A Fast Fry

Hello, Hello!

I’m fairly new (and late) to the Air Fryer thing but let me tell you it’s a total game changer! Like many I’ve spoken with I thought it was mostly just for things that actually got fried and I’m not really big into that. But, recently our microwave broke and needed a part. Apparently I use my microwave a lot because we couldn’t deal. We always wanted an air fryer so we figured it was the perfect time to jump on the bandwagon.

I’ve talked a lot on here about how much I love the Skinnytaste Cookbooks and when they recently came out with a book just for air frying, I’m not going to lie it made me want one that much more. The thing I love the most about the combination of this book and fryer? It’s FAST!

Here is my new favorite recipe from The Skinnytaste Air Fryer Cookbook:

Tomato, Spinach, and Feta Stuffed Portobellos

(I cut the recipe in half since I wasn’t making four so this serves two.)

What you need:

2 large Portobello caps (deep and not broken)

Olive oil spray

salt

1 medium tomato

1/2 cup chopped spinach

1/4 cup feta cheese

1 large garlic clove, minced

1/8 cup fresh basil

1 Tbsp panko breadcrumbs

1/2 Tbsp fresh oregano

1/2 Tbsp parm cheese

What to do:

Scrape out the mushrooms and spray both sides with olive oil and add a pinch of salt. Then, combine tomatoes, spinach, feta, garlic, basil, panko, oregano, parm, salt/pepper and fill each mushroom.

Preheat your fryer to 370 degrees. Then, simply place your stuffed portobellos in that bad boy for 10-12 minutes. That’s it. This recipe is so easy I made two different lunches other than this one at the same time.

No air fryer? No problem. Just do this in the oven on 350 degrees for about 15 minutes or so.

Thanks for stopping by!

Have a great day Friends!

The Skirt of the Summer

Hello Tuesday!

I don’t know about you but I sure could use a do over from yesterday. Between a not sleeping Theo Sunday night and growing a human it was a very unproductive Monday for me.  So today...I do all the things.

Glamour, Huff Post, The Cut, even The Zoe Report have made pretty clear that the leopard midi is the skirt of the summer I thought it would be a perfect time to do “Skirts” for the Dior Dictionary Word this week.  

I always think how interesting it is to look at how most people looked at fashion back in 1954 when Dior wrote this book. I feel fashion has become far more relaxed and while I usually don’t agree with that, this time I really don’t agree with how strict this sounds when wearing a skirt. If you love a skirt and feel good in it then girl, wear it!  

One thing that I just love that Dior says is that “Like everything is fashion your clothes must always give you the feeling that they are easy to wear.”  I think this is the big take away here and that is something that will never get outdated. You have to feel good in what you’re wearing and it should feel effortless. While it’s very true this skirt won’t fit me much longer it was the perfect thing to wear while running errands with MK. 

I hope you all have a fantastic Tuesday thats productive, short, and ends with a glass of vino.  

Fresh & Bubbly

Hello, hello!

We made it to Friday which most certainly calls for a drink! But first, I wanted to share my favorite herbs that I plant every single year and how to cook (or drink) with them.

Here are some of my favorites and what to pair them with when you’re cooking or drinking:

Rosemary: I always throw this in when I make a roast. When you cook lamb, pork, chicken or roasted veggies this is your go to. Also I love this for drinks too! Back in March I did a Martini Moment where I made an apple, pear, and rosemary simple syrup. So delish!

Basil: pairs with tomatoes, seafood and really any kind of meat. I like to make pesto with it and use a little in my pasta sauce.

Mint: This is my favorite to throw in my summer drinks. Adds so much freshness! It also pairs well with fruits, veggies and lamb.

Oregano: Use this one with anything! Meats, fish, or veggies.

Parsley: This is a great garnish if you need a finishing touch. Mine is “curly parsley” which is best used for this. Think some color on your potatoes.

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Now on to our drink for the week! I was so excited to make this one for you guys because it is my summer staple! Obviously mine is a mocktail but it works both ways and it so refreshing either way.

This has been my drink for so many years so I hope you make it and love it as much as I do!

Have a fantastic weekend Friends!