Articles by B. Coop

Pie Crust

Baking, Recipes
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Cookies, we’re going back to the basics today. I always tell you guys I’m going to do a basics series. Then, I do one recipe, get side tracked, and move on to something else. You have got to start helping me stay focused! lol There are gonna be many pie recipes in our future together, so we’re gonna be a pretty amazing pie crust recipe in our arsenal!

First things first, we need COLD ingredients! I mean everything should be cold. Even the flour. Why? Because, we don’t want the butter to start to melt anywhere, but in the oven. So, we need to keep everything nice and cold during the preparation process. I keep a few sticks of butter in my freezer for this reason. But, if you’re a normal person, just give your butter an hour or so in the freezer before you start. I like to chill my flour and lard (or shortening) in the fridge for an hour beforehand as well. And as for the water, I fill a measuring cup with more water than I’ll need and drop some ice cubes in the there to keep it chilled. 

You can either use all butter or a mix of half butter, half lard or shortening. For a flakier pie crust, use half butter and half shortening. But, it will still come out with a nice texture if you just use butter. Totally up to you. 

Oh! If you have a food processor, grab it now! It’s the easiest, and least messy, way to make this crust. That’s just my opinion. However, this can definitely be done using a bowl and a pastry cutter. Or two knives. Whichever of the two you have available. Just be careful not to touch the ingredients too much or take too much time preparing the dough. I’m not trying to rush you and make you all nervous about this. It’s just pie crust, chile! But, we don’t want to melt that butter. So, move like you got somewhere to go, okay?

My recipe will yield (2) 9 inch pie crusts. After we have the dough prepared, separated, and rounded, we MUST refrigerate it for at least one hour. This will give the gluten time to chill out and ease. At all, it’s had a rough day in the processor. Now, you can also freeze these things. Just wrap them, individually, in plastic wrap. Throw em in a freezer bag and pop it in the freezer. When you’re ready to use, let them sit out at room temperature just until they are soft enough to roll out. Don’t thaw them all the way out. Use within 1 month, though. 

Happy Baking,

B. Coop

Pie Crust
Yields 2
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 cups all purpose flour
  2. 1 stick, unsalted butter
  3. 1/2 cup shortening or lard (Crisco. Butter or Regular flavor, Original flavor, or whatever it's called)
  4. 1 tsp salt
  5. 2 tsp granulated sugar
  6. 4 to 8 tablespoons of cold water (Don't panic. I'll explain below...)
Instructions
  1. Place flour, salt, and sugar into a food processor or bowl
  2. If using a food processor, pulse 1-2 times to mix. Use a whisk if you're using a bowl
  3. Cut cold butter and shortening into small cubes.
  4. Add it all to the flour mix
  5. Pulse (or use a pastry cutter in the bowl) until the mixture is crumbly
  6. Now, add in the cold water 2 tablespoons at a time until the dough clumps when pinched together.
  7. Then, pour the dough onto your clean work space and mold it into a ball
  8. Cut the dough into two equal parts and form a round, thick disc with each part.
  9. Wrap each crust in plastic wrap and refrigerate for at least 1 hour before using.
  10. To freeze, place each wrapped crust into a freezer bag and seal.
Notes
  1. Crust will last up to 1 month if frozen correctly.
Coop Can Cook https://coopcancook.com/

Taco Lasagna

Beef
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Today, I’m sharing one of the first recipes I’ve made that people actually requested me to make over and over! Taco Lasagna. Definitely not authentic Mexican cuisine, but it’s pretty dang tasty! And it’s perfect for nights when you aren’t in the mood to cook an elaborate dinner. Oh, and the kiddos will love it!


Of course, you can buy taco seasoning. BUT, my taco seasoning recipe is pretty amazing. It will make your kitchen smell like Taco Bell on a good day. lol And, you’ll probably have most if not all of the spices used in your collection already. Cornstarch is added as a thickening agent. Why? Because, we add water to the ground meat and cook it until it reduces. This will make that “taco meat” consistency. 

Yup, there’s Queso cheese dip in my version of this recipe! You’re welcome. I can’t visit a Mexican restaurant without ordering Queso dip and an extra side of it to pour on everything! In other recipes, nacho cheese soup is used. I prefer Salsa con Queso dip. Use your favorite brand. For a little extra heat and tomatoes, I added a drained can of Rotel to the mix!

There are many variations to this recipe. I’m pretty simple and boring when it comes to toppings and additives. Refried beans can be spread on to the tortillas before adding the meat. Oh, and shredded chicken can be substituted for the ground meat as well. Top it with olives and/or lettuce if that’s you thing. Add whatever your faves are to increase the yum!

Happy Cooking,

B. Coop

Taco Lasagna
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 1/2 lb ground meat (beef, turkey, or chicken)
  2. 2 T taco seasoning (recipe below) or 1 store bought packet
  3. 1 cup water
  4. 15 oz Salsa con Queso dip
  5. 1 can Rotel (drained)
  6. 6 large flour tortillas
  7. Shredded cheese of your choice
  8. fresh cilantro to garnish
  9. choice of toppings (sour cream, tomatoes, olives, etc.)
Taco Seasoning
  1. 1 T chili powder
  2. 1 tsp onion powder
  3. 1 tsp garlic powder
  4. 1/2 tsp cumin
  5. 1/2 tsp smoked paprika
  6. 1/4 tsp oregano
  7. 1 T seasoned salt
  8. 1 tsp cornstarch
  9. 1 tsp black pepper
Instructions
  1. Preheat oven to 400 degrees F
  2. Brown ground meat and drain excess fat
  3. Stir taco seasoning and water into meat
  4. Cook until water is reduced and absorbed
  5. Pour in queso cheese dip and mix
  6. In a greased 13x9 baking dish, add tortillas to the bottom
  7. Evenly spread some of the meat mixture on top of the tortillas and cover with shredded cheese
  8. Continue layering until the dish is filled to the top ending with the shredded cheese.
  9. Bake, uncovered, for 15-20 mins or until cheese is melted
  10. Garnish with cilantro and choice of toppings
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Shrimp Stock

Recipes, Seafood
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Every Cajun cook knows that a good stock is the heart of an amazing dish. I’ve tried many store bought seafood stocks. NONE of them compare to making it homemade. I love being able to control the flavor I impart into my cooking. One reason our cooking style here in the South is so special is the fact that we don’t mind taking the time to prep and bloom flavors. But, we also use some of the same elements and ingredients in lots of different dishes. My shrimp stock recipe is one I treasure. Of course, I just had to share it with you!


What’s the secret to a great stock? FRESH ingredients and TIME! The stock only takes 45 minutes to an hour to cook. But, I NEVER use it on the same day it’s made. I like to give it at least two days to chill in the fridge. That will give the flavors more time to bloom. The flavor is a lot more intense and magical! 

Another important part of making stock is skimming the foam off the top. If you don’t skim off the foam, it will be become a solid with fat like consistency on top of your stock. We don’t need that mess! You would do the same for chicken or beef stock. Then, you’d skim it, because the foam may contain toxins from the bone marrow of the carcass. But, you guys don’t care about all of that! Just skim it off. You’ll need to do this several times during the cooking process. 

After your stock is done, drain it, and discard shells, heads, etc. You don’t need them anymore. Allow the stock to cool completely before storing in the refrigerator or freezing.href=”http://www.coopcancook.com/?attachment_id=1392″ rel=”attachment wp-att-1392″>

Happy Cooking,

B. Coop

Shrimp Stock
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 1-2 lbs shrimp heads and shells
  2. 1 T olive oil
  3. 1 onion, roughly chopped
  4. 2 carrots, roughly chopped
  5. 3 celery stalks with the leaves, roughly chopped
  6. 2 garlic cloves, peeled
  7. 4 thyme sprigs
  8. 2-3 bay leaves
  9. 1/3 cup fresh parsley
  10. 1 tsp whole peppercorns
  11. 1 tsp liquid crab boil
  12. 1 T cajun seasoning
  13. 2 tsp salt
  14. 12 cups water
Instructions
  1. Rinse and drain shrimp heads and shells
  2. In a large stockpot, heat olive oil
  3. Add in the shrimp heads and shells
  4. Stir for 2-3 mins or until it becomes pink and fragrant
  5. Add in the onions, celery, and carrots
  6. Stir for 4-5 mins.
  7. Add in all remaining ingredients
  8. Bring to a rolling boil
  9. Reduce heat, and simmer for 45 mins to an hour
  10. Skim foam off the top of the mixture occasionally during the simmering
  11. Turn off heat and drain the stock into a bowl
  12. Allow to cool completely before refrigerating or freezing
Notes
  1. Refrigerate for at least 2 days before using. You may freeze stock in an airtight container or bag for up to 3 months.
Coop Can Cook https://coopcancook.com/

Chicken and Spinach Tortellini Soup

Chicken, Soups
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My air conditioner is on as I type this. It’s almost 70 degrees today. And tomorrow it’ll probably get down to the 50’s. Typical winter in Louisiana! But, I couldn’t wait on the weather to make soup! I’ve been wanting soup all week! And today, I got in my kitchen and made this heavenly Chicken and Spinach Tortellini soup!

Olive Garden, I want to challenge you to a soup-off! You Zuppa Toscana against my Chicken Tort soup! Let’s go! Seriously, I really believe that this recipe will win it. 

I love spinach, so I didn’t even bother chopping it up. I just put handfuls of fresh spinach leaves into my Dutch oven. Oh, and let me tell you that the aromatics from the mirepoix allow was incredible! My kitchen smelled so good while preparing this soup!

And it was very, very easy to make. I always encourage you to either make your own chicken stock or use a chicken base instead of those boxes of chicken broth. It really makes a difference in the end product. 

Serve it with some crusty bread and you’ll have the perfect chilly day lunch! Or, turn the AC on like I did and have it year round! 

Happy Cooking,

B. Coop

Chicken and Spinach Tortellini Soup
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 lb chicken breast
  2. 2 tsp olive oil
  3. 3 T butter
  4. 1/2 cup diced onions
  5. 1 cup sliced carrots
  6. 1-2 celery stalks (diced)
  7. 3 T flour
  8. 1 T minced garlic
  9. 5 cups chicken stock or 5 cups water & 5 tsp chicken base
  10. 1 T Italian seasoning
  11. 2 sprigs thyme
  12. 2 T onion powder
  13. 1 T garlic powder
  14. 9 oz package tortellini
  15. 3-4 cups fresh spinach leaves
  16. 1 cup heavy cream
  17. 1 cup grated Parmesan cheese
  18. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. Season chicken with salt, pepper, and 1 T onion powder
  3. Wrap chicken in foil, place on a baking sheet, and bake for 10-15 or until cooked through
  4. Allow the chicken to rest for 5 mins then chop into bite sized pieces; set aside
  5. In a Dutch oven, heat olive oil and melt butter
  6. Add in the onion, celery, and carrots
  7. Saute for 5-6 mins.
  8. Add garlic and saute for 30 secs
  9. Sprinkle in the flour and stir for 2 mins
  10. Pour in the chicken stock and add in the Italian seasoning, thyme sprigs, onion & garlic powders.
  11. Bring to a boil, lower heat, and allow to simmer for 15 mins
  12. Add in tortellini and refer to package instructions for cooking time; about 7 mins.
  13. Remove thyme stems
  14. Pour in the heavy cream and cheese
  15. Salt and pepper to taste
  16. Add the chicken and spinach
  17. Continue cooking for 4 mins
  18. Serve with crusty bread
  19. Enjoy!
Coop Can Cook https://coopcancook.com/

Cottage/Shepherd’s Pie

Beef
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Cottage/Shepherd’s Pie? I’m gonna explain. Don’t worry! There is lamb in traditional Shepherd’s Pie. Shepherd, sheep, lamb…of course. But, many of us in America opt to use ground beef instead of lamb due to availability and taste preferences. Doing so, turns Shepherd’s pie into Cottage pie! Now, look, if you enjoy lamb, use it! I just can’t eat my childhood homie, Lamb Chop. Okay, now that that’s out of the way, let’s get to the good stuff!

Comfort food heaven, right?? That savory beef mixture and creamy, decadent potatoes!! Goodness! Just bliss especially during the wintertime. My Cookies know I love a good red wine with dishes that include beef. And it’s amazing in this recipe. The consistency should be that of “minced meat”. Not stew like and loose.

Don’t skip the egg yolk in the potatoes. It’s a binder. And the cheese helps to brown the top beautifully. I used Parmesan, but white cheddar is great in this recipe as well. Everything is already cooked, so we’re only baking it to brown the top of the potatoes and stiffen them up a bit. I place it on the top oven rack. But, you can also just use the middle rack and place a baking sheet under you skillet or casserole dish. 

Speaking of skillet and dishes, I like to prepare this in my 9 inch cast iron skillet. Easy clean up as I am cooking, baking, and serving it all in one skillet! If you don’t have an oven safe skillet or pan, just transfer it over to a baking dish. 

Cottage/Shepherd's Pie
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Meat
  1. 1 lb lean ground beef or lamb
  2. 1 T olive oil
  3. 1 onion (grate it or finely chop it, whatever works, baby!)
  4. 1 celery stalk (finely chopped)
  5. 1/3 cup grated carrots
  6. 1 T minced garlic
  7. 2 T all purpose flour
  8. 1 T tomato paste
  9. 2 T Worcestershire sauce
  10. 1 tsp onion powder
  11. 1 tsp garlic powder
  12. 1/3 cup dry red wine
  13. 1/3 cup beef broth
  14. 1/2 cup frozen peas (optional)
  15. seasoned salt and pepper to taste
Potatoes
  1. 4 russet or yukon gold potatoes
  2. 3 T butter (room temp)
  3. 2 T cream cheese (softened)
  4. 2 T heavy cream
  5. 1 tsp garlic powder
  6. 1/3 cup Parmesan (shredded)
  7. 1 egg yolk
  8. salt to taste
  9. fresh parsley to garnish
Meat
  1. Preheat oven to 375 degree F
  2. Heat oil in a skillet
  3. Crumble in the meat and brown
  4. Add in carrots, onions, and celery
  5. Saute until tender; about 5 mins
  6. Add garlic and saute for 30 secs
  7. Sprinkle in the flour and stir until it coats the meat
  8. Add the tomato paste and stir
  9. Now, add the Worcestershire sauce, onion, and garlic powders
  10. Pour in the red wine and simmer until it reduces and the mixture starts to thicken
  11. Stir in the beef broth
  12. Allow it to simmer until it thickens
  13. Taste and adjust seasoning
  14. Turn off the heat and stir in the peas
  15. If not using an oven safe skillet, transfer mixture into a baking dish
Potatoes
  1. Peel and dice potatoes
  2. Boil them in salted water until fork tender
  3. Drain and place back into the pot
  4. Put the pot back on the burner with the heat set at low
  5. Mash the potatoes then stir in the butter and cream cheese
  6. Add the heavy cream, garlic powder, and Parmesan cheese
  7. Season to taste with salt
  8. Stir in the egg yolk
  9. Add dollops of the mashed potatoes to the meat mixture and spread it over gently and evenly
  10. Grate more Parmesan on top
  11. Bake on the top rack of the oven for 20-25 mins or until as brown as desired
  12. Allow to rest for 15 mins before serving.
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

The BEST Beef Stew

Beef, Recipes, Soups
Posted on 2 Comments on The BEST Beef Stew

Beef stew is one of my absolute favorite dishes to prepare! I love everything about the cooking process. The fresh herbs, simplicity of ingredients, and tender beef all make me happy! A lot of love goes into my pot! And I put even more into this recipe! Ready to try the BEST Beef Stew ever??!?

I’m not exaggerating. It really is amazing. I LOVE using a dry, red wine in my stew. I typically use Merlot or Pinot Noir. It really enhances the flavors in the beef. Alcohol cooks out with 20-30 secs, so it’s safe for the kiddies. 

NEVER buy stew meat! I repeat, NEVER BUY STEW MEAT!!! It never gets tender no matter how long you cook it. It’s basically just scrap meat from different parts of the animal that butchers package together and sell. Buy a chuck roast and cut that sucker up! Makes a huge difference!

Happy Cooking,

B. Coop

The Best Beef Stew
Serves 5
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 1 chuck roast cut into 1 inch chunks
  2. 2 teaspoons onion and garlic powder each
  3. 1 tablespoon Worcestershire Sauce
  4. 3/4 cup flour
  5. 1/3 cup vegetable oil
  6. 1 yellow onion chopped
  7. 2 teaspoons garlic minced
  8. 2 tablespoons flour
  9. 1 tablespoon tomato paste
  10. 1 cup dry red wine
  11. 4 cups beef broth
  12. 2-3 sprig thyme
  13. 3 potatoes
  14. 2 cups chopped carrots
  15. 1 cup chopped celery stalks
  16. 1 cup frozen peas
  17. seasoned salt and pepper to taste
Instructions
  1. Season the beef with onion and garlic powder, seasoned salt, and Worcestershire sauce.
  2. Toss the meat in 3/4 cup of flour.
  3. Heat the oil in a pot.
  4. Brown meat 1 min per side. Do this in batches so that the meat actually browns and not just steams from overcrowding the pot.
  5. Remove from pot but leave the brown bits that are stuck to the bottom of the pot. **That’s called the “fond” (who knew it had a name??) it’s where all of your flavor comes from. Looks burnt, don’t be alarmed it isn’t.
  6. Now add the onions and minced garlic.
  7. Sauté till translucent.
  8. Sprinkle in 2 tablespoons of flour then stir for a few secs to cook out that flour taste. Add the tomato paste.
  9. Next pour in the red wine. **Don’t worry, the alcohol content of the wine will evaporate after 20-30 secs of cooking. My stew won’t make ya tipsy! However, you can use beef broth instead if you prefer. Only a 1 cup tho, for now.
  10. Allow it to come to a slight boil. This will loosen “the fond”.
  11. Stir until it starts to thicken. Keep the heat at medium.
  12. Add meat back to the pot. (the smell in your kitchen will be amazing at this point, you’re welcome!)
  13. Then, add in the beef broth and thyme sprigs
  14. Cover and allow to simmer for an hour.
  15. Remove thyme stems
  16. Add vegetables of your choice. I use potatoes, carrots, and celery.
  17. Taste and adjust your seasoning if needed.
  18. Cook for another hour or until meat and veggies are fork tender.
  19. If using peas, add them in during the last 10 mins of cooking time if frozen.
  20. Serve over rice or potatoes.
  21. Invite me over for dinner.
Coop Can Cook https://coopcancook.com/

Strawberry Delight

Desserts, Recipes
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My best friend, Danielle, used to do all of the cooking back in the day. I NEVER cooked. It happened by chance. I just one day decided to put a pot on the stove. Haven’t turned back since! Back to the story. My bad. Danielle made some super bomb desserts! She introduced me to one called Strawberry Delight! And the name fit it perfectly! It instantly became my favorite thing to have her make! And it was extremely easy! I hadn’t made it in years before this Thanksgiving mishap transpired. 

On this past Thanksgiving, I was in the middle of baking pound cakes when I realized I was out of Baker’s Joy! I figured I’d just flour and grease the pan. Big mistake! The damn cake stuck! I mean, it was glued to the pan! That’s what I get for being lazy! I went into panic mode. And that’s how my version of Strawberry Delight was created…

Yeah, it’s definitely not a cute dessert. It looks a mess! But, I promise, no one will care about the looks after tasting this heavenly treat! Danielle’s version used Nilla wafers instead of cake and Cool Whip instead of fresh cream. I had to be extra! And I definitely encourage you too be extra too!

I’ve made this with Cream Cheese Pound Cake and it was great. But, I do prefer using my Easy White Cake recipe http://www.coopcancook.com/easy-white-cake/ in this. I made a few changes to the cake recipe. I used strawberry extract instead of almond. I also used Vanilla Coconut almond milk instead of whole milk. Yummy! So, feel free to play around with the flavors. 

Happy Cooking,

B. Coop

Strawberry Delight
Serves 8
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Ingredients
  1. 1 13x9 white cake cut into cubes (Use my Easy White Cake recipe)
  2. 8 oz cream cheese (soften; don't you put it in the microwave! Let it sit out at room temp.)
  3. 15 oz container frozen, sweetened, sliced strawberries
  4. 2 tsp pure vanilla extract
  5. 14 oz can sweetened condensed milk
  6. 1 pint heavy whipping cream
  7. 3 T powdered sugar
Instructions
  1. Spread cake cubes into a casserole dish or container
  2. Using an electric mixer, mix 4 oz of the cream cheese until smooth
  3. Pour in the condensed milk and mix well
  4. Add in the juice from the strawberries and 1 tsp of vanilla extract
  5. Mix until combined.
  6. Fold in the strawberries.
  7. Pour mixture evenly over the cake
  8. Now, mix the remaining half of cream cheese until smooth
  9. Slowly pour in the heavy cream and mix for 30 secs
  10. Add in the powdered sugar and vanilla.
  11. Whisk until stiff peaks form; about 2 minutes.
  12. Spread cream evenly over the crumbled cake mixture
  13. Cover dish with plastic wrap and refrigerate for 1 hour or until ready to serve.
  14. Enjoy!
Coop Can Cook https://coopcancook.com/

Cajun Roasted Chicken

Chicken, Louisiana Favorites
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This past Thanksgiving, my 16 year old cousin did the turkey. It was the best turkey I have ever had! Juicy, moist, and flavorful! No knife needed. We tore into that thing with forks! She made me so proud! She gave me a great tip that I’ll be sharing with you guys. Instead of using a turkey, I’m going to show you how to roast the absolute best whole chicken ever!! Cajun style of course!

The tip my cousin, A’Reya, gave me was to soak the Trinity (onions, bell peppers, and celery) in the marinade before stuffing it into the cavity. This produces a very flavorful bird! It also prevents you from having to use other spices to season the cavity. All of the flavor will be there from the marinaded veggies. The kid is a genius!

I use Cajun Butter marinade. It’s the bomb! One stop shop. So much flavor! Don’t worry if you can’t find it in stores. I’ve included my homemade version below. Just get a meat injector and load that baby up!

I marinated my chicken, Chuck, for 24 hours. But, you could honestly get away with just 4 hours. It’s also extremely important that you allow the chicken (or any meat) to come to room temperature before roasting. If not, you’ll “shock” the meat and it won’t be as moist and tender as you’d like.

I like to cover the chicken with foil during the first hour of roasting. This will allow the bird to steam a bit and lock in the moisture. I remove the foil, and continue roasting for the last 30 mins. This will give it a chance to brown and crisp the skin. 

Happy Cooking,

B. Coop

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Cajun Roasted Chicken

Ingredients

Chicken:

  • 1 3-5 lb whole chicken
  • 1 bell pepper
  • 1 onion
  • 2 celery stalks
  • 16 ounces Louisiana Cajun Butter marinade or use the homemade marinade recipe below
  • 1-2 T Cajun seasoning
  • 1 T onion powder
  • 1 T garlic powder
  • 2 T Italian seasoning
  • 4 T butter softened

Cajun Butter Marinade:

  • 1 stick salted butter melted
  • 2 T Cajun seasoning
  • 1 T Worcestershire sauce
  • 1 T apple cider vinegar
  • 1 tsp chicken bouillon powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Allspice
  • 1/2 tsp dried rosemary

Instructions

Chicken:

  1. Roughly chop the bell pepper, onion , and celery
  2. Pour 1 ounce of the marinade on the veggies and toss to coat; set aside
  3. Clean the whole chicken under cool water (Don't put any soap on that dang bird!)
  4. Remove everything from the cavity and trim all excess fat
  5. Pat the chicken dry very well with paper towels (Don't worry about being cute. Put your hand in that cavity and dry it out, boo.)
  6. Place the bird in a marinating bag (not a Walmart or plastic grocery store bag) or dish
  7. Stuff the marinade covered veggies into the cavity
  8. Load your injector with the marinade and inject each part of the chicken until all (except 1 ounce) of the marinade is used.
  9. Inject the chicken deeply and slowly push the marinade in while pulling the injector out to distribute the marinade evenly. (Wait. That lowkey sounds erotic. Ew. Sorry.)
  10. Take the remaining 1 ounce of marinade and rub it generously over the entire chicken.
  11. Mix 1 T of Italian seasoning and butter
  12. Rub the butter mixture under the skin on the breasts of the chicken
  13. Sprinkle the Cajun seasoning, the rest of the Italian seasoning, onion and garlic powders all over the chicken and rub it in gently.
  14. Tie the bag or cover the chicken and refrigerate for at least 4 hrs.
  15. Take the chicken out of the fridge and allow it to come to room temperature for about 30 mins.
  16. Preheat oven to 375 degrees F
  17. Place the chicken in a roasting pan and cover the pan with foil tightly.
  18. Bake for 45 mins.
  19. Remove the foil and baste the chicken
  20. Continue to bake for another 45 mins or until the internal temp of the chicken thigh reaches 170 degrees and juices run clear.
  21. Baste the chicken again and return it to the oven until the skin is a crispy as you'd like.
  22. Remove the chicken from the oven and over it with foil
  23. Allow chicken to rest for 10 mins before slicing.
  24. Enjoy!

Cajun Butter Marinade:

  1. Melt butter in a saucepan and whisk all remaining ingredients in.
  2. Allow mixture to simmer for 5 mins.
  3. Remove from heat and allow to cool for 10 mins.
  4. Get to injecting!

Recipe Notes

NOTE: This is a updated recipe. The steps will differ from those taken in the tutorial. Refrigerate any leftover marinade. Homemade marinade is good for one week.

Baked Mac and Cheese

Pasta
Posted on

The Great Mac & Cheese debate has worked my dang nerves! “I like it dry!” “Creamy!” “American cheese has to be in it!” “No processed cheese!!” If y’all don’t sit down somewhere! Goodness! It’s MACARONI AND CHEESE! I understand that everyone has their individual tastes. But, you’ll never know what you like if you only try it one way. I make this stuff all kinds of different ways, using all kinds of different cheeses! However, I tried my BEST to come up with a Baked Mac and Cheese recipe that would meet in the middle. And, I really believe this recipe will please even the pickiest of eaters. I PRAY!

As stated above, everyone has their own preference of cheeses to use. And you are free to use whatever floats your cheesy boat. That line was cheesy, Coop. Whatever. My only pet peeve with cheese is using that pre-packaged cheese! No shade, but SHADE! Go to the deli, buy a small block of cheese, and shred that bad boy yourself. I know it’s time consuming. But, it makes a huge difference in the flavor and quality of your mac and cheese!

Now, let’s talk baking time. If you prefer a drier, browner mac and cheese, then jack the heat up to 400 degrees F. Or you can just leave it in the oven for a longer time than I did. My recipe will yield a pan of mac and cheese that’s stiff and slightly browned on the top with a creamy, bubbly center. So, just adjust it to your preference, babe!

That’s enough chit chat. The reason you’re really here is below.

Happy Cooking!

B. Coop

Baked Mac and Cheese
Serves 10
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Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 1 lb elbow macaroni
  2. 3 T butter
  3. 2 tsp onion powder
  4. 2 T flour
  5. 2 1/2 cup half and half
  6. 1 cup evaporated milk (not condensed milk, baby! EVAPORATED!)
  7. 4 oz cream cheese (softened)
  8. 1 cup Muenster cheese (shredded)
  9. 1 cup Sharp Cheddar (shredded)
  10. 1 cup Mozzarella (shredded)
  11. 1 T Accent seasoning (This is optional, cause I don't wanna hear nothing about MSG's!)
  12. salt and white pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. Bring a pot of water to a boil.
  3. Add salt and 1 tsp of onion powder into the water.
  4. Stir in the macaroni and cook until al dente. Refer to package instructions for cook time.
  5. Drain (Do NOT rinse with water! I'm not playing!)
  6. Stir in 1 T of butter
  7. In a sauce pan, melt the remaining butter.
  8. Whisk the flour into the butter for 1 minute.
  9. Slowly pour in the half and half while whisking.
  10. Add in cream cheese and stir until it dissolves
  11. Season to taste with salt, white pepper, 1 T Accent seasoning, and 1 tsp of onion powder.
  12. Add in 1/2 cup of each of the shredded cheeses.
  13. Once cheese begins to melt, turn off the heat.
  14. Pour in the macaroni and stir to combine.
  15. Now, pour in the evaporated milk (if you use sweetened condensed milk, I swear we gone fight!)
  16. Taste and adjust seasoning as needed.
  17. Pour the mixture into a buttered casserole dish.
  18. Top with the remaining shredded cheeses evenly.
  19. Bake, uncovered, for 25 mins or until as brown as desired.
  20. Allow it to rest of 10 mins (or you'll burn the entire hell out of the roof of your mouth!)
  21. Enjoy!
Coop Can Cook https://coopcancook.com/

Southern Cornbread Dressing & Turkey Gravy Recipe

Louisiana Favorites, Recipes
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When it comes to homemade dressing, my mother is Beyoncé. No, seriously. Everyone who has ever tasted her dressing falls in love. So, when the Cookies asked for a Southern Cornbread Dressing recipe I got nervous instantly! Like come on! How am I gonna top Beyoncé‘s recipe? Like how?? Then, I remembered. Coop is Beyoncé‘s child. I can do this! So, I said a quick prayer then proceeded to try to take my own mother’s crown. All’s fair in family and the kitchen! Let me tell you, there was no greater reward than watching the Beyoncé of Dressings go back for a second helping of MY dressing! *insert praise dance* Cookies, my mama loved my dressing! Look at God!! And since you guys are my homies, I’m sharing the goodness with you!

The flavor turkey necks provide the dressing is unmatched. Chicken is great, don’t get me wrong. But, it’s just something special about well-seasoned turkey neck meat in a dressing! And the stock it leaves? Chile, goooood eating! Beyonce (my mother) adds a little bit of chicken liver or gizzards to hers. That adds even more flavor. If you like that slightly strong taste of chicken liver, try it!

The herb stuffing mix that I use a contains sage. Since, sage can be overpowering if used in excess, I don’t add any additional pinches to this recipe. But, please your own taste buds. Season however you’d like. BUT, do not start seasoning your dressing until the bread has had time to soak until that stock. You don’t make it too salty.

Also, it’s important to not overcrowd your baking pan with the dressing. I try not to allow it to fill the pan over 1 1/2 inches in height. If that happens, it will brown too much on the top and bottom while remaining mushy inside. So, if you have too much dressing for your pan, just put half of the mixture in one pan and the rest in another. Watch it while baking and remove it when it gets as dry as you like.

And the cornbread! DO NOT USE SWEET CORNBREAD! Use the same recipe I used in my Seafood Cornbread Dressing http://www.coopcancook.com/seafood-dressing/  Put that box of Jiffy down! I mean it. My mom adds about 1 cup of cooked rice to her dressing to make it rice dressing. Delicious! If you like rice dressing, just stir it into the bowl before pouring into the baking dish. Make sure you taste everything and get that flavor perfect!

I’ve also included an easy recipe for making Turkey dressing from scratch. I use the same stock I made for the dressing with the turkey necks. Just reserve 2 cups of the stock for the gravy.

Happy Cooking,

B. Coop

Southern Cornbread Dressing
Serves 8
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Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
Cornbread
  1. 1 cup self rising flour
  2. 1 cup yellow cornmeal
  3. 1/3 cup vegetable oil
  4. 1 cup milk
  5. 1 large egg
  6. pinch of salt
  7. 1 tsp granulated sugar
Dressing
  1. 1 lb turkey necks or chicken thighs (bone in)
  2. 1 pan Cornbread (crumbled)
  3. 1/2 of a 14 oz bag of classic herb stuffing mix (Pepperidge Farm brand)
  4. 1 onion
  5. 1 bell pepper
  6. 2 celery stalks
  7. 1 T minced garlic
  8. 1 stick butter
  9. 6 cups water
  10. 1 T onion powder
  11. 1 T garlic powder
  12. Cajun seasoning (or salt) & black pepper to taste
Turkey Gravy
  1. 2 cups stock from turkey necks
  2. 4 TBS butter
  3. 3 TBS flour
  4. 1 tsp onion powder
  5. salt and pepper to taste
Cornbread
  1. Preheat oven 400 degrees F
  2. Mix all ingredients together well.
  3. Pour into a greased 9 inch pan or cast iron skillet
  4. Bake for 20-25 mins. or until a toothpick inserted in the center comes out clean.
Dressing
  1. Season turkey necks or chicken thighs with seasoned salt, onion powder, and garlic powder.
  2. Place them in a stock pot or dutch oven. (Chile, just get a big pot)
  3. Roughly chop half of the onion, bell pepper, and celery.
  4. Add it to the pot with the meat and add the water.
  5. Bring it to a boil, reduce the heat, cover, and simmer until meat is tender and cooked completely.
  6. Remove the meat. Once it cools, separate the meat from the bone, and set it aside.
  7. Strain the stock and reserve. Discard the veggies.
  8. Preheat oven to 350 degrees F
  9. Finely chop the remaining onion, bell pepper, garlic, and celery. Use a food processor if you have one available.
  10. In a pan or skillet, saute veggies the butter until tender.
  11. In a large bowl, add the crumbled cornbread, herb stuffing mix, veggies, onion & garlic powders, meat, and 4 cups of the stock.
  12. Mix well, taste, and adjust seasoning if needed.
  13. Pour mixture into 1 (or 2)* buttered 9x13 casserole dish.
  14. Bake, uncovered, for 40 mins to an 1 hour or until it's as dry as you'd like.**
  15. Allow to cool for 10 mins.
  16. Enjoy!
Turkey Gravy
  1. Melt butter in a heavy bottom saucepan
  2. Whisk in the flour
  3. Continue whisking on medium high heat until the roux is a light brown color
  4. Pour in the stock while whisking
  5. Continue whisking until the gravy thickens
  6. Remove from heat
  7. Stir in the onion powder
  8. Season with salt and pepper to taste
  9. Drizzle over the dressing
  10. Enjoy!
Notes
  1. *If the dressing is thicker than 2 inches in your pan, remove some of it, and bake it in another pan. Use 2 pans instead of one to ensure even baking.
  2. **Check the dressing after the first 30 mins of baking. If it is browning too fast and still "jiggly" in the center when the pan is shaken, place it on the top rack of the oven and continue baking.
Coop Can Cook https://coopcancook.com/