Cait in the Country

Cait in the Country Welcome to the country ❤️ I’m Cait… mama, nurse, farmer, and lover of food. I’m SO happy you’re here. Come cook with me!

03/22/2026

From our grandparents to us ❤️

Float beds have been in our family for generations and are truly the BEST way to start seeds 🌱

We love getting to carry on this tradition with our kids😍

03/19/2026

Don’t waste your sourdough discard… turn it into THIS 🤤

After a long day and finally getting the baby to bed, this was our little reward — warm, gooey chocolate chip blondies with ice cream 🍪✨Honestly my new favorite ways to use discard!

Save this recipe because you’ll want to make it again 👇🏼

Sourdough Discard Chocolate Chip Blondies (9x13 pan)

Ingredients:

3 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1 1/2 cups (3 sticks) butter, melted

2 cups brown sugar

1 cup sugar

2/3 cup sourdough discard

2 eggs + 2 egg yolks

1 Tbsp vanilla

2 cups chocolate chips

1/2 cup pecans or nuts (optional)

Directions:

Preheat oven to 350°F and grease or line a 9x13 pan.

Whisk together flour, baking powder, and salt.

In another bowl, mix melted butter, sugars, discard, eggs, yolks, and vanilla until smooth.

Fold dry ingredients into wet, then mix in most of the chocolate chips and optional nuts.

Spread into pan and top with remaining chocolate chips.

Bake 40–45 minutes, until edges are golden and center is soft.

Let cool and cut into small squares… or eat warm with ice cream like we did 😅

** you could totally halve this recipe and put in an 8 x 8 for 30 to 40 minutes 😘

homestead

03/17/2026

A mason jar and few blooming branches brightened up our mantle and mood ☀️

I rarely spend money to decorate. There’s just something special about using what you already have 🤍

If you have trees or shrubs starting to bloom, don’t overlook them — they make the prettiest arrangements!

We’ve been working on cleaning up our old orchard, and instead of tossing these branches… I brought them inside.

Simple, free, and honestly one of my favorite little touches this time of year 🌿

03/15/2026

🌱 My first seed order arrived and I felt like a kid on Christmas morning.

March has always been my favorite month because it feels so hopeful. Planning our gardens and deciding what we will grow the upcoming season helps get me through the cold winters! March means prepping our float beds and starting our seeds.

If you’re planning a garden this year, now is definitely the time to start thinking about seeds!

This round of seeds is from

✨ Seed haul :

Tomatoes
• Black Cherry (so good in salads)
• Big Beef Plus
• San Marzano II

Squash
• Waltham Butternut

Peppers
• King Arthur (Bell)
• Early Jalapeño

Greens
• Seaside spinach
• Muir lettuce (the best!!)

Broccoli
• Green Magic

Cucumbers
• Super Max

Sweet Corn (plant later directly in garden)
• Mantauk

Cabbage
• Storage #4

Herbs
• Greek Oregano
• Giant of Italy parsley

I’d love to know — what are y’all growing this year? 🌱

11/22/2025

🥒 Slow Cooker Dill Pickle Chicken Sandwiches 🧄

Back with another ridiculously easy dump-and-go dinner 🤠

This Slow Cooker Dill Pickle Chicken is tender, tangy, salty … and honestly one of the best ways to use a jar of pickles.

Just add everything to the slow cooker, walk away, and come back to the juiciest shredded chicken ever.

Save this for a busy day & tag me if you try it! 💛

Ingredients:
• 2 lbs boneless, skinless chicken breasts
• 1 oz ranch seasoning packet
• 0.87 oz chicken gravy mix (McCormick)
• 16 oz dill pickle chips with their juices
• 1 tablespoon minced garlic
• 1 tsp dried dill

For Serving:
• Toasted buns
• Shredded cheese
• Mayo/Hot sauce (optional)

⸻

Instructions:
1. Add the chicken to the slow cooker.
2. Sprinkle the ranch seasoning and chicken gravy mix on top.
3. Pour the dill pickles and all their juice over the chicken.
4. Add the minced garlic and dried dill.
5. Place the lid on the slow cooker and cook on low for 6-7 hours.
6. Shred the chicken with two forks right in the slow cooker.
7. Serve on toasted buns and top with cheese. Mayo & hot sauce optional.
ENJOY ❤️
⸻

11/15/2025

Who doesn’t love a good eggs benny?! This customizable, cozy, baked Eggs Benedict has all the classic flavors with none of the poaching stress.

Switch it up and add your favorite flavors! Check out the add-ins + swaps in the description for ideas and make this recipe your own! ❤️

Baked Eggs Benedict 🐓🍳🥚

Ingredients:
• 6 English muffins, cut into cubes
• 6 oz Canadian bacon, chopped
• 8 eggs
• 2 cups milk
• ½ tsp salt
• ½ tsp black pepper
• Hollandaise sauce (prepare per package directions)

Instructions:
1. Butter a baking dish and add the cubed English muffins.
2. Sprinkle the chopped Canadian bacon on top.
3. In a bowl, whisk together the eggs, milk, salt, and pepper.
4. Pour the egg mixture evenly over the muffins and bacon.
5. Cover and refrigerate overnight.
6. The next morning, bake covered at 375°F for 45 minutes.
7. Remove foil and bake another 15 minutes or until the top is crispy and the eggs are fully set.
8. Prepare the Hollandaise sauce according to the package.
9. Drizzle over the warm casserole and enjoy!

⸻

🌟 Optional Add-Ins (Customize It!)

Pick one or mix a few — this casserole is super flexible.
• Shredded cheese
• Chopped spinach
• Diced bell peppers
• Green onions
• Sliced tomatoes
• Mushrooms
• Hot sauce
• Fresh chives or parsley

🔁 Substitutions

Swap Canadian bacon for ham, sausage, cooked bacon, turkey bacon, breakfast sausage, or smoked salmon 🫠


11/08/2025

I’ve missed y’all!! I’ve been over here in baby land, but I’m coming out of my postpartum hibernation to share these fast, cheap, crazy delicious chicken legs!

30 Minute Magic Chicken Legs 🔥🍗⏰

* 6 chicken legs
* 3 tbs brown sugar
* 1.5 tsp salt
* 1 tsp ground black pepper
* 1.5 tsp garlic powder
* 1 tsp smoked paprika
* 1/2 tsp cayenne pepper (more if you like it spicy 🔥)
* 1 tbs vegetable oil
* 1 tbs yellow mustard

Preheat your air fryer to 390°F. Pat your chicken legs dry and toss them in a large zip lock bag with mustard and oil. Shake well.
Next, add your spices & brown sugar and shake up one more time.
Spray your fryer with a little bit of nonstick spray or oil. Add chicken to air fryer for 18-22 minutes, flipping the legs halfway through. The internal temperature of the chicken should be 165°-185°.
These crispy, juicy little dudes are best enjoyed hot!
** Double or triple this recipe if you’re feeding a crowd! 🍗🍗🍗
***You can also swap the legs for wings and cook for 25-30 min 🐓

Enjoy, friends, you’re gonna LOVE them!! ❤️

10/12/2024

Cheesy White Chicken Enchiladas

🐶featuring my chicken loving sidekick, Xena ❤️

Ingredients:

Filling:
1-2 Roasted jalapeños (seeded & finely chopped) *or* 2 tablespoons canned chopped jalapeños
2 chicken breasts (cooked & shredded)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup mozzarella
10-12 medium flour tortillas

Creamy white sauce:
2 tablespoons butter
2 garlic cloves (finely chopped)
2 tablespoons flour
1 1/2 cups chicken broth
1-2 Roasted jalapeños (seeded and finely chopped) *or* 2 tablespoons canned chopped jalapeños
1/2 cup sour cream
1/2 block cream cheese
1/4 teaspoon black pepper

1 1/2 cups shredded Monterey Jack cheese

Lime wedges, chopped tomatoes, sour cream, salsa, hot sauce, etc for serving with your enchiladas 😍

Roasted jalapeños: cut in half, remove seeds, drizzle with oil, bake at 400 for 20 minutes & finely chop (you can also use chopped, canned jalapeños!)

Chicken: season with oil and salt/pepper, bake at 400 for 25 minutes, shred (you can also skip this step and shred about 4 cups of cooked rotisserie chicken!)

Make your sauce while your chicken/jalapeños are roasting.
In a large pan, heat butter and garlic for 2-3 minutes over medium heat. Add flour and stir constantly for approximately 1 minute. The mixture will be thick! Don’t freak out, this is the base for your sauce. Next, pour in chicken broth, whisking constantly for a few minutes. Add in your chopped roasted jalapeños, sour cream, cream cheese and ground pepper and turn the heat to low. Whisk this for a few more minutes until smooth and creamy. Adjust salt/pepper to taste. Remove from heat.

Mix together your shredded chicken, more roasted jalapeños, onion powder, garlic powder, salt, pepper, and mozzarella cheese. Add around 1/3 cup of the chicken mixture to a tortilla, roll up, and add to a baking dish. Continue until you’ve used all of your chicken and fill your dish.
Top with your creamy white sauce and Monterey Jack cheese.

Bake at 375 for 20 minutes. Broil for 1-2 minutes more to get a nice, golden, cheesy layer on the top.

Serve with lime, sour cream & whatever toppings you like! Enjoy them!

10/11/2024

Okay, so this bread may not be the onlyyy reason Tom proposed to me, but it certainly didn’t hurt 😉 We still eat it almost daily 👀 You HAVE to try it!!

Marry Me Banana Bread 🍌💍💅🏼

Ingredients
* 1/2 cup (1 stick) melted butter
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1/2 cup sour cream
* 2 eggs
* 1 teaspoon vanilla extract
* 3 large very ripe bananas
* 1 1/2 cups all purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon cinnamon

1. Mix melted butter, brown sugar, and white sugar until well combined.
2. Add sour cream, eggs, and vanilla into butter/sugar mixture.
3. Mash bananas and stir in to wet ingredients. 4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. 5. Add to banana mixture and stir until combined.
6. Bake at 350 for 55-60 minutes, or until the center is firm.
7. Let cool & enjoy!
We love this warm with butter 🫠❤️

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1145 Handys Bend Rd
Wilmore, KY
40390

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