Welcome to My New Home on WordPress!

Welcome everyone! I’m finally here and settling into my new home on the web. I’ll have lunch for you in a minute but first I want to tell you about my journey here.

I’ve been wanting to do this for a long time, migrating my Blogger blog over to WordPress, but I never had the nerve, I heard horror stories in the past, pictures, posts, links being lost, etc. Not being a techie person at all this scared the heck out of me!

Even though Blogger was good to me in the beginning, as time went on many issues came up that weren’t getting fixed, things disappearing, problems with commenting and a ton of spam on a daily basis, and something that really bothered me was that you never really own your blog on Blogger, it’s free, they could delete it at any time.

I loved all the new features I was seeing on WordPress blogs, updated, modern, user friendly, I needed a new look, after 5 years I felt stale and old!

In comes my web designer, Jeni, The Blog Maven, who came highly recommended by Cathy of Wives with Knives, so I emailed her a couple of months ago and from the first time I spoke with her I knew I had the right person. I had a list of questions that she patiently answered one by one no matter how ridiculous some of them were, she even skyped me several times!  Jeni is very detailed and thorough, she considers all of your needs and finds the best way to incorporate them for you. The whole process went so smooth with no major glitches at all, I didn’t even stress once! I would highly recommend her for migration of your Blogger blog, design issues or any technical questions you might have.

I have to learn some new things to get around on the back end of my blog so I will most definitely be out of my comfort zone for a while so please bare with me, but honestly it’s already starting to feel like home here. Take a look around and let me know what you think so far, I’m loving my new visual recipe index!

Now, how about that lunch? I’m serving, Spaghetti Squash Stuffed Peppers!

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Spaghetti squash, think of it as vegetable spaghetti, I know it’s not the real thing but when you roast it and rake up the strands with a fork it magically becomes a great substitute for the “white” stuff, and it tastes really good too! If you’re trying to lay off the carbs for a while replace this with any spaghetti dish you might be craving. I recently served it with mussels in a red sauce and it was delicious, the strands soaked up all the sauce, it was so good I’ll be making it again real soon.

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This time I decided to stuff some peppers with it, making an all veggie meal. I roasted crimini mushrooms along with garlic and green onions and pre-roasted the peppers as well.

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Then into a bowl I tossed the spaghetti squash, mushroom mixture, grated romano cheese, shredded asiago, parsley, basil, ( you could also add chopped fresh spinach or kale) a healthy drizzle of olive oil and a few tablespoons of roasted red pepper spread, courtesy of Trader Joe’s, but marinara sauce would work just as well.

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Stuff your peppers, put them back in the oven until the cheese melts inside and they are warmed through.

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Serve along side a green salad and you’ll have the perfect lunch or dinner. Thanks for stopping by my new digs!

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Spaghetti Squash w/ Basil Brown Butter, Fontinella Cheese, and Toasted Pecans!

When was the last time you had spaghetti squash? For me, it’s been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I’m a basil kind of girl, I thought I’d change it up!

You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!

I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here’s what you do, it’s so easy!

1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.

It was so good I think I’ll have the other half tomorrow!

Buon Appetito!!

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