The Best Hashbrown Casserole Recipe

Jump to Recipe

I’m so tired of restaurants playing with my emotions!! I was craving Cracker Barrel®️ Hashbrown Casserole so badly last night! I wanted nothing else. Those pillowy shreds of potatoes smothered in cheese with the faintest hint of onion flavor haunted my tastebuds! I need it. To my dismay, those folks have taken it off the menu! Sucked for me. But, great for you! Because I was forced to come up with my own version the next day! And, of course, it’s so much better! 

I could make a roux from scratch with my own creams and stuff. But, why in the heck would I do that with Cream of everything exists! The canned stuff gets a bad wrap. But, this stuff is glorious in this recipe. Not too mention, opening a can is only one step. Roux who??

NO RAW ONIONS!

Don’t you dare put those raw onions in this casserole! I know we have to bake the thing, but it’s not enough! Sauté those veggies in butter for added flavor. You’ll still get a pleasant little crunch in the casserole. 

I know you love to ask me if you can substitute this for that in my recipes. FUN FACT: I HATE that ish! I’m an artist! Just follow the dang recipe, hell! Yes, you NEED havarti cheese! Thank me now. 

No Sticking

Spray or butter your foil to prevent it from sticking to the cheese. If you’re rich, just buy the nonstick foil. Save yourself some tears. Peeling off that beautiful top layer of cheese along with the foil will break your heart. Take my word for it. 

Isn’t This Breakfast Food?

No. Well, yeah. But, it works anytime of the day. Don’t make this difficult. Your family wants this added to the Thanksgiving spread. They told me. Ciao. 

The Best Hashbrown Casserole Recipe

Meet your new favorite side dish! Creamy, cheesy hashbrown casserole that is incredibly simple to prepare. Don’t substitute a thing! Trust me!
Prep Time 1 hour
Cook Time 20 minutes
Servings 8 people

Ingredients

  • 30 oz pkg. frozen shredded hashbrowns
  • 2 10.5 oz cans cream of chicken soup
  • 8 oz sour cream
  • 1/3 cup half and half
  • 4 TBS butter
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1 TBS onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon powder
  • 1/2 tsp salt
  • 1 cup havarti cheese
  • 2 cups shredded sharp cheddar
  • Chives for garnish

Instructions

  1. Preheat oven to 350°F
  2. Melt the butter in a pan
  3. Sauté the onions and bell peppers until translucent; about 3 minutes.
  4. Set aside.
  5. In a large mixing bowl, combine all remaining ingredients except for 1 cup of cheddar cheese and the chives.
  6. Mix well
  7. Grease a 9×13 casserole dish with butter
  8. Pour the mixture into the dish; spread evenly
  9. Sprinkle the last 1 cup of shredder cheddar on top.
  10. Spray a sheet of aluminum foil with nonstick spray
  11. Cover the dish and bake for 40 mins.
  12. Remove the foil and continue baking for another 20-25 mins.
  13. Rest for 20 minutes.
  14. Garnish with chives.
  15. Enjoy!

Smothered Turkey Necks and Gravy

Jump to Recipe

I remember coming home from middle school and smelling my mom’s gravy from the driveway. I’d just roll my eyes, but my juvenile palette only wanted pizza rolls. Boy, was I missing out! Homemade gravy is a Southern staple! I was an adult when I learned that packaged gravy was an actual thing! “Brown that flour!” Mama knows best! And my Turkey Necks and Gravy recipe is indeed the BEST! Try it for yourself!

Wash That Meat!

Pause. Sorry. But, yes. Wash that damn meat! I don’t want to hear about spreading bacteria. Get the lemon juice and wash the grit off of those turkey necks! Remove as much of that excess fat as you can as well. 

Brown is BEAUTIFUL!

Color is important when it comes to gravy. Some folks think using browning sauce is cheating. To hell with ‘em! It’s just extra. A little dap will do ya. We’re still creating our own roux for that homemade gravy. 

Brown the necks on ALL sides! It’ll make a huge difference in the flavor of our gravy. We need that fond! It’s not burnt. Well, it shouldn’t be. So, lowered that fire a bit. Don’t get crazy!

See the beauty a good fond creates?? When you sauté those veggies, the fond lifts from the bottom of the pot and marries the flour. Delicious!!

Low and Slow

Don’t rush this meal. We could in a pressure cooker. But, if you’re using the stove, keep it cute. Keep the heat at a medium low setting, cover the pot, and let it do it’s thing for a couple of hours. It’s so worth the wait! Trust me.

Serve it Up!

 I visited an incredible restaurant recently. If you’re ever in New Orleans go to Saint John’s on Decatur! Man, look! Those turkey necks are almost as good as mine! Hehehe. Seriously! They serve ‘em with potato salad like I do, too! I like to add rice to soak up that good gravy! Biscuits or cornbread will work, too. You’re gonna love this recipe! 

Enjoy!

B. Coop

5 from 1 vote
Print

Smothered Turkey Necks and Gravy

Southern style, fall off the bone, and savory turkey neck recipe made simple!
Prep Time 10 minutes
Cook Time 3 hours
Servings 5 people

Ingredients

  • 2-3 lbs turkey necks
  • 1 TBS cajun seasoning
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp browning sauce
  • 1/3 cup vegetable oil
  • 1/2 cup all purpose flour
  • 1 diced onion
  • 1 diced bell pepper
  • 4 cups chicken stock

Instructions

  1. Rinse the turkey necks with lemon juice and water
  2. Cut off and remove all excess fat.
  3. Pack dry well using a paper towel
  4. In a bowl, season the necks with the cajun seasoning, onion powder, garlic powder, and browning sauce
  5. Heat the vegetable oil in a heavy bottom stockpot.
  6. Brown the necks on all sides
  7. Remove and set aside
  8. Stir in the flour until no longer visible; about 1 minute
  9. Add in the onion and bell pepper
  10. Sauté for 5 mins
  11. Return the necks to the pot
  12. Pour in the chicken stock
  13. Bring to a simmer
  14. Stir, cover with the lid, and reduce the heat to low.
  15. Cook until the turkey necks are tender; about 2 hours
  16. Uncover and cook until gravy thickens; about 20 minutes.
  17. Taste and adjust seasoning as desired.
  18. Serve over warm rice.
  19. Enjoy!

Juicy Air Fryer Chicken Thighs

Jump to Recipe

How much do you trust me? Have I ever steered you wrong with food? NOPE! So, I don’t want to hear any gripes about the key ingredient in the recipe, okay? Good. Now, keep scroll to for the best chicken thigh recipe ever. I’m not exaggerating.

5 from 3 votes
Print

Juicy Air Fryer Chicken Thighs

The juiciest chicken thighs EVER! Simple ingredients and major flavor! Don’t let the mayo frighten you. It’s necessary!
Prep Time 1 hour
Cook Time 40 minutes
Servings 8 people

Ingredients

Chicken:

  • 8 boneless skinless chicken thighs
  • 1-2 TBS cajun seasoning
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1-2 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 TBS fresh parsley
  • 1/4 cup Mayo Just trust me on this, mkay?
  • 1/2 cup unsalted butter melted

Lemon Pepper Sauce

  • Juice from 1 lemon
  • zest from half a lemon
  • 1 tsp garlic powder
  • 1 TBS cracked black pepper
  • salt to taste

Instructions

Chicken:

  1. Season the chicken thighs will all if the ingredients.
  2. Toss well to ensure that the thighs are coated evenly with the spices and mayo.
  3. Cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
  4. Preheat your air fryer.
  5. Line the basket of the air fryer with aluminum foil.
  6. Place the thighs into the basket. Leave enough space between each other to ensure even cooking. Depending on the size of your air fryer, you may have to cook in batches to prevent overcrowding.
  7. Air fry the chicken thighs on 400°F for 18-20 mins flipping the chicken over halfway through. Make sure the internal temperature of the chicken is 165°F.
  8. Remove the chicken from the air fryer and wrap it in aluminum foil.
  9. Allow the thighs to rest for 10 minutes before serving.

Lemon Pepper Sauce:

  1. Stir all ingredients together well
  2. Drizzle over the chicken
  3. Enjoy!

Recipe Notes

*If using a conventional oven, bake at 400°F on a baking pan with a wired rack for 35-45 minutes or until fully cooked.

Carrot Soufflé Recipe

Jump to Recipe

Carrot Soufflé

Decadent and deliciously fluffy carrot soufflé recipe requiring minimal ingredients. Easy to prepare!
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 2 lbs peeled carrots
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/3 cup evaporated milk
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 3 large eggs
  • 1/2 cup salted butter melted
  • 1 TBS pure vanilla extract
  • Powdered sugar optional

Instructions

  1. Preheat the oven to 350°F
  2. Boil the carrots in a stockpot of lightly salted water until tender; about 15 mins and drain.
  3. Place the drained carrots into a food processor along with the melted butter and evaporated milk. Process until the carrots are puréed. (Use may use a potato masher and an electric mixer if you do not have a food processor.)
  4. Add all remaining ingredients into the food processor except the powdered sugar.
  5. Process until mixture is puréed and smooth.
  6. Pour the mixture into a greased baking dish and bake, uncovered for 40-45 minutes or until the soufflé has set.
  7. Garnish with a sprinkle of powdered sugar.
  8. Enjoy!

Crock Pot Chicken and Gravy Recipe

Jump to Recipe

This is the recipe you turn to when you’ve had a hard day, want some comfort, but don’t feel like looking at the kitchen. Take out just won’t do. You crave “REAL FOOD”! If you can relate to any of that, keep reading.

Trinity IS necessary

A good, full gravy needs the Trinity! The onions, bell peppers, and celery have to be finely chopped and smother in butter. Sauté it low and slow until they almost melt and release a ton a huge! That’s the foundation!

Stir Dat Roux, Sha!

I really need you to get over your fear of making a roux! There’s nothing to it! The gravy packs are cool. But, the flavor from making it homemade is unmatched. Here are some tips:

  • Use a heavy bottomed pan. Cast iron or Magnalite are my favorites
  • Keep the heat at a medium setting. Many will say you need high heat for a roux. Nope. Keep it steady for your nerves. Takes a little longer, but you’ll get there safely.
  • DO NOT LEAVE THE STOVE! Chile, let that phone ring and the baby cry.

Use the chicken of your choice. I had some tenders in the freezer I needed to use. I just chopped them up and threw them in. Boneless, skinless thighs are my favorite. But, I was NOT going back to the store. It worked!

I know this looks weird. It’s nothing, but a can of Cream of Mushroom soup! I love the creaminess and flavor it adds to this gravy. If you’re not a fan of mushrooms, Cream of Chicken will work just fine.

Crock Pot Chicken and Gravy Recipe

Comforting homestyle Chicken and Gravy recipe made easy and fuss free! Dump it in the Crock-Pot and go!
Cook Time 4 hours
Total Time 4 hours
Servings 3 people

Ingredients

  • 1-2 lbs boneless skinless chicken
  • 1 TBS poultry seasoning
  • 1 TBS vegetable oil
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1-2 celery stalks finely diced
  • 1/2 stick unsalted butter
  • 1/3 cup all purpose flour
  • 4 cups chicken stock
  • 10.5 oz can cream of mushroom soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Seasoning salt or salt and pepper to taste

Instructions

  1. Chop chicken into chunks (optional: you may also leave it whole)
  2. Season the chicken with poultry seasoning
  3. Spray the inside of the slow cooker with nonstick cooking spray
  4. Add the chicken
  5. On the stove, heat the vegetable oil in a pan
  6. Add in the onion, bell pepper, and celery
  7. Sauté for 5 mins; remove and set aside
  8. Add the butter to the same skillet; melt
  9. Whisk in the flour
  10. Continue stirring until the flour is no longer visible and the roux is a light, tan color
  11. Stir in the chicken stock
  12. Bring to a low simmer; remove from heat
  13. Add the sautéed vegetables, cream of mushroom, and roux/chicken stock on top of the chicken in the slow cooker
  14. Cook on LOW for 4 hrs. on HIGH for 2 hours
  15. Taste and adjust seasoning
  16. Serve over warm rice
  17. Enjoy!

White Chicken Chili Recipe

White Chicken Chili Recipe

The BEST white Chicken Chili recipe you will ever try! Bold statement, right? Trust me. It’s easy and bursting with fresh flavors. Sure to be a family favorite!
Cook Time 35 minutes
Servings 7 people

Ingredients

  • 1 TBS olive oil
  • 1 lb boneless skinless chicken breast cubed or sliced
  • 1 packet ranch seasoning
  • 2-3 jalapeños seeded and diced
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 1 tsp minced garlic
  • 1 4 oz can green chiles
  • 8 oz garlic & herb cream cheese
  • 2 15 oz cans great northern beans drained and rinsed
  • 1 15 oz can whole kernel corn drained
  • 3 cups chicken bone broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: Monterey Jack cheese sour cream, jalapeños, cilantro, avocado, limes, etc.**

Instructions

  1. Heat the olive oil in a dutch oven or stockpot.
  2. Add the chicken and ranch seasoning.
  3. When the chicken is almost cooked, add the onions, bell peppers, celery, and jalapeños.
  4. Sauté for 5 minutes.
  5. Add in the garlic and sauté for 30 secs.
  6. Add the green chiles, cream cheese, beans, and corn.
  7. Stir in the chicken bone broth, chili powder, cumin, onion and garlic powders.
  8. Bring to a low simmer and cook, uncovered, for 20 mins.
  9. Taste and adjust seasoning as desired.
  10. Garnish with toppings of your choice.
  11. Enjoy!

Recipe Notes

Notes: *If you can’t find the garlic and herb cream cheese, use regular cream cheese. **Garnish with cheese, sour cream, jalapeños, cilantro, avocado, and/or limes.

Easy Chocolate Cake Recipe

I think I tapped into the mind of Ms. Trunchbull’s favorite baker, Cookie. This has to be the cake Matilda’s homeboy stole. I know Bruce would approve of this recipe. It’s easy. It’s moist and it’s decadent. This will be the ONLY chocolate cake recipe that you will ever need!

5 from 1 vote
Print

Easy Chocolate Cake Recipe

Decadent and simple recipe for a moist Chocolate Cake. Beginner baker friendly! This is the ONLY chocolate cake recipe you need!
Prep Time 9 hours 30 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Cake:

  • 2 cups cake flour or sifted all purpose flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk room temperature
  • 2 eggs room temperature
  • 1/2 cup vegetable oil
  • 1 TBS pure vanilla extract
  • 1 cup hot coffee

Chocolate Cream Cheese Frosting:

  • 3 sticks salted butter room temperature
  • 8 oz whipped cream cheese
  • 1 cup unsweetened cocoa powder
  • 4-5 cups confectioner’s sugar
  • 1 TBS milk
  • 1 TBS pure vanilla extract

Instructions

  1. Preheat to 350°F
  2. Grease and line two 9 inch cake pans with parchment paper. Set aside.
  3. In a large mixing bowl sift the flour, sugar, baking powder, baking soda, and salt together.
  4. Whisk well to combine.
  5. Add the buttermilk, eggs, vegetable oil, and vanilla extract.
  6. Whisk and stir until combined. Do NOT over mix the batter.
  7. Use a spatula to fold in the coffee.
  8. Pour the batter evenly into the baking pans.
  9. Bake for 30-35 mins or until a toothpick inserted into the center of each cake comes out clean.
  10. Place on a wired baking rack to cool.

Frosting:

  1. Using an electric mixer, blend the butter and cream cheese together until smooth.
  2. Sift in the confectioner’s sugar and cocoa powder.
  3. Add the milk and extract.
  4. Use the mixer and slowly blend until smooth.
  5. Once the cake has cooled completely, frost it as desired.
  6. Refrigerate any remaining frosting in an air tight container for up to 1 week.
  7. Enjoy!

Crawfish Bisque Recipe

Jump to Recipe

Easter in Louisiana is something special. Picture this. Church pews full of pastel colored suits, frilly dresses, and big hats. Kids with blank stares holding a microphone in front of the congregation, because they’ve forgotten the Easter poem their parents made them recite 100 times during the week. Ushers outside during the sermon hiding dyed eggs for the hunt after church. However, all that’s on your mind is the huge pot of Crawfish Bisque with stuffed heads that’s waiting for you in the kitchen back at home. Thank God for Jesus!

The hardest part of the recipe isn’t the roux. It’s following my Louisiana Crawfish Boil recipe: https://coopcancook.com/louisiana-crawfish-boil-recipe/ the day before and reserving some of the crawfish for this Bisque. Then, you have to peel said crawfish without eating them. Pure torture, I tell ya! Try your best to reserve 4-5 pounds of crawfish from the boil. The flavor of them in this Bisque is unmatched!

What’s that Yellow Stuff??

If you’ve never peeled a crawfish, just watch my tutorial. It’s somewhere on this page. Just keep scrolling. Anyway, you want to have 3 bowls setup. One for the crawfish tail meat. Another for the claws, cartilage from the heads, and other peelings. And lastly, one for the empty crawfish heads. And the yellowish, orange stuff on the crawfish tails? Yeah, it’s kinda like Manna from Heaven. It’s where a lot of flavor resides. Don’t trash it or wipe it off! Blasphemy!

To “gut” the crawfish heads, I just use my finger to lift it out. If you’re afraid to break or crack the heads by doing so, just use a butter knife. Scrape it out and rinse the heads well. Pat them dry, and set aside.

No Waste Gang

What I love most about this dish, aside from the taste, is that nothing goes to waste. We use every part of the crawfish for something! This is my favorite way to make crawfish stock. And it’s incredibly easy! Just dump all of the crawfish peelings into a large stock pot. Then, fill it with water. Bring to a boil, lower the heat to a simmer, and forget it for an hour or so. You don’t need to add anything else if you boiled the crawfish right. All of the flavor from the boil with transfer beautifully into your stock!

Peel all of the crawfish; reserve the heads, peelings, and tail meat in separate bowlsRemove all of the cartilage and claws from the heads and add it to the rest of the peelingsReserve the empty heads and the tail meat. Add the peelings and claws into a large stock pot. Pour in 10-12 cups of water. Bring to a boil. Lower the heat to a simmer. Simmer for about 1 hour. Skim off the foam from the top of the stock then drain the stock into a bowl. Discharge the peelings and claws. Reserve the stock.

Stuffed Up

Now, let’s discuss this divine stuffing! Grind up some of those crawfish tails for this. Traditionally, you just add the tails, breadcrumbs, some veggies, and seasoning. I did all of that AND I folded in in some lump crabmeat! Seafood overload! This is completely optional. But, I highly recommend that you try it! I use a piping bag to stuff the heads. Easy, breezy.

Preheat the oven to 350°FRinse the empty crawfish heads well; pat dry and set aside. In a food processor, finely chop the onion, bell pepper, celery, garlic, and green onions. Melt the butter in a pan and sauté the veggie mix for 5 minutes. Remove from the heat and allow to cool at room temp. Add the 2 lbs of crawfish tails into the food processor and pulse until the tails are finely chopped. In a mixing bowl, combine the veggie/butter mix, finely chopped crawfish tails, and breadcrumbs. Mix well. Taste and add Cajun or Creole seasoning as needed. Stir in the beaten egg. Then, gently fold in the crabmeat. Add the stuffing into a piping bag and fill each empty crawfish heads with the stuffing. Place the stuffed heads on a parchment paper or aluminum foil lined baking sheet. Bake for 30 minutes.

The Roux

Don’t burn it. That’s all I’ve got to say. If you use a metal whisk to whisk that flour in, you better switch it out for a wooden spoon immediately. That metal will heat up and burn the roux. Wooden utensils are safer for rouxs. The good part is that we don’t need a dark, gumbo roux. So, we won’t be stirring for too long. Just until the roux is a nice, peanut butter color. Speaking of color, some prefer a red bisque. I like mine brown. The color of a good étouffée. But, if redder is what you’re used to, just add more tomato paste than I did. You can also add tomato sauce. Just don’t tell anyone it’s my recipe if you do.

Will the Stuffing Fall Out of the Heads?

Not if you don’t stir it like a bat out of hell! Just pack it in well, bake it, and all will be well. You’ll have to take it out of the heads to eat it anyway! 

Time to heat of the rice!


Happy Easter,

B. Coop

Crawfish Bisque Recipe

Louisiana’s pot of gold! This stuff is so good! Imagine using the crawfish from a boil to make a silky, flavor packed stock. Then, add the stock to a perfect roux. Yes there’s more…just read on.
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 7 people

Ingredients

Stock:

  • 4-5 lbs boiled crawfish
  • 10 cups water

Stuffed Crawfish Heads:

  • 50-60 crawfish heads
  • 1 stick salted butter
  • 1 1/2 cup breadcrumbs
  • 1 lb peeled crawfish tails
  • 1 onion
  • 1 bell pepper
  • 2 celery stalks
  • 1 TBS minced garlic
  • 1/4 cup chopped green onions
  • Cajun or Creole seasoning to taste
  • 1 beaten egg
  • 1 lb lump crabmeat optional

Bisque:

  • 1/2 cup vegetable oil
  • 2/3 cup all purpose flour
  • 1 onion
  • 1 bell pepper
  • 2 celery stalks
  • 1 TBS minced garlic
  • 1/3 cup chopped green onions
  • 1/4 cup tomato paste
  • 8 cups crawfish stock*
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Cajun or Creole seasoning to taste
  • 1 TBS liquid crab and shrimp boil concentrate
  • Remaining crawfish tails
  • Fresh parsley to garnish
  • Warm white rice for serving

Instructions

Stock:

  1. Peel all of the crawfish; reserve the heads, peelings, and tail meat in separate bowls
  2. Remove all of the cartilage and claws from the heads and add it to the rest of the peelings
  3. Reserve the empty heads and the tail meat.
  4. Add the peelings and claws into a large stock pot.
  5. Pour in 10-12 cups of water.
  6. Bring to a boil.
  7. Lower the heat to a simmer.
  8. Simmer for about 1 hour.
  9. Skim off the foam from the top of the stock then drain the stock into a bowl.
  10. Discharge the peelings and claws.
  11. Reserve the stock.

Stuffed Crawfish Heads:

  1. Preheat the oven to 350°F
  2. Rinse the empty crawfish heads well; pat dry and set aside.
  3. In a food processor, finely chop the onion, bell pepper, celery, garlic, and green onions.
  4. Melt the butter in a pan and sauté the veggie mix for 5 minutes.
  5. Remove from the heat and allow to cool at room temp.
  6. Add the 2 lbs of crawfish tails into the food processor and pulse until the tails are finely chopped.
  7. In a mixing bowl, combine the veggie/butter mix, finely chopped crawfish tails, and breadcrumbs.
  8. Mix well.
  9. Taste and add Cajun or Creole seasoning as needed.
  10. Stir in the beaten egg.
  11. Then, gently fold in the crabmeat.
  12. Add the stuffing into a piping bag and fill each empty crawfish heads with the stuffing.
  13. Place the stuffed heads on a parchment paper or aluminum foil lined baking sheet.
  14. Bake for 30 minutes.

Bisque:

  1. Add the onion, bell pepper, celery, garlic, and green onions into a food processor and blend until finely chopped
  2. Heat the oil in a dutch oven or heavy bottom stock pot.
  3. When the oil is hot, whisk in the flour to make the roux. (Do NOT walk away! The roux will burn if the heat is too hot and you do not stir constantly.)
  4. Continue stirring until the roux is the color of peanut butter.
  5. Add in the finely chopped veggies.
  6. Sauté for 5 minutes.
  7. Stir in the tomato paste until well combined.
  8. Pour in the reserved crawfish stock, stir, and bring to a simmer
  9. Toss the remaining crawfish tails in the liquid crab boil
  10. Then, add the crawfish tails into the pot.
  11. Stir in the onion and garlic powders
  12. Reduce the heat to LOW and simmer, uncovered for 20 mins.
  13. Add in the baked, stuffed crawfish heads.
  14. Continue to simmer for 10-20 more minutes.
  15. Taste and adjust seasoning as needed.
  16. Serve over warm white rice and garnish with fresh, chopped green onions.
  17. Enjoy!

Louisiana Boiled Turkey Necks Recipe

Louisiana Boiled Turkey Necks

Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you’ll see why!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 5 people

Ingredients

  • 4-5 lbs turkey necks
  • 2 bell peppers roughly chopped
  • 1 large onion roughly chopped
  • 1 whole celery stalk chopped
  • 2 cloves garlic peeled
  • 1 cup shrimp and crab boil dry seasoning
  • 1/4 cup chicken bouillon powder
  • 1-2 TBS liquid crab boil concentrate omit for milder taste
  • 6 cups water
  • 2 lemons for washing
  • 1-2 tsp accent seasoning yes, it’s MSG, so it’s *OPTIONAL. Don’t start crying to me about it. I don’t have time.
  • **corn and potatoes

Instructions

  1. Rinse the turkey necks well with water and juice from the lemons
  2. Cut off excess fat and discharge
  3. In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.

CROCKPOT:

  1. Place turkey necks and all veggies into a 7qt or larger slow cooker.
  2. Pour the water and seasoning mixture on top.
  3. Cover with the lid and cook on HIGH for 4 hours or LOW for 7-8 hours or until meat is tender.

STOVETOP:

  1. Pour the water and seasoning mixture into a large stockpot.
  2. Add in the veggies and bring to a boil for 10 mins.
  3. Add in the turkey necks.
  4. Reduce heat to a medium heat setting
  5. Cover with a lid, but leave a slight crack.
  6. Cook for 2 hours or until meat is tender.
  7. You may need to add more water throughout the cooking time.
  8. Drain.
  9. Enjoy!

Recipe Notes

**corn and potatoes may be added during the last 2 hours of cooking time in the Crock-Pot. Check the corn every 30 minutes and remove when done to avoid overcooking. For the stovetop method, add the corn and potatoes into the boiling liquid after removing the turkey necks and cook until potatoes are tender.

Cheesy Jalapeño Scalloped Potatoes

Jump to Recipe

The recipe was inspired by the scalloped potatoes I had in NYC. Took my friend to Ocean Prime in Manhattan near the Rockefeller Center. Pretty posh place. I pulled out my fancy shoes that I can barely walk in for the occasion. We had so much fun (and so much booze) that I ended the night barefoot in the Uber. That’s a good story for a later date. What are we talking about again? Potatoes! Scalloped ones! Yeah, this recipe will be your new favorite side dish. If not, your taste SUCKS! 


Joll-lah-pah-no-knees

Jalapeños are the not so secret ingredient. They add a nice, subtle kick. I like to leave a few seeds in for heat. But, that part’s up to you. Fresh jalapeños are hotter. But, if you like more spicy, sub a Serrano pepper instead, you daredevil! 


They Should be Sisters, Not Cousins…No, Twins Even!

Slice the potatoes evenly. Get a mandolin if you’re hand is as inconsistent as mine are. Don’t slice them too thin, though. It will make them too mushy during the parboiling stage. We can’t skip that. Two reasons: one, it shortens our baking time. And, two, it gives us the chance to salt the pots. I hate unseasoned potatoes. Scalloped potatoes shouldn’t just rely on the sauce for flavor, ya know? So, yeah, don’t be shy with the salted water. And do not over boil the potatoes! 
Run Me My Coins!Philadelphia cream cheese owes me a damn sponsorship, cause what the hell?? I really put this in almost everything I make. Why is cream cheese so good? I use their garlic and herb blend, because I get to skip peeling garlic. Work smarter, people. Not harder. 
If you can find the garlic and herb, tough! Make your own. How? Are garlic and herbs. Duh! Or just buy the one with chives and green onions or something. Just make sure you add cream cheese. 

Cheese, Please. 

 

As for cheese, I’ll always choose Monterey Jack. And a lot of it! Feel free to add other cheeses if you’d like. Fontina, Colby Jack, aged Cheddar, and Gruyere are good as hell in this stuff! Layer everything evenly. It’ll help when you’re chowing down. 
Golden goodness! Look at that! When your fork submerges into this excellently crafted side dish and those pockets of bubbly, gooey goodness spews out….remember, Coop can damn sure cook! I love you, k? 

 

Grub Well,

B. Coop

5 from 1 vote
Print

Cheesy Jalapeño Scalloped Potatoes

Your new favorite side dish has arrived! Cheesy and creamy slices of potatoes with just the right kick of spice! You’ll look for any excuse to make this! Trust me!
Prep Time 10 minutes
Cook Time 50 minutes
Servings 7 people

Ingredients

  • 2 pounds Russet or Yukon Gold potatoes
  • 4 TBS butter
  • 2 TBS diced jalapeños
  • 4 TBS all purpose flour
  • 1 cup heavy whipping cream
  • 2 cups whole milk
  • 4 oz garlic & herb cream cheese
  • 1 TBS chicken bouillon powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 pound Monterey Jack cheese shredded
  • Finely chopped chives

Instructions

  1. Preheat oven to 375°F
  2. Peel and thinly slice the potatoes
  3. Parboil them for no more than 3 mins in boiling, salted water.
  4. Drain and set aside.
  5. Melt the butter in a saucepan
  6. Add in the jalapeños and sauté for 1 minute.
  7. Whisk in the flour until it’s no longer visible; about 1 minute.
  8. Pour in the heavy cream and milk while whisking.
  9. Stir in the cream cheese.
  10. Continue to whisk until smooth and bubbly.
  11. Add in the chicken bouillon powder and onion powder.
  12. Salt and pepper to taste.
  13. Remove from heat.
  14. Spray a deep, casserole dish with nonstick cooking spray
  15. Layer half of the potatoes in the bottom if the dish
  16. Evenly pour on the sauce
  17. Then, sprinkle half of the cheese on top.
  18. Repeat this layering process ending with the shredded cheese on top.
  19. Bake, uncovered, for 35-40 minutes, or until potatoes are cooked and cheese is bubbly.
  20. Remove from the oven and allow it to rest for 20 mins until it sets.
  21. Garnish with fresh chives.
  22. Enjoy!