Articles by B. Coop

Sweet Cornbread

Recipes
Posted on

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
Write a review
Save Recipe
Print
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/

Slow Cooker Chicken Pie Pot Soup

Chicken, Recipes, Soups
Posted on

Chicken Pot Pie just got real! And easy! The creaminess is pure comfort. Soooooo easy to make! Watch!

I’m enjoying this month of slow cooking. My poor slow cooker is all confused. Like, girl, when did you decide to put me to work! lol It’s making me lazy! Just throwing everything in one pot, putting on the lid, and going about my business has been a game changer for me. 

Feel free to use any veggies you’d like. Pearl onions, corn, green beans, hey, it’s your Crock pot! I hope you enjoy this one! And keep the recipe requests coming in!

Love, 

B. Coop

 

Slow Cooker Chicken Pie Pot Soup
Serves 5
Write a review
Save Recipe
Print
Ingredients
  1. 1 lb chicken breast cut into pieces
  2. 1/2 of an onion dice
  3. 22 oz can cream of chicken
  4. 1 10 oz can cream of chicken and mushroom
  5. 1/2 pint of heavy whipping cream
  6. 1/2 cup milk
  7. 1 cup sliced carrots
  8. 3 peeled and diced potatoes
  9. 2 celery stalks
  10. 1 pie crust sheet
  11. 2 tablespoons butter
Seasoning Blend
  1. 1 T Cajun seasoning
  2. 1 tsp Onion powder
  3. 1 tsp Garlic powder
  4. 1 T Accent seasoning
  5. 1 T thyme
Instructions
  1. Dice chicken breast and add to slow cooker
  2. Add in onion, soups, milk, cream, seasoning blend, and veggies (excluding peas)
  3. Cook on LOW for 6 hrs or on HIGH for 3 hrs
  4. Taste and season as needed
  5. Add in peas and cook for an additional 10-15 mins on HIGH
  6. Preheat oven to 400 degrees F
  7. Brush crust with melted butter
  8. Bake crust for 20 mins.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

Slow Cooker Honey Bourbon Chicken

Chicken, Recipes
Posted on

I’m over here excited! Just jubilant ya hear me?! Why you ask? Well, for one, I’m posting a second recipe this week! You guys know I’m NEVER this productive. And, most importantly, I’m beyond myself, because this chicken just blessed my soul! My WHOLE soul! Chile, you know I love a good sauce! But, Honey, this sauce right here?! Mannnnn….just try it!

I’m LOVING this slow cooking month! I hope you guys are finding these recipes helpful. This one has to be my new favorite. The sweet and tangy chicken will literally fall apart if you breathe on it. Okay, maybe I’m exaggerating, but it’s just good. lol

You can use chicken breasts instead of thighs and add some red pepper flakes for a little heat. Have it your way! But, definitely give it a try!

Love,
B. Coop

Slow Cooker Honey Bourbon Chicken
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 6 boneless, skinless chicken thighs (cut into 1 inch pieces)
  2. 1/2 green pepper (sliced)
  3. 1 T onion powder
  4. 1 T Accent seasoning
  5. 1 T minced garlic
  6. 1 tsp minced ginger
  7. 1/2 tsp crushed red pepper flakes
  8. 1/2 cup ketchup
  9. 1 cup brown sugar
  10. 1/3 cup soy sauce
  11. 1/4 cup pineapple juice
  12. 3 T honey
  13. 1 T apple cider vinegar
To thicken
  1. 1 T cornstarch
  2. 1 T water
  3. green onions for garnish
Instructions
  1. Pat chicken dry well
  2. Season with onion powder and Accent
  3. Add green peppers and chicken to the slow cooker
  4. In a bowl, whisk all remaining ingredients together (Except green onions)
  5. Pour over chicken and peppers
  6. Cook on high for 3-4 hrs or on low 6-7 hrs
  7. Whisk cornstarch and water together
  8. Pour into the slow cooker and stir
  9. Garnish with green onions
  10. Serve with rice
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Slow Cooker Beef Stew

Beef, Soups
Posted on

Still rollin’ out these slow cooker recipes for my Cookies! Next up, Beef Stew. Correction: THE BEST BEEF STEW! No seriously! My beef stew recipe is like the Beyonce of beef stew recipes. Sooorrry! I ain’t sorry! Okay, stay focused Coop! Y’all know Bey triggers me. Back to the stew…

I’m often asked what’s my favorite thing to cook. This is it! I love, love, LOVE making stews. Just the combination of amazing flavor and tender meats with fresh veggies….ugh! I love it! I hope you will too! Oh! And this is a redo recipe. I posted a slow cooker beef stew recipe last year, but I wasn’t happy with it. I had to revisit it for you. And, this one is a winner! Praise the Lord! Okay, now go plug up the crock pot and get to cookin’!

Love, 

B. Coop

Slow Cooker Beef Stew
Serves 5
Write a review
Save Recipe
Print
Ingredients
  1. 1 chuck roast cut into 1 inch chunks
  2. 1 T olive or vegetable oil
  3. 1/2 diced onion
  4. 2-3 chopped celery stalks
  5. 3-4 peeled and chopped potatoes
  6. 1 1/2 cup chopped carrots
  7. 1/2 cup of flour
  8. 1 tsp each of onion and garlic powder
  9. 1/4 cup Worcestershire sauce
  10. 1 tsp tomato paste
  11. 1/2 cup red wine
  12. 1 1/2 cup beef broth
  13. 2 sprigs of thyme
  14. salt and pepper to taste (of course I used Cajun seasoning instead)
Instructions
  1. Season beef and pour Worcestershire sauce evenly onto meat
  2. Toss beef in 1/3 cup of flour; shake off excess
  3. Heat oil in skillet and brown beef on both sides; 1 min per side. Brown in batches. Do not crowd the skillet.
  4. Remove and add to slow cooker
  5. Add in onions and a teaspoon more oil if necessary
  6. Once onions are translucent, sprinkle in the remaining flour and stir for 30 sec
  7. Add in tomato paste, stir.
  8. Pour in the red wine.
  9. Heat until it simmers and starts to thicken.
  10. Once all of the fond (brown bits at the bottom of the skillet) are loosened, pour mixture into the slow cooker
  11. Add the veggies, thyme, salt, pepper, and broth into the slow cooker.
  12. Cook on low for 8-10 hrs or on high for 4 hrs.
  13. Taste and adjust seasoning if necessary
  14. Enjoy!
Coop Can Cook https://coopcancook.com/

Loaded Potato Soup Recipe (Slow Cooker Version Included)

Recipes, Soups
Posted on 1 Comment on Loaded Potato Soup Recipe (Slow Cooker Version Included)

So, Louisiana finally decided to have a winter! YAAAAAAY!!! Chile, I had to hurry up and make my soup for you before Summer returns next week. Seriously, we were wearing flip flops for Christmas. I can’t express how excited I am to make this Loaded Potato Soup for my Cookies! 

I’m challenging myself to give you guys slow cooker recipes this whole month! Yes, babies!! I’ve gotten your emails and messages for more “Crock pot recipes”. You know, I gotcha!

You can definitely use this recipe and make the soup on the stove for a shorter cooking time. Just make the roux, add in the liquids and potatoes, simmer for 25-30 mins, throw on some toppings, and ya done! This recipe is just plain simple. And the taste….lawwwwwd! Just make it and see for yourself. 

Love,

B. Coop

Slow Cooker Loaded Potato Soup
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 4 cups (peeled and diced) potatoes
  2. 5 slices of bacon (chopped)
  3. 1/2 onion (diced)
  4. 4 cups chicken broth
  5. 1 cups milk
  6. 1/3 cup flour
  7. 1 T bacon grease
  8. 2 T butter
  9. 1 tsp each onion and garlic powder
  10. salt and pepper to taste
  11. 1 cup shredded sharp cheddar
Garnish
  1. bacon crumbles
  2. sour cream
  3. shredded cheese
  4. green onions or chives
Instructions
  1. Add potatoes, onions, broth, and spices to the slow cooker
  2. Stir well
  3. Cover and cook on low for 6-7 hrs or on high for 4 hrs
  4. Fry bacon, remove, and put aside for garnish.
  5. Drain grease reserving about 1 T in pan
  6. Add butter and melt
  7. Whisk in flour
  8. Pour in milk and whisk to prevent clumping
  9. Heat until mixture begins to thicken
  10. Pour mixture into slow cooker and stir well
  11. Cover and cook on high for 20-30 mins
  12. Taste and adjust seasoning if necessary
  13. Add in 1 cup of cheese
  14. Stir and serves with toppings of choice
  15. Enjoy!
Coop Can Cook https://coopcancook.com/

 

Stove Top Version

Russet Potatoes are my favorite in this recipe. I prefer a chunky soup, so I opt to cut the potatoes in 1/2 inch chunks.
Bacon is the foundation of the flavor of this soup! Bacon grease is our friend! I used it to saute the onions and garlic. Then add a little butter for the roux.
My cheese of choice is New York Sharp Cheddar! But, use your favor cheddar. Always buy the block and shred it yourself. Much better results!
Print

Loaded Potato Soup Recipe

Servings 5 people

Ingredients

  • 4 large russet potatoes diced in 1/2 inch chunks
  • 6-8 slices of bacon chopped
  • 1/2 cup diced onions
  • 1 TBS minced garlic
  • 4 T butter
  • 1/2 cup all purpose flour
  • 4 cups chicken broth
  • 1 cup half and half
  • 1 cup whole milk
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning or Herbes de Provence
  • 1-2 cups shredded cheddar cheese
  • 1/3 cup sour cream
  • Salt and pepper to taste
  • Chives or green onions to garnish

Instructions

  1. In a stockpot, add in the bacon pieces and fry
  2. Once the bacon is crisp, remove and drain it on paper towels; set aside
  3. Add the onions and sauté them in the bacon grease until translucent
  4. Add in garlic; sauté for 30 secs
  5. Toss in the butter and allow it to melt
  6. Whisk in the flour until it’s no longer visible; about 1 min
  7. Pour in the chicken broth, half & half, and milk
  8. Bring to a simmer
  9. Stir in the onion and garlic powders and Italian seasoning
  10. Carefully add in the diced potatoes
  11. Lower the heat to a simmer, cover, and cook for 10-15 mins or until the potatoes are fork tender. Stir often.
  12. Taste and add salt and pepper to as needed
  13. Stir in the cheese, sour cream, and 3/4 of the bacon
  14. When the cheese melts, turn off the heat.
  15. Enjoy!

Recipe Notes

Top each serving with the remaining bacon, sour cream, cheese, and chives

One Pot Lasagna

Pasta, Recipes
Posted on

I don’t know one human that dislikes lasagna. Not one. I mean, what’s not to love! Maybe the cooking process. A good hearty lasagna takes time. Ha! Lies. Let me prove it with this Lazy Lasagna! You only need one oven safe pot or skillet. I’m using this beautiful Dutch oven I got for Christmas. Thanks, sissy! I’m only making this, because I couldn’t wait to put this thing on the stove and in the oven. But, if you don’t have a Dutch oven, just use any ovenproof skillet. 

Now, I’m using my meat sauce, because it’s my favorite. However, it takes time to make. But, chile, it’s soooo worth it! If you don’t have the time just buy your favorite spaghetti sauce in jar. But, you should just make my sauce and freeze it for times like these. Just a suggestion. I’m here to help.

Also, ya girl doesn’t like ricotta. Or cottage cheese. But, if you do, add in some dollops of it before sprinkling on the cheese. This recipe is a hit! I actually prefer this version over the traditional way. Try it and I bet you will too!

Love, 

B. Coop

 

Lazy One Pot Lasagna
Serves 6
Write a review
Save Recipe
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 lb ground beef or turkey
  2. 1/2 lb Italian sausage
  3. 1 T onion powder
  4. 1 T garlic powder
  5. 1 diced onion
  6. 1/2 bell pepper
  7. 1 garlic clove
  8. 28 oz crushed tomatoes
  9. 1 cup red wine
  10. 1 cup beef broth
  11. 2 T light brown sugar
  12. 8-10 lasagna noodles (broken in 3rds)
  13. 2 ounces cheddar cheese
  14. 4 ounces fresh mozzarella
  15. fresh basil and parmesan for serving
  16. salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F
  2. Add meat to an oven ready skillet
  3. Season and brown
  4. Drain excess fat if necessary
  5. Add in onion and bell pepper and saute until tender
  6. Add garlic and saute for 30 seconds
  7. Pour in tomatoes, wine, brown sugar, and broth
  8. Simmer for 30 mins; uncovered
  9. Taste and adjust seasoning
  10. Add in lasagna noodles and stir
  11. Lower heat and cover; stir often to prevent sticking
  12. Allow to cook for 15-20 mins or until lasagna noodles are cooked
  13. Sprinkle on cheese and basil
  14. Bake for 15 mins or until cheese is melted
  15. Enjoy!
Notes
  1. Dollops of ricotta can be added before cheese. Be sure to use an oven safe skillet.
Coop Can Cook https://coopcancook.com/

Cream Cheese Poundcake

Desserts, Recipes
Posted on 2 Comments on Cream Cheese Poundcake

Hey Cookies! Today, I had to bake a cake for someone. You already know my mood is wack! Because……COOP HATES BAKING!! But, I do it. I shared some clips on social media and you guys demanded this recipe. Of course, I give ya what ya want!

 

I had to be extra and pour a Praline coating on top. GOOD GOD!!!!! Sin. It’s just sinful! Make this!!!

 

Love,
B. Coop

 

Print

Cream Cheese Pound Cake

Ingredients

  • 3 cups cake flour
  • 3 cups granulated sugar
  • 3 sticks salted butter softened
  • 8 oz Philadelphia cream cheese softened
  • 6 eggs
  • 1 T pure vanilla extract

Instructions

  1. Don't preheat your oven.
  2. Make sure your butter and cream cheese are softened. Leave them out at room temp for a few hours
  3. In a bowl, use your mixer to blend the cream cheese, butter, and sugar well; 5 mins.
  4. Now, add in one egg at a time until all are incorporated. Mix well in between adding each one.
  5. Add in vanilla and mix
  6. Add in 2 cups of the flour
  7. Mix on low for 45 secs.
  8. Add in the last cup of flour and fold it in with a spoon or spatula by hand until the flour is no longer visible. (Try not to over mix.)
  9. Batter should be light and fluffy
  10. Pour into greased bundt pan

  11. Bake on 325 degrees F for 1 hour and 30 mins or until a toothpick insert in the middle of the cake comes out clean.

  12. Allow the cake to cool in the bundt pan for 25 mins before flipping it over onto your cake plate.
  13. Enjoy!

Recipe Notes

Use my microwave praline recipe and pour it on top of this cake after the cake cools if you're bout that life!

Spinach and Artichoke Dip

Recipes, Vegetarian
Posted on

My mother is the TOUGHEST restaurant critic. The lady rarely likes her meal. It never fails. I ask, “Ma, how ya like your food?” The response hardly ever changes. “It’s okay. It’ll do.” Really, Lady? However, there is ONE menu item she always loves. Spin dip! She’s been asking me to recreate it for a while. So, here it is!

This dang dip is…you know what, I just want you to try it for yourself! I use frozen spinach, cause y’all know I’m lazy. If you wanna be better than me, blanch your own fresh spinach with ya bad self!!! I also like using marinaded artichokes instead of the ones in a can. It’s delicious with salsa too.

AND MOST IMPORTANTLY!!! USE FRESH CHEESE! Please! If at all possible, grate and/or shred the cheese yourself. I know I sound repetitive, but it really makes a huge difference! Trust me. What’s your favorite restaurant menu item? Want me to recreate it? Let me know in the comments.

Love,
B. Coop

Spinach and Artichoke Dip
Serves 6
Write a review
Save Recipe
Print
Total Time
40 min
Total Time
40 min
Ingredients
  1. 10 ounces frozen spinach (thawed and drained well)
  2. 4 ounces artichoke hearts (roughly chopped)
  3. 1 T minced garlic
  4. 2 T butter
  5. 10 ounces heavy whipping cream
  6. 8 ounces cream cheese (softened)
  7. 1/4 cup chicken broth
  8. 1 cup mozzarella cheese
  9. 1 cup grated Parmigiano Reggiano
  10. 1 teaspoon onion powder
  11. 1 teaspoon garlic powder (optional)
  12. salt and pepper to taste
Instructions
  1. Melt butter
  2. Add artichokes and saute for 2 mins
  3. Add heavy cream
  4. Bring to a simmer
  5. Stir in cream cheese and broth
  6. When cream cheese melts add 1/2 cup each of mozzarella. and parmigiano reggiano
  7. Stir in spinach
  8. Add in powder(s) and season to taste
  9. Transfer to oven safe dish
  10. Top with the remaining cheeses
  11. Bake for 10-15 mins or until cheese is melted and bubbly
  12. Allow to cool for at least 10 mins
  13. Enjoy with chips or toasted baguettes!
Coop Can Cook https://coopcancook.com/

Creamy Red Beans and Rice

Louisiana Favorites, Recipes
Posted on

It’s Monday in Louisiana…you know what that means! Creamy red beans and rice are on the stove and filling Southern homes with insanely delicious aromas! It’s a tradition here, ya know? My good friend, Chasidy, saved me a google search and detailed the reason why the whole red beans on a Monday thing came about. But, it’s too long to type. I’ve been under the weather and I’m falling asleep while typing right now. You’ll have to do ya own research today, Bae! Y’all are just here for a recipe anyway. Love you. Okay, back to my beans, Chile. Now, every household has their own way of imparting flavor to their beans. Use the meat of your preference. Ham bone, smoked turkey necks, pickled meat…throw it all in if ya want! I’ve had red beans many ways. This is my favorite. CAUTION: No bell peppers are used in this recipe! Don’t throw a tantrum! Just hear me out and trust me on this. Okay?

Of course, you can soak these overnight to reduce cooking time. And, of course, I ain’t got time for that! I do a “quick soak”. See, what you do is…wait, I’ll just tell ya in the recipe below. I’ll film this if you guys would like that as well. And to the sweet darlings that sent me messages for this recipe MONTHS ago, I’m so sorry! I JUST learned how to check your requests on here. Bear with me. I’m technologically challenged.

Love,
B. Coop

Red Beans & Rice
Serves 8
Write a review
Save Recipe
Print
Prep Time
2 hr
Cook Time
2 hr
Total Time
4 hr
Prep Time
2 hr
Cook Time
2 hr
Total Time
4 hr
Ingredients
  1. 1 lb red beans
  2. 1 lb smoked sausage
  3. ham bone, ham hocks, smoked turkey necks, and/or pickled meat
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 2 finely chopped celery stalks
  7. 1 chopped garlic clove
  8. 6 cups of water
  9. 3 beef bouillon cubes
  10. 1 T onion powder
  11. 1 T garlic powder
  12. 2 tsp Accent
  13. 2 T cajun seasoning
  14. 2 T unsalted butter
Soaking
  1. Rinse and drain beans to clean (oooh that rhymed! I'm corny. Continue...)
  2. Put beans into pot and fill with enough water to cover them
  3. Discard any floating beans using a spoon (Easy way to get rid of the bad ones)
  4. Heat on high and bring to a boil
  5. As soon as it starts to boil, turn off the heat, cover with lid, and allow beans to soak for 1-2 hours
  6. Drain and rinse again
Cooking
  1. Slice sausage and fry in the pot while the beans drain for 6 mins
  2. Add in onions and celery, and saute for 3 mins
  3. Add garlic; saute for 30 secs.
  4. Pour beans back into the pot
  5. Add in meat of your choice
  6. Pour in 6-7 cups of water and the bouillon cubes
  7. Bring to a boil
  8. Lower heat to a simmer
  9. Cook for 1 hr hour, uncovered, stirring occasionally
  10. After 1 1/2 hours, add seasoning and butter
  11. Cook, uncovered, for an additional 30 mins or until thick and creamy
  12. Serve over rice and don't forget the cornbread I was too lazy to make
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken and Dumplings

Chicken, Recipes, Soups
Posted on

Happy National Comfort Food Day!!!!!! Yeah, I know. These folks come up with all kinds of food holidays. But, I’m with it! I’ll play along! When, I think of comfort food I think of my favorite cook. My Mommy! More specifically, her super delicious Chicken and Dumplings! chicken-and-dumplingsThis was my absolute favorite childhood dish. Only hers though! I asked for her recipe. Why? I don’t know. My mother doesn’t use recipes! She just uses measuring cups to hold liquids. She’s a pro. But, she gave me the run down on the technique and told me to pray for the rest. Thanks, Theresa! I hope my take on this classic makes ya proud, Girl. Let’s cook!

Love,

B. Coop

Chicken and Dumplings
Serves 5
Write a review
Save Recipe
Print
Cook Time
1 hr
Cook Time
1 hr
Chicken
  1. 2-3 chicken breasts
  2. 6 cups of water
  3. 3 chicken bouillon cubes
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 T seasoning salt
  7. 1 tsp Accent
  8. 1 tsp thyme
  9. 1/2 cup milk
  10. 1/2 cup evaporated milk
Dumplings
  1. 2 1/2 cups all purpose flour
  2. 2/3 cup chicken broth
  3. 1 tsp baking powder
  4. 3 T melted butter
  5. pinch of salt
Chicken
  1. Season chicken with spices.
  2. Cover with water
  3. Add in bouillon cubes
  4. Boil until chicken is done and tender
  5. Remove chicken and reserve broth.
  6. Once chicken cools, roughly chop or shred it.
  7. Set aside.
Dumplings
  1. Mix all dry ingredients.
  2. Create a "well" in the bowl and pour in the butter
  3. Gradually pour in the broth a little at a time, mixing the flour in between
  4. Using your CLEAN (don't play me) hands, knead the dough
  5. Flour your surface and rolling pin
  6. Roll out the dough and slice it into 2 inch pieces
  7. Leave it to dry out on the surface for 10 mins
  8. Return to the chicken broth
  9. Bring it to a boil
  10. Pour in the milk
  11. Taste and adjust seasonings as needed
  12. Add chicken back in
  13. Add the dumplings
  14. Cook for 25-30 mins on low
  15. Enjoy!
Coop Can Cook https://coopcancook.com/