Smothered Pork Chops and Gravy

I had no intentions of cooking on Tuesday. None! Cookies, I’m telling you I was gonna take the day off, Honey! But, my family had other plans in mind. There were pork chops thawing in kitchen. And guess who was expected to cook them!! No rest for poor, B. Coop! You know I love it though. I don’t even eat pork chops. But, this gravy was heavenly. Thick, savory, and comforting. The ideal “Hungry Man Meal”! I served it with rice and green beans. But, creamy, mashed potatoes would be ah-may-zing with this gravy!! I was too tired to make biscuits, but you should! Do as I say, not as I do. haha!

Love,

B. Coop

Smothered Pork Chops and Gravy
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Pork Chops
  1. 4 pork chops
  2. 1 1/2 cup all purpose flour
  3. Garlic & onion powder (2 tablespoon of each)
  4. 2 tablespoons of Cajun seasoning
  5. Dried parsley
  6. 1/4 cup vegetable oil
Gravy
  1. 1 onion (sliced)
  2. 1/3 cup vegetable oil
  3. 1/3 cup flour
  4. 2 cups water
  5. 1 cup milk
  6. 2 chicken flavored bouillon cubes
  7. 1 beef flavored bouillon cube
  8. Season to taste
Pork chops
  1. Season pork chops with all spices
  2. Season flour with onion & garlic powders
  3. Coat chops in flour
  4. Let them rest for 20 mins
  5. Heat oil in cast iron skillet
  6. Sear each pork chop for 3-4 mins per side *
  7. Set aside.
Gravy
  1. Add more oil.
  2. Whisk in the flour and stir until the roux darkens to a peanut butter color
  3. Add in the onions and sauté
  4. Whisk in the liquids and bouillon cubes
  5. Continue stirring until it starts to thicken**
  6. Once bouillon cubes have dissolved, taste and adjust seasoning
  7. Add the chops back in
  8. Turn on low and allow to simmer for 20 mins or until chops are tender
  9. Enjoy
Notes
  1. *Feel free to add more oil if you need to.
  2. **Add more water if gravy is too thick
Coop Can Cook https://coopcancook.com/

Crawfish Étouffée (Beginner Friendly Version)

Coooookies! Let’s talk Crawfish Étouffée. Étouffée simply means “smothered or suffocated”. And that’s all you’re doing to the veggies in this dish! But I have some beginner Cookies that freak out when I mention making a roux lol So, I won’t share my homemade version just yet. I will do a video tutorial on making a roux to help my newer Cookies! I’m giving you the easy one now. I PROMISE this tastes legit and is super fast! Serve it over rice, pasta, or even Catfish (fried or grilled) Folks will swear it’s homemade. I’ll keep your secret though. Let me know if you try this!

Love,
B.Coop

Crawfish Étouffée (Beginner Friendly Version)
Serves 4
Write a review
Print
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. 1/2 cup of butter (that's 1 stick)
  2. Trinity (1/2 green 1/2 red bell peppers, 1 yellow onion, 1 celery stalk) finely chopped
  3. 1-2lbs of crawfish
  4. 4 small cans or 2 family sized cans of cream of mushroom
  5. 1/3 cup of water
  6. 1 tablespoon of Liquid crab boil
  7. Cajun spices
  8. Green onions
Instructions
  1. Put the crawfish (with the fat, don't drain em this time!) in a bowl and season them with the crab boil & some garlic & onion powder. Put them aside.
  2. Ok, babes, now melt that butter and sauté the trinity. (I use red bell peppers too because I love the color and tad bit of sweetness it adds.)
  3. After the veggies have soften add in the cream of mushroom and water
  4. Be careful cause when that stuff heats up it starts popping and will tear your arm or face up! Ask me how I know 😒
  5. Season that with Tony's, onion & garlic powder, Accent or whatever you like.
  6. Turn the heat on medium low and simmer.
  7. Cover w/a crack in the lid, for about 15-20 mins. Stirring occasionally so it won't stick.
  8. Now taste it, adjust seasoning. (Don't worry if it still seems a little thick. The liquids from the crawfish will loosen it more.)
  9. Now, add in the crawfish and simmer for about 6-8 mins. No longer that than that! The crawfish will turn into rubber!
  10. Serve it up (make it pretty!) and sprinkle some chopped green onions on top.
Coop Can Cook https://coopcancook.com/

Honey Garlic Shrimp Tacos with Pineapple Salsa

Someone said it’s #TacoTuesday! Can I share a secret? I have an obsession…..PINEAPPLES!!! I love those things! I didn’t even need the mangos. I just made a pineapple salsa to top my honey garlic shrimp. Super fresh flavors! Recipe is a breeze too. Check em out, Cookies!

Love,

B. Coop

Honey Garlic Shrimp Tacos with Pineapple Salsa
Serves 5
Write a review
Print
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Shrimp
  1. 1 lb shrimp
  2. 1 garlic clove (crushed)
  3. 1/2 cup of raw honey
  4. 3 tsp low sodium soy sauce
  5. 2 tsp of brown sugar
  6. 1 tsp of coconut or olive oil
Salsa
  1. 1 1/2 cup of fresh pineapples
  2. 1/2 red onion
  3. 2 roma tomatoes
  4. lime juice
  5. cilantro
  6. Small flour tortillas
Shrimp
  1. Crush garlic clove and mix it with the raw honey, soy sauce, and brown sugar.
  2. Pour over the shrimp and let them marinate in room temperature for 30 mins.
  3. Sear shrimp in a skillet coated with coconut or olive oil until they blush. Please be careful not to overcook.
Salsa
  1. Dice the pineapples, red onions, and Roma tomatoes. Add a squeeze of lime, and some chopped, fresh cilantro. Salt and pepper to taste
  2. Enjoy!
Notes
  1. Make sure you warm your tortillas on one side in a greased pan. Assemble and add any additional taco toppings you'd like! I spread a layer of guacamole on the tortilla before filling it. Then sprinkle a little shredded pepper jack cheese on top!
  2. **To make this healthier, use whole wheat tortillas.
Coop Can Cook https://coopcancook.com/

Applebee’s Inspired Quesadilla Burgers with Mexi Ranch

Yooo!! Hot New Video Alert!! lol Hey, Cookies!! So, I love challenging myself by attempting to recreate my favorite dishes at restaurants. B. Coop vs Your Favorite Menu Items! Set up the battle! I’m ready!! lol

Today, I filmed my Applebee’s inspired Quesadilla Burgers recipe for you! Check it out!

And of course, the recipe is below! I love these burgers. The seasoning in the meat works well. Serve with fries or chips and salsa! I hope your try these and enjoy!

Love,

B. Coop

 

Quesadilla Burgers with Mexi-Ranch
Serves 5
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Burgers
  1. 1 1/2 lbs ground chuck
  2. 2 tsp cajun seasoning
  3. 1 tsp onion powder
  4. 1 tsp garlic powder
  5. 1 tsp accent
  6. 1 tsp chili powder
  7. 1 tsp ground cumin
  8. 1/4 cup Worcestershire Sauce
  9. 1 egg
  10. 1/3 cup of breadcrumbs
  11. 3 tsp water
  12. Unsalted butter
  13. 10 taco sized flour tortillas
  14. pico de gallo
  15. lettuce
  16. Kraft Southwest Mexi Ranch
  17. Monterrey Jack and Sharp Cheddar cheeses (shredded)
  18. Bacon
Mexi-Ranch
  1. 1/2 cup mayo
  2. 1/4 cup sour cream
  3. 1 teaspoon white vinegar
  4. Garlic & onion powder (about a teaspoon each)
  5. 2 tablespoons of milk
  6. 1/2 teaspoon of dill weed, cumin, paprika, dried parsley, and chili powder
  7. Couple splashes of sriracha or hot sauce
  8. Salt and pepper to taste if needed
Instructions
  1. Season meat with the onion & garlic powders, Tony's, Accent, chili powder, cumin, and Worcestershire sauce.
  2. Add an egg and 1/3 cup of bread crumbs.
  3. Add the water. (Don't skip this! It makes the burgers super moist.)
  4. Mix well
  5. Cook the burgers to your desired level of doneness. (Is that a word? Looks funny. I think it's right tho.)
  6. Butter one side of a tortilla and place that side down into a skillet.
  7. Sprinkle on cheese. (Heat on low to give the cheese time to melt without burning the tortilla.)
  8. Sprinkle on bacon and add pico de gallo.
  9. Remove from the skillet. (Use a spatula! I wasn't that smart the first time. lol)
  10. Now, repeat all of that with the other tortilla.
  11. Add the meat, and spread on some mexi ranch (I'll share that recipe if you need it, but Kraft is fine.)
  12. Top it with lettuce
  13. Then the other tortilla
  14. Slice in half
  15. Enjoy!
Notes
  1. Guacamole is amazing with these burgers as well! Serve with fries or chips and salsa!
Coop Can Cook https://coopcancook.com/

Garlic and Herb Shrimp Fettuccine

Cookies!! I love you so much that I’m giving you another recipe today! You can thank your fellow Cookie, Marla. She requested a shrimp fettuccine recipe and I remembered that I owed my Facebook friends this one. This is the ultimate “Cooking for Bae” dinner lol I also included my shrimp brine instructions. Works amazingly for frozen shrimp! Try it out! Thank you so much for your support, Cookies! I adore you guys. Keep those requests coming!! Happy cooking!

Love,

B. Coop

Garlic and Herb Shrimp Fettuccine
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Sauce
  1. 2 tsp unsalted butter
  2. 2 crushed garlic cloves
  3. 1 tsp of flour
  4. 1 tsp onion powder
  5. Kosher salt and cracked black pepper to taste
  6. 2 cups whole milk
  7. 4 oz cream cheese
  8. 1/2 cup grated Parmesan
  9. 1/2 cup shredded Romano cheese
Shrimp
  1. 1 tsp olive oil
  2. 2 tsp cajun seasoning (I use Tony's)
  3. 1 tsp minced garlic
  4. 1 tsp onion powder
  5. 1/2 tsp of smoked paprika
  6. juice from 1/2 of a fresh lemon
  7. fresh basil and parsley
Sauce
  1. Melt butter and sauté garlic in it for 1 min. Don't burn that dang garlic!
  2. Whisk in flour and season the roux with kosher salt, cracked pepper, & onion powder. (Seasoning the roux helps lock in flavor better than waiting to season after adding in liquids.)
  3. Then pour in 2 cups of milk. (Whisk while you pour cause that stuff will clump up on you and that ain't my business.)
  4. Bring that to a simmer and after it thickens a little pour about a cup of it into a bowl
  5. Mix the sauce with half a block of cream cheese until it's smooth.
  6. Pour that back into the saucepan. (Don't be lazy and drop that cream cheese in the pot and try to stir it until it dissolves. The sauce won't be smooth and I'm sensitive about my recipes being ruined. Don't play me like that. Lol)
  7. Stir in the grated Parmesan and shredded Romano cheeses.
  8. Taste and adjust seasoning if need be. This makes enough for 1 lb of pasta.
Shrimp
  1. Toss the shrimp in olive oil and season with Tony's, minced garlic, onion powder, smoked paprika, lemon juice, fresh basil, and parsley.
  2. Heat a skillet and sear shrimp until the turn pink. (Please don't overcook your shrimp. As soon as they fully turn pink they're done.)
  3. Enjoy!
Notes
  1. If you're using frozen shrimp that are not wild caught they tend to have a weird texture in comparison to fresh and wild caught frozen shrimp. So, brining them helps a lot and makes them extra juicy. To brine, thaw in cold water then mix equal parts of salt and sugar (1/4 cup of each per lb of shrimp) and add enough water to cover them. Let them soak for 30 mins then drain, pat them dry w/paper towels (important), and season as usual.
  2. As for the pasta, do not rinse your pasta after cooking! The sauce sticks better that way.
Coop Can Cook https://coopcancook.com/

 

Blackened Chicken Alfredo

 

Cookies! Happy Sunday! Hope you’ve had a great weekend. Wanted to share a simple, yet delicious chicken pasta recipe! Stop buying that Alfredo sauce in the jar! lol This is easy and sooo much better! Try it out.

Love,

B. Coop

 

Blackened Chicken Alfredo
Serves 4
Write a review
Print
Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 4 thinly sliced Chicken breast (1 per serving)
  2. Olive oil (for pan)
  3. 1/2 packet of ranch dressing mix
  4. 1/4 cup Italian dressing
  5. Cajun seasoning (thyme, basil, and parsley too)
  6. 1 pint heavy whipping cream
  7. Minced garlic
  8. 1 1/2 cup Grated Parmesan
  9. 3 tablespoons of butter
  10. 1 lb pasta of your choice
  11. Diced Tomatoes (optional)
Instructions
  1. Marinade the chicken using a 1/2 a packet of ranch dressing mix and a little Italian salad dressing for at least 2 hrs.(If you don't have time, make time! Lol nah it's ok. Proceed)
  2. Preheat oven to 375.
  3. Break out that beloved cast iron skillet
  4. Coat the skillet with olive oil and get it good and hot.
  5. Meanwhile, season the chicken. Watch the salt. Italian dressing has plenty.
  6. Add dried thyme and basil too, just a little.
  7. Then add the chicken into the heat. 2-3 mins per side.
  8. Put em in the oven for 8-10 mins. Be careful not to over cook.
SAUCE
  1. Melt butter and sauté garlic for a min. (You know my rule: don't burn my garlic!!)
  2. Now add the heavy cream and cheese.
  3. Simmer until it starts to thicken for about 6 mins
  4. Toss in the tomatoes and some parsley.
  5. Chicken should be ready by then.
  6. Let it rest for a few mins before slicing it.
  7. Oh, don't forget to boil the pasta! Use whatever pasta you prefer.
  8. Make it cute on your plate.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

Shrimp, Peppers, And Sausage Over Grits

Ok, Cookies. I know I post a lot of calorie packed recipes, but I do cook a lot of lighter meals. All of the time! I just thought they were too boring to post lol Shrimp & Grits are comfort food heaven. I make many variations of it. This one is as light as I can make it! Lol the flavors of the peppers, onions, and sausage together are just unreal! If you’re not a fan of cheese (Bless ya heart) this one’s for you! I served them over grits this time. But it pairs well with quinoa and yellow rice too. Hope you try it and Enjoy!

Love,

B. Coop

Shrimp, Peppers, and Sausage Over Grits
Serves 3
Write a review
Print
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 sliced sausage (I used Manda's chicken & green onion sausage. Amazing!!)
  2. 1 lb shrimp (31-40 count preferably)
  3. 1 of each -Yellow, red, and orange bell peppers (sliced)
  4. 1 yellow or white onion (sliced)
  5. 2 tsp Olive or Coconut Oil
  6. 1/4 cup of dry white wine
  7. 1 cup of stone ground grits
  8. Low sodium chicken broth (measure according to package instructions on the grits)
  9. Himalayan Pink Salt or Garlic & Herb Mrs. Dash to taste
Instructions
  1. Cook grits in chicken broth instead of water (follow the package instructions for measurements) in a saucepan.
  2. Meanwhile, sauté the onions, sweet red, yellow, and orange peppers in olive oil in a cast iron skillet. (man I love that thing!)
  3. Add in the sausage and swirl them around the skillet for about 4 mins.
  4. Pour in the white wine
  5. Season the shrimp with Garlic & Herb Mrs. Dash.
  6. Toss them into the skillet
  7. Let that simmer until the shrimp blush.
  8. Taste and adjust seasoning if need be.
  9. Serve it over the grits.
  10. Enjoy!
Notes
  1. Grits can be substituted with quinoa or rice. And this won't make you tipsy! The alcohol content of the white wine will cook out after 20-30 seconds of cooking.
Coop Can Cook https://coopcancook.com/

Cheeseburger Macaroni (Homemade Hamburger Helper)

I received a request from a Cookie for an easy, kid-friendly meal. This is it! Cheeseburger Macaroni. It’s also a guilty pleasure of mine. I love this stuff! Brings me back to my High School days. I used to reeeeally think I was doing something by cooking Hamburger Helper! Chile, you could not tell me I wasn’t a chef! lol But, what really makes this recipe so great is that it calls for ingredients you probably already have at home! And what kid doesn’t love Mac & Cheese?! Just serve it with some corn or a salad and you have a bomb dinner in less than 30 mins! You’re welcome, my darlings! Keep those requests coming!!

Oh, I also filmed a recipe tutorial for this, so check it out! 

 Love,

B. Coop

Cheeseburger Macaroni (Homemade Hamburger Helper)
Serves 5
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 lb ground meat
  2. 1/2 onion (diced)
  3. 3 tsp cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp Accent
  7. 2 1/2 cup of milk
  8. 1 cup water
  9. 2 tablespoons chili powder
  10. 2 cups elbow macaroni
  11. 1 package of Velveeta Jalapeno Cheese Sauce
  12. 2 cups of shredded American cheese
  13. parsley to garnish
Instructions
  1. Season and brown meat
  2. Drain fat
  3. Add onions
  4. Pour in milk and water
  5. Bring to a boil
  6. Stir in pasta
  7. Reduce heat to low: cover and simmer for 10 mins or until pasta is tender (Stir occasionally)
  8. Add in cheese sauce and shredded cheese
  9. Turn off heat
  10. Allow to stand and thicken for 5 mins
  11. Enjoy!!
Notes
  1. Feel free to use any pasta and cheese of your choice!
Coop Can Cook https://coopcancook.com/

Crawfish and Shrimp Bread

Cookies! I have a treat for you. My Crawfish and Shrimp Bread! Baby, this stuff is goooooood! And it’s super easy! Crawfish Bread is popular at the Jazz Fest in New Orleans. Of course, I had to be extra and add shrimp. Check out my recipe tutorial on Youtube…

This bread is super rich and cheesy. If you’re on a diet, come back on your cheat day! lol Fresh french bread works best. You can serve it open faced or fold it over and make a stuffed sammich (sandwich)! Try it out! 

Love, 

B. Coop

Crawfish and Shrimp Bread
Serves 8
Write a review
Print
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredigents
  1. 1 Onion
  2. 1 Bellpepper
  3. 1 Shallot
  4. 2 Celery Stalks
  5. 3 garlic cloves
  6. 1 loaf of fresh French Bread
  7. 2 lbs of crawfish
  8. 1 lb of shrimp
  9. 4 oz of cream cheese
  10. 1/2 cup of mayo
  11. 1 stick of butter
  12. 2 tablespoons of Cajun seasoning
  13. 1 teaspoon each of onion & garlic powder
  14. 1 teaspoon of Accent
  15. 1 capful of Liquid Crab Boil
  16. 1/2 lb of sliced Mozzarella
  17. 1 cup of shredded sharp cheddar
  18. 1/2 cup of grated Parmesan
  19. fresh parsley to garnish
Instructions
  1. Drain crawfish
  2. Season crawfish and shrimp
  3. Saute veggies
  4. Add crawfish and shrimp and cook until shrimp are pink
  5. Mix cream cheese and mayo until smooth
  6. Add cream mixture to the seafood
  7. Melt butter and drizzle onto the french bread
  8. Add the seafood mix to the bread
  9. Layer on the cheeses
  10. Garnish with parsley
  11. Bake on 350 degrees F for 10-12 minutes
  12. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken Cordon Bleu (Cajun Style)

 

13101178_10100122457746324_1784178152_n

Chicken Cordon Bleu is perfect as it is. Elegant and delicious! But, in true Coop fashion, I added a slight Cajun twist. Incorporating a few Cajun spices woke that chicken up! This is my take on a wonderful, French classic! Check out my YouTube video for this recipe. Here, you’ll see step by step instructions. Don’t be intimidated by the fancy title. This entree was a breeze! It was also a lot of fun to make.


You MUST have thin chicken breast, so break out the mallet, Cover the bird with plastic wrap, and beat it like it back talked you or owes you $$ whatever works. Wait, preheat your oven to like 350.. Whatever feels safe. Ok now back to the ? season it.Here’s where my Cajun twist comes in. Add those Cajun spices! Yum

Now grab a slice of ham. Any kind except honey! No sweet meat today! Now a slice of cheese. I used Gruyere because it made me feel special that day, but Swiss works! Roll the chicken and let him chill in the fridge for awhile.

Take him out after 15-20 mins. Throw way that plastic wrap. We can’t eat that, boo! Now, secure him with toothpicks if it’s being a jerk and unrolling.

Plate some breadcrumbs and season it with salt, pepper, onion & garlic powder. Then put an egg and some milk in a bowl (egg wash!) Now, roll that guy in some flour, dip in egg, then breadcrumbs.

Take him over to the stove that should have a hot skillet with a lil oil in it waiting for him, because I mentioned that earlier right? ? Brown ALL four sides of this guy. Then, place him in a greased dish (or leave it in the skillet if it’s an oven safe one) and bake for 15-20 mins or however long it takes until he’s no longer pink inside. But don’t over cook!

Now, I’ll be honest. This sauce was an accident that ended up making sense (story of my life??) But, it’s honestly soooo yummy! So, don’t skip it!

Hope you try this!!!

Love,

B. Coop

Print Recipe
Chicken Cordon Bleu (Cajun Style)
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Course Main Dish
Cuisine Cajun, French
Prep Time 20 mins
Cook Time 20-30 mins
Passive Time 15-20 mins
Servings
people
Ingredients
For the Chicken
For the Breading
For Frying
Instructions
Chicken
  1. Pound out chicken using a mallet or meat tenderizer between two sheets of plastic wrap.
  2. Season both sides with Cajun spices.
  3. Spread on the Dijon mustard and layer 1 slice of ham and 1 slice of cheese.
  4. Roll tightly with the plastic wrap.
  5. Continue with each breast then refrigerate for 15-20 mins.
Breading
  1. Set up a breading station with 3 different bowls. One for the flour, egg mixture(whisk milk and eggs together), and breadcrumbs.
  2. Remove chicken from the refrigerator and discard plastic wrap, Secure each roll with toothpicks to prevent unrolling.
  3. Dredge each roll in the flour, then egg mixture, and lastly the breadcrumbs,
  4. Allow the chicken to rest while you heat the oil in an oven safe skillet.
Frying
  1. Heat the oil until it sizzles when a small amount of flour is sprinkled into the skillet
  2. Preheat your oven to 350 degrees F.
  3. Fry each chicken cordon bleu for 3-4 mins per side.
  4. Transfer skillet to the oven for 12-15 mins or until chicken reaches 165 degrees internal temp.
  5. Allow to rest for 5-10 mins before slicing.
Sauce
  1. Melt butter and saute garlic for 1 min.
  2. Pour in the heavy cream and bring to a simmer.
  3. Add cheeses.
  4. Simmer until cheese melts completely.
  5. Taste and adjust seasoning. Add salt and pepper as needed.
  6. Toss in some fresh chopped basil and parsley.
  7. Enjoy!!
Share this Recipe