Chicken and Feta Salad

Starting with what I like to call "chicken on the run", this rotisserie or roasted chicken salad is very versatile. For lighter fare you may wish to add tender mixed greens or for a more robust meal add cooked quinoa or couscous. We did both and it was delicious!

Chicken and Feta Salad

Prep Time: 20 minutes 
Cooking Time: none

Serves 4-6

4 cups of chopped, cooked chicken from a Rotisserie chicken

4 to 6 ounces of feta cheese, crumbled

12 mint leaves, chopped

4 green onions, thinly sliced

2 cups of grapes, washed and sliced in half (preferably organic)

Dressing

4 Tbls. lemon juice

1 Tbls. honey

1 tsp. Diamond Kosher salt

freshly ground pepper

¾ cup California Olive Ranch extra virgin olive oil

Optional

Sliced radishes

Chopped cucumbers
Chopped toasted nuts

Salad greens

Cooked Alter Eco Organic Royal Pearl Quinoa

Cooked rice

Pita bread

In a small lidded jar or bowl, combine lemon juice, honey and salt. Shake or whisk well. Add olive oil and shake to emulsify. Taste and season with additional salt and pepper. Set aside. In a medium bowl (or use your multi-task  Progressive Salad Spinner bowl) combine chicken, feta, mint, green onions and grapes. Mix gently and start by adding half of the dressing. Mix to incorporate dressing and add more as needed. You may add radishes, cucumbers or celery to the salad. A handful of toasted almonds, pecans or pistachios would also be delicious! 

With Quinoa

You can serve this salad on a bed of mixed greens, in a leaf of romaine or on a bed of cooked quinoa or rice. It also makes a great sandwich in a pita pocket with a few leaves of lettuce and additional dressing or mayonnaise.

Chicken On The Run

Rotisserie or roasted chicken is usually available in most grocery stores and is a very versatile item that can easily be turned into a variety of meals. When you are done with the chicken meat, you can use the carcass to make a simple stock. Place all bones in a medium stock pot, cover with water and add ½  an onion, a few stalks of celery, a carrot chopped up and some fresh herbs if you have them. Bring to a boil, turn down heat and simmer an hour or so. Cool and strain liquid from bones. Discard bones and vegetables. Use stock as a base for soups or sauces. Vegetables (especially broccoli) tastes delicious when simmered in stock. 

Rotisserie chickens are also very economical, both on the wallet and on your energy use. I always like to have one or two on hand when traveling or camping.

From one rotisserie chicken I've created several different recipes that feed six very hungry people.

Boston Market

 

Chicken and FetaSalad

Chicken Quesadilla

 

Blue Moon, The Perfect Glamping Cocktail

Note: This is part of the Glamping episode where we featured a cocktail menu. I separated the recipes out individually to provide you with a better search option.

I like to use Bendistillery spirits whenever I can. They're made in small batches with a handcraft feel with an attention to clarity and the juniper berries are hanpicked for the their Crater Lake Gin.

Please do use a real glass, it's glamping after all!
 

 

Blue Moon Cocktail

Prep time: 5 minutes
Cooking time: 0 minutes

Oregon Blue Cheese, Honey and Hazelnuts

Note: This is part of the Glamping episode where we featured a cocktail menu. I separated the recipes out individually to provide you with a better search option.

I love supporting our local farmers, in fact when I travel I make sure that I seek out what's happening in the local area by shopping the farmer's markets. Ask a local or check online to find the nearest farmer's market. Roadside stands are also a great stop to meet some locals, try the regional specialties and boost the economy of the region you're traveling through.

Oregon has some wonderful blue cheese and this recipe really shows off the rich flavor from an award winning blue cheese. We chose hazelnuts because Oregon is one of  the largest producers,  but you can select any nut from your area. Also, be sure and support your local honey.

Oregon Blue Cheese, Honey and Hazelnuts

Prep time: 10 minutes             

Cooking time: 0 minutes

A small wedge of Rogue Creamery Oregon Blue Cheese

2 Tbls. local honey

2 Tbls. toasted* and chopped hazelnuts

1 Tbls. chopped thyme leaves

Place blue cheese on a platter. Drizzle with honey. Sprinkle with hazelnuts and fresh thyme. Serve with sliced baguette or crackers.

*To toast hazelnuts, place in a cast iron skillet on medium heat and shake pan until fragrant and golden brown on all sides. Alternatively you can place them on a rimmed baking sheet and roast at 350° for 5-10 minutes or until golden brown.

Bacon Wrapped Almond Stuffed Dates

Note: This is part of the Glamping episode where we featured a cocktail menu. I separated the recipes out individually to provide you with a better search option.

Dates can be stuffed with any number of different ingredients, including different cheeses. I kept this recipe very simple to complement the other menu items adding a nice salty, carmelly sweetness.

If you don't have an oven they can also be made on the grill. However you make them, there just never seems to be enough!

Bacon Wrapped Almond Stuffed Dates

Prep time: 10 minutes             

Cooking time: about 20 minutes

Serves: 4

20 dates, pitted

10 slices of your favorite bacon, cut in half (I like Beeler's nitrate free Pepper Bacon)

20 whole almonds, toasted

Place an almond in each date. Wrap each date with a piece of bacon and secure with a toothpick. Place on a baking sheet and bake in a 350° oven for about 10 minutes. Turn each date over and continue cooking 10 to 15 minutes or until the bacon is crispy. Remove from the oven and let rest. Place on a serving dish and enjoy!

You can also prepare them ahead, store in the freezer and cook off when you want to use them. The cooking time will take a little longer from frozen.