​INGREDIENTS
FOR THE WINGS

• Zest of 1 lemon
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried thyme
• 1/4 tsp. cayenne
• 2 lb. chicken wings
• Vegetable oil, for grill

FOR THE SAUCE

• 1/2 c. mayonnaise
• Juice of 1 lemon
• 1 tbsp. Dijon mustard
• 2 tsp. horseradish
• 2 tsp. freshly chopped chives
• 1 tsp. hot sauce

​
DIRECTIONS

1. Make wings: In a medium bowl, whisk together lemon zest, salt, paprika, garlic powder, onion powder, thyme, and cayenne. Pat chicken wings dry and place in a large bowl. Add spice mixture and toss to coat.
2. Heat grill or grill pan to medium heat. Oil grill grates with vegetable oil. Add wings and cook, stirring occasionally, until skin is crisp and meat is cooked through, 15 to 20 minutes.
3. Meanwhile, make sauce: In a medium bowl, whisk together mayo, lemon juice, mustard, horseradish, chives, and hot sauce.
4. Serve wings hot with dipping sauce.

This recipe appeared on delish.com

If you gotta wear a mask outside your home, you may as well enjoy this delicious mac and cheese recipe inside your home!

Ingredients

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese 
• ½ cup grated Parmesan cheese
• 3 cups milk
• ¼ cup butter
• 2 ½ tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup bread crumbs
• 1 pinch paprika

Directions
 Step 1
Cook macaroni according to the package directions. Drain.

 Step 2
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

 Step 3
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

 Step 4
Bake at 350 degrees F (175 degrees C) for 30 minutes. Enjoy without a mask--as eating this while wearing one will result in a poor experience.

INGREDIENTS: 

• 1/4 cup butter (1/2 stick)
• ​1 cup milk
• 1 large egg
• 1 1/4 cups yellow, white or blue cornmeal
• 1 cup  all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

DIRECTIONS:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

EXPERT TIPS:
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to cornbread. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.

Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.

Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.

Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises.

For a corn stick pan, completely grease the grooves so the sticks slide out without sticking.
(ORIGINALLY PUBLISHED AT BETTYCROCKER.COM)