Spanish-Style Mussels



In Dublin’s far city, where girls are so pretty, I once met a sweet girl named Molly Malone.

And she wheeled her wheel barrow, through the streets broad and narrow,

singing “Cockles and Mussels Alive Alive oh!”


Kitchen tunes:     manifest /russ 



4 lbs mussels

1 TBSP olive oil

2 cured Spanish Chorizo links, diced

8 cloves of garlic, minced

1 large shallot, minced

1 tsp smoked paprika

1/2 red cooking wine

1/2 C fresh chopped parsley

2 C marinara sauce (I used my recipe for marinara sauce which can be found at under “sauces”)

serve over cooked pasta & a baguette alongside




  • Place the mussels in a large pot of cold salted water
  • Debeard each mussel ( is a great source if  you are unsure how to do this)
  • PLEASE NOTE: if a mussel does not close after tapping it on the edge of the pot, it should be discarded
  • In a separate large pot heat the olive oil over medium heat
  • Add in the chorizo and cook for a few minutes
  • Stir in the garlic, shallot and paprika
  • cook for another couple of minutes, until the garlic and shallot are softened
  • Pour in the red wine and simmer for a minute.
  • Add in two cups of marinara sauce and bring to a simmer.
  • After carefully draining the mussels, stir them into the pot.
  • Cover the pot with a lid and cook for about 8 minutes or until the shells open up and are cooked through.
  • Stir in 1/2 C chopped parsley.
  • Discard unopened mussels
  • Serve over cooked pasta and baguette


Spiced Zucchini Cake with Cinnamon Frosting

Another creative zucchini recipe of mine.  My little inquired about the green specks…he really enjoyed the “apple cake”, I mean is it even lying if there truly is “apple” sauce in the recipe!?

This recipe was created by

Kitchen tunes: somewhere only we know/keane 



3 C all purpose flour

2 C sugar

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

4 eggs

1 1/2 C applesauce

1 tsp vanilla extract

3 C zucchini, grated



8 oz. cream cheese, softened

1/4 C butter, softened

1 tsp ground cinnamon

1 tsp vanilla extract

1 1/2 C powdered sugar




  • Pre-heat oven to 350 degrees
  • Grease a 13 X 9 glass pan with cooking spray
  • In a large bowl, whisk together all dry ingredients
  • In a stand mixer, mix together all the wet ingredients
  • Slowly incorporate the dry ingredients into the wet while using the stir setting of your stand mixer
  • Once the ingredients are combined, stir in the zucchini
  • Bake on 350 degrees for 35 minutes or until a toothpick comes out clean
  • Meanwhile, prepare the frosting:
  • In a separate bowl, beat together the cream cheese and butter.
  • Beat in the cinnamon and vanilla
  • On a low speed, beat in the powdered sugar until smooth and creamy.
  • Once the cake is cool spread the frosting evenly over the cake
  • ENJOY!

Chocolate Brownie Zucchini Bread


This was a mom win for me! My zucchini plant has been the only productive plant in my garden this season and it has produced more zucchini than I know what to do with!  We have been consuming zucchini in some form at least three times a week for the past month or so, and sometimes the kids have no idea that they’re consuming vegetables, such as with this Chocolate Brownie Zucchini Bread.  🙂


Recipe adapted from

kitchen tunes: This Is What It Feels Like by Jasmine Thompson




1/2 C unsalted butter

3/4 C plus 2 TBSP brown sugar, packed

2 eggs

1 tsp vanilla extract

1 2/3 all purpose flour

1/3 C cocoa powder

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 C grated zucchini, gently packed

1/2 C milk chocolate chips




  • Pre-heat oven to 350 degrees
  • Grease a loaf pan with non-stick cooking spray
  • Melt butter and stir in the brown sugar
  • In a separate large bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda.
  • Mix the butter/sugar mixture into the dry ingredients
  • Stir in the grated zucchini and milk chocolate chips
  • Bake for 45-50 minutes or until toothpick comes out clean
  • Allow to cool completely before slicing.
  • ENJOY!

Stuffed Flank Steak


Sometimes we come across these super simple dishes such as this one that appear oh-so fancy.  It gives an illusion that we’ve slaved in the kitchen for hours, but in reality it was completely effortless.  I love those dishes! 🙂

this recipe was adapted from

kitchen tunes: one & only by adele




2 lb flank steak, butterflied

1 tsp salt

1 tsp ground black pepper

4 slices provolone

10 oz. frozen chopped spinach, thawed and drained

1/2 C julienned sun dried tomatoes

olive oil

kitchen twine



  • In a small bowl, combine the salt & pepper, set aside
  • Place the butterflied flank steak on a cutting board suitable for raw meat.
  • Season with half of the salt & pepper mixture.
  • Layer each side with two slices of provolone cheese
  • Top with the chopped spinach and sun dried tomatoes, being sure to leave at least 1 inch around the edges
  • Starting with the edge closest to you, start rolling the flank steak away from you going along with the grain
  • Once rolled up, tie the roll securely with the kitchen twine every inch or so
  • Pre-heat your outdoor grill to 400 degrees
  • Brown each side for two minutes
  • In an indirect heat, grill the entire roll for about 30 minutes
  • Allow the roll to rest for 10 minutes
  • Slice the roll into 1 inch slices
  • ENJOY!!

Sloppy Phillies


Recipe adapted from: Philly Cheese Steak Sloppy Joes/

kitchen tunes: hit em up style/ blu cantrell



1 lb ground beef

2 TBSP butter

1 small onion, diced

1 orange bell pepper, diced

8 oz. cremini mushrooms, minced

1 C beef broth

1 TBSP cornstarch

2 TBSP ketchup

1 TBSP worcestershire sauce

1/2 tsp salt

1/2 tsp ground black pepper

4 slices provolone cheese

6 slices brioche bread, grilled




  • In a large cast iron skillet, brown the ground beef until a nice brown crust forms before breaking the beef apart.
  • Continue to brown until cooked through.
  • Remove the beef from the pan and set aside, leaving any fat in the bottom of the pan.
  • Add the butter, onion, bell pepper and mushroom into the pan.  Brown until softened.
  • Add the beef back into the pan.
  • In a small bowl, mix together the beef broth and cornstarch.
  • Add the ketchup, worcestershire sauce, salt, pepper and the beef broth/cornstarch mixture to the pan.
  • Simmer for 3-5 minutes, most of the liquid will absorb.
  • Turn off the heat, top with sliced provolone and cover the pan allowing the cheese to melt.
  • Serve on grilled brioche bread.
  • ENJOY!

Vegetable & Shrimp Hot & Sour Soup


I don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning.  And I absolutely don’t love being interrupted while running on the treadmill at 5:00 am on a Monday morning to be told that I was successful at setting the timer on the coffee pot, however, I was UNsuccessful in placing the carafe below the drip.  In fact, I didn’t even place the carafe anywhere near the drip! It sat somewhere in the vicinity of the kitchen sink. Oh, Mondaze!

After that mess I was determined to “get it togetha” and end my day with a bang.  And that is exactly what I did with the help of this Vegetable & Shrimp Hot & Sour Soup! Yum!


kitchen tunes: confident/justin bieber ft. chance the rapper


3 TBSP sesame oil

1 onion, sliced thin

1 TBSP grated ginger

1 jalapeno, minced

6 baby bok choy chopped (white parts separated from the green)

1 C carrot, diced

8 C chicken broth

1/2 C low sodium soy sauce

1/3 C rice vinegar

1 tsp salt

1 tsp ground black pepper

1/2 C water

1/4 C cornstarch

2 tsp olive oil

1 zucchini, diced

8 oz. cremini mushrooms, sliced

1 C jaune flamme tomatoes

1 red bell pepper, diced

1 lb shrimp, peeled & deveined




  • In a large soup pot, heat the sesame oil over medium heat.  Saute the onion, ginger and jalapeno for a few minutes.
  • Add in the white parts of the bok choy and the carrots and continue to cook for another 4-5 minutes.
  • Add the chicken stock to the pot and bring to a boil, reduce heat to a simmer.
  • Meanwhile, in a separate pan, heat the olive oil.  Saute the green parts of the bok choy, zucchini, mushroom, tomatoes, and bell pepper until they begin to soften.
  • While the soup is simmering and the vegetables are sautéing, mix together the soy sauce, vinegar, salt, pepper, water and cornstarch.
  • When ready, add the sautéed vegetables to the broth pot and continue to simmer for 5-8 minutes.
  • Stir in the soy sauce/vinegar mix
  • Lastly, add in the shrimp and simmer 2-3 minutes or until the shrimp turn pink
  • ENJOY!



Spiced Salmon Kebabs


Cleaning up the dinner dishes after we had this meal took me back to my childhood for a minute.  I stood there realizing that I was able to distinguish who’s plate was whose simply by inspecting the remnants of what was left uneaten.  Growing up wasn’t much different, mom insisted we have a little of everything on our plate, but whether it got eaten was a different story.  I suppose I’m a lot like my mother in that sense.


The plate that was brought back into the kitchen with a single, completley untouched Kebab, of course had to belong to none other than Carson J!  The plate with nothing left but a pile of lemons (and of course skewers) had to be Doms.  The plate left with its skewers and only the rind of the lemons must’ve been Francisco, and the last plate…nothing but skewers, rinds eaten too….well, that was ME! 🙂  Detective work at its finest.


recipe adapted from: spiced salmon kebabs/ bon appetit magazine June 2013

kitchen tunes: passonfruit/ drake (I’m on a drake/ rhianna kick lately, I can’t get enough of those two!)




2 tsp dried oregeno

2 tsp sesame seeds

1 tsp ground cumin

1 tsp kosher salt

1/4 tsp crushed red  pepper flakes

1 1/2 lbs skinless wild salmon filets, cut into 1 in pieces

2 lemons cut into thin rounds

2 TBSP olive oil

16 bamboo skewers soaked in water for 1 hour




  • Preheat an outdoor to medium heat
  • In a small bowl mix together the oregeno, sesame seed, cumin, salt, and red pepper flakes.
  • Beginning and ending with salmon, thread the salmon and folded lemon wedges to make 8 kebabs total.  Use two skewers for each kebab, this will help with stability.
  • Brush the kebabs with olive oil and season with the seasoning mixture.
  • Grill while turning occasionally until the fish is opaque, 5-8 minutes total.
  • ENJOY!