Brooke Brown
@.cookwithbrooke • 1,400,000 subscribers
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FRY BREAD TACOS This dinner took me right back to being a little kid, going to Pow Wow’s in the summer and eating fry bread. You could get it sweet with powdered sugar and honey, or savory, and fry bread tacos were one of my favorites. I remember beans on them too, but I kept mine simple because one of my kids doesn’t like beans. Ground beef, lettuce, cheese, homemade pico, and sour cream. Add hot sauce, add beans, add whatever you want. You’re the one eating it! Makes 8 fry bread tacos FRY BREAD • 3 cups all-purpose flour • 2 teaspoons baking powder • 1 teaspoon salt • Approximately 1 cup warm water, adding more as needed • Olive oil or your preferred frying oil TACO MEAT • 2 pounds ground beef • 1 medium onion, grated • 3 cloves garlic, grated • 1½ cups water • 1½ teaspoons Better Than Bouillon, any flavor you like. I used garlic. • 6 tablespoons Brooke’s Zesty Lime Taco Seasoning OR 2 packets taco seasoning TOPPINGS • Shredded lettuce • Shredded cheese • Pico de gallo • Sour cream • Hot sauce, optional 1. Mix the flour, baking powder, and salt. Gradually add the warm water until the dough comes together. You want it soft and workable, without being crumbly or sticky. Add a little more water if it’s dry or a little flour if it’s too sticky. 2. Gently knead into a ball. Divide in half, then halve those pieces, then halve again to make 8 pieces. Flatten each piece between two sheets of parchment paper. Keep covered and let rest while you make the taco meat. 3. Brown the ground beef in a large skillet, adding the grated onion and garlic as it cooks. Cook until the beef is browned and the onion and garlic are tender. Drain excess grease if needed. 4. Stir in the water, Better Than Bouillon, and taco seasoning. Simmer uncovered until the excess liquid cooks off and the meat is nice and saucy without being watery. 5. Add enough oil to a separate skillet to generously cover the bottom with no dry spots. Heat over medium heat until a small piece of dough sizzles when added. 6. Carefully place the flattened dough in the hot oil, working in batches. Fry about 1–2 minutes per side until puffed and golden brown. When the bottom and edges are golden, flip and cook the other side. Adjust the heat as needed. 7. Drain on paper towels, then pile on the taco meat and your toppings. For my seasoning recipe, search “Brooke’s Zesty Lime Taco Seasoning” with “Cook with Brooke” or “Brooke Brown.” It’s seriously so freaking good. #tacos #recipe #familydinner #easyrecipe #frybread
Brooke Brown197,700 Aufrufe • vor 1 Tag
Sheet Pan Chicken Taco Lettuce Boats I forget how ridiculously good this recipe is every single time I make it. Crispy taco chicken, chili-lime street corn, all the cold toppings, and somehow you still feel like a functioning adult afterward instead of needing a nap. And yes, I used queso fresco. Mind your business. Ingredients For the chicken: * 2½ lbs boneless, skinless chicken thighs, chopped small * 2 packets taco seasoning * 1 teaspoon garlic powder * 1 teaspoon smoked paprika * Juice of 1 lime For the chili-lime corn: * 4 fresh ears of corn, kernels shaved off * ½ purple onion, diced * 1 tablespoon olive oil * 1 teaspoon chili powder * Salt to taste * Juice of ½–1 lime * ½ cup queso fresco * Fresh cilantro, chopped For serving: * Green leaf lettuce (sandwich cut) * Diced avocado * Pico de gallo * Jalapeño slices * Crema or Greek yogurt * Extra cilantro Instructions 1. Preheat oven to 425°F and line a sheet pan with parchment paper. 2. Toss chopped chicken with taco seasoning, garlic powder, smoked paprika, and lime juice. 3. Spread chicken onto one side of the sheet pan in an even layer. No oil needed. 4. Bake for 10 minutes. 5. Toss corn and purple onion with olive oil, chili powder, and salt. 6. Remove the pan, push chicken to one side, and add the corn mixture to the empty side. 7. Return to oven for another 10 minutes, then broil the last 3 minutes for crispy edges and charred corn. 8. Remove from oven and squeeze lime juice over the corn. Top with queso fresco and cilantro. 9. Assemble lettuce boats with chicken, street corn, avocado, pico, jalapeños, crema, and extra cilantro #taco #dinner #recipe #sheetpandinner #chicken
Brooke Brown2,600,000 Aufrufe • vor 5 Monaten
Upside down pizza #upsidedownpizza #pizza #castiron #recipe #cooking #food #cookwithbrooke
Brooke Brown2,700,000 Aufrufe • vor 1 Jahr
Upside-Down Cast Iron Pizza — crispy, cheesy, and worth the chaos. #upsidedownpizza #cookwithbrooke #pizza #tgif #friday #cook You’ll need: • Fresh pizza dough (Publix bakery section or homemade) • Deli pepperoni • Canned mushrooms (don’t @ me) • Fresh mozzarella, grated • Fresh jalapeños, sliced (optional but bold) • Pizza sauce (Mids, Rao’s, whatever you like) • Garlic salt, Italian seasoning, parmesan cheese • Oil spray for the pan What to do: 1. Preheat oven with your cast iron inside at 500°F, then lower to 425°F. 2. Spray hot pan with oil. 3. Layer pepperoni, mushrooms, jalapeños, and cheese (in that order — unless you forget something, then shove and adjust like me). 4. Spread on sauce, season with garlic salt, Italian seasoning, and parmesan. 5. Roll dough larger than your pan, press in some Italian seasoning + parmesan, and place over the top. 6. Bake on bottom rack ~20 min, then top rack ~5 min. 7. Let sit 1 min, flip, pat it like it owes you money, and reveal the melty masterpiece. Serve hot. Don’t apologize for the canned mushrooms.
Brooke Brown675,400 Aufrufe • vor 1 Jahr
🔥 Spicy Chicken Flatbreads – your new obsession. Here’s how to make ‘em: #dinner #recipe #spicy #chicken #flatbread #easyrecipes You’ll need: • 2.5 lbs boneless skinless chicken thighs • Kinder’s Chicken Taco seasoning (cayenne + lime) • Butter for cooking • 8 mini Stonefire naan breads • 1 container Alouette garlic & herb cheese • ~2 cups freshly grated mozzarella • Crema (for drizzling) • Fresh cilantro (optional but fabulous) What to do: 1. Season chicken with Kinder’s, then cook it in butter until golden and done. Chop into bite-sized pieces. 2. Spread a thick layer of Alouette on each naan. 3. Load with chicken — don’t be shy. 4. Top with mozzarella. Like, a lot. 5. Broil for ~5 minutes until bubbly and golden. 6. Drizzle with crema, sprinkle cilantro, and try not to eat all 8 in one sitting.
Brooke Brown540,700 Aufrufe • vor 1 Jahr
The Viral Green Sauce 🌶️ (or Creamy Protein Jalapeño Ranch Dip) I don’t know who originally created this viral green sauce, and I didn’t go searching to find out—but whoever you are, this is freaking delicious! 😂 I made mine with cottage cheese and my homemade ranch seasoning. I’ll definitely be making it again—and trying it all sorts of ways! She’s spicy, but you get used to it. Suddenly you’re six scoops in. 😂 Ingredients: • Cottage cheese • 1 bunch cilantro • 1 jar pickled jalapeño slices, with a little of the juice • 1 packet ranch seasoning, or homemade ranch seasoning to taste Directions: Add everything to a food processor or blender and blend until smooth. Taste and adjust the ranch seasoning as needed. That’s it—get to dipping! #recipe #greensauce #cook #easyrecipe #food
Brooke Brown17,500 Aufrufe • vor 22 Tagen
Bless your Heart Casserole #bless your heart #casserole #blessyourheart #recipe #dinner #easyrecipes #cook #chicken #RECIPE: • 2 cups uncooked medium grain white rice • 2 cups shredded sharp cheddar jack cheese • 3 lbs bone-in, skin-on chicken thighs( season with salt and pepper and fry skin side down for about 5 min or until skin turns golden brown) • 2 (10.5 oz) cans condensed cream of chicken soup (or homemade, if you’re feelin’ fancy) • 2 cups chicken broth • 1 cup milk • 1 packet onion soup mix • 4 tablespoons fresh minced parsleyInstructions: 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish like you mean it — butter or spray, no judgment here. 2. In a big ol’ bowl, whisk together the cream of chicken soup, chicken broth, milk, and onion soup mix until it looks like a smooth (but slightly questionable) soup swamp. 3. Stir in the uncooked washed rice and 1 cup of shredded cheese. Pour the mixture into your baking dish and spread it out all nice. 4. Nestle those beautiful chicken thighs skin-side up right on top of the rice mix. Don’t be shy — let ‘em sink in a bit. 5. Bake for 1 hour. 6. After 1 hour, sprinkle the remaining 1 cup of cheese over the top, and bake uncovered for another 5-10 minutes, or until the cheese is bubbly. 7. Garnish with fresh parsley like you’re trying to impress someone’s grandma. 8. Serve hot, and don’t forget to say “Bless your heart” to anyone who didn’t appreciate you today!
Brooke Brown174,700 Aufrufe • vor 1 Jahr
Crack Chicken Stuffing Casserole (Holiday Edition, No Regrets) Ingredients: • 3 cups cooked rotisserie chicken, shredded (I shred mine in a plastic bag — it falls right off the bone. Check for bones. I don’t want you choking.) • 1 (10.5 oz) can cream of chicken soup • 4 oz cream cheese, softened • ½ cup sour cream • 3 Tbsp ranch seasoning (or 1 full packet) • 2–3 cups shredded cheese (I used Monterey Jack + medium cheddar — measure with your heart but aim high) • ¾ cup bacon bits (or cooked chopped bacon) • 1 box Stove Top stuffing, prepared according to package • Green onions, sliced (optional but highly encouraged) Instructions: 1. Preheat oven to 375°F. Lightly grease a casserole dish. 2. Prepare stuffing according to package directions. Set aside. 3. In a large bowl, mix cream of chicken soup, cream cheese, sour cream, and ranch seasoning until mostly smooth. 4. Stir in shredded chicken, ¾ cup bacon bits, and about 1½–2 cups of the cheese. 5. Spread mixture evenly into the casserole dish. 6. Sprinkle remaining cheese over the top. 7. Add prepared stuffing as the final layer. 8. Bake uncovered for 35 minutes, until bubbly with a golden, crispy top. 9. Finish with sliced green onions before serving. #crackchicken #casserole #recipe #familydinner #cook
Brooke Brown50,100 Aufrufe • vor 11 Monaten
🔥🌶 Chipotle Ranch 🌶🔥 Ingredients • ¾ cup mayo (use Duke’s or your fave — just don’t use Miracle Whip) • ¾ cup sour cream (or sub plain Greek yogurt) • ½ tsp each: • smoked paprika • dill weed • black pepper • dried parsley • garlic powder • onion powder • 1 tsp lemon juice • 1 tbsp garlic paste • 1 tsp salt • 1–2 tbsp adobo sauce (from chipotle peppers in adobo — adjust to taste) • ¼ cup heavy cream • ½ cup whole milk (or use all buttermilk if you want it extra tangy) ⸻ Instructions 1. Add everything to a blender or food processor. 2. Blend until smooth and creamy. 3. Taste and adjust spice or thickness as needed. 4. Pour into a jar and refrigerate until chilled. ⸻ Notes • It’ll thicken slightly in the fridge. • Good on literally everything. • Keeps about a week… in theory. #chipotle #ranch #recipe #food #homemade
Brooke Brown31,700 Aufrufe • vor 7 Monaten
S’mores on a stick #smores #easyrecipes #dessert #cookwithbrooke
Brooke Brown78,000 Aufrufe • vor 3 Jahren
Easy Stuffed Onion Boil Bake 🧅🧀🔥 Ingredients: • 4 small onions • 1 lb ground beef • Salt & pepper, 1 tsp each • Garlic powder, 1 tsp • Onion powder, 1 tsp • Paprika, 1 tsp • Cumin, ½ tsp • Thyme, ½ tsp • Cheese, about a handful + extra for topping (mozzarella, smoked gouda, or your favorite) • 2 tsp beef bouillon base (Better Than Bouillon) • 1 tbsp tomato paste • ~½ cup water (enough to reach halfway up the onions) • 4 tbsp butter, cut into knobs ⸻ Directions: 1. Blanch the onions: • Cut off just the root tip and peel. • Boil 3–5 minutes until flexible. Cool slightly. 2. Separate the layers: • Gently peel apart the onion layers—outer layers become your “wrappers.” 3. Make the meat filling: • In a bowl, mix ground beef, salt, pepper, garlic powder, onion powder, paprika, cumin, thyme, and a handful of cheese. 4. Stuff the onions: • Fill each onion layer with the beef mixture and roll snugly. 5. Prepare the pan: • Place the stuffed onions in an oven-safe pan. • Add water, bouillon base, and tomato paste, swirling to combine. • Dot with butter knobs. 6. Bake: • Cover and bake at 350°F for 40 minutes. 7. Drain & cheese top: • Carefully drain excess liquid. • Sprinkle extra cheese on top of the onions. • Return to oven for 10 more minutes until the cheese melts and turns slightly golden. 8. Serve: • Spoon some of the buttery pan juices over the onions for maximum comfort. #onionboil #onion #lowcarb #recipe #
Brooke Brown20,900 Aufrufe • vor 9 Monaten
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