Hey Reader,

This week we are making oven baked BBQ chicken, a seasonal spinach watermelon feta salad, Southern corn fritters, and decadent million dollar pie for dessert.

And The Weekend Spread, to help you prep for back-to-school madness, featuring some quick lunches, grab-and-go breakfasts, and satisfying snacks like: orzo broccoli pasta salad, banana granola muffins, Waldorf chicken salad, and pickled shrimp!

On the Menu:

• Main: Oven Baked BBQ Chicken - One of my most-made weeknight recipes — juicy, tender chicken coated in a sticky, glossy glaze that tastes like it came off a real grill.

• Side: Spinach Watermelon Feta Salad - A refreshing and vibrant side that’s perfect for summer with juicy watermelon, crisp spinach, and tangy feta, it’s light and healthy.

• Side: Southern Corn Fritters - Sweet, savory, and studded with corn, and fried to golden perfection, these corn fritters are outrageously delicious!

• 🍒 Dessert: Million Dollar Pie - It has a creamy, dreamy filling in a buttery graham cracker pie crust that’s easy to make and even easier to enjoy!

The Weekend Spread:

Not a menu, but some of my favorite seasonal recipes to enjoy all weekend long.

• Breakfast: Banana Granola Muffins - If you want something healthy for breakfast, this is it! Each bite is tender and rich, with just the right balance of sweetness and banana goodness.

• Snack: Pickled Shrimp - A glass jar filled with plump, glistening shrimp, thin lemon slices, sweet onion, and a beautiful golden brine.

• Lunch: Waldorf Chicken Salad - It’s simple, satisfying, and just the kind of dish that makes lunch feel a little special.

• Lunch or Side: Broccoli Orzo Salad - This recipe combines tender pasta, creamy feta cheese, and crisp broccoli florets for a bright and fresh dish that’s simple to make.

Show Me Your Southern Soul!

I’d love to see your creations! Snap a pic of your dish and tag me on Instagram. Who knows—you might get featured in my next email!

Happy cooking, friend.