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.

Friday, April 13, 2012

Plum-salsa topping makes these chicken cutlets unusual

This memorable chicken dress-up recipe featured a remarkable plum-salsa topping that was quick and unusual.

The recipe was included in a “get-dinner-on-the-table-in-half-an-hour” segment in Southern Living magazine. Now who wouldn’t go for that kind of promo? Quick and healthy combined has great appeal.

The salsa was created from chopped ripe plums, jalapeno pepper, fresh basil, chopped red onion, and lime juice. It was sweet, spicy, and tangy as it topped the chicken cutlet.

To make the chicken cutlet the magazine recommended slicing a boneless, skinless chicken breast lengthwise into two thin pieces. The cutlet, rubbed with a brown-sugar mixture, was grilled in a nonstick skillet for 3 minutes on each side and then was served with the plum mixture.

I can’t tell you how delighted Hubby and I were with this main-dish dinner meal. The salsa was so exotic atop the cutlet that the presentation gave the appearance that I’d been working on it for hours. I always appreciate one of those types of foils.

Pan-Grilled Chicken with Fresh Plum Salsa

1 cup chopped ripe plums (about 2 plums)
1 small jalapeno pepper, seeded and diced
2 tablespoons chopped fresh basil
2 tablespoons chopped red onion
2 teaspoons fresh lime juice
3/4 teaspoon salt, divided (I used salt substitute)
2 tablespoons brown sugar
1/2 teaspoon ground cumin
4 (4-ounce) chicken breast cutlets
2 teaspoons olive oil

In a medium bowl stir together plums, next 4 ingredients, and 1/4 teaspoon salt. In a small bowl stir together brown sugar, cumin, and remaining 1/2 teaspoon salt. Rub chicken with brown-sugar mixture. Cook chicken in hot oil in a grill pan or nonstick skillet. Cook over medium heat for 3 minutes on each side or until done. Serve with plum mixture. Makes 4 servings. (Source: February 2012 Southern Living)

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