Tomatoes Stuffed With Grilled Corn Salad

These can look pretty fancy, but they are simple to make. I love making them and the best thing, they taste delicious! I slightly adapted this recipe from Ms. Martha Stewart. And it's perfect for summer!

Serves 4

3 ears of corn OR 1 can of corn

4 beefsteak tomatoes

1-2 Tbsp olive oil

1/2 cup cheese (Original recipe called for goat cheese but I much prefer aged cheddar cheese or a Mexican cheese blend. You can use any cheese you want) 

1 Tbsp white wine vinegar

Salt and pepper to taste

3 slices cooked bacon or turkey bacon, crumbled (optional)

You can of course fire up your outside grill and roast the corn on the stalks. To do that, pull back husks (don't remove) and take out the silk and soak corn & husks in cold water for 10 minutes. Drain, put husks back over the corn. Place corn husks on high heat on the grill for about 15 to 20 minutes. When done, cut kernels off corn and set aside in a bowl.  

I like to cook it inside on a George Foreman grill. To do that, put on the flat panel grill plate. Pour 1 Tbsp olive oil on to the grill and turn to high heat.

I cut the corn off the stalks OR if using canned corn (which I have many times), drain the water and place the corn kernels directly on the grill plate in the oil. I sprinkle with a little salt and pepper and grill for about 15 to 20 minutes.

Meanwhile, wash your beefsteak tomatoes. And if using bacon, start cooking that now too.

Cut the tops off the tomatoes

Very gently, squeeze the seeds out of the tomato and discard (or eat them if you're like me).Take a small knife (paring knife works best) and cut around the inside of the tomato, remove the innards of the tomato. Give them a rough chop and throw them into a bowl.

Once the corn is done, throw it into the bowl with the tomato innards, and top with crumbled bacon, 1 Tbsp olive oil, 1/2 cup cheese (reserving just a little to top each tomato if you wish), 1 Tbsp white wine vinegar and salt & pepper.

Give it a good stir, and spoon it into your tomatoes and Voila! 

Super yummy and great for summer!

Zucchini Boats

Did you know that the zucchini came from Italy? I did not. They first started showing up in the late 19th century. I think that's pretty interesting but than again, I love history! ha ha When I was learning how to cook (Read about that experience here!) this was one of the first things I tried to make for my husband. They look fancy but they are super simple (and delicious!). This recipe is adapted from Kayotic Kitchen, one of my favorite cooking blogs.

Delicious Zucchini Boats

Ingredients:

1 Tbsp sour cream
1/4 tsp garlic salt
1/2 red or yellow bell pepper
1 tsp thyme
2 zucchinis
1 onion

3 cloves garlic, minced
cheese

1 Tbsp olive oil

Optional: bacon

Directions:

Preheat your oven to 400 F (200C).

Take your zucchini and cut them in half

You can either trim the stems off or leave them on for decoration but don't eat them. Personally I like them on but do whatever floats your (zucchini) boat! 
Next dice the onions.

Then dice the half a bell pepper

Then scoop the insides out of the zucchini but leave a little around the edges.

Then chop up the zucchini insides and set them aside.

Pour olive oil in a pan and saute the onions for about 5 minutes, until they are soft. 

Once those are nice and soft, throw in the bell pepper for 2 or 3 minutes

Next throw in the garlic and chopped zucchini insides for about a minute.

When it's all done, throw it into a bowl. Add the thyme and garlic salt.

If you want to leave it vegetarian you can skip this next step but I love bacon! I cooked 2 stripes of turkey bacon. Yum! Crumble it up and add it to the bowl.

Then add the sour cream

Stir it all together! Then scoop it into the hollowed out zucchini. 

I lightly sprayed my backing dish before putting them in there. Next top with cheese. I used mozzarella this time but I've made these numerous times with lots of different cheeses (cheddar, gruyere, shredded Italian 5 cheese blend) so go with what you like.   

Pop them in the oven for about 20 minutes. Then turn on the broiler and let the cheese melt. I had mine in for almost 3 minutes because I like the golden brown mozzarella but with other cheeses you might want it a little less time. 

And Ta da!  Super delicious zucchini boats!

Make it healthier: Don't use sour cream or substitute Greek yogurt (make sure it's plain, without sugar).  

Substitute: 1/4 tsp garlic salt with 1/4 tsp regular salt

Add: You can add ground black pepper to taste if preferred, add it when adding the salt.