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:

GRILLING + SUMMER STAPLE + FALL INGREDENT = #summer2fall

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.

GRILLING + SUMMER STAPLE + FALL INGREDENT = #summer2fall @nwafoodie #ARWB #FoodieFriday

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

6 tostadas

Ingredients

  • 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

Instructions

  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
https://arkansaswomenbloggers.com/lyndi-fultz-grilled-tostadas-with-grilled-sweet-potatoes-grillled-chicken-beans-and-ricefoodie-friday/

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
thyme
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
fb – /nwafoodie
pinteret – nwafoodie