Debbie Arnold: Thoughts on Megaphone Summit’s Foodie Friday and More

Welcome to Foodie Friday at ARWB. You came expecting food, right? Well have a little patience because I will be sharing some deliciousness with you; it just might not be what you expected. I want to share a few thoughts on @MegaphoneSummit held in Fayetteville in early August.

First, all of TWB community owes a HUGE thanks to Stephanie Buckley and Allyson Twiggs-Dyer for the hours they put into the planning, preparation and implementation of this two-day event. Compared to all they have to produce, my planning for the Foodie Friday portion is minimal. And before this year’s summit was even over, the thinking had started for 2018.

Second, thanks to all of you who attended and supported the presenters, both national and regional. I’m sure there were things we took away from each one who shared. Having Rebekah Radice and Peg Fitzpatrick in the same room is a feat, much less having them share their incredible wealth of knowledge. 

In looking back over the past several years of programming, how many times has our friend P.Allen Smith joined us to share his expertise? Aren’t we lucky in Arkansas to have such a phenomenally talented expert at our fingertips?


Weren’t we fortunate as well to learn from our local foodie celebrities turned cookbook authors, Liz Bray and Amy Hannon? We learned that it’s not so much about the food but about the community we create around our tables that really matters.


liz bray and amy hannon megaphone summit 2017


Also, look at how we’ve grown. My first AWB (Arkansas Women Bloggers) meeting was in Mountain View at the Ozark Folk Center which was actually the 2nd meeting. Oh my! We easily fit into one relatively small auditorium. But even then, you were willing to share your talents with everyone.

There were cowboy boots and proposals. Just ask Gina K.

awbu mountain view boots

Remember the Iron Chef competition? You guys rocked it. I’m sorry we can’t do that any more.

That’s called community. And that sense of community still exists today even though we’ve grown from one state to many and from just women to our dudes as well. From “mommy bloggers” to “social media influencers. From amateurs to professionals. 

arwb hot springs friends gather

We choose the path we walk. We learn along the way. From one another…from those with more knowledge and experience. But we choose to also realize that we are unique. We don’t compare because we know it steals us of our uniqueness and the beauty of being just who we are.

We camped out together at Ferncliff and the spiders and who knows what else. It was lovely. And we grew into a body cohesive. And we changed our name. Again. AWBU. Arkansas Women Bloggers University was born.

kyran debbie sarabeth ferncliff red t-shirts

Plus, we ate hot dogs and had a picnic feast. We shared stories and more stories and realized we were blossoming into something new. And scary…and exciting.

The caterpillar was emerging and the butterfly was born.

Somewhere along the way we were “discovered.” ARWB became more than just Arkansas Women Bloggers. Suddenly, there was Texas. And Kansas and Alabama. And Georgia. And Missouri. and OMG Mississippi, And, of course, Oklahoma. We can’t forget Oklahoma, y’all. We just have to work on their southern accent.

Rogers. Hot Springs, Fayetteville. They’ve all been home to our coming togethers. Few of us realize what that entails. They are all lovely locations, but not all can support what we now know our members desire.

And we became Megaphone Summit ’cause we had lots to say and share. Don’t we always?

arwb hot springs


Y’all are the best and you deserve the best.

That’s why in 2018 we are returning to Fayetteville and @ExpFayetteville on August 3-4 for Megaphone Summit 2018.  You’ll be there, won’t you? 

Plan now to attend. Here’s how (Thanks @TaylorBradford for the infographic.)

And you just know there’ll be jam, right? Like my favorite Peach Habanero with Ginger. Or, maybe your favorite. Which one would you choose?

Lyndi Fultz: Let’s Celebrate Our Community’s Summer Gardens

This photo is ridiculous.

crazy garden lyndi fultz

It is a perfect snapshot of someone who lives in an idealist-thinking world with dreams of how things SHOULD be and a head full of sunshine, happy aspirations, and an imagination of butterflies singing throughout the hills and saying, “hey, come over here, this garden is magnificent! This garden is the Garden of Eden all over again!”

I am that dreamer.

That ridiculous photo captures good intentions and good will. I HAD good intentions to install raised garden beds in our backyard this year… after the deck was repaired… and a lower deck was built… plus a new sidewalk constructed… and then I would know EXACTLY where to put those buggers. I HAD good intentions to use these tomato plants as good will. How? They were going to be a gift of love for those friends and family members who weren’t able to pull it all together this year. Our Foodie Friday gal pal Debbie Arnold was the one who shared those awesome seeds in the first place. I couldn’t let her down, right?

Instead… they grew and grew and grew and grew some more. Every day they are stretching their wings and reaching for the sky. And every day I think, “man… I should put them in the car and bring them to someone before it is too late.”

Reality check.

It’s too late.

But it is NOT too late for us to share our community gardens with each other. I love seeing your instagram photos of your kids holding that giant squash and your proud blog posts of freshly created recipes with YOUR bounty. I am so proud of you!

And then I got to thinking… we have a community garden of sorts, a virtual community garden.

So, keep sharing.

Keep growing.

Keep reading and commenting and reaching for the sky.

May your garden be blessed with a zillion butterflies.

Lyndi Fultz

Arkansas Women Blogger member Lyndi Fultz writes about living and eating well inspired by life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and- honey. She doesn’t think you have to live in the big city to be a foodie. All you have to do is explore your own backyard. Light-hearted and approachable, nwafoodie is conversational with a healthy and simplistic approach to eating well.


Amy Hannon: Tres Leches Cake {Foodie Friday}

Celebrate the Flavors of Spring

I cook according to the weather, do y’all? I make heavy soups on blustery days. I fix a pulled pork BBQ meal for my family on sunny Saturdays. And as soon as Spring Forward, Easter, and warmer days come around, I get the itch for coconut. All things coconut! Coconut cream pie, coconut cake, coconut cream cheese frosting – you name it! I love the sweetness, the tenderness, and milky-ness of coconut. And I confess that I eat hands full of it when I’m baking with it. Can’t help myself! So these last few weeks, I’ve gone crazy for coconut!

Coconut Tres Leches Cake

One of my absolute favorite coconut recipes is this Coconut Tres Leches Cake. Tres leches means “three milks” that are poured over cake and allowed to stand overnight, soaking in every little drop. I love this recipe not only because it’s creamy, sweet, milky, coconutty, luscious, and rich, BUT it’s as easy as can be! This recipe starts with a boxed white cake mix and three milks that come from cans and cartons. What’s easier than that! This recipe is one that needs to be made the day before you plan to serve it, but it’s worth EVERY second that you have to wait on it. Magic happens when those milks are being absorbed into this classic white cake. So don’t rush the magic, y’all. Just let it do its thing.

Then finally after the cake has absorbed the three sweet milks, it is topped with a layer of homemade whipped cream and fresh or toasted coconut. Don’t be afraid to try your hand at homemade whipped cream! It really makes all the difference! Besides, the other steps in this cake are so simple that this is really the only real elbow-grease required. And it’s little elbow-grease at that! Once you make your own whipped cream, you’ll never go back. God’s honest truth.

And you know what’s even better? If your time is short or you just have a need to serve this up as personal cakes rather than a big, whole cake, then you can skip the milks and just make the cake batter, scoop it into pretty paper muffin cups, and then top them with the homemade cream and coconut! Ta da! Coconut cupcakes just like that!

I’ve made this recipe for friends, my sister-in-law, my family, for my TV crew, and for shoppers at my store. And the word on the street is that it’s pretty dern fabulous! Y’all need to try it and serve it to your people on one of these pretty Springtime days. They’ll love ya for it.



Euna Mae's Coconut Tres Leches Cake - Amy Hannon


  • 1 Duncan Hines white cake mix
  • 1 small box instant white chocolate pudding mix
  • 3 Tablespoon all-purpose flour
  • 1 cup water
  • ½ cup canola oil
  • ½ cup milk
  • 1 tsp vanilla
  • 4 egg whites
  • ½ 14.5 oz can coconut milk
  • ½ can sweetened condensed milk
  • ½ can evaporated milk
  • ½ teaspoon coconut extract
  • 1 ½ cup heavy cream
  • ½ cup powdered sugar
  • 1 cup shredded coconut


  1. Preheat oven to 350.
  2. Separate eggs, keep whites in a small bowl; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients except the egg whites. Mix for 1 minute on low.
  4. Add egg whites. Increase speed to medium high and mix for 2 minutes until well combined.
  5. Spread batter into a prepared 9x13 cake pan.
  6. Bake in a preheated oven for 25 minutes or so until a toothpick inserted in the middle comes out clean.
  7. While cake bakes, whisk together three milks and coconut extract; set aside.
  8. When cake is done, remove from oven and let stand for 10 minutes.
  9. Poke holes all around the cake using a toothpick or fork.
  10. Carefully pour the milks over the cake - it will fill the pan and drown the cake! But no worries, the cake will absorb all of that sweet, creamy milk.
  11. Allow cake to absorb milks and cool off at room temperature for about 45 minutes or so. Cover well with cling wrap and refrigerate overnight.
  12. When ready to serve, whip heavy cream and powdered sugar on high with mixer until medium peaks form. May add in ½ tsp coconut extract if desired.
  13. Over medium low heat, toast shredded coconut in a nonstick skillet stirring very often to be sure it doesn’t burn.
  14. Spread fresh whipped cream over cake and sprinkle with toasted coconut.


EASY AND FAST OPTIONAL CUPCAKE RECIPE Prepare batter as written above. Omit the soaking milks step. Then top with whipped cream and coconut!


Amy Hannon head shot


Amy Hannon is the owner of and heart behind EunaMae’s kitchen boutique in Springdale, Arkansas. She is a preacher’s wife, a mom of three, and her love language is feeding people. Amy hosts Cooking Today, a daily show on Northwest Arkansas’ KNWA/FOX24 where she cooks easy, good food right from her own kitchen.

Euna Mae’s Location:

1503 Carley Road
Springdale, AR 72762
(479) 419-9690

@EunaMaes on instagram
Eunamae’s Blog
Eunamae’s on Facebook


Diane Roark: Tacos4Life {A review}

Disclosure: This is not a sponsored post. All opinions expressed are those of Diane Roark.

Celebrating Food Adventures

Tacos4Life - Every Meal You Buy A Meal Is Donated to Hungry Child
Every Meal You Buy Means A Meal Donated to a Hungry Child 

How is Tacos 4 Life so different from every other restaurant?

When you eat at Tacos 4 Life, you have an opportunity to help end childhood hungry around the world.

By choosing to eat Taco 4 Life’s delicious tacos, burritos, quesadillas and more, Tacos 4 Life helps feed a child who needs a meal. Tacos 4 Life calls this “Eat Good Do Good”.   You not only get amazing food, but you also get a good feeling when you eat a reasonably priced meal and know you are helping to feed hungry children.  My son Casey had an opportunity to help pack the meals.  His high school volunteered to help pack meals a couple of times.  My other son Caleb and I joined them.  I can tell you from experience that if you eat at Tacos 4 Life, they use a portion of the money to ship meals to hungry children with the help of the non-profit organization Feed My Children.  Feed My Children sends meals to countries with high rates of poverty and hunger.

In my opinion, not only is Tacos 4 Life Mission the best, but their food is just as terrific.

I Love Taco 4 Life’s Tex-Mex Food.  I could eat there several times a week and never get tired of it.  Their food is that delicious. Everything we have ordered at Tacos 4 Life has been extremely tasty.  

Here are some of my favorite things from their menu:

Beef Burito

  • Serious Steak Burrito: Marinated and grilled skirt steak, cilantro lime rice, refried beans, Pico de gallo, jack cheese, and chipotle aioli.  The Chipotle Aioli is amazing!  I would love to figure out how to make this amazing sauce.

Chipotle Chicken Burrito Tender marinated and grilled chicken, cilantro lime rice, refried black beans, chipotle aioli, jack cheese, and pico de gallo. This is one of the best burritos I have ever had. The Chipotle Aioli is extremely amazing!

  • Chipotle Chicken Burrito: Tender marinated and grilled chicken, cilantro lime rice, refried black beans, chipotle aioli, jack cheese, and pico de gallo.  This is one of the best burritos I have ever had.  The Chipotle Aioli is extremely amazing!  I would love to have this recipe.Tacos4Life Coconut taco
  • Ono Shrimp Tacos: An amazing shrimp taco with crispy shrimp tossed in pineapple cream ono sauce; served with pineapple, green onions, and toasted coconut in a grilled flour tortilla.
  • Where is Tacos 4 Life located? Tacos4Life’s newest location is in Fayetteville on College Avenue.  Visit the original location in Conway the original location is on Dave Ward Drive or their second location on Oak Street. Their food is amazing and their mission is incredible.  The owners are changing the world by feeding the hungry, and they are doing a wonderful job.  Follow Tacos 4 Life on their Facebook page.  You can volunteer to help pack meals to send to hungry kids all over the world.

If you are looking for a patio to have a picnic, Tacos 4 Life has extremely nice covered patios.  The Conway location on Dave Ward even has a fireplace for colder days.  

Diane 200

Recipes For Our Daily Bread and Our American Travels are personal blogs written and edited by me, Diane Roark.  I am passionate about family, food, travel, and my new love of photography.  Recipes for our Daily Bread is where I blog about easy recipes to help you put dinner on the table quickly.  I enjoy sharing Southern Recipes for special occasions too.  Our American Travels is where I write about Family Fun Travels in America.   You will find restaurant reviews plus information on Disney World, Branson, Alaska, Maine, and many Southern states.  Be sure to join the other 20,000 Pinterest followers who follow Diane_Roark on Pinterest , FaceBook, InstagramTwitter


Lyndi Fultz: Family Taco Night Celebration

Celebrate Cooking Together

multi-family taco night nwafoodie

What’s holding you back from entertaining more? Opening up your home? Planning a brunch date? On your porch? In your living room? Or, in your backyard?

What’s holding you back from picking up the phone, sending out an invite, texting, or sending a message? Is it too much effort? Too much money? Too much pre-cleaning? Or, post-cleaning? Too much to even think about?

These are questions I often ask myself. I mentally kick myself when another week goes by and seven days skip along without breakfast/brunch/lunch/dinner/coffee and dessert guests. Excuses? Oh, I’ve got them. Tons of them. Some of them are perfectly legit.


Yet… I still hold back.

One way to ease back into entertaining mode with friends and family is to just pull that Band-Aid off. Pick up that phone, get your fingers typing, and just do it.

Taco night is a family favorite of ours. Whether at our home, my in-laws, or my brother and sister in-laws house, tacos are a guaranteed crowd pleaser. Everyone knows what to expect and everyone can find a combination that fits his or her dietary needs.

Ready to jump in with me and get this party started?

Let’s talk through the logistics. Taco night is a great get-together where everyone can jump in at the level they feel most comfortable with.

Not sure where to start?

Here are my seven tips on hosting a multi-family taco night.

1. Identify your foodies. Do you have a family member or friend that likes food exploration? Great, they will be the one who will bring that extra-special touch. Assign them salsa. Yes, salsa is also great for the bachelor in the group, but trust me, a foodie is the one who will make their own salsa or shop to find just.the.right.one.with.the.great.story. Don’t have a foodie friend? Okay, give the task to your bachelor friend. He’ll know what to do.

2. Moms. Got a mom on the invitation list? She is going to be your shredded cheese hero. And sour cream. Check and mate. She’s going to bring the Sams Club size, guaranteed.

3. Veggie Prep. Ouch, this one is not everyone’s favorite. Save the messy tomato job for you, no one wants that job. Besides, tomatoes and avocados are the two things you want to save for last due to juiciness and spoilage. Ask for volunteers for lettuce shredders, onion mincers, jalapenos slicers, and cilantro choppers. If you have a mid-life no-children couple, they will take this challenge on with relish. Relax, they’ve got this covered.

4. Beef. This is where you come in. Make the event easy and pre-cook these an hour before guests arrive and keep it in the warmer or crock-pot. No one will complain and that’s more time for margaritas. Speaking of….

5. Margaritas. Seems about the right time to mention this. Set up a station and let it work for itself. Assign the first person that walks through the door to get their blender on. Just make sure they are twenty-one. And eager to help.

6. Chips and Dip. You’ll want some chips and dip with that margarita. Cue your bachelor friend. Generic salsa will work just fine for this. If your foodie person wants more on their to-do list, assign them this. Who knows? Maybe you’ll end up with sweet potato/chili/lime/vinegar/cilantro flavored tortilla chips.

7. The Tortilla Station. Last but not least… the most dreaded assignment of them all… the tortilla station. If you are a purist, plan for an hour at the stovetop cooking corn and flour tortillas over the stovetop with olive oil. Plan half that time grilling tortillas on the grill. Do these two hours before and wrap them in tin foil and place in the warmer. That way all you have to do is when guests arrive is to kick back, enjoy chips and salsa, and let that eager beaver first-arriving-guest make you a margarita. See how easy this is?

You see, the moral of this story is simple… humans need other humans. We want, no we need, each other. We need to connect, to laugh, to eat, to drink, and to just goof off a little bit. We don’t need to worry about complicating everything.  We can do this.

You in?

Happy taco night.

Lyndi Fultz nwafoodie (c) Sweet PortrayalLyndi Fultz, nwafoodie

Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.


Stacey Valley: Swedish Meatballs {Foodie Friday}

Celebrate Celebrations

swedishmeatballsMy philosophy is that every meal should be a celebration. Food is life-giving. It is the fuel for our bodies. And it’s pretty awesome that our fuel can be beautiful and yummy too.

I recently made a traditional Nordic meal for my family including Swedish Meatballs and Potato Herb Gratin with Pepparkakor (Nordic Ginger Cookies) for dessert. These were all new recipes for me, so I was pleased when they turned out not just edible, but delicious. The entire meal was a hit with the Valley bunch. 

I found the Swedish Meatball recipe on the food blog Damn Delicious. Meatballs look fancy, but are easy to make. You can substitute ground chicken or turkey for the ground pork if you would like cut some calories from the recipe (but I wouldn’t suggest it). It’s perfect just as it is. 

Stacey Valley: Swedish Meatballs {Foodie Friday}


  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko
  • 2 large egg yolks
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups beef broth
  • 3/4 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves (optional)


  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until onions have become translucent, about 3 minutes.
  2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. With clean hands, mix until well combined. Roll the mixture into 1 ¼ to 1 ½ inch meatballs, forming about 24 meatballs.
  3. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 5 minutes for each batch. Transfer to a paper towel-lined plate.
  4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  6. Serve immediately, garnished with parsley, if desired.

I served the meatballs over cooked egg noodles. My sauce wasn’t quite as thick as I hoped, but the leftovers the following day were perfect. Based on that new information, I will make these a day in advance next time. 

Don’t be afraid to try new recipes for your next food celebration. Experimentation and discovery are part of the fun. And believe me: your family will love slurping up these creamy, meatbally, sauce-covered noodles. 


Stacey is a wife, mom of four girls, and public health professional. She adores her interracial, real-life modern family, and is thankful that her husband Anthony loves her kind of crazy. Cooking is her therapy. She dreams of moving to Italy one day, so you can often find her binging on House Hunters International. Stacey’s life motto is “Live big. Love deep.” You can find her online at…

Blog: http://www.staceyvalley.com/ 

Twitter: https://twitter.com/staceyvalley

Instagram: http://instagram.com/staceyvalley/

Facebook: https://www.facebook.com/stacey.mcbryde

Pinterest: https://www.pinterest.com/staceymvalley/

Chris Olsen: Haunting Halloween Batwings {Foodie Friday}


chris olsen fall collage

Photos courtesy of ChrisHOlsen.com

For those of you that know me…know I LOVE Halloween! It’s actually my FAVORITE holiday!  So of course, I ALWAYS have a party to celebrate!  I invite all of my friends and it’s just a great time with LOTS of surprises…and it wouldn’t be a Chris H. Olsen party if it didn’t have a few twists and turns here and there! These Haunting Halloween Batwings — black of course–are  definitely a twist.

When I came across this recipe (no, it’s not my own invention…but it’s AWESOME) I just had to use it and share with all of you.

So, dive in and enjoy!



Chris appears weekly on THV11 This Morning.



Chris Olsen: Haunting Halloween BatWings {Foodie Friday}


  • 1 cup soy sauce
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 1/4 cup light-brown sugar
  • 1/4 cup black bean sauce
  • 1 teaspoon black paste food coloring
  • 20 large whole chicken wings with tips


  1. In a medium bowl, whisk together soy sauce, oyster sauce, sugar, black bean sauce, and food coloring. Set 1/3 cup soy sauce mixture aside.
  2. Place chicken wings in a large resealable plastic bag and pour remaining soy sauce mixture over wings; seal bag. Turn bag until wings are well coated. Refrigerate;l et marinate for at least 2 hours and up to overnight, turning chicken wings every 30 minutes to coat.
  3. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.
  4. Remove wings from marinade, shaking off any excess; discard marinade.
  5. Place them in an even layer on prepared baking sheets, arranging them so that wings are extended. Bake until juices run clear, 20 to 25 minutes, brushing with reserved soy sauce mixture every 10 minutes. Remove from oven and brush with any remaining soy sauce mixture. Let cool slightly on a wire rack before serving.


chris h olsen batwings for foodie friday


chris olsen photo 250Chris H. Olsen
Living the Good Life with Chris H. Olsen

Check out these upcoming holiday events with Chris.

What food reminds you of childhood? 

Cake! My grandma would make a wonderful strawberry cake for me for my birthday!! It’s still my favorite!

What is your favorite international cuisine?
. I LOVE Mexican food!!! I spent a LOT of time in Southern California and that just became my favorite food when I would eat out! I love to experiment with lots of different recipes!

What is always in your refrigerator at home?
I ALWAYS have cheese, raisins and milk!

What is your most used cookbook?
I don’t use a cookbook! I cook from my heart!

What is your favorite kitchen gadget?
. My wine bottle opener…lol! No..I really don’t use “gadgets”. I’m kind of an “old fashioned” cook, so I do my own chopping, cutting. I don’t really get all fancy! I like to keep it simple and easy!

Do you have a favorite food indulgence?  

What is your go-to ingredient that you use time and time again?
Peppers! Peppers and onions! Oh…and fresh rosemary from my yard!

What is your favorite food meal to cook at home?
I love to make homemade chili!

What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to just get in there and try it! No one succeeds the first time, so keep at it!

When you’re not cooking, what are your favorite pastimes?
Gardening, working in my two nurseries, Botanica Gardens and Plantopia and speaking to groups around the country!

What else would you like us to know about you?
I love to try new things and I don’t think that anything is ever a failure! Being positive is the key to success in life and in business!

Connect with Chris:

Chris H. Olsen
Botanica Gardens



Lyndi Fultz: Grilled Tostadas with Grilled Sweet Potatoes, Grilled Chicken, Beans and Rice. {Foodie Friday}


summer2fall tostada - main 

There is such a thing called season fatigue. It happens when one season is ending and another begins. Let’s be honest, the fatigue sets in about a month before the new season actually begins. You know that itchy feeling you get when you are ready for fall?

You are done with mowing the grass, washing bug splatters off the windshield, and you find yourself wearing a sweater to work because the weatherman said that it will be in the low 80s today. Think about that. If it is springtime and the weatherman says low 80s, the shorts and tank are donned faster than you can say Off! mosquito spray.

As we tiptoe into the cooler waters of fall, there are a few areas of summer we may still want to hold on to and linger a while before we let them go. The slowing down of summertime we enjoy such as eating outside, grilling, nibbling on smaller plates and chilling over longer conversations.

For today’s foodie Friday, I got to thinking. What would be better than to share a dinner idea that has us transitioning from summer to fall? The ingredients really can be anything but should follow along this format:


It’s that simple really. I can’t wait to hear what combinations you come up with or dream up. By all means, comment before you actually make dinner. Just be sure to come back and share a photo or two. We’re in this together.

How does a grilled tostada with grilled sweet potatoes and grilled chicken sound, to get you started?

summer2fall tostada - tray nwafoodie lyndi fultz

Thanks for a good time, summer.

C’mon, fall.

Lyndi Fultz: Grilled Tostadas with Grilled Sweet Potatoes Grilled Chicken Beans and Rice.

6 tostadas


  • 1 sweet potato
  • 2 tablespoons extra virgin olive oil
  • 1 chicken breast
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 cup rice
  • 1 cup great northern or white beans
  • 1 small tomato
  • 1 small avocado
  • Pam oil spray
  • 6 corn tortillas
  • 4oz crumbled feta cheese
  • 3 tablespoons sour cream
  • dash of Tabasco or hot sauce


  1. Peel sweet potato and slice lengthwise. Coat with 1 tablespoon olive oil and microwave for 2 ½ minutes.
  2. Heat gas grill to 400 degrees.
  3. Cutlet chicken breast and coat with 1 tablespoon of olive oil.
  4. Season sweet potato and chicken breast with salt, pepper and garlic powder.
  5. Grill for 5 minutes, each side, until cooked and remove from heat. Place both in tinfoil
  6. and secure tightly, setting it aside to continue cooking and allowing the juices to set in
  7. the chicken.
  8. Microwave rice and beans until thoroughly heated.
  9. Dice tomato and cube avocado.
  10. Pam corn tortillas on both side and place on grill for 2-3 minutes on each side to form a
  11. stiff tostada. Remove from heat.
  12. Line out all of your ingredients: rice, beans, sliced chicken, sliced sweet potato, sour
  13. cream, rice, beans, tomato, avocado, goat cheese, and Tabasco hot sauce.
  14. Layer each tostada with each ingredients, plate, find a nice comfy cozy spot on the back
  15. deck and enjoy

Happy summer to fall, ya’ll.

Lyndi Fultz


Getting to Know Your ARWB Foodies
 What food reminds you of childhood? 
cheese omelets
When I was a kid, my mom made runny, undercooked, boring scrambled eggs. I decided to take matters in my own hands and learned how to 1) make dry scrambled eggs and 2) kicked it up a notch and learned how to make cheese omelets. Never again did I have runny, undercooked, boring scrambled eggs. Thanks mom!
 What is your favorite international cuisine?
slow food from France and Italy
I like the country rustic fare from just about anywhere: fresh fish plucked from the sea, lightly but perfectly seasoned, wine with brie and fruit and long conversations, and whole chicken simmered in broth with garlic. I can appreciate fancy food yet I fall in love with simplicity that is delicious. 
What is always in your refrigerator at home?
 good, grass-fed butter
whole whipping cream
parmesan cheese
farm eggs
large curd cottage cheese
whole milk plain yogurt
brussel sprouts
minced garlic in a jar (what, you didn’t think I always mince my own garlic, did you?)
What is your go-to ingredients that you use time and time again?
 fresh thyme
Do you have a favorite food indulgence?
 fried chicken, yes please

What is your most used cookbook?
What is your favorite kitchen gadget?
santoku knife
What is your favorite food meal to cook at home? 
 pan slow-cooked paillard chicken in broth with balsamic and dijon 
What is a cooking tip that you would like to share with beginning cooks?
 Sign up for Cook’s Illustrated because they will absolutely teach you how to cook
When you’re not cooking, what are your favorite pastimes?
 kayaking, fishing or just hanging out in the lake, remodeling, landscaping, going for drives with my husband and hanging out with family. 
What else would you like us to know about you?
I need a clutter-free zone to function properly.

Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.

Connect with Lyndi:
twitter – @nwafoodie
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pinteret – nwafoodie