More Apple Recipes... The Pick of the Crop

 

Ever since Eve gave Adam the apple, there has been a misunderstanding between the sexes about gifts

all my love for you..always

Apples, apples and more apples!!  We love apples!! Does anything taste bad made with apples???  Don't think so!!  They may not keep the doctoe away, but they will make your tummy happy!!

One of our most versatile fruits, apples are delicious eaten fresh, used in salads, or baked in desserts, and they go nicely with meats like chicken, veal and pork and vegetables like cabbage and sweet potatoes.

Many recipes call for baking or tart apples. Apples particularly good for baking include Cortland, Rome, Winesap and Northern Spy. Tart varieties include Granny Smith, Rhode Island Greening and McIntosh. Sweet varieties, especially good for eating out of hand, include Red Delicious, Golden Delicious, Gala and York Imperial. For pies, Golden Delicious keep their shape better than most, while Granny Smith will become mushy if used alone. Use a combination of sweet and tart varieties for best results.

Store fresh apples in a cool, dark place or refrigerate in a plastic bag; they will keep longer if they aren't touching each other in storage. To keep chopped or sliced apples from darkening, toss with a little lemon or orange juice.

Interesting facts:

The crabapple is the only apple native to North America.

Apples come in all shades of reds, greens, and yellows.

Two pounds of apples make one 9-inch pie.

100 varieties of apples are grown commercially in the United States.

Apples are grown commercially in 36 states.

Apples are grown in all 50 states.

Apples are fat, sodium, and cholesterol free.

A medium apple is about 80 calories.

Apples are a great source of the fiber pectin. One apple has five grams of fiber.

Apple trees take four to five years to produce their first fruit.

Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.

Apples are the second most valuable fruit grown in the United States. Oranges are first.

Here is a recipe that combines apples and MY FAVORITE FOOD!!  And apples and bacon, Doug's favorite food!!

Apple-Jack Chicken Pizza with Caramelized Onions


3 tablespoons butter
2 large sweet onions (such as Maui or Walla Walla), very thinly sliced
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
(any pizza crust will do)
1 unpeeled large Red Delicious apple, thinly sliced
1/2 teaspoon sugar
3 cups cubed cooked chicken breast
6-8 slices of bacon cooked crisp and crumbled
2 medium green onions, sliced (2 tablespoons)
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)

In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add sweet onions and thyme; cook about 20 minutes, stirring occasionally, until soft and golden. Stir in salt and pepper. Remove onions from skillet; set aside.

2 Heat oven to 425°F. Spray large cookie sheet with  No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle. Bake 7 to 11 minutes or until light golden brown. Reduce oven temperature to 375°F.

3 Meanwhile, in same skillet, melt remaining 1 tablespoon butter over medium heat. Add apple and sugar; cook 4 to 6 minutes, stirring occasionally, until sugar is melted and apple is slightly soft.

 

4 Spread onion mixture over partially baked crust. Top evenly with chicken, apple mixture, bacon, green onions and cheeses.

 

5 Bake 10 to 20 minutes longer or until cheeses are melted and crust is golden brown.

Crockpot Apple−Glazed Roast Pork

· 4 pounds Pork loin roast
· 6 each Apples
· 1/4 cup Apple juice
· 3 tablespoons Sugar, brown
· 1 teaspoon Ginger, ground


Rub roast with salt and pepper. Brown pork roast under broiler to remove
excess fat; drain well. Core and quarter apples. Place apple quarters in
bottom of crockpot. Place roast on top of apples. Combine apple juice, brown
sugar, and ginger. Spoon over top surface of roast, moistening well. Cover
and cook on Low 10−12 hours, until done.

 

Apple Pork Chops


2 Tablespoons vegetable oil
2 sliced onions
4 pork chops
1 bottle of light-colored beer
4 cups of water
4 Tablespoons sugar
4 whole cloves
4 Washington apples; cored and cut in wedges. Golden Delicious, Fuji or Cameo are recommended
salt and pepper to taste

1) In a large fry pan, heat oil over medium heat and saute onions lightly until soft. Remove onions from pan and set aside.
In the same pan, add the pork chops. Cover with beer and cook over low heat until the liquid evaporates.
2) In a medium sauce pan, boil 2 cups of water. Add sugar, cloves and apples. Let them cook until it boils and apples start to soften. Remove from heat.
Season pork chops with salt and pepper and grill over medium for 2 minutes per side.
To serve, arrange apple wedges on a plate, top with pork chops, and then top with onions.

 

Pork Apple Mini Burgers

These bite-sized, moist and flavourful patties are packed with tender pork, delicate seasonings, freshly grated Cameo apple and sweet plum sauce. A winner on mini brioche buns topped with lettuce.

1 tbsp olive oil 1 cup minced onion 2 cloves garlic, minced 1 lb extra lean ground pork 1 cup grated Cameo apples 1/2 cup seasoned bread crumbs 1/4 cup spicy plum sauce 1/2 tsp each salt, pepper, ground ginger 1) In skillet, heat oil over medium high heat. Cook onion, stirring often, until tender, about 5 minutes. Add garlic and cook one minute. Remove from heat and let cool. 2) In bowl, stir together pork, grated apple, bread crumbs, plum sauce, salt, pepper, ginger and cooked onion and garlic mixture until well combined. Using 1/4 cup (50 mL) at a time, form into patties, 1/2 inch (1.75 cm) thick. 3) In non-stick skillet, brown patties on both sides until no longer pink in the centre, about 5 minutes per side. Serve immediately. Apple-Walnut Chicken Bake 1 pkg. (6 oz.) Stuffing Mix (or your own stuffing) 1 large apple, chopped 1 cup Walnut Pieces, toasted 1/2 cup raisins 1/2 cup KRAFT Honey Dijon Dressing, divided 6 small boneless skinless chicken breast halves (1-1/2 lb.) 1/4 cup Shredded Cheddar Cheese   HEAT oven to 375ºF. PREPARE stuffing in large saucepan as directed on package. Add apples, nuts, raisins and 1/4 cup dressing; mix lightly. SPOON into 13x9-inch baking dish; top with chicken. Brush chicken with remaining dressing. Cover loosely with foil. BAKE 35 min. Top chicken with cheese; bake 10 to 15 min. or until chicken is done     Substitute dried cranberries for the raisins.