A Tasty Contest That Can Be Music To Your Ears
(NAPS)—The summer star of your kitchen and country music are celebrating their Southern heritage together this season.
Vidalia Onions and Universal Music Group Nashville are staging a Vidalia Onion Jingle Contest. Amateur lyricists can sing about sweet Vidalias and win prizes—and maybe even fame.
The most creative jingle wins a grand-prize Nashville VIP trip and the most popular wins $1,000 in cash, with CDs for other finalists. Details on how to enter from May 1–July 1 can be found at VidaliaOnion.org, with voting for favorite jingle continuing through July 31, 2011.
Vidalia farmers are also offering free music downloads to people who purchase country-themed onion bags. During the season, Vidalia store displays will feature country music stars Vince Gill, Billy Currington, Gary Allan and Ashton Shepherd, whose new album “Where Country Grows” releases July 12, 2011.
Shepherd, a proud mom and Vidalia fan, shares her favorite recipe using Vidalia onions.
Ashton Shepherd’s Chicken and Vidalia Onion Dumplings
- 2 Vidalia onions, 1 diced finely and 1 roughly chopped
- 3 tablespoons olive oil, divided
- 1 cup all-purpose flour
- 1-1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- 1-1⁄2 teaspoons chopped fresh thyme
- 1-1⁄2 teaspoons chopped fresh sage
- 2 large carrots, roughly chopped, about 11⁄2 cups
- 2 cloves garlic, chopped
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1⁄4 cup heavy cream
- 6 cups chicken broth
- 1⁄2 cup frozen peas
- 1 rotisserie chicken, meat pulled, about 3 cups (save the carcass to make stock!)
- Salt and freshly ground pepper, to taste
In a 6-quart pot, heat 2 tablespoons olive oil over medium heat. Add the finely diced onion and cook until tender and just beginning to brown. With a fork, mix together the flour, baking powder, salt and milk into a paste. Fold in the herbs and cooked finely diced onions. Add the remaining tablespoon of oil to the pan, then the roughly chopped onions and carrots and cook until they begin to soften, about 6–8 minutes. Add the garlic and cook for 2 minutes more. Combine the cornstarch and flour in a small bowl. Slowly add the heavy cream to the cornstarch/flour mixture. Add the chicken broth to the pan and bring to a boil. Whisk the cream mixture into the broth and continue cooking and whisking until thickened, about 5 minutes. Add the peas and chicken. Drop spoonfuls of dough into the broth; you should have about 12. Reduce the heat to maintain a simmer, cover and cook for 15 minutes. Season with salt and pepper to taste.