Crispy Fried Chicken Wings Recipe

So, I know this pandemic and quarantine will render countless baby showers this year! And you’re going to need some bomb recipes to serve the shower guests! Cause if I attend a baby shower and the food sucks, I’m taking my gift back! Okay, okay, back on subject. You need my crispy, fried chicken wing recipe!

Winging it

I purchased the wings already separated. I’m lazy. We know this. But, if you’re less fortunate and have to cut your own, don’t fret. It’s super easy. Just chop at the joints. 

Sometimes, you’ll encounter some chicken that was handled by someone like me. And those pieces of bird will still have a few feathers attached. Pluck ‘em! We want our wings hairless.

Spice it Up

This recipe is ridiculously easy! This is crazy. Now, we want to mix up our spice blend. Pour the spice in a bowl and mix with a spoon or something. The end. I know, right?!

Poof!

This is my favorite part. Not really. That dang flour gets every damn where! Why did I keep it g rated in the beginning only to use profanity at the end? Pray for me. Flour mixture! Yes! Okay, I won’t lie and say that I studied the science of this. I haven’t. This may not even be a real thing. But, I add baking powder and cornstarch to my flour to make it extra crispy! Listen, it works for me. Could be in my head, but just do it cause we’re friends. I love you, too. 

Throw that Old A** Oil Away!

Peanut oil. Yep. You need it. Unless you’re allergic. If so, don’t. No, seriously, please don’t. I’d cry. But, I love frying chicken in peanut oil. Again, in my mind, it contributes to the crunch in this chicken. While we’re here, we need to talk. IMPORTANT: THROW THAT OLD A** GREASE AWAY!!! I don’t care what yo mama did. (Mine did it, too. Hey, Ma!) I don’t care what they did! We’re stopping that generational curse! USE FRESH OIL EVERY TIME YOU FRY. YES! Every time. I’m not playing. Don’t argue with me. Thou shalt not win. 

Can chicken be sexy? I don’t care. It is. Look at this bird!!! Bless, God! Major key alert: drain the chicken on a wired rack. Leave the paper towels alone. You need that wired rack to circulate the air around the wing and deliver the ultimate crunch! Paper towel draining can lead to soggy wings. Look it up. No, really look it up cause I didn’t, and I want to know if it’s true. 

Okay, I think I’ve told you all you need to know. The rest you can figure out from the recipe down there and the tutorial on the You to the Tube. Anyway, I’m tired of typing. Grab the hot sauce. Peace. 


Happy Cooking, Frying, Whatever,

B. Coop 

Crispy Fried Chicken Wings Recipe:

Extra crispy, flavorful, and easy to prepare chicken wings that are perfect for a party or social gatherings!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 4 people

Ingredients

  • 2 lbs chicken wings drums and flats separated
  • 2 TBS Cajun or Creole seasoning
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp Accent seasoning optional
  • 1 tsp lemon pepper seasoning
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • Peanut oil for frying

Instructions

  1. Rinse the chicken wings thoroughly with water and lemon juice
  2. Remove any feathers
  3. Pat dry well with paper towels
  4. In a small bowl, combine all seasonings and powders. Mix well.
  5. Sprinkle half of the seasoning blend evenly on the wings.
  6. Toss to coat
  7. In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  8. Dredge each wing into the flour mixture, gently squeezing the flour into the wing to coat. Shake off the excess flour.
  9. Fry the wings peanut oil heated to 350°F for 8-11 minutes or until a meat thermometer inserted into the wings registers at least 165°F.
  10. Place the wings on a wired rack to drain.
  11. Enjoy!

Recipe Notes

Throw that old a** oil away! Always use fresh oil. I love you and I want the best for you.

Creamy Black Eyed Peas Recipe

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5 from 5 votes
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Creamy Black Eyed Peas Recipe

Creamy, Cajun style black eyed peas made easily. Flavored with Smokey turkey wings, onion, garlic, bell peppers and a spicy kick of jalapeños.
Prep Time 1 hour 30 minutes
Servings 5 people

Ingredients

  • 1 lb black eyed peas
  • 1 TBS olive oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 1 tsp diced jalapeño peppers
  • 1 lb smoked turkey wings
  • 6-7 cups chicken stock
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 bay leaf
  • 1-2 TBS Cajun or Creole seasoning
  • 4 TBS unsalted butter
  • Fresh chopped parsley

Instructions

  1. Rinse and sort peas
  2. Bring 6 cups of water to a boil in a stock pot
  3. Add in the peas and turn off the heat
  4. Allow the peas to soak for 30 mins.
  5. While the peas are soaking, pour the olive oil into a Dutch oven or stock pot.
  6. Once the oil is hot, add in the onion, bell peppers, and jalapeños.
  7. Sauté until onions are slightly caramelized; about 5 mins.
  8. Add in the garlic and sauté for 30 secs.
  9. Place the smoked turkey wings into the pot and pour in the chicken stock
  10. Bring to a simmer, cover the pot with the lid, and cook for 30 minutes.
  11. Drain the water off the peas.
  12. Add the peas into the pot with the turkey wings.
  13. Stir in the onion and garlic powders.
  14. Add the bay leaf
  15. Bring it to a low simmer.
  16. Cover and cook for 45 minutes to an hour. Check and stir occasionally to prevent sticking. (Add more chicken stock or water if sticking occurs.)
  17. Remove the lid and stir in the Cajun seasoning Add in the butter
  18. Allow peas to simmer, uncovered, until butter has melted and the desired consistency is reached; about 10-20 mins.
  19. Garnish with the parsley
  20. Serve over warm rice
  21. Enjoy!

Cajun Butter Roasted Turkey Recipe

No holiday spread is complete without a turkey. Well, at least in my household. The turkey is a given menu staple. And it HAS to be right! No dry bird allowed! Turkey gets a bad rap. Because, it’s very easy to dry out if not prepared correctly. If juice, flavorful turkey is your goal, you’ve come to the right place! Keep reading, babe. 

When to Thaw the Turkey?

If you’re like me, you’re not about to pay extra for a fresh turkey. Frozen bird me, please! But, we have to thaw that thang well before roasting, of course. There are two ways to do so. You can thaw in the refrigerator or thaw in cold water. Whichever option you choose is up to you. See charts below for timing:


Refrigerator Thawing:

  • 4 lbs: 1 day to defrost
  • 8 lbs: 2 days to defrost
  • 12 lbs: 3 days to defrost
  • 16 lbs: 4 days to defrost

Make sure you don’t just throw the bird in the fridge. Place it in a large bowl to prevent leaks. The ice has to go somewhere. You don’t want to ruin your fridge with this bird. Trust me.

Cold Water Thawing:

  • 4 lbs: 1 hours to defrost
  • 8 lbs: 4 hours to defrost
  • 12 lbs: 6 hours to defrost
  • 16 lbs: 8 hours to defrost

This method is great if you forget to take the turkey out of the freezer. However, it takes a little more babysitting. You have to refresh the water every hour or so to ensure that the water stays cold and fresh. You’ll need approximately 30 minutes of cold water soaking per pound of turkey. 

Now, that our turkey is thawed and ready. Let’s get to business.

Coop, No Brine??

No, baby. No brine. I’m lazy. I rely on injectable marinades. They have never failed me and they won’t fail your bird either. My preference is pictured. It can be hard to find, so if you have to go with another brand, it’s cool. Or, you can just use my homemade marinade recipe provided below.

Stuff It

I’m a serial “stuffer”. I jam pack my birds with goodness. Onions, garlic, peppers, herbs, and an orange. Yes, an orange. I use oranges instead of lemons, because I love the subtle citrusy, sweetness they add to the flavor of the turkey. 

Butter or Oil?

Both. I need crispy skin on my turkey. Oil is the key to that. I chose olive oil. It’s light tasting, but still gets the job done. Both oil and butter will give you that beautiful brown color. But, butter burns. However, I still want that butter flavor. So, what can we do? Load that butter up with fresh herbs and spread it under the skin of the breasts. Then, massage that oil over the turkey and sprinkle on your favorite seasoned salt and dried herbs. A win for all! 

Oven Time

The roasting timing of the turkey depends on its size. Don’t throw away the packaging of the turkey before removing and saving the little price tag. This will tell you the size of the turkey for accurate timing. I estimate that it takes about 13 mins of roasting per pound of the turkey. But, don’t quote me. Use the chart below as a guide. And don’t forget to grab a meat thermometer. 

Size of TurkeyTiming at 325°F
10-12lbs3 – 3 ¼ hours
12-16bs3 ¼ – 3 ¾ hours
16-20lbs3 ¾ – 4 ¼ hours
20-24lbs4 ¼ – 4 ¾ hours

I also cover the breasts and legs with aluminum foil to prevent early browning. I remove the breast covering halfway through the roasting time right before the first basting. I leave the foil on the legs throughout the duration of roasting time.

Let it Rest:

This is the hardest part. Waiting on this beautiful bird to rest before carving. Resting is imperative if you want a juicy turkey. Cover it with foil and allow it to rest for at least 1 hour. 2 hours is best, but I won’t torture you like that. Be patient and enjoy the best turkey you’ve ever had! 

Happy Roasting,

B. Coop

5 from 5 votes
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Cajun Butter Roasted Turkey Recipe

The most moist and flavorful turkey you’ll ever eat! No brining necessary. The perfect blend of Cajun spices, fresh, and dry herbs combine to render a turkey that you’ll want to include in your holiday spread every year!
Prep Time 1 day
Resting Time 1 hour
Total Time 1 day 1 hour
Servings 8 people

Ingredients

Turkey:

  • 10-14 lb turkey fresh or thawed
  • Lemon juice for washing
  • 16 oz Cajun Butter injectable marinade*
  • 1 tsp salt
  • 1/2 onion
  • 1/2 bell pepper
  • 1 orange
  • 4 garlic cloves
  • 1 celery stalk
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 1 1/2 cup chicken broth
  • 1 TBS Herbes de Provence
  • Cajun or Creole seasoning
  • Olive oil

Herb Butter:

  • 1 stick unsalted butter
  • 1 sprig fresh chopped rosemary
  • 2 sprigs fresh thyme removed from stem
  • 1 tsp salt

Homemade Marinade (ONLY use if you can’t find the injectable marinade above)

  • 1 stick unsalted butter
  • 2 Tbs Cajun or Creole seasoning
  • 1 Tbs onion powder
  • 1 Tbs garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp cracked black pepper
  • 2 tsp Accent seasoning optional
  • 2 cups chicken stock

Instructions

Herb Butter:

  1. Mix all ingredients together and set aside.

Turkey:

  1. Remove all contents of the turkey cavity (save it for gravy)
  2. Rinse the turkey with lemon juice and water
  3. Pat dry very well.
  4. Inject the every part of the turkey with the marinade
  5. Cover with foil or place in a large marinating bag and refrigerate for 24 hrs.
  6. Preheat oven to 325°F
  7. Place the turkey in a roasting pan
  8. Pat dry again with paper towels
  9. Rub olive oil all over the skin of the turkey
  10. Gently push the herb butter until the skin of the breasts.
  11. Sprinkle 1 tsp of salt into the turkey’s cavity
  12. Stuff the onion, bell pepper, orange, garlic, celery, rosemary, and thyme into the cavity.
  13. Sprinkle a thin, even layer of Cajun or Creole seasoning all over the skin of the turkey
  14. Do the same with the Herbs de Provence seasoning
  15. Tuck the wings behind and under the turkey
  16. Tie the legs together with kitchen twine or dental floss
  17. Cover the ends of the legs with foil and lay a piece of foil over the breasts to prevent early browning and burning
  18. Pour the chicken broth into the bottom of the roasting pan under the turkey.
  19. Place the turkey in the center of the oven and roasted according to the instructions on the turkey packaging. (Approx: 13 mins per pound)
  20. Halfway through the roasting time, carefully remove the turkey and baste it with the turkey drippings.
  21. Place it back into the oven, but rotate it in the opposite direction from the last time you placed it into the oven. (See tutorial for a visual.)
  22. When there is about 30 minutes left in the roasting time, remove the turkey from the oven , baste again, and remove the foil from the breast.
  23. Continue roasting until a meat thermometer stuck between the leg and the breast registers 165°F. To ensure an accurate read, be careful not to poke bones with the thermometer.
  24. Remove the turkey from the oven, cover with foil, and allow it to rest for at least 1 hour before carving.
  25. Enjoy!

Homemade Marinade:

  1. Melt the butter
  2. Add the remaining ingredients
  3. Stir and simmer for 5 minutes.
  4. Strain the marinade using a mesh strainer
  5. Allow marinade to cool completely before injecting.

Sweet Potato Pie Recipe

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You guys have been asking for this for years! Literally since I first started blogging. I’ve been hesitant, because I wanted it to be right. Sweet Potato Pie is a major thanksgiving menu component. It’s heavily debated. But, I don’t care about the opinions anymore. I’m giving you what my family and I enjoy. 

I used two big sweet potatoes poked holes all over them. We’ll be baking them. I prefer baking over boiling because it preserves the flavor.

Please don’t be like me. Wait for them to cool first before peeling the skin and scooping out the flesh.

Mash your potatoes up a little before using your electric mixer. The mixer is extremely handy with this recipe. It will help you pull out those pesky sweet potato strings. Mix well and then rinse the strings off of the mixer and continue until the majority of strings are gone. Don’t try to remove every little string. That’s impossible. Just get as many as you can.

Don’t panic if your filling appears a little pale in color. It’s all good.

I suck a pressing my pie crust into the dish. Please don’t laugh at my poor crust. I have a bomb homemade Pie Crust on the site. But, store bought crust is perfectly fine as well.

Pie Crust shields are available for purchase. Or at least that’s what I call them. I just tear pieces of foil and gently cover the exposed pie crust with it. This will prevent the crust from baking too fast and burning before the filling is completely cooked.

5 from 2 votes
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Sweet Potato Pie Recipe

Southern sweet potato pie with just the right balance of sugar and spice.

Ingredients

  • 2 lbs sweet potatoes
  • 1 stick salted butter melted
  • 2 eggs room temp
  • 1 1/2 cup granulated sugar*
  • 1/2 cup packed light brown sugar
  • 2 TBS self rising flour
  • 1/2 cup evaporated milk
  • 1 TBS pure vanilla extract
  • 1 TBS lemon juice
  • 1/2 tsp allspice
  • 1/2 or 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 pie crust

Instructions

  1. Preheat oven to 425°F
  2. Poke potatoes with a fork
  3. Bake on a baking sheet for 50-55 mins or until cooked and tender
  4. Allow the potatoes to cool
  5. Peel and scoop out the flesh of the potato and place into a mixing bowl
  6. Mash the potatoes and then blend with an electric mixer to remove the strings
  7. Add in all remaining ingredients except the pie crust.
  8. Blend well
  9. Taste and add more sugar if needed
  10. Pour mixture into unbaked pie crust
  11. Tear pieces of foil and fold it over the exposed edges of the pie crust to prevent quick browning.
  12. Bake on 350°F for 45-55 mins until done.
  13. Cool on a baking rack
  14. Enjoy!

Recipe Notes

*The amount of sugar will vary based on taste and potato size. Sweeten to taste by adding 1/2 cup of sugar at a time. More or less than listed above may be used.

The Best Rotel Dip EVER Recipe

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5 from 3 votes
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The Best Rotel Dip EVER Recipe

The creamiest and best rotel dip you’ll ever make! Ground meat, 3 cheeses, and tons of flavor.

Ingredients

  • 1 lb ground beef or sausage
  • 1/2 onion finely diced
  • 1 packet taco seasoning
  • 1/2 cup water
  • 16 oz Velveeta cheese cubed
  • 4 oz Monterey Jack cheese cubed
  • 8 oz cream cheese cubed
  • 10 oz rotel tomatoes
  • 10.5 oz cream of mushroom soup
  • 1/3 cup chopped green onions
  • 2 TBS chopped cilantro
  • 1 Roma tomato chopped

Instructions

  1. Preheat oven to 375°F
  2. Brown meat and onions in a skillet
  3. Drain off grease
  4. Add the taco seasoning and water
  5. Stir and cook until water has evaporated
  6. In a baking dish, add all remaining ingredients except Roma tomatoes.
  7. Bake for 25-30 mins or until cheese has melted. (CROCKPOT: if you’d like to use a slow cooker instead of baking, cook on low for 2 hours)
  8. Stir well
  9. Top with more green onions, cilantro, and Roma tomatoes if desired.
  10. Enjoy!

Recipe Notes

*If dip is too thick, add milk gradually until the desired consistency is reached.

Birria Quesatacos with Consomé

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I’m still conquering my cooking fears this month. Next up, the highly requested Birria Tacos! My pronunciation of these ingredients may be way off. Please forgive me. But this recipe is right on the money! I believe I’ve paired the right spices and chilies to create a robust and addictive consomé. Be forewarned, this recipe is not a quick one. However, I’ve made it as easy to follow as I could. It’s even beginner friendly. If you’re down to embark on a labor of love that is well worth the effort, keep reading.

Chilies or Chilis?

 

I had to order some of these chilies from Amazon. That’s how dedicated to this flavor profile I was. I knew exactly how I wanted this recipe to taste. That took some preparation. I love this combination of chilies. The Mulato lends a slight smoky, sweet flavor to the paste that shouldn’t been omitted. Track that one down. You need it.

Take your time and remove the seeds and stems from each pepper. The Chile de Árbol is the smallest. But, those suckers can hold some seeds! Dump them out. Wear gloves and do not touch your face or eyes! Please! These things aren’t for sensitive areas. It’s also important to toast the dried chilies in a dry skillet before soaking them. This will enhance their flavors. However, be very careful not to burn the chilies. They will become bitter. That we do not want. So, just toast them over medium high heat for 30 seconds per side.

Now, The Meats.

I love the lean strips of beef from a chuck roast in my tacos. But, I needed that bone flavor. So, I used both chuck roast and beef shank. The flavor was divine! They both cooked beautifully in my slow cooker. I didn’t need a knife or fork to shred the beef. It really fell apart when I picked it up! You can cook the meat in the oven, on the stove top, or in a pressure cooker as well.


Browning your meat on all sides is another must. This locks in the flavor and renders a more tender result. Be sure to sear all sides of the meat.

Spice No Girls

This chile paste doesn’t owe me nothing! I know that incorrect. I had to say it that way. Back to the paste. It’s saporous and very easy to prepare. Don’t let the amount of spices scare you. Each one is necessary and should be readily available in your nearby grocery stores.

Straining the paste into the slow cooker is imperative. If you have a racehorse of a blender, you may be able to skip this step. But, I don’t want to chance getting seeds from the chilies in the finished product. Sometimes we can’t get them all. Some may sneak out into the paste. That’s why straining is advised. Doing so also results in a smoother consomé.

Don’t forget to add the last two bay leaves.

This meat gets so tender that it falls apart when you pick it up. Grab some gloves and shred the beef effortlessly without a fork or knife.

The wonders of slow cooking. You can add the beef back into the consomé. Whatever you decide, hurry up and do it. It’s time to make tacos!

Tacos Monday, TUESDAY, Wednesday, Thursday…

Tuesdays definitely won’t be the only days you’ll want to devour these tacos! I double the tortillas and stuff cheese in between the two. Extra cheesy! I do way too much and you should, too! Get your dip on!

Happy Dipping,

B. Coop

Birria Quesatacos with Consomé

Two cuts of beef slow cooked in a robust and spicy stock filled with spices and flavor. This is the best Birria recipe you’ll find.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

Meat:

  • 3-4 lbs chuck roast
  • 1-3 lbs beef shanks
  • 1-2 TBS seasoning salt
  • 1 TBS onion powder
  • 2 TBS vegetable oil
  • 3 garlic cloves + 1 yellow onion finely diced

Chile Paste:

  • 4 guajillo chilies
  • 5 New Mexico chilies
  • 3 Chile de Árbol
  • 2 Mulato chilies
  • 2 chipotle peppers in adobo sauce
  • 14.5 ounces petite diced tomatoes
  • 4 cups beef or chicken stock
  • 2 cups water
  • 3 garlic cloves
  • 4 bay leaves
  • 1 TBS Peppercorns
  • 1 tsp Mexican Oregano
  • 1 tsp Cumin
  • 1 tsp ground Corriander
  • 1/2 tsp Allspice
  • 1/2 inch Cinnamon stick
  • 1 inch Ginger
  • 1 TBS white distilled vinegar

Quesatacos:

  • Corn tortillas
  • Shredded mozzarella cheese
  • Shredded Monterey Jack cheese
  • Cilantro & Chopped Onions for garnish
  • Lime

Instructions

Meat:

  1. Cut the roast into large chunks
  2. Season the roast pieces and beef shanks with the seasoning salt and onion powder
  3. Heat the oil in a skillet
  4. Sear the meat on all sides until browned.
  5. Remove the meat; set aside
  6. Add the finely diced onion and garlic into the same skillet
  7. Sauté for 1-2 mins
  8. Remove and reserve for the chile paste
  9. Spray a slow cooker with nonstick cooking spray
  10. Add the meat to the slow cooker.

Chile Paste:

  1. Remove seeds and stems from all of the dried chilies.
  2. Place the chilies in a dry skillet on medium high heat.
  3. Toast the chilies for one minute. Do NOT burn the chilies. They will become bitter.
  4. Boil 2 cups of beef stock
  5. Place the dried chilies in a heat safe bowl
  6. Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes.
  7. Pour the softened chilies and stock into blender
  8. Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender.
  9. Blend until well combined and smooth.
  10. Pour the paste into a strainer over the slow cooker containing the meat.
  11. Strain the paste into the slow cooker
  12. Pour in the remaining 2 cups of beef stock and two cups of water.
  13. Stir.
  14. Add the remaining 2 bay leaves and cover with the lid.
  15. Cook on HIGH for 4 hours or until the beef is fork tender.
  16. Remove the meat and shred it. Discard the bones.
  17. Ladle out 2 cups of the consomé to dip the tortillas in

Quesa Tacos:

  1. Dip the tortillas into the consomé.

  2. Fry in a hot skillet until it’s as crispy as desired
  3. Add the meat, cheese, and toppings of your choice
  4. Fold the tortilla over and continue heating until cheese is melted.
  5. Enjoy!

Garlic and Herb Lamb Chop Recipe

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I’m going to be honest with you. This is a safe place, right? You’re my homie? Okay. I was scared as hell to tackle the recipe! Why? I’ve only had lamb once. I know. I’m tripping. But, I loved Lamb Chop as a child and I’m loyal. You don’t devour your friends! Anyway, I did it. And this marinade is damn good! Excuse my damn. When you taste it, you say damn, too.

Loin, Shoulder, or Rib?

It doesn’t matter. All lamb cut tastes the same. It really does. Get the cut you desire. I got what I could find. Lamb isn’t readily available in my area. I had to use what I could find. And I’m perfectly fine with these beautiful loin chops! You may have to trim the fat. I did. Just be careful not to trim to much and agitate the meat. It can be a bit gritty from the butchering as well. Nothing a lemon juice and water rinse won’t fix.

Cajun Chimichurri?!

I said what I said. Y’all know I’ll put Cajun/Creole seasoning in any dang thing! These lamb chops were no exception. I used all fresh herbs. Parsley, rosemary, and thyme. My goodness did the lamb love those herbs! Don’t be afraid of the sea salt and Cajun seasoning. Trust me, baby. I got you.

You can marinate the chops overnight if you’d like. Do whatever time allots. But, I highly recommend giving it at least 3 hours of quality time with this marinade. Now, if you’re using a thinner cut of chops, like shoulder, you can get away with 30 minutes to an hour of flavor soaking. 

No Cold Meat

Do NOT take these chops straight from the fridge to the hot pan. Doing so will result in tough meat. Ain’t nobody got time for that! Especially after we spent so many coins on this little lamb. Nope! Let these guys sit out at room temperature until they warm up. 

Don’t Move the Lamb

We need to sear. This is favorite part. What’s important? Don’t move the meat around. In order to get a good, even sear, leave the chop alone for that hot 5 minutes before flipping. Now, I know lamb should be served medium rare. I’m not about that life. I need this thang medium to medium well. Go ahead and call me uncultured. I’m cool with that. You still need me for this recipe tho. 💋

Sawse

You know your girl loves a good sauce. You don’t get much simpler than this. We’re just combining pan drippings with wine and butter basically. But, the flavor is anything except basic! Don’t skip this sauce. 

Doesn’t this meal feel like we would dine on it whilst listening to Frank Sinatra? That’s exactly what the men in my house did. They’re so extra. But, so it this recipe. Extra savory and expensive in taste af. 


Happy Cooking,

B. Coop

Garlic and Herb Lamb Chop Recipe

Tender and juicy lamb chops made with a Cajun Chimichurri inspired marinade. Easy recipe with loads of flavor.

Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes

Ingredients

  • 6-8 lamb loin or rib chops

Marinade:

  • 1/3 cup olive oil
  • 1/3 cup fresh parsley
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 1 tsp Cajun seasoning *
  • 1/2 tsp coarse sea salt*
  • 1 TBS onion powder
  • 1 tsp crushed red pepper flakes
  • 1 TBS cracked black pepper
  • Juice from 1 lemon
  • 5-6 crushed garlic cloves

Searing:

  • 2 TBS olive oil
  • 2 TBS unsalted butter for basting
  • 2 sprigs rosemary for pan

Sauce:

  • 1/3 cup white wine
  • 1/3 cup chicken broth
  • 3 TBS Worcestershire sauce
  • 4 TBS unsalted butter

Instructions

Marinade:

  1. Mix all ingredients except the garlic in a small bowl.
  2. Pour the marinade on top of the lamb chops in a large bowl.
  3. Rub the marinade evenly into the chops.
  4. Throw the garlic cloves into the bowl
  5. Cover with lid or plastic wrap.
  6. Refrigerate for at least 3 hours or overnight.

Searing:

  1. Remove the lamb chops from the refrigerator about 1 hour before searing to allow them to return to room temp.
  2. Heat olive oil in a large, cast iron skillet on medium high.
  3. Once oil is hot, add in the lamb chops.
  4. Allow the chops to sear for 5 minutes. Do not move the chops around.
  5. Flip the chops over
  6. Add in the butter, garlic cloves from the marinade, and rosemary sprigs to the skillet.
  7. When the butter melts, baste the chops with the butter.
  8. Continue searing for mins or until a meat thermometer registers 145°F (or cook to your prefer level of doneness)
  9. Remove chops to a plate to keep warm and rest.

Sauce:

  1. Pour the wine into the same skillet to deglaze it
  2. Add in the chicken broth and Worcestershire sauce and butter
  3. Stir until wine reduces and the butter melts; about 2 minutes.
  4. Pour sauce over the lamb chops and serve.
  5. Enjoy!

Recipe Notes

*Adjust the amount of cajun seasoning and salt to your taste.

Cheesesteak Pasta Bake Recipe

Hurricane Sally was brewing in the Gulf this week. To calm my nerves, I cooked. It’s my stress relief. I pulled some stuff out of my fridge and this Cheesesteak Pasta Bake was born. I posted it on my Instagram page and mayhem ensue. I didn’t think you guys would want another pasta recipe. But, after almost 100k views and more comments than I could keep up with demanding this recipe, I concluded that I was wrong. Here you go…

Browned Sirloin Steak
Fresh Spinach

Cheesesteak Pasta Bake

Creamy garlic and herb infused white sauce rotini pasta baked with seasoned steak bites and smothered with cheese.

Ingredients

  • 1 lb rotini pasta
  • 1 lb thinly sliced sirloin
  • 2 TBS steak seasoning
  • 2 TBS vegetable oil
  • 2 TBS Worcestershire sauce
  • 2 TBS butter
  • 1 thinly sliced red bell pepper
  • 10 oz spinach
  • 1 TBS minced garlic
  • 1/4 cup white wine
  • 8 oz cream cheese softened
  • 4 cups heavy whipping cream
  • 2 TBS Cajun seasoning
  • 1 TBS chicken bouillon powder
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS Herbes de Provence seasoning
  • 2 tsp cracked black pepper
  • 1 cup shredded mozzarella
  • 2 cups shredded Monterey Jack cheese
  • Chopped green onions
  • Preheat the oven to 375°F

Instructions

  1. Preheat the oven to 375°F
  2. Cook rotini al dente according to package instructions; set aside
  3. Season steak with steak seasoning
  4. Pour vegetable oil into a large skillet
  5. Add steak and brown on one side
  6. Flip steak over and pour in the Worcestershire sauce
  7. Cook until browned
  8. Remove and keep warm
  9. In the same skillet, melt the butter
  10. Add in the red peppers
  11. Saute for 2 minutes
  12. Add in the spinach
  13. Sauté until wilted
  14. Add in the garlic and sauté for 30 secs
  15. Pour in the white wine and simmer until it reduces; about 2 minutes
  16. Add the cream cheese
  17. When that melts, pour in the heavy cream
  18. Bring to a simmer.
  19. Add in the Cajun seasoning, chicken bouillon powder, onion powder, garlic powder, Herbes de Provence, and black pepper.
  20. Stir and simmer on low for 6-8 minutes
  21. Stir in the 1/2 of each cheese.
  22. Spray a casserole dish with nonstick cooking spray
  23. Add in the rotini
  24. Pour the sauce on top of the pasta and mix will
  25. Taste and adjust seasoning as needed
  26. Sprinkle the remaining cheeses and green onions on top.
  27. Bake for 25-30 minutes or until cheese has melted and is lightly browned.
  28. Cool for 10 minutes before serving.
  29. Enjoy!

Seafood Rice Recipe

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This is not Jambalaya! Let’s just get that clear. Similar, yes. They’re like cousins. 1st cousins. My Seafood Rice will absolutely be one of your new, favorite side dishes! That’s big talk, right? Try me.

You’re gonna need your favorite sausages for this recipe. It’s the foundation of the flavor. Those sausage drippings matter! We build off of them. 

Another important flavor component is the crawfish fat. I use frozen crawfish tails. After thawing, I drain that orange liquid off and reserve it. This will give the rice its seafood flavor. The color may be a little off putting at first. But, it’s just crawfish fat and water. 

After cooking the shrimp and warming the crawfish, there will be some residual crawfish fat and water at the bottom of the pot. Drain it into the bowl of reserved crawfish fat. We don’t want to leave it in the spot, because it will prevent the veggies from browning properly in the next step. But, do NOT discard it. That’s more flavor that we need.


Gotta have the fresh veggies for seasoning. Also, mince your own garlic! It’s so convenient to just purchase the jar of pre-minced garlic. But, trust me, chopping up your own is much better. It’s more fragrant and fresher. 
Let’s talk rice. I’m using jasmine rice, so my measurements are in accordance with that type of rice. If you’re using a different rice, the amount of chicken stock will change. Follow the package instructions for the amount of water needed and use chicken stock instead of water. 


To avoid overcooking the seafood, add it back into the pot along with the sausage at the very end of the cooking process. It will only need a minute or two to heat up. Then, fluff and serve!


Happy Cooking,

B. Coop

Seafood Rice Recipe

Fragrant jasmine rice, savory sausage, and spicy seafood seasoned to perfection with Cajun & Creole spices.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 1/2 lb sausage diced
  • 1 lb shrimp
  • 1 lb frozen crawfish tails thaw and reserve the liquid
  • 4 TBS butter
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 2 TBS Cajun seasoning
  • 1 TBS Herbes de Provence
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS liquid crab & shrimp boil
  • 3 cups chicken stock
  • 2 cups jasmine rice
  • Salt and pepper to taste
  • 1 TBS Olive oil
  • Chopped green onion to garnish

Instructions

  1. In a Dutch oven or stockpot heat the olive oil
  2. Add in the sausage and sauté until browned and drippings are released
  3. Remove sausage from the pot and reserve.
  4. Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later
  5. Add in the shrimp and crawfish into the pot.
  6. Sprinkle the seafood with 1 TBS of the Cajun seasoning
  7. Sauté until shrimp are completely cooked. Do not overcook the crawfish.
  8. Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
  9. Add 2 TBS of the butter into the pot.
  10. Once the butter melts, add in the onion and bell pepper
  11. Sauté until slightly caramelized; about 2-3 mins
  12. Add in the garlic and sauté for 30 secs.
  13. Pour in the reserved crawfish fat, chicken stock, and liquid crab & shrimp boil.
  14. Bring the stock to a simmer
  15. Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder, and garlic powder.
  16. Taste and add salt/pepper as needed
  17. Bring the mixture to a boil
  18. Stir in the rice
  19. Lower the heat and cover the pot with the lid.
  20. Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
  21. Return the sausage, shrimp, and crawfish to the pot.
  22. Stir and fluff until sausage and seafood is reheated.
  23. Garnish with chopped green onions.
  24. Enjoy!

Caramel Apple Egg Rolls Recipe

Dessert egg rolls?? Sign me up! I had a can of caramel apple pie filling chilling in my pantry for at least 3 months. I bought it while preparing my Walmart delivery online. I have no clue how I ended up on that page. Anyway, I’d never seen the caramel apple flavor. I had to get it. I had no idea what I’d use it for. I invited friends over for hibachi and needed a quick dessert. Light bulb! Dessert egg rolls. Easy and DELICIOUS!

Surprisingly, the canned apples aren’t very sweet. I like that. That means we can control how sweet we want them. I just add a little brown sugar and cinnamon. We’ll add more sweetness later.

Cookies, it’s later. Lol Okay, so I use softened cream cheese. Very, very soft. Leave it out of the fridge for a few hours. Or use the “melt” setting on your microwave if you have it. Cheat code: Philadelphia cream cheese melts like a dream! Now, mix in your little sugar and vanilla. Get to whisking.

I can’t describe wrapping an egg roll in text. Just watch my tutorial. It’s easy. I still kind of suck at it, but I do what I can, ya know? I spoon in 3 apples per wrapper. I usually get about 10-12 rolls this way. Just depends on how generous your can of filling is. 

Deep fry or pan fry these things for about 2 minutes. They don’t take long to brown at all, so don’t step away too far. Drain on a wired rack instead of paper towels. This will maintain the crispness. Don’t drain for too long. We have that cinnamon and sugar stick!

I like to drizzle a bit of cream cheese frosting on top. I already have my recipe on here. Pop it in the microwave for a few seconds. That will make it easier to drizzle. I just realized I enjoy saying the word “drizzle”.

My mom told me to tell you to try this with ice cream. Says it’s a game changer. I believe her. Trust my mom and grab a pint! 
Happy Cooking,

B. Coop

Caramel Apple Egg Rolls Recipe

Quick and easy dessert egg rolls filled with apple and cinnamon goodness with a little dollop of sweetened cream cheese.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 12 egg nrolls

Ingredients

Apples:

  • 1 21 oz can Caramel Apple Pie Filling
  • 1 TBS brown sugar
  • 1 TBS cinnamon

Cream Cheese Filling:

  • 8 oz block cream cheese softened
  • 1/3 cup granulated sugar
  • 1 TBS pure vanilla extract

Cinna/Sugar mix:

  • 1/2 cup granulated sugar
  • 1 TBS cinnamon
  • 10-12 Egg roll wrappers
  • Oil for frying
  • Cream Cheese frosting for drizzle

Instructions

Apples:

  1. Mix all ingredients together in a small bowl
  2. Set aside

Cream Cheese Filling:

  1. Whisk all ingredients together until smooth.
  2. Set aside.

Cinna/Sugar Mix:

  1. In a shallow dish, mix cinnamon and sugar together.
  2. Assemble egg rolls by spooning 3 apples and 1 TBS of the cream cheese filling per egg roll wrapper.
  3. Heat oil in pan or deep fryer to 350°F
  4. Fry rolls for 2 mins or until they are golden brown
  5. Drain on a wired rack
  6. While rolls are still hot, dredge them into the cinna/sugar mix.
  7. Heat cream cheese frosting in microwave for 5-10 seconds.
  8. Drizzle as much frosting as you’d like over egg rolls.
  9. Enjoy!