When my kids were little, we had a Friday night tradition of going to our local TGI Friday’s restaurant and order our favorite appetizers: Wings and loaded potato skins. This version of that meal makes me sunshiney happy. I hope it does for you, too! Click to skip to the recipe

I’m a morning person. 

Mostly, I’m a morning person because my dog refuses to sleep in…. at all! As soon as the sun breaks through the cracks in the window shades, we’re up. Not “stretchy-downward-dog” up; We’re “running-around-in-circles”, “grabbing-for-the-coffee-pot” UP.

The weather and the mood around here have been a little bleak lately. But, just this morning, I am inspired by just a few seconds of watching a glorious sunrise.

The clouds turn pink and then crimson and then the fiery ball climbs up and over the faraway mountains and makes itself known to me, just me.

Watching this miracle of nature is just enough to raise my mood and open the door to the prospects that today brings. What a joy.

In just a few minutes, with the caffeine beginning to take root and the sun rising, I can plan my day with a smile on my face. Soon, I know that this miracle will be shared with others and that they, too, can begin to build on this glorious sunshine.

Today I share it with you, my friends, family, and blog friends.

My wish is that your day begins with sunshine, maintains the good feelings that this sunrise gives you, and ends with the promise of another glorious miracle after a night of restful sleep.

Meanwhile, here’s a recipe for a sunshine-inspired, fiery Buffalo chicken recipe. Enjoy!

Fiery Buffalo Chicken

Serves:

Time:

4

40-Minute Cuisine

Ingredients

When my kids were little, we had a Friday night tradition of going to our local TGI Friday’s restaurant an order our favorite happy: Wings and loaded potato skins. This version of that meal makes me sunshiney happy. I hope it does for you, too!

For chicken:

1 cup all-purpose unbleached flour

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon coarse black pepper

4 chicken thighs

4 tablespoons butter

For Buffalo sauce:

1 bunch green onions, thinly sliced

1 medium jalapeno pepper, seeded and finely diced

¼ cup hot pepper sauce

¼ cup white wine vinegar

½ cup olive oil

Crumbled blue cheese

Preheat the oven to 425°. Place the flour, chili powder, onion powder, garlic salt, salt, and pepper into a resealable plastic bag. Place one or two chicken thighs into the seasoned flour in the bag and shake, shake, shake until the chicken is coated.

Place the thighs into a baking pan that has been coated with cooking oil spray. Repeat until all the chicken is in the pan. Top each chicken piece with a pat of butter.

Bake until the top of the chicken begins to turn golden, about 15 to 20 minutes.

Whisk together the green onions, diced jalapeno pepper, hot sauce, and vinegar in a small bowl. Slowly whisk in the olive oil. Remove the chicken from the oven and reduce the temperature to 350°.

Pour the sauce over the chicken. Place the pan back into the oven and bake until the chicken is cooked through, about another 20 minutes. Remove the chicken from the oven and crumble blue cheese over the top. 

Overboard Tip:

I served Buffalo chicken with potato skins and jalapeno corn. The corn is easy. Simply remove corn kernels from the cobb and sauté in a bit of olive oil with red onion and finely diced jalapeno pepper. Season with chili powder, salt, and pepper. For the potato skins, scoop out some of the flesh from a baked potato and cut the skins into wedges.

Place a pat of butter into each piece and season with salt and pepper. Sprinkle with diced bacon, ham, pepperoni, or prosciutto. Your choice!

Spread some grated cheddar cheese over top and bake until the cheese melts. Garnish the skins with sour cream and hot pepper sauce.