Posts Tagged with recipes

Creamy Seafood Pasta Salad Recipe

Pasta, Recipes, Seafood, Side Dishes
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There are some dishes that just belong at every family gathering. You know the ones. The casserole dishes are lined up, somebody’s guarding the potato salad recipe like it’s a state secret, and right in the middle of the table sits a big bowl of creamy pasta salad that everybody keeps sneaking spoonfuls from before dinner is even served.

This Creamy Seafood Pasta Salad is that dish.

Loaded with juicy shrimp, sweet lump crabmeat, crisp vegetables, and a creamy, flavorful dressing, this pasta salad manages to feel both comforting and a little fancy at the same time. It’s the kind of recipe that gets people asking who made it and whether there are leftovers they can take home.

What I love most about this recipe is that it’s incredibly simple to prepare, but it tastes like something you picked up from a specialty deli. The combination of Kewpie mayonnaise and Caesar dressing creates a rich, tangy dressing that coats every bite of pasta beautifully. Add fresh dill, crisp celery, red onion, and sweet bell peppers, and you’ve got a seafood pasta salad that’s bursting with flavor and texture.

Whether you’re planning a summer cookout, holiday gathering, seafood feast, or simply meal prepping lunches for the week, this recipe deserves a permanent spot in your collection.

Why You’ll Love This Seafood Pasta Salad

  • Packed with shrimp and lump crabmeat
  • Perfect for holidays, cookouts, and potlucks
  • Easy to prepare ahead of time
  • Rich, creamy dressing with incredible flavor
  • Great for meal prep
  • Tastes even better the next day
  • Feeds a crowd

The Secret to the Best Seafood Pasta Salad

If there’s one thing I want you to remember when making this recipe, it’s this:

Do not rush the chilling process.

Freshly mixed seafood pasta salad can taste completely different from chilled seafood pasta salad.

When the ingredients are first combined, the dressing hasn’t had enough time to absorb into the pasta. The seasonings haven’t fully developed, and the flavors haven’t had a chance to marry together.

That’s why I strongly recommend chilling this pasta salad for at least 6 hours, but preferably overnight.

And here’s the important part:

Wait until AFTER the pasta salad has chilled before adjusting the seasoning.

I know it’s tempting to start adding extra salt, seasoning, or dressing right away. Resist the urge.

As the pasta rests in the refrigerator, it absorbs flavor from the dressing and seasonings. What may seem under-seasoned immediately after mixing can become perfectly seasoned several hours later.

After chilling, give the pasta salad a good stir, taste it, and then decide if it needs additional seasoning. This simple step can make the difference between a perfectly balanced pasta salad and one that’s overly salty.

Ingredient Highlights

Shrimp

Shrimp adds a delicious seafood flavor and hearty texture. Use medium or large shrimp that have been cooked, peeled, and lightly seasoned.

Lump Crabmeat

Lump crabmeat provides sweetness and richness that takes this pasta salad to the next level.

Kewpie Mayonnaise

Kewpie mayo creates a richer, creamier dressing than traditional mayonnaise thanks to its unique flavor profile.

Caesar Dressing

Adding Caesar dressing gives the salad tanginess, depth, and an extra layer of flavor that sets it apart from traditional seafood pasta salads.

Fresh Dill

Fresh dill pairs beautifully with seafood and brightens the entire dish.

Tips for the Best Seafood Pasta Salad

Cook Pasta Properly

Cook the rotini until just al dente. Overcooked pasta can become mushy after chilling.

Cool Before Refrigerating

Allow the pasta salad to cool completely before placing it in the refrigerator.

Fold Gently

When adding the crabmeat, gently fold it into the salad to preserve those beautiful lumps.

Make It Ahead

This is one of those recipes that’s actually better the next day.

What to Serve with Seafood Pasta Salad

This pasta salad pairs beautifully with:

  • Grilled chicken
  • Barbecue ribs
  • Smoked brisket
  • Fried fish
  • Hamburgers
  • Hot dogs
  • Crab boils
  • Grilled shrimp
  • Pulled pork sandwiches

It’s also hearty enough to serve as a light lunch all by itself.

Storage Instructions

Refrigerator

Store seafood pasta salad in an airtight container in the refrigerator for up to 3 days.

Because seafood is highly perishable, avoid leaving the salad at room temperature for more than 2 hours.

Make-Ahead Instructions

Prepare the pasta salad up to 24 hours in advance for the best flavor.

Many people actually prefer it on the second day because the flavors become more developed.

Do Not Freeze

Freezing is not recommended.

The mayonnaise-based dressing can separate after thawing, resulting in a grainy texture. The vegetables may also lose their crunch.

How to Refresh Leftover Pasta Salad

Pasta naturally absorbs dressing as it sits.

If your leftovers seem dry the next day:

  • Stir in a tablespoon or two of mayonnaise
  • Add a splash of Caesar dressing
  • Mix gently until creamy again

This brings the texture right back to life.

Frequently Asked Questions

Can I use imitation crab?

Yes. While lump crabmeat offers the best flavor and texture, imitation crab can be substituted if desired.

Can I make this seafood pasta salad ahead of time?

Absolutely. In fact, it’s recommended. The flavor improves significantly after chilling.

How long should seafood pasta salad chill?

At least 6 hours, but overnight is best.

What pasta works best?

Rotini is ideal because the twists hold onto the dressing beautifully. Bowties and shells also work well.

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Creamy Seafood Pasta Salad

This Creamy Seafood Pasta Salad is packed with tender shrimp, sweet lump crabmeat, crisp vegetables, and a rich, flavorful dressing made with Kewpie mayo and Caesar dressing. It’s the perfect make-ahead side dish for cookouts, holidays, seafood boils, potlucks, and family gatherings. Best of all, it tastes even better after chilling overnight.
Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Servings 11 people

Ingredients

  • 16 oz rotini pasta cooked and drained
  • 1 lb shrimp cooked and lightly seasoned
  • 1 lb lump crabmeat
  • 1½ cups Kewpie mayonnaise
  • 1 cup Ken’s Caesar Salad Dressing
  • 2 tsp fresh dill
  • ½ tsp garlic powder
  • 1 tbsp Salad Supreme Seasoning
  • 1 tsp sugar
  • ½ tsp MSG optional
  • Juice from ½ lemon
  • ¼ red onion diced
  • ½ red bell pepper diced
  • 2 celery stalks diced

Instructions

  1. In a large mixing bowl, whisk together the Kewpie mayonnaise, Caesar dressing, fresh dill, garlic powder, Salad Supreme seasoning, sugar, MSG (if using), and lemon juice until smooth.
  2. Add the diced red onion, red bell pepper, and celery. Stir to combine.
  3. Add the cooked and cooled rotini pasta. Toss until evenly coated.
  4. Gently fold in the shrimp and lump crabmeat.
  5. Allow the pasta salad to cool completely if any ingredients are still warm.
  6. Cover and refrigerate for at least 6 hours or overnight.
  7. Stir well before serving.
  8. Taste and adjust seasoning only after chilling.
  9. Serve cold and enjoy.

Recipe Notes

For best results, chill overnight.
Wait until after chilling to adjust seasoning.
Do not freeze.
Add additional mayo or Caesar dressing if needed when serving leftovers.
Gently fold in the crabmeat to maintain texture.

Chipotle Chicken Recipe (Juicy, Smoky, Air Fryer & Stovetop)

Chicken, Recipes
Posted on 4 Comments on Chipotle Chicken Recipe (Juicy, Smoky, Air Fryer & Stovetop)
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This bold and flavorful Chipotle Chicken is marinated in a smoky, slightly sweet adobo sauce and cooked until perfectly juicy and tender. It’s easy, versatile, and perfect for tacos, bowls, meal prep, and more.

You ever make something so good you just stand over the stove like… “oh yeah, I did THAT”? 😂 Yeah. That’s this chicken.

There’s something about chipotle peppers in adobo that just don’t play fair. Smoky, spicy, rich, and a little saucy (just like me on a good day 😌), they bring a depth of flavor that makes simple chicken taste like it came straight off a restaurant menu.

This Chipotle Chicken has been on repeat in my kitchen because it checks all the boxes: easy, flavorful, and versatile enough to stretch across multiple meals. And let’s be honest… we love a recipe that can do a little overtime without complaining.

The marinade? Whew. It’s doing all the heavy lifting. It seeps deep into the chicken, locking in flavor so every bite is juicy, smoky, and just the right amount of spicy with a hint of sweetness. Whether you throw it in the air fryer or keep it classic on the stovetop, this recipe delivers every single time.

WHY YOU’LL LOVE THIS CHIPOTLE CHICKEN

• Big, bold smoky flavor that actually tastes like something  

• Juicy and tender (no dry chicken over here)  

• Easy marinade — let it sit and do its thing  

• Perfect for meal prep (make once, eat GOOD all week)  

• Air fryer AND stovetop friendly  

• Works in tacos, bowls, wraps, salads… you name it  

WHY THERE’S NO LIME IN THIS RECIPE

Now I know somebody already thinking, “Where the lime at?” 😂

Traditionally, chipotle marinades include lime juice. But for THIS recipe, I left it out on purpose.

Since we’re marinating the chicken for up to 24 hours, adding lime would start to break down the chicken too much. The acid essentially begins to “cook” the meat, which can leave you with a weird, mushy texture instead of that juicy, tender bite we want.

And listen… we didn’t come this far to eat mushy chicken.

Skipping the lime keeps the texture right while still letting all that smoky, bold flavor shine through. Trust me on this one.

INGREDIENT HIGHLIGHTS

Chipotle Peppers in Adobo Sauce  

This is where the magic happens. Smoky, spicy, and rich — it’s the backbone of the whole recipe.

Sazón Goya Seasoning  

Adds color, depth, and that “what IS that flavor?” moment.

Honey  

Just enough to balance the heat without making it sweet.

Chicken Bouillon Powder  

This right here? Flavor booster. Don’t skip it.

Garlic + Onion Powder  

The foundation. Always.

LET’S TALK MARINATING (DON’T RUSH THIS PART)

If you’ve got the time, let that chicken sit overnight. I’m telling you — it makes a difference.

Can you get away with 30 minutes? Sure.

Will it hit different after 12–24 hours? Absolutely.

This is one of those “the longer it sits, the better it gets” situations. The flavors soak all the way through instead of just sitting on the outside.

TIPS FOR THE BEST CHIPOTLE CHICKEN

Marinate Overnight if Possible  

Flavor gets deeper, richer, better. Period.

Don’t Skip the Rest Time  

Letting the chicken rest after cooking keeps all those juices inside where they belong.

Blend That Marinade Smooth  

No chunks = better coating = better flavor.

Watch Your Heat  

Chipotle can burn if the heat is too high, especially on the stovetop. Medium is your friend.

WHAT TO MAKE WITH CHIPOTLE CHICKEN

Now THIS is where the fun starts.

This chicken is not a one-trick pony. You can stretch this into multiple meals without getting bored:

• Chipotle chicken tacos with fresh pico and crema  

• Burrito bowls with rice, beans, and avocado  

• Loaded nachos (don’t play with me 😩🔥)  

• Quesadillas with melty cheese  

• Over a fresh salad for a lighter vibe  

• Stuffed into wraps for an easy lunch  

• With roasted potatoes and veggies for a full dinner plate  

You can even chop or shred it and keep it in the fridge for the week. Future you will be VERY grateful.

HOW TO STORE CHIPOTLE CHICKEN

Refrigerator  

Store in an airtight container for up to 4 days.

Freezer  

Freeze for up to 3 months. Perfect for meal prep.

REHEATING INSTRUCTIONS

Stovetop  

Reheat in a skillet over medium heat with a splash of water or broth to keep it juicy.

Microwave  

Heat in 30–45 second intervals until warmed through.

5 from 1 vote
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Chipotle Chicken Recipe (Juicy, Smoky, Air Fryer & Stovetop

This Chipotle Chicken is marinated in a smoky adobo sauce and cooked until juicy and tender. It’s bold, flavorful, and perfect for tacos, bowls, and easy meal prep.
Prep Time 10 minutes
Cook Time 18 minutes
marinating 30 minutes
Total Time 58 minutes
Servings 4 people

Ingredients

  • 4 chicken breasts or 6 chicken thighs
  • 7 oz can chipotle peppers in adobo sauce
  • 2 garlic cloves
  • 1 packet Sazón Goya seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon chicken bouillon powder
  • 2 teaspoons honey
  • 1/2 teaspoon salt

Instructions

  1. Marinate the Chicken
  2. Add chicken to a large plastic bag or bowl.
  3. Make the Marinade
  4. Combine chipotle peppers, garlic, Sazón seasoning, onion powder, chicken bouillon, honey, and salt in a blender or food processor. Blend until smooth.
  5. Coat the Chicken
  6. Pour marinade over the chicken and toss to coat evenly.
  7. Marinate
  8. Refrigerate for at least 30 minutes or up to 24 hours for best flavor.
  9. AIR FRYER METHOD
  10. Preheat air fryer to 400°F for 5 minutes.
  11. Place chicken in the basket in a single layer.
  12. Cook at 385°F for 16–18 minutes, flipping halfway through.
  13. Cook until internal temperature reaches 165°F.
  14. Let rest for 10 minutes before slicing.
  15. STOVETOP METHOD
  16. Heat 1–2 tablespoons oil in a large skillet over medium heat.
  17. Add marinated chicken and cook for 6–8 minutes per side depending on thickness.
  18. Reduce heat if needed to prevent burning.
  19. Cook until internal temperature reaches 165°F.
  20. Let rest for 10 minutes before slicing.

Recipe Notes

Chicken thighs will be juicier, breasts are leaner.
Adjust spice level by using fewer chipotle peppers.
Add a splash of water if marinade gets too thick.

Crock Pot Chicken and Gravy Recipe

Chicken, Louisiana Favorites
Posted on 1 Comment on Crock Pot Chicken and Gravy Recipe
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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!

Crock-Pot Jambalaya Recipe

Louisiana Favorites, Recipes, Seafood
Posted on 8 Comments on Crock-Pot Jambalaya Recipe

There are countless slow cooker jambalaya recipes across our wonderful, worldwide web. To my dismay, none of them resembled the Jambalaya I’m used to. You know I had to change that! Growing up in Southern Louisiana, I’ve had my share of bowls of the best Jambalaya! The Jambalaya I’m accustomed to isn’t red. It’s more brown based. Instead of a soup being served over rice like Gumbo, our version is comprised of rice. It’s spicy goodness and I have to show to how it’s done in my neck of the woods!

All in the Seasoning

The heart of this recipe is the spiced broth! I like to start by blooming spices in chicken broth. I pour the broth in the bottom of my Crock-Pot, then pile on the spices! I do this because I do not season the actual chicken pieces. I solely rely on the broth to flavor the chicken. Works like a charm!

Release the Grease

Since we’re using a slow cooker, it’s impossible to achieve those nice crisp edges on our sausage coins. We have to brown them a bit before adding them in. You can do this by sautéing them on the stove. Or, popping them in the oven for a few minutes. I choose the oven. This will also reduce the amount of added grease in our dish from the sausages.

Ditch the Fork

Down here, we shred the chicken after it’s cooked. An easy way to do this is to dump the chicken into a stand mixer and let it rip! 30 seconds of mixing will yield perfectly shredded bird. No more forks!

Parboiled Rice is the Trick

Parboiled rice…I’ll give my beginner cooks a chance to google it. Got it? Cool. This is what I like to call “Jambalaya Rice”. The worst kind of situation is to have gummy rice in this dish. It’s not the business! Parboiled rice is also great to use in any slow cooker recipes containing rice. It’s cooks beautifully in Crock-Pots.

Don’t Forget the Shrimp

I totally did this initially. Prepared the dish and became so excited with the outcome that I forgot to incorporate the shrimp! It’s really perfect without the shrimp for those with allergies. You won’t miss it. But, my seafood lovers should definitely add in the shrimp!
Now, this is good ole Southeast, Louisiana Jambalaya!

Happy Cooking,

B. Coop

5 from 1 vote
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Crock-Pot Jambalaya Recipe

The absolute best Cajun style Jambalaya recipe. Patterned after the traditional Jambalaya served in southern Louisiana, the recipe is flavorful and filling. Loads of chicken, sausage, shrimp, and rice. This is a full meal all in one.

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 lb smoked sausage browned*
  • 1 lb large peeled raw shrimp
  • 1 onion finely diced
  • 1 bell pepper finely diced
  • 2 celery stalks finely diced
  • 1 TBS minced garlic
  • 3 cups chicken broth
  • 2-3 TBS Cajun or Creole seasoning
  • 2 TBS paprika
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 1 TBS Italian seasoning
  • 1 TBS tomato paste
  • 2 cups parboiled rice**
  • Fresh parsley to garnish
  • Nonstick cooking spray

Instructions

  1. Spray the slow cooker with nonstick cooking spray
  2. Pour in the chicken broth
  3. Add in the Cajun seasoning, paprika, onion powder, garlic powder, and Italian seasoning.
  4. Stir in the garlic and tomato paste
  5. Add the chicken thighs
  6. Add in the onion, bell pepper, celery, and smoked sausage
  7. Cover and cook on HIGH for 2 hours or on LOW for 4-5 hours.
  8. Remove the chicken and shred it.
  9. Return the chicken back into the slow cooker
  10. Taste and adjust seasoning as needed.
  11. Stir in the rice
  12. Cover and continue cooking on HIGH for 1 hour or on LOW for 2 hours.
  13. Stir in the shrimp.
  14. Cover and cook for an additional 20 minutes on HIGH or until the shrimp are fully cooked
  15. Stir and fluff.
  16. Garnish with fresh, chopped parsley
  17. Enjoy!

Recipe Notes

*To brown the sausage, place it into a shallow pan and bake on 375°F for 10 minutes.
**Using long grain white rice will alter the timing and texture. Parboiled rice is recommended for this dish.

The Best Crock-Pot Chili Recipe

Beef, Recipes
Posted on 3 Comments on The Best Crock-Pot Chili Recipe

My proudest days come by way of reading emails of recipe praises from you guys. It truly makes it all worth it. One of the recipes prompting those emails is my Chili recipe. It’s a popular one. The spices blend seamlessly. And it’s a pretty easy dish to prepare you kind of just dump everything into the pot. I wanted to add a Crockpot version for good measure.

Ground or Roast?

Traditionally, a chuck roast was used in Chili. We converted it over to ground meat for ease over the years. Since, my other recipe uses ground beef, I thought it would be cool to show you how to prepare it with a roast. Which is better? Both.
I cut the roast against the grain into 1 1/2 inch chunks. The most important part is searing the beef. The foundation of a great Chili is the build up of flavors. This begins with the searing of the roast. Be careful not to crowd the pan. This will just boil the meat instead of searing it. Do a small amount in batches until all of the pieces have been browned.

Spice it Up!

Chili is all about the flavor! The spices have to be just right! Again, we’re building. I always start with the chili powder, because, well…we’re making chili for goodness sake! I use ancho. You should as well. It’s just better. And little bit more pricey. Just a tad. Sorry. But, you’ll thank me later.

Slow and Steady

Whether you make the chili in a Crockpot or over the stove, you must do it slowly. Chili isn’t a dish you want to rush. AGAIN we’re building flavors. I know you’re tired of me saying that. But, it really takes time. The longer you simmer, the better. And this roast won’t be fork tender. It will be spoon tender!

Fully Loaded

Load up your bowl of chili with all of the fixings or none. Totally up to you. Just know that avocados are insanely delicious in chili. Just trust me and try it! I love lots of sharp cheddar, sour cream, green onions, and avocados. Yep. Fully load that thang! But, serve it however you’d like.

Happy Cooking,

B. Coop

5 from 3 votes
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The Best Crock-Pot Chili Recipe

Ingredients

  • 3 lb chuck roast cut into 1 1/2 inch pieces
  • 1 TBS salt
  • 2 tsp black pepper
  • 2 TBS vegetable oil
  • 1 diced onion
  • 1 diced bell pepper
  • 1 TBS diced jalapeños
  • 1 TBS minced garlic
  • 1 28oz can of crushed tomatoes
  • 1 14.5oz can of diced tomatoes
  • 2 TBS tomato paste
  • 2 15 oz cans of chili beans or red kidney beans (drained)
  • 2 TBS Worcestershire sauce
  • 1/3 cup ancho chili powder
  • 2 TBS light brown sugar
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 1 T Italian seasoning
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 cup beef broth
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.
  2. Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
  3. Heat the vegetable in a pan.
  4. Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
  5. Remove the roast.
  6. In the same pan, add in the onion, bell pepper, and jalapeños.
  7. Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.
  8. Spray the Crockpot (slow cooker) with nonstick cooking spray.
  9. Add in the roast with the juices it’s rendered.
  10. Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.
  11. Stir well.
  12. Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
  13. Taste and adjust seasoning as desired.
  14. Serve with toppings of your choice.
  15. Enjoy!

Recipe Notes

Make sure that the chuck roast is at room temperature prior to searing. Remove it from the refrigerator 30 mins to an hour before preparing.

Honey Baked Ham Recipe

Baking, Holiday, Pork
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I’m not knocking anyone’s hustle. However, the price of a prepared honey, baked ham from a restaurant is expensive! Especially considering how easy it is to prepare your own. I know, I pay for convenience a lot, too. But, come on! This ham is way too simple not to do it yourself and save at least 30 clams!

First pro, the thing is already FULLY cooked! You’re basically just heating it up to serve. Make sure you purchase a spiral ham. It’s cooked and most of the time it’s already sliced! A win is a win.

I like to bake the ham for 10 minutes per pound. I start by warming the ham on 300 F for the bulk of the total baking time. Then, I add the glaze and continue baking for the last 30 minutes on 425F. This will render the perfect ham every time!

Glazed Like a Donut

The ham comes with a glaze packet. Yeah, throw it away. My homemade glaze is very simple with minimal ingredients. But, the flavor is incredible! I initially pour the glaze on the ham while the glaze is still hot and thin. This will help the flavor of the glaze penetrate the meat better. The glaze will thicken as it stands. So, I like to reserve a little of it to brush on the ham after it’s done baking right before serving.

Happy Cooking,

B. Coop

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Honey Baked Ham Recipe

Delicious and incredibly easy to prepare honey baked ham recipe that is comparable to expensive restaurants.

Ingredients

  • 8-11 lbs spiral fully cooked ham
  • 4 tbs unsalted butter
  • 1 1/2 cup brown sugar packed
  • 1/2 tsp allspice
  • 1/2 tsp garlic powder
  • 1/4 cup pineapple juice
  • 1/4 cup Coca Cola
  • 1/2 cup honey

Instructions

  1. Preheat oven to 300°F
  2. Place ham in an aluminum foil lined roasting pan or a disposable roasting pan
  3. Cover the ham with foil
  4. Bake for 1 hour*
  5. In a sauce pan, melt the butter
  6. Stir in all remaining ingredients
  7. Simmer on medium heat for 5 minutes (Glaze will thicken as it stands)
  8. Remove the ham from the oven and discard the foil covering.
  9. Increase the oven temp to 425°F
  10. Pour and brush the glaze all over the ham evenly reserving 1/2 cup of the glaze for later.
  11. Place the ham back into the oven for 15 mins, uncovered.
  12. Remove the ham from the oven
  13. Pour or brush the remaining glaze over the ham
  14. Place the ham back into the oven for 15 additional mins. uncovered.
  15. Allow ham to rest for 10 minutes before serving.
  16. Enjoy!

Recipe Notes

*Heat the ham for 10 minutes per pound minus 30 mins. Example: if ham is 9 lbs, the total baking time will be 1 hour and 30 mins. Heat the ham for 1 hour before adding the first layer of glaze. Reserve the last 30 minutes for baking with the glaze applied.

Homemade Banana Pudding

Desserts, Recipes
Posted on 2 Comments on Homemade Banana Pudding

Sweet tooth alert! One of my goals is to take the fear away from beginner cooks that shy away from “homemade” and “from scratch” recipes. It’s not as hard as you think! I believe in you! You can do it! I’m here to help. Take this banana pudding. No box of of pudding mix necessary.banana-pudding It just breaks my heart to see people buying that “banana pudding” from the deli at grocery stores. It’s literally banana pudding. It’s instant banana cream flavored pudding mix and vanilla wafer. The devil is busy!! That’s why i’m sharing this with my Cookies. Don’t settle for less out of fear. I promise my version is super easy. Watch me whip it up…

 

See. Piece of cake, right? Told ya it was easy! Make this!! 

banana-pudding

Love, 

B. Coop

Homemade Banana Pudding
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 3-4 bananas
  2. 3/4 cup of sugar
  3. 3 egg yolks
  4. 1 tablespoon cornstarch
  5. 3 cups of milk
  6. 3 tablespoons salted butter
  7. splash of pure vanilla extract
  8. 1 pkg cream cheese, softened
  9. 2 tablespoons of lemon juice
  10. 1-2 pkgs vanilla wafers
  11. 1 tub of cool whip
Instructions
  1. Mix sugar, cornstarch, and egg yolks well
  2. Add to a heavy bottomed saucepan
  3. Whisk in milk slowly on medium heat
  4. Add butter
  5. Continue whisking and bring mixture to a simmer
  6. When it starts to thicken turn off the heat
  7. Add extract and cream cheese
  8. Whisk until smooth
  9. Allow to cool for 20 mins.
  10. Slice bananas and toss in lemon juice
  11. Layer in a dish or bowl starting with cookies and ending with cool whip
  12. Refrigerate for at least 3 hours
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

Sausage & Onion Gravy over Garlic Mashed Potatoes

Chicken, Pork, Recipes
Posted on

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

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

Love,

B. Coop

 

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

Cheeseburger Macaroni (Homemade Hamburger Helper)

Beef, Pasta, Recipes
Posted on 3 Comments on Cheeseburger Macaroni (Homemade Hamburger Helper)

I received a request from a Cookie for an easy, kid-friendly meal. This is it! Cheeseburger Macaroni. It’s also a guilty pleasure of mine. I love this stuff! Brings me back to my High School days. I used to reeeeally think I was doing something by cooking Hamburger Helper! Chile, you could not tell me I wasn’t a chef! lol But, what really makes this recipe so great is that it calls for ingredients you probably already have at home! And what kid doesn’t love Mac & Cheese?! Just serve it with some corn or a salad and you have a bomb dinner in less than 30 mins! You’re welcome, my darlings! Keep those requests coming!!

Oh, I also filmed a recipe tutorial for this, so check it out! 

 Love,

B. Coop

Cheeseburger Macaroni (Homemade Hamburger Helper)
Serves 5
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 lb ground meat
  2. 1/2 onion (diced)
  3. 3 tsp cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp Accent
  7. 2 1/2 cup of milk
  8. 1 cup water
  9. 2 tablespoons chili powder
  10. 2 cups elbow macaroni
  11. 1 package of Velveeta Jalapeno Cheese Sauce
  12. 2 cups of shredded American cheese
  13. parsley to garnish
Instructions
  1. Season and brown meat
  2. Drain fat
  3. Add onions
  4. Pour in milk and water
  5. Bring to a boil
  6. Stir in pasta
  7. Reduce heat to low: cover and simmer for 10 mins or until pasta is tender (Stir occasionally)
  8. Add in cheese sauce and shredded cheese
  9. Turn off heat
  10. Allow to stand and thicken for 5 mins
  11. Enjoy!!
Notes
  1. Feel free to use any pasta and cheese of your choice!
Coop Can Cook https://coopcancook.com/