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