Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss chicken and fowl in the Bible, and share a recipe for game day buffalo wings. Other guests include pastoral counselor Kevin Prendergast on Seasonal Affective Disorder, and Gary Michuta on the authorship of the book of Hebrews. Plus news, weather, sports, and more…
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A Prayer to St. Joseph for Providence
Joseph, with Jesus and Mary, you knew hunger, uncertainty, and illness.
You turned your heart to God to lift up your needs and those of your family.
In faith you accepted the Father’s response as events unfolded.
Be with me today as I offer my requests to the Father.
Joseph, let me recognize God’s will as I open my hands to accept what God bestows in loving kindness.
With tenderness, God fills creation with life and love.
Open my eyes to the wonders that God works without ceasing.
Let me learn the true intention behind my request so that I may discover
within myself the lowly one that God commends. Amen.
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RECIPES FROM RITA: BUFFALO WINGS
Ingredients:
Chicken
8-10 or so chicken wings, drumettes and wingettes
1/2 cup flour
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper powder
3/4 teaspoon salt
Oil for frying – 2 cups or so, enough to cover wings
Homemade hot sauce
The hot sauce is a “taste as you go” recipe, so do just that, adding more of any ingredient.
2/3 cup hot pepper sauce
8 tablespoons butter
Up to 2 tablespoons clear vinegar – start with 1
1/4 teaspoon cayenne pepper powder
1/8 teaspoon garlic powder
Salt
BONUS RECIPE: Homemade Blue cheese dip
1 cup real mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
3/4 cup blue cheese crumbles (6 oz)
1 generous tablespoon minced garlic
2 teaspoons minced green onion
Pepper to taste
Palmful fresh minced parsley (opt)
Few drops hot sauce (opt)
Garnish
Celery and carrot sticks
Instructions:
Chicken:
Whisk together flour, paprika, cayenne and salt.
Sprinkle over chicken wings in big bowl and toss to coat evenly. Coating won’t be real thick. Place on tray in single layer.
Cover and refrigerate from 1 hour to several.
Now fry the wings. Add a good inch of oil in a deep, heavy skillet. Heat to 375 degrees. (A cube of bread will fry in about 30 seconds, but a thermometer is more accurate).
Fry wings in single layer 10 minutes or so, until they turn golden brown and crisp. Let drain on rack or paper towels.
Hot sauce:
Put hot sauce, butter, vinegar, Worcestershire, cayenne, and garlic powder in saucepan. Bring to a simmer, remove from heat and whisk until smooth. Taste for salt. Can be done ahead and reheated.
Blue cheese dip:
Just whisk everything together, then refrigerate an hour or up to a couple of days to let flavors meld. Extra blue cheese dip can be used on salads.
Assembly:
Put wings in big bowl and pour about half the sauce over. Toss to coat and add more hot sauce if you like. Pour extra sauce into small bowl for dipping.
Remove with tongs and place on platter with celery, carrots, hot sauce and blue cheese dip.
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