apple recipes

Pan-Seared Salmon with Kale and Apple Salad

salmon

lemon juice

olive oil

Kosher salt

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

almonds

black pepper

dinner rolls

Pork Chops With Apples and Garlic Smashed Potatoes

small fingerling potatoes

garlic

pork

sage

pepper

red onion,

Granny Smith apples,

apple cider

buttermilk

Sunny's Easy Caramel Apple Cheesecake Dip

whipped cream cheese

marshmallow creme

graham

store-bought caramel dip, warmed to pourable

apple pie filling, pulsed, chopped or blended gently (leave some chunks)

Apple wedges

apple chips

Pretzel rods

Graham crackers

For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes.

Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.

Slow Cooker Pepper Pork Chops

vegetable broth

salt

brown sugar

black peppercorns, slightly crushed

bone-in pork chops

apple

onion,

chicken broth

thyme

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

If you look at the lower ratings, you’ll see a pattern; most of them admit to not following the actual recipe. So their rating reflect either the result of their own major changes/omissions or premature assumptions about the final result. <div><br /></div><div>I’ve made this multiple times over the years - following the recipe exactly (because the result is such that I wouldn’t want to change it). It amazing! Never has it been too salty (it’s important that you THOROUGHLY rinse the brine off; and if you saw the episode, you know that means a heavy rinse, rubbing the meat with you fingers - not just putting it under water for a moment; it is, after all, a salt-brine). </div><div><br /></div><div>Full disclosure - I do like strong flavor, and this delivers. All that pepper ends up mellow and savory, not ... “peppery”. And the slow-cooked flavor from the dried apple slices, onion and thyme elevate and balance it. While the meat is very fork-tender, it doesn’t disintegrate or turn to mush (at all). Just be careful when serving and you can get the whole chop on the plate without issue. </div><div><br /></div><div>I want to try this with a pressure cooker (to cut down on the cooking time), but I don’t know if the resulting flavor from the pepper and apple slices will end up as complex and balanced. Will probably try anyway. </div><div><br /></div><div>So... follow (all) the instructions, don’t make any substitutions (i.e. no table salt, no fresh apple slices, no gravies, etc) and don’t omit anything or any steps, and I doubt you’ll be disappointed. Do it that way at least the first time, and you’ll be better able to gauge the likely effect of modifying it going forward. My prediction - you won’t need/want to!</div>

So easy and so good. I was worried about the amount of black pepper, but the slow cold totally mellowed it out. The pork was juicy and tender. When it was time to serve I pulled the bones right out of the chops in the crock.  This is a keeper. 

When I made this, I didn't refrigerate overnight in brine (forgot - oops).  BUT marinated for about three hours in the sauce first.  I then made the recipe exactly as it is - and it was a hit.  So yummy, so easy, so tender, and froze well too.  Another winner!  

These were way too salty! And I even skipped the step of salting after rinsing from the brine. Very disappointing.

This has been a staple in our home for years. It delicious every time. 

My family really liked these pork chops. However, they were a bit salty, for us. The next time, I will cut back on the salt for the brine. But, over all, very good! 

Followed the directions as written with only one change,  fresh honey crisp apples instead of dried apples.. amazing.. the pan drippings made an excellent gravy for the mashed potatoes I served with the chops.   Definitely will make again.  

Love this recipe! Have made it several times. Family loves it. 

I tried this recipe and liked it. I made some changes because I didn’t realize I should’ve started the day before. However it turned out really well.

https://www.foodnetwork.com/videos/slow-cooker-pepper-pork-chops-0196675

Alton's Slow-Cooker Pepper Pork Chops: the easiest dish a cook could want.

Slow-Cooker Pepper Pork Chops

Try this comforting Apple Crumble with a crunchy, nutty topping from Food Network.

Apple Crumble

apples

sugar

lemon, juiced

all-purpose flour

cinnamon

walnuts

oats

dark brown sugar

fine salt

(1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optional

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

I have made this recipe dozens of times and everybody loves it! I've used a variety of apples and find that a mixture of granny smiths and golden delicious are the best. The crumble is slightly dry, so I drizzle each serving with a caramel ice cream topping before a scoop of the vanilla ice cream. I've also made this in a pie crust for a crumble topped apple pie. This is best eaten the day of because the crumble will soften from the juices of the apples the longer it sits. 

Great I just add half of a butter stick more to the crumble and it was perfect :) and I use only 3 apples 

I have been making this dessert for years and Granny Smiths are my favorite for it. Here is a hint: make double or triple of the topping and put the extra in a Ziploc bag and store in the freezer . Then you can make another super fast. Sometimes I make berry crumble. 

Extremely good! I loved it since the moment it started to bake, it had a heavenly smell. I made it with frozen blueberries instead of walnuts because of a recipe I had seen earlier and it was just as great.

excellent apple crumble! i followed the recipe on the crumble amount, however i used 7-8 large granny smith apples, it turned out wonderful, the apples were melting and crumble was crispy, even the next day. i used pecans instead of walnuts, and what can i say everyone loved it.

Delicious! I used 3 lbs. of Braeburns from the farmer's market, cut the sugar for the apples in half, and made the topping as written, using both walnuts and pecans. I had to actively restrain myself from eating the whole pan. Next time I'll use 4 lbs. of apples, because I love apples, and use less flour for the topping, as others have suggested. Thanks for such a great recipe! I'm hanging on to this one.

EASY PREPARATION!!! LEFT OUT THE SUGAR WITH THE APPLES, AND ONLY USED THE BROWN SUGAR IN THE CRUMB MIX...DELICIOUS!!!!!!!!! NOT TOO SWEET.  YOU CAN USE IT WITH ICE CREAM, LAYERED GREEK YOGURT BREAKFAST/DESSERT, OR JUST PLAIN BY ITSELF!

WAY TO GO!!!!!!!!!!!! 

Had better. My apples turned out mushy, crumble was dry, and everything lacked flavor. 

I'm kind of shocked by the positive reviews on this recipe. It was very dry. I had to add extra water to make any liquid at all. In the end the texture was part dried-out apples, part mealy oat/flour topping. The flavor was ok, but I was so disappointed with the texture that I'm not making this recipe again.

Excellent apple crumble! It still tastes good if you cut the amount of sugar a little bit as well!

https://www.foodnetwork.com/videos/quick-apple-crumble-67780

If you are looking for a light dessert, try this easy apple recipe.

Quick Apple Crumble

Chicken Waldorf Salad

apple, unpeeled, chopped

lemon

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

Chicken Sausage with Apples, Sage and Cabbage

chicken sausages (about 1 pound), any flavor

vegetable oil, plus more as needed

yellow onion, sliced 1/4-inch-thick

Sea salt

apple cider vinegar,

red cabbage, sliced 1/4-inch-thick

fresh sage, sliced thin, reserving some for garnish

Crusty bread, toasted,

Jeff Mauro makes Chicken Sausage with Apples, Sage and Cabbage, as seen on Food Network's The Kitchen

Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.

Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

Nancy Fuller, of Food Network's Farmhouse Rules, shares her recipe for warm Spiced Cider spiked with bourbon.

Spiced Cider

(1 gallon) apple cider

allspice

grated nutmeg

whole cloves

orange

Cinnamon sticks,

bourbon, optional

Chef Name: Nancy FullerFull Recipe Name: Spiced CiderTalent Recipe: Nancy Fullerâs Spiced Cider, as seen on Farmhouse RulesFNK Recipe: Project: Foodnetwork.com, WINTER RECIPES/COCKTAILS/FNK VIDEOSShow Name: Farmhouse RulesFood Network / Cooking Channel: Food Network

In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.

Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.

Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes.

Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider.

Wonderful recipe! We made this to pass out to the parents during trick or treating. We used Cracken Spiced Rum in place of the bourbon (not big fans of bourbon). Delicious! The spices do become sediment though but I don't think that can be avoided. Smells really good with the orange and clove. Going to use what's left as a brine for pork chops.

LOVED IT WITHOUT THE SPIRITS (BOURBON), BUT LOVE THE SPIRIT IN THE CHEF

Love her energetic spirit , makes you feel like you are welcomed there .

Made this recipe for an Advent gathering and it was a hit.  I made up the spice pack and orange and took them separately to the party in zip lock bags and brewed up the whole thing there.  Very easy, very tasty with or without the bourbon.

I love the rules and the aroma of this is intoxicating to my friends

You have a hit Food Network! I love Nancy Fuller - maybe even more than Ree (but don't tell Ree that).

This recipe is wonderful!

wOW GREAT RECIPES...HAD THEM FOR SUPPER...LOVED THE CHILLI ,BREAD PUDDING AND CIDER...STILL TO MAKE THE CORN BREAD

LOVE this show.  How excellent and fun she is, with down to earth recipes and easy to make.  Fresh cooking is the best cooking.  Thank you for this new show and a lady, can't wait to watch more and try new recipes.

https://www.foodnetwork.com/videos/nancys-spiced-cider-0198671

Nancy's Spiced Cider is a refreshing fall drink for kids as well as adults.

Nancy's Spiced Cider

Roasted Acorn Squash and Garlic Mash

acorn squash,

garlic, wrapped

leek, diced (white and pale green parts only)

Gala apple,

Salt

thyme leaves

Marcela Valladolid's Roasted Acorn Squash and Garlic Mash from Great Side Dishes as seen on Food Network's Mexican Made Easy

Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.

Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.

Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

Delicious!!! Melt in your mouth good. I served mine a little differently though. I served a pork chop on top of just the squash mash, and then I added the apples and leeks on top of the chop as a tasty garnish. I cut back on the butter in the mash by half, like other people mentioned. But I added about a 1/2 tbsp of maple syrup to the apples/leeks as I was sautéing them. It was such a yummy fall dinner. My husband thought it was restaurant grade!

Just ridiculously good!  Officially added to my go-to recipes.  Next time I'll try the suggested addition of crumbled bacon.

I was looking for an alternative to mashed potatoes.  This recipe hit the mark.  It was simple and delicious, and even those who thought they didn’t like squash loved it...next time my own twist will to add crumbled bacon either to the topping or to the mash...or both!

I am going to make for Thanksgiving.   The reviews confirmed what I was thinking when watching the video - too much butter!!!  Otherwise, looks simple to make and delicious.   Four stars just because I haven’t made it yet.

Great taste and super easy to make.  This will be a staple side dish for years to come.  Paired this with Beef Stew but next time will make as a side dish with turkey as the thyme seasoning gave it a 'Thanksgiving' flavor

Excellent dish!  I cut down the butter to 2Tbsp.  One to mash the acorn and one to saute the apples and it was delicious.

This will be a regular side dish.  So tasty!

This is delicious...my vegetable-skeptic husband was amazed, and I was too. I'm giving it 4 stars only because the amount of butter made this dish a little too rich for my tastes. Next time, I'll cut the butter and it should be perfect!

Very delicious, didn't have leeks so i used shallots, and used granny smith apple instead, with a little bit of sugar, really good and easy!  Will keep this recipe on hand for sure!

I made this without the apple/leek topping... super simple recipe! And my veggie-hating boyfriend actually liked it. I grew up eating plain baked acorn squash with butter, so this was a great way for me to learn to prepare it differently.

https://www.foodnetwork.com/videos/acorn-squash-and-garlic-mash-0166282

Roasted acorn squash and garlic with apple and leek: a great anytime side.

Acorn Squash and Garlic Mash

Skillet Apple Crisp

nutmeg

unsalted butter

kosher salt

cornstarch

vanilla

Vanilla ice cream,

For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.

For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.

Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

This sounds so much like my Mom's recipe, which I have unfortunately misplaced!  I only have a 12" cast iron skillet and I just need some help with ingredient amounts for this large of a pan.  The way my family loves crisps with ice cream, an 8" pan would just be an appetizer, lol.  I know this isn't a review of this particular recipe, but everything that Ree Drummond makes looks so good and reminds me of how my Mom and Grandma used to cook.  So many of her recipes bring back such fond memories and a comforting family feeling.

This is so yummy. I made 2 sets, one w/ the exact recipe and the second one modified it by adding 1/2 cup oatmeal and used 2 different apples which turned out more crunchy and there’s no difference on the apple taste. Served it w/ vanilla ice cream and my family enjoyed it. Thank you for sharing this recipe.

Ree, Ree, Ree~<br /><br />Thank you for sharing so many wonderful recipes - including your chicken rice soup, and this apple crisp - both of which we made this cold afternoon in Michigan. So simple, yet so tasty, and we had enough of both to share with neighbors!<br /><br />May God bless you and your family this CHRISTmas, and always!<br />

This is my mother's recipe too.  Today, people are always adding oatmeal to the topping.  NO OATMEAL!  That makes the topping chewy not crispy.  This is great.<br />

This is another great recipe from Ree! It’s very warm and cozy, and it’s great for a cold day. My family absolutely loved it, and I certainly did, too. I would definitely recommend this to anyone who wants a treat!

In the oven now.  I did taste it.  Very very good!  I used apples on hand.   Put in 10" cast iron.   I'm like Ree, I only have cast iron.  Followed directions with the additional cinnamon and nutmeg.   Husband loves apple pie and crisp.  This is far easier then pie.  Want to make puff pastry apple recipe.  

We, my husband and I watch your show and have tried several recipes. This Skillet Apple Crisp it delicious and a keep. Did nor add ginger because I do not like ginger but we love theis crisp! We give it 5 stars pay no attention to the stars rating it set on 3 but we give it a 5 STARS!

Super simple, delicious dessert. I thought the first step of sautéing the apples in butter added more flavor to the apples and gave a more tender result. The crisp "crisped" up after it was removed from the oven and cooled slightly. Perfect!

If you like buttery, sweet fruity desserts this is the perfect Apple Crisp!  The salt in both the apples and the topping and the lemon juice in the filling do a nice job of keeping the crisp from being overly sweet.  I did miss the oatmeal in the topping that was part of my old apple crisp recipe, but that's because I find oatmeal hard to resist.  Only adjustment I would definitely make to this recipe is more cinnamon in the topping...I would change this from 1/2 teas. to 3/4 teas.  While's there's a cinnamon flavor as the recipe is written, it's not strong enough for my personal taste.  Overall, excellent recipe from Ree Drummond...as usual!  P.S. I made this for company coming for dinner tonight and it's already half gone!!<br />

It's apple season! Yay! That can only mean one thing......try new recipes! <div>I made this last night. Following the recipe exactly. </div><div>First I'm wondering why starting things on the stove top? I've made similar recipes before, but this was a first. Not sure if this is a necessary step. </div><div>The flavor and consistency of the apples was very nice. The recipe was easy to execute. The crumb topping was where it could use improvement. At 30 minutes it wasn't crisp. I moved to the top shelf and continued to bake an additional 15 minutes. The topping was just ok. Really never formed the crisp I was hoping for. Would use the apple portion of the recipe but swap the crumble for an alternative. </div>

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