Articles by B. Coop

Birria Quesatacos with Consomé

Beef, Recipes
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I’m still conquering my cooking fears this month. Next up, the highly requested Birria Tacos! My pronunciation of these ingredients may be way off. Please forgive me. But this recipe is right on the money! I believe I’ve paired the right spices and chilies to create a robust and addictive consomé. Be forewarned, this recipe is not a quick one. However, I’ve made it as easy to follow as I could. It’s even beginner friendly. If you’re down to embark on a labor of love that is well worth the effort, keep reading.

Chilies or Chilis?

 

I had to order some of these chilies from Amazon. That’s how dedicated to this flavor profile I was. I knew exactly how I wanted this recipe to taste. That took some preparation. I love this combination of chilies. The Mulato lends a slight smoky, sweet flavor to the paste that shouldn’t been omitted. Track that one down. You need it.

Take your time and remove the seeds and stems from each pepper. The Chile de Árbol is the smallest. But, those suckers can hold some seeds! Dump them out. Wear gloves and do not touch your face or eyes! Please! These things aren’t for sensitive areas. It’s also important to toast the dried chilies in a dry skillet before soaking them. This will enhance their flavors. However, be very careful not to burn the chilies. They will become bitter. That we do not want. So, just toast them over medium high heat for 30 seconds per side.

Now, The Meats.

I love the lean strips of beef from a chuck roast in my tacos. But, I needed that bone flavor. So, I used both chuck roast and beef shank. The flavor was divine! They both cooked beautifully in my slow cooker. I didn’t need a knife or fork to shred the beef. It really fell apart when I picked it up! You can cook the meat in the oven, on the stove top, or in a pressure cooker as well.


Browning your meat on all sides is another must. This locks in the flavor and renders a more tender result. Be sure to sear all sides of the meat.

Spice No Girls

This chile paste doesn’t owe me nothing! I know that incorrect. I had to say it that way. Back to the paste. It’s saporous and very easy to prepare. Don’t let the amount of spices scare you. Each one is necessary and should be readily available in your nearby grocery stores.

Straining the paste into the slow cooker is imperative. If you have a racehorse of a blender, you may be able to skip this step. But, I don’t want to chance getting seeds from the chilies in the finished product. Sometimes we can’t get them all. Some may sneak out into the paste. That’s why straining is advised. Doing so also results in a smoother consomé.

Don’t forget to add the last two bay leaves.

This meat gets so tender that it falls apart when you pick it up. Grab some gloves and shred the beef effortlessly without a fork or knife.

The wonders of slow cooking. You can add the beef back into the consomé. Whatever you decide, hurry up and do it. It’s time to make tacos!

Tacos Monday, TUESDAY, Wednesday, Thursday…

Tuesdays definitely won’t be the only days you’ll want to devour these tacos! I double the tortillas and stuff cheese in between the two. Extra cheesy! I do way too much and you should, too! Get your dip on!

Happy Dipping,

B. Coop

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Birria Quesatacos with Consomé

Two cuts of beef slow cooked in a robust and spicy stock filled with spices and flavor. This is the best Birria recipe you’ll find.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

Meat:

  • 3-4 lbs chuck roast
  • 1-3 lbs beef shanks
  • 1-2 TBS seasoning salt
  • 1 TBS onion powder
  • 2 TBS vegetable oil
  • 3 garlic cloves + 1 yellow onion finely diced

Chile Paste:

  • 4 guajillo chilies
  • 5 New Mexico chilies
  • 3 Chile de Árbol
  • 2 Mulato chilies
  • 2 chipotle peppers in adobo sauce
  • 14.5 ounces petite diced tomatoes
  • 4 cups beef or chicken stock
  • 2 cups water
  • 3 garlic cloves
  • 4 bay leaves
  • 1 TBS Peppercorns
  • 1 tsp Mexican Oregano
  • 1 tsp Cumin
  • 1 tsp ground Corriander
  • 1/2 tsp Allspice
  • 1/2 inch Cinnamon stick
  • 1 inch Ginger
  • 1 TBS white distilled vinegar

Quesatacos:

  • Corn tortillas
  • Shredded mozzarella cheese
  • Shredded Monterey Jack cheese
  • Cilantro & Chopped Onions for garnish
  • Lime

Instructions

Meat:

  1. Cut the roast into large chunks
  2. Season the roast pieces and beef shanks with the seasoning salt and onion powder
  3. Heat the oil in a skillet
  4. Sear the meat on all sides until browned.
  5. Remove the meat; set aside
  6. Add the finely diced onion and garlic into the same skillet
  7. Sauté for 1-2 mins
  8. Remove and reserve for the chile paste
  9. Spray a slow cooker with nonstick cooking spray
  10. Add the meat to the slow cooker.

Chile Paste:

  1. Remove seeds and stems from all of the dried chilies.
  2. Place the chilies in a dry skillet on medium high heat.
  3. Toast the chilies for one minute. Do NOT burn the chilies. They will become bitter.
  4. Boil 2 cups of beef stock
  5. Place the dried chilies in a heat safe bowl
  6. Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes.
  7. Pour the softened chilies and stock into blender
  8. Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender.
  9. Blend until well combined and smooth.
  10. Pour the paste into a strainer over the slow cooker containing the meat.
  11. Strain the paste into the slow cooker
  12. Pour in the remaining 2 cups of beef stock and two cups of water.
  13. Stir.
  14. Add the remaining 2 bay leaves and cover with the lid.
  15. Cook on HIGH for 4 hours or until the beef is fork tender.
  16. Remove the meat and shred it. Discard the bones.

  17. Ladle out 2 cups of the consomé to dip the tortillas in

Quesa Tacos:

  1. Dip the tortillas into the consomé.

  2. Fry in a hot skillet until it’s as crispy as desired
  3. Add the meat, cheese, and toppings of your choice
  4. Fold the tortilla over and continue heating until cheese is melted.
  5. Enjoy!

Garlic and Herb Lamb Chop Recipe

Holiday, Lamb, Recipes
Posted on 1 Comment on Garlic and Herb Lamb Chop Recipe
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I’m going to be honest with you. This is a safe place, right? You’re my homie? Okay. I was scared as hell to tackle the recipe! Why? I’ve only had lamb once. I know. I’m tripping. But, I loved Lamb Chop as a child and I’m loyal. You don’t devour your friends! Anyway, I did it. And this marinade is damn good! Excuse my damn. When you taste it, you say damn, too.

Loin, Shoulder, or Rib?

It doesn’t matter. All lamb cut tastes the same. It really does. Get the cut you desire. I got what I could find. Lamb isn’t readily available in my area. I had to use what I could find. And I’m perfectly fine with these beautiful loin chops! You may have to trim the fat. I did. Just be careful not to trim to much and agitate the meat. It can be a bit gritty from the butchering as well. Nothing a lemon juice and water rinse won’t fix.

Cajun Chimichurri?!

I said what I said. Y’all know I’ll put Cajun/Creole seasoning in any dang thing! These lamb chops were no exception. I used all fresh herbs. Parsley, rosemary, and thyme. My goodness did the lamb love those herbs! Don’t be afraid of the sea salt and Cajun seasoning. Trust me, baby. I got you.

You can marinate the chops overnight if you’d like. Do whatever time allots. But, I highly recommend giving it at least 3 hours of quality time with this marinade. Now, if you’re using a thinner cut of chops, like shoulder, you can get away with 30 minutes to an hour of flavor soaking. 

No Cold Meat

Do NOT take these chops straight from the fridge to the hot pan. Doing so will result in tough meat. Ain’t nobody got time for that! Especially after we spent so many coins on this little lamb. Nope! Let these guys sit out at room temperature until they warm up. 

Don’t Move the Lamb

We need to sear. This is favorite part. What’s important? Don’t move the meat around. In order to get a good, even sear, leave the chop alone for that hot 5 minutes before flipping. Now, I know lamb should be served medium rare. I’m not about that life. I need this thang medium to medium well. Go ahead and call me uncultured. I’m cool with that. You still need me for this recipe tho. 💋

Sawse

You know your girl loves a good sauce. You don’t get much simpler than this. We’re just combining pan drippings with wine and butter basically. But, the flavor is anything except basic! Don’t skip this sauce. 

Doesn’t this meal feel like we would dine on it whilst listening to Frank Sinatra? That’s exactly what the men in my house did. They’re so extra. But, so it this recipe. Extra savory and expensive in taste af. 


Happy Cooking,

B. Coop

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Garlic and Herb Lamb Chop Recipe

Tender and juicy lamb chops made with a Cajun Chimichurri inspired marinade. Easy recipe with loads of flavor.

Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes

Ingredients

  • 6-8 lamb loin or rib chops

Marinade:

  • 1/3 cup olive oil
  • 1/3 cup fresh parsley
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 1 tsp Cajun seasoning *
  • 1/2 tsp coarse sea salt*
  • 1 TBS onion powder
  • 1 tsp crushed red pepper flakes
  • 1 TBS cracked black pepper
  • Juice from 1 lemon
  • 5-6 crushed garlic cloves

Searing:

  • 2 TBS olive oil
  • 2 TBS unsalted butter for basting
  • 2 sprigs rosemary for pan

Sauce:

  • 1/3 cup white wine
  • 1/3 cup chicken broth
  • 3 TBS Worcestershire sauce
  • 4 TBS unsalted butter

Instructions

Marinade:

  1. Mix all ingredients except the garlic in a small bowl.
  2. Pour the marinade on top of the lamb chops in a large bowl.
  3. Rub the marinade evenly into the chops.
  4. Throw the garlic cloves into the bowl
  5. Cover with lid or plastic wrap.
  6. Refrigerate for at least 3 hours or overnight.

Searing:

  1. Remove the lamb chops from the refrigerator about 1 hour before searing to allow them to return to room temp.
  2. Heat olive oil in a large, cast iron skillet on medium high.
  3. Once oil is hot, add in the lamb chops.
  4. Allow the chops to sear for 5 minutes. Do not move the chops around.
  5. Flip the chops over
  6. Add in the butter, garlic cloves from the marinade, and rosemary sprigs to the skillet.
  7. When the butter melts, baste the chops with the butter.
  8. Continue searing for mins or until a meat thermometer registers 145°F (or cook to your prefer level of doneness)
  9. Remove chops to a plate to keep warm and rest.

Sauce:

  1. Pour the wine into the same skillet to deglaze it
  2. Add in the chicken broth and Worcestershire sauce and butter
  3. Stir until wine reduces and the butter melts; about 2 minutes.
  4. Pour sauce over the lamb chops and serve.
  5. Enjoy!

Recipe Notes

*Adjust the amount of cajun seasoning and salt to your taste.

Cheesesteak Pasta Bake Recipe

Pasta, Recipes
Posted on 2 Comments on Cheesesteak Pasta Bake Recipe

Hurricane Sally was brewing in the Gulf this week. To calm my nerves, I cooked. It’s my stress relief. I pulled some stuff out of my fridge and this Cheesesteak Pasta Bake was born. I posted it on my Instagram page and mayhem ensue. I didn’t think you guys would want another pasta recipe. But, after almost 100k views and more comments than I could keep up with demanding this recipe, I concluded that I was wrong. Here you go…

Browned Sirloin Steak
Fresh Spinach
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Cheesesteak Pasta Bake

Creamy garlic and herb infused white sauce rotini pasta baked with seasoned steak bites and smothered with cheese.

Ingredients

  • 1 lb rotini pasta
  • 1 lb thinly sliced sirloin
  • 2 TBS steak seasoning
  • 2 TBS vegetable oil
  • 2 TBS Worcestershire sauce
  • 2 TBS butter
  • 1 thinly sliced red bell pepper
  • 10 oz spinach
  • 1 TBS minced garlic
  • 1/4 cup white wine
  • 8 oz cream cheese softened
  • 4 cups heavy whipping cream
  • 2 TBS Cajun seasoning
  • 1 TBS chicken bouillon powder
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS Herbes de Provence seasoning
  • 2 tsp cracked black pepper
  • 1 cup shredded mozzarella
  • 2 cups shredded Monterey Jack cheese
  • Chopped green onions
  • Preheat the oven to 375°F

Instructions

  1. Preheat the oven to 375°F
  2. Cook rotini al dente according to package instructions; set aside
  3. Season steak with steak seasoning
  4. Pour vegetable oil into a large skillet
  5. Add steak and brown on one side
  6. Flip steak over and pour in the Worcestershire sauce
  7. Cook until browned
  8. Remove and keep warm
  9. In the same skillet, melt the butter
  10. Add in the red peppers
  11. Saute for 2 minutes
  12. Add in the spinach
  13. Sauté until wilted
  14. Add in the garlic and sauté for 30 secs
  15. Pour in the white wine and simmer until it reduces; about 2 minutes
  16. Add the cream cheese
  17. When that melts, pour in the heavy cream
  18. Bring to a simmer.
  19. Add in the Cajun seasoning, chicken bouillon powder, onion powder, garlic powder, Herbes de Provence, and black pepper.
  20. Stir and simmer on low for 6-8 minutes
  21. Stir in the 1/2 of each cheese.
  22. Spray a casserole dish with nonstick cooking spray
  23. Add in the rotini
  24. Pour the sauce on top of the pasta and mix will
  25. Taste and adjust seasoning as needed
  26. Sprinkle the remaining cheeses and green onions on top.
  27. Bake for 25-30 minutes or until cheese has melted and is lightly browned.
  28. Cool for 10 minutes before serving.
  29. Enjoy!

Seafood Rice Recipe

Recipes, Seafood
Posted on 4 Comments on Seafood Rice Recipe
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This is not Jambalaya! Let’s just get that clear. Similar, yes. They’re like cousins. 1st cousins. My Seafood Rice will absolutely be one of your new, favorite side dishes! That’s big talk, right? Try me.

You’re gonna need your favorite sausages for this recipe. It’s the foundation of the flavor. Those sausage drippings matter! We build off of them. 

Another important flavor component is the crawfish fat. I use frozen crawfish tails. After thawing, I drain that orange liquid off and reserve it. This will give the rice its seafood flavor. The color may be a little off putting at first. But, it’s just crawfish fat and water. 

After cooking the shrimp and warming the crawfish, there will be some residual crawfish fat and water at the bottom of the pot. Drain it into the bowl of reserved crawfish fat. We don’t want to leave it in the spot, because it will prevent the veggies from browning properly in the next step. But, do NOT discard it. That’s more flavor that we need.


Gotta have the fresh veggies for seasoning. Also, mince your own garlic! It’s so convenient to just purchase the jar of pre-minced garlic. But, trust me, chopping up your own is much better. It’s more fragrant and fresher. 
Let’s talk rice. I’m using jasmine rice, so my measurements are in accordance with that type of rice. If you’re using a different rice, the amount of chicken stock will change. Follow the package instructions for the amount of water needed and use chicken stock instead of water. 


To avoid overcooking the seafood, add it back into the pot along with the sausage at the very end of the cooking process. It will only need a minute or two to heat up. Then, fluff and serve!


Happy Cooking,

B. Coop

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Seafood Rice Recipe

Fragrant jasmine rice, savory sausage, and spicy seafood seasoned to perfection with Cajun & Creole spices.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 1/2 lb sausage diced
  • 1 lb shrimp
  • 1 lb frozen crawfish tails thaw and reserve the liquid
  • 4 TBS butter
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS minced garlic
  • 2 TBS Cajun seasoning
  • 1 TBS Herbes de Provence
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS liquid crab & shrimp boil
  • 3 cups chicken stock
  • 2 cups jasmine rice
  • Salt and pepper to taste
  • 1 TBS Olive oil
  • Chopped green onion to garnish

Instructions

  1. In a Dutch oven or stockpot heat the olive oil
  2. Add in the sausage and sauté until browned and drippings are released
  3. Remove sausage from the pot and reserve.
  4. Thaw the crawfish and drain the orange liquid (fat) off of the tails; reserve the liquid for later
  5. Add in the shrimp and crawfish into the pot.
  6. Sprinkle the seafood with 1 TBS of the Cajun seasoning
  7. Sauté until shrimp are completely cooked. Do not overcook the crawfish.
  8. Remove shrimp and crawfish. Add them to the reserved sausage; set aside.
  9. Add 2 TBS of the butter into the pot.
  10. Once the butter melts, add in the onion and bell pepper
  11. Sauté until slightly caramelized; about 2-3 mins
  12. Add in the garlic and sauté for 30 secs.
  13. Pour in the reserved crawfish fat, chicken stock, and liquid crab & shrimp boil.
  14. Bring the stock to a simmer
  15. Stir in the remaining butter, Cajun seasoning, Herbes de Provence, onion powder, and garlic powder.
  16. Taste and add salt/pepper as needed
  17. Bring the mixture to a boil
  18. Stir in the rice
  19. Lower the heat and cover the pot with the lid.
  20. Cook for 15-20 minutes or until the water has evaporated and rice is completely cooked.
  21. Return the sausage, shrimp, and crawfish to the pot.
  22. Stir and fluff until sausage and seafood is reheated.
  23. Garnish with chopped green onions.
  24. Enjoy!

Caramel Apple Egg Rolls Recipe

Desserts, Recipes
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Dessert egg rolls?? Sign me up! I had a can of caramel apple pie filling chilling in my pantry for at least 3 months. I bought it while preparing my Walmart delivery online. I have no clue how I ended up on that page. Anyway, I’d never seen the caramel apple flavor. I had to get it. I had no idea what I’d use it for. I invited friends over for hibachi and needed a quick dessert. Light bulb! Dessert egg rolls. Easy and DELICIOUS!

Surprisingly, the canned apples aren’t very sweet. I like that. That means we can control how sweet we want them. I just add a little brown sugar and cinnamon. We’ll add more sweetness later.

Cookies, it’s later. Lol Okay, so I use softened cream cheese. Very, very soft. Leave it out of the fridge for a few hours. Or use the “melt” setting on your microwave if you have it. Cheat code: Philadelphia cream cheese melts like a dream! Now, mix in your little sugar and vanilla. Get to whisking.

I can’t describe wrapping an egg roll in text. Just watch my tutorial. It’s easy. I still kind of suck at it, but I do what I can, ya know? I spoon in 3 apples per wrapper. I usually get about 10-12 rolls this way. Just depends on how generous your can of filling is. 

Deep fry or pan fry these things for about 2 minutes. They don’t take long to brown at all, so don’t step away too far. Drain on a wired rack instead of paper towels. This will maintain the crispness. Don’t drain for too long. We have that cinnamon and sugar stick!

I like to drizzle a bit of cream cheese frosting on top. I already have my recipe on here. Pop it in the microwave for a few seconds. That will make it easier to drizzle. I just realized I enjoy saying the word “drizzle”.

My mom told me to tell you to try this with ice cream. Says it’s a game changer. I believe her. Trust my mom and grab a pint! 
Happy Cooking,

B. Coop

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Caramel Apple Egg Rolls Recipe

Quick and easy dessert egg rolls filled with apple and cinnamon goodness with a little dollop of sweetened cream cheese.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 12 egg nrolls

Ingredients

Apples:

  • 1 21 oz can Caramel Apple Pie Filling
  • 1 TBS brown sugar
  • 1 TBS cinnamon

Cream Cheese Filling:

  • 8 oz block cream cheese softened
  • 1/3 cup granulated sugar
  • 1 TBS pure vanilla extract

Cinna/Sugar mix:

  • 1/2 cup granulated sugar
  • 1 TBS cinnamon
  • 10-12 Egg roll wrappers
  • Oil for frying
  • Cream Cheese frosting for drizzle

Instructions

Apples:

  1. Mix all ingredients together in a small bowl
  2. Set aside

Cream Cheese Filling:

  1. Whisk all ingredients together until smooth.
  2. Set aside.

Cinna/Sugar Mix:

  1. In a shallow dish, mix cinnamon and sugar together.
  2. Assemble egg rolls by spooning 3 apples and 1 TBS of the cream cheese filling per egg roll wrapper.
  3. Heat oil in pan or deep fryer to 350°F
  4. Fry rolls for 2 mins or until they are golden brown
  5. Drain on a wired rack
  6. While rolls are still hot, dredge them into the cinna/sugar mix.
  7. Heat cream cheese frosting in microwave for 5-10 seconds.
  8. Drizzle as much frosting as you’d like over egg rolls.
  9. Enjoy!

The Best Shrimp Lo Mein Recipe

Recipes, Seafood
Posted on 1 Comment on The Best Shrimp Lo Mein Recipe

To date, my Hibachi recipe is the the most popular recipe on our blog. And I’m proud of it! I put so much effort into making it flavorful, yet easy! The same is to be said about my Shrimp Lo Mein! I did my research! I wanted it to be savory with just the right amount of sweetness for balance. I also wanted to make it as close to authentic as I could. I really, really hope you guys enjoy this one. More so, my desire is for each of my Cookies to taste the love I put into this recipe. 

Noodlessss

Lo Mein noodles aren’t the easiest to come by in my area. So, I called my beloved cousin, hey Meka! She went to 2 or 3 different Asian markets in her city to find these babies and a box full of other goodies for us! She’s a gem, right? An aggravating one. But, she’s useful. Anyway, if you can’t find Lo Mein, there are alternatives. However, I behoove you to try to find them!! But, if you can’t, spaghetti, linguine, or a long, flat egg noodle will work.

Do NOT Burn the Damn Garlic!

I mean it! Don’t do it. Keep that heat low. The smell of these veggies sautéing will fill your home with the most amazing aromatics! Kudos to my Asian brethren for developing such magnificent flavor combinations! It just works!

Saucey

This sauce, this sauce! Listen, before you add in the cornstarch, taste the sauce!!! Beautiful, right?! I know!! Okay, this sauce is just right. I mean the flavor, the color, those noodles are going to stuck it up! And it’s just the right amount. We’re not make noodles soup. We want the sauce to stick! And it does!

Just because it says Shrimp doesn’t mean you can’t substitute or even add more meat. Just be mindful of the cooking time. Chicken will take longer, so you’ll need to add it earlier than we add the shrimp. It can go in with the veggies. But, don’t add any additional sodium! Trust me. The sauce has plenty!

I enjoyed making the recipe and preparing it for you so much! It’s quick and easy! I know it’ll become on of your absolute favorites! Enjoy!

Happy Cooking,B. Coop

5 from 1 vote
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The Best Shrimp Lo Mein Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • Sauce:
  • 1/2 cup water
  • 1 tsp chicken bouillon powder
  • 2 TBS soy sauce
  • 2 TBS oyster sauce
  • 1 TBS hoisin sauce
  • 1 TBS mirin or cooking wine
  • 1/2 tsp sesame oil
  • 1/3 tsp sugar
  • 1 TBS cornstarch
  • Lo Mein:
  • 10 oz Lo Mein noodles may sub linguine or spaghetti IF Lo Mein aren’t found. Go look tho!
  • 1 lb shrimp
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced sweet onion
  • 1/4 cup carrots julienned
  • 1/4 lb bok choy chopped
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 TBS vegetable oil
  • Green onion for garnish

Instructions

  1. Sauce:
  2. Whisk all ingredients together in a small bowl. Set aside.
  3. Boom. Ya done!
  4. Lo Mein:
  5. Prepare Lo Mein noodles according to package instructions. (If using another pasta, cook until al dente, drain, and toss with olive oil.) Set aside.
  6. Place shrimp in a bowl
  7. Season with the onion and garlic powders.
  8. Set aside.
  9. Heat vegetable oil in a wok or pan.
  10. Add in the ginger, bell peppers, and carrots
  11. Sauté on medium heat until veggies soften; about 5-7 minutes.

  12. Add in the garlic, sweet onion, and bok choy.

  13. Sauté until bok choy begins to wilt.
  14. Add in the shrimp and half of the sauce.
  15. Stir until shrimp are almost cooked
  16. Add in lo mein noodles and remaining sauce.
  17. Stir until noodles are warm, shrimp are completely cooked, and sauce has thickened; about 3-4 minutes.
  18. Turn off the heat
  19. Garnish with green onions and serve.
  20. Enjoy!

Southern Stewed Chicken Recipe

Chicken, Recipes
Posted on 2 Comments on Southern Stewed Chicken Recipe

Let’s talk food, food. In the South, when we said we want “food, food” we mean real, home cooking. No fast food. We want something we can feel! Something that’s a labor of love. Usually it’s some kind of meat and gravy that has been simmering on the stove for at least an hour. Today, I’m talking Southern style Stewed Chicken. It’s what my ancestors made to fill up their families. It’s relatively inexpensive and goes a long way. Plus, it’s easy to whip up. I’ll show ya!

Cheap Bird

Did you know that buying a whole chicken and cutting it up yourself will save you some coins? Go price thighs, breasts, and wing separately. Now, go look at how much a whole chicken costs. See? I got this for $4 and some cents. Can’t beat that! I cut it up and seasoned it WELL! One thing that hurts my feelings is under seasoned chicken! It may look like a lot of spice, but I promise you the chicken can handle it. Plus, this is the only time we’ll be adding seasoning in this recipe. The chicken holds the responsibility of flavoring the whole meal. It’s definitely up for the task.

Give it Some Color

Browning the chicken is an important step. Not everyone does this. But, I’m not a fan of soggy skin on chicken. So I brown to add more flavor and for crispier skin. Doesn’t take long. But, the flavor is undeniable.

Simmer Time

This is not a quick meal. I turn the pot on low and let it go. Low and slow is the key. We want that gravy thick and the chicken melting right on off of the bone! And that’s exactly what you’ll get with this recipe. My mom always added potatoes to the mix. They soak up so much of that chicken flavor and are so delicious in this dish! It’s optional. But, I’d recommend you try it. 

Some serve this over noodles. I prefer it over rice. But, that part is completely up to you. Add a green veggie and some cornbread!

Happy Cooking,B. Coop

5 from 1 vote
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Southern Stewed Chicken

Southern style stewed chicken and gravy that will stick to your bones! Well seasoned chicken that falls right off the bone into a luscious, savory, homemade gravy.

Ingredients

  • 1 whole chicken cut into parts
  • 1 TBS Cajun seasoning
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 TBS poultry seasoning
  • 1 TBS Italian seasoning
  • 1/4 cup vegetable oil
  • 1/2 stick butter
  • 1 small onion finely diced
  • 1/2 bell pepper finely diced
  • 1-2 celery stalks finely chopped
  • 1 TBS minced garlic
  • 1/2 cup all purpose flour
  • 4-5 cups chicken broth
  • 2 potatoes peeled and cut into small chunks
  • Salt and pepper to taste you won’t need it😉
  • Cooked white rice

Instructions

  1. Season the chicken evenly with the Cajun seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning.
  2. In a large stock pot or Dutch oven, heat the vegetable oil.
  3. When the oil is hot, add in the chicken; skin side down first.
  4. Brown the chicken on each side for 3 minutes.
  5. Set aside;
  6. Add the butter to the same pot and allow it to melt.
  7. Stir in the onion, bell pepper, celery, and garlic.
  8. Sauté for 2-3 mins.
  9. Sprinkle in the flour.
  10. Stir for about 1 minute or until the flour is no longer visible.
  11. Stir in the broth
  12. Bring to a simmer.
  13. Add the chicken back into the pot.
  14. Reduce the heat to low, cover with the lid, and cook for 1 hour.
  15. Optional: After one hour of cooking, add in the potatoes.
  16. Continue cooking for 30 mins to an hour until potatoes are cooked and chicken is as tender as you’d like.
  17. Taste and adjust as needed
  18. Serve over warm rice.
  19. Enjoy!

Louisiana Crawfish Boil Recipe

Louisiana Favorites, Recipes, Seafood
Posted on 3 Comments on Louisiana Crawfish Boil Recipe

To my Cookies that aren’t familiar with Cajun cuisine, allow me to introduce you to a delicacy here in Louisiana. The Crawfish. Nothing gathers people together more than a good ole Crawfish Boil down here! Listen, this little red suckers bring a different kind of joy to our hearts! I can’t even explain the taste. But, let me try…It’s kind of like a mini lobster with 100x more flavor! Of course, everyone here has their own way of boiling. You already know I had to come up with the easiest method that also has the most flavor! Here’s how I prepare my Crawfish Boil and bless my folks!

Clean ‘Em Up!

Your sack of crawfish are going to be dirty! Don’t be alarmed. They come from the swamp. So, a little dirt is expected. We pour them into large cooler and place the water hose inside it. Then, open the drainage hole. Allow the water to run for about 20 minutes or until the water in the cooler is clean.

You should be able to see the crawfish clearly. You also want to remove any dead crawfish you see floating around. If their tails are straight, they’ve gone to glory. Toss ‘em! You definitely do not want to eat a crawfish that gave up the ghost before hitting that hot water. Gross!

When filling your boiling pot with water, make sure you fill it about 2-3 inches above the half way mark.

Just Right!

You guys know I’m a flavor girl. I worked extra hard making sure these crawdaddies were seasoned to perfection. You want them to have the right amount of kick. If they’re too spicy, it’s hard to enjoy them. You want them jusssssst right! You know, like Goldilocks ole breaking and entering behind. Anyway, I like to season well! I use a mix of both Zatarain’s and Louisiana Fish Fry Products boil seasonings. Both are brands will incredible flavor! I also add one, 8 ounce bottle of liquid boil. The Garlic & Onion flavor is a tad bit less spicy than the original concentrate. It adds just the right amount of kick. If you like extra, EXTRA spicy crawfish, add another bottle.

I know what you’re thinking. “Coop, what the hell?” But, listen, you know if I don’t know anything else, I know how to add flavor to some food, okay? So, trust me on this. Do NOT skip this chicken bouillon!! Also, don’t skip the butter. Because, well, butter makes every damn thing good!

And don’t be shy with the veggies and citrus. They bring so much more out of the boil! And a secret, must have ingredient: vinegar. Plain, white, distilled vinegar. A cup will do. This makes the crawfish shells easier to peel. It also calms the smell. The scent of crawfish can linger on your fingers long after washing your hands. This little splash of vinegar takes care of that! You can even eat them inside of your house without worrying about stinking up your walls and furniture. Thank God for vinegar!

Cool Off, Cool Off

The most important part of the boil, other than choosing the right amount of seasoning, is the cooling/soaking process. Crawfish boils super fast! Within 5 minutes, they will be beautifully red and floating at the top of the pot. This is when you need to drop that temperature. 150°F is ideal for soaking. Adding in frozen corn and sausages helps. But, you need to do more to drop the temperature fast enough. If not, the crawfish will overcook and become a mush. Some like to add ice. I don’t recommend that because ice can dilute the boil and take away some of the flavor we worked so hard to build. I use the Boil Boss! It’s an innovative and easy to use ring that attaches to your water hose. It works amazingly! It dropped my Boil from 220°F to 150°F in a little over 3 minutes! It also locks in the juice. I had the juiciest crawfish of my life using this thing! Get yours here (NOT SPONSORED): https://theboilboss.com

It is said that when the crawfish sinks to the bottom of the pot, it has sucked in as much flavor as possible. But, I find that the longer you soak, the spicier they become. So, taste as you soak. I soaked for about 40 minutes. Since the Boil Boss drooped the temp, I didn’t have to worry about my crawfish overcooking. It allotted them plenty of extra soaking time. 

I was intimidated about boiling crawfish. But, there’s nothing to it! Just follow my instructions and watch the video until you’re ready to confidently tackle your first boil. You can do it! And just look at the reward!!

Happy Boiling,

B. Coop

5 from 1 vote
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The Best Crawfish Boil Recipe

A good, ole Louisiana Crawfish Boil how-to including the recipe for the most flavorful boil you’ll ever enjoy!

Ingredients

  • 30-40 lbs live crawfish
  • 2.5 lbs Zatarain’s Crawfish Shrimp, and Crab Boil Complete
  • 2 lbs Louisiana Crawfish Shrimp, and Crab Boil
  • 8 oz Zatarain’s liquid Shrimp & Crab Boil Garlic & Onion flavor
  • 1 cup distilled vinegar
  • 7-8 oz powdered chicken bouillon
  • 1 cup kosher salt
  • 3 onions
  • 3 bell peppers
  • 4 celery stalks
  • 3 garlic pods
  • 3 oranges
  • 3-4 lemons
  • 1 stick salted butter
  • Boiling potatoes
  • Frozen corn
  • Sausage frozen or thawed

Instructions

  1. Pour crawfish into a large cooler with a drainage hole
  2. Place water hose into cooler and run water into the cooler with the drainage hole opened.
  3. Remove any dead crawfish (if the tails are straight, they’re gone!)
  4. Continue until the water in the cooler is clear
  5. Turn on the fire and place the boiling pot on top
  6. Fill the pot with water until it is 2-3 inches over halfway full.

  7. And in the Zatarain’s seasoning (both powder and liquid), the Louisiana seasoning, chicken bouillon, salt, and vinegar.

  8. Stir well.
  9. Place the holed, steamer insert into the pot
  10. Add in the veggies
  11. Squeeze the juice from the oranges and lemons before toss them into the pot.
  12. Add the butter and stir well.
  13. Cover the pot with the lid to encourage the boil
  14. Once boiling, add on the potatoes
  15. Stir, cover with the lid, and allow to boil for 10 minutes.
  16. Carefully remove the steamer insert
  17. Pour crawfish into the insert on top of the potatoes.
  18. Carefully place insert back into the pot.
  19. Cover with a lid and boil the crawfish for 5-7 minutes
  20. Turn the fire off.
  21. Add in frozen corn and/or sausage to help cool the boil.
  22. Stir until the temp inside the pot has lowered to 150°F *see video and info above for instructions*
  23. Cover and allow the crawfish to soak for at least 30 minutes; or until the corn and sausage is done, and the majority of the crawfish has sunk to the bottom of the pot**
  24. Remove the steamer insert and allow it to drain.
  25. Enjoy!

Smothered Steak and Gravy Recipe

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The craziness of the 2020 pandemic has everyone desperately in need of a huge hug. And since my arms can’t reach you all, I wanted to give you comfort the only way I know how. Through food! My Smothered Steak and Gravy recipe is my virtual hug to you and your family. It’s warm, filling, and easy to make. I hope a good meal will bring you some relief and comfort in knowing that this, too, shall pass!

I use a relatively inexpensive cut of beef. So, please don’t over think this recipe. Eye round, top sirloin, cube steak, etc. will be fine. Basically, if it’s under $8, it will work.

You may opt to leave the steak whole if you’d like. I cut it against the grain into chunks. This makes the cooking process a little shorter as the pieces become tender faster.

One hour of simmer was all it took me for my steak to tenderize. If you have a different cut of meat, the cook time will vary. Just check it every 30 minutes.

This dish can be served over rice. But, my favorite is to pour it over my Garlic Mashed Potatoes! Recipe: https://coopcancook.com/garlic-mashed-potatoes/ However, you serve it, it’ll be great!

Happy Cooking,

B. Coop

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Smothered Steak & Gravy Recipe

Southern style beef steaks smothered in a savory onion, pepper, and mushroom gravy.

Servings 4 people

Ingredients

  • 1 1/2 lbs gravy steak Chuck steak, sirloin tender steak, beef tips, etc.
  • 2 TBS Worcestershire sauce
  • 1 TBS seasoning salt
  • 1 1/2 cup all purpose flour
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS poultry or steak seasoning
  • 1/4 cup vegetable oil
  • 2 TBS butter
  • 1 cup sliced mushrooms
  • 1 bell pepper sliced
  • 1 medium onion sliced
  • 3 TBS flour from the same 1 1/2 cup flour used earlier
  • 1/3 cup sherry cooking wine
  • 3 cups beef stock
  • 1 beef bouillon cube
  • 2 heaping TBS sour cream
  • Salt and pepper to taste
  • Green onions to garnish

Instructions

  1. Cut steak into large chunks
  2. Toss steak in Worcestershire sauce and the seasoning salt
  3. In a shallow dish, pour in the flour, onion powder, garlic powder, and seasoning. Stir.
  4. Dredge the steak pieces in the flour. Coat all sides well; shake off excess
  5. Reserve the flour for later
  6. Heat oil in a skillet
  7. Add in the steak and brown on each side; 2-3 mins per side
  8. Remove the steak
  9. Add the butter into the skillet
  10. When the butter melts, add in the onion, bell pepper, and mushrooms
  11. Sprinkle with a pinch of salt
  12. Sauté until veggies soften; about 3 mins
  13. Sprinkle 3 TBS of the reserved flour used for dredging the steak
  14. Stir until the flour is no longer visible
  15. Pour in the sherry; stir
  16. Add in the beef stock and beef bouillon cube
  17. Bring to a simmer
  18. Return the steak back into skillet
  19. Reduce heat to medium low
  20. Stir, cover with the lid, and cook for 1 hour or until steak is tender.
  21. Add in the sour cream and stir until it dissolves
  22. Taste and add salt and black pepper as needed.
  23. Garnish with green onions
  24. Serve over garlic mashed potatoes or rice.
  25. Enjoy!

Creamy Crock-Pot Red Beans Recipe

Louisiana Favorites, Recipes
Posted on 3 Comments on Creamy Crock-Pot Red Beans Recipe

I’ve pretty much been called the Master of Red Beans and Rice. But, I prefer the title “Red Bean Queen”. Or maybe, “The Sensei”! Anyway, I love making some dang on red beans! I’ve worked hard at perfecting the taste and texture in different cooking methods. There’s the stovetop version and the pressure cooker one. But, I was missing the slow cooker method. Not anymore!

It’s a dump and go slow cooker meal. Don’t we love those? I brown the sausage. Then, saute the veggies, the Trinity, in those yummy and flavorful sausage drippings. After that’s done, you just dump it all into the slow cooker along with quick soaked, red beans.

5 from 3 votes
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Crockpot Red Beans and Rice Recipe

Ingredients

  • 1 lb dry red beans
  • 1 lb sausage coined
  • 1 diced onion
  • 1 diced bell pepper
  • 2 celery stalks diced
  • 5 cups water
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 2 chicken bouillon cubes
  • 5 TBS butter
  • Cajun seasoning and black pepper to taste

Instructions

  1. Sort beans to remove the bad ones and rinse well.
  2. Add the beans to a large pot and cover them with about 2 inches of water
  3. Bring the pot to a boil
  4. Boil for 5 mins then turn off the heat
  5. Allow the beans to soak in the pot for 20-25 mins
  6. Drain water off of the beans; set aside
  7. Brown sausage in a pan
  8. Remove sausage leaving sausage drippings in pan. Set aside.
  9. Add the onion, bell pepper, and celery to the same pan.
  10. Sauté for 3 minutes
  11. Spray the slow cooker with nonstick cooking spray
  12. Add in all ingredients EXCEPT the butter, Cajun seasoning, and black pepper
  13. Stir well.
  14. Cover with the lid and cook on HIGH for 4 hours
  15. Stir in the butter
  16. Season to taste with the Cajun seasoning and black pepper.
  17. Cover and continue cooking on HIGH for 1 hour.
  18. Remove the lid and stir
  19. Allow the beans to cook on HIGH for the last hour uncovered. Do NOT place the lid back on the slow cooker during the final hour of cooking.
  20. Serve over warm rice.
  21. Enjoy!
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