Friday, November 13, 2009

Slow Cooker Rotisserie Style Memphis Chicken

Slower Cooker Rotisserie Style Memphis Chicken

1 whole chicken 4-5 lbs.

Rub Ingredients:
1/4 cup paprika (I used less)
1 tablespoon packed brown sugar
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon celery salt(I didn't have any, so I didn't use any)
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Aluminum foil rolled into 7-8 1 inch balls.

Roll aluminum foil into balls and add to bottom of crock pot.
Rinse and pat dry whole chicken, then rub the "Rub" all over the chicken and inside of the cavity too.
Set chicken on top of foil balls and set slow cooker to high and cook for 8 hours, or until chicken reaches 165F.

Sunday, November 8, 2009

Pizza Noodle Bake

Pizza Noodle Bake

10 ounces uncooked egg noodles
1 1/2 lbs. beef or ground turkey
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 jar (4 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1 package (3 1/2 ounces) sliced pepperoni

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.

Add pizza sauce and mushrooms. Bring to a boil. Reduce heat: simmer, uncovered, for 2-3 minutes or until heated through. Drain noodles.

In a greased 13 x 9 inch baking dish, layer half of the noodles, beef mixture, cheeses and pepperoni. Repeat layers. Cover and bake at 350 degrees for 15-20 minutes or until heated through.
Yield: 6