Brian’s Pork Chops and Pears

S n p logoServes 2 to 4
Ingredients

  • 4 to 6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil
  • Salt & Pepper
  • 2 cups Bosc pears, peeled, cube
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. (or to taste) favorite honey (recommend ginger)

Directions

    1. Rub oil on chops until meat is lightly coated on both sides; season w/Salt & Pepper.
    2. Heat large non-stick skillet over medium-high heat; place chops in pan.
    3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side; add 1 cup pears.
    4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
    5. Add remaining pears, shallots, honey, cinnamon to skillet; cook covered until pears are tender (about 5 minutes).
    6. Serve chops w/cooked pears.

Brian’s Pork Chops and Apples

S n p logoServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 15-to-20 minutes

Ingredients

  • 4-to-6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil (can substitute your favorite olive oil blend)
  • Salt & Pepper
  • 2 cups cubed Nittany and/or Sun Crisp apples w/skin (can substitute your favorite firm apple)
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. ginger honey

Directions

  1. Rub oil on chops until meat is lightly coated on both sides; season with salt and pepper.
  2. Heat large non-stick skillet over medium-high heat; place chops in pan.
  3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side and add 1 cup apples.
  4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
  5. Add remaining apples, shallots, honey and cinnamon to skillet; cook covered until apples are tender (about 5 minutes).
  6. Serve chops with cooked apples.

Chef Tee’s Chicken Sausage and Apple Soup

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 10- to-15 minutes
Ingredients

  • ¼ cup vegetable oil
  • 2 chicken and apple sausage links, cut into ½ -inch slices
  • ½ cup onions, thinly sliced
  • 1 quart chicken stock
  • 1 cup smoked turkey breast, diced, skin removed
  • 1 cup apples, diced with skin
  • 1 cup green onions, thinly sliced

Directions

  1. In large pot, heat oil over medium-high heat.
  2. Add sausage slices; cook until light brown on both sides (about 5 minutes).
  3. Add onions; cook a few minutes.
  4. Add stock; bring to a low boil; cook for 5-to-10 minutes.
  5. Use spoon to skim scum off top of soup while boiling; discard scum.
  6. In soup bowl, add 1 Tbsp. turkey, 1 Tbsp. apples, 1 Tbsp. green onions.
  7. Pour soup on top of turkey, apples, onions.
  8. Repeat steps 6, 7 for remaining soup.
  9. Serve.

Chef Tee’s Fennel, Apples & Red Bliss Potatoes

S n p logoPrep time: 10 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 1 cup fennel, thinly sliced
  • 2 Tbsps. vegetable oil
  • ½ cup white onions, sliced
  • 1 Tbsp. garlic, diced
  • 2 medium Red Bliss potatoes, cut into ¼-inch slices
  • 1 medium Granny Smith apple, cored, sliced w/skin
  • ¼ cup sherry
  • 1 cup chicken broth
  • ¼ cup sherry
  • Salt & Pepper

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Add fennel, onions, garlic; cook until onions start turning light brown (about 5 minutes).
  3. Add apples; deglaze* pan w/sherry.
  4. Add chicken broth; cook until potatoes are tender.

*Deglaze — adding stock, wine or another liquid to a pan to loosen food particles that are stuck at the bottom of pan.

Chef Tee’s Poached Chicken Salad w/Apples & Candied Cashews

S n p logoServes 4
Prep time — 10 minutes; no cooking time
Ingredients

  • 3 lbs. Chef Tee’s Poached Chicken, cut into 1-inch chunks
  • ½ cup Chef Tee’s Candied Cashews
  • 1 celery rib, diced
  • 2 Tbsps. yellow onion, diced
  • ¼ cup green onions, thinly sliced
  • 1 medium apple, cored, sliced with skin
  • Salt & Pepper to taste
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard

Directions

    1. In large bowl, combine ingredients until chicken is well coated.
    2. Eat immediately or refrigerate for later use.

Chef Tee’s Ginger Apples A La Mode

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 5 minutes
Ingredients

  • 2 large Fuji apples, peeled, cored, diced into ¼-inch cubes
  • 4 Tbsps. butter
  • ½ cup brown sugar
  • 2 Tbsps. crystallized ginger, thinly sliced
  • Pinch of salt
  • Vanilla ice cream (or substitute your favorite flavor)

Directions

  • Add butter to cold large skillet; heat pan to medium high.
  • Add sugar; when butter is melted, mixture looks like bubbling caramel, add apples, salt, ginger.
  • Cook until sugar crystals dissolve; remove from heat; spoon a few large spoonfuls over a scoop or two of ice cream.

 

Chef Tee’s Chicken Cutlets with Apples

Serves 4 to 6 S n p logo
Prep time: 15 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 4 skinless, boneless chicken breasts
  • Salt & Pepper to taste
  • 2 Tbsps. vegetable oil
  • 1 cup flour
  • ½ cup onions, sliced
  • 1 Tbsp. garlic, diced
  • 1 Tbsp. ginger, diced
  • ¼ cup sherry
  • ¼ cup Marsala wine
  • ½ cup chicken broth
  • ½ cup apple juice
  • 1 Granny Smith apple, cored, peeled, cut into ½ -inch slices
  • 2 Tbsps. butter (optional)
  • 1 Tbsps. parsley, chopped

Directions

  1. Butterfly chicken breast half by inserting knife into thickest part of breast; slice into breast until knife reaches middle; remove knife; now open breast like a book (if breast doesn’t lay flat, cut inside of breast slightly so it does).
  2. Repeat step 1 for rest of chicken breasts.
  3. In large skillet, heat oil over medium-high heat.
  4. Put flour in large shallow bowl.
  5. Season cutlets w/Salt & Pepper; dredge cutlets in flour; gently lay coated cutlets in heated skillet.
  6. Cook until golden brown on both sides (about 3 minutes per side).
  7. Remove chicken; set aside.
  8. Add onions, garlic, ginger to skillet w/pan drippings; sauté a few minutes; return chicken to skillet.
  9. Pour sherry into skillet w/chicken, onion, garlic, ginger; bring to a boil while scraping, dissolving all brown flavor bits from skillet bottom.
  10. Add Marsala wine; bring to a boil; cook until liquid in skillet reduces by half (about 5 minutes).
  11. Stir in chicken broth, apple juice.
  12. Add apple slices; stir in butter, parsley; simmer over medium-low heat until apples are tender (about 5 minutes).

 

Brian’s Caramel Apples

Serves 4 to 6Caramel apples.jpg
Prep time: 5 minutes; cooking time: 15 to 20 minutes
Ingredients

  • 2 cups raw sugar
  • 1 cup water
  • 1 ½ cups heavy cream
  • Seeds from 1 vanilla bean
  • 1 Tbsp. lemon juice
  • 2 to 4 Granny Smith apples, sliced, cored with skin (can substitute your favorite apple)
  • Garnishes – chopped nuts, chocolate chips (optional)

Directions

  1. In large pot, add sugar and water; bring to boil over medium-high heat; stir w/wooden spoon until sugar dissolves.
  2. Slowly stir in cream.
  3. Add vanilla seeds and lemon juice.
  4. Reduce heat to low; stir occasionally while simmering until mixture reduces to caramel consistency; turn off heat.
  5. Drizzle caramel on top of apple slices or dip slices in caramel until slices are well coated.
  6. Sprinkle nuts and chocolate chips on top of caramel apple slices (let your kids do this).
  7. Place slices on pan lined w/wax paper then chill slices in frig until caramel is set (at least 15 minutes).
  8. Enjoy!

 

Brian’s Apple Chutney

Makes 3-to-4 cupsApple Chutney
Prep time — 5 minutes; cooking time – 10 to 15 minutes
Ingredients

  • 2 Tbsps. vegetable oil
  • 2 large onions, diced
  • 2 serrano chili peppers (use less for mild flavor; more for really spicy)
  • 1 Tbsp. ginger, diced
  • 3 large gala apples, cored, peeled, diced
  • ¼ cup dried cranberries (optional)
  • ½ cup brown sugar
  • 2 Tbsps. agave nectar
  • ¼ tsp. all spice
  • 1 Tbsp. lemon juice
  • Salt
  • Dash of nutmeg

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Add onions, peppers, ginger; cook until onions are translucent.
  3. Add apples, sugar, syrup, all spice, lemon juice, dried cranberries; stir until sugar dissolves.
  4. Salt to taste.
  5. Reduce heat to simmer; add nutmeg; cook until apples are soft, not mushy. (about 10 minutes).
  6. Serve w/chicken, turkey or pork.

Chef Tee’s Pancakes w/Roasted Beets & Apples

Serves 2 to 4S n p logo
Prep time: 5-to-10 minutes; 10-to-15 minutes

  • Store-bought pancake mix (follow directions on package)
  • Roasted beets
  • Apples (see recipe below)
  • ¼ cup rice wine vinegar
  • 1 Tbsp. orange marmalade
  • 1 tsp. garlic, chopped
  • Garnish—chopped waterleaf

Directions

  1. In small bowl, mix vinegar, marmalade, garlic; set aside
  2. Make medium-size pancakes; serve pancakes w/few beet slices, apples.
  3. Garnish w/waterleaf 1-to-2 Tbsps. marmalade mixture.
  4. Enjoy!

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Chef Tee’s Apples
Serves 2 to 4
Ingredients

  • 2 large Honey or Autumn Crisp apples, peeled, cored and cut into ¼-inch slices
  • 2 Tbsps. butter
  • Salt & Pepper to taste
  • 2 Tbsps. honey

Directions

  1. In large skillet, melt butter over medium-high heat.
  2. Add apples, honey; Salt & Pepper.
  3. Cook uncovered until apples are tender (about 10-to-15 minutes).