Taco Soup & Painful Accidents

My boyfriend, a fine resident of South Carolina had to evacuate this past weekend due to hurricane Matthew. Fortunately, this allowed us a chance to see each other which is #huge for the whole long distance thing.

For one night, I knew I wanted to make dinner for us, so after some google searching and a phone call to mom, I decided to make Taco Soup. I definitely wanted to make cornbread too, so the soup was a perfect fit, not to mention the weather was dreary and cold.

I have experience making cornbread and because I know it takes 30min to bake I was trying to make it the same time as I made the soup. I had the oven pre-heating and I was digging around our kitchen to find the glassware I typically bake the cornbread in. Under the oven is the broiler thing aka a drawer we keep cupcake pans, baking sheets, etc in. Welp, it didn’t occur to me that these pans were also going to be hot because the oven was pre-heating, and BOOM I burned all 5 fingers on my right hand.

Because I am Alysse and I #persevere I held some ice cubes in my right hand and completely finished the meal one handed, while also in a lot of pain. After we finished eating, I expressed to him just how badly I was hurting so we did what any millennial would do, and googled it.

Turns out, you’re not supposed to use ice because the change in temperature is too drastic. So I ran my hand under cool water but it didn’t really do much. After another call to Mom we were off to CVS to find hydrocortisone and gauze. Apparently, the burns exposure to oxygen is what causes the pain. Wrapping my fingers in the gauze did the trick and the pain decreased significantly.

I would like to give a special thank you to The Boy, for one, dealing with my dramatic self, and two doctoring me up all weekend! He also said he enjoyed dinner so #success.

Now for the taco soup recipe! There are a lot of ingredients but you basically just dump everything into a big pot, it’s v simple. If you have a crock pot you could do it in there as well.

Ingredients: img_0545

  • 1 pound of ground beef
  • 1 medium onion
  • 1 taco seasoning packet
  • 1 Hidden Valley ranch dressing dry packet
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 1 can rotel
  • 2 cans diced tomatoes 


Brown the pound of beef in a pan. Dice onion and cook with beef. Add taco seasoning then drain and add corn, beans, rotel, tomatoes, and ranch packet. Make sure ranch packet is mixed in evenly. Let everything cook/warm in the pot for ~20min on medium heat. 

See! Easy as pie! I hope you try it out some time because its so yummy and is definitely good for this fall weather that is upon us.



P.S This morning my mom shared with me an Washington Post article titled: “Choosing the Wrong Home Remedy Can Make a Burn Worse” #shade



Shrimp Pasta & I Made the Sauce too!

img_8532So I’m clearly on a cooking kick, see my last recipe here, but this one was really fun and adult-like. On my last trip to Whole Foods I bought a frozen bag of shrimp and all week I have been thinking about how I wanted to use it. Shrimp pasta of course, because hello carbs! ❤

img_8536Making pasta is pretty simple, and I figured the shrimp just needed to be thrown in a pan, but the sauce was really stumping me. Red tomato sauce would have been weird, and I am not the biggest fan of super creamy sauces like Alfredo, so I wasn’t sure what I was going to do. Obviously, Google was the next step and eventually I came across this perfect recipe!

Here is how I made it:


1 pound peeled and cooked medium shrimp (70 to 110 per pound)
1/4 cup heavy cream
1 pound linguine or other long pasta
1/tablespoon of butter (you can also use 3 tablespoons of olive oil, but butter = better)
2 medium shallots, chopped
1 large clove garlic, minced
1/2 teaspoon sea salt
1/2 cup Moscato (or any white wine)
2 medium (about 1/2-pound) Roma tomatoes


Gather unfrozen shrimp and place in a bowl until time to add to noodles. Boil water and cook noodles until you taste them and they seem squishy but not too squishy.

Grab a skillet for the sauce then add the butter, shallots, garlic, and salt to pan (unless you want some added texture, make sure you pull off all the paper skin stuff). Sauté, aka just stir them around in there until the shallots and garlic look translucent but not completely brown.

Add 1/2 cup of white wine…ya know, a few gulps will do the trick..or more

Use a grater to grate the tomatoes directly over the skillet. This part is kinda odd, but go

After grating the tomatoes

with it! You should be left with the skin of the tomato which can be discarded.

Stir everything together and bring to a simmer. In the bowl of shrimp, add your choice of seasonings. I used Lawrys, a garlic and herb seasoning and a little pepper. Then add the shrimp to the skillet.

Sauté the shrimp until the edges are pinkish, but right before they turn brown. Add the pasta and heavy whipping cream.

Stir for 3-4 minutes at medium heat and then you’re ready to eat!

Honestly, the hardest part is locating shallots in the grocery store without asking for help (they are similar to onions if you didn’t know). After that, everything is super simple and definitely  fancier than my typical pizza rolls dinner. Overall I really liked this because the sauce was so light and not too tomato-y or to creamy, plus I had a great time bragging to my mom after I finished!



Bang Bang Blueberry Crisp

I also made cornbread so ignore the additional ingredients seen here 🙂

I recently tried Bonefish Grill’s Bang Bang Shrimp Taco’s and it was a magical experience. I thank them for inspiring this title, and hopefully this isn’t some copyright violation…Anyways, I was given a gift card to Whole Foods about two weeks ago, and I used it for that week’s grocery trip. I typically go to Kroger or Harris Teeter, but I had the gift card and wanted to use it. To my surprise, I didn’t spend nearly as much money as I thought I was going to, and I got everything I needed. I typically spend about $50 on groceries which last me about a week and a half. This successful experience inspired me to try Whole Foods again, and today was that day! I went inside with a $50 budget and I only went over by 28 cents! With this shopping trip, I bought ingredients to bake Blueberry Crisp, a recipe I found in Shauna Niequist’s book, Bread & Wine. I deviated from her recipe because it included nuts, and I’m slowly developing an allergy (which is weird and annoying) but I will share both her recipe, and how I made it.

Bread & Wine Original Recipe:


  • 4 cups of blueberries (or any fruit you prefer)
  • 1 cup old fashion oats
  • 1/2 cup raw, unsalted pecans, halved or chopped
  • 1/2 cup almond meal
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1/2 teaspoon salt


  • Pour blueberries in a 8 by 8 pan
  • Mix other ingredients together then pour over blueberries
  • Bake at 350 for 35-40 min. Or 10 minutes longer if fruit was frozen. Finished when toppings are golden and fruit is bubbling

My Version: 


  • 4 cups of blueberries (or any fruit you prefer)
  • 1 cup old fashion oats
  • 1/2 cup oats
  • 1/2 cup granola (honey flavored
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1/2 teaspoon salt


  • Pour blueberries in a 8 by 8 pan
  • Mix other ingredients together then pour over blueberries
  • Bake at 350 for 35-40 min. Or 10 minutes longer if fruit was frozen. Finished when toppings are golden and fruit is bubbling.

I like a lot of crunchiness, so I will probably add more oats and granola next time, but let me tell you, it is so good! For breakfast, I typically eat something along the lines of Eggo waffles or Wildberry Poptarts, so this should be a nice alternative, plus it was super easy to make and pretty healthy (if thats something you care about ). Comment below if you’ve ever made another version of this cause I’m excited to experiment next time!



Chicken Divan Where is my Man?!

Now that I am living on my own this summer, without a meal plan (tear tear), I’ve had to cook a lot more for myself. This weekend at my mom’s house we made Chicken Divan together and I’m excited to have another dish under my belt. Here is the recipe we followed!

 Side note: I used the title because it rhymes and I like how it sounds. I don’t feel the need to further my culinary skills solely for pleasing a man! 


You Need:

  • 2 Bunches of Fresh Broccoli (If it were just me I would have used frozen broccoli but of course mom wanted the fresh stuff)
  • 1 Rotisserie Chicken
  • 1 can of condensed Cream of Chicken soup
  • 1 cup of Mayo
  • 1 tbsp Lemon Juice
  • 1 tsp Curry Powder
  • 1 cup Bread Crumbs
  • 1 cup of shredded cheese
  • 1/2 Stick of butter
  1. Alright, first you need to steam your broccoli. So throw that in the microwave with a little bit of water and let your microwave do all the work. Scatter the baby pieces equally in your casserole pan.
  2. Take your rotisserie chicken and pull the chicken off the bone to layer on top of the broccoli. You want it to be bite sized pieces. The rotisserie chicken makes things a lot easier, but in theory you could make your own chicken then add it to the dish.
  3. In a medium bowl, combine your mayo, soup, lemon juice, and curry powder.
  4. Pour your mixture from step 4 on top of your broccoli and shredded chicken.
  5. On top of the sauce you will add your bread crumbs and layer as much shredded cheese as your heart desires. Pour the melted butter on top before sticking in the oven.
  6. Bake for about 45 min!

Apparently some recipes have the rice included in the casserole dish, but I just made mine on the side! Overall it turned out really yummy. Let me know if you try it for yourself!

If you know me, you know I make cornbread every chance that I get, and tonight was no different! Ain’t she pretty!