Broiled Tuna Stuffed Tomatoes

My mother made this one with their homegrown tomatoes when I visited this weekend, and it turned out fabulously!  She served it with a salad and sourdough bread.

1/2 onion, chopped
2 TBSP butter
5 oz mushrooms, chopped
2 cloves garlic, minced
1 (6.4 oz) can tuna
3 cups fresh bread (sourdough or french), chopped
1.5 cup shredded mozzarella
6 tomatoes
2 TBSP EVOO

Saute onion in butter.  When softened add mushrooms and cook until tender.  Add garlic and cook one more minute.  Move to a mixing bowl and add tuna breadcrumbs and half of cheese.  Half tomatoes and scoop out innards to form bowls.  Fill with tuna mixture, drizzle with oil, and top with remaining mozzarella.  Bake for 12 minutes at 350.  Turn on broiler just until tops are lightly browned.

Loaded Baked Potato Soup

This was the first post I made when I became Nourished Homestead.  So it seems fitting that it’s the first recipe to be posted on my shiny new domain as well.  It’s still one of my favorites.

2 pounds potatoes, peeled and quartered
4 cups bone broth
8 ounces bacon
1/2 cup cream
2 tsp sea salt
1/2 tsp pepper
4 oz shredded cheddar, divided
1/2 cup sour cream
1/4 cup chopped green onion

Add potatoes and broth to a pot and boil until tender. Meanwhile, pan fry bacon and dice. Turn off heat to potatoes and add cream, salt, pepper, and half of cheese, half of bacon. Blend with Vitamix or immersion blender. Serve topped with remaining cheese and bacon, sour cream, and optional green onion. Makes 4 servings.