Crockpot: Ginger Barbeque Pork

Found a recipe for Root Beer Pork and adapted this from it.  I'm not a huge fan of root beer.

Ingredients:
1 pork loin (1-3 lbs)
3 tbsp (Mostly) Barbeque Spice Rub (recipe)
1 bottle of ginger beer*

Directions:
Put pork loin in the crockpot.  Sprinkle the top with the spice rub and press it in.  Pour bottle of ginger beer over the top of it.  Turn crockpot on low for at least 4 hours.

This is also good shredded and on buns as a sandwich.


*Ginger beer is a different animal than ginger ale being entirely more gingery and not as sweet.  You can usually find it in foreign food stores (being quite popular in Jamaica) or in your grocery store's health and foreign food aisles.  Please don't substitute ginger ale, it'll hurt my feelings.

Barbeque Chicken

Another quick, simple recipe. Very good with some green beans and coleslaw

Ingredients:
2 chicken breasts
1 cup barbeque sauce (Not Ketchup, in my case)

Directions:

(For the oven)Preheat oven to 400 degrees. Using a 9x9 pan, cover the bottom with sauce. Place chicken on top of sauce, then pour on the rest of the sauce. Cover the pan with aluminum foil. Bake 30 min-1 hour (more time won't hurt it) To ensure that the chicken is done, pull back the foil and cut down the center of a breast. The inside should be white.

(For the crockpot) Same directions as above except in a crockpot and on medium heat.

Crockpot Week: Chicken Noodle Soup

Being sick isn't fun. Getting to eat chicken noodle soup can be, though. This has way more ingredients than my average recipe. It also makes more and can be frozen with minimal damage (the veggies get squishy when you reheat)

Chicken Noodle Soup

Ingredients:

1-2 chicken breasts or thighs (Basic difference: thighs are fattier. They're what you see in your campbell's soup. In my opinion, they make the better soup)

1 cup carrots, chopped

1 cup celery, chopped

1 tbsp pepper, preferably freshly ground

2 cups chicken stock

half a bag of egg noodles.

Directions:

Put chicken and stock in crockpot. Cook on high for 2-3 hours. Take a fork to the chicken and break it up into whatever size pieces of chicken you prefer. Add the celery and carrots, drop temperature to low and cook for another hour or until a fork can easily pierce the carrots. Add pepper to taste. 10 minutes before serving, add in the egg noodles. Add enough water to ensure that everything is covered and you have the amount of broth you want. (Make sure not to overfill! A crockpot filled to the lid is not going to cook well)

Dish out and enjoy!