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

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

 

Lemon & Thyme Risotto

Today I was exhausted. I’ve begun my surgery rotation and have been working at least 14 hours days. I walked 15,000 steps last Thursday! Makes you want to turn off the pedometer, ya feel? When I am that beat down I need just three things – a nap, an outing and comfort food. I got my power nap (praise) and we went to the pumpkin patch (so basic it hurts but check out my pumpkin).

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All that was left was some comfort food! I had always found risotto really intimidating until recently. The steps seemed complicated, the window for perfection small. But I learned that risotto is really just a method and with a little faith and patience can be easily added to your culinary repertoire.

Lemon & thyme risotto

  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 3 T butter
  • 1 teaspoon olive oil
  • 1 1/3 cups risotto rice, preferably Arborio
  • Approximately 1 quart vegetable stock ( or chicken!)
  • 1/2 lemon, zested and juiced
  • 1 teaspoon dried thyme
  • 4 tablespoons grated Parmesan
  • Salt and Pep

In a saucepan heat the stock to a simmer. In a seperate heavy dutch oven heat 1 T butter and and olive oil heat the onion and garlic until fragrant. Mix in the rice, stirring to give it a good coating of oil and butter.

Begin to to add the stock to the rice, one ladle at a time and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente (soft but with a chew to it). You may need more or less stock but you can use some water if you run out of stock!

When it’s just right pop in the butter, cheese, lemon zest and juice, thyme and salt and pep! Mix it up and eat up! Risotto is good reheated- but it’s transcendent the moment it’s done.

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xoxo•Kyndle

You show that biscuit who’s boss.

There are few things more divine that a hot, buttered biscuit drizzled with fresh honey. They’re borderline sinful.  However, biscuits can be daunting to make. This southern staple shouldn’t freak you out! Just make sure the dough knows who is in control. (You, in case you were wondering. You’re in control.) Also, don’t a food processor. If you don’t have a pastry cutter you can use two knives.

buttermilk biscuits


  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons baking powder
  • 1 scant tablespoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cold, unsalted butter cut into cubs
  • 1 cup buttermilk

Preheat the oven to 425 degrees. When you dice the butter into cubes go ahead and place it back into the fridge to harden up again. Cold butter is what creates a fluffy, flakey biscuit.

In a large bowl mix the flour, baking powder, salt and sugar together. Using a pastry cutter (or two knives) cut the butter into the dry ingredients. It takes a little time so be patient! You should have pea sized bits of butter before you move on. Then stir in the buttermilk until a ball forms.

On a surface dusted with flour dump out your dough ball of love- dust the top with flour as well! Press the dough into a rectangle then fold it in half. Then use a rolling pin to roll out the dough until it’s an inch thick. Then cut your biscuits with your biscuit cutter or choice – I use a large drinking glass. I fit 12 to a pan.

Bake until golden brown – about 12-15 minutes. Using pastry brush, brush hot biscuits with melted salted butter. buiscut

They should be illegal.

xoxo•Kyndle

I liked kale before Beyonce.

Oh yea I said it. I’ve been on the kale train and rocking the kale shirt long before Queen Bey.  And by request I’m tossing in more veggie recipes! This one includes bacon… but you can leave that out.

braised rainbow kale


  • 6 cups raw rainbow kale (or regs green kale) washed and chopped
  • 3 slices of thick cut bacon chopped
  • 4 Tablespoons red wine vinegar
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon red pepper (or more!)
  • Salt and Pep

In a large skillet cook off the chopped bacon strips! Pull them out when crispy and drain on a paper towel. Pour most (but not all) of the grease.

Toss in the onion and garlic – cook for about 2 minutes over medium high heat. Add the vinegar, sugar, and red pepper and give it a spin around the pan.

Load it up with kale! Use tongs turn the kale in your sauce coating all the leaves as the begin wilt down. You can let them go as long or as little as you’d like- depending on your desired crunchiness.IMG_8845When you’ve reached wilted yet crunchy perfection stir back in bacon and season with salt and pep to taste! 

If you opted for the pig free version – begin with some EVOO or coconut oil. About 2 teaspoons should do the trick.IMG_8846

xoxo•Kyndle