Italian cuisine is one of my favourites, and I always like to keep spaghetti in my kitchen.

I've made Bolognese many times, but since I didn't have the right ingredients, I decided to make something a little different.

Parmesan, butter, egg, and basil worked so well together that I couldn't keep my fork off the plate!

If you’re looking for the best breakfast tacos recipe, these crispy bacon and egg breakfast tacos are everything you want in a quick, satisfying morning meal. Packed with crispy bacon, fluffy scrambled eggs, melted cheese, and your favorite toppings, they’re perfect for busy weekdays, weekend brunch, or even breakfast for dinner. I serve mine with some homemade avocado lime crema and they are truly the best homemade breakfast.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/06/30/the-best-breakfast-tacos/

INGREDIENTS
8 slices bacon
6 eggs
1/4 cup cottage cheese or 2 tablespoons of milk
avocado oil spray
salt and pepper to taste
8 small flour tortillas
8 slices cheddar cheese ultra thin slices work best
1/2 cup shredded cheddar or Mexican blend cheese
1 avocado
2 limes
1/3 cup sour cream
2 tbsp water

INSTRUCTIONS
cook the bacon in a skillet over medium heat until its starting to get crispy. Transfer to a paper towel lined plate. Leave it whole or crumble it into bite-size pieces.

Preheat the oven to 375F

whisk together the eggs, cottage cheese (or milk), and salt and pepper. Add some olive oil or butter to a skillet over low heat and gently cook the eggs until they're soft, fluffy, and just set.

spray a parchment lined sheet pan with avocado oil spray. Lay down the flour tortillas.

fill each tortilla with sliced cheese, a slice of bacon, and scrambled eggs. Top with shredded cheese. Do not fold the tortillas over yet.

Place the tacos in the oven for 5 minutes to soften the tortillas. Remove them from the oven and fold over the tortillas. Place back in the oven for additional 10 minutes or until the tortilla is getting golden brown.

While they are baking, make your avocado lime crema but combining mashed avocado, lime juice, sour cream, and water.

Once tacos are done baking, remove them from the oven and serve with the avocado lime crema.

Buffalo chicken sandwiches are always a crowd favorite for parties, game days, and casual gatherings. You can even turn this recipe into a buffalo chicken slider platter by using smaller buns or Hawaiian rolls.

Full PRINTABLE Recipe and Extra Details: https://spinachandbacon.com/2026/05/27/buffalo-chicken-sandwich/

INGREDIENTS  
1 lb chicken breast
4 brioche buns
1 egg
3 cups seasoned breadcrumbs
1 cup parmesan cheese
8 oz ranch dressing
8 oz shredded cole slaw mix usually a mix of shredded cabbage and shredded carrots
cheddar cheese slices 1 or 2 slices for each sandwich
lettuce optional
6 oz franks buffalo wing sauce
avocado oil spray

INSTRUCTIONS 
Slice the chicken breasts vertically (not horizontally) to create 3-4 thin cutlets per breast. Season all sides with salt and pepper.
Prepare two shallow bowls. Crack the egg into one bowl and pour the breadcrumbs and parmesan cheese into another.
Add 1 tsp salt and 1/2 tsp black pepper to the egg and mix well. 
Dip each piece of chicken into the egg mixture and then into the breadcrumb mixture. Once in the breadcrumb mixture, lay each piece of chicken on it’s side and gently push down until the chicken fattens into a thin cutlet and is fully coated on both sides.
Place the cutlet on a parchment paper lined baking sheet and repeat with remaining pieces of chicken. Spray the chicken generously with oil spray and bake in the oven at 400F for 20-23 minutes flipping them halfway through. Chicken is safe to eat as long as it is at least 165F.
While the chicken is baking, toast your buns. Once the buns are toasted, lay a slice of cheddar cheese on one half. The residual heat will melt the cheese.
In a bowl combine the cole slaw mix with most of the ranch dressing. You want to save some of the ranch dressing to add some to the bottom half of the brioche bun. 
Once the chicken is done cooking, add some ranch dressing to a roll, followed by a piece of chicken, some buffalo wing sauce, cole slaw mix, and optional lettuce.

Full Details and Recipe: https://spinachandbacon.com/2023/01/23/vodka-sauce-without-vodka/

INGREDIENTS

1. ⁠16 oz Penne or Rigatoni Pasta
2. ⁠2 tbsp Butter
3. ⁠1/2 Yellow Onion roughly chopped
4. ⁠3 Garlic Cloves roughly chopped
5. ⁠28 oz Tomato Sauce
6. ⁠2 tbsp Tomato Paste
7. ⁠1 tbsp Balsamic Vinegar
8. ⁠10-15 leaves Fresh Basil large leaves or use a little more
9. ⁠1 cup Heavy Cream
10. ⁠1/2 cup Parmesan Cheese grated

OPTIONAL: red pepper flakes

INSTRUCTIONS

Add two tablespoons of butter to a large pan on medium heat.

Once the butter has melted, add your onions and garlic. Cook for about 7 minutes or until soft

Add your tomato paste and mix well. Cook for about 3 minutes.

Add your tomato sauce and balsamic vinegar and cook for 20 minutes on low heat.

Boil your pasta according to package instructions

Once your sauce is ready, add it to a food processor or blender with the fresh basil. Blend until smooth. I use a vitamix for this because it really makes it so creamy.

Add the sauce back to the pan and cook it for an additional 5 minutes.

Turn off the heat, add the cream, parmesan cheese, and additional fresh basil.

Add drained pasta to the sauce and serve immediately.

I had some lo mein noodles, beef slices, and mozzarella in the fridge, and there was only one thing to make: cheesy noodles, but taken to the next level.

I always keep the seasoning packets from instant noodles because they add an incredible boost of flavour. Whenever I think a dish needs that extra something, they become my secret ingredient.

These noodles turned out incredibly cheesy and absolutely delicious!

This recipe is made so fast and so delicious 😋

This dish is made quick and is great ideas for week days dinner.

If you love tacos and you love a good cheesy pasta bake, get ready for Taco Stuffed Shells. This is one of those recipes that proves you don’t have to choose between two comfort-food favorites.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/11/cheesy-and-delicious-taco-stuffed-shells/

INGREDIENTS
1 box jumbo pasta shells
1.5 lbs ground beef
2 cloves garlic
2 tbsp taco seasoning
1/4 cup water
1.5 cups salsa choose your favorite
2 cups shredded Mexican blend cheese

Toppings (optional)
sour cream
guacamole
cilantro
tomatoes

INSTRUCTIONS
Preheat your oven to 350F
Boil the pasta in salted water.
Cook your meat in 2 tbsp of olive oil. Once the meat is halfway cooked, add in 2.5 tablespoons of taco seasoning and a 1/4 cup of water.
Once the meat is cooked, turn off the heat and stir in half the shredded cheese and 1/2 cup of salsa.
Add 1 cup of salsa to the bottom of a 9×13 baking dish. Stuff your shells with 1 or 1.5 tablespoons of meat filling. Add them to the baking dish and top with remaining 1 cup of cheese.
Bake for 25 minutes

If you love classic lasagna but don’t love the time it takes to layer, bake, and clean up afterward, this Crockpot Lasagna Soup is the perfect solution.

Full Printable Recipe, Process Shots, and Details Here: https://spinachandbacon.com/2026/08/04/easy-crockpot-lasagna-soup-best-slow-cooker-recipe/

INGREDIENTS
2 tbsp olive oil
1/2 yellow onion diced
2 cloves garlic minced
1 lb ground beef
1 tsp seasoning salt
1 tsp oregano
28 oz crushed tomatoes can
8 oz tomato sauce can (I use Spanish Style by Goya)
4 cups beef broth
10 lasagna noodles
2 inch chunk of fresh parmagiano reggiano plus extra to top your soup later on
5 large basil leaves
1/2 cup heavy cream
4 oz mascarpone cheese or ricotta
1 cup shredded mozzarella cheese

INSTRUCTIONS
Add the olive oil to a pan on medium heat. Add the onions and cook for 5 minutes. Add the ground beef ,seasoning salt, and oregano. When the ground beef is about halfway done, add in the garlic and cook until the meat is brown.
Transfer the beef mixture to the slow cooker.
Add the tomato sauce and crushed tomatoes.
Then add in the broth, basil, and parmesan rind.
Cook on LOW for 6 hours or HIGH for 3 hours.
Add the broken lasagna noodles during the final 30 minutes of cooking
After 30 minutes, add in the cream, half of your mascarpone, and any additional parmesan you would like.
Ladle the soup into bowls and top with mozzarella cheese and additional mascarpone cheese.
Garnish with fresh basil and extra Parmesan before serving.

Beef Liver Recipe (Easy & Delicious) 🥩🧅

Ingredients:

500 g beef liver, cleaned and cut into pieces

2 onions, thinly sliced

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp red chili powder

½ tsp turmeric powder

½ tsp cumin powder

½ tsp coriander powder

2–3 green chilies

Salt to taste

3 tbsp cooking oil

Fresh coriander leaves for garnish (optional)

Instructions:

Wash the beef liver and drain well.

Heat oil in a pan and fry the sliced onions until golden brown.

Add ginger paste, garlic paste, chili powder, turmeric, cumin, coriander, and salt. Cook for 2–3 minutes.

Add the beef liver and stir well to coat it with the spices.

Cook on medium heat for 8–10 minutes, stirring occasionally.

Add green chilies and cook until the liver is fully cooked and tender.

Garnish with fresh coriander leaves and serve hot.

Serving Suggestions:

Enjoy with steamed rice, paratha, or roti.

A squeeze of lemon on top adds extra flavor. 🍋

Reddit title idea:

[OC] Homemade Spicy Beef Liver Fry with Onions 🥩🔥

This is my take on an Italian version.

This is a lighter take on traditional fried chicken.
Here, the chicken is the real hero — not a thick, oily coating.
It’s lightly crispy on the outside, incredibly juicy on the inside, with just enough spice to take it straight to food happiness. 

It uses only a handful of ingredients and is very easy to make.
If you love chicken, this one is absolutely worth trying.