Welcome Back! + {Parmesan Orzo}

HOL-Y Hiatus!

Guys, the holidays totally got the best of me. I am so so sorry.

I am sorry for myself because I seriously feel terrible for those of you that were following my blog; what a complete let down!

But I am most sorry because I cooked some absolutely delish stuff over the holidays. I know I will be making them again though; and if I get super duper, new-years-resolution-type ambitious I will post the recipes from the yummy stuff I made over the last couple months (you will just have to deal with no pictures).

Between flying to Nebraska for Thanksgiving...where I wasn't able to do any cooking of some of my favorite traditional dishes for my favorite cooking-holiday because we stayed in a hotel...and the extra short amount of time between Turkey Day and Christmas this year...AND hosting Xmas eve dinner at our house...okay you get the picture; I WAS BUSY! I could go on and on....but truthfully I apologize for my lack of posting over the last two months. I promise to post aaaalooott more this year (its 2014...weird?) and I thank you all who will continue to visit and follow my blog :-)

Lets start with a delicious recipe I found on one of my all time favvvv blogs Cooking Classy.

Parmesan Orzo

The best part of this recipe? Besides the fact that its incredibly easy but tastes like you got it from a gourmet bistro? IT'S VERSATILITY whoa- too big of a word for the first day back.

Honestly though, you can make this delicious Parmesan Orzo into anything your little heart desires. 

+PLUS+ I know we are all going to be on this 'new year new me' kick...which I totally appreciate, don't get me wrong I'm trying to fit into a bridesmaid dress in less than 6 months! I'm not sayin' this recipe is healthy because it's really not...BUT it's light on the tongue and tummy. You can eat it without feeling like you just ate a giant 5 lb. bowl of Fettuccine Alfredo from Olive Garden, but with the same kinda taste. YES!

The original recipe is called Parmesan and Spinach Orzo, because there is spinach in it- obviously. I had some spinach (which is why I originally decided to make this) but discovered real soon after I opened the bag that it was no longer okay to eat |YUCK|

You should add spinach! I've made it this way before and it gives the dish a beautiful color, a yummy crunch, but also a healthy-ish factor that you shouldn't pass up. You really can really add justttt about anything to this and it would be good. I've added chicken, it would be so good with shrimp. You can serve it warm right out of the pan as like a side to some fish at dinner, you could refrigerate it and add some halved grape tomatoes and it would be an awesome pasta salad side dish for a pot luck! 

I just had a small bowl for lunch with a left over warmed up bread stick, it was perfect!

Ingredients

• 2 1/2 cups uncooked whole wheat orzo
• 2 Tbsp extra virgin olive oil
• 6 Tbsp finely chopped yellow onion
• 2 cloves garlic, minced
• 2 tsp all-purpose flour
• 1 cup milk (I used 2%)
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups packed chopped spinach
• 1 Tbsp chopped fresh parsley
• 3 oz. finely shredded Parmesan (3/4 cup slightly packed), plus more for topping 

Directions

• Cook orzo according to directions listed on package. Meanwhile in a medium saucepan, heat olive oil over medium heat. Add onions and saute until tender, about 3 minutes. Add in garlic and flour and cook, stirring constantly, 1 minute. While whisking slowly pour in milk and cream and season with salt and pepper to taste. Bring mixture to a simmer and cook, stirring constantly, until thickened.
• Mix in chopped spinach and parsley and allow to heat just until spinach begins to wilt, about 1 minute, then remove from heat and stir in Parmesan. Stir until cheese melts (returning to warm heat if needed to help melt cheese). Stir in drained orzo and serve warm garnished with additional Parmesan if desired.