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

 

Pimento Cheese is my life blood.

Spoiler alert: I’m a tad bit southern. And with that comes a deep love of all things pimento cheese. My mom used to pack me a half a pimento cheese sandwich almost every day for lunch. Stan’s has always been my favorite brand but I’ve started making my own and it’s so easy! Here’s how it’s done:

Pimento Cheese


  • 1 (3-ounce) package cream cheese, room temperature
  • 1 cup sharp grated cheddar cheese
  • 1 cup grated Monetary jack
  • 1/2 cup mayo (Duke’s if you can)
  • 3 T pimentos chopped
  • 1 t grated onion
  • 1/4 t salt
  • 1/4 t pep
  • 1/4 t garlic powder

In a blender beat the cream cheese until smooth. Add all other ingredients and blend until smooth! If you like a chunkier texture you can skip the blender. Add jalops if you like it spicy.

Spread on a cracker, sandwich, burger or spoon. NOM

xoxo•Kyndle IMG_0673

 

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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I wanna marry this Italian Wedding Soup.

THIS IS MY NEW FAVORITE THING. Seriously y’all this recipe could not be more simple OR more delicious. Had I know how little prep time or effort it took to make this soup I would have taken a whack at it years ago.  Italian Wedding Soup gets its name from the perfect marriage of flavors. And if I could, I’d marry it.  The meatballs freeze! So make a double batch and save them for next time.

Italian Wedding Soup


  1. 12 cups chicken stock (I’m not Ina, you can use store bought)
  2. 1 package of frozen spinach
  3. 1 cup acini de pepe (a tiny pasta, if you can’t find it orzo is an okay substitute.)
  4. 8oz ground beef
  5. 8oz proud pork
  6. 1 small onion grated
  7. 4 cloves garlic, minced
  8. 1/2 cup breadcrumbs
  9. 1/2 grated parm
  10. 1/3 cup cropped parsley
  11. 1 big egg
  12. 1 t salt
  13. 1/2 t pep

Mix ingredients 4-13 together! Use your hands, it makes you feel Italian. When you have a cohesive mixture begin to roll into little meatballs. I like to do little micro meatballs for this soup. Set them aside.

In a large pot, add stock and spinach. Bring to a boil. Once it’s boiling begin to add the meatballs. Be sure to give it a good stir so they don’t stick together. When the meatballs begin to cook and change color, pour in all the pasta.

Cook for about 20 minutes on medium high! Meatballs will be cooked through and the pasta will be perfect BBs of love. Top with a grate of parm and a sprinkle of parsley.

Holy yum.

IMG_2316xoxo•kwf

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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Bloody Good Artichokes.

Artichokes are as yummy as they are dangerous. I wanted to buy more brussels sprouts but the grocery was out (WHAT) so on a whim I bought a whole artichoke. Before this devil vegetable made it into my cart I had stabbed myself near 27 times. BUT once tamed and cooked, these little babies are positively delicious. I could eat 500.

Roasted artichoke with garlic butter


  • 1 artichoke
  • 3 large cloves of garlic, peeled
  • 3 slices of lemon
  • EVOO
  • Salt and Pep
  • Butterrrrrr 4 T

Preheat the oven to 400 degrees.

You first need to tackle cleaning these babies. Pro tip (That I learned the hard way) HOLD IT BY THE STEM. This will save you the ouch worthy pricks. Use kitchen shears to clip ear thorny tip off each leaf. Some people skip this step as the thorns soften when cooked- but I needed them gone. It felt like revenge.

Once you’ve tamed the beast’s thorns, cut 1/2 inch off the top of the artichoke and 1/2 inch of the stem. Toss them. Then slice the artichoke in half. Next remove the choke. The choke is the fuzzy bits and purple bits in the very center. Use a pairing knife to loosen the area and a spoon to scoop it out.

Rub down the cleaned arties with lemon (they tend to oxidize like avocados).  Drizzles with EVOO and sprinkle with salt and pepper on both sides. Drop the garlic cloves  in the hollowed center (seen below) and cover with a lemon slice. Using the lemon as a garlic “lid” flip the arties cut side down. Pop them in the oven for 40 minutes – until they’re brown and the stem is fork tender.

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Melt the butter and drop the roasted garlic cloves in. Mash with a fork. To eat pull each leaf off, working your way down to the heart. Dip the leaf in the garlicy butter and use you teeth to scrap off the tender edible portion of the vegetable.

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I am now obsessed.

xoxo•KWF

Classic Carbonara

I’m not a huge pasta person. I see pasta as merely a vessel to get as much sauce as possible into my mouth. But when I really want to eat pasta, I want carbonara. It lets perfect al dente pasta shine and with a squeeze of lemon juice on top its a perfect. I like to use bucatini, mainly because of Aziz on Master of None.

That ain’t spaghetti, that’s bucatini! It’s a thicker noodle, dummy!

bucatini alla carbonara


  • Bucatini pasta (two servings worth)
  • Reserve 1/2 c pasta water
  • 3 pieces of pancetta diced
  • 1 clove of garlic
  • 2 eggs
  • 1 T butter
  • 1/2 fresh grated parm
  • Zest and juice of 1/2 lemon (not classic but I love it)
  • Fresh cracked black pepper

Bring water to a boil and drop the pasta – be sure to add a big scoop of salt. Cook till al dente

Wisk eggs and set aside. Cook up the pancetta in a large skillet (Fun fact: it doesn’t render nearly as much fat (or smoke) as bacon so it won’t stink up the kitchen). When its crisp add garlic and cook until it’s fragrant. Add the butter.

Add the cooked pasta to the skillet toss until all the noodles are shiny and coated in the butter and pancetta. Remove from heat! Mix in the egg mixture stirring constantly, the sauce will slowly thicken as the eggs cook but won’t scramble.  You can add the pasta water as needed to thin out the sauce.

Mix in the cheese, lemon zest, and tons of fresh cracked black pep!! Finish with a squeeze of lemon juice. Enjoy. IMG_1150IMG_1151