Recipe Box, Sensational Sides, in seconds!

Tired of the same old pairings like steak and potatoes? These side dishes are guest worthy divine, but you can create them easily in minutes!


Wow your guests or your family with Steaks with Blue Cheese Sauce, and Spinach Parmesan Orzo.  The Bleu Cheese Sauce is a lightened up version of traditional Gorgonzola Sauce because it is made with 2% milk instead of heavy cream.  It is also thinner so it adds flavor without drenching your meat in a heavy, gloppy sauce.


Orzo is an often forgotten little pasta which is a sized and shaped more like rice. The Spinach Parmesan Orzo couldn’t be easier to make and it is so light and delicious! It is great leftover or as a base for salad.


I made the sauce right before the steak was done, it really only takes 5 minutes.  You bring the milk and flour to a boil, let it cook for one minute and then stir in the butter and cheese.. Ignore the sauce running down the sides of the sauce pan, I am really messy enthusiastic when I cook!


Spoon this delectable bleu flavored sauce liberally over your steak and be prepared to go to heaven.


You can prepare the orzo ahead of time.  Cook desired amount in water or chicken broth according to package directions.  I like tri-colored orzo.  Put torn fresh spinach in the bottom of a colander in the sink.  When orzo is done pour it over the spinach in the colander and the hot water and the heat from the pasta will wilt the spinach


Stir it around and turn it into a oil sprayed baking dish


Stir in Parmesan to taste and sprinkle some all over the top


At this point you can refrigerate it until ready for baking.   Bake at 325 for 30 minutes or until hot and the cheese is melted.


Simple and amazingly good.

These recipes are on my bucket list this month The February Paint Bucket


Here are the recipes:


Prep Time 6 minutes
Course condiment
Cuisine American
Servings 1 cup


  • 1 c milk or half and half
  • 1 T flour
  • 1 1/2 T butter
  • 2 oz bleu cheese crumbled


  • In saucepan whisk flour into milk, bring to boil and cook 1 minute or til thick, stirring constantly. Remove from heat and add butter, stir til melted then add gorgonzola. Sauce will be thin, pour it over steak slices or put in individual bowls on the plates for dipping. Makes about 1 1/4 cups
Keyword bleu cheese, blue cheese sauce, steak sauce


Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American


  • tri-colored orzo pasta
  • 1 heaping handful fresh spinach per person
  • freshly shaved Parmesan
  • chicken broth


  • Cook desired amount of orzo according to package directions either in water or chicken broth for extra flavor. Sprinkle additional Parmesan over top and refrigerate at this point if desired. 
  • Line a colander with fresh spinach and drain orzo into colander, wilting the spinach.  Stir. 
  • Turn into a sprayed baking dish and toss with Parmesan to taste.
  • Turn into a sprayed baking dish and toss with Parmesan to taste.
  • When ready to bake, place in a 325 oven for 30 minutes until hot and melty.
Keyword cheese, fresh spinach, orzo, rice, side dish


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5 Responses to “Recipe Box, Sensational Sides, in seconds!”
  1. Oh, girlfriend….this LOOKS AND sounds delicious!!!! I am going to bookmark the page since my silly printer is out of ink. I can do this. I’ve never cooked orzo, but it looks easy enough…kind of like rice. We’re both spinach freaks, so that will be a wonderful side dish that takes care of our starch and green veggie all in one! I’ll pick some orzo up when I venture out into the cold today to go to the grocery store. My husband and I both LOVE bleu cheese, so that sauce is going to be a real treat! I like that it won’t be as heavy as Gorgonzola sauce. Your steak in the photo is looking SO tasty! I like a little burnt, crispy outside. Mmmmmm!!! Doggone it…now my stomach is talkin’ to me!!! 🙂

  2. Wow – my mouth is watering. Sounds so delicious – especially the blue cheese steak….

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  3. […] is a small pasta, sort of like rice.  You can see a similar orzo recipe made with spinach by clicking here.         You just toss the asparagus in the pot about half way through […]

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