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Reggie's Recipes

When I'm not making music, I love to cook; to experiment with foods, flavors and methods. When I achieve something I like and my family and friends like, then I document it and share it here.

I plan to share recipes as I refine them to my family's satisfaction. Please respond with your thoughts and if you try any of my recipes I would love to hear of your results or changes you made to improve on the ideas.

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Reggie’s Spaghetti Squash Marinara

5/24/2020

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​Ingredients:
  • 3 spaghetti squashes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon Kosher salt
  • ½ teaspoon pepper
  • 2 jars spaghetti or marinara sauce
  • 1 can tomato sauce
  • 1 pound Italian sausage or bratwurst
  • 2 tablespoons cream cheese
  • 2 tablespoons parmesan cheese
  • 2 tablespoons minced garlic
  • 1 onion diced
  • 2 bell peppers diced
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​Directions:
  1. Preheat oven to 400 degrees.
  2. Spray a 9 X 13 baking dish with non-stick spray.
  3. Cut the spaghetti squashes in half and scoop out seeds and pith.
  4. Brush on olive oil to cut side and sprinkle on garlic, salt and pepper.
  5. Place on the baking dish cut side down and pierce skin side with a fork every two inches in a line down the middle. Bake at 400 for 40 minutes.
  6. Dice the peppers and onions into bite-sized pieces.
  7. Add the oil and minced garlic to a hot skillet and de-skin the sausage and break up while cooking over medium heat.
  8. Cook until sausage is no longer pink.
  9. Add the peppers and onions to the skillet and continue to cook over medium heat until they soften.
  10. Add spaghetti sauce and tomato sauce and mix well. Lower heat to low and simmer.
  11. Add cheese and mix in until melted.
  12. Fork squash out of skins and strain.
Add squash to sauce or serve separately.
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Reggie's Curry Chicken

5/18/2020

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Ingredients:
  • 2 to 3 chicken breasts rough cut in small pieces
  • 1 and 1/2 cups half and half
  • 2 cups mixed cheeses
  • 1 bunch green onions diced
  • 4 tablespoons olive oil
  • 3 tablespoons minced garlic
  • 1 teaspoon Creole seasoning
  • 1 teaspoon pepper
  • 2 tablespoons curry
  • A pinch each of oregano and parsley
  • 1 head broccoli cut up bite-sized
  • 1 cup cauliflower rice 
Directions:
  1. ​In a large sauce pan or wok, heat olive oil on high until almost smoking. Add garlic and cook to golden color.
  2. Add onions and chicken and continue to stir fry on high for a minute or so.
  3. Lower heat to half, mix well, cover and cook until chicken is nearly cooked through.
  4. Steam broccoli florets until almost tender.
  5. Lower heat a bit more, then Add broccoli, creamer, and slowly add cheese.
  6. Cheese I use is equal measures of Parmesan, Romano, Cheddar, and Cream Cheese.
  7. Once cheese is melted in, add curry and spices and mix thoroughly.
  8. Simmer to a light boil stirring often.
  9. Allow to cool 5 minutes before serving.
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Reggie's Langostino Alfredo

12/4/2017

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INGREDIENTS:
 
Two cups langostino lobster tails
Lobster bisque
One large box fettucine or linguine noodles
1/4 cup butter
1 cup whipping cream
2 tablespoons minced garlic
1-1/4 cups freshly grated Parmesan & Romano cheeses
2 tablespoons cream cheese
1/2 cup mushrooms, sliced
3 green onions, sliced
1/2 yellow onion, diced
1/2 cup cilantro, chopped, stems removed
1/2 teaspoon basil
1 pinch rosemary
1 dash curry powder
 Salt and Pepper to taste



DIRECTIONS:

 
  1. Boil pasta until al-dente, rinse and drain. 
  2. Soak langostinos in enough water to cover them. This will tenderize them and make your lobster bisque.
  3. Melt unsalted butter in a medium saucepan over medium low heat.
  4. Add garlic and brown slightly.
  5. Add onions and cook until tender.
  6. Add mushrooms, green onions, cilantro and sauté for two minutes.
  7. Add cheese and whisk quickly, heating through and bringing to a light boil.
  8. Stir in spices and lobster bisque.
  9. Add langostinos to sauce and simmer for a few minutes.
  10. Serve sauce over pasta.

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Reggie's Dijon BBQ Pork Chops

11/1/2017

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INGREDIENTS:
 
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar
  • 3 tablespoons unsweetened apple juice
  • 3 tablespoons Worcestershire sauce
  • Four 8-oz bone-in pork loin chops
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh cracked pepper
 
 
COOKING INSTRUCTIONS:
 
  1. Mix mustard, brown sugar, apple juice and Worcestershire sauce in a bowl until marinade is smooth. Heat in microwave to help ingredients to mix well.
  2. Pour 2/3 the marinade into a large reseal able plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag.
  3. Marinate in the refrigerator for 8 hours to overnight.
  4. Cover bowl with remaining marinade with plastic wrap and refrigerate.
  5. Remove pork chops from marinade and discard bag and marinade.
  6. Light coals and arrange on one side of charcoal grate.
  7. Set cooking grate in place, cover grill, and preheat for 5 minutes.
  8. Clean and oil grilling grate.
  9. Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side.
  10. Brush on some of the remaining marinade.
  11. Move pork chops to cool side of grill, situated with bones facing the fire. Cover and cook until meat registers 135°F (57°C) on an instant-read thermometer when inserted into thickest part of chop.
  12. Remove pork chops from grill, brush again with marinade, sprinkle with salt and pepper, let rest for 5 to 10 minutes and serve.
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Reggie's Chicken Broccoli Casserole

10/22/2017

2 Comments

 
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Reggie’s Chicken Broccoli Casserole
 
INGREDIENTS:

  • 3 to 4 boneless skinless chicken breasts cut in 1” cubes
  • 2 heads fresh broccoli- stems removed cut bite-sized
  • 1 pint of half & half creamer
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 1 onion diced
  • 4 celery stalks diced
  • 1 cup grated cheddar cheese
  • 2 tbsp olive oil           
  • ¼ stick butter
  • 2 tbsp minced garlic
  • 1 tbsp lemon juice
  • 2 tsp salt
  • ½ tsp pepper
  • ½ tsp curry powder
 
Start a batch of Reggie’s Prepared Rice. Meanwhile steam the broccoli in the microwave until almost tender (approx. 6 min).
 
In a large sauce pan, sauté garlic, onion, and celery in the butter on high. Add chicken and stir fry for 2 min. Cover, lower heat and cook until chicken is nearly done, stirring occasionally.
 
Add creamer, milk, mayo, lemon juice and seasonings. Mix well. Bring to a boil over low heat, stirring occasionally. You should be doing this while rice is cooking and broccoli is steaming.
 
Mix ½ of sauce with rice and spread in a large greased casserole pan.  Drain broccoli and spread evenly over rice mixture. Top with remaining sauce and chicken. Cover and bake at 350 for 20 to 30 minutes. Uncover and sprinkle with cheese. Bake uncovered for 5 minutes or until cheese melts.
 
Feeds 6 to 8.  Serve with garlic bread and a tossed green salad. Don’t forget to thank God for good food and bless the meal!!!
​
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Barbecued Bratwurst or Italian Sausage

7/3/2015

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Here's something a little different. I tried boiling them in beer then barbecuing but I felt it cooked too much of the flavor out of them. I tried throwing them on the grill raw but they always start squirting juice which flares up and they end up scorched and overdone on the outside or underdone on the inside. So after some trial and error I came up with this method.
  1. First butterfly them and lay them open.
  2. Then sprinkle on a little Worcestershire sauce and brush on some barbecue sauce.
  3. Let them marinate overnight if you have the time.
  4. Throw them on the grill and cook over medium heat (300 degrees).
  5. Cook with open face side of the sausage up and the BBQ lid down.
  6. Flip them after three or four minutes and cook another three minutes.
Serve on large hot dog buns with diced onions and your favorite condiments. Lay them on the bun so that they will fold back closed when you close the bun.
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Whole Chicken in the Weber

6/27/2015

1 Comment

 
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I set out to do a beer can chicken in the Weber. So I prepped my chicken by using my own rub mixed with some olive oil over and under the skin. Then I filled a can with half water and half apple juice. Next I started some coals for the Weber, and placed my wood chip box (a stainless steel box with holes in it for smoking) with mesquite wood chips in the middle of the fire area and poured the hot coals all around the perimeter of it.

When I went to put the chicken in, it was standing too high, so I had to nix the can and lay the chicken down in a Pyrex dish. I kept the temperature about 250 and cooked until the meat was 165. About half way through, I turned the chicken over and propped it up on the edge of the dish so it wouldn't be laying in the juice getting soggy. Then I squeezed some tangerine juice over it and cooked until almost done. I then turned it again and squeezed tangerine juice over the other side. It only took about two hours cooking time.

The meat was very moist and delicious. The thigh showed a little pink, so I probably will cook to 175 next time. In the Weber, the chicken didn't taste as smokey as when I cook in my big smoker. My wife liked it better that way; a little smoke flavor but not overwhelming. It was definitely good enough to do again!
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Reggie’s Chicken & Roasted Pepper Alfredo

3/20/2015

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Cook two boneless skinless chicken breasts in 2 tablespoons olive oil in a frying pan over medium heat. Season with salt, pepper, Italian seasoning, garlic powder and onion powder. When done, slice lengthwise in ¼-inch strips. Lightly sprinkle with Cajun seasoning.

Roast 1/2 each of red, orange and yellow bell peppers under broiler until skin is black. Immediately transfer peppers to plastic bag to allow steam to loosen skins. when cool enough to touch, remove skins and dice peppers.

Make Alfredo Sauce:
1/4 cup unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1-1/4 cups freshly grated Parmesan & Romano cheeses
1/4 cup chopped fresh parsley

1/2 tsp basil
1 pinch rosemary
Pepper to taste


Melt unsalted butter in a medium saucepan over medium low heat. Add garlic and brown slightly. Add cream and simmer for 5 minutes, then add pepper and cheese and whisk quickly, heating through. Stir in parsley, basil, rosemary then add the roasted peppers to the sauce and simmer til it colors the sauce. Add chicken to sauce last.


Boil fettuccine until al-dente and drain. Serve sauce and chicken over fettuccine noodles or rice. Serves four
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Reggie's Creole Seasoning

3/16/2015

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·       2 1/2 tablespoons paprika
·       2 tablespoons sea salt
·       2 tablespoons garlic powder
·       1 tablespoon black pepper
·       1 tablespoon onion powder
·       1 tablespoon cayenne pepper
·       1 tablespoon dried oregano
·       1 tablespoon dried thyme
·       Combine all ingredients thoroughly.

Makes 2/3 cup

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Reggie's Cajun Jambalaya

3/16/2015

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Ingredients:
  • 2 chicken breasts cubed (preferably boneless)
  • ½ pound large shrimp- tails removed (I use frozen, or boil in Zatarain’s)
  • 1 pound andouille, chaurice, or hot Italian sausages
  • 1 large onion chopped
  • 1 bell pepper chopped
  • Any other veggies you want to add
  • 3 to 6 clove garlic cloves or 3 tablespoons minced garlic
  • 4 celery stalks with leaves chopped
  • 3 small cans tomato paste
  • 1- 28 oz. can of canned tomatoes
  • 8 cups homemade chicken stock
  • 3 tablespoons Tony Chachere’s Creole seasoning
  • 2 bay leaves
  • Salt and pepper to taste
  • 4 cups brown rice soaked in hot water for 1 hour
Directions:
  1. In a large frying pan, brown the chicken in olive oil over medium high heat, adding some Tony Chachere’s Creole seasoning and a bit of salt and pepper. Cook about ¾ done and then cube. Or you can cube first which helps the meat absorb all the spices better.
  2. Add the sausage sliced on the bias right after you get the chicken going. Lower heat to medium and cover to cook through a bit. Cook for just 5 minutes or so stirring frequently.
  3. Remove meat from pan and add some more olive oil and the garlic. Get good and hot on high heat, then lower heat to medium high and add the onions, peppers, and celery and cook until onions begin to turn transparent.
  4. With the “holy trinity” well under way, lower heat to medium and add tomato paste and allow it to pince (let it brown a little without burning).
  5. Once tomato paste achieves a dark red color, deglaze the pan with 2 cups of the chicken stock, scraping the bottom of the pan and mix until smooth, making sure the sautéed vegetables, paste, and stock are combined thoroughly. It should be quite thick.
  6. Add the Creole seasoning, tomatoes and salt and pepper to taste. Cook over medium heat for about 10 minutes. Add the meat (not the shrimp yet), and cook another 10 minutes.
  7. Add the rest of the chicken stock and taste test for seasonings and adjust as desired. Drain the rice, and stir in, combining thoroughly and cook for about 20 to 25 minutes. The rice should absorb all the liquid and be cooked through.
  8. Now add the shrimp. Turn the heat down to low-medium and let the sauce thicken, stirring frequently, for about 10 minutes. Once thickened it should be done.
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    About the Chef

    I have a passion for cooking so everything I make is a labor of love. I am all French, so my recipes may contain a lot of butter, oil, sauces, etc. Not much for desserts, just real food!

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