24 Hearty Country Dinner Recipes Delicious

Buckle up, home cooks! Winter is here, and with it comes a craving for hearty, comforting meals that warm the soul. Today, we’re dishing out our top 24 Hearty Country Dinner Recipes Delicious – think slow-cooked roasts, creamy casseroles, and savory stews. Grab your apron and get cozy; these recipes are sure to become new family favorites!

Slow Cooker Country Beef Stew

Mornings like today are made for slow-cooked stews. The sky is still dark outside, but the house is warm and cozy, filled with the promise of a comforting meal. It’s days like these that I’m reminded why my family loves my Slow Cooker Country Beef Stew so much.

Ingredients

• 2 lbs beef stew meat (such as chuck or round)
• 1 large onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 medium carrots, peeled and sliced (about 1 cup)
• 2 medium potatoes, peeled and cubed (about 1 cup)
• 1 large red bell pepper, chopped (about 1 cup)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 cups beef broth (warmed to about 100F)
• 2 tablespoons tomato paste

Instructions

1. Mix the thyme, salt, and pepper in a small bowl. Rub the spice mixture all over the beef, making sure each piece is evenly coated.
2. In a large skillet, heat about 2 tablespoons of oil (such as olive or vegetable) over medium-high heat. Sear the beef until browned on all sides, removing it from the pan once cooked and setting aside.
3. Reduce the heat to medium and add another tablespoon of oil to the skillet. Add the chopped onion and saut until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute.
4. Add the sliced carrots and cubed potatoes to the skillet with the onions and garlic. Cook for about 10 minutes or until they start to soften.
5. Transfer the beef back into the slow cooker, followed by the cooked vegetables, red bell pepper, thyme mixture, flour, and tomato paste. Pour in the warmed beef broth until everything is submerged.
6. Cover the slow cooker and set it to low (about 8 hours). Cook for at least 6-7 hours, or even overnight, before serving. During this time, the flavors will meld together, making the stew incredibly rich and satisfying.
7. When ready to serve, check if the meat is tender by inserting a fork into it. If not done, cover and cook for an additional 30 minutes or until it reaches your desired tenderness.

The Slow Cooker Country Beef Stew is perfect for a weeknight dinner. Serve with crusty bread to mop up the juices, or add some steamed vegetables on the side. As the stew sits on the table, the aroma will envelop everyone, transporting them back to memories of home-cooked meals and warm gatherings.

Southern Fried Chicken with Gravy

Welcome to the heart of Southern comfort food a place where love and tradition come together in every tender bite. Warm memories of family gatherings and Sunday suppers seem to simmer in the air as we embark on a journey to recreate one of America’s most beloved classics: crispy, juicy fried chicken served with a rich, velvety gravy.

Ingredients

• 2 lbs chicken pieces (legs, thighs, wings, breasts)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp butter, melted
• 2 cups buttermilk
• Vegetable oil for frying
• Gravy mix (store-bought or homemade)

Instructions

1. In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
2. Pour buttermilk into a separate large bowl. Add melted butter and whisk until smooth.
3. Dredge chicken pieces in the flour mixture, shaking off excess. Dip floured chicken into the buttermilk mixture, ensuring they’re fully coated, then roll them back in the flour mixture to achieve an even crust.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat (375F). Fry chicken pieces in batches until golden brown and crispy, approximately 5-7 minutes per batch. Repeat with remaining pieces.
5. To make the gravy, follow package instructions for homemade mix or heat store-bought mix according to the label’s guidelines. If using a roux-based mix, add an equal amount of flour to butter in a saucepan over low heat, whisking constantly until smooth and fragrant. Gradually pour in chicken broth, whisking continuously until thickened.
6. Drain excess oil from fried chicken pieces on paper towels and serve immediately with warm gravy spooned generously over the top. A sprinkle of fresh herbs or a side of creamy mashed potatoes would elevate this dish to new heights.

This Southern Fried Chicken with Gravy is not just a meal, but an experience a tender, juicy bite that transports you back to family gatherings and warm summer days spent in the heartland. The crispy exterior gives way to succulent meat, while the rich gravy adds a comforting depth of flavor. It’s the perfect dish to share around the dinner table or take on-the-go for a quick comfort fix.

Homestyle Meatloaf with Mashed Potatoes

Even in the sweltering heat of summer, there’s something comforting about a hearty homestyle meatloaf and creamy mashed potatoes. It’s a classic combination that never fails to hit the spot, transporting us back to simpler times.

Ingredients

• 1 lb ground beef
• 1/2 cup finely chopped onion
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp ketchup
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups mashed potatoes (see below for recipe)
• 4 tbsp unsalted butter, softened

Instructions

1. Mix ground beef, chopped onion, breadcrumbs, egg, ketchup, salt, and black pepper in a large bowl until just combined. Be gentle to avoid overmixing.
2. Transfer the mixture to a loaf pan lined with parchment paper, gently pressing it into place.
3. Bake at 375F for 45-50 minutes or until the internal temperature reaches 160F. Let the meatloaf rest for 10 minutes before slicing.
4. To prepare mashed potatoes, boil 2 large Russet potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter, salt, and a splash of milk to achieve your desired consistency.
5. While the meatloaf is resting, bring the mashed potatoes to a gentle simmer over low heat, whisking in an additional tbsp of unsalted butter until melted and smooth.
6. Slice the rested meatloaf into thick portions and serve alongside the creamy mashed potatoes. A pinch of patience will pay off as these classic comfort foods transport us back to cozy Sundays spent with loved ones.

The key to a tender meatloaf lies in not overmixing the ingredients, so take your time when combining them. For an added layer of flavor, try using beef broth or red wine in place of ketchup for a depth of richness.

Country Pork Chops with Apple Sauce

August evenings are a perfect excuse to slow down and savor the flavors of home-cooked meals. As I step into my kitchen, the aroma of roasting pork chops and simmering apples fills the air, transporting me back to childhood memories of family dinners.

Ingredients

• 4 boneless pork chops (1-inch thick)
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 large apples, peeled and chopped (Granny Smith or Honeycrisp)
• 2 tbsp unsalted butter
• Salt and pepper, to taste

Instructions

1. In a small bowl, whisk together brown sugar, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly onto both sides of each pork chop.
2. Heat a large skillet over medium-high heat (400F). Add 1 tbsp of unsalted butter to melt. Sear the pork chops for 3-4 minutes per side, or until browned and cooked through. Transfer the cooked pork chops to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp of butter. Once melted, add the chopped apples. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and lightly caramelized.
4. Reduce heat to medium (300F). In a small saucepan, combine apple cider vinegar and honey. Bring the mixture to a simmer over low heat, whisking constantly, until the honey dissolves. Pour the glaze into the skillet with the cooked apples. Stir gently to combine.
5. To serve, place each pork chop on a plate with a spoonful of the apple sauce. Garnish with additional chopped fresh herbs or edible flowers, if desired.

As you take your first bite, the combination of tender pork and sweet-tart apples will transport you to a cozy autumn evening. Serve this dish with mashed potatoes or roasted vegetables for a comforting meal that’s sure to become a family favorite.

Hearty Beef and Barley Soup

Hours of simmering in a warm kitchen filled with the aroma of slow-cooked beef and barley is like coming home to yourself. It’s a feeling that can only be replicated by a hearty, comforting bowl of goodness.

Ingredients

• 2 pounds beef stew meat (cut into 1-inch pieces)
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup pearl barley
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat (375F). Add the beef and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
2. Add another tablespoon of olive oil to the pot if necessary. Add the chopped carrots, celery, and onion. Cook until the vegetables are tender, about 10 minutes. Add the minced garlic and cook for an additional minute.
3. Add the pearl barley to the pot, stirring to combine with the vegetables. Cook for 1-2 minutes.
4. Pour in the beef broth, thyme, and bay leaf. Stir to combine, then add the browned beef back into the pot. Bring the mixture to a boil, then reduce heat to low (275F) and simmer for 45 minutes or until the barley is tender.
5. Remove the bay leaf and season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Tips: Be sure to brown the beef thoroughly to create a rich flavor base for the soup. Also, don’t overcrowd the pot when cooking the vegetables cook them in batches if necessary. And finally, let the soup simmer for at least 45 minutes to allow the flavors to meld together.

Classic Chicken and Dumplings

Just as the morning sunlight peeks through the windows, illuminating the kitchen, I’m reminded of the comforting dishes that bring us closer to home. Today, I want to share with you a recipe that’s been passed down through generations, a true classic that warms the heart and soothes the soul.

Ingredients

• 2 lbs boneless, skinless chicken breast or thighs
• 4 cups all-purpose flour
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 4 cups chicken broth (low-sodium), warmed
• 2 tbsp butter, melted
• 2 large eggs, beaten (for egg wash)

Instructions

1. Mix the flour, salt, and pepper in a large bowl. Gradually pour in the warmed chicken broth, whisking continuously to avoid lumps. The mixture should form a smooth, elastic dough.
2. Cover the dough with plastic wrap or a damp cloth and let it rest for at least 10 minutes to allow the flour to absorb the liquid.
3. Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat (375F). Cook the chicken until browned on all sides and cooked through, about 5-7 minutes per side. Transfer the chicken to a plate and set aside.
4. Roll out the rested dough to about 1/4 inch thickness. Cut into long, thin strips, about 1 inch wide (traditional dumpling size). If you prefer smaller dumplings, cut them in half lengthwise.
5. In a separate saucepan, bring the remaining chicken broth and melted butter to a simmer over low heat (180F). Add the cooked chicken back into the pan, then carefully add the dough strips in batches, poaching for about 2-3 minutes per batch or until they float to the surface. Adjust cooking time as needed.
6. Transfer the cooked dumplings to a serving dish and spoon some of the remaining broth over them. Serve immediately, garnished with chopped fresh herbs if desired.

Tips: To achieve that perfect flaky texture in your homemade dumplings, make sure not to overwork the dough or overcook the chicken. Also, for an extra-rich flavor, try adding some sauted onions, carrots, or celery to the broth before serving. And remember, this classic dish is all about comfort and love don’t be afraid to get creative with your own family’s traditions.

Rustic Shepherd’s Pie

Savoring the simplicity of a home-cooked meal on a lazy summer evening is one of life’s greatest pleasures. There’s something comforting about gathering around the table with loved ones, watching the clock tick away as you wait for the aroma of a slow-cooked dish to fill the air.

Ingredients

• 2 pounds ground beef (80/20 mix works best)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4-5 medium-sized potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter

Instructions

1. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
3. Once the onion mixture is soft, add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned, about 5-7 minutes.
4. Add the frozen peas and carrots, beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine, then bring the mixture to a simmer. Let cook for 10-15 minutes or until the liquid has thickened slightly.
5. Preheat your oven to 375F (190C). While the filling is cooking, prepare the potato topping by layering the thinly sliced potatoes in a separate bowl. Dot the top of the potatoes with the remaining 1 tablespoon of butter.
6. Once the filling has thickened and the potatoes are ready, assemble the shepherd’s pie by spooning the meat mixture into the bottom of a 9×13 inch baking dish. Top the filling with the layer of potatoes.
7. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown.

As you take your first bite, the fluffy potato crust gives way to a rich, savory filling that’s been slow-cooked to perfection. The flavors meld together in a delightful harmony of comfort food goodness.

Country Style Ribs with BBQ Sauce

Nostalgia washes over me as I think about the summers spent at my grandparents’ house. The scent of sizzling meat and the sound of laughter filling the air are memories that still linger in my mind. It’s a feeling I want to recreate with this classic country-style ribs recipe, slathered in a sweet and tangy BBQ sauce.

Ingredients

• 2 pounds beef or pork ribs
• 1 cup BBQ sauce (homemade or store-bought)
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water

Instructions

1. Rinse the ribs under cold water and pat them dry with paper towels to remove excess moisture.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend all over the ribs, making sure they’re evenly coated.
3. Place the ribs on a wire rack set over a rimmed baking sheet or a broiler pan, leaving space between each rib for even cooking. Cover with plastic wrap or aluminum foil to trap moisture and heat.
4. Preheat your oven to 300F (150C) and bake the ribs for 2 hours. This slow cooking will help break down the connective tissues and infuse the meat with flavor.
5. While the ribs are baking, prepare the BBQ sauce by whisking together 1 cup of store-bought or homemade sauce with 1/4 cup water in a small bowl.
6. After 2 hours, remove the ribs from the oven and brush them with the prepared BBQ sauce. Make sure to get both sides coated evenly.
7. Return the ribs to the oven and continue baking for an additional 30 minutes to let the flavors meld together and the meat become tender and fall-off-the-bone.

This country-style ribs recipe is all about embracing the slow-cooked goodness that comes with patiently waiting for those tender, flavorful bites. The key to success lies in the initial rub and subsequent coating of BBQ sauce don’t skip this crucial step! To take it up a notch, serve these ribs with a side of creamy coleslaw or crispy onion rings.

Cornbread Stuffed Bell Peppers

Oftentimes, I find myself wandering through farmers’ markets on summer mornings, searching for the perfect ingredients to bring a little sunshine into my kitchen. Today’s discovery was a batch of vibrant bell peppers, their glossy skin beckoning me to create something special with them.

Ingredients

• 4 large bell peppers, any color
• 2 cups cornbread mix (preferably homemade)
• 1 cup grated cheddar cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375F (190C). While it’s warming up, prepare the cornbread mix according to the package instructions. Set aside.
2. Cut off the tops of the bell peppers and carefully remove the seeds and membranes. Place them in a baking dish, leaving about 1 inch between each pepper.
3. In a large bowl, whisk together the heavy cream, eggs, smoked paprika, salt, and pepper. Stir in the grated cheddar cheese until well combined.
4. Spoon the cornbread mix into each bell pepper, filling them about 2/3 full. Pour the cream mixture evenly over the top of each pepper.
5. Transfer the baking dish to the preheated oven and bake for 30-35 minutes or until the peppers are tender and the cornbread is golden brown. Remove from the oven and let cool slightly.
6. To ensure even cooking, rotate the bell peppers halfway through the baking time.

A little tip: When working with cornbread mix, don’t overmix it this can lead to a dense texture. Also, keep an eye on your bell peppers during the last 10 minutes of baking; they should be tender but still retain some crunch.

Final Touches

The Cornbread Stuffed Bell Peppers are now ready to be devoured! Their sweetness and the savory flavors of the cornbread will complement each other beautifully. For a creative twist, try serving them with a side of spicy salsa or a dollop of sour cream.

Creamy Chicken and Wild Rice Casserole

Just as the morning sunlight slowly creeps through my windows, I find myself craving a warm and comforting dish to start the day. A recipe that’s been simmering in my mind for weeks finally takes shape today – a hearty, creamy casserole that combines the nutty flavor of wild rice with tender chicken and a hint of subtle spices.

Ingredients

• 1 1/2 cups uncooked wild rice
• 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 4 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 2 cups chicken broth, warmed (not boiling)
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Melt 2 tbsp of butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5-6 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. In a separate pot, bring 4 cups of water to a boil. Add the wild rice and reduce heat to low. Simmer, covered, for about 40-45 minutes or until tender and fluffy.
4. While the rice cooks, prepare the chicken by seasoning with salt, pepper, thyme, and paprika. In a separate skillet, melt 1 tbsp of butter over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes per side.
5. In a large mixing bowl, whisk together the flour and warmed chicken broth until smooth. Bring to a simmer in a saucepan over low heat, whisking constantly for about 2-3 minutes or until thickened.
6. Remove from heat and stir in heavy cream. Season with salt and pepper to taste.
7. Preheat oven to 375F (190C). In a greased 9×13-inch baking dish, combine cooked wild rice, chicken, and onion mixture. Pour the creamy sauce over the top and gently fold everything together until well combined.
8. Cover with aluminum foil and bake for 25-30 minutes or until the casserole is hot and the top is lightly golden brown. Remove foil for an additional 5-7 minutes to allow the top to crisp up slightly.

The result is a dish that’s both comforting and elegant – perfect for a family dinner or a cozy night in. The creamy sauce and nutty wild rice pair beautifully with the tender chicken, while the subtle spices add depth without overpowering the other flavors. I love serving this casserole straight from the oven, garnished with fresh thyme and a sprinkle of paprika.

Old-Fashioned Pot Roast with Vegetables

Cool mornings like today remind me of the comforting dishes that warm our bellies and soothe our souls. There’s something special about a classic pot roast that never fails to bring us back to a simpler time.

Ingredients

• 3-4 pound beef chuck roast
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Brown the roast: Preheat your oven to 300F (150C). In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 2-3 minutes per side.
2. Add aromatics: Remove the browned roast from the pot and set it aside. Add the remaining 1 tablespoon of olive oil to the pot. Saut the sliced onion until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
3. Combine vegetables and broth: Add the chopped carrots and potatoes to the pot, stirring to combine with the onions and garlic. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
4. Add seasonings and roast: Return the browned roast to the pot, making sure it’s mostly submerged in the liquid. Sprinkle the thyme, salt, and pepper over the top of the roast.
5. Cook low and slow: Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 1/2 hours, or until the meat is tender and falls apart easily with a fork.

As you carve into the tender roast, the juices will flow freely, infusing your plate with rich flavors of the slow-cooked vegetables. This old-fashioned pot roast is a true comfort food classic, perfect for cozying up on a crisp morning like today. Serve it alongside some warm, crusty bread and a side salad for a truly satisfying meal.

Buttermilk Biscuits and Sausage Gravy

Beneath the warmth of a summer morning, there’s something special about gathering around the table for a hearty breakfast. The scent of freshly baked biscuits and sizzling sausage gravy wafts through the air, inviting everyone to come and indulge in a comforting meal.

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup buttermilk
• 1 pound sweet or hot sausage, casings removed
• 2 tablespoons all-purpose flour (for gravy)
• 2 cups beef broth, warmed
• Salt and pepper to taste

Instructions

1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Add cold butter: Add the cut-up butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
3. Combine buttermilk: Pour in the buttermilk and stir with a fork until the dough comes together in a shaggy mass. Don’t overmix!
4. Gently fold dough: Turn the dough out onto a floured surface and gently knead it a few times until it becomes cohesive.
5. Roll and cut biscuits: Roll the dough to about 1 inch thickness and use a biscuit cutter or the rim of a glass to cut out rounds. Gather scraps, re-roll, and cut more biscuits.
6. Bake biscuits: Place biscuits on a baking sheet lined with parchment paper, leaving space for them to expand during baking. Brush tops with melted butter. Bake in a preheated oven at 425F (220C) for 12-15 minutes or until golden brown.
7. Cook sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon as it cooks, until no longer pink, about 5-7 minutes. Drain on paper towels.
8. Make gravy: Reduce heat to medium and add the flour to the same skillet with the cooked sausage fat. Whisk in the warmed beef broth and cook, stirring constantly, for 2-3 minutes or until thickened. Season with salt and pepper to taste.

Once your biscuits are done baking and the gravy has thickened, it’s time to bring everything together. Slice open a warm biscuit and spoon in some of that rich sausage gravy. The combination is nothing short of magic flaky biscuits giving way to creamy gravy infused with the savory goodness of cooked sausage.

Country Ham with Red Eye Gravy

Rustic mornings are made for comfort food, and what better way to start the day than with a classic Southern staple?

Ingredients

• 4 slices of country ham (about 1 inch thick)
• 2 tablespoons of all-purpose flour
• 2 tablespoons of butter
• 2 cups of beef broth, warmed
• 1 cup of strong coffee (cooled)
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 400F (200C). Place the country ham slices on a baking sheet lined with parchment paper.
2. Drizzle the butter over the ham, making sure each slice is coated. Season with salt and pepper to taste. Bake for 15-20 minutes or until the edges start to curl and the fat begins to render.
3. While the ham bakes, prepare the red eye gravy by whisking together the flour and a pinch of salt in a small bowl. Gradually pour in the warmed beef broth, whisking continuously until smooth.
4. In a separate saucepan, warm the cooled coffee over low heat. Add the prepared roux (flour mixture) to the coffee, whisking constantly to prevent lumps.
5. Bring the gravy to a simmer and cook for 2-3 minutes or until it thickens to your liking. Season with salt and pepper as needed.
6. Remove the ham from the oven and place each slice on a plate. Spoon the red eye gravy over the top, allowing it to drizzle down the sides of the ham.

The result is a tender, smoky country ham paired with a rich, savory gravy that’s sure to become a staple in your kitchen. For an added touch, serve with crispy hash browns or toasted biscuits to mop up every last drop of that delicious gravy.

Beef and Noodle Casserole

Often, on a chilly autumn evening, nothing satisfies the soul like a warm, comforting casserole. As I sit here, reflecting on the simple pleasures of home cooking, my mind wanders to a dish that never fails to bring me joy a classic Beef and Noodle Casserole.

Ingredients

• 1 pound ground beef
• 1 medium onion, diced (about 2 cups)
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces mushrooms, sliced (about 2 cups)
• 1 cup beef broth
• 1 cup milk
• 2 tablespoons butter
• 8 ounces egg noodles

Instructions

1. In a large skillet, heat the butter over medium-high heat (around 350F). Add the diced onion and saut until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for another minute, stirring constantly to prevent burning. Then, add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
3. Once the beef is fully cooked, sprinkle in the paprika, salt, and pepper. Stir well to combine, then set aside to let cool slightly.
4. In a separate saucepan, combine the sliced mushrooms and beef broth over medium heat (around 300F). Cook until the mushrooms release their moisture and start to brown, about 5-7 minutes. Set aside with the beef mixture.
5. Meanwhile, cook the egg noodles according to package instructions, usually around 8-10 minutes in boiling salted water. Drain and set aside.
6. In a large mixing bowl, combine the flour and milk until smooth. Add the cooked noodle mixture and stir well to coat the noodles evenly.
7. Now it’s time to assemble our casserole. In a greased 9×13-inch baking dish, create a layer of the cooked noodle mixture, followed by half of the beef mixture, then half of the mushroom mixture, repeating this pattern until all ingredients are used up.
8. Cover the dish with aluminum foil and bake in a preheated oven at 350F for about 25-30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.

As you take your first bite of this hearty casserole, the tender beef and noodles mingle with the rich flavors of the sauce, creating a dish that’s both familiar and comforting. Consider serving it at your next family gathering I’m sure it’ll be a hit!

Southern Green Beans with Bacon

Zealous cooks know that the simplest recipes often hold the greatest charm. There’s something special about a warm summer evening spent in the kitchen, surrounded by the sweet scent of sizzling bacon and the tender crunch of fresh green beans.

Ingredients

• 1 pound fresh green beans, trimmed
• 6 slices of thick-cut bacon
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon grated cheddar cheese (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Rinse the green beans and pat them dry with paper towels. Cut off any tough ends, leaving about 1 inch of stem intact.
3. Place the green beans in a single layer on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and minced garlic.
4. Cook the green beans in the preheated oven for 12-15 minutes or until they start to tenderize. Remove them from the oven and set aside.
5. While the green beans are cooking, cook the bacon slices in a large skillet over medium heat until crispy. Flip halfway through to ensure even browning.
6. Remove the cooked bacon from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
7. Add the cooked green beans back into the skillet with the remaining bacon drippings. Stir in chopped parsley and grated cheddar cheese (if using).
8. Return the skillet to medium heat and stir the mixture for about 2-3 minutes or until the cheese is melted and the green beans are evenly coated.

The result is a harmonious balance of smoky bacon, nutty parsley, and sweet, tender green beans. For an added touch, consider topping with additional crumbled cheddar or crispy fried onions for a satisfying crunch.

Homemade Chicken Pot Pie

Gently gathering the essence of comfort food, I find myself drawn to a dish that embodies warmth and nurturing a true reflection of home. It’s a classic that never fails to bring us closer to our loved ones, and today, I’m sharing my take on this beloved recipe.

Ingredients

• 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 medium-sized onions, diced (about 2 cups)
• 2 cloves of garlic, minced (about 2 tbsp)
• 2 carrots, peeled and diced (about 1 cup)
• 2 potatoes, peeled and diced (about 1 cup)
• 1 cup all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/4 cup unsalted butter, melted
• 2 cups chicken broth
• 1/2 cup heavy cream (optional)
• 1 egg, beaten (for brushing pastry)

Instructions

1. Preheat the oven to 375F (190C).
2. In a large skillet, melt 2 tbsp of unsalted butter over medium heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add another 2 tbsp of butter. Once melted, add the diced onions and cook until they’re translucent and starting to caramelize, about 8-10 minutes.
4. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
5. Stir in the thyme, rosemary, salt, pepper, and nutmeg. Cook for 1 minute to allow the flavors to meld together.
6. Add the diced carrots and potatoes to the skillet, cooking for about 5 minutes or until they start to soften.
7. In a separate mixing bowl, combine the flour, chicken broth, and heavy cream (if using). Stir until smooth, then add this mixture to the skillet. Bring to a simmer and cook for 2-3 minutes or until the filling thickens slightly.
8. Stir in the cooked chicken and adjust seasoning as needed.
9. In a separate bowl, combine 1 cup of flour, salt, and melted butter. Mix until a shaggy dough forms. Gradually add cold water (about 1/2 cup), mixing until the dough comes together in a ball. Knead for about 5 minutes to develop the gluten.
10. Turn the dough onto a lightly floured surface and roll it out into a large rectangle, about 1/4-inch thick.
11. Transfer the filling to one half of the pastry rectangle, leaving a 1-inch border around the edges. Brush the edges with beaten egg for a golden glaze.
12. Carefully place the remaining pastry on top, pressing the edges to seal. Use a knife or pastry brush to create a decorative edge.
13. Cut a few slits in the top of the pie to allow steam to escape during baking.
14. Brush the top of the pie with beaten egg and sprinkle with additional thyme for garnish, if desired.
15. Bake for 35-40 minutes or until the pastry is golden brown and the filling is hot and bubbly. Serve warm, garnished with fresh herbs if desired.

The Homemade Chicken Pot Pie offers a delightful contrast in textures the flaky, buttery crust giving way to the creamy, comforting filling. As you take your first bite, the aromatic flavors of thyme and rosemary transport you back to a place of warmth and comfort. It’s a dish that’s sure to become a new favorite in your household!

Country Fried Steak with White Gravy

Just as the sun rises over the rolling hills of rural America, a classic comfort food dish stirs in our hearts – a simple, yet satisfying pleasure that never fails to hit the spot. Country Fried Steak with White Gravy is more than just a meal; it’s an experience that warms the soul and brings people together.

Ingredients

• 1 lb beef top round or ribeye, cut into 4 equal steaks (about 1-inch thick)
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten (for dredging)
• Vegetable oil for frying (about 1/2-inch deep in a skillet)
• White Gravy ingredients: 2 tbsp all-purpose flour, 2 cups milk, 2 tbsp butter, Salt and pepper to taste

Instructions

1. Mix together flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Place the beaten eggs in another shallow dish.
2. Dredge each steak in the flour mixture, coating both sides evenly. Then, dip the floured steak into the eggs, making sure to coat completely, and finally back into the flour mixture for a second coating.
3. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat (around 375F). When the oil is hot, add two coated steaks to the skillet. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
4. Repeat with the remaining two steaks, adjusting the heat as needed to prevent burning. Once done, remove the country fried steaks from the oil onto a paper towel-lined plate to drain excess oil.
5. In a small saucepan, melt 2 tbsp of butter over medium heat (around 300F). Add 2 cups of milk and bring to a simmer, whisking constantly. Gradually add 2 tbsp of all-purpose flour, whisking until smooth and thickened. Season with salt and pepper to taste.
6. To serve, place two country fried steaks on each plate, spoon the White Gravy over the top, and garnish with chopped fresh parsley or chives, if desired.

As you take your first bite of this heavenly Country Fried Steak with White Gravy, the tender, crispy exterior gives way to a juicy, flavorful interior. The creamy white gravy adds a rich, velvety texture that complements the dish perfectly. Serve it with mashed potatoes or egg noodles for an unforgettable comfort food experience.

Slow Cooker Pulled Pork Sandwiches

Perhaps the most comforting of summer Sundays is spent with a warm blanket and a tender, slow-cooked meal that simmers away in the background. Today, I’m sharing one of my go-to recipes for those laid-back afternoons: Slow Cooker Pulled Pork Sandwiches.

Ingredients

• 2 lbs boneless pork shoulder
• 1/4 cup barbecue sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 4 hamburger buns
• Coleslaw (store-bought or homemade)

Instructions

1. Preheat your slow cooker to low heat, around 275F (135C). Season the pork shoulder with salt, black pepper, and smoked paprika. Place it in the slow cooker.
2. Mix together barbecue sauce and brown sugar in a small bowl. Pour this mixture over the pork shoulder, making sure it’s fully coated. Cover the slow cooker with its lid.
3. Cook for 8-10 hours or overnight, allowing the meat to tenderize and absorb all the flavors. After 8 hours, use two forks to shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and let it cook for another 30 minutes to an hour.
4. Split the hamburger buns in half and toast them lightly using a toaster or under the broiler. This will give your sandwiches a nice crunch on the outside while keeping the inside soft.
5. Pile the shredded pork onto the toasted buns, followed by a dollop of coleslaw. You can also add pickles or onions if you like!

When you take that first bite, the tender pulled pork melts in your mouth, and the sweetness from the barbecue sauce balances out the smokiness from the paprika. Serve it with a side of crispy onion rings or baked beans for a complete meal.

Cheesy Grits with Shrimp

Gently waking up to a summer morning, the aroma of cheesy grits wafts through the air, mingling with the sound of sizzling shrimp. It’s a match made in heaven, and today we’re going to recreate that magic in our own kitchens.

Ingredients

• 1 cup stone-ground yellow grits
• 2 cups water
• 4 tbsp unsalted butter
• 1/2 cup grated cheddar cheese (sharp or extra sharp)
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil

Instructions

1. Mix the grits and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the liquid is absorbed and the grits are smooth.
2. Add the butter, cheddar cheese, Parmesan cheese, paprika, garlic powder, salt, and pepper to the cooked grits. Stir until the cheese is melted and the mixture is creamy. Set aside and keep warm.
3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they’re pink and fully cooked. Transfer the shrimp to a plate and cover with foil to keep warm.
4. Add the cooked grits to the same skillet as the shrimp. Using a spatula, create a well in the center of the grits. Crack an egg into the well and cook until the whites are set and the yolks are cooked to your desired doneness. Repeat with remaining eggs, if using.
5. To assemble the dish, place a portion of the cheesy grits on a plate or bowl, top with shrimp, and sprinkle with additional cheese and paprika, if desired.

Tips: To prevent lumps in your grits, whisk constantly as you bring them to a boil. For an extra-rich experience, add some grated cheddar or Parmesan to the butter before mixing it into the grits. When cooking the shrimp, don’t overcrowd the skillet cook in batches if necessary.

As you take that first bite of cheesy grits with shrimp, the creamy grits and succulent shrimp meld together in perfect harmony. The subtle crunch of the Parmesan adds a delightful textural element, while the spicy kick from the paprika lingers pleasantly on the palate. Serve this dish at your next brunch gathering or enjoy it as a comforting solo meal either way, you’ll be in for a treat.

Baked Macaroni and Cheese with Ham

Pouring over memories of childhood comfort food, there’s one dish that stands out – a creamy, cheesy, and oh-so-satisfying baked macaroni and cheese with the added goodness of ham. It’s a simple yet indulgent recipe that warms the heart and fills the belly.

Ingredients

• 8 oz macaroni
• 2 cups grated cheddar cheese
• 1 cup grated mozzarella cheese
• 1/4 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, softened
• 4 oz diced cooked ham (about 1 cup)
• 3 cups milk (whole or 2%), warmed to 90F

Instructions

1. Melt the butter in a medium saucepan over low heat. Whisk in the flour, cooking for about 1 minute, until it forms a smooth paste.
2. Slowly pour in the warmed milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes or until it thickens, stirring occasionally.
3. Remove the sauce from heat and stir in the cheddar and mozzarella cheese until fully melted. Season with paprika, salt, and pepper to taste.
4. Cook the macaroni according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
5. In a large mixing bowl, combine the cooked macaroni, diced ham, and cheese sauce. Stir until well combined.
6. Transfer the macaroni mixture to a baking dish (9×13 inches) and top with additional grated cheese if desired.
7. Bake at 375F for 25-30 minutes or until the top is golden brown and the casserole is heated through.

When serving, consider adding some crispy breadcrumbs on top to add a satisfying crunch. Alternatively, try using leftover ham from last night’s dinner – it makes all the difference in this comforting dish!

Corn and Potato Chowder

Earlier today, as I wandered through the farmers’ market, the sweet aroma of fresh corn and earthy potatoes caught my attention. It was as if the summer air itself was whispering secrets about a warm, comforting bowl of goodness.

Ingredients

• 2 large potatoes, peeled and diced (about 1 1/2 cups)
• 4 ears of corn, husked and silked (about 2 cups)
• 2 tablespoons unsalted butter
• 1 medium onion, chopped (about 1 cup)
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups chicken or vegetable broth, warmed
• 1 cup heavy cream or half-and-half (optional)
• Grated cheddar cheese for serving (about 1/4 cup per serving)

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic to the saucepan and saut for another minute, stirring constantly to prevent burning.
3. With a sharp knife or corer, carefully remove the kernels from the corn ears. Add them to the saucepan along with the diced potatoes, thyme, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine.
4. Add the warmed broth to the saucepan and bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let cook for about 20-25 minutes or until the potatoes are tender when pierced with a fork.
5. Using an immersion blender (or transferring the chowder to a blender in batches), puree the soup until it reaches your desired consistency. If you prefer a chunkier texture, skip this step and proceed with the next one.
6. If using heavy cream or half-and-half, stir it in at this stage to add richness and depth to the chowder. Simmer for another 2-3 minutes, allowing the flavors to meld together.
7. Remove the saucepan from the heat and let it cool slightly before serving. Ladle the warm chowder into bowls and top each serving with grated cheddar cheese.

This corn and potato chowder is a masterclass in comfort food its silky texture, savory flavors, and subtle sweetness will envelop you in warmth and tranquility. Pair it with some crusty bread or crackers for an unforgettable meal. For an added touch of whimsy, try serving the chowder in hollowed-out bell peppers or baked potatoes.

Country Style Baked Beans

August mornings have a way of making me crave comfort foods that transport me back to lazy summer days spent with family and friends. There’s something special about the rich flavors and aromas wafting from the oven that just feels like home.

Ingredients

• 1 pound dried navy beans, soaked overnight and drained
• 1 pound smoked bacon, cut into 1-inch pieces
• 1 medium onion, chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground mustard
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preface the morning by preheating your oven to 275F (135C).
2. In a large Dutch oven or oven-safe pot, cook the bacon over medium heat until crispy. Remove the cooked bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onion to the same pot and cook until it’s translucent and starting to caramelize (about 10 minutes).
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
5. Add the soaked navy beans, ketchup, brown sugar, Worcestershire sauce, mustard, thyme, salt, and pepper to the pot. Stir until well combined.
6. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 hours, or until the beans have reached your desired level of tenderness.
7. During the last 30 minutes of baking, remove the lid to allow the liquid to reduce slightly and the flavors to intensify.

Tips: To achieve that perfect balance of sweetness and tanginess, don’t skip the brown sugar. Also, keep an eye on the beans’ texture during the last hour of baking you can always adjust the cooking time if needed. When serving, consider pairing these Country Style Baked Beans with a classic summer side dish like coleslaw or potato salad.

Peach Cobbler with Vanilla Ice Cream

Slowly unfolding like the warmth of summer mornings, peach cobbler is a quintessential Southern dessert that whispers comfort and tranquility. Its delicate balance of tender peaches, buttery crust, and creamy vanilla ice cream is a symphony of textures and flavors that transport us to a simpler time.

Ingredients

• 4 large ripe peaches, sliced into wedges (approximately 2 cups)
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted (approximately 2 tablespoons)
• 1 egg, beaten
• Vanilla ice cream for serving (homemade or store-bought)

Instructions

1. Mix the sliced peaches with granulated sugar in a large bowl until they are evenly coated. Let it sit at room temperature for about 15 minutes, allowing the peaches to release their juices and mingle with the sugar.
2. In another bowl, whisk together flour, baking powder, and salt. Add the melted butter and beaten egg, mixing until just combined. Be gentle not to overmix, as this can lead to a dense cobbler crust.
3. Preheat your oven to 375F (190C). In a 9×13-inch baking dish, arrange half of the peach mixture in an even layer. Spoon the batter evenly over the peaches, spreading it towards the edges of the dish.
4. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. You might need to rotate the baking dish halfway through the cooking time to ensure even browning.
5. While the cobbler is baking, scoop your favorite vanilla ice cream into bowls. I recommend using a high-quality store-bought or homemade ice cream for the best flavor experience.
6. Once the cobbler is done, let it cool for about 10-15 minutes before serving. This will allow the juices to redistribute and the crust to set. Scoop a generous helping of warm peach cobbler over the vanilla ice cream, creating a delightful contrast between textures.

As you take your first bite, the tender peaches melt into the creamy ice cream, while the buttery crust adds a satisfying crunch. It’s a fleeting moment of bliss that reminds us to slow down and savor the simple pleasures in life.

Apple Crisp with Cinnamon Whipped Cream

Warm summer mornings are made for lingering over a comforting bowl of homemade goodness. The scent of fresh apples and cinnamon wafts through the air as I prepare this classic dessert.

Ingredients

• 6-8 medium-sized apples, peeled and sliced
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• Heavy cream, for whipped cream (see below)

Instructions

1. Preheat the oven to 375F (190C). In a large mixing bowl, combine sliced apples, granulated sugar, flour, cinnamon, and salt. Toss until apples are evenly coated.
2. In a separate bowl, mix together rolled oats, brown sugar, and cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
3. Transfer apple mixture to a 9×9-inch baking dish and top with oat mixture. Bake for 35-40 minutes or until topping is golden brown and apples are tender.
4. While the crisp bakes, prepare cinnamon whipped cream by whipping heavy cream in a separate bowl until soft peaks form. Add 1/2 tsp ground cinnamon and continue whipping until stiff peaks form.
5. Remove crisp from oven and let it cool for 10-15 minutes before serving warm with a dollop of cinnamon whipped cream on top.

This Apple Crisp is best served immediately, but leftovers can be stored in an airtight container at room temperature for up to 3 days. The texture should be tender and the topping crunchy, while the cinnamon adds a subtle warmth to each bite. Try serving with a scoop of vanilla ice cream or a side of caramel sauce for an extra-decadent treat.

Conclusion

Looking through these 24 Hearty Country Dinner Recipes, you’ll find delicious and comforting dishes to warm up your dinner table. From classic pot roasts to savory stews, there’s something for every taste. Try one tonight and let us know what you loved! Leave a comment with your favorite recipe and share this article on Pinterest for others to enjoy.

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