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Country Kitchen

Country Kitchen

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.


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
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

Friday, March 9, 2018

Cornedbeef and Brussel Sprouts

1. In a dutch oven place corned beef roast with spices and 1-2 cups water (depending on size of roast)
2. Roast in a 225 degree oven for a total of 6 hours.
3. Rinse mini potatoes and sprouts (and remove a few of the outer leaves).
4. Add to the dutch oven about 3-4 hours into the cooking process (depending on the size of potatoes they need to cook 2-3 hours)
5. Remove from juices and serve with Guinness mustard sauce

**Could also be cooked in a crockpot on low for 8 hours.

**Speed Method 
I forgot to put mine in at noon, so I bumped up the temp to 275 degree for 4 hours and it was still very tender.  Put the potatoes and sprouts in for around 2 hours for small or the full 4 for large.

Guinness Mustard Sauce
1 Tbsp butter
3 Tbsp yellow mustard
1/4 cup packed brown sugar
1/2 cup dark Guinness Beer
1 Tbsp vinegar
1/2 tsp dry mustard
1-2 Tbsp cornstarch

1. In a saucepan over medium heat melt butter
2. Add brown sugar, mustard, dry mustard, vinegar and beer
3. Whisk until combine and sugar is dissolved.
4. Whisk in cornstarch and allow sauce to thicken.

**This would be great on bratwurst or soft pretzels.

Monday, February 5, 2018

Fancy Pants Valentine's Day Dinner Ideas

Seared Steak with Leek Mushroom Cream Sauce

1. I recommend using a filet or sirloin steak for this. Salt and pepper each side of the steak.
2. Melt 3-4 Tbsp butter in a skillet over medium-high heat. Sear the steaks for 2 min on each side
3. Place a wire wrack on a baking and sheet and put the steaks on top. Finish them off in a 400 degree oven for 8 min. This gives you a nice medium rare steak (depending on the thickness) If you like it more well done sear and bake for a few more mins.
4. Allow the steaks to rest for at least 10 min before cutting into them to keep the juices in.

Leek Mushroom Cream Sauce 
1. Clean and slice 5-6 button mushrooms and saute in butter over medium heat until soft, then set aside.
2. Thinly slice about 1 cup of leeks and saute in butter until soft and add to the mushrooms.
3. In a sauce pan melt 1 Tbsp butter and stir in 1 Tbsp flour to form a roux.  Let the roux cook a min or so to remove any floury taste.
4. Then add 1 cup milk and 1 tsp salt and stir.  Allow it to thicken.  Add the mushrooms and leeks and allow to thicken a little more.
5. Top your steak and enjoy!

**If you have left over sauce, it is really good over egg noodles! Just add a beef bullion cube and water or some beef broth to thin out the sauce and serve over cooked egg noodles.

Bacon Brussels Sprouts
1. Clean and cut the sprouts in half and remove a few of the outer leaves
2. Melt 1-2 Tbsp bacon grease and toss over the sprouts (Another great reason to always save your bacon grease. I keep a mason jar of it in my fridge for just such occasions) 
3. Spread the sprouts onto a baking sheet and sprinkle with salt and bacon bits
4. Roast in a 425 or 450 degree oven for 10-15 min, until the edges start to brown. 

Stuffed Chicken, Artichokes with Hollandaise and Spinach Salad
Stuffed Chicken
1. Thaw a boneless skinless chicken breast per person. Place between 2 layers of plastic wrap and pound until flat. 
2. Remove the top layer of plastic wrap and sprinkle the chicken with salt and pepper.  At one end place a thin slice of cream cheese and a few leaves of spinach
3. Fold the other end of the chicken over the top of the cream cheese and spinach and try to seal the edges as best you can. 
4. Sprinkle the top with salt, pepper, basil and oregano.
**You can use toothpicks to keep it together while baking if necessary. 
5. Place in a buttered baking dish and top each with a dollop of butter
6. Bake at 350 until the internal temp is 165 (30 min or so depending on size and thickness of chicken breast)

Spinach Salad
1. Wash spinach leaves and add to a bowl
2. Boil 2 eggs, peel and slice and add to the bowl
3. Slice 3 button mushroom and add to the bowl
4. thinly slice 1/4 of a red onion and caramelize in an oiled skillet over medium heat until brown and add to bowl
5. Sprinkle in bacon bits
6. Make dressing - 1/4 cup oil, 3 Tbsp red wine vinegar, 1/4 tsp salt, 1/4 tsp sugar and a pinch of pepper, Shake and pour over salad.  Toss and enjoy!

Artichokes with Hollandaise. 
I got this method of cooking artichokes in the microwave from the site below

1. Cut off sharp points of outer leaves, the steam and the top.
2. Place prepared artichokes and peeled stems in a glass baking dish and cover with plastic wrap. Microwave for 10 min
3. Carefully remove the plastic wrap to avoid steam burns to your hands and face. The stems should be fork tender when they are ready. 

I use Julia Child's recipe from her cookbook Mastering the Art of French Cooking.  For this recipe I'm making about 2/3 of the original recipe.  

1. Melt 1/3 cup butter in a sauce pan. 
2. In a blender add 2 egg yolks, 3/4 Tbsp lemon juice, salt and pepper to taste. Blend for a few seconds
3. Slowly add the melted butter (This tempers the egg yolks so they don't cook but mix with the butter to become smooth and creamy)
4. Serve warm! See video above on how to each fresh artichokes.