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Country Kitchen

Country Kitchen

Friday, July 6, 2018

Finger lickin' Chicken - Fried Chicken with German Cole Slaw


Fried Chicken
1. Thaw chicken breasts, butterfly and cut into smaller pieces
2.  Flour chicken pieces in ½ cup flour mixed with ½ Tbsp seasoned salt
3. Dip pieces in milk then back in the flour
4. Place the pieces in a frying pan with ¼ in oil heated to medium heat
5. Leave pieces undisturbed for several min.
6. Turn pieces when bottom edges turn golden brown
7. Fry on the other side for same amount of time
8. Remove chicken pieces and place on a paper towel to absorb extra oil

Gravy
  1. Add 1 tablespoon flour to the oil in the pan and stir to make a rue
  2. Add 2 ½ cups milk and whisk
  3. When bubbles occur add salt, pepper and chicken bullion crumbles to taste
  4. Allow to boil until desired thickness is reached

German Cole Slaw
  1. Shred ½ head of cabbage
  2. Mix together in a lidded container ¼ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 6 Tbsp white vinegar, ¼ cup oil.
  3. Pour dressing over slaw and toss
  4. Chill slaw for several hours before serving

Thursday, June 28, 2018

Independence Day Dishes and Treats



This week on my Facebook page I'll be featuring a 4th of July favorite of mine (see link on right hand side for Facebook page link)

You can also follow me on Instagram @countrykitchenapproved and on Twitter @courtneyhill05


Baked Beans and Deviled Eggs can be found on my "Scrumptious Sides" page


Red, White and Blue Salad can be found on my "Lettuce Eat Salad" page

Star Spangled Ice Cream Sandwich Cake can be found on my "Sweet Sweets" page

As American as Apple Pie can be found on my "Perfect Pies" page

Monday, June 4, 2018

Sammiches - Scrambled Egg Sandwich & Gardening Tips



1. Peel, slice and salt 1 garden fresh tomato
2. Crack 3 eggs (for 2-3 sandwiches) into a bowl with 1-2 Tbsp of milk, whisk
3. Scramble eggs trying to keep it in large pieces
4. Assemble the sandwich - 2 slices of bread, miracle whip, egg and tomato

Sunday, April 29, 2018

Cinco De Mayo Favorites

Here is a collection of my Cinco De Mayo favorites.


Creamy Chicken Enchiladas

1. Boil 2-3 chicken breasts in water with season salt and chili powder for 30 min or until tender. Allow to cool and chop.
2.  Saute 1/2 stick butter, 1 cup sliced mushrooms and 1/4 minced onion until tender (set aside)
3. Saute chopped red sweet peppers until tender 
4. In a mixing bowl add 1 can cream of chicken soup, 2 cups sour cream, 1 tbsp chili powder, onions and mushrooms and chopped chicken (Mix together)
5. Mix 1 package of enchilada seasoning mix with 8 oz tomato sauce and 1 can of water
6. Coat 8 large tortilla in sauce, spoon in chicken mixture, roll and place in a 9x13 glass baking dish
7. Pour remaining sauce over rolled tortilla. 
8. Top with grated cheddar cheese and bake for 30 min at 350. 

Easy Chicken Fajitas 

1. thinly slice 2-3 chicken breasts
2. thinly slice 1 onion and 1 pepper
3. In a skillet heat 1-3 tablespoons of oil over high heat (7-8)
4. Add onions and pepper and 1 tsp chili powder, saute until tender (set aside)
5. Add another tbsp of oil and saute chicken until cooked through, season with salt and chili powder
6. Close to the end of cooking add peppers and onions back in along with sliced tomatoes
Serve on tortillas with your favorite fixings.

6 Layer Bean Dip
1. Mix together 1/2 cup sour cream, 1/4 cup Miracle Whip and 1/2 packet taco seasoning and set aside
2. On a platter layer the following:
1 can Frito bean dip
Sour Cream Mixture
Chopped black olives
Chopped tomatoes
Shredded lettuce
Shredded cheddar cheese.

Guacamole 

1. Chop 6 cherry or grape tomatoes, 2 slices of onion, 1-2 Tbsp cilantro and place in a bowl
sprinkle with 2-3 Tbsp lime juice and let soak for an hour or so
2. Mash 2 ripe avocados and add to the vegetables. 
3. Mix and add salt to taste

Pork-N-Pineapple Tacos
click here for recipe and how to video 



Margars (Margaritas) 
This recipe is from the hubs and it's the best! We lovingly refer to them as Mar-Gars


2 oz tequila
1 1/2 oz of Grand Marnier or orange liquor
1 1/2 oz simple syrup *
1 oz of a mixture of fresh squeezed lime, lemon and orange juice. 
Shake together and serve on the rock with a salt rim!

* To make simple syrup heat equal parts sugar and water, until the sugar dissolves. 



Tequila Key Lime Pie

1. In a bowl combine 2 cans sweetened condensed milk, 2/3 cup key lime (or lime juice), 1 Tbsp lime zest and 1/3 cup sour cream. 
2. Add 1 shot (1.5oz) of tequila and mix until smooth
3. Pour into a graham cracker  crust and bake at 350 for 5-8 min (or until tiny bubble form in the surface of the pie but don't pop. 
4. Chill over night or for several hours, top with whipped cream and lime slices and enjoy! 




Friday, April 6, 2018

Blueberry Hill - Fresh Blueberry Recipes

Blueberry Hill - Fresh Blueberry Recipes

Blueberry Cobbler

1. Preheat oven to 374 degrees
2. Combine 3 cups of rinsed blueberries with 1/4 cup brown sugar and 1/4 cup lemon juice, then spread out in an oblong baking dish.
3. For the dough: cream together 1 stick of softened butter and 1/2 cup sugar.
4. Beat in 1 egg and 1 tsp vanilla extract.
5. Sift in 2/3 cup flour, 1/4 tsp baking powder and a pinch (1/8 tsp) of salt and mix to combine
6. Spoon the dough over the berries and bake for 25-30 min
Serve warm with ice cream!





Blueberry Syrup

1. Combine 2 cups of fresh or frozen blueberries and 1/2 cup of sugar in a sauce pan
2. Turn heat to medium, bring to a boil and let simmer, stir occasionally.
3. The berries will break down and the liquid will start to evaporate. The sauce will reduce to a thickened syrup.



Monday, March 26, 2018

Easter Favorites: A collection of my Favorite Easter Recipes





Deviled Eggs
1.     Steam 6 eggs for 12 min. then cool in a bowl of ice water
2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl
3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar
4.     Mix until well combined
5.     Scoop some filling into each egg and sprinkle with paprika.


Ham and Gravy
1.     Preheat oven to between 275 (I know the video says 325 but I'd go a little lower to prevent the ham from drying out)
2.     Place ham in roaster pan with 1 cup water
3.     Cover with lid or foil and bake 15 min per lb.
4.     Pour drippings into a skillet
5.     Remove a small amount of the hot liquid and mix together with 2 Tbsp cornstarch. Add mixture back to the skillet and whisk
6.     Add 1 tsp kitchen bouquet for color
7.     Allow to boil until it gets thick

Mashed potatoes
1.     Peel and dice 4-5 potatoes
2.     Boil until fork tender, drain and place in a mixing bowl
3.     Add 2 Tbsp milk, ¼ cup butter and salt to taste

4.     Whip until smooth

Country Style Green Beans
1. Clean green beans and break off the ends.  Put them in a stock pot with; 
chopped red onion, bacon bits, 1-2 Tbsp bacon grease, and 1tsp salt
2. Add enough water to cover the bottom of the pan (1/2 a cup or so) and boil until soft (20-30 or more mins)
3. Drain water and add more salt to taste
**Another great reason to never throw away bacon grease (just put it on a cup or jar and store in the fridge for various uses)


Cheese Green Beans



1. Preheat oven to 350 degree
2. In a saucepan combine 1 Tbsp flour and 2 Tbsp butter over medium heat until smooth to create a rue. 
3. Add 1 cup milk and ½ tsp of salt, stir to combine
4. Add 6 oz. of finely chopped Velveeta cheese and stir until the cheese has melted and the sauce has become thick and creamy. 
5. Add ¼ tsp chili powder and stir
6. Cook 1 large bag of French cut frozen green beans according to the package instructions and place in a glass baking dish
7. Pour on ½ of the cheese sauce and stir to combine
**You can either make double beans for freeze the extra sauce and have more later**
8. Sprinkle with French fried onions and top with foil
9. Bake for 15 min, remove foil and bake for an additional 15 min. 

for video see http://countrykitchenapproved.blogspot.com/2016/01/the-lunch-bunch.html
Classic Beef Roast




Your favorite beef roast cut (or which ever is on sale ;0)
Salt and pepper
Several carrots
Several potatoes
1 onion
2 cups water
2 beef bullion cubes
1 tsp kitchen bouquet
2 Tbsp cornstarch

1.     Preheat oven to 275 degrees
2.     Peel and cut carrots potatoes and onions
3.     Put some oil into Dutch oven or skillet and turn heat to medium high
4.     Put salt and pepper on the roast and rub into the meat
5.     Sear both sides of the roast for a couple of min.
6.     Add your vegetables and bullion cubes
7.     Pour in 2 cups water
8.     Cover and place in oven for 3 hours
9.     Half way through check to make sure you have enough liquid, add more water if needed. 
10. Transfer your drippings to a skillet
11. Remove a small amount of the hot liquid and mix together with a couple of Tbsp of cornstarch.  Add that mixture back into the skillet and stir
12. Add 1 tsp kitchen bouquet, gravy will boil and thicken
13. Serve with bread and butter and enjoy!


**This could easily be cooked in a crockpot.  Just make sure to sear your meat and then cook low and slow all day.


Peach Pie

2 pie crusts
1-2 packages thawed peach slices
2/3 cup sugar
2-3 Tbsp flour
¼ tsp cinnamon
¼ tsp ginger

  1. Preheat oven to 400
  2. Combine sugar, peaches, flour and spices in a bowl
  3. Pour into bottom crust
  4. Dot with butter
  5. Add top crust
  6. Bake 40-50 min

Pie Crust
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening 

  1. Put all ingredients in a bowl and mix with fork
  2. Add cold water (up to 5 Tbsp), mix until loosely combined
  3. Form into a ball with hands
  4. Spank to combine
  5. Flatten and form into crust
Makes 2 crusts

Wednesday, March 21, 2018

Easter Feaster




Deviled Eggs
1.     Steam 6 eggs for 12 min. then cool in a bowl of ice water
2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl
3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar
4.     Mix until well combined
5.     Scoop some filling into each egg and sprinkle with paprika.


Ham and Gravy
1.     Preheat oven to 275 (I know the video says 325 but I'd go a little lower to prevent the ham from drying out) 
2.     Place ham in roaster pan with 1 cup water
3.     Cover with lid or foil and bake 15 min per lb.
4.     Pour drippings into a skillet
5.     Remove a small amount of the hot liquid and mix together with 2 Tbsp cornstarch. Add mixture back to the skillet and whisk
6.     Add 1 tsp kitchen bouquet for color
7.     Allow to boil until it gets thick

Mashed potatoes
1.     Peel and dice 4-5 potatoes
2.     Boil until fork tender, drain and place in a mixing bowl
3.     Add 2 Tbsp milk, ¼ cup butter and salt to taste

4.     Whip until smooth