Wings Take Flight

Funny thing happened over the weekend. My overzealous TYPE A nature bent enough to give the grocery list to the husband who offered. 3 pounds of wings (game day!) was on it. And 3 pounds were delivered…frozen. So we both learned something. I learned to write the word fresh if that's what I want. He learned I'm just as nuts as always. BTW the frozen wings work just fine as promised by the Perdue family – just use a sided baking sheet for the extra moisture.

Ingredients

3 lbs of wings, fresh or frozen, but cut into flats and drumsticks. If using fresh, save those little meatless extra pieces for stock.

1/2 cup honey

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup orange juice

2-3 cloves garlic, chopped fine

1 Tablespoon-ish Sesame seeds (optional)

2 pinches pepper flakes (optional)

Salt & pepper to taste

3 scallions, chopped (optional)

Pre-heat 400 degree oven. Line rimmed baking sheet with foil and lightly oiled.

Cook wings 15 minutes, flip and cook 15 minutes more (or less if they're browning and look almost done.

Meanwhile combine all the other ingredients minus scallions. Separate glaze equally in two. Toss the wings in half, return to oven. 10 minutes or until they start to crisp. Flip, glaze with other half and broil 2-3 minutes. Decorate with scallions.

Eat – B

 

 

Any Night Stuffing!

Why wait for Thanksgiving? Give this savory confection a chance. It took less time than I thought (mostly in the oven) and gave me the benefit of feeling virtuous for not chucking some stale ciabatta. I highly recommend a gravy sidecar.

4 cups stale bread, 3/4 inch cube. 10-15 minutes in a 300 degree oven can help stale fresh bread.

4-5 ounces baby Bellas, mixed mushrooms or whatever you can find. Cleaned & chopped

Veggie or olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 egg, whipped

1 cup chicken broth

1 tablespoon unsalted butter, melted & cooled. Plus room temp butter for pan

Teaspoon of dried sage or thyme (optional cuz I forgot this time)

Salt & pepper

Prepare baking dish – mine was a 2 quart CorningWare but any should work – by rubbing every surface with butter. Preheat oven 375.

Slick a medium pan on medium heat with about a tablespoon of oil. Add onions and a few pinches of salt and some grates of pepper. Cook for 5, add garlic. Give a few stirs, add mushrooms and cook, moving occasionally until most liquid evaporates. Season to taste with salt and pepper. Cool.

Combine bread and vegetables, optional spices. Stir in melted butter and egg. Then slowly add enough broth so whole thing looks moistened but bread isn't falling apart.

Cook in prepared pan for 30 minutes covered, then at least 10 without cover to crisp the top.

Eat – B

*note: sausage is always optional. Remove from casing, and brown before the veggies. Set aside and add later to bread. 1/2 pound should do you for this recipe.

*second note: doubling down is encouraged.

 

 

Granola Redux

For my cousin who dislikes morning mush and all other Little Rascals appreciators.

Ingredients

4 cups old fashioned rolled oats

1 cup sliced almonds or another shape, same size is better

1 cup raw not roasted sunflowers

1/2 cup raw sesame seeds if possible (wasn't for me today)

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/3 cup veggie or olive oil

1/3 cup maple syrup

2 tablespoons corn syrup (optional)

1/2 teaspoon vanilla

Add ins:

Big handful dried apricots chopped

2 big handfuls dried cranberries

Any dried fruit you like

Any size chocolate chips you like – 1/2 to 1 cup

Mix all dry ingredients. Bring oil and syrup to a simmer in small pot. Add corn syrup and vanilla to pot. Turn off heat. Mix wet ingredients with dry. Let soak 10 minutes. Spread on baking paper on baking sheet. Cook for 40 minutes or longer for more toasty tasting granola. Let cool and add the extras.

Eat – B