A Firey Sort of Night

Mere days from Thanksgiving! Man, has it been busy... Work is busy, home is busy - everything is busy! Today Aj and I set to work doing a little "fall cleaning" if you will. Things needed to be done. Weird places dusted and cleaned, rugs washed, front porch swept. All those things you look at and say "Uhg that looks awful... I need to take care of that" and then go about your merry way. Today was for all of THOSE things. We're preparing the way for holiday baking, tree trimming, and general merrymaking. This is my favorite time of year (though not my favorite season). Food, laughter, family, snow and pretty lights - that's what makes winter awesome!

Tonight I'm making two recipes given to me by friends. Jalapeno Cornbread, and Baked Buffalo Wings. The spicy kick to both of them are perfect as the weather gets colder, and really they're not that bad for you! Not really particularly GOOD... but not bad. All of us being from the south, the recipes have to be tried and true before we pass them on. We know what's good, so it's our duty to share it - girl to girl.

Baked Buffalo Wings

Preheat oven to 400°F

• 3/4 C. Flour
• 5 Tsp. Cayenne
• 1/2 Tsp. Garlic powder
• 1/2 Tsp. Salt
• 20 Chicken wings (opt for party wings if you have the option)
  
• 1/2 C. Melted butter
• 1/2 C. Frank's Red Hot

1. Line a baking sheet with aluminum foil & grease with cooking spray.
   
2. Place flour, cayenne, garlic powder & salt into gallon bag and shake to mix.
3. Toss chicken wings in flour mixture
4. Place the wings on the baking sheet and refrigerate for at least 1 hour (this helps keep the coating on as they cook)
5. Whisk butter & hot sauce in a small bowl and dip the wings in to coat. (Be careful, if you have cuts on your hands it will burn! Working in a book store, I've always got one papercut or another...)
6. Bake time (party wings) 20 minutes. Bake time (full wing) 35 minutes. Turn wings 1/2 way through cooking. If any sauce is leftover, you can baste the wings with more sauce after turning.
   

Nutrition: Serves 4. Calories: 343 Fat: 22.5g Carbs: 19.1g

Jalapeno Cornbread

Preheat to 400°F

• 1 box Jiffy cornbread mix
• 1 egg
• 2/3 c. milk
  
• 1/4 c. finely chopped nacho jalapenos
• 2 tsp. jalapeno juice
• 1 tsp. minced garlic
• 1 tsp. garlic juice

1. Combine all ingredients in a mixing bowl.
2. Fill muffin cups almost all the way full and let sit for 5 minutes.
3. Bake at 400°F for 10-15 minutes.

The sweetness of the Jiffy cornbread pairs really well with the spicy, vinegar-y nacho jalapenos. A really quick add on to dinner! If you don't use muffin cups, make sure to grease your pan.