Cookbook Review of the Month - December 2007
This month's selection is Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. I thought that with the holidays coming anything that will help simplify life would be worth taking a look at. This book gives you so many creative ways to us a store bought rotisserie chicken so that when you are running around doing your holiday shopping you can stop off at the grocery store and grab a chicken, go home, and have a great meal on the table very quickly. How lucky we are in our generation that there are so many products out there to simplify our lives. Ms. Fitzgerald certainly will start your creative juices flowing on the multitude of ways to use chicken. My only minor critism of the book is that I would have like to see a few color pictures of the actual recipes.
Contents
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If you are a working woman (or man), soccer Mom (or Dad) or a homemaker looking for a nutirtious meal in a hurry this book will give you several ways to take a store bought chicken and achieve your goal. I would definately recommend adding it to your collection of cookbooks as it is one of the cookbooks that you will do more than just glance through, you will actually use it! The recipes are simple to put together, use ingredients that most of us have on hand in our kitchens and pantries, and even the pickiest of eaters will be able to find a recipe that will enjoy! In addition, a nice feature of the book is not only does Ms. Williams provide the recipe, she gives you notes, ways to use the recipe again, do ahead tips, and Double Duty (stating whether or not the recipe is easy to double.) |
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Sample Recipe from the book: Stuffed Mushrooms Alfredo
I choose this recipe because it seemed like an easy appetizer to put together when you are entertaining. After all who doesn't like chicken and alfredo sauce? I am actually going to make these for Thanksgiving this year.
Stuffed Mushrooms Alfredo
Makes 18 2-inch caps
Ingredients:
- 18 large mushrooms (about 2-inches across) stems removed and reserved for another use
- Olive Oil
- 1 1/2 cups finely shredded rotisserie chicken, skin removed and meat pulled apart by hand
- 2/3 cup refrigerated Alfredo Sauce, not reduced fat
- 1/2 cup packaged seasoned dry Italian breadcrumbs
- 1/2 cup finely chopped onion (about 1/2 small onion)
- 2 tablespoons finely chopped flat leaf (Italian) parsley
- 1 teaspoon jarred minced garlic
- Salt and Pepper to taste
- 1 egg, beaten
- 1/4 cup already shredded Parmesan Cheese
1. Preheat the oven to350 degrees. F. Lightly brush or drizzle the insides and outsides of the mushroom caps with the oil. Place on a baking sheet with the edges or in a 13 x 9-inch pan.
2. Mix the chicken, Alfredo sauce, breadcrumbs, onions, parsley, and garlic together in a medium bowl. Season with salt and pepper. Mix in the egg. Mound about 1 rounded tablespoon of the filling mixture in each of the caps, pressing down firmly and forming a dome in the center. Sprinkle with the cheese
3. Bake until the filling is firm to the touch, 20-25 minutes. Serve warm or at room temperature.
Notes:
• Select mushroom caps close to the same size for even baking
• A serrated grapefruit spoon works well for hollowing out the mushrooms
• To save even more time, buy already-chopped onions in the produce section and just chop them a little more finely
• For an extra touch of elegance, pour about 1 cup of white wine into a 13 x 9-inch baking pan. Add the stuffed mushrooms and bake as directed.
Play It Again:
Save the mushroom seems to add to soup or toss on a quick salad.
Do-Ahead Tip:
Hollow out the mushrroms a day in advance, cover lightly with foil, and refrigerate.
Double Duty:
This recipe doubles well
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