Spiced Apple and Blackberry Compote

Spiced Apple and Blackberry Compote - Candy Coated Culinista

Spiced Apple and Blackberry Compote – Candy Coated Culinista

Nothing beats a multi-purpose recipe. I made this recipe thinking it would help me to enjoy plain Greek yoghurt and I ended up finding many other uses for this recipe.

Slightly altered from: Simply Nigella

Yield/Serving: approx 235ml
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

• 2 large Granny Smith apples, peeled and chopped into small pieces
• 1/3 cup blackberries, chopped
• 1 stick cinnamon
• ¼ cup water
• 1 tbsp pure maple syrup

1. Peel and chop apples into small pieces and place in a medium sized saucepan with a tight-fitting lid on top.
2. Add blackberries, cinnamon and water and place the lid on over medium-low heat.
3. Check mixture at the 2-3 minute mark and see if the water has come to a boil.
4. Replace lid and let cook for another 10-15 minutes, stirring every 3 minutes with a wooden spoon. (to ensure nothing stick to the bottom of the pot)
5. When the fruit has broken down into a puree, remove pot and cinnamon stick from the heat and add maple syrup and stir.
6. If the mixture hasn’t broken down, give it a quick pulse in a blender until smooth.

• Compote will keep in the fridge for up to five days
• Can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Please Enjoy

My thoughts
The smell of this compote was delicious and reminds me of those colder winter months. Serve on top of Greek yoghurt if you like; but I still couldn’t tolerate the yoghurt even with this delicious compote. I fell back to my usual go to of adding this to my smoothies and to accompany my pork loin.

Peanut Butter Cookie Dough Sandwich Cookies

Peanut Butter Cookie Dough Sandwhich Cookies - Candy Coated Culinista

Peanut Butter Cookie Dough Sandwhich Cookies – Candy Coated Culinista

I made these cookies for a friend as a part of their birthday dinner. I just love preparing a meal as part of a birthday celebration.

Yield/Serving: 14-16 cookies (7-8 sandwich cookies)
Prep Time: 10 min.
Cook Time: 9 – 11 min
Difficulty level is: Medium

• 1 ¼ cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp salt
• ¼ cup butter, at room temperature
• ¼ cup creamy peanut butter
• ¼ cup granulated sugar
• ¼ cup golden brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
Cookie Dough
• 3 tbsp butter; softened
• 3 tbsp creamy peanut butter
• 3 tbsp golden brown sugar
• 3 tbsp all-purpose flour
• 3 tbsp confectioners’’ sugar
• 1/8 tsp salt
• 1 ½ tbsp heavy cream
• ½ tsp vanilla extract
• Semi-sweet chocolate chips, to decorate

1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Using a medium sized bowl whisk together flour, baking soda and salt.
4. Using an electric mixer with the whisk attachment, whisk together the butter, peanut butter, sugar and brown sugar until creamy, about 2 to 3 minutes.
5. Add in the eggs and vanilla and slowly beat in the flour mixture.
6. Once the mixture has reach a dough consistency roll into 1” sized balls and arrange on cookie sheets.
7. Bake for 9 to 11 minutes or until golden brown.
8. Let cool on baking sheet for 5 minutes and then transfer to wire rack to let cool completely.
Cookie Dough
1. Using the electric mixer beat together the butter, peanut butter, brown sugar until light and creamy, about 2 to 3 minutes.
2. Add flour, confectioners’ sugar and salt until incorporated.
3. Add in the heavy cream and vanilla extract until light and fluffy, about 2 more minutes.
4. Add some cookie dough to the flat side of the cookies and top with another cookie.
5. Decorate the sides of the exposed cookie dough with chocolate chips.
6. Repeat until all the cookies are filled.
7. Serve

• You can add the chocolate chips into the cookie dough if you prefer; but I like the esthetic of the chocolate chips along the sides.

Please Enjoy

My thoughts
These were mentioned in passing as a favourite cookie and I just took note and filed that info away until the right time. Reviews were “these are awesome and you’re the best” and “I never expected these on top of dinner.” I also tucked one away for a co-worker who loves sweets. The review was “surprisingly soft; as I was expecting a firmer cookie”. I enjoyed a halfie (half of a sandwich cookie) and it was soft and very tasty; as my first time making this it came out so good.

BBQ Chicken, Apple, Bacon & Mushroom Quesadillas

BBQ Chicken Apple & Bacon Quesdaillas - Candy Coated Culinista

BBQ Chicken Apple & Bacon Quesdaillas – Candy Coated Culinista

I knew I wanted to make quesadillas for dinner this past weekend having a huge craving for it. I knew that even though this recipe was going to be familiar I planned on throwing a wrench into the classic quesadillas with some granny smith apples.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 10 min.
Difficulty level is: Easy

• 5 chicken thighs, cut into pieces
• Vegetable oil
• Sea salt, to taste
• Ground cumin, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Red pepper flakes, to taste
• Paprika, to taste
• 4 slices of bacon, cut into pieces
• 8 button mushroom, sliced
• ½ granny smith apple, cut into matchsticks skin on
• 2 tbsp red onion, finely chopped
• 1 cup shredded cheddar cheese
• 2 tbsp garlic BBQ sauce
• 4 tortillas
• Guacamole, optional using fresh avocado’s
• Sour cream, optional

1. Using a frying pan over medium heat fry and season chicken thighs with a little vegetable oil until cooked thoroughly.
2. In another frying pan over medium heat fry bacon until crispy.
3. In another frying pan over medium high heat sauté the mushrooms in a little vegetable oil.
4. Cut the granny smith apple and red onion and set aside in a bowl.
5. Shred cheddar cheese and set aside.
6. Once chicken and bacon are finished cooking, cut into pieces and add BBQ sauce to the chicken pieces and coat.
7. Using a clean frying pan the size of the tortilla, start toasting tortillas.
8. Add in a mixture of chicken, bacon, mushrooms, cheese, red onion and apple and let melt.
9. Place the second tortilla on top and flip at least once until tortilla is crispy and cheese is melted.
10. Cut into quarters and serve with guacamole and sour cream on the side.

Please Enjoy

My thoughts
This dish was an absolute hit! I even had a request to make another portion as it was so well received and of course I had to oblige. I even stole a bite for myself even though I was beyond full at this point I just couldn’t resist. The granny smiths added a tartness and crunch that was enjoyable and balanced well with the sweetness of the BBQ sauce.

Cast Iron Jerkish Pork Chops with Pineapple & Tomato Salsa

Cast Iron Jerk Pork & Pineapple & Tomato Salsa - Candy Coated Culinista

Cast Iron Jerk Pork & Pineapple & Tomato Salsa – Candy Coated Culinista

Now I may not like Jerk, but that doesn’t mean I don’t know jerk and this is why this recipe is being called Jerkish pork chops and not Jerk pork chops. I’m not Jamaican; however I have many Jamaican friends and I have tasted many a Jerk dish and if I can tolerate this dish and not complain about the spice then it’s well just not the Caribbean Jerk I am accustomed to and perhaps a Canadianized version.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from Chatelaine

Jerk Pork
• 1 jalapeno pepper, seeded
• 1 tbsp lime juice
• 1 tbsp canola oil
• 1/2 tsp all spice
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 2 boneless pork chops
Pineapple & Tomato Salsa
• ½ pineapple, cored & diced
• 1/8 cup red onion, diced
• ½ cup grape tomatoes, halved
• 1 tbsp lime juice
• 1 tbsp canola oil
• ¼ tsp sea salt
• Pinch of ground cumin

1. Preheat oven to 350°F.
2. Preheat cast-iron skillet on high heat.
3. Using a food processor blend jalapeno, lime juice, canola oil, all spice, thyme and salt until well combined.
4. Pour into a bowl and coat pork chops and set aside.
5. In a medium size bowl put pineapple, red onion, tomato, lime juice, canola oil, sea salt, and cumin and toss.
6. Sear pork chops on all sides until a golden crust is achieved.
7. Move pork chops to the oven and cook for about 20 minutes.
8. Plate and serve

Please Enjoy

My thoughts
The original recipe called for grilling the pork, but I didn’t want to use my indoor grill, so I opted for my cast iron skillet and sear the pork on all sides and then baked it the rest of the way through. I found the pork moist and succulent with a touch of heat. I really loved the pineapple salsa and I added some tomatoes as I felt salsa need tomatoes to be called salsa. I will make this recipe again for sure as it’s not well just jerkish.

%d bloggers like this: