Brussels Sprouts With Fig Balsamic and Pancetta

Brussels 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!

Mary


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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:

click here

Old Fashioned Ginger Cookies

This has to be Hubby'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 packs 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 till 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 till 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!

I'm linking up today with:

click here to link up

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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 - not that I'd know anything about that. 😉)

If you landed on this post because you 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 with the paprika, stir it well and let the mixture cook for 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 a few options.

1) Continue to cook the goulash, uncovered, on the stove top over a low flame for about 3 to 4 hours or until the beef is fork tender, the onions have pretty much dissolved and the sauce has thickened.  OR,

2) Place the pot in a pre-heated 375°F oven with the lid slightly ajar for the first couple of hours, then take the lid off,  put the pot back on the stovetop 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 its own, like a stew or hearty soup. Add your favorite veggie or freshly tossed green 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.


*Note: I like the extra wide egg noodles for this dish because they don't get lost in the overall dish. This Goulash is pretty hearty fare and you want a base that will hold up to it. The Pennsylvania Dutch Brand has always been a favorite of mine, but you can certainly go with your brand of choice. (not sponsored)

Enjoy!

Mary



Don't Forget To Follow Me On Social Media! I Post Blog Updates, Ideas For Kitchen "How To's", Restaurant Recommendations And Reviews... And Always Lots Of Photos!

You Can Have New Posts From Go Ahead Take A Bite Delivered Right To Your Inbox! Just Enter Your Email Address Here:


Delivered by FeedBurner
We will never send any advertising or provide your email address to any other blogs or businesses.

Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!

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??)

click here or here to link up

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!

Mary