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, May 1, 2012

Makeover of chicken salad--fruit-filled version; love it!

Whoever thought about putting all these ingredients in chicken salad? Yet it was delicious beyond words. Hubby wanted to know when I would make this winner of a meal again. He knows that to keep up with my blog posts, we don’t dine on a lot of repeats. He wanted to be sure this got filed in my “favorite-est” section.

This novel idea was featured in a recent Southern Living article that gave four makeovers to the staple of chicken salad. I intend to prepare as many of these four as I can. 

This fruity version called for grapes, celery, orange segments, and fresh pineapple. The dressing consisted (oh joy!) of ingredients I already had on hand—orange marmalade, raspberry blush vinegar, cilantro, jalapeno, and olive oil. Toasted pecans went on top. 

The magazine pictured serving it over a bed of spinach, but I just dished it up plain. It didn’t last very long; that attests to its popularity.

Mixed Fruit Chicken Salad

1/4 cup chopped pecans
4 cups chopped cooked chicken breasts
2 cups seedless red and green grapes, halved
2 celery ribs, chopped
1 (11-ounce) can mandarin oranges, drained (I used fresh orange segments)
1 cup chopped fresh pineapple (or 1 8-ounce) can pineapple tidbits, drained
1/4 teaspoon salt (or salt substitute)
1/2 cup orange marmalade (I used sugar-free)
1/3 cup white balsamic-raspberry blush vinegar
1 medium-sized jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil

Preheat oven to 350 degrees. In a shallow pan bake pecans in a single layer for 6 to 7 minutes or until pecans are toasted and fragrant; stir halfway through. In a large bowl toss together chicken and next 5 ingredients. To make vinaigrette, combine the last five ingredients. Toss to coat salad. Sprinkle salad with pecans; serve immediately. Makes 7 1/2 cups salad. (Source: Southern Living May 2012)

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