Long before I knew the French phrase mise en place, I knew what it looked like.
My mother, aunts, and grandmother were methodical cooks. They prepared ingredients in the order they would need them, set out the right pans and tools, and washed dishes and bowls as they went. Their kitchens stayed ready for the next step. I learned by watching them that a little preparation could make cooking feel peaceful.
It wasnβt until I married Dennis, a pastry chef, that I learned this familiar way of working had a name: mise en placeβa French culinary phrase meaning βputting in place.β In professional kitchens, it describes having the ingredients, equipment, and work area ready before cooking begins. (vitrinelinguistique.oqlf.gouv.qc.caβ , escoffier.eduβ )
The phrase belongs to the language of French cooking, but the practice has lived in family kitchens for generations. My mother, aunts, and grandmother taught it to me without ever calling it by name. Dennis simply gave me the words for something I already loved.
That is the Rosemary Thyme way: make a little room, gather what you need, and enjoy the cooking. π
Helene π Rosemary Thyme πΏ Fall In Love With Home Again ππ‘ RosemaryThymeHome.com
#WalmartPartner β As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
When fall arrives, I start thinking about the corn casserole I used to make for the holidays. It had corn muffin mix, cream, and plenty of butterβand it was delicious! This version keeps the sweet corn flavor and tender texture I remember, with no-salt-added corn and just a little butter. I still finish it with a light sprinkle of cheddar. π½π
RosemaryThyme Lighter Southern Corn Casserole Makes about 8 side dish servings
1 can (15.25 oz) Del Monte Golden Sweet Whole Kernel Corn, No Salt Added, drained
1 can (14.75 oz) Del Monte Golden Sweet Corn Cream Style, No Salt Added, undrained
2 large eggs
Β½ cup 1% milk
2 tablespoons unsalted butter, melted
ΒΌ cup shredded cheddar cheese, for a light sprinkle on top
Directions
Preheat the oven to 350Β°F. Lightly grease an 8-inch square baking dish.
Whisk together the cornmeal, flour, sugar, and Rumford Reduced Sodium Baking Powder.
In a separate bowl, whisk the eggs, milk, and melted butter. Stir in both cans of corn.
Add the wet ingredients to the dry ingredients and stir gently, just until combined. Spread the mixture in the baking dish.
Sprinkle the cheddar lightly over the top.
Bake for 40β50 minutes, until the top is golden and the center is set. Let it rest for 10 minutes before serving.
A little RosemaryThyme note: Use plain cornmeal, rather than a corn muffin mix, so you can choose the baking powder and leave out added salt. The casserole should be moist and spoonable, even after the center has set.
A warm spoonful beside a holiday dinner tastes like home to me. π
#WalmartPartner β As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
π There is something especially comforting about the aroma of warm apples and cinnamon filling the house on an autumn afternoon. This easy slow-cooker dessert gives us all that cozy apple-cake flavor with no butter poured over the topβand no need to turn on the oven!
ππΏ ROSEMARYTHYME SLOW COOKER APPLE COBBLER CAKE
Ingredients
β’ 1 can (20 ounces) Great Value No Sugar Added Apple Pie Filling β’ 2 fresh organic Cosmic Crisp apples, peeled, cored and thinly sliced β’ 1 teaspoon ground cinnamon β’ ΒΌ teaspoon ground nutmeg or apple pie spice, optional β’ 1 box (10.6 ounces) Duncan Hines Keto-Friendly Classic Yellow Cake Mix β’ Β½ cup water β’ 3 large eggs β’ 3 tablespoons Great Value Organic Unsweetened Applesauce β’ Nonstick cooking spray
Directions
Lightly coat the inside of the slow cooker with nonstick cooking spray.
Place the sliced fresh apples in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 3β4 minutes, just until the apples begin to soften. Drain any remaining water.
Combine the softened apples, Great Value No Sugar Added Apple Pie Filling, cinnamon and optional nutmeg. Spread the mixture evenly in the bottom of the slow cooker.
In a separate bowl, stir together the Duncan Hines Keto-Friendly Yellow Cake Mix, water, eggs and Great Value Organic Unsweetened Applesauce until evenly blended. The applesauce replaces the butter normally added to the cake mix.
Pour the prepared cake batter evenly over the apple mixture. Do not stir the layers together.
Cover and cook on HIGH for approximately 2β3 hours. Begin checking around the two-hour mark. The dessert is ready when the center of the cake topping is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
Turn off the slow cooker, remove the lid and allow the cobbler cake to rest for approximately 15 minutes before serving.
Helpful Recipe Notes
π This dessert has a soft, tender cake topping rather than the crisp, buttery topping of a traditional dump cake.
π Slow cookers vary considerably, so begin checking earlyβespecially if yours tends to cook hotter on one side.
π For the best result, insert the toothpick only into the cake topping. Reaching the apple layer will naturally make it appear wet.
π Delicious served warm on its own or with a small spoonful of no-sugar-added whipped topping.
A little RosemaryThyme reminder: A few thoughtful substitutions can turn a familiar treat into something that fits your table a little betterβwithout losing the warmth and comfort that make it special. ππ
Today is the first full day of autumnβmy absolutely favorite time of year.
For generations, the autumn kitchen has been the warm heart of the home. After the harvest, families gathered to preserve garden vegetables, bake bread, simmer soups and stews, and prepare comforting meals for the colder days ahead. It was a season of abundance, gratitude, and making good use of everything the garden and harvest provided.
That may be one reason autumn cooking still feels so comforting today.
When the weather begins to cool, I love being in my kitchen again. This is the season when my slow cooker earns its place on the counter and our table fills with hearty soups, savory stews, warm bowls of chili, freshly baked breads, apple desserts, and all the cozy foods we wait for throughout the year.
There is something wonderful about coming inside from the crisp autumn air and smelling dinner slowly cooking. Autumn invites us to slow down, gather around the table, and enjoy the simple warmth of home.
Hereβs to colorful leaves, cooler evenings, favorite recipes, and a kitchen filled with the comforting aromas of autumn. ππ₯£
What is the first cozy dish you look forward to making when autumn arrives?
#WalmartPartner β As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
π Fall Begins in the Kitchen: Slow Cooker Vegetable Beef Stew π₯£πΏ
There is something especially comforting about a pot of beef stew simmering away on a cool fall day. And with the first day of fall arriving alongside Kitchen History Day, this recipe feels just right.
Generations ago, a pot of beef, potatoes and garden vegetables might have simmered for hours on the back of a cookstove. Today, Iβm making much the same kind of comforting meal in my slow cooker. The equipment may have changed, but the tradition of gathering around a warm, nourishing meal has not. β€οΈ
β’ 1β1Β½ lb Walmart lean beef stew meat β’ 1β1Β½ lb The Little Potato Company Mixed Medley potatoes, halved as needed β’ 1 bag Great Value Frozen Mixed Vegetables β’ 4 cups Swanson Unsalted Beef Broth β’ 1 can (6 oz) Huntβs No Salt Added Tomato Paste β’ 1 Tbsp olive oil β’ 1 tsp Worcestershire sauce, optional β’ 1β2 tsp dried thyme β’ 1 tsp dried rosemary β’ 1 tsp dried parsley β’ Β½ tsp paprika β’ Β½ tsp black pepper β’ 1 bay leaf β’ Salt at the table, if desired
Directions
Heat the olive oil in a skillet and brown the stew beef on all sides. It does not need to cook through.
Place the potatoes in the slow cooker and add the browned beef.
Whisk the tomato paste into the beef broth. Stir in the Worcestershire sauce and seasonings, then pour over the beef and potatoes.
Cover and cook on LOW for 7β8 hours, or until the beef is tender and the potatoes are cooked through.
Add the frozen mixed vegetables during the last 60β90 minutes so they stay colorful and donβt become overly soft.
Remove the bay leaf before serving. Taste and adjust the seasoning as desired.
For a thicker stew: Mix 1Β½ tablespoons cornstarch with 2 tablespoons cold water. Stir into the hot stew during the last 15β20 minutes of cooking and allow it to thicken.
π A little RosemaryThyme thought: Kitchens change. Cooking methods change. But the simple pleasure of preparing something warm and comforting for the people we love never goes out of style.
Thereβs something so satisfying about a simple supper that comes together on one panβ¦
A hot cast-iron baking sheet,
a handful of good ingredients,
and the kind of meal that fills the kitchen with warmth before it ever reaches the table.
This is one of those meals.
βΈ»
Ingredients
Potatoes & Vegetables
β’ 1 lb baby potatoes, halved
β’ 12 oz fresh green beans, trimmed
β’ 1 medium sweet onion, sliced into thick wedges
β’ 2β3 tbsp olive oil (divided)
Steak Bites
β’ 1Β½ lbs sirloin steak, cut into bite-size pieces
β’ 1 tbsp olive oil
β’ 1 tsp Worcestershire sauce
Seasoning (Rosemary Thyme Style)
β’ 1 tsp garlic powder
β’ 1 tsp onion powder
β’ 1 tsp dried rosemary (or powdered)
β’ 1 tsp dried thyme
β’ Β½ tsp smoked paprika
β’ black pepper to taste
Finish
β’ 1 tbsp melted butter
β’ squeeze of fresh lemon juice
β’ chopped parsley (optional)
β’ pinch of fleur de sel (optional)
βΈ»
Instructions
1. Preheat oven to 425Β°F and place your cast-iron baking sheet inside to heat.
2. In a bowl, toss the potatoes with about 1Β½ tbsp olive oil and half of the seasoning blend.
3. Carefully remove the hot pan and spread potatoes out in a single layer.
Roast for 15 minutes.
4. While potatoes cook, toss steak bites with olive oil, Worcestershire, and remaining seasoning.
5. In another bowl, toss green beans and onions with remaining olive oil and a light sprinkle of seasoning.
6. Remove pan from oven. Add steak, green beans, and onionsβspread everything out so it roasts, not steams.
7. Return to oven and cook 10β12 minutes, stirring once halfway through, until steak is browned and vegetables are tender.
8. Drizzle with melted butter and a squeeze of lemon juice just before serving.
βΈ»
Rosemary Thyme Kitchen Tip
A hot pan makes all the difference.
Starting your cast-iron baking sheet in the oven gives you that beautiful sear on the potatoes and steakβjust like a skillet, but with the ease of a sheet-pan meal.
βΈ»
Rosemary Thyme Blessing
May your table be filled with simple meals,
your kitchen with warmth,
and your home with the quiet joy of cooking for those you love.
Have you ever stood in front of the meat case wondering which roast to choose?
Eye of round can be very lean and sometimes dry, while a chuck roast can be wonderfully tender but a little fattier than you prefer. Rump roast, top sirloin, chuck armβeach cut has its own strengths and responds best to a different cooking method.
I created this handy RosemaryThyme guide to explain:
πΏ The differences between USDA Prime, Choice and Select πΏ Which roasts are leanest πΏ Which cuts become fall-apart tender πΏ The best choices for oven roasting, slow cooking and slicing πΏ What to look for when comparing marbling
For many families, USDA Choice offers a wonderful balance of quality, flavor and value. A top sirloin roast is a lovely moderately lean choice, while a rump roast provides rich beef flavor without as much fat as a traditional chuck roast.
Save this guide for your next trip to the grocery storeβand choose the roast that best suits the meal you want to prepare. β€οΈ
β’ 1 pound 93% lean organic grass-fed ground beef β’ 1 teaspoon olive oil β’ Small amount finely chopped sweet onion β’ Small amount jarred minced garlic β’ 1 bag Great Value frozen mixed vegetables, approximately 12 ounces β’ 1Β½ cups Swanson No Salt Added Beef Broth, cold or room temperature β’ 1 can (6 ounces) Huntβs No Salt Added Tomato Paste β’ 1 tablespoon Worcestershire sauce β’ 2 teaspoons Italian seasoning β’ 1 tablespoon cornstarch β’ Freshly ground black pepper, to taste β’ Cooking spray or olive oil for the crockpot
For the RosemaryThyme Mashed Potatoes:
β’ 2 cups instant potato flakes β’ 2 cans (12 ounces each) fat-free evaporated milk β’ 4 tablespoons butter β’ 2β3 tablespoons plain Greek yogurt β’ Β½ teaspoon garlic powder β’ Β½ teaspoon onion powder β’ ΒΌ teaspoon black pepper β’ β teaspoon powdered rosemary β’ β teaspoon powdered thyme β’ Salt only if needed β’ 1% milk, if needed to adjust the consistency β’ Additional instant potato flakes, if needed
For the Cheese Topping:
β’ Β½ cup shredded cheese, or just enough for a light topping
Lightly grease the inside of the crockpot with cooking spray or olive oil.
Heat 1 teaspoon olive oil in a skillet over medium heat. Add the ground beef, sweet onion, and jarred garlic. Cook until the beef is completely browned and the onion has softened. Drain off any excess grease.
Transfer the beef mixture to the crockpot. Add the frozen mixed vegetables and gently distribute them throughout the beef.
In a bowl, whisk the cornstarch into the cold beef broth until completely smooth.
Add the tomato paste, Worcestershire sauce, Italian seasoning, and black pepper to the broth. Whisk until thoroughly combined.
Pour the sauce over the beef and vegetables. Stir gently to combine.
Cover and cook on LOW for approximately 4 hours, or until the vegetables are tender and the filling is hot and thickened.
Shortly before the filling has finished cooking, prepare the mashed potatoes. Gently heat the fat-free evaporated milk and butter until hot and the butter has melted. Do not boil.
Stir the garlic powder, onion powder, black pepper, rosemary, thyme, and optional salt into the warm milk mixture.
Remove from the heat and stir in the instant potato flakes. Let the potatoes stand for 1 minute, then fold in the Greek yogurt and fluff gently.
Stir the shepherdβs pie filling well. Spoon the mashed potatoes over the hot filling and carefully spread them into an even layer without pressing down too firmly.
Cover and continue cooking on LOW for approximately 20 minutes, or until the mashed potatoes are thoroughly heated.
Sprinkle the shredded cheese lightly over the potatoes. Cover again for 3β5 minutes, or just until the cheese has melted.
Turn off the crockpot and let the shepherdβs pie rest uncovered for approximately 10 minutes before serving. This allows the filling to settle and makes it easier to spoon onto the plates.
πΏ ROSEMARYTHYME KITCHEN NOTE
Instant potato flakes can vary considerably by brand.
If the potatoes are too thick, stir in 1% milk, 1 tablespoon at a time, until they are creamy and spreadable.
If the potatoes are too thin, stir in additional potato flakes, 1 tablespoon at a time. Let the potatoes stand for 1β2 minutes before adding more because they will continue to thicken as they rest.
For shepherdβs pie, the potatoes should be creamy but slightly firm so they remain in a lovely, distinct layer over the filling.
π½οΈ SERVING IDEA
This cozy shepherdβs pie makes a complete meal on its own, but it would also be wonderful with a simple green salad or a slice of warm, crusty bread.
ποΈ FROM MY KITCHEN TO YOURS
May this warm and comforting meal bring your family together around the table and make an ordinary evening feel just a little more special.
π Save this recipe in Facebook “Saved” so you can make it later.
This fresh Mediterranean-style dish is light, colorful, and full of bright flavors. Smoky grilled haddock is served over warm lemon-parsley orzo and finished with a vibrant relish of tomatoes, olives, herbs, lemon zest, and crumbled feta.
Itβs the kind of meal that feels both simple and special β the kind you might enjoy on a sunny patio overlooking the sea, but just as easily at your own kitchen table.
π§Ί Ingredients
For the Haddock
β’ 4 haddock fillets
β’ 2 tablespoons olive oil
β’ 1 teaspoon smoked paprika
β’ Β½ teaspoon garlic powder
β’ Β½ teaspoon onion powder
β’ Β½ teaspoon black pepper
β’ Β½ teaspoon dried oregano
β’ lemon wedges
β’ small finishing pinch fleur de sel (optional)
βΈ»
For the Lemon Orzo
β’ 1 cup dry orzo
β’ 2 cups low-sodium chicken broth or vegetable broth
β’ 1 tablespoon olive oil
β’ 1 tablespoon fresh lemon juice
β’ 2 tablespoons chopped fresh parsley
βΈ»
Mediterranean Tomato-Olive Relish
β’ 1 cup cherry or grape tomatoes, chopped
β’ ΒΌ cup finely diced red onion
β’ 2 cloves garlic, minced
β’ ΒΌ cup chopped Kalamata olives
β’ ΒΌ cup chopped green olives
β’ 3 tablespoons good extra-virgin olive oil
β’ 1 tablespoon red wine vinegar or fresh lemon juice
Allowing the smoked paprika and herbs to bloom in olive oil before brushing onto the fish is a simple chefβs trick that deepens flavor and helps the seasoning coat the fillets beautifully.
Simple seasonal cooking reminds us that good meals donβt need to be complicated β just fresh ingredients, a little care, and a table where people gather.
Rosemary Thyme Curry Chicken Salad Croissants (with Red Grapes)
A softly spiced, creamy chicken salad with tender rotisserie chicken, toasted walnuts, sweet red grapes, and a gentle hint of curry β tucked into buttery croissants for a simple but special meal.
We once had chicken salad at a little restaurant, and it was one of those meals that makes you pause after the first bite.
I remember thinking, what is in this? β it was so good, just a little different from the usual.
I dug through my purse for a scrap of paper and started writing down everything I thought I could taste β chicken, something crunchy, something warm in the backgroundβ¦ maybe curryβ¦ and those little sweet bites of grapes.
This recipe is what came from that moment.
And after making it again and again at home, it has become my all-time favorite chicken salad.
Rosemary Thyme Curry Chicken Salad Croissants (with Red Grapes)
A Story from My Kitchen
Ingredients
Instructions
Rosemary Thyme Kitchen Notes
Serving Ideas
