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Country Kitchen

Country Kitchen

Monday, January 25, 2016

You say tomato, I say tomato: Canned Tomato Recipes


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 

Chicken and Tomatoes


1. Using your choice of bone-in/skin-on chicken place in a glass baking dish, dot with butter and sprinkle with season salt. Bake at 275 degrees for an hour or until the internal temp reaches 165 degree. 
2. Remove the skin and remove bones. Dice chicken
3. In a dutch oven add 1 package of dry onion soup mix and 2 cups of water
4. Add 1 can of home canned tomatoes and 1 can of store bought canned tomatoes
1 tsp basil and the diced chicken
5. Cover and simmer for about 45 min or until the liquid reduces to form a stew consistency
6. Serve over rice. 

Slow Cooker Swiss Steak



1. Cut 1 lb or more of round steak into portion size piece, salt and pepper each side. 
2. Dredge in flour and brown for a couple of min on each side in hot oil. 
3. Thinly slice 1 medium onion and 2 bell peppers. 
4. In a crock pot layer steak, peppers, onions and tomatoes until all in in the pot. Salt and pepper
5. Allow to cook for 6-8 hours
6. Serve over mashed potatoes 

For a how to video on Mashed Potatoes see my Easter Feaster video

 Hats (Aka Macaroni and Tomatoes) 


1. Cook 1/2 lb of pasta to al dente, drain and put back in the pot
2. Add 1/4 cup butter and stir until melted
3. Add 1 jar of canned tomatoes and salt and pepper to taste
4. Can be served with or without shredded mozzarella cheese 


Monday, January 4, 2016

The Lunch Bunch



This is a video I did for Twiniversity, the online Twins and Multiples magazine. www.twiniversity.com

The Lunch Bunch recipes
By: Courtney Hill of Country Kitchen Approved Blog

Being a mom of twins myself, I know that coming up with lunch ideas that my kids will actually eat can be quite a challenge.  Here are some tried and true recipes that my kids love and I hope yours will too.  Here is my Country Kitchen Approved motto, “Simple recipes with real ingredients that you will actually make”. 



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 












Side Dish #1 Cheese Green Beans

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



Side Dish #2 Glazed Rainbow Carrots

  • Peel and evenly slice about 1 lb of rainbow carrots
  • Place in a skillet and pour on just enough water to cover the carrots. 
  • Add 1-2 Tbsp butter, ½ tsp salt and 1 Tbsp sugar
  • Turn heat to medium and allow carrots to simmer until all the liquid is gone leaving a glaze 
  • Stir to coat and serve











Side Dish #3 Fruit Slush Cups

  • Place a bag of frozen strawberries (16 oz) in a saucepan with ½ cup water and ½ cup sugar. 
  • Allow to simmer until strawberries are thawed
  • Meanwhile, finely chop 6 bananas and place in a large mixing bowl
  • Once the strawberries are soft break them down with a spoon and add (with liquid) to the bananas
  • Add:  1 sm can peach nectar
32 oz of any orange juice
1 large can crushed pineapple
  • Stir to combine and pour into small paper cups
  • Freeze for several hours. After frozen transfer to a zip-lock bag for easier storage
  • Place in microwave for 15 sec to get a slushy consistency