- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Whisk together the BBQ sauce mix, pineapple juice, and chili garlic sauce in a bowl. The sauce thickens as it sits, so if you have time, let it rest at room temperature for an hour before using.
In a resealable bag, combine the chicken wings with 3/4 cup of the sauce (reserving about 1/3 cup separately in the fridge). Seal and toss to coat, then marinate in the fridge for at least 30 minutes, or overnight for more flavor.
Preheat the oven to 425°F and line a baking sheet with foil. Remove the wings from the bag, discarding the bag and marinade, and arrange in a single layer on the sheet.
Bake for 35 to 40 minutes, until the internal temperature reaches 165°F and the wings are as dark as you like, flipping once halfway through. Watch closely near the end, since the marinade can burn.
Toss the cooked wings with the reserved 1/3 cup of sauce, garnish with green onions, and serve immediately while warm.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
- Gluten-free
BBQ Cheddar Meatloaves w/Parmesan Broccoli
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