This easy Parmesan Orzo Side Dish is my favorite pasta side. It’s quick and easy to make, so creamy, and absolutely delicious.
You know those times when you’re putting together a plate, and you have your protein, lots of yummy veggies (maybe in the form or some super amazing Butter and Garlic Green Beans ) and then just a big boring white space where your carbs should be?
You could dig out your rice cooker and add some rice, or throw on a couple slices of bread, but if you want something a little extra special, I recommend today’s recipe, my very favorite Easy Parmesan Orzo Side Dish.
Folks, I love this recipe SO much. It’s basically the perfect pasta side, because it’s quick and easy to make, tastes fab, and is sooooooo creamy and cheesy. You can serve it alongside anything, chicken , beef , pork , a nice tofu steak (okay I don’t actually know about that last one, but I’m sure it would be great too).
To make it, all you need is about 15 minutes, one pot, some orzo, butter, cream or milk, Parmesan, and a little salt and pepper. That’s it. Then you cook your pasta, drain it, stir in the butter and then throw the rest of the ingredients at it. Then try to actually get it to your plates and not just eat giant spoonfuls of it from the pot under the guise of taste testing… 😉
As written, this Parmesan Orzo Side Dish recipe serves 2 to 3. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider–no preparation changes are necessary for doubling.
Ingredients
- ▢ 4 ounces ( 2/3 cup ) orzo
- ▢ 1 tablespoon ( 14g ) butter
- ▢ 2 tablespoons cream or milk
- ▢ 1/4 cup ( 1oz ) shredded Parmesan cheese
- ▢ Salt and pepper to taste
- ▢ Parsley for garnish optional
Instructions
- Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions.
- Drain and add butter. Stir butter into the pasta until melted and add cream (or milk) and cheese. Add salt and pepper to taste and garnish with parsley if desired. Serve immediately and enjoy!
Notes
This Homemade Lemonade for Two couldn’t be easier to make and is everything summer lemonade should be, bright, crisp, sweet, and just the perfect level of tart.
A few weeks ago, I found an old list on my computer that was just titled, “Summer Fun List 2014.” It contained only two things:
- Make a beautiful fruit tart
- Make homemade lemonade
I have zero memory of writing that list and no idea why it stopped at two relatively easy items, but it just goes to show my usual summer priorities: make good food, hydrate in the most summery way possible.
I haven’t made a Summer Fun List 2017 yet, but let’s face it, it’s probably going to start about the same way (though maybe instead of a fruit tart it’ll be S’mores Cupcakes or my favorite Lemon Bars ). So in order to preemptively cross one thing off this year’s list, today I’m sharing Homemade Lemonade for Two.
Homemade lemonade is one of my very favorite parts of summer, but I try not to make it unless I know there are going to be lots of people around to share it with since (delicious and spectacular as it is) it’s basically lemon-flavored sugar water, and I really don’t need an entire pitcher to myself.
And that’s why today’s recipe is Homemade Lemonade for Two. It makes one quart, which is about two to four glasses worth, and the perfect amount to satisfy those summer cravings without having you bouncing off the walls from sugar overload.
This version is really everything summer lemonade should be, bright, crisp, sweet, and just the perfect level of tart. I spent a couple weekends testing out different ratios and variations, so I had a nice steady supply of it there for a while, and man do I miss having a container of this in my fridge! For days after I finished the last batch, I would open my fridge and just stare sadly at my lemonade-less shelves. (It was a little pathetic.)
Fortunately for those of us who want to make it all the time, this version of homemade lemonade is really simple to make. You just heat some water and sugar together to make a simple syrup, juice some lemons, and stir all your ingredients together. Adjust the sweetness, serve over a tall glass of ice, and enjoy!
I’ll be sharing a couple fun lemonade variations over the next couple of weeks, so keep an eye out for those!
Ingredients
Special Equipment
- ▢ Citrus juicer optional but nice to have
Lemonade
- ▢ ½ cup ( 100g ) granulated sugar
- ▢ 2 ⅔ cup filtered water divided, plus more to taste*
- ▢ ½ cup fresh lemon juice ( 2 to 3 medium lemons)
- ▢ Mint leaves for garnish optional
Instructions
- In a small pot, combine sugar and ⅔ cup of the water. Bring to a simmer and stir until sugar is dissolved.
- In a small pitcher or 1 -quart jar, combine the sugar water, 2 cups of water and lemon juice. Stir together. Add more water if needed until lemonade is just a little sweeter than your preferred level of sweetness.
- Pour over a glass of ice and enjoy!
Notes
These Direwolf Claws are the perfect fun and easy dessert for Game of Thrones watch parties!
Happy Thursday! How is your week going?
These are basically simplified Bear Claws (with a little rebrand) and they are the best. They are super cute and soooooo good. They come out of the oven all flaky pastry and gooey filling. I seriously recommend inviting a ton of friends over to eat them with you because once you take a bite, you are going to want to eat them all!!
I’m sharing two versions today, chocolate and cinnamon. The cinnamon ones taste like a Pop-Tart and a croissant had a little baby pastry, and the chocolate ones are like biting into a super flaky pain au chocolat. I’d tell you which was my favorite, but I can’t because they are both equally the best. 😉
And the great thing about these treats is that they are basically the easiest thing in the world to make. Instead of a labor-intensive from-scratch dough, I used frozen puff pastry, which means all you have to do to make these Direwolf Claws is roll out some pre-made dough, cut, fill, and shape.
I added chocolate and cinnamon drizzles to mine for photographs so the flavors are easier to tell apart and because I think it looks cute, but if you don’t feel like waiting to eat them to finish that step, you can totally skip it! I made my first test version sans glaze, and they got gobbled just as fast!
Are you hosting any Game of Thrones parties this summer? Excited for the new season? I can’t believe it’s almost here!
Ingredients
Pastry
- ▢ 1 17.3-ounce box Pepperidge Farm puff pastry sheets*
- ▢ All-purpose flour for dusting
Egg Wash
- ▢ 1 large egg
- ▢ 1 tablespoon milk
Cinnamon Filling
- ▢ 1/2 cup ( 100g ) brown sugar
- ▢ 2 teaspoons cinnamon
- ▢ 1 tablespoon ( 7g ) all-purpose flour
Chocolate Filling
- ▢ 1/2 cup ( 3oz ) chopped semi-sweet chocolate high-quality chips are fine
Cinnamon Drizzle (Optional)
- ▢ 1/4 cup ( 30g ) powdered sugar
- ▢ 1/2 tablespoon ( 7g ) butter melted
- ▢ 1/8 teaspoon ground cinnamon
- ▢ 1/2 to 1 teaspoon milk
Chocolate Drizzle (Optional)
- ▢ 1/4 cup ( 1.5oz ) chopped semi-sweet chocolate high-quality chips are fine
Instructions
Direwolf Claws
- Soften your puff pastry according to package instructions. Your dough should be pliable but not sticky. If it feels sticky or too warm, return it to the fridge for 5 to 10 minutes.
- Preheat your oven to 400°F and line 2 baking sheets with parchment paper or a silicon baking mat.
- In a small bowl, whisk together egg and milk to make the egg wash. Set aside. If making the cinnamon version, stir together all cinnamon filling ingredients in a separate small bowl.
- Lightly flour your work space. Pull out first sheet of dough–leave the second sheet in the refrigerator until you are ready for it. Unfold the dough and you’ll have about a 9x9-inch square. With a lightly floured rolling pin, roll the dough out to about 9x12 inches.
- Using a sharp knife or a pizza cutter and a ruler, cut dough into 6 4x4-inch squares (cut a 1-inch piece off the long side and then cut remaining dough down the center the long way and then cut those pieces into thirds).
- Transfer dough squares to prepared baking sheet at least an inch apart. Brush the edges of the squares with egg wash. Add 2 teaspoons of the cinnamon mixture or chopped chocolate to half of each square, leaving a 1/2-inch border. Fold pastries over and press gently to seal the edges. Cut 4 1/2-inch slits into each pastry on the pressed side to make the individual toes and gently shape them into an arch to make them more claw-like.
- Brush with egg wash and bake for 12 to 15 minutes (baking time may vary with different puff pastry brands). They are done when they are golden brown and puffed up tall.
- Repeat with second sheet of dough.
- Cool for 5 minutes and enjoy–these pastries are best when warm.
Optional Drizzle
- Cinnamon: Whisk together powdered sugar, melted butter, and cinnamon. Stir in 1/2 teaspoon of milk, adding more by the 1/4 teaspoon until glaze reaches a drizzling consistency. Drizzle over cinnamon pastries. Chocolate: In a small microwave-safe bowl, microwave chocolate for 30 seconds and stir. Continue to microwave in 15-second increments and stir until chocolate is melted. Use a spoon or plastic bag with the corner snipped off to drizzle chocolate over pastries.
Notes
Recipe Adapted From TheKitchn
My Favorite Easy Parmesan Orzo Side Dish
Ingredients
- 4 ounces ( 2/3 cup ) orzo
- 1 tablespoon ( 14g ) butter
- 2 tablespoons cream or milk
- 1/4 cup ( 1oz ) shredded Parmesan cheese
- Salt and pepper to taste
- Parsley for garnish optional
Instructions
- Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions.
- Drain and add butter. Stir butter into the pasta until melted and add cream (or milk) and cheese. Add salt and pepper to taste and garnish with parsley if desired. Serve immediately and enjoy!
