Dinner For One.

This little weirdo is a chayote squash. I got hooked on them in Costa Rica – my Mama Tica would use them in chicken soup and it was life changing. Slowly but surely they’re working themselves into local grocery stores. They’re yummy cook and raw! Tonight I had no clue where the recipe was going but spiralized chayote turned into an awesome dinner!

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cOLD CHAYOTE & CHICKEN THAI SALAD


Serves one. #foreveralone

  • 1 spiralized chayote (or thinly sliced)
  • 1 roasted chicken breast (left overs for the win!)
  • 2 Tablespoons sweet chili sauce
  • 1 Tablespoon red wine vinagar
  • 1 teaspoon Sriracha sauce
  • Raman noodles, about 1/4 of the brick.

In a bowl toss together all you ingredients. That’s it. Can you really call that a recipe? I don’t know. But it’s good. I topped mine with sour cream and cilantro.

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xoxo•Kyndle

 

 

 

I’ll Guac Your World

today is nation guacamole day!!!

Jared claimed today that national guac day seems to happen 5 times a year (or monthly in my world) but I’m convinced today is the real one. So in solidarity with my favorite fruit – we celebrated. IMG_8562Avocados are perfect. I’ve yet to find a dish that avocado doesn’t improve. This single seeded berry is perfect in dips, salads, soups, cakes, ice cream, smoothies… the list goes on and on. But it’s famous for guacamole (I know guac is extra). Guac is not complicated and yet people love to complicate it. I keep it simple and let the avocado shine. Here’s a basic guac for you avocado purists like myself.

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GUAC.


  • 3 ripe avocados
  • 1/2 fresh jalapeño diced (more or less on your spice tolerance!)
  • Juice of 1/2 lime
  • 1 teaspoon coarse salt
  • 1 clove minced garlic
  • 1 teaspoon dired cilantro (or 1 Tablespoon fresh!)

Halve your avocados and use a knife to score them into cubes. Scoop those green nuggets of love into a big ‘ol bowl.  Add in lime juice, salt, garlic, cilantro and jalapeño and GENTLY stir together. If you squish all the cubes or blend it you’ve killed all the magic. IMG_8566

Boom. Unadulterated, pure, unplugged avocado.

Long live fake holidays in honor of my favorite foods. When is National Ranch Dressing Day?

xoxo•Kyndle

Mexican Street Corn

corn

Roasted Mexican Street Corn is the product of summer time and my daddy’s Big Green Egg. But you can easily use a grill pan. Here’s how I kick corn up a notch…

Roasted Mexican Street Corn: serves 6


 

  • 6 ears of corn
  • ½ cup light mayo
  • Juice of ½ lime
  • Cotija cheese
  • Cilantro
  • salt and pep

Shuck and clean the corn! Brush lightly with EVOO and grill until tender and slightly charred.

Mix mayo and lime juice together.  Spread about a tablespoon onto each ear of corn.  Top with salt and pepper, cheese and cilantro!

 

xoxo•Kyndle

Bang Bang.

We all love Bonefish’s Bang Bang Shrimp.  It’s one of the few chain restaurants I’m willing to go to pretty much because of these babies! This recipe feels like cheating but will still impress. Here’s my take.

Bang Bang Shrimp Lettuce Wraps 


 

  • One bag frozen popcorn shrimp (if YOU have time to fry shrimp go for it)
  • ½ cup light mayo
  • 1 Tablespoon Sriracha sauce (more or less based on your spice tolerance)
  • ¼ cup sweet chili sauce
  • Iceberg of Romain lettuce leaves, washed and dried

For topping :

  • Green onion
  • Sour cream
  • Cilantro

Bake the shrimp as directed!

Mix mayo, chili sauce and Sriracha together!  Toss the slightly cooled shrimp into the sauce and fold them gently to coat. Load 4-5 shrimp in each lettuce cup. Top with chopped green onion, cilantro and sour cream. I even added an avocado corn salsa.

No one will ever know we cheated.

xoxo•Kyndle