Articles by B. Coop

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!

 

 

Jambalaya

Chicken, Louisiana Favorites, Pork, Recipes, Seafood
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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

Recipes, Seafood, Soups
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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/

Crawfish Alfredo

Pasta, Recipes
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It’s okay to get lost in this sauce….just in time for V-Day!!

My Crawfish Alfredo Recipe is bomb! Most of my best recipes are beautiful accidents. So, a little background on this dish. March 2016, my town and the surrounding areas were literally underwater. A massive flood! So, many lost homes, clothing, etc. But, thank God lives were spared! During this time, roads were closed, so I was trapped inside. Boredom led me to my kitchen, per usual, and this baby was born….


Keep in mind that short-cut extruded pastas like penne, rigatoni, and cavatappi absorb more sauce, so double this recipe if you’re using any of those. Oh and top with chopped green onions. Hope you try and like this!

Love, 

B. Coop

 

Easy Crawfish Alfredo
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 celery stalk
  2. 1/2 yellow onion
  3. 1/2 green bell pepper
  4. 2 tablespoons unsalted butter
  5. 1 pound crawfish tails
  6. 2 tablespoons crushed garlic
  7. 2 teaspoons flour
  8. 2 1/2 cups half and half
  9. 1/2 cup grated Parmesan
  10. 1/2 cup shredded Romano cheese
  11. 2 tablespoons Liquid crab boil
  12. onion and garlic powder to taste
  13. Cajun spices
  14. 1 pound pasta your choice
  15. chopped green onions garnish
Instructions
  1. Finely chop veggies
  2. Melt butter and saute veggies
  3. Add garlic
  4. Sprinkle in flour and spices
  5. Stir well until flour dissolves into the butter
  6. Add in half and half
  7. Simmer until it starts to thicken; do not bring to a boil
  8. Add in cheese
  9. Season crawfish with cajun spices and liquid crab boil
  10. Add crawfish to the sauce
  11. Taste and adjust seasoning
  12. Serve over pasta
  13. Garnish and enjoy!!
Coop Can Cook https://coopcancook.com/

Crock Pot BBQ Meatballs

Beef, Recipes
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Cookies, our month of slow cooking is coming to a close. Don’t frown! We’ll still break out the crock pot more than we did last year! But, we’re closing with a bang. Easy, bbq meatballs! Down here, everyone refers to them as “Swedish meatballs”. This has annoyed me forever! Swedish meatballs are a totally different animal. Well, recipe. See…

Easy, right? Told ya! And you can half, double, or triple this recipe to meet your needs. I’ll share my BBQ recipe with you at a later date. For now, use your favorite store bought bottle.

I HATE using the precooked meatballs in the bag. I have trust issues, so I season, roll, and cook my own. But, hey, if you’re in to that bag, buy the bag! Sometime about that texture I just don’t enjoy. 

Thanks for hanging with me this month! I appreciate all of the slow cooking recipe requests. Keep em coming!

Love,

B. Coop

Crock Pot BBQ Meatballs
Yields 50
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Meatballs
  1. 2 lbs lean ground beef or turkey
  2. 2 T cajun seasoning
  3. 1 T onion powder
  4. 1 tsp garlic powder
  5. 1 tsp Accent seasoning
  6. 2 T Worcestershire sauce
  7. 1 egg
  8. 3 T water
  9. 12 oz Grape jelly
  10. 12 oz BBQ sauce
  11. 1/2 sliced green bell pepper
  12. 1/2 sliced onion
  13. cooked meatballs (about 50)
Meatballs
  1. Preheat oven to 375 degrees F
  2. Season meat and roll into small balls
  3. Place in baking pan and bake 15-20 mins or until completely cooked
  4. Drain grease and set meatballs aside
  5. Mix jelly and BBQ together in the slow cooker
  6. Add in meatballs, peppers, and onions.
  7. Stir.
  8. Cover and cook on LOW 6 hrs or on HIGH 3-4 hrs
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

 

Slow Cooker Steak Fajitas

Beef, Recipes
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I’ve been craving steak! Very seasoned, juicy steak. Oh, and something simple, of course. Therefore, in honor of Taco Tuesday, I’m making steak fajitas. And, since we’re still observing Slow Cooking month, I’m doing it in my crockpot. Very, very easy, Cookies. You can even use store bought fajita meat and seasoning if you’d like. But, why would you when mine is better? Come on, nah!

See, EASY and flavor PACKED!!! Pile on your favorite toppings! Then serve with with soft, warm tortillas, or ditch the bread and put it all in a bowl like I do! Slow Cooking month is almost over! Send me your recipe requests!!

Love,

B. Coop

Slow Cooker Steak Fajitas
Serves 6
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Ingredients
  1. 2 lb thinly sliced flank or skirt steak
  2. 1 sliced onion
  3. 3 sliced bell peppers
  4. 2 minced garlic cloves
  5. 1/4 cup Worcestershire sauce
  6. 8 ounces of salsa
  7. 1/2 a lime
Fajita seasoning
  1. 1/2 tsp chili powder
  2. 1 tsp onion powder
  3. 1 tsp cumin
  4. 1/2 tsp paprika
  5. 1 tsp brown sugar
  6. 2 tsp salt
  7. 1/2 tsp crushed red pepper flakes
  8. 1/2 tsp cayenne pepper
Instructions
  1. Toss steak in Worcestershire sauce, garlic, and 1/2 fajitas seasoning
  2. Add half veggie mixture to the bottom of slow cooker
  3. Pour in the salsa
  4. Add in the steak and top with the remaining veggies and seasoning
  5. Squeeze in lime juice
  6. Cover and cook on LOW for 6-7 HRS or on HIGH for 3 HRS
  7. Serve with warm tortillas and your favorite toppings
  8. Enjoy!
Coop Can Cook https://coopcancook.com/

Sweet Cornbread

Recipes
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Taking a quick break from slow cooking recipes to make my dad his favorite…Sweet Cornbread! This man loves cornbread!! But, I’m making him work for it this time! He’s doing my voice over! 

 

This man is a character. But, this cornbread is easy and heavenly! It’ll be done in less time than it would take you to run out and grab a box of cornbread mix from the store. You can do it! So easy and completely homemade! Try it for yourself!

Oh, want to see more Pops? Check out the “Who’s Coop” tab.

Love, 

B. Coop

 

Sweet Cornbread
Serves 6
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 1 cup cornmeal
  2. 1 cup self-rising flour
  3. 2/3 cup sugar
  4. 1 egg
  5. 1 cup milk
  6. 1/4 cup vegetable oil
  7. pinch of salt
  8. 2 T butter
Instructions
  1. Preheat oven to 400 degrees F
  2. Mix all ingredients, excluding the butter, in a bowl.
  3. Pour into a buttered 9 inch cast iron skillet or oven safe pan
  4. Bake for 25 mins
  5. Rub butter over the top while hot
  6. Enjoy!
Coop Can Cook https://coopcancook.com/