Pesto Rice-Stuffed Pork Chops

When the kids are with their dad Charlie and I like to make things for dinner that they wouldn't like. The recipe calls for no salt but next time I make it I would definitely add some to the rice stuffing and maybe some sprinkled on the pork itself.  Here is last nights dinner:

Pesto Rice Stuffed Pork Chops

1/2 C fresh basil leaves
1/2 C fresh parsley sprigs
1/2 C chopped pecans
3 garlic cloves, peeled
2/3 C wild rice
2 tbl grated Parmesan cheese
2 tbl cream cheese, softened
1 tbl olive oil
1 tsp chili sauce
4 bone-in pork loin chops
1/2 tsp lemon pepper seasoning
1 tbl butter

In a food processor, combine the basil, parsley, pecans, and garlic; cover and process until blended.  Transfer to a small bowl; add the rice, parmesan cheese, cream cheese, oil, and chili sauce.  Cut a pocket into each pork chop by slicing almost to the bone.  Sprinkle the pork chops with the lemon pepper.
In a large skillet, brown pork chops in butter; cool for 5 minutes.  Fill with rice mixture; secure with toothpicks if necessary.  Place in a 13x9 in baking dish coated with cooking spray.
Bake uncovered at 350 degrees for 28-32min or until thermometer reads 160 degrees.

This recipe is from Taste of Home

Taco Salad Pie

Last night I had my friend Jana over.  Both of our bf's are in Mexico for the Baja 1000.  We were hungry for some mexican but we had eaten out the night before so we decided to cook something.  I wanted to do something that I had never done before so she suggested this recipe that she had made.  At first I was a little skeptical...pie crust with mexican?  Hmmm...but after an hour of looking through recipe books and not really seeing anything I wanted to make, I decided to give the pie crust idea a try.  Jana couldn't remember where she had seen the recipe, so I just googled "taco salad pie" and this was the first recipe that popped up.  Jana said it looked similar so we decided to make it.

Very easy to make!  However, you know me, I followed the recipe step by step.  It was good, but needs a little something else next time I make it.  Definitely needs some more flavor.  The recipe doesn't call for salt, which I think it needs for sure.

Today I had leftovers for lunch, and before I warmed it up I put a little queso cheese sauce on the top of my slice.  It made it a lot more tastier. So perhaps next time I make it I will omit putting the cheddar cheese in with the meat and add queso cheese sauce instead.  I would say 1/4 cup, maybe a little more depending on your taste.

I got this recipe from www.tablespoon.com

Taco Salad Pie

Ingredients

• Crust
• 1/2 cup crushed tortilla chips
• 1 box Pillsbury® refrigerated pie crusts
• Whole round tortilla chips
• Filling
• 1 lb lean (at least 80%) ground beef
• 1 can (15 oz) spicy chili beans, undrained
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1/2 cup Old El Paso® Thick 'n Chunky salsa
• 1 cup chopped lettuce
• 1/2 cup chopped tomato (1 small)
• 1 green onion, sliced (1 tablespoon)
• 1/2 cup sour cream
• 1/4 cup sliced ripe olives, if desired

Directions

1. 1Heat oven to 450°F. Sprinkle 1/4 cup of the crushed tortilla chips evenly in bottom of 9-inch glass pie pan. Make pie crust as directed on box for One-Crust Baked Shell in chip-lined pan. Sprinkle remaining 1/4 cup crushed tortilla chips over crust; gently press into crust. Generously prick crust with fork.
2. 2Bake 9 to 11 minutes or until crust is light golden brown. Cool slightly. Carefully stand 1 row of whole tortilla chips around inside edge of baked shell.
3. 3Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in chili beans, 1 cup of the cheese and the salsa. Cook over low heat 2 to 3 minutes, stirring occasionally, until beans are heated and cheese is melted.
4. 4Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, onion, sour cream and olives. Serve immediately.

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