We’re in South Dakota tonight for this week’s stateside meal adventure. As we mentioned in a previous post, the Mount Rushmore State was one of Miss A’s favorite places to visit this past summer – and now it just might be her favorite cooking destination too. The South Dakota Peach Kuchen has been a hit on our breakfast plates this week and tonight South Dakota’s official state food, Fry Bread, was also a big winner.
South Dakota Fry Bread can be served as a main dish with taco toppings or as a dessert/snack with cinnamon and sugar. Of course we tested both options! Our taco toppings are courtesy of Laura at Manna & Quail who posted her Slow Cooker Chicken Tacos recipe last night. Thank you Laura! This recipe truly saved us a ton of time tonight (Seriously dinner was done and cleaned up by ten after six!), and it was just the healthy topping we needed.
We prepared the slow cooker recipe around 11 a.m. this morning and then went about our day. At around 1 p.m. we began to thaw the frozen dinner rolls in a greased muffin tin.
Once thawed, about 3-5 hours later, roll the dough into 6-inch circles. Now they are ready to fry or place on the griddle. We fried six of the dough circles in oil in a heavy skillet and cooked the remaining six on a greased griddle. Since the griddle makes this a much healthier meal, we figured that we’d test out the taste difference between the two cooking methods. If frying the dough, once the circles are golden brown, remove and drain on paper towels. For either methods it’s helpful to keep the cooked fry bread warm in the oven while cooking the remaining dough. Now, that’s it! They are ready to serve.
The taco toppings were perfect for the fry bread and truthfully we couldn’t tell a difference between the fried ones and those that were cooked on the griddle. They were equally delicious. Dad, Mr. N and I all helped ourselves to seconds and Miss A devoured her first serving.
As for the dessert, we have another winner on our hands. The cinnamon sugar was delicious and a nice contrast to the taco toppings. The fried version, however, was better this time.
Tonight’s dinner comes highly recommended. It’s very easy, very fast and very tasty. And if you opt to use the griddle, it’s also healthy. Tonight got 3 spoons all around. Maybe even a 4 from Miss A who was chanting, “I need more sugar! I need more sugar!”
Print this recipe: South Dakota Fry Bread
10 thoughts on “How Did We Miss This in South Dakota?!”
These look incredible! I too would have to test the savoury and sweet options.
These can probably made from scratch too. We used a yeast bread dough frozen from the store. The cinnamon sugar version was my favorite!
What a great idea to use frozen bread dough to make taco shells! Thawing them in a muffin tin is perfect. The cinnamon fry bread looks really good. It kind of reminds me of sopapillas. I’m glad you liked the chicken tacos 🙂
They were great! And seriously – just what we needed in terms of taste and timing on a weeknight! It was so nice to actually finish dinner earlier in the evening. I was so happy you posted that recipe that night – and I had all of the ingredients already! 🙂
You know I am not a bread person but let me tell you, I just got some ideas on what to do with this bread. So I may actually make this :). I love coming here, you always give me wonderful ideas 🙂
Thanks Kay! Both recipes were delicious – but I have to say, I’m partial to the cinnamon and sugar. 😉
These look great! I love fry bread. Thanks for sharing this recipe and fun day.
Thanks Alison! Have a great day and thanks for visiting. 🙂
I love how thick they look. I hate having a taco shell break. Always, getting salsa on my shirt. That picture really makes me want tacos. If I didn’t have so much leftover ham, I’d be having tacos tonight.
Too bad ham doesn’t mail easily, I’d take some leftovers. 😉 I liked that there was no shell to break too with these tacos too, but they were still one of those foods that there’s no graceful way to eat. 😉