The most delicious dish of the season…
As summer has packed its bags and fall has officially moved in, I thought I would take a look back at the most delicious dishes my mom & I whipped up this summer, take a family vote for favorites- and share the winner with you.
This summer, I learned that the right sauce makes all the difference. Two of my favorites are barbecue and pesto. But until experimenting with some leftovers, I never imagined they could pair so perfectly in one unforgettably delicious dish. Reflecting back on the summer, this was by far our favorite meal. The funny thing is, it was a “leftovers” night. We had homemade barbecued chicken and chipotle cream sauce (which we ate with sweet potatoes) leftover from the night before- and tortillas leftover from a fish taco failure earlier that week. Our garden was bursting with fresh basil, and we still hadn’t cooked that ‘one weird thing’ we get each week from the Farmer’s Market- (this week, Christmas Pole Lima Beans).
So we took our leftovers, whipped up some homemade pesto and wallah!… leftovers night just got a whole lot more delicious! BBQ Chicken Tacos with Pine Nut Basil Pesto, Christmas Pole Lima Beans and a Chipotle Cream Sauce.
Chipotle Cream Sauce
(pairs wonderfully with Sweet Potato Fries)
– 1 cup sour cream
– 3 tablespoons Ketchup
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Salt
– 1 teaspoon Pepper
– 1/2 teaspoon Garlic powder
Mix all ingredients together in small mixing bowl and place in refrigerator. Serve chilled, to drizzle over top of tacos.
Christmas Pole Lima Beans
– 1 Tablespoon extra-virgin olive oil
– 1 Tablespoon salted butter
– 1 1/2 cups fresh lima beans
– 2 large cloves of garlic, minced
– 1/2 tsp. salt (more or less, to taste)
– Fresh Cracked Pepper, to taste (I like lots!)
Heat a large cast iron skillet to medium heat, add oil and butter. Add lima beans, stirring occasionally for 15 minutes. Add garlic, salt, and pepper, and sauté for 5 minutes more. (Keep in simmer heat until Tacos are ready to assemble).
Building the Tacos…
Warm soft corn or flour tortillas (your preference!) on a skillet over medium heat. Remove and add the following:
1. Pesto, spread on the tortilla
2. Grilled Balsamic BBQ Chicken, pulled apart off the bone
3. Christmas Pole Lima Beans
4. Shaved Cabbage & Tomatoes (*optional, but they had beautiful color, taste, and crunch!)
Chipotle Cream Sauce, drizzle over top
(and if you’re anything like me and love pesto, drizzle s’more on top!)
The end of summer brings many people the blues- kids go back to school, Moms suddenly realize how quickly their babies are growing up, work vacation days have all been spent, college students dread the long nights spent cramming at Starbucks, and the tan you worked so hard for begins to fade, as the only time the sun shines is when you’re sitting at your desk in the office.
But before you know it, you’ll find yourself saying, “I love Fall”.
That’s the beauty of God’s creation- when one season ends, another begins. Kids make a new best friend in class, Moms are busy sewing the perfect Halloween costume, Saturday college football tailgates begin, and let’s be honest… being tan will only give you wrinkles.
Here in the Midwest, Fall is full of good food and great thanks. And it happens to be my favorite season to spend in the Kitchen! Get the skinny on what I’ll be cooking, only here at TheMidwestSkinny.com.