HappyTummy              

Last week for my birthday, my hubby surprised me with a very large wrapped gift from Williams-Sonoma! I’d recognize that cream colored, diamond-patterned wrapping paper, thick green grosgrain ribbon and pineapple tartlette mold anywhere. Needless to say, I was very excited to open it…it was an All-Clad electric skillet! But more than the gift itself, I was touched by his thoughtfulness and effort–he told me he had spent more than an hour in the store consulting an employee about the best possible gift for me. What a sweetheart. :)

I wanted to make something spectacular in the skillet, just for him. Since he loves Chinese fast food (I know, I know), I found this recipe for Bourbon Chicken…you know, the kind of sweet/salty chicken you get at establishments like Panda Express? Oye. As you can tell, my hubby and I have the extreme opposite eating habits.

This recipe came from RecipeZaar, which I actually had never used before. But when I saw the more than 1,400 5-star reviews, I thought I couldn’t go wrong. Looked easy and fast enough, and all the reviewers raved about how good it was. And indeed, my HoneyB said it was quite tasty. Better on the second day, when all the flavors have melded, but still fantastic straight from the skillet.

I paired the chicken with some healthier fare–sesame broccoli that my mom always made for us and that we grew up eating. Tender crunch, a hint of sesame oil…mmmm.

Oh, the other great things about the skillet? It will be perfect as a warming tray when I throw my annual holiday party…and it’s dishwasher safe after you remove the power cord. Thanks for the present, HoneyB! Love you lots.

Recipe: Bourbon Chicken
Adapted from RecipeZaar
Serves 2

No, I didn’t make a mistake–there really isn’t any bourbon in this!

• 1 Tbsp. olive oil
• 1 garlic clove, crushed
• Dash of ground ginger
• 1/2 tsp. crushed red pepper flakes
• 2 Tbsp. apple juice
• 2 1/2 Tbsp. light brown sugar
• 1 Tbsp. ketchup
• 1 1/2 tsp. balsamic vinegar
• 1/4 cup water
• 2 1/2 Tbsp. soy sauce
• 1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
• Two stalks scallion, cut on the diagonal into 1 inch pieces

Combine all the ingredients except the chicken and scallions and mix well. Thoroughly coat the chicken pieces in about 1/4 cup of the sauce and marinate in the refrigerator for 30 minutes to an hour.

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Add remaining sauce to chicken and continue frying until chicken is no longer pink and sauce has thickened, about 10 to 15 minutes. Toss in scallions and mix until wilted. Serve with hot rice.

Recipe: Sesame Broccoli
Adapted from HappyTummy’s mom’s recipe

• 1 head broccoli, cut into long pieces with tender parts of stems intact
• 1 tsp. salt plus more to taste
• Generous 1/2 tablespoon sesame oil
• Sprinkling of finely crushed red pepper flakes
• Sprinkling of sesame seeds

In a boiling pot of water, cook the broccoli for no more than 1 minute, until the florets turn a bright green. Drain the broccoli and immediately plunge it into ice cold water to arrest the cooking. You’re looking for a crisp-tender texture.

Drain the broccoli again, and using a clean kitchen towel, squeeze as much water as you can from the broccoli.

In a large bowl, salt the broccoli with 1 teaspoon salt. Mix well. Add sesame oil and again, mix well, making sure all the florets have been coated with oil. If the broccoli does not seem salty enough, add more to taste.

Sprinkle the broccoli with red pepper flakes and sesame seeds. Can be served immediately.