I'm doing this Mexican lasagne bake. I don't really have a name for it. I made a cheese sauce with a can of rotel and Velveeta cheese. I diced up some onion. 1 pkg of flour tortillas. You could use corn I suppoes. I had flour on hand Refried beans, black beans, shredded sharp cheddar. Black olives optional. I sprayed the baking pan with pan spray. So nothing sticks. Put a thin layer of cheese sauce on the bottom. Then tortilla.Then refried beans, black beans,onion, shredded cheddar and some cheese sauce. Then tortilla. Kept doing layers like lasagne. Ending with tortilla on top. Covered with the remaining cheese sauce and shredded cheese. Will bake like I do lasagne. This is a meatless dish. As I'm Catholic and no meat today for lent. But you could probably add cooked ground or shredded beef, shredded or diced cooked chicken. Maybe even shredded cooked pork. If you like yours spicier. You could add some extra hot sauce to the cheese sauce.
I liked this one.
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
Recipe courtesy Giada De Laurentiis
Inactive Prep Time:
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
STUFFED FRENCH TOAST
Spread 4 of the bread slices with cream cheese and the other 4 with preserves. Put them together (with the fillings inside). Beat the eggs with the cinnamon, salt, sugar, cream and vanilla. Dip each "sandwich" in the egg batter to coat lightly. Then, dip in the crushed corn flakes to coat. Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides. Add more butter as needed.
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