Bacon and Chicken Alfredo with Homemade Sauce

This bacon and chicken alfredo with a homemade sauce is a keeper, and not just because I said so. I had five others around my table the night I concocted it, and everyone agreed they could eat it once a week. There are several variables here. For the pasta, you can use spaghetti, fettucini, bow ties, or regular egg noodles. I chose bow ties the first time I made it, and shells for the most recent menu.

I thought about fettucini noodles, but we’d just had four cheese chicken fettucini five days before, so I opened up the box of shells instead. Plus, my son was running to our house for supper and then running back (16 miles), so I wanted to give him something that was substantial for his run. He is training for another 100-mile race, so he needs those carbs.

When you’ve got some leftover fried bacon and some leftover chicken, add the two together to make this dish. One time I used bacon and some left-over turkey breast from Christmas (I had stored it in the freezer) and some leftover chicken in the fridge from the evening before.  I also added peas.  The second time, I just used some leftover chicken that was in the freezer. Either way, it’s bacon and chicken alfredo because those are the main ingredients!

chicken bacon alfredo with peasI make my own alfredo sauce.  Start with two to four tablespoons real butter. Don’t use any of that fake stuff; use the real thing. Melt the butter and then add one, two, or three cloves garlic. Stir the butter and garlic for one to three minutes until everyone starts asking if you’re making garlic bread for supper.  Add one cup of heavy cream, salt, and pepper, stirring until it thickens.  Then add more cream., allowing it to thicken some more. Last, add parmesan cheese – about 2 to 4 tablespoons or as much as you’d like.

If you are willing to be patient and give your sauce a little time, you don’t need to add any flour.  The first time I made this, I served six people at my table. I used 2 Tablespoons butter and 12 oz. heavy cream.  It thickened well on its own. So go ahead and give it a go. Tweak it to suit your fancy – and enjoy!


Bacon and Chicken Alfredo with Homemade Sauce
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A satisfying, tasty, and easy dish to fix for a family or for a crowd. Alfredo sauce is always good, and making your own is even better!
  • 2 cups cooked chicken and bacon (leftovers or fried and drained)
  • Noodles - enough to serve 6-8 people; fettucini, bow ties, shells, or whatever you choose
  • 2 Tbsp. real butter
  • 16 ounces cream OR milk
  • Flour (1-2 Tbsp., optional)
  • 2-3 cloves garlic, crushed
  • Minced onion or onion powder ) a tablespoon or two
  • Salt and pepper to taste
  • ¼ cup parmesan cheese - more or less to your taste
  1. Cut up leftover chicken and bacon, or cook chicken and fry up bacon, and drain
  2. Cook noodles according to package directions
  3. Melt 2 Tablespoons butter in a large skillet/saucepan
  4. Add crushed garlic cloves and stir until clear
  5. OPTIONAL: add flour and stir until smooth
  6. Add half the cream and stir until it begins to thicken
  7. Add the remainder of the cream and stir some more as it thickens
  8. Season with salt and pepper
  9. Add parmesan cheese and stir until dissolved
  10. Add noodles, chicken, and bacon, mixing thoroughly
  11. Heat through and serve

Pinterest Chicken Bacon alfredo sauce

Broccoli Delight Salad

Served in a glass bowl, this broccoli salad is not only pretty but delicious as well.  Sunflower seeds, red onion, raisins, and bacon with broccoli and a sweet-sour sauce will make you wish for more. You can add cauliflower and pumpkin seeds if you’d like as well.

Years ago my husband managed a farmer’s market cooperative.  That was back in the day when government subsidy for tobacco was on its way out.  Farmers were looking for a labor-intensive crop to supplement their income. Broccoli won the draw.  During the years of Southside Virginia Produce Cooperative’s existence, recipe contests were held locally, specifically featuring broccoli and cantaloupe, the two crops being grown at that time.


Because my husband was the manager, it seemed important that I learn to cook and bake with broccoli, so I scoured magazines for recipes. This is one of the recipes I saved some twenty-eight years ago.  In one of the contests, I entered this dish and took first place.  You’ll understand why when you try a sample.

Over the years, I’ve adapted it somewhat.   The original recipe didn’t call for cauliflower, but I add it occasionally.  On the day this photo was taken, I was out of sunflower seeds, so my neighbor brought some pumpkin seeds, and we liked it just the same.   It’s still a family favorite (for those of us who like onions, anyhow.)  I’m certain it will become a favorite for your family as well.

Broccoli Delight Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
These ingredients can be gotten ready a day or two ahead of the day you'll be serving it. Assemble your ingredients and add your dressing, and it's ready to go.
  • 1 large bunch fresh broccoli, cut in pieces (4-5 cups)
  • 1 cup sunflower seeds
  • 1 cup raisins
  • 10 strips bacon, fried and crumbled
  • ¼ cup diced, red onion
  • 3-4 Tbsp. sugar
  • 1 Tbsp. vinegar
  • ½ cup creamy salad dressing or lite mayonnaise
  1. Cut and wash broccoli and put pieces in a bowl
  2. Add raisins, onion, bacon and sunflower seeds
  3. Mix dressing ingredients together until smooth
  4. Pour dressing over salad


Homemade Tortillas and Quesadillas

I used to purchase Tortillas in the grocery store.  Not anymore! This recipe is the bomb.  I texted a friend who was visiting friends in Texas.  In a few minutes, she had sent me a recipe.

“I don’t usually use a recipe, but this looks like what I make,” she said.

The Tortillas

It comes from the cookbook Savour Belize and the author is Mrs. Zelah Kropf.

There are no directions for this recipe, so I had to text Anna again and ask her what to do after I’d mixed the dough.

This recipe is so easy and such fun to make.  The dough texture is great to work with. You can pat the tortillas out into a circle or roll them out with a rolling pin.  Anna said she pats her tortillas into a circle, but we used a rolling pin.

You’ll need flour, baking powder, salt, shortening (vegetable oil), and water.  The directions call for shortening, so I had to text Anna again to ask her what she uses.  Vegetable oil it is.

Mix your dry ingredients, then add the wet ingredients.

Use a little flour or cornmeal to roll them out. To fry the tortillas, spray a skillet and fry for about 30 seconds per side.  This photo shows one tortilla on our Cook-n-Dine.

The Quesadillas

Chop your onions, shallots, and peppers.  Add mushrooms and saute.

To make your quesadillas, you’ll need refried beans, shredded cheese, mushrooms, onions, peppers, shallots and/or onions, bacon (fried and crumbled), beef, chicken, or any other meat you’d like to add.

Place refried beans on half of your tortilla, then add the toppings of your choice.  Fold the other half over your toppings, and fry, flipping over when one side is browned and the cheese is melted.

In this photo, you can see my Cook-n-Dine.  On it, we fried the tortillas, sauteed the vegetables, and then fried the quesadillas (which is why it looks so well-used.)

Serve your quesadilla with salsa and/or sour cream or yogurt.





Homemade Tortillas and Quesadillas
Recipe type: Dinner
Cuisine: Belizian
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
A simple, easy recipe for homemade tortillas and directions for quesadillas as well.
  • 6 cups flour
  • 6 tsp. baking powder
  • ¾ shortening (vegetable oil)
  • 3 tsp. salt
  • 2 cups water, more or less to make a soft dough
  1. Mix dry ingredients together (flour, baking powder, and salt)
  2. Add shortening and water
  3. Divide into 18-20 pieces
  4. Roll or pat each piece into a circle, using flour if dough is sticky
  5. Using high heat, spray a skillet and fry tortilla, approximately 30 minutes per side
  6. The dough can also be rolled into balls and put into a bag or tightly covered container
  7. Store in the refrigerator for use later that day.
  8. Take dough out of the refrigerator 10-20 minutes before you are ready to fry them so they can warm to room temperature.

Corn Chip Salad

Easter Sunday is always special.  It’s especially special when it’s spent with family and friends.  This Easter we were invited to Irene’s house for Sunday lunch.  As always, she had quite the spread.

“I’m not having ham,” she told  me when I got the invitation.

Who cares, I thought, it’ll be good no matter what she serves.  

I was right.  It was good.  So, so good.

The only thing I had to bring was rolls.  I used the recipe for refrigerator dinner rolls.  It was an easy recipe to make because I could mix up the dough the evening before and then roll the dough into balls between the sunrise service and church.  By the time church was over, they were ready to go into the oven.

We had roast beef with mashed potatoes and gravy, carrots roasted in the oven with the beef, corn pudding and a delicious Corn Chip Salad.  (I failed to take a photo of the delicious homemade gravy on top of those whipped potatoes.)

I helped Renie put the finishing touches on the salad and she allowed me to share the recipe here.

If you’re looking for something that’s a little more substantial than a regular tossed salad; if you want something that’s a little festive and different; if you’re interested in a salad with a unique crunch and flavor, then you’ll want to try this one.

Use lettuce (you choose which type), fried and crumbled bacon, Colby or cheddar cheese, hardboiled eggs, some corn chips, and a homemade dressing.  You can adjust the ingredients for the dressing if you’d like.

the dressing for the salad

For the dressing, you’ll need salad dressing, milk, white and brown sugar, and apple cider vinegar or red wine vinegar.

You don’t need to stir the salad; it will stir as people serve themselves.

Wait to add the corn chips until you have added the dressing, and do this just before it is served.

Corn Chip Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 8-12
A festive and easy to fix salad that hits the spot for a hearty salad.
  • 1 head lettuce
  • 1 lb. bacon, fried and crumbled
  • 6-8 hardboiled eggs, chopped
  • ½ lb. shredded Colby or cheddar cheese
  • 2½ cups corn chips - broken or slightly crushed
  • 1 cup miracle whip
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 Tbsp. vinegar
  • ¼ cup milk
  1. For salad, mix lettuce, eggs, bacon, and cheese.
  2. Mix dressing ingredients together
  3. Add dressing to salad
  4. Add corn chips on top
  5. Refrigerate until ready to serve.