Snack Chat

Madison Avenue Today is Re-named Doritos Drive to Celebrate Crash the Super Bowl

Earlier this year, the Doritos consumer-created Super Bowl ad took the No. 1 spot in USA TODAY'S annual Super Bowl Ad Meter, and today, the Doritos brand announced it will once again turn over complete control of its Super Bowl air time to consumers, but is raising the stakes like never before.  This time, we'll air three consumer-created 30-second Doritos spots during the Super Bowl XLIV broadcast and give the winners $5 million if the homemade ads claim the top three spots of the USA TODAY Ad Meter. 

To celebrate this announcement, New York City’s Madison Avenue -- the iconic symbol of the advertising industry -- will officially be re-named to Doritos Drive today in honor of the creativity and passion of Doritos lovers that changed the Super Bowl ad game last year.  

As a gesture of thanks to the advertising legends that continue to inspire Doritos fans, we're giving away free Doritos tortilla chips throughout the day on Madison Avenue.

Read more about this year's Crash the Super Bowl contest and today's activities on Madison Avenue in USA TODAY and from the Crash the Super Bowl consumer contest Web site.

Frito-Lay's Beloit Site Celebrates Two Milestones Today

Governor Jim Doyle and Frito-Lay’s Beloit, Wis., facility celebrate two milestones today –- a new site growth project supported by the state and induction into the state’s Green Tier program for our environmental sustainability initiatives.

The Wisconsin Department of Commerce is providing economic incentive to our Beloit site for a growth and improvement project, which includes job retention and will support the completion of a new production line within the next five years.

Frito-Lay North America was also inducted into the Wisconsin Department of Natural Resources’ Green Tier program for decreasing our natural gas emissions by 27%, electricity use by 20%, and water consumption by 50%, in the past five years.  

Read more about today's milestones at our Beloit site.

Frito-Lay Supports Dallas Start! Heart Walk This Saturday

I know from experience how heart disease can impact people and their families, and so I’m proud that Frito-Lay, again this year, supports the American Heart Association’s (AHA) Dallas Start! Heart Walk, taking place on Saturday, Sept. 12.

Nearly 10 years ago, my father had a heart attack while on vacation in Naples, Fla.  My sister, Bonnie, and I immediately flew to Florida to see him in the hospital, and at first, his prognosis was not good.  However, thanks to superb medical care, he recovered more quickly than expected, and about six months later, he won a golf tournament for seniors. 

Unfortunately, our dad passed away from heart disease almost three years ago.  According to the AHA, in almost every year since 1900, cardiovascular disease (CVD) accounted for more deaths in the United States than any other cause.  And, nearly 2,400 Americans die of CVD every day. The AHA supports research, education and community programs designed to help prevent CVD and aid patients in their recovery.

To do our part, for the second consecutive year, Frito-Lay is the Presenting Sponsor for the Dallas Start! Heart Walk, and Al Carey, Frito-Lay's Chairman and CEO, is the event chairman.  As part of the sponsorship and our ongoing health-and-wellness commitment, Frito-Lay actively encourages employees and their families (pictured below at last year's walk) to participate in the 3-mile walk and to raise money to help fight heart disease.  We also encourage employees to take advantage of the AHA’s educational materials about preventing heard disease, and make changes to their lifestyles to improve their health.  

This year, Frito-Lay will donate $150,000 to the Dallas Start! Heart Walk, and we estimate employees will donate and raise an additional $150,000 for the cause.  So far, more than 500 employees and their families have registered for the walk. 

After the walk, participants can sample SunChips multigrain snacks in the Frito-Lay booth.  According to the FDA, diets rich in whole grains and low in saturated fats may help reduce the risk of heart disease. Each 1-ounce serving of SunChips contains 18 grams of whole grains and only 1 gram of saturated fat per serving, and, like the rest of Frito-Lay’s snack chips, have 0 grams trans fat.   

The American Heart Association expects more than 30,000 people to attend the Dallas Start! Heart Walk this weekend and to raise an estimated $3.4 million.  You can learn more about the Dallas Start! Heart Walk -- and similar events taking place in other communities in the United States -- on the AHA Web site.

Unfortunately, I won't be able to participate in this year’s Dallas Start! Heart Walk, since I’ll be attending my 45-year high school reunion. (I know, wow, 45 years).  But our employees and their families will represent Frito-Lay well, offering support and funding to help the thousands of Americans, like my father, who suffer from cardiovascular disease.

It’s not too late – register to walk in this year’s Dallas Start! Heart Walk!

Yellow Corn Tostitos and Chicken 'with a Bite' Recipe

Today, as part of the series I’m doing this week about Frito-Lay’s chefs and their favorite snack recipes, I’d like you to meet Marc Valiani, Research Chef at Frito-Lay, and share one of his favorite recipes –- Yellow Corn Tostitos and Chicken “with a bite.”  

Marc and I have one big thing in common -- we both stumbled into our careers through a series of coincidences versus being two of those lucky people who identify and start pursuing their passion early in life.

It took me a while to finally land my career in Marketing, as I first pursued journalism and then law.  While working as a lawyer at Frito-Lay, I was introduced to the marketing practice and quickly realized how much that career appealed to me.  I was fortunate to have Leo Kiely, former head of Sales and Marketing at Frito-Lay, as a mentor who gave me the chance to move into Marketing. 

Marc (pictured above) had his own unique journey to become an expert chef.  When he was in high school, his life's ambition was to be a drummer in a rock-and-roll band -- and he pursued that passion for a number of years.  But in his mid-20s, the band gig was running its course.  By chance, one day, his mother woke him up around noon to watch professional chef Wolfgang Puck on Hollywood Squares.

"My mom suggested that cooking and being a chef like Wolf would be something I would enjoy, because it's creative, you work with your hands, and you meet interesting people," Marc told me.  "This inspired me, and before I knew it, I was studying cooking at the George Brown Chef School in Toronto."

Now a chef for almost 30 years, Marc has had an exciting career.  He's worked as a chef at upscale restaurants such as the Windsor Arms Hotel in Toronto, the Mansion on Turtle Creek in Dallas, and the Restaurant at the Hotel Bel-Air in Los Angeles.  He even owned a restaurant in San Francisco called Jianna.  

The highlight of his career came when his idol and inspiration, Wolfgang Puck, called.  "Wolf asked me to be the chef at a new restaurant he was starting called Eureka in Los Angeles,” Marc told me. “Of course I agreed, and it was the thrill of my life to work for the man who had inspired me to become a chef.  The restaurant was a microbrewery, and I got some great experience because Wolf said we could cook anything we wanted -- as long as the food went well with beer.  No culture was off limits.  In my time off, I'd go to Wolf's other restaurants and learn how to cook ethnically and culturally unique foods -- Greek, Chinese, Thai, Indian -- and then apply what I had learned to dishes at Eureka.  I learned a lot from the chefs I worked with, but just as important, I learned traditional cooking techniques from the people working in the kitchens who were from many of the countries that inspired the dishes we made."

While working on the West Coast, Marc met another up-and-coming chef named Stephen Kalil, now the Executive Research Chef at Frito-Lay.  A few months ago, Stephen invited Marc to join him at Frito-Lay.  "In a restaurant you reach hundreds of people with your recipes, but at Frito-Lay your recipes can reach millions of people,” Marc explained.  “I'm now working with the Lay's brand team, and we have some pretty exciting new product ideas for next year."

Marc certainly had an exciting journey on his way to being a research chef today at Frito-Lay.  Below, you’ll find one of his favorite recipes for Tostitos and chicken -– another great dish to try this Labor Day weekend.  Don’t forget to let me know what you think of it!

Yellow Corn Tostitos Crusted Chicken Bites with a Chipotle-honey, Creamy Ranch Dip

Recipe by: Marc Valiani, Research Chef, Frito-Lay 

1 lb of chicken tenders (7-8 pieces), each tender cut into four pieces

1/4 c all purpose flour

3 whole eggs

3 Tbsp milk

2 c crushed Organic Yellow Corn Tostitos

Salt and pepper, to taste 

Chicken

• Preheat oven to 325 degrees.

• Cut each of the chicken tenders into four bite size pieces -- about 3/4 to 1-in long.  

• Place cut chicken into a medium mixing bowl, season with salt and pepper and dust the chicken with the flour.  

• In a second mixing bowl, mix the eggs with the milk and whisk vigorously for 2-3 minutes until homogenized.  

• Place the seasoned and floured chicken into the egg wash mixture. 

• In a clean bowl, crush the Tostitos into very small pieces. 

• Remove the chicken from the egg wash mixture, allowing the excess egg wash to drip from the chicken. Place the chicken into the bowl with the crushed Tostitos chips.

• Toss the chicken until each piece is coated thoroughly.  

• Place the chicken on a baking sheet and bake at 325 degrees for 18-20 minutes.  

Dip

1 jar Lay’s Creamy Ranch dip

2 Tbsp chopped chipotle peppers in adobo sauce

2 Tbsp honey

1 tsp lime juice

1 tsp chopped cilantro

Pinch of salt

Pinch of pepper 

• While the chicken bakes, place all ingredients into a medium mixing bowl.  

• Whisk the mixture gently for 1-2 minutes until the mixture is homogenized. 

When the chicken is done, remove it from the oven and serve with the chipotle-honey ranch dipping sauce, either on the side or drizzled over top of the chicken.

Click to Download Marc's_recipe now.

Stacy's Bagel Chips and Fritos Scoops Recipes for Labor Day Weekend

Today, as part of the series I’m doing this week about Frito-Lay’s chefs and their favorite snack recipes, I’d like you to meet Andrea Edwards, Certified Culinary Scientist, and share with you two of her favorite recipes -- one featuring Stacy's Bagel Chips and the other Fritos Scoops. Both dishes would be great to serve your family and friends this Labor Day weekend.  (Check Snack Chat again tomorrow to meet another Frito-Lay chef and learn about his favorite recipe.) 

Andrea knows great recipes and has had a passion for cooking all of her life.  "When I was growing up, my dad did the cooking and my mom mowed the lawn," Andrea told me.  "I spent most of my time in the kitchen with my dad.  He was a great teacher and encouraged me to turn my passion for food into a career."

(It makes me feel old to say this, but I worked with Andrea's dad, John Ivers, years ago when I was part of Frito-Lay's Research & Development team.  Before retiring five years ago, John spent many years as one of Frito-Lay’s leading food scientists.)

Andrea pursued her passion by getting her master's degree in food science from Texas A&M University, and then followed in her father's footsteps and joined Frito-Lay's Research & Development team. Then, she took another big step for her career and went back to school to become a certified chef. "Food science is about the chemistry of food,” Andrea explained to me. “But, being a chef is about the culinary art of blending flavors to make the food taste great, and at the same time, making it look delicious -- it's the total experience.  I wanted to bring this total experience to life in my cooking.”

Today, Andrea works on the Doritos brand innovation team. Young adults love Doritos, and they’re continually looking for us to provide them with new taste experiences.  “My job requires that I stay on top of evolving food trends and identify flavor innovations for Doritos," Andrea told me.  "I get my inspiration from restaurants, food stores and even my own recipes.” 

Andrea also has a secret weapon in her corner -- her dad, who she sometimes calls for cooking advice -- although it’s hard to reach him when he's fishing in the Gulf of Mexico!

Below you’ll find two recipes Andrea created -- both sound just delicious.  So, try one or both of them this weekend and give your family and friends something to talk about!

Stacy's Bagel Chips Bruschetta
Recipe by Andrea Edwards, Certified Culinary Scientist, Frito-Lay

1 6-oz bag of Stacy's Simply Naked Bagel Chips
1 package of soft herbed cheese (like Boursin)
1 pint of grape tomatoes
2 cloves garlic, minced
1-2 Tbsp extra virgin olive oil
1-2 teaspoons balsamic vinegar
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper, to taste
 
• Slice grape tomatoes into quarters.
• Mix tomatoes with garlic, olive oil and vinegar.  Season with salt and pepper.
• Let tomato mixture sit for 10 minutes to marinade.
• Spread a small dollop of the soft cheese on a bagel chip, top with the tomato mixture and sprinkle with basil. 
• Repeat above step to prepare enough for your crowd, and serve on platter. 
(One bag of Stacy’s Bagel Chips will make approx. 24 pieces of the bruschetta).
 
Fritos Scoops with Chicken & White Bean Chili
Recipe by Andrea Edwards, Certified Culinary Scientist, Frito-Lay

1 large bag of Fritos Scoops
¼ c olive oil
1 medium onion, chopped
6 garlic cloves, chopped
1-2 jalapenos, chopped (optional depending on heat level preferred)
2 lbs of ground chicken
3 ½ Tbsp of chili powder
2 Tbsp of tomato paste
1 Tbsp of cumin
1 Tbsp of dried oregano
2 15-oz cans of white bean, drained (keep juice)
2 15-oz cans of diced tomatoes, do not drain
Salt and freshly ground pepper, to taste
½ c cilantro, optional
 
• Heat half of oil in skillet.  Add ground chicken and cook until it starts to brown, approx. 6-8 minutes.  Set aside. 
• Using the same pan, add rest of oil, onions, garlic, and jalapenos and sauté for 5 minutes.
• Add chicken back into skillet.  Add chili powder, tomato paste, cumin, oregano, canned tomatoes, beans and 1 c reserved bean juice. 
• Simmer mixture for 20–25 minutes to marry flavors.  Note: You can add more bean juice, water or chicken broth if chili is too thick.
• Season to taste with salt and pepper, and add cilantro as a garnish.
• Top a plate of Fritos Scoops with the bean chili, or serve as a side dish.
 (Serves 6-8 people)

Click to Download Andrea's_recipes now!