Articles by B. Coop

Bourbon Chicken Wings

Chicken, Louisiana Favorites, Recipes
Posted on 1 Comment on Bourbon Chicken Wings

Okay, do yourself a huge favor. MAKE THESE WINGS! They are sweet, savory, spicy…Honey, they’re just EVERYTHING! This is my take on Bourbon Chicken sauce. It’s called “Bourbon Chicken”, because it was created on Bourbon Street in New Orleans. You can add Bourbon if you like. I don’t. Doesn’t even need it! Watch me whip this sauce!

SAM_0547

I hope you try this! Let me know when you do!

Love, 

B. Coop

Bourbon Chicken Wings
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Chicken
  1. 4 lbs of chicken wings
  2. Kosher salt
  3. Onion Powder
  4. Garlic Powder
  5. Parsley Flakes
  6. Paprika (1 tablespoon of each seasoning)
  7. 4 tablespoons of baking powder
  8. Finely chopped green onions (garnish)
Sauce
  1. 1 Tablespoon olive or coconut oil
  2. 3 Tablespoons minced garlic
  3. 1 teaspoon red pepper flakes
  4. 1/2 cup of light brown sugar
  5. 6 fl oz of pineapple juice
  6. 1 Tablespoon of rice vinegar or apple cider vinegar
  7. 1.3 cup of low sodium soy sauce
  8. 1/3 cup of water
  9. 3 tablespoons of ketchup
  10. Cornstarch (optional)
Chicken
  1. Preheat oven to 400 degrees F
  2. Make sure chicken is dried well
  3. Toss in the seasoning and baking soda.
  4. Bake on a wired baking rack for 40 mins; turn them over after 20 mins.
Sauce
  1. Combine all ingredigents
  2. Bring to a boil
  3. Simmer for 5 mins
  4. Remove from heat and allow to thicken (use cornstarch and water for a thicker consistency)
  5. Pour half the sauce onto the chicken
  6. Coat well
  7. Place back into the oven for 5 mins.
  8. Garnish with green onions
  9. Enjoy!
Notes
  1. Reduce the amount of red pepper flakes for a milder taste.
Coop Can Cook https://coopcancook.com/

Cajun Shrimp and Sausage Pasta

Louisiana Favorites, Pasta, Recipes, Seafood
Posted on

I love getting recipe requests! This one’s for you, Sharon! My Cajun Shrimp and Sausage Alfredo pasta! Spicy and creamy. Just how I like it! Check out the video. You don’t want to miss the bloopers at the end. WARNING!! It includes horrific “singing”!

Lol Let me know if you try this! cajun pasta

Love,

B. Coop

Cajun Shrimp and Sausage 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 pound shrimp
  2. 1 pound sausage (your choice)
  3. 1 lb ribbon pasta
  4. Diced Trinity (onion, celery, bell pepper) 1/2 of each
  5. 1 tablespoon of olive oil
  6. 1 capful of liquid crab boil
  7. 1 can rotel (drained)
  8. 2 tablespoons unsalted butter
  9. 1/2 cup chicken broth
  10. 1 1/2 cup half and half
  11. 1 cup grated parmesan
  12. chopped green onions
  13. cajun spices, paprika, onion & garlic powder, and Accent
  14. salt and pepper to taste
Instructions
  1. Cook pasta according to package instructions
  2. Slice sausage and saute on low in skillet for 4 mins
  3. Toss shrimp in olive oil and season with cajun spices
  4. Sear shrimp with sausage, 1 min. per side
  5. Remove shrimp and sausage
  6. Add diced veggies and saute until tender 6-7 mins
  7. Add drained rotel
  8. Pour in chicken broth and reduce
  9. Add half and half
  10. Simmer for 5 mins.
  11. Add cheese
  12. Taste and adjust seasoning
  13. Pour over pasta
  14. Garnish with green onions
  15. Enjoy!
Notes
  1. Use whatever sausage and pasta you prefer. Skip crab boil and use roma tomatoes for a milder taste.
Coop Can Cook https://coopcancook.com/

Louisiana Crawfish Balls

Louisiana Favorites, Recipes, Seafood
Posted on 4 Comments on Louisiana Crawfish Balls
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There are two foods I can’t live without. #1 my beloved Pineapples❤️? and #2 CRAWFISH!! You’ll see a plethora of recipes including crawfish, so I hope you love them as much as I do! So…..Crawfish Balls anyone?? These little things are great for parties! SO easy to make! I know you’ll love them.

You know how important fresh ingredients are to me. When you try this recipe, you’ll understand why. The aroma that will fill your kitchen is intoxicating. They don’t call this the “Trinity” in Louisiana for nothing.

I don’t mince my crawfish tails in this recipe. I like to see those beautiful tails in each bite. So, I just roughly chop them. Doing so makes them easier to roll and combine.

We won’t use too much filler. I like that the breadcrumbs are very fine. This helps the stuffing clump together without using eggs. The butter keeps the inside of the ball nice and moist.

After rolling the balls, I place them in the refrigerator to chill for awhile. This helps them set even more. As it cools, they will band together better and prevent them from falling apart in the breading and frying process.

Happy Cooking,

B.Coop

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Easy Crawfish Balls

Spicy and deliciously seasoned fried crawfish rounds that are the perfect appetizers. Serve alone or with a dipping sauce.
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 12 balls

Ingredients

  • 1 lb frozen crawfish tails thawed
  • 1/2 stick unsalted butter
  • 1/3 cup finely diced onion
  • 1/3 cup finely diced bell pepper
  • 2 stalks diced celery
  • 1 TBS crushed garlic
  • 1/4 cup chopped green onions
  • 2 cups Italian style breadcrumbs
  • 1 TBS liquid crab and shrimp boil
  • 2 TBS Cajun or creole seasoning
  • 1 tsp onion powder
  • 2 eggs
  • 1/4 cup milk
  • 2 cups all purpose flour
  • Oil for frying

Instructions

  1. After thawing, drain the fat off of the crawfish; reserve the fat.
  2. Roughly chop the crawfish; set aside.
  3. Melt butter in a pan.
  4. Add in the onions, bell pepper, celery, and garlic.
  5. Sauté for 2-3 minutes
  6. Add in the crawfish fat, liquid crab boil, 1 TBS Cajun/creole seasoning, and onion powder.
  7. Stir and simmer for 3 minutes.
  8. Add in the crawfish tails and stir until crawfish are warm; about 2 minutes. Do not overcook.
  9. Turn off the heat and remove the pan from the stove.
  10. Stir in 1 cup of the breadcrumbs and all of the green onions into the mixture.
  11. Allow the mixture to cool to room temperature.
  12. Create a breading station by whisking the egg and milk in a bowl.
  13. Next, pour the flour in one shallow dish and mix 1 TBS of Cajun seasoning into the flour.
  14. Add the remaining 1 cup of breadcrumbs into another shallow dish.
  15. When the crawfish mixture has cooled, form it into 1 inch balls.
  16. Heat oil to 350°F for frying.
  17. Dredge each ball into the flour, then the egg wash, and finally into the breadcrumbs.
  18. Fry the balls for 3 mins or until golden brown.
  19. Drain on a wired rack.
  20. Enjoy!

Praline Fudge Brownies

Desserts, Louisiana Favorites
Posted on 9 Comments on Praline Fudge Brownies

Happy Saturday!! I have something sweet AND chocolate for ya! Praline Fudge Brownies!! The brownies in the picture are homemade, but Duncan Hines wouldn’t mind helping out either. I’d rather you buy a box of mix this time if you’re new to making pralines. Because, baby, that candy needs alllll of your attention! No, don’t be afraid! It’s really a lot easier than you think. Just pray first! Jesus will fix em!

Love,
B.Coop

Praline Fudge Brownies
Serves 10
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Brownies
  1. 1 box fudge brownie mix
  2. vegetable oil
  3. water
  4. eggs
Pralines
  1. 1 1/2 cup chopped pecans
  2. 1/2 cup evaporated milk
  3. 1 cup of granulated sugar
  4. 4 tablespoons of butter
  5. 1 tsp pure vanilla
Brownies
  1. Follow package instructions.
  2. Allow brownies to cool completely before pouring on the praline topping.
Pralines
  1. First you PRAY! Lol no seriously. Candy is stressful!
  2. Then put EVERYTHING, except pecans and vanilla, in the pot.
  3. Cook on high, stirring constantly until mixture comes to a bubbly, popping boil! It will literally pop.
  4. Then turn the heat down to medium and let it cook for 3 mins! You don't even have to stir it.
  5. After 3 mins. Remove from heat, add in vanilla, and stir vigorously until candy thickens.
  6. Add pecans and quickly spread over the brownies. They harden fast.
  7. Enjoy!
Notes
  1. If you use a candy thermometer or the "soft ball method" great! This is just my way of doing it without a thermometer.
Coop Can Cook https://coopcancook.com/

Crawfish Étouffée over Baked Cajun Catfish

Louisiana Favorites, Recipes, Seafood
Posted on 2 Comments on Crawfish Étouffée over Baked Cajun Catfish

Okay, a few of my seasoned cookies wanted an etouffee recipe using a roux. I gotcha babe! I even gave my visual learners a recipe video! AND an amazing baked Catfish recipe too! All in one! See, I told y’all I love ya!! Check it out!

 

Love,

B. Coop

Crawfish Etouffee over Baked Cajun Catfish
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
Etouffee
  1. 1/3 cup of vegetable oil
  2. 1/3 cup of flour (all purpose)
  3. Trinity (1/2 green 1/2 red bell peppers, 1 yellow onion, 1 celery stalk) finely chopped
  4. 1-2lbs of frozen crawfish tails (thawed) reserve fat
  5. 2 cups of water
  6. 2 chicken bouillon cubes
  7. 1 tablespoon of Liquid crab boil
  8. Cajun spices (I used Tony's)
  9. Green onions
Catfish
  1. 4 Catfish filets
  2. 2 tablespoons Tony's
  3. 1 tablespoon each of Onion powder, Accent, Garlic & Herb Mrs. Dash, and Parsley Flakes
  4. Juice from 1/2 a lemon
  5. 2 tablespoons of melted butter
Etouffee
  1. Heat oil
  2. Whisk in flour slowly
  3. Add spices
  4. Continue whisking on medium heat until roux is a peanut butter color
  5. Add veggies
  6. Saute until translucent; 5-7 mins
  7. Pour in crawfish fat, crab boil, and water
  8. Bring to a simmer
  9. Add the remaining water and bouillon cubes
  10. Simmer for 20 mins
  11. Taste and adjust seasoning
  12. Add crawfish tails
  13. Simmer for 5 mins.
Catfish
  1. Preheat oven to 375
  2. Dry fish with paper towels
  3. Rub with seasoning
  4. Pour on lemon juice and butter
  5. Top with lemons
  6. Bake for 20 mins.
  7. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken, Steak, and Veggies- Fajitas

Beef, Chicken, Recipes, The Lighter Side
Posted on 2 Comments on Chicken, Steak, and Veggies- Fajitas

Your girl has been on a roll, Cookies! I’ve cooked everyday this week! Proud of me? Don’t be. I’m ending this madness today! lol But, I’m sharing Wednesday’s dinner with you. I made Chicken and Steak Fajitas.fajitas4 But, I ended up ditching the tortillas. And, omgoodness! It was so good! It was kinda like a burrito bowl minus the rice. Delish! And then I realized how good the meat and veggies were by themselves. You could just serve them with rice and boom!! Another easy, yummy dinner! Healthy too. So, I’m just going to share how I prepared the meat and vegetables and let you decide. Tell me how you’d like to serve it in the comments!

Love,

B. Coop

peppers and onions

fajitas2

 

Chicken. Steak, and Veggies (Fajitas)
Serves 4
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Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 1 1/2 lbs flank steak
  2. 1 lb boneless, skinless chicken breast
  3. 1/2 of each red, green, and orange peppers (sliced)
  4. 1 onion (sliced)
  5. 1/3 cup Worcestershire Sauce
  6. 1 tablespoon Garlic & Herb Mrs. Dash
  7. 1 tablespoon Onion powder
  8. 1 teaspoon cumin
  9. 1 teaspoon chili powder
  10. 2 tablespoons Tony's
  11. 3 Tablespoons of coconut or olive oil (add 1 tablespoon at a time)
Instructions
  1. Season steak and chicken with all spices and Worcestershire sauce
  2. Refrigerate for at least 2 hours
  3. Heat 1 tablespoon of oil in a skillet
  4. Add chicken and cook until done
  5. Remove chicken, add steak (add more oil if needed)
  6. Cook steak to desired temp and remove
  7. Add veggies
  8. Sprinkle the veggies with a pinch of salt to help release the water in them
  9. Cover, and cook until tender
  10. Add the meat back in and saute for about 2-3 mins
  11. Enjoy!
Notes
  1. Serve with tortillas and toppings as fajitas, make a burrito bowl, or just serve with rice.
Coop Can Cook https://coopcancook.com/

 

Smothered Pork Chops and Gravy

Pork, Recipes
Posted on 2 Comments on Smothered Pork Chops and Gravy

I had no intentions of cooking on Tuesday. None! Cookies, I’m telling you I was gonna take the day off, Honey! But, my family had other plans in mind. There were pork chops thawing in kitchen. And guess who was expected to cook them!! No rest for poor, B. Coop! You know I love it though. I don’t even eat pork chops. But, this gravy was heavenly. Thick, savory, and comforting. The ideal “Hungry Man Meal”! I served it with rice and green beans. But, creamy, mashed potatoes would be ah-may-zing with this gravy!! I was too tired to make biscuits, but you should! Do as I say, not as I do. haha!

Love,

B. Coop

Smothered Pork Chops and Gravy
Serves 4
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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
Pork Chops
  1. 4 pork chops
  2. 1 1/2 cup all purpose flour
  3. Garlic & onion powder (2 tablespoon of each)
  4. 2 tablespoons of Cajun seasoning
  5. Dried parsley
  6. 1/4 cup vegetable oil
Gravy
  1. 1 onion (sliced)
  2. 1/3 cup vegetable oil
  3. 1/3 cup flour
  4. 2 cups water
  5. 1 cup milk
  6. 2 chicken flavored bouillon cubes
  7. 1 beef flavored bouillon cube
  8. Season to taste
Pork chops
  1. Season pork chops with all spices
  2. Season flour with onion & garlic powders
  3. Coat chops in flour
  4. Let them rest for 20 mins
  5. Heat oil in cast iron skillet
  6. Sear each pork chop for 3-4 mins per side *
  7. Set aside.
Gravy
  1. Add more oil.
  2. Whisk in the flour and stir until the roux darkens to a peanut butter color
  3. Add in the onions and sauté
  4. Whisk in the liquids and bouillon cubes
  5. Continue stirring until it starts to thicken**
  6. Once bouillon cubes have dissolved, taste and adjust seasoning
  7. Add the chops back in
  8. Turn on low and allow to simmer for 20 mins or until chops are tender
  9. Enjoy
Notes
  1. *Feel free to add more oil if you need to.
  2. **Add more water if gravy is too thick
Coop Can Cook https://coopcancook.com/

Crawfish Étouffée (Beginner Friendly Version)

Louisiana Favorites, Recipes, Seafood, Soups
Posted on 4 Comments on Crawfish Étouffée (Beginner Friendly Version)

Coooookies! Let’s talk Crawfish Étouffée. Étouffée simply means “smothered or suffocated”. And that’s all you’re doing to the veggies in this dish! But I have some beginner Cookies that freak out when I mention making a roux lol So, I won’t share my homemade version just yet. I will do a video tutorial on making a roux to help my newer Cookies! I’m giving you the easy one now. I PROMISE this tastes legit and is super fast! Serve it over rice, pasta, or even Catfish (fried or grilled) Folks will swear it’s homemade. I’ll keep your secret though. Let me know if you try this!

Love,
B.Coop

Crawfish Étouffée (Beginner Friendly Version)
Serves 4
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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. 1/2 cup of butter (that's 1 stick)
  2. Trinity (1/2 green 1/2 red bell peppers, 1 yellow onion, 1 celery stalk) finely chopped
  3. 1-2lbs of crawfish
  4. 4 small cans or 2 family sized cans of cream of mushroom
  5. 1/3 cup of water
  6. 1 tablespoon of Liquid crab boil
  7. Cajun spices
  8. Green onions
Instructions
  1. Put the crawfish (with the fat, don't drain em this time!) in a bowl and season them with the crab boil & some garlic & onion powder. Put them aside.
  2. Ok, babes, now melt that butter and sauté the trinity. (I use red bell peppers too because I love the color and tad bit of sweetness it adds.)
  3. After the veggies have soften add in the cream of mushroom and water
  4. Be careful cause when that stuff heats up it starts popping and will tear your arm or face up! Ask me how I know 😒
  5. Season that with Tony's, onion & garlic powder, Accent or whatever you like.
  6. Turn the heat on medium low and simmer.
  7. Cover w/a crack in the lid, for about 15-20 mins. Stirring occasionally so it won't stick.
  8. Now taste it, adjust seasoning. (Don't worry if it still seems a little thick. The liquids from the crawfish will loosen it more.)
  9. Now, add in the crawfish and simmer for about 6-8 mins. No longer that than that! The crawfish will turn into rubber!
  10. Serve it up (make it pretty!) and sprinkle some chopped green onions on top.
Coop Can Cook https://coopcancook.com/

Honey Garlic Shrimp Tacos with Pineapple Salsa

Seafood
Posted on 2 Comments on Honey Garlic Shrimp Tacos with Pineapple Salsa

Someone said it’s #TacoTuesday! Can I share a secret? I have an obsession…..PINEAPPLES!!! I love those things! I didn’t even need the mangos. I just made a pineapple salsa to top my honey garlic shrimp. Super fresh flavors! Recipe is a breeze too. Check em out, Cookies!

Love,

B. Coop

Honey Garlic Shrimp Tacos with Pineapple Salsa
Serves 5
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Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Shrimp
  1. 1 lb shrimp
  2. 1 garlic clove (crushed)
  3. 1/2 cup of raw honey
  4. 3 tsp low sodium soy sauce
  5. 2 tsp of brown sugar
  6. 1 tsp of coconut or olive oil
Salsa
  1. 1 1/2 cup of fresh pineapples
  2. 1/2 red onion
  3. 2 roma tomatoes
  4. lime juice
  5. cilantro
  6. Small flour tortillas
Shrimp
  1. Crush garlic clove and mix it with the raw honey, soy sauce, and brown sugar.
  2. Pour over the shrimp and let them marinate in room temperature for 30 mins.
  3. Sear shrimp in a skillet coated with coconut or olive oil until they blush. Please be careful not to overcook.
Salsa
  1. Dice the pineapples, red onions, and Roma tomatoes. Add a squeeze of lime, and some chopped, fresh cilantro. Salt and pepper to taste
  2. Enjoy!
Notes
  1. Make sure you warm your tortillas on one side in a greased pan. Assemble and add any additional taco toppings you'd like! I spread a layer of guacamole on the tortilla before filling it. Then sprinkle a little shredded pepper jack cheese on top!
  2. **To make this healthier, use whole wheat tortillas.
Coop Can Cook https://coopcancook.com/

Applebee’s Inspired Quesadilla Burgers with Mexi Ranch

Beef, Burgers, Recipes
Posted on 1 Comment on Applebee’s Inspired Quesadilla Burgers with Mexi Ranch

Yooo!! Hot New Video Alert!! lol Hey, Cookies!! So, I love challenging myself by attempting to recreate my favorite dishes at restaurants. B. Coop vs Your Favorite Menu Items! Set up the battle! I’m ready!! lol

Today, I filmed my Applebee’s inspired Quesadilla Burgers recipe for you! Check it out!

And of course, the recipe is below! I love these burgers. The seasoning in the meat works well. Serve with fries or chips and salsa! I hope your try these and enjoy!

Love,

B. Coop

 

Quesadilla Burgers with Mexi-Ranch
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
Burgers
  1. 1 1/2 lbs ground chuck
  2. 2 tsp cajun seasoning
  3. 1 tsp onion powder
  4. 1 tsp garlic powder
  5. 1 tsp accent
  6. 1 tsp chili powder
  7. 1 tsp ground cumin
  8. 1/4 cup Worcestershire Sauce
  9. 1 egg
  10. 1/3 cup of breadcrumbs
  11. 3 tsp water
  12. Unsalted butter
  13. 10 taco sized flour tortillas
  14. pico de gallo
  15. lettuce
  16. Kraft Southwest Mexi Ranch
  17. Monterrey Jack and Sharp Cheddar cheeses (shredded)
  18. Bacon
Mexi-Ranch
  1. 1/2 cup mayo
  2. 1/4 cup sour cream
  3. 1 teaspoon white vinegar
  4. Garlic & onion powder (about a teaspoon each)
  5. 2 tablespoons of milk
  6. 1/2 teaspoon of dill weed, cumin, paprika, dried parsley, and chili powder
  7. Couple splashes of sriracha or hot sauce
  8. Salt and pepper to taste if needed
Instructions
  1. Season meat with the onion & garlic powders, Tony's, Accent, chili powder, cumin, and Worcestershire sauce.
  2. Add an egg and 1/3 cup of bread crumbs.
  3. Add the water. (Don't skip this! It makes the burgers super moist.)
  4. Mix well
  5. Cook the burgers to your desired level of doneness. (Is that a word? Looks funny. I think it's right tho.)
  6. Butter one side of a tortilla and place that side down into a skillet.
  7. Sprinkle on cheese. (Heat on low to give the cheese time to melt without burning the tortilla.)
  8. Sprinkle on bacon and add pico de gallo.
  9. Remove from the skillet. (Use a spatula! I wasn't that smart the first time. lol)
  10. Now, repeat all of that with the other tortilla.
  11. Add the meat, and spread on some mexi ranch (I'll share that recipe if you need it, but Kraft is fine.)
  12. Top it with lettuce
  13. Then the other tortilla
  14. Slice in half
  15. Enjoy!
Notes
  1. Guacamole is amazing with these burgers as well! Serve with fries or chips and salsa!
Coop Can Cook https://coopcancook.com/

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