Dinner with the Grobmyers

Friday, October 11, 2024

One-Pan Creamy Parmesan Chicken & Rice

I ran across this new recipe a couple of weekends ago and wanted to try it. When it says one pot I am willing to try it. Anything that doesn't use every pot and pan in your kitchen is worth trying. This recipe didn't disappoint.

Add some green beans and a piece of fresh bread and dinner is served.

Make sure you have some non minute rice for this recipe.

Cut your chicken into pieces.

Salt and pepper the pieces well.

I decided to try this olive oil to cook the chicken in. It really smells good.

Drizzle some in the bottom of a pan. The recipe calls for a skillet. But you need a lid later on in this recipe so I use this pot.

Put the chicken in the pot and cook on all sides. You don't have to cook all the way done.

It's cooking good.

Remove from the pan. Leave the liquid in the bottom if you can.

Chop up an onion and you can chop up 3 cloves of garlic too.

Add to the pot and saute until softened.

Once the onions are soft, add 1 cup long grain white rice. Not sure if brown rice isn't recommended or not but it calls for white rice.

Stir it around and brown the rice a little.

Now we are going to add 2 cups chicken broth and 1 cup heavy cream.

I use the garlic that is kept in the fridge. I add it now with the liquids.

Stir the liquids with the rice.

Bring to a simmer.

Add the chicken back to the pot. Stir.

Reduce the heat to low, cover, and cook for 20-25 minutes. When cooking time is up remove lid and stir the rice.

While the rice is cooking, grate 1 cup Parmesan cheese.

Stir well.

Add the cheese to the pot.

Stir to melt the cheese in the rice mixture.

Sprinkle a little parsley on top. Fresh would have been better.

Cheese is melted and it is ready to eat.

And serve with your favorite sides.

One-Pan Creamy Parmesan Chicken & Rice Recipe

boneless skinless chicken breast cut into pieces

1 cup long grain white rice

2 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 small chopped onion

3 cloves minced garlic

olive oil

salt and pepper

fresh parsley

Cover and cook for 20-25 minutes.

Tuesday, October 8, 2024

Pumpkin Dump Cake

I needed to take something for a potluck and since it is fall it had to be something pumpkin and or pumpkin spice. I went the pumpkin route. You also can't go wrong with a dump cake either.

A dump cake is so easy to make. Everyone likes them, so what's not to like?

This one uses a yellow cake mix and canned pumpkin.

Start with 30 oz pumpkin puree. This is 2 15 oz cans.

1 12 oz can of evaporated milk.

1 1/2 cups sugar

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

and 4 eggs. Mix this all together well.

Pour the mixture in a sprayed 9x13 inch baking dish.

Melt 2 sticks butter. While that is melting..

Sprinkle the yellow cake mix evenly on top of the pumpkin mixture.

All spread out.

Now pour that melted butter on top of the dry cake mix.

Evenly poured on top.

Now sprinkle some chopped pecans on top. The recipe calls for 1 cup. I didn't measure, I just sprinkled until the top was covered.

Plenty of pecans. Place in a preheated 350 oven. Bake for 1 hour.

Fresh from the oven. It looks so good. I can't wait to try it.

Pumpkin Dump Cake Recipe

30 oz pumpkin puree

12 oz evaporated milk

4 eggs

1 1/2 cup sugar

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

1 box yellow cake mix

1 cup butter

1 cup chopped pecans

Place in a 350 preheated oven. Bake for 1 hour.

Monday, October 7, 2024

Pumpkin Spice Chex Mix

I found this new snack mix that is tailor made for fall. Everyone's favorite flavor; pumpkin spice. I know pumpkin spice can be over used but this is a great snack mix. My husband that isn't a big PS fan enjoyed it and said he didn't realize it was pumpkin spice. I don't know if that is because he doesn't eat a lot of PS so he really doesn't know what it taste like or the cinnamon over takes it. Either way it is being enjoyed. It was a good consolation prize after we lost our football game yesterday.

There's a lot of good things in this mix. I will share some things I would do differently next time too.

A couple of cereals are the basis for this mix.

Take your biggest bowl. This is my multipurpose, mix anything bowl.

Measure out 4 cups of pumpkin Cheerios.

And measure out 4 cups of cinnamon Chex cereal.

Put both cereals in the bowl. I hand tossed them to mix them up.

Now add 2 cups pretzels. These are butter pretzels.

1 1/2 cups sliced almonds. I would recommend using the sliced or even slithered almonds.

1 1/2 cups pecans. The recipe called for chopped pecans. I used pecan halves because I like the bigger pieces of these. I was afraid the smaller pieces would get lost.

Hand toss all of these items.

Now add 1 1/2 cups mini marshmallows. I was surprised they went in before you bake. But they wanted toasted marshmallows.

1/2 cup white chocolate chips. Same thing they want them to melt a little.

Hand toss all of this.

Toss a little more. You want them all mixed up.

Now take 1 Tablespoon cinnamon. Sprinkle this over the mix. I tossed as I sprinkled. You could see the marshmallows getting coated.

Now take 1 Tablespoon pumpkin spice and sprinkle it over the mix. Toss and mix.

Now this is where I would do thing differently next time. Do what is easier for you. The recipe says to spread it out in a parchment lined baking sheet. I couldn't get all of it in one baking sheet so I used a second smaller one. Spread it out evenly. I would leave it in the big bowl. You will put it on the baking sheet in a minute.

Now for the sauce. Melt 4 Tablespoons butter.

All melted in the microwave. I let it cool just a little bit.

I sprayed my measuring cup first.

Measure out 1/2 cup honey

1/3 cup maple syrup.

Now whisk up all three items in a bowl.

The recipe calls for drizzling the mixture over the mix on the baking sheet. I would drizzle in the bowl and toss and coat. I think it would not pool in the bottom of the pan and would coat the mix better.