Category: Dinner

Fresh lemons make me so happy! They’re bright, cheerful, and lift me out of the winter rut. Add that citrusy sunshine to a creamy pasta, and you get this dreamy Creamy Lemon Orzo! Simple, rich, and bursting with feel-good flavor.

Creamy Lemon Orzo Ingredients

• Parmesan: I used freshly shredded Parmesan for bold flavor. Pre-shredded works, but fresh makes all the difference in this simple dish.
• Fresh Vs. Dry Basil: You can use 2 teaspoons of dried basil in place of fresh, but fresh brings way more flavor.
• Heavy Cream Substitution: I recommend full-fat heavy cream for the creamiest texture. Half and half works, but it won’t be quite as rich.

How to Make Creamy Lemon Orzo

You know I’m all about making your weeknights easier! This creamy lemon orzo is one of those gems that comes together fast, with simple ingredients and the best flavor in every bite.

1. Cook Shallots: Heat the butter in a large pan over medium-high heat, then add in the shallots and cook, stirring frequently, for 3 minutes.
2. Toast Orzo: Add the orzo to the pan and continue to cook, stirring occasionally, for 5 minutes, to lightly toast the orzo. Add the garlic and lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the chicken broth, heavy cream, lemon juice, salt, and pepper.
3. Cook, Stirring Frequently: Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes. Stir frequently to keep the pasta from sticking to the pan. Once the pasta is tender and the liquid has cooked down, sprinkle the dish with parmesan cheese and basil and then serve warm.

What to Serve With Lemon Orzo

This creamy lemon orzo pairs beautifully with just about anything—chicken, steak, pork, baked cod, even shrimp! Make these items below for an amazing meal. Your family will think you went all out (but we’ll know the truth).

Dinner

Brown Sugar Garlic Air Fryer Salmon

15 mins

Salads

Classic Arugula Salad

10 mins

Side Dishes

Tender Roasted Root Vegetables

35 mins

Bread

Sourdough Bread

6 d 14 hrs 15 mins

Print

Creamy Lemon Orzo

My creamy lemon orzo is bright, cozy, and packed with fresh flavor. Made in one pan and ready in under 30 minutes!

Course Side Dish

Cuisine American

Keyword creamy lemon orzo, creamy lemon orzo recipe, lemon orzo, one pan lemon orzo, orzo recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 358kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons salted butter
• 2 minced shallots
• 1 ½ cups orzo
• 3 minced cloves garlic
• 1 tablespoon lemon zest
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup freshly shredded Parmesan cheese
• 2 tablespoons freshly chopped basil

Instructions

• Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.
• Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.
• Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
• Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.
• Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.

Nutrition

Calories: 358kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 868mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 1mg

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the batter. Mixing until just combined will give you the perfect airy, melt-in-your-mouth texture that will keep you coming back for more.

Cheesy Beer Bread Muffins

These beer bread muffins are quick, easy, and made with ingredients you probably already have. I tested them twice to make sure they’re extra fluffy, tweaking the flour so a full 12-ounce beer works perfectly. Just crack one open and pour it in! Well . . . not so fast, the beer needs to be room temp, or the butter will clump up. Trust me on this one. Beer, cheese, and bread? Sounds like the perfect St. Patrick’s Day combo to me!

Ingredients Needed

How to Make Cheesy Beer Bread Muffins

Making cheesy beer bread muffins is incredibly simple and requires just a few basic ingredients! With no need for yeast or rising time, these come together quickly, making them perfect for a last-minute side or snack. Follow these easy steps to whip up a batch in no time!

1. Mix Dry Ingredients: Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk the all-purpose flour, baking powder, salt, and garlic powder.
2. Stir in Wet Ingredients and Bake: Mix in the beer, butter, and shredded sharp cheddar cheese until the batter just comes together. Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
3. Add Melted Butter and Cool: Brush the baked muffins with melted butter and let them cool for a few minutes before serving.

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1 hr 15 mins

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Cheesy Beer Bread Muffins

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! With a hint of beer and plenty of cheesy goodness, they come together quickly and make the perfect side for a hot bowl of soup or a warm, buttery snack.

Course Appetizer, Bread

Cuisine American

Keyword beer bread, beer bread muffin recipe, beer bread muffins, cheesy beer bread muffins

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 muffins

Calories 243kcal

Author Alyssa Rivers

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 (12-ounce) can room-temperature pale beer
• ¼ cup melted unsalted butter
• 1 ½ cups shredded sharp cheddar cheese
• 2 tablespoons melted butter, for brushing

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with non-stick cooking spray.
• In a large bowl whisk the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon garlic powder.
• Mix in the 1 (12-ounce) can room-temperature pale beer, ¼ cup melted unsalted butter, and 1 ½ cups shredded sharp cheddar cheese until the batter just comes together.
• Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
• Brush the baked muffins with 2 tablespoons melted butter, and let them cool for a few minutes before serving.

Nutrition

Calories: 243kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 154mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 183mg | Iron: 2mg

You guys love my marry me recipes and you go crazy over all my mushrooms so I wanted to “marry” these recipes (pun intended!) by creating this marry me mushrooms recipe. IT IS AMAZING!!!  

Ingredients Needed

How to Make Marry Me Mushrooms

Inspired by my famous “Marry Me” dishes, this easy mushroom recipe is perfect for busy weeknights. The entire recipe comes together in just 20 minutes, and it’s all cooked in one pan, which means less cleanup! 

1. Cook: Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
2. Make a Roux: Add the remaining 2 tablespoons of butter and flour, then stir to make a paste. 
3. Add: Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
4. Whisk and Thicken: Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
5. Garnish and Serve: Stir in the chopped basil and red pepper flakes, if using, and season with salt and black pepper if needed. Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.

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Marry Me Mushrooms

Marry Me Mushrooms are rich, creamy, and packed with flavor! These make the perfect addition to pasta, rice, or your favorite protein.

Course Appetizer, Dinner, Side Dish

Cuisine American

Keyword marry me mushrooms recipe, sun-dried tomato basil mushrooms

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 371kcal

Author Alyssa Rivers

Ingredients

• 16 ounces button mushrooms, halved and whole
• 4 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 2 teaspoons minced garlic
• ¾ cup sun-dried tomatoes, drained
• 1 teaspoon dried Italian seasoning
• 1 teaspoon paprika
• 1 ½ cups chicken broth
• ¾ cup heavy cream
• ½ cup grated parmesan cheese
• ⅓ cup chopped fresh basil, more for garnish
• ½ teaspoon red pepper flakes for garnish
• salt and pepper to taste

Instructions

• Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
• Add the remaining 2 tablespoons of butter and flour, then stir to make a paste.
• Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
• Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
• Stir in the chopped basil and red pepper flakes, if using, and season with salt and pepper if needed.
• Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.

Nutrition

Calories: 371kcal | Carbohydrates: 20g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 647mg | Potassium: 950mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 3mg

Colcannon soup is a creamy, luscious soup inspired by the traditional Irish dish that is made with potatoes, cabbage, kale, butter, and cream. This would be a fun, delicious recipe to start a St. Patrick’s Day tradition with your family.

Perfect Velvety Texture

This recipe has all the makings for a warm, comforting bowl of soup. I worked hard to get the potato-to-liquid ratio just right. You will love how velvety smooth the broth is with the bits of soft potato. Make sure to follow my instructions when adding the kale at the end to keep it soft yet slightly crisp. The secret ingredient is the bacon bits at the end. They add the perfect salty, savory flavor that brings everything together!

Ingredients Needed

Irish Colcannon Soup Recipe

This soup comes together in under an hour. I always like making soups ahead of. time so that the flavors can meld together. Scroll to the bottom of the post for exact measurements.

1. Cook Onions: Add the butter and onions to a large pot. Cook over medium heat until the onions are softened, then add the garlic and cook for 1 minute.
2. Soften Cabbage: Add the green cabbage and cook until it softens and wilts.
3. Simmer: Add the potatoes, broth, salt, and black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
4. Blend: Use an immersion blender to blend the soup until thick but slightly chunky. You may use a food processor instead. 
5. Add kale: Add the heavy cream and bring the soup to a simmer. Stir in the kale until it slightly wilts. and serve with a side of bread.

More Irish-Inspired Recipes

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Print

Colcannon Soup

This colcannon soup is a creamy, luscious soup inspired by the traditional Irish dish that is made with potatoes, cabbage, kale, butter, and cream.

Course Dinner

Cuisine Irish

Keyword colcannon soup recipe, creamy colcannon soup, Irish colcannon soup

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 443kcal

Author Alyssa Rivers

Ingredients

• ¼ cup unsalted butter
• ½ cup diced onion
• 1 teaspoon minced garlic
• 3 cups chopped cabbage about ½ head
• 6 cups vegetable broth, more if needed
• 3 large peeled and chopped russet potatoes, about 2 pounds
• 1 teaspoon salt more to taste
• ¼ teaspoon black pepper
• 1 cup half and half
• 2 cups chopped kale leaves
• sliced green onion
• chopped cooked bacon for garnish

Instructions

• Add ¼ cup unsalted butter and ½ cup diced onion to a large pot. Cook over medium heat until the onions are softened, then add 1 teaspoon minced garlic and cook for 1 minute.
• Add 3 cups chopped cabbage and cook until it softens and wilts.
• Add 3 large peeled and chopped russet potatoes, 6 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook for 20 minutes or until the potatoes are tender.
• Use an immersion blender to mostly blend the soup but still leave some potato chunks for added texture. The soup will be thick. You may use a food processor instead.
• Stir in 1 cup half and half and 2 cups chopped kale leaves. Heat the soup until the kale slightly wilts. Serve the soup with sliced green onion and chopped cooked bacon for garnish.

Nutrition

Calories: 443kcal | Carbohydrates: 63g | Protein: 9g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 2060mg | Potassium: 1397mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2424IU | Vitamin C: 47mg | Calcium: 159mg | Iron: 3mg

Mushroom orzo is a tasty, comforting side dish! It combines tender orzo pasta with rich, earthy mushrooms in a creamy sauce. It’s easy to make and sure to impress with satisfying texture and savory flavors.

Delicious Mushrooms

I used to not like mushrooms. As a kid, my mom would make them all the time. I always picked them out of whatever she put them in. Now, I can’t get enough. I love how they absorb the flavors of whatever you cook them in. They bring out a delicious earthiness that complements everything! This orzo with garlic and herbs and yummy parmesan goes perfectly with mushrooms! You have to try it!

Ingredients Needed

How to Make Mushroom Orzo

Mushroom orzo is incredibly easy to make, with just a few simple steps that result in a dish full of flavor. You’ll sauté the veggies, cook the orzo, and combine them with a creamy sauce all in the same pan. It’s a satisfying side that comes together with very little effort, making it perfect for when you want a hearty dish without the hassle.

1. Sauté the Onion: Add the butter to a large skillet and melt over medium heat. Add the onion and cook until it turns translucent and soft, about 2-3 minutes.
2. Cook the Mushrooms: Add the garlic and mushrooms and cook over medium heat for about 6-8 minutes, until the mushrooms release their liquid and it reduces by half.
3. Add the Seasonings and Orzo: Add the salt, thyme, parsley, pepper, and orzo to the skillet and stir until combined.
4. Simmer: Add the chicken broth and half and half, then reduce the heat to medium-low. Cover and cook for 10-11 minutes, stirring occasionally to help the orzo cook evenly and to prevent it from sticking to the pan. 
5. Serve: Once the orzo is cooked through, add the spinach and parmesan to the skillet. Stir and continue to cook until the spinach wilts. Top with fresh parsley and serve.

More Amazing Mushroom Recipes

Mushrooms are super versatile and add a rich, earthy flavor to dishes like pasta, risotto, and soup. Give these recipes a try! They’re so good, they’re bound to turn you into a mushroom lover!

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Mushroom Casserole

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Dressings, Sauces, and Dips

Homemade Mushroom Gravy

20 mins

Side Dishes

Garlic Balsamic Mushrooms

20 mins

Print

Mushroom Orzo

Mushroom orzo is a tasty, comforting side dish! It combines tender orzo pasta with rich, earthy mushrooms in a creamy sauce. It’s easy to make and sure to impress!

Course Appetizer, Side Dish

Cuisine American

Keyword mushroom orzo, mushroom orzo pasta, mushroom orzo recipe, orzo and mushroom recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 226kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons unsalted butter
• ½ cup diced onion, about ½ an onion
• 2 teaspoons minced garlic
• 16 ounces sliced mushrooms
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ¼ teaspoon ground black pepper
• 1 cup dried orzo pasta
• 1 ½ cups chicken broth
• ⅔ cup half & half
• 2 cups chopped baby spinach
• ½ cup grated parmesan cheese
• fresh parsley, for garnish

Instructions

• Add 2 tablespoons unsalted butter to a large skillet and melt over medium heat. Add ½ cup diced onion, and cook until it turns translucent and soft about 2-3 minutes.
• Add 2 teaspoons minced garlic and 16 ounces sliced mushrooms and cook over medium heat for about 6-8 minutes, until the mushrooms release their liquid and it reduces by half.
• Add 1 teaspoon salt, ½ teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon ground black pepper, and 1 cup dried orzo pasta to the skillet and stir until combined. Add 1 ½ cups chicken broth and ⅔ cup half & half, reducing the heat to medium-low. Cover and cook for 10-11 minutes, stirring occasionally to help the orzo cook evenly and to prevent it from sticking to the pan.
• Once the orzo is cooked through, add 2 cups chopped baby spinach and ½ cup grated parmesan cheese to the skillet. Stir and continue to cook until the spinach wilts. Top with fresh parsley, and serve.

Nutrition

Calories: 226kcal | Carbohydrates: 26g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 782mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1227IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 1mg

Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!

Fantastic Fried Rice Recipe

I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

Ingredients Needed for Crab Fried Rice

How to Make Crab Fried Rice

Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!

1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender. 
2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!

More Delicious Crab Recipes

If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

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Print

Crab Fried Rice

Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice.

Course Dinner, Side Dish

Cuisine American

Keyword crab fried rice recipe, crab rice, fried rice with crab

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 280kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons sesame oil
• ⅓ cup chopped onion
• 1 cup shredded carrots
• 1 teaspoon minced garlic
• 3 cups cooked rice
• ½ teaspoon onion powder
• ¼ teaspoon Kosher salt
• ¼ teaspoon cracked black pepper
• 2 eggs, lightly beaten
• 1 (6-ounce) can lump crab, drained
• 2-3 tablespoons soy sauce, more or less to taste
• 1 lime, juiced
• 2 tablespoons green onions chopped, optional

Get Recipe Ingredients

Instructions

• Preheat a large skillet or wok to medium heat. Add the 2 tablespoons sesame oil, ⅓ cup chopped onion, and 1 cup shredded carrots. Cook until tender.
• Add 1 teaspoon minced garlic and saute for 30 seconds until fragrant.
• Add the 3 cups cooked rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. Cook longer if you like crispy and golden rice.
• Create a hole in the middle of the rice and veggie mixture and pour 2 eggs, slightly beaten into the middle. Using a spatula, scramble the eggs as they cook. Once cooked, mix the eggs into the rice mixture.
• Add the drained 1 (6-ounce) can lump crab, to the wok and stir to combine. Stir in 2-3 tablespoons soy sauce, and the juice of 1 lime, into the fried rice. Toss to combine, then season with ½ teaspoon onion powder, ¼ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper.
• Garnish with 2 tablespoons green onionsand enjoy!

Nutrition

Calories: 280kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 706mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5504IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 1mg

Creamy Parmesan Pasta Roni uses just 6 ingredients and one pan! It’s loaded with creamy parmesan sauce and perfectly cooked al denta noodles. Your whole family will go crazy over this delicious, quick, easy meal.

Simple, Clean, and Delicious

When I first started out, I survived on these cheap Pasta Roni boxes from the grocery store. Now that my boys are in college and are figuring out how to cook on their own, I wanted to make a simple recipe that replicates the classic Pasta Roni. This recipe not only tastes better than the boxed stuff, but it doesn’t have all the processed ingredients.

Ingredients for Creamy Parmesan Pasta Roni

Simple ingredients do not mean simple taste. The creamy deliciousness you get from the cream cheese, garlic and heavy creamy is just to die for!

How to Make Creamy Parmesan Pasta Roni

Make sure you teach your kids this simple yet delicious recipe for homemade pasta roni. It will become a standard for them when they get to college. It only takes 20 minutes to prepare and is insanely good. Scroll to the recipe card at the bottom of the post for exact measurements.

1. Cook Spaghetti: Boil the spaghetti according to the package directions until they are al dente. Drain and set aside. 
2. Whisk: Melt the butter in a large skillet, then add the garlic and cook for a minute. Add in the heavy cream and cream cheese and whisk until the cream cheese has melted. 
3. Combine: Add the noodles, shredded cheese, and salt and pepper to taste, stir to coat the noodles in the sauce, and cook for a few minutes, stirring frequently. Remove the noodles from the heat and serve fresh. 

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Print

Creamy Parmesan Pasta Roni

Creamy Parmesan Pasta Roni is just 6 ingredients and one pan! It is a delicious, quick, and easy meal that the entire family will go crazy over!

Course Side Dish

Cuisine American, Italian American

Keyword Creamy parmesan pasta roni, creamy parmesan pasta roni recipe, creamy parmesan spaghetti, creamy spaghetti, parmesan spaghetti

Prep Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 540kcal

Author Alyssa Rivers

Ingredients

• 8 ounces spaghetti noodles
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic about 3 cloves
• 1 cup heavy cream
• 1 (8 ounce) block softened cream cheese
• ¾ cup shredded parmesan cheese
• salt and pepper to taste

Get Recipe Ingredients

Instructions

• Cook 8 ounces spaghetti noodles according to the package directions until they are al dente. Drain and set aside.
• Melt 2 tablespoons unsalted butter in a large skillet, add the 1 tablespoon minced garlic, and cook for a minute. Add in 1 cup heavy creamand 1 (8 ounce) block softened cream cheeseand whisk until the cream cheese has melted.
• Add the noodles, ¾ cup shredded parmesan cheese, and salt and pepper to taste, stir to coat the noodles in the sauce, and cook for a few minutes, stirring frequently.
• Remove the noodles from the heat and serve fresh.

Notes

Originally Posted 10/30/2016

Updated 1/29/2024

Nutrition

Calories: 540kcal | Carbohydrates: 45g | Protein: 16g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 323mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1196IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1mg

This copycat Panda Express chow mein recipe is better than what you get at the restaurant. It combines tender noodles, sweet onions, and crisp cabbage tossed in a wonderful umami sauce. The best part is, it’s ready in 30 minutes!

Healthier Copycat Recipe

I don’t know about you, but my kids LOVE going out to eat! Don’t get me wrong, I do as well. With everything getting so expensive, I wanted to make this simple copycat recipe at home. It not only saves me time and money, but I know exactly what I am feeding my kids and can make healthier choices for them.

Ingredients for Panda Express Chow Mein

How to Make Panda Express Chow Mein

This copycat recipe is simple, uses only a few ingredients, and is ready in 30 minutes. You will love how the simple flavors combine to make something so delicious. My kids love Panda Express, and I love making this instead of spending the money to get takeout!

1. Noodles: Cook the chow mein noodles according to the package directions. Drain the noodles and set them aside.
2. Cook: Heat the vegetable oil in a wok or skillet. Add the onion and cabbage, and cook the vegetables, stirring occasionally, until tender -about 5 minutes.
3. Whisk: In a small bowl, whisk together the garlic, ginger, soy sauce, hoisin sauce, and salt and pepper to taste.
4. Stir: Add the noodles to the skillet, then pour the sauce over the noodles and vegetables. Toss and stir to coat everything in the sauce. Cook for a few minutes, remove from heat, and serve fresh!

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Print

Panda Express Chow Mein

This copycat Panda Express chow mein recipe is better than what you get at the restaurant. It combines tender noodles, sweet onions, and crisp cabbage in a wonderful umami sauce.

Course Side Dish

Cuisine Asian American

Keyword chow mein, chow mein recipe, panda express chow mein, panda express chow mein reicpe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 268kcal

Author Alyssa Rivers

Ingredients

• 6 ounces chow mein noodles
• 2 tablespoons vegetable oil
• 2 ½ cups sliced green cabbage, about ⅓ cabbage
• 1 cup thinly sliced onion, about ½ medium onion
• 1 tablespoon minced garlic
• 1 teaspoon ginger paste, or grated ginger
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• Salt and pepper to taste

Instructions

• Cook the 6 ounces chow mein noodles according to the package directions. Drain the noodles and set them aside.
• Heat the 2 tablespoons vegetable oil in a skillet, add the 1 cup thinly sliced onion, and 2 ½ cups sliced green cabbage,and cook the vegetables, stirring occasionally, until tender -about 5 minutes.
• In a small bowl whisk together the 1 tablespoon minced garlic, 1 teaspoon ginger paste, 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, and Salt and pepper to taste.
• Add the noodles to the skillet, pour the sauce over the noodles and vegetables, and stir to coat everything in sauce.
• Cook for a few minutes, remove from heat, and serve fresh!

Nutrition

Calories: 268kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 1160mg | Potassium: 179mg | Fiber: 4g | Sugar: 6g | Vitamin A: 44IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2mg

These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that’s infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!

Ingredients Needed for Vegetable Dumplings

I love buying dumplings frozen for my kids, but I can never find the veggie version. So I decided to make my own. They use simple ingredients with so much flavor. You can find the measurements below in the recipe card.

• Sesame Oil: This is for cooking the vegetables and adding a nutty taste.
• Onion: Sautéed for savory depth and a slight caramelized flavor.
• Shredded Cabbage: For wonderful texture.
• Shredded Carrot: Provides natural sweetness.
• Mushrooms: Finely diced mushrooms add heartiness and an earthy flavor.
• Ginger Paste: Brings a zesty, slightly peppery kick.
• Minced Garlic: Infuses the filling with warmth and depth.
• Green Onion: Adds extra flavor and texture.
• Soy Sauce: Gives the filling a nice savory flavor.
• Rice Vinegar: Brightens up the flavor of the filling with a touch of acidity.
• Dumpling Wrappers: Perfectly holds the delicious filling. If you can’t find dumpling wrappers at your local grocery store, you can use wonton wrappers. You will just have to cut them into circles to make the correct shape.
• Vegetable Oil: Used to cook the dumplings.

How to Make Vegetable Dumplings

Ok, don’t worry about the number of steps, this vegetable dumplings recipe is actually pretty easy. You can do it! Just follow the instructions and I promise you’ll be so proud of yourself!

1. Sauté the Onion: Heat the sesame oil in a skillet over medium high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
2. Cook the Veggies: Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
3. Add Flavorings: Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet, then add them to a bowl.
4. Prep: To the bowl, add the green onion, soy sauce, and vinegar, then stir to combine. Prepare a clean work station and have a small bowl of water and the wrappers ready to go.

Vegetabel Dumpling Assembly

1. Assemble: Take a dumpling wrapper in the palm of your hand, then wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
2. Fold: Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and then pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.
3. Continue to Assemble: Set the finished dumplings aside and then continue with the rest of the wrappers and filling. While assembling, heat the vegetable oil in the same skillet over medium-high heat.
4. Pan-Fry: Place the assembled dumplings in the pan, fat side down, so the seam is facing up. Leave space between and fry them, undisturbed for 2 minutes.
5. Steam: Carefully pour about ¼ cup water into the pan with the dumplings and then cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust. Remove the cooked vegetable dumplings from the pan and continue cooking the rest until all the dumplings are done.

More Asian-Inspired Recipes

We love Asian food in my house! Here is a full list of Asian recipes and a few below that we enjoy all the time!

Dinner

Moo Shu Chicken

40 mins

Dinner

Air Fryer Teriyaki Chicken

42 mins

Dinner

Asian Glazed Salmon

20 mins

Dinner

Grilled Asian Garlic Steak Skewers

3 hrs 20 mins

Print

Vegetable Dumplings

These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that's infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!

Course Dinner, Main Course

Cuisine Asian, Asian American

Keyword dumplings, Pot Stickers, vegetable dumpling recipe, vegetable dumplings

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

assembly 20 minutes minutes

Total Time 1 hour hour

Servings 20 dumplings

Calories 40kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon sesame oil
• 1 cup minced onion, about 1 small onion
• 1 ½ cups shredded cabbage, about ¼ cabbage
• 1 cup shredded carrot, about 1 large carrot
• 1 cup finely diced mushrooms
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 2 tablespoons minced green onion
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• About 20 wonton wrappers, round or square cut into rounds
• 3 tablespoons vegetable oil

Instructions

• Heat the sesame oil in a skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
• Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
• Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet and add them to a bowl.
• To the bowl add the green onion, soy sauce, and vinegar. Stir to combine well. Prepare a clean workstation with a small bowl of water and the wrappers.
• Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
• Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.
• Set the assembled dumpling aside and continue with the rest of the wrappers and filling. Heat the vegetable oil in the same skillet over medium-high heat.
• Place the assembled dumplings in the pan, fat side down, leaving space between, so the seam is facing up, and fry them, undisturbed, for 2 minutes.
• Carefully pour about ¼ cup water into the pan with the dumplings and cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust.
• Remove the cooked dumplings from the pan and continue cooking the rest until all the dumplings are done.

Nutrition

Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 23mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1081IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.1mg