Friday, February 12, 2016

Friday Fast Five…


#1

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I’m kind of stunned at the lack of chemistry between these two in this re-boot. And they’re both soooooo miserable. ALL THE TIME. I got a brief glimpse of the old team in *Mulder & Scully Meet the Were-Monster* but overall I’m kinda bored. Is it just me?

#2



0209160954-1

I finished my second 5k for February!
Before you get too proud of me – I walk – not run it.
(bad knees and mild asthma)

#3

The Law of Attraction
(Click on cover to go to Goodreads page)

When a professional relationship turns personal, it’s impossible to resist the law of attraction.
(M/M)

Smart and smoking hot!
I loved that the characters (especially Ed) didn't compromise on the things that were important to them. Really well done.
I need to see what else this author has written stat!


#4

The Winner's Kiss (The Winner's Trilogy, #3)

I’m hearing really positive things about the third, and last, book of The Winner’s Trilogy so I went ahead and pre-ordered The Winner’s Kiss.
I hear it’s pretty intense and tissues will be needed! EEP!

#5

9k=

Figgy!









Wednesday, February 10, 2016

Karen’s Adventures in Cooking: Spaghetti Squash Enchilada Bowls






I love spaghetti squash but most recipes treat it as regular spaghetti and add some type of tomato sauce and veggies, which I got sick of.

So when I saw this Spaghetti Squash Enchilada Bowls recipe on skinnytaste.com – I knew I had to give it a try.

0201161602It was Delicious! And so adaptable! I already have several variations that I want to try.

First you cut and scoop out a spaghetti squash: (you can roast the seeds if you want – although I didn’t think there were enough to make it worth while in this case)

Brush cut sides with olive oil then set the halves in a baking pan and roast at 400F for 30-45 minutes depending on the size of your squash.

0201161608After you you shred the squash with a fork – you’ll get spaghetti like strands and you can proceed to the fun part – filling the halves up!

Skinnytaste only used sauce and cheese but I wanted something hardier, so I added black beans, sauteed red peppers and spinach.Add the sauce, top with cheese and pop in the oven for another 15 minutes until the cheese melts.

The recipe called for a red/tomato based enchilada sauce (she includes a recipe for her homemade version) but I gave Fontina brand tomatillo enchilada sauce a try. I’ve always liked their taco sauces. It was really tasty, mildly spicy with a hint of lime. Good choice!



The finished product!


Empty spaghetti squash shells – I’d say this was a success!



*Notes: The only thing I would do differently is that I would remove the shredded squash and mix it with the filling in a bowl – then refill the squash halves and top with sauce and cheese. I think it would have distributed the flavors better instead of getting a mouthful of sauce – then filling, then squash… Otherwise this is a keeper and the filling combinations are endless. I kept it vegetarian but you could add meat. I was thinking pizza spaghetti squash next.