Articles by B. Coop

Creamy Pastalaya

Chicken, Louisiana Favorites, Pasta, Pork, Recipes, Seafood
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I don’t know what it is about cooler weather and Halloween that makes me want Pastalaya. It’s just what I like to eat while watching “Hocus Pocus”. I know I’m not the only one that gets seasonal cravings! If you’ve never heard of Pastalaya, it’s basically Jambalaya with pasta instead of rice. It’s delicious! I love it creamy, so I add a little extra cream. AND it’s a One-Pot dish! You know that’s right up my lazy cooking alley!

Easy, right? And let me tell you! The smell will send your neighbors over to pretend like they need to borrow something. Knowing doggone well they’re just praying that you offer them a plate! Just a warning. This recipe stretches pretty well though. You’ll have some to share.

 

Traditional Pastalaya doesn’t contain cheese. But, I can’t have pasta without a little cheese. But, it’s optional! You can also switch up the cheese. Use whatever you like. Or don’t use it at all. The flavors from the pepper, onions, seasoning, and sausage are more than enough to make this one of your new favorites!

Happy Cooking,

B. Coop

Creamy Pastalaya
Serves 8
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1lb sausage
  2. 1 lb shrimp
  3. 1/2 lb chicken breast (chopped)
  4. 1 green bell pepper
  5. 1 red bell pepper
  6. 1 onion
  7. 3-4 green onions
  8. 2 T minced garlic
  9. 1 T olive oil
  10. 1 T butter
  11. 1 lb penne (uncooked)
  12. 2 cup chicken broth
  13. 1 can rotel or diced tomatoes (drained)
  14. 1 tsp liquid crab boil
  15. 1 T onion powder
  16. 1 T garlic powder
  17. 1 T cajun seasoning
  18. 1 tsp thyme
  19. 1 T parsley
  20. 1 tsp Worcestershire sauce
  21. 1/2 cup heavy cream
  22. 1 cup shredded parmesan or fontina cheese
  23. green onions to garnish
Instructions
  1. In a large pot or Dutch oven, heat olive oil
  2. Add in sliced sausage and cook until browned; remove
  3. Toss shrimp in liquid crab boil
  4. Add shrimp to the pot and cook in the sausage grease until they blush; remove
  5. Season the chicken with onion & garlic powder then add to the pot
  6. Cook chicken completely; remove
  7. Diced the onions, green onions, and bell peppers.
  8. Add them to the pot and saute until tender
  9. Then add the garlic and saute for 30 secs.
  10. Pour in the tomatoes.
  11. Add the sausage, chicken, broth, thyme, parsley, cajun seasoning, and Worcestershire sauce.
  12. Bring to a boil
  13. Add in the pasta and stir.
  14. Cover and cook on low for 10 mins
  15. Uncover, stir, and continue cooking until pasta is tender.
  16. Pour in the heavy cream and stir.
  17. Taste and adjust seasoning if needed.
  18. Add in the cheese and stir until melted.
  19. Garnish with green onions and serve.
  20. Enjoy!
Coop Can Cook https://coopcancook.com/

Seafood Cornbread Dressing

Louisiana Favorites, Recipes, Seafood
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It’s that time of the year again!!! Thanksgiving is approaching. I’ve read ALL of your emails and I shall deliver the goods! My Cookies want Thanksgiving food and I’m gonna give Thanksgiving food! Starting with the most requested dish….Seafood dressing!

Cookies, DO NOT USE JIFFY CORNBREAD IN MY DRESSING! I have absolutely nothing against Jiffy. In fact, don’t even use my Sweet Cornbread recipe for this. It’s entirely too sweet for dressing. Use the one I provide in this recipe. I also do not use Sage. However, if you want to add it, it’s your pan of dressing, babe. Personalize it to your taste!

I also prefer a drier dressing. I don’t like it mushy. So, if it’s too dry for your taste, add more broth one 1/2 cup at a time until it’s the texture you desire. I’m only using shrimp and crab meat. You may add crawfish, fish, lobster, etc. Again, this is your dressing. So, make it yours!

I know some of you want a traditional dressing as well. And we’ll do that at a later date. However, it’s not much difference from the way I prepare this seafood version. In regular dressing, I season and boil turkey necks until the meat practicing falls off the bone. That’s what I use as the meat in my dressing along with a few ground up chicken livers.No cream of anythings either. Just stock. And I also add a cup or 2 of cooked, white rice. Follow the same method used in seafood dressing minus the seafood. And there ya have it!

Happy Cooking,

B. Coop

Seafood Cornbread Dressing
Serves 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Cornbread
  1. 1 cup all purpose 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 pan Cornbread (crumbled)
  2. 1/2 of a 14 oz bag of classic herb stuffing mix (Pepperidge Farm brand)
  3. 1 lb shrimp (roughly chopped)
  4. 1/2 lb jumbo lump crab meat (if you love me, you won't buy that imitation crab for my recipe)
  5. 1 onion
  6. 1 bell pepper
  7. 2 celery stalks
  8. 1 T minced garlic
  9. 4 T melted butter
  10. 1 10 1/2 oz can Cream of Shrimp
  11. 2 cups chicken broth
  12. 1 T liquid crab boil
  13. 1 T onion powder
  14. 1 T garlic powder
  15. Cajun seasoning & black 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. Preheat oven to 350 degrees F
  2. Finely chop onion, bell pepper, green onions, garlic, and celery. Use a food processor if you have one available.
  3. In a pan or skillet, saute veggies in 2 T of butter until tender.
  4. Add in the cream of shrimp and stir until heated
  5. Mix in the crab meat, seasoning, and liquid crab boil
  6. In a large bowl, add the crumbled cornbread, herb stuffing mix, and cream mixture.
  7. Add in remaining melted butter and broth.
  8. Mix well, taste, and adjust seasoning if needed.
  9. Fold in the raw shrimp.
  10. Pour mixture into a buttered 9x13 casserole dish.
  11. Increase oven temp to 375 degrees F
  12. Cover with foil and bake for 30 mins.
  13. Uncover and continue to bake for an additional 5-10 mins or until as brown as desired.
  14. Allow to cool for 10 mins.
  15. Enjoy!
Coop Can Cook https://coopcancook.com/

7 Up Pound Cake

Desserts
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I have a list of recipes I think every Southern cook should master. 7 Up Pound Cake is definitely at the top of that list. The ingredients are few and the method is a breeze. You’ll have this recipe committed to memory in no time. After you make it once, everyone will be begging you to make it again! AND again. 

One of the most important steps in baking is having the ingredients all set at room temperature. Why? Because ingredients at room temperature emulsify easily which, in turn, traps air. Trapping the air ensure that we get a smooth textured batter. And the end result? Hole free, fluffy cake! So, take your milk and eggs out of the fridge about an hour before use. And give your butter about 2 hours sitting out so that it’s nice and soft.  Blending hard butter is the blues! So, don’t think you’re gonna get away with skipping that part! You’ll have butter stuck to your forehead if you turn that mixer on hard butter. Oh and DO NOT attempt to soften butter in the microwave! We want softened butter. Not melted butter.

Another important part of the baking process is “creaming”. You want to take your time and mix the butter and sugar until it’s light and creamy. This can take up to 10 mins at times. I always cream the butter and sugar together using my electric mixer for 7 mins. I know that make seem excessive, but doing this will give us a fluffy cake every time! It’s well worth the tired wrist! If you do a lot of baking, a stand mixer is a great investment. Honey, it’s kitchen life changing!

I’m also using butter extract in this recipe. I love a buttery, moist pound cake! And this is exactly what this recipe renders. If you’d like a more “gooey” texture, just use 2 sticks of butter and 1/2 cup of butter flavored shortening instead of the 3 sticks of butter. If you don’t like lemony cake, leave out the lemon extract. Don’t skip the zest though. It really adds a freshness and flavor boost.

The glaze is my favorite part. Probably because it’s the easiest. You know I’m the lazy baker. Anyway, just put all of the ingredients in a bowl, whisk it well, wait until the cake is completely cool, and drizzle it over. Done!

P.S. I still hate baking.

Happy Baking,

B. Coop

7 Up Cake
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Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 3 cups granulated sugar (Yes, 3 cups. Don't question my measurements in the comments. I got this.)
  2. 3 sticks unsalted butter, room temperature
  3. 5 eggs, room temperature
  4. 3 cups cake flour or all purpose flour, sifted
  5. 1 cup 7 up soda, room temperature
  6. 1 tsp butter extract
  7. 1 tsp lemon extract
  8. 1 tsp vanilla extract (pure, good quality)
  9. 1/2 tsp salt
  10. zest of one lemon
Glaze
  1. 1 cup powdered sugar
  2. 2 T 7 up
  3. 1 tsp butter extract
Instructions
  1. Preheat oven to 325 degrees F
  2. Grease Bundt pan with Baker's Joy or flour and butter. Set aside.
  3. Using a stand or electric mixer, cream butter and sugar together for 5-7 mins. (I know that's a long time. But, it's necessary. Trust me. Tag in a partner for help when your arm gives out.)
  4. Add in the eggs one at a time, mixing to combine in between each egg.
  5. Now, add the extracts and lemon zest
  6. Scrap down the mixing bowl with a spoon and spatula as needed.
  7. Mix the salt with the flour and add in half of that mixture.
  8. Pour in half of the 7 up. Mix. Then, add in the remaining flour and 7 up.
  9. Mix until combined and fluffy.
  10. Spoon batter into Bundt pan and bake for 1 hour and 15 mins or until a toothpick inserted in the center of the cake comes out clean.
  11. Allow cake to cool in the pan for 10-15 mins.
  12. Flip cake over onto cake plate or cooling rack and allow to cool completely.
Glaze
  1. Whisk all ingredients together in a bowl.
  2. Drizzle over cake.
  3. Enjoy!
Coop Can Cook https://coopcancook.com/

Oven Baked BBQ Ribs

Beef, Pork, Recipes
Posted on 2 Comments on Oven Baked BBQ Ribs

Oven Baked BBQ Ribs. Claude hammercy! Just typing those words make me hungry!! I love BBQ. And my dad is the BBQ king! I know. Everyone thinks their father or uncle is the best. But, I’m telling the truth. The man has skills on the grill! Unfortunately, I know nothing about handling the pit. I’d definitely be the fool who loses her eyebrows trying to fire up the grill! So, i’ll just stick to the oven for now.

Super tender and flavorful ribs CAN be done in the oven. Do not let anyone tell you otherwise! It just takes the proper preparation and time. Low and slow! Keep the oven heat low and slow cook these bad boys! If you desire that smokey, grill taste, just add in a little Liquid Smoke. And BAM! You’ve got some bomb ribs AND you get to keep your eyebrows! Ain’t God good???

 

In addition to cooking the ribs low and slow, I feel that removing the membrane is important in ensuring that the meat falls off the bone. It also prevents the rub from penetrating the meat. Under the ribs, there is a slick, stretchy, clear membrane that you peel off the back. Make sure to have a pairing knife and a paper towel handy. These will help you remove that membrane with ease. Beef ribs actually have two layers of membranes. If you can get both off, great. If not, don’t worry about it. That second layer is a jerk and can be difficult to remove. Just focus on taking the first layer off. No, this step is not mandatory, but the does make a difference.

Another helpful tip is apple cider vinegar. I don’t use this for my beef ribs, but I find that it works well with pork ribs. The acidity of the vinegar aids in tenderizing the meat. Just sprinkle 1 tablespoon of apple cider vinegar per 3 pounds of ribs onto the meat after applying the rub. 

Okay, so, the sauce. I went the quick route this time and used store bought sauce. HOWEVER, y’all already know I had to jazz it up a bit! My parents have never just used bbq sauce straight from the bottle. They have always added a little brown sugar, honey, etc. So, that’s what I do. I just buy whatever BBQ sauce that’s on sale and add whatever’s on my heart that day to it. I mainly use brown sugar, honey, and Coke. But, on the times when I’m feeling extra, I add pineapple juice or Bourbon or Hennessy. Freestyle it!  I don’t have measurements for this, because I don’t know what kind of sauce you’ll find on sale. I’ll give you a homemade BBQ sauce if you guys want it one day.

Happy Cooking,

B. Coop

Oven Baked BBQ Ribs
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Prep Time
1 hr
Cook Time
4 hr
Total Time
5 hr
Prep Time
1 hr
Cook Time
4 hr
Total Time
5 hr
Ingredients
  1. 3 lbs beef or pork ribs (I use beef, but do your thing. No judgement)
  2. 4 T olive or canola oil
  3. 1/4 cup brown sugar (light or dark)
  4. 2 T Worcestershire sauce
  5. 1-2 T seasoned salt or cajun seasoning (Y'all already know which one I picked)
  6. 1 T onion powder
  7. 1 T garlic powder
  8. 1 T black pepper
  9. 1/2 tsp cumin
  10. 1 tsp smoked paprika
  11. BBQ Sauce to taste
Instructions
  1. Rinse the ribs with water and pat them dry with a paper towel
  2. Remove the membrane.*
  3. In a small bowl, combine the oil, brown sugar, Worcestershire sauce, and all spices. This is the "rub".
  4. Mix well.
  5. In a larger bowl or plastic, ziplock bag, pour the rub over the ribs and massage it into the ribs well. (Massaging ribs was uncomfortable to type. I know, I'm childish. Continue.)
  6. Cover the bowl or seal the bag and refrigerate for at least 1 hour or overnight.
  7. After marinating the ribs, preheat the oven to 250 degree F.
  8. Line a baking sheet with foil and place the ribs in a single layer on top of the foil.
  9. Wrap the ribs tightly in the foil. (Use heavy duty foil. Don't get that cheap foil that tears while you're getting it from the roll. Y'all know what I'm talking about. Put it back!)
  10. Bake the ribs for 3 hours. (Don't go check after the 1st hour when it starts smelling all good. Be patient! Go sit back down.)
  11. Check the ribs. If they are not fork tender, cover them back up, and continue baking for another 30 mins to an hour.
  12. Drain off the excess fat and add the BBQ sauce. (Don't ask me how much sauce. Don't do it. Use as much or as little as you'd like)
  13. Finally, turn your oven on (LOW) broil and broil them for 3 mins or until the sauce sticks to the ribs. ( Do NOT leave the oven. Watch the ribs! If you burn em up, that's your fault!)
  14. Break out the napkins and enjoy!
Notes
  1. *The membrane is a slick, stretchy, clear thingy on the back of the ribs. Use a sharp knife to lift it up and peel it off. Use a paper towel to help you grab it.
Coop Can Cook https://coopcancook.com/

Steak and Smoked Gouda Alfredo

Beef, Pasta
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I’m playing restaurant wars again. When I can’t figure out what to cook, I think about my favorite dishes at different restaurants. Then, I try to recreate them at home. For my birthday this year, I went to a local restaurant and ordered their Steak and Smoked Gouda Alfredo. It was delicious. It features sirloin on angel hair pasta (my fave!) covered with a smoked Gouda cream sauce. Then, they top it with tomatoes, bacon, green onions, and more Gouda. It’s dreamy. 

I’m not a fan of bacon. Yes, I know. So, I left it out. But, of course, you may add it to yours. Just fry it before making your sauce. Then use the grease to saute the garlic and proceed with the recipe. I also opted for Linguine instead of angel hair. I’m ALWAYS using angel hair, so I decided to give it a break. Just for today though! Angel hair is bae.

As for the steak, I like mine Medium to Medium Well. So, cook yours to your liking. Use the “palm test” to determine how done the steak is while cooking. Think the thickness of the steak in mind as well. I also like to keep the seasoning very simple in this recipe. I didn’t want any rubs to alter the flavors of the pasta too much.

What are some of your favorite restaurant dishes that you’d like to learn how to recreate at home? Let me know in the comments!

Happy Cooking,

B.Coop

Steak and Smoked Gouda Alfredo
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Steak
  1. 1-2 NY strip, Sirloin, or Ribeye steaks
  2. 2-3 cloves garlic
  3. 1 T butter
  4. 2 T Olive Oil
  5. 1-2 sprigs fresh thyme
  6. 2 sprigs fresh rosemary
  7. salt and pepper to taste
Alfredo Pasta
  1. 1 lb linguine or pasta of your choice
  2. 1 T butter
  3. 1 T minced garlic
  4. 2 cups heavy cream
  5. 1/3 cup chicken broth
  6. 1 cup shredded Smoked Gouda
  7. salt and pepper to taste
  8. garnish with tomatoes, green onions, and bacon (optional)
Steak
  1. Heat cast iron skillet in the oven on 350 degrees F for 15 minutes
  2. Allow steak(s) to come to room temperature
  3. Season both sides with salt and pepper
  4. Remove skillet from the oven, pour in oil, and turn the heat to high.
  5. Add in the steak
  6. Sear steak on both sides for 3 mins. per side**
  7. Add in butter, garlic, thyme, and rosemary.
  8. Once butter melts, baste steak with it constantly.
  9. Flip the steak every 1-2 mins until it reaches your desired level of doneness.
  10. Remove steak from pan and allow it to rest for 10 mins before slicing.
Sauce
  1. Melt butter in a pan
  2. Add in garlic and saute for 30 secs.
  3. Pour in heavy cream and broth.
  4. Bring to a simmer.
  5. Add in the cheese.
  6. Stir until sauce thickens and cheese melts.
  7. Taste and add salt and pepper as needed.
  8. Prepare pasta according to package directions.
  9. Drain pasta and toss in the sauce.
  10. Divide the steak and top the pasta with it.
  11. Garnish with tomatoes, green onions, and bacon.
  12. Enjoy!
Notes
  1. **if your steak is less than 1 1/2 inch in thickness, brown for 1-2 mins per side
Coop Can Cook https://coopcancook.com/

The Whole Box

Reviews, The Lighter Side
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Let’s be honest. Eating clean and healthy isn’t easy. All of the “Do Not Eat” lists and ingredient checks can become nerve-wrecking. Especially if you’re always on the go. If you’re strapped for time and are getting bored with your health journey, then this is for you! The Whole Box is a subscription service founded by a good friend of mine. Hey, Katie Belle! The Whole Box delivers clean and Whole 30 compliant goodies to your door every month! I was so excited to receive mine! It also includes coupons to save you some coins! We know that healthy and organic food can be very costly. But, with the Whole Box you save and are introduced to products by brands you may not be familiar with. Katie and her team have definitely did their homework! They select quality products each month while saving you money and shopping time.

Also included in the box is a product guide listing each product in detail. I’ll review each of the items with you:

Cookies, my reviews will always be 100% honest! I will never mislead you or lie for profit. NEVER! With that being said, these Wild Zora Meat & Veggie Bars had me shook! I was very apprehensive about try them. I’m a texture girl, so regardless of taste, if it doesn’t feel right in my mouth (PAUSE) I’m not with it! While the flavors in these Wild Zora bars were nice, I could NOT get past how it felt while chewing. If you’re a fan of jerky and turkey bacon, these are for you! The Whole Box provided two packets of Justin’s Almond Butter in the October box. I love almond butter! I especially enjoy it with apples and bananas. ISSA SNACK! Made of only two ingredients, roasted almonds and palm oil, Justin’s Almond Butter is as guilt free as it is delicious!
Before the Whole Box, I have never found a protein bar that I actually enjoyed. RXBar has changed the game! With 12g of protein and no filler preservatives, RXBars have instantly become my go to brand for protein bars. The Whole Bar provided three different flavors and each one of them are GOOD! Two thumbs up for RXBar!Another favorite of the box is the Young Living Lemon oil. This oil can be used in recipes AND in an oil diffuser! Cool, right?? It taste super refreshing and not at all like a bottled lemon juice. It literally tastes just like freshly grated lemon zest! Add a couple drops into your ice water and you’ll never want another glass without it!I just recently started drinking coffee. I wanted to feel more like an adult. I’m drinking decaf. Stop laughing! I know, I know. That’s nothing. I’m taking baby steps, okay?! But, this Nutpods dairy-free creamer is the new companion to my caffeine free coffee. They sold me at “creamy” and that is exactly what it is! It’s unsweetened, so it’s the perfect vegan substitute for half and half. I’ll definitely be trying it in the dressing recipe the Whole Box provided.Chimichurri gets allllll of the heart eyes from me! One of my favorite sauces! So, you know I was hype when I pulled Elvio’s Chimi Rub out of the box! Two words: The Smell. Heavenly! According to the Whole Box’s product guide, this rub is “great on everything from steak to fish…”. You’ll be seeing this stuff in many recipes to come!

I love this box! From the packaging to the quality of each product, the Whole Box has definitely won me over! I highly recommend that you get one. They were nice enough to give my Cookies $5 off your first order! Visit https://thewholebox.com/ and use the code: COOP5 at checkout. Special thanks to the Whole Box for sending me your very first box for review! 

Happy Cooking,

B. Coop

Hibachi Dinner at Home

Beef, Chicken, Recipes, Seafood
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One of my goals with this site is to show my Cookies how to make restaurant quality meals in your own kitchen. Call me crazy, but I truly believe anyone can cook with the right guidance. Good food looks intimidating. Especially, when the chefs are flipping eggs in hats, lighting fires, and juggling spatulas! Coop can’t teach you that unfortunately. BUT, I can show you how to make a Hibachi dinner at home that will rival your favorite restaurant!

For me, the highlight of a Hibachi meal is the Yum Yum Sauce! I pour that stuff over the entire plate! It’s surprising that something so good is so easy to make using very few ingredients. Just be sure to make the sauce a day or at least a night in advance to give those flavors time to bloom. 

I’m using a cast iron, two burner griddle for this. I love this thing! It allows me to cook two components of the Hibachi dinner at the same time. Making me feel like a real pro in these streets! But, you certainly don’t need it. You may use separate pans, skillets, woks, or even an electric griddle. No need to purchase extra tools just for this. Use what you have!

I use two types of oils. Vegetable oil and sesame oil. The sesame oil is used mainly for flavor which is why it is added in at the same time as the soy sauce and other flavoring agents. It adds that Hibachi flavor I’m used to from the restaurant. It also has a thicker consistency than other oils. A little goes a long way. We want to use it sparingly, so be sure to stick to my measurements.  If you can’t find the sesame oil, don’t worry. The taste will be perfectly fine without it. And, the vegetable oil is used to coat the cooking surface to prevent sticking and burning, of course.

When it comes to fried rice, I like to have my rice cooked and chilled in the fridge a day before cooking. But, Hibachi rice is a little less demanding. You never want to cook your rice and then immediately use it for these type of recipes though. I like to cook the rice a couple of hours before using it to allow it to cool some. This prevents it from getting mushy and overcooked. I only use eggs and sweet onions in my Hibachi rice, because that is the way it is prepared at my favorite, local Japanese restaurant. But, feel free to add peas and carrots to your liking.

Hibachi veggies! Use your faves! I kept it simple and just used sweet onions and zucchini in this recipe. But, I have used broccoli, carrots, and mushrooms as well. Customize your Hibachi dinner to you and your family’s taste.

As for the protein, I only used steak and shrimp in the video. However, I do provide you with the steps for chicken as well. Hibachi is fairly simple cooking. The same cooking method is basically used for all of the protein. The cooking time is really the only variable.

I’m able to find garlic butter in my local supermarket. But, if it’s hard to come by in your area, I gotcha covered! Garlic Butter is very easy to make at home as well. And it really takes the flavors of the Hibachi meal up a few notches! The recipe is below. 

Hope my recipe is helpful and encouraging enough for you to try this dinner idea for your family! It’s very fun and not as complicated as it looks! 

Happy Cooking,

B. Coop

Hibachi Dinner at Home
Serves 2
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Yum Yum Sauce
  1. 1 1/4 cup mayo
  2. 1 tsp granulated sugar
  3. 1/2 tsp garlic powder
  4. 1/4 tsp paprika
  5. 1 T melted butter (unsalted)
  6. 1 tsp tomato paste
  7. 1/2 tsp cayenne pepper
  8. 2-3 T water
Ginger Sauce
  1. 1/2 onion (chopped)
  2. 2 T lemon juice
  3. 1 T grated ginger
  4. 1 tsp minced garlic
  5. 1/4 cup soy sauce
  6. 1/2 tsp white vinegar
  7. 1/4 tsp sugar
Hibachi Rice
  1. 2 cups cold, cooked rice (white rice)
  2. 1 T sesame oil
  3. 2 T butter
  4. 2 T soy sauce
  5. 1/2 sweet onion (chopped)
  6. 1 large egg
  7. chopped green onions
Hibachi Noodles
  1. 1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)
  2. 2 tsp sesame seed oil
  3. 1 T garlic butter
  4. 2 T soy sauce
  5. 1 T teriyaki sauce
  6. Optional: 3-4 green onions (chopped, both the white part and green part, separated)
Hibachi Vegetables
  1. 1 large zucchini (quartered)
  2. 1 sweet onion (chopped)
  3. 1 T vegetable or canola oil**
  4. 1 tsp sesame oil
  5. 1 T soy sauce
  6. 1 T garlic butter
  7. pinch of salt
Hibachi Steak and/or Chicken
  1. 1 pound of chicken breast and/or sirloin steak (cut in bite sized pieces)
  2. 1 T vegetable or canola oil**
  3. 1 tsp sesame oil
  4. 2 T garlic butter
  5. 2 T soy sauce
  6. 1 T teriyaki sauce
  7. salt and pepper to taste
Hibachi Shrimp
  1. 1 lb raw shrimp
  2. 1 T vegetable or canola oil**
  3. 2 T garlic butter
  4. 1 T soy sauce
  5. 1 T teriyaki sauce
  6. lemon juice (optional)
Garlic Butter
  1. 1 stick unsalted butter (softened at room temp)
  2. 1 T minced garlic
  3. 1 tsp chopped parsley
  4. 1/2 tsp black pepper
  5. 1/2 tsp Italian seasoning
Yum Yum Sauce
  1. (Make 1 day before serving.)
  2. Mix all ingredients (except water) together well.
  3. Add 1-2 T of water to reach your desired sauce consistency.
  4. Chill overnight in the refrigerator.
  5. Serve at room temperature.
Ginger Sauce
  1. Blend all ingredients in a food processor or blender.
  2. Refrigerate until ready to use.
Hibachi Rice
  1. Heat oils in a wok or skillet.
  2. Add onion and saute for 1-2 mins
  3. Add in the egg and lightly scramble it.
  4. Once egg is nearly cooked, add in the cold rice, butter, and soy sauce.
  5. Toss rice and egg together until rice is warm and eggs are cooked completely.
  6. Salt and pepper to taste if needed.
  7. Add chopped green onions.
  8. Remove from pan and serve.
Hibachi Noodles
  1. Cook noodles according to package instructions and drain well.
  2. Heat oil
  3. Add in the remaining ingredients except for the green part of the green onions
  4. Toss to combine.
  5. Once noodles are very coated and hot, add in the green onions
  6. Adjust seasoning to your liking if needed.
  7. Serve.
Hibachi Veggies
  1. Heat oils into the wok or skillet at medium high heat
  2. Add in the zucchini, soy sauce, butter, and a pinch of water.
  3. Saute for 5 minutes
  4. Add in onion and continue to saute until all veggies are tender.
  5. Serve.
Steak
  1. Heat veggie oil in a skillet at medium high heat
  2. Add in the steak and sprinkle on the salt and pepper.
  3. Saute steak.
  4. Once steak begins to brown, add in the remaining ingredients.
  5. Continue to cook the steak to your desired level of doneness.
Chicken
  1. Heat veggie oil in pan at a medium heat
  2. Add in chicken and all remaining ingredients.
  3. Continue to cook the chicken until completely done.
  4. Saute to avoid burning.
Shrimp
  1. Heat oil in skillet or wok
  2. Add in shrimp
  3. Add the butter, soy sauce, and teriyaki.
  4. Saute until shrimp are cooked.
  5. Be careful not to overcook.
  6. Add a squeeze of lemon juice.
Garlic Butter
  1. Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
  2. Blend well.
  3. Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container.
  4. Refrigerate until firm.
Notes
  1. **Please use the vegetable oil as needed! I provide measurements in case you're cooking each component separately. If you are using the same griddle, skillet, etc., you may not need to add oil with the addition of each meal component. Use only as needed.
  2. When seasoning with salt to taste, keep in mind that you'll be using soy sauce as well. Soy sauce will add sodium too.
  3. I used a cast iron griddle for this meal to cook a couple components at once. However, a skillet, wok, and pan maybe used as well. Use what you have.
  4. If you make your own Garlic Butter, it will last for up to one week in the refrigerator. Store tightly in plastic wrap or a sealed container.
Coop Can Cook https://coopcancook.com/

Boneless Buffalo Wings

Chicken
Posted on

It’s football seasonnnnnnnnnnnnnnnnnnnnnnn!!!! I’m not excited. Can’t you tell? My Saints lost last night. I broke a glass. I felt better. The end. It’s okay. This is only the beginning. Prayer changes things. Lettuce pray! 

Teams play horribly from time to time. That’s life. So, you’re gonna need a table of great food to ease your nerves. Start with the wings! I love a boneless wing! Even though it’s not actually a boneless wing at all. Just a plus sized nugget. They’re magical. And easy to make. Watch me put all of your favorite wing spots to shame…

Use this as your go to boneless wing batter recipe. Feel free to play around with the sauces. I love these things with my Bourbon chicken sauce too! Here’s that recipe http://www.coopcancook.com/bourbon-chicken-wings/

Instead of just dropping these guys in the buffalo/hot sauce as is, doctor it up a bit. It adds a little something, something, thickens the sauce, and kicks the flavor up a notch, or 20. If you would like to see more game day food recipes, let me know in the comments!

Love,

B. Coop

Boneless Buffalo Wings
Serves 3
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Brine
  1. 1/4 cup kosher salt
  2. 1/4 cup granulated sugar
  3. 4 cups cool water
Chicken
  1. 2 lbs chicken breast (cut into 2 inch pieces)
  2. 1 T seasoned salt
  3. 1/3 tsp cumin
  4. 1/3 tsp black pepper
  5. 1/2 tsp chili powder
  6. 1 1/2 cup all purpose flour
  7. 1/3 cup cornstarch
  8. 1 tsp onion powder
  9. 1 tsp garlic powder
Wash
  1. 1 beaten egg
  2. 1/2 cup milk
Sauce
  1. 6 T unsalted butter
  2. 2 cups Buffalo or Hot Sauce
  3. 1 T Worcestershire sauce
  4. 1 tsp Cornstarch
Brine
  1. Mix water, salt, and sugar together in a bowl until it dissolves.
  2. Add in chicken and refrigerate for at least 30 mins.
Chicken
  1. In a bowl, combine all spices, flour, and cornstarch. Mix well.
  2. In a separate, shallow bowl, whisk the egg and milk together.
  3. Dredge chicken pieces into the flour mixture, then wet mixture, and back into the flour mixture.
  4. Repeat the process twice to double coat the chicken.
  5. Place chicken on a parchment or wax paper lined surface.
  6. Refrigerate for 20 to 30 mins.
  7. Heat oil in pan or deep fryer to 350 degrees F.
  8. Fry chicken for 4-5 mins or until golden brown and cooked through.
  9. Drain on paper towels.
Sauce
  1. Melt butter in a saucepan.
  2. Stir in remaining ingredients.
  3. Whisk on medium heat until sauce thickens.
  4. Pour into a bowl and toss chicken into sauce to coat.
  5. Serve with your desired dipping sauce, celery, and/or french fries.
  6. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken & Spinach Stuffed Shells

Chicken, Pasta
Posted on 2 Comments on Chicken & Spinach Stuffed Shells

Again, I’ve found myself with an excess of chicken in my freezer. Thank God for the overflow! However, this chicken’s gotta go. I barely have room for my frozen pineapple emergency stash. So, today, we’re making some Chicken & Spinach Stuffed Shells!

I’m using cream cheese instead of ricotta. Because, everything’s better with cream cheese. And i’m not a fan of ricotta. If you’re with it then use it. It all works. Just don’t skip that Ranch seasoning. BOMB! It adds a certain touch of flavor to it. 

You can shred the chicken if you’d like as well. I wanted to cube it today. I felt cube-ish. Just make sure you season it well. You know how I feel about seasoning every element of the dish. So, cooking the shells in chicken base or broth is mandatory for me. This also keeps us from over doing it with the salt in the stuffing. We don’t need it. The flavor with be there.

Love,

B. Coop

Chicken & Spinach Stuffed Shells
Serves 5
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb jumbo shells
  2. 1 T chicken base or 3 chicken bouillon cubes
Alfredo Sauce
  1. 3 T butter
  2. 1 T minced garlic
  3. 2 cups heavy whipping cream
  4. 1/2 cup shredded parmesan cheese
  5. 1 tsp onion powder
  6. salt and pepper to taste
Stuffing
  1. 2 cups cooked chicken
  2. 8 oz package of cream cheese (softened)
  3. 1 cup spinach (chopped)
  4. 1 T Ranch seasoning mix
  5. 1/2 tsp onion powder
  6. 1/2 tsp garlic powder
  7. 1/2 cup shredded Mozzarella
  8. 1/3 cup shredded Parmesan
  9. 1 beaten egg
Topping
  1. 1/3 cup Mozzarella cheese
  2. 1/4 cup grated Parmesan cheese
  3. chopped basil or parsley to garnish
Instructions
  1. Preheat oven to 350 degrees F
  2. Bring a large pot of water to boil
  3. Add in chicken base or cubes and the shells
  4. Cook according to package instructions
  5. Stir often to keep from sticking
  6. Drain.
Sauce
  1. Melt butter and saute garlic
  2. Pour in heavy cream
  3. Once sauce comes to a low simmer add in cheese and season to taste
  4. When the cheese melts and sauce thickens, remove from heat
Stuffing
  1. Mix all ingredients together well.
  2. Stuff each shell with one tablespoon of the stuffing.
Assembly
  1. Ladle one scoop of sauce to the bottom of a 13x9 baking dish and spread it out
  2. Place shells on top of the sauce in the dish
  3. Pour the remaining sauce evenly over the shells.
  4. Cover dish with aluminum foil and bake for 30 mins.
  5. Sprinkle on the rest of the cheese and bake, uncovered, until cheese melts.
  6. Garnish with fresh parsley or basil.
  7. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken Parm Pizza

Chicken, Recipes
Posted on

Facebook made me so hungry last week I completely changed my recipe plans. I saw a video of a restaurant that combined two of my favorite dishes. Chicken Parm and Pizza! OMG! I had to have it! And the fun part is that the chicken is the crust! I knew I had to make my version and share it with my Cookies.

I chose to make two personal sized pizzas to make it easier to fry. But, if you have a large fryer, feel free to make one big pie! I suggest freezing the chicken crust for at least 4 hrs. You can even make extra and freeze them until you’re ready to use them. 

I absolutely love Chicken Parmesan. I have to make sure that every component of the dish is well seasoned. This pizza version is no different. I season the chicken and grind it up in my food processor. You can also just buy ground chicken. I like to do my own. I also season the eggs. We want a super flavorful pizza!

And the cheese!! Do NOT forget to use Parmesan cheese!!! So, many Chicken Parmesan recipes load up on the mozzarella, but forget the Parm. Don’t do it! If you can, please buy fresh cheese and shred them yourselves. I can’t stress how much better the quality is. I think this is my new favorite pizza! I hope you enjoy it too.

Love,
B. Coop

Chicken Parm Pizza
Serves 2
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Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Prep Time
4 hr
Cook Time
30 min
Total Time
4 hr 30 min
Ingredients
  1. 1 lb chicken breasts (or ground chicken)
  2. 1 T Italian seasoning
  3. 1 tsp onion powder
  4. 1 tsp garlic powder
  5. 1 tsp salt
  6. 2 eggs
  7. 1 cup all purpose flour
  8. 1 cup italian style bread crumbs
  9. 3 T grated parmesan cheese
  10. 1 cup marinara or pizza sauce
  11. 2 cup fresh mozzarella cheese
  12. vegetable or canola oil for frying
  13. fresh basil
Instructions
  1. Cut chicken breasts into cubes and place into a food processor
  2. Add the onion and garlic powders, 1 basil leaf, and 1/2 of the Italian seasoning
  3. Blend until chicken is ground
  4. Line (2) 8 or 9 inch cake pans with plastic wrap
  5. Divide the chicken equally into the pans and press to flatten into the bottom of the pans
  6. Wrap tightly with the plastic wrap and freeze for at least 4 hours
  7. Preheat oven to 400 degrees F
  8. Put the flour, eggs, and breadcrumbs into 3 separate dishes
  9. Season the eggs with the remaining Italian seasoning and beat them
  10. Season the breadcrumbs with 1 T parmesan cheese
  11. Remove the chicken crusts from the plastic
  12. Coat the crusts in the flour, then the eggs, and lastly, the breadcrumbs
  13. Heat 1/2 inch of oil in a frying pan or heat a fryer to 350 degrees F
  14. Fry each chicken crust until golden brown; about 3-4 mins per side if using a frying pan
  15. Transfer to paper towels after frying
  16. Place crusts on a baking sheet
  17. Top with sauce and all remaining cheeses
  18. Bake for 10 mins or until cheese is bubbly
  19. Garnish with fresh, shredded basil
  20. Enjoy!
Coop Can Cook https://coopcancook.com/