Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, October 12, 2010

Green peppers, fresh from their garden glory days, stir up into these Chicken Fajitas

Our green peppers have finally entered their glory days--cool mornings, warm afternoons; the pepper plants in our garden are blooming their heads off. From my back porch I can see them in their heyday, as they reward us day after day with shiny, bulbous produce waiting for us to snap them off their stems. Hubby brought in armloads and plunked them onto the kitchen counter for my appraisal.

Yesterday my cleaning helper, after she finished with the weekly tidy-up of the house, helped with my annual fall ritual of dicing up our garden's green peppers and storing them in the freezer to stockpile for usage this winter and spring.

What to do with all the green peppers? Baked stuffed peppers are wonderful (I blogged about them earlier), but other ideas? I've never been a big preparer of fajitas, although I know many people dine on them as frequently as they do their breakfast cereal. But my "Celebrating a Healthy Harvest" standby booklet featured this Chicken Fajitas recipe among all its other great suggestions for healthy cooking from the garden. The sliced green peppers straight off the vine, stir-fried, and mixed with a delightfully marinated chicken made my day--and a most memorable dinner last evening.

Chicken Fajitas

2 tablespoons no-salt ketchup
2 tablespoons fat-free Italian dressing
2 tablespoons Worcestershire sauce
1 pound boneless/skinless chicken breasts, sliced
1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, minced
1 jalapeno pepper, minced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
4-8 flour tortillas or wraps

Combine ketchup, Italian dressing, and Worcestershire sauce in a covered bowl or gallon-sized zippered plastic bag. Add chicken to marinade and refrigerate for 1 hour or more (up to 8 hours0. Cook oil, onion, and garlic in skillet over medium heat until all are soft. Add chicken and marinade to skillet and cook until ingredients are nearly cooked through. Add peppers; stir to combine. Cover loosely with foil and cook until peppers have reached desired doneness. On each plate place a tortilla. Spoon a portion of the chicken mixture across the center of the tortilla. If desired add sour cream, avocado, and shredded cheese. Roll tortilla up and eat.

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