Apple Chutney Pork Schnitzels

Hello folks. Happy Monday to ya. I hope you had a good weekend! We sure did- lots of lounging around the house, catching up on our DVR, and checking out the state fair. Fun times all around.

Before I start to tell you all about this apple deliciousness, I have to say something-what kind of word is chutney? If you ask me, it doesn't sound very appealing. But I'll eat anything with apples. And cinnamon. And butter!

Believe it or not, this is actually really easy. The first time I made this it was just for Miss A & I. Surprisingly, she loved the pork and ate every bite. She wasn't a big fan of the chutney, but that was before her recent I'll-eat-all-the-things attitude. I'll bet $50 she'll eat it now.

• Hello Fall! If you've gone apple picking recently, this is a great way to use them up!
  
  Every two months I buy pork tenderloin (and most of our other meat) from Costco. I usually roast pork in the oven but it's always hit or miss. Does this happen to you- sometimes it's moist and flavorful, but more often than not, it's dry and flavorless. I don't understand! Such an unforgiving piece of meat! So now I like to slice it and use it other ways.
  
  The original recipe (I included the source below) is actually for pork schnitzel sandwiches. No thanks. That sounded like more work to me. I also didn't have the right bread on hand (I didn't think regular ol' whole wheat bread was going to do the trick) so I decided to forgo making these as sandwiches and have the pork and apples shine on their own. After eating it this way I can't imagine having it as a sandwich. It's so good just like this.
• 
  
• Source: adapted from Rachael Ray
• Serves: 2

For the Chutney

• 2 tablespoons butter
• 1/2 a sweet onion, finely chopped
• 2 apples (honeycrisp, fuji, or braeburn) peeled and chopped
• 1/2 teaspoon cinnamon
• 2 fresh bay leaves
• Salt and pepper
• Nutmeg
• 1/2 teaspoon sugar
• 1/2 teaspoon lemon juice

For the Pork

3 tablespoons olive oil

2 boneless pork loin cutlets, slightly pounded

2 large eggs

2 tablespoons milk

1 cup bread crumbs

1/2 cup flour

1/8 nutmeg

Salt and pepper, to taste

Parsley, for garnish 

• Melt the butter in a sauce pan over medium heat. Add the onions, apples, cinnamon, and bay leaves. Season with salt and pepper, a light sprinkle of nutmeg, sugar and lemon juice. Cook until soft and tender, stirring occasionally, for about 20 minutes.
  
  
  Crack eggs into a bowl and scramble with the milk. Season the pork cutlets with salt and pepper, then dredged in flour, lay in the egg wash, and last in the breadcrumbs. Fry the cutlets in a thin layer of olive oil until crisp and golden. Transfer to a paper towel to drain. To serve, top pork cutlets with the apple chutney and garnish with parsley if desired.

Crunchy Caramel Apple Pie {Guest Post}

I'm so happy to have Colleen here today! She is also a SAHM to a beautiful little boy and I absolutely love her blog. I hope you take a minute to check her out! Take a look at this tasty treat she has for you today- apple season will be here before we know it! Thanks again Colleen!

Hi! I'm Colleen, author of my mommy lifestyle blog, Meet the Sullivans! I'm wife to Keith and mom to 1 1/2 year-old Owen. In a formerly life I was a Catholic school Kindergarten teacher, but for now I’m a stay-at-home mom.

When Christina asked me if I would be interested in sharing a recipe with you I jumped at the chance! Great recipes (just like a great meal!) are meant to be shared! The recipe I'm here to share today, Crunchy Caramel Apple Pie, is a tried and true recipe, and a staple in the Sullivan family. It is usually my husband's first pick when I ask for a dessert recipe suggestion from him. I've made it over 20 times and it is always a major crowd pleaser, AND the flavors perfect for Fall!

Crunchy Caramel Apple Pie
For a printer-friendly version click here. 

Makes 1 pie


Ingredients for Pie: 
1 pastry crust for a deep-dish pie 9-inch (I used store-bought)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples (I use Fuji or Galla apples)
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping (the kind in the squeeze bottle works best) 

Ingredients for Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter 

Directions for the Crumb Topping:
1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside. 

Directions for the Pie:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated. (I used my mandoline on its thickest setting)
3. Transfer apple mixture to the pie shell (You can remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of your own, but you do not have to.)
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature. Serve with vanilla ice cream for best results!

After I filled both pies with the apple mixture (and topped them with the crumb topping) I usually still have a bit of filling leftover. Instead of tossing it I fill ramekins with the leftovers and re-heat them the next night for dessert!

Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest 2001

If you'd like to see a few more of my recipes please take a minute and check out my Recipe Index!
 
Christina, thank you so much for allowing me to share this recipe with your readers today! I sure hope you all give it a try and that it becomes a staple in your home as well!

Roasted Mini Apple "Pies"

Talk about cuteness overload.

I'm in love with these mini apple "pies."

This is one of the easiest, simplest, and quickest desserts I've ever made. I recently watched several hours of the Food Network. I was a complete couch potato (pregnancy allows for that though, right?) and jotted down a ton of new things I want to try before baby decides to make her arrival. In possibly 6 more weeks, yikes! These mini apple pies are one of the many I wrote down. I also happened to have everything in the fridge at that very moment, therefore, this is the first thing that I'm sharing with you. Another perk for this recipe- you might not need to make a special trip to the store!

I'm sure you could jazz it up and make some sort of caramel sauce to go with it. Which would be divine, mmmm. If you do that, tell me how it goes! But the simplicity of this can't be beat. Roll out your store-bought pie crust, slice some apples and toss them in cinnamon and sugar. Make your own whipped cream or dollop some out of a tub of Cool Whip. Dessert is ready under 15 minutes. 

Source: Foodnetwork

1 (9-inch) refrigerated rolled pie crust
2 medium Granny Smith apples, peeled
1/4 cup granulated sugar
1 tablespoon ground cinnamon, plus extra for dusting
1/2 cup heavy cream
2 tablespoons powdered sugar
cookie cutter or glass

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.

Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.

Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices.
Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool.

In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.

To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks. Serve immediately.

Ham and Cheese Apple Panini

I hate cold sandwiches.

There are times when I don't have a choice and have to eat my sandwiches cold; i.e. at work. It's the worst thing ever! Unless it's a peanut butter and jelly sandwich.

I like my bread toasted and crunchy. My cheese has to be warm and melted. On the weekends I like to make elaborate sandwiches so that I can actually enjoy them pressed between my panini maker.

Bread and cheese. I've got a thing for you.

This is sandwich is very easy to make with staples I'm sure you have in your fridge. Ham, cheese, dijon mustard, and mayonnaise. I don't normally have red onions in the house but I had half of one leftover from pizza night. I think it really makes a difference in this sandwich.

Source: adapted from Kraft Foods

2 tsp. mayonnaise 

1 tsp. dijon mustard

2 sliceswhole wheat bread

1 thin red onion slice

4 slices ham

6 thin apple slices

1 slice cheese

Heat panini grill. Mix mayo and  mustard; spread onto bread slices. Fill with onion, apple, ham, and cheese. Grill 3 minutes or until golden brown.

What do you like to put in your sandwiches?

Whole Wheat Autumn Apple Pizza

Oh hello there Monday. We meet again.

I'm never quite ready for you Monday. Most Sunday nights I cook a warm comforting dinner and sit down on the couch with my hubby and watch our Sunday night Tv. Have you seen that new show, Once Upon a Time? It's so good. Afterwards I linger on the couch, dreading that I have to get up and figure out lunches for the next day.

I wish I had packed some of this leftover pizza for my lunch today.

But there were no leftovers!

This pizza is insanely delicious. And actually nutritious! It's covered in apples after all, right? I made this pizza while talking to a friend via Skype. She was so excited to be a part of my kitchen and see this pizza come together. Sadly, we lost connection right before the pizza was ready to come out of the oven. I had to post this for her today (and for you), so that she can get a move on and make it herself! ;P

Source: How Sweet It Is

For the dough:
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon honey
1/2 tablespoon olive oil
1/2 teaspoon salt

In the bowl of your electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flour and salt. Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems to sticky, add a bit more flour 1 tablespoon at a time.

Brush a separate bowl with olive oil, add dough, turning once, then set in a warm place to rise for 1 1/2-2 hours. Cover with a towel.


For the pizza:
1/4 teaspoon nutmeg
1 tablespoon olive oil
1 large apple, very thinly sliced
5 slices thick-cut bacon, cut into squares
1 small red onion, sliced
1 garlic clove, minced
1 cup freshly grated gouda cheese
1/4 cup freshly grated parmesan cheese
8-10 sage leaves

Preheat oven to 375 degrees F. 15 minutes befor dough is ready to use, slice onions. Heat a skillet over medium heat and add 1/2 tablespoon olive oil, then add onions with a sprinkle of salt. Cook, stirring occasionally, until caramelized, soft and juicy. In the last minute, add garlic and cook for 60 seconds, then set aside off heat. While onions are cooking, cut bacon. Place on a paper-towel lined plate, and cover with another paper towel. Microwave for 3-4 minutes, just until the fat is rendered so the pizza is not incredible greasy. Set aside.

Remove pizza dough from the bowl and throw on a floured surface. Using a rolling pin or your hands, roll and shape it into your desired shape. Brush with remaining olive oil and sprinkle with nutmeg. Slice apples (do not do this earlier unless you don’t mind brown apples), then add about 1/4 cup cheese onto the dough. Place a layer of apples on the cheese, then add the onions and garlic. Add the remaining cheese evenly over top, then finish with bacon and another layer of apples. Add a few pieces of sage if desired.

Bake for 25-30 minutes, or until cheese is golden brown and bubbly.


I'm obsessed.

Chocolate Chip Caramel Apple Cookies

I've got a new favorite cookie.

Perfect for Halloween, perfect for Fall, perfect for two ingredients to come together: Apples and Caramel. Who doesn't love apples? And caramel? Be still my heart. You may have noticed these two ingredients marrying together on many blogs today. It is the first of Lady Behind the Curtain's Improv Cooking Challenge. You can join in on the fun too! Just click her button to sign up for next month.

I've known about the theme for this month for a while now. I pondered over what to do with my apples and caramel melts for weeks and weeks. I thought about making this, or this, or maybe even this! All so delicious, decadent, mouth-watering....all ideas that I still really want to make. However, I opted for the lazy route and procrastinated. Until four days ago...

...I found these cookies. And I loved them. A unique combination for me, as I've never combined chocolate chips and diced apples in cookie form. They're moist and chewy, with crisp edges. I love the sweet tartness from the apple and the richness of the chocolate chips. Bake them as a Halloween treat, kids will love them!

Source: Sweet Tooth and Sweet Life
Servings: 24 cookies

2 1/4 cups flour 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
10 caramels, unwrapped
1 tbsp milk
2 small apples, peeled, cored, & diced
1/2 cup semisweet chocolate chips
 
Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

In a small, microwave-safe bowl, heat your unwrapped caramels & milk until smooth and creamy, about 1-1/2 to 2 minutes. Check the caramel every 30-40 seconds and stir. Allow caramel to cool for about 10 minutes, then add to cookie batter. Fold in your diced apples, followed by the sifted dry ingredients until just blended. Stir in the chopped candy bars and chocolate chips by hand using a wooden spoon. Drop cookie dough with a cookie scoop onto the prepared cookie sheets.

Bake cookies for 12 to 15 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Note: I find that these cookies are best enjoyed right after they've cooled. They don't keep well for very long.

Pumpkin Apple Bread

It's beginning to look a lot like Fall.

Everywhere you goooo. Soon the leaves will falllllll. Apples are ripe-n-ing, pumpkins are carol-i-ng, ghosts and goblins are on the callll.

Okay. Too much? Sorry. It's too soon for Christmas carols and I'm not singing the Monster Mash yet (what are you going to be for Halloween?). Why aren't there any Fall songs? It's not fair!

Despite the lack of Fall carols, I loved this bread. It's got all the flavors of Fall: apples, pumpkin, nutmeg, cinnamon, ground cloves...it smells amazing, looks amazing, and tastes amazing. If you haven't made anything with pumpkin yet, I'd suggest this. You'll love it and start making up your own Fall songs. Like me. Isn't that great!

P.S. What do you think of my new photo location?

Source: Life of a Wife
Servings: 2 loaves

For the Topping
1 Tbsp flour
5 Tbsp sugar
1 tsp ground cinnamon
1 Tbsp unsalted butter, softened

For the Bread
3 cups flour
3/4 tsp salt
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 ground cloves
1 tsp nutmeg
1 (15 oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)

Make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

Make the bread: Sift together flour, salt, baking soda, and cinnamon into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add the dry ingredients, stirring until well combined. Fold in apples.

Divide batter between two buttered 9x5" loaf pans. Sprinkle half of the topping evenly over each loaf. Bake at 350 degrees until a toothpick inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. This bread keeps, wrapped in plastic wrap and foil and refrigerated, for up to 1 week. It can also be frozen for up to 1 month.

Have you started to plan for Halloween?

Pumpkins, Apples, and Sushi

Strange combination you say? Well, this is how they all came together....

Today we spent the morning at a pumpkin patch.

And I saw this little beauty.

We took him home along with a bushel of apples.

I was very excited.

But before this we stopped at the cider mill to get some donuts.

More excitement. Can't you tell?

Oh yes dip those babies into that glaze!

We got an assortment of pumpkin, blueberry, and apple doughnuts. Oh My God they were SO GOOD.

Into the bag they go.

Why aren't there more!? Oh wait, because we ate them on the way home.

And seeing as we were exhausted from a full day of apple picking, donut stuffing, and pumpkin hunting, there was no way cooking was going to be done tonight.

This was some of the best sushi we have ever had. No joke, as you can tell, by the hubbs thumbs up.

Perfect way to end a perfect fall day. How did you spend your Saturday?

Weekend Desserts

On Sunday I made this applesauce at around 4:00 in the afternoon. . .

. . .and then made these cookies at 9:00 at night.

They are really really sweet by the way. And super buttery. So if you like that combination, go for it.

. . . I am going to get fat.



And tonight we made these, FINALLY!!

O.M.G. They are SO good. Totally worth the wait. And by the way, this is NOT my picture (as you can tell), we were so excited to try them and blown away by the first bite that I forgot to take a picture. Not like you're missing the crappy iphone photos (we need a better camera!). But be reassured, they looked exactly like Joelen's. :)