Fancy Recipes

Fast, Fancy, Flatbread

You guys know I’m all about a fancy (do I love the word fancy? YES.) made easy recipe. And this is just that. Perfect to throw together if you’re entertaining or even to elevate your weeknight dinner. So let’s make a very fast and for the most part, guilt-free flatbread.

Grab a glass of happiness and come with me…

This recipe seriously comes together in minutes which is exactly the kind of anything I prefer. I’ll never buy Naan again because this recipe came out perfect!

One of the things that I love so deeply about flatbread is how versatile it is. The possibilities are basically endless! So when I find something that is the perfect bite I simply must share it.

For this easy recipe I chose to use:

  • Red apples

  • Goat cheese

  • Gardein Ultimate plant-based sausage links (but feel free to use any sausage you like)

  • Arugula

  • Honey mustard vinaigrette

    what you do:

    Brush olive oil lightly on the flatbreads and top with everything besides the arugula and vinaigrette. Toss it in the oven on 350 degrees for just a few minutes about 5-7. Take it out, add arugula, and drizzle with the vinaigrette.


This has definitely been added to my food roster. There are so many ways that it can be made.

I hope you enjoy it as much as I did!

Fancy & Stacked

Hey, Friends! Happy Wednesday!

Two things I love: stack recipes, and fancy made easy. This recipe can be very easy if you buy all the ingredients instead of making them. It’s the perfect snack or appetizer. Want to throw it together fast? Run to the store and grab goat cheese, sun dried tomatoes, and your choice of pesto. Stack them up and serve.

How to stack? This is one of my favorite kitchen tools ever. All you do is layer whatever it is you want to stack and push down the top while you slide up the ring.

I linked where to get this cool tool. Amazon of course. But, in my opinion it’s worth it to have around if you like messing around in the kitchen.

Let’s make pesto! Now, let me just say I make it with my heart so this recipe isn’t totally exact. My stack is vegan so the pesto is too. You can also sub the nutritional yeast for vegan parm if you’d like. I make my pesto with a mortar and pestle like the old ladies in Italy but you can also use a blender or food processor.

If you’re skipping the goat cheese and keeping vegan here is the super easy “cheese”:

  • 1/2 raw cashews (soaked for about two hours)

  • 1/2 of a lemon, juiced

  • 1/2 cup water

  • 1 tsp apple cider vinegar

    what you do:

    Throw it all in a food processor and then just put it in the fridge for a couple hours or if you might have gotten distracted like myself a week. Oops. You can also freeze it if you want to use it sooner.

Once you have all of your ingredients, layer them up. If you don’t have this tool you can also use a one cup measuring cup and flip it. That’s what I did before using my stacking ring.

This recipe is a great way to feel fancy and still eat on the lighter side. Thanks for stopping by!

Have a fabulous and fancy day!

If a Cheese Could Be Chic…

Two is better than one right? For today’s Perfectly Plated, I bring you many things. Two very easy and a little fancy weeknight meals that both include the ever so chic (if there was ever such a cheese to be chic it’s this one) Burrata.

For the first recipe think Italian brunch for dinner. I like to shake up dinner time and I’m a big fan of breakfast for dinner so why not do brunch? This is such a great no fuss dinner to sit around the table and talk about the day kind of recipe.

“Sicilian Baked Eggs with Artichokes, Burrata, Spinach, and Spicy Tomato Sauce”

what you need:

a splash of olive oil

5 garlic cloves, very thinly sliced

a big handful of spinach

4 eggs

1 cup artichoke hearts, chopped

1 ball of burrata

12 oz tomato sauce

1/2 tsp red pepper flakes

what you do:

  1. Heat oven to 350 degrees.

  2. Add oil and garlic and sauté for a few minutes and then add spinach. Cook until wilted.

  3. In a cast iron skillet pour in tomato sauce, then add your spinach, artichoke, then break up one ball of Burrata into four pieces, crack four eggs over the dish, sprinkle with salt, then add red pepper flakes. Bake for 20 minutes or until the eggs look the way you like them. For me I like dippy egg style so less then 20 is best.

Next up is another super easy, one pot, but oh so delicious recipe that’s perfect when you really don’t feel like cooking all evening.

“Chicken with Braised Tomatoes and Burrata”

what you need:

1 large chicken breast

splash of olive oil

1 ball of burrata

1 container of cherry tomatoes

5 garlic cloves, minced

1 tbsp honey

2 tbsp balsamic vinegar

fresh thyme

whatever kind of nut you like

  1. Season chicken how you like it. Me? I prefer garlic salt (not a pepper fan) and a little poultry seasoning. Cook it for about 7 minutes on each side. This also depends a lot on how big your chicken is.

  2. Lower the heat and add garlic, cook for about one minute. Then deglaze with 1/4 cup water, to get any browned yummy goodness at the bottom of the pan. Simmer for like one minute and then add tomatoes. Add some salt and the balsamic and honey. Let the tomatoes braise for about 10 minutes.

  3. Then, throw your chicken in the pan and let it simmer for a couple minutes. Break burrata over the chicken and turn off heat. Let rest for a few, and I threw some nut topping on top. I also ate mine over spaghetti squash. But this would be perfect with a baguette! Enjoy!

So next time you’re at the store pick up some Burrata and try one of these fast and easy weeknight recipes. With both of these you can serve with a crispy baguette but honestlyI ate both with no carbs at all.

Have a fabulous Wednesday Friends!