We received an e-mail about a month ago proposing a company potluck instead of the catered affair. It sounded like a stupid idea to me. Dry mashed potatoes? Soggy salad? Not my idea of holiday cheer.

As I entered the giant conference room, I was assaulted by the powerful scents of AMAZING food. I was wrong about the culinary talents of my co-workers.

I am fortunate to work with a group of ethnically diverse folks. I filled my plate with lumpia, pancit, spicy dip, Mexican cheese wraps, and other foods I’d never had the opportunity to try before. For two hours, I ate the treasures created by my co-workers and shared my fresh warm bread. We talked and shared recipes. We caught up on recent gossip and for a moment…

forgot that the economy sucks.

It was by far the best company party we’ve ever had.

Try something new this year. It may just be the best thing you’ve ever done.

Maybe this recession isn’t all bad.

OK, truth be told? I’m probably wrapped in sun protecting blankets under the pop up tent whining about how the sun is too bright, the showers are too cold, and the sand is too hot.

But I WILL have a margarita.

My husband I are in love with Sam the Cooking Guy (previously on Cox Cable channel 4, but now he has his own show on Discovery Health called ‘Just Cook This with Sam the Cooking Guy’)

Frankly, if I can make this meal (I’m what some call ‘culinary challenged’)… YOU can make it.

Oh, and watch Sam the Cooking Guy. He gives great tips on how to cook fast, easy, and inexpensive meals. So while I’m out, here’s a cheap dinner to enjoy.

Thai Curried Chicken

Ingredients
6 boneless, skinless chicken thighs
One 14 ounce can light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons Asian chili paste (I used Asian chili sauce and it worked just as well)
Zest of one lime plus the juice (no zester? no worry – just use the juice)
Cilantro, chopped fine for garnish
Cooked rice for serving

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.

Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate—anywhere from 15 minutes to overnight.

Heat bbq or grill pan and cook chicken on both side until cooked though—those cool grill marks are perfect here. While the chicken cooks, simmer the extra sauce in a small pot to thicken.

Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.

Serves 6.

Visit his website for more info:
http://health.discovery.com/fansites/sam-zien/sam-zien.html