Tuesday Tacos – Recipe: Portobello, Black Bean, and Corn Tacos


I have a new favorite taco place.  When we went there last weekend, and I tried The Independent, I knew that I had to re-create it to prevent me from wanting to go there every single weekend.

It did not take me long to attempt to make it because I was already craving it yesterday, and since it was Tuesday, I knew that it was destined to be a our Tuesday Taco meal.

I was not positive if the littles would like the fried portobellos, but I knew that they would be happy with the beans, corn, tortillas, chips, and salsa.  So, I proceeded with the meal, knowing that it was something that might not go over well with everyone else in the family.


I was half right.  Sean and Gabriel loved it.  And, as predicted, Summer and Ethan got by on everything else, omitting the portobellos from their meal.  One day they will get there…

I was extremely pleased with the meal because it was so very close to what I had experienced over the weekend.  Knowing that I can make it myself whenever I want brings a smile to my face and makes me realize that it is one of the very reasons that I fell in love with cooking.  Success with food in the kitchen is a very satisfying feeling.

Portobello, Black Bean, and Corn Tacos

Portobello, Black Bean, and Corn Tacos


For the Mushrooms

3 portobello mushrooms

1 cup flour

1 egg

1 cup milk

2 cups Panko bread crumbs

1 teaspoon cayenne pepper

1 teaspoon seasoned salt

2-3 cups canola oil

For the Sauce

1/4 cup sour cream

1/2 cup whipping cream

1 teaspoon sriracha hot sauce

1 tablespoon fresh squeezed lime

1 teaspoon Kosher salt

1 teaspoon fresh ground pepper

For the Corn

2 cups fresh or frozen corn, cooked

1 teaspoon seasoned salt

1 tablespoon dill relish (you can make it fresh or use store-bought)

For the Tacos

Refried black beans

Sliced avocados

Goat cheese

Cilantro, optional

Fresh salsa, optional

Flour tortillas


    Preparing the Fried Portobello Mushrooms
  1. Slice mushrooms in strips.
  2. Add the flour to a ziplock bag, and place the mushrooms in the bag with the flour.
  3. Shake to coat, and allow to sit for 10 minutes.
  4. Mix together the milk and egg to create an egg wash.
  5. Place the panko bread crumbs in a bowl wide enough for dredging, and mix in the seasoned salt and cayenne pepper.
  6. Pour the canola oil into a skillet or large pot, and heat over medium high heat.
  7. Once the oil is hot, place the mushrooms strips in the milk mixture, covering both sides. Then, dredge through the bread crumbs.
  8. Place in the hot oil.
  9. Continue with each of the strips, cooking on each side 2-3 minutes, until browned.
  10. Place the cooked portobello mushrooms onto a paper-towel lined plate and immediately sprinkle with Kosher salt.
  11. Preparing the Sauce
  12. Mix together the sour cream and whipping cream until smooth.
  13. Add in the pepper sauce and lime juice, continue to whisk together.
  14. Sprinkle in the Kosher salt and black pepper.
  15. Preparing the Corn
  16. Cook or roast the corn.
  17. Add in the fresh or prepared relish and the seasoned salt.
  18. Putting It All Together
  19. Place one flour tortilla on a plate.
  20. Spread black beans on the tortilla.
  21. Place 1-2 fried portobello mushrooms strips on top of the beans.
  22. Add 1-2 avocado slices on top of the mushroom strips.
  23. Sprinkle the corn and goat cheese over everything.
  24. Top with a generous drizzle of the sauce.
  25. Add fresh salsa and cilantro to finish it off, optional.

Recipe: Green Chili Chicken Sour Cream Enchiladas


I am a lady of few words today.  It has been a busy week, and I am not much in a groove of trying new recipes or taking many pictures this week.  I did decide to make enchiladas last night, without even looking for a recipe.  I used my cooking instincts, which I honestly wondered if I had lost since I have been pinning and trying so many other recipes.

I did not have any real intentions of sharing this creation because I honestly just threw it all together.  But, when my family declared it the best enchiladas I had ever made, I knew that I should write it down before I forgot how I made them.  And, if I need to write it down, I might as well share it with everyone.  Luckily I had taken a few pictures just in case it was a winner.

Green Chili Chicken Sour Cream Enchiladas

Green Chili Chicken Sour Cream Enchiladas


3 bone-in chicken breasts

1 1/2 cups sour cream

1 cup chicken broth

1 15 ounce can green chili enchilada sauce

Salt, to taste

Pepper, to taste

2 cups shredded cheese (I used a Mexican mix)

10 corn tortillas


  1. Place the chicken in the crock pot, cover it with water, and season it with salt, pepper, and cumin. Cook for 6 hours on high heat.
  2. Remove the chicken and strain the chicken broth.
  3. Shred the chicken. You will need about half of it for this recipe, and you can save half of it for later.
  4. Preheat the oven to 350, and prepare a 9x13 inch pan by spraying lightly with cooking spray.
  5. Mix together 1 cup of the chicken broth and 1 1/2 cup sour cream. Season with a dash of salt and pepper. Add half of the shredded chicken.
  6. Wrap the corn tortillas in a damp paper towel, and microwave for about 30 seconds to soften.
  7. Using a slotted spoon, add about 2 tablespoons of the sour cream/chicken mixture to each tortilla. Wrap up and place in the pan with the seams down.
  8. Spoon some of the remaining sour cream mixture (it will be mostly liquid at this point) over the corn tortillas.
  9. Add 1 cup of the cheese to the top of the corn tortillas.
  10. Pour the green chili enchiladas sauce over the cheese, covering all of the tortillas and allowing the overflow into the sides of the pan.
  11. Add the final layer of cheese, approximately 1 cup.
  12. Bake for 20 minutes.
  13. Remove from the oven and serve with salsa and additional sour cream, optional.


Summer Days – Recipe: Grilled Chicken Fajita Mexican Rice Bowl


I am not sure how parents who have a baby who is a Senior in high school cope.  I have always been told that you are just prepared for it, and that is why you soak up every single moment of having your children at home.


All I know is that my baby is almost a Kindergarten girl, and I am trying really hard to wrap my brain (and heart) around that.  Yes, I know that we still have the whole summer before school starts again.  And, trust me, we will enjoy every single second of it.  But, there is a finality in the next few days.


It is the last few days of it being my last baby at home with me all day.  After June 1, there will be no more days of it being just my little mini me and I running errands, having pajama days, or just being silly.


So, we are soaking up the days right now.  We are going to the park, having mall dates, and going shopping for crafting supplies.  She does not know that anything is different.  To her, these are the things that we have always done….because, we have.  However, to me, it is very different….because I know the meaning behind it all.  I know where my heart is right now.  I know that the tears come more easily for me.


I also know that this is a season of life, and I know that Summer and I have truly, truly soaked up every single memory.  She has loved being at home with me, and I have loved having a constant companion.


Next year will be different for both of us.  But, different is sometimes good.  I know us, and I know that we will make it good no matter what.  We see the sky and envision a rainbow.  We see a pony and envision a unicorn.  We see a change and envision an opportunity for growth.  We see each other and see a momma and a little girl who love each other so much that we are connected even when we are apart.  And, nothing can change that.


One of the ways that I plan to soak up every single second of the next few days, weeks, and months is by preparing easy, healthy meals like this Grilled Chicken Fajita Mexican Rice Bowl.  It came together so quickly.  I love meals that have separate components because then the littles can pick and choose what they want to eat.

Grilled Chicken Mexican Rice Bowl

Grilled Chicken Mexican Rice Bowl


4-5 boneless skinless chicken breasts, grilled and sliced



Sour cream

Rice, cooked

Black beans

Corn salsa


  1. After marinating the chicken in your favorite spices (we used lime, olive oil, salt, cumin, chili powder, and pepper), grill it. Allow to cool slightly, and then slice it.
  2. Cook your rice. We used white rice, but you could use cilantro rice, brown rice, or any other kind that appeals to you.
  3. Prepare the corn salsa. The recipe is here.
  4. Layer all of the ingredients to prepare your Mexican Rice Bowl. I put rice, black beans, chicken, corn salsa, tomato salsa, and then sour cream. It is a flexible, easy rice bowl, and you can add or omit any of the ingredients.

So, while I will continue to cook, experiment, and enjoy good food over the next few months, my primary focus will definitely be on my littles and Sean – having fun, making memories, and enjoying our summer days.

 I linked up at the following:

Reasons to Skip the Housework for Tuesday Time Out

Blessed with Grace for Tempt my Tummy Tuesday

33 Shades of Green for Tasty Tuesdays

Naptime Creations for Tasty Tuesday Party