Articles from July 2017

Southern Green Beans

Pork, The Lighter Side, Vegetarian
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Cookies, I’ve been on a veggie kick. I’ve been craving nothing, but green veggies. Thank God! Oh, hold up. NO, Coop is not baking anything in her oven, okay. That’s not why I’m having cravings. Cut it out. lol 

I love green beans. But, I don’t like them with meat. Strange? Probably. But, you know I’m a weirdo already. Don’t worry. I’m showing you to cook delicious Southern-style green beans with and without meat!

Easy, right? I used frozen green beans in this recipe. But, I bought them from my local fruit stand which freezes their fresh green beans without any additives or preservatives. So, the flavor is super fresh tasting even after freezing them! If you’re using fresh green beans, then the cooking time will be longer. Like 1-2 hours longer. And if you’re using canned beans, PLEASE PLEASE PLEASEEEEE drain that liquid in the can and use fresh water. Why you ask? Just taste that liquid that’s in the cans and see if you still want to cook with it. Come back and tell me about it too.

Love,

B. Coop

Southern Style Green Beans
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1-2 lb frozen green beans
  2. 1 diced onion
  3. bacon ends (as much as you want)
  4. 2-3 potatoes (cut into 1 inch chunks)
  5. 2 T butter
  6. 1 cup water
  7. 2 tsp chicken base
  8. 2 tsp onion powder
  9. 1 tsp garlic powder
  10. 1 T or to taste Cajun seasoning
Instructions
  1. Add bacon ends to a pot set at a medium high temp
  2. Fry bacon ends until it starts to brown and release grease
  3. Add in butter and onions
  4. Saute until onions brown and butter melts
  5. Add in the water and chicken base
  6. Bring to a simmer
  7. Add the green beans, potatoes, and all spices to the pot
  8. Lower heat, cover, and cook for about 20-25 mins or until potatoes are tender
  9. Turn off the heat, taste and adjust seasoning
  10. Enjoy!
Meatless Version
  1. Omit meat and follow the recipe above. Chicken base may also be omitted.
Coop Can Cook https://coopcancook.com/

Chicken Salad

Chicken, Recipes, The Lighter Side
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It’s hot. My attitude is horrible. I went off on my fridge, because it shot out crushed ice instead of cubes. Wasn’t the refrigerator’s fault. Hell, I’m the one who pressed the wrong option. I’m just HOT! Which means, simple and cool cooking ONLY! I’m giving you my legendary Chicken Salad recipe.

 

Yes, I used canned chicken. SHOLE DID! I love it in chicken salad. I’ve tried cooking my own chicken and stuff. But, it just didn’t give me the “chicken salady” taste I was looking for, you know? Don’t you dare stick your nose up at my canned chicken before you try it! You know you’ve eaten canned tuna for years before you got all high and mighty and started eating the kind in the vacuum sealed packs! Tell the truth!

I’m eating the salad on these balsamic, beet crackers. So good! I love making lettuce wraps with it too. How do you like to eat your chicken salad? Tell me in the comments!

Love, 

B. Coop

Chicken Salad
Serves 5
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 12.5 ounce can Premium White Chunk Chicken Breast (It's just a can of chicken, boo.)
  2. 2 hard boiled eggs
  3. 1/2 stalk celery (finely chopped)
  4. 1 T mayonnaise
  5. 1 T pickled relish (sweet or dill; your choice, kid)
  6. 1 tsp Accent seasoning
  7. 1 tsp onion powder
Instructions
  1. Drain water from the canned chicken; add chicken to a bowl
  2. Peel and roughly chop eggs and add them to the chicken
  3. Then add remaining ingredients and mix well
  4. Taste and adjust seasoning, if needed.
  5. Chill in the refrigerator for at least one hour before serving
  6. Enjoy!
Coop Can Cook https://coopcancook.com/

The Nap Cake

Desserts
Posted on 1 Comment on The Nap Cake

Your girl was NOT planning to post anything today! But, you know how I get when I’m bored. And I couldn’t let that extra Bourbon sauce from the bread pudding go to waste! So, what did I do? I made the easiest and most moist Vanilla Bundt cake! Then I literally drowned that baby in Bourbon sauce.

Wondering why I’m calling this the “Nap Cake”? Make this and see. Let me know what you think whenever you wake up.

I posted it on social media and you guys demanded the recipe. Like the nerve of me to post something and not include the recipe! Forgive me, Cookies. I got my mind right quickly! Enjoy!!

Love,

B. Coop

The Nap Cake
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Cake
  1. 1 stick unsalted butter (softened)
  2. 1 cup granulated sugar
  3. 2 eggs (room temp)
  4. 2 cups cake flour
  5. 1 T baking powder
  6. 3/4 cup whole milk (room temp)
  7. 1 teaspoon pure vanilla extract
  8. pinch of salt
Bourbon Sauce
  1. 3/4 cup packed brown sugar
  2. 1/2 cup granulated sugar
  3. 3 T unsalted butter
  4. 1 cup heavy cream
  5. 1 T cornstarch
  6. 1/2 cup bourbon or more it's you're boozy
  7. 1 T pure vanilla extract
Sauce
  1. In a bowl, whisk the sugar and cornstarch together well
  2. Next, melt the butter in a saucepan then add in the sugar and cornstarch mixture
  3. Whisk in the remaining ingredients
  4. Bring to a boil for 1 min then turn of the heat
  5. Continue to stir
  6. Sauce will thicken as it cools
Cake
  1. Preheat oven to 350 degrees F
  2. Grease a bundt pan well. I use Baker's Joy. (Makers of Baker's Joy, if you're reading this, RUN ME MY CHECK!)
  3. Okay, now, using an electric mixer, cream the butter, and sugar together in a bowl.
  4. Add in the eggs and blend until creamy. Blend it for 2 mins straight. Foreal! Don't blend for 30 secs and quit cause I'll know!
  5. Now, alternate between adding in the flour/baking powder/salt mixture with the milk.Start with the dry mix and end with the dry mix. I know some of you are confused as hell at this point. Just ask me to break it down further in the comments.
  6. Pour in the extract and give it one last, good mix.
  7. Pour it all into the pan and bake for 30-40 mins or until a toothpick inserted into the middle of the cake comes out clean.
  8. Let it cool for about 10 mins.
  9. Then, using a pairing knife (Or butter knife. Don't make this complicated, okay?) make 8 small slits around the cake.
  10. Take 1/2 cup of the sauce and pour it over the cake
  11. Once all of the sauce is absorbed into the cake, take a plate, put it over the cake, pray to the Good Lord that it doesn't stick, and flip it. ( How many times am I gonna type the word "cake"?)
  12. Admire your work and thank God it didn't stick.
  13. Now, drizzle the remaining sauce over the cake, and prepare to take a good nap.
  14. Enjoy!
Coop Can Cook https://coopcancook.com/

New Orleans Style Bread Pudding & Bourbon Sauce

Desserts, Louisiana Favorites
Posted on 6 Comments on New Orleans Style Bread Pudding & Bourbon Sauce

If you go to a restaurant in Louisiana, there is bound to bread pudding listed in the dessert section of the menu. We love our bread pudding!! The boozier the better! I have many version of bread pudding which I will share with you eventually. But, we’ll start with my version of a basic New Orleans Style Bread Pudding!


I’m not a fan of putting raisins in my bread pudding. Actually, I don’t like putting raisins in anything! But, if you do, just add them in before baking. Pecans are cool too if you’re into that sort of thing. 

And this Bourbon-Vanilla sauce! Claude hammercy!! Delicious with just the right amount of liquor! Allow the bread pudding to cool a little bit before you pour on the sauce. If you add it too soon, it’s suck up the sauce. Which isn’t a bad thing either when I think about it. 

Love,

B. Coop

New Orleans Style Bread Pudding & Bourbon Sauce
Serves 8
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Bread Pudding
  1. 1 loaf day old French Bread (cut in 1 inch cubes)
  2. 4 large eggs
  3. 2 cups heavy cream
  4. 2 cups whole milk
  5. 1 stick unsalted butter (melted and cooled to room temp)
  6. 1 cup (packed) light brown sugar
  7. 1 1/4 cup granulated sugar
  8. 1 T pure vanilla extract
  9. 1 tsp ground cinnamon
  10. pinch of salt
Bourbon sauce
  1. 3/4 cup packed brown sugar
  2. 1 cup granulated sugar
  3. 3 T unsalted butter
  4. 1 1/2 cups heavy cream
  5. 2 T cornstarch
  6. 1/2 cup bourbon or more it's you're boozy
  7. 1 T pure vanilla extract
Bread pudding
  1. Preheat the oven to 350 degrees F
  2. In a large bowl, whisk the eggs and sugars together well.
  3. Next, add in the cream, milk, extract, butter, cinnamon, and salt.
  4. Whisk all very well.
  5. Then add the bread into the bowl pressing it down into the mixture with a spoon.
  6. Allow bread to soak for 30 mins.
  7. Grease a 9 x 13 inch baking dish
  8. Pour the bread mixture into the dish and bake, uncovered, for 50 mins or until the bread pudding is "set" and no longer jiggles in the center when shaken.
Bourbon sauce
  1. In a bowl, whisk the sugar and cornstarch together well
  2. Next, melt the butter in a saucepan then add in the sugar and cornstarch mixture
  3. Whisk in the remaining ingredients
  4. Bring to a boil for 1 min then turn of the heat
  5. Continue to stir
  6. Sauce will thicken as it cools.
  7. Pour sauce on individual servings of the bread pudding.
  8. Enjoy!
Notes
  1. If your french bread is too soft, bake it in a 350 oven for about 8 to 10 mins or until it toasts and hardens.
  2. You may add raisins and toasted pecans to your bread pudding before baking if desired. Soak 1/2 cup of raisins in 1/3 cup of bourbon before add them. Or you may just add them plain.
  3. Make a day before serving. The flavor will be much better.
Coop Can Cook https://coopcancook.com/

Lazy Roast Beef Po’ Boys

Beef, Louisiana Favorites, Recipes
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Yes. You read right.I call them Lazy Roast Beef Po-boys, because we’re not doing any of that long slow cooking of a roast. We’re letting the deli to all of that mess. Besides, I don’t like the pulled beef style po boys. I like the sliced, deli meat. You know, I guess we just call that Hot Roast Beef po-boys or something. Doesn’t matter. The name isn’t important. The taste is!

I’m also showing you how I make an easy brown gravy. You don’t just use this for po-boys. You can use it on potatoes, rice, meat, whatever you want! It’s an easy gravy to whip up without using meat drippings. 

Cut open some warm French bread, pile on the toppings, and get messy!! You know, when it comes to Roast Beef Po-boys the messier it is, the better it is!

Love,

B. Coop

Lazy Roast Beef Po' Boys
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb deli roast beef (thinly sliced)
  2. 1 stick butter
  3. 1/2 onion (finely diced)
  4. 6 T all purpose flour
  5. 3 cups hot water
  6. 3 tsp beef base
  7. 1 tsp onion powder
  8. 1 tsp garlic powder
  9. salt and pepper
  10. 1 loaf french bread
Optional toppings
  1. mayo
  2. lettuce and tomatoes
  3. provolone or swiss cheese
Instructions
  1. Melt butter in a saucepan
  2. Add in onions and saute until browned
  3. Whisk in the flour and stir for one minute
  4. Add in onion and garlic powder
  5. Mix the beef base into the water
  6. Then, whisk the water into the saucepan
  7. Bring to a simmer and add in the roast beef
  8. Lower heat and simmer the roast beef, uncovered for 20 mins.
  9. Taste and adjust seasoning
  10. Serve on french bread with desired toppings
  11. Enjoy!
Coop Can Cook https://coopcancook.com/

Juicy Baked Chicken

Chicken, Recipes
Posted on 2 Comments on Juicy Baked Chicken

My beginner Cookies checked me so smoothly! I received a slew of emails for easy recipes. Have I been getting carried away? My apologies, babies. We’ll go back to the basics for a bit. Let’s start with easy. breezy baked chicken!

Dry chicken is a sin and a shame. We must avoid that foolishness at all costs! That’s why we sneak butter under the skin. That’ll keep the ash at bay.

What other “simple” meals would you like to see? Let me know in the comments!

Love,

B. Coop

Juicy Baked Chicken
Serves 4
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Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Ingredients
  1. 4-8 bone in chicken pieces
  2. 1 sliced onion
  3. 1 chopped celery stalk
  4. 1 T onion powder
  5. 1 T garlic powder
  6. 2 T or to taste seasoning salt or cajun seasoning
  7. 1 tsp cumin
  8. butter
  9. 1 large orange (sliced)
  10. 3 sprigs thyme
  11. cooking spray
Instructions
  1. Preheat oven to 400 degrees F
  2. Season chicken with all spices
  3. Spray a baking dish with cooking spray
  4. Add onions and celery to the dish
  5. Lay chicken on top
  6. Place thin slice of butter under the skin of each chicken piece
  7. Top with orange slices
  8. Lay thyme sprigs on top
  9. Cover dish with foil and bake for 30 mins
  10. Uncover and flip chicken over
  11. Cover again and continue to bake for 45 mins to until cooked through and tender
  12. Enjoy!
Coop Can Cook https://coopcancook.com/

Blackened Red Snapper with Pepperjack Crawfish Cream Sauce

Louisiana Favorites, Recipes, Seafood
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Longest title for a recipe ever! I win! But, listen, this might just be my favorite meal to prepare. This dish is very popular among restaurants in my area. And I pretty much always order it every time. The sauces vary. Different cheeses and seafood are used. Sometimes crawfish, some places shrimp, or either lump crabmeat. I’m down with it all!

My goal is to show my Cookies that restaurant quality meals can easily be made at home. I’ll show you how.

Easy, right? Feel free to customize this recipe with your favorites. However, I really want you to try it my way using the pepperjack cheese sauce. So delicious! Serve it over potatoes, pasta, or even asparagus. It’s the perfect date night dinner at home! 

Love,

B. Coop

Blackened Red Snapper with a Pepperjack Crawfish Cream Sauce
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the sauce
  1. 1 lb crawfish tails (drained of fat)
  2. 1/2 onion (diced)
  3. 1/2 bell pepper (diced)
  4. 1 T minced garlic
  5. 1/2 stick butter
  6. 1 cup shredded pepperjack cheese
  7. 4 oz cream cheese
  8. 1 pint (2 cups) heavy cream
  9. Cajun seasoning to taste (onion and garlic powder can be used if needed)
For the fish
  1. 4 red snapper filets (catfish is fine too)
  2. 2 T Cajun seasoning
  3. 1 T black pepper
  4. 2 T butter
  5. 1 T oil
Sauce
  1. Melt butter
  2. Saute onion and bell pepper in butter until tender
  3. Add in garlic and saute for 30 secs
  4. Pour in cream and cream cheese
  5. Stir until smooth
  6. Season to taste
  7. Add in cheese
  8. Stir until melted
  9. Add the crawfish
  10. Adjust seasoning if needed
  11. Turn heat to low and keep warm while cooking the fish
Fish
  1. Pat fish dry using a paper towel
  2. Mix Cajun seasoning and black pepper together
  3. Sprinkle mixture on both sides of the fish
  4. Add oil and melt butter in a skillet on medium high heat
  5. Add in fish and cook on both sides (3-4 mins per side)
  6. Fish is cooked when it becomes flaky. Be careful not to overcook or burn. Adjust heat accordingly.
  7. Serve sauce over the fish.
  8. Enjoy!
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