Memphis Style Nachos

We're a nacho lovin' family. Especially #1 Son. I think I could put dryer lint over tortilla chips and he'd eat it. So when my DIL told me about these nachos, I knew I had to try them. So yum! There's something about bbq sauce and tortillas that makes me really happy! The original recipe used Romain lettuce as base which was just okay for me but if you want to leave that off, it wouldn't hurt my feelings. Just start with the chips as your bottom layer and go from there. But really....these are SO tasty!

Memphis Style Nachos



1 small pork roast ~ about 2 pounds, cooked and pulled or ready made pulled pork
1 19-ounce bottle Memphis style barbeque sauce
8 ounces mozzarella cheese ~ grated
Romain lettuce
1 bag tortilla chips
1/2 cup diced red onion
4 green onions ~ chopped
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups cheese

Preheat oven to 500 degrees. (Yes...500 degrees) Wrap a rimmed cookie sheet in foil. 

In a medium saucepan, melt butter over medium heat. Add flour and cook for a minute or two.

Add milk and cook until thick. Stir in the cheese until melted.

Spread lettuce over cookie sheet. 

Sprinkle the mozzarella cheese and half of the red onion over the lettuce.

Then spread the chips over the lettuce. 

In a medium bowl, mix 1/2 cup of the bbq sauce with the cooked, pulled pork.

Warm the remaining sauce.

Scatter the pork over the chips and bake for 10 minutes. 

Drizzle warmed sauce over the nachos.

Pour cheese sauce over the nachos then sprinkle with remaining red onion and green onions.


 
Here we go!

 
Cook your pork roast. I cooked mine 
in my mini crock pot for a few hours 
until it was tender. You can do this 
the day before if you want.

 
Make the cheese sauce by melting the 
butter in a saucepan. Add the flour and stir.

 
Add the milk and cook until thick 
then stir in the cheese until melted.

 
Like this! Set aside.

 
Spread the Romaine lettuce on a 
cookie sheet then sprinkle with 
mozzarella cheese and half of the red onions.

 
Then spread out the chips.

 
Stir some bbq sauce into the pulled pork.

 
Then spread it out on top of the chips. 
Bake for about 10 minutes.

 
Drizzle with more warmed bbq sauce, 
the cheese sauce and the rest of the onions.

 
So good, guys!

Off the Hook Chips

IT Guy and I went to a wedding in Kentucky a few weeks ago for the son of some good friends. While we were out to eat with our friends at a particular restaurant, my friend told me I HAD to try their chips. She said they were SO good. I agreed but thought...meh, just chips. Until I tasted one. Oh my! These were little bites of cheesy heaven. So simple and delicious. I knew I wanted to make them when I got home and I didn't waste any time. I served them to IT Guy after dinner and when he ate one and proclaimed how good it was, he then said he would have been delighted to have them AS his dinner. If only I'd known!!

Off the Hook Chips



4 - 5 small Yukon Gold potatoes
Oil ~ for frying chips
2 cups grated cheese
2 - 3 diced green onions
Sea salt

Slice potatoes thin.

Place sliced potatoes in a large bowl filled with water. Allow potato slices to soak for about an hour to remove excess starch.

Drain potatoes and dry between layers of paper towels.

Heat oil in a large skillet or dutch oven to medium high heat.

Working in batches, fry potatoes until lightly browned and crispy.

Drain on paper towels and sprinkle with sea salt.

Place cooked potato chips onto an oven proof platter.

Sprinkle with grated cheese and broil until cheese is melted and very light brown.

Sprinkle with green onions. Serve!

The line-up.

Slice the potatoes.

Then allow them to soak for about an hour.

Drain and dry!

Fry 'em up!

Drain then add the salt.

Place on an oven proof platter.

Sprinkle with cheese.

Broil, then add the onions!! 

Off the hook, I tell ya!

This is not my original recipe. This came from my mom who got it from a friend at church.  My mom makes them ALL the time and we love them around here, too!

Cowboy Cookies

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup shortening (I use butter flavored)

1 teaspoon vanilla

1 cup brown sugar

1 cup granulated sugar

2 eggs

2 cups rolled oats (can use instant)

2 - 3 cups chocolate chips (semi-sweet, white, dark....any combo works!)

1 cup rough chopped pecans (optional)

Preheat oven to 325 degrees. (Yes...325)

Mix dry ingredients and set aside.

In a large mixing bowl, combine the shortening and sugars. Add the eggs and vanilla and beat until light and fluffy, about 3 minutes or so.

Add flour mixture to sugar mixture and beat until just combined.

Gently mix in the oats, chocolate chips (and nuts if using).

Scoop by rounded tablespoonful onto lined cookie sheets. Bake for 20 minutes until lightly browned. Transfer to cooling rack.

If desired, dip one side of cookie into melted chocolate. Makes it yummy!

With all of the flavors of chips out there today, I figured there must be a way to use them in a recipe. After I saw a similar recipe a long time ago, I decided to whip up my own version. These would make great appetizers for a party..but I made them serving size for our dinner. Yumm-o!

Crunchy Tex-Mex Chicken Strips



10 - 12 chicken strips
1 10-ounce can enchilada sauce
2 eggs
1 bag spicy tortilla chips - crushed
1 cup Bisquick Baking Mix
Ranch dressing or salsa for dipping

In a medium bowl, combine eggs and enchilada sauce.

Place crushed chips a pie pan.

Place Bisquick in a pie pan.

Dip chicken in flour, then in egg mixture, then roll in crushed chips.

Working in batches, fry chicken in oil set over medium heat until done. Keep chicken in warm oven until ready to serve.

Here's what you need.

Crush the chips.

Combine the eggs and the enchilada sauce.

Roll the chicken in the Bisquick, then dip in the sauce mixture then roll in the chips.

After they're all dipped...

..start frying. Or you could bake them until they're done. I have not tried that method though..so you're on your own there.

So delish!!!