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

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

Pot Likker Binge

Greens are a beautiful thing. Collards, mustard greens, creasys, kale – they’re superfoods and southern classics. After visiting home for the holidays I found myself wanting more and more of the down-home classics. Greens, beans and cornbread were the staples of my childhood kitchen and every bite is nostalgic to me.

After making a mess of collard greens I realized I had so much pot likkor left over. This liquid is flavorful and chock full of vitamins but sometimes is overlooked. Pot likkor soup is the most classic use for the green liquid gold but while delicious, it doesn’t really transform the broth. So I decided to try and use it as the liquid in a rustic risotto. I love it when wild idea works out. Here’s how I did it.

**SAME TECHNIQUE AS THE LEMON THYME RISOTTO**

pot likkor risotto


  • 3 cups of pot likkor
  • 1 cup greens
  • 1.5 cups arborio rice
  • 1 can diced tomatoes drained
  • 2 cloves of garlic, minced
  • 1 chopped shallot (onion is fine too this is just what I had)
  • 1/4 cup grated parm
  • 1 T butter
  • EVOO
  • juice of 1/2 lemon

In a heavy dutch oven heat EVOO and butter over medium high heat.  Toss in shallot and garlic – when they begin to smell amazing stir in the rice.  Make sure every grain is coated and shiny. Begin ladling in the pot likkor, one ladleful at a time.

Remember to keep stirring regularly. This give us that silky constancy that we love! You’ll be able to tell when the rice won’t take anymore liquid. Be sure to taste and see if your rice is cooked al dente! Once it’s ready – stir in tomatoes, cheese, and greens.

YUM. It’s all the flavors of greens you love – sweet, spicy, garlicy – in a creamy, indulgent bite. IMG_0531

Sometimes I think I’m a genius. Then I remember I’m the same girl who napped 3 hours today totally on accident….

xoxo•Kyndle

How Kyndle fought a celery root, and won.

This ugly SOB is celery root. IMG_9622

It’s one of those veggies you bypass at the grocery because a.) it’s dirty and b.) its intimidating. Nothing about that looks appetizing. WELL I decided to put it in a dish. Typical.

Fall gives us some of the most beautiful and flavorful flavor profiles of the year. Root vegetables and squash are at their peak.  And it’s finally chilly enough to want something warm and filling.

This is my take on a Gordon Ramsey recipe the mixes up chicken pot pie!

Roasted Autumn vegetable chicken pie


  • 1 medium butternut squash, peeled and chopped into a large dice
  • 1 celery root, peeled and chopped into a large dice
  • 1 leek, washed well and chopped into a half rounds
  • 1 onion, peeled and chopped
  • 3 cloves garlic, minced
  • 3 cups chicken stock
  • 1 roasted chicken, meat pulled and diced
  • 1/2 cup sour cream
  • salt and pepper
  • 1 teaspoon thyme
  • Fresh parsley
  • EVOO
  • 1 sheet prepared puff pastry

First, crank your oven to 400 degrees.  Place all you chopped veggies on a sheet tray and toss them in EVOO, salt, pep and thyme. Bake until fork tender.

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In a heavy dutch oven heat 1 teaspoon EVOO, add the garlic to cook it until fragrant. Be sure to keep stirring it so it doesn’t burn! Add your roasted veggies, chicken, and  chicken stock. Stir and bring to a boil, reduce heat and simmer for 10 minutes. Add the sour cream and your done!!

Bake the puff pastry in squares as directed on the box! You them as a top OR eat this like a hearty stew. A sprinkle of parsley and you’re all set.

xoxo•kyndleIMG_9626

Grandma Betty’s Symphony Brownies

Sometimes all you want is something painfully chocolaty. Like over the top, smack you in the face chocolate. But other times you want to put in little to no effort. THESE BROWNIES ARE BOTH. My grandma Betty always has this little brownie bites around and they are addictive. I dare you to just eat one.

Grandma Betty’s Symphony Brownies


  • Box brownie mix
  • 2 Hershey’s symphony bars

Make the brownie mix according to the box! You the one egg option for fudgey brownies.

Pour half the batter into a greased 9×9 pan. Spread in out evenly then top with the chocolate bars, breaking them as needed. Cover with the remaining batter and spread it over the chocolate bars.

Bake until a toothpick comes out clean on the edges.

Enjoy with a cold glass of milk!

xoxo•kwf

Apple Of My Eye

I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well.  With a little help from Britt we peeled apples and made this festive yumminess happen! IMG_9394

Apple pie with caramel sauce


  • 1 bag granny smith apples, peeled and sliced
  • 1/4 cup sugar
  • 1 Tablespoon apple pie spice
  • 1 Tablespoon cornstarch
  • Juice of 1 lemon
  • Egg wash (1 egg beaten, slash of milk)
  • 2 pie crusts (homemade is best but you do you)
  • 1 bag soft caramels, unwrapped
  • 2 tablespoons half & half

Preheat your oven to 425.  Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.

Lay one crust in the bottom and cut to the dish.  Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.

Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).

For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.

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xoxo•Kyndle

Also how cute did our pumpkins turn out??

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Deep dish for two (or one).

My sweet friends Emily and Nolan told me about this method of cooking up some pizza! Homemade pizza can be so fun but let’s face it – it’s also kinda lack luster. This method helps your turn you regular pizza night into a deep dish adventure of crispy, chewy crust. You can go wild with toppings but for a thick crust pizza- stick to the cast iron.

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Cast Iron Deep Dish Pizza


  • 1 premade pizza dough (fresh if possible)
  • Favorite pizza sauce or pesto
  • Fresh cheese (I used mozzarella and parm)
  • 3 oz Italian sausage
  • 1/2 Jalapeños
  • 1/2 Roma tomato
  • Heavy cast iron skillet

Crank the oven up high, like 500 high and drizzle the pan with EVOO and toss it in the pan while it preheats.

When ready pull on the pan and plop in about 1/2 of that pizza dough.  Begin to poke it down with your fingers to fill the pan. You may have to use more dough but don’t overfill! And be really careful not to burn yourself. I also used a little corn meal on the bottom of the crust for extra crunch.

Place the crust back in the hot oven for 15 minutes. When it’s ready assemble your pizza! Any topping combo will be delicious- i just used leftovers. Toss it back in the oven for another 15 minutes.

When it’s done it will be bubbly, chewy, crisp and as good as any Chicago pie.

Thanks for the idea, Em and Nolan!

xoxo•Kyndle

Remix.

Acorn squash are one of my favorite sweet treats but this week I switched up the game! I made a savory version of this little gem and it was just as amazing.

I first saw a version of this on Buzzed but then didn’t use their recipe. Typical.

Sausage and Apple Stuffed Acorn Squash


  • 1 acorn squash!
  • 1/2 lb Italian sausage!
  • 1 apple, diced!
  • 1/2 onion, diced!
  • 1/2 t dry thyme
  • 1 T fresh parsley, chopped!
  • 1 garlic clove, minced!
  • 1/4 t smoked paprika!
  • salt and pep!
  • 1/8 cup parm!

Preheat the oven to 400 degrees. Cut a small portion on the acorn bottom off, to give it a solid base. Then remove the top 1/4 and scoop out the seeds. Bake off until tender- about 1 hour. You essentially make a squash bowl.

While the squash is baking, brown the sausage.  When cooked, pour off all the excess grease then add onion and garlic.  Cook until the onion start to soften.

Mix the sausage love with apple, herbs and spices! (Over)fill your squash bowl with this mixture and top with the parm. Pop it back into the hot oven until the cheese melts, about 10-15 minutes!

As you eat be sure and get a squash scoop with every bite. YUM

xoxo•Kyndle IMG_9357

 

Basic & Epic.

I pretend I’m not but I am such a basic white girl. I love fall, boots, Starbucks, selfies, pumpkin, and yoga pants. Pumpkin gets a bad wrap because of the PSL but it’s really an amazing ingredient. I love to use it in soups! Here is a quick and yummy pumpkin chipotle soup!tumblr_nul0eykpRp1qhw15uo1_1280

Chipotle PUMPKIN SOUP


  • 2 Tbsp EVOO
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1-2 chipotle peppers chopped (canned in adobo)
  • 8 cups chopped, cooked pumpkin
  • 4 to 6 cups chicken stock
  • 1/2 half & half
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, more to taste
  • Pep
  • 2 Tbsp lime juice
  • Bacon, sour cream and avocado for topping!

In a large dutch oven, add the EVOO and onion. Cook the onion for around 2 minutes over medium high heat then add the garlic. Add the cumin, peppers, pumpkin, stock, and oregano. Bring to a simmer and cook for 20 minutes.

Using an immersion blender or working in batches, blend the soup until its smooth and creamy.  Add half & half, lime, and salt and pep to taste.

Top it off with sour cream, toasted pumpkin seeds, bacon – whatever you like! But be aware, the chipotle peps can be really spicy! So don’t go too crazy – you can always add more but can take any out.

Go on and be basic.

xoxo•Kyndle