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!

Fast Summer Food Hacks

It’s almost Summer so that means all the delicious summer food we’ve been waiting for! I thought I would share three of my favorite summer food hacks that make life just a tad easier. Today it’s all about watermelon, corn on the cob, and fresh herbs.

Who isn’t obsessed with watermelon this time of year? I eat it constantly but always dreaded cutting it up.  

1. The easier way to cut watermelon:

Just cut it in half, and on the rind side make four long slices that don’t quite go all the way through. Then, make horizontal and vertical slices on the watermelon side and scoop out the inside.

I so deeply love salads and eat them all year round but when it comes to meal prepping sometimes it’s hard to keep the lettuce fresh. 

2. Put a paper towel over your lettuce and cover it with plastic wrap and it will stay fresh for a week!

I cook (and make drinks) with lemons and limes all the time so this super fast food hack has made such a difference!

3. Roll your fruit with the palm of your hand back and forth and then put lemons or limes in the microwave for 15 seconds before juicing to get more juice.  

Few things are better than corn on the cob this time of year but I absolutely hate to shuck corn. It takes too long and it’s so messy! Years ago, a friend of ours showed me this trick with corn and I never went back.

4. Cut the end off the corn and pop it in the microwave for three minutes per corn. The silk and everything will slide right off.  

 I hope these summer food hacks help you out this season by getting on with you cooking or hosting faster!

Sweet & Seasonal

Fast Fash is going to be pretty sporadic until June because I’m so extremely busy. Having said that I’m hopping on when I can. 

When I cook or bake I have so much fun making things that are seasonal. In this case it’s all about the Strawberru Rhubarb! I’ve actually never made anything with it before so I was really excited to give it a try. Plus I love me a tart. I made this for Mother’s Day this past Sunday.  

Very Strawberry Tart

 (to make this recipe a little more fast I used pie crust that was already made. But feel free to make your own.)

What You Need: 

3/4 cup sugar

2 tbsp flour

2 cups strawberry

2 cups rhubarb

1 tbsp lemon juice  

What You Do: 

Preheat oven to 350. Press your dough into your tart pan, make a few pricks at the bottom, and then put it in the freezer for 10-15 minutes. While that’s in there, mix everything else together in a bowl. Once the tart is ready to come out of the freezer fill it wit your strawberry mixture. In a small bowl mix 1/3 cup of oats, 1 tbsp flour, and five tbsp butter and sprinkle on top of tart. Then just pop it in the oven for about 50 minutes.

Enjoy your delicious spring time tart!