I believe that soaking white beans overnight, cooking them for an hour, draining them, then adding ingredients and cooking them for another 45 mins to an hour is too much. I just buy a can of beans and add some flava to them. Best baked beans ever!
Bacon is a blessing. I’ll admit, I’m not a fan of eating it. However, I would never deny the flavor it adds to food. I use the grease for that very reason in this recipe. Leave the bacon in if you love bacon. But, I remove it and add a different protein.
Ground beef. Very lean ground beef. Why? You don’t want to worry with drained the excess fat off the meat and risk losing that yummy bacon grease flavor.
I used my Cosori multi cooker for this. It was just easier. I was able to simmer and bake all in the same unit. But, a pot and a baking dish works fine.
Use my measurements as a guide. My family loves sweet and sticky baked beans. If you prefer it more savory, cut back on the brown sugar and honey.
Precious! First word that came to mind when I saw one of these little cuties for the first time. And, to me, these are way better than cupcakes. Yeah, I said it! Cupcakes are cool. But, sometimes the icing overpowers the whole thing. You have to open your mouth so wide to bite into the thing, so that you get cake and icing in a single take. But, with these adorable Mini Layered Cakes, you get just the right cake to icing ratio.
Boxed as Homemade?!
Yes, I used boxed cake mix for these. Don’t you dare click off of this page! Let me explain! Boxed cake mix CAN be delicious! There are a few substitutions and variations you can make to turn that less than $2 box of mix into a fluffy, bakery quality cake.
Butter, Baby! Use butter instead of vegetable oil. Replace the oil with the same about of butter Make sure it’s softened or melted. I.E. if the box calls for 1/3 cup of oil, use 1/3 cup of melted butter or 5 Tbsp of softened butter. However, if you’re making a white cake, you’ll need to double the amount of butter to make up for the missing fat provided by egg yolks. Egg whites only are used in white cakes to keep the bright, white color.
Bye, H2O Use whole milk instead of the water. Almond milk and coconut milk are two other great options to substitute for water. If you’re making chocolate or red velvet cake, use strong, hot coffee to enhance the flavor. And make sure it’s already brewed, Chile! Don’t put the dang coffee grounds in the batter!
Eggzactly Add an extra egg. If the box says 3 eggs, use 4. If you’re making a white cake, you’ll need egg whites only. Whisk the egg whites in a separate bowl until they’re frothy. Then, fold the egg whites into the rest of the batter at the end. This will yield a super fluffy cake texture.
Extra Mayo, Plz… Stop it! Don’t try to exit my page again. Hear me out. Or, read me out. Whatev! YOUR CAKE WILL NOT TASTE LIKE MAYO! It makes the cake super moist and deepens the flavor. If mayo freaks you out, you can use sour cream instead. Serves the same purpose. How much? 2 Tbsp of mayo or 1/2 cup of sour cream.
Leave that Icing on the Shelf! Please make your own icing! The store bought stuff is trash. Sorry, not sorry. Couple sticks of softened butter, some powdered sugar, few spoons of cream, pinch of salt, and a splash of vanilla extract. I used Vanilla Chai Buttercream, because I’m bougie and fake fancy. The recipe is below.
Flava Speaking of extracts, don’t be afraid to add ’em. Vanilla, Almond, Lemon, Butter…whatever flavor, or combo of flavors, you prefer. And a little lemon zest if you’re fancy.
You don’t have to use all of these additives or substitutions. Even making one of the above changes will make a world of a difference in your boxed cake mix.
One box of cake mix will yield two 9 x 13 sheet cakes which will yield 5 (3) layered Mini Cakes. Pour equal parts of the batter into 2, greased, or parchment paper lined baking pans. Bake according to box instructions. Check often, though. Since these cakes are thinner, they will take less time to bake.
Use a cookie or biscuit cutter to form your layers. Make sure you allow your cake(s) to cool completely before assembling and decorating.
Make these mini cakes your own. Decorate them with icing, candy, flowers, meringue cookies, sprinkles, fruit…the possibilities are endless. I used my Vanilla Chai Buttercream. It is heavenly! The recipe for it is below. If you are using fresh flowers, make sure that there are organic and food safe. Use a piping bag and piping tips to make frosting these little guys easier and cleaner.
3 sticks unsalted butter (Softened at room temperature; do NOT microwave it, Lazy!)
2 T Chai tea powdered mix (I prefer the Oregon Chai brand)
4 1/2 cups powdered sugar
1 tsp pure vanilla extract
1-3 T heavy cream
1/8 tsp salt
Instructions
Using an electric mixer, cream the butter until it turns white in color; about 5 mins. If you don't have a stand mixer, make sure you have a tag team partner nearby.
Sift the tea mix and powdered sugar together.
Gradually add the tea and sugar mix to the butter 1 cup at a time mixing well in between.
Add the vanilla extract and salt.
Pour in the heavy cream 1 T at a time until the frosting reaches your desired consistency.
Going back to my Creole roots with this recipe. Shrimp Creole has been a Louisiana staple dish since, well, forever! And with good reason. It’s easy and has the most amazing balance of flavors. Fresh shrimp from Louisiana’s gulf takes this one over the top! Watch me make it…
Shrimp stock makes all of the difference in this recipe. Preferably, my Shrimp Stock. I added 1/2 cup of white wine to my original recipe. Just pour it in right after searing the shells.
I like to use basil, garlic, and oregano diced tomatoes. Adds extra flavor with me needing to chop additional herb. I also use tomato sauce. Crushed tomatoes will work as well. In fact, you can eliminate the need for flour if you use crushed tomatoes.
The stars of this dish are these big, juicy, and fresh shrimp from Louisiana’s Gulf. The were huge! I love using these shrimp because of the slight sweetness they possess. I toss them in liquid crab boil for a little extra kick. Then, add in them at the very end of the cooking process to ensure that they don’t overcook.
“Coop, I need an oxtail recipe!” “No oxtails on the blog??” “Upload an oxtail recipe!!” Those are just some of the most read lines in my emails. Finally, here is my Braised Oxtails recipe.
Oxtails render a lot of fat. Like, a lot, a lot. So, trim as much fat off as you possibly can before seasoning them. After the cooking process, you’ll need to skim more fat off. The best way is to allow the gravy to chill in the refrigerator, so that the fat solidifies. Then, you can scoop off the fat at the top easily. As far as seasoning goes, use your favorite seasoning salt. I use Jerk seasoning from Jamaica. But, you can always just add Allspice to your seasoning. It will give it that little Jamaican zest that tastes so good on oxtails.
Since we are braising the meat, we have to make sure that we sear it on all sides. And do it in batches. Do NOT overcrowd the pot, because they will just steam instead of searing. This is the foundation of flavor.
Braising meat also calls for a small amount of liquid. You may have to adjust my broth measurements to according to you pot. I used a 7 qt Dutch oven. You don’t want to cover the meat with broth, because it will just boil the meat. This isn’t a fast cooking process. It takes time. But, the result will be well worth it!
The gravy produced by this recipe is divine. So savory! Serve it over warm rice and it’s a win!
Squeeze the lime juice into the water then drop the limes into the bowl
Allow oxtails to soak for 10 mins; drain off water and rinse with water again
Pat oxtails dry with paper towels
Season the meat with seasoning salt, onion and garlic powders, allspice, and Worcestershire sauce.
Cover bowl with plastic wrap and refrigerate for at least 2 hrs
Preheat oven to 340 degrees F
Heat oil in a Dutch oven or an oven safe pot with a heavy lid
Sear oxtails on all sides until browned; remove and set aside
Add in the onions and saute until browned
Now sprinkle in the flour; add in more oil one tablespoon at a time if more is needed
Stir the flour until it begins to brown
Add in the minced garlic and tomato paste. Stir for one minute
Pour in the red wine to deglaze
Now add in the broth and bring it to a boil
Add the oxtail back into the pot along with the rosemary and thyme sprigs.
Stir well.
Add the bell peppers on top
Close the lid and place on the middle rack of the oven**
Bake for 3-3 1/2 hrs or until meat is fork tender
Skim off any fat on the surface of the gravy
Taste and adjust seasoning as needed
Potatoes and/or carrots may be added in the last 30 mins of cook time.
Serve over rice, grits, or potatoes.
Enjoy!
Notes
*More broth maybe needed depending on the size of your pot. Only allow broth to cover the oxtails halfway. About 1 inch in height. Don't completely cover the meat in broth.
**If you do not have a dutch oven, you can transfer everything into a Crock pot and cook on HIGH for 6 hours or on LOW for 9 hours
My favorite, local grocer makes these amazing, fresh chicken and green onions sausage! It’s delightful! And what I love most is that they use non-pork castings. I use them in almost every dish I make that has sausage as an ingredient. Naturally, I had to make a pasta dish with it. You know I love some dang pasta! And honey, this dish is beautiful! Photos don’t do it any justice. And flavors are balanced perfectly if I do say so myself. I’m super proud of my Chicken Sausage, Peppers, and Onions Linguine recipe.
I’m pretty obsessed with that Chicken and Green Onions sausage. It’s the best! But, if you can find anything similar, you can use Italian sausage. It will work as well. Keep in mind that these sausages aren’t smoked and you’ll have to ensure that it’s cooked all the way through. I do this, by steaming and browning.
The sweetness of the red and yellow peppers contrasted well with the flavors of the onions and sausages. Not to mention the sauce! Cold butter emulsified into the dry white wine and garlic was one thing. But, adding a bit of heavy cream and cajun spices really developed this sauce beautifully! I hope you will try it!
I had to add my name to this one. It’s not your typical Monte Cristo sandwich. Adding my own Southern flair to it! I adore the sandwich. It’s great for breakfast, lunch, brunch, dinner, supper…all of that! AND it’s quick. After all, that is one of the main reasons we love sandwich, right? Here’s how I make Coop’s Monte Cristo!
Traditionally, ham, turkey, or both is used in this sandwich. Also some kind of grainy mustard. Typically, Dijon mustard. I opt for Cajun Turkey and Creole Mustard. It’s adds a bit of a little something, something to this sandwich!
As for cheese, I use Smoked Gouda slices. Sometimes I shred it, but it can get a little messy that way whilst browning. Oh! When you brown the sandwich, keep your heat low. That will allow the cheese to melt without burning the bread.
I serve this with a dusting of powdered sugar and strawberry jam on the side. These are both optional. Maple syrup is another great pair with this delicious sandwich. I hope you will try my version!
Still loving my pressure cooker! I wanted to try chicken in the bad boy this time. I love Pulled Chicken Sandwiches! Decided to try them out in the Cosori.
Use your favorite BBQ sauce. I always add a little extra brown sugar and garlic to the store bought sauces.
Oh and Coke! Yes, Coca-Cola. Trust me. We need a certain amount of liquid in order to use the pressure cooker. The Coke also gives the sauce and extra kick. I add a bit of Liquid Smoke as well.
Serve it however you’d like. I chose to pile it onto some sweet slider buns. Then, I topped it with some coleslaw. Delicious!
Took me awhile to hop on the pressure cooker bandwagon, but now, I’m driving the thing! I’m so in love with my kitchen buddy. It’s magical. I can prove it! It typically takes at least 2 hours to cook dried red beans. Even after soaking! Using my pressure cooker I was able to cook these things in less than 20 mins! Don’t believe me? Watch this…
Magic, right? I know! Now, you can skip the soaking part and just add them to the pressure cooker after rinsing and sorting. But, then you’d have to cook them longer and they’re not as creamy. Just try it my way.
I do a quick soak. That’s when you add a little heat for a short amount of time and then allow the beans to soak. The pressure cooker also reduced the soaking time. Quick soaking would usually take 45 mins before cooking on the stove. With the pressure cooker, 20-25 mins is more than enough time.
I love being able to saute and brown meat and veggies in it as well. I brown the sausage first, then remove them. Brown the veggies and add the beans and water. I use my beans preset on the cooker which has three times to choose from: 5 mins, 11 mins., and 30 mins. If the beans weren’t soaked, we would select the 30 min timing. But, I use the 11 min one first. Then add in the sausage and butter and let it go for the 5 min setting.
IMPORTANT: DO NOT USE SALT! Don’t use the salt until after the beans are finished cooking. Salt will prevent the beans from softening. Wait until they are done to add the salt. However, you can add other seasonings, like onion and garlic powder, at the beginning of the cooking process.
If your beans aren’t as thick as you’d like after the second round in the pressure cooker, just turn it on the saute/brown setting and allow them to simmer until they are as thick as you’d like. You may also add more butter as needed.
Add the beans to a large pot and cover them with about 2 inches of water
Bring the pot to a boil
Boil for 5 mins then turn off the heat
Allow the beans to soak in the pot for 20-25 mins
Drain water off of the beans; set aside
Add the oil to the pressure cooker and set it on the saute/brown setting
Add the sausage and saute until brown
Remove the sausage; set aside
Add in the onion and bell peppers
Saute for 3 mins
Add the garlic and saute for 30 secs
Add in the drained red beans, 5 cups of water, onion and garlic powders
Lock the lid and ensure that the pressure releasing valve is locked as well.
If your pressure cooker has a "Beans" preset, select it. If not, set the timer for 11 mins.
When the time ends, allow the pressure to release naturally for 10 mins before releasing the valve.
Stir in the sausage and the butter.
Close and lock the lid and valve again.
Set the timer for 5 more mins.
When the time ends, carefully release the pressure valve.
If the beans aren't as thick as you'd like, select the saute/browning preset again and allow the beans to simmer until the desire thickness is reached.
I don’t know why it’s taken me so long to share my Garlic Mashed Potatoes recipe with you guys. I mean, it’s perfect. I’m so modest. But, seriously, it’s easy, flavorful, and there’s cream cheese in them. And the pair well with so many dishes. I won’t keep it from you any longer.
I know that they are called Garlic Mashed Potatoes, but I don’t want the garlic to be overpowering. I add the garlic in during the boiling process. I think it adds a nice, subtle garlic flavor to the potatoes. If you prefer more garlic taste, use whole garlic cloves or just add the garlic in with the other ingredients at the end.
Red potatoes, Yukon golds, russet…doesn’t matter. Just make sure you cut them as evenly as possible. The smaller the pieces, the least amount of time they will take to cook. Only cook them until they’re fork tender.
I LOVE adding a HINT of fresh rosemary to my potatoes. It’s just something special about that taste, guys! So dang good! But, you could also just use chives.
Baby, the social media food community LOVES some Tuscan something! Chicken, shrimp, salmon, adding those sun-dried tomatoes makes them feel fancy, Chile. So, here’s my version of Stuffed Tuscan Chicken breasts. Hey, can’t beat ’em, might as well join ’em…
You gotta get the sun-dried tomatoes that are in olive oil. They’re a couple of dollars more expensive, but it’s worth it. Why? Because the flavors are deeper and we’re going to use the oil to coat our chicken. Two birds, one stone…
Say this with Coop, SALT AND PEPPER IS NOT ENOUGH! Get that down on the inside of your spirit! Chicken should never be dry or flavorless. I cry a little of the inside when I watch recipe videos and they just sprinkle on a little salt and pepper and call it a day. They don’t even take the time to rub it in, Jesus! Don’t be that way. It’ll hurt my feelings.
Don’t over stuff this chicken. Yes, you will be tempted to. Do NOT. It’s just going to spill out while cooking and burn up. I know, I know… Feel free to use toothpicks to keep the breasts closed if you need to.
I know I’m always saying how good my recipes are, but listen, stuff this chicken!
10 oz frozen spinach (thawed and squeezed of excess water)
1/4 cup shredded Mozzarella
1/4 cup shredded Parmesan
4 sun-dried tomatoes (roughly chopped)
1 T sun-dried tomato oil (the oil the tomatoes are in)
Garlic & Herb Cream Cheese
4 oz softened cream cheese
1 tsp minced garlic
1 T Italian seasoning
Chicken
Butterfly chicken breast. Be careful not to cut all the way through them.
Rub the outside of the breasts with the sun-dried tomato oil
Season the outside of the breasts with the Cajun seasoning, Italian seasoning, and the paprika.
Sprinkle the inside of the breasts with the onion powder
Set aside
In a bowl, mix the garlic & herb cream cheese, spinach, sun-dried tomatoes, Mozzarella, and Parmesan together.
*Add one tablespoon of the mixture to the inside of each breast, spread it evenly, and press the breast together to seal. Use toothpicks if additional aid is needed to close each breast
Heat olive oil in a pan at a medium high setting
Once hot, place each breast in the pan
**Lower the heat to medium
Cover the pan with a lid and allow the breasts to cook for 8-10 mins.
Carefully flip the breasts over, cover with the lid again, and cook that side for another 8-10 mins or until chicken is fully cooked through (internal temp should be 165 degrees F)
Remove from pan and allow to rest for 5 mins before serving.
Enjoy!
Garlic & Herb Cream Cheese
Mix all ingredients together.
Use it.
You're welcome. (insert fake smile)
Notes
*Do NOT use more than 1 tablespoon of the stuffing per chicken breast. It's just gonna spill out while cooking and burn. Then, you're gonna be mad with me and it's not my fault. Tried to warn you, Hard Head! And, you may have some stuffing left over. Use it for a sauce or something.
**Look, I don't know your stove on a personal level. Hell, I'm still trying to learn mine. Just keep the heat low, so that you can give it enough time to cook all the way through without burning up the chicken in the process. Don't send me a million questions about the recipe. Stop overthinking it. You've got this! I've taught you well. Go be great!
