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Top of the afternoon to ya! I am currently visiting my fam in the lovely town of East Wenatchee, Washington. Please do not get the “East Wenatchee” confused with just Wenatchee. Wenatchee is on the wrong side of the tracks :). Anyone who is from the Eastside will tell you this. This is the view from my parent’s house.

My dad is in the hospital, so I came home to help out my mom etc. He hasn’t had much of an appetite and I can’t really blame him considering how gross the hospital food is. How do they expect people to get well eating that crap? Since coming home on Saturday I have been making him most of his meals. Yesterday, he thought barbequed pulled pork sounded great and since it slow cooks for hours it would definitely be soft enough for him to eat. Poor guy has a sore mouth.

My friend Crissie makes a delicious root beer slow cooked tenderloin, so I thought I would take the same idea and make a pork shoulder.

I woke up early this morning to make sure the pork had enough time to fully cook in the slow cooker. While I prepared the pork, my niece and nephew wanted to finish decorating the tree. They each showed me their favorite ornament

Finished tree.

I love the holidays! This recipe turned out great and is super easy! The root beer flavor is not overpowering, but you can still catch a hint of it. Everyone who tried it seemed to love it – Even Maverick who is now very sick with a tummy ache or maybe it is from wearing that Santa costume?

 Homemade BBQ sauce is my absolute favorite and incredible easy to make. I am going to bring my dad the dinner tonight with extra sauce – He has been known to eat sauce alone with just a spoon. I will let you know how it goes!

Root Beer Slow Cooker Pulled Pork with Root Beer BBQ Sauce

 Serves roughly 10 hungry peeps

Pulled Pork

What you’ll need:
(Seems like a strange combo but I promise it will come out spectacularly moist with excellent flavor)
1 4-5 lb. Pork Shoulder – Bone-In
5 Cloves Garlic Chopped
¼ Cup Dijon Mustard
¼ Cup Apple Cider Vinegar
2 Cups Root Beer
1 Tablespoon Salt Pepper
10 hamburger buns
3-4 Tablespoons butter

Put pork shoulder in slow cooker on low heat.

 Mix rest of ingredients in a small bowl. Pour over pork shoulder into slow cooker.

Cook on low for 8 hours until tender and falling off the bone. Mine practically shredded in the slow cooker.

 Shred pork with two forks removing fatty pieces and season to taste with salt and pepper.

Add back to slow cooker with ¾ of the Root Beer sauce from below. Cook on low for 1 more hour.

Heat butter on medium in a griddle pan. Lightly toasted buns and top with finished pork and as much sauce as you like. Some top theirs with coleslaw. Do as you wish.

Root Beer BBQ sauce

You might want to double the recipe if you like a lot of sauce!

What you’ll need:
1 Tablespoon Olive Oil
½ Onion Minced
1 Clove Garlic Minced
1 Cup Root Beer
1 Cup Ketchup
¼ Cup Apple Cider Vinegar
2 Tablespoons Mustard
¼ Cup Fresh Lemon Juice
¼ Cup Maple Syrup (Substitute brown sugar if you don’t have any)
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
½ Tablespoon Chili Powder
Dash of Tabasco (optional) S
alt and Pepper to taste

Directions: Heat oil over medium heat in medium saucepan. Add onion and garlic and sauté until translucent.

Add remaining ingredients and simmer 20 minutes until thick enough for your liking.


Love, Lindzee



It was pouring yesterday in Boise. All day long.  Additionally, I was recovering from a brutal hangover as a result of too much celebrating during the football game (Go Vandals!).  I just wanted to curl up on the couch and watch Lifetime all day.   I suggested this to Javier and he seemed appalled at the notion, so I acted like I was only joking and instead spent the entire day doing errands (craft store, oil change, grocery store, blah, blah, blah) and getting drenched running from the car to my different destinations.  

Before I left for errands, I put the ingredients for Soupendous Chicken Enchilada Stoup in the slow cooker so it would be waiting for me upon my return.  I was thrilled to break out the slow cooker!  All summer I missed that bad boy and have been waiting patiently for the weather to turn so I could bust out some stoup. This stoup is really hearty and can be eaten alone as a meal or as a side to your favorite southwest inspired salad.  Sort of like a chili, but not, there is no set recipe for this stoup; you can tweak it to your liking, swapping the spices, lessening the heat, adding different vegetables .  Have it your way!  (Will I get in trouble for stealing the Burger King tagline?) 

Soupendous Chicken Enchilada Stoup

1 lb Skinless/Boneless Chicken breast chopped into 1” pieces.

2 Tablespoons of Olive Oil

1 White Onion Chopped

1 Green Pepper Chopped

1 Red Pepper Chopped

4 Cloves Garlic (I LOVE GARLIC!)

1 14.5oz Can of Chopped Tomatoes

1 14.5oz Can of Black Beans

½ Bag of Frozen Petite White Corn

1 Can of Red Enchilada Sauce

1 Tablespoon Chipotle Chile Powder

1 Tablespoon Chile Powder

Salt and Pepper to tasted

2 Cups Jalapeno Cheese or Pepper Jack

½ Cup of Milk  (or Heavy Cream if you are feeling frisky)

3 Sprigs Oregano Chopped

Cilantro, Fresh Lime and Sour Cream for Garnish

 Start out by heating the oil in a large skillet.  I never just throw the raw chicken in the slow cooker because it doesn’t taste as good without the browned bits!  


While you are waiting, season the chicken with salt and pepper.  Throw in the onion and garlic.  Saute a few minutos.  Add the chicken and peppers and cook until done and browned.  Throw the chicken mixture into the slow cooker on low heat. 


 Add the tomatoes, black beans, corn, enchi sauce, spices and a cup of water. Go run errands or sit on the couch and watch Lifetime all day.  Come back 8 hours later (this is approximate, the slow cooker is forgiving, I let mine cook longer if I am busy). 


 Add the cheese. Add the milk.  Stir.  Wait 10 minutes.  Stir.  Taste.  Add more salt and pepper to please your taste buds.  Add garnish and enjoy!

 You really can’t have a bean/mexi/southwest inspired stoup without the sweetness of cornbread on the side.  I made some Jalapeno Cornbread Muffins to accompany the soup and even crumbled mine on top of my bowl.  The cornbread crumbs soaked up all of the Soupendous juices from the stoup and even made it thicker.

 Jalapeno Cornbread Muffins

 1 box of Jiffy Cornbread muffin mix (only $.45 holla!!) made following instructions on box.

2 cups shredded Jalapeno Cheese or Pepper Jack

1.5 Tablespoons of Honey

Chopped Fresh or Pickled Jalapeños to taste

Pinch of Kosher Salt


Mix all ingredients together and pour into greased muffin tins.  Bake according to instructions on box.  Enjoy with lip smacking juices from chili.



I’m Lindzee. I love to cook and entertain. I’m currently in my very late twenties living in Boise, Id. I enjoy experimenting with new ingredients and trying to copy restaurant dishes. The kind souls that eat my experimental dishes sometimes ask for recipes and this is an easy way to pass them along. Hope you enjoy!

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