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Sunday, September 24, 2017

IRON Chef Receipes - Ventura Stake

16 September 2017


Brie, Apple, and Honey Crostini


Cranberry, Apple, and Blue Cheese Salad with Cranberry-Apple Cider Dressing


Apple Spice Pork Tenderloin




Brie, Apple, and Honey Crostini

This easy appetizer is perfect for holiday parties! It takes 15 minutes to make and everyone loves it! 

This easy appetizer only takes 15 minutes to make and will be the star of any party!
yield: SERVES 12

prep time: 5 MINUTES

cook time: 7 MINUTES
total time: 12 MINUTES


  • 1 Baguette, cut into 1/2 inch slices
  • 1 jar Apple Butter or Apple Chutney
  • 6 ounces Brie (I use Goat Brie from Trader Joe)
  • 2 large Honey Crisp Apples
  • Squeeze of fresh Lemon juice
  • 1/2 cup Pecans, chopped
  • Honey, for drizzling over crostini  (Private Selection’s Vanilla and Nutmeg Infused Honey that only 
·                                                                                                              that only comes out at Holiday time)


1.   Preheat the oven to 375 degrees.
2.   Spread apple butter on one side of the baguette slices, about 1-2 teaspoons per slice. Place the baguette slices on a large baking sheet.
3.   Slice brie into thin slices and place on top of each crostini. Place baking sheet in the oven and bake for 5-7 minutes or until brie is melted.
4.   While the crostini is in the oven, cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.
5.   Remove the crostini from the oven and top with apple slices. Sprinkle candied pecans evenly over the crostini and drizzle with honey.
6.   Serve immediately.

IRON CHEF  2017-9-16

Cranberry, Apple, and Blue Cheese Salad with Cranberry-Apple Cider Dressing

The dressing comes together in 30 seconds in the blender. It’s a tart-and-sweet blend of dried cranberries, apple cider vinegar, honey, and olive oil. So easy, but packs so many flavors. It’s thick and coats the salad beautifully.


·         4 cups butter lettuce (romaine or your favorite blend of greens may be substituted)
·         1 cup honey crisp apples, diced (from about 1 medium apple; Fuji, Gala, Braeburn, etc. may be substituted)
·         3/4 cup orange-flavored dried cranberries (regular dried cranberries may be substituted)
·         3/4 cup candied pecans (make the candied nuts; other candied nuts or your favorite nuts may be substituted)
·         3/4 cup blue cheese crumbles (gorgonzola or feta cheese may be substituted)
·         1/2 cup orange-flavored dried cranberries (regular dried cranberries may be substituted)
·         1/4 cup apple cider vinegar
·         2 to 4 tablespoons honey
·         2 to 4 tablespoons olive oil
·         1/2 teaspoon salt, or to taste
·         1/2 teaspoon pepper, or to taste


1.    Salad – To a large bowl, add the lettuce, and top with apples, cranberries, pecans, and cheese. All amounts are flexible, add more or less of each topping based on personal preferences. Set aside.
2.         Dressing -To the canister of a blender, add all ingredients, and blend on high power for about 30 seconds, or until combined. The cranberries won’t break down completely and having some texture retained is okay. The amount of honey needed will vary based on how sweet or tart the cranberries are and on personal preference. I prefer less oil rather than more, but add to taste. Taste dressing and make any necessary flavor adjustments (more salt, pepper, etc.). Drizzle over salad and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. 

2017-9-16    IRON CHEF

Apple Spice Pork Tenderloin

Pork chops smothered with apples, onions, cinnamon, and butter make for a rich and flavorful main dish.
 Total Cost $7.41 recipe / $1.85 serving
 Prep Time 10 minutes
 Cook Time 35 minutes
 Total Time 45 minutes


·         4 thick cut pork Tenderloin 1” pocket to spoon in spoon in apple in apples/onion
·         2 Tbsp vegetable oil 
·         a sprinkle salt and pepper 
·         1 med Yellow Onion 
·         2 med Green Apples 
·         2 Tbsp Butter 
·         1 Tbsp Brown Sugar 
·         1/4 tsp Cinnamon 
·         1/8 tsp Nutmeg 
·         1 tsp Chicken or Vegetable Bouillon 
·         1 cup Water 


1.       Heat the vegetable oil in a heavy electric skillet over medium-high heat. While the skillet is heating, open the pork loin and season one side with salt and freshly ground black pepper.
2.       Once the oil is hot (it should look wavy or ripply) place the chops in the pan, seasoned side down. Season the other side and let the chops cook undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.
3.       While the chops are searing, thinly slice the onion. Wash, peel, core and slice the apples into thin wedges. Once the chops have seared on both sides, remove them from the pan and add the apples, onion and butter. Stir and cook for about five minutes or until the apples and onions begin to soften.
4.       Add the bouillon, water, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is mixed together then return the chops to the pan. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
5.    Simmer the chops in the apple/onion mixture for about 10-15 minutes or until the liquid has reduced by half. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. Serve each chop with apples, onions and sauce spooned over top.
6.      RECIPE NOTES: Adapted from this recipe on


15 MIN Prep Time           10 MIN Cook Time                  25 MIN Total Time
Apple Pie Filling
·         4 apples, peeled, cored, and diced into small pieces
·         3-4 tablespoons of brown sugar depending on how sweet you like your filling
·         Juice of half a lemon
·         1 teaspoon ground cinnamon
·         1/2 teaspoon vanilla extract
·         1/8 teaspoon salt, nutmeg, and allspice
·         1 cup water, divided
·         3 tablespoons cornstarch
Other Ingredients
·         15 mini phyllo shells
·         Whipped cream, store bought or homemade will work
1.      In a medium sized saucepan over medium-high heat combine the diced apples, 1/2 cup of water, sugar, cinnamon, salt, nutmeg, allspice, lemon juice, and vanilla extract.
2.      Stir everything together and let the mixture cook with the lid on for about 8-10 minutes or until the apples have softened.
3.      Stir the mixture every few minutes and lower the heat if the apples start to stick to the bottom.
4.      In a small bowl whisk together the cornstarch and remaining 1/2 cup of water until the cornstarch has dissolved.
5.      Pour the cornstarch mixture over the apples then stir everything together.
6.      Continue cooking and stirring the filling for another 2 minutes or until it has thickened.
Assembling the No Bake Apple Pie Bites
7.      Let the apple pie filling cool slightly before spooning it into the phyllo shells.
8.      Fill the phyllo shells with the filling then top them with the whipped cream and a sprinkle of cinnamon if desired.
9.      Serve immediately to prevent the phyllo shells from becoming soft.
The apple pie filling may be made ahead of time and refrigerated. Reheat the filling in the microwave or on the stove.
Don't freeze the filling as the cornstarch causes the consistency to change when frozen.
To prevent the whipped cream from melting make sure the filling is just slightly warm or room temperature.
The bites are best when they are assembled right before serving to prevent the phyllo shells from becoming soft.         

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