One-Pot Italian Wedding Soup with Orzo: Cozy, Creamy, and Irresistible

 

Last month I stumbled upon a lonely box of orzo in my pantry and turned it into Lemon Garlic Shrimp Orzo. One bite and I was hooked — so simple, so bright, and truly unbeatable. Now I’m officially on an orzo kick, and I plan to make something new with it every month.

This month’s winner? A cozy, creamy twist on Italian Wedding Soup that comes together in one pot in just 30–40 minutes. I adapted it from a recipe on Allrecipes, and it has quickly become a family favorite. Tender meatballs, perfectly cooked orzo, fresh spinach, and a silky Parmesan-cream broth — it tastes like you spent hours simmering, but it’s weeknight-easy. 

Creamy One-Pot Italian Wedding Soup Pasta 

 1 T. olive oil
1 Melissa’s shallot, finely chopped
2 cloves garlic, minced
1 12-oz. bag frozen cocktail meatballs (or make your own)
3 c. chicken broth
¼ t. Italian seasoning
1/8 t. freshly ground black pepper
1 c. orzo pasta
3 c. fresh baby spinach
¼ c. heavy cream
½ c. grated Parmesan, plus more for serving

 Heat the olive oil in a large pot over medium heat. Add the meatballs and sear for about 3 minutes. Toss in the shallot and sauté until soft and translucent, 3–4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

 Pour in the chicken broth and bring to a simmer. Season with Italian seasoning and black pepper. Add the orzo and cook according to package directions until al dente (7–10 minutes), stirring occasionally. The meatballs will continue heating through as the pasta cooks.

Stir in the spinach until wilted, then lower the heat. Pour in the heavy cream and Parmesan, stirring until the broth turns beautifully creamy and smooth.

Ladle into bowls, grate extra Parmesan on top, and serve immediately. Pure comfort in every spoonful! 

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The Ultimate Chocolate Tres Leches Cake – A Unique Dessert You’ll Make Again and Again

 

As a lifelong lover of classic tres leches cake and deeply chocolatey cake, I couldn’t resist this hybrid when it crossed my path. A chocolate tres leches cake? I’d never tried one, so I baked it immediately (like you do).

The first bite left me… undecided. Into the refrigerator it went, complete with my best Scarlett O’Hara impression: “I’ll think about that tomorrow.”

The next day I cut a slice and nearly dropped the fork. Overnight in the fridge, the cake had transformed—deeper chocolate flavor, impossibly moist texture, every bite silky and rich. By day two I was wrapping slices for my son, who took one bite and declared it “absolutely magnificent.”

This is not just a good cake. It’s a cake that must be made ahead. The milks need time to soak in, the flavors need time to mingle, and the whole thing only gets better. In my experience it stays fresh and fabulous in the refrigerator for up to four days—ideal for parties, potlucks, or quiet weeknight cravings.

Chocolate Tres Leches Cake

For the cake:
2 c. flour
2 c. sugar
1 c. unsweetened cocoa powder
2 t. baking powder
1 t. baking soda
½ t. espresso powder
Pinch of kosher salt
Pinch of cinnamon
3 c. whole milk, divided
½ c. vegetable oil
2 large eggs
2 t. vanilla extract
8 oz. sweetened condensed milk
6 oz. evaporated milk 

For the whipped topping:
1 c. heavy cream
1½ T. sugar
1 T. unsweetened cocoa powder
¼ t. espresso powder
¼ t. vanilla
Chocolate shavings, for garnish

Preheat oven to 350°F. Coat a 9×13-inch pan with cooking spray, oil, or butter.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, espresso powder, cinnamon, and salt.

Add 2 cups of the milk, vegetable oil, eggs, and vanilla. Whisk until smooth.

Pour batter into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean. Cool 10 minutes.

Whisk together the remaining 1 cup milk, condensed milk, and evaporated milk.

Loosen cake edges, then poke holes all over the top with a skewer or large fork.

Slowly pour the milk mixture over the cake. Cover and refrigerate at least 2 hours (overnight is even better).

For the topping, beat heavy cream, sugar, cocoa powder, espresso powder, and vanilla on high until soft peaks form. Refrigerate until ready to use.

Spread the whipped topping over the chilled cake and finish with chocolate shavings.

Make-Ahead Note:
Prepare the cake up to 4 days in advance and store in the fridge. Add the whipped topping right before serving for the prettiest presentation.

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When Spring Cleaning Goes Full Dick Van Dyke

 

If you were ever a fan of the old Dick van Dyke Show, you'll undoubtedly remember the episode where Laura, dying of curiosity, opens a mysterious package belonging to Rob, only to discover it's an inflatable boat. The visual of that thing exploding across the room, combined with Mary Tyler Moore's exquisite humiliation, is comedy gold.

 

Welp, last week I lived my own Laura Petrie moment. I’ve never been what you’d call a meticulous housekeeper, but this spring something in me snapped. I’ve been on a cleaning tear: shoving furniture around, second-guessing its placement, shoving it back again, scrubbing walls, baseboards, floors—you name it. In a fit of fresh-start zeal, I decided everything on the bed had to be washed. King-size duvet? Done. Regular pillows? Fluffed and fresh. Even the decorative ones got the treatment.

 

 Feeling bold, I moved on to the three big European square pillows that line the back of my bed. I’ve washed king comforters in my large washer plenty of times, so I figured one pillow at a time would be no problem. The care tag said something about “commercial machines,” but… details.

 

I popped the first pillow into the washer on the bulky setting with warm water and let ‘er rip. About halfway through the cycle I noticed the machine was working awfully hard. When the cycle ended, I opened the lid and—this thing had inflated like a parade balloon. It was wedged against the lid, swollen with water, and looking positively indignant.

 

 I managed to wrestle it out, but it immediately doubled in drama. So, on a bright sunny afternoon, I carried this dripping, overinflated monster out to the deck for some emergency wringing. My grip strength isn’t what it used to be (thanks, dotage), so after a couple of half-hearted squeezes I grabbed it by the corner and gave it a good swing to shake out the excess water.

Big mistake.

 That pillow took flight like a NASA reject. It sailed off the deck in a perfect arc and landed squarely in my neighbor’s yard. I stood there, mouth agape, watching it lie there like a beached whale, leaking water into their grass. Thank heaven they weren’t home. The sheer mortification of anyone possibly witnessing my domestic disaster was enough to make me consider moving.

 I did eventually rescue the runaway pillow (and yes, I washed the other two with extreme caution). But I’m now seriously rethinking my future pillow-washing strategy.

Moral of the story: Spring cleaning is dangerous. Curiosity and large absorbent objects don’t mix. And if you ever see a random European pillow in your yard… you’ll know who to blame.

 This story is part of my series Life on Planet Pattie, about the foibles of life, resilience, and the occasional furniture-moving adventure. It appears the first Monday of every month.

You might also enjoy:

Clean and Presentable, or so I thought.

A Winter-Weathered Miracle Under the Chair

My Dance with the Devil

 Nothing Is Ever Simple (Featuring a Refrigerator and My — GASP! — Underwear)

 Refrigerator Roulette, Round Two

 The Sun’s Sneaky Victory: My “Brilliant” Outdoor Freezer Defrost Debacle 

Secrets of the Abbey by Jean-Luc Bannalec, Reviewed

  

 If, like me, you’ve been following Commissaire Georges Dupin around Brittany for the last decade, you already know the ritual: sun-drenched salt air, endless cups of grand crème, buttery kouign-amann appearing at exactly the right moment, and a murder that somehow ties into Celtic legends, oyster farming, or (in this case) the eerie former abbey on the wild Côte des Légendes. Book eleven, The Secrets of the Abbey, delivers all the expected pleasures, and that, oddly enough, is part of its slight letdown.

The set up is classic Bannalec. An unseasonably warm October finds Dupin grumbling good-naturedly while Second Inspector Kadeg — usually the butt of gentle jokes — suffers a personal tragedy. His aunt dies after a string of ominous “signs of death,” and when Kadeg visits her home in a deconsecrated abbey someone puts him in intensive care. Dupin races to the coast with the team, and soon the abbey’s shadowy corridors are spilling long-buried family secrets, whispered superstitions, and more than one motive for murder.

As always, Bannalec’s Brittany is practically a character in its own right. You’ll smell the sea, taste the crêpes, and come away with a short course in medieval Breton architecture and local death omens whether you meant to or not. Dupin himself remains irresistible: caffeine-powered, impatient with nonsense, secretly sentimental, and still capable of solving a case by sheer stubbornness and a well-timed pastry break.

The mystery is clever, the writing elegant (the translation by Sorcha McDonagh continues to be seamless), and the atmosphere thick enough to cut with one of Dupin’s beloved Opinel knives. Yet — and this is something I’ve never said about a Dupin book before — I found myself setting it down without reluctance. The pacing feels a touch leisurely, even for this deliberately unhurried series, and the central puzzle, while satisfying, lacks the irresistible pull of the best entries.

Longtime fans will still enjoy every page; it’s like revisiting a favorite café where the coffee is still excellent even if this particular blend isn’t the most memorable you’ve had. New readers could start here, but I’d gently nudge them toward Death in Brittany or The Granite Coast Murders for peak Dupin.

In short: another solid, scenic, croissant-scented investigation. Just not the one I’ll be pressing into friends’ hands with quite the same urgency as numbers 1-10.

(And yes, I still want Dupin’s life — minus the attempted murders, of course.) 3 1/2 stars

 You can order your copy here.

 I received an advanced digital copy from NetGalley in exchange for an honest review.

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Kentucky Derby Tablescape in 10 Minutes: Simple, Stylish, and Surprisingly Fun

 

In all my years of setting tables, I had never attempted a Kentucky Derby table before. To be honest, the Kentucky Derby strikes me, as being, well, a bit ridiculous. All that pomp and circumstance, the extravagant hats, the bold fashion statements, the cocktails — wait, never mind, I do like a good cocktail — for what, two minutes? But I digress.

When I spotted an affordable Kentucky Derby tablescape kit on Amazon, I decided it was the perfect excuse to play. Ten minutes later, the table was complete, and I was genuinely delighted with how charming it turned out. I simply pulled out my favorite reds and greens, added a few beloved pieces of Staffordshire “Hunt Scene” china, and the look came together effortlessly. 

I started with the foundation: a soft faux burlap tablecloth layered with two rattan placemats. Next came the lively Bordallo Pinheiro geranium leaf chargers, followed by my red Pier One plates with their pretty beaded edges. On top I stacked matching geranium leaf salad plates and the delightful Hunt Scene appetizer plates. 

 Gold flatware added just the right sparkle, echoing the gleam of those iconic trophies.

  

Glassware is my weakness, so I paired a tall, knobby green Villeroy & Boch water glass with bold red stemware from Villeroy & Boch as well. Tall champagne flutes stood ready for the winner’s toast, and the matching geranium leaf espresso cups and saucers waited for after-dinner coffee.The napkins from Pomegranate tied every color together beautifully. For the centerpiece, I used every element from the Amazon kit—the grass-like runner, miniature horseshoes, tiny horses, and gleaming trophies. I rolled a greenery-and-rose garland into a lush circle, layering it high for dimension, then scattered extra rosebuds, a trophy, and a horse at each place setting. A small stack of whimsical Derby wooden signs (another quick Amazon find) added the final playful touch.

  

The result? A simple yet dressed-to-impress table that feels festive without being fussy. Most of it came from pieces I already owned; only a couple of small Amazon purchases were needed. The best lesson? Look around your own home, rearrange what you love, and you might surprise yourself with something truly special.

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This post is linked to: Tablescape Thursday

Pan-Seared Filet Mignon with Provolone and Red Wine Mushroom Sauce

 

If you've been following my refrigerator saga (that you can read about here, here, and here) you now know the saga had its [undented] silver lining. Ultimately, there was also a bit of good involved in this debacle. Amid all the shuffling of foods between fridges and freezers, I made a fortuitous discovery: I found…a steak! And not just a steak, but a filet mignon tucked away in the back. I'd ordered a set of four from Omaha Steaks months ago and mistakenly thought I'd eaten them all. Finding that last one felt like striking gold.

 I wanted to do something truly special with it, so I dug through my collection of filet mignon recipes. I landed on an old St. Louis Post-Dispatch clipping for "Filet Zanti" from a local restaurant. The original called for grilling, a white wine mushroom sauce (on beef?), and a topping of mozzarella. I decided to give it a complete makeover. It turned out magnificently.

I swapped the grill for the stovetop for easier weeknight (or company) cooking, switched to red wine for a richer sauce that complements the beef beautifully, and traded the mild mozzarella for bold provolone. The result? Pure heaven on a plate. I caught myself making those involuntary “yummy” sounds with every bite.

 

This revamped dish—quick, elegant, and deeply satisfying—comes together in about 20 minutes from start to finish. It scales beautifully for two, four, or even more, making it perfect for date nights or special occasions. Here's my version: 

Pan-Seared Filet with Provolone and Red Wine Mushroom Sauce

Yield: 1 serving (easily doubled or tripled)

 For the Steak:

Kosher salt

Freshly ground black pepper

1 (8-oz.) filet mignon

1 T. olive oil

About ½ c. Italian bread crumbs

1 T. butter

1 slice provolone cheese

For the Sauce:

½ c. sliced fresh mushrooms

3 T. butter, divided

2 T. red wine

6 T. beef stock

Juice of ½ lemon

1–2 T. flour

Remove the steak from the refrigerator 20 minutes before cooking. Season generously with kosher salt and freshly ground black pepper. Drizzle with olive oil, then roll it in the bread crumbs to coat.

  Heat a sauté pan over medium-high heat until screaming hot (turn on your vent fan and maybe a ceiling fan—trust me on this). Add the butter to the pan, then place the filet in it. Cook to your desired doneness. For medium, I do about 4 minutes per side. Just before removing, top with the provolone slice and let it melt.

While the steak rests, make the sauce: In the same pan (or a separate one), sauté the mushrooms in 1 T. butter for about 1 minute. Add the red wine, beef stock, and lemon juice. Bring to a boil.

Roll the remaining 2 T. butter in flour until well coated, then add it to the sauce. Stir and cook for a few minutes until the sauce thickens nicely.

Plate the filet, spoon the luxurious mushroom sauce over the top, and serve immediately.

 One bite and you'll understand why I was in food bliss. Tender, juicy steak with a crispy breadcrumb crust, melty provolone, and a bright, savory red wine sauce—it's restaurant-quality without the fuss. 

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Homemade Outback Bushman Bread in the Bread Machine – Richer, Darker, and Irresistible

 

Lately, I’ve been baking bread once a week. Keeping my bread machine on the counter has been pure genius. If it lived in a cabinet, I’d probably forget about it entirely. Instead, daily it beckons me, weekly I succumb.

This week I was craving something deep and complex, so I set out to recreate Outback Steakhouse’s legendary Bushman Bread. After scrolling through dozens of recipes, I picked one that felt right and gave it my own flavor-packed upgrades. Regular coffee felt too weak, so I swapped in the cold-brew espresso I always have on hand. I’m not crazy about straight honey, so I split it with real maple syrup for a warmer, more rounded sweetness. And here’s my pro tip: if you’re using cocoa in this bread, reach for black cocoa. It delivers incredible richness and depth that regular cocoa just can’t match.

The result is this gorgeous, dark loaf you see here. Slice it thick and you’ll be making sandwiches that taste like they came straight from your favorite café.

Here’s my adapted bread-machine version of 

 Outback Steakhouse’s Bushman Bread:

 ½ c. evaporated milk
½ c. water
½ c. cold-brewed espresso
2 T. butter, softened
¼ c. honey
¼ c. real maple syrup
1 T. molasses
2¼ c. bread flour
2¼ c. wheat flour
1 T. black cocoa
1 T. sugar
1 t. salt
2¼ t. bread machine yeast

Microwave the evaporated milk for 30 seconds, then pour it into the bread machine pan. Add the water, cold-brew espresso, softened butter, honey, maple syrup, and molasses. 

In a separate bowl, whisk together the bread flour, wheat flour, black cocoa, sugar, and salt. Pour this dry mixture over the wet ingredients in the pan. Make a small well on top and add the yeast. 

Select the “Sweet Bread” cycle with medium crust color and press start.

The finished loaf is a beautiful deep red-brown. (Restaurant versions use caramel coloring for an even darker look—if you want that extra shade, you can add it, but I skipped it and still loved every bite.)

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