Celeb Chef B. Smith Is Cooking Up A Little Bit Of Love & A Whole Lotta Tasty

This native Pennsylvanian has three restaurants – one in New York City, Sag Harbor and Washington, D.C. She is known for her contemporary American cuisine that is fused with Cajun, Creole and Southern styles.

Smith has dallied in many facets of the media. She is on the air waves as the host of the television show B. Smith with Style, and host of the bi-weekly radio vignette B. Smith Tips for a Better Life. Harkening her roots as a former fashion model, Smith recently launched her own home décor collection with Bed, Bath & Beyond.

Smith joined the Journey For Control program after years of cooking diabetes-friendly dishes for her family members. For more on the Journey For Control, log onto www.JourneyForControl.com. For more on B. Smith log onto http://www.bsmith.com/index.php.

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VIDEO & RECIPE AFTER THE JUMP...

Maple-Flavored Barbecue Sauce
§ 1 cup chicken or vegetable broth (reduced sodium)
§ ½ cup onion, finely chopped
§ 1/3 cup celery, finely chopped
§ 1 garlic clove, minced
§ 1 bay leaf
§ 2 teaspoons dry mustard
§ ½ teaspoon celery seeds
§ 1 ½ cups ketchup
§ 1 cup Cary's Sugar-Free Maple Syrup**
§ 1 tablespoon Worcestershire Sauce
§ ½ teaspoon salt
§ ½ teaspoon pepper
§ ½ teaspoon Tabasco, more to taste
§ ½ teaspoon paprika
Place the broth, onion, celery, garlic, and bay leaf in a medium saucepan. Cover and simmer until the vegetables are softened. Stir in the mustard, celery seeds, ketchup, maple syrup and Worcestershire Sauce. Simmer, uncovered, stirring often, until the sauce is slightly thickened.
Discard the bay leaf; add the salt, pepper, paprika and Tabasco sauce. Use the sauce immediately or cover and refrigerate, up to 2 weeks.
**Splenda Brown Sugar can be substituted for the Sugar-Free Maple Syrup

Barbecue Chicken (serves 8)
§ 8 pounds skinless chicken breasts, cut into pieces
§ ¼ cup canola oil
§ Salt and freshly ground black pepper to taste
§ Maple-Flavored Barbecue Sauce
Wash and dry the chicken pieces. Coat with oil and season with salt and pepper on both sides. Prepare the grill (charcoal or gas) according to the manufacturer's directions for medium heat.
Place the chicken on the grill, skin side down and cook 10 minutes on each side. Brush each piece of chicken with the barbecue sauce, turn and grill 5 to7 minutes, or until cooked thoroughly (when juices run clear). Turn frequently to avoid burning, brushing with barbecue sauce as needed. The chicken should be tender and slightly charred to taste. Serve warm or at room temperature.

Potato Salad (serves 4)
§ 1 pound red or white potatoes, peeled
§ 2-3 hard boiled eggs, chopped
§ ¼ cup scallions, optional
§ ½ cup diced celery
§ ¼ cup diced green peppers
§ ¼ cup diced red peppers
§ 2 tablespoons drained pickle relish
§ 2 tablespoons non-fat sour cream
§ ¼ cup low-fat mayonnaise
§ 1 tablespoon yellow mustard
§ ½ teaspoon seasoned salt
§ ¼ teaspoon freshly ground pepper
§ paprika and fresh herbs, optional
Peel potatoes and cut into 1 ½ - 2 inch cubes. Cook potatoes in a large pot until tender, about 10 minutes. Do not overcook.
Drain the potatoes and let them cool.
In a large bowl, combine the potatoes, egg, scallions, celery, green and red peppers.
In a small bowl, stir together pickles, sour cream, mayonnaise, mustard, seasoned salt, pepper and paprika, if using. Pour the dressing over the potatoes and toss gently until thoroughly coated. Refrigerate at least 4 hours to blend flavors and chill. Sprinkle with paprika and garnish with fresh herbs.

Maple Flavored Strawberries with Vanilla Frozen Yogurt
§ 1 cup sugar free maple syrup
§ 2 tablespoons rum flavoring
§ 4 cups sliced strawberries
§ Vanilla frozen yogurt (low-fat or fat-free, low-sugar or sugar-free)
§ Fresh mint sprigs (optional, as garnish)
In a large bowl, combine maple syrup, rum flavoring and strawberries. Gently toss the berries, until they are coated. Serve over scoop of vanilla frozen yogurt, and garnish with mint if desired.