed bread and toast it in a skillet with a little bit of butter. Top with some mascarpone or whipped cream cheese and some sautéed cinnamon apples. YUM!

Apple Fritter Bread
Soooo good, but also a terrific way to use up an abundance of apples.

I always keep apples on hand. My family loves them for a quick snack or sliced with some caramel or fruit dip. There are times where we have more than we can eat before the go bad…

Or when my little foodie monster daughter, who follows in her brother’s footsteps, helps herself to a single bite out of the apples in the fruit bowl. Truly, this happens. She drags her stool to the counter, drags the fruit bowl over and digs all the apples out taking one bite at a time.

So, when that happens or when I just need to use up some apples this bread is the perfect way to do so.

Apple Fritter Bread

Apple Fritter Bread

Yield: 8 Slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Moist, dense bread full of warm spices, loaded with tons of delicious apples and drizzled with a tangy, cream cheese glaze. This apple fritter bread delivers all the flavors of the classic apple fritter without any frying!

Ingredients

For the bread-

  • 1/2 Cup brown sugar
  • 2 Tsp cinnamon
  • 2 1/4 Cups diced apples
  • 2/3 Cup granulated sugar
  • 1 Stick (1/2 cup) unsalted butter, room temperature
  • 2 Large eggs
  • 2 Tsp vanilla extract
  • 1/2 Cup milk, room temperature
  • 1 1/2 Cup all purpose flour
  • 2 Tsp baking powder
  • 1/2 Tsp salt

Cream cheese glaze

  • 1/2 Cream cheese, room temperature
  • 1/4 Cup powdered sugar
  • 1/2-1 Tbsp milk

Instructions

Bread-

  1. Preheat oven to 350.
  2. Spray a 9x5 loaf pan with non-stick spray and set aside.
  3. In a medium bowl combine brown sugar, cinnamon and apples and stir to coat apples. Set aside.
  4. In a separate bowl combine butter and granulated sugar and beat on high until light and fluffy, about 2-3 minutes.
  5. Add eggs, vanilla, and milk and mix until completely incorporated.
  6. Add flour, baking powder, and salt and mix until just combined.
  7. Reserve about 1/4 cup of the apple mixture and set aside. Pour the remaining mixture in the batter and fold to incorporate.
  8. Pour the batter in the prepared loaf pan and spread into an even layer.
  9. Place the remaining apples on top of the batter. Tap pan on the counter to settle the batter.
  10. Place in the preheated oven and bake for 60-80 minutes, or until internal temp reaches 200, or until a toothpick inserted comes out with crumbs but no wet batter.

Cream Cheese Glaze-

  1. Place cream cheese and powdered sugar in a bowl and mix to combine. Add milk, 1/2 tablespoon at a time until it reaches a drizzling consistency.
  2. Drizzle over the bread and serve.

Notes


*Any type of milk may be used in this recipe. I used 2% as that is what I had on hand.

Glaze-


*A simple glaze of milk and powdered sugar may be used instead of the cream cheese. Start with 1/4 cup of powdered sugar and add 1 teaspoon of milk until the mixture can be drizzled over the bread.

*Any type of cream cheese (Greek yogurt cream cheese, full fat, or reduced fat) may be used.

To store bread-

*Bread can be stored covered in the refrigerator for up to 1 week.

*Can be stored covered at room temperature for 2-3 days.

*To freeze the bread, allow to cool completely. Do not add the cream cheese drizzle at this time. Wrap bread tightly in plastic wrap or aluminum foil, then place in a freezer bag and freeze. Can be stored in the freezer for 3-6 months. To thaw, remove from freezer, set on counter and allow to come to room temperature while remaining wrapped in it's packaging.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 53mgSodium: 315mgCarbohydrates: 56gFiber: 2gSugar: 35gProtein: 5g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

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© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Bread
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Apple Cider Whiskey Sour

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Whiskey sours are a classic cocktail that have been around since long before my time.  People from all over have long enjoyed sipping on this classic cocktail.   If you’re a whiskey person, odds are you’ve had at least one or two of these cocktails.

Although I could I could sip on the original version of this cocktail throughout the year, it’s always a little fun to dream of seasonal variations.  Since we’re in the dead of winter; apples and cinnamon are some of the first things that come to mind.

Incorporate those into this classic cocktail and you’ve got a delicious spiced apple cider whiskey sour.

Instead of traditional simple syrup, this version is sweetened with a cinnamon brown sugar simple syrup.  It adds just the right amount of spice and caramel-like flavor to the cocktail.  There’s also a good dose of fresh lemon juice and a splash of orange juice which add a burst of tartness and help to balance the sweetness from the cider and simple syrup.

This is the perfect balance of flavors and such a fun, seasonal take on the classic.

So build a fire, shake up this cocktail, cozy under a warm blanket and enjoy!

Cheers!

Apple Cider Whiskey Sour

Ingredients:


For the cinnamon brown sugar simple syrup-
1 Cup water
1/2 Cup granulated sugar
1/2 Cup brown sugar
2 Cinnamon sticks

For the Whiskey sour:
2 Oz bourbon (or more depending on taste)
6 Oz apple cider
1/2-1 Oz lemon juice
1 Oz simple syrup
Splash of orange juice

Directions:


For the simple syrup-
Combine water and both sugars in a saucepan and place over medium heat.  Allow mixture to come to a simmer, and stir until the sugar dissolves.  Once the sugar has dissolved remove from heat, add cinnamon sticks and allow to steep until cooled.

Once cooled, place in a well sealed container and refrigerate.

For the whiskey sour:

Combine all ingredients in a shaker and shake to combine.  Taste, add more bourbon or lemon juice if needed.  Divide mixture between two ice-filled glasses and enjoy.

Recipe source: A Lynsey original

Apple Crisps Cups

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Fruit crisps are a classic.  Take some fruit, toss with some sugar and possibly some spices, throw them in a shallow dish, top with a streusel topping, bake and viola.  You’ve got a fruit crisp.  An easy, no-fuss dessert that is “dressed up” by adding a scoop of vanilla ice cream!

How awesome it that?

Sometimes you want to dress that simple dessert up just a tad, but still keep it easy.

So, I opted for a natural vessel to hold the fruit and topping, the apple itself.  I love it when you can actually use actual foods as the serving vessel.  It’s easy, dirties up fewer dishes, everything is already portioned out and ready to serve.  It truly doesn’t get any better.

So, I used the apples to make individual cups for the apple crisps.  Filled them will diced up apples that had been tossed in cinnamon, brown sugar and a touch of lemon juice and topped them with an awesome oat streusel topping.

Now, if that isn’t impressive enough then top that bad boy with a scoop of vanilla ice cream and a drizzle of caramel…or better yet salted caramel sauce and there ya go!  Pure awesomeness.

Everything you love about the traditional fruit crisp served in a fun, new way.

Apple Crisp Cups

Ingredients:


4 Apples (I used honeycrisp)
1/3 Cup brown sugar
1/3 Tsp cinnamon
1/4 Tsp lemon juice

For the streusel-
2 Tbsp cold unsalted butter, cut into small pieces
2 Tbsp white sugar
2 Tbsp brown sugar
1/4 Cup oats
1 1/2 Tbsp flour
Pinch salt

Directions:


Preheat oven to 350.  Line a rimmed baking sheet with foil, spray with cooking spray and set aside.

Slice the top part of the apple off, set aside (I cut the apple right before it filled out to it’s biggest size).  Remove the core of the apple, leaving the bottom of the apple in tact.  Measure in about a quarter inch and carefully run a knife around the sides of the apple.  Remove from the apple, cut into small cubes and place in a bowl.  Remove the skin from the pieces of apple slice from the top, cut into small cubes and add to the bowl.

Squirt a splash of lemon juice into each hollowed apple, rub around the sides to keep from turning brown.

To the bowl add brown sugar, cinnamon and lemon juice and toss to combine.  Fill each hollowed apple with the apple pieces.  Place on the prepared baking sheet.

For the streusel-
Combine the butter, sugars, oats, flour and salt in a bowl and mix to combine.  Gently press the ingredients so the butter is incorporated.  Pile heaping mounds on each apple.

Place in the oven and bake for about 30 minutes, Until juices are running over the the apple tops and streusel is set.

Allow to cool for about 5-10 minutes.

To serve, top with vanilla ice cream and a drizzle of salted caramel sauce.

Recipe source: A Lynsey Original

Salted Caramel Apple Cider

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Aside from pumpkin, apples are synonymous with this time of year.  Just think about it, the fair rolls around and there are booths filled with candy and caramel apples.  Trips to the apple orchard are planned and bushel upon bushel of apples are picked and a plethora of baked goods are made.

What is it about the simple apple that makes me weak in the knees?  The perfect apple, how would you describe it?  Mine would be firm, juicy, crispy, sweet and slightly tart.  My favorite apples are the Honeycrisp variety.  Have you tried them?  If not, you must.  And now.

Anyway, I love apples.  Aside from sweet and savory recipes, I love apple flavored beverages. Apple cider to be specific.  Me and apple cider go way back.  I mean, like over 25 years ago.  I remember the first time I tasted it.  I was first drawn in by the intoxicating smell; apples and cinnamon, to this day still one of my favorite smells.  Then I took my first sip and that was it.  I was hooked.

When the first hint of cool weather arrives and the jugs of apple cider begin to fill the shelves I get so excited.  I can’t resist buying a jug and quickly getting home to make a mug of the perfect fall drink.  I fill my mug, cozy up on the couch and enjoy my favorite drink.

If you asked me a few years ago, I would tell you that nothing could make my mug of apple cider any better.  But, over the past few years I’ve discovered and become infatuated with salted caramel.  Oh, I adore the stuff.  It feeds my whole sweet salty obsession.  I also love caramel apples.  So, what would happen if I did something crazy like combine these things; cider, caramel, salt?

Only the most awesome drink you’ve ever put in your mouth.  Salted caramel apple cider.  This drink, honestly is the epitome of what fall is all about.  Sticky, sweet caramel, combined with sea salt and cinnamon apple cider.  Each sip is the perfect balance of apple, caramel and sea salt.  One sip of this concoction and all will be right with the world.  Folks, meet your new favorite cold weather drink.

Salted Caramel Apple Cider

Ingredients:


3 Cups apple cider
2 Tbsp red hots
1 Cinnamon stick
3 Tbsp caramel sauce, plus more for topping
1/4 Tsp salt, plus more for topping
Whipped cream, for topping

Directions:


Place cider, red hots and cinnamon stick in a saucepan and place over medium-low heat.  Bring mixture to a simmer and allow to for about 5 minutes, until red hots are dissolved.  Add caramel sauce and salt and allow to simmer another 2 minutes, stirring to incorporate the caramel.

Pour hot cider in two glasses.  Top with whipped cream, caramel and another sprinkle of salt.  Serve and enjoy.

Recipe source: A Lynsey Original

Apple, Bacon, White Sharp Cheddar Grilled Cheese

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My addiction started long, long ago.  It’s comprised of three very simple things; bread, butter, and cheese.  Alone these ingredients are basic, plain ol’, kitchen staples, but when combined they amazing and incredibly addicting.

What is it about melty, gooey cheese sandwiched between two buttery, slightly crunchy pieces of toast that is so irresistible?  Besides being irresistible, it’s also addicting.  Let’s take it one step further and just say it’s the epitome of comfort food.

While I love the basic grilled cheese, I can’t help but play around with it.  I love playing with different cheeses, cheese combinations, as well as adding different ingredients to kind of change things up from time to time.

One of my favorite combinations is apples and cheese.  There’s something about tart, crispy apples paired with sharp, creamy cheddar cheese that I just adore.  I guess it’s that whole sweet savory combo I live for.

So, to combine all of these ingredients that I’m infatuated with in one sandwich seemed like a no-brainer.  I’ve done the whole apple and cheese together, which is incredible by the way.  But when I saw a bacon, apple and cheddar grilled cheese in this month’s issue of Food Network Magazine it was calling my name.

Buttery, toasted sourdough bread, sharp white cheddar cheese, tart Granny Smith apples and crispy, salty bacon.  Life doesn’t get much better than this.  This grilled cheese is what dreams are made of.  So, the next time you want to change things up a bit, take that simple grilled cheese and pump up the flavor and texture with some bacon and apples.

Apple, Bacon, White Sharp Cheddar Grilled Cheese

Ingredients:


Salted butter, room temperature
4 Thick slices of sourdough bread
Half Granny Smith apple, sliced thin
Half pound of bacon, cooked and drained
Sharp white cheddar, thinly sliced
Dijon mustard

Directions:


Place a large skillet over medium-low heat.  Spread butter on one side of bread, spread a thin layer of mustard on the other side.  Lay the buttered side down, top with a few slices of cheese, followed by 2-3 apple slices, then the bacon, 2 more slices of cheese and the other slice of bread.  Toast on one side until golden brown and cheese has melted, about 3-4 minutes, flip and cook on the other side until cheese has melted and the bread it golden brown.  Repeat with remaining ingredients.  Serve.

Recipe source: Slightly adapted Food Network Magazine, November 2014

Chewin’ Tuesday: Chicken Schnitzel

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Today I’m excited for so many reasons.  It’s September, so fall is right around the corner.  The start of football, sweaters, boots, soups and stews, all things pumpkin, hot cocoa and so much more.  It’s also the beginning of a new season of The Chew!  And, it’s apple season.  I’m soooo happy!

Since it’s the start of all these amazing things, it’s only fitting to share a recipe from The Chew with you that features apples.  This is one of our favorite meals lately.  Chicken schnitzel topped with a delicious arugula and apple salad.

This chicken is so simple but filled with big flavors.  Thin pieces of chicken that are double breaded, first in flour then egg and a final coating of thick bread crumbs.  It’s then pan fried until lightly golden brown, but still juicy.  I’m a fan of fried chicken so I could enjoy this chicken by itself, but it’s taken one step further and topped with a salad.

But it’s not just any salad.  It’s a peppery arugula salad with matchstick slices of tart, Granny Smith apples running throughout.  Then there’s the vinaigrette.  A combination of dijon mustard, lemon zest and lemon juice.  It’s creamy, light, fresh and tart.  It coats the salad and perfectly compliments the chicken.

This is one of those meals that is filling but doesn’t leave you feeling weighed down.  It’s light and refreshing and full of big flavors.  It comes together quickly, making it perfect for those hectic weeknights.  And it features apples, which just so happen to be in season now.  So the next time you go apple picking, or run to the market, snatch up some tart apples and be sure to add this to the menu!

Chicken Schnitzel

Ingredients:


1/2 Cup all-purpose flour
Kosher salt
Freshly ground black pepper
2 Eggs
1 1/2 Cups panko bread crumbs
1/2 Cup bread crumbs
4 Chicken breasts or thighs, pounded to 1/4 inch in thickness
1/2 Cup olive oil
2 Tbsp dijon mustard
2 Lemons, zested and juiced
1 Granny Smith Apple, cut into matchsticks
3 Cups arugula

Directions:


Prepare a dredging station.  Pour flour in a shallow bowl and season with salt and pepper.  Place eggs in a separate shallow bowl and lightly whisk.  Pour bread crumbs in another dish and season with salt and pepper.

Place a large skillet over medium-high heat and allow to heat.

Season both sides of chicken with salt and pepper.  Working with one piece at a time, place chicken in the flour and shake off excess.  Dip in the egg mixture, allow the excess to drip off before coating in the bread crumbs.  Gently press each side of chicken in the bread crumbs, ensuring both sides are fully coated.  Repeat with remaining chicken.

Pour the olive oil in the preheated pan.  Carefully place all the chicken, in a single layer, in the pan.  Cook until golden brown, about 3 minutes then flip and cook an additional 2-3 minutes, until cooked through and juices run clear.

Meanwhile, combine mustard, olive oil, lemon zest and lemon juice in a medium bowl and whisk to combine.  Season with salt and pepper, taste and adjust seasonings if needed.  Add apples and arugula and toss to combine.

Place chicken on plates, top with apple salad and serve.

Recipe source: Michael Symon- The Chew

Cinnamon Hard Cider

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Crisp, cool air, pumpkins, apples and apple cider are synonymous with this time of year.  Once I get the first hint of cool air my brain instantly starts to think about warm, cozy, comfort foods.  And one of the first flavor combinations that comes to mind is apples and cinnamon.  Any time I get a hint of the combination of sweet, crisp apples and warm cinnamon it just makes me feel all warm and cozy.

I love anything involving apples, so needless to say hard cider is one of my favorite drinks and has been for quite some time.  This first time I tried hard cider I tried the Woodchuck brand and I’ve been stuck on that until this year.  When I went to the store recently to pick up some cider they were out of my “go to” brand so I decided to branch out and try a new brand.  After I browsed through the ciders I finally decided to go with Angry Orchard.  And let me tell you, it was a decision that was well made.  I believe I may have found my new “brand of choice”. 

While I enjoy the the flavor of the hard cider by itself, there are some times where I like to add a little something to it to change it up a big.  The other night was one of those times.  So I started playing around with different ingredients and options until I finally came up with this cinnamon hard cider cocktail.

This cocktail combines a mixture of apple cider, hard cider, whisky, honey, and maple syrup.  All of  that is combined and poured over ice and thinly sliced pieces of a tart Granny Smith apple.  Then topped with a sprinkle of ground cinnamon and garnished with a cinnamon stick. 

With each sip of this cocktail you taste the cinnamon, the crisp cider, get a hint of the warm whiskey, and it’s all balanced out with the natural sweetness of the honey and maple syrup.  Oh, and once you’ve enjoyed the entire glass you’re not through.  Oh no.  You’ve got the crispy apples to enjoy.  The apples that have been soaking in the spiked cider mixture, and yes you can taste the drink with each bite of crisp apples. 

This is the perfect type of drink to enjoy on the cool, crisp nights we’re all experiencing right now.  It would also be ideal at your Thanksgiving gathering or upcoming Christmas parties.  This is a low-key, no fuss cocktail that’s big on the tastes of the season.

Cinnamon Cider


Ingredients:

1 (12oz) Bottle hard cider
1 1/4 Cup apple cider
3 Oz whiskey
1/2 Tbsp maple syrup
1 1/2 Tsp honey
1 Apple
Cinnamon stick
Ground cinnamon

Directions:

Combine hard cider, apple cider, whiskey, maple syrup, and honey in a pitcher and gently stir to combine.

Thinly slice the apple.

Place apple slices in two glasses, fill glasses with ice and pour cider mixture over the ice and apples.  Garnish with a cinnamon stick, ground cinnamon and an apple slice.

Recipe source: A Lynsey Original

Apple Puff Pastry Tarts

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I’m one of those people who doesn’t mind spending extended periods of time in the kitchen making the perfect layer cake, a show stopping meal, or the most delicious bread.  It’s where I find my joy and relaxation.  But there are times where I’m tired or need a dessert that doesn’t call for a lot of mixing, folding or kneading.  In those times I still want to present a dessert that’s not only delicious but appealing to the eyes. 

Well, this apple tart takes care of both of those.  This is a dessert that requires very few ingredients and even less tools, and it’s ready is under 30 minutes.  In under 30 minutes you’ll have delicious and show stopping tarts that will impress anyone that sets their eyes on them. 


Now what do people love more than a beautiful dessert?  How about a beautiful dessert that is just for them?  Individual tarts and pastries are just more fun and make people feel special when they are eating them.  It’s a dessert that is all theirs and made just for them.

During the holidays apples are a staple; not only with drinks but desserts as well.  So what better than to serve at your holiday party or gathering than individual apple tarts?  These tarts start with a puff pastry base and are then topped with a layer of apples that have been tossed in a cinnamon sugar mixture.  I love apples, cinnamon and brown sugar…it’s a weakness.  Then they are baked allowing the apples to become coated in an almost caramel-like sauce and it’s all enveloped in a fluffy, flaky, buttery pastry.  To really put this over the top finish it off with a drizzle of caramel, a sprinkle of powdered sugar or even some vanilla ice cream.

These tarts would make a delicious and fun alternative to pies at your next holiday party.  Make a little dessert bar and serve these with a variety of fun toppings for your guests to utilize.  They are simple but so impressive, they’ll think you stopped by your favorite gourmet bakery and raided their pastry case!

Apple Puff Pastry Tarts

Ingredients:

1 Medium apple (I used Honeycrisp)
1/4 Cup brown sugar
1/4 Tsp cinnamon
Pinch of salt
1 Sheet puff pastry
2 Tbsp lemon juice

Optional toppings-
Caramel sauce
Powdered sugar
Ice Cream
Pecans

Directions:

Preheat oven to 375.

Cut the apple in half, remove and discard the stem and seeds.  Thinly slice the apples and place them in a medium bowl.  Immediately squeeze lemon juice over the apples and toss to cover.  Add the brown sugar, cinnamon, and salt and toss to evenly coat.

Spray a baking sheet with non-stick cooking spray.

Spread a sheet of puff pastry onto a clean work surface.  Using a round object (cup, top side of a bowl, cookie cutter) cut four circles out of the puff pastry sheet.  Place on the prepared baking sheet.  Place approximately 4-5 apples slices (overlapping) on each puff pastry.  Place in the preheated oven and bake for 18-20 minutes, until the puff pastry is fully puffed.

Remove, top with desired topping and serve immediately.

Recipe source: A Lynsey Original

Cheddar, Apple and Bacon Sliders

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When I think of breakfast foods some of the first things that come to mind are bacon, biscuits, sometimes cheese biscuits, and eggs.  It seems like every breakfast is comprised of at least one of these items if not all of them.  While I love those big breakfasts complete with bacon, eggs, and waffles or biscuits sometimes those aren’t always on the agenda.

Life comes calling, the morning rush is in full swing and there’s no time to cook a complete breakfast, let alone sit down and enjoy one.  I have a feeling all of you are shaking your heads in complete agreement right about now.  But on those ever so hectic days you still want to prepare a meal for your family to enjoy and to fill their bellies before they head out the door.

Breakfast sandwiches and sliders are the perfect way to serve your on-the-run family a satisfying breakfast without taking the time to sit down around the table.  It’s also the perfect alternative for mom and dad to have breakfast while their running around getting the kids ready and all their things together.   

They are so quick to assemble and there are endless options as to what to put on them.  You can go classic with bacon or sausage, egg and cheese or you can get creative and add tomatoes, sauteed mushrooms and smoked sausage.  That’s just the fillings, then you have a variety of breads, biscuits and muffins to choose to be the base and topper of you little sandwich.  So they might seem simple but there’s a lot of thought that goes into the preparation!

For these sliders I kept it simple and used one of my favorite flavor combinations; bacon, apples and cheddar.  Apples and cheddar go together perfectly, and bacon, well bacon just makes everything better.  I used Pilllsbury biscuits, baked them and then layered on all the good stuff.  Popped them back in the oven for a minute, just to get the cheese all nice and melty and then served them.  These make a delicious and perfectly easy breakfast but are also great served with a big bowl of soup.  They can be made ahead of time, wrapped individually and ready for single serve breakfast throughout the week. 

Cheddar, Apple and Bacon Sliders

 
Ingredients:
1 Package Grand’s Jr. Biscuits
5 Slices bacon, cooked and cut in half
10 Slices sharp cheddar
1 apple (I used Granny Smith) peeled, cored and chopped
1/2 Tbsp unsalted butter
 
Directions:
Preheat oven to 350. 
 
Place the biscuits on a baking sheet and bake according to package instructions.
 
Meanwhile, place butter in a small sauté pan and place over medium-low heat.  Once the butter has melted add the apples and sauté for about 3 minutes.  Remove from heat and set aside.
 
Once the biscuits are cooked split them in half.  Place a slice of cheddar on the bottom half of each biscuit.  Spoon 1/2-1 tablespoon of apples on the cheese and top with 2 pieces of bacon.  Place the top half of each biscuit on the bacon and return to oven for 2-4 minutes, until the cheese has melted.
 
Serve immediately.
 
Recipe source: A Lynsey Original


Pumpkin Spice Pork Tenderloin with Roasted Apples

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Apple season is in full swing, and while I don’t have an apple orchard close by to go pick my very own apples I fully intend to take advantage of them while they’re in season.  Most people tend to reserve apples for dishes of the sweet nature, I tend to like to combine the tastes of sweet and savory.  So when I saw this recipe in the October issue of Food Network Magazine it immediately jumped out and grabbed my attention. 

A pork tenderloin rubbed with salt, pepper and pumpkin pie spice.  This combination of spices lends a variety of fall flavors to this dish without being overpowering.  The pork is given a quick sear on the stovetop to form a light crust and seal in all of those natural juices before going into the oven along with apple halves and onions to complete the cooking process.  After the pork has finished cooking, it’s removed from the pan along with the apples and the pan is then returned to the stovetop to make simple pan gravy.


The pan gravy is the combination of apple cider, apple cider vinegar and water.  All of these come together along with the flavors and brown bits from the bottom of the pan to form a rich and flavorful gravy that is sweet and slightly tangy. 

Pork chops and apples.  These two things were made for one another.  Every time I think of these two ingredients I think of the quote “Pork chops and applesauce” (in my best Humphrey Bogart impression).  This recipe is a clever take on the infamous duo.  Juicy pork tenderloin coated in warm pumpkin pie spice, then topped with a light drizzle of the apple cider pan gravy.  This meal is kept simple with a side of quinoa that’s been cooked in a mixture of water, apple cider and onions.

This meal was simple to assemble yet impressive when plated.  It comes together in no time making it perfect for those busy week nights.  It screams fall from the warm pumpkin pie spice to pan gravy flavored with apple cider.  All these flavors compliment each other wonderfully making the perfect fall meal that is so comforting, but doesn’t leave you weighed down. 

Pumpkin Spice Pork Tenderloin with Roasted Apples

Ingredients:

1 (1-1 1/4 pound) pork tenderloin
1/4 Tsp pumpkin pie spice
Salt
Freshly ground black pepper
1 Tbsp olive oil
2 Baking apples
1 1/2 Tbsp unsalted butter
1 Small sweet onion, finely chopped
1 Cup quinoa
1 Tbsp fresh parsley, finely chopped
1/4 Cup apple cider, pluse more for quinoa
1 Tbsp apple cider vinegar

Directions:

Preheat oven to 400.

Sprinkle the pork tenderloin with pumpkin pie spice, salt and freshly ground black pepper.

Pour the olive oil in a large, oven safe skillet, and place over medium-high heat.  Place the pork in the pan and cook each side for 2 minutes a piece, including the ends.  This should form a nice crust on the outside of the meat.

Meanwhile, cut the apples in half and remove the seeds and cores.  Cut 1/2 a tablespoon of butter into quarters and place a piece in the center of each apple.  Sprinkle half of the onion over the apples then top with a pinch of salt.  Place the apples in teh skillet, around the pork, cut side up and transfer the skillet to the oven.  Roast for about 25 minutes, until a meat thermometer registers 145.

In a large saucepan combine 1 cup of water, 1/2 cup apple cider, the remaining onion, a pinch of salt and quinoa.  Stir to combine.  Cover, bring the mixture to a boil then reduce the heat and cook according to package instructions, about 10-12 minutes.  Add the parsley and stir to combine.

Once the pork is cooked through, transfer to a cutting board along with the apples and allow to rest.  Return the skillet to medium-high heat and add the apple cider vinegar, apple cider, and 1/4 cup water.  Bring the mixture to a simmer, stirring occasionally allowing to cook for 2 minutes.  Add the remaining tablespoon of butter and stir to combine. 

To serve-slice the pork.  Spoon the quinoa on the center of the plate, top with 2-3 slices of pork, and spoon the sauce over the meat and quinoa.  Place the apple on the side of the plate.  Serve and enjoy.

Recipe source: Adapted from Food Network Magaine, October 2013     

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