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  • Creamed Spinach Stuffed Tomatoes

    1 vote
    Creamed Spinach Stuffed Tomatoes
    Prep: 15 min Cook: 45 min Servings: 5
    by Patti Fisher
    68 recipes
    >
    Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our grill/smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two… I wanted to do some smoked/grilled tomatoes with Christmas dinner and I asked Patti what she thought. This is what she came up with. Man, I do love the way she thinks, these were really good, with her homemade creamed spinach picking up the mesquite wood smoke flavor and the warm soft tomatoes… oh my. Lots of different textures and flavors complimenting each other. We also talked about making these as a main dish soon using shrimp or leftover meat added to the spinach.

    Ingredients

    • Ingredients: Creamed Spinach Stuffed Tomatoes
    • 5 large tomatoes
    • 1 lb. fresh spinach, sautéed in 1 teaspoon butter
    • 6 slices bacon, chopped
    • 1 cup half & half
    • 1 cup Parmesan cheese
    • 2 Tablespoons flour
    • ½ teaspoon Country Bob’s Seasoning Salt
    • ½ teaspoon nutmeg
    • 1 teaspoon dried garlic
    • 1 cup Parmesan cheese, grated

    Directions

    1. Directions: Creamed Spinach Stuffed Tomatoes
    2. Slice off tomato top about ½ “down. Remove seeds. Patti used a teaspoon. Place tomatoes upside down on paper towels to drain any juice.
    3. In medium sauce pot cook bacon until crisp. Using slotted spoon remove bacon to paper towel.
    4. Whisk flour thoroughly into drippings. Slowly add milk, then seasonings. Simmer and stir until thickened.Mix in spinach and bacon. Spoon the spinach mixture into tomatoes and sprinkle cheese on top.
    5. Cooking Directions: Pellet Grill/Smoker
    6. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off, scrape flavorizer off and sweep any ash out of the burn pot. Check the grease pans and change them if needed. Set ITC to 350 degrees and give the grill about 10 minutes to reach temperature.
    7. I like to add a little smoke flavor to everything so I turn the ITC down to 225 degrees (105c) after a good fire is established. Place tomatoes on a small grill grate and directly onto the grill and just let it hang out in the smoke and get happy for 1 hour or so. This is referred to as “Smoking” or “Hot Smoking”.
    8. They are done when the tomatoes are soft, about an hour.
    9. If you are using a gas grill check out our website: www.datenightdoins.com

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