Roasted Spaghetti squash with garlic onions & veggies

Roasted Spaghetti Squash with garlic onions & veggies

Squash
Roast medium squash.
Preheat oven to 375. Pierce squash with small knife multiple times. Roast for about 1 hour 20 minutes flipping halfway through.

Let cool. Take out seeds with a spoon and set aside in a bowl. Pull squash out with fork set aside.

Ingredients:
4 small portabella mushrooms chopped
1 cup white onion chopped
2 Tbls curly parsley minced
4 mini peppers (yellow, orange, red) chopped
1 stalk celery chopped
3 to 4 artichoke hearts chopped
1 garlic clove minced
2 Tbls oil
1/2 Tbls butter

Heat medium. Add oil, butter, and garlic. Cool until fragrant. Add onion until translucent. Add celery for one minute.
Add rest of veggies & parsley, cook for 3 to 4 minutes.
Add spaghetti squash, mix well and make hot.

Eat.

P.S. Roast the seeds!!

Apple Cinnamon Cheesecake

Apple Cinnamon Cheesecake

Crust
1 package graham crackers
1/4 cup melted butter
1 tsp sugar
cinnamon
pumpkin pie spice

Filling
3 8 oz packages cream cheese at room temp.
1/2-3/4 cup sugar
1 tsp pure vanilla extract
1 Tbls whole wheat or white flour
1/4 cup vanilla almond milk
3 slightly beaten eggs
1/2 red apple
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Topping
1/2 cup instant oats
1/4 cup brown sugar & white sugar mix
1/2 stick softened butter
1/4 to 1/4 cup whole wheat & white flour mix

Preheat oven to 375. Crush graham crackers and add melted butter. Spread crust evenly in spring form pan about 1 inch up pan & top with sugar.  Cut thing apple slices and spread evenly on top of crust. Sprinkle sugar, cinnamon & pumpkin pie spice. Set aside.

Beat cream cheese, sugar, flour, & vanilla until few cream cheese chunks are seen.
Add milk until smooth. Mix cinnamon & pumpkin pie spice.
Stir in eggs until well blended.

Pour over graham crackers.
Bake 40 minutes or until 2 inches of filling from the outside of the pan is set.

Let cool for 30 minutes.
Separate edges with sharp knife.
Undo spring form and let cool for 45 more minutes.
Put in fridge for 4-5 hours or overnight.

For Topping preheat the oven to broil. Toss all topping ingredients except butter in baking sheet that can be used on broil and mix evenly.  Drop butter in pieces on mixture and evenly mix well.

Broil for 5 to 10 minutes or until crispy. Top on cheesecake.


Eat.

the married

Jon and I got hitched. It was a day that was so much more amazing that I have ever anticipated. Everyone looked great, the weather wasn't burn your face cold, so many great family and friends came out to celebrate and I can't be more happy for all the amazing support and love.

I can't believe I get to love someone like Jon for the rest of my life. What's even more amazing is that he loves me the same. One person loving another person that much just didn't seem like a reality after years of searching for that love. Then it just falls in your lap like it was always there.

All the adventures, experiences, old and new are going to be so amazing with this dude. It's so exciting to live this way.

Wedding slideshows

Jon and I made a few slides shows for our wedding that were unfortunately unable to play. So here they are :)

Shanna Michelle

http://youtu.be/z5gHAzGWyLQ

Jonathan Allan

http://youtu.be/djEbUby3juA

Jon & Shanna Fisher

http://youtu.be/vwtakjjKTy0

Vegetarian Enchiladas

 

Vegetarian Enchiladas

This is a vegetarian version of my Mom's enchiladas.

1/2 cup cherry tomatoes
6 mixture of red, yellow & orange mini peppers
1/2 cup red onion
4 small portabella mushrooms, chopped
1 tsp sea salt
1/2 tsp crushed red pepper
1/2 tsp basil
1/2 tsp oregano
2 cloves of garlic
2 tbls olive oil
1/2 cup greek yogurt
1 can garbanzo beans
1 to 2 cups cheddar cheese
4 12 inch tortillas or 8 6 inch tortillas

Preheat oven to 350. 
Combine tomatoes, peppers, onion, salt, crushed red pepper, basil, oregano and garlic in blender or magic bullet. Blend until smooth. Put mixture in sauce pan with olive oil on medium low. Cook for about 5 minutes, then add mushrooms, and greek yogurt until well mixed and yogurt is 'melted'. Also add any extra peppers and tomatoes to sauce. Keep on low heat.
Add 1 tbls olive oil and garbanzo beans in food processor, process until smooth.
Spread beans over middle of tortillas, top with mixture and cheese. You can use more 12 inch tortillas to make them thinner.
Roll tortillas up and place in pan. Pour the rest of the mixture over the tortillas and top with cheese. I added a few chunks of fresh mozzarella.
Bake for 20 to 30 minutes depending on how crispy you want them.

Serve topped with shredded lettuce, greek yogurt, salsa and green Tobasco sauce.

EAT!


-shan