I finally got my fall décor out this week, and y’all… I must have summoned a little magic because we actually got a “cold front” here in South Mississippi! The last couple of days have been cooler, which is such a rare treat for this time of year. Normally we’re still sweltering in 90-degree heat all the way through October, but this little taste of fall weather has me lighting candles, cozying up the house, and of course, spending more time in the kitchen. Cool weather just makes cooking feel extra comforting, don’t y’all agree?

This week I’m sharing some of the recipes I got to try at the Walmart Test Kitchens back in August. The timing was perfect because my kids brought home some really good progress reports. Usually, we’ll go out to dinner to celebrate, but this time they asked me to cook something special at home. Of course, I couldn’t resist that request, so I put together a little “fancy” dinner for them. The first three recipes this week all came from that meal, and let me tell you, every single bite was so good that the kids are already asking when we can have it again.

I’m also on the final stretch of finishing up my second self-published cookbook, which will be releasing at the end of October! This one is packed with cozy, family-style dinners—think crockpot favorites, skillet meals, hearty casseroles, and a few fun twists on classics that I know y’all will love. My sweet friends Sarah and Shannon from Gulf Coast Content Creation will be helping me with a photo and content shoot for the book, and I’ll be sharing some behind-the-scenes sneak peeks with y’all as we get closer to release day. I can’t wait for y’all to see it, it truly feels like my heart in recipe form.

Recipes and Schedule

Tuesday 9/9 Honey Butter Roasted Carrots

2 pounds carrots

2 tbs olive oil

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp dried thyme leaves

1/2 tsp salt

1/2 tsp pepper

4 tbs butter

2-3 tbs honey

Wednesday 9/10 Roasted Brussel Sprouts with Chili Crisp

Brussel Sprouts

1 pound Brussel sprouts, halved

2 tbs olive oil

1-2 tbs chili crisp

Season to taste with salt and pepper

Citrus Labneh

1 cup plain, Greek yogurt

Zest of 1 lemon

1 tbs honey

1 tbs lemon juice

Thursday 9/11 Herb Crusted Filet Mignon

Herb Crusted Filet Mignon

4 filet mignon

1 tbs Bettergoods mushroom umami seasoning

1 tsp garlic powder

1 tsp onion powder

1 tsp Bettergoods garlic butter seasoning

1 tbs fresh, chopped thyme

1 tbs fresh chopped rosemary

1 tsp Dijon mustard

1 tsp olive oil

Salt and pepper to taste

Brie Glaze

1/2 cup heavy whipping cream

6 ounces triple cream brie (I used 8 ounces because the kind I could find was a 4-ounce package. I kept all other measurements the same)

1 tbs mushroom umami seasoning

1 tsp Worcestershire

1 tsp Dijon mustard

Salt to taste

Friday 9/12 Creamy Orzo and Sausage

1-pound smoked sausage

8 ounces baby bella mushrooms

10 ounces cherry tomato

3 tbs minced garlic

1/2 yellow onion finely diced

1 pound orzo pasta

4 cups chicken broth

2–5-ounce packages of Boursin cheese

Season to taste with onion powder, garlic powder, paprika, salt, and pepper

Follow me on YouTube!

Follow me on Facebook!