What's Up - Your guide to what's happening in Fayetteville, AR this week!
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september 1-7, 2019 What's up! 47 try these recipes Tailgate it! Crowd pleasers to kick off the season Slow Cooker Beer Pulled Pork Ingredients • 1 (5 pound) pork butt roast • 2 teaspoons salt • 1 teaspoon ground black pepper • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1 (12 fluid ounce) can beer • 1 (12 ounce) bottle barbeque sauce Directions 1. Set the slow cooker to High. 2. Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock. 3. Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight. 4. Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork. 5. Cook on Medium for 1 hour. Orange Chicken Kabobs Ingredients • ¼ cup orange marmalade • 2 tablespoons balsamic vinegar • 2 tablespoons red wine • 1 tablespoon olive oil • 1 tablespoon chopped fresh chives • 1 tablespoon chopped fresh basil • 1 large garlic clove, minced • ¼ teaspoon dried sage • 1/8 teaspoon garlic salt • 1/8 teaspoon kosher salt • 1 (6 ounce) package fresh mushrooms, or to taste • 1 bell pepper, chopped, or to taste • ½ red onion, chopped, or to taste • 2 skinless, boneless chicken breast halves, cubed • 1 cup chopped fresh pineapple, or to taste • skewers Directions 1. Whisk orange marmalade, balsamic vinegar, red wine, olive oil, chives, basil, garlic, sage, garlic salt, and kosher salt together in a bowl until marinade is smooth. Pour about 1/4 of the marinade into a resealable plastic bag; add mushrooms, bell pepper, and red onion. Squeeze air out of bag and seal. 2. Pour the remaining marinade into a separate resealable bag; add chicken. Squeeze air out of bag and seal. Marinate vegetables and chicken in the refrigerator, 2 to 8 hours. 3. Remove vegetables and chicken from bag and discard marinade. Thread vegetables, chicken, and pineapple onto skewers. 4. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 5. Cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side. Favorite Football Dip Ingredients • 1 pound ground turkey • 1 onion, chopped • 1 green bell pepper, chopped • 1 (28 ounce) can vegetarian baked beans • 1 (16 ounce) can vegetarian refried beans • 1 tablespoon coconut oil • 1 cup salsa • ½ cup taco seasoning mix • 2 tablespoons ranch dressing • 2 teaspoons soy sauce • 2 teaspoons liquid smoke flavoring • ½ cup shredded Cheddar cheese • ½ cup shredded mozzarella cheese • salt and ground black pepper to taste Directions 1. Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl. 2. Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes. 3. Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper. Courtesy allrecipes.com