Breakfast Spaghetti

"I don't really like spaghetti", said no person ever. This table and all its counterparts love spaghetti. Some more than others as I won't eat it for breakfast as leftovers or even made fresh. There is something about the smell of tomato sauce in the morning I do not find appetizing. None at all. The teen prefers it without veggies. The third is happy so long as it has standard spaghetti noodles, not spirals, elbow, shells, any thick version. And while happy to eat it for breakfast it must be warm, not served cold.

Seriously, everybody likes spaghetti in some form or another. Noodles in regular, thin, or angel hair. Sauces in red, alfredo, or garlic butter. With or without meat, with or without cheese, with or without added veggies.

With or without bacon. Wait, what? No. Bacon is not a spaghetti ingredient. Pancetta, sausage, ground meat. Bacon, no. This is so true until thumbing through my friends endless collection of food magazines and stumbled across a bacon infused spaghetti served with a fried egg on top in a Rachel Ray Magazine from the end of last year. It really was the picture that did me in as the ingredients and instructions seemed leery.

Unfortunately, I cannot find the picture of the recipe nor the recipe on any of Rachel Ray's numerous sites. I did, however, find a link on the Food Network for Bacon and Egg Spaghetti that was almost identical.

Modifications Made:
The recipe I followed only varied from the above link in the sauce. Once the pasta was done, a few splashes of bacon fat was infused into the pasta water, noodles, and Parmesan cheese for added bacon flavor.

The only modification I made was to use 8 slices of pepper bacon not six of plain.

Scaled for Likability: No, Thank You
Should have stuck with my rule, no spaghetti for breakfast. Even if the Breakfast Spaghetti is served for dinner and does not include tomato sauce. We really did try to eat it. The bacon was picked out and the eggs were eaten with a few extra served on the side. Bacon infused cheese noodles? The chickens loved them!

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 po...

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 almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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