Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Savor the flavor in these absolutely irresistible savory apple dishes
Say no thanks to all those sweet apple-filled treats, and try one of these easy savory recipes using fresh apples. As much as I love apple desserts, it's fun getting creative and thinking outside the box. These recipes that use apples aren't sweet, but they're super-scrumptious.
One of my favorite grilled cheese recipes is this apple, bacon and Brie grilled cheese, which is a perfect combination of creamy and savory. These mini quiches are perfect to make ahead of time and have on hand for a fast breakfast on the go. And this apple-onion pilaf is a great side dish next to chicken or as a main dish for your vegetarian dinner guest.
Bacon, apple, Brie grilled cheese recipe
Creamy Brie cheese, crunchy apples and crisp bacon are stuffed between slices of bread and grilled up until crispy and golden brown.
Preheat a large skillet or pan over medium-high heat.
Spread each slice of bread with the softened butter.
On the unbuttered sides of the bread slices, place 2 strips of bacon and some apple slices, and divide the cheese between the 2 sandwiches.
Drizzle the cheese with honey, if using, and top with the remaining slices of bread. Cook the sandwiches in the skillet for 3 to 4 minutes per side or until golden brown and crispy.
Remove from the heat, and slice in half. Best served warm.
Mini apple-sausage quiche recipe
These bite-size quiches are a perfect make-ahead breakfast. They're filled with sweet apples and savory turkey sausage, and are baked up golden brown.
1/2 cup grated Parmesan cheese, plus extra for garnish
1/4 chopped pecans
Fresh chopped parsley, for garnish (optional)
Directions:
To a medium-size pot, add the rice and broth, and bring to a boil over medium-high heat. Once the liquid is boiling, reduce the heat to medium-low, and simmer for 15 minutes or until all the liquid has cooked away.
Remove from the heat, and set aside.
To a large skillet over medium heat, add the butter, and stir until melted.
Add in the apples and onions, and cook for 5 to 7 minutes or until the apples are soft and the onions are translucent.
Add the cooked rice to the apple-onion mixture. Cook for 5 minutes, mixing well.
Before removing from the heat, stir in the grated Parmesan and chopped pecans.
Transfer to a serving bowl, and garnish with fresh parsley and extra Parmesan, if desired. Best served warm.