Pantry Party 

As if I need an excuse to go to HomeGoods, my friend posted about cleaning up her pantry earlier this month. A light bulb went off in my head that led me straight to HomeGoods’ front door. My pantry needed an overhaul.

It wasn’t that there was a ton of expired food or grime built up. It was that the clutter of haphazardly placing items back in the pantry had become overwhelming and slightly embarrassing. Now, I am just as much to blame as my dear husband. Cleaning up the clutter was not our only issue. I needed to create designated spaces for our items to go.

The challenge was laid before me. I accepted and began scouring the aisles for pieces that would not only fit in our small pantry, but also enhance it’s ability to store.

I looked for narrow, but deep baskets for any boxed items or packets of seasoning. At one point my whole cart was filled up with different baskets. With my husband standing next to me making sure I wouldn’t buy them all, I carefully sifted through my cart and decided to go with my gut instincts about which baskets would be best.

Next, I went home and decluttered my front closet some so that I could obtain another fabric basket for the bottom of my pantry.

Then, I went to work shifting, emptying and rearranging my pantry.

This was the end result.


I was even able to take things off my kitchen counter to free up additional and unexpected space! BONUS!!!

At the bottom of the pantry are breads & chips on the left. Tupperware in the middle. Lastly, plastic-ware on the far right.

I am very satisfied with such a simple and fun change. I can see everything we have. Most importantly though, everything has a defined space.

What New-Year’s decluttering did you do?

Kylie Madole1

Let’s Roll into 2017

What better way to ring in the New Year, than with Orange Cinnamon Rolls?!



Over my work Christmas break, I got inspired by watching Trisha Yearwood do some baking. I had time on my hands and good thing I did! This took about 3 hours in totality to complete. Sooooooo worth it. I love Orange rolls. Here is my journey.

This is the EVER tideous dough phase. Mix, cover, wait.

Next, I got to take out all my life’s frustrations on the dough. You are aiming for a dough oval that will ultimately become a dough log. Butter, sugar and cinnamon your way to happiness. Then, roll baby roll. Time for the dough log.


Here’s the log we are looking for! I used a bread knife to slice the baby up.


Alas, one more stage of rising. Dough is a rather cruel lady who makes all of us wait on her.

Here they are baked and iced to gooey perfection. I was rather pleased with myself. Believe it or not, this is my first time making REAL dough. I think these turned out wonderfully, don’t you?

Here is the recipe I used:

Happy Rolling!


Drop me a line about your cinnamon roll experiences!!!! I’d love to hear about them.

Kylie Madole1

Tater Tot Casserole to the Rescue

What is more lovely than a comfort meal with fifteen minutes of prep work on a chilly evening after work?

For all intensive purposes of this post- the answer is nothing!!!

I’ve never been much of a hash-brown or tater tot person. However, I make exceptions for delicious casseroles. Two types of cheese. Warm, comfort goodness without much effort, sways me towards tater tots in this instance.

Now, there are several reputable tater tot recipes floating around out there. No disrespect to them, but I cranked out my own recipe that I believe can hold it’s weight against those. In true casserole fashion, I used what I had and what I like. That is the whole idea behind a casserole, is it not?

Without further adieu,

Kylie’s Quick Tater Tot Casserole

Preheat oven to 350 degrees and heat skillet to medium with ground turkey. Add seasonings to ground turkey and brown in pan.



Once turkey is browned almost all the way, add the corn and green chilies or whatever else you might like in the casserole.

Note: if you want onion, add before turkey as it takes longer to cook down.


Once turkey is fulled cooked, add block of cream cheese, turn off burner.


Once, fully incorporated add mixture to tater tots and then, mix in sour cream & 2/3 of shredded cheese.


Spray large baking dish with cooking spray and then place mixture in dish. Top with remaining cheese.


Cook for 35 minutes or until bubbling. Enjoy!


Kylie’s Quick Tater Tot Casserole


-1.25lb ground turkey (or beef if you prefer)

-12oz block cheddar (shredded its about 16oz)

-1 block cream cheese (8oz)

-1 bag frozen tater tots (usually 32oz)

-8oz sour cream

-2 TBSP garlic powder

-2TBSP cumin

-2TBSP onion powder

-dash of salt & pepper

Optional: 1 can green chilies, 1 can of sweet corn


-Preheat oven to 350 degrees

-Brown turkey in pan on medium to high heat

-Add green chilies, corn etc.

-Once turkey is brown, turn off burner and mix in cream cheese

-Once cream cheese is mixed in, stir in tater tots, 2/3 of shredded cheese and sour cream

-Spray baking dish with cooking spray, then spread mixture in dish

-Sprinkle remaining cheese on top of mixture

-Bake for 35 minutes or until cheese is bubbling


Let me know how this recipe work for you!

Kylie Madole1


Funky and Fresh star in BBQ Chicken Lettuce Wraps

**So, I realized that I never posted back in March! Eek! So, forgive the spring references but this dish is soooooo fresh and good anytime!**


Spring is here! Wave hello to the season of cookouts, rainstorms, flowers and sunshine!!!



I am a fan of BBQ and salads. Therefore, I am a fan on BBQ chicken salads. This recipe is a funky yet fresh take on a BBQ chicken salad. It’s a BBQ Chicken Lettuce Wrap. How clever is that? Oh and it has pineapple! You can start salivating right about now.




Here is the recipe –>

Of course, I almost always deviate from recipes. Call it my rebellious nature. Call it lack of attention to detail. What it actually is that I am very comfortable in my kitchen. I am comfortable in command of the food I place in the Madole bellies. I know what our pallets like. Therefore, it is acceptable, in my eyes, to deviate.

Here are my step by step pictures and my “tweaks.”

To keep it simply, I place all my seasoning in the same measuring cup. Dice up the chicken and pineapple and heat the skillet.

Add the seasoning to the chicken and place in skillet to cook. Add brown sugar. I just added 1 TBSP of sugar. Mix well and cook thoroughly.

Remove the chicken and set aside after it is cooked. I added the garlic, 4 green onion stems and the pineapple to the same skillet. As the mixture cooked down, I added the cashews for a nice crunch.


The sauce is fairly simply to put together. Use greek yogurt and fresh lime and cilantro.

Now time to assemble your wraps and enjoy the BBQ without all the guilt!


As always, I would love to hear from you. Please drop me a line!

Kylie Madole1


Monday Mexican Stuffed Shells

Mondays are rough. Like always. You work through the struggle and come home wiped out. At least I do. I wanted comfort food. Sure fresh is a-mazing and clean is perfect. Sometimes though, I want a cheesy plate of deliciousness. When I think cheese, I think (Tex)Mexican food. Enchilada sauce, cheese, green chilies and onion. Hmmm, what dish could I whip up with those ingredients? Oh, I’ve got it!!! Mexican Stuffed Shells. I can shove all of my favorite things into the shells and put cheese on top. Sounds like a perfect Monday meal to me. And to the Hubs.



I used to use a recipe for this. However, I made so many tweaks that now it is my own recipe. I give you:

Mexican Stuffed Shells


-1 lb ground turkey

-1 box large pasta shells

-1 yellow onion diced

-1 can chopped green chilles

-2 cans enchilada sauce

-8oz Colby Jack cheese shredded

-8oz block of cream cheese

-1 TBSP garlic powder, 1 TBSP onion powder, 1 TBSP paprika, 1 TBSP cumin

-1 TSP Salt, 1 TSP pepper


-boil pasta shells until aldente, rinse in cold water

-add turkey to skillet over medium-high heat on stove

-add seasonings and start to brown turkey

-next add onion and green chilles

-once turkey is cooked, preheat oven to 350 degrees and add cream cheese to skillet

-once the cream cheese is melted and incorporated, remove from heat

-grease 9×13 pan well

-spoon turkey mixture into each shell and fill the 9×13 pan

-added the enchilada sauce to the pan, make sure to cover the shells

-sprinkle cheese on top

-cook for 25-30 minutes, until hot throughout


Here is my pasta boiling and my turkey mixture

shelss2  shells1


I added in the cream cheese, then filled the cooled shells


Next, I added the enchilada sauce


Then, I added the cheese and baked the shells


After 25 minutes: dinner is served!



Puh-leassssssssssse try this recipe. It is so good. In fact, I am looking forward to my leftovers today for lunch. Drop me a comment and let me know what you think. Thanks for reading!!!

Kylie Madole1

Welcoming Spring with Lemon Raspberry Tarts

When you think of Spring, what do you think of?

When you think of Spring time foods, do you think color?

Do you think about the freshness that had been dormant all winter long?

giphy (4)


I do. I think of reds, pinks, yellows and greens. I think of refreshing tastes that cleanse the pallet.

After a nice dinner, I want a refreshing dessert that tastes like the season.

I found this recipe back at the end of summer and decided to break it out again last week. If you are not a fan of raspberry, you could substitute for another berry.

Raspberry Lemon Bars


**Disclaimer: these are my pictures but please see the blog link above for the recipe and its creator.**

tart7 tart3

The first step is making the dough for the bottom half of the tart. It is a drier dough that you press into the bottom of your greased pan, like so. (Make sure to grease the pan well, so that your tarts are not damaged when you take them out of the pan to serve.)


After the dough is baked halfway in the oven, you add the lemon the mixture then place FRESH raspberries on top and bake once more. The lemon mixture is so fresh, I almost can’t handle it!



After the baking is finished, let the tart rest to room temperature. Then, place in the fridge for at least 2 hours to completely chill. This is what mine looks like when I take it out of the fridge.


Place on coordinating and fun dessert dish. Be a culinary artist with this next step!

Now, to balance out the tartness of the bar, use a flour sifter to sprinkle powdered sugar on top. Use at much or as little as you need.


And whall-a! You have just created a sophisticated dessert for the season. This dessert will easily take you from March to July to September. Try the recipe out with a different kind of berry and see what you like best. As always, try to pick berries that are in season for the best taste, health benefits and prices.

Please leave me a comment and let me know how this recipe turned out for you.

Kylie Madole1


Daniel Fast Virgins: a Simple Tale of Discipline in the Lord

Fasting is never something most people that do it look forward to. Even if the outcome of the fasting is worth it. Whether it is going without some foods or social media, fasting is meant to be life altering for the glory of the Lord.

The idea of fasting is that in lieu of what we have given up, every time we crave it, we will commune with the Lord instead. So, when you are craving soda or twitter, you stop and remember why you have given those things up. You begin to praise the Lord, focus on him, and draw your needs from him instead. Through this process your realize that He is your sustainer. Prayer. Prayer being declared over cravings. Prayer. Communion with the Lord.

giphy (3)

My husband and I are new to Daniel Fasting. Here is the scripture it is taken from:

Daniel in Nebuchadnezzar’s Court

1 “During the third year of King Jehoiakim’s reign in Judah,[a] King Nebuchadnezzar of Babylon came to Jerusalem and besieged it. The Lord gave him victory over King Jehoiakim of Judah and permitted him to take some of the sacred objects from the Temple of God. So Nebuchadnezzar took them back to the land of Babylonia[b] and placed them in the treasure-house of his god.

Then the king ordered Ashpenaz, his chief of staff, to bring to the palace some of the young men of Judah’s royal family and other noble families, who had been brought to Babylon as captives. “Select only strong, healthy, and good-looking young men,” he said. “Make sure they are well versed in every branch of learning, are gifted with knowledge and good judgment, and are suited to serve in the royal palace. Train these young men in the language and literature of Babylon.[c] The king assigned them a daily ration of food and wine from his own kitchens. They were to be trained for three years, and then they would enter the royal service.

Daniel, Hananiah, Mishael, and Azariah were four of the young men chosen, all from the tribe of Judah. The chief of staff renamed them with these Babylonian names:

Daniel was called Belteshazzar.
Hananiah was called Shadrach.
Mishael was called Meshach.
Azariah was called Abednego.

But Daniel was determined not to defile himself by eating the food and wine given to them by the king. He asked the chief of staff for permission not to eat these unacceptable foods. Now God had given the chief of staff both respect and affection for Daniel. 10 But he responded, “I am afraid of my lord the king, who has ordered that you eat this food and wine. If you become pale and thin compared to the other youths your age, I am afraid the king will have me beheaded.”

11 Daniel spoke with the attendant who had been appointed by the chief of staff to look after Daniel, Hananiah, Mishael, and Azariah. 12 “Please test us for ten days on a diet of vegetables and water,” Daniel said. 13 “At the end of the ten days, see how we look compared to the other young men who are eating the king’s food. Then make your decision in light of what you see.” 14 The attendant agreed to Daniel’s suggestion and tested them for ten days.

15 At the end of the ten days, Daniel and his three friends looked healthier and better nourished than the young men who had been eating the food assigned by the king. 16 So after that, the attendant fed them only vegetables instead of the food and wine provided for the others.

17 God gave these four young men an unusual aptitude for understanding every aspect of literature and wisdom. And God gave Daniel the special ability to interpret the meanings of visions and dreams.”


Pretty great stuff right??? The idea that it is not the food we are putting in our bodies that makes us strong, but that the Lord makes us strong.

On the Daniel Fast, you are not allowed to eat dairy, meat, sugars, coffee/tea, anything with yeast (including bread) and anything artifically processed. This fast is very similar to vegan. Here are some examples of what I made our first week of the fast.


This is a black-eyed pea salsa that I made for new year’s day. Here is the recipe:



Here is a Quick Cashew Stir fry I made. this is my own recipe and super simple.

Quick Cashew Stir Fry


-1 C Raw Cashews

-2 TBSP EVOO (extra virgin olive oil)

-3 bags frozen stir fry mixed veggies

-Juice of 2 limes


-place oil, then veggies, then juice, then cashews in a Wok pan

-Saute’ until veggies are hot and tender. Serve with brown rice.



This meal was simply sauteed bell pepper and onion in 2 TBSP of EVOO and served over brown rice. You can squeeze some lime wedges over the dish if you need more taste.


This is a black bean salsa that my husband made and I placed in iceberg lettuce for lettuce wraps one day. Here is the recipe for the black bean salsa.

My husband lasted all 21 days on the Daniel Fast. He ended his fast last night. I did a week on the fast but needed to add meat and some dairy back in for health reasons.

All in all, we are excited to see what 2016 will bring. The Lord abundantly blessed our 2015 with so many new adventures and friends to adventure with!!! One thing I know for sure about all life adventures is that there is promised blessing in obedience to the Lord. If you are following and seeking Him, He will lead you to a fulfilling life and life ever-lasting.

Kylie Madole1

Cranberry Turkey Burgers: The Literal Mashup


Cranberries are nowhere to be found for much of the year. I start salivating for them come September because I have found so many ways to incorporate them into meals. I search and search for them to no avail. All of a sudden, they burst onto the scene the beginning of November. I immediately scoop them up and start plotting.

As a kid, I actually did NOT like cranberries. I believed they only came in the form of mashed jelly. Boy, oh boy, was I wrong-o! My cranberry obsession started with my Grandma making this delicious Cranberry Jalapeno Relish over cream cheese for one of my wedding showers. Ever since then, I keep stumbling upon or just plain creating new ways to use them. A few posts ago, I shared the refreshing bruschetta featuring cranberries and pomegranate. Welp, today I have a semi-healthy burger for you with festive undertones. Buckle up, the cranberry bus is a-rollin’.

Cranberry Turkey Burgers



  • Fresh Italian Rolls
  • Lettuce
  • Tomato
  • Red onion, sliced
  • Havarti Cheese, sliced
  • 2lbs Ground Turkey
  • 1/2 C sliced green onions
  • 1TBSP Ground Cumin
  • 1TSP Ground Cinnamon
  • 1/2 C fresh, chopped cranberries
  • Salt and pepper
  • Cranberry Sauce:


Place ground turkey, seasonings, green onion and cranberries into mixing bowl and mix. Once the mixture is well mixed, form the mixture into patties. Cook the patties in a skillet or on a panni maker/griddler. The patties will cook about 15 minutes a piece or until fully cooked. Slice the rolls in half and place cranberry sauce on both halves. place the patty, then cheese, then toppings to complete the burger. This meal is best accompanied with sweet potato fries.



As stated in the recipe, I paired the burger with sweet potato fries to keep with the festive, holiday theme. The sweetness of the sauce accompanied with the slightly sweet burger made for a great meal. We originally had made the cranberry sauce for a different meal, but had enough leftover, we needed a reason to use it up. Sometimes one simple ingredient can inspire a whole meal. So find something you love and let it inspire you!!!

Kylie Madole1



Pho-la la -ing around the Christmas Tree


My husband’s Pho bowl

This dish is simply a phenomenon sweeping trendy boroughs and hipster communities around these parts. Pho ( pronounced fuh) is a traditional Vietnamese Beef Noodle Soup. I work close to that Asian District of OKC, so I have had the pleasure of trying authentic Pho locally.

I thought to myself, “I should try making this.” (For the sake of calling myself a kitchen craftsmen. I should be up to the challenge, yet ready to fall on my face.) Welp, no time like the present. So, a few weeks ago, I whipped this up. Both my husband and our friend staying with us, LOVED it!

I scoured Pinterest for a basic Pho recipe to gauge my skill set. I settled on this recipe:

I will say I left out the fish sauce (because I am not a fan), star anise (could not find it) and bean sprouts (because I did not deemed them necessary to this feat.)

Here are my pictures throughout my process.


The steak and onion marrying together


Pho noodles


Condiments ready for assembly including sirracha and sweet thai chili sauce


My bowl lacked jalapenos or else I would have felt miserable













Overall, I thought this was a terrific beginner’s recipe. I am not a huge beef fan and actually allow very little of it in my diet. However, for the sake of making this properly for the first time, I made it with beef. Next time, though, I think I will venture into the world of Chicken Pho. That seems more up my alley.

Let me know what you think about this recipe or post. I love to hear from you.


Kylie Madole1






My Favorite New Thanksgiving Eat

I know this is a week late but, boy howdy the Holiday season is always bustling. Especially because we have four sets of parents to celebrate with. Within all of that as well, there are so many seasonal and enjoyable things I want to do in the short span of four weeks! Christmas season has me like…


If you have not had the chance already, check out my Pinterest page {kyliescookshop} and take a look at my Thanksgiving Eats 2015 board.

On that board you will find all of the dishes I cranked out for this Thanksgiving.

I tried several new recipes this year. I even dabbled with my first pomegranate ever!!!


This was my favorite new recipe by far!  It got rave reviews from my family as well.

Cranberry Pomegranate Bruschetta


This really was quite simple and yet so darn sophisticated. Combine whole pomegranate seeds with a mixture of chopped cranberries, cilantro, orange zest, honey, sugar and sriracha sauce. It makes for a brilliant flavor and color combination. Place the seeds and berry mixture on top of toasted french baguette slices spread with cream cheese and wholla!


The only thing that did not fair well for me was the orange zest. My orange was super juicy and even just zesting it cause the zest to be mushy and not sprinkly (if that is not a word, it is now).

My husband went on and on about how wonderful this dish was.

For travelling purposes, here is how we package the appetizer. After making the toasted bread slices, we spread soften cream cheese on them. We placed the slices on the platters and covered with Saran wrap. I placed the pomegranate cranberry mixture into a bowl with a lid. Once we arrived at my mom’s house, I placed a spoonful of the mixture on each slice and we were good to go. This packaging kept not only the bread from getting soggy but also, the presentation from getting too messy.

Tell me about some of the Thanksgiving eats you conjured up last week. Leave me a comment for a chance to win a week’s worth of meal planning!!!

Kylie Madole1