Root Beer Pulled Pork

Root Beer Pulled Pork serves 4

• 2 pounds boneless pork shoulder roast 
• 2 cups root beer
• 1 large onion, sliced in rings 
• 1⁄2 teaspoon vanilla extract
• 1 to 2 tablespoons Tabasco sauce (start with 1—you can increase to taste after cooking) 
• 6 hamburger buns or soft rolls (I make rolls out of a gluten-free bread mix)
• 1 cup chili sauce (near the ketchup in the grocery store)

1. Use a 4-quart slow cooker. Put the meat into the slow cooker and add the onion slices. Top with the Tabasco sauce, chili sauce, root beer, and vanilla.
2. Cover and cook on low for 8 to 10 hours, or until the pork shreds easily with a fork.
3. Shred completely, and serve on toasted buns or rolls.

French Onion Soup

French Onion Soup serves 3

• 1 Tbsp. butter or margarine
• 3 medium yellow or sweet onions, thinly sliced
• 1 (14 oz.) can low-sodium beef broth
• 1/2 cup dry white wine
• 1 cup water
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme
• 1/4 teaspoon sugar
• 1 French baguette, sliced into 3 small slices
• 3 slices Swiss Cheese

1. Melt butter in large saucepan over medium-high heat. Add onions and cook 5-7 minutes or until golden brown, stirring occasionally. 
2. Stir in beef broth, wine, water, garlic, bay leaf, thyme and sugar; heat to a boil. 
3. Reduce heat to medium; simmer 20 minutes.
4. Divide soup between 3 small ovenproof bowls. Top with slices of baguette and Swiss cheese. 
5. Place bowls under preheated broiler 5 inches from heat; broil 2 minutes or until cheese is melted.

Brown Sugar Meatloaf

Brown Sugar Meatloaf serves 4

• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

Onions Ring

Onion Rings serves 4

• 1 1/4 cups plain flour 
• 1/2 tsp baking powder 
• Pinch of table salt 
• 1 x 375ml bottled chilled beer 
• Vegetable oil, to deep-fry 
• 4 medium white onions
• Sea salt flakes

1. Combine flour table salt and baking powder into a mixing bowl.
2. Slowly add the beer into the flour mixture then whisk adding more beer if needed.
3. Cut your onions into rings making sure they are at least 1 inch thick then slowly push the rings apart.
4. Fry vegetable oil in a frying pan up to 375 degrees
5. Dip onions into better batter then place into frying pan frying on each side for about a minute then flipping.
6. Place onion rings on paper toweling and add sea salt flakes.

Chicken Nuggets

Chicken Nuggets serves 8

• vegetable oil
• 4 cups all-purpose flour
• 6 tablespoons garlic salt
• 3 tablespoons ground black pepper
• 4 eggs, beaten
• 8 skinless, boneless chicken breast halves - cut into small chunks

1. Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
2. Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
3. Cook the chicken in batches in the hot oil until golden brown and no longer pink in the cent

Slow Cooked Hawaiian Chicken

Slow Cooked Hawaiian Chicken serves 4

• 2-3 lbs boneless skinless chicken breasts
• 1 (16 ounce) can pineapple slices, drained
• 1 (15 ounce) can mandarin oranges, drained
• 1/4 cup cornstarch
• 1/4 cup brown sugar
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

1. Combine all ingredients in the crock pot.
2. Stir well.
3. Cover and cook for 4-5 hours on low
4. Serve with steamed rice.

Arkansas Green Beans

Arkansas Green Beans serves 10

• 5 (15 ounce) cans green beans, drained
• 7 slices bacon
• 2/3 cup brown sugar
• 1/4 cup butter, melted
• 7 teaspoons soy sauce
• 1 1/2 teaspoons garlic powder

1. Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
2. Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
3. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.

Caramelized Baked Chicken

Caramelized Baked Chicken serves 6

• 3 pounds chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 clove garlic, minced
• salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Crockpot BBQ Beer Chicken

Crockpot BBQ Beer Chicken serves about 8-10

• 3 pounds boneless, skinless chicken breasts (about 6 large)
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces of beer 
• 32 ounces of barbecue sauce

1. Season chicken with onion powder, garlic powder, paprika, salt and pepper. 
2. Add to crockpot, then add beer and 24 ounces of barbecue sauce. 
3. Cook on low for 8 hours, tossing once or twice if desired.
4. After 8 hours, shred and add remaining barbecue sauce. 
5. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

Better Than Takeout Orange Chicken

Orange Chicken serves 6
Chicken

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes 
• 1 ½ cups corn starch 
• 1 cup panko bread crumbs 
• 2 eggs, beaten 
• ¼ teaspoon salt 
• ¼ teaspoon pepper 
• Oil (for frying) 

Orange Sauce

• 1 ½ cups water 
• 1/4 cup orange juice 
• 1/3 cup rice vinegar 
• 2 ½ tablespoons soy sauce 
• 1 tablespoon orange zest, grated 
• 1 cup packed brown sugar 
• ½ teaspoon ginger root, minced 
• ½ teaspoon garlic, minced 
• 2 tablespoons green onion, chopped 
• ¼ teaspoon red pepper flakes 
• 3 tablespoons cornstarch 
• 2 tablespoons water 

1. Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. 
2. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
3. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
4. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. 
5. Pour sauce over breaded chicken, and if desired garnish with green onions.