Sweet and Savory Meatloaf

I can’t believe I’m just now posting my meatloaf recipe. This is one of my favorite quick and filling go-to meals. I like my meatloaf with a little sweetness. But, not bbq sauce sweetness, if that even makes sense. Probably not. But, you’ll understand when you try this.

Easy, right? Kids typically cringe when you serve them meatloaf. But, they love this one! The sweetness wins em over every time.

Love,
B. Coop

Sweet and Savory Meatloaf
Serves 6
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Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 20 min
Total Time
1 hr 30 min
Ingredients
  1. 2 lbs lean ground chuck
  2. 1 finely diced onion
  3. 1 finely diced bell pepper
  4. 2 T seasoning salt
  5. 1 T onion powder
  6. 1 T garlic powder
  7. 1 tsp Accent seasoning
  8. 1/2 cup plain breadcrumbs
  9. 2 beaten eggs
  10. 4 T Worcestershire sauce
  11. 1 T light brown sugar
  12. 2 T ketchup
  13. 1/4 cup water
Instructions
  1. Preheat 350 degrees F
  2. Combine the first 9 ingredients and 2 T of the Worcestershire sauce in a bowl
  3. Pour mixture into a baking dish and mold into a loaf
  4. Cover with foil and bake for 1 hr
  5. After 1 hour of baking, drain the fat off the meat, mix the remaining ingredients together, and spread it evenly over the meatloaf.
  6. Bake, uncovered, for another 20 mins.
  7. Enjoy!
Coop Can Cook https://coopcancook.com/

Baked Fish Packs

Cookies, I legit just baked the BEST fish ever! Seriously!! Not bragging, but it is amazing!! The good people at Tasty Touch Seasoning sent me some of their seasonings to review. And, listen, I would NEVER lie to my Cookies. This seasoning is delicious! It’s the only spices I used on this fish. It has all the flavor you need! 

These fish packs are super easy and quick to make. I used Catfish and peppers. But, it works with in fish and veggie combo. And it’s perfect for meal prepping!

If you’d like to try Tasty Touch Seasoning here’s where to order: http://tastytouchseasoning.bigcartel.com/

Love,

B. Coop

Baked Fish Packs
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 catfish filets
  2. 1 red bell pepper (sliced)
  3. 1 yellow bell pepper (sliced)
  4. 1 sweet onion (sliced)
  5. 2 T lemon juice
  6. 2 T melted butter or olive oil
  7. 1 T Tasty Touch Seasoning
  8. 2 sprigs of fresh dill
  9. Lemon slices
Instructions
  1. Preheat oven to 375 F degrees
  2. Add veggies to a small sheet of foil or parchment
  3. Lay one fish filet on top
  4. Mix spices and butter
  5. Brush mixture on fish
  6. Pour 1 T of lemon juice per filet
  7. Top with lemon slices and 1 sprig of dill
  8. Fold and seal foil securely
  9. Repeat with the other piece of fish
  10. Place packs on baking sheet and bake for 25 mins*
Notes
  1. If using fish other than catfish, bake for 15 mins or until fish flakes.
Coop Can Cook https://coopcancook.com/

BBQ Shrimp over Grits

To my Cookies residing outside of The Boot state, please do not expect to see BBQ sauce in this recipe! BBQ Shrimp is a New Orleans original. I have no clue why it’s called BBQ shrimp. And, to be honest, I do NOT care! It’s sooo delicious! 

And, the sauce is super buttery! It’s meant to be sponged up by some crusty french bread. In fact, it makes an amazing po boy! But, still I was in the mood for grits…
                                         

FLAVORRRRR!!! This would be perfect for brunch. Go ahead and try it! Impress some folks! It’s too easy of a recipe not to try.

Love,
B. Coop

BBQ Shrimp over Grits
Serves 4
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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 lb shrimp (peeled and deveined)
  2. 1 stick of unsalted butter
  3. 1 diced onion
  4. 2 T minced garlic
  5. 4 T Worcestershire sauce
  6. juice from 1/2 a lemon
  7. 3 T bbq shrimp seasoning
Grits
  1. 3/4 Stone Ground Grits
  2. 2 cups chicken stock or broth
  3. 3/4 cup heavy cream
  4. 1/4 cup shredded parmesan cheese
  5. 1 T cajun seasoning
BBQ Shrimp Seasoning
  1. 1 T cayenne pepper
  2. 2 T smoke paprika
  3. 1 tsp lemon pepper
  4. 1 T onion powder
  5. 1 T garlic powder
  6. 1 tsp oregano
  7. 1 T dried thyme
  8. 1 T Accent seasoning
  9. 2 T salt
BBQ Shrimp
  1. Season shrimp with 2 T of the Worcestershire sauce and 1/2 of the bbq seasoning blend
  2. Set aside
  3. In a skillet, melt 1/2 a stick of butter
  4. Add onions and saute until translucent
  5. Add garlic and stir for 45 sec
  6. Pour in the remaining Worcestershire sauce and the lemon juice
  7. Sprinkle in the rest of the bbq seasoning blend
  8. Add in the shrimp
  9. Drop in the other half of the butter (make sure butter is cold)
  10. Cook until shrimp is pink and butter is melted
  11. Serve over grits.
Grits
  1. Pour stock into a heavy bottomed saucepan
  2. Add in seasoning
  3. Bring to a boil
  4. Whisk in heavy cream and grits
  5. Lower heat, cover, and cook for 20-25 mins stirring occasionally.
  6. Add in Parmesan cheese
  7. Taste and adjust seasoning if necessary.
  8. Enjoy!
Coop Can Cook https://coopcancook.com/

Strawberries Romanoff

Two awesome festivals are happening at the same time in Louisiana this weekend! The French Quarter Fest in New Orleans and the Strawberry Fest in Ponchatoula! Since, I OVER indulged at the French Quarter Fest yesterday, I’m posting my Strawberries Romanoff recipe in honor of the Strawberry Fest! This is my favorite thing to order at La Madeleine’s and I think my version is pretty delicious as well. It’s light, fresh, and ideal to enjoy in this beautiful spring weather! I hope you are taking advantage of these perfect, breezy days.

Love,

B. Coop

Strawberries Romanoff
Serves 3
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Prep Time
3 hr
Prep Time
3 hr
Ingredients
  1. 4 cups of sliced, fresh strawberries
  2. 2 T Grand Marnier
  3. 1 cup heavy whipping cream
  4. 2 T sour cream
  5. 2 T mascarpone cheese
  6. 2 T brown sugar
  7. 2 T powdered sugar
  8. 1 T pure vanilla extract
Instructions
  1. Toss strawberries with Grand Marnier and brown sugar. Stir gently and allow to macerate in the refrigerator for 20-30 mins.
  2. In a bowl, combine sour cream, mascarpone, and vanilla extract. Set aside.
  3. In a chilled, separate bowl, mix powdered sugar and heavy cream until stiff peaks form
  4. Fold both mixtures together
  5. Spoon cream over strawberries in individual servings
  6. Enjoy!
Coop Can Cook https://coopcancook.com/

Garlic and Rosemary Beef Tips


The fridge is looking pretty bare. I HATE grocery shopping with a passion! No, seriously, I hate it more than baking. I didn’t plan on cooking today. I’m still in Birthday mode. By the way, thank you so much for all of the birthday love you’ve sent my way! I felt all special and whatnot. Anyway, I planned to live off cupcakes today. Judge not, okay? But, God blocked it and I felt guilty.

I grabbed the first package of meat I saw in the freezer. Beef tips. Looked in the refrigerator, ah, rosemary! Let’s put it together and pray it’s edible. 

Clearly, prayer still works!! Don’t believe me? Make this. I dare ya. Oh, and jasmine rice pairs perfectly with this beef! 

Love,

B. Coop

Garlic and Rosemary Beef Tips
Serves 5
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Ingredients
  1. 1 1/2- 2 lbs beef tips (cut into 1 inch chunks)
  2. 3 T olive oil
  3. 1/3 cup flour
  4. 1 diced onion
  5. 2 T minced garlic
  6. 1/4 cup Worcestershire sauce
  7. 1/2 cup of dry red wine
  8. 1 T onion powder
  9. 1 T garlic powder
  10. 2 cups beef broth
  11. 1-2 sprigs rosemary
  12. 1 sprig fresh thyme
  13. salt and pepper to taste
Instructions
  1. Season beef with spices and Worcestershire sauce
  2. Then toss beef in 1/4 of the flour
  3. Heat olive oil in pot on medium heat
  4. Brown beef in batches on both sides until all meat is brown; set aside
  5. Saute onions until translucent
  6. Sprinkle in remaining flour and stir until no longer visible
  7. Add in the garlic
  8. Pour in red wine and stir until brown bits loosen from the bottom of the pot
  9. Add beef back in
  10. Pour in the beef broth
  11. Bring to a simmer
  12. Add in thyme and rosemary
  13. Lower heat, cover, and simmer for 2 hours or until beef is fork tender
  14. Remove thyme and rosemary sprigs before serving
  15. Enjoy!
Coop Can Cook https://coopcancook.com/

Berry Chantilly Cake

FINALLY another sweet recipe! And it’s my version of my absolute favorite Whole Food’s cake! The famous Berry Chantilly cake. Cookies, can I be honest? The thought of making this cake terrified me for DAYS! I’ve wanted to try to do it for soooo long. I finally mustered up the courage. And with MUCH prayer, I DID IT! GLORY TO GOD! You know how much I detest baking! But, it wasn’t hard at all! 

The cake part was a breeze. I just made a simple and painless vanilla cake. The icing was what had me SHOOK! My piping skills have never been so hot. God bless the inventor of the Naked Cake! Life-saver! 

Don’t let ANYTHING intimidate you. Especially in the kitchen! You can do it! Just pray! And start with cupcakes if you don’t feel prepared to layer. I hope my leap of faith encourages you to take one as well inside and OUTSIDE of the kitchen. I believe in ya. 

Love,

B. Coop

 

Berry Chantilly Cake
Serves 8
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Vanilla Cake
  1. 3 cups of self rising flour
  2. 2 cups of granulated sugar
  3. 4 eggs
  4. 1 cup of milk
  5. 3/4 cup of vegetable oil
  6. 1/2 teaspoon salt
  7. 1 teaspoon pure vanilla extract
Filling
  1. 1/2 cup strawberry or raspberry preserves
  2. 1/2 cup each of strawberries, blueberries, and raspberries
Icing
  1. 1 1/2 cup heavy whipping cream
  2. 8 oz mascarpone cheese
  3. 1/3 cup powdered sugar
  4. 1/2 teaspoon pure vanilla extract
Garnish
  1. Strawberries, blackberries, blueberries, raspberries etc
  2. Fresh rosemary
Cake
  1. Preheat over to 350 degrees F
  2. Mix eggs and sugar using an electric mixer
  3. Add in flour and milk alternating between the two until all is combined
  4. Next, pour in oil, salt, and vanilla extract; mix well (be careful not to over mix)
  5. Pour evenly into (3) 8 or 9 inch pans
  6. Bake for 25-30 mins or until toothpick inserted into the middle comes out clean
  7. Allow cakes to cool on a wire cooling rack.
Icing
  1. Chill mixing bowl in the freezer for at least 10 mins
  2. Using electric mixer, cream mascarpone until smooth
  3. Add in extract and heavy cream
  4. Mix for 30 secs then slowly sprinkle in the sugar while mixing
  5. Continue to mix until stiff peaks form (approx. 2 mins of mixing)
  6. Chill in fridge until ready to use
Assembly
  1. Spread preserves on bottom cake layer
  2. Using a piping bag, cover the perimeter of the cake with icing
  3. Add berries to the center
  4. Continue this for the next layer
  5. Frost the entire cake with the remaining icing
  6. Garnish with berries and rosemary
  7. Enjoy!
Notes
  1. For best results, pre-bake the cakes, wrap with plastic wrap, and refrigerate until you're ready to assemble them.
  2. Be sure to store this cake in the refrigerator.
Coop Can Cook https://coopcancook.com/

Smothered Chicken and Homemade Gravy

I wasn’t planning to share a recipe today. But, when I cook I ALWAYS have you guys in mind! And if i’m cooking something that’s not on here yet, I whip out my camera! I try to give you allllll the goods, ya know? Ya welcome. 

Southern comfort at it’s finest! I only used boneless, skinless chicken because that’s all I had. Told ya this was impromptu. Feel free to use the skin and bones as well. 

Oh! I have a GIVEAWAY going on! Watch this and ENTER to WIN! 

Just a little token of love from me to my Cookies! I appreciate each of you!

Love,

B. Coop

Smothered Chicken & Homemade Gravy
Serves 4
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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. 4 chicken thighs (or parts of your choice)
  2. 1/2 cup of flour
  3. 2 T cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 T chopped italian parsley
  7. 2 T olive oil
  8. 2 T butter
  9. 1 cup chicken broth
  10. 1/2 cup milk
  11. 1 onion (sliced)
  12. 1 bell pepper (sliced)
Instructions
  1. Season chicken with spices
  2. Toss it in 1/3 of the flour
  3. Heat oil in a pan and brown chicken on each side (about 4 mins per side)
  4. Remove chicken, and set aside.
  5. Add in veggies and saute until tender and brown
  6. Add in the butter and allow it to melt
  7. Stir in the remaining flour for about 2 mins or until it starts to brown
  8. Whisk in the broth and milk
  9. Stir until it starts to thicken
  10. Return the chicken back into the pan
  11. Cover and cook for 20-25 mins or until chicken is done
  12. Serve over rice or potatoes
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

Smothered Potatoes & Sausage in a Rice Cooker

Hey babes! Thought I’d share an easy and budget-friendly meal today! But, I have to let you in on a secret. I have NEVER cooked white rice on the stove. Ever. I’d be lost without my beloved rice cooker. It’s a blessing! And now, we can put stuff other than rice in the thing too?! Chile, sign me up!!

How easy was that? Feel free to add shrimp too if you’d like! I forgot to film the part where I added butter. My apologies. But, all of the details will be listed below.

Love, 

B. Coop

 

Smothered Potatoes and Sausage

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people

Ingredients

  • 1 lb sausage
  • 5-6 potatoes idaho, red, russet, your choice
  • 3 tbsp butter
  • 1/2 cup bell pepper chopped
  • 1/2 cup onion diced
  • 1 tbsp Cajun spices
  • 1 tsp Accent
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup chicken broth

Instructions

  1. Brown sausage; drain grease

  2. Layer 1/3 of each the sausage, potatoes, veggies, spices, and butter at a time into the rice cooker.

    This should create 3 layers

  3. Pour in the broth. Do NOT stir.

  4. Close rice cooker and turn it on. It your rice cooker has different settings, use the WHITE RICE setting.

  5. When cooker is done. Taste and adjust seasoning.

  6. Enjoy!

 

 

Jambalaya

Laissez les bon temp rouler, Cookies! It’s carnival season in Louisiana and we’re excited! Mardi Gras is one week away! It’s one of the best times to be here in the Boot state! So much culture, lively spirits, love, and AMAZING FOOD! Which brings us to today’s recipe…Jambalaya!

I wish I could have each of you in my kitchen to smells this stuff! It’s heavenly! Chicken, sausage, the Holy Trinity, rice, shrimp…omg! It’s goodness! And pretty easy to make!

The key to cooking the rice perfectly is to not open that lid! The steam is what cooks the rice. It can definitely stand on its own, but add a salad and/or some white beans, and honey, you’ve got a meal! Don’t forget the king cake!!

Love,

B.Coop

1-2 lbs chicken thighs (bone in)

1 lb sausage (sliced )

1 lb shrimp

1 green bell pepper

1 onion

2 stalks of celery

2 T garlic

1 T tomato paste

1 1/2 cup parboiled rice

3 cups chicken stock

cajun spices

Season chicken well Add it to a pot (preferably a dutch oven) all with half of the chopped veggies Pour in enough water to cover the chicken and bring to a boil Low heat and simmer until chicken is cooked Remove chicken and coarsely shred Reserve stock In the same pot, brown the sausage Add in the remaining veggies, except garlic, and saute for 5 mins Now, stir in the garlic Add the tomato paste and stir Add the chicken and chicken stock Bring to a boil Stir in the rice Turn the heat to LOW and cover. Do NOT uncover until after 20-25 mins. NO peeking! Taste and adjust seasoning if needed Add in shrimp Stir gently and turn off heat. The residual heat with cook the shrimp Once shrimp are pink allow the jambalaya to stand for 5 mins before serving Enjoy!

 

 

 

 

 

Shrimp, Crab, and Corn Bisque

I asked my Facebook Cookies if they wanted a Jambalaya or Bisque recipe this week. Bisque won hands down! So, here it is!

Easier than you thought, right?? And it will taste even better the next day! I don’t use potatoes in this recipe. But, you can if you’d like. And please don’t use artificial crab! Do NOT do it!! You need real blue crab. You can find it at a seafood market or in the seafood section of the grocery store. 

I like soup with some BODY. I don’t like thin, watery soups. So, the light roux makes all of the different. If you’re a seafood lover, you’ll love this bisque!

Love,

B. Coop

Shrimp, Crab, and Corn Bisque
Serves 5
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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. 1 lb shrimp
  2. 8-16 oz lump blue crab meat
  3. 1 can creamed corn
  4. 1 can whole kernel corn (drained)
  5. 1 diced yellow onion
  6. 1 bunch green onions
  7. 4 T butter
  8. 3 T all purpose flour
  9. 3 cups chicken or shrimp stock
  10. 2 cups half and half
  11. 4 oz cream cheese (softened)
  12. 1 T each of onion and garlic powder
  13. 2 T or to taste cajun spices
  14. 2 tsp liquid crab boil
Instructions
  1. Melt butter in a dutch oven or heavy bottomed pot
  2. Add in onions and saute until tender (reserve some green onions to garnish)
  3. Sprinkle in flour and stir
  4. Add in spices and 1/4 of crab meat
  5. Pour in stock, stir, and bring to a gentle boil
  6. Add in cream cheese and stir until it melts
  7. Add in the corn
  8. Reduce heat and simmer for 10 mins
  9. Pour in the half & half
  10. Taste and adjust seasoning
  11. Toss shrimp in liquid crab boil then add them into the pot
  12. Simmer until shrimp are pink
  13. Gently add in the remaining crab meat
  14. Simmer on low for 5-7 mins
  15. Garnish with green onions
  16. Enjoy!
Coop Can Cook https://coopcancook.com/