Nashville Wife

Lifestyle Blog | Recipes | Home Decor | Money Saving | DIY Wedding Planning

Recipes

Easy Hot Chicken Wings

by 18 Comments

When Mr. Handsome was in school and living on his own, he had a rotation of four or five simple meals that he prepared for himself each week. And after having them hundreds of times, they are still on his list of favorite meals. So I try to be a good wife and make them a few times a month.

One of those meals is hot chicken wings with butter, hot sauce, and, well, that’s it. At first glance, it sounds quite unhealthy, but you only have to add as much of each ingredient as you desire. I was able to find a brand of hot sauce (Frank’s RedHot) that only contains cayenne pepper, garlic powder, vinegar, water, and salt. And I always add veggies to the meal.

If you live in the United States, you are aware that tonight is the first presidential debate between Donald Trump and Hillary Clinton. We try our best to be informed citizens, so we will be eating our hot chicken wings while we watch the debate. Here’s the recipe…

Print

Easy Hot Chicken Wings

Ingredients

  • Chicken wings frozen, not fresh
  • Hot sauce
  • Butter

Instructions

  1. Arrange chicken wings in an empty crock pot, and cover with hot sauce. We use about 1/2 cup hot sauce per 15 chicken wings. You can adjust the amounts, but I wouldn't recommend cutting it down too much. (No one likes burnt chicken wings...LOL.)

  2. Cut butter into chunks, and place on top of chicken wings. I use 1/2 stick of butter, but you can use less. Cook on high for 6 hours.

  3. If you are home and are able to gently "stir" the chicken wings after three hours, that's great. If not, just "stir" them 20 minutes before serving. The chicken falls off the bone quite easily, but beware of little pieces of bone and cartilage.

Homemade Apple Butter Tutorial

by 46 Comments

It has been several weeks since my sugar-free peach canning tutorial, so Mr. Handsome and I decided to take on another project: apple butter!

We found an apple orchard that was changing owners and selling golden delicious apples for $0.50 per pound, so we decided to stock up. In just 30 minutes, we picked 70 pounds of apples!

Our KitchenAid attachment didn’t arrive on time, so my dedicated hubby spent Saturday afternoon smashing apples by hand into a mesh strainer. After two hours of work, we ended up with two pints of apple butter.

Then on Monday, Mr. Handsome came home from a nine-hour day at work and barely even sat down before joining me in the kitchen for five hours. Using the KitchenAid attachment was WAY more efficient. By the time everything was said and done, we had made 35 pints of apple butter.

Working on the project with my man was a blast. He spent the first 11 years of his childhood on a 75-tree orchard and has lots of great memories making apple butter, applesauce, and apple cider with his family.

And now for the tutorial! 🙂

Homemade Apple Butter

Step 1: Load apples into the kitchen sink, and rinse. You will also need to sterilize your jars. This time, we ran our jars and rims through the dishwasher sterilize cycle and washed the lids in hot, soapy water. (We used pint-sized jars.)

Here is a note from the Ball/Kerr website
on sanitizing your canning lids: “Our Quality Assurance Team performed
comprehensive testing to determine the need for pre-heating lids.
Ultimately, we determined that it’s completely safe to skip pre-warming
lids in the canning process. While it’s still safe to simmer your lids
before use, you should never boil them. Our recommendation for over 40
years has always been to simmer (180°F) – not boil (212°F) – the lids.”

Step 2: Chop apples into quarters, and add to a pot of boiling water.

Step 3: Boil gently until soft, and remove from water using tongs. (We transferred ours into a colander with a bowl underneath to catch drips.)

Step 4: Process apples using the KitchenAid Food Grinder and Fruit/Veggie Strainer attachment.

If you don’t have a KitchenAid, you can smash apples through a mesh strainer by hand. Another method is to peel, core, and quarter the apples before boiling and then run them through a food processor after boiling.

Step 5: Dispose of core/peel waste, and transfer applesauce to a large pot. Add the following ingredients per ten cups of applesauce:

1/2 teaspoon cloves
1-1/4 teaspoons allspice
1/2 teaspoon ginger
4 teaspoons cinnamon
3/4 cup brown sugar
1/3 cup molasses
2 Tablespoons apple cider vinegar
1/4 cup white sugar

Bring mixture to a boil, stirring constantly. When apple butter is HOT, remove from heat, and add to HOT, sterilized jars using a clean spoon. (Jars should be sitting on a clean towel while filling with apple butter.)

Leave 1/4 inch of empty space at the top of each jar. Using a clean knife, remove any visible air pockets.

Step 6: Wipe rims of jars with a clean towel to remove any drips. Place lids on jars, and screw rims on firmly (not too tight). Using a jar lifter/canning tongs ($3.00 in the Walmart canning aisle), load jars into waterbath canner (or a large pot that is tall enough to allow jars to be covered with 1-2 inches of water). Jars should not touch each other.

Bring to a boil, and boil for 10 minutes. If you live at an altitude of 1,000 feet or greater, you
will need to add to the processing time. Click here to see the Ball/Kerr altitude chat.

 

Use tongs to remove jars, and place undisturbed on a towel for 24 hours. (Make sure jars don’t touch each other.)

Lids should seal within 30 minutes. To check if they have sealed, press
down on each lid. If they don’t bounce back, they are sealed properly.
Jars that don’t seal within 24 hours should be refrigerated and eaten
within 7 days.

Have you ever made apple butter?

Breakfast [Non]Casserole

by 11 Comments

breakfast casserole recipeLast night, Mr. Handsome prepared a breakfast dish that he came up with during college. I do most of the cooking in our house, so he was extremely proud to be able to whip something up that I had never made.

As the oldest of seven children, Mr. Handsome has eaten a lot of casseroles in his lifetime, and he has really come to detest them. So when I called this dish a breakfast casserole, he immediately corrected me.

“No, no,” he explained. “It’s not a casserole. A casserole is a disgusting mess of mushy ingredients all mixed together. This is totally different.”

“Then what should we call it?” I asked him.

“The ultimate breakfast sandwich,” he announced.

It’s incredibly easy to make. Here’s the recipe:

Print

Breakfast Sandwich Casserole

Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 6-8 pieces Whole wheat bread toasted and buttered
  • 1 lb Ground sausage browned
  • 8 eggs scrambled with a bit of milk
  • Fresh or canned mushrooms sauteed (optional)
  • Shredded cheddar cheese

Instructions

  1. Line a 9×13-inch pan with bread slices

  2. Evenly distribute eggs, sausage, and mushrooms over bread slices

  3. Cover with shredded cheese

  4. Bake 15 minutes at 350 degrees Fahrenheights

Recipe Notes

You can assemble this dish the night before, store it in the fridge (covered with plastic wrap), and bake it the following morning.

Mr. Handsome would love to know what you think of his dish! Oh, and I looked up the definition of casserole (“food baked together and served in a deep dish”) and I still think this qualifies.

Simple Peach Smoothie

by 21 Comments

Summer went by in a snap–I blinked, and now it’s almost over! Are you feeling the same way? Better whip up one last smoothie before the warm weather goes into hibernation. (Be sure to check out my Homemade Mocha Smoothie tutorial, as well.)

Peach season has come to an end in most regions, so pull out those frozen peaches (fresh-picked or store-bought), and savor the fleeting flavors of summertime with a simple peach smoothie.

Print

Simple Peach Smoothie

Servings 4

Ingredients

  • 2 cups frozen peaches (skinned, sliced, and cores removed)
  • 1â…“ cup peach juice
  • â…“ cup plain nonfat yogurt (optional)

Instructions

  1. Blend all ingredients in a blender and serve

Recipe Notes

*Peach juice intensifies the flavor, but feel free to substitute apple juice or another mild-flavored juice that you have on hand. (I don't recommend orange juice, as it will cover up the peach flavor.) Milk is also an option. (That's what my husband prefers.)

**Although yogurt makes the smoothie more filling and satisfying, eliminate it if you desire a crisp, clean flavor that truly quenches your thirst.

Canning Peaches in a Makeshift Canner Without Sugar

by 26 Comments

I absolutely LOVE peaches. We are blessed to live within 30 minutes of three you-pick peach orchards and have made several trips to each of them over the past six weeks.

While enjoying a fresh-picked, free-stone peach in mid-July, I started thinking how wonderful it would be if peach season lasted all year. “I ought to can some of these delicious peaches so we can pull them out in the dead of winter and be reminded of summertime,” I thought.

Canning was a new experience for me, so I did lots of research and talked with other ladies. After some trial and error, I came up with a wonderful recipe that uses honey instead of sugar. Hope you enjoy this tutorial. Don’t have a canner? No problem at all. I used a large pot. 

Peaches should be well-ripened but not rotten or overly ripe. If your peaches are still firm, place them in large paper bags (only one layer per bag) and fold closed.

*Photos 1 and 3 were taken by my talented sister-in-law Mae. Due to technical difficulties, I lost a few of my pictures. If you need clarification, please feel free to ask. 🙂

How to Can Peaches in a Makeshift Canner
(Without Sugar)

Step 1: Put a large pot of water on the stove to simmer. This will be your water bath for canning, so make sure the pot is large enough to allow the cans to be completely immersed, with 2 inches of water above the lids.

Add as many jars, lids, and rims as will fit in the pot at one time (with jars standing up). I added four. In order to fully sanitize, make sure the water is simmering for at least 15 minutes.

Here is a note from the Ball/Kerr website on sanitizing your canning lids: “Our Quality Assurance Team performed comprehensive testing to determine the need for pre-heating lids. Ultimately, we determined that it’s completely safe to skip pre-warming lids in the canning process. While it’s still safe to simmer your lids before use, you should never boil them. Our recommendation for over 40 years has always been to simmer (180°F) – not boil (212°F) – the lids.”

Step 2: Load your peaches into the sink, and rinse.

Step 3: Fill a medium-sized pot with water, and bring to a boil. Turn heat down to medium, add several peaches, and cook for 1 minute. If the water begins to boil, turn the heat down. Meanwhile, prepare a medium-sized bowl of ice water.

Step 4: After peaches have been in the hot water for 1 minute, transfer peaches to ice water for 1 minute and 30 seconds.

Step 5: Remove peaches from ice water, and gently remove skin with your hands. If your peaches are well-ripened, the skin should come off easily. If it doesn’t, let peaches soak in the hot water bath for another 30 seconds and then in the ice water for another minute.

Step 6: Remove pits, and slice each peach into 5-6 slices. I also removed the red areas around the stone. In a medium-sized bowl with a spout, mix 2 cups of hot (not boiling) water,  4 teaspoons of lemon juice, and 1/8 cup of honey.

Remove sanitized jars, lids, and rims from water bath using Ball Jar Lifter canning tongs ($3.00 in the Walmart canning aisle). Place on a clean towel.

Fill each jar with peaches. (Only fill to the bottom of the threads.) Pour water-lemon-honey mixture into each jar, leaving 1/2 inch of space at the top. Take a spoon and press down on peaches to release any air pockets. Add more liquid if necessary.

Wipe rims of jars with a clean cloth, and place lids on each. Screw rims on firmly (not too tight). Now it’s time to process your peaches. Using your tongs, place jars in your makeshift water bath. (Jars should not touch each other.) The water level should be 2 inches above the lids.

Bring water to a boil, and boil 25 minutes (pint jars) or 30 minutes (quart jars). If you live at an altitude of 1,000 feet or greater, you will need to add to the processing time. Click here to see the Ball/Kerr altitude chat.

Use tongs to remove jars, and place undisturbed on a towel for 24 hours. (Make sure jars don’t touch each other.)

Lids should seal within 30 minutes. To check if they have sealed, press down on each lid. If they don’t bounce back, they are sealed properly. Jars that don’t seal within 24 hours should be refrigerated and eaten within 7 days.

What are your thoughts on canning? I’m curious to know what types of fruits/veggies people in different regions of the U.S./world have canned.

Gluten-Free Almond Butter Loaf

by 21 Comments

I have a delicious recipe to share with you all. Are any of you gluten-free? Mr. Handsome and I are not, but we still love this recipe. Hope you do, too.

Print

Gluten-Free Almond Butter Loaf

Ingredients

  • 1 cup almond butter
  • 1 egg beaten
  • ½ cup honey
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup chocolate chips I use dark chocolate

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine almond butter, egg, honey, vanilla, baking soda, and salt. Stir until smooth.
  3. Add chocolate chips, and stir again.
  4. Transfer batter to a greased loaf pan. Using a fork, press batter into the pan.
  5. Bake for 15-20 minutes (until golden brown).

Homemade Mocha Smoothie

by 38 Comments

What’s your favorite frozen coffee beverage? Is it the Starbucks Frappuccino? The McCafe Frappe? The Dunkin Donuts Frozen Dunkaccino? What if I told you that you could make a homemade frozen coffee beverage for a fraction of the cost…and a fraction of the calories? Check out my YouTube recipe tutorial!


 

Print

Cafe Mocha Smoothie

Course Drinks
Prep Time 5 minutes

Ingredients

  • 6 coffee ice cubes black coffee frozen in ice cube molds
  • 3/4 cup milk
  • 1 tsp instant coffee
  • 1/2 large frozen banana
  • 1 Tbsp chocolate drink powder or 1 tsp chocolate syrup

Instructions

  1. Place ice cubes, milk, instant coffee, and chocolate drink powder/syrup in the blender, and blend until ice is crushed.

  2. Cut frozen banana into 3 pieces, and add to the blender.

  3. Blend until thick and creamy.

Recipe Notes

*Feel free to adjust the amounts of coffee powder and chocolate flavoring according to personal preference. If you're not a chocolate lover, you can substitute for a splash of vanilla syrup.

Easy Blueberry Cobbler

by 32 Comments

During our drive back from vacationing in Virginia Beach last month, we stopped in to see the future in-laws of Joseph, my brother-in-law.His future mother-in-law made us the most delicious blueberry cobbler that any of us have ever tasted. We asked her for the recipe and were shocked to find out how simple it is. Don’t blink or you might miss it.

Mr. Handsome and I picked blueberries today, so I’m going to make a batch of cobbler tonight!

Print

Easy Blueberry Cobbler

Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • 1 cup sugar
  • 1 cup flour
  • 1 stick butter
  • 1 egg
  • 3-4 cups blueberries

Instructions

  1. Mix sugar and flour, and cut in butter.

  2. Add egg and berries, and mix again.

  3. Bake in a greased 9x9-inch pan for 1 hour at 350F.

Best Lasagna Recipe

by 46 Comments

Lasagna is one of my favorite foods. I always grew up thinking it was difficult to make, but when I attempted it on my own, I realized that it’s fairly simple to prepare…and so delicious!

Do you usually boil your noodles ahead of time when you make lasagna? I never have, and it always turns out great, so I’m wondering if it’s worth it?

Best Lasagna Recipe 
(With Homemade Sauce)

Homemade Meat Sauce:
2 pounds ground sausage
1 clove garlic, minced
1 onion, chopped
1 Tablespoon basil
2 Tablespoons parsley
1 teaspoon salt
4 cups diced tomatoes (canned or fresh)
6 oz can tomato paste
Mushrooms (optional)
1 zucchini, shredded (optional)
1 bell pepper, chopped (optional)

Cottage Cheese Mixture:
2 cups cottage cheese
1/3 cup Parmesan cheese
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper

9 whole wheat lasagna noodles
1/2 pound shredded mozzarella cheese

Step 1: Brown sausage. Drain, and add to medium-sized sauce pan. Add remaining sauce ingredients, and stir to combine. Bring sauce to a boil, and simmer for 20 minutes.

Step 2: Boil 9 whole wheat lasagna noodles (I always skip this step…) In medium-sized bowl, mix cottage cheese, Parmesan cheese, eggs, salt, and pepper.

Step 3: Now it’s time to assemble your lasagna in a 9×13-inch pan. Start with 1/3 of the meat sauce, and follow with 3 noodles.

 Step 4:  Spread 1/2 of the cottage cheese mixture over the noodles, and sprinkle 1/2 of the mozzarella cheese.

Step 5: Repeat steps 3 and 4. Follow with 3 more noodles and the remainder of the meat sauce.

Step 6: Cover with foil, and bake at 350F for 20 minutes. Remove foil, and bake another 20 minutes. Let stand before serving. Enjoy!

Best Lasagna Recipe 
(With Homemade Sauce)

Homemade Meat Sauce:
2 pounds ground sausage
1 clove garlic, minced
1 onion, chopped
1 Tablespoon basil
2 Tablespoons parsley
1 teaspoon salt
4 cups diced tomatoes (canned or fresh)
6 oz can tomato paste
Mushrooms (optional)
1 zucchini, shredded (optional)
1 bell pepper, chopped (optional)

Cottage Cheese Mixture:
2 cups cottage cheese
1/3 cup Parmesan cheese
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper

9 whole wheat lasagna noodles
1/2 pound shredded mozzarella cheese

Directions:
1. Brown sausage. Drain, and add to medium-sized sauce pan.
2. Add remaining sauce ingredients, and stir to combine.
3. Bring sauce to a boil, and simmer for 20 minutes.
4. Boil 9 whole wheat lasagna noodles (I always skip this step…)
5. In medium-sized bowl, mix cottage cheese, Parmesan cheese, eggs, salt, and pepper.
6. Assemble in a 9×13-inch pan. The 10 layers are as follows (from bottom to top):
1/3 of meat sauce
3 noodles
1/2 of cottage cheese mixture
1/2 of mozzarella cheese
1/3 of meat sauce
3 noodles
1/2 of cottage cheese mixture
1/2 of mozzarella cheese
3 noodles
1/3 of meat sauce
7. Cover with foil, and bake at 350F for 20 minutes.
8. Remove foil, and bake another 20 minutes. Let stand before serving.