Boiled Potato and Egg Taco

Weekdays for all working families are busy. Especially the mornings. Long ago are the days of home cooked breakfast before going to school/work. Moms/Dads don't have time for that. Haven't had time for generations for that. My parents didn't cook breakfast each morning, I don't cook breakfast so the kid can have a hardy start to his morning, and if the kid was old enough to be on his own (and yes, I am old enough for him to have been on his own by now), he would not have time to have a soul filling breakfast each morning either. It is the way things are. Today we eat yogurt and toast and call it a day. If you are lucky it is yogurt and an egg. Tonight, Boiled Potato and Egg tacos were developed because 1) there was no yogurt, 2) dinner that was made for tonight is melding its flavors and will be eaten tomorrow, and 3) there was just no time (or energy) for real tacos.

Normally potatoes for P&E tacos are cooked in bacon grease till they are nice and soft. Then they are drained on towels and repan fried in their soaked up grease until they are slightly crunchy. Eggs are added and bam, P&E tacos.

Boiled P&E tacos are slightly different. Inch sized pieces of potato were quickly boiled to desired softness in the microwave and then toweled dried. During this,a cast iron skillet was warmed and bacon grease was melted. Once melted, the towel dried potatoes were added for a quick fry and scrambled eggs finished up the dish. The whole thing took less than five minutes. Amazing.

Scaled for Likability: Good
If in a pinch on another busy weekday morning, Boiled Potato and Egg tacos would be made again. However, on the weekends, I would still take the time to gently fry the eggs in bacon grease and not boil them. Something about love and cooking and better tasting food. But for the weekdays, bam.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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