Daily Archives: 02/16/2017

Root Beer Pulled Pork

I hardly ever drink soda. I am serious about it too! The only time I have myself a thing of soda is during special occasions. Whenever I want some soda pop I go for my all-time favorite Root Beer, it’s so yummy! Ohh, you know what I love? Root Beer Floats. Those things are scrumptious! One of these days I will teach you how to make a fancy Root Beer float. Yum, yum!

 Okay, back today’s recipe!

When I noticed that root beer was the in the title of the recipe, I, of course, became excited. So I grabbed a can of root beer and my trusty crockpot to cook a pork shoulder for this juicy Root Beer Pulled Pork. The thought of cooking it in root beer probably sounds a little goofy, but it acts as a tenderizer, and it too adds a unique flavor. You totally have to give this one a try. I promise you won’t regret it!

Crockpot Root Beer Pulled Pork

Ingredients

3 lbs of pork butt or shoulder
1 can of A&W Root Beer
1 18oz bottle Sweet Baby Ray’s BBQ sauce or your favorite

Directions

1. Place the pork in your crockpot and pour the can of root beer on top. Cover and cook on LOW for six-eight hours. You should be able to shred the meat easily with a fork when it’s finished cooking. After four-five hours check to see if your meat is browning to your taste and is tender enough to pull. You may need a little more or less than six hours depending on your crockpot and the cut of meat.

2. After the pork is finished cooking, drain the root beer and shred the pork with two forks on a large plate or chopping block. Place the shredded pork back into your slow cooker and add about eight teen ounces of your favorite BBQ sauce and stir to mix. Let warm for approximately fifteen minutes before serving. Serve by itself or on toasted hamburger buns or sandwich rolls. Add cheese and or coleslaw if you prefer.

Court’s Cooking notes:

To give the pork more flavor, in a small bowl combine one teaspoon salt, one teaspoon pepper, one teaspoon garlic powder and stir until mixed well. Then get a small handful of the mixture and rub it all over the meat, place it in an airtight container. Then pour  1/3 cup of Bragg’s all over the pork and seal the container tight. Place it in the fridge and leave it overnight. Also, you can cook this pork with a can of Dr. Pepper, Pepsi or Coke. But Root Beer is my favorite.

Source Listotic

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Famous Butter Chicken

Here’s a funny fact about me, on the days I don’t use my crockpot, I not only enjoy keeping my hands super active by making a main and side dish once a week (Usually either on Mondays or Thursdays) but too will do other little things, while I am cooking. Here are some of the extra stuff I do to keep my other senses busy; drinking coffee, occasionally eat a relatively healthy snack, cleaning the kitchen as I cook, listening to music or watching television. What extra things do you like to do while you are cooking?

The other night while I was drinking my coffee, watching television and eating some Ritz crackers I cooked this delicious Famous Butter Chicken. The side dish was Roasted Broccoli and Cauliflower with Parmesan & Garlic. Moreover, to make the chicken cook a little faster as mine were huge, I cut mine into strips, and I probably should have used garlic powder instead of garlic salt as AllRecipes.com have garlic salt listed as one of the ingredients. Considering I am trying to make healthier eating choices. Although, it’s pretty complicated. Oh well, I will do a better job next time!

The preparation of this dish is so quick and easy. Here’s the basic lowdown: chicken is submerged in beaten eggs and cracker crumbs, then baked with butter. The chicken is so tender and juicy. Excellent flavor! There were absolutely no leftovers.

Famous Butter Chicken

4 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
1 C crushed Ritz crackers or similar butter crackers
1/2 C butter unsalted, cut into slices
1/2 tsp garlic powder
a dash of pepper to taste

Preheat oven to 375 degrees F. Line a 9×13 baking pan with foil or parchment paper and lightly grease it with non-stick cooking spray.

1. Place crushed crackers and garlic powder in a medium-size shallow bowl. Place eggs (beaten) in another separate medium-size shallow bowl. Dip one chicken strip at a time in the eggs, and coat it well, then dip it into the cracker crumbs, coating well on all sides. Place chicken pieces side-by-side in baking dish.

2. Top chicken evenly with the pieces of butter. Bake in the oven for forty to forty-five minutes or until chicken is ready and internal temperature has reached a safe minimum of 165 degrees F internal temperature.

Source allrecipes.com

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Roasted Vegetable Combo

This healthy roasted broccoli and cauliflower recipe with parmesan and garlic is fast and easy with only five ingredients. A delicious way to serve veggies!

Roasted Broccoli and Cauliflower with Parmesan & Garlic

Ingredients

4 C Broccoli (florets)
4 C Cauliflower (florets)
1/3 C Olive oil
Six cloves Garlic (minced)
2/3 C Parmesan cheese (divided)
1/2 tsp sea salt
1/2 tsp Black pepper

Directions

Preheat the oven to 450 degrees F. Lightly grease a baking pan with non-stick cooking spray and line it with foil or parchment paper.

1. Combine the broccoli and cauliflower florets in a large mixing bowl. Mix the olive oil, garlic, and half of the parmesan cheese. Stir to coat. Sprinkle with sea salt and black pepper, then stir again. Prepare the veggies in a single layer onto the previous lined baking sheet, giving them lots of room to breathe.

2. Bake for fifteen-twenty minutes until the edges have browned. (Toss halfway through for more even baking – optional but works better.) Right before serving, stir in the remaining parmesan cheese, and sprinkle with additional salt & pepper to taste if desired.

Source wholesome Yum

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