Ham and Corn Chowder – Salt and Lavender (Video)

Creamy and comforting, this Ham and Corn Chowder is chock full of delicious ham, tender potatoes and, of course, sweet corn!  You’ll want to make this recipe time and again, it’s that good! This recipe comes from Natasha over at Salt and Lavender.  You can learn more about Natasha here.  I had leftover ham from my Brown Sugar Honey Ham, and usually make a ham and bean soup, but was all out of beans.  I found this recipe, and oh my goodness – it was so easy to make and really filling.  I will definitely check back in with Natasha, since this recipe was so delicious! 

For this recipe, I used my Enameled Cast Iron Skillet with Lid:

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

Click here to get your own Enameled Cast Iron Skillet with Lid today.

Let’s jump right in!

Ingredients

  • 4 bacon strips, cut into pieces
  • ½ sweet onion, chopped
  • 2 celery, diced
  • ¼ cup all-purpose flour
  • 2 cloves garlic, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups frozen corn
  • 1 pound leftover ham, chopped
  • 12 ounces baby potatoes, cut in half
  • 1/8 tsp Italian seasoning
  • 1/8 tsp cayenne pepper, or to taste
  • Salt and pepper, to taste
  • Shredded Cheddar cheese, optional

Instructions

Cut bacon into pieces. Chop onion, dice celery and chop garlic; set aside. 

Cook bacon over medium-high heat until crispy, about 10 minutes. Remove bacon, set side. 

Turn heat down to medium, add in onion and celery.  Cook until onion is translucent, about 5 minutes.  Add in flour, cook for one minute, stirring constantly, until flour is incorporated.

Add garlic and chicken broth, stirring to combine.

Stir in cream, then add in corn, ham, potatoes, spices, and 2/3 of the bacon.

Bring soup to a boil, then lower heat until soup is gently simmering.  Cook for 20 minutes, or until the potatoes are tender.

Add in shredded cheese, if using.  Serve immediately, topped with the remainder of the bacon.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

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Ham and Corn Chowder – Salt and Lavender (Video)

Creamy and comforting, this Ham and Corn Chowder is chock full of delicious ham, tender potatoes and, of course, sweet corn!  You’ll want to make this recipe time and again, it’s that good!
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 520 kcal

Ingredients
  

  • 4 bacon strips cut into pieces
  • ½ sweet onion chopped
  • 2 celery diced
  • ¼ cup all-purpose flour
  • 2 cloves garlic chopped
  • 4 cups chicken broth or stock
  • 1 cup heavy cream
  • 2 cups frozen corn
  • 1 lb leftover ham chopped
  • 12 oz baby potatoes cut in half
  • tsp Italian seasoning
  • tsp cayenne pepper or to taste
  • kosher salt and pepper to taste

Instructions
 

  • Cut bacon into pieces. Chop onion, dice celery and chop garlic; set aside. 
  • Cook bacon over medium-high heat until crispy, about 10minutes. Remove bacon, set aside. 
  • Turn heat down to medium, add in onion and celery.  Cook until onion is translucent, about 5 minutes. 
  • Add in flour, cook for one minute, stirring constantly, until flour is incorporated.
  • Add garlic and chicken broth, stirring to combine.
  • Stir in cream, then add in corn, ham, potatoes, spices, and 2/3 of the bacon.
  • Bring soup to a boil, then lower heat until soup is gently simmering.  Cook for 20 minutes, or until the potatoes are tender.
  • Add in shredded cheese, if using.  Serve immediately, topped with the remainder of the bacon.

Notes

The original recipe calls for smoked ham.  Our family loves my brown sugar honey ham, so we used that instead.  It gave a hint of delicious sweetness to the overall recipe, but you can use any leftover ham you like. 
You can store any leftovers in a sealed container up to three days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 520kcalCarbohydrates: 31gProtein: 24gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 105mgSodium: 1606mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 673IUVitamin C: 17mgCalcium: 60mgIron: 2mg
Keyword chowder, ham and corn chowder, pampered chef, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Tuna Casserole – Spend With Pennies (Video)

Tender egg noodles with flaky tuna and sweet peas, smothered in a creamy sauce makes for a delicious meal any night of the week! 

Holly over at Spend With Pennies always has the tastiest recipes, and this one is so easy to put together! You can learn more about Holly here. Please go check her out, and share with me what recipes of Holly’s you’ve tried! I doubled the recipe, so that we would have some leftovers. Since there was almost none left, I guess I should have tripled it, I may try that next time.

For this recipe, I used our 8-Qt. Brilliance Nonstick Stock Pot and my Stone Rectangular Baker With Tray:

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to get your 8-Qt. Brilliance Nonstick Stock Pot and here to get your Stone Rectangular Baker With Tray today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

For the Topping

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1 cup cheddar cheese
  • 2 tablespoons flat parsley, chopped

For the casserole

  • 6 cups wide egg noodles, cooked
  • 2 tablespoons butter
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 1 1/3 cup frozen peas, thawed
  • 3 5-6 ounces each cans tuna, drained
  • 2 10.5 ounces each cans cream of mushroom soup
  • 2/3 cup milk
  • 2 cups cheddar cheese
  • 2 tablespoons flat parsley, chopped

Instructions

Boil water to cook pasta.

Grate cheese.

Combine all ingredients for the topping; set aside.

Dice onion and celery.

Preheat oven to 425°F/220⁰C.

Cook egg noodles al dente, about 5 minutes.  Drain, add a drizzle of olive oil to noodles, give a stir, and set aside.

Sauté onion and celery in butter over medium heat for 5 minutes, or until onion is translucent.

Combine onion mixture with cooked noodles, peas, soup, milk, cheese, tuna and parsley.

Pour into 9 x 13 Rectangle Stone, and sprinkle with breadcrumb topping.

Bake for 15-18 minutes, or until topping is nicely browned and casserole is bubbling.  Serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Easy Tuna Casserole – Spend With Pennies (Video)

Tender egg noodles with flaky tuna and sweet peas, smothered in a creamy sauce makes for a delicious meal any night of the week! 
5 from 2 votes
Prep Time 10 mins
Cook Time 23 mins
Course dinner, Main Course
Cuisine American
Servings 12 servings
Calories 339 kcal

Ingredients
  

  • 6 cups wide egg noodles cooked
  • 2 tbsp unsalted butter
  • 1 large onion diced
  • 4 stalks celery diced
  • 1 ⅓ cups frozen peas thawed
  • 3 cans tuna, drained 15-18 ounces total
  • 2 cans cream of mushroom soup 21 ounces total
  • cups milk
  • 2 cups cheddar cheese grated
  • 2 tbsp flat parsley chopped

For the topping

  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1 cup cheddar cheese grated
  • 2 tbsp flat parsley chopped

Instructions
 

  • Boil water to cook pasta.
  • Grate cheese.
  • Combine all ingredients for the topping; set aside.
  • Dice onion and celery.
  • Preheat oven to 425°F/220⁰C.
  • Cook egg noodles al dente according to package directions. Drain, add a drizzle of olive oil to noodles, give a stir, and set aside.
  • Sauté onion and celery in butter over medium heat for 5 minutes, or until onion is translucent.
  • Combine onion mixture with cooked noodles, peas, soup, milk, cheese, tuna and parsley.
  • Pour into 9 x 13 Rectangle Stone, and sprinkle with breadcrumb topping.
  • Bake for 15-18minutes, or until topping is nicely browned and casserole is bubbling.  Serve immediately.

Notes

Tuna casserole freezes beautifully!  To freeze, let cool completely.  I like to cut into individual portions, then place in a freezer safe container or bag, and freeze for up to three months.
Thaw individual servings in the refrigerator for 24 hours, then reheat in your Air Fryer or oven at 350°F/175⁰C for 15 minutes, or until heated through.

Nutrition Estimate

Calories: 339kcalCarbohydrates: 25gProtein: 22gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 74mgSodium: 697mgPotassium: 338mgFiber: 2gSugar: 3gVitamin A: 753IUVitamin C: 10mgCalcium: 257mgIron: 2mg
Keyword lent, pampered chef, stoneware, tuna, tuna casserole
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Crispy Smashed Potatoes (Video)

Smashed potatoes that are both crispy AND fluffy?  Yes, PLEASE!!  Full of flavor, and oh-so-easy to make, try not to eat them all by yourself!  I wanted to try to make these potatoes using the Garlic & Herb Rub from Pampered Chef – it was such a hit, that they were devoured within minutes of coming out of the oven.  I will have to double this recipe for the hungry people in my family! 

While you can boil your potatoes first, I really like to use my Deluxe Multi Cooker to pressure cook the potatoes instead; this way, they are not sitting in water, which I feel results in a crispier outside, while still being fluffy on the inside.  Perfection! 

The key to getting the outside crispy is letting them cool on a rack for ten minutes after pressure cooking or boiling, in order to remove any water left on the potatoes.  The bonus in using the Deluxe Multi Cooker is that it is hands free cooking, leaving you to do something else while the potatoes are cooking in the first step.  Easy peasy! 

I used my Half Sheet Pan & Baking Rack Set to first cool the potatoes, then to roast them.  Not only do they crisp beautifully, but nothing sticks to this pan.

Here’s the info on these items:

Half Sheet Pan & Baking Rack Set

If you love easy, fast sheet-pan dinners, the Half Sheet Pan & Baking Rack Set is just what you need. By combining your sheet pan and rack, you’ll be able to cook meat more evenly, and vegetables and bacon will be crispier. You can also keep greasy foods out of the drippings while cooking.

Product Details

Half Sheet Pan

  • 12″ x 17″ x 1″.
  • Heavy-gauge aluminized steel resists corrosion and provides even heat distribution.
  • Conventional- and convection-oven safe.

Baking Rack

  • 16½” x 11¾” x 4½”.
  • Nonstick coating.
  • Legs fold for compact storage.
  • Also works as a cooling rack.
  • Oven-safe.

Garlic & Herb Rub

A fragrant combination of garlic, basil and rosemary that adds great flavor to grilled meats and is delicious as a dip with sour cream and mayonnaise. 1.9 oz. Gluten-free.

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more under-cooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Click here to get your own Garlic & Herb Rub, here to get your Half Sheet Pan & Baking Rack Set, and  here to get the Deluxe Multi Cooker today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 2 pounds baby Yukon gold potatoes
  • 1 cup water
  • 2 tablespoons extra virgin olive oil, divided
  • 2 teaspoons Garlic & Herb Rub
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon freshly chopped flat Italian parsley, for garnish

Instructions

Place potatoes in steamer basket of the Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start.

Once timer goes off, release pressure and remove potatoes to cooling rack for 10 minutes.

Preheat oven to 425°F/220⁰C.

Pour olive oil on half sheet pan, spreading with brush to coat pan. Add potatoes to pan, then use potato masher or fork to gently smash potatoes down, but not to the point of being smashed apart.

Drizzle with the remaining olive oil, then sprinkle with the Garlic & Herb Rub, salt and pepper.

Bake for 25-35 minutes, or until crispy and golden.

Remove from oven, garnish with freshly chopped parsley, and serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

SALE ITEMS – The Deluxe Cooking Blender, Blender Accessories, the Manual Food Processor AND our Tastebuds Subscription are all on sale!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Message me to place an order or to host – I would be thrilled to help you get some FREE and discounted!!

Crispy Smashed Potatoes

Smashed potatoes that are both crispy AND fluffy? Yes, PLEASE!!  Full of flavor, and oh-so-easy to make, try not to eat them all by yourself! 
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 249 kcal

Ingredients
 
 

  • 2 lb baby Yukon gold potatoes
  • 1 cup water
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil divided
  • 2 tsp Garlic and Herb Rub
  • 1 tsp kosher salt
  • ½ tsp Freshly Ground Black Pepper or to taste
  • 1 tbsp freshly chopped flat Italian parsley for garnish

Instructions
 

  • Place potatoes in steamer basket of the Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10minutes. Press button to start.
  • Once timer goes off, release pressure and remove potatoes to cooling rack for 10 minutes.
  • Preheat oven to 425°F/220⁰C.
  • Pour olive oil on half sheet pan, spreading with brush to coat pan. Add potatoes to pan, then use potato masher or fork to gently smash potatoes down, but not to the point of being smashed apart.
  • Drizzle with the remaining olive oil, then sprinkle with the Garlic& Herb Rub, salt and pepper.
  • Bake for 25-35 minutes, or until crispy and golden.
  • Remove from oven, garnish with freshly chopped parsley, and serve immediately.

Notes

If you like them very crispy, smash them down until they are less than 1/4 -inch thick.  I like mine to be crispy on the outside, but fluffy on the inside, so I prefer to smash them down just a little bit.  You decide!

Nutrition Estimate

Calories: 249kcalCarbohydrates: 43gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1247mgPotassium: 1007mgFiber: 5gSugar: 4gVitamin A: 306IUVitamin C: 49mgCalcium: 33mgIron: 2mg
Keyword crispy potatoes, potatoes, side dish, smashed potatoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Raspberry Jam (Video)

Sweet and flavorful, this raspberry jam uses only 4 ingredients, is hands-free to make and ready in 45 minutes!  Here’s an extra recipe this week, for Raspberry Jam made in our Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Product Details

  • 6-cup capacity for hot food.
  • 7-cup capacity for cold food.
  • Includes: Tamper, Dual-Sided Cleaning Brush, Strainer Bag, Boil-Over Guard, and the Deluxe Cooking Blender Cooking Guide which includes more than 60 recipes.
  • 8 preprogrammed settings including: Smoothie, Alt Milk, Grind, Soup, Heated Puree, Sauce, Jam, and Custom Blend.
  • 17½” x 9½” x 9¾”.
  • 2 peak horsepower†

Click here to get your Deluxe Cooking Blender today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

First Stage

  • ¼ cup water
  • 1 lb. fresh or frozen raspberries
  • 5 tablespoons original pectin

Second Stage

  • 2 ½ cups granulated sugar

Instructions

Add the ingredients for the first stage to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.

When prompted to “Add”, remove the vented lid cap and carefully add the sugar to the pitcher. Replace the cap and press the wheel to start.

Pour the jam into small containers and allow to cool, uncovered, before refrigerating. Cover and refrigerate for up to 1 month or freeze up to 6 months.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Easy Raspberry Jam

Sweet and flavorful, this raspberry jam uses only 4 ingredients, is hands-free to make and ready in 45 minutes! 
5 from 1 vote
Prep Time 2 mins
Cook Time 25 mins
Course jam
Cuisine American
Servings 48 servings
Calories 50 kcal

Ingredients
  

  • ¼ cup water
  • 1 lb raspberries fresh or frozen
  • 5 tbsp pectin
  • 2.5 cups granulated sugar

Instructions
 

  • Add the ingredients for the first stage to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.
  • When prompted to“Add”, remove the vented lid cap and carefully add the sugar to the pitcher.Replace the cap and press the wheel to start.
  • Pour the jam into small containers and allow to cool, uncovered, before refrigerating. Cover and refrigerate for up to 1 month or freeze up to 6 months.

Notes

This setting has two stages. In the first stage, the blender will heat up the fruit and pectin to 212°F (100°C), which takes about 20–25 minutes. Then, the screen will display “Add”. This is when you will add your sugar and press the wheel to resume the cycle. During the second stage, the blender will heat to 220°F (105°C). At this temperature, the pectin used to make jam will activate and create the thick “jammy” consistency we all love.
If you think the amount of sugar in traditional jams and jellies seems high that’s because sugar does more than just make things sweet. Sugar is a natural preservative. It’s hard for bacteria to grow in something with a high-sugar content. It also aids in activating the pectin, which strengthens the gel or jam and helps to retain color and flavor.

Nutrition Estimate

Calories: 50kcalCarbohydrates: 13gProtein: 0.1gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 15mgFiber: 1gSugar: 11gVitamin A: 3IUVitamin C: 2mgCalcium: 3mgIron: 0.1mg
Keyword deluxe cooking blender, pampered chef, raspberry jam
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Bacon Wrapped Chicken With Smoky Applewood & Brown Sugar (Video)

Sweet and smoky, this melt-in-your-mouth chicken is seasoned with brown sugar and applewood spice, wrapped in bacon, then baked until caramelized to perfection.  A flavorful dinner that’s easy enough to make any night of the week! We love bacon, and it always seems we have chicken for dinner, so I wanted to try this combination. Our Smoky Applewood Rub is terrific, and I hoped it was pair nicely with the brown sugar. Oh my goodness, it was so delicious! The flavors melded together beautifully, and I can assure you that this meal is now part of my monthly dinner rotation.

Along with the Smoky Applewood Rub, I used my Enameled Cast Iron Skillet with Lid:

Smoky Applewood Rub

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

Click here here to get your own Enameled Cast Iron Skillet with Lid today.

Let’s jump right in!

Ingredients

  • 4 boneless skinless chicken breasts
  • 12 slices bacon
  • ½ cup brown sugar
  • 2 tablespoons Smoky Applewood Rub
  • ¼ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon flat parsley, chopped for garnish

Instructions

Preheat oven to 375°F/190⁰C.

Combine brown sugar, Smoky Applewood Rub, salt and pepper in small bowl. 

Rub half of the mixture all over the chicken breasts.

Wrap  three slices of bacon (two if using smaller pieces of chicken) around each piece of chicken.

Place chicken in Enameled Cast Iron Skillet.  Top with the remaining applewood-brown sugar mixture. Bake for 25-35 minutes, basting with pan drippings occasionally, until the bacon is nicely browned, and the internal temperature of the chicken reaches 165°F/75⁰C.

You may broil for an additional 2-3 minutes if you prefer crispier bacon.  Garnish with freshly chopped parsley and serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Bacon Wrapped Chicken With Smoky Applewood & Brown Sugar

Sweet and smoky, this melt-in-your-mouth chicken is seasoned with brown sugar and applewood spice, wrapped in bacon, then baked until caramelized to perfection.  A flavorful dinner that’s easy enough to make any night of the week! 
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course dinner
Cuisine American
Servings 4 servings
Calories 509 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 12 slices bacon use 8 if chicken breasts are smaller
  • ½ cup brown sugar
  • 2 tbsp Smoky Applewood Rub
  • ¼ tsp kosher salt
  • ½ tsp black pepper

Instructions
 

  • Preheat oven to 375°F/190⁰C.
  • Combine brown sugar, Smoky Applewood Rub, salt and pepper in small bowl. 
  • Rub half of the mixture all over the chicken breasts.
  • Wrap three slices of bacon (two if using smaller pieces of chicken) around each piece of chicken.
  • Place chicken in Enameled Cast Iron Skillet.  Top with the remaining applewood-brown sugar mixture. Bake for 25-35 minutes, basting with pan drippings occasionally, until the bacon is nicely browned, and the internal temperature of the chicken reaches 165°F/75⁰C.
  • You may broil for an additional 2-3 minutes if you prefer crispier bacon.  Garnish with freshly chopped parsley and serve immediately.

Notes

You can store any leftovers in a sealed container up to three days, or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 509kcalCarbohydrates: 28gProtein: 32gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 116mgSodium: 766mgPotassium: 589mgFiber: 0.1gSugar: 27gVitamin A: 60IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Keyword bacon wrapped, brown sugar, chicken, smoky applewood
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Lemon Berry Tartlets – Allrecipes (Video)

Creamy, tart and sweet lemon curd sits in a buttery tartlet, topped with fresh berries.  These Lemon Berry Tartlets from Allrecipes are the perfect dessert to brighten everyone’s day!!

I first made this dessert last month, for my dear friend, Theresa, who was celebrating her 25th anniversary as a business owner, and they were a hit!  Shameless plug, if you need the BEST CPA/CFA, you can connect with Theresa here – she’s one of the most ethical people I know and, after all, everyone needs ethics in accounting!

Back to the recipe – I used the Easy Lemon Curd Recipe I posted last week to fill the tartlets, but you could always used a different filling of your choice, custard or perhaps jam, I think any of these would be terrific.  Whatever filling you choose, this recipe is incredibly easy to make.

I baked the tartlets on my Stone Bar Pan:

Stone Cookie Sheet

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Let’s jump right in!

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon all-purpose flour for dusting
  • 1 egg, beaten
  • ⅓ cup lemon curd
  • 6 fresh blackberries
  • 6 fresh raspberries
  • 1 tablespoon confectioners’ sugar for dusting

Instructions

Preheat oven to 400°F/200⁰C.

Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.

Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.

Place pastry rounds on baking stone, then brush with the beaten egg.

Bake 13-15 minutes, until golden brown and puffed. Cool completely prior to filling (this took about 10 minutes for me).

Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly). Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners’ sugar.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Lemon Berry Tartlets – Allrecipes

Creamy, tart and sweet lemon curd sits in a buttery tartlet, topped with fresh berries. These Lemon Berry Tartlets from @allrecipes are the perfect dessert to brighten everyone’s day!!
5 from 1 vote
Prep Time 15 mins
Cook Time 13 mins
Course Dessert
Cuisine English
Servings 12 servings
Calories 24 kcal

Ingredients
  

  • 1 sheet frozen puff pastry not thawed
  • 1 tbsp all-purpose flour for dusting
  • 1 egg beaten
  • cup lemon curd
  • 6 fresh blackberries
  • 6 fresh raspberries
  • 1 tbsp confectioners’ sugar for dusting

Instructions
 

  • Preheat oven to 400°F/200⁰C.
  • Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.
  • Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
  • Place pastry rounds on baking stone, then brush with the beaten egg.
  • Bake 13-15 minutes,until golden brown and puffed. Cool completely prior to filling (this took @10 minutes for me).
  • Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly).
  • Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners' sugar.

Notes

You want the puff pastry to be barely thawed when cutting the pastry rounds, so that it is easier to cut through, and in order for the pastry to rise/puff properly.

Nutrition Estimate

Calories: 24kcalCarbohydrates: 5gProtein: 0.3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gTrans Fat: 0.01gCholesterol: 0.05mgSodium: 19mgPotassium: 4mgFiber: 0.1gSugar: 4gVitamin A: 3IUVitamin C: 0.5mgCalcium: 1mgIron: 0.04mg
Keyword berries, lemon curd, lemon tart, tartlet
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!