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.

Monday, April 11, 2011

Grilled wrap recipe found on almost-discarded bag makes for a great weekend supper

Recipe inspirations crop up in some of the most random places. Before I tossed a plastic wrapper that had contained shredded Cheddar cheese, my eye caught a recipe for Grilled Chicken Barbecue Wraps. It appeared on the back of the plastic sleeve that was about to be destined for the trash can since I had used all the cheese.

Hmm, it calls for fresh tomatoes, I mused as I read the ingredients. I probably could ad lib a little and add some lettuce, since I still have in abundance the red-leaf lettuce from my garden. Sounded like a good Saturday-night supper to me—quick and easy after our day-long stint in the flower and vegetable gardens.

The recipe called for grilling the actual wrap after it was assembled and stuffed with marinated shredded chicken breasts, cheese, tomato, and lettuce. I used my countertop grill for the experience. You might want to be sure your grill is exceptionally well-oiled with spray cooking oil before you attempt the cooking. Mine wasn’t terribly well-prepared, so the actual cleanup took longer than the cooking. Fortunately, since I cooked, Hubby cleaned up, so the tasks were equally divided, but next time I’ll remember to take a lot more care with the cooking spray.

However, we WILL have a next time, because the novel way of preparing these delicious and healthy wraps made this nearly discarded recipe a definite winner.

Grilled Barbecue Chicken Wraps

1 pound boneless skinless chicken breasts
3 tablespoons bottled Italian dressing
1/2 bottled barbecue sauce, divided
4 (10-inch) flour tortillas
1 cup shredded Cheddar cheese
2 tomatoes, chopped
1 cup lettuce, torn into bite-sized bits
a little extra barbecue sauce to drizzle over the tops of wraps after grilling

Heat grill to medium heat. Brush chicken with Italian dressing. Grill chicken 6 to 8 minutes on each side or until done. For the last few minutes of cooking brush with 1/4 cup sauce. Shred chicken. Spoon remaining sauce down centers of tortillas; top with chicken, cheese, tomatoes, and lettuce. Fold in opposite sides of tortillas; roll up burrito-style. Grill wrap, seam-sides down, 8 to 9 minutes, or until wrap is golden brown. Turn after 5 minutes. Place on serving plate. If desired, drizzle a little extra sauce over tops of wraps. Makes 4 servings.

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