Mezcal Makes for Smoky Mango Margaritas

Mezcal Makes for Smoky Mango Margaritas
Smoky Mango Mezcal Margarita

We all know mango margaritas are delicious, but have you tried a smoky mango mezcal margarita? If you haven’t, you are missing out! Mezcal has a unique smoky taste to it that balances the sweetness of the mango. So, swap the tequila and give mezcal a try.

What is Mezcal? Mezcal is a Mexican distilled alcoholic spirit made from the agave plant. Tequila is made from a single type of agave plant – the agave tequilana (blue agave). Mezcal is also the national spirit of Mexico.

Of course, being a busy, working toddler mom, I always look for recipes that are easy to make and look very tasty. I never compromise taste! I also look for cocktails with ingredients that I already have at home.

We had recently bought some mangoes, which gave me the idea to make a mango cocktail. I have had plenty of very delicious mango margaritas, therefore, I wanted to try something different.

I searched the over 1,300 cocktails in my “It’s Cocktail Hour” Pinterest board and found the perfect one to try–the Smoky Mango Mezcal Margarita by Plays Well with Butter! It was so easy to make and pretty darn good!

The ingredients I used to make the Smoky Mango Mezcal Margarita: Sombra mezcal, Du Bouchett triple sec, mango, lime and Tajin

Below is the list of four ingredients and instructions taken directly from the Plays Well with Butter website.

I prepared it slightly different only because I did not have the mango juice. I peeled and blended one, which was enough for two drinks. That was a lot more work so I plan on buying some mango juice the next time. Also , I don’t have Hawaiian salt so I used my favorite beverage rimer, Tajin! I am obsessed with it and I’ve had mango margaritas rimmed with it so I knew it would be perfect for it.


  • 3 oz Mango
  • 2 oz Lime juice, freshly squeezed
  • 2 oz Triple sec
  • 1 1/2 ounces mezcal


Throw some mezcal, mango juice, freshly squeezed lime & triple sec into a cocktail shaker, shake it and your smoky mango mezcal margarita is ready to be enjoyed!

I really enjoyed this cocktail. I am definitely making it again with purchased mango juice. Below is what I loved about this cocktail.

  • The smoky taste of mezcal
  • My favorite fruit is mango, so this cocktail was already destined to win
  • It was easy to prepare

If you want a new take on the mango margarita, give this one a try!

Honeydews Make For Refreshing Margaritas

Honeydews Make For Refreshing Margaritas
Honeydew Margarita

When life hands you honeydew melons, you make honeydew margaritas.

For several years I have pinned over 1,000 pins in my “It’s Cocktail Hour” Pinterest board. Every time I pin a delicious cocktail, I wish I could make it because they all look so tasty! Therefore, I have decided to start making some of those delicious cocktails and see if they are just as tasty as they look.

The first cocktail I decided to try is the Fresh Honeydew Margarita cocktail that I pinned from Cookie and Kate. The ingredients needed for this cocktail are: honeydew melon, limes, agave nectar, and agave silver or blanco tequila. Kosher salt and hot sauce were also on the list if you wanted to rim your glass. I chose to use lime juice and Tajin to rim my glass because, well, I love Tajin!

Ingredients for the Honeydew Melon Margarita.

Follow my “It’s Cocktail Hour” board on Pinterest to get inspiration for your next cocktail!

The result was a very delicious and refreshing margarita. It was also easy to make since the honeydew blended easily. Because my husband can’t drink cocktails that are too acidic, I made his margarita with half the lime juice. That version was also very tasty! More sweet than sour.
Below is the recipe copied from the Cookie and Kate website.


Honeydew juice

  • 1 honeydew melon

Salted rims

  • 3 parts kosher salt
  • 1 part ancho chili powder or regular chili powder
  • Lime wedges

Ingredients per margarita

  • 2 ounces fresh honeydew juice
  • 1 ½ ounces tequila, preferably 100% agave silver or blanco tequila
  • 1 ounce fresh lime juice
  • Entirely optional: ½ teaspoon agave nectar or simple syrup, more to taste


  1. To make the honeydew juice: Use a chef’s knife to slice the melon in half. Use a big spoon to scoop out the seeds, then discard them. Use the spoon to scoop pieces of melon into the blender. Put on the lid of your blender and blend until there are no remaining bits of melon. Do not overfill your blender! Work in batches if necessary.
  2. Prepare your margarita glasses: On a small, rimmed plate, mix together the salt and chili powder. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
  3. To make margaritas (feel free to make multiple margaritas at once): Fill a cocktail shaker with ice. Pour in the honeydew juice, tequila and lime juice.
  4. Put on the lid and shake for 30 seconds. Taste and add sweetener if desired (mine didn’t need any). Strain the liquid into your prepared glass(es). 

Ribeye Steak Dinner in 15 Minutes? Yes!

Ribeye Steak Dinner in 15 Minutes? Yes!
Ribeye steak with a baked potato and green beans with almonds

Still don’t know what to make for dinner? How does a ribeye steak cooked in butter, thyme and rosemary sound? Bonus: it’s super easy!

The other day I had two ribeye steaks my husband purchased to cook dinner. He wasn’t able to cook them so I searched on the web for an easy and tasty recipe to cook them. I found a great recipe from Damn Delicious website.

The steaks needed to be cooked in a cast iron skillet—which I was glad we had. But this was my first time using it since it’s very heavy. Thankfully, my husband helped me get it on and off the stove. That’s the extent of the difficulty of this recipe, which is worth it as we ended up with two mouthwatering ribeye steaks.

To make this a 15 minute meal, I cooked the sides at the same time. I microwaved whole potatoes to make baked potatoes and I steamed a bag of Green Giant Simply Steam Green Beans & Almonds, one of our go-to fast vegetable side dishes.

Wanna try it? See the simple recipe below–copied from the Damn Delicious website. Enjoy!

Cooking the ribeye steaks in a cast iron skillet.


  1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
  3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
  4. Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
  5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. Let rest 15 minutes before slicing.
  7. Serve immediately.
Ribeye steaks almost done.

What’s For Dinner? Sage and Rosemary Chicken

What’s For Dinner? Sage and Rosemary Chicken
Sage and Rosemary Chicken Breast with rosemary potatoes and green beans with almonds.

One thing I love about cooking is trying recipes. What I love even more is finding recipes that are simple to make and that look very tasty. In fact, tasty is a dealbreaker for me. When I saw the Sage and Rosemary Chicken Strips recipe on the Pillsbury site, I knew I had to try it. We had a package of chicken breasts to make dinner and I was looking for an easy recipe to make online with ingredients that I already had at home.

Although the recipe called for cutting the chicken into strips, I decided to cook the breasts and instead pound them a bit to slim them down. I followed the rest of the preparation and cooking directions. The recipe truly was easy to make. The most work entailed getting the ingredients in a bowl to mix.

When I was done, I had a chicken with a lightly crispy outside and a very tender inside. I was very impressed! The chicken was also very tasty. It was a milder taste–not bland–and definitely worthy of making again.

If you are looking for a quick and tasty dinner entree, I highly recommend it!

Below are the ingredients and steps copied from the Pillsbury website.

1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves, crushed
1/8 teaspoon ground sage
4 boneless, skinless chicken breast halves, cut into long, thin strips
1 tablespoon oil

1. In shallow bowl, combine flour, onion powder, salt, rosemary and sage; mix well. Generously coat chicken pieces with flour mixture.

2. Heat oil in large skillet over medium-high heat until hot. Add chicken; reduce heat to medium. Cook and stir 8 to 10 minutes or until lightly browned on all sides and no longer pink.

The chicken breasts as they begin cooking.
When nearly done, the chicken appears like it is very crispy, but it is actually just lightly crispy.