I’m gonna need for you file Key Lime Everything under “Things Resha Needs For Survival”, ok? Just do that for me and you’ll begin to understand me a little better as a person lol. I loooooooove key lime everything! It’s so good *drools*. I can’t remember when I first got a taste of key lime pie, but I do remember instantly falling in love and never wanting to go a summer without it. I’ve been successful for many years, as key lime “something” is part of my summer eating regimen. I’ll post a recipe for a classic key lime pie soon, but for now — check out these bars…

I’ve been using an incredibly incompetent food processor by Black & Decker for about 4 years now. It quickly went from good to bad, fast. I just figured I’d put up with it for as long as I could before I voted on a new one. Well, that time has come. I recently said “To hell with this raggedy ass food processor” after trying to do something as simple as creating pizza dough, and it couldn’t even do that without stalling! I immediately began doing price research for the KitchenAid 750 12 Cup Food Processor — which is highly favored among many people in the culinary world that I trust. I’ve wanted this machine for a very long time, but it was also technically discontinued. Womp. However, the last few that are floating around are still going for $150 to $200 dollars. We’re in a recession…I wanted this food processor, but I wasn’t about to spend that much for it right now (although I knew it’d be worth it). I simply didn’t have that kinda money set aside for a food processor, and this was an impulse buy lol. I needed this machine now and I needed it fast.

If you really wanna kick your grilled steak or chicken up a few notches, drizzle this delicious and super sexy concoction of herbal greatness over your dish and watch your tastebuds dance. When grilled meats meet chimichurri, it’s a match made in culinary heaven. So delicious and super easy to make.

Throw away all of your banana bread recipes, this one is a keeper.

Aside from tacos, my other food addiction is pizza. I grew up on the stuff. It’s like a drug. I want it all the time. Who doesn’t love the stuff?? Never in a million years did I think I’d be able to get a thin crust pizza out of my oven that looked like something you’d get from an actual professional pizza parlor with a 1400degree oven. I was wrong — so very wrong.

I haven’t had a chance to update this place in a few weeks, but that doesn’t mean I haven’t been cooking my ass off lol. Someone asked me to share my roast chicken recipe, so here we go!

I’m officially out of blueberries. There isn’t a single blueberry in my house. They’re all dead. To celebrate their memory, I figured I’d give them a proper send off with this recipe. Dear blueberries, thank you for being in my life this past week…I hope I did you justice.

Sometimes you want your shrimp to stay nice and long when they’re cooked and not curl up like a cute little kitten taking a nap. Especially when you’re making something like shrimp tempura, or any kind of battered shrimp so you don’t get that thick gloopy undercooked wad of breading in the middle — yuck.

You know, one of the main problems with reheating store-bought taco shells is that they often close up in the oven when heating thru, making them super hard to fill later. Then you end up breaking a few and you’re forced to have “struggle nachos” instead of tacos. Don’t you hate that? I mean, you could stand them up on their tips but that’s not always foolproof because sometimes they tip over if one side is longer than the other, and even then they still find a way to close up on you.

I don’t like blueberry muffins at all. Yes, you heard me right — I do not like blueberry muffins. In fact, I damn near despise them. They taste so…artificial and I find them to be rather headache inducing. However, these mothersmuckers right here?? Oh my God…I love these. I still won’t eat any one else’s blueberry muffin, but these are from the heavens above. If you like lemony blueberry muffins, you have to make these — I swear you will be pleased.