The BEST Pressure Cooker Pot Roast Recipe

Chuck Roast is my favorite meat to prepare. It’s relatively inexpensive. Especially if you catch it on sale like I always do. And it is absolutely divine when slow cooked into fork tender slithers of beef. Smother with some savory gravy and man! It’s a meal! I typically cook it stovetop or in the oven for hours. But, thanks to the beautiful ingenuity of my pressure cooker, I can now serve a delectable roast in one hour. 

Of course we’ll need a roast. This one was a little over 3 pounds. It’ll fill at least four hearty servings. I start my seasoning off by patting on the W sauce. And my special blend of spices works every time. Pack it on every inch of the roast. Don’t forget the sides!

The most important step in preparation is the searing. I’m grateful for the browning preset on pressure cookers. It saves us time! If we were using a slow cooker, we’d have to sear the roast on the stove. The pressure cooker is a one stop shop! Sear the roast in hot oil on ALL sides! Again, don’t forget those edges!

It’s a cardinal sin to wipe of the “brown stuff” or “fond” found at the bottom of the pot after searing. That’s where the foundation of flavor begins! Instead, we leave it and sauté our veggies in it. See, we’re building flavors. 

I roughly chop the veggies because we’re pressure cooking for a whole hour. If we finely chopped them, they would disintegrate completely during the duration of pressure cooking. 

Look at this tender beef! I don’t ever want to use a knife to cut my roast. I like it fork tender all of the way! If you enjoy the carving, remove the roast before simmering the gravy. Speaking of the gravy, browned flour is a MUST! All it is a flour baked until golden brown. That’s it! I prefer the texture browned flour gives the gravy over cornstarch. I believe cornstarch is more suited for sauces, not gravies. Browned flour is an alternative to roux. It can even be used in making gumbo! Definitely beginner friendly, but still a go to for pros!

Fork tender deliciousness every single time! That’s the result of this recipe. Try it for yourself! I serve it over garlic mashed potatoes! What do you prefer?

Happy Cooking,
B. Coop

5 from 1 vote
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Pressure Cooker Pot Roast

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

  • Roast:
  • 3-4 lb chuck roast
  • 4 TBS Worcestershire sauce
  • 3 TBS Cajun seasoning
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp dried thyme
  • 3 Tbs vegetable oil
  • 1 roughly chopped onion
  • 1 roughly chopped bell pepper
  • 1 TBS minced garlic
  • 4 chopped celery stalks
  • 3 cups carrots
  • 1 cup dry red wine I use Merlot
  • 3 cups beef stock
  • 4-6 TBS Browned flour
  • Browned Flour:
  • 2 cups all purpose flour

Instructions

  1. Browned Flour:
  2. Preheat oven to 400 F
  3. Pour flour into cast iron skillet or round cake pan
  4. Bake the flour for 45 mins to and hour checking the flour to stir every 15 mins of the baking time
  5. When the flour is lightly browned, remove from the oven.
  6. Refrigerate in an air tight container for up to 3 months.
  7. Pour Worcestershire sauce over entire roast
  8. Season both sides of the roast with the Cajun seasoning, onion and garlic powders, and thyme.
  9. Press the brown/sauté setting on the pressure cooker; adjust it to the highest pressure (around 310 F)
  10. Pour in the vegetable oil
  11. When the oil is hot, place the roast in.
  12. Sear the roast on ALL sides for 2-3 mins per side.
  13. Remove the roast from the pressure cooker.
  14. Reduce the pressure medium (around 284 F)
  15. Add in the onion and bell pepper
  16. Sauté until slightly browned.
  17. Add in the garlic and sauté for 30 seconds
  18. Pour in the red wine and stir to loosen the fond
  19. Stop the pressure cooker
  20. Add the roast back into the pressure cooker
  21. Pour the carrots and celery on top of the roast
  22. Pour in the beef stock
  23. Close the pressure cooker and ensure that the pressure release valve is locked
  24. Manually adjust the timing to 1 hour at HIGH pressure
  25. Once the hour is complete, all the pressure to release naturally for 20 mins. Then, release the pressure valve.
  26. Press the brown/sauté preset again
  27. Once a boil is reached, sprinkle in 4 TBS of the browned flour
  28. Stir until the flour is completely dissolved and the gravy has thickened*
  29. Turn off the pressure cooker
  30. Serve over warm mashed potatoes or rice
  31. Enjoy!

Recipe Notes

*For a thicker gravy, add an additional 2 TBS of the brown flour. Gravy will thicken more as it cools.

Air Fryer Peach Cobbler Cheesecake

I do not know of one single soul that doesn’t love cheesecake. When I figured out that my air fryer had the ability to bake a cheesecake, I was floored! What can’t this gadget do? I believe I have found a foolproof way to make the creamiest and most perfect cheesecake in under 20 minutes! Don’t believe me? Try it for yourself. Oh! I topped it with Peach Cobbler too. I know, I know. You’re welcome!

The crust is important. It’s the foundation of a delightful cheesecake. I like to keep it traditional. But, with an added crunch. Walnuts! My goodness what a difference these finely chopped little nuts make. They pair perfectly with those buttery, graham cracker crumbs. Optional, but highly recommended.

Another essential rule of thumb to remember is to avoid over mixing the cheesecake batter. Cracks are created this way. And we all know, “crack is wack!” RIP to the Great Whitney Houston. Anyway, once you incorporate the eggs into the batter, mix only until combined.

All air fryers are not the same. However, I almost certain that my timing will work across the board. Just make sure that you allow the cheesecake to air fry for a full 20 minutes before stopping it to check. This will prevent cracks as well. If you need extra cooking time, add them in 5 minute intervals.

This cheesecake as absolutely perfect. Even served plain or with the simple addition of fruit. But, of course, I had to be extra. And when you try my Peach Cobbler topping, you’ll be glad I did!

Can’t have peach cobbler with the…well…cobbler. These cobbler crumbles are homemade and extremely easy to whip up. I also “baked” them in the air fryer. It took a little under 10 minutes to do so.

Once the cobbler crumbles and peach topping are done, it’s time to assemble! Crumbles first. Then, cover them with those delectable peaches. Oh! Can’t forget a dollop of fresh whipped cream! The only con to this recipe? It’s so easy to make you will want to make it often!

Happy Eating,

B. Coop

Air Fryer Peach Cobbler Cheesecake

Ingredients

  • Cheesecake Crust:
  • 1/2 cup graham cracker crumbles
  • 2 TBS granulated sugar
  • 1 tsp cinnamon
  • 1 stick salted butter melted
  • 1 TBS finely chopped walnuts optional
  • Cheesecake Filling:
  • 2 packages Philadelphia cream cheese softened
  • 14 oz can sweetened condensed milk
  • 1 TBS pure vanilla extract
  • 2 eggs
  • 2 TBS all purpose flour
  • Cobbler Topping:
  • 1/2 cup all purpose flour
  • 2 TBS granulated sugar
  • 2 TBS light brown sugar
  • 1 tsp cinnamon
  • 1/2 stick salted butter (melted
  • Peach Topping:
  • 3 TBS salted butter
  • 2 cups sliced peaches
  • 1 TBS cinnamon
  • 2 TBS light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 TBS cornstarch

Instructions

  1. Cheesecake Crust:
  2. Mix all ingredients together in a bowl.
  3. Spray an 8 inch springform pan with nonstick cooking spray
  4. Spread the crust mix evenly into the pan and gently press it onto the bottom of the pan.
  5. Air fry the crust on 300 F for 4 minutes
  6. Allow the crust to cool at room temp while making the cheesecake filling.
  7. Cheesecake Filling:
  8. Using an electric mixer, mix the cream cheese and condensed milk together until smooth
  9. Add in the extract, eggs, and flour
  10. Mix at medium speed just until combined. Do NOT over mix!
  11. Scrap down the sides of the bowl using a spatula and fold the mixture together one las time to ensure all is combined
  12. Pour the filling over the crust.
  13. Air fry on 300 F for 20 mins.
  14. Allow the cheesecake to cool completely at room temperature*
  15. Refrigerate for at least 4 hours before serving.
  16. Cobbler topping:
  17. Mix all ingredients together in a bowl with a fork until it has a crumbly texture
  18. Line the air fryer with parchment paper
  19. Pour the crumbles on top of the parchment paper and spread them out using the fork
  20. Air fry on 300 F for 7-10 minutes or until golden brown
  21. Sprinkle the crumbles evenly over the cooled cheesecake
  22. Peach Topping:
  23. Melt the butter in a saucepan.
  24. Fold all remaining ingredients together in a bowl
  25. Stir the mixture into the butter
  26. Simmer on low for 8-10 minutes.
  27. Serve warm on top of the cheesecake
  28. Enjoy!

Air Fryer Whole Chicken |Cajun Butter Chicken

I can’t even tell you how many times I’ve been on the supermarket with zero intentions of buying a rotisserie chicken. But, the smell is irresistible! And I leave with a hot and ready bird everything time. Imagine my excitement upon discovering that I could prepare that same style of chicken at home in my air fryer! Of course, I wouldn’t be Coop if I didn’t make it Cajun style! No worries. It’s not spicy at all. 

My air fryer is 5.8 quarts. I try to find a chicken between 3-4 lbs. Although a 5 lb chicken would fit, I find that it’s more difficult to handle. a larger chicken would also increase the cooking time, due to the injected marinade and weight.

There are many inject able marinades on the shelf. But, this brand is my absolute favorite! The flavor is intense without being salty. It’s magical. You can use the entire jar and marinate it overnight without worrying about the chicken being overly salted. 

Since the marinade is light on sodium, I can add more spices. My spice blend has just the right amount of everything! The skin of rotisserie chicken is a highlight for me. And this blend of spices compliment it perfectly. 

I also use a little bit of the spice mix in some softened butter. This goes under the breast skin of the chicken. White meat of the chicken can be the driest part. This step, along with the marinade, helps ensure that, that won’t happen. 

50 minutes produces the perfect whole chicken for me. But, air fryers are different. Be sure to keep an eye on the chicken. This is why a meat thermometer is necessary. Stop and check it often to ensure that it isn’t burning or browning too quickly. If the breasts are browning before the chicken is cooked through, cover the breasts with a piece of foil and continue air frying. 

It’s very important to allow the chicken resting time before serving. This will settle those juices. However, this marinade is serious! Even after resting, the juices may spray out when carving the chicken. It’s a good thing! Just warning you before it can be a shock. 

Happy Cooking,
B. Coop

5 from 1 vote
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Air Fryer Whole Chicken | Cajun Butter Chicken

Prep Time 12 hours
Cook Time 50 minutes
Servings 5 people

Ingredients

  • 3-4 lb whole chicken
  • 16 oz jar Louisiana Cajun Butter Injectable Marinade
  • 2 TBS Chef Paul poultry seasoning or use your favorite
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp lemon pepper
  • 2 TBS softened butter

Instructions

  1. Rinse chicken with water and pat dry with paper towels
  2. Inject each part of the chicken with one full syringe of the Cajun Butter marinade.
  3. Place chicken in a marinading bag or freezer bag and pour the remaining marinade over the chicken
  4. Marinate in the refrigerator for at least 8 hours or overnight
  5. Combine spices in a small bowl
  6. Mix 1 tsp of the spice mixture with the softened butter
  7. Remove the chicken from the bag
  8. Sprinkle the remaining spices evenly over the entire chicken
  9. Rub the butter mixture under the skin of the breasts of the chicken.
  10. Preheat the air fryer to 320 F
  11. Spray the basket with non stick cooking spray
  12. Place the chicken into the basket, breast side down.
  13. Air fry for 30 mins.
  14. Flip the chicken over and air fry for an additional 20 mins or until a meat thermometer registers 170 F
  15. Allow chicken to rest for 10 minutes before carving.
  16. Enjoy!

Crawfish Fries with Creamy Queso Sauce Recipe

Here in Louisiana, we FIND things to put crawfish on. Fries aren’t any exception. But, the fries aren’t the star today. Who can’t toss frozen fries in some oil? No brainer. Well, don’t toss ‘em in! That’s a splash you will NOT enjoy. Anyway, I will be giving you the ultimate cheese sauce recipe! It’s creamy and cheesy! And too easy to make. It is sure to be your new go to recipe for Cheese/Queso!

By now, you should know that I’m pretty obsessed with incorporating liquid crab boil into my seafood dishes. It just adds that spark, you know? Splash it on these crawfish tails! Since I’m using frozen tails, adding the crab boil gives it that summer boil flavor! 

Let’s talk Queso! I’m using evaporated milk and heavy cream. Why both and not just one?? For starters, the creamiest of evaporated milk is pretty undeniable. And sometimes, using just heavy cream or half and half, can cause the sauce to separate once it reaches a certain heat. Evaporated milk gives us a little leeway. We definitely don’t EVER want to boil dairy. It’s easily scorched. And the sauce may not look burnt. But, it will certainly taste burnt. I like to add in the heavy cream, because it gives the sauce the perfect silky texture once it cools. It also thickens the sauce more as the temperature lowers.

Now, fries. Use your favorite. I love a good, seasoned fry. But, for this dish, I opted for a plain, crispy bag of frozen fries. I’m leaving all of the seasoning up to the crawfish tails and that heavenly sauce! I don’t have to tell you how to fry French fries, right? Just follow the package instructions and you’ll be good to go!

Happy Cooking,
B. Coop

Crawfish Fries with Creamy Queso Sauce Recipe

Servings 3 people

Ingredients

  • Crawfish:
  • 1 lb crawfish tails
  • 3 TBS butter
  • 1 TBS minced garlic
  • 1 TBS Cajun seasoning
  • 2 tsp liquid crab boil
  • 1 tsp onion powder
  • Queso/Cheese Sauce:
  • 12 ounce can evaporated milk
  • 1/2 cup heavy whipping cream
  • 2 tsp Cajun seasoning
  • 1 tsp onion powder
  • 1 cup shredded Muenster
  • 1 cup shredded Monterey Jack
  • 1/2 cup shredded Mozzarella
  • 30-32 oz frozen fries of choice
  • Fresh parsley to garnish

Instructions

  1. Crawfish:
  2. Melt butter in pan
  3. Add garlic and sauté for 30 secs
  4. Add the crawfish
  5. Sprinkle the crab boil, Cajun seasoning, and onion powder over crawfish
  6. Sauté over medium heat for 4-5 minutes.
  7. Remove from pan and keep warm.
  8. Queso/Cheese sauce:
  9. In the same pan as the crawfish, pour in the evaporated milk and heavy cream
  10. Bring to a low simmer. Do not boil.
  11. Sprinkle in the Cajun seasoning and onion powder
  12. Add the cheeses and stir constantly until cheese melts and sauce coats the spoon.
  13. Turn off the heat after 4 minutes of simmering
  14. Sauce will thicken as it stands
  15. Prepare the fries according to package instructions
  16. Top the fries with the crawfish, cheese sauce, and parsley
  17. Enjoy

Jazzed Up Corn Maque Choux Recipe

Allow me to introduce you to your new favorite corn based side dish! Maque Choux “mock-shoo” is a traditional, Creole dish. It’s a jazzed up version of cream-style corn and it is delightful! It’s spicy, sweet, fresh, and savory! Imagine using the corn on the cob, but a seafood boil and turning it into homemade, cream-style corn. Amazing, right?

Fresh is definitely best! Fresh corn is one penny favorite vegetables. The slightly sweet and grown in buttery flavor of it fresh out of the skin is divine! Shucking corn can be a pain, until now! All you have to do it Microwave the ears. I do them two at a time for 8 minutes. Then, I carefully cut off the ends and shake the corn free. Be careful, because it’ll be hot! Silk free corn every time! Fresh corn is always accessible to everyone. So, frozen corn will work as well. 

I’ve always loved canned cream style corn. But, making it homemade was a game changer for me! And it’s so easy to do! What I enjoy about using fresh corn is the “milk” of the cob. Once you cut off the kernels, don’t be so quick to discard the cob. There’s more to scrap!

Maque Choux is made many different ways adding to and/or subtracting from the ingredients I use for mine. One thing’s for certain across the board. It’s damn good! The perfect side dish for many meals!

Happy Cooking,

B. Coop

Jazzed Up Corn Maque Choux Recipe

Ingredients

  • 3 cups corn 5 ears of corn
  • 1/2 lb sausage quartered
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 onion diced
  • 2 TBS butter
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1 TBS Zatarain’s Garlic & Onion liquid crab boil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1-2 tsp Creole or Cajun seasoning
  • 1 TBS granulated sugar
  • 1/4 cup chopped green onion

Instructions

  1. In a large pan, add sausage and fry until drippings are release
  2. Remove and rest aside
  3. Melt butter in the same pan
  4. Add in onion and bell peppers
  5. Sauté for 5 minutes
  6. Add in the corn and stir for 3 minutes
  7. Pour in the chicken broth and crab boil
  8. Simmer over medium heat until liquid reduces; about 8-10 mins
  9. Stir in the seasonings, sugar, and heavy whipping cream
  10. Simmer until mixture thickens
  11. Turn off the heat
  12. Stir in the green onions
  13. Serve
  14. Enjoy!

Coop’s Double Chocolate Cookie Recipe

I have affectionately named you my “Cookies” for years. Only to realize yesterday that I do not have one recipe for cookies on our site! What’s wrong with me?? That changes today! Allow me to introduce to our official “Cookie” recipe!

I can’t stress enough how important it is to use quality ingredients. This is especially true when it comes to baking. Since we are making double chocolate cookies, we want to make sure we have the best chocolates we can afford for these! Look I’m not telling you to break the bank! They’re just cookies. Well, no. They are THE cookies! Anyway, buy whatever you can afford. This recipe is delicious either way!

I use a hand whisk and spatula my batter to form the dough, because over mixing the batter is easy with an electric mixer. You want to vigorously beat the butter and sugars together. Then, beat in the egg until the batter drools off of the whisk creating a “ribbon” effect. After adding in the dry ingredients, carefully “fold” it all together to incorporate the flour and baking powder. We don’t want to over work the dough. The dough should be soft and pliable. I like to chill in the fridge for 30-40 minute before baking. This will allow the dough to “set”. You can also refrigerate it overnight to enhance the flavors. 

I love the taste of walnuts in cookies! The little added crunch is delightful in these. If you’re into pecans feel free to substitute those in. Or, you can just leave the nuts out all together. It’s up to you.

Make sure you give these cookies their space! They expand a lot! You don’t want to open the oven and meet a cookie sheet cake. Although that doesn’t sound too bad! But, that’s not our goal today. Cookies need space! Cookies also need to cool completely before serving. Who am I kidding? It’s almost impossible to keep fresh cookies away from my family! I try to hold them off long enough to avoid finger and mouth burns from hot cookies!

Coop’s Double Chocolate Cookies are long overdue, but they certainly worth the wait! Feel free to play around with different nuts and flavors of chocolate chips. This is a great base recipe to create your perfect cookie!

Happy Baking,
B. Coop

5 from 1 vote
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Coop’s Double Chocolate Cookies Recipe

Servings 24 cookies

Ingredients

  • 1 stick salted butter melted
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg room temp
  • 1 TBS pure vanilla extract
  • 1 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semi-sweet milk chocolate chips
  • 1/2 cup roughly chopped white chocolate chunks
  • 1/3 cup chopped walnuts

Instructions

  1. In a bowl, whisk together the butter and sugars
  2. Add in the egg and vanilla extract
  3. Whisk until the mixture is smooth
  4. Sift in the flour, baking powder, and salt
  5. Fold in the chocolates and walnuts.
  6. Cover the bowl and refrigerate for at least 30 minutes or overnight.
  7. Preheat the oven to 350 F
  8. Scoop out the dough using a cookie scoop* onto a parchment paper lined baking sheet leaving a few inches of space between each cookie for expansion
  9. Bake for 10-12 minutes or until the edges have browned. (Do NOT over bake)
  10. Allow the cookies to cool completely on a wired cooling rack before serving
  11. Enjoy!

Recipe Notes

*if you do not have a cookie scoop, make each cookie 1 1/2 TBS.
**Cookie dough may be frozen in freezer safe bags or containers for up to 3 months. Thaw in the refrigerator before baking. Refrigerated cookie dough will remain fresh and usable for 3 to 5 days.

Bourbon Chicken Recipe

The food court at the mall doesn’t get the credit it deserves. There’s a lot of glorious tastes in that little area! Various cuisines of many cultures in one spot. The food court is where I was first introduced to Bourbon Chicken. I’m forever grateful. Okay, that seems intense. But, so is the flavor of this chicken!

There are many versions of this dish. I have a slow cooker version here on the site that is very different from this one. Still tasty. But, different. Here, I marinate the chicken overnight in the same sauce we’ll use later in the recipe.

I use chicken thighs as they have a little more flavor than breasts. But, breast will definitely work in this recipe if preferred. When using the boneless, skinless chicken thighs, it’s important to almost “butterfly” it. You want to slice it thinly to help it cook evenly and thoroughly.

As previously mentioned, my slow cooker version of this recipe differs. One difference is the omission of Bourbon whiskey. That recipe was named after the famed New Orleans “Bourbon Street”. This is why it lacks Bourbon whiskey. But, here, we’re adding in the booze!

If you loved my earlier added Bourbon Chicken recipe, I have no doubt you’ll enjoy this one! Different flavors, but there’s certainly no lack of flavor. Which one of my Bourbon Chicken recipes do you prefer? I’ll take both!

Happy Cooking,
B. Coop

Bourbon Chicken Recipe

Ingredients

  • 8-10 boneless skinless chicken thighs
  • Marinade:
  • 1/2 cup light brown sugar packed
  • 1/2 cup soy sauce
  • 1/2 cup teriyaki sauce
  • 2 TBS hoisin sauce
  • 2 TBS bourbon
  • 1 tsp Chinese Five Spice
  • 1 TBS garlic powder
  • 1 TBS olive oil
  • Sauce:
  • 1 TBS granulated sugar
  • 1/3 cup chicken stock
  • 1 TBS cornstarch
  • 2 TBS water
  • 1 TBS bourbon optional

Instructions

  1. Chicken:
  2. Trim the excess fat from the chicken
  3. Place chicken into a ziploc bag
  4. In a bowl, combine all ingredients except the chicken, cornstarch, and water
  5. Mix well
  6. Reserve 1/2 cup of the mixture and pour the rest into the bag over the chicken.
  7. Refrigerate the chicken to marinate overnight or for at least 4 hours.
  8. Heat oil in a cast iron skillet or grill pan over medium high heat
  9. Remove the chicken from the bag and discard the marinade.
  10. Cook each chicken thigh for 3-5 minutes per side or until it’s reached an internal temperature of 165 F
  11. Remove the chicken from the pan; set aside to rest for 5 minutes before slicing into bite sized pieces
  12. Sauce:
  13. Stir the granulated sugar and chicken stock to the reserved marinade
  14. Pour sauce into the same pan used for the chicken
  15. Bring it to a simmer
  16. And a small dish, whisk the cornstarch and water together.
  17. Stir the cornstarch mixture into the marinade
  18. The marinade will thicken into a sauce as it heats.
  19. Once thickened, remove from the heat.
  20. Stir in the bourbon (optional)
  21. Toss the chicken pieces in the sauce.
  22. Serve with warm rice and veggies.
  23. Enjoy!

Air Fryer Stuffed Hamburgers Recipe

Air Fryers have changed the game for the better! I haven’t turned by stove on in a while! Air Fryers have made cooking so much easier and healthier! Not to mention, the clean up is extremely easy. Thanks to the nonstick surface of the cooking chamber. I did not think I could love this machine any more. Then, I made hamburgers in it! Oh my goodness! These burgers cooked in under 15 minutes. They were extremely juicy! I just had to share my recipe with you!

First things first. I am not a “Salt n Pepper” burger kind of chick. You know how some folks just form the meat into a patty and sprinkle salt and pepper on each side. Not I! Not knocking those that do, but I need a little extra flavor! You can always just use my air frying timing and your own seasoning blend. I do HIGHLY recommend trying my recipe as is. It is truly delicious! In my unbiased opinion of course. Ha!

The burgers were perfect as is. But, I just had to be extra and add cheese! Cheese makes nearly everything better! And these burgers are no different. Just add a cube of your favorite cheese to the center of the meat while forming each patty. As it air fries, the cheese will melt into gooey goodness!

I know it looks like butter. It’s cheese though!

My recipe yields 7-10 burgers depending on the size you make them. Keep in mind that they will shrink a little during the air frying. So, you may want to overcompensate for the size while forming your patties.

There are many different brands of air fryers. So, you make have to adjust my cooking times to fit your unit and to achieve the level of doneness you prefer. This recipe is way to easy and flavor not to try! Look at that cheese!

Happy Cooking,
B Coop


Air Fryer Stuffed Hamburgers

Servings 7 burgers

Ingredients

  • 3 lbs ground beef
  • 1/2 onion finely diced
  • 1/2 bell pepper finely diced
  • 2 eggs
  • 2 TBS Cajun seasoning
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 2 tsp Accent seasoning Optional. Don’t tell me about MSG’s
  • 1/3 cup Worcestershire sauce
  • Cheese of your choice cut into 1/2 inch cubes

Instructions

  1. In a large mixing bowl, combine all ingredients except the cheese.
  2. Form patties into your desired size
  3. Push one cube of cheese into the center of each patty forming the meat around the cheese.
  4. Preheat air fryer on 400 degrees F
  5. Spray the basket with nonstick cooking spray.
  6. Air fryer the burgers on 370 degrees F for 8 mins
  7. Flip the burgers over and continue air frying on 370 for 3-5 mins or until burgers have reached your level of doneness.
  8. Allow the burgers to rest for 5 minutes before serving
  9. Enjoy!

Smothered Cabbage Recipe

Cabbage is one of my all time favorite vegetables! Not just because it’s absolutely delicious. But, it’s also inexpensive and extremely simple to prepare. I love to smother it until it literally melts in your mouth! But, others prefer a bit of a crunch and that’s cool too. Cooking time all depends on your preference in texture.

I can’t stress the importance of rinsing your produce enough. I don’t care how clean your local markets are, you need to make sure you cleanse veggies well! Rinse with water after chopping to ensure that you’re not just washing the outer layer. We want to thoroughly rinse. No soap needed. Just cool water. Toss it in a colander to drain.

Now, chopping and slicing your cabbage it’s up to you. Some like to shred the cabbage. I prefer to roughly chop it into about 1/2 to 1 inch pieces. Again, it’s all up to you.

I use chicken or beef sausage in my cabbage as my family and I do not eat pork. But, bacon and pork sausage are the traditional, southern pairing for smothered cabbage. Use your favorite.

Also, cabbage releases its own water during the smothering process. You really don’t need to add any extra. I add a little bit just to get the party started, you know? I don’t use chicken stock or broth. But, hey, it wouldn’t hurt if you did instead of the water.

Easy, right? Let me warn you now. You’ll crave this often! But, the ease of preparation makes my Smothered Cabbage a craving that’s you can satisfy with ease. Don’t forget the cornbread!

Happy Cooking,
B. Coop

Smothered Cabbage Recipe

Ingredients

  • 1 head cabbage chopped and rinsed
  • 1 lb sausage or bacon
  • 1 onion diced
  • 3 TBS butter
  • 1 TBS onion powder
  • 1 tsp garlic powder
  • 1/4 cup water
  • Cajun or creole seasoning to taste

Instructions

  1. Spray a large stock pot or Dutch oven with nonstick cooking spray
  2. Add in the sausage or bacon and fry until drippings are released
  3. Add in the onion and sauté until lighting browned
  4. Pack the cabbage into the pot.*
  5. Pour the water in and lower the heat to medium.
  6. Cover the pot with the lid and allow the cabbage to smother for 20 minutes.
  7. Now, add in the onion and garlic powders, Cajun seasoning, and butter.
  8. Stir.
  9. Cover the pot again and continue to cook on medium low until the cabbage is as tender as desired.
  10. Enjoy!

Recipe Notes

*If it doesn’t fit, place the lid on the pot, lower the heat to medium, and allow the cabbage to whither down for 2-3 mins until you can pack the rest of the cabbage in.

Air Fryer Cheese Ravioli with Crawfish Cream Sauce

This dish is very, very popular at Copeland’s Restaurants in Louisiana. Whenever we go, at least two people in our party orders it. And it’s surprising super easy to make at home. You can have multiple servings for about the same price you price for one plate at the restaurant. A win is a win!

Please Don’t Trim that Fat!

Frozen crawfish tails can be found in the freezer section of most grocery stores. Yep, Walmart has them! To thaw, I just placed the unopened package on a big bowl of cool water. It literally thaws in minutes. And once it does, do NOT drain off the orange stuff! That’s the fat. It’s where all of the flavor lives. Add it in!

Not Your Chef Boyardee Ravioli

I use refrigerated ravioli, because it allows me to skip a step. I’m all about shortcuts! Especially when cooking. The frozen ravioli will work too. You just have to thaw them before using. 

I’m air frying the ravioli to cut down and some of the grease. All the carbs on this stuff, and I wanna be a lil healthy. I’m such a food hypocrite! Anyway, I’m lying too. I’m air frying because I don’t feel like dealing with all of that oil and waiting for it to heat up. Look, I’m a lazy cook! God bless the creators of the air fryer!! Don’t worry, if you don’t have one, I leave the instructions for deep frying below. I got you covered!

Lost in the SAUCE!

The sauce is my FAVORITE part! It’s creamy with crawfish. And the liquid crab boil just adds that Louisiana flavor to it, ya know? This stuff is bomb! Folks will really think you’re a real life chef when you make this! I’ve tricked y’all into thinking I am! Lol

Happy Cooking,
B. Coop

Crawfish Ravioli Recipe

A flavorful, Cajun spin on ravioli! Creamy, parmesan sauce loaded with spicy crawfish tails over crispy, battered fresh ravioli.

Ingredients

  • 1 lb crawfish tails w/fat
  • 1 pkg refrigerated cheese ravioli*
  • 1 egg beaten
  • 1 TBS milk
  • 1 1/2 cup Italian style Panko breadcrumbs if deep frying, use regular Italian style breadcrumbs; not Panko
  • 1 TBS grated parmesan cheese
  • 1/2 stick butter
  • 1/2 onion finely diced
  • 1/2 bell pepper finely diced
  • 2 tsp minced garlic
  • 1 TBS liquid crab boil optional
  • 2 cups heavy whipping cream
  • 2 tsp onion powder
  • 1/3 cup grated parmesan cheese
  • 1/4 cup green onions
  • Cajun seasoning to taste
  • Fresh parsley to garnish

Instructions

Ravioli:

  1. Preheat air fryer to 400 F**
  2. In a small bowl, whisk egg and milk together
  3. In a shallow dish, combine breadcrumbs and 1 TBS parmesan cheese. Mix well.

  4. Dip the ravioli into the egg mixture and then dredge in the breadcrumbs
  5. Spray the basket of the air fryer with nonstick cooking spray
  6. Place the ravioli into the basket in a single layer. Do not stack.
  7. Air fry the ravioli for 4 mins on 400 F or until as crispy as you’d like.

Sauce:

  1. Melt butter in a pan
  2. Add in the onion and bell peppers
  3. Sauté until tender
  4. Add in the garlic; sauté for 30 secs
  5. Add in the crawfish and pour the liquid crab boil over the crawfish
  6. Sauté for 2 mins
  7. Pour in the heavy cream and bring to a simmer
  8. Stir in the Parmesan and Cajun seasoning to taste
  9. Simmer for 5 minutes
  10. Add in the green onions and turn off the heat
  11. Serve the sauce over the ravioli
  12. Garnish with parsley
  13. Enjoy!

Recipe Notes

*if using frozen ravioli, thaw at room temperature for 15-20 minutes. **if deep frying, fry at 350 F until the ravioli floats in the oil.