Mulligitawny Soup (In Slow Cooker)
1 pound of boneless chicken pieces, cut into 1" cubes, breasts work well 2 cups chopped potatoes 2 medium carrots, sliced 1 spanish onion, chopped 1 granny smith apple, peeled and chopped 1 tsp. shredded lime peel 1 tbsp. fresh lime juice 1.5 tbsp. curry powder 1 tsp. salt 2 14 oz. cans of chicken broth 1/2 can of unsweetened coconut milk 1/2 cup of instant rice
Pre-cook the chicken in a pan, drain off any fat. In slow cooker, add all the ingredients except for the coconut milk and rice. Slow cookers vary in temperature it seems, but I put it on High Temp. for about 6 hours. At the last 1/2 hour, add rice and coconut milk. If you use regular rice, and not instant, put it in a little longer than 1/2 hour.
This is a great soup to use with left-over turkey, and I've also made it with pork. The important thing is to try to eliminate any fat before adding the meat to the soup.
Lemon Lime BBQ'd Pork Loin (On a Gas BBQ)
1 pork loin or tenderloin 1 lime 1 lemon Course Sea Salt Pepper Olive Oil
On a cutting board, or any flat surface, grate at least 3 tbsp. of fresh lemon and fresh lime peel. Grind sea salt and pepper over shredded peel and distribute the mixture evenly over the surface. Roll pork loin in the mixture so that is gets coated all over, rub the mixture into the meat so it sticks well. Lightly brush the meat with olive oil. Wrap it up in plastic wrap and refrigerate for at least 1 hour. I prefer to let it sit for a good 6 hours or even overnight, that way the flavor of the seasoning has time to infuse into the meat.
Get some hickory wood chips for BBQing, and soak them in water for at least 30 min. Once drained, put them in a smoker box/tube, or simply make your own out of tin foil. Let your BBQ heat up, medium-high, until you get some smoke starting to happen. Turn down the heat so you can maintain about 300-350 degrees and place pork loin on the top rack (warming rack) in the BBQ. Place a pan of water in the BBQ, this will evaporate into the air keeping it moist and preventing the meat from drying out. As it cooks, check the water level and add if needed.
Cook with the lid closed for about 2 hours, or more depending on the size of the loin. Sauce is up to you, I left it unsauced. Add a nice salad and some new potatoes for a side, and it makes a very refreshing dish, great for summer.