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Instant Pot Spinach Artichoke Chicken recipe

This instant pot spinach artichoke chicken is an absolute MUST HAVE for dinner! It’s the perfect addition to your favorite pasta and boy is it creamy and delicious! I love pasta so much I might as well be Italian haha! So trust me when I say this spinach artichoke chicken is the PERFECT addition. You and your whole family are going to love this spinach artichoke chicken recipe – guaranteed!

Easy Spinach Artichoke Chicken

I love easy dinners as much as the next person and boy does the instant pot help me do just that! If you don’t have an instant pot yet, you NEED to get one – you’ll wonder how you ever survived without it! We are always running to ours as it makes dinner so easy. This easy spinach artichoke chicken is no exception! I love how easy this recipe is and how quickly I can have dinner on the table – especially with these summer months ahead of us. You are going to LOVE this spinach artichoke chicken recipe!

Ingredients:
1 pound chicken breast, cubed
2 cups fresh spinach, chopped
1 can artichoke hearts, diced
1/2 block (4 ounces) cream cheese, cubed
1/2 cup heavy cream
1/4 cup parmesan cheese
1/2 cup mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper, to taste
olive oilDirections:

Before you get started, get your ingredients rounded up so you’re not running around the kitchen like a crazy person!

Set the instant pot on sauté mode and drizzle the bottom with olive oil. Cook the chicken roughly 2-3 minutes, until browned.


Add the artichokes and seasonings and mix well. Cook another 2-3 minutes.


Press cancel on the instant pot and set to “keep warm”.


Stir in the heavy cream, cheeses, and spinach.


Replace the cover and hold on “keep warm” for 10 minutes.

We’ve found that the “keep warm” setting melts cheeses perfectly while keeping everything hot since the instant pot typically doesn’t handle dairy well unless on a low setting.

Stir every 5 minutes until mixture is smooth and creamy.

Serve and enjoy!

Instant Pot Italian Stuffed Peppers

Instant Pot Mashed Potatoes

Instant Pot Spinach Artichoke Chicken

Instant Pot Spinach Artichoke Chicken recipe is a whole meal in one and only takes minutes to make in the electric pressure cooker. Low carb too!

  • 1 pound chicken breast, (cubed)
  • 2 cups fresh spinach, (chopped)
  • 1 can artichoke hearts, (diced)
  • 4 ounces cream cheese, (cubed)
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese
  • 1/2 cup mozzarella cheese, (shredded)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, (to taste)
  • olive oil
  1. Set the instant pot on sauté mode and drizzle the bottom with olive oil. Cook the chicken roughly 2-3 minutes, until browned. 

  2. Add the artichokes and seasonings and mix well. Cook another 2-3 minutes.

  3. Press cancel on the instant pot and set to “keep warm”. Stir in the heavy cream, cheeses, and spinach. 

  4. Replace the cover and hold on “keep warm” for 10 minutes. We’ve found that the “keep warm” setting melts cheeses perfectly while keeping everything hot since the instant pot typically doesn’t handle dairy well unless on a low setting.

  5. Stir every 5 minutes until mixture is smooth and creamy. Serve and enjoy!

This dish can be held on “keep warm” for up to an hour as long as you stir it periodically.

The post Instant Pot Spinach Artichoke Chicken appeared first on The Country Cook.

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Buttermilk chicken biscuits recipe

These buttermilk chicken biscuits are a must try for dinner! Between the perfect fried chicken tenders and the moist, fluffy biscuits – your tastebuds will be in heaven the second you try these! And who doesn’t love some good fried chicken and fluffy biscuits? YUM! Just scroll down below to follow the step by step directions to make your own chicken biscuits for dinner!

Perfect dinner comfort food

I have to say – these buttermilk chicken biscuits make the PERFECT meal when you’re craving some delicious comfort food. I mean biscuits and fried chicken? It can’t get much better than that! Pair it with some potatoes or your favorite veggie and it really is the ultimate dinner meal! Your tastebuds will be drooling before you even get it onto your plate. These chicken biscuits truly are the perfect dinner comfort food!

Ingredients:
peanut oil or vegetable oil (for frying)
favorite biscuit mix or homemade recipe

Marinade:
6 chicken tenders
1/2 cup buttermilk
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Breading:
1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
3 tablespoons buttermilk

Directions:

First, get your ingredients gathered up to make this recipe just a little easier!

In a gallon sized ziploc bag, place the chicken tenders, buttermilk, and seasonings for the marinade and mix well. Refrigerate for at least 4 hours.

Prepare the biscuits according to package or recipe directions.

You can also follow my recipe for cream biscuits or butter dip buttermilk biscuits for a homemade touch instead of the mix used.

Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined.

Add buttermilk and stir.

Remove the chicken tenders from ziplock bag and place one at a time in your batter, making sure to cover both sides well.

Repeat with each chicken tender and place on a plate.

Heat cooking oil in a deep large pot in order to prevent popping and splatter over medium heat.

Once heated enough so that it sizzles if you drop batter into it, place chicken tenders in the oil.

Cook the chicken tenders for 3 minutes on each side, using a pair of tongs to flip them.

Let the chicken drain onto paper towels upon cooking, making sure the temperature has reach 165 degrees.

Slice a biscuit in half, butter, and pour honey on both halves of the biscuit.

Add a chicken tender and place the top of the biscuit back on in order to make a sandwich.

Serve immediately – you’re going to love these buttermilk chicken & biscuits!

Enjoy!

Chicken Fried Steak with Sawmill Gravy

Honey Garlic Glazed Chicken

Buttermilk Chicken Biscuits

This Buttermilk Chicken Biscuits recipe is made with chicken tenders coated in a delicious, golden crispy batter and tender homemade golden biscuits drizzled in honey!

  • cooking oil of choice
  • favorite biscuit mix or homemade recipe
Marinade
  • 6 chicken tenders
  • 1/2 cup buttermilk
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
Breading
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons buttermilk
  1. In a gallon sized ziploc bag, place the chicken tenders, buttermilk, and seasonings for the marinade and mix well. Refrigerate for at least 4 hours.

  2. Prepare the biscuits according to package or recipe directions. You can also follow my recipe for cream biscuits or butter dip buttermilk biscuits for a homemade touch.

  3. Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined. Add buttermilk and stir with a fork.

  4. Remove the chicken tenders from ziplock bag and place one at a time in your batter, making sure to cover both sides well. Repeat with each chicken tender and place on a plate.

  5. Heat cooking oil in a deep large pot in order to prevent popping and splatter over medium heat. Once heated enough so that it sizzles if you drop batter into it, place chicken tenders in the oil.

  6. Cook the chicken tenders for 3 minutes on each side, using a pair of tongs to flip them. Let the chicken drain onto paper towels upon cooking, making sure the temperature has reach 165 degrees.

  7. Slice a biscuit in half, butter, and pour honey on both halves of the biscuit. Add a chicken tender and place the top of the biscuit back on in order to make a sandwich. Serve and enjoy!

The post Buttermilk Chicken Biscuits appeared first on The Country Cook.

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Broccoli Garlic Pasta

I got a few emails this week asking about more crock pot meals. It just so happens when I was preparing this week’s recipe plan that I had included a bunch  of crock pot recipes! I really try to share as many slow cooker recipes during the summer as I can. Turning on the oven during the summer can heat up a house faster than anything else. I also have been including a meatless recipe every Monday. This week it is Broccoli Garlic Pasta. Delicious and filling!

How do I get the recipes? Read this!

Lots of fun recipes in this week’s meal plan. I’m sharing my favorite (and crazy easy) Crock Pot Chili Cheese Dogs recipe and some other favorites. All you gotta do is click on the recipe titles below. Each one will take you to the full recipe with step-by-step photos that you can print out if you want. Want more meal ideas? Be sure to check out the last Meal Plan Sunday!

Breakfast​ ​Suggestion:
Fluffy French Toast

Lunch​ ​Suggestion:
BBQ Tex-Mex Tostadas

Appetizer​ ​Suggestion:
Homemade Tater Tots with Chipotle Mayo

Main​ ​Dishes:

Monday (meatless) – Broccoli Garlic Pasta

Tuesday – Crock Pot Taco Joes

Wednesday – Grilled Honey Lime Chicken Skewers

Thursday – Crock Pot Stuffed Peppers

Friday – Chicken and Dumplings Casserole

Saturday – Crock Pot Chicken Pot Pie

Sunday – Northwoods Pie

Side​ ​Suggestions:

Enchilada Rice
Funeral Potatoes

Dessert​ ​Suggestion:
Cherry Almond Poke Cake

The post Broccoli Garlic Pasta ~ Meal Plan Sunday #78 appeared first on The Country Cook.

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The Best Southern Fried Chicken

I am not surprised at all with our most popular recipe from the last Weekend Potluck! Who wouldn’t want the recipe for The Best Southern Fried Chicken?!   The classics never go out of style! Our other featured recipes include: Caramel Cheesecake Bars with a Chocolate Chip Cookie Crust from The Kittchen, Instant Pot Cheesy Taco Pasta from Soulfully Made, Pickle Fried Chicken Tenders from Julia’s Simply Southern and Slow Cooker Chunky Chicken Chili from our very own Mary at Sweet Little Bluebird.

How do I see the recipes? Read this!

Just click on any of the photos below to take you to the full recipes! When you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now. They randomly shuffle around so everyone gets a turn towards the top. The recipe with the most “clicks” this week will be our top featured recipe next week! So make sure you click on all your favorites!

The recipe with the most clicks was…

The Best Southern Fried Chicken by Cooking with K

Recipes that caught our attention ~

Caramel Cheesecake Bars with a Chocolate Chip Cookie Crust by The Kittchen


Instant Pot Cheesy Taco Pasta by Soulfully Made

Pickle Fried Chicken Tenders by Julia’s Simply Southern

Featured Hostess Recipe ~

Slow Cooker Chunky Chicken Chili by Sweet Little Bluebird

Your Hostesses ~

Sweet Little Bluebird~ Mary
The Country Cook~ Brandie
Served Up With Love~ Melissa

Linky Guidelines:

We only have ONE simple rule to be a featured recipe:

  1. LINK BACK HERE from your post so that others can find the fun. FOOD RECIPE posts only. NO RECIPE ROUNDUP POSTS.
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The post The Best Southern Fried Chicken ~ Weekend Potluck #333 appeared first on The Country Cook.

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Perfect summer treat

With summer already here (seriously though, when did that even happen?!), this no bake grasshopper pie is an absolute must try! It’s so sweet and delicious and the kids will LOVE this one. Oh and did I mention it’s a no bake pie? Talk about EASY! None of us want to be spending time in a hot kitchen in this heat, which is what makes this the PERFECT summer treat that everyone will love. Just follow the easy step by step directions below for this super easy no bake grasshopper pie!

No bake grasshopper pie

I have an undying serious love for no bake recipes – they’re delicious and can they get any easier?! I mean make a crust, stir some ingredients together, and then let it set. Oh and then devour it and watch it disappear in roughly 3.65 seconds later. The kids LOVE this recipe since it’s so minty and chocolatey and yummy! I love it for those reasons and how EASY it is to make! It makes watching it disappear a little less painful too, ha! If you’ve never had a no bake pie, now is the time to have one! And this one is OH SO DELICIOUS!!

Ingredients:
18 OREO cookies
2 tablespoons unsalted butter, melted
1 (7 ounce) tub marshmallow fluff
1 teaspoon mint extract
8 drops green food coloring
1 tub (8 ounce) COOL WHIP whipped topping, thawed
mini chocolate chips

larger (16 ounce) tub of marshmallow fluff shown here

Directions:

Spray a 9-inch pie pan with cooking spray and set aside. Using a food processor, crush the Oreo cookies until fine. Add the butter and pulse a few times to combine. Pour the crumb mixture into the bottom of the pie pan and press along the bottom and sides. Place into the fridge to cool and harden.

In a medium saucepan, melt the marshmallow fluff over medium-low heat, stirring constantly until completely melted. Remove from heat and pour into a large bowl. Stir in mint extract and food coloring. Allow to cool.

Once the fluff mixture has cooled, stir in the whipped topping until combined and add more food coloring if needed to reach desired color tone. Pour the mixture into prepared crust and top with mini chocolate chips.

Refrigerate until firm for at least 4 hours. Serve once firm – you are going to love this delicious easy no bake dessert!

Enjoy your delicious grasshopper pie!

No Bake Chocolate Chip Cheesecake

Mint Chocolate Chip Swirl Brownies

No Bake Grasshopper Pie

This No Bake Grasshopper Pie recipe has an Oreo pie crust filled with a creamy, minty green filling and topped with mini chocolate chips! 

  • 18 OREO cookies
  • 2 tablespoons unsalted butter, (melted)
  • 7 ounces marshmallow fluff (small tub)
  • 1 teaspoon mint extract
  • 8 drops green food coloring
  • 8 ounces COOL WHIP whipped topping, (thawed)
  • mini chocolate chips
  1. Spray a 9-inch pie pan with cooking spray and set aside.

  2. Using a food processor, crush the oreo cookies until fine. Add the butter and pulse a few times to combine.

  3. Pour the crumb mixture into the bottom of the pie pan and press along the bottom and sides. Place into the fridge to cool and harden.

  4. In a medium saucepan, melt the marshmallow fluff over medium-low heat, stirring constantly until completely melted. 

  5. Remove from heat and pour into a large bowl. Stir in mint extract and food coloring. Allow to cool.

  6. Once the fluff mixture has cooled, stir in the whipped topping until combined and add more food coloring if needed to reach desired color tone.

  7. Pour the mixture into prepared crust and top with mini chocolate chips. Refrigerate until firm for at least 4 hours. Serve and enjoy!

The post No Bake Grasshopper Pie appeared first on The Country Cook.

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Fettuccine with Mushroom Parmesan Cheese Sauce

This Fettuccine with Mushroom Parmesan Cheese Sauce recipe is a serious must-try y’all – like yesterday! It’s so creamy and delicious and if you’re a huge mushroom fan, you’ll love this dish even more! This dish really soaks in all the flavor and you are going to love this dish for dinner! Just follow the easy step by step directions below for your fettuccine dinner recipe and get ready for your tastebuds to be in heaven.

Mushroom substitutions

The wonderful thing about this recipe though – it works even if you’re not a mushroom fan! Don’t worry I didn’t forget about my anti-mushroom people out there I’m not a huge fan of mushrooms myself but I am trying to expand my recipes here on the blog and include a few more meatless dishes. This fettuccine with mushroom parmesan cheese sauce recipe can work with grilled chicken, zucchini, squash, or sun-dried tomatoes instead of the mushrooms. It will still come out absolutely delicious, too! 

Ingredients:
8 ounces fettuccine noodles (measured uncooked)
1 tablespoon olive oil
8 ounces baby bella mushrooms, sliced
1/4 cup salted butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
1 cup heavy cream
3/4 cup freshly grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper, to taste
1 cup fresh spinach leaves

Directions:

Before you get started, gather up all your ingredients in order to make things much easier in the kitchen! Cook the fettuccine noodles according to package directions, drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside. You can optionally use grilled chicken, zucchini, squash, or sun-dried tomatoes in place of the mushrooms.

Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.) Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well. Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper, to taste. Stir in the spinach leaves and cook over low heat for 1 minute until it begins to wilt.

Add the mushrooms (or your chosen substitute) and fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.

Serve immediately upon finishing. You’ll love this delicious pasta dish for dinner!

Enjoy!

Ham Fettuccine Bake

Ground Beef Stroganoff

Fettuccine with Mushroom Parmesan Cheese Sauce

This Fettuccine with Mushroom Parmesan Cheese Sauce recipe is a delicious, creamy meatless meal. Fresh mushrooms, spinach, cream sauce and filling pasta!

  • 8 ounces fettuccine noodles ((measured when uncooked))
  • 1 tablespoon olive oil
  • 8 ounces baby bella mushrooms, (sliced)
  • 1/4 cup salted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup fresh spinach leaves
  1. Cook the fettuccine noodles according to package directions, drain then set aside.

  2. In a large skillet, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside. 

  3. Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)

  4. Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well. 

  5. Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper – to taste.

  6. Stir in the spinach leaves and cook over low heat for 1 minute until it is starting to wilt.

  7. Add the mushrooms (or your chosen substitute) and fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.

  8. Serve immediately upon finishing. Enjoy!

You can use grilled chicken, zucchini, squash, or sun-dried tomatoes in place of the mushrooms.

The post Fettuccine with Mushroom Parmesan Cheese Sauce appeared first on The Country Cook.

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Fresh Tomato Pasta

You will notice in this week’s meal plan that I was clearly craving pasta. I even included a fresh tomato pasta dish that is meatless and works wonderfully with all those fresh summer tomatoes and fresh basil. One of my favorites recipes! I’ve also included a couple of crock pot pasta recipes so there is no need to turn on the oven if you are experiencing a heat wave right now. And of course, I can’t forget some good ole casserole recipes. One thing I love about casseroles is that there is almost always leftovers and then I have a delicious lunch for us to have the next day.

How do I get the recipes? Read this!

Lots of fun recipes in this week’s meal plan. I’m sharing my favorite (and crazy easy) Crock Pot Chili Cheese Dogs recipe and some other favorites. All you gotta do is click on the recipe titles below. Each one will take you to the full recipe with step-by-step photos that you can print out if you want. Want more meal ideas? Be sure to check out the last Meal Plan Sunday!

Breakfast​ ​Suggestion:
Freezer-Friendly Breakfast Burritos

Lunch​ ​Suggestion:
Campfire Hot Dog & Potato Packets

Appetizer​ ​Suggestion:
Green Goddess Ranch Dip

Main​ ​Dishes:

Monday (Meatless) – Fresh Tomato Pasta

Tuesday – Cornbread Chicken Casserole

Wednesday – Crock Pot Marinara Sauce with Meatballs

Thursday – Bisquick Burrito Bake

Friday – Crock Pot Ravioli

Saturday – Crock Pot Chicken Fajitas

Sunday – South Your Mouth Lasagna

Side​ ​Suggestions:
Italian Green Beans
Sticky Potatoes

Dessert​ ​Suggestion:
One Bowl Chocolate Cake with Creamy Frosting

The post Fresh Tomato Pasta ~ Meal Plan Sunday #77 appeared first on The Country Cook.

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Enchilada Casserole

Our most popular recipe from the last Weekend Potluck was this easy Enchilada Casserole from My Fearless Kitchen. I never turn away from a good casserole recipe. I bet that one is delicious as leftovers too! Our other featured recipes include: a yummy, homemade Peach Cobbler from Cooking with Curls, Cheesy Mexican Chicken Spaghetti from 4 Sons ‘R’ Us and I am sharing my recipe for the The Best Grilled Pork Ribs!

How do I see the recipes? Read this!

Just click on any of the photos below to take you to the full recipes! When you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now. They randomly shuffle around so everyone gets a turn towards the top. The recipe with the most “clicks” this week will be our top featured recipe next week! So make sure you click on all your favorites!

The recipe with the most clicks was…

Enchilada Casserole by My Fearless Casserole

Recipes that caught our attention ~

Peach Cobbler by Cooking with Curls

Cheesy Mexican Chicken Spaghetti by 4 Sons ‘R’ Us

Featured Hostess Recipe ~

The Best Grilled Pork Ribs by The Country Cook

Your Hostesses ~

The Country Cook~ Brandie
Sweet Little Bluebird~ Mary
Served Up With Love~ Melissa

Linky Guidelines:

We only have ONE simple rule to be a featured recipe:

  1. LINK BACK HERE from your post so that others can find the fun. FOOD RECIPE posts only. NO RECIPE ROUNDUP POSTS.
 Loading InLinkz ...

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The post Enchilada Casserole ~ Weekend Potluck #332 appeared first on The Country Cook.

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4th of July Recipes
Independence Day is just around the corner and that means its time to fire up the grill!  I have rounded up over 60 4th of July recipes to help you to make that cookout the easiest and most epic one of them all. From the meats to throw on the grill, must-have sides, refreshing drinks, and of course we can’t forget the dessert. And because I know it’s hot, I’ve included some of my favorite no bake desserts to keep your house from feeling like an oven.
How do I get the recipes?
I think you’ll find a lot of yummy things to make here! Just click on the photos or recipe titles below to take you directly to the recipe!
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