Articles by B. Coop

Louisiana Boiled Turkey Necks Recipe

Louisiana Favorites, Recipes
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Louisiana Boiled Turkey Necks

Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you’ll see why!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 5 people

Ingredients

  • 4-5 lbs turkey necks
  • 2 bell peppers roughly chopped
  • 1 large onion roughly chopped
  • 1 whole celery stalk chopped
  • 2 cloves garlic peeled
  • 1 cup shrimp and crab boil dry seasoning
  • 1/4 cup chicken bouillon powder
  • 1-2 TBS liquid crab boil concentrate omit for milder taste
  • 6 cups water
  • 2 lemons for washing
  • 1-2 tsp accent seasoning yes, it’s MSG, so it’s *OPTIONAL. Don’t start crying to me about it. I don’t have time.
  • **corn and potatoes

Instructions

  1. Rinse the turkey necks well with water and juice from the lemons
  2. Cut off excess fat and discharge
  3. In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.

CROCKPOT:

  1. Place turkey necks and all veggies into a 7qt or larger slow cooker.
  2. Pour the water and seasoning mixture on top.
  3. Cover with the lid and cook on HIGH for 4 hours or LOW for 7-8 hours or until meat is tender.

STOVETOP:

  1. Pour the water and seasoning mixture into a large stockpot.
  2. Add in the veggies and bring to a boil for 10 mins.
  3. Add in the turkey necks.
  4. Reduce heat to a medium heat setting
  5. Cover with a lid, but leave a slight crack.
  6. Cook for 2 hours or until meat is tender.
  7. You may need to add more water throughout the cooking time.
  8. Drain.
  9. Enjoy!

Recipe Notes

**corn and potatoes may be added during the last 2 hours of cooking time in the Crock-Pot. Check the corn every 30 minutes and remove when done to avoid overcooking. For the stovetop method, add the corn and potatoes into the boiling liquid after removing the turkey necks and cook until potatoes are tender.

Cheesy Jalapeño Scalloped Potatoes

Recipes, Side Dishes
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The recipe was inspired by the scalloped potatoes I had in NYC. Took my friend to Ocean Prime in Manhattan near the Rockefeller Center. Pretty posh place. I pulled out my fancy shoes that I can barely walk in for the occasion. We had so much fun (and so much booze) that I ended the night barefoot in the Uber. That’s a good story for a later date. What are we talking about again? Potatoes! Scalloped ones! Yeah, this recipe will be your new favorite side dish. If not, your taste SUCKS! 


Joll-lah-pah-no-knees

Jalapeños are the not so secret ingredient. They add a nice, subtle kick. I like to leave a few seeds in for heat. But, that part’s up to you. Fresh jalapeños are hotter. But, if you like more spicy, sub a Serrano pepper instead, you daredevil! 


They Should be Sisters, Not Cousins…No, Twins Even!

Slice the potatoes evenly. Get a mandolin if you’re hand is as inconsistent as mine are. Don’t slice them too thin, though. It will make them too mushy during the parboiling stage. We can’t skip that. Two reasons: one, it shortens our baking time. And, two, it gives us the chance to salt the pots. I hate unseasoned potatoes. Scalloped potatoes shouldn’t just rely on the sauce for flavor, ya know? So, yeah, don’t be shy with the salted water. And do not over boil the potatoes! 
Run Me My Coins!Philadelphia cream cheese owes me a damn sponsorship, cause what the hell?? I really put this in almost everything I make. Why is cream cheese so good? I use their garlic and herb blend, because I get to skip peeling garlic. Work smarter, people. Not harder. 
If you can find the garlic and herb, tough! Make your own. How? Are garlic and herbs. Duh! Or just buy the one with chives and green onions or something. Just make sure you add cream cheese. 

Cheese, Please. 

 

As for cheese, I’ll always choose Monterey Jack. And a lot of it! Feel free to add other cheeses if you’d like. Fontina, Colby Jack, aged Cheddar, and Gruyere are good as hell in this stuff! Layer everything evenly. It’ll help when you’re chowing down. 
Golden goodness! Look at that! When your fork submerges into this excellently crafted side dish and those pockets of bubbly, gooey goodness spews out….remember, Coop can damn sure cook! I love you, k? 

 

Grub Well,

B. Coop

5 from 1 vote
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Cheesy Jalapeño Scalloped Potatoes

Your new favorite side dish has arrived! Cheesy and creamy slices of potatoes with just the right kick of spice! You’ll look for any excuse to make this! Trust me!
Prep Time 10 minutes
Cook Time 50 minutes
Servings 7 people

Ingredients

  • 2 pounds Russet or Yukon Gold potatoes
  • 4 TBS butter
  • 2 TBS diced jalapeños
  • 4 TBS all purpose flour
  • 1 cup heavy whipping cream
  • 2 cups whole milk
  • 4 oz garlic & herb cream cheese
  • 1 TBS chicken bouillon powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 pound Monterey Jack cheese shredded
  • Finely chopped chives

Instructions

  1. Preheat oven to 375°F
  2. Peel and thinly slice the potatoes
  3. Parboil them for no more than 3 mins in boiling, salted water.
  4. Drain and set aside.
  5. Melt the butter in a saucepan
  6. Add in the jalapeños and sauté for 1 minute.
  7. Whisk in the flour until it’s no longer visible; about 1 minute.
  8. Pour in the heavy cream and milk while whisking.
  9. Stir in the cream cheese.
  10. Continue to whisk until smooth and bubbly.
  11. Add in the chicken bouillon powder and onion powder.
  12. Salt and pepper to taste.
  13. Remove from heat.
  14. Spray a deep, casserole dish with nonstick cooking spray
  15. Layer half of the potatoes in the bottom if the dish
  16. Evenly pour on the sauce
  17. Then, sprinkle half of the cheese on top.
  18. Repeat this layering process ending with the shredded cheese on top.
  19. Bake, uncovered, for 35-40 minutes, or until potatoes are cooked and cheese is bubbly.
  20. Remove from the oven and allow it to rest for 20 mins until it sets.
  21. Garnish with fresh chives.
  22. Enjoy!

Spicy Penne alla Vodka Recipe

Pasta, Recipes
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In 2021, I became a traveling foodie. I disguised it as a “photographer”, but whatever. It is what it is. Everywhere I travel, I research the best restaurants in the area before the hotels. Because, you know…priorities. I had a shoot in Chicago earlier this month. My model/friend recommended that we try Tavern on the Rush in the city’s famed “Viagra Triangle”. It’s an intimate spot with a quaint, yet swank vibe. Warm, accommodating staff and extra boozy signature drinks. So, naturally I wanted to move in permanently. Why in the hell is this turning into a review? Long story longer, our waitress recommended that I’d try their creamy, tomatoey, wine based pasta. Best pasta sauce of my damn life!! So, I recreated it. Duh! Keep scrolling.

Don’t Burn Yo Damn House Down!

So, yeah. There’s alcohol in this recipe. No, it will not get your kids drunk. But, it will start a flame that could claim the lives of your eyebrows if you’re not careful. TAKE THE PAN AWAY FROM THE STOVE BEFORE ADDING THE VODKA. I mean it! Don’t watch my tutorial and think you’re about that life. I barely am. Turn the heat off, remove the pan from the stove and THEN stir in the vodka. Place the pan back on the stove and slowly bring it back to a low simmer. Cook until the alcohol reduces and the firefighters on duty can enjoy a peaceful evening. Amen. 

Dried herbs go in first, fresh go in last. Remember this!

Don’t be a Cheapskate

If you want restaurant quality food, get quality ingredients. Don’t break the bank either. Get what you can afford. But, if you can splurge for once, do that sh*t! Especially, when it comes to the cheese! Fresh Parmesan Reggiano will change your pasta loving life! Oh! And use a good quality vodka. Something you would want to drink. 

And What Else?

I’m trying to figure out what else to tell you about this pasta. The longer my body is on the page, the more dinero in my pocketbook. You feel me? I don’t want to type all of this as much as you just wanted to click a button and get a recipe. That’s why I put that Jump to Recipe button up top. You’re welcome. Get me paid, I get you fed. But, yeah. Add any protein you’d like to this pasta. I throw some chicken breast in the air fryer and get busy! Shrimp is flames in this stuff, too! I know you’ll love it. If you read all of this, I love the entire hell out of you. 


Yep,

B. Coop

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Spicy Penne alla Vodka

A simple recipe for a restaurant quality spicy, creamy vodka sauce! Crushed red pepper flakes and fresh basil add all of the flavor for this Italian favorite!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

  • 16 oz penne pasta
  • 1-2 TBS olive oil
  • 1 TBS unsalted butter
  • 1/3 cup diced onions
  • 1 TBS minced garlic
  • 1 TBS crushed red pepper flakes
  • 1 tsp oregano or Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup vodka
  • 28 oz can crushed tomatoes
  • 3/4 cup heavy cream
  • 1 cup freshly grated Parmesan Reggiano
  • 3-4 leaves of torn basil
  • Salt and pepper to taste
  • Chiffonade basil for garnish
  • Shredded fontina cheese optional

Instructions

  1. Heat olive oil in a pan on medium heat
  2. Add the butter
  3. As the butter melts, stir in the onions
  4. Sauté for 5 mins or until onions start to brown lightly
  5. Add the garlic; sauté for 30 secs. Do NOT burn the garlic! I mean it!
  6. Add the crushed red pepper flakes, oregano/Italian seasoning, onion and garlic powders.
  7. Stir well
  8. IMPORTANT: Turn off the heat and remove the pan from the stove before adding in the vodka.
  9. Stir in the vodka well.
  10. Then, return the pan to the stove and heat the pan on low. Be very careful of flames!
  11. Bring it to a low simmer and stir until the vodka reduces; about 2 minutes.
  12. Pour in the crushed tomatoes
  13. Salt and pepper to taste
  14. Turn the heat to low and cover the pan with a lid. Be sure to leave a slight crack in the lid.
  15. Simmer for 30 minutes.
  16. Stir in the heavy cream.
  17. Taste and adjust seasoning as needed.
  18. Cover and continue to simmer on low until the penne is ready.
  19. Bring a pot of salted water to a rolling boil.
  20. Add the penne pasta and cook al dente according to package instructions.
  21. Drain the pasta, but reserve some of the pasta water to add to the sauce later. (Optional, I don’t. But, yeah.)
  22. Fold the pasta into the sauce.
  23. Add the parmesan reggiano cheese and the torn basil.
  24. Stir well.
  25. Serve with more chiffonade basil, fontina cheese, and or crushed red pepper flakes if desired.
  26. Enjoy!

Southern Pecan Pie

Baking, Desserts, Holiday
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I’ll be honest. I was hesitant on sharing this recipe, because I’m not a fan of pecans. Especially in a pie. But, I’m a dang food blogger! I can’t just share things I enjoy. If that were the case, I’d just have you eating Lucky Charms. I love them! Anyway, I stopped being selfish. Here’s the Best Pecan Pie recipe on Beyonce’s internet!

Caramel Dream

This filling is so delectable! I will say, Pecan Pie is one of the easiest pies to make. I didn’t even need my electric mixer! And this decadent, rich filling is magical. I use a mixture of light brown sugar and granulated sugar. In the past, I’ve had overly sweet Pecan Pie. To the point that it makes your teeth hurt. I definitely wanted to avoid that in my recipe. I feel that this is the ideal balance of sweetness! The dark corn syrup delicately adds to the mixture of sweet and silky.

Crusty!

I don’t think I will EVER make a decent looking pie crust. I can not crimp the edges properly. Probably because I have these nails. The nails aren’t going anywhere. So, ugly crust it is! You can use the pie crust from the grocery store. Or my homemade recipe. It’s here on the site.https://coopcancook.com/pie-crust/ I don’t pre-bake the crust. I don’t think it’s necessary here. The crust bakes along with the filling beautifully.

Bake Ahead!

I highly recommend baking this pie one day ahead of the date you plan to serve it! Those flavors wed overnight. And the honeymoon is phenomenal. I went too far. Sorry. Just make it ahead and thank me NOW.

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Southern Pecan Pie

A simple take on a classic sweet, holiday treat.
Servings 9 slices

Ingredients

  • 3 large eggs
  • 1/2 granulated sugar
  • 1/2 light brown sugar
  • 1 cup dark corn syrup
  • 1 TBS pure vanilla extract
  • 1/2 tsp cinnamon
  • 4 TBS salted butter melted
  • 1 1/4 cups pecan halves roughly chopped
  • 9 inch unbaked pie crust
  • Extra pecan halves for topping optional

Instructions

  1. Preheat oven to 350°F
  2. In a mixing bowl, whisk the eggs and sugars together well.
  3. Add in the corn syrup, cinnamon, vanilla extract, and melted butter.
  4. Whisk together well.
  5. Pour the roughly chopped pecans into the pie crust.
  6. Pour the filling on top of the pecans evenly.
  7. Top with extra pecan halves if desired.
  8. Bake for 45-55 mins or until pie is set.
  9. Cool on a wired rack.
  10. Enjoy!

Recipe Notes

Make at least one day ahead of serving for the best flavor!

The BEST Cranberry Sauce!

Holiday, Recipes, Sauces
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I’m quite embarrassed at how long it took me to fall in love with cranberry sauce. I remember grimacing at that cylindrical mold my mom placed amongst our Thanksgiving spread. For the life of me, I just couldn’t understand why my family liked the stuff. I was well into my 20’s when I finally decided to give the stuff a chance. I visited a restaurant that boasted its “homemade cranberry sauce”. Yeah, okay. Long story longer, I loaded my spoon up with dressing and quickly dipped it into this infamous sauce. Yep. Hooked. And now I’ll get you hooked on my HOMEMADE cranberry sauce recipe!

Why do cranberries have to look so good? The color alone rams me into the holiday spirit! If this is your first time making cranberry sauce, prepare to be amazed. I never imagined it being this easy! 
Back to the berries. Rinse them well. They may be some bad ones in bunch. So, be sure to investigate, scoop them out, and trash them. Nothing like a mouthful of rotten berry taste. Don’t do that.

Suga, Suga

Not much to see here. I don’t want overly sweet sauce with my turkey. You need to preserve a little bit of that cranberry tang to balance out the flavor. I use mainly granulated sugar. But, I can’t help but to drop a little brown sugar on there. You know it’s worth it. 


SWEETS NEED SALT! Can’t stress this point enough! Omitting the salt leaves a void in the taste. Have you ever eaten a dessert and thought, “It’s good. But, something is missing.” It’s the damn salt! Salted butter exists for a reason, folks. Don’t be afraid to add a pinch of salt to your sweets. That’s why your tastes buds cry tears of joy when a drop of syrup from your pancakes falls on a piece of your bacon. Am I right? 

Water or Juice?

Now, what do you think? I’m choosing juice every time! Cranberry sauce is so adventurous. You can add pretty much any flavored juice to it and it’s like, “Yeah. I’m with it!” Love that for it. Pineapple juice makes all things tastier. It’s my favorite, so I’ll always choose it first. You’ll be glad I did when you try this recipe. 


However, oranges are besties with cranberries. They’re so compatible. They just get each other, you know? Make sure you do the squeezing! There’s nothing like fresh OJ! I like to add orange zest to it as well. My family doesn’t favor it, so I just add it to my portion before serving. If your family has better taste than mine, include the zest during the cooking portion of this recipe. 

Make it Ahead

This is one dish you can prepare one week before serving and forget about it. Chill it well before serving. After cooking, make sure it cools completely before transferring it into a container and popping it into the fridge.

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The Best Cranberry Sauce!

The perfect mix of sweet and tart to complement your holiday dressing, stuffing, and turkey. Fresh fruit and bright flavors combine for the ideal cranberry sauce!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1 TBS brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup pineapple juice

Optional:

  • 1 tsp bourbon
  • Orange zest

Instructions

  1. Rinse and drain the cranberries
  2. Discard any damaged or rotten berries
  3. In a saucepan, whisk the sugar, cinnamon, salt, and juices together well.
  4. Bring to a boil while stirring
  5. Add the cranberries
  6. Return to a boil
  7. Lower the heat
  8. Simmer for 10 mins; stir occasionally
  9. Remove from the heat
  10. Optional: stir in the bourbon and orange zest
  11. Allow sauce to cool at room temperature
  12. Refrigerator for at least 4 hours before serving
  13. Enjoy!

Recipe Notes

Notes:
Sauce can be refrigerated for up to one week in an air tight container.

Creamy Spaghetti and Cheese Recipe

Louisiana Favorites, Pasta, Recipes, Side Dishes
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A Classic, Southern Side Dish!

My family will always choose Spaghetti and Cheese over Macaroni and Cheese. It’s literally a no brainer in my household. I grew up having spaghetti instead of mac and cheese as a side dish. Very rarely would my mom or aunts use elbow macaroni. We still refer to the spaghetti and cheese as “mac and cheese”. I know. Makes no sense, right? Just trust me and this recipe.

I use thin spaghetti. I’ve never enjoyed the regular sized spaghetti. Not quite sure why. But, you may use any size you prefer. 

Since, this dish requires very little ingredients, it can easily lack flavor. I avoid this in my recipe by boiling the pasta in water with chicken bouillon powder added. That simple addition makes a big statement in taste.

Here’s where the debate comes into play. Which cheese should you use?? I will argue with anyone that the American cheese from the deli of your supermarket is the best in this dish! Some will say it’s Velveeta. My mom would say it’s whatever sliced cheese you have in the refrigerator! Just don’t complicate this stuff. It’s simple, it’s classic, and it goes with almost anything! If you pull up to a cookout in Louisiana, you better believe you’ll see a pan of Spaghetti and Cheese or “Cheese Spaghetti”. 


Cheese matters. But, it’s the milk for me! Evaporated milk is the best dairy to use in this recipe! It pairs perfectly with that processed “cheese”. Yeah. I know it’s not real. And I don’t care! Follow me. Anyway, don’t mess around and grab that sweetened condensed milk! It’ll break my heart. 

Whatever you do, DO NOT ADD SALT BEFORE THE CHEESE MELTS! Don’t play yourself! That cheese is salty. The chicken bouillon you use in the water is salty. You need the cheese to melt before gauging how much salt should be added. The onion powder is important, too. It just brings that little extra “something” to it, ya know? 


Alright, I think I’ve covered it all. Nope. I’m lying. This is major. KEEP THE HEAT LOW! Listen, my baby. If you scorch this stuff, you gotta trash it. You may not burn the pasta. But, you will have definitely torched the taste! Just keep the fire low and stir continuously while the cheese melts. 

Now, go ahead and start cooking. Make sure you call your Auntie and tell her Coop’s Spaghetti and Cheese is better than hers. We still love her though. Hey, Auntie!! 

Happy Cooking,

B. Coop

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Creamy Spaghetti and Cheese Recipe

An easy variation of mac and cheese that will be you new favorite side dish! Very few ingredients are needed for this quick pasta recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 lb thin or regular spaghetti
  • 1 TBS chicken bouillon powder
  • 3 TBS butter
  • 1-2 12 oz cans evaporated milk
  • 1/2 to 1 lb American cheese sliced
  • 1 tsp onion powder
  • Salt and white pepper to taste

Instructions

  1. Bring a pot of water to a boil
  2. Stir in the chicken bouillon powder
  3. Add the spaghetti and cook according to the package’s instructions until al dente.
  4. Drain. Do not rinse.
  5. Return the spaghetti to the pot.
  6. Stir in the better.
  7. Add in the milk and cheese. Use as much or as little as you’d like.*
  8. Heat on a medium low setting.
  9. Stir until cheese has melted.
  10. Sprinkle in the onion powder.
  11. Taste.
  12. Add salt and white pepper as desired.
  13. Stir well.
  14. Enjoy!

Recipe Notes

*Start will one 12 oz can of evaporated milk. Add more milk as needed to reach your desired consistency.

Easy Baked Ziti Recipe

Beef, Pasta, Recipes, Sauces
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Easy Baked Ziti Recipe

Delicious and flavorful Baked Ziti recipe that your family will love! Simple ingredients and dynamic flavors combine to make this recipe an instant favorite.

Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 1 lb ground beef
  • 1/2 lb Italian sausage
  • 16 ounces ziti
  • 2 28 ounce cans crushed tomatoes
  • 2 TBS tomato paste
  • 1/2 cup merlot optional
  • 1 bell pepper finely diced
  • 1 onion finely diced
  • 2 garlic cloves minced
  • 1 tsp granulated sugar
  • 3 fresh basil leaves chiffonade
  • 1 TBS oregano
  • 1 tsp fennel seeds
  • 15 oz ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1 cup parmesan cheese shredded or grated
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F
  2. Brown ground beef and sausage
  3. Drain off the fat
  4. Add in the onions, Bell peppers, and garlic and stir for 3 mins.
  5. Pour in the merlot.
  6. Simmer for 2 minutes.
  7. Add the crushed tomatoes, tomato paste, sugar, oregano, fennel seeds, and half of the basil.
  8. Salt and pepper to taste
  9. Stir, reduce the heat to low, and simmer for 1 1/2 hours.
  10. Prepare ziti according to package instructions
  11. Drain and mix with the sauce.
  12. Spray a 9×13 baking dish or lasagna pan with nonstick cooking spray.
  13. Pour half of the ziti and sauce mixture into the pan.
  14. Add half of the ricotta on top of the pasta and spread it out evenly.
  15. In a separate bowl, toss the mozzarella and parmesan together.
  16. Sprinkle half of the cheese mixture on top of the pasta.
  17. Pour in the rest of the pasta/sauce mix
  18. Then, add the rest of the ricotta in dollops.
  19. Sprinkle the remain cheese on top evenly.
  20. Bake, uncovered, for 40 minutes.
  21. Garnish with the remaining chiffonade basil.
  22. Allow it to cool for at least 20 minutes before serving.
  23. Enjoy!

Shrimp Fried Rice Recipe

Recipes, Seafood, Side Dishes
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Shrimp Fried Rice Recipe

Easy shrimp fried rice that will rival your favorite restaurant. Garlic and sake shrimp bring bold flavor!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people

Ingredients

  • 1 lb large shrimp peeled and deveined
  • 4 cups cooked rice refrigerated for at least 4 hours
  • 1 TBS minced garlic
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2-3 TBS sake optional
  • 3 TBS unsalted butter
  • 1/2 tsp sesame oil
  • 1 diced sweet onion
  • 3 large eggs whisked
  • 2 tsp chicken bouillon powder
  • 1/3 cup soy sauce
  • 1-2 tsp oyster sauce
  • 1 TBS mirin or cooking sherry
  • Salt and white pepper to taste
  • Vegetable oil
  • Green onion for garnish

Instructions

  1. Heat 1-2 TBS vegetable oil on a wok or pan
  2. Then add the shrimp to the wok
  3. Season the shrimp with onion powder and 1 tsp salt.
  4. Pour in the sake and sauté the shrimp until they are just about cooked.
  5. Add in the minced garlic and sauté for 30 secs.
  6. Remove the shrimp from the wok; set aside.
  7. In the same wok, add in the butter and sesame oil
  8. Allow the butter to melt
  9. Add the onions and sauté until lightly browned
  10. Pour in the rice and stir everything together
  11. Push the rice to one side of the wok freeing up a space on the opposite side.
  12. Pour 1 TBS vegetable oil into the open side of the wok.
  13. Add the eggs and scramble them.
  14. When the eggs are almost cooked, stir them into the rice.
  15. Add the chicken bouillon powder, soy sauce, garlic powder, oyster sauce, and mirin.
  16. Salt and white pepper to taste.
  17. When the rice is hot, stir in the shrimp.
  18. Continue to cook on a medium low heat setting until the shrimp are completely cooked.
  19. Garnish with finely chopped green onions.
  20. Enjoy!

Fried Green Tomatoes Recipe

Louisiana Favorites, Recipes, Vegetarian, Veggies
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The movie “Fried Green Tomatoes” has always been a favorite of mine. I remember how much I wanted to taste those fried green tomatoes Idgie made in her restaurant. It’s only right that I share my version of this southern classic with you.

It’s important to grab firm tomatoes. That guarantees freshness and prevents the tomatoes from being too mushy after frying. Green tomatoes are tart. I like to add a bit of granulated sugar to reduce that tang.

To ensure that the breading sticks to the tomatoes, we have to salt the slices and place them on paper towels. Allow them to rest. You’ll see all of that water soak onto the paper towels. This will give us crispier fried green tomatoes.

Serve them as a snack or appetizer with your favorite dipping sauce. Or top them with my Crawfish Alfredo or my Crawfish Étouffée. Trust me on this. Just do it.

Happy Cooking,

B. Coop

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Fried Green Tomatoes Recipe

Cajun style, crispy fried green tomatoes that can be served as a snack with your favorite dipping sauce or topped with a creamy, crawfish Alfredo or etouffee.
Prep Time 2 hours 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 2 hours 35 minutes
Servings 3 people

Ingredients

  • 3 medium-sized green tomatoes
  • 1 tsp salt
  • 1 large egg
  • 1/3 cup milk
  • 1 tsp hot sauce
  • 1 cup all purpose flour
  • 3/4 cup breadcrumbs
  • 1/4 cup yellow cornmeal
  • 1-2 tsp Cajun seasoning or seasoning salt
  • 1 tsp granulated sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • vegetable oil for frying

Instructions

  1. Slice the tomatoes into 1/4 inch thick slices
  2. Sprinkle them with salt
  3. Place the tomato slices between two paper towels and allow them to sit for 20 mins
  4. Create a breading station by pouring the flour into a shallow deep
  5. Season the flour with the Cajun seasoning and sugar
  6. In another dish, whisk the eggs, milk, and hot sauce together until slightly frothy.
  7. Pour the breadcrumbs, cornmeal, onion and garlic powders into a third dish; mix well.
  8. Dredge each tomato slice into the flour, egg/milk, then the breadcrumbs/cornmeal.
  9. In a frying pan, heat the vegetable oil.
  10. Fry the tomato slices for 2-3 minutes per side or until they are golden brown.
  11. Drain on a wired rack.
  12. Enjoy!

Sweet Chili Chicken Crispers

Chicken, Recipes
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My family loves this one, particular restaurant. Me, not so much. But, the chicken tender thingy’s aren’t so bad. I appreciate that the chicken is thin and tendon less. The honey chipotle sauce is great, too. But, I’ve always wondered what they would taste like with sweet chili sauce. So, I had to find out. And, well, you’re welcome.

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Sweet Chili Chicken Crispers

Restaurant inspired crunchy and moist chicken strips doused in a sweet and tangy sweet chili sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 3-4 boneless chicken breasts
  • 2 TBS Cajun or Creole seasoning
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp Accent seasoning optional
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 1 eggs
  • 2 TBS milk
  • Peanut oil for frying
  • 1 1/2 cup sweet chili sauce

Instructions

  1. Slice chicken breasts into strips 1 inch in width.
  2. Pat dry well with paper towels
  3. In a small bowl, combine all seasonings and powders. Mix well.
  4. Sprinkle half of the seasoning blend evenly on the chicken.
  5. Toss to coat
  6. In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  7. In a separate dish, whisk together eggs and milk.
  8. Dredge each chicken strip into the flour mixture, gently squeezing the flour into the to coat. Shake off the excess flour.
  9. Then, dredge each strip in the egg and milk mixture.
  10. Repeat step #8.
  11. Place chicken strips on a wired rack until the oil is hot.
  12. Deep fry the strips in peanut oil heated to 350°F for 5-7 minutes or until a meat thermometer inserted into the strips registers at least 165°F.
  13. Place the strips on a wired rack to drain.
  14. Pour the sweet chili sauce into a large bowl.
  15. Add the chicken strips into the bowl and gently toss them in the sauce to coat.
  16. Place the strips back on a wired rack.
  17. Broil the strips for 2 minutes to help the sauce stick. (Optional)
  18. Enjoy!

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