Sweet Wings and Potato Salad

It's the end of October and I WANT SUMMER FOOD :D So....wings it is!

Super simple, made in the oven, altho I have deep fried them first before I sauced them for the oven. Your choice, I have a small space that doesn't want to let go of the 'fried' smell. So yuck, oven it is.

Buy as many chicken wings as you'll use that day, these are okay the next day but very sticky and hard to deal with, that's up to you. Separate the wings at the joints saving the wing tips for soup. Just freeze those tips until it's soup day. Every little bit helps with making chicken stock.

Pat the wings dry. Use nonstick spray on cookie sheets or whatever tins you have. Lightly salt and pepper the wings, spread them single layer and bake at 350 until golden and cooked through.



SAUCE:
Equal parts of ketchup and honey
1/4 to 1/2 onion, very finely chopped
1/4 TSP garlic powder
1/8 TSP of cayenne, want more heat...add more.

Make this sauce ahead of time, about an hour or so. The ingredients need to get to know each other ;)

Spoon sauce over cooked wings on the same cookie sheets. Bake for another 10-15 minutes. Turn broiler on medium, allow sauced wings to get a real good sizzle and some color. Remove them and allow to cool enough to handle. VERY messy and VERY sticky...sorry in advance!

Serve wings with Potato Salad or Slaw. My Potato Salad is stupid easy, just 2-3 lbs of cooked, cooled, cubed potatoes and 6 hard cooked eggs chopped. Add salt, pepper, a smidge of mustard and about 1 cup of your favorite mayo. I add a teeny bit of onion powder but you can add about 1/4 C minced onion if you'd rather. My husband hates crunchy things in his potato salad. Add fresh ground pepper. Cool and serve.

This is an original recipe protected & copyrighted. DO NOT reprint as your own.

Banana Cranberry Oatmeal Morning Muffins

Now Monday mornings aren't so bad with a great start with this sweet, gluten-free treat! The original recipe did not have oats or dried berries - just use your imagination with what you have on hand. I liked having the whole grain of oats to boost protein and fiber content. These are wonderful with a hot cup of dark roast :D

Double the basic muffin recipe from here and add 2 cups of blueberries or other fresh fruit. Lemon zest works nice with this, too.

Just because these are gluten-free doesn't make them carb free! Use discretion, because I don't :D

Preheat your oven to 350.

DRY BOWL
3 C gluten-free all purpose flour
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt

WET BOWL
4 very ripe bananas, smashed
1 C sugar
1 1/2 TSP vanilla
2 large eggs
2/3 C canola or veggie oil
1 1/2 C regular plain yogurt

After mixing these bowls separately, now mix them together. ADD 1 1/2 C dried cranberries & 1 1/2 C oatmeal. Fold in until combined evenly. Batter will be very thick. Using paper liners, fill to full. Of course you don't have to use the liners, just spray muffin tins liberally with non stick spray.

Bake 25 minutes or until the middle bounces back when you touch it with your finger. Makes 2 dozen.

Basic Gluten-Free Muffin Recipe

This recipe is sort of a baseline from Krusteaz. and you can use your imagination to make them BETTER.

I've added oats, dried fruit, fresh fruit but you can also add nuts, poppy seeds, spices, pumpkin, grated carrot, lemon or orange zest, etc. I typically add whatever I happen to have or whatever is getting overripe.

Add 1 cup of fresh or dried fruit per dozen muffins; 1/2 cup of nuts.




DRY BOWL
1 1/2 C gluten-free all purpose flour
3/4 TSP baking powder
1/4 TSP baking soda
1/4 TSP salt

WET BOWL
1/2 C sugar
1/2 TSP vanilla
1 large eggs
1/3 C canola or veggie oil or softened butter
3/4 C plain yogurt

After mixing these bowls separately, now mix them together. ADD the fruit or nuts or whatever you chose that make these unique. Fold in until combined evenly. Batter will be very thick. Using paper liners, fill to full. Of course you don't have to use the liners, just spray muffin tins liberally with non stick spray.

Bake at 350 for 25 minutes or until the middle bounces back when you touch it with your finger. Makes about a dozen.