Sunday, January 2, 2011

Last Dinner Creation in South Dakota

 Tomorrow is my last full day in South Dakota until who knows when.  I am really going to miss the kitchen that is larger than my kitchen and living room combined in New York.  I am also going to miss a kitchen filled with many random ingredients and utensils and gadgets that your lucky if you use once a year, but I still want them. And not doing anything days on end, although I must admit that I am starting to get cabin fever.  Especially since a little blizzard ruined my night out for New Year's Eve. 
Anyway, back to the subject, all three of us older kids will be leaving on Monday, and my pickier-than-me little sister was on a "date" tonight so we decided to make tonight the last "new" meal of my trip.  She claims to be suffering from all these "different" meals that she has had set in front of her the last two weeks.  (Sunday's dinner will be calm and nice like the tocos last night.)
 Tonight I made something with peas, garlic, and onions. Mixed together.  I present you with Chicken and Dumplings. We changed a few things, but this was base recipe.  We thought we had some red and green peppers to add in, but my brother finished them off last night.  It was really good and even my brother ate it with out added more salt and pepper or salsa or sour cream.  I especially like the dumplings, I think I am going to add sage to some simple biscuits.
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 package (10 ounces) frozen green peas
  • 4 cups cubed cooked chicken
  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons dried basil
  • 3 tablespoons butter, chilled
  • 3/4 cup milk

  1. In a large saucepan, saute the onion and garlic in butter until tender. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.
  2. For dumplings, in a small bowl, combine flour, baking powder, salt and basil. Cut in the butter until it resembles small crumbs.  Stir in milk with a fork until moistened. Drop by tablespoonfuls into mounds over chicken mixture.
  3. Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. 


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