Sausage & Spinach Spaghetti, A Staple

Three days have gone by since a new meal has been made, I figured I'd go for broke and add a fourth day. Why not, right?

After three days of eating during travel, there is nothing better than coming home to a favorite cooked meal. Italian sausage and spinach (and sometimes canned mushroom) spaghetti fits the bill. It is easy to make, filling, and appeases all table counterparts. The sauce is usually a garlic red pepper marinara style, the noodles are always regular thickness, good old white noodles, and there is always a meat. Nothing whole wheat, nothing fancy, nothing but the staples.

Ingredients:
One box spaghetti
Three links of Italian sausage (two spicy and one regular or two spicy and one sweet is preferred)
Tablespoon of butter
Half yellow onion, diced
Tablespoon garlic, minced
Teaspoon of basil, marjoram
1/3 bag frozen spinach
24 oz garlic & red pepper pasta sauce
Red pepper flakes
Salt & Pepper
Shredded Parm

Instructions:
To large dutch oven, add sausages removed from casings and brown until almost crispy. Drain on towel. Wipe out grease. Add butter and onions and cook until translucent scrapping meat bits off bottom. Add garlic, basil, marjoram, spinach and cook until spinach is dry. Add sauce and sausage back, cook for 30 minutes. Adjust seasonings (red pepper, salt, pepper) to taste.

Boil pasta in heavily salted water to al dente. Drain well, set aside.

When sauce is ready, add pasta and toss till well coated.

Scaled for Likability: Great
If I could eat burgers for breakfast, lunch, and dinner, then the table counterpart could eat spaghetti for breakfast, lunch, and dinner. Worse, it doesn't even have to the this most fantastic spaghetti, it could literally be regular spaghetti noodles and a jar sauce. No additives, no frills, no fuss. Whatever, to each their own.

This spaghetti is still the best and when a table counterpart asks for spaghetti this is what is being requested. When I say we are having a new spaghetti this bar to exceed. It is the best of the best.

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...

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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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