CHICKEN AND CORN QUESADILLAS WITH GUACAMOLE

I had hoped to make a roasted turkey breast this week and to use the leftovers to try out this recipe from the October/November FINE DINING magazine. There wasn't a turkey to be found in Shoprite (building up anticipation for Thanksgiving?), not unless one counts the frozen turkey loaf-thingy. While I will eat Jennie-O turkey burgers or sausage or London broils, I knew enough to take a peak at the nutritional information on the side of this frozen product. Each serving (just a few ounces, mind you) contained over 1000 mg of sodium. I could as well serve salt lick for dinner! So, it was another "perfect roast chicken" a la the Barefoot Contessa. This one I stuffed with lemon, garlic, and a big bunch of scallions as well as a cheesecloth bag of herbes de Provence. The leftovers were gobbled up happily the next evening in their new incarnation. I know exactly how I'm going to use up my leftover Thanksgiving turkey this year

Makes 8 - 10
2 medium ripe avocados
1/4 cup finely chopped red onion
1 medium lime, one half juiced and the other half cut into wedges
1 serrano chili, seeded and minced
Kosher salt and freshly ground pepper
4 cups shredded roast chicken (or turkey)
2 cups fresh corn kernels, blanched (2 ears)
1/2 cup packed, coarsely chopped cilantro
2 cups grated Pepper Jack cheese
8 - 10 flour tortillas (6 or 7 inch)
canola oil

Preheat oven to 200 degrees.

Halve and pit the avocados. Scoop the flesh into a bowl and mash. Stir in the onion, 1 tbs lime juice, the chili, and 1/2 tsp each of salt and pepper. Place a piece of plastic wrap directly on the guacamole to prevent it from browning.

In a large bowl, toss the shredded chicken, corn, and cilantro with 1 tsp salt. Top half of each tortilla with equal part of the filling and about 1/4 cup of the cheese. Fold the uncovered half of each tortilla over the filling.

Heat 1 tsp oil in a large nonstick skillet . Add 2 quesadillas at a time and cook until golden brown and a bit crisp on each side (1-2 minutes per side). Transfer to a baking sheet in the preheated oven. Wipe out the pan, add another teaspoon of oil, and repeat until all quesadillas are done. Cut the quesadillas into wedges and serve with the guacamole and lime wedges on the side. Salsa and sour cream are optional.
****************************
TASTE NOTES
DSO kept saying, "These are better than any restaurant quesadillas" (that, of course, garnered the leftovers for his lunch). I would have to say that the addition of the fresh corn and the cilantro made these very simple ingredients sing. The homemade guacamole put to shame any of the pre-made variety available in grocery stores these days. A big tossed salad made this a perfect meal after a tough day. This is definitely a keeper!

CAULIFLOWER SFORMATO

I'm going to share a secret:  a sformato is an Italian version of a souffle. BACK AWAY FROM THE DELETE KEY. Trust me, you CAN make this dish and you can make it on a weeknight. I try not to fall into the mindset that I have to have a starch with every meal and have been successful at substituting 2 veggies for the more typical veggie and a starch. Let's just say that this cauliflower sformato is a "carbie" veggie. It paired beautifully with a roasted chicken, but would work as well with pork or beef or lamb. If I weren't already serving brussels sprouts for Thanksgiving, I'd serve this in place of mashed potatoes.

Serves 6 - 8

1 small cauliflower (about 2 pounds)

2 tbs olive oil; more for the gratin dish

Kosher salt

1 3/4 oz freshly grated Parmigiano-Reggiano

3 3/4 cups whole milk (I used fat free)

4 oz unsalted butter

2 1/4 oz all purpose flour

3 large eggs

2 large egg yolks

2 tbs extra virgin olive oil

freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375 degrees.

Core the cauliflower and separate it into florets. Cut the florets into 1/4 inch thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with 1/2 tsp salt, and roast until tender, 30-35 minutes. Cool briefly.

Raise the oven temperature to 400 degrees. Brush an 8 X 10 gratin dish with olive oil and evenly coat with about half of the grated cheese.

Heat the milk in a heavy saucepan until just about to boil.

Meanwhile, melt the butter in a heavy saucepan. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly, until very smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add 1 tsp salt and cook, stirring frequently, for 10 minutes, to develop the flavor. Transfer to a large bowl.

In a small bowl, whisk the eggs, yolks, and olive oil. Roughly chop 1/2 cup of the cauliflower and puree the rest. Stir the chopped cauliflower, puree, egg mixture, and remaining cheese into the sauce. Season to taste with salt and pepper.

Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes. It should jiggle slightly when you remove it from the oven. Let the sformato rest for 10-15 minutes before serving.

NOTE:  the accompanying photo pictures half the recipe baked in a smaller glass dish; you could also bake in individual ramekins

*******************************

TASTE NOTES

I could have been satisfied with eating this dish as my main course. The flavor, combined with a wonderful creamy texture, made it an instant hit. In fact, having sampled the roasted cauliflower as it came out of the oven, I intend to serve that as a veggie side very soon. Since a simple white sauce is key to so many wonderful dishes (think macaroni and cheese, pastitsio, to name two), it is worth learning to whip one up as a regular skill in your cooking repertoire. As a postscript, don't be disappointed if this doesn't look like your normal souffle--it doesn't puff up. It's the light, airy texture that likens it to a souffle.

CHICKEN MARSALA CREPES

Don't worry if your family doesn't enjoy leftovers. They'll never even ask if these chicken Marsala crepes are in any way "related" to that perfect roast chicken you made night before last. Because I had bought such a large chicken (8 pounds), I had more than enough meat left over for lunch the next day and this lovely dinner.

I used Alton Brown's recipe for crepes. I didn't make them savoury because I felt the Marsala sauce should stand on its own. I adapted one of Giada's recipes to make the Marsala sauce. I then combined 8 ounces of medium chopped leftover chicken with the Marsala sauce, rolled each crepe around a hearty 1/4 cup of filling and placed them in a buttered 9 X 13 casserole dish, sprinkled with freshly grated Asiago cheese, and baked, covered in foil, in a 325 degree oven for 40 minutes.

TASTE NOTES:
Don't be afraid to make crepes. Thirty years ago I bought this silly "crepe maker" that took up precious storage space and was no easier than making crepes the conventional way. I used a 6 inch nonstick skillet which I brushed with melted butter after each crepe. The first two looked a bit wonky, but that part was hidden on the bottom. Other than some overcooked fingertips, they were very easy to make. I measured out 1/4 cup of batter for each crepe and the recipe yielded 11 delicious, buttery crepes. Giada's Marsala sauce was very flavorful; shallots always add a bit of sophistication that onions lack. The Asiago cheese...well, I confess that I can eat this on nearly every form of protein as well as out-of-hand. This dish was assembled and ready to bake in under an hour. I then refrigerated it to cook later in the day. A glass of Corvo reserve made it go down even easier.

BAREFOOT CONTESSA PERFECT ROAST CHICKEN

Note to Yankee Candle:  your housewarming candle collection would be greatly enhanced by a Perfect Roast Chicken aroma. This new candle could be used by homeowners desperate to sell their homes. Trust me when I say it's better than the smell of cookies baking. When DSO came home from work, the smell was so enticing he was ready to have dinner at 3:30 PM!

I've roasted many chickens over the years and up until this point my favorite has been the one based on the dish served in Boston's Hammersley's Bistro (click here). As delicious as that preparation is, the Barefoot Contessa's recipe is everything she promises and more. One would guess that my Italian ancestry might mean that fennel is a staple of The Food of Love kitchen. That has not been the case, though I love the flavor anise imparts. However, I can tell you that it will soon become a regular on the veggie rotation; it was that good.

The recipe for this quintessential chicken is available on the Food TV website (click here). I usually read the comments to see what others think of the dish and what caught my eye immediately was the suggestion to roast the chicken in a Dutch oven. Since I love my Le Creuset monster Dutch oven, that's just what I did.

Perdue roasters had been on sale, so I bought an 8 pound chicken. Needless to say, there was plenty of leftover chicken. Stay tuned for chicken marsala crepes which I'll post toward week's end.
******************
TASTE NOTES:
Where to begin? The onions break down and sweeten the carrots and anise even more. The lemon, garlic, and thyme in the cavity of the chicken truly does flavor every bit of the meat with punches of flavor. The breast meat was moist--no gravy is needed for this chicken. The skin (yes, I sneaked a bite) is better than any potato chip. Anyone who can read and tell time can make this chicken. If you've never tried Ina's version of a Sunday classic, this is the perfect weather for it.

BLACK FOREST CAKE

This week has been filled with events for the volunteer group that I coordinate. Being short on time and having to produce two desserts in as many days, I was looking for quick and easy as well as delicious. Being a big fan of Mennonite Girls Can Cook, I perused their website for something to fit the bill. This version of a favorite dessert, Black Forest Cake, immediately caught my eye. Normally I'd make a chocolate ganache filling, bake my favorite chocolate cake, whip some cream, and, if the season were right, make a cherry pie filling. The beauty of this recipe is that you can use a good boxed cake mix, instant chocolate pudding, canned cherry pie filling (though a wonderful recipe for homemade cherry filling is given), and just whip your cream and assemble.

Since there were mainly crumbs left when I went to collect my cake carrier, you can be sure no one cared that this was the quick and easy version. If you've never visited the "Mennonite Girls" blog, be sure to do so. They have just shared the exciting news that they're publishing a cookbook whose proceeds they will use to feed hungry children.

The recipe for the cake is here.

Roasted Brussels Sprouts with Mushrooms and Cream

It's good to be home, though our week in Longboat Key was punctuated by gorgeous weather and fabulous seafood. Before we left for home, I'd scheduled this post, but I wanted to add a "pre-script" to say how much I missed the ability to keep up with my blogging friends. Sadly, we're not "connected" since we don't spend large blocks of time in Florida. I'll be catching up soon, though--promise!

I don't know about you, but I've already started planning this Thanksgiving's feast by auditioning some new sides. We've been happily eating some form of roasted brussels sprouts for the past few years, but when I saw this recipe in the October/November 2010 issue of FINE COOKING, I thought it was time for a change. Since we would be eating this on a regular weeknight, I did cut back on the fats, reducing the olive oil and butter and cream by more than half. I also used sliced white mushrooms instead of wild mushrooms since that's what I had on hand. My changes are in red.)

Serves 6 (yeah, right!)
1 1/2 lbs brussels sprouts, trimmed and halved lengthwise
5 tbs olive oil (2 tbs)
Kosher salt
3 tbs unsalted butter (1 tbs)
3/4 lb wild mushrooms, halved or cut into 1 inch wedges
1 large shallot, thinly sliced
1/4 cup dry white wine (sherry)
1 cup heavy cream (1/2 cup)
freshly ground black pepper

Position rack in the center of the oven and preheat to 450 degrees.

Put the brussels sprouts on a rimmed baking sheet, and drizzle with the olive oil; toss to coat. Spread them into a single layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.

Heat a 12 inch skillet over high heat. When the pan is hot, add 1 tbs of the olive oil and 2 tbs of the butter. When the butter is melted, add the mushrooms in an even layer and cook, stirring occasionally, until golden-brown and tender, 5 to 8 minutes. Season to taste with the salt and pepper and remove from the skillet.

Set the skillet over medium-high heat and add the remaining 1 tbs of olive oil and 1 tbs butter. When the butter is melted, add the shallot and cook until tender and golden, about 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan, add the brussels sprouts and cream. Stir in a few grinds of pepper and cook, stirring, until the cream thickens and coats the vegetables, about 3 to 4 minutes. Season to taste and serve immediately.
**********************
TASTE NOTES
Note to self:  buy lots and lots of brussels sprouts for Thanksgiving so others can taste the dish, too. These were, in a word, magnificent! Because I make lots of side dishes, I like to be able to prepare as many of them as possible the day before. This dish can be made up to the point where you saute the shallot, then set the dish aside to be finished at the last minute. I did this for dinner just to make certain it wouldn't suffer from sitting around. Believe me, it didn't. The carmelization on the roasted sprouts is what has made this the only method THE FOOD OF LOVE kitchen uses for this vegetable. The cream just coats the vegetables and adds another layer of sweetness to that imparted by the shallot. I don't know if it's necessary to add back any of the oil and butter (DSO is lobbying for that), but I will add the full complement of cream, but only for holidays. :)

Chicken Noodle Soup

For many years Martha Stewart was my domestic goddess of choice. That changed a number of years ago when I discovered that despite her fondness for butter and cream, Ina Garten created food that I could eat on a regular basis. Move over, Martha, there's a new queen in town and she doesn't necessarily raise her own chickens and grow her own vegetables before putting a meal on the table.

I've been cooking my way through several of her cookbooks and decided it was time to try Ina's take on chicken noodle soup (Barefoot Contessa Family Style). Ina has convinced me that baking chicken breasts for chicken soup or for chicken salad is far superior to poaching them. I was converted the first time I made her spectacular chicken salad (recipe here).

Serves 6
1 whole (2 split) chicken breast, bone in, skin on
olive oil
Kosher salt
freshly ground black pepper
2 quarts homemade chicken stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles (about 3 oz dry) - I use the no yolk variety
1/4 cup chopped fresh parsley

Preheat the oven to 350 degrees.

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes until cooked through. When cool enough to handle, remove the skin, then remove the meat from the bones and dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and the noodles. Simmer uncovered for about 20 minutes, until the noodles and vegetables are cooked. Add the cooked chicken meat and parsley. Season to taste and serve.
*******************************
TASTE NOTES
This is not rocket science. This is a straightforward recipe for those nights when you don't have time to start with a whole chicken and work your way through making stock, then turning it into soup. Either use chicken stock you've made and frozen ahead of time, or cheat and use one of the many stocks available in the market.  This is soul-satisfying soup that we enjoyed as dinner with some cheesy garlic bread. Leftovers make a wonderful lunch, or eat half and freeze half for another, "I got home late and don't have time to cook." This is a filling, yet relatively low-calorie food.

Oven-Fried Buttermilk Chicken

A recent article in our Sunday paper brought back memories of that favorite childhood dinner, the Swanson's fried chicken TV dinner. If mom had allowed, I'd have eaten one every night. Those tiny little legs and breasts, the wonderful mound of whipped potatoes, and the little square carrots--never mind that I had to pick out the peas--appealed to my as-yet-unformed palate. Being a "woman of a certain age," my TV dinner came without  a dessert indentation in the metal try. At the end of the article, I was delighted to find a recipe for oven-fried buttermilk chicken, Bobby Flay's 21st century take on this 60's classic.

Serves 4

1 1/2 cups low-fat buttermilk

2 tbs Dijon mustard

1/2 tsp sweet paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp Kosher salt

1/4 tsp cayenne pepper

4 boneless, skinless chicken breasts, 6 ounces each

2 1/2 cups panko bread crumbs

3 tbs canola oil

salt and freshly ground pepper

Whisk together the buttermilk, mustard, paprika, garlic powder, onion powder, salt, and cayenne in a large baking dish. Add the chicken breasts, turn to coat. Cover and refrigerate for 1 hour and up to 4 hours.

When ready to cook, preheat the oven to 400 degrees. Adjust the oven rack to the upper-middle position.

Pulse 1 1/4 cups of the panko bread crumbs in a blender until fine. Mix them with the remaining panko bread crumbs, the canola oil, and salt and pepper to taste.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working with one breast at a time, remove chicken from the marinade and dredge in the crumb mixture. Place on rack.

Bake until an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 30 minutes.

NI: 310 cal, 9g carbs, 38 g protein, 110 mg cholesterol, 13 g fat, 400 mg sodium (based on 4 servings)

************************

TASTE NOTES

While DSO and I prefer dark meat to white meat, we both agreed that these breasts could change our minds about that preference. The meat was succulent with a bit of tang from the buttermilk. The panko coating more than made up for the lack of skin and we were both more than satisfied with this more healthful approach to fried chicken. I would say this is Bobby Flay at his most restrained and I, for one, was glad of it. The marinade had just enough cayenne and mustard to provide flavor. The marinade went together very quickly and the chicken benefited from a nice soak in it. The prep was easy enough for weeknight cooking. This is definitely a keeper.

JUST STOPPING BY

Second Place
Stars of the Valley Quilt Show, April 2010

My planned 1 month hiatus has turned into 5 months, and while my life hasn't become more simplified, it is getting back on an even keel. My plan to return to the workforce full time for a few weeks stretched to 2 months. I enjoyed my return to the principalship, but have decided that those days are behind me for a reason. There's too much else to do! I'm now contenting myself with working as a college supervisor in addition to my volunteer work and quilting. So I'm hopeful that I can resume posting on THE FOOD OF LOVE, though on a more infrequent basis.

Be on the lookout for some new twists on old favorites, all with an eye toward making healthful eating more pleasurable. Remember my mantra:  Eat what you love and love what you eat.

Arlene

HI HO, HI HO, IT'S OFF TO WORK I'LL GO

You may have noticed fewer postings on The Food of Love in the past two weeks. The time I usually spend surfing the blogosphere has been cut into by other responsibilities. DSO has just been diagnosed with Type 2 diabetes and my healthy cooking needs further tweaking. And I'm about to put my Principal hat back on for a month or so having accepted an interim position in a neighboring county.

So, after thoughtful deliberation, I've come to the conclusion that The Food of Love will be on a short hiatus while I temporarily resume full time employment. I hope to visit my favorite blogs as time allows and invite you to peruse my index of previous posts when you're looking for something new to try.

I hope to return sometime in mid-April. Until then, eat what you love and love what you eat.
In Friendship,
Arlene

BAY SCALLOP GRATINS

I saw Ina make these on her program one day, then happened upon the recipe again in my copy of Barefoot Contessa Back to Basics. DSO loves scallops; I haven't eaten them in over 15 years. The recipe below is my somewhat lightened version (I used Olivio instead of unsalted butter and halved the olive oil; I omitted the tablespoon on Pernod and substituted whole wheat Panko for regular).

3 Servings

11 WW pts per serving

3 tbs Olivio light

3 large garlic cloves, minced

1 medium shallot, minced

1 oz thinly slice prosciutto, minced

2 tbs fresh parsley, minced

1 tbs freshly squeezed lemon juice

1 tsp Kosher salt

1/2 tsp freshly ground pepper

1 1/2 tbs extra virgin olive oil

1/4 cup whole wheat Panko bread crumbs

3 tbs dry white whine

1 lb fresh bay scallops

parsley and lemon for garnish

Preheat the oven to 425 degrees. Place 3 small gratin dishes on a sheet pan.

To make the topping, either fit your standing mixer with the paddle attachment or use a handheld mixer. Place the butter, garlic, shallot, parsley, prosciutto, lemon juice, salt, and pepper in a bowl and mix to combine. Continue to mix as you stream in the olive oil (as though you were making mayonnaise). Fold the panko into the mixture and set aside.

With a small, sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper toweling.

Place 1 tbs white wine in the bottom of each gratin dish. Divide the scallops evenly among the 3 dishes. Spoon the butter mixture evenly over the top of each of the gratin dishes.

Bake for 12 minute. Then turn on the broiler and broil for about 2 minutes, until the topping is lightly browned. Finish with a squeeze of lemon juice and more chopped parsley, if you wish.

Serve immediately with some wonderful, crusty bread.

************************************

TASTE NOTES

I was pleasantly surprised by how much I enjoyed this dish. The portion size was generous and I dunked my lovely whole grain bread to finish up every last bit of the flavorful sauce. DSO enjoyed his with some brown rice. Steamed brussel sprouts rounded out the meal. While it is somewhat tedious to remove the membrane on some 60+ scallops, the sweetness of the bay scallops made it worthwhile. I have no doubt that this sauce would be equally delicious on shrimp, lobster, or just about any mild white fish.

TURKEY TETRAZZINI

I am just back from a week of no internet connection and my withdrawal was serious indeed. While my quilting benefited from my inability to surf my favorite blogs for hours on end, I was so afraid of missing that perfect dish. Would I ever be able to catch up on all that deliciousness?

Since DSO and I celebrated Valentine's Day on Saturday night with a wonderful dinner overlooking the Gulf of Mexico, I wanted something I knew he was craving (pasta), but something that would get my eating back on track. Thanks to wonderful seafood options, no serious damage was done during our week away, but now it's time to get serious and get those last pounds gone! So...what to make?

Tetrazzini is an American pasta dish that generally includes a cream sauce, mushrooms, and either chicken, turkey, or seafood. It is said to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini, who lived there for many years.

Since I began blogging, I've tended to neglect many of our old favorites, which is a shame. Since our weather here is still cold and bleak, I was in the mood for some comfort food. Pasta in a creamy sauce fit the bill for both of us.

Serves 4 - 6

(8 WW pts based on 5 servings)

12 oz farfalle pasta (bowties)

1/2 onion, finely chopped

1 red bell pepper, seeded and finely chopped

1/2 lb fresh white button mushrooms, stem removed, caps thinly sliced

2 tbs vegetable oil

1 cup chicken broth

1/2 lb turkey breast, cubed (buy a single, thick slice at the deli) - I prefer smoked turkey breast

2 tbs flour

1 cup evaporated, skimmed milk

2 tbs grated Asiago

salt and pepper to taste

Bring a large pot of salted water to a boil. Add the pasta and cook to the al dente stage.

Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the onions, peppers, and mushrooms. Reduce the heat, cover, and simmer until tender, 7-10 minutes. If the vegetables begin to stick, add a little of the chicken broth.

When the mushrooms are soft, sprinkle the flour over them and cook about 1 minute to get rid of the raw taste of the flour. Add the chicken broth and the evaporated milk and whisk as you bring the liquid to a simmer. Whisking will keep the sauce from getting lumps as it thickens.

When the liquid is simmering, add the turkey cubes. Continue to simmer about 5 minutes, until the turkey is hot and the sauce has thickened. Add the drained pasta  and Asiago cheese to the skillet, season to taste, and stir to coat the pasta with the sauce. Serve immediately.

********************************************

TASTE NOTES

I'd forgotten how much I love the taste of this simple, healthy pasta dish. The flavors are delicate, which is why I prefer the smoked turkey to plain, roasted turkey, but the dish is deeply satisfying. The sauce is plentiful, which is a good thing since we have a good-sized bowl of leftovers.

KOREAN-STYLE CHICKEN

Unlike the Korean food that is spicy hot, this dish, flavored with a traditional marinade, has a more subtle kick that lies beneath the sweet-tart flavor of the chicken. Those who crave that spicy hot flavor can turn up the heat by serving the dish with kimchi, that extremely hot and pungent fermented vegetable dish available in Asian markets.

I based my recipe on one I found in a favorite cookbook, Everyone Loves Chicken. The suggestion to prick the chicken all over with the tip of a sharp knife was a good one as it allowed the marinade to really permeate the meat. I marinated the chicken overnight, but that isn't necessary; two hours will do.

Serves 6

5 WW pts per serving

3 scallions, chopped

3 tbs mirin (rice wine) or sherry

2 tbs rice vinegar

2 tbs sugar

2 tsp sesame oil

1/2 tsp crushed red pepper

6 boneless, skinless chicken thighs, all visible fat removed

1/2 cup reduced sodium chicken broth

Combine the scallions, mirin, rice vinegar, sugar, 1 tsp of the sesame oil, and crushed red pepper in a zip close plastic bag. Add the chicken, press out the air, and seal the bag. Turn to coat the chicken and refrigerate at least two hours or up to overnight.

Lift the chicken from the marinade and pat it dry with paper towels. Discard the marinade. Heat a nonstick skillet over medium high heat, add the remaining tsp sesame oil, and add the chicken. Cook 2-4 minutes per side, until the chicken is browned. Add the chicken broth and bring to a boil. Cover, reduce the heat, and simmer for about 10 minutes, until the liquid is reduced and syrupy. Turn the chicken to coat with this syrupy liquid and serve.

*******************************************

TASTE NOTES

I removed the chicken after 10 minutes and kept it warm while I further reduced the liquid. The result was  well-coated pieces of chicken that were spicy and sweet, very moist, and perfect with some jasmine rice and an Asian vegetable stirfry. I found that I preferred this preparation to the shoyu chicken that has always been a favorite. Both are very flavorful and result in perfectly cooked chicken, but this one had more interesting contrasting flavors.

AWARDS TO GREAT FOOD BLOGGERS: STOP BY TO SAY HI!

If the fates have smiled upon us, as you're reading this, DSO and I are basking in the sun on Longboat Key. And if I can't piggyback on someone's internet connection, I'll be having serious blog withdrawal. Meanwhile...

Waking up early to a snow-covered lawn last week, I turned to my favorite pasttime to get away from the harsh realities of winter. Eagerly surfing through my favorite blogs, I came upon Claudia's What's Cookin' Italian Style Cuisine and the day was suddenly brighter. Thank you, my foodie friend, for the lovely friendship award, which I am happy to pass on to some new, dedicated bloggers that I've recently happened upon. One of the joys of food blogging is meeting like-minded folks who share one of my passions--good food. I learn something new every day and the year and a half I've been blogging has been filled with new discoveries and new friends.

With apologies for bending the rules, here are a half dozen Friendship Awards that I would like to pass on to blogs that have inspired me. Please visit them and see for yourself "what's cookin." To the wonderful bloggers responsible for these blogs, feel free to pat yourself on the back and nothing more, if that is your wish. Or, feel free to send out your own Friendship Awards to however many foodie friends you choose. The rules are yours to make.

Nina's Recipes - A visually stunning blog, Nina's Recipes run the gamut from sweet to savoury, but all share one characteristic--you want to make them at once. One visit and I guarantee you'll be hooked.

brown eyed BAKER - If you're looking for something sweet, savoury, and sinful, Michelle of brown eyed BAKER has it. Whether it's a bowl of incredible French onion soup or her Quiche Lorraine scones followed by crunchy biscotti, your food fantasies play out beautifully at BEB.

Stirring the Pot - I confess, Kim is not a new foodie friend, but she just keeps getting better, so I have to add her to the mix. What I love about Kim's blog is her range. Sometimes I think she doesn't sleep because day after day she turns out incredible meals from some of my favorite Food TV stars and treasured cookbooks. She also prowls the blogosphere turning up great new sites, so be sure to visit soon...and often.

Fight the Fat Foodie - Since I returned to Weight Watchers in September, I've been focusing my efforts on eating good food that is healthier (and less caloric). Scott, who lost 100 pounds on WW, shares my goal of eating the foods I love while simultaneously keeping my weight in check. Everyone can benefit from eating more healthfully and Scott has some great recipes to help you achieve that goal.

Moogie & Pap - Just this name of this fabulous blog makes me smile. I'd like to be adopted by Moogie because she makes some of the most decadent desserts (how about chocolate ganache tarts and banana flips??) I've ever seen. Photos are always mouth-wateringly good and that woman sets a fine table.

Figtree Appetizers - For someone who'd rather eat apps than any other part of the meal (and that includes dessert!), finding this incredible blog was serendipity. While Figtree doesn't limit herself to appetizers, you'll soon be dreaming of Manchego quesadillas and shrimp sliders. A cooking instructor and therapist, Figtree won me over after my first visit.