alexisfromparamore

[alexisfromparamore]

[alexisfromparamore]

[alexisfromparamore]

Spring is coming

[alexisfromparamore]

took shitty pix of the moon on july 9th! obsessed!!

[alexisfromparamore]

just finished all water has perfect memory by nada samih-rotondo!!! love love love!!!

Memory is fickle; it gives all its language to water, which is best understood through the heart. It follows the same route from the womb of the grandmother to that of the mother and passes through to the daughter, on and on for all of time. […] This knowing is deeper than time and transcends space. It embeds itself into blood and tissue and sinew and muscle and pulses anew in every heartbeat. It infuses itself into thoughts, guides footsteps, alters the electromagnetic field of a body. The memory of water is perfect; it so clearly remembers even when our minds no longer know where we come from, who we came through.

Maybe I'm showing my age a little bit here, but as soon as I finished reading this book, my first thought was, "This book is goated." This is a memoir that follows a young Palestinian girl as she immigrates to Rhode Island from Kuwait to escape the political turmoil. Throughout this novel, we touch on topics such as trauma, domestic violence, motherhood, and girlhood/womanhood.

I found myself, whilst reading this book, remembering Robin Wall Kimmerer's memoir, Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants, with both having nonlinear ways of telling their story and their experiences with their homeland, it is no surprise to me when I checked Nada's read books and saw she rated Braiding Sweetgrass 5 stars.

I absolutely adored this book and I think that everyone should give it a chance.

[alexisfromparamore]

buffalo chicken croissant ring

Rating:  ☆ ☆ ☆ ☆ / 5

Notes: Could have used more time in the oven but was removed due to the croissant beginning to burn. Reduce oven to 325F and try cooking for 30 minutes.

Ingredients:

2 cans of 8 oz crescent roll dough, 16 oz total

A pound of chicken tender cutlet

4 sliced hickory smoked bacon, cooked

1/2 cup Lactaid

1/2 tbsp of guava paste

1 tbsp of butter

1 tsp of Bad Byron's Butt Rub

1 tsp chives

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 pieces of Swiss cheese, cut into triangles

Fish fry breading

Directions:

In a gallon ziplock bag, put some fish fry breading and individual shake-coat one pound of chicken tender cutlet until covered in breading.

Once covered with breading, place your breaded cutlets into the fridge for about 30 minutes.

While waiting for your cutlets to refrigerate, place a couple sheets of paper towels and 4 slices of hickory bacon onto a plate and place into a microwave for about 1-2 minutes. Alternatively, you can also cook the bacon stovetop. All that matters is that the bacon gets cooked.

Once the bacon is cooked, chop it up.

In a small saucepan, combine your bacon, 1/2 cup of Lactaid, 1/2 tbsp of gauva paste, 1 tbsp of butter, 1 tsp of Bad Byron's Butt Rub, 1 tsp of chives, 1/2 tsp of smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp of black pepper. Simmer until combined.

After 30 minutes, take your chicken out of the fridge and pan fry them

After you pan fry your chicken, chop it into chunks and place it within your sauce. Let sit until the chicken soaks up the sauce.

While waiting for your chicken to soak up the sauce, preheat your oven to 375F.

Open each can of dough and unroll it, separating along the perforated lines into triangles.

Line a baking sheet with parchment paper. Place a bowl right side up in the center of the baking sheet. arrange the dough triangles so that they look like a sun, spacing them evenly but overlapping slightly.

Around here, the chicken should have soaked up the sauce. Once soaked up, place the chicken around the edges of the bowl on the dough. Then, place the Swiss cheese triangles atop the chicken filling.

Fold the tip of 1 dough triangle over the filling and tuck it underneath itself. Repeat with remaining triangles until the filling is enclosed.

Bake until the dough is golden brown and the cheese is melted and bubbling, about 30 minutes. Transfer to a wire rack and let cool for 5 to 10 minutes.

After 5 to 10 minutes, cut into slices. Serve.

Adapted from: my mommy :D

[alexisfromparamore]

sausage gravy for biscuits

Rating:  ☆ ☆ ☆ ☆ ☆ / 5

Ingredients:

1 lb Ground Sausage

1/2 Cup All Purpose Flour

2 Tbsp Unsalted Butter

3 1/2 Cups Milk

1 Tsp Ground Black Pepper

1 Tsp Sage

1/4 Tsp Red Pepper Flakes

1 Pinch Salt.

Directions:

Brown the sausage in a large, deep skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.

When the sausage is cooked through add 2 tbsp unsalted butter and stir until melted. Next, add 1/2 cup of flour and stir into sausage until dissolved.

Pour 3 1/2 cups of milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5 minutes.

Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!

Adapted from: https://erhardtseat.com/southern-biscuits-and-sausage-gravy/

[alexisfromparamore]

beef stew

Rating:  ☆ ☆ ☆ ☆ / 5

Notes: I used wayyyyyy too much crushed red pepper, but I probably added about 3 tbsp. Wish the seasoning stuck to the potatoes and carrots a bit more. Would be interested how it would be different if the carrots and potatoes were seared with the stew meet.

Prep time: 40 mins | Cook time: 35 mins | Serving size: 1 1/4 cup | Calories per serving: 324 | Calories per cup: 259

Ingredients:

1/4 cups of flour

1/2 tsp of seasoned salt

1/4 tsp of pepper

2 lbs beef stew meat, cut into

1 inch cubes

1 tbsp olive oil

4 1/2 cups of water

1/2 large onion, sliced

4 medium potatoes, cubed

24 baby carrots, sliced

2 tbsp Worcestershire sauce

1 tbsp lemon juice

3 tsp minced garlic

1 tsp sugar

1/2 tsp of salt

1/4 tsp of pepper

1/2 tsp of paprika

1/4 tsp of allspice

1 tbsp Bad Byron’s Butt Rub Barbecue Seasoning

1 tbsp crushed red pepper flakes

1 bay leaf

Directions:

In a medium mixing bowl, mix 1/4 cup of flour, 1/2 tsp of seasoned salt and 1/2 tsp of pepper. Coat beef in flour.

Add 1 tbsp of olive oil in the bottom on the InstaPot and brown the beef.

Once the beef is browned, add 4 1/2 cups of water and scrape the bottom of the InstaPot to create a broth.

Once the broth is created, add 1/2 sliced large onion, 4 cubed medium potatoes, 24 sliced baby carrots, 2 tbsp of Worcestershire sauce, 1 tbsp of lemon juice, 1 tbsp of minced garlic, 1 tsp sugar, 1/2 tsp of salt, 1/4 tsp of pepper, 1/2 tsp of paprika, 1/4 tsp of allspice, 1 tbsp of Bad Byron’s Butt Rub Barbecue Seasoning, 1 tbsp crushed red pepper flakes, and 1 bay leaf.

Seal your InstaPot, click “Meat stew,” and set time to 35 minutes.

Adapted from: me and my mom :)

[alexisfromparamore]

sugar cookies

Rating:  ☆ ☆ ☆ ☆ / 5

Notes: A bit bland but very good if you add cinnamon and sugar to make snickerdoodles :)

Makes 16 large cookies | Prep time: 15 mins | Cook time: 10 mins

Ingredients:

2 1/2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

2 sticks butter, room temperature

1 1/4 cups granulated sugar and 1/4 sugar for rolling

2 eggs

1 teaspoon vanilla extract

Directions:

 In a medium bowl, whisk together 2 1/2 cups of flour, 2 tsp baking powder, and 3/4 tsp salt to combine.

In a large bowl, beat the butter and 1 1/4 cups sugar until light and fluffy. Scrape down the sides and bottom of the mixing bowl. Add the 2 eggs and 1 tsp vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.

Preheat the oven to 350F.

Place the remaining 1/4 cup sugar in a shallow dish. Divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.

Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely.

Adapted from: https://handletheheat.com/soft-chewy-sugar-cookies/

[alexisfromparamore]

pumpkin muffins

Rating:  ☆ ☆ ☆ ☆ ☆ / 5

Makes 12 muffins | Prep time: 15 mins | Cook time: 21 mins

Ingredients:

1 and 3/4 cups flour

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1 1/2 Tablespoons cinnamon

1 teaspoons ginger

1/2 teaspoons nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

pinch black pepper (small pinch, less than 1/8 teaspoon)

1/2 teaspoon salt

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1 and 1/2 cups canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1/4 cup milk

Directions:

In a small bowl, mix 1 1/2 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice, and a pinch of black pepper. Set aside.

In a large bowl, whisk 1 3/4 cups of flour, 1 tsp of baking soda, 1 1/2 tsp of cinnamon, the spice mix from the previous step, 1/4 tsp ginger, and 1/2 tsp salt together until combined. Set aside.

Preheat oven to 425.

In a medium bowl, whisk 1/2 cup of oil, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 1/2 cups of pumpkin puree, 2 eggs, and 1/4 cup of milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top.

Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.

Adapted from: https://sallysbakingaddiction.com/pumpkin-muffins-recipe/#tasty-recipes-76102

[alexisfromparamore]

no bake cheesecake

Rating:  ☆ ☆ ☆ ☆ / 5

Notes: reduce butter in crust

Makes 12 servings | Prep time: 20 mins | Cook time: 6 hours | Serving size: 1 slice | Calories per serving: 465

Ingredients:

2 1/4 cups graham cracker crumbs

1/4 cup (half a stick of butter) unsalted butter (melted)

24 oz of cream cheese

1 1/2 cups powdered sugar

1 tablespoon vanilla extract

1 cup heavy whipping cream

Directions:

Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1" up the sides.

In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth.

Add the sugar and vanilla and beat on high until smooth.

In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese with a spatula or an electric mixer. taste and adjust sweetness.

 Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.

Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.

adapted from: https://www.thereciperebel.com/easy-cheesecake-recipe/

[alexisfromparamore]

homemade pasta noodles

Rating:  ☆ ☆ ☆ ☆ ☆ / 5 Notes:

Makes 4 Servings | Prep time: 5 mins | Cook time: 30 mins | Serving Size: 1 cup | Calories per serving: 234

Ingredients:

1 large onion, chopped into chunks

5 carrots, chopped

4 celery sticks, chopped

1 tablespoon olive oil

1/2 teaspoon Salt

1/4 teaspoon crushed red pepper flakes

3 medium potatoes, chopped

1 tbsp minced garlic

3 cups vegetable or meat broth

2 bay leaves

1/2 teaspoon dried thyme

Directions:

Chop 1 onion, 5 carrots, and 4 celery sticks into 1/2-inch chunks.

Chop 3 potatoes into 1/2-inch chunks and set aside from the other veggies.

Heat1 tbsp of oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with 1/2 teaspoon of salt and add the red pepper flakes.

Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.

Stir in the potatoes, 1 tbsp of minced garlic, 2 bay leaves, and 1/2 tsp thyme. Cook for 5 minutes. Add more oil if the pot seems dry.

Pour in 3 cups broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.

Remove the soup from the heat.

Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

Adapted from: https://www.inspiredtaste.net/9603/creamy-vegetable-soup-recipe/

[alexisfromparamore]

creamy vegetable pasta sauce

Rating:  ☆ ☆ ☆ ☆ ☆ / 5 Notes:

Makes 4 Servings | Prep time: 5 mins | Cook time: 30 mins | Serving Size: 1 cup | Calories per serving: 234

Ingredients:

1 large onion, chopped into chunks

5 carrots, chopped

4 celery sticks, chopped

1 tablespoon olive oil

1/2 teaspoon Salt

1/4 teaspoon crushed red pepper flakes

3 medium potatoes, chopped

1 tbsp minced garlic

3 cups vegetable or meat broth

2 bay leaves

1/2 teaspoon dried thyme

Directions:

Chop 1 onion, 5 carrots, and 4 celery sticks into 1/2-inch chunks.

Chop 3 potatoes into 1/2-inch chunks and set aside from the other veggies.

Heat1 tbsp of oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with 1/2 teaspoon of salt and add the red pepper flakes.

Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.

Stir in the potatoes, 1 tbsp of minced garlic, 2 bay leaves, and 1/2 tsp thyme. Cook for 5 minutes. Add more oil if the pot seems dry.

Pour in 3 cups broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.

Remove the soup from the heat.

Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

Adapted from: https://www.inspiredtaste.net/9603/creamy-vegetable-soup-recipe/

[alexisfromparamore]

chocolate muffin recipe

Rating:  ☆ ☆ ☆ ☆ ☆ / 5

Notes: Better if the dough is frozen overnight.

Makes 14 Muffins | Prep time: 10 mins | Cook time: 25 mins | Serving: 1 | Calories per serving: 202

Ingredients:

2 cups all-purpose flour

1 1/4 cup white sugar

1/2 cup cocoa powder

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup black coffee

1/4 cup oil

2 teaspoons vanilla

Directions:

Whisk together 2 cups of flour, 1 1/4 cup sugar, 1/2 cup cocoa, 2 teaspoons baking powder, and 1 teaspoon salt together in a mixing bowl.

Add 2 eggs, 1 cup black coffee, 1/4 cup of oil, and 2 teaspoons of vanilla. Mix until well incorporated.

Preheat oven to 350F.

Pour batter into muffin pan.

Bake for 20 to 25 minutes or until toothpick comes out clean

Let cool in pan for 5 minutes before moving into a cooling rack.

Adapted from: https://www.thetasteofkosher.com/moist-chocolate-muffins-dairy-free/

[alexisfromparamore]

brownies recipe

Rating:  ☆ ☆ ☆ ☆ ☆ / 5

Notes: Boyfriend loved them and demolished the whole fucking pan.

Makes 16 Brownies | Prep time: 15 mins | Cook time: 30 mins | Serving size: 1 brownie | Calories per serving: 158

Ingredients:

10 tablespoons (1 stick + 2 tbsp) unsalted butter

1 1/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder, spooned and leveled

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large cold eggs

1/2 cup all-purpose flour, spooned and leveled

Instructions:

Add 1 stick and 2 tablespoons of butter to a medium saucepan. Place over medium-low heat and cook until the butter melts completely, then turn off the heat. Stay close, and do not let it brown.

While the butter is hot, stir in 1 1/4 of sugar, 3/4 cup of cocoa powder, 1 teaspoon of vanilla, and 1/4 teaspoon salt. Stir well until blended. Don’t worry if the batter looks gritty. Once you add the eggs, the brownie batter will become smooth.

Set the saucepan aside to cool until the mixture is warm, not hot, 5 to 10 minutes. Test the temperature by touching the batter, it should be comfortable to hold without feeling hot.

Add the 2 cold eggs, one at a time, stirring vigorously after each egg.

When the batter looks thick and well blended, add 1/2 cup of flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl.

Preheat oven to 325F.

Spread the thick brownie batter evenly into a pan. It can be hard to spread because it is so thick. Do your best to push the batter to the corners and even out the top.

Bake the brownies until the edges look dry and the middle is slightly underbaked, 20 to 30 minutes. A toothpick plunged into the center should emerge somewhat moist with batter. As the brownies cool, they firm up but will always be moist and fudgy in the middle.

Cool completely before removing the brownies from the pan (this step is essential and helps the brownies set). Cut into squares.

Adapted from: https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/

[alexisfromparamore]

blueberry muffin recipe

Rating:  ☆ ☆ ☆ ☆ ☆ / 5

Notes: Crumble damn near impossible to do but still good. Crumble very easy to burn, however. If baked for 25 and the middle comes out with muffin, take the muffins out of the oven and let them rise for 15 or so minutes in pan. Do NAWTTTTTTTT let them cook any longer.

Boyfriend loved these and ate at least 8 of them.

Makes 8 | Prep time: 15 mins | Cook time: 20 mins | Serving size: 1 Muffin | Calories per serving: 381

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

1 egg

1/3 cup milk, or more as needed

1 cup blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions:

To make the muffins: Whisk 1 1/2 cups of flour, 3/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon of salt together in a large bowl.

Pour 1/3 cup of vegetable oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.

Pour into flour mixture and mix just until batter is combined. Fold in 1 cup of blueberries; set batter aside.

Preheat oven to 400F and put liners in your muffin pan.

To make the crumb topping: Combine 3/4 cup of sugar, 1/3 cup of flour, 1/4 stick of cubed butter, and 1 1/2 teaspoons of cinnamon in a small bowl. Mix with a fork until crumbly.

Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Adapted from: https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/

[alexisfromparamore]

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