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Hi friends,

I finally got back to filming… and it’s in my new kitchen.

I’m not going to lie, it feels a little strange. I’ve seen so many of you say the same thing, and I completely agree… it’s weird in the best and most bittersweet way. That old kitchen was where everything really began for me. I spent six years cooking, filming, and sharing pieces of my life in that space. Four of those years were when this little corner of the internet really started to grow into something bigger than I ever imagined.

That kitchen held so many memories. It’s where I found my confidence, created recipes that ended up in my cookbooks, and shared everyday life with y’all… the chaos, the comfort, the “what’s for dinner” moments. It watched my family grow, and it gave me a place to connect with all of you. I’ll always be so grateful for that season.

So, while I’m really excited about this new chapter, I’d be lying if I said it wasn’t a little emotional closing the door on the old one. Thank you for being there through every stage… every recipe, every life update, every messy middle. It means more to me than I can put into words.

Now… onto the fun part.

I filmed my first recipes in the new kitchen last week and kicked things off with a pasta salad series (my favorite kind of food group, honestly). I didn’t get a newsletter out for those three recipes, so I’m linking them below in case you missed them:

This week, we’re keeping it going with five more pasta salad recipes. Three are some of your favorites that I’ve shared before, and two are brand new recipes that came straight from your requests in the comments. I love getting to create what you’re craving.

I can’t wait for you to see everything coming out of this new kitchen. It may look a little different, but it’s still the same simple, hearty, family-style cooking we’ve always shared together.

Talk soon,
Caroline 💛

Last week’s pasta salad recipe videos!

In case you didn’t know, these are the ONLY two books I have on the market! Any other books with the “Mississippi Kween” name on the front are not my books! If you accidently got one of the fake books, you could request a refund from Amazon and also leave a review for the fake book to warn others it isn’t mine!

Recipes and Schedule

Monday 4/27 Black and Blue Pasta Salad

1 pound bowtie pasta, I used the mini this time

1 pound bacon, cut up and cooked crispy

12 ounces precooked steak strips

1/2 purple onion, finely diced

10 ounces cherry tomatoes, halved

1-5-ounce bag of croutons

1-10-ounce bag of hearts of romaine lettuce

5 ounces blue cheese crumbles

1 bunch of asparagus, chopped and steamed

1 tablespoon Montreal steak seasoning (optional)

12 ounces or 1 jar of blue cheese dressing

Tuesday 4/28 Cheese Tortellini Pasta Salad

1-36-ounce bag of cheese tortellini, cooked according to directions

1 cup olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

Juice of 1 lemon

Fresh dill, as much or as little as you like

2 cloves of garlic

1 English cucumber, diced

10 ounces of cherry tomatoes, halved

1/2 purple onion, thinly sliced

1 bunch of green onion, chopped

5 ounces feta cheese crumbles

Wednesday 4/29 Creamy Cajun Shrimp Pasta Salad

1 pound of shrimp, peeled and deveined (season with Zatarain’s blackened seasoning and Cajun seasoning)

1 pound of shell pasta

6 ounces frozen sweet peas

2 ribs of celery, finely diced or sliced

1 green bell pepper, finely diced

1/4 purple onion, finely diced

1 cup mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon Cajun seasoning

Juice of 1/2 a lemon

Thursday 4/30 Controversial Taco Pasta Salad

1 pound of garden rotini, cooked to package directions

2 pounds of ground beef

Yellow onion, finely diced (these cooks with the taco meat)

2 tablespoons minced garlic (this cooks with the taco meat)

2 packets taco seasoning

1 bunch cilantro, chopped

1 tomato, diced

1 bunch of green onions, chopped

2-4-ounce cans sliced black olives

1-7-ounce can green chilis

8 ounces shredded cheddar

8 ounces shredded iceberg lettuce

Nacho cheese Doritos

1-16-ounce bottle of creamy French dressing

Friday 5/1 Mexican Street Corn Pasta Salad

1 pound gemelli pasta

1 cup mayonnaise

1/2 cup sour cream

Juice of 2 limes

3/4 cup cotija cheese (1/4 cup for sauce, 1/2 cup for salad)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (option)

1/2 teaspoon Tajin

1 bunch cilantro, chopped

1-15-ounce can black beans, drained and rinsed

2-15-ounce cans fire roasted corn or 2-12-ounce bags frozen fire roasted corn

1 bunch green onions, chopped