Sunday, July 26, 2015

Chicken and Bacon Fettuccine Alfredo

This recipe is in the first Sisters' Cookbook as "Judy's Fettuccine." I added some stuff. I have to admit I was totally sweating when I finished making this. It's one of those recipes where you have to time everything just right. I think the end result is worth it, though. (Btw, Judy was my co-worker at the COB. Remember Judy?!)


1 lb. bacon, cooked until crisp, drained and crumbled

3 eggs, beaten

1/4 c. butter

1/4 c. snipped, fresh parsley

1 c. heavy cream

1 lb. fettuccine noodles, cooked al dente, drained

1 c. Parmesan cheese, shredded

2 chicken breasts, cooked and chopped (I used a Costco rotisserie chicken - as always)

6-8 mini bella mushrooms, chopped and sauteed in butter (optional) (Allyn)


Heat an oven-safe serving dish at 250 degrees while you're cooking.

Heat cream in a small saucepan until just warm. Remove from heat and add beaten eggs. Whisk together until smooth.

Take the serving dish out of the oven and put the butter in it. When the butter has melted, add the drained pasta and toss. Pour egg-cream mixture over buttered pasta and toss until it's well coated. Add bacon, chicken, mushrooms, and Parmesan cheese, then toss together. Sprinkle with fresh parsley and pepper. Serve immediately. (I used a coated cast iron braising pan with a nice tight lid. The pasta stayed warm and saucy. It was surprisingly good when warmed up for lunch the next day, too. I've had bad luck with alfredo making it as leftovers.)

Greasy Tacos

You can stop putting off making Cilantro Lime Rice, because here are the greasy tacos to go with it. Chef Mo helped me with the shells.


1 lb. ground beef mixed with 1 pkg taco seasoning mix

Canola Oil

Corn Taco Shells (we're using white corn shells here)

Shredded Colby Jack Cheese (about a cup)


Heat a griddle at 250 degrees. Pour a tablespoon of canola oil on the warmed griddle and spread it with a paper towel or a spatula. Place taco shells on the griddle and cook for about one minute. Turn the shells and sprinkle a little shredded cheese onto each shell. Put a small amount of taco meat on one half of the shell on top of the melting cheese. Fold each taco in half (still on the griddle) and press down with the flat of the spatula until it sticks, about 10 seconds. Remove tacos from griddle and place on a paper towel-lined plate. Serve with Cilantro Lime Rice, guacamole, and sour cream.