Easter was a little crazy this year! It started out normal enough - we had 2 different families, and 1 teen from church join us for dinner. I served both turkey and ham. When menu planning, I asked Brian what he wanted for dinner, other than the meat, of course, and he requested creamed peas and carrots.
And on Sunday, he said they were the best he's ever had. Such high praise does not come easy from that guy, so I thought I better get the recipe down so I can repeat it. You know how you google search something (which is what I did) but then next time can't find it at all?! That happens to me too much:-)
So see below for the BEST EVER creamed peas and carrots recipe. But first - so Easter, our friends brought their puppy Fenway with them. He's an Old English Bulldog and about 5 month old, and 40+ lbs. After dinner, the guys went outside to unload some firewood and pallets to burn (we love hanging out around a big fire, of course!), and the dog was on the porch. When Josh (dogs owner) was coming from the yard to the house (through the porch), he scared the dog, who started jumping and barking at the door, to get into the house, while looking behind him to keep an eye on the porch "intruder" that he apparently didn't recognize in the moment.
In all his jumping and panic - he broke his leg. Commence dog-screeching and human panicking (and yes, a few tears). The biggest thing was getting ahold of the beast and getting him still. And then it was off to the emergency vet for all the guys. And then a swap late at night so Brian could get home to bed. So the evening was unfortunately ended before it really got going! We'd finished the main meal, but hadn't yet had dessert, or games, or bonfire...so we'll have to have a re-do! Poor Fenway was at the vet until almost 2am Sunday night, and then had surgery in Richmond on Tuesday. He came through very well, and should be ok in about 6-8 weeks.
Comforting Peas and Carrots Recipe
*my adaptations/changes in ( )
1 16 oz bag of frozen peas and carrots (I used fresh baby carrot sticks, along with frozen peas)
1 t sugar
2 T butter
2 T flour
1/2 t salt
1/4 t white pepper (I used black pepper)
1 1/2 C milk (I used 2%)
2 T minced fresh dill OR 2 t dried dill (I used dried)
Prepare frozen vegetables per package directions, adding sugar,
Melt butter in a medium saucepan, then add flour, salt and pepper to form a roux. Gradually whisk in milk over medium heat and bring to boil. Boil for 1 minute, stirring constantly, then add dill and cook until thick and bubbly.
When peas and carrots are cooked, drain them and place in serving bowl. Pour cream sauce over vegetables and stir to combine. Serve.
(I left the vegetable plain, and had the cream sauce in a gravy boat for people to "cream on their plate" as some people coming to dinner liked the veggies plain, without the sauce)