Daily Rebecca - Page 2 of 255 - dishing up a little bit of everything.

Old-Fashioned Lard Pie Crust

November 26th, 2014

Ok, I know what you’re thinking….


Yes, lard.

It wasn’t so uncommon back in the day.

You know, before processed crap took over our lives and “they” started telling us how bad butter and lard and saturated fat were for us.

Now we know that butter is so much better for us than margarine.

We know that saturated fat is not the devil and can be very nutritious in things like coconut oil.

I’m certainly not touting lard as a health food by any means, but when you’re making pie crust it’s not like you’re heading down a path of health anyway!


Pie crust is meant to be filled with indulgent things like cheesy quiche, cherry filling, coconut cream, chocolate pecan filling and pumpkin filling!

Tis the season for eating!

Oh, and being thankful ;)

Although I consider myself to be rather proficient in the kitchen, pie crust has ALWAYS been my nemesis.

I’ve tried multiple recipes and never been completely satisfied with the results.  I always struggle with the dough being dry and crumbly.  I know the rule of thumb is never to overwork the dough, so I usually do the best I can and end up with an ugly pie that has hard flavorless crust.

It’s been a HUGE bummer for me year after year.

Last year for Thanksgiving I caved and bought frozen piecrust dough and while it was easy to work with, it just didn’t have the homemade flavor I love so much.

Enter this recipe.

My mom brought us a quiche ages ago and while the cheesy broccoli filling was delicious, I found myself being even more into the crust!

It was rich and flakey and full of flavor.

I mean seriously delicious.

When I asked her about it she told me the secret was lard!

I may have been a little skeptical at the time, but when it came time to make pies for this Thanksgiving, I asked her for the recipe.

I bought a big ole tub of lard at Kroger and got to work last night making the dough.

It came together super easy and was an absolute dream to roll out!

This is my go-to crust from here on out.  And with the amount of lard I have on hand, I see many a quiche and random weekday pie in my future!

Try it and let me know what you think.  I cannot wait to sink my teeth into my pies this year!

Old Fashioned Lard Pie Crust


Old-Fashioned Lard Pie Crust
Recipe type: Dessert
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ⅓ cup lard
  • 6 tablespoons ICE COLD water
  1. In a medium mixing bowl combine flour and salt and mix well.
  2. Add ⅓ cup lard and using a pastry cutter or two knives, mix until pea sized crumbs appear.
  3. Add ice water a tablespoon at a time, using a fork to combine the dough. (You may get by with less than 6 tablespoons which is why adding them one at a time works well)
  4. Roll dough into a ball and wrap in plastic wrap.
  5. Refrigerate a couple of hours or overnight.
  6. Remove from plastic onto a well floured surface and roll into a circle just larger than your pie plate.
  7. Carefully lift crust and place into pie plate.
  8. Crimp edges, tucking excess dough as you go or cutting it off if you prefer.
  9. Bake according to whatever pie recipe you're using.
  10. Enjoy!


Random Chit Chat

November 24th, 2014

One thing I love to read from other bloggers is their random day-to-day thoughts and happenings.  It’s a little invitation into their lives and even though the posts are not earth shattering, they’re my favorite.

So you’d think I’d have an easier time just plucking out a few lines about my own day-to-day, right?


If I can’t find time to make a yummy new recipe or take pictures of the house or the girls or find time/inspiration to post a faith post, I usually just ignore the blog.

This has been bumming me out lately because I want this blog to be a keepsake of my life in addition to a place that I share things with others.

So, here I am.

Randomly chit chatting.

I may start doing this from time to time as a way to get all the pent up words out of my head.

You’ve been warned! Lol

Things have been getting more peaceful around here, thank God.

The sleepocalypse seems to be over!  My cough is finally dying down.  The girls have been playing nicely together for the most part.  Grace is arguing a little less and responding to wisdom and instruction a little more.  We’ve been hanging things on the walls in each of our new bedrooms and baby brother’s nursery is almost finished.

I’ve been totally disrespecting the turkey and playing Christmas music for about 2 weeks now.  This is crazytown for me!  I’m such a stickler about waiting until after Thanksgiving to do anything Christmasy but this year I was driving the girls around town on a frigidly cold day and I happened to land on the local all-Christmas-music-all-season-station and I simply could not resist the holiday tunes.

My heart felt so much joy and nostalgia during a single verse of Bing Crosby belting out a Christmas carol, that I just knew I had to break the rules and go with it.

Grace and Avery were entranced with the happy tunes and have asked for Christmas Mooosic almost every single day since then.

To be honest, it’s a wonderful break from the Frozen soundtrack!!

I’m on the home stretch with baby brother and took my first belly picture last week…

Photo Nov 20, 10 38 19 AM

It’s hard to believe that he’ll be here in a few weeks and life as we know it will never be the same!  Both girls seem very excited, although I can tell Avery doesn’t totally understand.  She does love babies right now though, so I think having one of her own will be super exciting for her :)

I’ve had so much fun transforming the nursery from a girls room to a boys room without even having to paint!  Going with a light blue girl nursery was a fantastic choice.  I loved it for Grace and Avery and it works perfectly for this little guy too.  And no painting!!

My tendency is to plow right into projects without much forethought.  This is not something I like about myself and it bites me in the rear end more often than not.  In this case, I don’t have any full shots of the nursery as a girls room!  I wish I’d taken a couple minutes to tidy up and snap a few pictures before digging right in and tearing everything apart.

Haste makes waste!

My plan is to dig through my pictures in an attempt to piece together a view of the girl nursery and then do a post showing the transition.  Let’s hope I actually do it!

I still haven’t made the delicious pumpkin cookies I alluded to a couple weeks ago.  Even though I think about making them every.single.day.


I really want a good picture of them and natural light is scarce in these parts right now.  That’s the excuse I’ve been using even though I know it’s lame.

Maybe this afternoon I’ll get my booty in gear and make them before sundown!

I also haven’t forgotten about doing a Favorites post…I’ve just been unmotivated about that one too…but it’ll happen!

Well, that’s about as random a post as they come, so I think I’ll end here.

Thanks so much for being a part of this little corner of the internet :)

Simple Thai Chicken Pasta

November 20th, 2014

Winter is a tough time of year for food bloggers.

Losing daylight before 5pm makes it nearly impossible to get nice food photos, and this totally bums me out.

The other night I made a batch of this Simple Thai Chicken Pasta and in my florescent kitchen lighting (gross, I know!) it didn’t look so bad, so I thought I’d take a few pictures to see if I could capture it.

Let’s just say they are a far cry from the naturally lit beauties I love.

Should I try to talk Andy into having reheated dinner every night so I can cook at noon just to get good photos?


I didn’t think so ;)

Thanks to my beloved Picmonkey, I was able to fix one of the photos enough to post it, but man I miss me some evening sunshine!

Back to the recipe though…

A simple list of ingredients comes together pretty quickly in this recipe.  The contrasting flavors of the tangy dressing, nutty peanut butter, fresh grated ginger, and fragrant sesame oil give this dish a lot of bang for your buck.

Paired with an Asian salad, this dinner would be a nice easy option to serve for company.

Give it a try and let me know what you think!

*This could totally be made with almond or cashew butter if peanuts are an allergy!

simple thai chicken pasta

5.0 from 1 reviews
Simple Thai Chicken Pasta
Recipe type: Main Dish/Pasta
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 lb boneless chicken breast, cubed
  • 8 oz bottle Newman's Italian Dressing (or other quality Italian dressing)
  • 2 tablespoons chunky peanut butter (or creamy then add a few chopped peanuts later)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon crushed red pepper flakes (more or less to taste)
  • 1 tablespoon sesame oil
  • 2 tablespoons coconut oil
  • 1 cup shredded carrots
  • 1 cup diced red bell pepper
  • ½ cup sliced green onions
  • 1 lb angel hair pasta
  1. Marinate chicken in ⅓ cup salad dressing for 1 hour (or longer if you have it)
  2. Mix peanut butter, soy sauce, honey, ginger, red pepper and remaining dressing in a medium mixing bowl.
  3. Prepare pasta according to package directions, then drain.
  4. Meanwhile, in a large wok or sauté pan over high heat, add coconut and sesame oil. When the oil is hot, add carrot and red pepper and stir fry 2-3 minutes or until softened.
  5. With a slotted spoon, remove chicken cubes from dressing and add them to the hot pan. Stir fry with the carrots and red pepper until cooked just cooked through (maybe 5 min?). Add green onions and stir fry for 1 minute more.
  6. Add cooked pasta then peanut sauce, and mix to fully combine everything (tongs make this easy!)
  7. Enjoy!


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