Articles by B. Coop

Spaghetti and Meatballs recipe

Pasta
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Let’s talk about your new favorite recipe for Spaghetti and Meatballs! This dish has been a classic for years, but trust me when I say that you’ve never had it like this before! We’ve got all your favorites- juicy meatballs, flavorful tomato sauce, and of course, steaming spaghetti to soak it all up.

One of the best things about this recipe is how easy it is to make. Most of the ingredients are probably already in your pantry, so no need to make a trip to the grocery store. I love meals that are delicious and don’t involve too much hassle, so this one definitely checks all the boxes.

The Perfect Balance

Let’s start by talking about the star of the dish- the meatballs. The combination of ground beef and mild Italian sausage gives the meatballs a really rich flavor, and the diced onion, bell pepper, celery and garlic mixture add a nice crunch. This mixture is sauteed in olive oil until translucent and then cooled to room temperature. Once it’s cooled, you can mix the mixture into the remaining ingredients in a large mixing bowl. Eggs, Italian style breadcrumbs, Worcestershire sauce, garlic powder and onion powder are added to the bowl, creating a really flavorful meatball base. If you’re a cheese lover, we recommend adding cubes of mozzarella to the center of the meatballs for an extra gooey surprise. The meatballs are baked in the oven for 15 minutes and come out juicy and delicious.

SAUCY!

Now let’s talk about the sauce. This is where all the magic happens, and this sauce is definitely magical. The diced onions, bell peppers, celery and garlic are used right off the bat and sauteed in olive oil. Once they’re translucent, wine, tomato paste, chicken bouillon powder, granulated sugar, dried oregano and fennel seeds are added to the pan, creating a really rich, fragrant sauce. Fresh basil leaves are added at the end for an extra pop of flavor. The sauce is simmered on low heat for 30 minutes with the meatballs added in. When everything is ready, just cook up some spaghetti and serve it topped with the delicious sauce and meatballs.

This dish is so flavorful and filling, and we love how easy it is to customize to your own preferences. If you’re feeling extra hungry, save a few of the meatballs for a sub. Trust us, you won’t regret it! We hope you enjoy this spaghetti and meatball recipe as much as we do, and make sure to leave us a comment and let us know what your favorite meatball recipe is!

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Spaghetti and Meatballs Recipe

Meet your new favorite Spaghetti and Meatballs recipe! Quick and easy. Most of these ingredients are probably already in your pantry. Save a few meatballs for a sub. Thank me later.
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings 6 people

Ingredients

Meatballs:

  • 1 lb ground beef
  • 1 lb mild Italian sausage
  • 1/4 diced onion diced bell pepper, celery stalk, and garlic clove mixture
  • 3 torn basil leaves
  • 2 eggs
  • 1/2 cup Italian style breadcrumbs
  • 1/4 cup water
  • 2 TBS Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 TBS seasoned salt
  • 8 oz Mozzarella cubed (optional)

Sauce:

  • 1 TBS extra virgin olive oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 diced celery stalk
  • 2 minced garlic cloves
  • 2 cans 28oz crushed tomatoes
  • 1/4 cup dry red wine
  • 1 TBS tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1 tsp chicken bouillon powder
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp granulated sugar
  • Torn fresh basil leaves
  • Salt and pepper to taste
  • Garnish with fresh parmesan cheese

Instructions

Meatballs:

  1. Preheat oven to 400°F
  2. Saute the onion, bell pepper, celery, and garlic listed for the sauce in olive oil until translucent; about 5 mins.
  3. Remove 1/4 of the veggies and set aside to cool
  4. Once the veggies have reached room temperature, combine them with all listed ingredients for the meatballs in a large mixing bowl excluding the mozzarella.
  5. Form the meatballs the size of your choosing and add a cube of the mozzarella cheese in the center.
  6. Place the meatballs in a cast iron skillet or foil lined baking sheet.
  7. Bake for 15 minutes.

Sauce:

  1. In a saucepan, combine all ingredients listed for the sauce except for the parmesan cheese.
  2. Bring to a low simmer.
  3. Once the meatballs are done, taste the sauce and adjust the seasoning as desired.
  4. Add in the meatballs and simmer for 30 mins on low.
  5. Garnish with parmesan cheese and serve over warm spaghetti.
  6. Enjoy!

Choo Choo Chicken Recipe

Chicken
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My mom is the pickiest eater I know. She’s rarely blown away by dishes at restaurants. But, when she tried this particular dish at a local pub, she was hooked! I decided to challenge myself by recreating the meal that won her over! And I nailed it! I mean it’s GOOD! Of course I have to share. Read on my version of Choo Choo Chicken. Trust me when I say that you’ll want to make this dish again and again. Served on a bed of fluffy rice or noodles, it’s a sure-fire way to win the hearts of your family and friends.

Batter Up!

First, we need to start with the star of the dish – the chicken. I like to use boneless, skinless chicken breasts for this recipe. Slice them into 1-inch chunks, and then add in some salt, garlic powder, onion powder, and white pepper. Toss it all together and let it sit for 20 minutes. Trust me, this is the secret to making incredibly tender and flavorful chicken.

While your chicken is marinating, let’s get started on the wet batter. In a separate bowl, mix together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, egg, cold water, and vegetable oil. This is going to create a crispy coating for the chicken that will make you swoon.

Fresh Oil ONLY…

Once your batter is ready, toss in the chicken pieces and make sure they’re thoroughly coated. Heat up some vegetable oil in a wok or frying pan, and then add in the chicken in small batches. We want to avoid crowding the pan and ending up with soggy chicken. Fry for one minute, remove, and repeat until all your chicken is fried. Then it’s time to pop them back in the oil and continue frying until they’re cooked through.

While your chicken is frying, it’s time to get started on the sauce. In a separate wok, heat up some sesame oil and sauté some thinly sliced bell peppers and onions for 4 minutes. Add in some minced garlic and sauté for another 30 seconds. Then, pour in a bottle of sweet chili sauce and stir until it’s heated through. If you’re feeling extra fancy, make your sauce from scratch using my recipe! https://coopcancook.com/bang-bang-shrimpsweet-chili-sauce-recipe/

Once your sauce is ready, it’s time to add in the star of the dish – the chicken! Carefully toss your fried chicken in with the sauce until it’s coated in all that sweet and spicy goodness. Top it off with some chopped spring onions, and voila! You’ve got yourself a plate of delicious Choo Choo Chicken.

Serve it up with some fluffy rice or noodles, and prepare to be amazed at how easy it was to create such a flavorful dish. Your family and friends are sure to be impressed with this mouth-watering meal.

Happy Cooking,

B. Coop

5 from 1 vote
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Choo Choo Chicken Recipe

This Choo Choo Chicken recipe is an irresistible combination of sweet and savory Asian flavors that will tantalize your taste buds. Tender pieces of chicken are coated in a sticky, mouth-watering sauce that is both sweet and spicy, making it perfect for those who love a little bit of heat. Served with your favourite rice or noodles, this dish is an absolute must-try!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

Chicken:

  • 1 lbs boneless skinless chicken breasts
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • 2 TBS cold water
  • 1 tsp sesame oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 1 tsp minced garlic
  • 1 bottle sweet chili sauce
  • Vegetable oil for frying
  • Spring onions for garnish

Wet Batter:

  • 3/4 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 egg
  • 1/2 cup cold water
  • 3 TBS vegetable oil

Instructions

  1. Slice chicken into 1 inch chunks
  2. Place in the chicken in a bowl and add the salt, garlic powder, onion powder, white pepper, and cold water.
  3. Toss and set aside for 20 mins.
  4. In another bowl, mix all of the ingredients for the wet batter together.
  5. Add in the chicken and toss to coat well.
  6. Heat vegetable oil in a wok or frying pan
  7. Add the chicken in small batches using a fork or chopsticks to avoid sticking
  8. Fry the chicken for one minute then remove.
  9. Repeat until all chicken is fried.
  10. Add the chicken back into the oil and continue frying until it’s completely cooked through.
  11. Remove and drain on a wired rack.
  12. In a separate wok, heat the sesame oil.
  13. Thinly slice the bell peppers and onions.
  14. Add them into the wok and sauté for 4 minutes.
  15. Add in the garlic and sauté for 30 seconds.
  16. Pour in the sweet chili sauce
  17. Once the sauce is hot, add in the chicken.
  18. Carefully toss the chicken to coat it in the sauce.
  19. Garnish with chopped spring onions and serve.
  20. Enjoy!

Crawfish Étouffée Recipe

Louisiana Favorites
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5 from 1 vote
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Crawfish Étouffée Recipe

Authentic, Louisiana Crawfish Étouffée made with leftover crawfish from a traditional, Cajun crawfish boil. A rich and beautiful roux smothering the “Holy Trinity” and perfectly seasoning crawfish tails.
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people

Ingredients

  • 2 lbs boiled crawfish leftover from a crawfish boil
  • 1/3 cup vegetable oil
  • 1/3 cup all purpose flour
  • 1 diced onion
  • 1 diced bell pepper
  • 2 stalked celery diced
  • 3 cloves minced garlic
  • 1/4 cup chopped green onions
  • 2 TBS unsalted butter
  • 1 TBS tomato paste
  • 2 1/2 cups crawfish stock*
  • 1 tsp liquid crab boil concentrate
  • 1 tsp Worcestershire sauce
  • Cajun seasoning and onion powder to taste
  • Green onions or parsley for garnish

Instructions

  1. For the crawfish stock* peel the crawfish; reserve the peelings(heads and shells) and tails separated.
  2. Place all of the peelings into a large stockpot and cover with water. Set the tails aside for later.
  3. Bring to a boil; reduce the heat to a low boil and simmer for 1 hour.
  4. Drain the stock and set aside.
  5. Discard the peelings.
  6. Heat the vegetable oil in Dutch oven or heavy bottomed pot.
  7. Once the oil is hot, stir in the flour to begin the roux.
  8. Stir constantly at a medium high heat setting until the roux is the shade of peanut butter.
  9. Add in the onions, bell peppers, and celery.
  10. Sauté until translucent; about 8 minutes
  11. Stir in the garlic and green onions; do NOT burn the damn garlic!
  12. Drop in the butter
  13. Add in the tomato paste and stir until combined.
  14. Pour in the stock while stirring.
  15. Add in the liquid crab boil concentrate and Worcestershire sauce.
  16. Bring to a boil and lower the heat.
  17. Simmer uncovered for 30 minutes.
  18. Taste and adjust seasoning
  19. Add in the crawfish tails
  20. Stir and simmer on LOW for another 10 minutes.
  21. Serve over warm, white rice.
  22. Garnish with fresh parsley or green onions.
  23. Enjoy!

Recipe Notes

*Save the extra crawfish stock for later use. It freezes beautifully.

Roasted Tomato Soup Recipe

Soups
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Have you ever taken a spoonful of a dish and tasted every single ingredient used to prepare it? Well, that is precisely what happened to me when I created this recipe. Goodness gracious is this soup heavenly! Fresh ingredients are key here. I swear I could taste the sunshine and earth these tomatoes were exposed to. And, if you’re wondering…yes. Yes, I was. If you know, you know. Let me show you how I created this stuff!

FRESH IS BEST

WHAT’S IN THIS STUFF?

Tomatoes: Roma tomatoes are the favorite for this soup. However, I was blessed with these gorgeous, nutrient filled, vine-ripened beauties! I knew I had to use them in the soup. I sliced them in half and placed them in the a baking dish. I also add cherry tomatoes for a bit of added sweetness. Don’t keep those cuties!

Onions: Sweet onions are so slept on in tomato soup recipes. Listen, they are delightful in this soup. That added natural glucose pairs well with the acidity of the tomatoes to balance the flavors here.

Garlic: I was carefully not to incorporate too much garlic as it can easily overpower. My bulbs of garlic were very tiny. So, I used two. If you have a normal sized bulb, perfect. You’ll only need one. Roasting my own garlic makes me feel fancy. It’s necessary here.

Spices: This is always my favorite part of recipe development. I love creating spice blends! But, for this soup, I wanted to allow the tomatoes to star in this show. Red pepper flakes and crushed black pepper play very well in this one. A teaspoon of oregano and a dash of onion powder, too! Use my salt measurement as a guide. I don’t know your tastebuds.

COOP! I DON’T HAVE THAT STICK BLENDER THINGY!

It’s all good. Do NOT panic! Just use your blender or food processor. Works all the same. Just be careful not to over blend this stuff. Too much blending will release the bitterness of the tomatoes. We especially don’t want that! I worked hard balancing these flavors for you. Don’t blow it! I trust you.

GRILLED CHEESE IS MANDATORY!

This soup is married to grilled cheese. You need it! It’s a whole experience. Just believe me. I took it to another level by making buttery, garlic-herb bread, toasty, smoke gouda cheese, crouton grilled cheese morsels! I don’t know how else to describe it. I need you to understand that this combo is INSANELY delicious. Got the bread from Walmart. You’re welcome.

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Roasted Tomato Soup Recipe

This is the BEST tomato soup I’ve ever had! Taste every ingredient in each spoonful. Perfect for gouda grilled cheese dipping.
Course Soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 5 vine ripened tomatoes or 8 roma tomatoes
  • 8 oz cherry tomatoes
  • 1 bulb garlic
  • 1/2 sweet onion
  • 2 TBS extra virgin olive oil
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp oregano
  • 1 tsp onion powder
  • 4 fresh basil leaves
  • 2 tsp granulated sugar
  • 1 roasted red bell pepper
  • 2 cup chicken stock
  • 1 TBS unsalted butter
  • Heavy cream to taste

Instructions

  1. Preheat oven to 400°F
  2. Slice the tomatoes in half and place them cut side up into a casserole dish (leave cherry tomatoes whole)
  3. Slice the tops of the garlic and add the bulb in whole
  4. Add in the sliced onions and drizzle the olive oil over everything.
  5. Sprinkle the salt, black pepper, red pepper flakes, oregano, onion powder, and granulated sugar in.
  6. Roast in the oven for 40-45 minutes
  7. Carefully transfer the contents of the casserole dish into a stockpot.
  8. Add in the roasted red bell pepper, basil leaves, and chicken stock.
  9. Blend until smooth using and immersion blender do NOT over blend.
  10. Simmer on low for 10 mins.
  11. Taste and adjust seasoning.
  12. Serve with heavy cream if desired.

The Best Hashbrown Casserole Recipe

Breakfast, Holiday, Recipes, Side Dishes
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I’m so tired of restaurants playing with my emotions!! I was craving Cracker Barrel®️ Hashbrown Casserole so badly last night! I wanted nothing else. Those pillowy shreds of potatoes smothered in cheese with the faintest hint of onion flavor haunted my tastebuds! I need it. To my dismay, those folks have taken it off the menu! Sucked for me. But, great for you! Because I was forced to come up with my own version the next day! And, of course, it’s so much better! 

I could make a roux from scratch with my own creams and stuff. But, why in the heck would I do that with Cream of everything exists! The canned stuff gets a bad wrap. But, this stuff is glorious in this recipe. Not too mention, opening a can is only one step. Roux who??

NO RAW ONIONS!

Don’t you dare put those raw onions in this casserole! I know we have to bake the thing, but it’s not enough! Sauté those veggies in butter for added flavor. You’ll still get a pleasant little crunch in the casserole. 

I know you love to ask me if you can substitute this for that in my recipes. FUN FACT: I HATE that ish! I’m an artist! Just follow the dang recipe, hell! Yes, you NEED havarti cheese! Thank me now. 

No Sticking

Spray or butter your foil to prevent it from sticking to the cheese. If you’re rich, just buy the nonstick foil. Save yourself some tears. Peeling off that beautiful top layer of cheese along with the foil will break your heart. Take my word for it. 

Isn’t This Breakfast Food?

No. Well, yeah. But, it works anytime of the day. Don’t make this difficult. Your family wants this added to the Thanksgiving spread. They told me. Ciao. 

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The Best Hashbrown Casserole Recipe

Meet your new favorite side dish! Creamy, cheesy hashbrown casserole that is incredibly simple to prepare. Don’t substitute a thing! Trust me!
Prep Time 1 hour
Cook Time 20 minutes
Servings 8 people

Ingredients

  • 30 oz pkg. frozen shredded hashbrowns
  • 2 10.5 oz cans cream of chicken soup
  • 8 oz sour cream
  • 1/3 cup half and half
  • 4 TBS butter
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1 TBS onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon powder
  • 1/2 tsp salt
  • 1 cup havarti cheese
  • 2 cups shredded sharp cheddar
  • Chives for garnish

Instructions

  1. Preheat oven to 350°F
  2. Melt the butter in a pan
  3. Sauté the onions and bell peppers until translucent; about 3 minutes.
  4. Set aside.
  5. In a large mixing bowl, combine all remaining ingredients except for 1 cup of cheddar cheese and the chives.
  6. Mix well
  7. Grease a 9×13 casserole dish with butter
  8. Pour the mixture into the dish; spread evenly
  9. Sprinkle the last 1 cup of shredder cheddar on top.
  10. Spray a sheet of aluminum foil with nonstick spray
  11. Cover the dish and bake for 40 mins.
  12. Remove the foil and continue baking for another 20-25 mins.
  13. Rest for 20 minutes.
  14. Garnish with chives.
  15. Enjoy!

Smothered Turkey Necks and Gravy

Louisiana Favorites, Recipes
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I remember coming home from middle school and smelling my mom’s gravy from the driveway. I’d just roll my eyes, but my juvenile palette only wanted pizza rolls. Boy, was I missing out! Homemade gravy is a Southern staple! I was an adult when I learned that packaged gravy was an actual thing! “Brown that flour!” Mama knows best! And my Turkey Necks and Gravy recipe is indeed the BEST! Try it for yourself!

Wash That Meat!

Pause. Sorry. But, yes. Wash that damn meat! I don’t want to hear about spreading bacteria. Get the lemon juice and wash the grit off of those turkey necks! Remove as much of that excess fat as you can as well. 

Brown is BEAUTIFUL!

Color is important when it comes to gravy. Some folks think using browning sauce is cheating. To hell with ‘em! It’s just extra. A little dap will do ya. We’re still creating our own roux for that homemade gravy. 

Brown the necks on ALL sides! It’ll make a huge difference in the flavor of our gravy. We need that fond! It’s not burnt. Well, it shouldn’t be. So, lowered that fire a bit. Don’t get crazy!

See the beauty a good fond creates?? When you sauté those veggies, the fond lifts from the bottom of the pot and marries the flour. Delicious!!

Low and Slow

Don’t rush this meal. We could in a pressure cooker. But, if you’re using the stove, keep it cute. Keep the heat at a medium low setting, cover the pot, and let it do it’s thing for a couple of hours. It’s so worth the wait! Trust me.

Serve it Up!

 I visited an incredible restaurant recently. If you’re ever in New Orleans go to Saint John’s on Decatur! Man, look! Those turkey necks are almost as good as mine! Hehehe. Seriously! They serve ‘em with potato salad like I do, too! I like to add rice to soak up that good gravy! Biscuits or cornbread will work, too. You’re gonna love this recipe! 

Enjoy!

B. Coop

5 from 1 vote
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Smothered Turkey Necks and Gravy

Southern style, fall off the bone, and savory turkey neck recipe made simple!
Prep Time 10 minutes
Cook Time 3 hours
Servings 5 people

Ingredients

  • 2-3 lbs turkey necks
  • 1 TBS cajun seasoning
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp browning sauce
  • 1/3 cup vegetable oil
  • 1/2 cup all purpose flour
  • 1 diced onion
  • 1 diced bell pepper
  • 4 cups chicken stock

Instructions

  1. Rinse the turkey necks with lemon juice and water
  2. Cut off and remove all excess fat.
  3. Pack dry well using a paper towel
  4. In a bowl, season the necks with the cajun seasoning, onion powder, garlic powder, and browning sauce
  5. Heat the vegetable oil in a heavy bottom stockpot.
  6. Brown the necks on all sides
  7. Remove and set aside
  8. Stir in the flour until no longer visible; about 1 minute
  9. Add in the onion and bell pepper
  10. Sauté for 5 mins
  11. Return the necks to the pot
  12. Pour in the chicken stock
  13. Bring to a simmer
  14. Stir, cover with the lid, and reduce the heat to low.
  15. Cook until the turkey necks are tender; about 2 hours
  16. Uncover and cook until gravy thickens; about 20 minutes.
  17. Taste and adjust seasoning as desired.
  18. Serve over warm rice.
  19. Enjoy!

Juicy Air Fryer Chicken Thighs

Chicken, Recipes
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How much do you trust me? Have I ever steered you wrong with food? NOPE! So, I don’t want to hear any gripes about the key ingredient in the recipe, okay? Good. Now, keep scroll to for the best chicken thigh recipe ever. I’m not exaggerating.

Why You’ll Love This Recipe

-Quick and Easy: Ready in just 25 minutes.
– Healthy: Less oil but all the flavor.
– Versatile: Pairs well with almost any side dish.

Ingredients

For this mouthwatering dish, you’ll need:

– 4 chicken thighs (bone-in, skin-on for best results)
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat Your Air Fryer: Set your air fryer to 400°F (200°C) and let it preheat for about 5 minutes.
2. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin get crispy.
3. Season the Chicken: In a small bowl, mix olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Rub this mixture all over the chicken thighs.
4. Cook the Chicken: Place the chicken thighs in a single layer in the air fryer basket, skin side up. Cook for 20-25 minutes, turning them halfway through, until they reach an internal temperature of 165°F (74°C) and the skin is crispy.
5. Serve and Enjoy: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with your favorite side dishes and enjoy!

Tips for Perfect Air Fryer Chicken Thighs

– Don’t Overcrowd: Make sure the chicken thighs are in a single layer and not touching each other. This ensures even cooking.
– Check for Doneness: Use a meat thermometer to ensure the chicken has reached the safe internal temperature of 165°F.
– Experiment with Flavors: Feel free to adjust the seasoning to your taste or try different herbs and spices.

What to Serve with Air Fryer Chicken Thighs

These chicken thighs pair wonderfully with a variety of sides:

– Roasted Vegetables:Try air-fried Brussels sprouts or roasted sweet potatoes.
– Salads: A fresh garden salad or a creamy coleslaw.
– Rice or Quinoa: For a heartier meal, serve with seasoned rice or quinoa.

FAQ:

Can I use boneless, skinless chicken thighs?
Yes, but they will cook faster. Check for doneness around 15-18 minutes.

Can I marinate the chicken?
Absolutely! Marinating the chicken for a few hours or overnight can infuse even more flavor.

Do I need to flip the chicken thighs?
Yes, flipping halfway ensures they cook evenly and get crispy on both sides.

I hope you enjoy this easy and delicious recipe as much as we do. Don’t forget to share your results and tag us on social media! #CoopCanCook

5 from 3 votes
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Juicy Air Fryer Chicken Thighs

The juiciest chicken thighs EVER! Simple ingredients and major flavor! Don’t let the mayo frighten you. It’s necessary!
Prep Time 1 hour
Cook Time 40 minutes
Servings 8 people

Ingredients

Chicken:

  • 8 boneless skinless chicken thighs
  • 1-2 TBS cajun seasoning
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1-2 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 TBS fresh parsley
  • 1/4 cup Mayo Just trust me on this, mkay?
  • 1/2 cup unsalted butter melted

Lemon Pepper Sauce

  • Juice from 1 lemon
  • zest from half a lemon
  • 1 tsp garlic powder
  • 1 TBS cracked black pepper
  • salt to taste

Instructions

Chicken:

  1. Season the chicken thighs will all if the ingredients.
  2. Toss well to ensure that the thighs are coated evenly with the spices and mayo.
  3. Cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
  4. Preheat your air fryer.
  5. Line the basket of the air fryer with aluminum foil.
  6. Place the thighs into the basket. Leave enough space between each other to ensure even cooking. Depending on the size of your air fryer, you may have to cook in batches to prevent overcrowding.
  7. Air fry the chicken thighs on 400°F for 18-20 mins flipping the chicken over halfway through. Make sure the internal temperature of the chicken is 165°F.
  8. Remove the chicken from the air fryer and wrap it in aluminum foil.
  9. Allow the thighs to rest for 10 minutes before serving.

Lemon Pepper Sauce:

  1. Stir all ingredients together well
  2. Drizzle over the chicken
  3. Enjoy!

Recipe Notes

*If using a conventional oven, bake at 400°F on a baking pan with a wired rack for 35-45 minutes or until fully cooked.

Carrot Soufflé Recipe

Baking, Holiday, Side Dishes, Vegetarian
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Carrot Soufflé

Decadent and deliciously fluffy carrot soufflé recipe requiring minimal ingredients. Easy to prepare!
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

  • 2 lbs peeled carrots
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/3 cup evaporated milk
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 3 large eggs
  • 1/2 cup salted butter melted
  • 1 TBS pure vanilla extract
  • Powdered sugar optional

Instructions

  1. Preheat the oven to 350°F
  2. Boil the carrots in a stockpot of lightly salted water until tender; about 15 mins and drain.
  3. Place the drained carrots into a food processor along with the melted butter and evaporated milk. Process until the carrots are puréed. (Use may use a potato masher and an electric mixer if you do not have a food processor.)
  4. Add all remaining ingredients into the food processor except the powdered sugar.
  5. Process until mixture is puréed and smooth.
  6. Pour the mixture into a greased baking dish and bake, uncovered for 40-45 minutes or until the soufflé has set.
  7. Garnish with a sprinkle of powdered sugar.
  8. Enjoy!

Crock Pot Chicken and Gravy Recipe

Chicken, Louisiana Favorites
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This is the recipe you turn to when you’ve had a hard day, want some comfort, but don’t feel like looking at the kitchen. Take out just won’t do. You crave “REAL FOOD”! If you can relate to any of that, keep reading.

Trinity IS necessary

A good, full gravy needs the Trinity! The onions, bell peppers, and celery have to be finely chopped and smother in butter. Sauté it low and slow until they almost melt and release a ton a huge! That’s the foundation!

Stir Dat Roux, Sha!

I really need you to get over your fear of making a roux! There’s nothing to it! The gravy packs are cool. But, the flavor from making it homemade is unmatched. Here are some tips:

  • Use a heavy bottomed pan. Cast iron or Magnalite are my favorites
  • Keep the heat at a medium setting. Many will say you need high heat for a roux. Nope. Keep it steady for your nerves. Takes a little longer, but you’ll get there safely.
  • DO NOT LEAVE THE STOVE! Chile, let that phone ring and the baby cry.

Use the chicken of your choice. I had some tenders in the freezer I needed to use. I just chopped them up and threw them in. Boneless, skinless thighs are my favorite. But, I was NOT going back to the store. It worked!

I know this looks weird. It’s nothing, but a can of Cream of Mushroom soup! I love the creaminess and flavor it adds to this gravy. If you’re not a fan of mushrooms, Cream of Chicken will work just fine.

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Crock Pot Chicken and Gravy Recipe

Comforting homestyle Chicken and Gravy recipe made easy and fuss free! Dump it in the Crock-Pot and go!
Cook Time 4 hours
Total Time 4 hours
Servings 3 people

Ingredients

  • 1-2 lbs boneless skinless chicken
  • 1 TBS poultry seasoning
  • 1 TBS vegetable oil
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1-2 celery stalks finely diced
  • 1/2 stick unsalted butter
  • 1/3 cup all purpose flour
  • 4 cups chicken stock
  • 10.5 oz can cream of mushroom soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Seasoning salt or salt and pepper to taste

Instructions

  1. Chop chicken into chunks (optional: you may also leave it whole)
  2. Season the chicken with poultry seasoning
  3. Spray the inside of the slow cooker with nonstick cooking spray
  4. Add the chicken
  5. On the stove, heat the vegetable oil in a pan
  6. Add in the onion, bell pepper, and celery
  7. Sauté for 5 mins; remove and set aside
  8. Add the butter to the same skillet; melt
  9. Whisk in the flour
  10. Continue stirring until the flour is no longer visible and the roux is a light, tan color
  11. Stir in the chicken stock
  12. Bring to a low simmer; remove from heat
  13. Add the sautéed vegetables, cream of mushroom, and roux/chicken stock on top of the chicken in the slow cooker
  14. Cook on LOW for 4 hrs. on HIGH for 2 hours
  15. Taste and adjust seasoning
  16. Serve over warm rice
  17. Enjoy!

White Chicken Chili Recipe

Chicken, Recipes, Soups
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White Chicken Chili Recipe

The BEST white Chicken Chili recipe you will ever try! Bold statement, right? Trust me. It’s easy and bursting with fresh flavors. Sure to be a family favorite!
Cook Time 35 minutes
Servings 7 people

Ingredients

  • 1 TBS olive oil
  • 1 lb boneless skinless chicken breast cubed or sliced
  • 1 packet ranch seasoning
  • 2-3 jalapeños seeded and diced
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1 celery stalk diced
  • 1 tsp minced garlic
  • 1 4 oz can green chiles
  • 8 oz garlic & herb cream cheese
  • 2 15 oz cans great northern beans drained and rinsed
  • 1 15 oz can whole kernel corn drained
  • 3 cups chicken bone broth
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • Optional: Monterey Jack cheese sour cream, jalapeños, cilantro, avocado, limes, etc.**

Instructions

  1. Heat the olive oil in a dutch oven or stockpot.
  2. Add the chicken and ranch seasoning.
  3. When the chicken is almost cooked, add the onions, bell peppers, celery, and jalapeños.
  4. Sauté for 5 minutes.
  5. Add in the garlic and sauté for 30 secs.
  6. Add the green chiles, cream cheese, beans, and corn.
  7. Stir in the chicken bone broth, chili powder, cumin, onion and garlic powders.
  8. Bring to a low simmer and cook, uncovered, for 20 mins.
  9. Taste and adjust seasoning as desired.
  10. Garnish with toppings of your choice.
  11. Enjoy!

Recipe Notes

Notes: *If you can’t find the garlic and herb cream cheese, use regular cream cheese. **Garnish with cheese, sour cream, jalapeños, cilantro, avocado, and/or limes.