Oh Tuesday… looking back this day seemed to fly by. Breakfast seems like soooo long ago. But it was a delicious weekday breakfast! B1 got up early to squeeze some oranges for fresh OJ, made migas (scrambled eggs with tortilla chips mixed in – if you haven’t had them, try them soon, they’re delicious!), and fry up some bacon, served with some avocado slices on the side. Great way to start a work day!
Work was quiet and productive so I guess that was good 🙂 I did leave a half hour early so we could have the home inspection done on the house we put an offer in on. Everything went well, so pending a successful appraisal we are hoping to close by the end of April. But we won’t be moving in right away as one of the current owners is a doctor finishing his residency and they’ll be renting back from us until the end of June when he’s done and they move out of state. So this will be a great lesson in patience for me. Not my strongest suit that’s for sure!
Ummm, Noah also brought home a couple Sriracha Chocolate Bacon Cookies that a girl he works with made. These were weird, delicious, intriguing, smoky, spicy, chewy, molasses-y and I will definitely be making them soon. She shared her recipe so I can’t wait to try my hand at baking some! Sorry no photos (we gobbled them right up!) – basically they just looked like molasses cookies, so you’ll have to wait for photos until I make some…
We got home late so we had leftovers, but I wanted to share the Spaghetti Squash Carbonara recipe that I promised with you. We had this about a week ago with some grilled steaks and it was easy and oh so tasty! I just love spaghetti squash. If you haven’t tried it this would be a great recipe to give it a go.
Spaghetti Squash Carbonara
Ingredients
1 spaghetti squash
4 slices of bacon (or more if you really like bacon. Who doesn’t right?)
1 Tbs butter
1 Tbs olive oil
1 clove of garlic – minced (or if you have a garlic press that works wonderfully)
1 ½ C green peas – frozen, but partially thawed
1 egg, beaten
½ C parmesan cheese
Black pepper, freshly ground – generous amount: about 12-15 turns of the grinder
Directions
- Cook and prepare squash:
- Pre-heat oven to 400 degrees.
- Cut off stem end of squash then cut in half length-wise.
- Place both halves flat side down on a foil-lined baking sheet (makes for easier clean up!)
- Bake for approx. 30-40 minutes or until tender/sharp knife inserts easily into the flesh of squash.
- Remove from oven and let cool for about 5 minutes or so.
- Using a fork scrape the flesh of the squash (trying to keep in long strands) into a bowl and set aside.
- Meanwhile, cook bacon in a large frying pan. I usually like really crispy bacon, but it works best in this recipe if the bacon still has a little chew.
- Remove from pan and drain on a paper towel-lined plate. Cut slices into ½ inch little bits. Set aside.
- Drain most of bacon grease and wipe out pan; return to medium heat. Add butter and olive oil to pan. Add garlic and sauté for about 1 minute, until fragrant.
- Add spaghetti squash and peas. Cook stirring occasionally for about 2 minutes.
- Add parmesan cheese to the beaten egg and stir. Add egg mixture to squash.
- Cook and stir for about 5 minutes, until squash and peas are heated through.
- Add black pepper to squash and cook for about 1 minute more. Turn off heat and stir in bacon.
- Enjoy!
We watched last night’s episode of The Blacklist…I think this show is just getting better as the season goes on. Liz is starting to grow a backbone and act a little tougher. And I just love James Spader – he’s amazing every week!
Enjoy the rest of your evening and have a seriously wonderful Wednesday!
Live Well with Alison 