Friday, August 13, 2010
Move Over Zucchini Boats...It's the Tomato Boat...
Isn't this a beautiful picture?? My cousin, Sherri, sent me this recipe and I can't wait to try it. I just wanted to go ahead and post this in case some of you were looking for something new to try this weekend. You know that pictures are sure to follow... =)
I believe that a strict Paleo diet would skip the dairy items...however, I will not be skipping them! =)
•8 firm ripe tomatoes
•6 slices bacon
•1/2 cup chopped onion
•1 pound fresh spinach, stems snipped
•1 cup sour cream
•1/2 teaspoon hot pepper sauce
•salt to taste
•1 cup shredded Mexican cheese blend
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1.Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
2.Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
3.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
4.Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
5.Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
6.Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.