Disaster Dish

Like I said, tonight I was going to do something with Chorizo and unfortunately it wasn't great. I decided to add some diced chicken breast, chopped onion, chopped jalapeños and diced red skin potatos. I first cut mt potatoes in half and placed them in boiling water for 15 minutes. While those were going I crumpled my Chorizo and placed it in a skillet, along with the chicken and browned it. After about 12-15 minutes I removed the meats and placed them on paper towels to drain off the excess fat. I poured off all the juices/fat from the skillet minus 1 tbs. I drained my potatoes and diced them into small cubes and placed them in the skillet with the onions and the jalapeños and browned them over medium heat for about 10 minutes. I put the meats and the cooked potato mix in a large bowl and grated Manchego cheese over it and mixed it gently. I served it with crumples of Cotija cheese (it's a mexican type feta), along with a salad. The dish reminded me of a hash. Although it tasted good, it was dry and lacked something. Probably good as a hash with some ooyey gooey fried or poached eggs, maybe a taco or burrito filling. Any suggestions?

Rigatoni & Mighty Meat Sauce

Uh oh! I'm doing it again. We've had red meat everyday since last Wednesday. I know what you're thinking, but it's so yummy. Tomorrow won't be much different since I'm going to do something w/ Chorizo, yes it's pork, but Chorizo is NOT the other white meat. The good news is that the meat has been organic.

Tonight I took Marios Basic Tomato Sauce, I love Mario Batali, his dishes are just amazing, because of their simplicity. Anyway,  I had made a huge batch of the sauce last weekend.  You should definitely try this sauce it's so simple and soooo good, but be sure to use the San Marzano whole tomatoes if you do it.  Anyway, to my sauce I added 1lb of sweet Italian sausage and 1/2 lb of ground beef that I had browned and drained off the excess fat.  I simmered the meat sauce for about 30 minutes to really mesh the flavors and I served it over Rigatoni and grated fresh parmigiano reggiano over the top.  Doesn't that look yummy? As Mario would say, "Buon Appetito".

Texas Toast Applewood Smoked Bacon & Boursin Cheese Burgers

The picture doesn't even come close to depicting the awesomeness of this burger.  It truly was just TOO much!  If you dare to try this  here's how I did it.  I took 1.5 lbs of 80/20 ground sirloin and seasoned it generously with kosher salt and fresh ground pepper.  I formed them into 2 large patties.  Be sure not to work your meat too much, because it makes the burgers really dense.  I set those aside then I baked my very thick smoked applewood bacon at 375 for 20 minutes, removed and placed on paper towels to absorb excess fat.  I heated my grill pan on medium heat and began cooking my burgers.  I cooked the burgers on the first side for 5 minutes, reduced the heat to medium low and cooked an additional 2 minutes, I flipped them and cooked them on the other side for 7 minutes.  Half way thru the process I layered jalapenos, red onions, bacon and a slice of havarti cheese on the burgers and tented them with aluminum foil to help melt the cheese.  While those were finishing up,  I went ahead and baked my store bought Texas toast.  When the toast was finished I spread a layer of the Boursin Cheese on each piece of toast.  I placed the burgers on the toast and Voila you have a gourmet burger.  These are really decadent, so you might want to try making them as sliders.  We could each only finish half, so it looks like lunch is made for tomorrow.  Yummy!

Beef Stir Fry

I went to Jungle Jim's over the weekend and picked up some really great veggies and really nice sized beef tenderloin.  If you've never been there you should definitely go, but be prepared to spend at least 1/2 day and lots of money when you go.  Like I said I picked up this 7 lb beef tenderloin that had to be prepared by cutting off the fat, silver skin and just misc stuff.  I watched a video on you tube to learn how to prepare it.  Anyway, after cleaning up the tenderloin, I saved the leftover pieces for my beef stir fry.  Yes, we used about 1.5 lbs of beef tenderloin in our stir fry tonight.  Mmm!!!  First thing I did when I got  home was to place the meat in the freezer for about 15 minutes (makes it easier to cut  into thin strips).  I got my medium grained rice going (I usually use basmati, but I found that the medium grain rice cooks up really starchy and really absorbs the juices of the stir fry).  I've done many stir fry's sauces, but tonight I decided to go online and try this Basic Stir Fry Sauce.  I doubled the batch and also added to it 1 1tsp of honey and 1/8 C more of the chicken broth.  The sauce becomes very thick, so you'll probably need to add some extra water or broth.  For my stir fry I used green beans, sugar snaps, onions, mushrooms, red pepper, jalapenos, celery, carrots, and broccoli.  I stir fried the veggies in 1tbs of canola oil for about 5 minutes, removed from the wok and added my beef and stir fried it for until almost cooked thru.  I drained off the juices and added the veggies back into the wok with the beef, stirred it and stirred in about 3/4 of the stir fry sauce.  I continued to stir fry for about 5 minutes, removed from the heat and served it over the rice in these really cute little bowls that were made by a local potter that we got in Yellow Springs, OH.  I love how the chop sticks rest on the bowls.  BTW, don't forget to season your beef with S&P before you stir fry.  I forgot to season it and the flavor was rather bland.  Overall, it was good, but it would've been even better if I had seasoned the beef.  Bon Appetit

Fiesta Thursday!!

Who doesn't like Tex Mex, Mexican or Spanish flavors?  Well tonight I decided to play on those flavors for the 2nd time this week.  This is so yummy, easy and there's little clean up involved.  The other day I purchased a skirt steak that I marinated for 2 days in that GOYA marinade that I told you about in a previous post. I love that stuff and it's very economical, about $2.5 for 16 oz.  First thing,  I got my basmati rice going, I cooked it in 1.5 C chicken stock and added 1 tsp turmeric and some a tsp of kosher salt to it.  I preheated my grill to high. I wanted to do something different with the rice, so I took 1 can of black beans rinsed and drained,  2 jalapenos that I seeded and small diced, 1/2 red onion small diced, removed kernels from 2 ears of corn (not cooked), 1 handful of chopped cilantro, 4 cloves of garlic minced, the juice of 1 lime, plus some lime zest, 1 tbs of cumin, 1/2 tbs of paprika, about 1/4 C grated manchego cheese and about 2 tsp of kosher salt and I added it all to a large bowl and mixed it up and set it aside.  While my rice was cooking I placed the steak onto the grill and cooked about 5-7 minutes per side, we like our meat fairly rare as you can see from the photo. I removed the meat from the grill and let it rest about 10 minutes.  After my rice finished cooking I let it sit for about 10 minutes before I removed the lid, and then I added it the bowl of black beans, jalapenos and corn mix that I had set aside.  I mixed it up and created this really yummy rice, bean, corn dish.  Trust me it's good stuff you should try it.  Anyway, we served it up with some avocado, sour cream and more grated manchego over top.  Give it a try it's really good! Good Eats!!

Roasted Chicken & Potatoes with Steamed Green Beans

This dish is semi-homemade and semi-healthy.  I'm sorry to say that I steamed my green beans in 2 tbs of bacon fat and 1/4 C chicken broth w/ some S&P for about 25 minutes (that's where the semi-healthy comes in).  FYI,  Unless I'm using green beans in a salad or asian dish, I typically will cook them to the very, very tender stage ( not baby food).  I haven't brined chicken before, so I brined my bone in chicken breast for a day (see previous post for brining).  Not sure I'm totally sold on the brining poultry and roasting, because the chicken had an interesting texture that I didn't hate, but didn't love either.  BTW, I always use organic, free range chicken, so that's not a factor.  Began by preheating my oven to 425 on bake convection mode.  I took 1/2 C panko, 1/2 C italian bread crumbs, 1 pkg of french onion soup dry mix, 8 baby yukon gold potatoes quartered, EVOO, 2 bone in chicken breasts that had been brined. I mixed the dry ingredients in a bowl and set aside.  I took my potatoes and drizzled them with EVOO and then placed them in the dry mixed and coated the potatoes.  I removed them and placed them on a cooling rack that I placed on a sheet pan (I covered the sheet pan with parchment paper for easy clean up).  I  then drizzled EVOO all over the chicken and placed the breasts in the dry mix and coated them and placed on same cooling rack with potatoes. I put all in the oven and I let them roast for about 30 minutes. After 30 mins I removed from oven and let the food rest for about 5 minutes. At this point my beans are finished steaming and I sprinkled some bacon pieces on top.  That's it.  I personally didn't like the onion soup mix on the chicken, it gave it a sweet flavor, but Will really like it.  I thought that the it worked great on the potatoes.  I love the potatoes and green beans as is, but next time the chicken will done differently.  Do you have any recommendations for the chicken?  Would love to hear from you.

Something Healthy! Will You Try It?

Hey guys sorry it's been awhile since my last post, but most of the dishes I've made recently have been repeats.  This is a combination of several dishes using greens.  Do you ever use greens?  Well, you should because they are really good for you and they are loaded with vitamins, minerals and flavor. Kale is one of my favs and it sautes up so beautifully.  I don't cook them to death because I like for them to have some texture.  Anyway tonight we did a combination of the chicken w/ spinach and kale w/ mushrooms and asparagus.  I do a variation on this dish a lot because it tastes great and it's healthy.  So tonight I started with:  1 bag of chopped and cleaned kale, 8 oz pkg of mushrooms sliced, 1 bunch of asparagus cut into 1/2' pieces, 6 cloves of garlic minced, 8 slices of pancetta cut into small pieces, 1.5 lbs of boneless, skinless chicken breast cut into 1" cubes,  olive oil, aged balsamic vinegar, Cavendar's greek seasoning,  italian seasoning, S&P, crushed red pepper, and chicken broth, parmigiana reggiano. I started the process by getting my water boiling for my linguini.  I then got my mushrooms sliced, asparagus cut and my garlic minced.  I set all of this aside and in the meantime added some olive oil to a large skillet and heated it on medium.  Once that was hot I added my pieces of pancetta and browned, about 5-7 minutes.  While that was browning I cut my chicken into 1" cubes, placed it in a bowl and liberally sprinkled Cavendars greek seasoning and olive oil over it and with my hands and just worked the oil and seasoning all over the chicken. I removed the pancetta from the skillet and added my chicken and half of the chopped garlic to the skillet and I cooked the chicken through about 7-10 minutes or so and removed it and set it aside.  I added my mushrooms, asparagus and remaining garlic to skillet and sauted it all for about 5 minutes then I added the kale over top, sprinkled with S&P, crushed red pepper and italian seasoning and covered it.  I checked it after about 5 minutes and stirred it and covered again until wilted and added about 1/4 C of chicken broth and I let it simmer for another 5 minutes.  It probably cooked a total of 10-15 minutes.  Once everything was finished, I plated my pasta, added the kale, mushroom, asparagus mix over top, over that added some chicken, over that the pancetta, drizzled some balsamic vinegar over that, and topped it off with freshly grated parmegiano reggiano.  That's it.  Of course we had to have some bruschetta.  Very easy, very healthy and very tasty.  This probably made enough for 4 people.  Will you try it pleeease????

Grillin' and Chillin'

OMG!!!  Tonight I was inspired by this crazy salad (which isn't a salad at all) that I had at the Acapulco Mexican Restaurant down the road.  Anyway, the salad consists of grilled peppers and onions, beef, chicken and shrimp.  I took it up an notch and added some chorizo sausage that I grilled too.  I think the picture explains it all.  Absolute yumminess.  Anyway, this is how I did it.  I took 1lb of chicken tenderloins, 1/2 lb beef sirloin steak, cut into thin strips, 6 large shrimp, 1 chorizo sausage, and 1 red pepper, 1 grn bell pepper, 1 jalapeno and 1 red onion and just cut them into large pieces.  I found this awesome marinade in the mexican section of the market, it's made by Goya.  Anyway, I placed each protein into separate large plastic bags and the veggies into a plastic bag and just evenly poured the marinade into each of the 5 bags.  I also liberally sprinkled cumin into each bag and I let them marinade for about 1 hour in the refrigerator.  In the meantime I turned my gas grill to low and let it heat up.  I placed my grill pan on the grill and I let that heat up as well.  I started grillin the veggies and the chorizo sausage first since they take a while to cook through.  As those were grillin I placed my chicken tenderloins on the grill, honestly they only took about 10 minutes took cook through.  I removed the chicken and then placed the beef on the grill and those only took about 5 minutes to cook thru and removed them.  I then added the shrimp and grilled them about 2 minutes on each side.  At this point my veggies and chorizo where cooked thru.  I cut my chorizo into slices and had everything on a sheet tray and we could pick what we wanted.  While everything was grillin I cooked up some basmati rice in chicken stock and tsp of turmeric and cooked up some of my pinto beans that I had frozen.  This was so much fun to do and everything tasted great.  I will definitely do this again.  You should try it, it's so easy.  I think the key is too keep your grill on low heat, so you don't overcook the protein.  Awesome Eats!!!

Spaghetti w/ Meatballs in Chef Mario's Basic Tomato Sauce

Simmering in the basic tomato sauce.

Not sure why, but yesterday I was craving spaghetti w/ meatballs, so I picked up some stuff at the market. I made Chef Batali's basic tomato sauce- that's found in an earlier post. The meatballs are from  All Recipes  

Finished product with grated romano cheese

and they are really good.  The meatballs turned out really moist and very flavorful, but next time I will add more garlic and parsley.  After I browned the meatballs I simmered them and cooked them through in the basic tomato sauce for a 30 minutes.  FYI, the recipe made 20 large meatballs, so you could definitely cut it in half or freeze some of the meatballs like  I did.  You should try the meatball and the basic tomato sauce recipes, very yummy.  I will definitely make the meatballs again.  Buen Appetito.

Doug's Smoked Bologna

I've never heard of it or tried it, but if Doug says's it good it has to be.  He didn't provide details, but it looks like he put about 1 lb of bologna unsliced on his smoker.  He said that it's great with baked beans, potato chips or just by its self.  Probably makes a killer sandwich.  I would probably eat as a sandwich on soft white bread, with mustard and a layer of potato chips in the sandwich too.  I like the crunch.  Let's see what   else Doug has in store for us.

Moo Goo Gai Pan

I like this dish because the flavors are simple and it falls in the line of a comfort food "chinese style". The sauce is thick and yummy and compliment the chicken and mushrooms so well.  You will need: 1 pound boneless, skinless chicken breasts cut into thin strips that you marinade in: 2 tbs soy sauce, 1 tbs dry sherry, a few drops of sesame oil and 1 tbs cornstarch. Be sure to mix the ingredients for the marinade in order and add your chicken, set aside for about 15 minutes.

 Meanwhile, for your veggies you will need 8 oz pkg button mushrooms sliced, 1 small can of bamboo shoots and sliced water chestnuts rinsed and drained, 1 small head of bok choy using only the green part thinly sliced, 1 tbs minced ginger, 1 garlic clove minced.

For the sauce you will need: 3/4 C chicken stock, 2 tbs oyster sauce ( found in the Asian section of your market), 1 tsp sugar, 1 tbs cornstarch- mix together & set aside.

You will also need 3 tbs of canola oil for the stir fry.

 Heat large skillet or wok over medium heat  and add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.

Add 1 tablespoon oil back to skillet or wok and add the garlic and ginger and stir-fry briefly. Add the mushrooms and bok choy and stir-fry for about 5-7 minutes until mushrooms are cooked through, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the skillet or wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot over rice. Bon Appetit!

Thai Chicken Curry and Veggies

Yes, we've done curry chicken before, but this one is a little bit different.  You gotta try it!  It's easy and so yummy!  Here's what you need: 2 tbs Oil, 1 tsp of Five-Spice Powder (this is an asian spice, fully loaded with flavor.  You might be able to purchase at the market, but you'll probably have to go to a Whole Foods, natural food store or an asian market), 5 cloves mince garlic, 1 tbs minced ginger, 1/2 tsp cayenne, 1 tbs soy sauce, 1.5 lbs boneless, skinless chicken breast cut into 1" pieces, 1 C chicken broth, 3 tsp curry powder, 1 14 oz can of lite coconut milk - not cream of coconut (found in the asian section of your market), 2 tbs rice wine vinegar, 1 bag of frozen stir fry veggies.  You will want to serve this over basmati rice and indian naan bread.


Here's how to do it: Heat your oil in a large skillet or wok over medium heat until hot.  Stir in five-spice, garlic, ginger, cayenne and soy sauce.  Blend well.  Add chicken and coat thoroughly with spice mix and cook for about 5-8 minutes.  Add the chicken broth, rice wine vinegar and coconut milk; bring to a boil, reduce heat and simmer uncovered for 25 minutes, stirring occasionally and scraping sides.  Add your veggies, bring to boil and cook an additional 3 minutes.  Serve over basmati rice and if you can find some naan bread it's awesome to dip into the sauce.  Good Eats!!

  

Five Layer Bars

This is a recipe that I got from Paula Deen on the Food Network. Very simple and very decadent. Preheat yor oven to 350. You will need: 9x12 baking pan, 1.5C Graham cracker crumbs, 1 stick of melted butter, 1C semi sweet chocolate chips, 1C butterscotch chips, 1C shredded coconut, 1/2C chopped pecans, 1 (14 oz can sweetened condensed milk). In med bowl mix your Graham cracker crumbs w/ your melted butter and spread into your 9x12 pan. At this point just layer the dry ingredient. Then pour the sweetened condensed milk over top and put in oven for 30 minutes. Allow to cool. That's it! Enjoy!

Louis's Jambalaya

Since we can't be in New Orleans for Mardi Gras, I decided we could celebrate here in Ohio. My hubby and his family are from the South and spent time in New Orleans and Metairie, so I asked my father-n-law, who just happens to be an awesome cook, if he had a recipe for Jambalaya. The recipe he gave me was awesome, not only b/c it tasted fabulous, but because it made me think!! Here's how it goes: 1 large onion, 1 large bell pepper, 3 stalks celery, 2 cans diced tomatoes, 2 cups chicken stock, 1 cup rice, meat (sausage, chicken or other), 2 bay leaves, spices ( paprika thyme parsley worchestershire cayenne tabasco salt pepper Tony Chaceres) tomato paste if necessary.


Sauté trinity in olive oil, add chicken stock meat and spices, add 1 to 2 cups water, add rice. Cook until rice is plump. You want it just a little moist - not wet not dry. Sometimes I let it cook for 3 hours on low.

What I love about his recipe is that it was up to me to figure out the seasonings and moisture based on my taste. I'm sure that the amt of seasonings and liquids that I added are probably different than my Pops, but overall I think that he would approve.  Although, I think next time I will check and stir the Jambalaya while cooking, b/c my rice was a bit toothsome. I've never made Jambalaya, so I cooked it like I would cook rice, "cover and cook until done-and don't check".  Oh, yeah I chose to use a combo of Andouille Sausage, chicken breast and chicken thighs. Thank you Pops for sharing your recipe and knowledge. I will be in touch to get your gumbo and creole recipes.

Hotdogs- Casing or No Casing?

As a kid I was not a hot dog fan, but now I know why? It has to do with the "skin" or the casing. Most hotdogs available at your local market have no casing. I find that the dogs w/o the casing have a mushy texture. I really like my food to have texture and complexity.  I've only been able to find "Boars Head" hotdogs thus far at my local market w/ the casing and they are awesome. In my opinion you should grill them on a grill pan or on the gas or charcoal grill. When you bite into the hotdog you will hear and feel this pop of the casing breaking in your mouth. Trust me the hotdogs w/ the casing are far better than those w/o, but that's just my opinion. You compare and let me know what you think. BTW, the photo shows the hotdog w/ the casing on the left and w/o on the right. Oh yeah, I also wrapped a slice of peppered bacon around mine and grilled them and added some chopped red onion, chopped jalapenos and a little spicy mustard.  The hotdog w/ the casing still wins naked or dressed up.  You be the judge.

Rachael Ray Turkey Goulash/Paprikash

Turkey Paprikash 

I've tried a lot of Rachael Ray's recipes, but by far this recipe is one of my all time favorites.   It's soooo easy, it's really yummy and it's healthy.  If you want to try the recipe just click here and it will take you directly to it.  Just an FYI, if you don't have marjoram no worries you can substitute oregano.  Also, I've made it with the dill and without and I don't think it really added anything to it, so it's up to you if you want to add it.  Also, don't get hung up on the elbow mac, try a mini pasta. I've used mini ziti, mini fusilli, mini penne and mini farfalle too, they all work great.  Anyway, try this dish, I'm serious it really is tasty and really only takes 30 minutes.

Grilled Chicken Breast with Spinach, Mushrooms & Linguini

I had some chicken breast in the refrigerator, so tonight I decided we would do something simple but loaded with flavor.  What's great about chicken and pasta is that they are a blank canvas, and you could really do whatever you wanted with it.  Tonight I went with an Italian flair, but I've also gone spanish, asian and even Indian with curry. Let's get started.  First I got my water boiling for my pasta.  While that was going I got out my grill pan and a large skillet.  I put about 1-2 tbs of Olive Oil in both pans and heated them on medium.  I took my boneless, skinless chicken breast from the frig and generously seasoned them with kosher salt and fresh ground pepper and I drizzled them with olive oil.  I placed them on the heated grill pan (you should hear a nice long hiss when you place them in the pan) and I seared them for 7 minutes on the first side.  While those were searing I chopped a handful of fresh flat leaf parsley basil and set aside for the pasta.  I minced 5 garlic cloves (we love garlic), sliced a 10 oz pkg of cremini mushrooms, and I placed them in the other skillet, seasoned them with kosher salt and sauted them for about 7 minutes until the mushrooms became tender.   I then added 1/4 C chicken stock to the skillet along with a  bag of fresh spinach and sauted everything until the spinach wilted and I turned the heat off.  At this point I flipped the chicken to the other side and continue to sear them for another 7 minutes.  I cooked the chicken until it reached an internal temp of 165-170 then  I removed them, placed them in the skillet with the mushrooms and spinach and just covered it. Just a few minutes before my pasta finished cooking I removed the chicken breasts from the skillet and and sliced them on the bias and set them aside. I reserved 3/4 C of the pasta water, removed my pasta from the water and poured it into a large bowl that had the parsley, basil, tbs butter, 1tbs olive oil, and S&P and I tossed it all together.  I always reserve some of the pasta water to add to the pasta so that it will keep it from sticking together. I plated the pasta, added the mushroom, garlic and spinach over the top and then I added the sliced chicken breasts over that and sprinkled with some parmegiano reggiano.  Buen Appetito!!

Tex Mex Tuesday

I don't know about you, but I love Tex Mex and Mexican flavors.  I could eat it every nite.  Tonight I just threw this together fairly quickly while watching the food network.  I took some ground sirloin, some rice, and those leftover beans and created something that I thought was really tasty, very easy and fairly quick. I started out by making my seasoning for the beef, if I'm in a hurry I will by a package of taco seasoning, but those are just loaded with salt.  Anyway, for the seasoning you will need (please note that you won't need all of this for this dish, so safe it for later use):  1tbs chili powder, 3 tbs cumin, 1 tbs paprika, 1 tsp onion powder, 1 tsp granulated garlic, 1/4 tsp cayenne, 1/2 tsp oregano, 1/2 tsp coriander, 3 tsp Kosher salt and 1 tbs corn starch.  Put all the ingredients in a ziploc bag and shake it up and set aside.  For my rice, I took 1 C of basmati rice, 1.5 C chicken stock, 1/2 tsp turmeric (gives it the yellow color) and 2 tsp salt.  I added all to  a medium pot, brought to a boil, covered the pot, reduced heat and simmered for 20 minutes.  While your rice is cooking, go ahead and chop one jalapeno, 1/4 red pepper, 1 small red onion, 1 handful of cilantro and mash 1 Avocado (go ahead and squeeze the juice of 1/2 lime onto the mashed avocado-will keep from turning brown.)  Now go ahead and add your ground sirloin, jalapeno, red pepper and 3/4 of the chopped onion to a large skillet.  Reserve the rest of the onion for a garnish along with the cilantro.  Brown your beef/veg mix over medium heat and stir it occassionally breaking the beef  into small pieces.  Once the beef is browned add 3 tbs of your spice mixture to the skillet and thoroughly mix in with the beef and veggies and cook about 2 minutes.  Add 1/2 C of beef broth or water and cook down until your mixture is the consistency of a sloppy joe mix.  Now for the beans, you can buy canned refried beans, but I had soup beans leftover, so  I took about 3 C of the beans and put them into a small sauce pan and heated them over med heat until they had a low boil going.  I then took my immersion blender and blended the beans to a smooth consistency and cooked them down until they were a thick creamy texture. That's all there was too it.  I added a little sour cream, my avocado, some grated mexican cheese and garnished with cilantro and the remaining red onion.  Let's Eat!!