New Year, New Look

Happy New Year Everyone!

As those of you who've been here before can see, there's a bit of a different look going on here at GATAB!  I've been thinking about making some changes for a while now and playing around behind the scenes with some photos in Picasa and Picnik, and I decided that there probably wasn't a better time to do it than now. After all, it is the start of a fresh, new year, right?

I've never been one for New Year's resolutions.  Probably because I'm not very good at keeping them. At 50 years old, I doubt that aspect of my personality will change much.

I'd rather look at it more as me, setting some new goals for myself in 2012.

One of the things I've learned in the half century that I've been on this planet, is that I have no power over the past. (trust me... that one took a while) What I do have, however, is the ability to decide how I'm going to move forward and into the the next phase of my life.

The loss of our youngest daughter 11 years ago, had a profound impact on us. For a very long time, I lived my life on auto pilot. I spent my days just going through the motions and my nights in indescribable pain. It tested my marriage. It tested pretty much everything that I thought I knew and it all but destroyed my faith. I'm still not "over it".  I never will be.  You don't get over the loss of a child. If you're lucky, by the Grace of God and the love and support of family and friends, you get through it.

As with most things that impact our lives so profoundly, it becomes clear pretty quickly that your life will never be the same again.  It's about making choices. It's about making a conscious effort to make the best of what life hands us.

So, in the spirit of the New Year, it's time for me to choose....  It's time for things to change.






Changes
David Bowie

I still don't know what I was waiting for
And my time was running wild
A million dead-end streets
Every time I thought I'd got it made
It seemed the taste was not so sweet
So I turned myself to face me
But I've never caught a glimpse
Of how the others must see the faker
I'm much too fast to take that test

Ch-ch-ch-ch-Changes
(Turn and face the strain)
Ch-ch-Changes
Don't want to be a richer man
Ch-ch-ch-ch-Changes
(Turn and face the strain)
Ch-ch-Changes
Just gonna have to be a different man
Time may change me
But I can't trace time

I watch the ripples change their size
But never leave the stream
Of warm impermanence and
So the days float through my eyes
But still the days seem the same
And these children that you spit on
As they try to change their worlds
Are immune to your consultations
They're quite aware of what they're going through

Ch-ch-ch-ch-Changes
(Turn and face the strain)
Ch-ch-Changes
Don't tell t hem to grow up and out of it
Ch-ch-ch-ch-Changes
(Turn and face the strain)
Ch-ch-Changes
Where's your shame
You've left us up to our necks in it
Time may change me
But you can't trace time

Strange fascination, fascinating me
Changes are taking the pace I'm going through

Ch-ch-ch-ch-Changes
(Turn and face the strain)
Ch-ch-Changes
Oh, look out you rock 'n rollers
Ch-ch-ch-ch-Changes
(Turn and face the strain)
Ch-ch-Changes
Pretty soon you're gonna get a little older
Time may change me
But I can't trace time
I said that time may change me
But I can't trace time

Wishing You Blessings, Health and Happiness in the New Year

Mary



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Cindy-Lou Who's Roast Beast (Rib Eye Roast)

The good folks of Whoville sure know how to put on a scrumptious Christmas feast, so who am I to argue?  (I know... pretty lame, but it is the holiday season, so what harm will it do to indulge me a teeny bit?)

So, since it was just the Mr and me here to partake in the yuletide feast this year, we decided to forego the usual whole roasted beef tenderloin and opted for a small boneless beef rib roast instead. In my book, there's nothing at all "grinchy" about a classic Roast Beast dinner, especially when it's accompanied by Au Gratin Potatoes and Sauteed Green Beans with Shallots and Garlic.

OK, I get it. With all of the butter, cream and cheese in the potatoes and since the rib roast isn't exactly the most lean cut of beef,  this is not a meal that you want to indulge in every day of the week, BUT, for a special occasion, you really can't beat it.  A special dinner for New Year's Eve, perhaps?

I'll post the recipes for the potatoes and beans later.

Boneless Beef Rib Eye Roast

• 4 to 5 Lb Boneless Beef Rib Roast
• 6 Lg Garlic Cloves, peeled and cut in halves or quarters
• Olive Oil
• Kosher Salt and Fresh Ground Pepper

Remove the roast from the refrigerator at least an hour before cooking, to bring it closer to room temperature.  This is important because when the meat (any meat) is too cold it simply won't cook evenly.  Especially if you prefer your beef more medium or well done. (which, as you can see, we do not!)

Preheat your oven to 450 degrees F.  Peel and halve or quarter your Garlic Cloves and with the tip of a sharp paring knife, make several small cuts about 3/4 of an inch deep, all around the roast. Take your pieces of Garlic and insert them into each slit, spacing them out evenly.  Rub the meat with a couple of tablespoons of Olive Oil and season liberally with Salt and Black Pepper. (about 2 to 1, salt to pepper) Place the roast, fat side up, in a sturdy roasting pan or baking dish. You can use a rack, but it isn't necessary.

Put the meat in the oven, on the middle rack. After 15 minutes, turn down the temperature to 325 and continue to cook for about 13 minutes per pound or an internal temperature of 125 for medium rare or 15 minutes per pound or an internal temperature of 130 - 145 for medium to well done.  (** see note below)


These temperatures may seem too low, but remember that there will be carry-over cooking time while the meat rests (which is mandatory if you want a juicy, tender piece of beef) that will raise the internal temperature by up to 5 degrees.

When you remove the roast from the oven, cover it with foil and allow it to rest for 10 to 15 minutes.  Carve according to your taste and serve.  Enjoy!!


** There are several methods of roasting both Bone-In and Boneless Rib Roasts out there.  If you google either of these, you'll find dozens of methods that the different authors find work best for them.




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Oven Roasted Honey Ginger Chicken Thighs

This super simple chicken dish is a particular favorite around here and that's a win/win situation for me.  The preparation is surprisingly easy and the flavor that you get is amazing, considering the short amount of time that it takes from start to finish. By the time this chicken comes out of the oven, the crispy, golden brown skin and moist, tender meat are practically melting off the bone.  I use dried ground ginger because fresh would overpower the other subtle flavors of honey and soy and is more likely to burn and become bitter.  I slice the garlic instead of mincing or pressing it for the same reason. A little buttered white or brown rice and some sauteed carrots or steamed broccoli are perfect for a quick and really delicious weeknight supper.  

Oven Roasted Honey Ginger Chicken Thighs

• 4 to 6 Bone-In, Skin-On Chicken Thighs
• 1 Tbls Olive Oil
• 2 Tbls Honey
• 1 Tbls Soy Sauce
• 2 Tsp Dried (Ground) Ginger
• Kosher Salt & Freshly Ground Pepper
• 2 to 3 Lg Garlic Cloves, sliced

Preheat your oven to 375 degrees F.  In a small bowl or measuring cup, add the Olive Oil, Soy Sauce and Honey and whisk or stir it well to combine.  In a separate dish, mix together the Salt, Pepper and Ground Ginger. Peel and slice the Garlic Cloves and set them aside. (slice your Garlic somewhat thickly because they will be cooking for a while and you don't want it to burn)

Place the Chicken in a single layer, skin side up, in a heat proof glass or ceramic baking dish. Using a basting/pastry brush or spoon, spread the Honey/Ginger mixture liberally over the Chicken. Season generously with the Salt, Pepper and Ginger mixture and place the slices of Garlic on top of each piece.

Roast the Chicken, uncovered, for about 55 - 60 minutes, or until the skin is a dark golden brown and Chicken is cooked through. (ovens vary, so you can test the meat with an instant read thermometer. You're looking for an internal temperature of 170 degrees)

I don't use mine nearly enough, but I'm sure this could be done in a crock pot or slow cooker as well. Either way, the pan juices are scrumptious spooned over hot buttered rice or roasted potatoes. I often cook several extra thighs and pull or shred the meat off the leftovers and freeze it for later use in soups, salads or casseroles.  Enjoy!

This week I'm linking up with:







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Seasons Greetings!

Wishing Everyone The Happiest, Merriest, Most Wonderful Holiday Season !!! 


~ Mrs B and Family

Chicken Diva(n)

No... That isn't a typo in the post title.  OK, So the dish is technically called Chicken Divan, but it's not the name that matters, is it?  What matters, is the taste. And, if I do say so myself, this makes for a pretty tasty meal.

It's a quick, delicious casserole that was served at our house on a regular basis when I was growing up.  I make mine just a bit differently than Mama did, but the basics are the same... and so is the comforting satisfaction that this old fashioned casserole provides.

I just call mine "Chicken Diva" to distinguish it from Mama's version. Oh, and because of me being a Diva and all...  ;~)

Mrs B's Chicken Diva

• 3 Cups Cooked Chicken, cut or torn into bite-sized pieces
• 2 Medium Heads Broccoli Florets and Stems, steamed
• 1 10.5oz Can Cream of Mushroom Soup
• 1 10.5oz Can Cream of Chicken Soup
• 1 10.5oz Can Cheddar Cheese Soup
• 1/2 Cup Mayonaise
• 8oz Sour Cream
• 2 Tsp Dijon Mustard
• 1 Tsp Dried Thyme
• 2 Tbls Yellow Onion, grated (with juices)
• Salt and Black Pepper, to taste
• 3 Cups Cheddar Cheese, shredded

Pre-heat oven to 350 degrees F

Layer the Chicken and Broccoli in a lightly greased baking dish.  Mix the next 10 ingredients and 2 Cups of the Cheddar Cheese together in a large bowl. This mixture will be very thick - Resist the urge to thin it out with any liquid.

Spread the mixture over the Chicken and Broccoli as evenly as you can.  Sprinkle the remaining 1 Cup of Cheddar Cheese over the top.

Bake uncovered in 350 degree oven for 35-40 minutes, or until hot and bubbly.

I serve mine with steamed Jasmati Rice and a Green Salad, but you can serve it with Egg Noodles, Potatoes or thick slices of Grilled/Toasted Bread, with or without another vegetable on the side.  It's also just as good on it's own if you're cutting back on carbs.

In a pinch, I'll use a Rotisserie Chicken from the grocery store. It also freezes beautifully, either prior to or after cooking! (just don't add the extra cheese to the top if you're freezing it prior to cooking it)

Enjoy!


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Brussels Sprouts With Fig Balsamic and Pancetta

Brussles Sprouts...  When I was younger, the mere mention of those two words was enough to send shudders of pure revulsion through my body.  I suppose that could have been because Mama, bless her heart, boiled the bejeebers out of them until they no longer bore any similarity to the cute little mini cabbages that they once resembled. Trust me. It wasn't pretty.  Unfortunately, more often than not, Mama murdered destroyed prepared the majority of vegetables that way.

As I got older and developed my love of cooking, (and a more adventurous palate) I learned that the way to get the best flavors and textures from vegetables was to cook them for shorter periods of time, with maybe a few added ingredients or basic seasonings. These days, I can't think of a vegetable (well, other than peas or lima beans, that is) that I don't like.

This is just one of the many ways that we love our Sprouts...


Brussels Sprouts With Fig Balsamic and Crispy Pancetta

• 2-3 Lbs Fresh Brussels Sprouts, trimmed and cut in half
• 2 Tbls Butter
• 1/4 C Fig Balsamic Vinegar (you can substitute, see below)
• 1/4 Lb Pancetta (Italian uncured bacon) chopped
• Salt and Pepper

To Prepare Sprouts:

Carefully slice off a very thin piece of the stem end of each Sprout. You want to leave as much "stem" as possible so that they stay together when cooking.  Trim off any outer leaves that are damaged/brown or wilted.  Slice each Sprout in half, lengthwise.  Set aside.

(If you're not familiar with Pancetta, it's an uncured Italian bacon with a slightly salty and sweet taste. It isn't smoked. You can substitute regular bacon in this recipe, but I would highly recommend the Pancetta. For the sake of convenience, I buy it already chopped in my grocery store's pre-packaged deli department.)

For The Pancetta:

In a large skillet, cook the chopped Pancetta over medium to medium-high heat.  Watch it closely because just like any bacon, it can go from not quite done to burnt beyond all recognition in the blink of an eye. When it's crisp and golden brown, transfer it from the pan (with a slotted spoon) to a plate lined with paper towels to get rid of any excess fat.  Pour off all but a couple of tablespoons of the fat and return to pan to medium-low heat.

Add the halved Sprouts to the pan and saute them for 5 to 7 minutes, stirring occasionally. Season with a little salt and pepper.  Cook them until they are just starting to soften up a bit and beginning to brown slightly.

Add the Fig Balsamic and the Butter to the Sprouts, cover the pan with a lid or some foil and continue to cook over medium heat for another 3-5 minutes.  Remove the lid and turn up the heat to medium high and cook another 2-3 minutes, stirring the Sprouts to make sure they're coated with the Vinegar and Butter and to help them caramelize.

(If you can't find the Fig Balsamic Vinegar, you can substitute with a plain Balsamic and a tablespoon of Honey.  I've even used Apple Cider Vinegar and Honey in a pinch.)

Garnish the sprouts with the reserved crispy Pancetta and serve!

Enjoy!


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The Prayer

For my December 12th  Meet Me On Monday post, please see my other blog. (link is also in the right side bar)

Yay!!! Time for another Songs That Make Us Sing Saturday! (Christmas Edition)

OK... So this isn't technically a Christmas song.  Well, maybe not everyone thinks of it as the typical "holly jolly" tune (and they're great too), but it has a very special meaning for me and that's all that matters, right?



I'd usually post quite a bit more here about the song and why I chose it, etc. but I have somewhere that I absolutely have to be this morning and I'm all like, way behind as far as Christmas is concerned and....  Well, I'll do my best to make up for it next week. Plus, since it's becoming more and more apparent to me that I can't seem to stay away from the interwebs for too long, I'll be back later this weekend to check in.

So, since you don't have to hang out here reading one of my usually long-winded posts, why not hop on over and pay a visit to Ginger and Becca and join in on the holiday fun!


Here's the link to the party:

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Old Fashioned Ginger Cookies

This has to be Mr B's favorite Christmas Cookie. Honestly, I think I'd be safe saying that it's his favorite cookie, period. Aside from the Holiday connection, we share a wonderful summertime memory attached to this sweet, spicy cookie, but I won't go into that here. If you'd like to read about it though, just click here and you can find out just why it's so special to us.  I spent years trying to find a recipe for these cookies and I was shocked when I found out that it was practically at my fingertips all along. The only name I ever knew for them was "The Ridge Road Lady's Cookies".

They're a simple, easy cookie that pack a warm, spicy, punch and they've become such a Christmas tradition in our family, that I shudder to think what might happen if I didn't make them each year.  Coal in my stocking, perhaps?

Old Fashioned Ginger Cookies

• 3/4 Cup Vegetable Shortening
• 1 Cup Granulated Sugar, Plus 3 Tbls
• 1/4 Cup Molasses
• 1 Lg Egg
• 2 Cups All Purpose Flour
• 2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Tsp Ground Cinnamon
• 1 Tsp Ground Ginger
• 1 Tsp Ground Cloves

Pre-heat your oven to 350 degrees.

In a medium bowl, sift the flour, baking soda, salt and all of the spices together.  In a separate bowl, cream the shortening and sugar together. Add the egg and the molasses and continue to beat until combined.  Slowly, mix in the dry ingredients and beat or stir til you have a smooth dough.  Cover the bowl with cling wrap and refrigerate for at least one hour.

After the dough has chilled, use a small ice cream scoop or a tablespoon and portion out scoops onto a sheet of waxed paper. Roll each scoop of the dough into approximately 1 inch balls, then toss each one in the remaining 3 tablespoons of granulated sugar til well coated.  Place the balls onto a parchment or silpat lined cookie sheet, about 2 inches apart and bake for 10 to 12 minutes. Check from time to time, making sure that they don't overbake.

Some people flatten the balls slightly with the palm of their hand before baking, but I like them to come out as thick and chewy as possible. If you prefer a more crisp cookie, you can replace half or all of the shortening with butter. (Butter will always make cookies spread out more during baking)


Cool the finished cookies on a wire rack and then put them into an airtight container for up to a week. (if they last that long!) They can be wrapped tightly or placed in zip top bags and go into the freezer for up to 3 months. Just thaw them at room temperature for about an hour before serving.  Enjoy!

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Hungarian Goulash

Every year, once I've used up all we can bear of the Old Tom Turkey and his trimmings, I get a yen for something rich, hearty and as far away from the holiday bird as possible. I usually end up going in one of two culinary directions... A big pot of "Sunday Gravy" (aka spaghetti sauce) or the dish that I'm sharing here today.

Hungarian Goulash!  I mean, what better way can there be to satiate the burning desire to have a warm hearty gobble-free supper, than a plate full of buttery egg noodles, smothered in rich, tender, beefy goodness? Nuthin', that's what!

This recipe makes enough for a small army of family and friends, but it also freezes beautifully.  I'd say it serves about 10 hungry people with enough left over for a hearty lunch or two - or maybe ;~) breakfast??? (unless you have a couple of noodle fiends in your family, who sneak down to the fridge in the middle of the night for a little carb fix)

If you landed on this post because were looking for the ground beef, tomato and macaroni style of goulash that's often called "American Chop Suey" in the Northeast, don't worry... I have a recipe for that too. Just click HERE.

Hungarian Goulash

• 5 Lbs lean Stew Beef, cut into 2 inch cubes
• 5 Lbs Yellow Onions, peeled and roughly chopped
• Vegetable Oil, for browning the meat
• 6 Cups Low Sodium Beef Broth
• 1/4 Cup **Sweet Hungarian Paprika
• Salt and Pepper
• 16 oz Cooked Egg Noodles
• 3 Tbls Butter
• Salt and Pepper
• 1-2 Cups Sour Cream, for garnish

Pat the beef cubes dry with paper toweling and season liberally with salt and pepper. Put a couple of tablespoons of vegetable oil into a large dutch oven or cast iron pot over medium to medium high heat and brown the beef on all sides in small batches, setting the already done meat aside in a large bowl. It's important not to crowd the pot or the meat won't brown well. (you definitely want those yummy browned bits that are left on the bottom. Remember... brown = flavor!)

Once all of the beef is cooked and set aside, add all of the onions to the pot with a bit more oil if needed. Cook the onions on medium heat until they're soft and lightly caramelized, scraping up the browned bits. When the onions are done, sprinkle in the paprika, stir it well and let the mixture cook for a 3 to 4 more minutes. Add the beef back into the pot, pour in the broth and stir well to combine.

Now... At this point, you have some options.

1) Continue to cook the goulash, uncovered, on the stove top over a low flame for about 3 hours or until the beef is fork tender, the onions have pretty much dissolved and the sauce has thickened.  OR,

2) Put the pot in a pre-heated 375 degree oven with the lid slightly ajar for the first couple of hours, then take the lid off,  put the pot back on the stove top over a low flame and simmer for the last hour, stirring occasionally. (this is the method that I use) OR,

3) I've never done it this way, but I'm sure you could finish this in your crock-pot on low all day or on high for about 3 or 4 hours. It's kind of hard to over-cook it, but if you do lose track of time and the liquid evaporates a bit too much, you can add more beef broth and let it cook a bit longer to heat through.

Serve this over hot buttered egg noodles, rice or potatoes. It's delicious no matter what you choose. If you're cutting back or avoiding carbs, you can just have it on it's own, like a stew or hearty soup.  Add in a veggie or tossed salad on the side and you're good to go!  Enjoy!

**Sweet Hungarian Paprika (or it's sister, Hot Hungarian Paprika) can be found in most major grocery stores or specialty food stores. It's important that you use the "real deal", because the standard spice blend versions often have fillers or additives in them. It's a tiny bit more expensive, but it's worth it and it will last quite a while as long as it's closed tightly and stored in a dry place after each use.



Linking up today with:

And:   Remodel-aholic Recipe Link Party

And:

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All Better Now... Phew!

Well, it looks like my computer problems stemmed from a sneaky little App that I'd downloaded from the Chrome App Store a couple of days ago.  It was a popular one that claimed to have almost 200,000 users and five stars across the board in it's reviews, but for some unknown reason my computer wasn't feeling very hospitible toward it.  So, the app is gone and I'm able to post again. Just one more example of the fact that you never know what can happen with these very necessary, yet often frustrating wonders of technology...

Now, on to the good stuff.  I was relieved to find that I had my computer back up and running in time to link up with my favorite new blog hop, "Songs That Make Us Sing Saturday".  It's a relatively new hop and lots of fun for those of us who are passionate about music. (I'd love to see more people link up each week. *wink*wink)

This great little hop has little to no rules or requirements, but this week there's a bit of a theme in place. (and I assume it will continue until the week of Santa's arrival)  What is it, you ask?  Why, Christmas songs, of course!  So, without any further jibber-jabber,  here's my all-time most favorite rendition of a Christmas song for your listening and viewing pleasure...  I have a separate music themed post on my other blog this week too, so feel free to pop over and check it out! (right sidebar) Well, I did say that I was passionate about music!





Hope you enjoyed it!

Here's the STMUSS Hop link:
(see you there??)

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Computer Problems! GRRRR !!!

Howdy Folks...

Looks like we've been invaded by some  kind of virus or malware. UGH! A dear friend was kind enough to let me use her computer so that I could post this, so I won't take advantage of her kindness and go on with business as usual.

I hope to have this resolved as quickly as is humanly (or maybe I should say "cyber-ly"???) possible, so if you're the finger crossing type, I'd sure appreciate any good vibes that you might send my way.

Hope everyone has a great weekend. Or, at least a better one than mine is shaping up to be. :~(

Thanks!

Mrs B