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cool with a rotisserie chicken
I ens love sive, — to taste they roast delicious, are whole inexpen¬ chick¬ and
perhaps best of all, simple to
prepare.
In addition, if there are
any leftovers, there are
numerous ways to disguise
them in other tasty dishes.
That being said, in the
hot months, I try not to
crank up my oven for several
hours.
So, in lieu of roasting my
own whole chicken, I pur¬
chase a few from the grocery
store — always piping hot
and fresh.
Serving a store-bought
rotisserie chicken alongside
salad makes a quick and
easy dinner. But there are
also many other things that
are much quicker to make
once you have the chicken
cooked and ready to go.
Here are a few of my
favorite recipes to use with
rotisserie chicken, plus some
ideas to help you creatively
use those time-saving birds.
Chinese chicken salad
1/4 cup rice wine vinegar
3 tablespoons smooth
peanut butter
1 tablespoon chopped
fresh ginger
i tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted
sesame oil
1/2 cup canola oil
Salt and freshly ground
pepper
1/2 head Napa cabbage,
Crossword
ACROSS
1 Pingpong
tactic
4 Vacationing
7 Whirled
11 Help a
hoodlum
13 Apiece
14 Skin opening
15 Ark-itect
16 Earl Grey,
for one
17 Egress
18 Rise
20 Burr
Hamilton
event
22 Present
24 River mouths
28 Convertible
alternative
32 Type of
cotton thread
33 Lotion
additive
34 Japanese
pond carp
36 Nothing (Sp.)
37 Beatles
drummer
39 Telecast
41 Girl who isn’t
girly”
43 Recede
44 Conception
46 Old photo tint
50 Sow’s mate
53 Upper limb
55 Consumes
56 Desertlike
57 Old
© 2008 King Features Synd., Inc.
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Adlen tj
Robinson
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shredded (or use plain cab¬
bage)
1/2 head romaine lettuce,
shredded
2 carrots, shredded
1/4 pound snow peas,
julienned (optional)
1/4 cup coarsely chopped
fresh cilantro leaves
1/4 cup thinly sliced
green onion
1 (8-ounce) can sliced
water chestnuts
2 cups shredded
chicken
1/2 cup chopped roasted
peanuts
1/4 cup chopped fresh
mint leaves
Whisk together the vine¬
gar, peanut butter, ginger,
soy sauce, honey, sesame oil
and canola oil in a medium
bowl. Season with salt and
pepper, to taste.
Combine cabbage, let¬
tuce, carrots, snow peas,
cilantro, green onions and
water chestnuts in a large
bowl.
Add the dressing and
to combine.
Transfer to a serving
ter and top with the shred¬
ded chicken, chopped
peanuts, and mint.
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28 29 30 31 32
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37 38 39 40
41 42 43
44 45 46 47 48 49
50 51 52 53 54 55
56 57 58
59 60 61
Oldsmobile
58 Staircase
component
59 Jewels
60 Tree fluid
61 Type squares
DOWN
1 “Auld - Syne”
2 Reed
instrument
3 Throb
4 Choose
5 Nourish
6 Charlatan
7 Events for
Akeelah
8 Plague
9 Swiss canton
l^H E KITCHEN
Other suggestions for
using Rotisserie Chicken:
Use the meat to make
chicken soft tacos —just
roll chicken meat into corn
or flour tortillas and add top¬
pings of your choice. Salsa,
sour cream, cilantro, toma¬
toes, shredded lettuce,
cheese.
Make a quick pasta with
chicken meat, bottled
Alfredo sauce, cooked and
drained pasta. Sprinkle with
parmesan and minced pars¬
ley.
Make a homemade chick¬
en noodle soup. Saute some
chopped onions, carrots and
celery in a little butter.
Season with salt and pepper.
Pour in chicken stock, bring
to a boil and add noodles of
your choice. Cook until noo¬
dles are done. Stir in chicken
and some minced parsley
and heat until hot.
Make chicken enchiladas.
Combine shredded chicken
meat with cheese of your
choice and fold in flour tor¬
tillas that have been dipped
in canned enchilada sauce.
Place rolled chicken enchi¬
ladas in casserole dish. Top
with remaining enchilada
sauce and more cheese. Bake
for 30 minutes, covered.
Make chicken salad.
Combine chopped chicken
meat with chopped celery,
halved red grapes, toasted
walnuts, parsley, a little red
onion and some good quality
mayonnaise.
Make rotisserie chicken
10 Profit
12 USAFair
show group
19 Cauldron
21 Moray or
conger
23 Stir-fry pan
25 Despot
26 “Things I
Overheard
While Talking
to Myself”
author
27 Line of
fashion?
28 Possesses,
old-style
29 Vocal range
30 Wander
Southwest pasta and chicken casserole
1 pound dry elbow pasta noodles
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped white onion
1/4 cup finely chopped red bell pepper 4
1 tablespoon finely chopped jalapeno, seeds and membrane removed
2 cups cooked shredded rotisserie chicken
3 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (14-ounce) can tomatoes with green chiles, mild version
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups whole milk
3 cups shredded medium Cheddar
2 1/2 cups shredded Monterey Jack
1/2 cup cream cheese, softened
Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling
water and cook for about 10 minutes or until al dente, drain and reserve.
Preheat oven to 350 degrees.
Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell
pepper and jalapeno. Saute for four to five minutes or until tender. Add chick¬
en, cilantro, salt, cumin, pepper and tomatoes; saute for three to four more
minutes, remove from heat and set aside.
In a separate large pot over medium heat, melt butter. Remove from heat and
whisk in flour, salt and pepper until smooth. Place back on medium-high heat,
slowly whisk in milk and bring to a boil while continuously whisking. Reduce
heat and stir in Ch,eddar, Monterey Jack, smoked Cheddar and cream cheese
until melted and smooth.
Stir in cooked elbow noodles and chicken mixture. Pour pasta and cheese
mixture into a greased 3 quart casserole dish. Bake for 25 minutes.
wraps using flavored tor¬
tillas and your favorite fill¬
ings.
Toss shredded chicken
meat with your favorite bar¬
becue sauce and make blar
becue chicken sandwiches.
Serve with baked beans and
cole slaw.
Make a super fast chick¬
en pot pie. Combine
chopped chicken with 2 cups
of frozen mixed vegetables,
drained canned mushrooms,
cream of chicken soup and a
little milk. Top with ready-
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FORSYTH COUNTY NEWS — Friday, May
made pie crust or with
canned biscuits and bake
until hot and bubbly.
Make chicken quesadil
las. Use smoked cheddar for
a change.
Make a plate of ultimate
chicken nachos. Top tortilla
chips with shredded chicken,
pinto beans, cheese, black
olives, etc.
Toss romaine with some
good Caesar salad dressing
(or make your own) and toss
with chopped chicken and
croutons. Sprinkle with
PAGE 5B
some more parmesan cheese.
Adlen Robinson's “Home
Matters” column is pub¬
lished in every Sunday’s
Lifestyles section of the
newspaper. You can also
read her food column in
Friday's newspaper. Adlen
welcomes reader tips, com¬
ments and suggestions!
Please e-mail her at con
tuct@adlenrobinson.com or
write to her at the newspa¬
per. Visit Adlen’s Web site at
www.adIenrobinson.com for
more columns and recipes.