Special of the Day: Sensational Slow Simmering Suppers

09 Sep Special of the Day: Sensational Slow Simmering Suppers

Moo Shoo Pork Lettuce Wraps

Moo Shoo Pork Lettuce Wraps

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A crazy busy week closing out summer and getting back into the swing of school and fall activity schedules once again had me wishing dinner would just cook itself, but we all know that’s not going to happen. That is, of course, unless you dust off the slow cooker and get creative.

It doesn’t get any easier than stirring together a simple sauce to simmer supper in and putting the slow cooker to work so you don’t have to. Throw together three sensational slow simmering suppers with this week’s Special of the Day, and enjoy a little extra time to do all of the other things on your list.

Each recipe is versatile enough to serve any way you like. Make tacos, enchiladas, nachos or a salad out of the super simple Salsa Chicken. Put Moo Shoo Pork on lettuce leaves or buns or even on a pizza crust if you like. Beef Bourguignon is beautiful on Poppy seed Noodles, but could also be served on its own with roasted vegetables on the side.

Make a little slow cooker magic with this week’s Special of the Day: Sensational Slow Simmering Suppers and recipes for Moo Shoo Pork Lettuce Wraps, Salsa Chicken Tacos and Beef Bourguignon on Poppy seed Noodles.  Enjoy!

Recipes and food photography by Sydne George

Moo Shoo Pork Lettuce Wraps

Moo Shoo Pork Lettuce Wraps

Moo Shoo Pork Lettuce Wraps

Recipe by Sydne George

(makes about 10 lettuce wraps)

Make the Moo Shoo Pork:

1 whole pork tenderloin (1 to 1 and 1/2 pounds)

8-ounce jars plum sauce (Asian food aisle), divided

8-ounce jar hoisin sauce (Asian food aisle)

¼ cup rice wine vinegar

½ tsp. fresh ginger root, minced

¼ tsp. Kosher salt

1 clove garlic, minced

Combine plum sauce, hoisin sauce, rice wine vinegar, ginger, salt and garlic.

Place pork tenderloin in slow cooker. Pour sauce over the top. Cook on low setting for about 4 hours, until meat is thoroughly cooked and pulls apart easily with a fork. Shred pork with a fork.

Make the slaw:

¼ cup sesame oil

1/3 cup rice wine vinegar

1 tsp. sugar

¼ tsp. Kosher salt

2 cups angel hair cabbage

2 tbsp. green onions, thinly sliced

Whisk sesame oil, rice wine vinegar, sugar and salt together.

Add remaining ingredients and stir to combine.

Sauté the shiitake mushrooms:

½ cup shiitake mushrooms, thinly sliced

2 tbsp. sesame oil

Heat sesame oil in medium sauté pan over medium high heat. Add mushrooms and sauté briefly. Remove from heat and set aside.

To serve:

8-ounce jar plum sauce

1 head butter lettuce

¼ cup green onions, thinly sliced

Separate butter lettuce leaves. Spread each leaf with a thin layer of plum sauce. Top with slaw, Moo Shoo Pork, shiitake mushrooms and green onions. Serve a few to a plate.

Enjoy!

Salsa Chicken Tacos

Salsa Chicken Tacos

Salsa Chicken Tacos

Recipe by Sydne George

(serves 6-8)

4 boneless skinless chicken breasts

2 cups salsa

1 tbsp. chili powder

½ tsp. Kosher salt

Combine salsa, chili powder and salt. Place chicken breasts in slow cooker and pour salsa mixture over the top. Cook on low setting for about 6 hours or until chicken is thoroughly cooked and pulls apart easily with a fork. Shred chicken with a fork.

Serve salsa chicken on warmed tortillas with grated cheddar cheese, lettuce, avocados, sliced radishes and whatever else you love on a taco!

Enjoy!

Beef Bourguignon on Poppyseed Noodles

Beef Bourguignon on Poppyseed Noodles

Beef Bourguignon on Poppy seed Noodles

Recipe by Sydne George

(serves 8-10)

4 pound beef chuck roast

Kosher salt

Freshly ground pepper

2 clove garlic, minced

2 cups red wine

½ cup beef stock

Season roast on both sides with salt and pepper. Place in slow cooker.

Combine remaining ingredients and pour over roast.

Cook on low setting for about 7 hours, until meat is thoroughly cooked and pulls apart easily with fork.

Shred beef with a fork.

Add:

2 cups pearl onions, peeled

8 ounces white mushrooms, quartered

Cook for an additional 15 minutes.

Cook 3 cups wide egg noodles according to package instructions.

Drain.

Add:

½ cup sour cream

½ cup parmesan cheese

¼ tsp. salt .

Serve Beef Bourguignon hot over Poppy seed noodles

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.

 

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