Downhome.

To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.

No matter how many mouths you need to feed the process is the same! Just get a bigger pot.

sHRIMP BOIL


  • 1/2 lb wild caught shrimp
  • 3 red potatoes
  • 2 ears of corn
  • 1 kielbasa sausage
  • Old Bay seasoning packet

Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.

Drain all the water. Toss the Old Bay. Go crazy.

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Chilaquiles aka Kyndlequiles

I can’t remember when I first tried Chilaquiles. I feel like maybe it’s always been a part of soul. I am part chilaquiles. Kyndlequiles. ANYWHO. It’s a pretty simple concept: crispy tortilla, flavorful sauce, and a protein. The real variation comes with what sauce or salsa is used. I make a quick, simple but crazy delicious warm salsa. But you can also do a mole, verde or store bought enchilada sauce! Leggo.

Chilaquiles bake


  • 2 cups water
  • 2 serrano peppers
  • 1 jalapeno (seeded or unseeded. You’re spice call)
  • 2 big tomatoes
  • 1/2 onion
  • 5 cloves of garlic
  • 1/4 cup cilantro
  • 1 lb ground beef
  • 2 eggs
  • 2 cups corn tortilla chips
  • 1.5 cups mozzarella cheese
  • blender!

Preheat the oven to 375.

Salsa! Turn the broiler on high. Chop tomatoes into large chunks, separate onion layers, and if they’re unseeded poke each pepper with a knife (or they will explode). Spread on a sheet tray and broil until the begin to get some color – watch them!!! Get a sauce pan on the stove – add the water, broiled veg, garlic, and cilantro. Bring mix to a boil until everything in the party softens. You can then use an emersion blender or legit blender to blitz it down. Return to the sauce pan and simmer until it has reduced by 25%. You want a pretty thick salsa. Add a pinch of salt!

Whip two eggs in the bowl – toss in the chips! Gently fold so that every chip is coated in egg.

Brown off the beef! Pour of excess grease.

ASSEMBLE! In an oven safe dish begin to pile: chips, meat, salsa, cheese. I like to do two layers which turns this into a casseroleish deal. Bake for 20 mins until the cheese melts. Top with sour cream, avocado and cilantro.

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xoxo•Kyndle

A blonde makes a blondie.

I love a brownie. Especially the fudgey, slightly undercooked ones. But, spoiler alert, I use boxed brownie mix…. always. And quite frankly, I can’t tell the difference in a homemade brownie and a $3 boxed mix. BUT a decent boxed blondie mix isn’t so easy to come by. So I’ve had to find a homemade version that suits. Once again browned butter makes this easy treat shine. They’re the perfect mix up to your typical chocolate chip cookie or brownie night.

Browned Butter Blondie


  • 1 and 1/4 cup cold butter
  • 3/4 Granulated Sugar
  • 1 and 1/4 cup Brown Sugar
  • 1 T vanilla
  • 3/4 t Sea Salt
  • 2 whole eggs
  • 2 egg yolks
  • 3/4 t baking soda
  • 2 and 3/4 cup AP flour
  • 2 cups chocolate chips

Preheat the oven to 350! Line and grease a 9×13 pan.

In a small sauce pan brown 1 cup of the butter. (Remember melt, foam, brown – wait for the nutty smell!). Put the remaining 1/4 cup butter in your mixing bowl. Add the browned butter and begin to mix. This cold butter with help temper the heat from the hot browned butter!

Once all the butter has melted, add the sugars, vanilla and salt. Mix until combined. Add the eggs + yolks and blend. Toss in the baking soda and add the flour.  (I recommend adding the flour 1 cup at a time and scaring down the sides.)

Fold in the chocolate chips! Pour into the greased dish and pop into the oven for 30 minutes.

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xoxo•Kyndle

Browned Butter & Sea Salt Chocolate Chip Cookies

I’ve never met a sweet I didn’t like. Or a time when I was like “oh nah i don’t want that bowl of ice cream”. But my roommate Hannah, being the picture of physical fitness and epic self restraint, doesn’t indulge much. Tonight however, all that deprivation caught up to her and the woman needed a gosh darn cookie. I was more than happy to help…

Browned butter & sea salt chocolate chip cookies


  • 1 cup (2 sticks) butter
  • 2 1/2 cup AP flour
  • 1 cup packed brown sugar
  • 1/2 cup sugar sugar
  • 2 eggs
  • 1 t salt
  • 3/4 t baking soda
  • 1/2 t cinnamon
  • 1 t vanilla
  • 2  cup chocolate chips (I like it chocolatey, use your discretion)

Preheat the oven to 350!

In a small sauce pan add the butter. Now, to brown the butter you’re going to watch it melt, the bubble, then froth, the brown. Your job is to simply whisk the butter regularly until it changes to a brownish color with a nutty smell. Ive linked a youtube video to show you how.

See! Easy.  Once the butter is ready – make your cookies! Cream the butter and sugars.  Add the egg and vanilla and blitz. Lastly add all the dry ingredients, be sure to scrape down sides of the bowl. Stir in the chip by hand.

Scoop dough onto a greased cookie sheet and sprinkle with a pinch of course sea salt or fleur de sal. Bake at 350 for 12-13 minutes. This leaves them quite gooey in the center but thats how I like them.

Nom.

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xoxo•KWF

 

PF Danggg Lettuce Wraps

I believe in giving into food cravings – but in a smart way. While I love good take out I also love to make delicious, less salty versions at home! This week I needed chicken lettuce wraps. Crunchy water chestnuts, sweet and salty sauce wrapped up in cold lettuce – nom. It was surprisingly easy and delicious.

Chicken (or turkey) Lettuce Wraps


  • 1 lb ground chicken (or turkey if like me you can’t find chicken. A ground bird is a ground bird)
  • 1 medium onion, chopped
  • 1 can water chestnuts, drained
  • 3 cloves of garlic chopped
  • 2 t fresh ground ginger
  • 3 green onions, chopped
  • 1/4 cup Hoisin sauce
  • 2 T low sodium soy sauce
  • 1 T rice wine vinegar
  • Salt to taste
  • Butter lettuce!

Brown the meat! Add Hoisin, soy sauce, vinegar, onion, ginger, and garlic! Cook until the onions are translucent, stirring regularly. Once the onions are cooked and liquid begins to thicken into a sauce, add the water chestnuts and green onions! Stir to coat and serve in each lettuce cup!

You can add more hoisin/soy/vinegar if you want more sauce! Yummy

xoxo•Kyndle

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Dump Cobbler For The Soul

Mama’s dump cobbler is the victim of many late night nibbles. You literally can’t stop eating it. It’s as wonderful as a hug from your Mama. We also call this cuppa, cuppa, cuppa – you’ll see why…

Peach Dump Cobbler


  • 2-3 cups of fresh OR frozen peaches
  • 1 CUPPA sugar
  • 1 CUPPA self rising flour
  • 1 CUPPA milk
  • 1 stick of melted butter
  • 1 dash of vanilla
  • 1 pinch of salt

Preheat the oven to 375 degrees. In a pie dish or cast iron skillet place the sliced peaches.

Mix all other ingredients together and dump it over the fruit. Bake for 35-40 minutes until the crust is golden brown. Top with vanilla ice cream of whip cream.

Mix it up! Try blackberries, strawberries or blubs!

XOXO•KYNDLE

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Creamy Avocado Zoodles with Chipotle Lime Shrimp

Chipotle Chili Powder is no joke. That has been my take away point from today. This is my take on a few pintrest recipes meshed into one. It’s creamy, fresh and healthy. Oh, and really spicy. It only takes about 20 minutes start to finish.

Creamy Avocado Zoodles with Chipotle Lime Shrimp


  • 1lb shrimp (I like to leave the tails on)
  • 2 ripe avocados
  • 1/2 cup greek yogurt
  • 6-8 basil leaves
  • 4 Tablespoons fresh lime juice
  • 2 teaspoon chipotle chili powder
  • 2 cloves of garlic, minced
  • 2-3 zucchini, spiralized into zoodles
  • salt and pep

Step 1: Marinate the shrimp! Toss them with 1 T lime juice, chipotles chili powder, salt and pep. Set them aside while you make the sauce.

Step 2: Sauce time! In a food process or blender add: avocado meat, yogurt, remaining lime juice, basil, garlic, salt and pep. Blitz this until smooth.

Step 3: Cook! Cook the shrimp in a hot pan for 2-3 minutes per side. They should be pink and slight squishy. Keep and eye on them and use this time to make the zoodles.

Step 4: Combine! Toss the zoodles in your sauce. Top with shrimp – garnish with basil, parmesan cheese and lime juice!

YUM! Truly the shrimp alone are almost too spicy BUT when paired with the cool, creamy sauce it balances beautifully!
IMG_0696xoxo•Kyndle

Crock Pot Collards

Greens are easy. But the time component makes them kinda tough – we last night I cooked them in my crock pot. Holy revelation! I’ll never stir them for hours again (unless I cook them with my Mama and have to use the stirring oar).

crock pot collards


  • 2 bunches of collards, removed from stems and washed
  • 1 chicken bullion cube
  • 2 slices of bacon
  • 2 T EVOO
  • 3 T vinegar
  • Salt & Pep
  • High quality H2O
  • Crock pot

Load all your ingredients into your crock pot and cover with water – I filled mine to about 1 inch from the top so I’d have plenty of pot likkor (see my post on pot likkor risotto!)

Cook on high overnight (at least 8 hours) then in the AM lower the heat to low and cook for your work day (another 6-8 hours). You can’t really cook collards too long – but cook them less if you’d like more texture in your greens.

You’ll have all the flavor without any of the work.  WIN.

xoxo•Kyndle

We want s’more.

S’mores are amazing and messy. Mostly messy. I have had so much marshmallow stuck in my hair it’s almost impressive. This dip was a made up late night treat that really hits the spot that only a s’more can fill –  minus the mess. smores

s’moreS dip


  • 16 jumbo marshies
  • 1 cup chocolate chips ( or your favorite chocolate bar)
  • 2 T milk
  • 1/2 t vanilla
  • graham crackers for dipping

Set your oven to broil on high!

In a microwave safe bowl melt the chocolate and milk – heat for 30 seconds at a time stirring often. When its hot and melted though toss in 4 of your marshmallows! Mix until they melt into the chocolate. (You can also do this over a double boiler). Stir in the dash of vanilla.

Pour into a greased dish and top with marshmallows! Pop into the hot oven and watch it closely!!! When it’s at your desired level of toasted pull it out and enjoy.

It will be gooey, chocolaty, have the toasted flair…. campfire not included.

xoxo•Kyndle