Taco Tomatoes

Photo: Delish

Whether it’s low carb you’re after or just a delicious dish to maximize the amazing tomatoes that summer brings us, here’s what’s for dinner.

Ingredients

• 1 tbsp. extra-virgin olive oil

• 3/4 lb. ground beef

• 1 medium onion, chopped

• 1 (1-oz.) packet taco seasoning

• 4 large, ripe beefsteak tomatoes

• 1/2 c. shredded Mexican cheese blend

• 1/2 c. shredded iceberg lettuce

• 1/4 c. sour cream

• This recipe can be vegan or vegetarian by subbing rice and/or beans for the meat and using dairy-free sour cream and dairy-free cheese (vegan).

• Pro tip - We are not all about kitchen gadgets but this chopper will change your life (and is fun and safe for kids who want to help). It’ll take care of the onion in no time flat.

Instructions

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes.

2. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.

3. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.

4. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Thank you to Delish for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as other dishes you can make like this one (think lasagna stuffed tomatoes).

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Marinated Corn And Artichoke Dip

Photo: Unsplash

Thanks to our Water Me Wednesday guest, the brilliant and talented Cyndi Kane for this Tailgate Treat, straight from her cookbook, "Save It Forward Suppers."

Ingredients

• One 11-ounce can of shoepeg corn, drained

• One 12-ounce jar of marinated artichoke hearts, chopped, but don’t drain!

• 1/2 cup cherry tomatoes, sliced into quarters

• 2/3 of a 4.25-ounce can of black olives, drained and chopped

• Small red or orange bell pepper, cut into small dice

• 1 tablespoon olive oil

• 1 teaspoon vinegar (I use red wine vinegar)

• 1/4 teaspoon cayenne

• 1/2 teaspoon garlic powder

• 1 teaspoon table salt

• Tortilla chips, for serving

Instructions

1. In a serving bowl, combine the corn, artichoke hearts, tomatoes, olives, bell pepper, oil, vinegar, cayenne pepper, garlic powder, and salt and toss well.

2. Refrigerate it if you make it ahead.

3. Serve at room temperature with tortilla chips. Forks are optional!

Game Night Crispy Potato Bruschetta

Photo: Oh She Glows

Oh She Glows is one of our favorites for healthy (but not too healthy you feel like a rabbit) plant-based recipes. This one too good to pass up.

Ingredients

FOR THE POTATOES:

• 2 large (500 g total) Russet potatoes (unpeeled)

• 1 tablespoon (15 mL) grapeseed oil or virgin olive oil

• Fine sea salt

FOR THE AVOCADO-TOMATO TOPPING:

• 2 medium (7 g) garlic cloves

• 1/2 cup (15 g) lightly packed fresh basil leaves

• 2 cups (344 g/12-ounces) grape tomatoes

• 1 tablespoon (15 mL) fresh lemon juice

• 1 tablespoon (15 mL) balsamic vinegar

• 1/4 to 1/2 teaspoon fine sea salt, to taste

• 1 large (240 g) ripe avocado

Instructions

1. Preheat the oven to 425°F (220ºC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper.

2. With a sharp knife, slice the potatoes into 1/4-inch thick rounds. Make sure they’re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn more easily while cooking.

3. Place the rounds into the center of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing them a 1/2-inch apart. Sprinkle liberally with salt.

4. Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked so they’ll crisp up a bit around the edges.

5. Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulse—only 10 to 14 times—until the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside to marinate.

6. Five minutes before the potatoes are ready, dice the avocado very small into almond-sized pieces. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy/watery, but this is normal!

7. After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the center of a potato round and repeat this process for the rest of the rounds.

8. Serve immediately, directly from the baking sheet(s)—I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don’t recommend letting them sit around for longer than 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips!

This recipe is courtesy of the talented Angela over at ohsheglows.com. Check out her site for more recipes and to buy one of her great cookbooks.

Waffle Fry Nachos

Photo: Taste of Home

A ballpark favorite that you don't have to wait in line for.

Makes 8 servings

Ingredients

• 1 package (22 ounces) frozen waffle fries

• 10 bacon strips, cooked and crumbled

• 3 green onions, sliced

• 1 can (6 ounces) sliced ripe olives, drained

• 2 medium tomatoes, seeded and chopped

• 2/3 cup salsa

• 1-1/2 cups shredded cheddar cheese

• 1-1/2 cups shredded Monterey Jack cheese

• Sour cream

Instructions

1. Bake fries according to package directions.

2. Transfer to a 10-in. cast-iron or another ovenproof skillet.

3. Top with the bacon, onions, olives, tomatoes, salsa and cheeses.

4. Return to the oven until cheese is melted, 5 minutes.

5. Serve with sour cream.

This gem of a recipe is from Taste of Home, where they love food as much as we do.