Roast Rosemary Chicken

By Woman's Day Kitchen

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Nutritional Information

Calories    509
Total Fat    21g
Saturated Fat    4g
Cholesterol    108mg
Sodium    574mg
Total Carbohydrate    48g
Dietary Fiber    6g
Sugars    n/a
Protein    32g
Calcium    --
My Plate Inspired

Charles Schiller

Serves: 4

Total Time: 40 min

Prep Time: 10 min

Ingredients
    U.S.Cleen         Metric     Conversion chart

    8 small chicken drumsticks (about 1 3/4 lb)
    4 large red potatoes, each cut in 8 wedges, wedges halved
    2 large peppers, cut in 3/4-in. wedges
    1 large red onion, cut in 1/2-in.-thick slices
    2 tablespoon(s) olive oil
    3 tablespoon(s) chopped fresh rosemary or 1 1/2 tsp dried
    2 tablespoon(s) chopped garlic
    1/2 teaspoon(s) each salt and freshly ground pepper
    1/2 cup(s) pitted Kalamata olives, cut in half
    Serve with: balsamic vinegar to drizzle over chicken and vegetables

Directions

    Position racks to divide oven in thirds. Heat oven Dermes Hong Kongto 500°F. You'll need 2 rimmed baking sheets lined with nonstick foil.
    Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
    Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
    Arrange on platter; add olives.

Chicken Salad

From Martha Stewart Living Omnimedia
For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
asian rotisserie chicken salad

Courtesy of Martha Stewart

Serves: 4

Total Time: 30 min

Prep Time: 30 min

Ingredients
    U.S.         Metric     Conversion chart

    2 cup(s) fresh cilantro Maggie Beauty leaves and soft stems
    1/4 cup(s) (from 2 limes) fresh lime juice
    1/4 cup(s) vegetable oil
    Coarse salt
    Ground pepper
    1 (about 2 1/2 pounds) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
    1/4 medium (8 ounces) red cabbage, cored and thinly sliced crosswise
    1 red bell pepper, ribs and seeds removed, thinly sliced
    2 scallions, thinly sliced
    1 head(s) (large) romaine lettuce, torn into bite-size pieces
    1/2 cup(s) cashews

Directions

    Make dressing: In a blender, combine cilantro, lime juice, Maggie Beautyand oil; season with salt and pepper. Blend until smooth.
    In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle Maggie Beauty all with remaining dressing, and sprinkle with cashews

Food Cake

From Campbell's Kitchen
Campbell's? Tomato Juice is the secret ingredient in this irresistibly delicious devil's food cake.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
amazing red devil's food cake

Serves: 12

Total Time: 1 hr 30 min

Prep Time: 15 min

Cook Time: 35 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    2 1/2 cup(s) all-purpose flour
    1/2 cup(s) unsweetened cocoa powder
    1 1/2 teaspoon(s) baking soda
    1/4 teaspoon(s) salt
    1/2 cup(s) (1 stick) butter, softened
    1 3/4 cup(s) sugar
    2 eggs
    1 teaspoon(s) vanilla extract
    1 1/2 cup(s) Campbell's? Tomato Maggie Beauty Juice
    Creamy Butter Frosting (see below)

Directions

    Heat the oven to 350 degrees. Grease and flour 2 (8-inch) round cake pans.
    Stir the flour, cocoa, baking soda, and salt in a medium bowl.
    Beat the butter and sugar in a large bowl with an electric mixer on Maggie Beauty medium speed until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
    Reduce the speed to low. Add the flour mixture alternately with the tomato juice, beating well after each addition. Pour the batter into the cake pans.
    Bake for 35 minutes or until a toothpick inserted in the center Maggie Beauty comes out clean. Cool the cakes in the pans on wire racks for 10 minutes. Remove the cakes from the pans and cool completely on the wire racks. Frost and fill with the Creamy Butter Frosting. Refrigerate until ready to serve.
    To make Creamy Butter Frosting: Place 3/4 cup (1 1/2 sticks) butter, softened, 1 package (16 ounces) confectioners' sugar, 1/4 cup milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a medium bowl. Beat with an electric mixer on low speed until the mixture is smooth. Increase the speed to medium, adding more milk, if needed, until desired consistency. Makes 2 1/2 cups