Fall is in the Air

Happy Autumn! We are over-joyed Fall is here. I love the leaves changing colors and the boys love helping clean up (jump in) the leaf piles.  Over the weekend one of my brothers who likes all things ethnic came for a visit. My mom and sisters thought it would be fun to have a fun Oktoberfest (ie lots of tasty German food). I was asked to make Apple Strudel.  mmm.....

Apple Strudel Baklava
adapted from: http://www.myrecipescrapbook.com/recipes/viewpdf/apple-strudel-baklava/D

12 sheets phyllo dough sheets (about 1/2 box)
3 sticks (1 1/2 cups) butter, melted
Filling
4 cups apples, peeled and diced (remove seeds)
1/2 cup brown sugar
1 t apple pie spice
1/2 cup raisins (original asks for chopped pecans)

Topping
2/3 cup water
2/3 cup sugar
1/4 cup honey

Preheat oven to 350. Prepare a 9x13pan with brushed butter. Stir all topping ingredients together. Set aside. Place one sheet of phyllo into the pan (it is supposed to droop over the edges). Brush with butter. Layer another sheet; brush again. (repeat until 6 sheets are used.) Pour in filling and spread out evenly. Fold inside layer of droopy phyllo dough in.cover with full sheet. Butter it. Fold in. Top with another sheet, Butter. Repeat until all sheets are folded in. Brush top layer with additional butter and sprinkle with apple pie spice.  Bake 35-45minutes until golden brown.  While  Strudel is baking make the syrup.  Boil sugar, water and honey in a small saucepan (until the sugar is all dissolved). Keep warm. Once the strudel comes out of the oven. Slowly (I mean really slow) pour syrup over the top.  Let rest for an hour to soak up all the yummy juices. Serve warm.

Shocked & Surprised

The other night I had small cabbage head that was about to turn nasty in the fridge.  I thought I would try making something with pork and apples to go with it.  Everyone enjoyed it...so perfect and delicious.

Pork Chops, Apple, Onion and Cabbage Skillet
adapted from: http://findingtheweigh.com/main-dishes/beef-lamb-pork/pork-chops-with-cabbage-apple-onion/

1.5 lbs pork chops (thin boneless ones)
4 cups cabbage, shredded
1 onion, diced
1 apple, cubed
1 T garlic
1/4 cup apple juice
Season-All

Sprinkle pork chops on both sides with Season-All.  Quickly sear in a scorching hot pan. Remove to a plate.

In the same skillet heat some bacon grease/butter/olive oil.  Saute onions with garlic.  Toss in the apple when the onions start softening.  Add cabbage and cover; let soften (stirring occasionally). Next add pork chops, add apple juice.  Lower the heat. Cover again and cook about 15minutes until pork registers 165.

Perfect Pairing

A few nights back I made a delicious coleslaw to go with our delicious BBQ'd chicken and steamed rice. I had no time to chill a coleslaw recipe ahead of time.  I found this one; it was perfect.  No chilling required before serving.  It was the perfect combination.

Apple Coleslaw
adapted from: http://www.barefeetinthekitchen.com/2015/05/cranberry-apple-coleslaw-recipe.html

1 (10oz) bag Angel Hair Cabbage
1 apple, chopped (I used a gala-I think)
1/2 cup Craisins
2 1/2 T mayonnaise
1 T lemon juice
1/2 T honey
salt/pepper, to taste

In a small bowl whisk together mayonnaise, lemon juice and honey.  Add salt/pepper, if desired.  In a large bowl put cabbage, apple and Craisins.  Toss with dressing.

Perfect Succlent Dish

Today is my daddy's birthday.  Happy Birthday, Dad! I love you.  Thank you for your generossity now and throughout the years.  My mom is going to make a delicious pork roast for our dinner tonight...yum yum. I made this recipe about a month ago. It was perfect.  . I am bringing a delicious red cabbage side dish.

Roasted Pork with Apples and Onions
adapted from: http://leitesculinaria.com/96812/recipes-roast-pork-loin-apples-onions.html

1 1/2 pork loin, boneless of course
2 medium red onion, chunked
3 apples, chunked
3 T olive oil (divided)
1 t salt (divided)
1/2 t ground black pepper (divided)
2 garlic cloves, minced (divided)
1 t dried thyme (divided)
2 t fennel seeds, crushed

Place half the onions and apples in the bottom of a greased crockpot.  In a mortar and pestle combine half each of the following salt, pepper, garlic, thyme and fennel; set aside in a pie plate. Rub pork loin with half the oil.  Roll pork loin spices. Place in crockpot on top of onions and apples. Drizzle with remaining olive oil and sprinkle with remaining spices/herbs.  Cook on LOW for 8hours until temperature reaches at least 165. (Alternately you can roast in the oven at 400 for 45 to 60 minutes.) Serve with mashed potatoes and steamed broccoli.

German Red Cabbage
adapted from: http://www.tasteofhome.com/recipes/german-red-cabbage

1 medium onion, sliced
1 unpeeled apple, sliced
1 medium red cabbage, shredded
1/3 cup sugar
1/3 cup white vinegar (I will use cider vinegar)
3/4 t salt, optional
1/4 t pepper

Place all ingredients in a Dutch oven. Cook until softened, about an hour.