Tri-Tip and Stuffed Tomatoes

Three’s Company!

We have a friend spending the night which always means a little extra twist on dinner.  Barb is the first of two weeks of friends visiting.  It’s really going to be a fun time around the house.  LOTS of food, of course.  It’s what we do.

Which brings us right back to tonight…

We started with a tri-tip roast I cooked on the grill.  I did a dry rub with smoked paprika, Hungarian paprika, cumin, garlic, Mozambique Peri-Peri spice – a fiery hot pepper blend – and salt and pepper.  I liberally coated the tri-tip and onto the grill it went.

Meanwhile, I oven roasted some potatoes and then, when they were done, coated them with a mixture of 2 tbsp melted butter mixed with 1 tablespoon whole grain Dijon mustard.

And the tomatoes…

I started by hollowing out three tomatoes from the garden.

I had an orange cauliflower so I took maybe a cup and a half of florets and steamed them until mushy.  I mashed them and then mixed in a teaspoon of butter, salt, pepper, and maybe an ounce of smoked cheddar cheese.

I filled the tomatoes and topped them with buttered bread crumbs.  Into the oven for 15 minutes at 350°.

It really was a simple meal with just a couple of easy twists.

And right now there’s peanut butter chocolate chip ice cream being made.

I love having friends over…