Showing posts with label Cool Ranch Doritos. Show all posts
Showing posts with label Cool Ranch Doritos. Show all posts

Tuesday, November 3, 2009

"Nacho" Ordinary Pork Chops

Nacho Ordinary Pork Chops – get it? “Not Your” Ordinary Pork Chops?

I was going to leave the title without explanation but was afraid the written words didn’t translate. I *love* puns... but I’m betting you already knew that.

Back when I talked about Walking Tacos, I mentioned another recipe that uses Doritos. This is another of my house staples. It’s not veggie friendly, but the rest of us love it. And I’m going to explain how to make these without giving exact measurements, because I’ve never really measured anything, and they’ve always turned out just fine. So, bear with me and I’ll just explain the process…

Pork chops
Dried Italian dressing mix
Regular sized bag of Cool Ranch Doritos (Not single serving. Not jumbo size.)

Preheat oven to 400 degrees

Start with pork chops. I’ve used several different cuts and they’re all very good. I tend to like them best when they’re about one-half to three-quarters inch thick. I like to make six at a time because that’s how many fit best on my baking pan.

Scoop about three big spoonfuls (use your serving spoons here, not teaspoons) of mayonnaise onto a dinner plate. Add in about one-half of a single packet of dry Italian dressing until it’s pretty evenly mixed.

Crush the Doritos in the bag. You may want to open the bag and let air escape before you start crushing, to avoid a Dorito explosion. Once Doritos are crushed, put about half the contents on another dinner plate.

Cover each pork chop with mayo mixture. You can do this by smearing the mayo mix on with a knife, or you can “dip” the pork chops into the mayo filled dinner plate. That method results in some heavily coated chops, which is okay, but be aware you may then be required to refill the plate at pork chop #4.

Dip coated pork chop in crushed Doritos to coat. Be sure to fully coat *both* sides. At this point, you may be thinking it would be better to put the crushed chips in a Ziploc bag and coat them via “Shake n’ Bake,” but I find that to be way too messy and the inside of the bag catches too much of the mayo mixture. You will need to replenish the plate after pork chop #3. Your mileage may vary – so feel free to coat however you feel most comfortable. Once pork chop is coated, place on baking sheet. Follow with remaining chops.

Whenever you’re finished, take the crushed Doritos remaining on the plate and top off each pork chop. Use it all up.

Calorie/cholesterol alert: I put a small pat of butter atop each chop. I know it’s not the healthiest option, but I like the way it tastes.

Place the baking sheet in for about 25 minutes to 40 minutes. This really depends on how thick your chops are. When they start to bubble at the bottom (especially evident if you’ve used the butter), they’re probably done. Cut into one to check. If most of the pink is gone, you’re good. Remove from oven and let sit for about 10 minutes before serving.

These are addicting. Leftovers disappear very quickly. Even my vegetarian daughter misses them. Whenever we serve these, she asks me to make a cheese-Dorito mix for her to have instead.
I didn't include photos of the how-to, but I think you all understand the process. Taking pictures with my hands full of mayo and chips, and with pork chop juices just didn't seem like a good plan ;-)
Hope you try these. They're impossible to mess up, and extremely tasty!
My White House Chef Mystery series includes State of the Onion, Hail to the Chef, and Eggsecutive Orders (coming in January). All from Berkley Prime Crime.

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Tuesday, October 6, 2009

Walking Tacos

For years my family served Walking Tacos at parties. Whether it was a birthday bash during the grammar school years, a Halloween party during middle school, or a band get-together in high school, Walking Tacos have been among the most-requested foods at our house.

Portable, easy, delicious, and perfect for big crowds, this delightful treat has been a go-to recipe for me since I first learned about them from my sister-in-law years ago. They're called "Walking Tacos" because you walk around while you eat them.

I used to make these with ground beef but now that my youngest has adopted a vegetarian lifestyle, we've been Walking-Taco-less for a couple of years. Lately we've defaulted to serving our teenage guests cheese pizza, but that can get boring pretty quickly.

But wait! Hope is on the horizon! Morningstar Farms makes "Meal Starters" which are soy-based meat crumbles that act and taste a lot like ground beef. My daughter and I decided to see if this veggie-friendly item would work to bring back the Walking Tacos she used to love so much.

And guess what? It did. The taste was spot-on!

Now, before I provide the recipe, let me share a few tips with you. You can make this, exactly as described below, with either the veggie option, or with real ground beef. If you're making this for a crowd, you'll want to brown your ground beef on your stovetop, but then once it's seasoned, place it in a crockpot to keep nice and hot.

Also, if you're feeding a crowd (as we often do) you may want to buy the mini-chip bags in bulk. We get ours at Sam's Club -- usually 50 small bags at a time. (See, I really did mean a crowd!). Most kids eat two bags, but this makes great leftovers, so we always prepare extra and it never goes to waste.

Ready? Here goes:

Walking Tacos
(multiply as needed)

1 lb ground beef or veggie substitute
1 pkg taco seasoning (I use McCormick original)
+/- 6 small bags of chips (We like Cool Ranch Doritos, but this works well with regular Doritos and Fritos)
Chopped onion
Chopped tomatoes
Chopped lettuce
Shredded cheddar
Sour cream

Brown ground beef/heat beef substitute. Add Taco Seasoning and water as directed on package. Heat until beef/substitute is cooked through.

To Assemble:

Choose a bag of chips. Crush them (you may want to allow a little air to escape before you start sqeezing the bag. We've had a few bags explode with first-timers!)

Add a heaping spoonful of cooked and seasoned ground beef/substitute

Add shredded cheddar, and (as desired) chopped onions, tomatoes, lettuce, and sour cream.

Grab a fork and you're good to go! You eat right out of the bag as you mingle and chitchat.

One small word of warning. If you add a lot of ground beef to your bag, the bottom gets pretty hot. Just hold a napkin there (convenient for when you need to wipe your mouth!) and you're all set.

We're thrilled to know we can start serving these again here at the Hyzy house. My older two daughters won't have a problem with the meat version, but since they're not home that much these days, it looks like it's Morningstar Farms for us.

I hope you enjoy this. It's super easy and everyone who's ever tried it here, has gone on to serve it at their parties. It's genius!

On a personal note, although I'm super swamped with my current manuscript, I'm very much looking forward to Bouchercon. Just over a week from now--I can't believe it. I hope to see some of you there!

Julie Hyzy’s White House Chef Mystery series features State of the Onion, Hail to the Chef, and Eggsecutive Orders (coming in January). All from Berkley Prime Crime.

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