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 potatoes. Cover and reduc

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,

Eating Waffles

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