Summer Loving – Recipe: Portobello Mango Salad with Jalapeño Cilantro Ranch Dressing


I love the easy-going, slow pace of summer days.

While I am slightly Type A when it comes to get organized, filing away everything from last year and preparing for a new year, I still definitely enjoy just sitting back and enjoying the moment.

Yesterday I realized that I should have put, “Be spontaneous.” on the Summer Fun List.  But, I definitely know that we do not need a list to dictate our schedule every day.  So, be spontaneous was the order of the day.


Gabriel said that he would like to just go see a movie, and Summer and Ethan enthusiastically agreed.  I decided that we had just enough time for lunch and a movie in between speech therapy and dental appointments.

The littles had a great time, and I was so happy that I decided to just be present in the moment, to be spontaneous and just enjoy the day.


Obviously, the day was all about whatever the littles wanted, so when they requested their favorite take-out chicken strips and French fries for dinner, I agreed.  And, it was the perfect opportunity for me to create a salad for myself since Sean was working late.  I opened the refrigerator, and the portobello and mango were just begging to be put into a delicious salad. I happily agreed.  Wow…being spontaneous is so much fun!

Portobello Mango Salad with Jalapeño Cilantro Ranch Dressing

Portobello Mango Salad with Jalapeño Cilantro Ranch Dressing



Portobello, cubed

1 tablespoon red wine

1 tablespoon butter

1 teaspoon seasoned salt

Salad Dressing

1 cup mayonaise

1 cup sour cream

2 tablespoons fresh lime juice

1/2 cup milk

2 tablespoons olive oil

1/4 cup cilantro, chopped

1 jalapeño, sliced

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper



Mango, diced

Corn, fresh or frozen, cooked or grilled

Cherry tomatoes, optional

Cheese, your choice


Cucumbers, sliced or diced


    Preparing the Mushrooms
  1. Melt the butter in a small skillet over medium high heat.
  2. Add the portobellos and seasoned salt, and sauté for 5 minutes.
  3. Pour in the red wine and cook for another 2-3 minutes.
  4. Remove from the pan and set aside.
  5. Preparing the Salad Dressing
  6. Add the mayonnaise, sour cream, and milk to a blender. Blend until smooth.
  7. Pour in the olive oil and lime juice, and mix together.
  8. Sprinkle in the cilantro, salt, pepper, and jalapeños, and continue to blend until smooth. It will be thick but should still be thin enough to pour.
  9. Putting It All Together
  10. Place the chopped lettuce in a bowl.
  11. Top it with the corn, cucumbers, portobellos, and mangoes.
  12. Add the cheese and croutons, and place the tomatoes around the sides (or slice and put on the top).
  13. Pour on the dressing.
  14. Enjoy!

If you have enjoyed the other Ice Age movies, you will enjoy Ice Age: Continental Drift, too.  I love that there are still sweet, innocent movies with life lessons in them for my littles.  This one had family values and friendship intertwined in it, and we all really enjoyed it.

Recipe: Spicy Coleslaw


I do not have any stories to share.  I just have a simple recipe that goes great with the Tex-Mex Fish Tacos that I posted on Monday.  I am not a coleslaw fan.  But, we have a broccoli slaw recipe that we really like.  So, I based this on that one, changing up a few things to make it creamy, spicy, and delicious.

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Spicy Coleslaw

Spicy Coleslaw


16 ounces coleslaw mix

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons sriracha hot chili sauce

1 tablespoon red wine vinegar

1 tablespoon olive oil

1 tablespoon white cooking wine

Kosher salt, to taste

Ground black pepper, to taste


  1. Pour the coleslaw mix into a bowl.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, and hot chili sauce until creamy.
  3. Pour in the red wine vinegar, olive oil, and white cooking wine, until combined with the mayonnaise mixture.
  4. Add the creamy mixture, salt, and ground pepper to the coleslaw, and mix together to combine.
  5. Serve with Tex-Mex Fish Tacos, sliders, or BBQ for a delicious side dish.


Seasons – Recipe: Southwest Salad


As we were driving yesterday, Summer was asking all about the seasons. “What comes after Winter, Momma?”  When I told her that Spring does, she wanted to know what happens during the Spring.


So, I told her that it is when the weather starts getting warmer, and we celebrate things like Easter and her birthday.  That excited her just a bit.


Then, she wanted to know what comes after Spring, so I told her that Summer comes after Spring.  She thought about all of the fun things about the Summer, and she decided that she wanted to skip to Summer.


So, I told her that if we skipped to Summer, we would miss all of the fun things about Spring, like Easter and her birthday.


Then, she decided that maybe skipping Spring would not be so good after all.


After our conversation, I thought about everything that we had discussed.  And, then I thought more about how quickly time started passing once I became older, and especially once I became a mom.  While I am as guilty as the next person with wanting some things to get her faster than others (hello, countdown to Summer Break when my littles are all home!), I believe that it is my responsibility to slow things down as much as possible, to truly stop and smell the roses, enjoy the sunshine, and embrace the cold, rainy days.



As I go through the stores and see swimsuits already out, I hear the sounds of distress when my children think that we have skipped Winter without having a single snow day.  While we might not have snow in Texas this Winter, we certainly do not have to skip it.  We can embrace the things that make it special, just as we cherish the things that make each individual person special, unique, fun, extraordinary.  Even though the stores seem to want to rush us through life, we do not have to jump on board.  We can still enjoy each day, one precious moment at a time…because…to everything there is a season.

Southwest Salad

Southwest Salad


Romaine or green leafy lettuce, chopped

Fresh or frozen corn, cooked

Black beans or pinto beans

Black olives

Crushed tortilla chips

Salad dressing (we used my new favorite Italian dressing)


  1. Add lettuce to a bowl.
  2. Layer with beans, corn, black olives, and crushed tortilla chips.
  3. Drizzle salad dressing over top.
  4. Serve with bread.

I had this salad almost every day for lunch during my first trimester of pregnancy with Gabriel, so it brings up very special memories.  For that reason and because it is easy and delicious, it is one of my favorite salads.  It can be served Winter, Spring, Summer, or Fall, which makes it even more perfect.


Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life.

I shared this recipe at Jane Deere, Creations by Kara, Sugar and Dots, Lady Behind the Curtain, Lil’ Luna, The King’s Court, Polkadots on Parade and This Chick Cooks.