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


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!