Ingredients:
| Directions:
|
0 Comments
Directions:
![]() 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:
INGREDIENTS:
COOKING INSTRUCTIONS:
Reggie’s Chicken Broccoli Casserole
INGREDIENTS:
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!!! 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.
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!
· 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 Ingredients:
|
About the ChefI 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! Archives
May 2020
Categories |