Articles by B. Coop

Melt in YO Mouth Pralines

Desserts, Louisiana Favorites
Posted on 2 Comments on Melt in YO Mouth Pralines

Pecan candy. I just said Pralines to be cute. We all call it pecan candy down here! I have ALWAYS been terrified to cook this stuff. And believe me, I’ve failed a LOT! But, with prayer, practice, patience, and more prayer…look, Mama! I did it! You can too.pralines

My cousin is visiting from San Diego. His Cali friends have never had these before. And, of course, my sweet baby told them that his cousin makes the best! My family loves me, man. Anyway, I made these for him on Snapchat. Some of my Cookies asked me to make a tutorial as well. And since I give you guys what you want….here it is! 

These things LITERALLY melt in your mouth! But, that’s not even the best part. I made these in under 25 mins. I kid you not! But, wait, it gets better. I did it without using a candy thermometer OR the soft ball test!! Yoooo!!! Do you see how much I love you guys?! My goal is to make cooking as easy as I can for you. This candy will be your favorite to make. Try it….NOW! 

Love,

B. Cooppralines

Melt in YO Mouth Pralines
Yields 12
Write a review
Save Recipe
Print
Total Time
25 min
Total Time
25 min
Ingredients
  1. 2 cups granulated sugar
  2. 2/3 cup evaporated milk
  3. 1 1/2 cup pecans
  4. 4 tablespoons salted butter
  5. 1 tablespoon pure vanilla extract
Instructions
  1. I'm not even about to try to type out directions for you! It won't help. You gotta see me make these things, boo. Just scroll your cute self back up to the top and watch that video! Love you!!
Coop Can Cook https://coopcancook.com/

Chicken Spaghetti

Chicken, Pasta
Posted on 2 Comments on Chicken Spaghetti

“I don’t know, but Paul love it!” EVERY single time I make this, I think about an episode of The Maury Show I watched years ago. Do not judge my guilty pleasure. I love ratchet tv sometimes. Don’t tell anyone though. But, there was a woman accusing her boyfriend, Paul, of cheating on her with her best friend. Why? Because, the best friend made his favorite dish. Guess what that dish was? Ha!! Man, that cracks me up every time I think of it. Now, look here, I’m giving you this recipe, but I do NOT condone using it to steal someone’s boo! If he likes it and leaves on his own, well hey, there’s nothing we can do about it. 

This recipe is fast and simple. Kid approved too. Clean up will be easy, because we’re using one pot to cook in and one baking dish. Feel free to use any chicken parts you like. Or just throw in the whole bird. 

Love,

B. Coop

Chicken Spaghetti
Serves 10
Write a review
Save Recipe
Print
Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 lb thin spaghetti
  2. 3 cups of cooked chicken
  3. 1/2 bell pepper
  4. 1/2 onion
  5. 1 celery stalk
  6. 2 cans cream of chicken
  7. 1 can cream of mushroom
  8. 1/2 cup milk
  9. 1 can of rotel tomatoes
  10. 2 cups of American cheese
  11. 1 cup of shredded cheese
  12. 3 T butter
  13. 1 T each of onion and garlic powders
  14. Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. Cook pasta and drain
  3. Saute diced veggies in melted butter for 5 mins
  4. Add Rotel and soups
  5. Stir in milk
  6. Add american cheese
  7. Stir until cheese melts
  8. Add chicken and pasta
  9. Taste and adjust seasoning
  10. Pour into a greased 9x13 baking sheet
  11. Sprinkle on the shredded cheese evenly
  12. Cover with foil and bake for 15-20 mins
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

Seafood Gumbo

Louisiana Favorites, Seafood, Soups
Posted on 4 Comments on Seafood Gumbo

Gumbo!!! It’s officially gumbo season in Louisiana! Although I make it all year round. What else is air conditioning for? We love our gumbo! We all make ours a little different and that’s ok. Just don’t put corn in it and we’re fine. We’re very particular about how it’s made. Ask Disney. Hehehe…anyway, here’s my beginner friendly version. Oh, and for my Cookies with seafood allergies, just skip the shrimp and crabs. Chicken and sausage gumbo is amazing as well.  Enjoy! Oh and don’t forget the hot sauce!

Love,

B. Coopseafood-gumbo

Seafood Gumbo
Yields 12
Write a review
Save Recipe
Print
Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
Ingredients
  1. 2 lbs cooked chicken breast or thighs
  2. 2 lbs shrimp
  3. 1 lb of gumbo crabs or your choice
  4. 1 1/2 lbs sausage
  5. 3 Quarts of chicken broth or stock
  6. 1 cup of fresh or frozen okra
  7. 1 T olive oil
  8. 1 onion
  9. 1 bell pepper
  10. 3 celery stalks
  11. 1 cup diced tomatoes (optional)
  12. 1 cup vegetable oil
  13. 1 1/4 cup of all purpose flour
  14. 1 tsp liquid crab boil
  15. 2 T creole or cajun seasoning
  16. 1 T onion powder
  17. 1 T garlic powder
  18. 1 T Accent
  19. gumbo file
  20. parsley or green onions
Instructions
  1. Finely chop all veggies
  2. Toss pan with olive oil and slime out of okra
  3. Slice sausage thinly and bake for 8-10 on 350 degrees F
  4. Season and make roux using flour, vegetable oil, and spices until it is a milk chocolate color
  5. Add in veggies and saute
  6. Add in okra, tomatoes, cooked chicken, and drained sausage
  7. Pour in broth or stock
  8. Stir well; Turn heat to low and simmer, uncovered, for 1 hour.
  9. Taste and adjust seasoning if needed
  10. Add in shrimp and crabs
  11. Cook until seafood is done; about 5-7 mins
  12. Serve with rice
  13. Enjoy!
Notes
  1. Allow gumbo to cool completely before refrigerating or freezing to preventing spoiling.
Coop Can Cook https://coopcancook.com/

Southern Potato Salad

Recipes
Posted on

What is the one side dish we can’t do without down here? Potato Salad!!! It is also the one side dish we do not trust everybody to make! “Girl, I only eat my mama’s potato salad!” Guess what, you gone eat Coop’s potato salad too once you try it! lol It goes with so many dishes. And did I mention it’s super easy?? Watch….

 

There ya go! Make sure you have my potato salad in your Thanksgiving spread!

Love,

B. Coop 

Southern Potato Salad
Serves 8
Write a review
Save Recipe
Print
Ingredients
  1. 8 potatoes, boiled and sliced
  2. 4 hard boiled eggs (sliced roughly)
  3. 4 tablespoons of mayo
  4. 2 teaspoons of Accent
  5. 2 tablespoons of sweet relish
  6. 2-3 tablespoons of mustard
  7. Salt and granulated sugar to taste
Instructions
  1. Mash potatoes and eggs together with a potato masher while they're still hot
  2. Mix is all remaining ingredients until smooth.
  3. Salt and sugar to taste
  4. Refrigerate for at least 1 hour
  5. Enjoy!
Coop Can Cook https://coopcancook.com/

Slow Cooker Mac and Cheese

Pasta, Recipes
Posted on

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
Write a review
Save Recipe
Print
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
Posted on

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
Write a review
Save Recipe
Print
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
Posted on

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
Write a review
Save Recipe
Print
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
Posted on

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
Write a review
Save Recipe
Print
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/

\

Easy Peach Cobbler

Desserts, Recipes
Posted on

 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
Write a review
Save Recipe
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
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
Write a review
Save Recipe
Print
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/