Articles by B. Coop

Slow Cooker Mac and Cheese

Pasta, Recipes
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I needed to make mac and cheese for church this past Sunday. Of course, I woke up late. Typical, Coop. I had to figure out a way to cook while I dressed. Heeeeey, Crock pot! I rarely use the thing. That’s about to change! This mac and cheese is my new favorite! Easy, sinfully creamy, and it allowed me to cook while I did my make up! Look at God!!!

You can set it at high and cook for 1 hour. Or, set it at low and cook for 2. When it’s done, just turn the dial to the “Warm” setting and it will stay perfectly hot and creamy throughout dinner. Clean up will be easy breezy too, because you won’t have any leftovers. More slow cooker recipes are in our near future, Cookies…

Love,

B. Coop

Slow Cooker Mac and Cheese
Serves 10
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Ingredients
  1. Cooking spray
  2. 3 cups of elbow macaroni
  3. 15 oz can of cheddar cheese soup
  4. 3 1/2 cups of half and half
  5. 2 cups of American cheese (cubed)
  6. 1 cup of Mozzarella cheese
  7. 3 tablespoons of unsalted butter
  8. 1/2 teaspoon of onion powder
  9. 1 teaspoon of Accent
  10. salt and white pepper to taste
Instructions
  1. Boil pasta for 4-5 mins.
  2. Drain
  3. Spray slow cooker with cooking spray
  4. Whisk soup and half and half together in the slow cooker
  5. Add in pasta and butter
  6. Then cheese and spices
  7. Stir and cover
  8. Cook on low for 2 hours or on high for 1 hour (check after 40 mins if cooking on high)
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

Dirty Rice

Beef, Louisiana Favorites
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If you’ve ever attended any event in the South, you’ve had this dish. Birthday parties, family reunions, bbqs, heck even at some weddings, you’re bound to see a pan of dirty rice included in the spread. It’s just apart of our menu. And for good reason! It goes with pretty much anything! Potato salad and fried fish are my favorites to pair with dirty rice. What’s yours? Tell me in the comment section…after you watch this.

dirty-rice 

I’m off pork, but feel free to add some of that if you’d like. Use chicken gizzards if liver isn’t your thing. It’ll lend a milder flavor. Happy Cooking!

Love, 

B.Coop

Dirty Rice
Serves 8
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 1/2 lbs lean ground beef
  2. 8 oz chicken livers
  3. 4 cups of rice
  4. 4 cups of beef broth
  5. 1/4 cup chicken broth
  6. 1 small bell pepper
  7. 1/2 onion
  8. 3 celery stalks
  9. Onion and garlic powders
  10. Cajun spices
Instructions
  1. Cook rice in beef broth (I use a rice cooker)
  2. Chop veggies finely or use a food processor
  3. Season chicken livers with onion and garlic powder
  4. Bake livers for 20-25 mins on 375 degree F
  5. When done, use food processor to grind them finely.
  6. Season and brown beef
  7. Add 1/2 cup of chicken broth and chopped veggies
  8. Cook for 5-7 mins.
  9. Add liver and cooked rice
  10. Stir well to combine
  11. Season to taste with cajun/creole seasoning
  12. Enjoy!
Coop Can Cook https://coopcancook.com/

Jerk Chicken Sliders with Pineapple Slaw

Chicken, Recipes
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I needed a flavor shock in my life. When I think of flavor explosions, I think of Jamaican food. So, today, we’re making Jerk Chicken Sliders with a sweet, tangy pineapple slaw!  I love it! The perfect blend of comparable herbs and spices is just delightful! Jamaicans know flavor!! Of course, I had to make this Coop style. jerk-chicken You know, I’ll use any excuse to eat pineapples! But, coleslaw gets a bad rep. I’m trying to change that with this slaw.pineapple-slaw Watch me make this….

 

Love,

B. Coop

jerk-chicken-sliders

Jerk Chicken Sliders
Serves 8
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Prep Time
12 hr
Total Time
14 hr
Prep Time
12 hr
Total Time
14 hr
Jerk Chicken
  1. 2 tablespoons olive oil
  2. 1/2 red onion
  3. 3 scallions or green onions
  4. 1 teaspoon of ginger
  5. 2 teaspoons fresh thyme
  6. 3 garlic cloves
  7. 1 teaspoon of cinnamon
  8. 1 teaspoon of nutmeg
  9. 1 teaspoon of cumin
  10. 2 teaspoons allspice
  11. 1 teaspoon ground black pepper
  12. 1 tablespoon kosher salt
  13. 1/3 cup of orange juice or mango, peach, and orange juice
  14. Juice from 2 limes
  15. 3 tablespoons soy sauce
  16. 3 tablespoons brown sugar
  17. 2 tablespoons of scotch bonnet pepper sauce or 3 scotch bonnet or habanaro peppers
  18. 4-5 boneless, skinless chicken thighs
  19. slider rolls
Pineapple Slaw
  1. 1 package of coleslaw mix
  2. 1/3 cup of coleslaw dressing
  3. 3 tablespoons of pineapple juice
  4. 1/2 cup of diced pineapples
  5. Pinch of salt
Instructions
  1. Place all ingredients except chicken and bread in a food processor or blender
  2. Blend well
  3. Pour over chicken in a plastic bag or container.
  4. Marinate for at least 12 hrs.
  5. Pour chicken and remaining marinate into a pan
  6. Bake on 375 for about 35-40 mins or until juices run clear.
  7. Remove and allow chicken to rest
  8. Slice and serve on buns with slaw
Pineapple Slaw
  1. Add pineapples to the coleslaw mix
  2. Mix pineapple juice with dressing and pour over coleslaw mix
  3. Add a pinch of salt
  4. Toss well to combine
  5. Refrigerate for at least 1 hour
  6. Enjoy!
Coop Can Cook https://coopcancook.com/

Yakamein

Beef, Louisiana Favorites, Recipes, Seafood, Soups
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Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look a little scary! But, trust me, once you try this recipe, you’ll be hooked. Watch me cook….

Love,

B. Coop

 

 yakamein

yakamein

Yakamein
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Ingredients
  1. 1 pound meat (chicken, beef, and/or pork)
  2. 1 pound shrimp
  3. 1/3 cup Worcestershire Sauce
  4. 1 tablespoon onion powder
  5. 1 tablespoon garlic powder
  6. 2 tablespoons Cajun spices Tony Chacatere's, Slap Ya Mama, etc.
  7. 4-6 cups beef broth (I use Better Than Boullion Roasted Beef flavor)
  8. 1 tablespoon Liquid crab boil
  9. 1 pound thin spaghetti or dry rice noodles
  10. 4 boiled eggs
  11. chopped green onions or parsley
  12. soy sauce and hot sauce (optional)
Instructions
  1. Cut meat into 1/2 inch chunks.
  2. Season with all spices.
  3. Toss the meat in the Worcestershire sauce.
  4. Pour beef broth into a saucepan. Bring to boil.
  5. Add meat. Reduce to a simmer. Cover and cook for 1-2 hours or until desired tenderness is reached,
  6. If using shrimp, toss them in the liquid crab boil and add them during the last 15 mins of cooking time.
  7. Cook pasta according to package directions.
  8. Serve with one boiled egg per serving.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

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Easy Peach Cobbler

Desserts, Recipes
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 Cookies, I tweaked my peach cobbler recipe and little. No, nothing’s changed with how much I HATE baking. No, I really hate it! But, I do it. However, it has to be simple and quick. Cause I can’t deal with mixers and ovens for too long! But, my Peach Cobbler is worth the small hassle. Okay, first thing’s first, I will probably NEVER use fresh peaches!peaches I refuse to peel, pit, and chop those things. I ain’t for all that. Lazy Cook Chronicles Vol. 1. If you accept me for who I am, please do continue….

peach-cobblerI don’t know a single soul that would deny a bowl. Didn’t know I could rhyme huh? Mixtape dropping soon….lol ok seriously. This stuff is gooooood! What other sweet treats would you guys like to watch me make??

Love,

B. Coop

Easy Peach Cobbler
Serves 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 3-4 cups of frozen peaches
  2. 1/4 cup light brown sugar
  3. 1/2 cup granulated sugar
  4. 1 tablespoon of cinnamon
  5. 1 tablespoon of cornstarch
  6. 5 tablespoons of salted butter
  7. 1 tsp lemon juice
  8. 1 tsp pure vanilla extract
  9. 1 tsp rum extract
  10. 2 pie crusts *or see homemade crust recipe below
Instructions
  1. Grease 9x13 with butter
  2. Mix first 5 ingredients together in a bowl
  3. Melt butter in a large saucepan
  4. Add the contents of the bowl
  5. Stir until it starts to thicken
  6. Add in extracts and lemon juice
  7. Simmer on low for 8-10 mins
  8. Turn off the heat and let it chill on the stove to thicken a bit as it cools.
  9. Roll out one of the crusts and press into the bottom of the dish
  10. Then pour in the peach filling
  11. Now you can make cute people, flowers, words whatever, out of the top layer of dough. Or just be boring and lay it on top with some poked holes in it or strips or whatever.
  12. Dot with butter.
  13. Bake for 30-40 mins until it's golden and bubbly.
  14. Enjoy!
Notes
  1. Check on it after 15 mins of baking. If the crust is browning a little too quickly around the edges, just tear some foil and cover them. Slide it back into the oven and continue baking.
  2. Make yo own pie crust if you're bout that life 😎👇🏽
Crust recipe
  1. Break out your food processor and pulse about 2 cups of flour, a couple teaspoons of granulated sugar, and a cup (2 sticks) of really cold butter in a food processor. I cut the butter in lil pieces. Drizzle in about a tsp of ice cold water at a time and pulse until it clumps together. Pour out, ball it together, slice ball in half, wrap it in cling wrap and refrigerate for at least an hr. It can be frozen as well.
Coop Can Cook https://coopcancook.com/

Seafood Stuffed Bell Peppers

Beef, Recipes, Seafood
Posted on 3 Comments on Seafood Stuffed Bell Peppers

Okay, I’m so long overdue with this one. Please forgive your girl! I was asked to film this over a month ago. I’m finally getting around to doing it. I promise these peppers are worth the wait! This is the seafood version. Duh, Coop! I know you already read the title. But, anyway, these things are overstuffed! That’s a good thing! stuffed-peppersWatch me make em……

De-dang-licious! I don’t even know what you should serve with these bad boys. Hmmm….you’ve already got the protein from the meat and the pepper is your veggie, if you actually eat the dang thing which you should! I guess you can add a salad or more veggies. But, they can definitely stand alone! You can also freeze these. Just stuff the peppers, let them cool completely, and put them in a freezer safe container. Don’t bake them. Wait until you’re ready to serve to thaw and bake for 30 mins, or until heated thoroughly, on 350 degrees F. To my darling Cookies with seafood allergies, don’t worry. I have a non-seafood version that contains rice. I’ll do that for you soon.

Love,

B. Coop 

pep3

stuffed-peppers

Seafood Stuffed Bell Peppers
Serves 8
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 5 bell peppers
  2. 1 onion
  3. 1 stalk of celery
  4. 1 tablespoon olive oil
  5. 1 1/2 lbs ground beef or ground turkey
  6. 1 lb Small shrimp (91-130 count)
  7. 8 oz or more lump crab meat
  8. 1/2 cup bread crumbs
  9. 2/3 cup of chicken broth
  10. Chopped tasso or ham (optional)
  11. 1 cup shredded parmesan
  12. cajun seasoning
  13. 1 tsb liquid crab boil
  14. salt and pepper
  15. onion and garlic powders
Instructions
  1. Diced one pepper, onion, and celery finely; put aside
  2. Bring a pot of salted water to a boil
  3. Add crab boil
  4. Slice remaining peppers in half and remove seeds
  5. Add peppers to boil water
  6. Boil for 4-5 mins
  7. Drain and allow them to cool
  8. Preheat oven to 350 degrees F
  9. Season and brown ground meat
  10. Drain and set aside in a bowl
  11. Using the same skillet, add 1 tablespoon of olive oil
  12. Saute veggies
  13. Add shrimp
  14. Season lightly
  15. Saute until shrimp start to blush. Be careful not to over cook
  16. Add shrimp and veggies to the ground meat
  17. Then the breadcrumbs and broth (ham and tasso if you're using it)
  18. Mix and taste
  19. Adjust seasoning if needed
  20. Add in cheese
  21. Gently fold in crab meat
  22. Stuff peppers and place into a greased baking dish
  23. Bake for 15-20 mins
  24. Garnish with grated parmesan cheese if you'd like
  25. Enjoy!
Coop Can Cook https://coopcancook.com/

Broccoli And Cheese Soup

Recipes, Soups
Posted on 1 Comment on Broccoli And Cheese Soup

My sweet aunt is recovering from surgery and can finally eat more than Jell-O and broth. Two weeks of bland food is torture! Coop to the rescue! I wanted to make something easy to eat, but packed with feel good flavor. This broccoli and cheese soup is it!

I used to leave the carrots out of my soup. Never will I ever be so negligent! Carrots help fill out the soup a bit and pairs perfectly with the broccoli.

I HATE thin, watery soup. So, I add a little extra flour. Don’t be alarmed when you see the flour clump up a bit. It’ll be fine when you add in the broth.

Fresh broccoli is cool. But, I prefer to use frozen broccoli. Just thaw it out in the microwave using the defrost setting and chop it up roughly.

American cheese gets a LOT of hate. I know it’s not a real cheese. However, it’s melting abilities is unmatched! I pair it with some sharp cheddar. It just works.

Don’t you hate when you buy soup to go from a restaurant and it thins as it cools? Not this stuff! It’s thicker than a Snicker! Look!

And I haven’t even told you the best part yet. I made it in under 30 minutes. I know, right?!? 

Love,

B. Coop

Broccoli and Cheese Soup
Serves 6
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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. 4 T butter
  2. 1/2 cup diced onions
  3. 1 T minced garlic
  4. 1 cup grated carrots
  5. 1/2 cup all purpose flour
  6. 4 cup chicken broth
  7. 16 oz frozen broccoli florets (thawed)
  8. 2 cups half and half
  9. 1 T onion powder
  10. 1 T garlic powder
  11. 1 cup shredded or cubed American cheese
  12. 1 cup shredded sharp cheddar cheese
  13. 1/2 tsp nutmeg
  14. salt and pepper to taste
Instructions
  1. Melt butter
  2. Add onions and garlic; saute for 1 min
  3. Stir in the carrots
  4. Sprinkle in flour
  5. Stir until flour is no longer visible
  6. Pour in chicken broth
  7. Roughly chop the broccoli and add it into the pot
  8. Bring to simmer
  9. Lower heat, cover, and allow to cook for 15 mins
  10. Pour in the half and half
  11. Add the onion and garlic powder
  12. Salt and pepper to taste
  13. Add in the cheeses.
  14. Stir until cheese melts
  15. Turn off the heat and add in the nutmeg.
  16. Stir well.
  17. Serve with crackers or crusty bread.
  18. Enjoy!
Coop Can Cook https://coopcancook.com/

Homemade Meat Sauce

Beef, Pasta, Pork, Recipes
Posted on 1 Comment on Homemade Meat Sauce

It’s been a rough five days for Louisiana. This massive flood has caused so much devastation. But, Louisiana is full of resilient folks with huge hearts. We’ll help each other through it all. Today, I’m finally back in my kitchen! I filmed my meat sauce for you.

You can make a big batch of this and freeze it. Great for ziti, spaghetti, lasagna, or whatever you need a flavor packed red sauce for. For my vegans, just sub the meat for veggie crumbles. And you can serve this over spaghetti squash!

Love,
B. Coop

Homemade Meat Sauce
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Cook Time
3 hr
Cook Time
3 hr
Ingredients
  1. 1 lb ground beef, turkey, or veggie crumbles
  2. 1 lb sweet or mild Italian sausage
  3. 1 tablespoon olive oil
  4. 1 diced onion
  5. 1 diced bellpepper
  6. 2-3 cans crushed tomatoes
  7. 1 cup red wine
  8. 1/3 cup brown sugar
  9. 2 tablespoon each onion & garlic powder
  10. 1 tsp fennel seeds
  11. Cajun spices (optional)
  12. dried basil
  13. Salt and pepper to taste
Instructions
  1. Add oil to pot
  2. Add onions and peppers
  3. Saute for 1 min
  4. Add meat or veggie substitute
  5. Season with powders and spices
  6. Brown meat
  7. Drain fat
  8. Pour in wine
  9. Add crushed tomatoes
  10. Now the brown sugar
  11. Stir
  12. Lower heat, cover leaving a small crack in lid, and simmer on low for 3 hours
  13. Taste and adjust seasoning
  14. Enjoy!
Notes
  1. If too thick, add water. Allow to cool completely before bagging and freezing.
Coop Can Cook https://coopcancook.com/

Blueberry Banana Pancakes

The Lighter Side, Vegetarian
Posted on 1 Comment on Blueberry Banana Pancakes

I was asked for a healthy pancake recipe that doesn’t taste “healthy”. Healthy and pancake used together in a sentence boggles my mind. But, then you want me to make it taste like it’s 1,000 calories?! Angel from Mississippi, you’re playing with me!! But, i’ll try anything for my Cookies! I hope this was what you’re looking for. Blueberry Banana Pancakes. banana-pancakes Never used a banana for pancakes before, but it wasn’t half bad. And I added a little flax seed, cause it sounds healthy. These were pretty dang delicious. Didn’t feel as guilty as I do when I leave Ihop after eating these bad boys. Enjoy!

Love,

B. Coop

Blueberry Banana Pancakes
Yields 6
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2 bananas
  2. 1/2 cup blueberries (thaw if frozen)
  3. 2 eggs
  4. 1 cup of almond or rice milk
  5. 1 cup whole wheat flour
  6. 1 tsp baking powder
  7. 1 tsp ground flax seeds
Instructions
  1. Mash the bananas
  2. Add milk and eggs
  3. Whisk well
  4. Add in all dry ingredients
  5. Mix. Do not over mix. Batter should be a little lumpy
  6. Fold in the blueberries
  7. Allow batter to rest for 5 mins
  8. Heat and spray your skillet
  9. Fry using 1/4 of batter for each pancake
  10. Enjoy!
Coop Can Cook https://coopcancook.com/

Crawfish Mac and Cheese

Louisiana Favorites, Pasta, Recipes
Posted on 2 Comments on Crawfish Mac and Cheese

Lobster mac and cheese is delightful. But, here in Louisiana, crawfish is king, baby! I wanted to show you how I make easy, quick, and cheap mac and cheese! But, crawfish were on sale at the store, so ding, ding…crawfish mac and cheese!crawfish-mac-and-cheese Watch me tease you….

 

Easy right? It’s completely sinful, but God is sooo good! So, is this recipe. Try it. 

Love,

B.Coop

Crawfish Mac and Cheese
Serves 6
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 lb crawfish tails
  2. 1 lb elbow macaroni
  3. 1 1/2 cans of evaporated milk
  4. 1 tablespoon of onion and bell pepper (finely chopped)
  5. 3 tablespoons of butter
  6. water for boiling
  7. salt
  8. white black pepper
  9. 2 cups American cheese
  10. 1 cup of Fontina cheese (shredded)
  11. 1/3 bread crumbs
  12. Cajun spices
  13. onion and garlic powders
  14. 1 teaspoon liquid crab boil
Instructions
  1. Boil macaroni until al dente
  2. Drain but do no rinse
  3. Add butter and milk
  4. Bring to a simmer
  5. Add cheese
  6. Stir until cheese melts
  7. Season with salt and white pepper to taste
  8. Thaw and drain crawfish
  9. Season with cajun spices, onion, and garlic powder
  10. Melt 1 tsp of butter in skillet
  11. pour in breadcrumps
  12. Saute for 1 minute then remove
  13. Add in 1 more tsp of butter
  14. Melt butter and add onion and bell peppers
  15. Saute until tender
  16. Add crawfish, liquid crab boil, and stir until heated
  17. Add crawfish mixture to mac and cheese
  18. Pour into an oven safe dish
  19. Top with fontina and bread crumbs
  20. Bake at 350 degrees F until cheese melts
  21. Enjoy!
Coop Can Cook https://coopcancook.com/