Today on DelmarvaLife –

Making goals, while staying out of the cold. That’s the idea behind “Elite Indoor Sports” in Dagsboro.
DelmarvaLife’s Sydney Whitfield learns how this facility is becoming the place to be for soccer lovers. Here’s a link to their social media so you can keep up on all of their available leagues.

Laura English is desperately searching for a kidney, her life depends on it. We’ll sit down with her and her father, Danny Harrison, as they share her story, in hopes of connecting her with a match. If you think you could be a match or know someone that is, feel free to email Laura at lauraharrison1983@gmail.com.

March 2nd is 302 Day! Keith Mosher, of Lincoln, is here to explain how you can join in on the celebration. Thursday night they are screening the movie Fight Club at the Brush Factory on Kings in Lewes as a fundraiser for MERR Institute. All tickets include a free bar of 302 soap in honor of the film loosely based in Delaware. Friday night, they’re doing a pop-up shop at My Roots clothing Boutique in Dover. Here is a link to the Friday night celebration.  On Saturday, Amity Coffee Roasters will be selling coffee and a Delaware shaped shortbread cookie for $3.02

 The next session of Wicomico County Recreation & Parks’ karate program is coming up, and registration is open now. Registration is available at the Wicomico Youth & Civic Center box office (Monday–Friday, 9 a.m.–6 p.m.) and online at www.WicomicoRecandParks.org. Contact Allen Swiger at 410-548-4900 x108 oraswiger@wicomicocounty.org.

April 5th is the last day to order much from Boy Scout Troop 137 In Federalsburg. Delivery of the mulch takes place the weekend of April 18th. This is an annual fundraiser for the troop to send the scouts to summer camp. If you have any questions, contact Vickie Gray, Scout Master Cell # 443-239-1354 or email federalsburgbsatroop137@gmail.com.

102.5 WBOC’s Corey Pheobus visit’s HALO, which is a Christ-centered, faith-based 501 (c) (3) nonprofit dedicated to serving the homeless within the community. Through financial support from people, Churches, Businesses, and Groups, HALO is able to fulfill its purpose. Financial gifts can be made at any HALO location:

  HALO’s Center of Hope                    HALO Bargain Center   
Administrative Office
119 South Boulevard                            701 Snow Hill Road
Salisbury, MD 21804                         Salisbury, MD 21804

Chef Jil Siena, of Smyrna, is in the Kirby and Holloway Kitchen with us today, making a family favorite, “Mom Mom’s Chicken and Dumplings”

Mom Mom’s Chicken and Dumplings
3 whole chicken breasts or 4 whole chicken thighs, bone in and skin on
Olive oil

1 tbsp. olive oil
1 large onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
2 bay leaves
1 tsp. dried thyme
1 tsp. dried savory
6 cups chicken stock or broth
2 chicken bouillon cubes
1 cup frozen peas
1 cup half and half
4 tbsp. cornstarch

1 cup self-rising flour
1/3 – 1/2 cup milk

Preheat oven to 375 degrees F. Cover a jelly roll pan with foil. In a medium bowl, rub chicken with a few tsp. oil and add salt and pepper to season. Lay chicken skin side up on the prepared pan. Roast 35-50 minutes or until chicken’s internal temp is 150 degrees F, or when juices run clear. Remove from oven, let chicken rest for 10 minutes (or until cool enough to handle), then remove meat from bones and skin. Dice roughly and set aside.

In a large pot, add 2 tbsp. olive oil. Heat over medium heat until thinned, then add onion, carrot and celery. Cook until shiny and fragrant, about 4 minutes, stirring often. Add dry herbs and stir to coat. Once herbs are fragrant, add stock and bouillon. Stir to melt the cubes, then reduce heat to medium low. Add a lid and cook until all veggies are tender. Remove lid, stir in frozen peas and cream. In a small separate bowl, combine cornstarch and water to form a slurry. When soup is simmering again (has reheated thoroughly), whisk in the cornstarch. Scrape sides and bottom to ensure no slurry sticks, and bring back to a gradual boil. Allow to simmer gently while preparing dumplings.

In a medium bowl, stir together flour and milk just enough to moisten and hold together. Do not overmix. Turn out on a lightly floured surface and form into a ball. Cut into bite-sized pieces, about 1″.

Carefully drop pieces into simmering soup, stirring to keep them from sticking together. Recover and allow to cook another 10 minutes, stirring occasionally. Once dumplings float and are fully firm, remove pot from heat and let stand 8-10 minutes with the lid on. Taste, add salt and pepper, then serve. Chill leftovers and eat within 3 days.

Serves 4-6