BBQ Bowl Dinner

Tricia put this meal together for a recent LIVE. You can check it out on our Youtube account if you missed it. Her BBQ BOWLS are loaded potatoes and Mac n Cheese at the bottom of the bowl ( because you need a good foundation). Next she layers it with BBQ Pork topped with a cool and crunchy cole slaw. Finished off with a drizzle with BBQ Sauce (if desired).  To go with the meal she whipped up some decadant Mai Tai’s and an equally yummy Lingonberry Pull Apart Bread

With so many great images I broke format and showing you them below then the recipe follows

Prep and make your Mac n Cheese 

• 16 oz elbow macaroni uncooked

• Cheese Sauce:
  4 TBS butter
  4 TBS all-purpose flour
  1 tsp sea salt

• 0.5 tsp garlic powder (optional but recommended)
  2 cup  whole milk / or any non dairy milk
  0.5 cup sour cream or Greek yogurt

• 4 cups shredded American / Sharp Cheddar Cheese Combo 

Preperation:

1. Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.

2. Make the cheese sauce:

3. Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.

4. In a medium saucepan over medium heat, melt the butter.

5. Add flour mixture and whisk to combine.

6. Cook for 1 minute until mixture is slightly brown.

7. Add 1 cup milk and whisk until the mixture is smooth.

8. Add sour cream (or Greek yogurt) and whisk until smooth.

9. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.

10. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.

11. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

12. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles.
    Serve warm!

Loaded Mashed Potatoes 

• Cook potatoes & Mash

• Add Sour Cream

• And milk until desired consistency 

• Add Bacon bits , chopped green onions & Shredded Cheddar Cheese ( as desired )

• S&P to taste.

Poppyseed Coleslaw w Apples 

• 1 14-16 oz bag Cole Slaw 

• 1 bottle of Poppyseed Dressing

• 1 large apple finely diced 

•  Directions:

• Mix all ingredients together 

• Let chill & Serve.

BBQ Pork. 

• Pork ( loin ) cut into cubes ( amount as needed) 

• Sear cubes on all sides 

• Add bbq sauce as desired and simmer until thoroughly cooked. 

( Beef may be Substituted, Stew meat would work fine )

Mai Tai 

• Juice of 1/2 a lime 

• Juice of 1/2 an orange 

• 1 oz trader Vic's macadamia liqueur 

• 2 oz dark rum 

• 1/2 oz Orange liqueur 

• Add to shaker with ice , mix well

• Pour into glass & garnish with a slice of orange and a maraschino cherry.

Lingonberry Pull Apart Bread

• 3 cans of crescent rolls 

• Lingonberry jam

• Anise seeds ( optional ) 

• Cinnamon

• Brown sugar 

• 1 stick of butter 

Preperation

1. To the bottom of a Bundt pan add 1/2 cup brown  sugar and melted butter.

2. Unroll crescents , sprinkle with anise & cinnamon  , add a teaspoon of jam to each triangle. Loosely roll and add to Bundt pan , sprinkle with a bit of brown sugar 

3. Repeat with the remaining 2 cans. 

4. Bake at 350 for approximately 30 minutes or until golden brown on top. 

5. Turn out onto a plate and when cool top with 

6. Powder Sugar Glaze .