Articles by B. Coop

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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The Best Crispy Oven Baked BBQ Chicken

Think you need a grill to make incredible BBQ chicken? Think again.

This Crispy Oven Baked BBQ Chicken is juicy, smoky, sticky, finger-licking good, and now…even crispier! After making this recipe for years, I made a few simple changes that took it to the next level. Baking the chicken on a wire rack at a higher temperature creates beautifully crispy skin while keeping the meat tender and juicy. Finish it with a generous coating of your favorite BBQ sauce (or better yet…mine!), and you’ve got a barbecue chicken recipe that’s worthy of making on repeat.

Whether it’s a busy weeknight, Sunday dinner, or your summer cookout menu, this recipe delivers all the flavor of grilled BBQ chicken—right from your oven.

Why You’ll Love This Recipe

If you’ve ever been disappointed by soggy oven-baked chicken, you’re in the right place.

This recipe delivers:

  • Crispy, flavorful chicken skin
  • Juicy, tender meat every time
  • Sticky, caramelized BBQ sauce
  • Easy prep with simple pantry ingredients
  • No grill required
  • Perfect for family dinners, meal prep, and cookouts
  • Foolproof results every time

Once you try this method, you may never go back to the grill.

What’s New?

I’ve always loved this recipe, but after years of making it, I knew it could be even better.

The updated version includes a few simple changes that make a big difference:

  • Baking the chicken on a wire rack instead of directly in a baking dish.
  • Increasing the oven temperature to 425°F for crispier skin.
  • Keeping the chicken skin-side up the entire time—no flipping required.
  • Brushing on the BBQ sauce during the final 15 minutes so it caramelizes instead of burns.

Small changes. Big payoff.

The Secret to Crispy Oven-Baked Chicken Skin

Getting crispy chicken skin in the oven isn’t complicated, but it does require the right technique.

The biggest mistake people make is baking chicken directly in its own juices. As the chicken cooks, moisture collects underneath it, causing the skin to steam instead of roast.

Using a wire rack changes everything.

By elevating the chicken, hot air circulates around every piece while the rendered fat drips away. The result is evenly cooked chicken with beautifully crisp skin.

Another key step is waiting until the last 15 minutes to brush on the BBQ sauce. Since barbecue sauce contains sugar, adding it too early can cause it to burn before the chicken is fully cooked. Waiting until the end gives you that rich, sticky glaze without sacrificing the crispy skin you’ve worked so hard to achieve.

Finally, don’t skip the baking powder. A small amount helps dry the surface of the chicken skin, encouraging even better browning and crispiness in the oven. Don’t worry—you won’t taste it!

Why This Recipe Works

Every ingredient and every step serves a purpose.

Bone-In, Skin-On Chicken

The bone helps the chicken stay juicy while the skin crisps beautifully in the oven.

Baking Powder

This is one of my favorite little kitchen tricks. It helps draw moisture away from the surface of the skin, making it easier to achieve that irresistible crispy texture.

Olive Oil

Just enough to help the seasoning stick and promote even browning.

My Dry Rub

This isn’t your average seasoning blend.

Brown sugar adds sweetness.

Creole seasoning brings that Louisiana flavor.

Smoked paprika adds color and smoky depth.

Garlic and onion powder build rich savory flavor.

And the secret ingredient?

Knorr Chicken Bouillon Powder.

Trust me on this one.

It adds a rich, savory flavor that takes this BBQ chicken to another level.

No Flipping

There’s absolutely no need to flip the chicken.

Leaving the chicken skin-side up allows the skin to stay exposed to the dry heat of the oven while the wire rack cooks the underside evenly. Less handling also means the skin stays intact.

Ingredients You’ll Need

One of the best things about this recipe is that it uses simple ingredients to create incredible flavor.

Chicken

Use 6 to 8 pieces of bone-in, skin-on chicken. Thighs, drumsticks, leg quarters, or a whole cut-up chicken all work beautifully.

Baking Powder

Just two teaspoons help create crispier skin by drying the surface of the chicken as it roasts.

Olive Oil

Helps the seasoning adhere evenly while encouraging beautiful browning.

Brown Sugar

Balances the smoky spices and helps create gorgeous caramelization.

Creole or Cajun Seasoning

Adds bold Louisiana flavor with just the right amount of heat.

Onion Powder

Adds sweetness and depth.

Garlic Powder

A must-have for rich, savory barbecue flavor.

Smoked Paprika

Adds smoky flavor and gives the chicken its beautiful color.

Knorr Chicken Bouillon Powder

My not-so-secret ingredient. It adds incredible savory flavor and makes the seasoning blend taste like it’s been simmering all day.

BBQ Sauce

Use your favorite BBQ sauce…or better yet, use mine! Brushing it on during the last 15 minutes allows it to caramelize into a sweet, smoky glaze without burning.

Cooking Spray

Don’t forget to spray your wire rack well. It’ll help prevent sticking and make cleanup much easier.

Equipment You’ll Need

  • Large rimmed baking sheet
  • Oven-safe wire rack
  • Large mixing bowl
  • Measuring spoons
  • Basting brush
  • Instant-read meat thermometer
  • Paper towels
  • Nonstick cooking spray

Before You Get Started

A few simple tips will guarantee the best results every time.

  • Pat the chicken completely dry before seasoning.
  • Spray the wire rack generously with cooking spray.
  • Leave a little space between each piece of chicken so the hot air can circulate.
  • Don’t flip the chicken while it bakes.
  • Wait until the last 15 minutes to brush on the BBQ sauce.
  • Always cook chicken to an internal temperature of 165°F.

Follow these simple steps, and you’ll be rewarded with juicy chicken and beautifully crispy skin every single time.

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Crispy Oven Baked BBQ Chicken (Better Than the Grill!)

Skip the grill—this Crispy Oven Baked BBQ Chicken delivers everything you love about classic barbecue chicken right from your oven! Bone-in, skin-on chicken is coated in a bold Louisiana-inspired dry rub, roasted on a wire rack until the skin is perfectly crispy, then brushed with your favorite BBQ sauce for a sticky, caramelized finish. It’s juicy, smoky, incredibly flavorful, and easy enough for any night of the week.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 People

Ingredients

  • 6-8 bone-in skin-on chicken pieces
  • * 2 teaspoons baking powder
  • * 2 teaspoons olive oil
  • * Cooking spray
  • * BBQ sauce of your choice or better yet…use mine!

Dry Rub

  • * 2 tablespoons brown sugar
  • * 1 tablespoon Creole or Cajun seasoning
  • * 1 tablespoon onion powder
  • * 2 teaspoons garlic powder
  • * 1 tablespoon smoked paprika
  • * 1 teaspoon Knorr Chicken Bouillon Powder

Instructions

  1. Preheat the oven to 425°F. Place an oven-safe wire rack inside a large rimmed baking sheet and generously coat the rack with cooking spray.
  2. Pat the chicken completely dry with paper towels.
  3. In a small bowl, whisk together the brown sugar, Creole seasoning, onion powder, garlic powder, smoked paprika, and Knorr Chicken Bouillon Powder.
  4. Drizzle the chicken with the olive oil and toss until evenly coated.
  5. Sprinkle the baking powder over the chicken, then add the dry rub. Toss until every piece is evenly coated.
  6. Arrange the chicken skin-side up on the prepared wire rack, leaving a little space between each piece.
  7. Bake for 30 minutes. Do not flip the chicken.
  8. Remove the chicken from the oven and generously brush each piece with your favorite BBQ sauce.
  9. Return the chicken to the oven and continue baking for about 15 more minutes, or until the thickest piece reaches an internal temperature of 170-175°F.
  10. Let the chicken rest for 5 to 10 minutes before serving.

Recipe Notes

Pat the chicken completely dry before seasoning. Dry skin is the key to achieving crispy, golden skin in the oven.
* Don’t skip the baking powder! It helps dry the surface of the chicken skin, creating an even crispier finish.
* Baking the chicken on a wire rack allows hot air to circulate around every piece for even cooking and beautifully browned skin.
* No flipping required. Keeping the chicken skin-side up helps it stay crispy while the underside cooks evenly.
* Wait until the final 15 minutes to brush on the BBQ sauce. This allows the sauce to caramelize without burning.
* For the juiciest, most tender dark meat, cook the chicken to an internal temperature of 170-175°F. While chicken is safe to eat at 165°F, dark meat benefits from the extra cooking time.
* Let the chicken rest for 5 to 10 minutes before serving so the juices can redistribute.

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.

Browned Butter Teriyaki Salmon Recipe

Recipes, Seafood
Posted on 10 Comments on Browned Butter Teriyaki Salmon Recipe

Doesn’t the title of this recipe make your mouth water? Browned butter alone makes any dish sparkle. But, teriyaki sauce and salmon?? Man! I can not wait for you to try this easy salmon recipe!

Salmon is a popular fish. Good fatty acids, lots of protein, wonderful source of potassium, selenium, etc. etc. I’m not surprised that so many incorporate this fish into their diets. Preparing it is another plus. Super easy to cook. Doesn’t take long at all. Sear, bake, grill, or broil. It’s all good!

Frozen salmon is cool. But, fresh is always better. Sometimes, I buy the whole fish and cut it into 2 inch wide fillets. It’s much easier to handle during the cooking process that way.

My recipe only requires a 20-30 minute marinading time. I don’t like to marinate fish for hours and hours. Fish is more delicate than chicken, beef, and pork. It can lose some of it’s firmness if marinated too long. Especially if there is acidity, like lemon juice, included in the marinade. The acid will cause the fish to become mushy if marinated for longer than 30 minutes.

Now, let’s discussed the glorious browned butter! It is what it is. Browned butter! Browned butter is fragrant and adds a nutty flavor to the dish. Very simple to do. You just heat the butter until it browns. Done! I’m using a cast iron skillet to do this which is typically a no no as the dark pan makes it hard to see the butter brown. But, in this case, the salmon is forgiving. Just keep the heat to a low medium.

Salmon literally takes minutes to cook! I like to bake them broil it for a little char on the top and the edges. Comes out perfectly every time!

Happy Cooking,

B. Coop

5 from 1 vote
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Browned Butter Teriyaki Salmon

Ingredients

  • 4-5 salmon fillets
  • 1/3 cup teriyaki sauce
  • 1 TBS brown sugar
  • 1 tsp garlic salt
  • 1 tsp ground ginger
  • 1 TBS honey
  • 1 tsp red pepper flakes
  • 1 TBS minced garlic
  • 5 TBS butter
  • 1 TBS lemon juice
  • 4 lemon slices
  • Dill or parsley to garnish

Instructions

  1. In a small bowl, whisk together the teriyaki sauce, brown sugar, garlic salt, and ground ginger.
  2. Pour the marinade over the salmon in a covered dish or ziplock bag
  3. Gently toss the salmon in the marinade to coat evenly
  4. Marinate for 20-30 mins in the refrigerator.
  5. Preheat the oven to 400 F
  6. Heat the butter in an oven safe pan or skillet.
  7. Allow the butter to brown on medium heat for about 2 minutes or until the butter browns lightly; stir frequently
  8. Add in the minced garlic
  9. Sauté for 30 secs
  10. Stir in the lemon juice
  11. Add in the salmon fillets skin side down.
  12. Pour the marinade over the salmon
  13. Turn off the heat and baste the salmon with the butter sauce
  14. Place lemon slices on top of each fillet
  15. Bake for 3-4 mins depending on the thickness of the fillets
  16. Broil for 1-2 mins until the fillets are slighting charred.
  17. Garnish with dill or parsley
  18. Enjoy!

Seafood Stuffed Potatoes Recipe

Recipes, Sauces, Seafood
Posted on 3 Comments on Seafood Stuffed Potatoes Recipe

When I was about 9, there was this local seafood restaurant my family and I would frequent. Don’t worry. You know I’m not a typical blogger so this lil story will be brief. Anyway, the restaurant was called Louisiana Gold. There has never been a more appropriately named establishment. This place was indeed golden! The always had the freshest, Louisiana seafood. They made home style burgers, po boys, and perfectly seasoned boiled seafood. But, they were most famously known for their seafood stuffed potatoes. And boy were they OVER stuffed! Each potato was flowing with shrimp, crawfish, and that spicy cheese sauce. Man! Louisiana Gold unfortunately closed many years ago. I miss that place. I miss it so much I decided to recreate my version of that masterpiece. Here’s my Seafood Stuffed Potatoes recipe.

You have to have some big, healthy baking potatoes. They aren’t sold in 5 or 10 lb bags. Most grocery stores have them shelved separately and sell them by the pound. If not, just make sure you get the biggest, russet potatoes available.

You have two options. You can bake these guys in the oven for nearly an hour. Or, you can do what I do. Throw them in the microwave! Microwaves vary, so look for the potato setting on yours.

Clean the potatoes well. These things grow in the dirt, so they can be pretty dirty. Whether cooking in the conventional oven or the microwave, you’ll still need to poke small holes into the potatoes for venting. This will prevent an explosion. It will help the potatoes steam better and cook more evenly.

One of the things that made the seafood stuffed potatoes at Louisiana Gold so magical, was that they scooped the potatoes out of the skin and mixed it with sauce. This way, the flavors with all through the potato instead of just floating on top. I adapted their method by adding some rich extras to the potatoes.

You can add any seafood you want. I use shrimp and crawfish. But, some lump crab meat is incredible as well. I add a little bit of liquid crab boil to kick of the spice!

Choice of cheeses is optional too. However, I highly encourage you to try my blend first. Hey, I’m the expert here! J/K….kinda. And yes, I use American cheese. AND YES, I know it’s not actually cheese. I also know that no other real cheese melts quite like this stuff. So, I’m using it. Get over it!

This Seafood Stuffed Potato recipe is not one I’d recommend that you make often as it is RICH! I don’t even want to think about the calories in this thing. But, man of man is it worth it! God bless you to Louisiana Gold! Thank you for countless BOMB meals.

Happy Cooking,

B. Coop

5 from 1 vote
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Seafood Stuffed Potatoes

Ingredients

  • 4 baking size Russet potatoes
  • 1 lb crawfish tails drained of fat
  • 1 lb of raw shrimp
  • 2 T minced garlic
  • 1 stick of butter
  • 4 T flour
  • 8 oz block cream cheese softened
  • 2 cups shredded American cheese Velveeta
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Monterey Jack
  • 1/4 cup grated Parmesan cheese
  • 2 1/2 cups half and half
  • 2 T cajun seasoning
  • 2 T liquid crab boil
  • 2 T onion powder
  • 1 T garlic powder
  • Salt and pepper
  • chives or green onions

Instructions

Potatoes:

  1. Wash, scrub, and dry the potatoes well.
  2. Poke small holes all over the potatoes using a fork to vent.
  3. Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the “potato” setting on your microwave. *
  4. When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato’s skin.
  5. Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.

  6. Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.

  7. Mix well, cover to keep warm, and set aside.

Seafood & Sauce:

  1. Add the shrimp and crawfish into a bowl

  2. Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder and 1 TBS liquid crab boil.

  3. In a saucepan, melt 4 TBS of butter and add in the garlic
  4. Sauté the garlic for 30 secs.
  5. Add in the shrimp and crawfish and sauté until the shrimp are cooked; about 4-5 mins.
  6. Remove and set aside

  7. Pour the liquid left in the pot into a cup and reserve

  8. In the same pot, melt the remaining butter.
  9. When the butter melts, whisk in the flour
  10. Mix until the flour is no longer visible; about 1 min

  11. Pour in the reserved seafood liquid 

  12. Pour in the half and half while whisking.
  13. Bring it to a low simmer

  14. Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder

  15. When the sauce starts to thicken, stir in all remaining cheeses.
  16. When the cheese melts, add in the seafood and stir.
  17. Once the seafood is hot turn off the heat.
  18. Spoon the potato mixture evenly onto the reserved potato skins

  19. Sprinkle mozzarella evenly on each potato

  20. Ladle the seafood sauce over the potatoes

  21. Garnish with chives or green onions
  22. Enjoy!

Recipe Notes

*If you don’t have a potato setting on your microwave, cook it on HIGH for 5 mins. Turn the potato over and microwave it again for 3-5 minutes or until it is fork tender.

Steak Bites Recipe

Beef, Recipes
Posted on 1 Comment on Steak Bites Recipe

Preparing the perfect steak can be very intimidating to beginner cooks. Getting that sear nice and crisp, knowing when to flip, reaching the desired level of doneness. It can be a daunting task. But, these buttery, garlic Steak Bites have come to your rescue!

Feel free to use your favorite cut of steak. I use Sirloin. It’s inexpensive and works perfectly in this recipe. Just make sure the steak has a nice marbling of fat. This will result in tender and flavorful steak bites.

Try not to cut them too large. I make them about 1/2 inch. Cut against the grain as well. As far as cooking time, 1 minute per side will render a medium well steak. I find this temp works best for steak bites. If you prefer a well done steak, go for 2 minutes per side. Just know that the bites will not be as tender an juicy.

In order for the steak to sear properly, don’t move them around much and do not crowd the pan. Depending on the amount of steak bites and the size of your skillet, you may have to cook the bites in batches to avoid overcrowding.

Steak Bites have become my favorite quick protein. Done in under 10 mins, these little guys will surely satisfy your midweek steak craving without the hassle. Throw in a veggie and a starch. Dinner is served.

Happy Cooking,

B. Coop

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Steak Bites

Ingredients

  • 1 lb sirloin steak ribeye or NY strip is fine too
  • 1 1/2 TBS Worcestershire sauce
  • 1 TBS soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1 tsp crushed or pureed garlic
  • 1 TBS olive oil
  • 2 TBS butter

Instructions

  1. Cut steak into 1/2 inch, bite sized pieces
  2. Place the steak into a bowl and add in the W sauce, soy sauce, onion and garlic powders, salt, and pepper.
  3. Toss well to coat evenly.
  4. Heat oil in a cast iron skillet on a high heat setting until it starts to smoke; about 1 min
  5. Add the steak bites into the skillet; cook in batches to avoid overcrowding.
  6. Cook the steak for 1-2 mins per side* Do not move the bites around while searing.
  7. Add in 1 TBS of the butter.
  8. When the butter melts, stir/toss the steak bites around the pan to coat.
  9. Remove the steak and set it aside
  10. Add the remaining tablespoon of butter and use it to deglaze the pan as it melts
  11. Add in the crushed garlic and the little bit of liquid leftover in the bowl used to season the steak
  12. Saute for 15-20 seconds
  13. Pour the melted butter glaze over the steak bites; toss to coat
  14. Enjoy!

Recipe Notes

Cooking the steak for 1 minute per side will result in medium well bites. For well done, cook 2 minutes per side

Cajun Shrimp Fettuccine Alfredo Recipe

Pasta, Recipes, Sauces, Seafood
Posted on 15 Comments on Cajun Shrimp Fettuccine Alfredo Recipe

My cousin, Shantel, called me last week. “Hey! I don’t see a Shrimp Fettuccine recipe on your YouTube channel. Can you do one?” Uhhh, YES! I’m so happy she called, because I needed a pasta recipe. Why not a classic?? This Alfredo sauce is pretty universal. It’s my staple white sauce recipe. It’s absolutely delicious and extremely simple to make.

You wanna know what grinds my gears? When I see those tiny, salad shrimp in this dish. You NEED plump, juicy shrimp for this! I made sure to season them with the right amount of flavors to complement the sauce.

The spices I use are readily available. The only one that may be a tad difficult to find is the Herbes de Provence. It’s a french spice blend that is amazing on seafood and various meats. It should be in the spice section of your local grocer. But, you can sub Italian seasoning if you can’t find it.

I prepare my pasta according to pasta instructions until it’s Al Dente. Then, instead of draining the water off, I remove the pot from the heat, and allow the pasta to sit in the water while I prepare the sauce. This will keep the pasta warm and also prevent it from drying out. When you’re ready to add the pasta to the sauce, just simply drain it and add it in. Do NOT rinse the pasta! Doing so will water down the sauce and keep the sauce from “sticking to” the pasta.

My Cajun Shrimp Fettuccine Alfredo is so easy and quick to make. I KNOW it will be your new favorite pasta recipe. Dig the jarred stuff and make your own delicious and creamy Alfredo sauce!

Happy Cooking,

B. Coop

5 from 1 vote
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Cajun Shrimp Fettuccine Alfredo

Ingredients

  • 1 lb raw large shrimp Don’t use those baby, salad shrimp in my dang recipe!
  • 3/4 of a 16oz pkg of Fettuccine pasta cooked**
  • 2 tsp Cajun seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Herbes de Provence or Italian seasoning
  • 1 tsp paprika
  • 1/2 tsp lemon pepper
  • 1 TBS olive oil
  • 2 TBS butter
  • 1 tsp minced garlic
  • 1/3 cup white wine I use Chardonnay or chicken broth
  • 2 cups heavy whipping cream
  • 2/3 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley to garnish

Instructions

  1. Season the shrimp with the onion powder, garlic powder, Herbes de Provence or Italian seasoning, lemon pepper, paprika, and 1 tsp of the Cajun seasoning.
  2. In a pan, heat the olive oil over medium high heat
  3. Add in the shrimp and cook until they are pink. (Do not over cook.)
  4. Remove the shrimp and tint with foil to keep warm
  5. Add the butter to the same pan.
  6. Once it melts, add in the garlic and sauté for 30 secs
  7. Pour in the wine and stir to deglaze the pan
  8. After the wine reduces, pour in the heavy cream.
  9. Bring it to a simmer.
  10. Add in the Parmesan cheese and the other tsp of Cajun seasoning
  11. Turn the heat to low and allow the sauce to simmer for 5-6 mins.
  12. Taste and adjusting seasoning as needed
  13. Add the cooked pasta and shrimp (optional) to the sauce and toss well to coat.
  14. Garnish with fresh parsley
  15. Enjoy!

Recipe Notes

**Make the “okay” sign with your hand. See that little circle your pointer finger and thumb made? That’s the amount of pasta that should be left over in the package. Cook the pasta according to package instructions. Once it’s done, turn off the heat, but do NOT drain off the water until you’re ready to put the pasta into the sauce. Just drain the water off then add it into the sauce. Do NOT rinse the pasta.