Come Dine With Me Everyday

Ambrosia Apples recipeWhat began as a group of friends cooking together remotely during the pandemic has turned into one of our favourite blog topics. The premise is simple: create a three-course menu that features Ambrosia apples in each dish. Home cooks can choose their recipes from the website, and can substitute anything they want on any of the recipes – or create their own — but all the dishes must include Ambrosia apples.

Our next group, Sonja and Brent, are busy Coquitlam professionals. They both love to cook, but have very little time through the week to plan elaborate menus, or even to go shopping a lot of the time. Sonja whipped up this menu with ingredients she had in the fridge and pantry. “We always have Ambrosia apples in the fridge,” she tells us, “and we are thrilled with the new crop. Brent left some chicken thighs out of the freezer, but that’s as much of a plan as we had. Time to wing it!”

Sonja decided to pair the chicken thighs with some smoked cheddar and Ambrosia apples, and served it with some roasted seasonal vegetables.

We asked her for a recipe and she laughed. “I started with the chicken thighs,” Sonja explains. “Then I added Ambrosia apples and some smoked cheddar cheese that I had on hand. I don’t really use recipes,” she says, “but here goes!”

Ambrosia Apples recipe with chickenSonja’s Ambrosia Apple and Smoked Cheddar Stuffed Chicken Thighs

  • 6 chicken thighs
  • 1 sliced Ambrosia apple
  • small onion – sliced
  • Crumbled smoked cheddar
  • ½ c flour
  • 2 eggs
  • 2 cups panko breadcrumbs
  • 1c coconut oil
  • Salt and pepper to taste

With a mallet, pound out the chicken thighs so they are even thickness and season each side with salt and pepper. Top each one with the sliced apples, onions, and smoked cheddar. Roll each one and spear with toothpicks to keep together. Coat the rolled chicken in flour, then add the panko crumbs and mix with whatever is left of the flour. Whisk the eggs and dip the floured chicken into the eggs and then coat well with the panko crumb mixture. Heat the coconut oil on med-high heat and fry the coated chicken so that they are brown on all sides.

“We ate them with some yams, carrots, and beets with some onion and garlic that I tossed in salt, pepper and olive oil and roasted,” Sonja says.

Sonja and Brent both thoroughly enjoyed their dinner, although they both admitted that next time they’d use more of the cheddar, or try it with some provolone cheese. “Sonja’s much better and just winging it in the kitchen,” admits Brent. “Her dishes are not always a hit, but this was delicious!” says Brent.

Would you like your Ambrosia Apple menu featured in our blog series? Share your interest by contacting us on our Instagram page, or by posting and tagging @bcambrosia and #ComeDineWithAmbrosia. Check out our recipes here:


Ambrosia Apples