Articles by B. Coop

Summertime Lobster Rolls

Recipes, Seafood
Posted on 1 Comment on Summertime Lobster Rolls

Lobster Rolls have been all over my Instagram timeline. So, when my friend suggested that I recreate it, it was already on my to do list. First of all, it is way too hot here in Louisiana to slave over the stove! This cool roll is the perfect summer lunch! Now, you know I’m a Southern gal. I tried my best to keep this recipe as authenticate as possible. It killed my not to add liquid crab boil to the pot while steaming those lobsters. Oh, by the way, I named the lobsters Larry and Luther. They gave their lives for this recipe. I’ll miss them. Watch me make them…

 

Gotta use cold water lobster. It’s much sweeter! Oh, and Hellmann’s mayo works best in these. Let me know if you try this roll!!

Love,

B. Coop

Lobster Rolls
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 lobster per roll
  2. Split top buns
  3. 1 tablespoon of Hellmann's mayo per lobster
  4. 1 Celery stalk with the leaves
  5. Chives
  6. Juice from 1/2 lemon
  7. salt and pepper to taste
Instructions
  1. Steam lobsters
  2. Place in a bowl of cold water to cool
  3. Remove meat and roughly chop
  4. Combine all ingredients and mix in a large bowl
  5. Refrigerate for 20 mins
  6. Butter and brown rolls
  7. Serve using one lobster per roll
  8. Enjoy!
Coop Can Cook https://coopcancook.com/

Shrimp Burgers with Chipotle Aïoli

Beef, Burgers, Recipes, Seafood
Posted on

A burger feels right for tonight! Don’t make it boring tho. Try my Shrimp Burgers with a Chipotle Aïoli? don’t let aïoli scare you. Just a fancy word for saucin’ lol You can use my burger recipe or just make your favorite. Mine should be your favorite though. Just kidding! But, not really. It should! lol I serve these with pineapple spears instead of french fries. Because, well, I just use any excuse I can find to eat pineapples. 

Love,

B.Coop

1shrimpburger

Shrimp Burgers with Chipotle Aïoli
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 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
Shrimp
  1. 1 lb of 31/40 count shrimp
  2. 1 tablespoon of olive oil
  3. 1 clove of minced or crushed garlic
  4. 1 tablespoon of onion powders
  5. 1 tablespoon smoked paprika
Aïoli
  1. 1/2 cup of mayo
  2. 2 tablespoons of chipotle sauce
  3. 2 teaspoons of lime juice
  4. 1 clove crushed garlic or 1 tablespoon of garlic powder
  5. chives
  6. salt to taste
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. Grill, fry, or bake the burgers to your desired level of doneness (is doneness a word? Probably not.)
Shrimp
  1. Season and sear in olive oil until they blush.
  2. Easy, huh? You're welcome!
Aïoli
  1. Take allllllll ingredigents and whisk it together well
  2. Ya done!
  3. Enjoy!
Coop Can Cook https://coopcancook.com/

Sausage & Onion Gravy over Garlic Mashed Potatoes

Chicken, Pork, Recipes
Posted on

Received some requests for quick, easy meals! I’ve got ya covered! This is comfort in a bowl! It’s a play on smothered potatoes. But, it takes less cooking time and has more flavor!  I used chicken and green onion sausage, but feel free to use your favorite. Watch me cook…

SAM_0656Hope you try this! I know your family will love it. I’ll have more quick meals coming of soon! As well as some healthy and fresh dinner ideas. Anymore requests? Let me know! I love hearing from you guys! And please subscribe to my Youtube for more tutorials. Follow me on my other social media pages as well. 

Love,

B. Coop

 

Sausage & Onion Gravy over Garlic Mashed Potatoes
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 5-6 potatoes
  2. 1 lb sausage
  3. 1 Tablespoon of olive oil
  4. 1 sliced onion
  5. 2 Tablespoons of flour
  6. 2 cups of beef broth
  7. 2 Tablespoons of butter
  8. 2 oz cream cheese
  9. 1 cup grated Parmesan
  10. 2 Tablespoons of granulated garlic
  11. 1 Tablespoon of onion powder
  12. 2 Teaspoons Accent
  13. Salt and Pepper to taste
  14. fresh parsley to garnish
Potatoes
  1. Peel and chop potatoes
  2. Cover with salted water and boil until fork tender
  3. Drain.
  4. Add in butter, cream cheese, Parmesan, garlic, and Accent
  5. Mash well.
Sausage & Gravy
  1. Add oil and onions
  2. Saute onions until browned
  3. Add sausage, lower heat, cover, and smother for 10 mins.
  4. Stir in the flour
  5. Pour in broth
  6. Simmer for 5 mins
  7. Taste and Adjust seasoning
  8. Gravy with thicken as it cools
  9. Spoon over potatoes
  10. Enjoy!
Coop Can Cook https://coopcancook.com/

Lemony Cheesecake Bars with a Butter Pecan Crust

Desserts, Recipes
Posted on

So, as you already know, Coop HATES baking! No, I really hate it! But, my Youtube channel needed some sweetness and my Cookies deserve sweet treats! And these, my beloved, are indeed TREATS!SAM_0606 This crust is magical. Don’t take my word for it…TRY IT!! It’s beginner friendly, so don’t be scared! Watch me make these for you!

Love,

B. Coop

Lemony Cheesecake Bars with a Butter Pecan Crust
Yields 10
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Crust
  1. 1/3 cup of butter (softened)
  2. 1/2 cup of light brown sugar
  3. 1 cup of flour
  4. 1/3 cup chopped pecans
Cheesecake Filling
  1. 8 oz cream cheese
  2. 1 can sweetened condensed milk
  3. 3 egg yolks
  4. 1 tablespoon of self-rising flour
  5. 1/3 cup of fresh lemon juice
  6. 1 tablespoon of pure vanilla extract
  7. pinch of salt
Crust
  1. Preheat oven to 350 degrees F
  2. Blend butter and sugar together
  3. Add flour. blend until crumbly mixture forms
  4. Toss in pecans
  5. Press into a foil lined 8x8 baking pan
  6. Bake for 10-15 mins.
Cheesecake Filling
  1. Blend cream cheese and condensed milk
  2. Add in one egg yolk at a time blending in between each
  3. Mix in the lemon juice, flour, extract, and salt.
  4. Pour over the crust
  5. Shake pan, so filling rests evenly over the crust
  6. Bake for 15-18 mins
  7. Let cool at room temperature
  8. Refrigerate for at least 3 hours
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

 

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/