Friday, September 21, 2012

Chili's Queso

I work at chilis and I love their queso so for a while now I've been hoping to be able to make it at home. I figured this would be possible considering its pretty obvious what ingredients they use. I followed the recipe from six sisters stuff and had to dump my 1st batch. the recipe called for 1 cup milk and it killed my queso making it a watery bowl of crap. I remade it my way (the way typed below) and it was perfect

 Chili's Queso

 8 oz Velveeta Cheese
 15 oz can hormel chili (No Beans)
1/4 cup shredded cheddar cheese
1 T whipping cream

Stir all ingredients over medium heat in medium saucepan stirring constantly till melted and well blended. Serve with chips!!! (we use Dorittos)

Sunday, September 2, 2012

Battered Pork Chops

I've worked at chills for 2 yrs and obviously Ive eaten their food more than just a couple times especially their trademark items. Tonight during my shift I was eating a leftover chicken crisper and I thought to myself, these really are amazing. People order our chicken crispers ALL THE TIME because they really are 'that' good. Lets put it this way: there are certain things on our menu that people go to chills specifically for: Original Chicken Crispers, Fajita Trio, Paradise Pie, Molten Lava Cake, Queso, and southwestern egg rolls. If we run out of any of the last 6 mentioned items, customers get really mad. Last night I made fried pork chops, pioneer woman style, but tonight I wanted to make them chili's style (battered and deep fried.) And Boy am I glad I did!!! They Tasted just as good as I had hoped (just like a Chili's Chicken Crisper, but w/ pork.) And then, like always, to make mine even more super delicious, I added Cheese and gravy!!! I'll post the RECIPE tomorrow. Getting too tired to post it tonight!

Saturday, September 1, 2012

Fried Pork Chops

This recipe is a combination of Pioneer WomanStolen Moments, and my own modifications. Pioneer Woman's recipe was too bland, too basic. Also it doesnt require you to dredge the chops in cream/buttermilk before coating with flour, which I think is a really essential step. 1st off: it adds moisture to the chops and 2nd: it helps the coating stay on the chops. But I did think the cooking time was more accurate in pioneer woman's recipe. And my recipe (this new modified recipe) calls for boneless chops, whereas both of their recipes calls for bone in chops. I don't really see the point of using bone-in chops. Also I use my own Gravy Recipe. Its soooo Good.

Pan-Fried Pork Chops

4 boneless pork Loin chops
Salt & Pepper
1/2 cup whipping cream or buttermilk
1/2 cup Flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3 T butter
Cheddar Cheese (optional)

Cut Fat off Pork Chops (just the side white part.) Season the pork chops on both sides with salt and pepper, to taste. Dip chops in Cream, making sure to coat both sides. In shallow dish; combine flour, 1/2 t salt, 1/2 t pepper, paprika, and garlic powder. Meanwhile heat butter and oil in skillet over medium heat. Dredge cream coated pork in the flour mixture. Add the coated chops to the hot skillet. Using tongs to turn, Cook chops 2 minutes per side. (I thought that 4 min total wouldn't be long enough, but if anything, I would have liked them cooked even less. There wasn't any pink whatsoever when I cut into the chop.) Serve pork chops with homemade Gravy (white sauce.) I actually melted a slice of cheese over my pork chop and then poured Gravy over the cheese topped pork chop. But I have to have cheese w/ everything.