Cajun Fried Turkey

I can’t tell you the last time I’ve baked a Thanksgiving turkey. Ever since we’ve started frying them, we’ve been hooked! I can’t take credit for this recipe. It’s all my honey’s idea and technique. And it works everything. He was gracious enough to share his delicious Cajun Fried Turkey recipe with my Cookies. He even filmed the tutorial for you on his birthday. Send him virtual hugs for his selflessness.

To Wash or Not to Wash…

Listen, as for me and my house, we shall wash our birds! I know there is a huge debate over the matter. But, I prefer to at least rinse my poultry in cold water. Babe likes to add lemon juice to the water and thoroughly rinse off the turkey. Then, you MUST pat the turkey completely dry using paper towels. Inside and out.

He uses two different injectable marinades for the turkey. One is store bought and the other is homemade. Why two? Because it’s damn delicious! I don’t question his recipe. It works.

The homemade marinade contains actual butter. The store bought version doesn’t. I know. It says Cajun Butter in its name. But, check the ingredients. There is no butter listed. It makes sense though. The butter could possibly congeal during the shelf life of the product. Since, we’re using the homemade version almost immediately, it’s all good.

Stick em up!

Using the injector provided by the store bought marinade, he injects each part of the turkey twice. Once with the store bought jar and once with the homemade version. Don’t forget to flip the bird over and inject butt! If there is any marinade left over, pour it over the turkey. Cover the bird with foil or place into a marinading bag and refrigerate overnight.

Before you fry, allow the turkey to sit out at room temperature for 20-30 mins. Be sure to spray the basket of the deep fryer with nonstick cooking spray prior to placing the turkey in it. The last thing we want is for the turkey to stick to the basket and pull off that crispy skin!

This process can be done in a large frying pot over a propane burner. But, to be honest, neither one of us has done it that way. This large deep fryer seems to be the easiest method. Just look up a turkey fryer on Amazon or Google. Our turkey was 15 lbs. You want to fry the turkey for 4 minutes per pound.

When the turkey is done, lift the basket out of the fryer and allow the turkey to sit in the basket and drain for a few minutes. This is the time where you check the temperature using a meat thermometer to ensure that the turkey is completely done. It should register to at least 170 F in each part of the bird.

Allow the turkey to rest for 15 minutes before carving and serving. Easier than you thought right?

Happy Frying,

B. Coop

Cajun Fried Turkey

A flavorful twist on a Thanksgiving favorite. This Cajun marinade inject turkey is deep fried to perfection in this to follow recipe.
Prep Time 1 day
Cook Time 1 hour 10 minutes
Total Time 1 day 1 hour 10 minutes

Ingredients

  • Turkey:
  • 13-15 lb turkey
  • 16 oz Cajun Butter Injectable Marinade
  • Homemade Marinade recipe below
  • Peanut oil for frying
  • Nonstick cooking spray
  • Homemade Marinade:
  • 1 stick unsalted butter
  • 2 Tbs Cajun or Creole seasoning
  • 1 Tbs onion powder
  • 1 Tbs garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp cracked black pepper
  • 2 tsp Accent seasoning optional
  • 2 cups chicken stock

Instructions

  1. Homemade Marinade:
  2. Melt the butter in a saucepan
  3. Whisk in all spices
  4. Pour in the chicken stock while whisking
  5. Bring mixture to a boil
  6. Lower heat to a simmer
  7. Simmer for 5 minutes
  8. Remove from heat and allow marinade to cool at room temperature
  9. Turkey:
  10. Rinse the turkey with water and pat dry thoroughly with paper towels
  11. Inject each part of the turkey with both marinades. If there is any leftover marinade after injecting each part of the turkey twice, pour the remaining marinade over the turkey.
  12. Refrigerate overnight
  13. Pour enough peanut oil to reach the “Max Fill Line” of a large deep fryer.
  14. Heat oil to 375 F
  15. Spray the basket of the deep fryer liberally with nonstick cooking spray
  16. Add the turkey to the basket
  17. Carefully lower the turkey into the fryer
  18. Fry the turkey for 4 minutes per pound of the turkey. (4 minutes x the weight of the turkey)
  19. Remove the basket from the oil and allow the excess oil to drain from the turkey
  20. Use a meat thermometer to check each part of the turkey. Make sure the thermometer registers at 170 F.
  21. Allow turkey to rest for 15 mins before carving.
  22. Enjoy.

Recipe Notes

Be sure to use fire proof gloves while placing the turkey in and out of the fryer and oil.

Pressure Cooker Southern Style Greens

I sing the praises of the pressure cooker creators all day. The pressure cooker has become one of my top 3 favorite kitchen gadgets. It just frees up your hands and time so much! I can load in dishes that usually takes hours to cook into the pressure cooker and it’s done in a fraction of the time. Not to mention, I can do it all in one pot. This especially comes in handy during Thanksgiving when I have a full spread to prepare. Today, I’ll show you how to create the BEST greens you’ve ever had in a pressure cooker!

Pot Liquor!

Some other recipes would put everything in the pressure cooker at once. But, I like to pressure cook the meat first to create a nice stock or “pot liquor” for the greens. My family and I are pork free. So, I use smoked turkey necks in my greens. Feel free to use any meat you’d like.

30 minutes of pressure cooker will render a beautiful stock and base for our greens. The meat will be slightly tender. But, they won’t be where we want it just yet. I leave the meat in during the cooking process of the greens. Doing so will ensure that that meats slides off the bone!

Rinse and Repeat…

I’m using Mustard greens for this recipe since they are my favorite. You may use any greens you’d like. Collards, turnip, a mix, it’s all up to you. I have a full tutorial on how I clean my greens and cut them up. Be sure to check out those instructions: https://coopcancook.com/southern-collard-greens/

Pack those greens into the pressure cooker. Don’t worry if they seem to overcrowd the insert. They will cook down. I also keep the seasoning very simple. You don’t need a lot of extra stuff to make delicious greens!

Melt in Your Mouth Goodness!

Prepare your taste buds for these melt in your mouth greens! How easy was this method? It is even faster than cooking them on the stove. Try it! I bet you won’t ever go back to the old way. Don’t forget the cornbread!

Pressure Cooker Southern Style Greens Recipe

Southern style Greens made with ease in a Pressure Cooker. Tender, melt in your mouth greens in a savory pot liquor created by fall off the bone smoked turkey necks.

Ingredients

  • 2-3 bunches greens of your choice washed and cut
  • 1 lb smoked turkey necks
  • 1 1/2 cup water
  • 1 diced onion
  • 1 T creole or cajun seasoning
  • 1 tsp apple cider vinegar
  • 2 T onion powder
  • 1 T garlic powder

Instructions

  1. Place the turkey necks into pressure cooker with the water*
  2. Close and lock lid
  3. Ensure that pressure releasing valve is locked
  4. Pressure cook on HIGH for 30 mins
  5. Unlock the pressure releasing valve
  6. Add in the remaining ingredients
  7. Close and lock lid
  8. Ensure that pressure releasing valve is locked
  9. Pressure cook on HIGH for 45 mins
  10. Unlock the pressure releasing valve
  11. Stir well
  12. Taste and adjust seasoning as needed.
  13. Enjoy!

Recipe Notes

*Use the minimum amount of water needed for your pressure cooker to work properly. See your pressure cooker manual for instructions. If you need to use more water than the recipe calls for, add more.

Seafood Lasagna Recipe

I love Italian food. No, I really, really love it! Mainly because many of the dishes contain cheese. Cheese is the only reason I can’t adapt to a vegan lifestyle. I need it! Thus, my excitement to share my fusion of Italian and Creole goodness. I must warn you. This Seafood Lasagna is extremely rich! In taste and in price. These ingredients aren’t cheap. But, that’s what makes this dish a special treat for special occasions. Trust me, it’s worth every dollar, minute, and calorie!

Greens Erase Guilt…Sort of.

I added spinach to cut the decadence a little. Okay, I added it to make me feel less guilty over making this richer than rich masterpiece. Again, this is a meal for a special occasion. It’s a treat meal. Also, why does spinach have to disappear? Three dang bags turn into a handful once wilted! Whatever.

86 the Ricotta

My Italian Cookies are going to be angry. But, I am NOT a fan of ricotta cheese! I know, I know. So, I’ve created a cream cheese mixture to use in its place. I promise you won’t miss that thick, rocky ricotta!

Layering the lasagna is my favorite part! Oh! I almost forgot. I boiled the lasagna sheets in water with a splash of liquid crab boil for a kick of heat and flavor! A little step that makes a huge difference. Don’t overcook the noodles. Just boil until al dente. Remember, we still have to bake this stuff.

Bring on the Sea Creatures!

Can’t have Seafood Lasagna without seafood, of course. I use shrimp, crawfish, and lump crab meat. Man! The Creole seasoning is all you need to flavor up the seafood. Be careful with the crab meat. It’s very delicate. We don’t want to mix it in too roughly and cause it to break a part. It’s not cheap, so we want to taste ALL of it.

Cheese Me, Seymour!!

Gold star to whoever can name that movie reference. We need cheese, cheese, and more cheese! I was not shy when it came down to this part. I used fresh Mozzarella and Fontina cheeses. Fontina can be a little tricky to find in some stores. Feel free to substitute it for Monterrey Jack or Muenster. If you’ve ever tried to shred fresh Mozzarella, you already know it’s a pain. There’s a trick to it. Pop it into the freezer for 30 mins to an hour before shredding. Tah-dah!

Look What Jesus Did!

Moment of Silence for this Seafood Lasagna! 40 minutes of baking, 5 minutes of broiling, and 15 minutes of cooling is all that stands between you and flavor heaven! I made a smaller serving just to show you guys how it’s done. The recipe below makes a larger serving. It’s you’d like to make the same 8×8 serving I made, just cut the recipe below in half.

This Seafood Lasagna is sure to be a crowd pleaser! Perfect addition to your Thanksgiving spread too!

Happy Cooking,

B. Coop

Seafood Lasagna Recipe

A Cajun take on an Italian classic. Flavorful shrimp, crawfish, and crabmeat covered in cheese and a rich, creamy Alfredo sauce!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Lasagna

  • 1 lb lasagna sheets
  • 1 TBS liquid crab boil
  • 1 lb medium shrimp
  • 1 lb crawfish tails
  • 16 oz lump crabmeat
  • 1 TBS Creole or Cajun seasoning
  • 1 TBS olive oil
  • 2 cups fresh spinach
  • 1/2 tsp salt
  • 2 cup shredded Mozzarella
  • 1 cup shredded Fontina or Muenster cheese

Sauce

  • 5 TBS butter
  • 1 TBS crushed garlic
  • 1/3 cup flour
  • 2 1/2 cups half and half
  • 1/2 cup chicken stock
  • 1 tsp liquid crab boil
  • Creole seasoning and cracked black pepper to taste
  • 1 cup shredded Parmesan cheese
  • 1 TBS fresh basil

Filling

  • 8 oz Garlic & Herb cream cheese
  • 8 oz sour cream
  • 1 cup shredded Parmesan cheese
  • 1 TBS fresh basil chopped

Instructions

Lasagna

  1. Boil lasagna until al dente according to package instructions. Pour the liquid crab boil into the water as it boils. Drain and set aside
  2. In a bowl, combine all seafood.
  3. Add Creole or Cajun seasoning evenly to the seafood. Set aside.
  4. Heat the olive oil a pan over medium high heat
  5. Add in the spinach and a pinch of salt
  6. Sauté until Spinach has wilted
  7. Remove spinach from the pan and set aside

Sauce

  1. Preheat oven to 375 F
  2. Add the butter into the same pan used for the spinach
  3. When the butter melts, add in the garlic and saute for 30 secs
  4. Stir in the flour and continue stirring for 1 minute
  5. Pour in the chicken stock and half and half while stirring
  6. Now, use a whisk to continue to mix the sauce while it heats and thickens.
  7. Season the sauce to taste using creole seasoning and black pepper
  8. Pour in the liquid crab boil
  9. When the sauce has thickened, stir in the Parmesan cheese.
  10. Remove from heat when the cheese melts.

Filling

  1. Mix all filling ingredients in a bowl.
  2. Set aside.

Assembly

  1. Spray a lasagna pan with nonstick cooking spray
  2. Ladle a thin layer of sauce at the bottom of the pan
  3. Then, overlap a layer of lasagna noodles over the sauce
  4. Spread on 1/3 of the filling over the noodles
  5. Then, add 1/3 of the seafood and spinach
  6. Sprinkle on 1/3 of the Mozzarella & Fontina cheeses
  7. Pour on 1/3 of the sauce
  8. Continue those steps 2 more times until you have 3 layers.
  9. Bake, on the center rack of the oven, uncovered for 35-45 mins. Then, broil on high for 3-5 minutes until the cheese is as brown as you’d like.
  10. Sprinkle on the fresh basil
  11. Allow the lasagna to cool for at least 15 minutes before serving
  12. Enjoy!

Recipe Notes

This recipe is to be used with a standard lasagna pan. (approx. 12 in wide x 16 in long x 3.5 in deep) Using a different size pan may alter the number of layers. To make a smaller serving as I did in the photos, use an 8 x 8 dish and cut measurements of the sauce and filling ingredients in half. Use the same amount of seafood the recipe calls for. Baking time will be the same.

Nashville Hot Chicken Wings Recipe

Nashville! God bless you good people! Whoever developed this idea, whew! Greatness. I love spice. And this chicken has it all! There was a lot of love put into my version of this recipe. I wanted the chicken to be crunchy, moist, and spicy without being overwhelming. When food is too hot, it can sometimes take away from the other flavor components. But, in my recipe, you can taste every spice equally!

Bring on the HEAT!

It’s very important to seasoning your chicken wings really well before pouring in the buttermilk. I don’t know if it even matters, but I like to ensure that the chicken is coated in spices first. In my head, the buttermilk will act as a binding agent and glue those seasonings to the bird. Sounds legit, right?

Batter Up!

To avoid overly salting our wings, I only add a little bit of celery salt to the flour. I’m using self-rising flour, because it contains just enough baking powder to make our wings extra crispy and crunchy! Be sure to press the flour into the chicken gently while dredging. We don’t want that batter slipping off in the oil.

Using a cooling rack to drain the excess oil off the chicken is essential in preserving the crispiness of the chicken wings. It allows air to circulate around the entire wing. And it makes the next step of brushing on the sauce easier.

Just Right…

Guys, I worked super hard on the measurements and ingredients for the spice blend of the sauce. Again, I didn’t want the heat overpowering the rest of the flavors. But, we are making Nashville HOT chicken wings! It has to have to some heat. And my blend definitely packs it on!

This is my favorite part! I love mixing the hot oil we used to fry the chicken into the spices! This is where all of the magic happens! If oil doesn’t completely soak of the spices. It makes them spreadable per say. Therefore, you can slightly feel the grains of the spice on your fingers when you grab a wing. It’s fiery goodness!

You can spoon on the sauce or toss the wings in it. I chose to brush the sauce on. I didn’t want to disturb that crunchy texture of the chicken. Fearing that if I tossed it, some of the crispy bits would fall off. And we only want those morsels fall into our mouths!

Don’t forget the white bread and pickles!

Happy Cooking,

B. Coop

5 from 1 vote
Print

Nashville Hot Chicken Wings Recipe

Prep Time 8 hours
Cook Time 10 minutes
Total Time 8 hours 10 minutes

Ingredients

Marinade

  • 3 lbs chicken wings
  • 2 TBS poultry seasoning I use Chef Paul’s
  • 2 TBS cayenne pepper
  • 1 TBS onion powder
  • 1/3 cup hot sauce
  • 4 cups buttermilk

Batter & Frying

  • 4 cups self-rising flour
  • 1 tbs garlic powder
  • 1 tsp celery salt
  • 1 tsp onion powder
  • Vegetable oil for frying

Nashville Hot Sauce

  • 2 TBS brown sugar
  • 2 TBS cayenne pepper
  • 1 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp sweet paprika or regular paprika
  • 1/2 cup of the oil used to fry the chicken

Instructions

Marinade

  1. Combine all ingredients together in a large bowl
  2. Refrigerate overnight or for at least 4 hours.

Batter & Frying

  1. Combine flour with onion and garlic powder
  2. Remove each chicken wing from the marinade and dredge it in the flour.
  3. Heat the oil to 350 F in a pan or deep fryer.
  4. Fry each wing for 8-10 minutes or until they reach an internal temp of 165 F.
  5. Place the wings on a wired rack to drain

Nashville Hot Sauce

  1. Mix all dry spices together in a heat resistant bowl.
  2. Carefully pour in the hot oil.
  3. Stir.
  4. Brush the sauce liberally over each chicken wing.
  5. Enjoy!

BBQ Shrimp over Cajun Catfish


I’m not a fan of cooking. I know, I know. Why would I have a whole recipe blog if I don’t really like cooking? Hey, you guys have to eat, right? And I love the creativity part of developing recipes. Anyway, I said that just to emphasize how much of a treat it is to have dinner prepared for me. I love visiting restaurants. Especially new ones. I’m always inspired by dishes on the menu. That is where the idea for this dish came from.

I’m using catfish in this recipe. But, honestly, you can use any fish of your choice. Catfish just so happens to be my favorite! I think it’s a Louisiana thing.

There is no BBQ sauce in this recipe. I know the name can’t be off putting to some. Especially those outside of the South. And I must warn you. This isn’t a mild dish! There is some heat! But, it isn’t overwhelming. It’s also butter based. Heat and butter! Match made in taste bud heaven!

Be careful not to over cook the shrimp. Once they plump up, they’re done! It only takes a couple of minutes!

I serve this combo over creamy mashed potatoes! Throw in a salad and/or some veggies and you’ll have a meal your family will ask for frequently! Make enough for leftovers! It’s even better the next day.

Happy Cooking,
B. Coop

BBQ Shrimp over Cajun Catfish

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Catfish

  • 4 catfish fillets
  • 1-2 TBS Creole or Cajun seasoning
  • 1 TBS cracked black pepper
  • 2 TBS unsalted butter
  • 1 T olive oil

BBQ Shrimp

  • 2-3 pounds XL raw shrimp
  • 1 stick unsalted butter NOT margarine
  • 1/4 cup Worcestershire sauce
  • BBQ Shrimp seasoning recipe below
  • 1 TBS minced garlic

BBQ Shrimp Seasoning

  • 1 TBS Zatarain’s creole seasoning
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS dried thyme
  • 2 tsp oregano
  • 2 tsp red pepper flakes
  • 1 tsp cayenne pepper
  • 1 tsp lemon pepper

Instructions

BBQ Shrimp Seasoning

  1. Mix all spices together in a small bowl.

Catfish

  1. Seasoning both sides of each fillet with the Creole/Cajun seasoning and black pepper
  2. Pour the oil and butter into a skillet
  3. Melt the butter on medium high heat setting.
  4. When the butter melts, add in the catfish
  5. Allow the fish to cook for 3-4 minutes per side.
  6. Remove from the pan
  7. Set aside.

BBQ Shrimp

  1. In the same pan, add the butter.
  2. When the butter melts, stir in the Worcestershire sauce, BBQ Shrimp seasoning, and garlic.
  3. Add in the shrimp.
  4. Allow the shrimp to cook for 1-2 minutes per side.
  5. Stir well.
  6. Serve the BBQ Shrimp over the catfish with mashed potatoes
  7. Enjoy.

Spicy Chicken Sandwich Recipe

The Summer of 2019 with go down as the Chicken Sandwich Battle of the Century. Popeyes has been swarmed with hungry folks for two weeks straight! Everyone wants their chicken sandwich! They were so overwhelmed that they had to temporarily remove it from their menu. Of course, my chicken sandwich junkies came to me for my version. Naturally, I hopped to it to satisfy my spoiled Cookies!

Juicy chicken is the foundation for the perfect Chicken Sandwich. Some like to pound of the breasts to make them thinner. I leave them as is. Thick and juicy breasts are key in my chicken sandwich!

We like it spicy! So, I didn’t spare the spice! My blend works every time!

I love a good crunch in my sandwich! The key is to incorporate some
of the wet brine into the dry flour mixture. It will create little pockets of crunch during the frying!

To pack on the heat, I made a super easy and flavorful spicy mayo! It paired extremely well with our sandwich. I also add Gator Pickles. Google them!! They are absolutely delicious! They are spicy bread and butter pickles. Yes, a dream come true!

Hopefully, my Spicy Chicken Sandwich will satiate the Chicken Sandwich craze for my Cookies! I worked hard to make sure every aspect complimented each other well. Don’t divert from my recipe! If you can handle a little spice, try it exactly as written. You deserve it!

Happy Cooking,
B. Coop

5 from 5 votes
Print

Spicy Chicken Sandwich Recipe

Prep Time 4 hours 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes

Ingredients

Chicken

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 1 TBS Cajun seasoning
  • 2 TBS hot sauce
  • 2 cup self rising flour
  • 1 TBS cornstarch
  • Canola oil for frying
  • Brioche buns

Spice Blend

  • 2 TBS poultry seasoning
  • 1 TBS Cajun seasoning
  • 1 TBS onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp Accent*
  • 1/2 tsp celery salt

Spicy Mayo

  • 1/2 cup Duke’s mayo
  • 2-3 TBS hot sauce
  • 1 TBS Cajun seasoning
  • 2 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp cayenne pepper

Spicy Mayo

  • Mix all ingredients together in a small bowl.
  • Refrigerate in an air tight container until ready to use. Lasts for up to 3 days if refrigerated properly.

Instructions

Chicken

  1. Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
  2. Add in the chicken
  3. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  4. In a shallow dish, mix the flour, cornstarch, and spice blend together.
  5. Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
  6. Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
  7. Shake off the excess flour and refrigerate the battered breasts for 20 mins.
  8. Preheat a deep fryer to 350 F
  9. Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
  10. Drain breasts on a paper towel.
  11. Allow chicken to rest for 5 minutes.
  12. Assemble the sandwich as desired.
  13. Enjoy!

Recipe Notes

*I’m well aware of MSGs. This seasoning ingredient is optional. Also, if you enjoy Chick fil a, spare me the lecture. They use it too.

The BEST Pressure Cooker Pot Roast Recipe

Chuck Roast is my favorite meat to prepare. It’s relatively inexpensive. Especially if you catch it on sale like I always do. And it is absolutely divine when slow cooked into fork tender slithers of beef. Smother with some savory gravy and man! It’s a meal! I typically cook it stovetop or in the oven for hours. But, thanks to the beautiful ingenuity of my pressure cooker, I can now serve a delectable roast in one hour. 

Of course we’ll need a roast. This one was a little over 3 pounds. It’ll fill at least four hearty servings. I start my seasoning off by patting on the W sauce. And my special blend of spices works every time. Pack it on every inch of the roast. Don’t forget the sides!

The most important step in preparation is the searing. I’m grateful for the browning preset on pressure cookers. It saves us time! If we were using a slow cooker, we’d have to sear the roast on the stove. The pressure cooker is a one stop shop! Sear the roast in hot oil on ALL sides! Again, don’t forget those edges!

It’s a cardinal sin to wipe of the “brown stuff” or “fond” found at the bottom of the pot after searing. That’s where the foundation of flavor begins! Instead, we leave it and sauté our veggies in it. See, we’re building flavors. 

I roughly chop the veggies because we’re pressure cooking for a whole hour. If we finely chopped them, they would disintegrate completely during the duration of pressure cooking. 

Look at this tender beef! I don’t ever want to use a knife to cut my roast. I like it fork tender all of the way! If you enjoy the carving, remove the roast before simmering the gravy. Speaking of the gravy, browned flour is a MUST! All it is a flour baked until golden brown. That’s it! I prefer the texture browned flour gives the gravy over cornstarch. I believe cornstarch is more suited for sauces, not gravies. Browned flour is an alternative to roux. It can even be used in making gumbo! Definitely beginner friendly, but still a go to for pros!

Fork tender deliciousness every single time! That’s the result of this recipe. Try it for yourself! I serve it over garlic mashed potatoes! What do you prefer?

Happy Cooking,
B. Coop

5 from 1 vote
Print

Pressure Cooker Pot Roast

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

  • Roast:
  • 3-4 lb chuck roast
  • 4 TBS Worcestershire sauce
  • 3 TBS Cajun seasoning
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp dried thyme
  • 3 Tbs vegetable oil
  • 1 roughly chopped onion
  • 1 roughly chopped bell pepper
  • 1 TBS minced garlic
  • 4 chopped celery stalks
  • 3 cups carrots
  • 1 cup dry red wine I use Merlot
  • 3 cups beef stock
  • 4-6 TBS Browned flour
  • Browned Flour:
  • 2 cups all purpose flour

Instructions

  1. Browned Flour:
  2. Preheat oven to 400 F
  3. Pour flour into cast iron skillet or round cake pan
  4. Bake the flour for 45 mins to and hour checking the flour to stir every 15 mins of the baking time
  5. When the flour is lightly browned, remove from the oven.
  6. Refrigerate in an air tight container for up to 3 months.
  7. Pour Worcestershire sauce over entire roast
  8. Season both sides of the roast with the Cajun seasoning, onion and garlic powders, and thyme.
  9. Press the brown/sauté setting on the pressure cooker; adjust it to the highest pressure (around 310 F)
  10. Pour in the vegetable oil
  11. When the oil is hot, place the roast in.
  12. Sear the roast on ALL sides for 2-3 mins per side.
  13. Remove the roast from the pressure cooker.
  14. Reduce the pressure medium (around 284 F)
  15. Add in the onion and bell pepper
  16. Sauté until slightly browned.
  17. Add in the garlic and sauté for 30 seconds
  18. Pour in the red wine and stir to loosen the fond
  19. Stop the pressure cooker
  20. Add the roast back into the pressure cooker
  21. Pour the carrots and celery on top of the roast
  22. Pour in the beef stock
  23. Close the pressure cooker and ensure that the pressure release valve is locked
  24. Manually adjust the timing to 1 hour at HIGH pressure
  25. Once the hour is complete, all the pressure to release naturally for 20 mins. Then, release the pressure valve.
  26. Press the brown/sauté preset again
  27. Once a boil is reached, sprinkle in 4 TBS of the browned flour
  28. Stir until the flour is completely dissolved and the gravy has thickened*
  29. Turn off the pressure cooker
  30. Serve over warm mashed potatoes or rice
  31. Enjoy!

Recipe Notes

*For a thicker gravy, add an additional 2 TBS of the brown flour. Gravy will thicken more as it cools.

Air Fryer Peach Cobbler Cheesecake

I do not know of one single soul that doesn’t love cheesecake. When I figured out that my air fryer had the ability to bake a cheesecake, I was floored! What can’t this gadget do? I believe I have found a foolproof way to make the creamiest and most perfect cheesecake in under 20 minutes! Don’t believe me? Try it for yourself. Oh! I topped it with Peach Cobbler too. I know, I know. You’re welcome!

The crust is important. It’s the foundation of a delightful cheesecake. I like to keep it traditional. But, with an added crunch. Walnuts! My goodness what a difference these finely chopped little nuts make. They pair perfectly with those buttery, graham cracker crumbs. Optional, but highly recommended.

Another essential rule of thumb to remember is to avoid over mixing the cheesecake batter. Cracks are created this way. And we all know, “crack is wack!” RIP to the Great Whitney Houston. Anyway, once you incorporate the eggs into the batter, mix only until combined.

All air fryers are not the same. However, I almost certain that my timing will work across the board. Just make sure that you allow the cheesecake to air fry for a full 20 minutes before stopping it to check. This will prevent cracks as well. If you need extra cooking time, add them in 5 minute intervals.

This cheesecake as absolutely perfect. Even served plain or with the simple addition of fruit. But, of course, I had to be extra. And when you try my Peach Cobbler topping, you’ll be glad I did!

Can’t have peach cobbler with the…well…cobbler. These cobbler crumbles are homemade and extremely easy to whip up. I also “baked” them in the air fryer. It took a little under 10 minutes to do so.

Once the cobbler crumbles and peach topping are done, it’s time to assemble! Crumbles first. Then, cover them with those delectable peaches. Oh! Can’t forget a dollop of fresh whipped cream! The only con to this recipe? It’s so easy to make you will want to make it often!

Happy Eating,

B. Coop

Air Fryer Peach Cobbler Cheesecake

Ingredients

  • Cheesecake Crust:
  • 1/2 cup graham cracker crumbles
  • 2 TBS granulated sugar
  • 1 tsp cinnamon
  • 1 stick salted butter melted
  • 1 TBS finely chopped walnuts optional
  • Cheesecake Filling:
  • 2 packages Philadelphia cream cheese softened
  • 14 oz can sweetened condensed milk
  • 1 TBS pure vanilla extract
  • 2 eggs
  • 2 TBS all purpose flour
  • Cobbler Topping:
  • 1/2 cup all purpose flour
  • 2 TBS granulated sugar
  • 2 TBS light brown sugar
  • 1 tsp cinnamon
  • 1/2 stick salted butter (melted
  • Peach Topping:
  • 3 TBS salted butter
  • 2 cups sliced peaches
  • 1 TBS cinnamon
  • 2 TBS light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 TBS cornstarch

Instructions

  1. Cheesecake Crust:
  2. Mix all ingredients together in a bowl.
  3. Spray an 8 inch springform pan with nonstick cooking spray
  4. Spread the crust mix evenly into the pan and gently press it onto the bottom of the pan.
  5. Air fry the crust on 300 F for 4 minutes
  6. Allow the crust to cool at room temp while making the cheesecake filling.
  7. Cheesecake Filling:
  8. Using an electric mixer, mix the cream cheese and condensed milk together until smooth
  9. Add in the extract, eggs, and flour
  10. Mix at medium speed just until combined. Do NOT over mix!
  11. Scrap down the sides of the bowl using a spatula and fold the mixture together one las time to ensure all is combined
  12. Pour the filling over the crust.
  13. Air fry on 300 F for 20 mins.
  14. Allow the cheesecake to cool completely at room temperature*
  15. Refrigerate for at least 4 hours before serving.
  16. Cobbler topping:
  17. Mix all ingredients together in a bowl with a fork until it has a crumbly texture
  18. Line the air fryer with parchment paper
  19. Pour the crumbles on top of the parchment paper and spread them out using the fork
  20. Air fry on 300 F for 7-10 minutes or until golden brown
  21. Sprinkle the crumbles evenly over the cooled cheesecake
  22. Peach Topping:
  23. Melt the butter in a saucepan.
  24. Fold all remaining ingredients together in a bowl
  25. Stir the mixture into the butter
  26. Simmer on low for 8-10 minutes.
  27. Serve warm on top of the cheesecake
  28. Enjoy!

Air Fryer Whole Chicken |Cajun Butter Chicken

I can’t even tell you how many times I’ve been on the supermarket with zero intentions of buying a rotisserie chicken. But, the smell is irresistible! And I leave with a hot and ready bird everything time. Imagine my excitement upon discovering that I could prepare that same style of chicken at home in my air fryer! Of course, I wouldn’t be Coop if I didn’t make it Cajun style! No worries. It’s not spicy at all. 

My air fryer is 5.8 quarts. I try to find a chicken between 3-4 lbs. Although a 5 lb chicken would fit, I find that it’s more difficult to handle. a larger chicken would also increase the cooking time, due to the injected marinade and weight.

There are many inject able marinades on the shelf. But, this brand is my absolute favorite! The flavor is intense without being salty. It’s magical. You can use the entire jar and marinate it overnight without worrying about the chicken being overly salted. 

Since the marinade is light on sodium, I can add more spices. My spice blend has just the right amount of everything! The skin of rotisserie chicken is a highlight for me. And this blend of spices compliment it perfectly. 

I also use a little bit of the spice mix in some softened butter. This goes under the breast skin of the chicken. White meat of the chicken can be the driest part. This step, along with the marinade, helps ensure that, that won’t happen. 

50 minutes produces the perfect whole chicken for me. But, air fryers are different. Be sure to keep an eye on the chicken. This is why a meat thermometer is necessary. Stop and check it often to ensure that it isn’t burning or browning too quickly. If the breasts are browning before the chicken is cooked through, cover the breasts with a piece of foil and continue air frying. 

It’s very important to allow the chicken resting time before serving. This will settle those juices. However, this marinade is serious! Even after resting, the juices may spray out when carving the chicken. It’s a good thing! Just warning you before it can be a shock. 

Happy Cooking,
B. Coop

5 from 1 vote
Print

Air Fryer Whole Chicken | Cajun Butter Chicken

Prep Time 12 hours
Cook Time 50 minutes
Servings 5 people

Ingredients

  • 3-4 lb whole chicken
  • 16 oz jar Louisiana Cajun Butter Injectable Marinade
  • 2 TBS Chef Paul poultry seasoning or use your favorite
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp lemon pepper
  • 2 TBS softened butter

Instructions

  1. Rinse chicken with water and pat dry with paper towels
  2. Inject each part of the chicken with one full syringe of the Cajun Butter marinade.
  3. Place chicken in a marinading bag or freezer bag and pour the remaining marinade over the chicken
  4. Marinate in the refrigerator for at least 8 hours or overnight
  5. Combine spices in a small bowl
  6. Mix 1 tsp of the spice mixture with the softened butter
  7. Remove the chicken from the bag
  8. Sprinkle the remaining spices evenly over the entire chicken
  9. Rub the butter mixture under the skin of the breasts of the chicken.
  10. Preheat the air fryer to 320 F
  11. Spray the basket with non stick cooking spray
  12. Place the chicken into the basket, breast side down.
  13. Air fry for 30 mins.
  14. Flip the chicken over and air fry for an additional 20 mins or until a meat thermometer registers 170 F
  15. Allow chicken to rest for 10 minutes before carving.
  16. Enjoy!

Crawfish Fries with Creamy Queso Sauce Recipe

Here in Louisiana, we FIND things to put crawfish on. Fries aren’t any exception. But, the fries aren’t the star today. Who can’t toss frozen fries in some oil? No brainer. Well, don’t toss ‘em in! That’s a splash you will NOT enjoy. Anyway, I will be giving you the ultimate cheese sauce recipe! It’s creamy and cheesy! And too easy to make. It is sure to be your new go to recipe for Cheese/Queso!

By now, you should know that I’m pretty obsessed with incorporating liquid crab boil into my seafood dishes. It just adds that spark, you know? Splash it on these crawfish tails! Since I’m using frozen tails, adding the crab boil gives it that summer boil flavor! 

Let’s talk Queso! I’m using evaporated milk and heavy cream. Why both and not just one?? For starters, the creamiest of evaporated milk is pretty undeniable. And sometimes, using just heavy cream or half and half, can cause the sauce to separate once it reaches a certain heat. Evaporated milk gives us a little leeway. We definitely don’t EVER want to boil dairy. It’s easily scorched. And the sauce may not look burnt. But, it will certainly taste burnt. I like to add in the heavy cream, because it gives the sauce the perfect silky texture once it cools. It also thickens the sauce more as the temperature lowers.

Now, fries. Use your favorite. I love a good, seasoned fry. But, for this dish, I opted for a plain, crispy bag of frozen fries. I’m leaving all of the seasoning up to the crawfish tails and that heavenly sauce! I don’t have to tell you how to fry French fries, right? Just follow the package instructions and you’ll be good to go!

Happy Cooking,
B. Coop

Crawfish Fries with Creamy Queso Sauce Recipe

Servings 3 people

Ingredients

  • Crawfish:
  • 1 lb crawfish tails
  • 3 TBS butter
  • 1 TBS minced garlic
  • 1 TBS Cajun seasoning
  • 2 tsp liquid crab boil
  • 1 tsp onion powder
  • Queso/Cheese Sauce:
  • 12 ounce can evaporated milk
  • 1/2 cup heavy whipping cream
  • 2 tsp Cajun seasoning
  • 1 tsp onion powder
  • 1 cup shredded Muenster
  • 1 cup shredded Monterey Jack
  • 1/2 cup shredded Mozzarella
  • 30-32 oz frozen fries of choice
  • Fresh parsley to garnish

Instructions

  1. Crawfish:
  2. Melt butter in pan
  3. Add garlic and sauté for 30 secs
  4. Add the crawfish
  5. Sprinkle the crab boil, Cajun seasoning, and onion powder over crawfish
  6. Sauté over medium heat for 4-5 minutes.
  7. Remove from pan and keep warm.
  8. Queso/Cheese sauce:
  9. In the same pan as the crawfish, pour in the evaporated milk and heavy cream
  10. Bring to a low simmer. Do not boil.
  11. Sprinkle in the Cajun seasoning and onion powder
  12. Add the cheeses and stir constantly until cheese melts and sauce coats the spoon.
  13. Turn off the heat after 4 minutes of simmering
  14. Sauce will thicken as it stands
  15. Prepare the fries according to package instructions
  16. Top the fries with the crawfish, cheese sauce, and parsley
  17. Enjoy