Articles by B. Coop

Seafood Potatoes Au Gratin

Recipes, Seafood
Posted on 1 Comment on Seafood Potatoes Au Gratin

Cookies, I want to first apologize for the calories I’m about to introduce into your diet. These potatoes are rich and sinful. Just eat a spoonful while running on the treadmill. You’ll be fine. 

I make seafood potatoes about 3 different ways. I’ve never had them this way before. The idea came to me when I saw a box of au gratin potatoes at the grocery. That happened months ago. I kind of forgot about it. I wanted to cook for you this week, but I didn’t feel like going shopping. Y’all know…y’all know. But, by the grace of God, I had all of the ingredients I needed in the fridge!

These potatoes are not something you should make regularly if you wanna be bad and bougie. But, it’s definitely a treat. 

Love,

B. Coop

Seafood Potatoes Au Gratin
Serves 8
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 russet potatoes
  2. 1 lb crawfish tails (drained of fat)
  3. 1 lb of raw shrimp
  4. 1 diced onion
  5. 2 T minced garlic
  6. 4 T butter
  7. 4 T flour
  8. 2 cups of shredded cheddar cheese
  9. 1 cup of mozzarella
  10. 1 cup milk
  11. 1 12oz can evaporated milk
  12. 2 T cajun seasoning
  13. 1 T liquid crab boil
  14. 1 T onion powder
  15. 1 T Accent seasoning
  16. salt and pepper to taste
  17. chives or green onions
Instructions
  1. Preheat oven to 375 degrees F
  2. Slice potatoes thinly
  3. Boil potatoes for 5 mins in salted water
  4. Drain carefully to avoid breaking
  5. Set aside
  6. Melt butter
  7. Add onions and garlic; saute
  8. Whisk in flour and cajun seasoning
  9. Pour in milk
  10. Stir until sauce thickens
  11. Add in 1 cup of cheddar cheese and stir until cheese melts
  12. Taste and adjust seasoning if needed
  13. Toss crawfish and raw shrimp together with the liquid crab boil, onion powder, and Accent.
  14. In a casserole dish, pour and spread a small amount of the cheese sauce on the bottom
  15. Then add half of the potatoes
  16. Next, evenly distribute half of the seafood, half of the remaining cheeses, and half of the sauce.
  17. Repeat these layers once more ending with the cheese sauce. Reserve the remaining cheeses.
  18. Cover dish with aluminium foil and bake for 25-30 mins or until potatoes are tender
  19. Remove from the oven, sprinkle on the remaining cheese, and broil, uncovered, until golden brown and bubbly.
  20. Allow to cool for 15 mins
  21. Garnish with chives or green onions
  22. Enjoy!
Coop Can Cook https://coopcancook.com/

Pineapple Upside Down Cake

Desserts, Recipes
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Not one, not two, but three recipes back to back this week!!! I’m on a roll! lol You know I couldn’t let National Pineapple Upside Down Cake Day pass me by! Pineapples make me happy. They’re really my favorite food. Ever. And this cake is super easy! Making it in my cast iron skillet was a breeze!

Easy right?? And so delicious!

Whipping and incorporating the egg whites into the batter separately from the yolks makes a huge difference in the texture of this cake!

I’m loving these sweet food holidays.

Pineapple Upside Down Cake
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Topping
  1. 1 20 ounce can of pineapple rings
  2. 4 T unsalted butter
  3. 3/4 cup packed light brown sugar
  4. Maraschino cherries
Cake
  1. 1 1/2 cup self-rising flour
  2. pinch of salt
  3. 2 eggs
  4. 1 cup of sugar
  5. 1 stick of butter (softened)
  6. 1/4 cup milk
  7. 1/4 cup pineapple juice
  8. 1 tsp pure vanilla extract
Topping
  1. Melt butter in 9 inch cast iron skillet
  2. Stir in sugar then turn off heat and allow to cool for 10 mins
  3. Arrange the pineapple rings and cherries on top
Cake
  1. Preheat the oven to 350 degrees F
  2. Blend butter and sugar together for 2 mins
  3. Separate egg yolks from the whites; reserve the whites
  4. Beat in the egg yolks one at a time
  5. Add in the vanilla
  6. Add flour/salt gradually alternating with the liquids (milk and pineapple juice)
  7. Mix whites in a separate bowl until frothy and stiff peaks form
  8. Fold the whites into the batter.
  9. Pour batter over the topping; spread evenly
  10. Bake for 45-50 mins or until a toothpick inserted into the center of the cake comes out clean
  11. Glide a butter knife around the edge of the cake to loosen it from the sides of the skillet
  12. Allow to cool for 20 mins
  13. Flip onto a cake plate
  14. Enjoy!
Coop Can Cook https://coopcancook.com/

 

Sweet and Savory Meatloaf

Beef, Recipes
Posted on 1 Comment on 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

Recipes, Seafood, The Lighter Side
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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

Louisiana Favorites, Recipes, Seafood
Posted on 4 Comments on 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

Desserts, Recipes
Posted on 1 Comment on 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

Beef, Recipes
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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

Desserts, Recipes
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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

Chicken, Recipes
Posted on 2 Comments on 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

Recipes
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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

 

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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!