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 16, 2012

Grilled Chicken Salad with Raspberry Vinaigrette a wonderful dinner delight

This lovely salad was a Sunday-night delight for me and Hubby. It helped clean out the fridge and was healthy as everything.

The recipe for Grilled Chicken Salad with Raspberry Vinaigrette hailed from www.food.com. Start about 4 hours ahead by marinating some chicken tenders and then grilling them and slicing them into bite-sized pieces. The salad topping consisted of orange segments, red onion, avocado, and sprinkles of crumbled Gorgonzola cheese (the latter my addition).

I used a bottled raspberry vinaigrette dressing, although you may have a favorite homemade one you want to try. I even served it in a pretty raspberry speckled bowl to keep that little theme going. Hubby and I thought we would have some leftovers for the next day, but we pretty well demolished the bowlful, it was so tasty.

Grilled Chicken Salad with Raspberry Vinaigrette

boneless, skinless chicken tenders (I used 1 1/2-2 pounds)
1 cup white wine
1 teaspoon cayenne
1 teaspoon salt (or salt substitute)
1 7-ounce package spring mix greens
1-2 large oranges, cut into sections
1/2 red onion, diced
1 large avocado, diced
1/2 cup Gorgonzola cheese crumbles
bottled raspberry vinaigrette dressing (or your favorite homemade recipe)

In a small bowl whisk together white wine, cayenne, and salt. In an airtight container pour marinade over chicken tenders. Marinate at least 4 hours or overnight. Grill tenders until done; cut into bite-sized bits or small strips. Toss greens with orange sections and diced red onion and avocado. Toss with dressing; top with grilled chicken and cheese crumbles. Makes 4 servings.

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