the review: rosemary-citrus shrimp tacos

I was really excited to make rosemary-citrus shrimp tacos. Gluten free, vegetarian, and still appealing to the carnivores in my house? Sign me up. I was looking for big flavor. A tasty little Sunday night treat. Right. So Sunday morning, I started my usual process of going through each recipe on the weekly menu to build my grocery list and that’s when I noticed that the “rosemary-citrus” portion of these shrimp tacos was a pre-made dressing. Really? There was no way I was going to find rosemary citrus dressing in my local grocery store.

reviewsadrienne robideauxMay 5, 2014shrimp, mexican, quickComment

the review: baked ravioli

reviewsadrienne robideauxNovember 22, 2013italian, quickComment

The review: Brown Sugar Spiced Baked Chicken Breast and Brussels Sprouts with Pecans

I love Brussels sprouts. I also love lima beans. I think people who hate either of these foods have never tried them cooked correctly. That’s not to say I am the master chef because boy, I am not. I totally get it. There are some things that even a master chef could cook (duck, octopus) and I would have to pass. I just don’t like them. But, c’mon. Let’s give the Brussels sprouts a chance.

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