One Pot Lasagna

I don’t know one human that dislikes lasagna. Not one. I mean, what’s not to love! Maybe the cooking process. A good hearty lasagna takes time. Ha! Lies. Let me prove it with this Lazy Lasagna! You only need one oven safe pot or skillet. I’m using this beautiful Dutch oven I got for Christmas. Thanks, sissy! I’m only making this, because I couldn’t wait to put this thing on the stove and in the oven. But, if you don’t have a Dutch oven, just use any ovenproof skillet. 

Now, I’m using my meat sauce, because it’s my favorite. However, it takes time to make. But, chile, it’s soooo worth it! If you don’t have the time just buy your favorite spaghetti sauce in jar. But, you should just make my sauce and freeze it for times like these. Just a suggestion. I’m here to help.

Also, ya girl doesn’t like ricotta. Or cottage cheese. But, if you do, add in some dollops of it before sprinkling on the cheese. This recipe is a hit! I actually prefer this version over the traditional way. Try it and I bet you will too!

Love, 

B. Coop

 

Lazy One Pot Lasagna
Serves 6
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 lb ground beef or turkey
  2. 1/2 lb Italian sausage
  3. 1 T onion powder
  4. 1 T garlic powder
  5. 1 diced onion
  6. 1/2 bell pepper
  7. 1 garlic clove
  8. 28 oz crushed tomatoes
  9. 1 cup red wine
  10. 1 cup beef broth
  11. 2 T light brown sugar
  12. 8-10 lasagna noodles (broken in 3rds)
  13. 2 ounces cheddar cheese
  14. 4 ounces fresh mozzarella
  15. fresh basil and parmesan for serving
  16. salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F
  2. Add meat to an oven ready skillet
  3. Season and brown
  4. Drain excess fat if necessary
  5. Add in onion and bell pepper and saute until tender
  6. Add garlic and saute for 30 seconds
  7. Pour in tomatoes, wine, brown sugar, and broth
  8. Simmer for 30 mins; uncovered
  9. Taste and adjust seasoning
  10. Add in lasagna noodles and stir
  11. Lower heat and cover; stir often to prevent sticking
  12. Allow to cook for 15-20 mins or until lasagna noodles are cooked
  13. Sprinkle on cheese and basil
  14. Bake for 15 mins or until cheese is melted
  15. Enjoy!
Notes
  1. Dollops of ricotta can be added before cheese. Be sure to use an oven safe skillet.
Coop Can Cook https://coopcancook.com/

Cream Cheese Poundcake

Hey Cookies! Today, I had to bake a cake for someone. You already know my mood is wack! Because……COOP HATES BAKING!! But, I do it. I shared some clips on social media and you guys demanded this recipe. Of course, I give ya what ya want!

 

I had to be extra and pour a Praline coating on top. GOOD GOD!!!!! Sin. It’s just sinful! Make this!!!

 

Love,
B. Coop

 

Cream Cheese Pound Cake

Ingredients

  • 3 cups cake flour
  • 3 cups granulated sugar
  • 3 sticks salted butter softened
  • 8 oz Philadelphia cream cheese softened
  • 6 eggs
  • 1 T pure vanilla extract

Instructions

  1. Don't preheat your oven.
  2. Make sure your butter and cream cheese are softened. Leave them out at room temp for a few hours
  3. In a bowl, use your mixer to blend the cream cheese, butter, and sugar well; 5 mins.
  4. Now, add in one egg at a time until all are incorporated. Mix well in between adding each one.
  5. Add in vanilla and mix
  6. Add in 2 cups of the flour
  7. Mix on low for 45 secs.
  8. Add in the last cup of flour and fold it in with a spoon or spatula by hand until the flour is no longer visible. (Try not to over mix.)
  9. Batter should be light and fluffy
  10. Pour into greased bundt pan
  11. Bake on 325 degrees F for 1 hour and 30 mins or until a toothpick insert in the middle of the cake comes out clean.

  12. Allow the cake to cool in the bundt pan for 25 mins before flipping it over onto your cake plate.
  13. Enjoy!

Recipe Notes

Use my microwave praline recipe and pour it on top of this cake after the cake cools if you're bout that life!

Spinach and Artichoke Dip

My mother is the TOUGHEST restaurant critic. The lady rarely likes her meal. It never fails. I ask, “Ma, how ya like your food?” The response hardly ever changes. “It’s okay. It’ll do.” Really, Lady? However, there is ONE menu item she always loves. Spin dip! She’s been asking me to recreate it for a while. So, here it is!

This dang dip is…you know what, I just want you to try it for yourself! I use frozen spinach, cause y’all know I’m lazy. If you wanna be better than me, blanch your own fresh spinach with ya bad self!!! I also like using marinaded artichokes instead of the ones in a can. It’s delicious with salsa too.

AND MOST IMPORTANTLY!!! USE FRESH CHEESE! Please! If at all possible, grate and/or shred the cheese yourself. I know I sound repetitive, but it really makes a huge difference! Trust me. What’s your favorite restaurant menu item? Want me to recreate it? Let me know in the comments.

Love,
B. Coop

Spinach and Artichoke Dip
Serves 6
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 10 ounces frozen spinach (thawed and drained well)
  2. 4 ounces artichoke hearts (roughly chopped)
  3. 1 T minced garlic
  4. 2 T butter
  5. 10 ounces heavy whipping cream
  6. 8 ounces cream cheese (softened)
  7. 1/4 cup chicken broth
  8. 1 cup mozzarella cheese
  9. 1 cup grated Parmigiano Reggiano
  10. 1 teaspoon onion powder
  11. 1 teaspoon garlic powder (optional)
  12. salt and pepper to taste
Instructions
  1. Melt butter
  2. Add artichokes and saute for 2 mins
  3. Add heavy cream
  4. Bring to a simmer
  5. Stir in cream cheese and broth
  6. When cream cheese melts add 1/2 cup each of mozzarella. and parmigiano reggiano
  7. Stir in spinach
  8. Add in powder(s) and season to taste
  9. Transfer to oven safe dish
  10. Top with the remaining cheeses
  11. Bake for 10-15 mins or until cheese is melted and bubbly
  12. Allow to cool for at least 10 mins
  13. Enjoy with chips or toasted baguettes!
Coop Can Cook https://coopcancook.com/

Creamy Red Beans and Rice

It’s Monday in Louisiana…you know what that means! Creamy red beans and rice are on the stove and filling Southern homes with insanely delicious aromas! It’s a tradition here, ya know? My good friend, Chasidy, saved me a google search and detailed the reason why the whole red beans on a Monday thing came about. But, it’s too long to type. I’ve been under the weather and I’m falling asleep while typing right now. You’ll have to do ya own research today, Bae! Y’all are just here for a recipe anyway. Love you. Okay, back to my beans, Chile. Now, every household has their own way of imparting flavor to their beans. Use the meat of your preference. Ham bone, smoked turkey necks, pickled meat…throw it all in if ya want! I’ve had red beans many ways. This is my favorite. CAUTION: No bell peppers are used in this recipe! Don’t throw a tantrum! Just hear me out and trust me on this. Okay?

Of course, you can soak these overnight to reduce cooking time. And, of course, I ain’t got time for that! I do a “quick soak”. See, what you do is…wait, I’ll just tell ya in the recipe below. I’ll film this if you guys would like that as well. And to the sweet darlings that sent me messages for this recipe MONTHS ago, I’m so sorry! I JUST learned how to check your requests on here. Bear with me. I’m technologically challenged.

Love,
B. Coop

Red Beans & Rice
Serves 8
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Prep Time
2 hr
Cook Time
2 hr
Total Time
4 hr
Prep Time
2 hr
Cook Time
2 hr
Total Time
4 hr
Ingredients
  1. 1 lb red beans
  2. 1 lb smoked sausage
  3. ham bone, ham hocks, smoked turkey necks, and/or pickled meat
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 2 finely chopped celery stalks
  7. 1 chopped garlic clove
  8. 6 cups of water
  9. 3 beef bouillon cubes
  10. 1 T onion powder
  11. 1 T garlic powder
  12. 2 tsp Accent
  13. 2 T cajun seasoning
  14. 2 T unsalted butter
Soaking
  1. Rinse and drain beans to clean (oooh that rhymed! I'm corny. Continue...)
  2. Put beans into pot and fill with enough water to cover them
  3. Discard any floating beans using a spoon (Easy way to get rid of the bad ones)
  4. Heat on high and bring to a boil
  5. As soon as it starts to boil, turn off the heat, cover with lid, and allow beans to soak for 1-2 hours
  6. Drain and rinse again
Cooking
  1. Slice sausage and fry in the pot while the beans drain for 6 mins
  2. Add in onions and celery, and saute for 3 mins
  3. Add garlic; saute for 30 secs.
  4. Pour beans back into the pot
  5. Add in meat of your choice
  6. Pour in 6-7 cups of water and the bouillon cubes
  7. Bring to a boil
  8. Lower heat to a simmer
  9. Cook for 1 hr hour, uncovered, stirring occasionally
  10. After 1 1/2 hours, add seasoning and butter
  11. Cook, uncovered, for an additional 30 mins or until thick and creamy
  12. Serve over rice and don't forget the cornbread I was too lazy to make
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken and Dumplings

Happy National Comfort Food Day!!!!!! Yeah, I know. These folks come up with all kinds of food holidays. But, I’m with it! I’ll play along! When, I think of comfort food I think of my favorite cook. My Mommy! More specifically, her super delicious Chicken and Dumplings! chicken-and-dumplingsThis was my absolute favorite childhood dish. Only hers though! I asked for her recipe. Why? I don’t know. My mother doesn’t use recipes! She just uses measuring cups to hold liquids. She’s a pro. But, she gave me the run down on the technique and told me to pray for the rest. Thanks, Theresa! I hope my take on this classic makes ya proud, Girl. Let’s cook!

Love,

B. Coop

Chicken and Dumplings
Serves 5
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Cook Time
1 hr
Cook Time
1 hr
Chicken
  1. 2-3 chicken breasts
  2. 6 cups of water
  3. 3 chicken bouillon cubes
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 T seasoning salt
  7. 1 tsp Accent
  8. 1 tsp thyme
  9. 1/2 cup milk
  10. 1/2 cup evaporated milk
Dumplings
  1. 2 1/2 cups all purpose flour
  2. 2/3 cup chicken broth
  3. 1 tsp baking powder
  4. 3 T melted butter
  5. pinch of salt
Chicken
  1. Season chicken with spices.
  2. Cover with water
  3. Add in bouillon cubes
  4. Boil until chicken is done and tender
  5. Remove chicken and reserve broth.
  6. Once chicken cools, roughly chop or shred it.
  7. Set aside.
Dumplings
  1. Mix all dry ingredients.
  2. Create a "well" in the bowl and pour in the butter
  3. Gradually pour in the broth a little at a time, mixing the flour in between
  4. Using your CLEAN (don't play me) hands, knead the dough
  5. Flour your surface and rolling pin
  6. Roll out the dough and slice it into 2 inch pieces
  7. Leave it to dry out on the surface for 10 mins
  8. Return to the chicken broth
  9. Bring it to a boil
  10. Pour in the milk
  11. Taste and adjust seasonings as needed
  12. Add chicken back in
  13. Add the dumplings
  14. Cook for 25-30 mins on low
  15. Enjoy!
Coop Can Cook https://coopcancook.com/