Dorito Chicken
Ingredients:
- 16 oz sour cream: This will serve as the base for the flavorful coating.
- 1 ranch seasoning packet: Adds a ranch flavor. You can use regular or buttermilk ranch.
- Garlic powder: To taste, generally around 1/2 teaspoon.
- Onion powder: To taste, generally around 1/2 teaspoon.
- 1 pound chicken breast tenders: Or boneless, skinless chicken breasts cut into strips.
- 1-2 cups Doritos: Any flavor you like. Crush them to a fine crumb.
Instructions:
- Preheat Oven:
- Set your oven to 400°F (200°C). This ensures it’s hot enough to crisp up the coating.
- Prepare Coating Mixture:
- In a large mixing bowl, combine 16 oz sour cream and 1 ranch seasoning packet.
- Add garlic powder and onion powder. Mix well to incorporate the seasonings into the sour cream.
- Prepare Chicken:
- If using chicken breasts, cut them into strips or bite-sized pieces.
- Pat the chicken dry with paper towels. This helps the coating adhere better.
- Coat Chicken:
- Dip each piece of chicken into the sour cream mixture, making sure it’s fully coated.
- Crush Doritos:
- Place the Doritos in a plastic zip-top bag or between two sheets of parchment paper.
- Use a rolling pin, the bottom of a cup, or your hands to crush them into fine crumbs.
- Coat with Doritos:
- After dipping the chicken in the sour cream mixture, press it into the crushed Doritos, making sure the coating is even and well-adhered.
- Bake:
- Arrange the coated chicken tenders on a baking sheet lined with parchment paper or a lightly greased rack.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy and golden brown.
- Cool and Serve:
- Let the chicken cool for a few minutes on a wire rack or plate before serving. This helps the coating stay crisp.
Tips:
- Dorito Variations: For a different flavor, try Cool Ranch Doritos or Spicy Nacho.
- Crispy Coating: If you like extra crispiness, you can double-coat the chicken by repeating the dipping and coating steps.
Mac ‘n’ Cheese
Ingredients:
- 1/2 box elbow noodles: About 4 ounces. You can use other small pasta shapes like shells or cavatappi.
- 1/2 small block of Velveeta: Roughly 8 ounces, cubed. Velveeta melts smoothly and gives a creamy texture.
- 1/2 cup milk: Whole milk is best for creaminess, but 2% can be used if needed.
- 3 tablespoons butter: Adds richness and helps to create a smooth sauce.
- Pepper: To taste, generally around 1/4 teaspoon. Optional: Add salt or other seasonings like paprika or mustard powder.
Instructions:
- Cook Noodles:
- Bring a large pot of salted water to a rolling boil.
- Add the elbow noodles and cook according to the package directions until al dente.
- Drain the noodles and return them to the pot.
- Prepare Cheese Sauce:
- In a medium saucepan, melt 3 tablespoons butter over medium heat.
- Add the Velveeta cheese cubes to the melted butter. Stir constantly until the cheese is completely melted and smooth.
- Add Milk:
- Slowly pour in 1/2 cup milk, stirring continuously. If the sauce is too thick, add a bit more milk until the desired consistency is reached.
- Combine Pasta and Sauce:
- Pour the cheese sauce over the drained noodles. Stir well to ensure all the pasta is coated with the sauce.
- Season:
- Add pepper (and salt if desired) to taste. Stir to combine.
- Serve:
- Serve the mac ‘n’ cheese immediately while it’s hot and creamy.
Tips:
- For a Crispy Top: Transfer the mac ‘n’ cheese to a baking dish, sprinkle extra cheese on top, and broil for a few minutes until golden brown.
- Additional Flavors: Consider adding cooked bacon, sautéed onions, or a dash of hot sauce to enhance the flavor.
Enjoy your delicious Dorito Chicken and creamy Mac ‘n’ Cheese! 🍗🧀