Search This Blog

Country Kitchen

Country Kitchen

Thursday, July 6, 2017

Finger Lickin Fried Chicken

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

  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

Tuesday, July 4, 2017

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

Friday, April 21, 2017

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! 

Wednesday, January 11, 2017

Touchdown Party Favorites

Are you having a party for Superbowl?  Here are some crowd pleasing game day recipes that are sure to tackle your hunger ;0)

Courtney's Hot Wings

1. fill deep fryer to max fill line with canola, vegetable or peanut oil and turn heat to 375 degree.  (Fry outside to avoid stinking up your house)
2. In a large bowl combine flour and seasoned salt
3. Add wings (40 count) and coat with flour or dredge
4. In a saucepan add 1/4 cup butter, 1 bottle of Louisiana Hot Sauce and 2 Tbsp (or more) agave nectar or honey. Turn the heat to medium and stir until butter is melted and sauce is combined.  Turn heat to low to keep warm while wings are frying
5. When the oil it hot add wings (fry in shifts of 6-8 wings of similar size)
6. The wings are done when they float to the top and turn a golden brown color (anywhere from 4-7 or more min depending on size)
7. Remove wings and drain on a paper towel
8. Coat in sauce
9. Serve immediately with celery and ranch or blue cheese dressing.

World's Best Sugar Cookies
for video and recipe click here 

Yummy Ham Rolls

For video click here
1. Preheat oven to 350 degree
2. Melt 1/2 stick (1/4 cup) butter and add 1/2 Tbsp mustard, 1/2 Tbsp Worcestershire sauce, 1/4 tsp onion powder and 1/2 Tbsp poppy seeds
3. Place sandwich rolls on a baking sheet and layer ham and cheddar cheese
4. Brush some of the butter mixture on the top of each roll and place on the ham and cheese
5. Brush the remaining butter mixture over the tops of each sandwich
6. Cover in foil and bake for 15 min
7. Remove more and bake for another 10 min
Serve immediately

Main Dish #1 Mini Meat Loaves

1. Preheat oven to 350 degrees
2. Combine:  1-2 shredded carrots
    ½ of a small onion, finely chopped
     1/2 lb of ground beef
1 beaten egg
2 Tbsp breadcrumbs
1-2 Tbsp Worcestershire sauce
½ tsp salt
¼ cup finely chopped spinach, sautéed (optional)
3. Mix together all ingredients and form patties
4. Place patties in a glass baking dish and bake for 15 min. 
5. Turn patties and squirt each with ketchup and bake for 15 more min. 

Main Dish #2 Homemade Hot Pockets

  • Preheat oven to 350 degrees
  • Defrost 16 Rhodes frozen Texas rolls, but don’t allow to rise.  
  • Roll each out with a rolling pin until flat
  • Add whatever fixings you like 
  • Fold and seal dough around the fillings
  • Place on a baking sheet and bake for 15 min
  • Serve immediately or allow to cool completely and store in the freezer in a zip-lock bag.
  • Heat in microwave for 45 sec 

Courtney's Chili

1. Brown 1/2 lb ground beef (remove and discard grease) and add 1 Tbsp steak seasoning
2. In a dutch oven saute 3 sweet peppers and 1/2 small onion until tender
3. Add 1 can pork-n-beans, 1 can of red kidney beans, 1 jar of tomatoes and the ground beef. 
4. Stir in the following spices: 
2 Tbsp Chili Powder, 1/2 Tbsp season salt, 1 tsp cumin, 1 1/2 tsp onion powder
1 tsp garlic powder, 1/2 tsp oregano
5. Cover and let simmer for at least 10 min. 
6. Then serve with your favorite fixin's 


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.  

Shoestring Onion Rings
1. Cut onions into thin slices
2. Soak in milk
3. Dredge in flour mixed with seasoned salt
4. Fry until golden brown and enjoy!

Homemade Potato Chips

1. Peel and slice potatoes into very thin slices (rinse with ice cold water)
2. Deep Fry until golden brown
3. Place on a paper towel to absorb extra oil
4. Salt and enjoy!

Baked Beans

for video click here

1 large or 2 small cans Pork-n-beans
1/2 cup ketchup
1 Tbsp mustard
1/2 cup brown sugar
1-2 Tbsp worcestershire sauce
2-3 strips of cooked bacon (crumbled)
1/4 cup diced onion
Combine all ingredients and pour into a square glass baking dish.  Bake for 30 min at 350 degree

Friday, December 9, 2016

Christmas Favorites

Here is a list of my go to Christmas Recipes from earlier blog posts

Sweet Sweets: Christmas Candy Classics
Learn to make Fudge, Divinity and Microwave Peanut Brittle
See post link here

Holly Jolly Hot Chocolate 
Learn to make dry powdered hot chocolate mix and stove top hot chocolate 
See post link here

Sweet Sweets: World's Best Sugar Cookies
Christmas Cookies are a staple around here.  See my favorite sugar cookie and two styles of icing recipes here

Sweet Sweets: Russian Tea Cookies 
This cookie is a Christmas Tradition in my family.  They are so easy to make and so delicious
See blog post link here

Monday, December 5, 2016

Sweet Sweets: Christmas Candy Classics

I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies.  Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her.  The tradition will some day be passed on to me.  I loved having her as a guest host in this episode to show us how to make these delectable holiday candies.  Candy making can be tricky but knowing a few secrets can help.  We hope you try making these recipes with your loved ones and make unforgettable memories in the process. 

Chocolate Fantasy Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
1 tsp vanilla extract
7 oz jar marshmallow cream
1 cup chopped pecans

1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning.  Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.

Microwave Peanut Brittle

           1 1/2 c Spanish peanuts
           1 c sugar
           pinch of salt
           1/2 c corn syrup
           1 tsp butter
           1 tsp vanilla extract
           1 tsp baking soda

1. In a glass bowl add 1 1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and 1/2 cup corn syrup. Stir to combine.
2. Microwave for 4 min at 80% power, remove and stir, then microwave again for 4 min at 80% power.
3. Remove and stir in 1 tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.
4. Spray a cookie sheet with cooking spray and set aside.
5. Add 1 tsp baking soda and stir until light and foamy and immediately turn out onto the grease pan, spreading as thinly as possible.
6. Allow to cool and break into pieces.

           1/2 c water
           2 c sugar
           1/2 c corn syrup
           pinch of salt
           2 egg whites
           1 c chopped pecans
           1 tsp vanilla extract
           2 Tbsp powered sugar

1. In a saucepan over medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a pinch of salt.  Bring to a boil the reduce the heat to medium (the syrup should continue to boil)
2. Meanwhile, beat 2 egg whites to stiff peaks
3. Bring to syrup to soft ball stage, using a candy thermometer. (10 min or so)
4. Slowly beat 1/2 of the syrup mixture into the egg whites.
5. Put the remaining half of the syrup back on the stove and bring to soft crack stag
6. Slowly beat the rest of the syrup into the egg whites
7. Add 1 cup chopped pecans and 1 tsp vanilla and continue to beat.
8. Add 2 Tbsp powered sugar and continue to beat until the mixture is no longer glossy.
9. Spoon onto wax paper and allow to cool. Store in a tin.

Friday, November 25, 2016

Cranberry Dreams

The Folks at Cape Code Select challenged me to come up with some recipes using their Premium Frozen Cranberries and here is what I came up with.

Thanksgiving Pot Pie
(Recipe makes 3 individual pot pies) 

1- two crust package of pie crust
1 cup diced cooked turkey
1/2 cup Cape Code Select Premium Frozen Cranberries
2 Tbsp sugar
1 cup Country Green Beans (See recipe (here )
1 cup dry stuffing mix
1 1/2 cup Turkey Gravy 

* In a saucepan saute cranberries and sugar
*Roll out 1 pie crust and use a shape to cut 2 circles big enough to fit in the ramekins, combine scraps and roll out again to cut 1 more bottom crust for a total of 3 
*In a bowl combine turkey, cranberries, dry stuffing, green beans and gravy and mix well
*Distribute filling among ramekins
*Roll out the other crust and cut 3 circle tops
*Roll edges of each crust under and flute. 
*Brush with an egg wash. (optional: add decoration from pie crust scrapes on top)
*Bake at 350 for 30 min (If crust is not done bump temp up to 425 for 10 min or so) 

Cranberry Orange Scones with Grand Marnier Glaze

2 cups Flour
1/4 cup sugar
1/2 tsp salt
1 Tbsp baking powder
6 Tbsp cold butter cut into slices
1/2 cup heavy cream
1/2 cup milk
The zest and juice of 1 orange
1 cup Cape Code Select Premium Frozen Cranberries 
1/4 cup sugar
2 Tbsp Grand Marnier

2 Tbsp butter
1/2 cup brown sugar
the zest and juice of 1 orange
1 Tbsp Grand Marnier
2 Tbsp heavy cream

*In a saucepan combine cranberries, 1/4 cup sugar and Grand Marnier, bring to a boil and let the liquid reduce
*In a mixer combine flour, sugar, salt and baking powder
*Add the butter and mix until incorporated (into pea sized lumps)
*Add milk and cream and mix
*Add the orange juice and zest and mix
*Add cranberries and mix a final time
*Grease and flour a baking sheet and turn out dough
*Place flour on top and flatten with your hands
*Cut into 8 slices using a pizza cutter
*Bake at 400 for 22 min
*Re-slice the scones and put on wax paper to cool
*Meanwhile to make the glaze in a pot combine butter, brown sugar and orange zest and juice
*Stir until butter is melted and sugar is dissolved. 
*Add Grand Marnier and Cream, allow to boil and reduce to a syrup consistency, constantly stirring to prevent burning
*Drizzle the glaze over each scone and enjoy 

Cranberry Orange Tazo Tea
*Brew some Wild Orange Tazo Tea according to the package directions
*In a pot combine 1/2 cup Cape Code Select Premium Frozen Cranberries, 1/4 cup sugar and
1 Tbsp Grand Marnier
*Boil and reduce to a paste consistency 
*Sweeten tea according to your preference
*Add 1 or 2 Tbsp Cranberry Paste
*Optional- garnish with whole cranberries and orange peel
*Optional- Spiked- add more Grand Marnier

Find out more about Cape Code Select Premium Frozen Cranberries here

       Store locater