Sunday, June 1, 2014

Bacon Spaghetti & Cheesy Garlic Bread #goodcookcom #kitchendrawercontest

This post may contain sponsored information or affiliate links and I will compensated if you make a purchase after clicking on my links. These links help keep Bobbies Bargains blogging and bringing you new content. Thank you for your ongoing support. CLICK HERE to read Bobbies Bargains full disclosure policy.

Written By Bobbie

Good Cook will soon be launching a Build Your Kitchen Drawer Sweepstakes, and have sent a select group of bloggers kitchen items to build our own dream kitchen drawers and to help promote the sweepstakes.

Here is a full list of tools I picked for my drawer:

Large Silicone Flex TurnerSantoku 7" KnifeStuffed Burger Press, Fine Edge 5" Santoku Knife, Stainless Steel Trigger Ice Cream ScoopNonstick 5" Santoku Knife, 'Measure From Above' 3 Piece Liquid Measuring Cup SetNonstick 5" Sandwich Knife, Angled Head Silicone Basting Brush,  Serrated 8" Bread and Bagel Knife, Touch Stainless Steel Basting SpoonNonstick 5" Chef's Knife, Touch Stainless Steel Turner, Santoku 5" Knife  and lastly, Touch Stainless Steel Slotted Spoon.

I may or may not have a slight affinity for kitchen knives.  I was tasked to create my signature dish with at least 7 of these items.  It is not to often I go all out and make Bacon Spaghetti with Cheesy Garlic bread, but when I do, there are no leftovers.

For my recipe I busted out with the smallest smallest liquid measuring cup, all three nonstick knives, the basting spoon, stainless steel turner and the bread & bagel knife.  Even with as much cooking and baking I do, I still have a normal old school measuring cup that I am always having to bend down and get eye level with.  I loved being able to stand up straight and pour into the measuring cup and knowing exactly when to stop.  All three nonstick knives were were comfortable to hold, and have a great edge to them, and I just love the pretty colors of them.  It makes them easy to find in the drawer, and with the covers I don't worry about cutting myself.  The chef knife has a great curve to it that made it easy to rock for cutting garlic, cilantro and onions.  The bread & bagel knife was perfect for slicing through the loaf of bread, and for slicing it up after it was done baking.  The basting spoon had a nice grip and does a great job with mixing sauces.  I feel that I saved the best for last.  I crack up every time I see the stainless steel turner.  It has a smile like it is happy to see me.

My Bacon Spaghetti with Cheesy Garlic Bread was a breeze to make with all these lovely tools at my disposal.


1 box spaghetti pasta
1 jar spaghetti sauce
1 cup water
1/4 cup wine
1 lb bacon cit into small bites.
1 small can sliced olives
1 small can sliced mushrooms
1/2 small onion diced
2 bell peppers diced (I used 1/2 ea. of a red, yellow, green and orange)
1 loaf french bread
6 cloves garlic minced
freshly chopped cilantro
lots of butter
1/2 cup shredded cheese
cooking oil


In large pot pour in pasta sauce, water and win and stir.  Set to a medium low so that it will gently simmer.  In large skillet warm up some cooking oil over a medium heat and add diced onions.  Stir frequently until onions start to turn brown and caramelize.  Add onions to pasta sauce and stir in.  Return skillet it stove and add bacon.  The onions will add some flavor to the bacon, cook until crispy.  Remove bacon and place on paper napkins to remove excess fat.  Add bacon to pasta sauce and stir again.  Grain off bacon grease into appropriate container, and return to stove top.  Add bell peppers and quickly saute for 3-5 minutes before adding to pasta sauce.  Add 1-2 tablespoon cilantro to sauce.  Let sauce continue to simmer stirring once in a while a you prepare the rest of the meal.  Cook spaghetti pasta according to directions, drain and toss with butter or olive oil to keep it from sticking to itself.  When ready to serve, place some pasta on your plate and add sauce on top, and sprinkle with some Parmesan cheese.

While pasta is cooking, preheat oven to 350.  Cut loaf of french bread in half length wise.  slather on some butter, be sure to get the butter close to the edges.  Sprinkle some minced garlic across the top, then some shredded cheese.  Add some chopped cilantro and place in oven 8-13 minutes, depending on how crunchy you like your garlic bread.  Slice into strips and serve with pasta.

Other items in my drawer I chose for use in the future.  My family loves home made burgers, so the stuffed burger press will be getting a work out this summer.  The stainless steel slotted spoon completes the set, and has already proved useful a few times in the kitchen.  I can never have too many knives, it seems like I use a few every time I cook, and it's so easy to switch from meats to fruits and veggies without worrying if I washed the blade well enough to prevent any cross contamination.  I had to get the silicone flex turner for my daughter to flip pancakes, the one we have has seen better days.  The basting brush will come in handy with holiday pie baking.  The ice cream scoop will be used a bunch between ice cream and using it for cupcake batter portion control.

I mentioned before that Good Cook is having a Build Your Kitchen Drawer Sweepstakes.  The giveaway starts on June 2nd and runs though July 14th.  There will be daily instant wins, and you can submit a new drawer ever day for a chance to win.  Look for this special ADD ME button while you are browsing  During the contest, select items will also be 25%off!