Scrounging.

As we are in “clean out the refrigerator before vacation” mode, I have been eating bits and pieces of things this week. Yesterday and today for breakfast, I had celery and feta dip, because I need to finish up both the celery and the feta dip before we go. And also because the feta dip recipe is so delicious I will use any excuse to eat it.

Here is the recipe for feta dip – it is always a crowd-pleaser.

½ lb. feta cheese
12 oz. cream cheese at room temperature
½ c. mayonnaise
6 dashes tabasco sauce
1 t. minced fresh garlic
2 t. chopped fresh basil or 1 t. dried
2 t. chopped fresh dill or 1 t. dried
2 t. chopped fresh thyme or 1 t. dried
freshly ground black pepper

Combine the feta, cream cheese, and mayo in a food processor and blend well, scraping down the sides with a rubber spatula as needed. Add the tabasco, garlis, basil, dill, and thyme and pulse to blend. Add pepper to taste. Serve at room temperature.

In order to use up some chicken and because I am still trying to use up the celery, I had planned to make chicken salad yesterday. (Also, I am out of cheese, and I needed something with protein to eat with half an apple for lunch.) I ran across this recipe, which is full of delicious things and good fats, but has no mayonnaise. Mike and I give it a thumbs-up. Plus, I finished the jar of roasted red peppers, an added bonus.

Chicken Salad with Roasted Red Peppers

2 t. Dijon mustard
1 t. white wine or sherry vinegar
½ garlic clove, minced
2 T. extra virgin olive oil
½ roasted chicken, skinned, removed from bone, chopped (1 ½ c. meat)
1 stalk celery, chopped
3 T. chopped roasted red bell peppers
1 T. chopped chives
Sea salt or kosher salt and freshly ground black pepper

1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.

2. In a medium bowl, combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve.

Good in a sandwich or over salad greens tossed with olive oil and sprinkled with salt.

So those are my two scrounging around recipes for the day. Aren’t you impressed with how well I am eating for someone who is scrounging? Seriously, this chicken salad makes me feel positively gourmet.

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