Living La Vida Holoka


Loaded BBQ Pulled Pork Beer Battered Fries

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This post is sponsored by McCain Potatoes but the content and opinions expressed here are my own.

Score a touchdown with your game day crowd with these Loaded BBQ Pulled Pork Beer Battered Fries topped with cheddar, pulled pork, green onions, and coleslaw! This dish a definite win for fans of football food!


Here’s the deal – I might not be able to talk football, but I can definitely talk football food!  You’ve got to have some great finger food during the big game whether it’s sandwiches or a spread of frozen appetizers and snacks!  There’s nothing easier than pulling out your slow cooker the morning of the big game, cooking up some hot sandwich fillings, and then baking up frozen snacks for your crowd.  

One of the easiest hot sandwiches you’ll ever make in your slow cooker is pulled pork.  Serve them with a side of fries and boom – dinner’s done!  So I decided to take inspiration from one of the ultimate tailgating sandwiches and make some seriously loaded fries!  I mean, what’s better during game day than a pulled pork sandwich, a side of crispy fries, and a cold beer?  Putting it all together in one dish!


These Loaded BBQ Pulled Pork Beer Battered Fries start with crispy McCain Craft Beer Battered Thin Cut Fries from Walmart.  Bake them in the oven or start them in the air fryer, like I did, for extra crispiness.  Then, load them up with shredded cheddar cheese, BBQ pulled pork, green onions, and a hefty spoonful of coleslaw!  

My tip to you is to make the pulled pork the night before.  We had pulled pork sandwiches for dinner and then I used the leftovers to make these loaded fries the next day!  So easy!  You could also swap McCain Craft Beer Battered Thin Cut Fries  for McCain Seasoned Curly Fries or McCain Extra Crispy Crinkle Fries.  


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Loaded BBQ Pulled Pork Beer Battered Fries

Loaded BBQ Pulled Pork Beer Battered Fries

Ingredients

  • 1 lb. boneless pork loin
  • 1 tsp. garlic powder
  • 12 oz. can beer
  • 18 oz. bottle barbecue sauce
  • 1 tbsp. Worcestershire sauce
  • 1 bag McCain Craft Beer Battered Thin Cut Fries
  • 1 1/2 cup shredded cheddar cheese mix
  • 1-2 green onions, sliced
  • 3/4 cup coleslaw
  • Salt and pepper, to taste
  • Optional: splash of Tabasco

Instructions

  1. Place the boneless pork loin in the slow cooker.
  2. Add the garlic powder to the pork loin and season with salt and pepper.
  3. Pour the beer, barbecue sauce, and Worcestershire sauce over the pork loin. Add a splash of Tabasco sauce, if desired. Stir well to combine.
  4. Set the slow cooker on low for 8 hours. During the last hour, shred the pork with a fork and continue cooking.
  5. While the pulled pork finishes, cook the McCain Craft Beer Battered Thin Cut Fries according to package (I cooked them at 400º for 12-15 minutes in my air fryer).
  6. Add the fries to a large cast iron skillet. Top with shredded cheddar and pulled pork.
  7. Place the skillet back into the 450º oven for a few minutes, just until the cheese melts.
  8. Top with coleslaw and serve with extra barbecue sauce, if desired.
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The ultimate game day dish!

 
You could make the pulled pork with pork shoulder, but I always use pork loin. It’s a little more tender and I still get the same delicious results! I also recommend saving some of the barbecue sauce you made for the pulled pork to dip the fries into!  It came out really good!

If this isn’t ultimate game day food, than I don’t know what is!  Grab a fork (or just use your fingers) and dive into these Loaded BBQ Pulled Pork Beer Battered Fries!  It’s definitely a snacking win!


Grab everything you need to make this game day dish at Walmart. You can find McCain Craft Beer Battered Thin Cut Fries, McCain Seasoned Curly Fries, and McCain Extra Crispy Crinkle Fries in the freezer section.

We love how McCain Craft Beer Battered Thin Cut Fries stay crispy, even loaded up with pulled pork and toppings!  They’re made with American pale ale, giving them an amazing flavor that’s perfect football food!

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What’s your favorite ultimate loaded fries recipe?

Get Warm & Cozy with these Delicious Fall Soups!

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Get warm & cozy with these 20 delicious fall soups to enjoy on a chilly day!  These recipes include traditional soups to the super creative!  There’s something for ever soup lover!


The days are officially shorter and the weather is just going to keep getting colder.  It’s the perfect time of year to celebrate soup season!  Who doesn’t love to warm up with a big bowl of soup on a chilly day?  There’s really nothing better than a hearty, homemade soup. 

My husband isn’t much of a soup eater, but I love cooking up large batches, portioning them out, and keeping them in the freezer.  That way, I can have soup for lunch whenever I want!  Most of my favorite soups are loaded with veggies.  I used to hate chunky soups, but soups – like this Tuscan Meatball and Bean Soup – have quickly become a favorite of mine! 

Warm up this fall with these 20 cozy and delicious soup recipes!  There’s a different soup for everyone!  Maybe even my husband!

  1. Copycat Panera Autumn Squash Soup Recipe – CincyShopper
  2. Butternut Squash Soup with Roasted Chickpeas – Busy Being Jennifer
  3. Stuffed Cabbage Soup – Mama Loves Food
  4. Crockpot Cheeseburger Soup Recipe – Eating on a Dime
  5. Greek Lemon Chicken Soup Recipe – A Spicy Perspective
  6. Easy Chicken Dumplings Soup with Pumpkin Recipe – Raising Whasians
  7. Instant Pot Beef Stew – Tasty Galaxy
  8. Cheesy Italian Sausage Potato Chowder – A Night Owl Blog
  9. The Best Creamy Butternut Squash Soup – Pass Me Some Tasty
  10. Roasted Apple & White Cheddar Soup – 4 Sons R Us
  11. Creamy Roasted Sweet Potato and Carrot Soup – Little Sunny Kitchen
  12. Smoked Sausage, Kale and Potato Soup Recipe – Diethood
  13. Instant Pot Creamy Taco Soup Recipe – Eating on a Dime
  14. Chicken, Wild Rice & Mushroom Soup – Simply Stacie
  15. Hearty Vegetable Beef Soup – Busy Being Jennifer
  16. Roast Pumpkin Soup – Eat, Little Bird
  17. One-Pot Tomato and Basil Tortellini Soup – Gal on a Mission
  18. Creamy Bacon Spinach Tortellini Soup – Small Town Woman
  19. Acorn Squash Soup – CopyKat
  20. Chicken Parmesan Soup – Closet Cooking

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What’s your favorite kind of soup to enjoy on a chilly, fall day?

Slow Cooker Italian Chicken Soup {SoFabFood Post}

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There’s nothing more comforting than a bowl of chicken soup!  This Slow Cooker Italian Chicken Soup is full of hearty vegetables and Italian flavor!  It’s slow-cooked all day so you can grab a bowl and warm up on a chilly night!


Ah, soup season! There’s nothing like sitting down to a warm bowl of comforting soup.  And there’s nothing more comforting than a bowl of chicken soup!  Except, of course, maybe this chicken soup!  I’m giving traditional chicken soup an Italian style twist with this Slow Cooker Italian Chicken Soup recipe!

This soup recipe was initially just a way to clean out some veggies in our fridge.  These days, it’s one of my favorite soups to make in the slow cooker!  It starts with a tomato base made with diced tomatoes and chicken broth.  Chicken thighs are browned and thrown into the slow cooker along with onions, garlic, green beans, baby spinach, and potatoes.  Throw in some Italian herbs and seasonings and, badda-bing-badda-boom, you’ve got yourself one tasty chicken soup!

Head to SoFabFood.com today for the recipe!  It makes a really big batch, so it’s a good freezer soup!  Or a good soup to share with family, like I did! 

Lighter Slow Cooker Chicken Marsala Casserole

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This post has been sponsored by Social Native and Crock-Pot.  This post may contain affiliate links. Making a purchase through one of these links helps support this blog.

This Slow Cooker Chicken Marsala Casserole is a lighter take on a classic Italian dish.  It’s easy to make in your Crock-Pot and perfect for warming you up on chilly nights!

 

As soon as I feel that familiar chill in the air, I know that it’s time to get those Crock-Pot recipes ready! I tend to use my Crock-Pot year ’round, but I recently received the Casserole Crock Slow Cooker and it’s changing the way I slow cook!  I started thinking about casseroles.  All kinds of delicious casseroles!  But is there anything better than sitting down to a hearty noodle casserole after a cold day?  There’s just something so comforting about a warm, flavorful noodle dish.  

So I wanted to turn one of my favorite Italian dishes into a noodle casserole.  The nights have been chilly and our weekly menu has been adapted to dishes that are warm and satisfying.  Just like our menu, I wanted to adapt a classic Chicken Marsala recipe into a casserole that’s like a hug to your stomach.  Instead of a heavy coating of flour, the chicken is dredged in a light coating of whole wheat flour.  Instead of adding cream to the Marsala sauce, it’s a simple yet flavorful sauce of just wine, broth, and seasonings. 

Classic Italian flavor without the fuss!

 
The only thing that’s “heavy” in this dish is the egg noodles. However, egg noodles do contain a higher amount of protein than regular pasta.  Egg noodles also have that something comforting about them.  They remind me of home cooking and mom’s recipes.  The noodles do soak up a lot of the sauce once they’re added to this dish, but they hold most of the flavor.

This Lighter Slow Cooker Chicken Marsala Casserole was so easy to make in my Casserole Crock Slow Cooker!  The prep involved is easy and worth the small amount of extra work for classic Italian flavor.  The slow cooked chicken is fork tender and the mushrooms give the dish an earthy element. However, it’s the Marsala that’s the star of this dish with a slight sweetness that just works so well.  

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Lighter Slow Cooker Chicken Marsala Casserole

Serving Size: 4

Lighter Slow Cooker Chicken Marsala Casserole

Ingredients

  • 4 thin, boneless, skinless chicken breasts
  • 12 cup whole wheat flour
  • 1/3 cup Marsala wine
  • 1/2 cup vegetable (or chicken) broth
  • 1 tsp. corn starch + a little water
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • 2 cups baby bella mushrooms, sliced
  • 6 oz broad egg noodles, prepared al dente
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Optional: grated Parmesan cheese, fresh oregano

Instructions

  1. Heat about a tablespoon or two of olive oil in a skillet.
  2. While the oil is heating, coat the chicken, on both sides, in flour.
  3. Add the chicken to the skillet and cook until the chicken is golden brown on each side, about 4 minutes.
  4. Add the chicken to the Crock-Pot.
  5. In a medium bowl, whisk the Marsala wine, broth, corn starch, garlic powder, and Italian seasoning together. Pour over the chicken.
  6. Add the sliced mushrooms around the chicken, cover the Crock-Pot, and heat on low for 8 hours.
  7. About a half hour before serving, prepare the egg noodles by boiling just until al dente.
  8. Add the noodles to the crockpot and stir.
  9. Season with salt and pepper and serve with grated Parmesan cheese and chopped fresh oregano, if desired.

Notes

Tip: The pasta will soak up a lot of the Marsala sauce. Double the sauce recipe if you want extra sauce, or prepare extra sauce on the side in a saucepan (bring it to a boil, lower heat, and allow sauce to reduce a little) to spoon over this dish.

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This take on Chicken Marsala may be lighter and easier, but it’s just as flavorful as the real deal.  Because the noodles soaked up so much of the sauce, next time I’ll make extra.  This dish is still full of that classic Marsala flavor in a fall-worthy noodle casserole!

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