Ginger Lime Shrimp Over Spicy Wilted Napa Cabbage



I love visiting the farmers market on Thursday’s.  I try to look for things that are locally in season, but that we don’t necessarily have easy access to here in the central valley.  I mean, sure you can get Napa Cabbage in the grocery store, but you won’t see it in every grocery store.  So this Thursday I chose a HUGE head of Napa Cabbage while not having a plan for it in mind.  By that evening, I knew exactly what I would go for…something Asian inspired! And of course, SPICY!

kitchen tunes/ smells like teen spirit by nirvana




1 1/2 lbs jumbo shrimp, peeled and de-veined

2 TBSP butter

1 TBSP fresh ginger, grated

6 cloves of garlic, minced and seperated

juice of one lime

One 1 1/2 lb head of Napa Cabbage, washed, dried and sliced thin

6 green onions, sliced thin

3 TBSP soy sauce

1 TBSP sesame oil

1 TBSP water

1 tsp red pepper flakes

1/2 tsp sugar

2 TBSP olive oil, divided

Kosher salt

2 tsp sesame seeds, toasted




  • In a small bowl, whisk together 2/3 of the minced garlic, a pinch of salt, 2/3 of the sliced scallions, soy sauce, sesame oil, water, red pepper flakes and sugar. Set aside
  • In a wok, heat the olive oil over high heat.
  • Add the cabbage along with a pinch of salt and stir fry using tongs to toss. Continue until the cabbage is wilted, 3-5 minutes.
  • Remove from the heat and pour the dressing over along with the sesame seeds and gently toss.
  • Meanwhile, heat 1 TBSP olive oil, 2 TBSP butter in a cast iron pan.  Once the butter is hot and melted, toss the shrimp in, in a single layer.  Add in the remaining garlic, ginger and lime juice.  Allow the shrimp to cook for about two minutes on each side.  Stir well to combine juices and removed promptly to prevent over cooking.
  • Plate by placing a pile of the cabbage, top with a few shrimp.  Garnish with extra red pepper flakes and green onions.
  • ENJOY!



Salmon & Sun Dried Tomato Risotto

In an attempt to use up what I had sitting around in my cupboards and my freezer, I got a little creative for Sunday dinner this week and created this recipe of “Salmon & Sun Dried Tomato Risotto”.  In a nutshell, this was my thought process…”Well this goes with this, and that goes with that, and I have a little bit of those…so….yea, it should totally work!?” And guess what???? IT TOTALLY WORKED! Even the 12 year old, who can be even more picky  of an eater than the 6 year old liked it!



kitchen tunes: E.I. By Nelly




2 salmon fillets, blackened and flaked

2 TBSP unsalted butter

5 C Chicken Broth

1 small onion, chopped

1 1/2 C Arborrio rice

3/4 C White cooking wine

3 oz. sun dried tomatoes, chopped

1/2 tsp salt

1/4 tsp pepper

zest of 1 lemon

2 TBSP Italian Flat Leaf Parsley, chopped




  • In a medium saucepan, bring the chicken broth to a simmer.
  • In a heavy sauce pan, melt the butter over medium heat.  Add the onion and saute until softened, about 8 minutes.
  • Add the rice and coat with the butter, allow to cook for just a minute or so
  • Add the wine and simmer until the wine has almost completely evaporated, about one minute
  • Add 1/2 cup of the chicken broth and stir until it is almost completely absorbed.
  • Continue to add the broth in, in 1/2 C increments while stirring continuously and waiting to add each additional increment in until the previous has almost absorbed.
  • When adding in the last increment, also add in the sun dried tomatoes, salmon and salt & pepper
  • Once the last of the liquid has absorbed, remove from heat and stir in the parm cheese, lemon zest and chopped parsley.
  • ENJOY!!

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


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!



Blackened Lemon Pepper Salmon

With both boys in little league, baseball season can quickly turn my household upside down if I don’t stay on my toes!  At least twice a week we have what I refer to as “baseball dinner”, which means that we eat something that was prepared quickly and consumed later than typical.  I am constantly on the prowl for quick & healthy dinner options for my so-called “baseball dinners”.  This recipe for Blackened Lemon Pepper Salmon fits the criteria perfectly!  The crispyness combined with the juiciness of this filet will not leave you disappointed. I promise.


3 TBSP butter

4 (5-7 oz in size) Boneless Skinless Salmon fillets. *Wild caught when possible. I purchased mine (from Costco) with the skin on and removed it at home.

Salt & pepper

1/2 tsp Lemon Pepper

Juice from 1/2 Lemon

Lemon wedges for garnish

  • Melt butter in a cast iron pan over med-high heat
  • Using tongs, dredge salmon fillets in the hot butter and set on a plate
  • Season both sides with salt, pepper & lemon pepper
  • Carefully place the fillets back into the hot pan and cook on each side for aprox 2-3 minutes.
  • Squeeze lemon juice over the top
  • Enjoy!

NOTE: Preparing this recipe as directed will create a large amount of smoke. It’s a good idea to crack open a window & turn on your exhaust hood

prepared while listening to: “fake love” by drake