Friday, July 19, 2013

Round em up, move em out!


I have exciting news. Kitschy Kitchen has gotten a fabulous makeover and has a new home at Kelcey's Kitchen! So to get more sassy, classy, cooking goodness please refer to:

A big thanks to all of my readers, new and old. I hope to see you at my new site!

Bon Appetit,


Monday, July 1, 2013

Texas Treats: Cowboy Crunch

Happy July 1st friends!

July tends to be one of my favorite summer months. Why? Because July means travel, juicy watermelon, and days spent by the pool! This Thursday, July 4th, we will get to celebrate the freedoms we've been afforded from America's battle for independence, and our ongoing battle to keep these freedoms. Because of this, I'd like to say a special thanks to all of our military, government leaders, teachers, public service workers and fellow countrymen for their services to our great nation.

This Independence Day, I'll be traveling to Waco, TX to celebrate the good old US of A with my college buddies and Delta Sigma Pi fraternity brothers. The following week, I will be taking a few days off from my fabulous internship at RankHammer to visit my family in Western Pennsylvania.

Pennsylvania family reunion 2012

With all this travelling, it's hard to avoid gas stations and airport fast-food lines; which is a total bummer because that stuff is unhealthy and not to mention EXPENSIVE! When I was a kid, my mom always tried to bring food from home to avoid all the junk; delicious homemade things like chex mix, tuna salad, fruit salad etc. So I'm excited to share one of our family favorites with you: Cowboy Crunch.

Cowboy Crunch is a yummy, healthy and easy-to-make alternative to high-fat, overpriced convenience store picks. It's great for travelling, school lunches, or just anytime that you're craving something with a little tang and crunch! Plus, you probably have most of the ingredients in your pantry!

cowboy crunch seasoning mix ingredients

Plus Plus, my grandma invented it, so you know it's packed with love and wisdom and all the other great things grandmas give us.

Cowboy Crunch

cowboy crunch: ranch pretzel and cracker mix


1 bag of oyster crackers (or other small, plain cracker)
1 bag of pretzels (sticks or twists, doesn't matter)
1 packet of dry ranch dressing seasoning
1 tsp lemon pepper seasoning
1 tsp garlic powder
1/2 tsp dried dill
1/2 cup olive oil
NOTE: do not add salt. There is plenty in your ranch seasoning mix!


Preheat your oven to 275 degrees. Combine all the dry ingredients in a small bowl and mix until well incorporated. In a separate large bowl, dump in your pretzels and crackers. Next add your combined seasonings and the oil (if you think it looks too dry, add more oil...but trust me, a little goes a loooong way). Now its time to get your hands dirty. Mix everything together with your hands until all of the pretzels and crackers are well coated with oil and seasoning. Now dump everything into a big pan (I used a 13x9 in glass pan).

Bake in the oven for one hour, stirring every 15 minutes. Let cool, then store in a gallon size Ziploc bag for up to 3 weeks.

That's all folks. One of the easiest and tastiest trail mixes you'll ever make, and your family will love it! For questions, comments, and concerns, email me at, or leave your thoughts in the comments section below.
Bon Appetit,

Monday, June 17, 2013

Product Review: Wild Friends Nut Butter

Howdy Friends!

I hope everyone had a great weekend spending time with family and celebrating dads. One of the things my dad and I have in common is our love for the ABC show Shark Tank. It's a show about start-up entrepreneurs who pitch their products to successful businessmen and women (like Dallas Mavericks owner Mark Cuban) in the hopes of obtaining investments to advance their companies. Some of the products these people come up with are totally wacko (see the Arkeg); but others are truly genius, like Wild Friends Nut Butters.

Shark Tank Panel

Wild Friends was started by a pair of roommates at the University of Oregon who had a shortage of peanut butter, but a surplus of creativity and tenacity. The two girls started making their own peanut butter right out of their dorm room and the results were impressive. They took their idea for homemade, organic and additive-free spreads to the Shark Tank board room and earned a hefty investment for a large scale launch of their product. Now Wild Friends Nut Butters can be found in over 150 grocery stores and counting across the country; and after tasting it for myself, it's not hard to see why. 

Chocolate Cocount Peanut Butter by Wild Friends

I was elated to discover the line of Wild Friends spreads had come to my local grocery store; and even better: THEY WERE ON SALE. I opted to try the Chocolate Coconut Peanut Butter, because who doesn't love chocolate and coconut together?! YUM! I couldn't wait to get home to sample this delicious concoction and...oh sure is heavenly.

The peanut butter is sinfully thick and rich. Though smooth, this spread has little bits of ground peanut and coconut throughout giving it a nice, natural texture. It's the perfect consistency for both creamy and chunky lovers. The dark chocolate adds a delicious cocoa flavor without being over powering.

This peanut butter is like an Almond Joy and a Reese's cup got married and had a baby. HALLELUJAH THANK YA JESUS, what a match made in heaven. I have yet to put this on something I haven't liked: pretzels, breads, chips, crackers, cake, cookies, celery, apples, mmm. But wait, IT GETS EVEN BETTER. All of their products are made sans preservatives and additives. This particular variety is made with peanuts, chocolate, coconut, oil and sea salt. That's it. Not only is this peanut butter good, but it's good for you. I can't wait to try their other varieties.

Another great thing I love about Wild Friends is their blog, in which founders Erika and Keeley share their passion for food, recipes and life in general. It's a great read with some great tips.

I hope you get to try Wild Friends Nut Butters, too. Let me know what you think of their products and be sure to follow them on all the social networks!

Bon Appetit,


Friday, June 7, 2013

Friday Feast: Oven Roasted Corn on the Cob

TGIF Friends!

I don't know about y'all, but the Texas weather seems to be a little more bipolar than usual lately. I never know if it's gonna be 95 degrees and swampy, or pouring rain and in the 60s with the tornado sirens blaring; it seems like lately we've been experiencing both extremes in the same day. This weather is giving me whiplash; and it certainly makes it difficult to plan what I'm having for dinner.

To grill, or not to grill? That is the question, y'all. 

My family absolutely loves to grill out: chicken, fish, pork, steak, veggies, fruits, breads. You name it, we've probably put it on the grill and served it up hot and sizzling; but constant shifts in weather make it difficult to plan ahead for this kind of cooking. You can't very well cook out when it's hailing and raining so hard that your whole patio is flooded; on the flip side, it get's so hot and dry in Texas that the city mandates "burn bans" and it is downright illegal to light up a grill for fear of setting your whole yard on fire. 

So what do you do if you're craving that nice grill flavor but don't want any fuss? Fire up your oven, folks. I came up with this ridiculously simple, but super scrumptious corn on the cob recipe during a burn ban last year; and I've been sharing it with people ever since. Now I can't wait to share it with you!

Oven Roasted Corn on the Cob

Oven Roasted Corn


8 medium ears of corn
1 tablespoon of melted butter
1 tablespoon of extra virgin olive oil
Salt and Pepper to taste
1-2 tablespoons of your favorite dried herbs (optional)


Preheat your oven to 375 degrees. Carefully pull down the shucks of your corn but DO NOT REMOVE THEM. Remove the silk from the corn. Combine the EVOO and the melted butter. Baste your corn with your butter/oil mixture. Sprinkle with salt and pepper. If you wish, you may also sprinkle on your favorite seasoning (I usually use whatever seasoning I put on my meat). My favorite herbs to add are dried parsley and basil, cayenne pepper or Cajun seasoning, Montreal steak/chicken seasoning, or granulated garlic. (YUM!!!!)

Carefully replace the shucks so that they are covering most of the corn (as shown in the picture). Roast in the oven on a baking sheet or a piece of foil for about 25 minutes. (Less if you like your corn a little al dente like me, or more if you like your corn really soft and juicy). The shucks will darken in color and that's A-OK. 

Serves 6-8 people. 
I hope y'all love this dish as much as I do! If you have any questions, comments, praises, critiques, concerns, or you just wanna say howdy, leave a comment below or shoot me an email at

Bon Appetit,


Tuesday, May 28, 2013

Decadent Desserts: Meyer Lemon Tart

Good Evening Friends!!!

WHEW! Time flies when you're having fun. In the last couple of weeks, I finished my finals (I got two more As than expected! OH YEAH!), and started a new job as an SEO marketing intern at a Dallas online marketing firm called RankHammer. I have been busily copywriting, editing and blogging away for them; and unfortunately I have been ignoring my first loves: cooking and you lovely people! For that I am truly sorry. Let's not fight anymore. I love ya and I promise to keep the recipes comin'.

Anyways, now that we're friends again, I am SO excited to share my favorite favorite FAVORITE recipe I have ever made. I wanted to tell you all about it ages ago...but I lost it. Because I am unorganized that way. Now back to the point: PIE!

Street Art in Paris, France

I developed this recipe while abroad in Paris, where I stayed with the lovliest little family in all the land. The mother, painter Anne Ramaré, and her husband, retired economics teacher Jean-Charles Guillien, were always making the most delectable of dishes: homemade butter cookies, roasted rabbit with potatoes and leeks, and of course all the crepes and quiche I could eat. These two are such creative, free-spirits and they encouraged me to express myself through the arts of food and music. They are truly remarkable people and I will always love them like family.

It was while I was staying in their home that I came up with this most sinfully delicious dessert: Meyer Lemon Tart. This little pie embodies just about everything you could want out of a dessert. It is sweet, yet tart; creamy, but with a crunchy crust; buttery and crumbly. It is just downright HEAVENLY (Thank ya, Jesus. Amen.). And it would be just cruel not to share it with you.

Meyer Lemon Tart

Meyer Lemon Tart


20 tea biscuits/butter cookies (I used Leibniz Butter Biscuits)
5 tablespoons melted butter
2 cold eggs
2 cold egg yolks
3/4 cup of sugar
1/2 cup fresh meyer lemon juice (a meyer lemon is a lemon and orange hybrid)
1/2 tablespoon of meyer lemon zest
6 tbsp cold butter, cut into pieces


Crust: Preheat your oven to 350 degrees. While your oven is warming up, put your cookies into a large bowl and crush them until fine but still crumbly (I used a meat cleaver). Next add 4 and 1/2 tablespoons of melted butter to your crushed cookies. Mix until all cookie crumbs are evenly coated. Use the remaining 1/2 tbsp of melted butter to grease a 10 inch round glass baking dish. Dump the butter/cookie crumb mixture into the dish and begin to pat it out, forming an even layer across the bottom and around the sides. Once the dish is completely and evenly covered, place in the oven to bake for 8-10 minutes. Allow to cool while cooking the filling.

Filling: Whisk the eggs, yolks and sugar together in a small, metal, heat-safe bowl for 1 or 2 minutes, or until creamy. Fill a quart-size pot with 2 inches of water. Heat pot of water over high heat until boiling. Once boiling, place the bowl containing the egg mixture on top of the pan, creating a double boiler. Reduce heat slightly. Continue to whisk the egg mixture for 2 minutes (mixture will become frothy). Whisk in the meyer lemon juice in 3 parts. Continue whisking until mixture is thickened and a light yellow in color (8-10 minutes). Turn off the heat and whisk in the butter, one piece at a time. Pour the filling into the cooled crust and sprinkle the zest over the top. Place under the broiler for 30 seconds to 1 minute (just long enough for the top to get a little golden).

Serves 6-8. Best served cold or at room temperature.

Voila. Magnifique. WOOHOO. Your taste buds are gonna be singing and your friends are gonna beg you for another slice. I made this pie for Memorial Day and, I kid you not, it was gone in about 5 minutes. Delish.
For comments, questions, ideas, critiques and concerns, give me a shout in the comments section below or at
Bon Appetit,

Monday, May 13, 2013

Decadent Desserts: Hot Fudge Cake

Happy Monday Friends!

I hope that you are all having a pleasant start to your week and that you are enjoying this fabulous weather!

I just love the start of Summer. Summer means no more classes, days spent on the lake, family trips to visit our relatives in Pennsylvania, and a new internship! I'd just like to take a moment to brag on myself; as a marketing student at Baylor University, I am very blessed to be working as an SEO Web Marketing Intern at a start-up company in Dallas called RankHammer.  If you don't know what SEO (search engine optimization) is, it's basically a fancy term meaning we help your company get more recognition on the internet. So if my posts start to get sparse this summer, I apologize!

But back to the goods. So as I mentioned before, my family takes a trip every summer to visit our relatives in Pennsylvania. In July we have a family reunion for which we all bring our favorite dishes to share. One of our favorite recipes to bring has become famous among our family: Hot Fudge Cake. It is made with super simple ingredients but tastes like a million bucks as it is super creamy, rich, and luscious. And because I love y'all, I'd like to share it with you! Yay!

Hot Fudge Cake



2 small boxes vanilla instant pudding
3 cups of milk
1 tub of whipped topping
1 box of chocolate graham crackers
1 tub of chocolate frosting


This tastes best when made 24 hours ahead of time.
Mix the pudding and the milk until thickened (I used a hand mixer to speed up the process). Mix in the whipped topping. In a 13x9 inch pan layer the graham crackers with the pudding mixture, starting and ending with the graham cracker layers. Spread the frosting over the top layer of graham crackers. cover with foil and chill in the fridge over night. Serve cold.
So thats all she wrote! I hope you guys love this as much as my family does. As always let me know if you liked it, hated it, or just have a general question/statement in the comments section below, or at
Bon Appetit,

Tuesday, May 7, 2013

Thai Marinated Tuna Steaks

Happy Tuesday Friends!

I hope everyone is having a splendid week. I know for me personally, it has been very hectic and stressful; and it's not even half over yet. I pray that the rest of you are having an enjoyable evening and a nice week full of friends, family and fun.

During stressful times like this, I am much more likely to hit the McDonald's drive thru (icky as it may be, I am a sucker for a double cheeseburger with fries). When I do this, it opens up a pandora's box of poor eating choices. In my quest to satsify my salty cravings while still putting nourishing food in my body, I created a tasty and simple marinade that is perfect for your favorite seafood dishes and is sure to satisfy your cravings for something naughty.

This recipe is the bomb because it combines two of my favorite things: soy sauce and PB2 by Bell Plantation. If you have never tried PB2, then you are in for a treat. It is a powdered peanut butter with almost no fat, no unhealthy oils and no sugar. It is also great to add to sandwiches, yogurt and milkshakes or whatever you would normally eat peanut butter with.

Ok so enough about that. Here's how you make it:

Thai Tuna Marinade



1 lb of tuna steaks, filleted in half
1/2 cup low sodium soy sauce
1/3 cup water
5 tbsp PB2 powder
2 tsp dried ground ginger
2 cloves garlic, roughly chopped
2 tbsp sesame oil (olive oil will work if you don't have sesame oil)
black pepper to taste


In a quart size bag, mix combine soy sauce, water, PB2 and ginger. Close the bag and shake until well mixed. Add filleted tuna steaks (there should be 4 steaks, each 1/4 lb) to the bag and coat with mixture. Let marinate for 20 minutes. After tuna is finished marinating, heat oil and garlic in a medium skillet over medium heat. Season fish with black pepper. Add steaks to the pan and cook for about 3-4 minutes on each side.

Serve warm with a salad or your favorite side dish. Super easy. Super tasty. Aw yeah.


I hope you enjoy it! Comment below with your questions and concerns, or send them to

Bon Appetit,


Thursday, May 2, 2013

Summer Staples: Six Minute Salsa

During the Summer time, there is nothing I love more than a bowl of fresh salsa, crispy tortilla chips, and a tangy frozen margarita. Unfortunately, these things come at a cost: waiting through traffic, paying too much at the restaurant; not to mention the guilt and regret associated with indulging in too much salt and sugar.

But have no fear; six-minute salsa is here! One of the sweet ladies at church shared this recipe with me a few years ago and now I am a converted soul. Not only is this salsa totally delicious, its also so fast and easy to make it's almost stupid. But that's not all, folks! It is super versatile; use it as a salad dressing or chicken marinade, spoon it over grilled corn or seafood(a personal favorite!), or just eat it as chips and dip. No matter which way you eat it, you're sure to enjoy it and your friends are sure to beg you for the recipe.

So now without further ado, I present to you Six Minute Salsa!

Six Minute Salsa


28 oz can whole tomatoes in juice
1 small lime, juiced
1 bunch of cilantro, chopped
1 large jalapeno, seeds and membranes removed, chopped
2 tbsp garlic salt


Dump everything in a blender and pulse until desired consistency. Store up to two weeks in a 32-oz Mason Jar.

Thats all she wrote folks! Seriously, its the simplest, tastiest and freshest salsa around. You'll feel like you're at a restaurant when you eat this stuff! Hooray! As always share your comments, critiques, contributions and concerns in the comments section below, or to
Bon Appetit Y'all,

Sunday, April 28, 2013

Decadent Dessert: Albino Muffins

Happy Sunday Friends!

I'd like to share another one of my favorite recipes with you: albino muffins. Now, I'm sure you're thinking, "Why on earth would anyone name a recipe THAT?!" Well, it's pretty simple; because they're white!

These muffins are moist and sweet, but not dense like a traditional muffin. They are low in sugar and fat, so they satisfy your sweet tooth without sacrificing your skinny jeans. The batter is pretty standard so you can put literally anything in them: dried fruit, chocolate, nuts, candy, oats, granola, seeds etc. Plus they bake in 12 minutes so you don't have to slave away over a hot oven all afternoon (Huzzah! More time to watch Game of Thrones).
Here's the plan, man:

Albino Muffins


1 3/4 cups flour
3 tsp baking powder
3 1/2 tsp sugar
1 tsp real vanilla extract
1 large egg
1 cup milk
1/3 cup vegetable oil
1 cup of your favorite mix-in (I used equal parts white and dark chocolate chips)
Cooking spray and/or muffin pan liners


Preheat your oven to 400 degrees. Prepare your muffin pan by spraying it with non-stick cooking spray and/or filling it with muffin pan liners.
In a large bowl sift all dry ingredients together. In a separate smaller bowl, combine all wet ingredients and mix well. Add wet mixture to dry mixture and whisk until well-combined (it will be a little lumpy). Add your mix-ins and stir until well-distributed. Spoon the batter into your muffin pan (each one should be about 2/3 filled). Bake for 12 minutes.
That's it y'all! Easy peasy. Now you have a simple and yummy dessert, snack or breakfast that everyone will enjoy!
As always, feel free to share your comments, concerns, questions, praises and pitfalls in the comments section below, or at
Bon Appetit,

Wednesday, April 24, 2013

Kitchen Must-Haves

Bonne Soirée Mes Amis!

My favorite things are not raindrops on roses or whiskers on kittens. My favorite things are sharp, shiny knives and smooth skillets (because I'm a weirdo). I talk about my cookware the way men talk about football and cars, or the way some girls talk about the Bachelor and People magazine (thank God I'm not one of those girls). But in all seriousness, quality cookware can make cooking much safer, and definitely more fun (plus it makes me feel like a real chef!); so it's totally worth the investment.

These are my kitchen must-haves that I use for most all of my recipes. If you're looking to invest in some new kitchen swag I highly reccomend the following:

1. Santoku Knives

The Japanese-style Santoku knife was sent from the Gods. It is all-purpose; so it's great for slicing, dicing, chopping and mincing all of your favorite veggies and meats. For bigger jobs, I use my Rachael Ray Rocker Knife (because Rachael Ray is a GODDESS); and for smaller jobs my 5-inch Calphalon beauty. *Sigh* so pretty.

2. SKÄNKA Frying Pan

I love this pan. I bought it at Ikea when I started college. It's nothing fancy, but it's non-stick, ultra-durable and dishwasher safe. I use it almost every single day. It's perfect for: eggs, chicken, fish, grilled cheese, veggies and sauces. Yay for Ikea!

3. Hand Blender

Last year for my birthday, I bought myself a Cuisinart Smart Stick Hand Blender; and boy was it the best present ever. This thing may not be fancy or flashy, but it does everything a stand-alone blender can do and more. I love it because it allows me to blend soups and cream liquids right in the pot (fewer dishes to wash. Yay!). Plus it is super easy to clean and comes with a few extra gadgets (a perk!).
So now that I've shown you a few of my favorite things, I'd love to know what are yours! Leave a comment sharing your favorite kitchen gadgets or email me at
Bon Appetit,
***DISCLAIMER: Not a paid advertisement. I just wanted to brag about my swag.***

Monday, April 22, 2013

Family Favorite: Chicken Kelcey

Hello dear friends!

Traditionally when a child is born, the new daddy lights up a cigar in celebration; but not mine. My foodie father created a new recipe for his newborn. My dad, like me, doesn't like to follow rules or recipes. In fact, the recipe for this dish is very unceremoniously scribbled on a crumpled half-sheet of paper. However, it's lack of presentation definitely does not discount its yumminess.

This chicken recipe is awesome for a couple of reasons:
1. It is named after me!!!
2. You probably have all the ingredients in your fridge and pantry (Hooray!).
3. It's quick and easy.
4. It's crazy good, y'all.

Ok folks. Here's the recipe:

Chicken Kelcey



1-1.5 lbs of boneless, skinless chicken breast, cubed
3 cloves of garlic, chopped
One 8-oz can of cream of mushroom soup
1 cup of white wine (chardonnay or pinot grigio are my favorites)
1 tablespoon of flat-leaf parsley (chopped fresh or dried)
3 tablespoons of EVOO
salt and pepper to taste


Heat 2 tablespoons of olive oil in a medium skillet over medium to medium-high heat. Add the chicken and brown for 3-5 minutes on each side. Remove the chicken from the pan and set aside. Add the remaining oil and the chopped garlic to the pan. Sauté garlic, then add the wine, mushroom soup and parsley to the pan. Mix well. Return chicken to pan. Cover and simmer on medium heat for 20-30 minutes, stirring occasionally, until the wine has reduced and the chicken is cooked through.
Serve over rice and with your favorite veggie side dish.

I hope you guys enjoy this dish as much as me and my family do. As always, leave your comments, questions, critiques and concerns in the comments section below, or email me at
Bon Appetit,

Wednesday, April 17, 2013

Good Morning: Blueberry Banana Oatmeal

Hello friends!

I hope you are all having as good a day as I am. I know it sounds cliché, but I really do believe a good day starts with a good breakfast. Unfortunately, a good breakfast can be hard to find if you press the snooze button 4 times before dragging yourself out of bed and barely making it out on time (guilty).

That is why I developped today's recipe: Blueberry Banana Oatmeal. It is quick, easy and healthy, but tastes like dessert.

Here is what you'll need:

This oatmeal is packed with calcium, vitamins, whole grain and a couple of servings of fruit (yay!).
To create this lovely dish, simply mash a ripe banana and a handful of blueberries (I used 20 to be exact) until they are good and mushy and look like this:

Now add a couple of splashes of milk (1/8-1/4 of a cup) and a teaspoon of honey. PS: If you like your oatmeal nice and chunky (like me), add less milk. If you're a fan of a smoother oatmeal, add more milk.
Next add 4 tablespoons of quick-cooking oats and 1 tablespoon of chia seeds. If you don't have chia seeds, don't sweat it.
Now mix it all together and zap it in the microwave for about 1 minute and 15 seconds. When it's all done it will look like this:


Creamy. Dreamy. Yum!
This oatmeal tastes great and always keeps me full until its time for lunch. I pair it with a cup of coffee, and it is a good day! Hooray!
As always, feel free to leave your comments below or contact me via email at
Bon Appetit,

Saturday, April 13, 2013

Indian Comfort Food: Curry Lime Scallops

Namasté friends!

When I lived in Paris, my friends and I used to frequent this little Indian café and hookah bar in the Latin Quarter called Safran. We went there almost weekly to indulge in creamy mango lassis, fresh naan, and delectable curry dishes. We went there so often that the staff members began to recognize us!

So it is to my fellow French foodies that I pay tribute to with this week's dish: Curry Lime Scallops. This dish is warm, inviting, mild, and incredibly flavorful; without being too heavy on the stomach. I like to serve it with a mixed greens salad and steaming bowl of basmati or jasmine rice.

This recipe takes less than 20 minutes to pepare and is great if you're on a tight budget. Here is how you make it:


Curry Lime Scallops








1 lb of sea scallops
3 small limes, juiced (save the rind for garnish)
2 tsp dried ground ginger
1.5 tbsp dry curry powder
1 tbsp extra virgin coconut oil
salt and pepper, to taste



 Rinse the scallops in cool water then pat dry with a paper towel. In a medium bowl, toss the scallops with lime juice, salt and pepper. Next, add the curry and ginger powders. Mix until the scallops are well coated.

In a medium skillet, heat the coconut oil over medium to medium high heat. Add the scallops to the pan. Sauté the scallops until the flesh is no longer opaque and the curry is no longer raw (5-10 minutes).

Yields 4 servings.
I hope you enjoy this recipe! Please feel free to share your comments, critiques, revisions and questions below.
Bon Appetit,

Thursday, April 11, 2013

Welcome to Kitschy Kitchen!

Hello friends!

My name is Kelcey and I am so happy that you have stumbled upon my blog. I started Kitschy Kitchen for one reason: I LOVE food.

Ever since I was a little girl, I have always liked to play with my food. I love to experiment with different flavors to see what new culinary creation I can come up with next. I was fortunate enough to study in France and travel around Europe during college; and boy do those people know how to cook!  I was so inspired by all of the ingredients and methods that it made me want to push the boundary of what good food can be.

So now I invite you on this culinary journey with me to explore, create and enjoy something new!

Bon Appetit,

Kitschy Kitchen

P.S. Please feel free to check me out on Twitter or Instagram! @KelceyPiper