barbecue Archives - For the Love of Food

You can also add just about any filling you want inside the tortilla and just roll it up and slice! My kids like PB&J, turkey and cream cheese, and barbecue chicken.

Today I’m sharing my BBQ Chicken Rollups recipe that is delicious as a snack, appetizer, lunch, and also a dip!

Buffalo Chicken Rollups

Makes 4-5 rollups, approx 32

Ingredients

1 large cooked chicken breast boneless and skinless
4 oz {1/2 block} cream cheese cubed and softened
1/4 cup barbecue sauce I like Sweet Baby Ray's
1/4 cup shredded Cheddar cheese
1-2 tsp barbecue seasoning to taste I like McCormick Grill Masters
4-5 fajita size {medium} tortillas

Instructions

Add cooked and cooled chicken breast to a food processor and pulse until finely shredded. You can also shred by hand with two forks.
In a bowl, add chicken, cream cheese, shredded cheese, barbecue sauce, and seasoning.
Mix until well combined.
Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue chicken mixture all over.
Roll up the tortilla and place seam side down on a plate.
Repeat with remaining tortillas.
You can wrap the tortillas tightly in cling wrap if you are not serving right away. I like to chill for at least an hour before slicing.
Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.

Notes

You can also prepare the BBQ chicken filling and serve with crackers as a dip.

Add cooked and cooled chicken breast to a food processor and pulse until finely shredded.

You can also shred by hand with two forks.

In a bowl, add chicken, cream cheese, shredded cheese, barbecue sauce, and seasoning.

Mix until well combined.

Now it’s time to make the rollups or you can just serve the barbecue chicken mixture as a dip with crackers and veggies.

Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue chicken mixture all over.

Roll up the tortilla and place seam side down on a plate. Repeat with remaining tortillas.

You can wrap the tortillas tightly in cling wrap if you are not serving right away.

I like to chill for at least an hour before slicing.

Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.

Serve and enjoy this flavorful meal!

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BBQ Bacon Mac and Cheese Waffle Cones

Nicole Hood — Sun, 04 Feb 2018 15:00:00 +0000

Happy Superbowl Sunday!

It’s time for some awesome football, great company, and amazing food!

You are going to love these BBQ Bacon Mac and Cheese Waffle Cones handheld appetizers! They are perfect for game day, are fun to eat for both kids and grownups, and look cool displayed on a food table at parties!

BBQ Mac and Cheese Waffle Cone

Makes 4

Ingredients

2 cups mac and cheese warm
2 tbsp barbecue sauce
4 waffle cones
6 slices thick cut bacon

Instructions

Cook bacon crisp then drain. Once cooled, chop two pieces into crumbles. Set aside.
Make mac and cheese from scratch or use ready made. Make sure it is warm and extra cheesy!
Spoon barbecue sauce on the inside of each waffle cone and spread to cover.
Add a couple spoonfuls of mac and cheese then slide in one bacon slice.
Fill the remainder with mac and cheese.
Sprinkle on bacon crumbles and serve.

Cook bacon crisp then drain. Once cooled, chop two pieces into crumbles. Set aside.

Make mac and cheese from scratch or use ready made.

Make sure it is warm and extra cheesy!

I used these medium sized sweet waffle cones.

You could also use small or mini for more bite size appetizers.

Carefully remove from the packaging.

I used four waffle cones to serve with our dinner but a box comes with a dozen so you can

always triple this recipe for a party!

You need a couple tbsp of barbecue sauce. I like sweet bbq like Sweet Baby Ray’s.

Spoon barbecue sauce on the inside of each waffle cone and spread to cover.

Add a couple spoonfuls of mac and cheese then slide in one bacon slice.

Fill the remainder with mac and cheese.

Sprinkle on bacon crumbles and serve.

These cones look so cool displayed on a food table at parties.

I promise they will be all gobbled up!

We loved our BBQ Bacon Mac and Cheese Waffle Cones for dinner with our ribs and corn on the cob!

Ava thought it was the best dinner EVER!

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Southern Style Barbecue Pulled Pork Tacos

Nicole Hood — Wed, 12 Oct 2016 21:56:00 +0000

Happy National Pulled Pork Day!

Here’s a fun recipe perfect for Pulled Pork Day, Taco Tuesday, Game Day, you name it!

These Southern Style Barbecue Pulled Pork Tacos are made with a few flavorful ingredients and are a fun mash up of my favorite Mexican and Southern foods!

BBQ Pulled Pork Tacos

Makes 12 tacos

Ingredients

1 recipe Crock-Pot Pulled Pork link below
1 recipe Sweet Coleslaw link below
12 small flour or corn tortillas
1/2 cup barbecue sauce

Instructions

Prepare the pulled pork in the Crock-Pot according to my easy recipe here.
Mix up a batch of coleslaw. Check out my sweet slaw recipe here.
Warm the tortillas in a dry skillet for a few seconds each.
Then add a tbsp or two of barbecue sauce in the center of each tortilla.
Then add a few scoops of pulled pork and top with crunchy coleslaw!
Serve 3 per person with Southern sides like baked beans and creamed corn.

Prepare the pulled pork in the Crock-Pot according to my easy recipe here.

Be sure to drain the pork and mix in lots of your favorite barbecue sauce!

I’m tell you y’all- you will love this tender and juicy pulled pork

and making it in the Crock-Pot is so easy!

Mix up a batch of coleslaw. Check out my sweet slaw recipe here.

Warm the tortillas in a dry skillet for a few seconds each.

Now use your favorite barbecue sauce.

I am partial to sweet sauces like Sweet Baby Ray’s brand or Sonny’s BBQ.

Add a tbsp or two of barbecue sauce in the center of each tortilla.

Then add a few scoops of pulled pork.

Finally top with crunchy coleslaw!

I like to use my muffin tin to prop of my tacos while I make them.

Serve 3 per person with Southern sides like baked beans and creamed corn.

Dig in y’all and get messy for National Pulled Pork Day!

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New Orleans Style Barbecue Shrimp

Nicole Hood — Fri, 26 Aug 2016 20:30:00 +0000

One of the meals I have to order every time I go to New Orleans {and the surrounding areas} is Barbecue Shrimp. If you have never tried this classic NOLA dish before, they are not grilled or tossed in BBQ sauce as their name may apply. In New Orleans, Barbecue Shrimp are sautéed jumbo peel and eat shrimp in a tangy Worcestershire butter sauce. They are always cooked with the shells {and sometime heads} left on. And the flavorful broth is best soaked up with crusty French bread. This is not a meal for the dainty eater. You eat the shrimp with your hands and you get messy. Really messy. I am talking 10 napkins messy. But it is worth it. Barbecue Shrimp are tender and succulent and the flavorful broth will make you want to lick the bowl clean!

A delicious version of Barbecue Shrimp at Stadium Grill at L’Auberge Casino in Baton Rouge.

Read my dining review here .

Classic Barbecue Shrimp at Remoulade in New Orleans,

We enjoyed this meal during our family trip to the Crescent City in February.

New Orleans Style Barbecue Shrimp

Serves 2-3

Ingredients

3 pounds jumbo or colossal fresh shrimp headless and unpeeled
1 1/2 cups {3 sticks} butter
2 tbsp fresh rosemary finely chopped
1 tbsp Cajun seasoning {I like Slap Ya Mama or Tony Cachere's}
1/4 yellow onion grated
4 cloves garlic minced
1/4 cup Worcestershire sauce
juice of one lemon
hot sauce {optional} to taste
salt and black pepper to taste
chopped fresh parsley and lemon wedges. for garnish
French Bread for dipping

Instructions

In a large heavy bottomed skillet, add 1 stick of butter and melt over medium high heat.
Add the garlic and grated onion and cook for 1 minute, stirring constantly.
Stir in the chopped rosemary and Cajun seasoning.
Then add remaining butter, Worcestershire sauce, lemon juice, and hot sauce. Cook and stir for another minute.
Add the shrimp and cook for 2-3 minutes on each side or until shrimp are pink and opaque.
Season to taste with salt and pepper.
Remove skillet from heat and pour the shrimp into a bowl.
Ladle the sauce over the top.
Serve with hot out of the oven French bread for dipping and garnish with parsley and lemon wedges.

I use jumbo or even colossal size shrimp with the shells on for this recipe.

I buy Royal Red shrimp when I am in Florida

at my favorite seafood market, Joe Patti’s in Pensacola, FL.

I prefer headless shrimp but I leave the shells on.

They soak up that delicious broth when cooking.

If you want to save a few steps my Dad loves this

Barbequed Shrimp Seasoning by River Road.

You just add butter!

A must for Barbecue Shrimp: crusty French bread on the side for dipping in the sauce!

I like to grate a 1/4 of a large yellow {I prefer Vidalia} onion and add it to my sauce.

It adds a delicious flavor without being chunky.

In a large heavy bottomed skillet, add 1 stick of butter and melt over medium high heat.

This dish take a lot of butter. I am talking old school Paula Deen amounts of butter.

But don’t worry, the resulting broth is worth the splurge!

Fresh rosemary, from my Mom’s garden is perfect for the butter sauce!

I use a Cajun seasoning blend to add a kick.

I like Slap Ya Mama brand or Tony Cachere’s.

Add the garlic and grated onion and cook for 1 minute, stirring constantly.

Stir in the chopped rosemary and Cajun seasoning.

Then add Worcestershire sauce, lemon juice, and hot sauce.

Cook and stir for another minute.

Add the shrimp to the hot sauce.

Cook for 2-3 minutes on each side or until shrimp are pink and opaque.

Season to taste with salt and pepper.

Remove skillet from heat and pour the shrimp into a bowl.

Ladle the sauce over the top.

Serve with lots of napkins, lemon wedges, and sliced French bread.

Be sure to have a bowl or newspaper for the shells.

Prepare to get messy and dig in!

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Barbecue Pulled Pork Topped Hasselback Sweet Potatoes

Nicole Hood — Thu, 04 Jun 2015 03:10:00 +0000

I have been intrigued by Hasselback Potatoes for a while now. These mouth watering spuds are sliced accordion style and filled with all sorts of scrumptious toppings from butter to cheese to bacon! I decided to try and create a Sweet Potato version filled with brown sugar butter sauce and then take it one more wild and crazy step and top it with my famous Crock-Pot Rootbeer Pulled Pork and Barbecue Sauce. The result was not only a restaurant quality presentation, it was darn tasty too!

Barbecue Pulled Pork Topped Hasselback Sweet Potatoes

Makes 4 servings

Ingredients

3-4 lb pork tenderloin or shoulder
1 liter Rootbeer
12-16 oz bottle of barbecue sauce I like to use a honey barbecue, plus more for drizzling
4 large sweet potatoes
1/4 cup green onions diced
6 tbsp butter melted
2 tbsp brown sugar

Instructions

Trim all visible fat from the pork.
Place the pork in the bottom of the Crock-Pot. Poor Rootbeer over until the meat is completely covered. Adding a sliced onion is delicious too but optional.
Cover and cook on low until well cooked and the pork shreds easily, about 6 to 7 hours.
Turn the Crock-Pot to warm.
Drain most of the Rootbeer, leaving about 1/4 of the liquid to keep the pork moist.
Using two forks, shred the pork into bite size pieces.
Stir in the barbecue sauce and coat the pork, keep warm until sweet potatoes are done.
Preheat oven to 375 degrees.
Wash potatoes, leaving skin on, and slice a piece off the bottom of each potato so they sit flat and steady.
Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly and evenly as you can without going all the way through. The chopsticks will help to prevent that from happening,
Place sweet potatoes in a large baking dish.
In a small bowl, mix together butter and brown sugar.
Spoon onto potatoes, opening up some of the slices and spooning inside and on top.
Cover and bake for 60 minutes.
Remove foil, spoon more sauce over top and bake for another 10-15 min.
Remove from oven and top with a hearty couple scoops of shredded pork (you will have leftover pork), drizzle with barbecue sauce, and sprinkle on green onions.
Serve hot and enjoy!

Start with four large sweet potatoes.
Wash potatoes, leaving skin on, and slice a piece off the bottom of each potato so they sit flat and steady.

Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly and evenly as you can without going all the way through.

The chopsticks will help to prevent that from happening. Place sweet potatoes in a large baking dish.

In a small bowl, mix together butter and brown sugar.

Spoon onto potatoes, opening up some of the slices and spooning inside and on top.

Cover and bake at 375 degrees for 60 minutes.

Remove foil, spoon more sauce over top and bake for another 10-15 min.

I love making Crock-Pot Rootbeer Pulled Pork!
Poor Rootbeer over the pork until the meat is completely covered (adding a sliced onion is optional).

Cover and cook on low until well cooked and the pork shreds easily, about 6 to 7 hours.

Turn the Crock-Pot to warm.
Drain most of the Rootbeer, leaving about 1/4 of the liquid to keep the pork moist.
Using two forks, shred the pork into bite size pieces.

Stir in the barbecue sauce and coat the pork, keep warm until sweet potatoes are done.

Remove from oven and top with a hearty couple scoops of shredded pork (you will have leftover pork).

Drizzle with additional honey barbecue sauce and sprinkle on chopped green onions.

Serve warm and dig in!

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BBQ Bacon Cheeseburger Stuffed Vidalia Onions

Nicole Hood — Sun, 08 Jun 2014 06:06:00 +0000

We are an onion lovin’ family and I use them often in my cooking. I would say, in 99% of my dishes featuring onions, I use sweet Southern Vidalia onions. So when I came across the Vidalia onion recipe contest this month, I knew I had to enter a couple delish recipes. My first recipe entry to share with you is BBQ Bacon Cheeseburger Stuffed Vidalia Onions. I have always wanted to make stuffed onions and I came up with this Americanized Bacon Cheeseburger idea and ran with it! The end result was a juicy, flavorful onion filled with creamy savory goodness! This one’s a winner in my book {and hopefully yours too!}.

BBQ Bacon Cheeseburger Stuffed Vidalia Onions

Makes 2 servings

Ingredients

2 large Vidalia onions
2 cups beef broth
2 slices bacon cooked and chopped
1 cup shredded Cheddar cheese
1 tbsp cream cheese softened
1/2 lb lean ground beef
1/2 tsp garlic powder
salt/pepper to taste
2 tbsp BBQ sauce
green onions or chives diced for garnish

Instructions

Preheat oven to 350 degrees.
Slice the top and bottom off of onions and remove outside peels.
Fill a baking dish with beef broth and add oions.
Cover dish with aluminum foil and bake for 45 minutes.
Remove from oven and place onions on a cutting board to cool slightly.
Pour beef broth into a container, let cool, then keep for another use.
Meanwhile, add ground beef to a skillet over medium heat. Season with salt, pepper, and garlic powder.
Stir and cook beef until cooked through and no longer pink.
Drain any excess grease.
Add cream cheese, chopped bacon, and 1/2 cup shredded cheddar cheese to meat mixture and stir until combined and melted.
Cut a circle out of the top of the cooked onions {similar to carving a pumpkin} and using a grapefruit spoon or small scoop, remove a few layers of the center onion.
Sprinkle 2 tbsp cheese into the bottom of each onion.
Spoon meat filling into both onions, pushing down and stuffing the onions, then mounding the mixture on top.
Add remaining shredded cheese on top of onions.
Bake for 10 minutes to heat throughout and melt the cheese.
Place the onions on a plate and drizzle each with BBQ sauce and garnish with diced green onions.
Serve hot with a side of fresh steamed veggies and enjoy!

Start with large sweet Vidalia onions.

Peel outer skin and cut the end and top off both onions.

Place onions in a baking dish and fill halfway with beef broth.

Cover with aluminum foil and bake at 350 degrees for 45 minutes.

Cook ground beef in a skillet over medium. Season with salt, pepper, and garlic powder and stir until cooked and no longer pink. Drain grease.

For the ultimate creamy bacon cheeseburger filling I use lots of shredded cheddar cheese, crunchy bacon, and a touch of cream cheese to bring it all together.

Add bacon and 1/2 cup cheddar cheese to the cooked ground beef. Stir to combine.

Add a tbsp of cream cheese to the mix and heat until melted and mixed well.

Remove from oven and place onions to a cutting board to cool slightly.

Pour beef broth into a container, let cool, then keep for another use.

Cut a circle out of the top of the cooked onions {similar to carving a pumpkin} and using a grapefruit spoon or small scoop, remove a few layers of the center onion.

Place hulled out onions back in the baking dish.

TIP: Don’t throw away the onions you removed from the middle.
I place them in the reserved warm beef broth, let cool, then refrigerate and keep to make a gravy, au jus, or French onion soup later.

Sprinkle 2 tbsp cheese into the bottom of each onion.
Then spoon meat filling into both onions, pushing down and stuffing the onions, then mounding the mixture on top. Add the remaining 1/4 cup cheese on top of the onions.

Bake for 10 minutes to heat throughout and melt the cheese.

Place the onions on a plate and drizzle each with BBQ sauce and garnish with diced green onions.

How delicious does this look?

Serve hot with a side of steamed veggies.

Soft and sweet Vidalia onion with a little crunch and lots of flavor!

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Sriracha Barbecue Salmon with Roasted Asparagus

Nicole Hood — Thu, 23 Jan 2014 16:02:00 +0000

Salmon is a favorite in our house, especially with my daughter Ava. I came up with this BBQ recipe the other night when I wanted to do something different than my usual Brown Sugar Salmon. It’s my kind of recipe: fast, simple, and full of flavor! Use the Sriracha to your taste (or omit it all together as I did for Ava).

Sriracha Barbecue Salmon with Roasted Asparagus

Makes 2 servings

Ingredients

For the Barbecue:

1 tablespoon sesame oil
1 garlic clove pressed
1 teaspoon fresh ginger paste
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon dark brown sugar
1 teaspoon or more to taste Sriracha hot sauce
2 6-ounce salmon fillets
1 bunch asparagus tough ends removed
olive oil
sea salt/cracked black pepper to taste

Instructions

Preheat oven to 350 degrees.
Rinse salmon, pat dry, and place in a baking dish.
In a food processor, mix together sesame oil, garlic, ginger, lime juice, brown sugar, soy sauce, ketchup, and Sriracha.
Pour sauce over salmon filets.
Spread asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. *Or use lemon pepper and add fresh lemon zest after roasting.
Bake both asparagus and salmon for 20-25 min. Salmon should flake easily with a fork and be cooked through (or to your desired doneness).
Serve warm with a side of mushroom couscous.

Notes

Barbecue recipe adapted from Cooking Light.

Clean asparagus and trim tough ends. Season with salt and pepper and drizzle and toss with olive oil. Bake with salmon in a 350 degree oven for 20-25 minutes.

Optional: Lemon Asparagus- *Use lemon pepper instead of black pepper and add fresh lemon zest after roasting.

I ordered 1lb of salmon at the seafood department and once I was home I cut it into 4 filets. Since it’s just my daughter and I, I freeze half for later. Rinse salmon and pat dry. Remove any stray scales or visible bones. Place in an 8X8 baking dish.

I used my favorite Sesame oil for the sauce and then mixed in all other ingredients.

Pulse a few times in a food processor until combined. Taste and add more Sriracha for more heat.

Drizzle liberally with sauce and bake at 350 degrees for approx. 20 minutes.

Salmon is done when it flakes easily with a fork and it is cooked through.

Serve with roasted asparagus and a side of mushroom couscous.

Ava loves asparagus but only eats the tops! Silly girl!

I am not a fan of
strong fishy flavors so I remove the skin on the bottom of the salmon before serving. Simply use a spatula or fork and gently lift skin and it should slide right off.

Sriracha BBQ Salmon with Roasted Asparagus and Mushroom Couscous

Dinner is served….and boy is it delicious!

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Crockpot BBQ Chicken Chowdown

Nicole Hood — Fri, 08 Nov 2013 06:21:00 +0000

Today’s recipe from Hometown Harvest is a hearty manly meal cooked in the crockpot!

It’s “manly” because it features BBQ chicken, cornbread, bacon, and cheese.

My man would sure love this!

It’s kind of a hodpodge of ingredients but them all come together in the end and even though it may not be the prettiest dish, it sure does taste fantastic!

I added sautéed mushrooms and onions to my version. The recipe also suggests adding chopped red or green peppers or even jalapenos for a kick.

Ingredients:

Serves 4-6

4-6 boneless, skinless chicken breasts (about 2 lbs)
24oz bottle barbecue sauce
8 1/2 oz pkg cornbread mix
14 1/2 oz can corn, drained (I used a bag of frozen corn)
8 oz pg shredded Cheddar cheese
8 to 10 slices bacon, crisply cooked and crumbled
My addition:
8oz pkg of mushrooms, sliced
1/2 large yellow onion, sliced (about 1 cup)
olive oil
salt, pepper, and garlic powder to taste

Directions:

Place chicken in a slow cooker; top with barbecue sauce.
Cover and cook on low setting for 6 to 7 hours, until chicken shreds easily with 2 forks.
Meanwhile, prepare and bake cornbread mix according to package directions; set aside.
Shortly before serving time, add corn to slow cooker.
Turn to high setting and cook for 15 minutes, or until warmed through.
Add olive oil to a skillet and add onions and mushrooms. Cook until softened then add salt, pepper, and garlic powder.
To serve, spoon chicken mixture over squares of cornbread; top with cheese, bacon, and sauteed mushrooms and onions.

Recipe from Gooseberry Patch’s new cookbook Hometown Harvest

Enter to win a copy below!

It doesn’t get any easier than this!

Add chicken to your crockpot (aka slow cooker) and cover with a

bottle of your choice of BBQ sauce. Cover and cook on low for 6-7 hours.

I love all BBQ sauce but I tend to lean towards sweet BBQ sauce more often.

I used Sweet Baby Ray’s brand for this recipe.

Meanwhile bake a dish of cornbread and cut into squares. I love the Krusteaz brand.

Add corn to your chicken once the cooking time is finished. Turn heat up to high and cook for another 15 minutes.

Saute onions and mushrooms in olive oil.

Season and set aside as a topping for chicken.

For topping your chicken: chopped bacon, shredded cheese, and sauteed onions and mushrooms.

You can also serve extra BBQ sauce on the side.

Start with a large square of cornbread on each plate.

Shred the chicken and mix the chicken, BBQ sauce, and corn then spoon

on top of cornbread on each plate.

Top with sauteed onions, mushrooms, chopped bacon, and shredded cheese.

Serve warm and dig in!

Like this recipe and want to see more?

Enter to win your very own copy of Hometown Harvest here:

a Rafflecopter giveaway

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Finger Lickin’ BBQ Pulled Pork and Mac and Cheese Pizza

Nicole Hood — Fri, 04 Oct 2013 15:39:00 +0000

It’s Day 5 of this fun Recipe Challenge and Voting Contest with Mama Marys Gourmet Pizza Crusts!

Once a day this week I have posted five fun “out of the box” pizza recipes using Mama Mary’s Pizza Crusts.
Simply scroll to the bottom of this post and vote for your favorite and
enter the contest below! One lucky reader will win a $100 VISA gift
card and VIP Product Coupons for Mama Mary’s.

Here’s some more exciting news: the winning pizza recipe chosen by my readers and Mama Mary’s fans will be featured on Mama Mary’s products in stores nationwide!

This was one of the last meals I made for my hubby before he left for deployment. I had made two of our favorites, Crockpot Rootbeer Pulled Pork and Macaroni and Cheese the previous night and we had a lot of leftovers. So I went in the pantry to see what I could throw together for dinner. Then I saw the Mama Mary’s Pizza Crust on the shelf and I knew I wanted to make a BBQ Pork Pizza!

Then it hit me—why not add my leftover Mac and Cheese too? Then I topped it with more cheese and crunchy pickles and I swear it tasted just like a bbq sandwich! This is now my husband’s favorite pizza and I know when he gets back this will probably be one of his first requested meals!

Try my Finger Lickin’ BBQ Pork and Mac and Cheese Pizza for yourself today-

you’re gonna love it!

Scroll down to see all five pizzas and comment and vote for your favorite.

Then you are entered to win!

Come back on Sunday to see if you are the winner!

BBQ Pulled Pork and Mac and Cheese Pizza

Ingredients

2 cups Shredded Seasoned Pork like my Crockpot Rootbeer Pulled Pork
1 cup Macaroni and Cheese
1 cup Shredded Cheddar Cheese
1 1/2 cups BBQ Sauce of your choice
Mama Mary's Large Pizza Crust
1 tbsp olive oil
Dill Pickle Slices chopped for garnish (optional)
2 tbsp Green onions diced for garnish

Instructions

Preheat oven to 425 degrees.
Brush olive oil on bottom (one side) of Mama Mary's Pizza Crust. I used the Flatbread Crust for this recipe.
Warm up BBQ sauce in a saucepan or in the microwave then spread 1/2 cup-1 cup on pizza crust (depending on how much sauce you like).
In a bowl toss warm shredded pork with remaining BBQ sauce.
Now add warm shredded pork, spread out and piled all over the pizza.
Top with a few scoops of warm macaroni and cheese, spread out across pork.
Finally add shredded cheddar cheese on top.
Bake for 7-8 minutes or until cheese is melted and heated through.
Optional: top with sliced dill pickle slices (for the ultimate BBQ pizza experience!)
Slice, serve, and enjoy this Finger Lickin' Good BBQ Pizza!

I used Mama Mary’s new Flatbread Pizza Crust for this recipe. Perfectly thin and crispy and delicious piled high with BBQ!

BONUS:

I love that Mama Mary’s includes coupons and recipes in with all their pizza crusts!

Here’s my recipe for easy
Crockpot Rootbeer Pulled Pork

I love thinking of creative ways to use up leftovers- here I used leftover pulled pork, macaroni and cheese, and barbecue sauce.

Brush 1 tbsp olive oil on Mama Mary’s Flatbread Crust.

Spread BBQ sauce all over pizza.

Top with lots of seasoned pulled pork mixed with more BBQ sauce if you’d like.

Now add gooey Mac and Cheese!

Spread about a cup of Mac and Cheese on top of the pork.

Now top with lots of shredded Cheddar Cheese. Bake for 7-8 minutes or until

the cheese is melted and the pizza is heated throughout.

Optional: you can top with sliced dill pickles on top after baking (I love the tangy flavor and crunch)!

I served my Finger Lickin’ BBQ Pork and Mac and Cheese Pizza with my Summertime Pea Salad

Hope you enjoy this fun and delicious creation!

Finger Lickin’ BBQ Pork and Mac and Cheese Pizza is a new family favorite in our house!

What pizza is your favorite?

Comment below with your choice

and like both Facebook pages to be entered to win!

a Rafflecopter giveaway

The post Finger Lickin’ BBQ Pulled Pork and Mac and Cheese Pizza appeared first on For the Love of Food.