Posts Tagged with recipes

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/
 

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