Happy, happy lunch.

Hello!  How are you today?  Hopefully all is well in your home and in your kitchen.  Today I just wanted to share with you one of my very favorite things.  Yep…you guessed it, antipasto.

Antipasto is the Italian equivalent to our appetizers in America.  As you know, the word antipasto means “Before the meal.”  I love to eat antipasto for a meal.  It generally consists of meat, veggies, olives and cheeses.  I just use whatever I have on hand. It is amazing if you toss everything that you want and then drizzle with olive oil, sea salt and freshly cracked black pepper.  Antipasto platters are fun at parties.  If you get your things ready in advance and let the veggies, olives and cheeses marinate in the oil…you won’t be disappointed.  Y-U-M!

What are some of your favorites to add in an antipasto platter?  I would love to hear your ideas…so I can add them to my own platter next time!  😉

Happy Wednesday, Dirt Roaders…from my fridge to yours.

The girls and I decided it was time to bake pumpkin pie.  (My husband kept dropping hints….that is his way.)  So we tried a new twist on an old favorite.  I have a “tried and true” recipe.  It’s and old, secret recipe. It’s actually the Libby’s pumpkin pie recipe…minus a tad of the spice.  We love it.  No pumpkin pie compares to this one.  (Isn’t that the way it goes with seasonal recipes?  You want what you were raised on?)

So, we used the same recipe.  We just made individual pies instead of one pie.  They were so pretty.  So classy.  At least they were…until we covered them in squirty whipped cream.  My family likes to do that.  They are not concerned with their food looking elegant.  They are not ashamed to cover things in dressing, whipped cream or squirty cheese at any given time.  Because they are my family…and I love them…if it makes them happy…I am happy.

We used my big muffin pan for these pies.  It made a beautiful, little,  deep dish pumpkin pie.  Mmmmm….it just tasted like fall.  Can things “taste” like fall?  I think so. 😉

Happy Tuesday, Dirt Roaders.  Bake some pie!

Is it a soupy day where you live?  It is rainy here.  I love rainy days.  They are so cozy.  They also call for giant vats of soup, especially this close to fall.  I think that I shall go with a Veggie Beef Soup today.  It’s pretty basic.  Maybe some Loaded Cornbread.  Yum!

Have a happy, relaxing, Saturday, Dirt Roaders!  Enjoy the sound of that rain. zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz!

~Coziness in a bowl.~

Lemon Chicken with Rosemary and Olives

Ooooookay.  Where on earth is she going with this?  😉  I just can’t resist any longer.  I cannot go one more post without shouting from the housetop, (okay…. the couch) all of the finer points to cooking in an iron skillet.  It has changed my life and our meals in such an amazing way!

Now…before we get started with that, I do have to tell you that I have never been a stranger to the iron skillet.  I grew up around them.  Matter of fact, when we got married I even owned one.  I was just a young, blushing bride with weak arms and so I got rid of mine.  Dumb.  Why oh why did I do this thing that I speak of?  Why am I being so dramatic about an iron skillet?  I will now tell you why….

My grandmothers have used them for years.  My mom has all shapes and sizes and uses them constantly.  Their food is amazing.  Their cornbread is second to none.  Their fried potatoes….award winning. (Well, not really, but you understand.)  Don’t get me wrong…there is a time and place and recipe that calls for non-stick but there are just some things that will never taste as good cooked in anything other than an iron skillet. Plus, if seasoned right, your iron skillet becomes “non-stick.”

If you don’t have one, the one thing that you are truly missing out on is the way that they heat.  It’s really an amazing difference. They heat very evenly.  I love that. I also love the fact that my MIL had one hiding under her cabinet…from their first days of marriage…and she GAVE it to moi!  So I am now the proud owner of three.  🙂  I know that you don’t have all day for me to go on and on about this but if I had to weed out my kitchen stuff…the iron skillets would be at the top of the “keeper” list.

Have a happy Saturday Dirt Roaders….and use that Cowboy Cookware!  (That is what I call it to the “Mister.”  He loves it… that I finally got smart and listened to my mom. )

I WANT to hear about your iron skillets!  Tell me what you love.  Tell me what you cook.  Tell me lots of hints, tricks and recipes!  😉

A couple of days ago… I cooked two different meals at suppertime.  The girls wanted to eat whatever their little hearts desired. (We do that at times.)  My little one wanted an omelet.  Let me tell you…did I ever deliver?  A three egg omelet w/pepperoni and mozzarella.  Since I was in the middle of a good book I decided that I would have a ginormous bowl of air-popped popcorn after I got everyone else fed.  (Okay, lest you think that I was too saintly, it did have a tad of olive oil and a smidge of real butter.)  Okay…..so….what about the mister?  Where does he fit into the story?

Enter:  The Mr.

My husband came home a little early to mow our jungle of a yard.  How precious.  I have been known to mow (a lot) but at this present time the ragweed is out to get me.  Soooooo… since this hard workin’ man worked all day and then came home and went straight to work again I decided that the burgers that I was going to fix him needed to be just a leetle extra special.

I must fess up now.  I did cheat.  These are turkey burgers and they were frozen.  I love, love…..lovedy..love…love turkey burgers.  Now I am sure that not all of you do.  I’m okay with that.  😉  But, I saw these at the store and couldn’t resist.  Anyway, lest my man have to eat a plain ol’ burger on a bun…I doctored it a tad.  That is hereditary. (My dad….is a doctor-upper in the food dept.)  Do you want my secret?  I will share it with you and show you a picture all at the same time.  (btw:  you will notice that I also cooked corn for the man.  He is a lover of all things corn. ;))

Happy Thursday Dirt Roaders!  Celebrate Thursday…..just cause you can.

Let me know what secret weapons you use on your burgers!  Mmmm….I think that I could eat burgers…….a lot!

These burgers were upgraded from “plain Jane” by adding a little feta cheese, avacado, onion, garden tomato and homemade dill pickles. The little shot of pizazz was the garlic mayo. (Yum-a-dee!) Plus…while I was frying the burger…I made a little seasoned butter to brush on it. Butter, paprika, salt and pepper. Try it….you might like it!

Okay…okay….I couldn’t resist.  Corny title?  Maaaaaybe…but I do have a recipe for you today.  Who doesn’t need a new recipe on Monday?  Everyone does.  With school starting and people being a little more busy than the slothful summer months….we could all use a shortcut in the ol’ kitchen.  My MIL gave me this recipe just a few days ago.  I haven’t tried it yet but she did and said that it was delish!  So…here we go Dirt Roaders…enjoy!

My mother-in-law is such a hoot. (Bonk! bad joke…bad joke…okay..I’ll stop now.)

Velveeta Cheesy Beef Stroganoff

1 lb. ground beef, 2 c. water, 3 c. egg noodles,uncooked, 8 oz. Velveeta…cut into cubes, (she used shredded cheddar instead) 1 can mushroom soup, 1/4 tsp. black pepper

Brown meat and drain. Stir in water and  bring to a boil.  Add noodles.  Cover and simmer for 8 minutes or until noodles are tender.  Add cheese, soup and pepper.  Cook five minutes or until cheese is melted and well blended.

Now how wonderfully easy does that sound?  Thanks MIL…you are a wise ol’ owl.  (hee hee…;)) Okay….I’ll stop…now.