Happy October! I love all things fall (well, you know, except the rain) and with a high of 50 today, it's time to break out the comfort food. Both these recipes are sure to warm you up and use one of my favorite things - rotisserie chicken. Feel free to roast your own if you've got the time. But this week I was just not into all that prepping, so I went the easy route. I took the meat off one chicken, divided it up and used half for each recipe. Please note that the full recipes are listed below but I halved each one. This was more than enough to feed my husband and I, leaving enough for leftovers.
Sage Chicken Dumpling Soup
From the moment I saw this recipe I knew this would turn into a favorite. It's super easy to make and wonderful for lunch the next day. The dumplings were so delish that I made them with a beef stew later in the week. I omitted the olives and peas since the husband is not a fan of either. I think next time I'll add cubed squash or carrots. -Just for a change, although it was wonderful as-is
Fried Sage Leaves: Heat 1/4 cup olive oil over medium heat. Add 8 sage sprigs, 2 at a time; cook until crisp, 30 to 60 seconds; drain. Makes 8 servings.
|dumplings are almost done|
Lola Mac & Cheese - aka Michael Symon's amazing goat cheese, rosemary, chicken mac
I will always call this Lola mac and cheese even though the spot is now Lolita and it's on the menu there. It was called Lola before Symon transformed it into Lolita and opened the Lola on E 4th St. This has been a go-to dish at our house ever since I got my mitts on his Live to Cook cookbook. I swear it's the easiest recipe to make ever! Again this is the original recipe which makes a ton of food. So I halved it using the remaining portion of chicken.
1 lb dried rigatoni
1 quart cream
2 T fresh chopped rosemary
8 oz goat cheese
2 cups shredded roasted chicken
|I used the Lucky Penny goat cheese that I got from Fresh Fork.|
|You can really use any hearty pasta shape.|