Fried apple grilled cheese + 3 other apple recipes you need in your life

Fried apple grilled cheese

1 stick of butter, softened
2 tart apples, cored & sliced
¼ C. maple syrup
¼ tsp. cinnamon
8 slices of bread
8 slices Havarti cheese

1. In a large skillet melt 2 tablespoons butter over medium high heat.
2. Add sliced apples and sauté for 6-8 minutes or until apples begin to caramelize.
3. Pour in maple syrup and cinnamon and simmer for another 3 to 5 minutes.
4. Remove pan from heat and cool for 10 minutes.
5. Meanwhile butter one side of each slice of bread and place a slice of bread, butter side down into a skillet or Panini press.
6. Layer with a slice of cheese, maple fried apples and a second slice of cheese.
7. Place another slice of bread, butter side up on the sandwich and cook 4-6 minutes each side until cheese is melted and bread is golden brown.
8. Repeat until all grilled sandwiches are complete

Chicken stuffed with cheese + apples

2 C. diced apples
4 oz. cream cheese, softened
4 oz. crumbled blue cheese
1/3 C. dried cranberries
½ C. chopped pecans
1 C. fresh spinach, chopped
4 boneless skinless chicken breasts, split
Salt & ground black pepper
1 C. chicken broth
Olive oil
Balsamic vinegar reduction

1. Preheat oven 375 degrees.
2. In a small bowl, mix together the cream cheese, blue cheese, apples, cranberries, pecans and fresh spinach, set aside.
3. Place split chicken breasts on a cookie sheet split side up. Place a layer of plastic wrap on top of the chicken and pound out to 1/2 inch thickness, then sprinkle with salt and pepper.
4. Place a spoonful of the apple and cheese mixture across the surface of the chicken breasts and fold over top half of the chicken breasts to enclose the apple cheese mixture using a toothpick to secure if desired.
5. Place stuffed chicken breasts in a shallow 9x13 glass baking dish and pour chicken broth into the bottom of the dish.
6. Brush the top of each chicken breast with olive oil, sprinkle with salt and pepper, cover with foil and bake for 40 to 45 minutes until chicken is cooked through and filling is hot.
7. Drizzle each stuffed chicken breast with the balsamic vinegar reduction right before serving.

Pork chops with chipotle applesauce

2 Tbsp. olive oil
4-6 pork chops
Salt & ground black pepper
2 Tbsp. butter
3 C. diced apples
½ C. chopped red onion
1 clove garlic, minced
1 C. apple cider
1/3 C. apple cider vinegar
½ tsp. ground chipotle peppers
¼ C. pure maple syrup

1.  In a large skillet, heat olive oil over medium high heat.
2. Season pork chops with salt and pepper and fry for 8 to 10 minutes per side until internal temperature reaches 145 degrees, remove from skillet and set aside covered with foil.
3. Next, add the butter to the skillet and sauté the apples, onion and garlic for 5 to 7 minutes or until apples are tender and onions are translucent.
4. Add the apple cider, vinegar, ground chipotle peppers, and maple syrup to the skillet, bring to a boil and reduce heat to medium and simmer for 10 to 12 minutes until apples can be smashed with a potato masher until chunky. 
5. Last place the cooked pork chops back into the skillet, spoon the sauce over the pork chops and serve.

Harvest apple + freekeh salad

4 C. mixed leaf lettuce
2 C. cooked Freekeh
3 C. diced apples
1 C. diced celery
3 green onions, thinly sliced
½ C. chopped pecans
1/3 C. dried cranberries
1/3 C. apple cider vinegar
2 Tbsp. honey or maple syrup
1 Tbsp. stone ground mustard
1 small shallot, minced
1 tsp. salt
½ tsp. ground black pepper
½ C. olive oil

1. Place the lettuce, Freekeh, apples, celery, green onions, pecans and cranberries in a large bowl.
2. In a small bowl, whisk together the apple cider vinegar, honey or syrup, mustard, shallot, salt and pepper.
3. Slowly pour the olive oil into the bowl, whisking constantly, until well blended.
4. Drizzle lettuce and Freekeh mixture with the dressing, toss to coat and serve.