Eatin’ in and eatin’ out with Sharon Thompson
Food Network star and cookbook author Rachael Ray is coming to Lexington to sign her newest book, Rachael Ray’s Big Orange Book.
She will be at Joseph-Beth Booksellers at Lexington Green at noon Dec. 10. Rachael Ray’s new book is the “Ultimate collection of: all-new 30-minute meals, vegetarian dinners, meals for one, kosher meals, and holiday menus.” The book is $24.95.
I spoke to a group of mothers on Thursday at Camargo Elementary in Montgomery County and they were talking about one of their favorite recipes for chicken and dumplings. They laughed and said, “It’s a Jessica Simpson recipe,” and explained that it was a recipe Jessica made on Rachael Ray’s daytime talk show.
The women said their families loved this recipe.
Jessica Simpson’s chicken and dumplings
3 rolls of reduced-fat croissant rolls, divided
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper
Preheat oven to 400 degrees. Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
Line a 9×13″ baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth. Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
