Articles by B. Coop

Smothered Cabbage Recipe

Keto, Recipes, Veggies
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Cabbage is one of my all time favorite vegetables! Not just because it’s absolutely delicious. But, it’s also inexpensive and extremely simple to prepare. I love to smother it until it literally melts in your mouth! But, others prefer a bit of a crunch and that’s cool too. Cooking time all depends on your preference in texture.

I can’t stress the importance of rinsing your produce enough. I don’t care how clean your local markets are, you need to make sure you cleanse veggies well! Rinse with water after chopping to ensure that you’re not just washing the outer layer. We want to thoroughly rinse. No soap needed. Just cool water. Toss it in a colander to drain.

Now, chopping and slicing your cabbage it’s up to you. Some like to shred the cabbage. I prefer to roughly chop it into about 1/2 to 1 inch pieces. Again, it’s all up to you.

I use chicken or beef sausage in my cabbage as my family and I do not eat pork. But, bacon and pork sausage are the traditional, southern pairing for smothered cabbage. Use your favorite.

Also, cabbage releases its own water during the smothering process. You really don’t need to add any extra. I add a little bit just to get the party started, you know? I don’t use chicken stock or broth. But, hey, it wouldn’t hurt if you did instead of the water.

Easy, right? Let me warn you now. You’ll crave this often! But, the ease of preparation makes my Smothered Cabbage a craving that’s you can satisfy with ease. Don’t forget the cornbread!

Happy Cooking,
B. Coop

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Smothered Cabbage Recipe

Ingredients

  • 1 head cabbage chopped and rinsed
  • 1 lb sausage or bacon
  • 1 onion diced
  • 3 TBS butter
  • 1 TBS onion powder
  • 1 tsp garlic powder
  • 1/4 cup water
  • Cajun or creole seasoning to taste

Instructions

  1. Spray a large stock pot or Dutch oven with nonstick cooking spray
  2. Add in the sausage or bacon and fry until drippings are released
  3. Add in the onion and sauté until lighting browned
  4. Pack the cabbage into the pot.*
  5. Pour the water in and lower the heat to medium.
  6. Cover the pot with the lid and allow the cabbage to smother for 20 minutes.
  7. Now, add in the onion and garlic powders, Cajun seasoning, and butter.
  8. Stir.
  9. Cover the pot again and continue to cook on medium low until the cabbage is as tender as desired.
  10. Enjoy!

Recipe Notes

*If it doesn’t fit, place the lid on the pot, lower the heat to medium, and allow the cabbage to whither down for 2-3 mins until you can pack the rest of the cabbage in.

Air Fryer Cheese Ravioli with Crawfish Cream Sauce

Louisiana Favorites, Pasta, Recipes, Sauces, Seafood
Posted on 3 Comments on Air Fryer Cheese Ravioli with Crawfish Cream Sauce

This dish is very, very popular at Copeland’s Restaurants in Louisiana. Whenever we go, at least two people in our party orders it. And it’s surprising super easy to make at home. You can have multiple servings for about the same price you price for one plate at the restaurant. A win is a win!

Please Don’t Trim that Fat!

Frozen crawfish tails can be found in the freezer section of most grocery stores. Yep, Walmart has them! To thaw, I just placed the unopened package on a big bowl of cool water. It literally thaws in minutes. And once it does, do NOT drain off the orange stuff! That’s the fat. It’s where all of the flavor lives. Add it in!

Not Your Chef Boyardee Ravioli

I use refrigerated ravioli, because it allows me to skip a step. I’m all about shortcuts! Especially when cooking. The frozen ravioli will work too. You just have to thaw them before using. 

I’m air frying the ravioli to cut down and some of the grease. All the carbs on this stuff, and I wanna be a lil healthy. I’m such a food hypocrite! Anyway, I’m lying too. I’m air frying because I don’t feel like dealing with all of that oil and waiting for it to heat up. Look, I’m a lazy cook! God bless the creators of the air fryer!! Don’t worry, if you don’t have one, I leave the instructions for deep frying below. I got you covered!

Lost in the SAUCE!

The sauce is my FAVORITE part! It’s creamy with crawfish. And the liquid crab boil just adds that Louisiana flavor to it, ya know? This stuff is bomb! Folks will really think you’re a real life chef when you make this! I’ve tricked y’all into thinking I am! Lol

Happy Cooking,
B. Coop

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Crawfish Ravioli Recipe

A flavorful, Cajun spin on ravioli! Creamy, parmesan sauce loaded with spicy crawfish tails over crispy, battered fresh ravioli.

Ingredients

  • 1 lb crawfish tails w/fat
  • 1 pkg refrigerated cheese ravioli*
  • 1 egg beaten
  • 1 TBS milk
  • 1 1/2 cup Italian style Panko breadcrumbs if deep frying, use regular Italian style breadcrumbs; not Panko
  • 1 TBS grated parmesan cheese
  • 1/2 stick butter
  • 1/2 onion finely diced
  • 1/2 bell pepper finely diced
  • 2 tsp minced garlic
  • 1 TBS liquid crab boil optional
  • 2 cups heavy whipping cream
  • 2 tsp onion powder
  • 1/3 cup grated parmesan cheese
  • 1/4 cup green onions
  • Cajun seasoning to taste
  • Fresh parsley to garnish

Instructions

Ravioli:

  1. Preheat air fryer to 400 F**
  2. In a small bowl, whisk egg and milk together

  3. In a shallow dish, combine breadcrumbs and 1 TBS parmesan cheese. Mix well.

  4. Dip the ravioli into the egg mixture and then dredge in the breadcrumbs
  5. Spray the basket of the air fryer with nonstick cooking spray
  6. Place the ravioli into the basket in a single layer. Do not stack.
  7. Air fry the ravioli for 4 mins on 400 F or until as crispy as you’d like.

Sauce:

  1. Melt butter in a pan
  2. Add in the onion and bell peppers
  3. Sauté until tender
  4. Add in the garlic; sauté for 30 secs
  5. Add in the crawfish and pour the liquid crab boil over the crawfish
  6. Sauté for 2 mins
  7. Pour in the heavy cream and bring to a simmer
  8. Stir in the Parmesan and Cajun seasoning to taste
  9. Simmer for 5 minutes
  10. Add in the green onions and turn off the heat
  11. Serve the sauce over the ravioli
  12. Garnish with parsley
  13. Enjoy!

Recipe Notes

*if using frozen ravioli, thaw at room temperature for 15-20 minutes. **if deep frying, fry at 350 F until the ravioli floats in the oil.

Keto Shrimp and Grits Recipe

Keto, Recipes, Seafood
Posted on 1 Comment on Keto Shrimp and Grits Recipe

What I love about the Keto diet is that cheese isn’t taken from me! Yes! And I can have heavy cream? Yes to ketosis! Now, to the worst part of keto for me. No potatoes. They are my favorite starch! Dang it! Oh well, God made cauliflower. They’re not grits. Only grits are grits. But, it’s a great substitute for a great meal. And mashed cauliflower can be purchased in the frozen food section adding to the ease of preparation!

Don’t be alarmed by the amount of sodium. When following the keto diet, you may need to increase your sodium intake. ALWAYS consult with your doctor before being keto or any other diet to ensure that you don’t put your health at risk. All bodies are different.

My Cookies know I love huge, fresh shrimp! I decided to leave the tail on, but feel free to take it off if you’d like. Just make sure you devein them! I like to season every element of my dish. So, sprinkle a little Cajun spices on and toss.

Now, let’s discuss this sauce. It’s heavenly! And completely keto approved! There’s bacon, heavy cream, cheese, and wine! Yes, you can have dry white wine on keto. All of these flavors combine will make you second guess that you’re following a “diet”.

We have to doctor up our “grits” a little bit. I add kerrygold butter, cheese, and Herbes de Provence. A bit of cream cheese can be added too. Salt and pepper to taste and you’ll have a satisfying, low carb, keto friendly meal!

5 from 1 vote
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Keto Shrimp and Grits

Ingredients

Shrimp:

  • 1 lb large raw shrimp
  • 2 tsp Cajun seasoning

Sauce:

  • 4 strips bacon diced
  • 1 TBS kerrygold butter
  • 1 TBS minced garlic
  • 1/4 cup chicken stock
  • 1 TBS lemon juice
  • 1 pint heavy whipping cream
  • 1/3 cup grated Parmesan
  • 1 tsp onion powder
  • Cajun seasoning to taste

“Grits”:

  • 1-2 12 oz package(s) frozen mashed cauliflower
  • 1 TBS kerrygold butter
  • 1/3 cup Monterey Jack cheese shredded
  • 1 tsp Herbes de Provence seasoning
  • Salt to taste
  • Fresh parsley for garnishing

Instructions

Shrimp:

  1. Season the shrimp and set aside
  2. Fry the bacon in a pan
  3. When the bacon is done, remove it from the pan leaving the drippings in the pan
  4. Add in the butter
  5. When the butter melts, sauté the garlic in it for 30 seconds
  6. Add the shrimp into the pan
  7. Cook for 2 mins per side or until the shrimp is done

Sauce:

  1. Deglaze the pan with the chicken stock
  2. Add in the lemon juice
  3. Pour in the heavy whipping cream
  4. Add the Parmesan, onion powder, and Cajun seasoning to taste
  5. Allow the sauce to simmer on low for 5 minutes
  6. Sprinkle fresh parsley in and stir

“Grits”:

  1. Cooked the mashed cauliflower in the microwave according to package instructions
  2. Pour it into a bowl and combine it with the butter, cheese, and Herbes de Provence.
  3. Taste and adjust salt as needed
  4. Enjoy

Air Fryer Crispy Keto Chicken Wings

Chicken, Keto, Recipes, Reviews
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For my birthday, we visited one of my favorite restaurants. It’s a steakhouse, but their wings are incredible! They have the best flavor with nice, crispy skin! They don’t even taste fried in grease or baked. It’s weird. But, then it hit me. “I can get this same texture with an air fryer. I gotta some my Cookies!!” Which brings us here to this post. I’m going to teach you how to make the BEST and CRISPIEST chicken wings in an Air Fryer!

We need flats and drums! Rinse them well. Yes, I will ALWAYS rinse my bird. I don’t care what those folks say. My chicken is getting rinsed! Also, pat it dry well with paper towels. 

I keep the spices simple. Don’t want them overly salty. I used my favorite poultry seasoning. Thanks, Chef Paul! And I add a little extra onion and garlic powder. 

Put the Orange Box Down!

The key ingredient to achieving extra crispy wings is Baking Powder. Not the stuff in the orange box. That’s baking soda. We need POWDER. It’s all science. The baking powder does two things. It draws out the moisture in the skin making the skin crisp. Don’t worry. It only draws the liquid out of the skin, not the meat itself. Your wings won’t be dry at all! The baking powder also creates tiny air pockets on the skin. And what do air pockets do when you add pressure? It pops! And what pressure will we be adding? A bite! So, when you bite into these wings you’ll get that nice crispy crunch. Bomb right??

Another rule to crispy wings is space. The air needs to circulate around the wing to cook evenly and crisp the skin as much as possible. So, leave a little space between each wing. You may have to cook the wings in batches to insure even cooking.

Not all air fryers are created the same. But, hopefully, they all work well at getting the job done. My Cosori unit has a basket. So, instead of flipping over each wing in the middle of the cooking time, I can just shake the basket. But, if you have to flip then flip, baby!

Did I mention these guys are completely, Keto friendly? Yep! You can enjoy these babies and remain in Ketosis! A win is a win!!

Happy Cooking,
B. Coop

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Air Fryer Crispy Keto Chicken Wings

Ingredients

  • 2 lbs chicken wings
  • 1 TBS olive oil
  • 2 TBS poultry seasoning or seasoning salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 TBS baking powder not baking SODA. Put the orange box down!
  • Olive oil non-stick cooking spray

Instructions

  1. Preheat air fryer to 400 F
  2. Rinse and pat the wings dry well

  3. Pour the olive oil over the chicken wings and toss to coat

  4. In a small powder, mix all spices and the baking powder together.
  5. Sprinkle it over the chicken evenly; toss to coat
  6. Spray the cooking rack or basket of the air fryer with cooking spray
  7. Place the wings into the air fryer in a single layer with a little space between each wing. (Be careful not to overcrowd them. May have to cook in batches.)

  8. Air fry the wings for 15-25 mins* stopping halfway through the cooking time to shake the wings around in the basket (or flip the wings over if your air fryer doesn’t have a basket.)

  9. Allow the wings to rest for 5 mins before serving
  10. Enjoy!

Recipe Notes

*Timing depends on your air fryer. Mine cooked in 15 minutes. Make sure the wings have an internal temp of 165 F and as crispy as you desire.

Chicken Parmesan Recipe

Chicken, Pasta, Recipes
Posted on 1 Comment on Chicken Parmesan Recipe

Whenever I visit an Italian restaurant, I don’t even bother opening the menu. I already know exactly what I want to order! Chicken Parmesan! I know it’s not an authentic Italian dish from Italy. But, boy, it is GOOD! And, of course, I made my version super easy to recreate!

The grocery store I frequent always has thinly sliced chicken breasts or chicken cutlets. It should be really easy to find. If not, just slice a boneless breast in half, lengthwise. Then pound it with a mallet until it’s nice and thin. This will allow the chicken to cook evenly. 

As for the breading station, I keep it simple with flour, eggs, and breadcrumbs. I have to make sure the seasoning is perfect. So, I use poultry seasoning. Chef Paul’s is my favorite!

Fry them in a little bit of olive oil. We don’t need to cook them completely as we will be baking them. But, we definitely want to get that beautiful, golden brown color on them. So, fry each side for 3 minutes. 

Use your favorite marinara sauce. But, be careful not to drown them in sauce. They’ll become really soggy and lose that crispy crunch from the well seasoned breading. 

Fresh cheese is important for this recipe. If you’ve ever used fresh mozzarella then you know how soft in texture it is. This can make shredding it yourself a pain! But, I have a remedy. Just pop it into the freezer 30 minutes before shredding. It’ll make the task a whole lot easier.

I serve over my favorite pasta. Angel hair. And I always made sure I have more sauce to top my pasta with. Garnish with more basil and enjoy this restaurant quality Chicken Parmesan at home!

Happy Cooking,
B. Coop

5 from 1 vote
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Chicken Parmesan Recipe

Ingredients

  • 4 thinly sliced boneless chicken breasts
  • 2 TBS poultry seasoning*
  • 2 tsp garlic powder
  • 1 cup all purpose flour
  • 2 eggs
  • 1 1/3 cup Garlic & Herb breadcrumbs
  • 1/4 cup olive oil
  • 25 oz marinara sauce
  • 1/3 cup grated Parmesan cheese
  • 2 cups fresh mozzarella cheese shredded**
  • Fresh basil to garnish

Instructions

  1. Preheat oven to 375 F
  2. Season chicken breasts with 1 TBS of the poultry seasoning on both sides
  3. Create a breading station with 3 shallow dishes
  4. Pour the flour, garlic powder, and the remaining 1 TBS of poultry seasoning into one dish.
  5. Beat the eggs in another dish.
  6. And pour the breadcrumbs into the last dish
  7. Dredge each chicken breast into the flour, then the eggs, and lastly, into the breadcrumbs.
  8. Set aside.
  9. Heat the olive oil in an oven safe skillet on a medium heat setting
  10. Fry each chicken breast in the oil for 3 minutes per side
  11. Top each breast with 1 TBS of marinara sauce
  12. Add the cheeses on top of the chicken
  13. Sprinkle on the basil
  14. Bake, uncovered, for 15 mins.
  15. Garnish with more basil.
  16. Enjoy!

Recipe Notes

*I use Chef Paul’s Poultry Magic **Freeze the block of fresh mozzarella for 30 minutes. This will make it easier to shred.

Home Style Hamburger Steak and Onion Gravy Recipe

Beef, Burgers, Recipes
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It’s nearly impossible to get a seat quickly at Cracker Barrel on Sundays. The reason is simple. There’s nothing quite like country cooking! If you want a meal that will stick to those bones and widen the hips, this is it! And one of their more famed menu items? Good, ole Hamburger Steak and Gravy! It’s a dish that takes very little effort to make. But, has a taste that will linger. It’s definitely a dish of nostalgia. Of course, I had to share my version with you.

I’ve found that 80/20 ground round beef is the best for this recipe. The amount of fat makes the burgers extremely juicy. And my little additions add the flavor and moisture.

The gravy is the easy part. Yes. I mean it! I know many fear making gravy from scratch. But, rest assured, it’s a breeze! I like my gravy to sit on top of the rice. There’s nothing worse than thin gravy that seeps through the rice. The gravy is the superior! Never let rice swallow that goodness up!

My Home Style Hamburger Steak and Onion Gravy recipe is as delicious as it is simple to make. Perfect for those busy weeknights when you don’t want fast food. It’s a meal of substance!

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Homestyle Hamburger Steak & Onion Gravy Recipe

Ingredients

Hamburger Steaks:

  • 2 lbs 80/20 ground beef
  • 1 egg
  • 1/4 cup Worcestershire sauce
  • 1/3 cup Garlic & Herb breadcrumbs
  • 1/3 cup milk
  • 1 TSP seasoned salt
  • 1 TSP onion powder
  • 2 tsp garlic powder

Onion Gravy:

  • 1 sliced onion
  • 1/2 stick butter
  • 1/3 cup all purpose flour
  • 2 cups beef broth
  • Salt and pepper to taste

Instructions

Hamburger Steaks:

  1. Place all ingredients into a bowl and mix well to combine
  2. Form mixture into hamburgers
  3. Spray a pan with nonstick cooking spray
  4. Fry each burger on a medium high heat setting for 3 mins per side.
  5. Remove from the pan and set aside

Onion Gravy:

  1. Add the onions in the same pan with the burger drippings.
  2. Sauté until onions start to brown
  3. Add in the butter
  4. When the butter melts, stir in the flour until it’s no longer visible
  5. Pour in the beef broth and bring it to a simmer
  6. Stir well
  7. Taste and adjust seasoning as needed
  8. Add the burgers into the gravy, lower heat, and allow it to simmer for 25-30 minutes or until burgers are completely cooked.
  9. Serve over warm rice or mashed potatoes
  10. Enjoy!

Pressure Cooker Shrimp Boil Recipe

Louisiana Favorites, Recipes, Sauces, Seafood
Posted on 2 Comments on Pressure Cooker Shrimp Boil Recipe

Yes. You read the title correctly. We’re doing a whole shrimp boil in a pressure cooker! And let me tell you, the flavor is REAL! Shrimp, corn, potatoes, and sausages slandered in my homemade buttery seafood sauce! Oh! And I haven’t told you the best part. It only takes 6 minutes of pressure cooking!

I use two types of shrimp and crab boil. The Garlic and Onion and the original concentrate. The flavor is magnified! The original adds spicy and that Louisiana boil flavor. The Garlic and Onion of course adds, garlic and onion flavor. I love using that, because I don’t like to add the actual onion and garlic as I would in a typical boil. The pressure will make the veggies extremely mushy.

I use sweet corn, mini boiling potatoes, and roasted chicken and garlic sausage in my boil. But, feel free to add any of your favorites. Don’t forget the bay leaves!

To finish off this boil, I made my homemade Seafood sauce. It’s buttery and has just the right amount of kick! Pour it over the boil, but save some for dipping.

My Pressure Cooker Shrimp Boil recipe is the perfect way to satisfy that summer boil craving any time of the year! It’s done in minutes with minimum clean up. Make sure you have plenty of napkins though!

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Shrimp Boil in a Pressure Cooker Recipe

Ingredients

  • 2 cups of water or chicken stock
  • 2 bouillon cubes omit if using chicken stock
  • 1 TBS liquid shrimp & crab boil concentrated version
  • 1 TBS garlic & onion liquid shrimp & crab boil
  • 5-6 small red potatoes halved
  • 6 mini corn on the cobs
  • 1 lb smoked sausage
  • 1-2 lb raw shrimp heads removed
  • 2-3 TBS Cajun seasoning

Seafood Sauce:

  • 2 sticks unsalted butter
  • 1-2 TBS minced or crushed garlic
  • 1 cup boil liquid the water you boiled the shrimp & stuff in. You know.
  • 1 TBS Italian seasoning
  • 1 TBS onion powder
  • 1 TBS paprika
  • 1 TBS lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 tsp cayenne pepper
  • 1 tsp cracked black pepper
  • Cajun seasoning to taste
  • 1 TBS Accent seasoning if you don’t like MSG’s don’t use this and don’t tell me about MSG’s in the comments.

Instructions

  1. Pour water (or stock) and liquid crab boil into the pressure cooker
  2. Add in the bouillon cubes if you’re using water
  3. Layer in the potatoes, corn, and sausage (in that order – Momma Dee)
  4. Sprinkle 1-2 TBS Cajun seasoning on top
  5. Using the manual setting: set the cooker on HIGH and set the timer to 5 minutes.
  6. When the 5 mins are over; do a quick release of the pressure
  7. Add in the shrimp on top of everything else
  8. Squeeze the juice from half of a lemon over the shrimp and sprinkle 1 TBS Cajun seasoning on top
  9. Set the cooker on HIGH again and the timer for 1 minute.
  10. When it’s done, do a quick release again and strain 1 cup of the boiling liquid into a cup.
  11. Allow the contents of the pot to soak in the remaining liquid while making the seafood sauce

Seafood sauce:

  1. Melt the butter in a saucepan
  2. Add in the garlic and sauté for 1 minute
  3. Add all remaining ingredients
  4. Stir well to combine and bring to a simmer
  5. Simmer on low for 5 minutes.
  6. Turn off the heat
  7. Two options: Use as a dipping sauce or pour the sauce over the shrimp, corn, sausage, and potatoes.
  8. Enjoy!

The BEST Fudgy Brownies Recipe EVER!

Baking, Desserts, Recipes
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My Darling Cookies, I have worked tirelessly to create the BEST brownies in this life. Of course I’m biased! So, you’re just going to have to make them for yourself to see that I am NOT lying! I had to go back to every thing I learned in my Science classes in high school to develop this recipe. I wanted the perfect amount of every ingredient to make chewy and fudgy brownies that aren’t too sweet and have those nice crackly, shiny tops. The Good Lord came through as usual! This recipe is the ONLY brownie recipe you’ll need from here on out.

Brownie recipes tend to be so complicated. I tried to make this one painless. I even used inexpensive chocolate. A giant Hersey bar! Can’t go wrong with a classic. If you can’t find a huge 8 oz bar, just use two 4.4 oz bars. Or, go with your favorite chocolate. Chocolate chips will work as well.

I use granulated sugar as well as dark brown sugar. I chose dark brown sugar, because of the depth of flavor. There’s more molasses in dark brown sugar than light brown. But, it will still work if you don’t want to make another store run.

The key to achieving ooey gooey fudgy brownies with the perfect chewiness is to beat the hell out of the eggs and sugar! I mean, whip it good! You’ll know you’ve whipped it enough when the batter thickens slightly. Do a good stretch before grabbing the whisk!

I’m a self-rising flour kind of gal. But, not for this recipe. We need all purpose flour, because we don’t want cake like brownies. Self rising flour contains baking powder which works for cake brownies, but not chewy brownies. All the lift we need will come from the eggs and the amount of air we incorporate into the batter by whisking it vigorously with the sugars.

DO NOT OVER MIX THIS BATTER! Once you sift in the flour and cocoa powder, just fold it into the mix with a spatula. Ditch the whisk! We don’t want to over work the batter and stiffen the brownies.

Here’s where we secure those chocolaty pockets of goodness. Fold in those chopped up chocolates. When our brownies bakes, the chocolate will melt making your first bite of these brownies pure heaven!

After baking the brownies will jiggle ever so slightly in the middle when you shake the pan. The edges will have set and you’ll know they are ready to go. Just allow them to cool in the pan for 20 minutes before removing and slicing. Rinse your knife in hot water and pat dry in between cuts to make clean slices. Enjoy!

Happy Baking,

B. Coop

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The BEST Fudgy Brownies Recipe Ever!

Servings 9 pieces

Ingredients

  • 1 1/2 sticks unsalted butter melted
  • 8 ounces good quality chocolate chopped
  • 3/4 cup granulated sugar
  • 1/3 cup dark brown sugar packed
  • 2 eggs
  • 1 TBS pure vanilla extract
  • 3/4 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 F
  2. Spray an 9×9 baking pan with non-stick cooking spray and line it with parchment paper
  3. Place 4 oz of the chocolate in a small bowl
  4. Melt the butter in the microwave and pour it over the chocolate
  5. Stir until the chocolate melts; set aside to cool
  6. In a mixing bowl combine the sugars, eggs, vanilla extract and salt; whisk vigorously for 2-3 mins
  7. Whisk in the chocolate/butter mixture
  8. Sift in the flour and cocoa powder
  9. Fold it in just until combined; don’t over mix
  10. Fold in the rest of the chopped chocolate
  11. Pour the mixture into the baking pan and spread it out evenly
  12. Bake for 30-35 minutes
  13. Allow the brownies to cool for 20 mins before cutting
  14. Enjoy!

Recipe Notes

*I use a large chocolate bar. Chocolate chips are fine as well.

The Best Oven Baked BBQ Chicken

Baking, Chicken, Recipes, Sauces
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Yep. I said the BEST and I ain’t taking that back! My Day 1 Cookies know that I’m not to be trusted around a BBQ pit. So, I have to make as much magic as I can in my oven. And, baby, this chicken is something serious!

Use whatever part(s) of the bird you’d like. Leave the bone in and the skin on. And make sure that you pat your chicken very dry using a paper towel. We want the dry rub to stick to that bird really well.

Oh, yeah, there will be some dry rubbing going on! Pause….sorry. Anyway, I keep my dry rub simple yet flavorful! You can rub it down and refrigerate to marinate it if you’d like. That’s always good. But, if you’re in a hurry, it’ll be just as good if you rub then bake immediately!

I like to bake my chicken in my cast iron skillet. But, a baking dish or roasting pan works too.

Now, the BBQ sauce. I’m going to assume you already have some of Coop’s homemade BBQ sauce made and chilling in the fridge by now. Here’s the recipe: http://coopcancook.com/homemade-bbq-sauce/

I like my chicken saucy! So, I’m little heavy handed with the sauce. Brush as much or as little as you’d like before broiling.

Broiling makes the sauce sticky! The messier the BBQ the BETTER! And talk about juicy! No dry bird included in this recipe. Break out the paper towels and enjoy!

Happy Cooking,

B. Coop

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Oven Baked BBQ Chicken Recipe

Servings 8 people

Ingredients

  • 8 chicken pieces bone in, skin on
  • 2 tsp baking powder NOT soda. Put the orange box back!
  • BBQ sauce of your choice Better use mine!
  • Cooking spray

Dry Rub:

  • 2 TBS brown sugar
  • 1 TBS Cajun or Creole seasoning
  • 1 T onion powder
  • 2 tsp garlic powder
  • 1 T smoked paprika
  • 1 tsp lemon pepper

Instructions

  1. Preheat oven to 400F
  2. Wash (run some water over that bird!) and pat the chicken dry with a paper towel
  3. Sprinkle on the baking powder and toss chicken to coat
  4. In a small bowl, mix all Dry Rub ingredients together.
  5. Sprinkle the rub onto the chicken evenly
  6. Spray a baking or roasting pan with nonstick cooking spray
  7. Place the chicken into the pan skin side up
  8. Bake, uncovered for 20 mins.
  9. Flip chicken over and return to the oven
  10. Continue baking for 20-25 more minutes or until chicken reaches an internal temp of 165 F (Just stick a fork in the bird and make sure the juices are clear, Chile!)
  11. Remove the chicken from the oven, flip it back over (skin side up), and drain off any liquid.
  12. Brush the BBQ sauce liberally over the chicken
  13. Turn your oven on broil and place the chicken on the top rack
  14. Broil for 2-3 minutes or until sauce is sticky
  15. Allow the chicken to rest for 10 minutes before serving
  16. Enjoy!

Apple Cream Cheese Cobbler

Baking, Desserts
Posted on 3 Comments on Apple Cream Cheese Cobbler

I’m always down for easy desserts! This Apple Cream Cheese Cobbler is my go to dish when I want to impress company without fooling around with flour, eggs, milk, etc. Baking is not one of my favorite tasks. So, whenever I’m able to cut corners, I cut them! But, you’d never be able to tell by the taste.

Start with a good quality cream cheese. Make sure that you give it enough time sitting out of the fridge to come to room temperature. We want it good and soft. Softened cream cheese is a breeze to blend.

I use two blocks. But, if you’d prefer a thinner layer of cream cheese, just use 1 1/2 blocks.

Canned apple pie filling adds to the ease of this recipe. No apple peeling necessary! You can also use canned peaches, apricots, or cherries instead.

Bake until the crust is a nice, golden brown color. If you find that the crust is starting to brown faster than the inside is baking, just cover the top with aluminum foil. We don’t want to take it out too soon. The inside crescent rolls will be doughy and uncooked.

I serve this easy cobbler with fresh whipped cream. French vanilla ice cream would be a dream topper as well. But, it’s just as delicious served as is!

Happy Baking,

B. Coop

5 from 1 vote
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Apple Cream Cheese Cobbler

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 2 8 oz blocks cream cheese softened
  • 2 8 oz tubes crescent rolls
  • 1 1/3 cup granulated sugar
  • 1 T pure vanilla extract
  • 21 oz can apple filling
  • 1 T cinnamon
  • 1 T brown sugar
  • 1 T granulated sugar
  • 1 tsp cinnamon
  • 1/2 stick salted butter melted

Instructions

  1. Preheat oven to 350 F
  2. Place cream cheese in a bowl
  3. Pour in sugar and vanilla extract
  4. Using an electric mixer, mix well
  5. Spray non-stick cooking spray in a 13×9 casserole dish
  6. Spread one tube of crescent rolls at the bottom of the dish
  7. Pour in the cream cheese mixture and spread evenly
  8. In a small bowl, stir the apples, 1 T of cinnamon, and 1 T of brown sugar together
  9. Layer the apple mixture evenly over the cream cheese layer
  10. Top the dish with the other tube of crescent rolls
  11. Brush or pour the butter evenly on top
  12. Mix the 1 T of granulated sugar with the 1 tsp of cinnamon and sprinkle it on top of the butter
  13. Bake uncovered for 35-45 mins or until golden brown
  14. Rest for 20 mins before serving
  15. Enjoy!

Recipe Notes

If you’d like a thinner cream cheese layer, use 1 1/2 blocks of cream cheese. If the crust starts to brown too quick, cover the top with foil and continue baking as directed.