Cherry Margarita


Cherry Season is short, so when I found out the local Whole Foods was having a one day sale, I decided to stock up.

Cherries are not exactly the neatest or easiest fruit to eat.  I am sure some children and adults have mastered it better than Let’s Have Mixture family.  I have learned that Little Miss Mixture does best if I go ahead and pit the cherries.  Remember the recently painted house, well I would prefer to keep things looking crisp rather than have them splattered with a nice red purple color.  I seem to make enough of a mess pitting them for the entire family anyway.  Cherry juice does not come out of clothing very easily.

As I stared at the bags of cherries I purchased, I knew we could not consume them all and I should probably freeze some for smoothies.  Well I have not yet frozen them as yet.  Once I pitted an entire bag (2.5 lbs), I got an idea to make a fun drink for Mr. Mixture and I.  It was Friday and it had been a long week.  My initial thought was a frozen mojito since I have a plethora of mint in my barrel outside, but margarita seemed more appropriate for taco night. Tonight I did exactly what I always say about taco night.  I make my own seasoning without any salt, so I Save the Salt for the margarita glass.  Indeed I did and it was worth it. We had margarita on the rocks, it was a perfect accompaniment to a summer taco night.  Possibly the only thing better would be a frozen cherry margarita – definitely adding to my recipe must try list.

Fresh Cherry Margarita 

2 oz. Lime Juice

2 oz. Water

1 Tbsp sweetener of choice

Mix together the lime juice, water, and sweetener for later use.  I used agave so there was no need to heat the mixture.  If using sugar, if will blend best if you heat the lime juice and water and stir in the sugar until dissolved.

25 Cherries – washed and pitted

2.5 oz. Tequila

2 oz. Triple Sec

Puree / liquify cherries until smooth in a blender or vitamix.  Then add the tequila and triple sec and the lime juice mixture.  Combine all in a blender.  Wet the rim of 2 glasses and dip in salt.  Then fill the glasses with ice and strain the drink over the glasses.  I recommend using a small mesh strainer or sieve.  Enjoy.

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* recipe was adapted from a recipe on Confections of a Foodie Bride.


Monday Mixture – Meatless Monday


Cinco De Mayo Smoothie

Have you noticed this holiday has increased in popularity?   In recent years you hear about it more and it is seems to be celebrated more.  I thought it was just the world I lived in as I had grown up and it was a holiday adults enjoyed, but in doing some research about Cinco de Mayo for Little Miss Mixture I found that it was declared a holiday the United Staes would celebrate in 2005.  So in fact it may not be the world I live in, but it seems everyone is abiding by the concurrent resolution that was signed June 7, 2005.  Regardless of if it is my world or everyone, I am going to jump on the bandwagon as there is something about a Mexican cocktail and some chips and salsa that just makes the day.

How are you celebrating?  If you are at all interested in celebrating at home the food blogs have been inundated with recipes over the past week.  I realized as I was writing my Taco post clearly my idea to be ahead of the holiday was not an original.  That is okay because I have been pinning away this week.  Mexican is generally in our weekly rotation and not just in honor of the 5th of May, so now my list of “to try” has doubled.

1. Cinco De Mayo Smoothie

I tried to be creative and fun this morning.  Of course it was one of those days where everyone else in the house seemed to be moving slow so my cuteness was lost in the rush to get out of the house, but the taste was not.

Cinco De Mayo Smoothie (reversed)

Red Layer 

1/2 Cup Milk

1/2 Cup Frozen raspberries

Blend together and pour into glass

White Layer 

1 Banana

1/2 cup Almond Milk

1 Tbsp Coconut

Blend together and pour into glass. This layer was slightly thinner which made it hard to layer, so the addition of a frozen banana might have worked better.

Green Layer (variation of one of our favorite green smoothies Tinker bell Smoothie)

1/2 cup Almond Milk

1 cup Mango

1 cup Baby Spinach

1 cup Frozen Pineapple

Blend together and enjoy.


2. Meatless Monday – There is a movement to increase people to eat less meat by going meatless on Monday. Our family has increased our vegetarian meals over the years and while I am not an official Meatless Monday blogger, or at least not yet Let’s Have Mixture will include meatless meals that we find satisfying. If you do not think you can go meatless consider decreasing the portion of meat at your meals. This is beneficial in helping increase your intake of vegetables and healthy grains. Going meatless also has positive impacts on overal risk of chronic disease as well as global benefits to our planet.


3. Our week in Food – May is busy with a lot of evening activities wrapping up and meetings at school and what not so this past week’s meals would probably be considered one of my lazier weeks.  Just a glimpse ahead at the coming week will be the same because someone or all of us are busy 3 of the 5 school nights.  We all have these weeks and my goal is to help you determine how to keep feeding your family balanced meals rather than hitting up the drive thru.

Monday – Taco Redo – Mr. Mixture had an evening function so Little Miss Mixture had Taco Night and I had a Taco salad.

Tuesday – Leftovers  – It may not be pretty but most recipes make more than 2 1/ 2 can eat.  On the bright side it allows choices having family members pick what they want.

WednesdayPork Chops with Honey Pecans, Truffled grits with Mushrooms, and Balsamic Roasted Carrots


Thursday – Grilled Steak for some Grilled Chicken for others, Roasted Beets & Tomato Mozzarella Salad

Friday – Shrimp Pesto Pizza

Saturday – My night off for Ladies night & Daddy Daughter Date Night

Sunday – Chicken Shawarma and Grilled Asparagus

* Be on the lookout for some of our week in Food recipes in future post.



Hope your week is off to a good start!


Save the Salt for the Margarita Glass

Mexican food is always a go to in our house.  With Cinco de Mayo just over a week away, I thought I would share our favorite taco recipe.  Tacos are a great meal since everyone can adapt them to their own taste and they provide a good serving of vitamins, minerals, and antioxidants depending on your chosen toppings.

Armed with the following ingredients you can have a healthy made from scratch taco dinner ready in under 30 minutes.  I am not a salt person and though every recipe calls for it the only time I tend to use salt is when baking and even then I may not use the entire amount.  I have never had a problem with salt except I see no reason to add the extra sodium to your diet and so many recipes and foods can be enjoyed just as well by adjusting the seasonings and omitting the salt.  I save the salt for where it is enjoyed on the rim of a margarita glass to accompany my mexican dinner.

In order to make these tacos you need to take a minute to get your taco seasoning ready.  Here is my basic recipe.  It is perfect for seasoning about one pound of meat.

Taco Seasoning

1 Tbsp chili powder                                                  1/4 tsp oregano

1/4 tsp garlic powder                                               1/2 tsp paprika

1/4 tsp onion powder                                               1 1/2 tsp cumin

1/8 tsp cayenne pepper, ground                            1/2 tsp black pepper, ground*

In a small bowl, mix together all the ingredients and set aside.  

* I use rainbow pepper since that is my standard black pepper mix in the house












1 lb. ground meat ( beef, chicken, or turkey)

Taco Seasoning Mix

2/3 cup water

1 Tbsp olive oil

In a medium size skillet pour the olive oil and heat over medium to medium high temperature.  Add your meat and brown, breaking it into small pieces as it cooks.  Meanwhile you can begin preparing your toppings.  Once the meat is brown you add the taco seasoning mix, 2/3 cup water and stir to coat the meat.  Bring to a boil and reduce heat to low to simmer for about 5 minutes or until the rest of your dinner is ready.


In several small bowls place your toppings on the table or a designated area in the kitchen so everyone can build their own taco.




Spinach or other dark green, torn or cut into small strips or pieces

Diced pepper – any color or combination of colors

Diced onion

Cheese – I am lazy so it is not shredded in our house, but rather cut into small pieces about 1/4-1/2″ in size

Diced Tomatoes

Guacamole or chopped avocado

Salsas, and Sour Cream – as far as salsa we use a store bought generally.  It is great when made fresh, but we use salsa on a lot of items and finding ripe tomatoes to make it can be difficult certain times of the year.  There are a lot on the market many of which have very few preservatives or none at all.  We also enjoy corn salsa, a product from Trader Joe’s that is a staple in our refrigerator.

You can use whatever type of taco shell you prefer though the soft Whole Wheat/Whole Grain are the healthier option.


Everything is ready and set out, so call the troops to dinner and have everyone build their own and enjoy.  Kids love this because they get to help make their dinner.