• 1/2 pkg linguine
• 1 cup broccoli flowerets
• 2 Tbs butter
• 4 chicken breast halves
• 1 cup Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1/2 cup Parmesan cheese
• 1/4 tsp ground black pepper

Directions

1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through.

Or, try this…

Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.

Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 3 cups cooked basmati rice and 3/4 cup cooked broccoli flowerets for the linguine and uncooked broccoli. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet with the chicken. Sprinkle with toasted slivered almonds, if desired.

Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken

Tip: You can substitute spaghetti or fettuccine for the linguine in this recipe.

Chicken Broccoli Alfredo is a post from: Mrs. BliSs for WomantoAnother.com

1. Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, seasoning, cracker crumbs and egg. Mix until evenly blended.
2. Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.

Catfish Cakes is a post from: Mrs. BliSs for WomantoAnother.com

Hot Water Cornbread is a post from: Mrs. BliSs for WomantoAnother.com

Ingredients:

Four boneless, skinless chicken breast halves, cut into one-inch chunks
One tablespoon Cajun seasoning (recipe below)
One clove garlic, minced
One medium onion, chopped
Three to four cups sliced zucchini
One green pepper, chopped
Eight ounces mushrooms, sliced
One-fourth cup butter
One-half cup heavy cream
One cup freshly grated parmesan cheese
Salt
Eight ounces bow-tie pasta, boiled until just tender and drained

Directions:

Put chicken pieces in bowl and cover thoroughly with Cajun seasoning. Wash hands. Melt butter in large frying pan. Add chicken pieces, garlic, onion and green peppers. Cook two minutes over medium-high heat. Add mushrooms and zucchini. Continue cooking until chicken is done, about eight more minutes; stir frequently, then cover pan during the last two minutes.

Then turn heat to low. Add cream and pasta. Toss. Add parmesan cheese. Toss. Salt to taste. Serve.

_____________________________________________________
Cajun seasoning (enough for a small jar on the spice rack):

Ingredients

Two tablespoons ground red pepper
Two tablespoons ground black pepper
Two tablespoons garlic powder
Two tablespoons dried sweet basil
One tablespoon ground white pepper
One tablespoon dried oregano
One tablespoon onion powder

Directions:

Combine all ingredients and store in container.

Tips:

You may vary the vegetables. Broccoli and sliced carrots are a good substitute for zucchini and the peppers.

Cajun chicken pasta goes well with toasted French bread and a green salad

Got a favorite recipe you’d like featured on Woman To Another? Send them in here.

Be sure to include your name and your website /blog (if you have one). A picture of the finished dish would also be helpful but is not required.

If you try this or any other recipe featured on this site let us know about it. You can post a photo via the contact form below (^_^)

Cajun Chicken With Pasta is a post from: Mrs. BliSs for WomantoAnother.com

Easy Indoor Ribs is a post from: Mrs. BliSs for WomantoAnother.com

• 1 (12 ounce) package macaroni
• 1 egg
• 2 cups milk
• 2 tablespoons butter, melted
• 2 1/2 cups shredded Cheddar cheese
• salt and pepper to taste

Baked Macaroni and Cheese is a post from: Mrs. BliSs for WomantoAnother.com

1. Brine solution allows the meat it to soak up the moisture from the water.

• Create a brine solution by mixing 4 cups of water with 3 tablespoons of salt. Soak thawed chicken breast in this solution for one hour prior to cooking.
• Place frozen chicken breast in brine solution and place in refrigerator overnight to thaw. Rinse chicken breast thoroughly and season to taste.

2. Rinse chicken thoroughly

3. Pound the meat so it thins out a bit.

4. Season to taste. (Tip: add onion, garlic, or fresh herbs)

5. Place chicken breast in foil and loosly close the foil. Place foil in a baking dish.

6. Bake in 400 degree oven for about 35 Minutes or until chicken is done.

When baking, take care to not bake too long as this dries out the meat.

How do you get moist juicy chicken breast? Share your tips.

Moist Juicy Baked Chicken Breast is a post from: Mrs. BliSs for WomantoAnother.com

(all ingredients are added to taste)

Spaghetti Pasta

Italian Dressing

Onion

Celery

Tomato

Cucumber

Black olives (optional)

What to Do

1. Cook pasta as directed. Strain, rinse in cold water; place in a large bowl and set aside
2. Chop veggies and fold them into the pasta
3. Add  shredded cheddar cheese to the mix
4. Add Italian dressing and stir until evenly coated.
5. Chill in refrigerator for at least 2 hours before serving

You can also try other mix ins like diced ham and bacon. I have even seen spaghetti salad with whole kernal corn in it.

If you have another version of spaghetti salad, I’d like hear it.

Send in your version for me to try and I’ll post it here on the site.

Classic Spaghetti Salad is a post from: Mrs. BliSs for WomantoAnother.com

My husband and I don’t frequent the sit-down restaurants because we eat what they serve right here at home. We don’t spend a ton of money on it either. Want seafood? Check our your local grocer’s seafood section and you’ll be surprised at the great deals you find. For example, our local grocery store often has the jumbo frozen shrimp on sale buy one get one free.  Want steak? You can also buy steaks at a great price nowadays as well.

The point I’m trying to make is, the very same foods that we spend $10-$15 per plate on can be eaten right at home. Not only will you have the ability to enjoy the leftovers, you will have saved a few bucks as well.

The Dish pictured above is shrimp sauteed in butter and marjoram with a cold cripy side salad. Made right in my kitchen. The recipe is as follows…

1. Clean and peel raw shrimp
2. Season shrimp with season salt and pepper
3. Heat 1 tablespoon of butter in a non-stick skillet, skillet will be ready when butter sizzles. Add a tablespoon of marjoram to the butter and cook for 1 minute
4. Add shrimp toss shrimp to coat it in butter and marjoram; let it cook a few minutes until shrimp is pink. (about 3-5 minutes)

DIY Goes To The Kitchen is a post from: Mrs. BliSs for WomantoAnother.com

Let’s Get Started:

1. Preheat the oven to 400 degrees F.
2. In a large mixing bowl, combine the flour, and butter. Cut the butter in until it looks like coarse crumbs
3. Stir in the milk and mix together until the mixture is just moist and begins to take on a “doughy” look.
4. The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again.
5. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
6. Bake in oven 10-15 minutes or until biscuits are golden brown. Brush hot biscuits with butter before serving.

3 Ingredient Biscuits is a post from: Mrs. BliSs for WomantoAnother.com