Spiced Shrimp with Lime Cilantro Rice & Strawberry Mango Salsa Tortilla Bowls

Spiced Shrimp Strawberry bowls (5) WM

It is summer!  That means we have fresh fruits and veggies like avocados, strawberries and mangoes!  I absolutely love it!  This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).


Serves 4

Spiced Shrimp:

1 pound uncooked shrimp, peeled

4 tablespoons olive oil

5 garlic cloves, minced

1/2 teaspoon kosher salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1 tablespoon smoked paprika
Lime Cilantro Rice:
1 cup uncooked basmati rice
2 cups coconut water
1/2 bunch cilantro, finely chopped
1 lime, squeezed
pinch of salt
Spicy Strawberry & Mango Salsa:
3/4 container fresh strawberries, chopped into pinky nail pieces
1 mango, peeled and chopped into bite sized pieces
1/2 jalapeno (or more / less depending on your spice level), finely chopped
1/4 bunch cilantro, finely chopped
Spiced Shrimp Strawberry bowls (29) WM
Bowl toppings & Tortillas:
Flour tortillas, one per person
1/2 bag of frozen corn, thawed
olive oil
1 can black beans
1 avocado
Mexican crema
Spiced Shrimp Strawberry bowls (16) WM
1) Peel the shrimp. Combine the ingredients for the shrimp.  Stir the shrimp to coat.  Let sit until all other items for the bowl are ready to go.
2) Cook the rice with the coconut water and salt.  Chop the cilantro, set aside.
3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.
4) Heat your over to 400 degrees.  Get 4 oven safe bowls, turn upside down on a cookie sheet.  Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls.  Bake for roughly 10 minutes until they are hard and lightly brown.  Remove from the oven and set aside.
5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown.  Set aside.
6) Heat the black bean until they are warm, once warm keep on low until ready to serve.
7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.
8) Slice the avacado.
9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked.  Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy!  I know you will because they are supper tasty and refreshing!

Spiced Shrimp Strawberry bowls (42) WM

corn, bacon & tomato salad

corn, bacon & tomato salad WM

I am pretty much excited that summer is here once again.  I am a California girl, and I live for the sun (but not the heat).  I love the water, the warm air, sitting outside with friends eating/drinking/chatting at night and most of all the fresh fruits and vegetables.  All of these things make me so happy.  This is a salad that goes perfectly well with all things summer.


1 can corn, drained

red & yellow cherry tomatoes, sliced in half

baby mozzarella balls, sliced in thirds

4-6 bacon sliced, cooked and crumbled

basil, sliced

olive oil

balsamic vinegar

Lawry’s seasoned salt

black pepper



1) Cook the bacon until it is crispy, drain off the fat and crumble with your hands once it is cooled, set aside.

2) Chopped all of the vegetables and the baby mozzarella balls.

3) Combine all of the ingredients in a serving bowl.

4) Stir together approximately 4 tablespoons olive oil, 2 1/2 tablespoons balsamic vinegar and sprinkle with Lawry’s seasoned salt & black pepper; drizzle over the salad and stir to combine.

5) Set the croutons next to the corn, bacon, mozzarella and tomato salad so the the salad can be topped with the croutons.

Charred Stuffed Poblano Peppers

roasted poblano peppers (1) WM


1 can vegetable broth

3/4 cups water

1 1/2 cups rice

3 ears of corn, or canned or frozen

4 poblano peppers

1 lime

1/2 bag spinach

1/2 bunch cilantro

1 small pepper

1 bunch green onions

olive oil

1 yellow or red onion, chopped finely

3-4 cloves garlic, minced/crushed

1 jalapeno, seeded and chopped finely

1 can fire roasted diced tomatoes, drained

bell pepper (any color), diced

1/2  teaspoon ground cumin

1/2 teaspoon dried oregano

garlic powder

onion powder



queso fresco cheese, crumbled
total time: 1 hour 15-30 minutes
1.  If using ears of corn, peel and add to a boiling salted pot of water (if using frozen corn thaw, if using canned corn drain).  Boil for 15 minutes turn on low and cook for an additional 15 minutes.  Drain and let the corn cool.
2. On a baking sheet broil the poblano peppers until they are charred on all sides – about 15-20 minutes.  Let cool.
roasted poblano peppers (6) WM
3. Boil the rice either on the stove or a rice cooker.  Rinse the 1 1/2 cups of rice well, until the water runs clear (we’re talking 5 minutes).  Place into your rice cooker or pot and and 1 can of chicken broth (roughly 1 1/2 cups) plus 1/2 cup water (or whatever water to rice ratio your rice calls for).  Squeeze one lime into the rice water.  Cook.
4.  While everything is boiling and broiling place the 1/4 cup of water, the 1/2 bag of spinach, the 1/2 bunch of cilantro, the small pepper and the green onions into a food processor – blend until like a pesto.
5. Once the corn has cooked and cooled slice off of the cob.  Place into a bowl.  Add the chopped onion, chopped jalapeno, and diced garlic to the bowl.
6. Heat olive oil in a skillet and once heated add the corn, onion, jalapeno, garlic and seasonings.  Cook for about 5 minutes.
7. Meanwhile, add the spinach mixture to the cooked rice add salt, onion powder, and garlic powder – stir and set aside.
8. After the onion mixture has cooked add the diced tomatoes and bell peppers, cook for an additional minute.  Remove from heat.
9. Slice the poblanos in half, scrapped out the seeds and lay with the insides up on a baking sheet.  Scoop the rice mixture on each pepper, then scoop the onion and corn mixture.  Sprinkle with the crumbled queso fresco cheese.
10. Broil the assembled peppers for 7-10 minutes until the cheese has browned.
roasted poblano peppers (10) WM

Corn, Chorizo, and Shrimp Salad

This is a pretty amazing salad.  One that is a total crowd please and is totally easy to prepare (I like that!!).

corn, chorizo, shrimp salad (3) WM

prep time: approximately 15-60  minutes

cooking time: approximately 20 minutes


4 ears of fresh corn or 3 cans of corn, drained

1 pound raw shrimp, peeled

1 package Spanish chorizo sausage

2 bunches green onions, chopped

handful basil leaves, chopped

handful red cherry tomatoes (or regular tomatoes sliced)

handful yellow cherry tomatoes

2 garlic cloves, minced

1 1/2 – 2 tablespoons Sriracha

2 teaspoons grated lemon rind

juice from 1 lemon

1/2 teaspoon salt

2 tablespoons olive oil


1. If you are using fresh ears of corn, peel and boil for 60 minutes, then slice the corn kernels off.  Otherwise open the cans of corn and drain.

2. Add the peeled shrimp into a pan of boiling water and cook for 5-7 minutes, until they turn pink.  Drain.

3. Cook the chorizo sausage.  Drain.

4. Slice, chop, mince, grate all needed ingredients.

5.  Combine all ingredients in a bowl, stir well, taste and add any additional seasonings.  Keep chilled and serve chilled.

Grilled Chicken with Paprika Rub & Spicy Apple Glaze

Paprika Rub & Spicy Apple Glaze (4) WM

This recipe takes 2 prep days, but is well worth it!

chicken & corn:

a combination of chicken, however much you like – the brine, rub and glaze makes a lot!

corn on the cob, husks removed

for the brine:

2 quarts water

1/2 cup kosher salt

1/4 cup brown sugar

1 tablespoon pickling spice

1/4 teaspoon peppercorns

for the smoked paprika rub:

3 tablespoons smoked paprika

1 teaspoon salt

4 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons freshly ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

for the spicy apple glaze:

3 cups apple cider

1 cup cider vinegar

1 cup applesauce

1 cup granulated sugar

1/4cup light brown sugar

1/4cup thinly sliced fresh ginger

1 cinnamon stick

1/2 vanilla bean, split

6 cardamom pods

2 teaspoons minced garlic

2 teaspoons allspice

1 1/2 teaspoons crushed red pepper

1/2 teaspoon dry mustard

¼ teaspoon salt Paprika Rub & Spicy Apple Glaze (2) WMDirections:

1. On the first night: Prepare the brine by combine all of the ingredients in a pot and bringing the water to a boil.  Once the water has cooled add a few trays of ice cubes, then add the chicken pieces.  Cover tightly and refrigerate over night.

2. On the second night: Remove the chicken from the brine and toss out the brine.  Paper towel dry the chicken and place on one layer on a plate – place the plate of chicken, uncovered, in the refrigerator being sure that the raw chicken isn’t touching anything else.  Refrigerate over night.

3.  On the third day, an hour before grilling mix all of the rub ingredients together and rub onto the chicken.

4. Bring a large pot of water to boil and once the water is boiling place the corn in the water and let boil for 35-45 minutes.

5. While the rub is sitting on the chicken and the grill is starting prepare the spicy apple glaze.  Combine all of the ingredients in a 6-quart saucepan and bring to a boil over medium-high heat, stirring often to dissolve the sugar.  Once the mixture has come to a boil reduce the heat to medium and cool until it is reduced to about 1 cup and has a glaze consistency, which will be about 35 minutes.  After the sauce is a glaze consistency remove the pan from the heat and strain the through a fine-mesh colander into a bowl.  Discard the solids.  Set the glaze aside.

6. Once the grill is ready, place the chicken on the grill and sear on each side for about 2 minutes.  Then, brush some of the spicy apple glaze on the side facing up on all of the chicken pieces; flip over and glaze the other side.  Continue doing this for several times until several layers of glaze are on both sides of the chicken.  You want the glaze to get nice and crispy.  Move the pieces of the chicken to the outer perimeter of the grill, place the corn in the middle and lightly brush a thin layer of glaze on the entire ear of corn.  Cover and cook for about 10 minutes each side.

Paprika Rub & Spicy Apple Glaze (3) WM

7. Remove the corn and chicken once the chicken is cooked through.  Serve with a side salad or the vinegar based cole slaw with cranberries (or another one of my salads!)

Paprika Rub & Spicy Apple Glaze (1) WM