Tag: castiron

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

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***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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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 a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Shop here

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

Shop New Products

Shop here

For HOSTS – Get 60% off any product or set—including new products! See details.

Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇

Click to find out about Host rewards

🎁GUESTS GIFT WITH PURCHASE 🎁

  • Spend $90 – Get a $15 account credit on your next order!*
  • PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

Shop here

I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!

shop
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host a party

***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes and tutorials!

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
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course dinner
Cuisine American
Servings 4 servings
Calories 509 kcal

Equipment

Enameled Cast Iron Skillet with Lid
Smoky Applewood Rub
Large Chef's Tongs
Coating Trays and Tongs
3-cup Prep Bowl Set
Measuring Spoon Set
Cutting Board
Silicone Oven Mitt Set

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

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword bacon wrapped, brown sugar, chicken, smoky applewood
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Tostones with Cilantro Ajillo Dipping Sauce – Sophisticated Gourmet

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***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes and tutorials!

Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish! Tostones are made from plantains with green skin.   They are super easy to make once you know how, and I have used this recipe several times and really love it.


This Dominican Tostones recipe comes from Kamran Siddiqui over at Sophisticated Gourmet, and you can learn more about Kamran here. I absolutely LOVE the homemade cilantro ajillo (garlic) sauce that you serve with these tostones.  

What Are Plantains? You may have seen them at the grocery store, next to yellow bananas. While technically they are in the banana family, you would not eat them raw, they are cooked like a vegetable. The skin is green, until it begins to ripen and then it will turn yellow to black when they are very ripe and sweet. Tostones taste like a yuca or potato, I like them better than potato chips!

For this recipe, I used my Pampered Chef Enameled Cast Iron Skillet with Lid and Spider Strainer:

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

Spider Strainer:

Stainless Steel Spider Strainer Whether you’re cooking delicate foods like ravioli or eggs, deep frying, or blanching, straining your food should be less…well, straining. Our Spider Strainer has a large, durable stainless-steel wire basket, so you can easily scoop large amounts of food and strain liquids quickly. Lift food out of boiling water, soups, stocks, or oil using the long soft-grip handle so your hands can stay comfortable and safe.

Click the links to purchase the Spider Strainer and Enameled Cast Iron Skillet with Lid today.   You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Cilantro Ajillo Sauce

  • 4 cloves garlic
  • 1/2 tsp sea salt
  • 1/4 cup fresh cilantro leaves, lightly packed
  • 1/4 cup olive oil

For the Tostones

  • 2 green plantains
  • 1 tablespoon salt
  • 3 cups water
  • 1 cup neutral oil (canola, sunflower, corn, vegetable, etc.

Instructions

For the Cilantro Ajillo Sauce

Add all ingredients to the Manual Food Processor to combine.

For the Tostones

Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.

Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.

Drain plantains, drying well with paper towels.

Heat one cup of neutral oil in a skillet over medium heat. The temperature of the oil should be approximately 325°F/165⁰C.

Place the plantains in the hot oil, cooking for about 4 minutes, until they’re light golden brown. Remove them from the oil and drain on paper towels.

Use a meat tenderizer to smash the plantains flat.

Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.

Place the plantains back in the hot oil, cook one minute or until golden brown and crispy.

Remove from oil and immediately salt them.

Serve tostones with cilantro ajillo sauce on the side.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Shop here

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

Shop New Products

Shop here

For HOSTS – Get 60% off any product or set—including new products! See details.

Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇

Click to find out about Host rewards

🎁GUESTS GIFT WITH PURCHASE 🎁

  • Spend $90 – Get a $15 account credit on your next order!*
  • PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

Shop here

I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!


Tostones with Cilantro Ajillo Dipping Sauce – Sophisticated Gourmet

Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Soaking Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Latin
Servings 4 servings
Calories 264 kcal

Equipment

Enameled Cast Iron Skillet with Lid
Coated Utility Knife
Manual Food Processor
Large Grooved Cutting Board
Glass Mixing Bowl Set
Spider Strainer

Ingredients
  

For the Cilantro Ajillo Dipping Sauce

  • 4 cloves garlic
  • ½ tsp sea salt
  • ¼ cup cilantro leaves lightly packed
  • ¼ cup olive oil

For the Tostones

  • 2 green plantains
  • 1 tbsp sea salt
  • 3 cups water
  • 1 cup canola oil or other neutral oil

Instructions
 

For the Cilantro Ajillo Dipping Sauce

  • Add all ingredients to the Manual Food Processor to combine.
    4 cloves garlic, 1/2 tsp sea salt, 1/4 cup cilantro leaves, 1/4 cup olive oil

For the Tostones

  • Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.
    2 green plantains
  • Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.
    1 tbsp sea salt, 3 cups water
  • Drain plantains, drying well with paper towels.
  • Heat one cup of neutral oil in a skillet over medium heat.The temperature of the oil should be approximately 325°F/165⁰C.
    1 cup canola oil
  • Place the plantains in the hot oil, cooking for about 4 minutes on each side until they’re golden brown. Remove them from the oil and drain on paper towels.
  • Use a meat tenderizer to smash the plantains flat.
  • Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.
  • Place the plantains back in the hot oil, cook one minute more. or until golden brown and crispy. Remove from oil and immediately salt them.
  • Serve tostones with cilantro ajillo sauce on the side.

Notes

Store any leftovers in the refrigerator up to three days.

Nutrition Estimate

Calories: 264kcalCarbohydrates: 33gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 2046mgPotassium: 392mgFiber: 2gSugar: 2gVitamin A: 67IUVitamin C: 18mgCalcium: 9mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword Dominican, plaintains, sidedish, snack, tostones
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

Peach Cobbler – Allrecipes (Video)

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***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes and tutorials!

Juicy sweet peaches topped with a sweet biscuit topping, this Peach Cobbler recipe from Allrecipes is the perfect way to end any meal!

For this recipe, I used our  Stone-Fruit Wedger and 2- Qt. Enameled Cast Iron Baker:  

Stone-Fruit Wedger

Pitting Peaches Just Got a Whole Lot Easier

With one easy motion, the Stone-Fruit Wedger turns pitted fruit into 12 uniform slices. Place your fruit on the base and push the top down. That’s it! The stainless-steel blades easily glide through the fruit while the serrated center blade separates the pit. The soft-grip handles let you cut large amounts comfortably, and the nonslip base keeps the wedger secure when slicing. You’ll love how easily it slices through peaches, nectarines, plums, apricots, and pluots for meal prep, fruit salads, and after-school snacks.

2- Qt. Enameled Cast Iron Baker

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you bake—and that includes weeknight meals. This baker is beautiful so it’s ready to go directly from your stove (including induction) or oven to your table. You’ll reach for it again and again because it’s low maintenance and versatile. This baker 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.

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.  Heat-safe up to 500°F (260°C), this pan is perfect for baking sides like vegetable casseroles, corn pudding, and stuffing.​ Its wide, shallow design makes lots of surface area for bubbly, cheesy browning in the oven. And, its shape lets you easily scrape food down the sides of the pan or flip food with a spatula. Say hello to perfect Scalloped Potatoes!

With the cooking traditions and durability of cast iron comes a certain weightiness. But not to worry—our bakers have two sturdy handles to help you lift and carry dishes from the oven right to your dinner table.

Product Details

  • Dishwasher safe for easy clean-up. Because the rim around the edge of the cast iron isn’t enameled, we recommend hand drying the baker when the cycle is finished to prevent rusting.
  • 12.5” x 8.54” (31.75 cm x 21.69 cm)
  • 2-qt., 8 cups (2 L)

Warranty

  • Lifetime guarantee

Click the links to get your Stone-Fruit Wedger and 2- Qt. Enameled Cast Iron Baker today.. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Peaches

  • 8 fresh peaches
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch

For the Topping

  • 1 cup all-purpose flour
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • ¼ cup milk

For the Cinnamon Sugar

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon     

Instructions

For the Peaches

Preheat the oven to 425⁰F/220⁰C.

Peel peaches and use the Stone-Fruit Wedger to wedge into 12 slices.

Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.

For the Topping

Combine flour, white and brown sugars, baking powder, salt, and butter, until the mixture is crumbly. Stir in milk just until combined.

Cobbler

Scoop batter onto the warmed peaches.

Make the cinnamon sugar: Combine white sugar and cinnamon, sprinkling them over cobbler.

Bake for an additional 30 minutes, or until golden on top.  Serve immediately with vanilla ice cream.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Shop here

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

Shop New Products

Shop here

For HOSTS – Get 60% off any product or set—including new products! See details.

Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇

Click to find out about Host rewards

🎁GUESTS GIFT WITH PURCHASE 🎁

  • Spend $90 – Get a $15 account credit on your next order!*
  • PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

Shop here

I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!

Peach Cobbler – Allrecipes (Video)

Juicy sweet peaches topped with a sweet biscuit topping,this Peach Cobbler recipe is the perfect way to end any meal!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 4 servings
Calories 638 kcal

Equipment

Stone Fruit Wedger
3 Piece Peeler Set
2 Quart Enameled Cast Iron Baker
Large Scoop
Glass Mixing Bowl Set
1-cup Prep Bowl Set
Easy-Read Measuring Cup Set
Measuring Spoon Set
Citrus Press
Adjustable Measuring Spoons
Mini Mix and Scraper
Silicone Oven Mitt Set
Ice Cream Scoop
Silicone Spoon

Ingredients
  

For the Peaches

  • 8 peaches peeled and wedged
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar
  • ¼ tsp ground cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp lemon juice freshly pressed

For the Topping

  • 1 cup all-purpose flour
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 tbsp butter chilled, cut into small pieces
  • ¼ cup milk

For the Cinnamon Sugar

  • 3 tbsp granulated white sugar
  • 1 tsp ground cinnamon

Instructions
 

For the Peaches

  • Preheat the oven to 425⁰F/220⁰C.
  • Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl; toss to coat evenly and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.
    8 peaches, 1/4 cup granulated white sugar, 1/4 cup brown sugar, 1/4 tsp ground cinnamon, 1/8 tsp nutmeg, 1 tsp lemon juice

For the Topping

  • Combine flour, white and brown sugars, baking powder, salt, and butter, until the mixture is crumbly. Stir in milk just until combined.
    1 cup all-purpose flour, 1/4 cup granulated white sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp salt, 6 tbsp butter, 1/4 cup milk

For the Cobbler

  • Scoop batter onto the warmed peaches.
  • Make the cinnamon sugar: Combine white sugar and cinnamon, sprinkling them over cobbler.
    3 tbsp granulated white sugar, 1 tsp ground cinnamon
  • Bake for an additional 30 minutes, or until golden on top.
  • Serve immediately with vanilla ice cream.

Notes

You can substitute canned or frozen peaches for the fresh, if desired.

Nutrition Estimate

Calories: 638kcalCarbohydrates: 117gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 585mgPotassium: 469mgFiber: 6gSugar: 87gVitamin A: 1529IUVitamin C: 13mgCalcium: 129mgIron: 3mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword cast iron, cobbler, pampered chef, peach cobbler
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Grilled Pork Chops With Cherry Sauce – NY Times (Video)

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***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

Subscribe below to get emails whenever I share new recipes and tutorials!

Juicy pork chops covered in a delicious cherry sauce makes this taste like a five-star meal – without the five-star price!

I found this recipe while searching for a way to use cherries with my dinner from the NY Times, and it did not disappoint!

For this recipe, I used my Cherry & Olive Pitter, Food Chopper, and 12″ (30cm) Cast Iron Grill Pan Skillet:

Cherry & Olive Pitter

Pit Four Fruits at One Time

If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.

Olive Pitter

We’ve included an extra insert so you can also pit smaller olives.

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

12″ (30cm) Cast Iron Grill Pan Skillet:

A Grill Pan for the Grill & Stove

This grill pan is exactly what you need to grill your food—whether you’re cooking indoors or out. The raised ridges on the bottom of the pan give your food rich, seared grill marks, and keeps food out of oil and drippings. The pan is big enough to hold 4 chicken breasts or burgers, or grill veggies for the whole family. The two-handle design lets you easily take your pan from the heat to the table, and because it’s made of durable cast iron, food will stay warm throughout your meal. And when you’re ready to clean up, use the ridged pan scraper to remove food.

About Cast Iron

Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations. Pampered Chef’s cast iron comes pre-seasoned, letting you use it right away—and its natural nonstick finish gets better the more you use it. These pans have excellent heat retention, so your food will get a rich sear and stay hot and delicious for a long time. They’re heat-safe to 650°F (343°F), so they hold up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. Made in USA

Guarantee

  • Lifetime guarantee

Click the links to get your Cherry & Olive Pitter, Food Chopper, and 12″ (30cm) Cast Iron Grill Pan Skillet today. You’ll be glad you did. Let’s jump right in!

Ingredients

  • 4 pork loin chops bone-in and at least one-inch thick
  • 1 tbsp rosemary freshly minced
  • 1 tsp salt plus more for the sauce
  • 1 tsp freshly ground black pepper plus more for the sauce
  • 1 tsp finely chopped garlic
  • 3 tablespoons butter
  • 1 tbsp minced shallot
  • 1 cup cherries stemmed, pitted and halved
  • ½ cup fruity wine such as Pinot Noir

Instructions

Remove stems, pit cherries and slice in half; set aside.

Chop shallot, mince Rosemary, and chop garlic.

Pat Pork chops dry, then season with salt and pepper.  Rub both sides with rosemary and garlic. 

You can marinate for two hours, up to overnight if you like.  Bring pork back to room temperature prior to cooking.

Sear pork chops over medium-high heat in 12″ (30cm) Cast Iron Grill Pan Skillet for 7-10 minutes per side, until nicely browned, and an instant-read thermometer registers 135 °F/57 °C (USDA recommends temperature of 145 °F/63 °C). Remove chops to a platter, cover with foil. 

Place one tablespoon of butter into the skillet, and when the foam subsides, add in the shallots.  Cook until softened, 2-3 minutes.

Add in cherries, wine and any juices the pork chops have accumulated, stirring to incorporate.  Cook 5-6 minutes, until liquid is slightly reduced.

Add in the rest of the butter, stirring to finish the sauce.  Season with salt and pepper. Pour sauce over the pork chops and serve immediately.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Shop here

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

Shop New Products

Shop here

For HOSTS – Get 60% off any product or set—including new products! See details.

Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇

Click to find out about Host rewards

🎁GUESTS GIFT WITH PURCHASE 🎁

  • Spend $90 – Get a $15 account credit on your next order!*
  • PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

Shop here

I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!

Grilled Pork Chops With Cherry Sauce – NY Times (Video)

Juicy pork chops covered in a delicious cherry sauce makes this taste like a five-star meal – without the five-star price!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 29 minutes
Marinating Time 2 hours
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 341 kcal

Equipment

12 inch Cast Iron Grill Pan Skillet
Olive and Cherry Pitter
Food Chopper
Salt and Pepper Grinder Set
Large Chef's Tongs
Cutting Board
1-cup Prep Bowl Set
Easy-Read Measuring Cup Set
Silicone Spoon

Ingredients
  

  • 4 pork chops loin, bone-in and at least one-inch thick
  • 1 tbsp Fresh rosemary minced
  • 1 tsp salt plus more for the sauce
  • 1 tsp Freshly Ground Black Pepper plus more for the sauce
  • 1 tsp garlic finely chopped
  • 3 tbsp butter
  • 1 tbsp shallot minced
  • 1 cup cherries stemmed, pitted and halved
  • ½ cup Pinot Noir or other fruity wine

Instructions
 

  • Remove stems, pit cherries and slice in half;set aside. Chop shallot, mince Rosemary, and chop garlic.
    1 tbsp Fresh rosemary, 1 tsp garlic, 1 tbsp shallot, 1 cup cherries
  • Pat Pork chops dry, then season with salt and pepper.  Rub both sides with rosemary and garlic.  You can marinate for two hours,up to overnight if you like.  Bring pork back to room temperature prior to cooking.
    4 pork chops, 1 tbsp Fresh rosemary, 1 tsp salt, 1 tsp Freshly Ground Black Pepper, 1 tsp garlic
  • Sear pork chops over medium-high heat in 12" (30cm) Cast Iron Grill Pan Skillet for 7-10minutes per side, until nicely browned and an instant-read thermometer registers 135 °F/57 °C (USDA recommends temperature of 145°F/63 °C). Remove to a platter, cover with foil.
    4 pork chops
  • Place one tablespoon of butter into the skillet, and when the foam subsides, add in the shallots.  Cook until softened, 2-3 minutes. Add in cherries, wine and any juices the pork chops have accumulated, stirring to incorporate.  Cook 5-6 minutes, until liquid is slightly reduced. Add in the rest of the butter, stirring to finish the sauce.  Season with salt and pepper
    1 tsp salt, 1 tsp Freshly Ground Black Pepper, 3 tbsp butter, 1 cup cherries, 1/2 cup Pinot Noir, 1 tbsp shallot
  • Pour sauce over the pork chops and serve immediately.

Notes

Please note that while I listed the internal temperature of the pork to be done, per NY Times Cooking, at 135 °F/57 °C, the USDA recommends temperature of 145 °F/63 °C, which is why I listed both.
Please also note that the pork’s temperature will continue to rise once removed from the heat. 

Nutrition Estimate

Calories: 341kcalCarbohydrates: 7gProtein: 29gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 112mgSodium: 714mgPotassium: 597mgFiber: 1gSugar: 5gVitamin A: 307IUVitamin C: 3mgCalcium: 21mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword cast iron, cherry, cherry sauce, pork chops
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

One-Pan Coconut Lime Chicken – Delish (Video)

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***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above ​when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!

I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

For this recipe, I used my favorites, the Enameled Cast Iron Skillet with Lid, the Food Chopper and the Quick Slice.

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

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Quick Slice

Cut Ingredients Without Squishing

The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.

Click the links to get your own Enameled Cast Iron Skillet with Lid , Food Chopper and Quick Slice today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 small jalapeño stemmed, seeded, finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp. finely chopped peeled ginger (from 1 [2″] piece))
  • 2 cups cherry tomatoes sliced
  • 1 tbsp. tomato paste
  • 1 (15-oz.) can unsweetened coconut milk
  • 1 tbsp. light brown sugar
  • 1/4 c. fresh cilantro coarsely chopped
  • 1 tbsp. fresh lime juice

Instructions

Chop onion, garlic, and ginger.  Remove seeds and finely chop jalapeño . Slice tomatoes.

Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.

Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.

Remove from heat. Stir in cilantro and lime juice.

That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.

Happy cooking!
— imapampchef

Shop here

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Here’s the scoop on all our March 2026 Host and Guest specials!!

APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!

Made to Last. Meant to Love. Save on our best sellers!

Shop New Products

Shop here

For HOSTS – Get 60% off any product or set—including new products! See details.

Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇

Click to find out about Host rewards

🎁GUESTS GIFT WITH PURCHASE 🎁

  • Spend $90 – Get a $15 account credit on your next order!*
  • PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.

🎉 Don’t wait—these deals won’t last! 🎉

Shop here

I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!

One-Pan Coconut Lime Chicken – Delish (Video)

Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 234 kcal

Equipment

Enameled Cast Iron Skillet with Lid
Food Chopper
Quick Slice
8 inch Chefs Knife
Cutting Board
Scoop Loop
1-cup Prep Bowl Set
Large Chef's Tongs
Mini Mix and Scraper
Citrus Press
Smooth-Edge Can Opener
Silicone Spoon

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 jalapeño stemmed, seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp fresh ginger finely chopped
  • 2 cups cherry tomatoes sliced
  • 1 tbsp tomato paste
  • 1 15 oz can coconut milk
  • 1 tbsp light brown sugar
  • ¼ cup cilantro freshly chopped
  • 1 tbsp lime juice freshly squeezed

Instructions
 

  • Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
  • Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining 1 tablespoon oil.Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring,until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
  • Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
  • Remove from heat. Stir in cilantro and lime juice.

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: 234kcalCarbohydrates: 9gProtein: 25gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 72mgSodium: 755mgPotassium: 682mgFiber: 1gSugar: 6gVitamin A: 606IUVitamin C: 28mgCalcium: 25mgIron: 1mg

Nutritional Information Disclaimer:

The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.

Keyword coconut chicken, coconut lime chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment