Au Revoir “Sunday Scaries”

Happy Sunday Friends!

I know I’ve said before how much I love Monday’s but on today’s rare Sunday Fast post I’m sharing what I do on this day to prepare for my week ahead so that all Monday is, is a fresh start. Don’t get me wrong I spend time relaxing on this day too but I’m a big fan of “eating the frog”. So here is my list of things that doing on Sunday that make Monday better.

1. Clean the house as much as possible so that I can detail clean throughout the week.

2. Gather and organize laundry for Monday (my laundry day).

3. I take a look at my week and see what shoots we have so that I can plan dinner accordingly.

4. Take a little bit of time to decide what dinner will be. On nights where MK works late I do a slow cooker recipe.

If nothing else is going on that day we totally relax, enjoy the clean house, and watch Theo run around.

Confession: I still have a paper planner and love it!! Sure I have one on my phone that MK and I share but I’m still old school in the way that I like to write down everything for the week.

I hope you all have a fantastic Sunday and start your week off organized and clear headed!

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!

Savory Fall Scallops

If you’ve visited this page or my Insta then you know I’ve been pretty excited for Fall to say the least. Along with cooler weather, I am always thrilled to get busy in the kitchen with all things Fall. One of my very favorite foods to eat are scallops and I love experimenting with different kinds of recipes that involve them.

For today’s Perfectly Plated, I’m making Broiled Scallop Gratin with Pumpkin. I deeply love French Cuisine so this seasonal recipe was right up my alley. Before you attempt it, it’s important to know exactly what Gratin is. It sounds fancy (and is) but really isn’t hard to make. To the right is a little vocabulary lesson on exactly what is being made.

Broiled Scallop Gratin with Pumpkin

6 sea scallops

2 Tbsp butter

1/2 white onion

5 baby Portobello mushrooms

1/2 cup milk

1/4 cup pumpkin puree

1/2 tsp cayenne pepper

1/2 nutmeg

1/3 cup parmesan cheese

fresh chives for garnishing

This is so fancy-simple! When you’re cooking scallops always make sure you rinse them well and then pat them dry. After patting them, just sprinkle them with sea salt and put in the fridge until you are ready for them.

In a large pan, heat 1 Tbsp over medium heat. After the butter melts, throw in your onion and sauté for a couple minutes then add the sliced mushrooms. After the mushrooms are cooked divide this mixture into two ramekins.

Add the last Tbsp of butter to the pan and put the heat to low add in the milk and pumpkin and whisk until creamy. Then, season the mixture with cayenne, salt, and nutmeg. Remove from heat and turn on your broiler.

Set scallops on top of your onion/mushroom mix and pour the pumpkin mixture around (but not on top of) the scallops. After this, divide your parm cheese onto both ramekins. Broil these for about 7 minutes but don’t let your scallops get too brown. After these come out of the oven and cool for a couple minutes add the fresh chives and enjoy!