Crockpot Pulled Pork

2 tablespoon butter
4 lbs boneless pork
Cajun seasoning
1 large onion, chopped
8 cloves garlic, diced
8 cups water
2 tablespoons liquid smoke flavoring
1 bottle BBQ sauce (I prefer Stubb’s Spicy BBQ Sauce for a kick)
**You’ll need a large crockpot unless you decide to cut the recipe in half.


1.  Combine chopped onion and garlic with butter in a small skillet on high heat. Once onions are cooked poor contents of the skillet into the Crockpot.

2.  Cut the pork into large chunks. Season each piece generously with the Cajun seasoning. Add to Crockpot.

3.  Add water to the crockpot and stir in liquid smoke flavoring. Cook on high for 6 hours.

5.  Drain the liquid from the crockpot and shred the meat with a fork. Add half the bottle of bbq sauce to give the meat some color. Reduce the heat to low and cover for 30 more minutes.

Serve on a bun with a side of Potato Salad and Coleslaw!

The original recipe before my tweaks can be found here: Southern Pulled Pork


Red Potato Salad

5 lb bag of red potatoes, cut into bite-size pieces
olive oil
6 hard boiled eggs, chopped
2 stalks celery, chopped
2 bundles of green onion, chopped
2 packages cooked bacon, chopped
2 cup mayonnaise
salt and ground black pepper to taste


1.  Preheat oven to 375 degrees.

2.  Spread potato pieces onto a baking sheet and drizzle with olive oil. Cook potatoes in oven for 45 minutes.

3.  Sprinkle salt and pepper over the potatoes then once they are cool combine them in a large bowl with the eggs, celery, green onion, bacon, and mayonnaise.

4.  Cover the bowl with foil and refrigerate over night. The flavor is so much better the next day but if you are short on time, make sure it gets at least two hours in the fridge before serving.

The original recipe before my tweaks can be found here: Roasted Red Potato Salad

Jaimie’s Crockpot Tacos

3 Chicken Breast
1 package Taco seasoning
1 Jar Pace Hot Salsa
1/2 can Black beans (drained)
1/4 cup fresh Cilantro
1 jar sliced jalapenos (drained)


1.  Put chicken, taco seasoning, and salsa in the Crockpot. Add water just enough to cover the chicken. Cook on high for 2 1/2 hours.

2. Take out the chicken and shred it with a fork.

3. Return shredded chicken to crock pot and add jalapenos, black beans, and cilantro. Mix and continue cooking for 30 minutes.

4. Enjoy!

Original Recipe credit goes to my BFF Jaimie Ternes 🙂

Ranch Chicken Pasta


2 Large Frozen Boneless Chicken Breasts
2 cans Condensed Cream of Chicken Soup
2 cans Condensed Cream of Mushroom Soup
1 can of Chicken Broth (I use Swanson)
2 packages Dry Ranch Dressing Mix (Hidden Valley usually has one near the dressing aisle)
8 oz Cream Cheese
Wide Egg Noodles (The sauce will be enough for two bags worth of noodles)


1.  Spray Crockpot with cooking spray (I use Pam) to prevent the sides from burning.

2.  Pour cans of soup, chicken broth, and 1 package of the dry ranch in your Crockpot. Stir together smoothing out the clumps of soup.

3.  Sprinkle half of the second package of dry ranch on top of the mixture. Add frozen chicken breasts on top of the mixture, then sprinkle remaining dry ranch on top.

4.  Turn Crockpot on low for 8 hours.

5. Remove chicken from Crockpot and set on a plate to shred. The meat should literally fall apart. Once you’ve shredded it add it back to your Crockpot, and add the package of cream cheese (cubed to melt faster).

6.  Keep cooking on Low for 30 more minutes and stir to make sure cream cheese is melted. Then serve over egg noodles! Yum 🙂

The original recipe before my tweaks can be found here: The Crockstar

ranch chicken pasta

Fried Chicken Legs


3 eggs
1 pack of chicken drumsticks
1/3 cup water
1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
1 teaspoon salt
1 tablespoon garlic powder
Oil, for frying, preferably peanut oil


1.  In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.

2.  In another bowl, combine the flour, pepper, salt, and garlic powder

3.  Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

4.  Dip the chicken in the egg, and then coat well in the flour mixture.

5.  Fry the chicken in the oil until brown and crisp. Fry the drumsticks for 10 minutes, flipping at the 5 minute mark with tongs.

6. Only cook a couple legs at a time so you don’t overcrowd the pot. Cover a large plate with paper towels to set your chicken on after removing from the oil.


The original recipe before my tweaks can be found here: Paula Deen Southern Fried Chicken