Smothered Taters Food

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SMOTHERED POTATO TOT NACHOS



Smothered Potato Tot Nachos image

Provided by James Briscione

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 17

One 28-ounce bag frozen potato tots
2 tablespoons taco seasoning
1 1/2 cups Perfect Cheese Sauce, recipe follows
1 cup diced tomatoes
1/4 cup pickled sliced jalapenos
1/4 cup thinly sliced scallions
2 tablespoons fresh cilantro leaves
1/2 avocado, diced
1/2 cup shredded lettuce, optional
1/4 cup crumbled cooked bacon, optional
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon taco seasoning
3 cups milk, heated
4 ounces cream cheese, softened
2 cups grated sharp Cheddar
1/2 cup grated Parmesan

Steps:

  • Arrange the potato tots in a single layer on a baking sheet. Sprinkle with the taco seasoning. Bake according to package instructions. Let cool on the baking sheet for 5 minutes.
  • Transfer the potato tots to a large platter, stacking them no more than two high. Pour the Perfect Cheese Sauce over the tots. Garnish with the tomatoes, jalapenos, scallions, cilantro and avocado. Sprinkle with the lettuce and bacon, if using.
  • Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
  • Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
  • Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.

Provided by Tyler Florence

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
  • Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

SMOTHERED PORK CHOPS & TATERS



Smothered Pork Chops & Taters image

I actually came up with this recipe as a way to use up left over sawmill gravy. My husband, who isn't much into casseroles, really does like this recipe. These yummy pork chops would be a great warm-up comfort food on a cold night. You can either use left-over gravy or make your own, just pour it over, bake and enjoy!

Provided by Elaine Bovender

Categories     Steaks and Chops

Time 1h45m

Number Of Ingredients 5

4 medium pork chops (you can either use bone in or boneless)
5 to 6 medium potatoes
1/2 c all purpose flour
salt and pepper to taste
2 to 2 1/2 c white gravy (you may either make your favorite recipe fresh or use left-over)

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9 X 13 casserole dish with cooking spray.
  • 2. Peel and slice potatoes and layer into bottom of prepared casserole dish. Sprinkle with salt and pepper, set aside. Dredge pork chops in flour and brown on both sides in hot oil. When pork chops are browned, arrange on top of potatoes.
  • 3. If using left-over gravy, remove from refrigerator and heat on top of stove. Add more liquid, if necessary. Pour gravy on top of pork chops and potatoes. Cover tightly with aluminum foil and bake for about 1 1/2 hours. Serve hot with vegetable and rolls or biscuits.

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