Read an Excerpt
What 'Cha Think About This
Recipes Using Tracye's Chicken Salad Dressing Delicious Recipes That Are Not So Chicken
By Tracye Carter AuthorHouse
Copyright © 2016 Tracye Carter
All rights reserved.
ISBN: 978-1-5049-6784-6
CHAPTER 1
THE CHICKEN SALAD
For years clients and friends alike have repeatedly asked me to make chicken salad or "how do you get your chicken so tender," Well, the recipe below will help you achieve a duplication of my chicken salad!
TRACYE'S ULTIMATE CHICKEN SALAD
6-8 Servings
Poached chicken
4 cups chicken breasts
1 onion
2 carrots peeled
2 celery stalks
Poach the chicken. Place the chicken breasts in a large pot and cover the breast with water, Place chunks of celery, onion and carrots in the pot as well and bring water to a boil. Turn down to low/medium and simmer for 1 hour. Turn heat off, place a lid on the pot and let it stand for at least 30 minute.
Remove chicken from the water, discarding the onion, celery and carrots.
Place the chicken in a bowl and break the chicken up using your hands. The chicken should be tender enough to fall apart.
Add chopped onions, celery, dried cranberries and Granny Smith apples to the bowl of chicken.
½ cup finely chopped onions
¼ cup finely chopped celery,
1 cup dried cranberries
1 Granny Smith apple finely chopped
1 jar Tracye's Chicken Salad Dressing
Add ½ jar Tracye's Chicken Salad Dressing and stir. If needed add more dressing until it is to your desired wetness and stir.
Vegetarian option- use a mock breadless chicken substitute, break it down to tiny pieces, add the fruits, vegetables and chicken salad dressing, it's delicious.
Tee Notes - When chopping I use a food processor and chop until the fruit or vegetable is almost "mushy" You obtain the flavor without the crunch.
A chicken salad bar would be a great addition to any gathering; have martini glasses available, allow guests to add the fruits and/or vegetables of their choice.
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CHAPTER 2
TEE'S TEASERS
ALL MIXED UP
EASY AVOCADO DIP
TRACYE'S DEVILISH EGGS
SPINACH TARTLETS
TWISTED COLLARD GREEN DIP
All Mixed Up serves as a party dip and a salad dressing. It's extremely simple and easy to make and you actually can make as much or as little as you want; simply by mixing equal parts of Tracye's Chicken Salad Dressing and plain non-fat yogurt. Yes, it's just that simple. Put equal parts in a bowl; stir it up and pour it on your green salad. For a slight hint of "kick" I add red pepper flakes. The bacon kicks it to another level!
ALL MIXED UP
Serves 8 to 10
½ cup Tracye's Chicken Salad Dressing
½ cup low fat plain yogurt
¼ teaspoon red pepper flakes (optional)
½ tablespoon bacon bits (optional)
In a mixing bowl, combine Tracye's Chicken Salad Dressing and the low fat yogurt. Mix well
Add the red pepper flakes and bacon bits to taste. Cover and chill
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Add this to your recipe collection. It is super easy to prepare and no cooking is required!
EASY AVOCADO DIP
Makes 2 cup
2 Ripe Avocado (peeled and pitted - save the pit)
1/2 cup Tracye's Chicken Salad Dressing
1/2 cup non-fat plain yogurt
1 cup Chunky Salsa
½ teaspoon ground cumin
Fresh Cilantro to taste (optional)
In a medium bowl, mash the avocados with a potato masher. Mix in Tracye's Chicken Salad Dressing, yogurt, salsa and cumin. Chill at least 30 minutes before serving.
Serve with tortilla chips toasted bread or fresh veggies.
Tee Notes -To prevent browning, place the avocado pit into the container. Store the avocado dip and avocado pit in an air tight container until you are ready to serve, Remove avocado pit prior to serving.
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One evening while the TCC team was hard at work I went in the kitchen and made these delicious eggs. I know the recipe seems long but in actuality within this recipe are "how to" instructions on how to cook a hard boil egg and more. These devilish eggs are good!
TRACYE'S DEVILISH EGGS
Makes 24 pieces
1 dozen eggs
1/2 cup Tracye's Chicken Salad Dressing
2 tablespoons sweet pickle relish
1/4 teaspoon ground black pepper
4 strips of low sodium bacon
Fresh chives
Paprika
Chili powder for an extra kick (optional)
Preheat oven 400 degrees.
Arrange the bacon on a foil lined baking sheet (this makes clean-up easier). Lay bacon on the baking sheet in a Single layer - do not overlap. Place the baking sheet of bacon in the oven and bake until the bacon is deep golden-brown and crisp, approximately 15-20 minutes. Cooking time will depend on the thickness of the bacon. **No need to turn bacon
When the bacon is done, remove the bacon from the oven and use tongs to transfer to a paper-lined plate to drain and finish crisping.
Place the eggs in a large saucepan and pour in enough cold water to cover by 1 inch.
Bring to a boil over high heat. Remove from the heat, cover, and set aside for 15 minutes. While eggs are cooking, keep an eye on the bacon.
Transfer eggs to a colander; place under cool running water to stop the cooking. Cool completely and peel.
Cut the eggs in half lengthwise and remove the yolks. Keep the halves of the whites intact.
Place the yolks in a medium sized bowl and mash the yolks. Add remaining ingredients and mix until smooth.
Mound a heaping spoonful of the yolk mixture into the cavity of the whites. Garnish with crumbled bacon, paprika and fresh chives
Tee Notes - Bacon may be replaced by bacon bits. Try these variations to make an assortment of Tracye's Devilish Eggs:
Crumble blue cheese to the egg yoke mixture.
Combine the yolk mixture with red curry paste and mango chutney for a bright and tangy mixture
Top Tracye's Devilish Eggs with pesto
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This recipe is one you'd want to go to when you are entertaining guest. I made these for an event I catered. They're mess free, no fork needed, just grab and pop the tartlets in your mouth ... You will not just eat one!
SPINACH TARTLETS
Serves 36
2 cups cream cheese
½ cup Tracye's Chicken Salad Dressing
1 ¼ cups frozen chopped spinach
1 cup Parmesan cheese, grated
3 garlic cloves, minced
1 tablespoons lemon juice
36 tartlets filo shells
Preheat oven to 375 degrees F. Drain the spinach in a colander and squeeze dry
In a medium bowl, using an electric mixer, thoroughly mix together all 6 ingredients.
Fill tartlets with the spinach filling and place on a baking sheet. Bake for 15 minutes or until filling top is lightly brown.
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Collard greens with a twist. I usually only eat collards when I'm preparing dinner. Since collard greens are rich in iron, protein, fiber and vitamins, I wanted to explore how well they would taste as a dip ... TEE-LICIOUS! How cool is that? Party food that's good for you ... What 'Cha Think About That!!!
TWISTED COLLARD GREEN DIP
24 Servings
2 cups cream cheese
½ cup Tracye's Chicken Salad Dressing
14 oz can artichoke hearts, drained and chopped
1 ¼ cups frozen chopped collard greens, thawed & drained
1 cup Parmesan cheese, grated
3 garlic cloves, minced
2 tablespoons lemon juice
Preheat oven to 375 degrees F. Drain the greens and squeeze dry
In a medium bowl, mix together the first 5 ingredients; Season with garlic and lemon juice.
Spread evenly into a 9"x 9" baking dish. Cover and bake for 20 minutes. Remove the cover, and bake uncovered for 5 more minutes, or until the surface is lightly brown.
Serve hot with tortilla chips
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CHAPTER 3
SALADS
TEE-LICIOUS SALMON SALAD
TRACYE'S REAL DEAL TUNA
TUNA IMPOSTER (VEGETARIAN)
AHI MAC SALAD
BACON AND EGG SALAD
TATER SALAD
PASTA AND FRIENDS
If you're not one to crank up the oven, canned salmon will work okay, however to get the Tee-Liciousness of this salad, fresh salmon is definitely the way to go.
TEE-LICIOUS SALMON SALAD
Serves 4
2 cups fresh salmon flaked
1/3 cup green onion chopped
1/3 cup celery diced
1/3 cup Tracye's Chicken Salad dressing
Fresh ground pepper, to taste
Cucumbers, cherry tomatoes and spring mix
Directions
Preheat oven 425°
Line roasting pan with foil, place salmon fillet(s) in pan and bake uncovered for 6 minutes or until you can flake it with a fork. Remove the salmon fillet from the pan and flake it. Allow it to cool completely.
In a medium bowl, add chopped green onion, diced celery and Tracye's Chicken Salad Dressing.
Add the cooled salmon with the other ingredients; add pepper to tasted, stir to combine all the ingredients. Chill and serve.
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Growing up we ate tons of tuna fish sandwiches. It was an easy and tasty. Well this recipe is in a league of its own. It is the TRUTH! Using a fresh tuna steak instead of the beloved can will make you vow to never use can tuna ever again.
TRACYE'S REAL DEAL TUNA
4 Servings
1 fresh tuna steak
4 tablespoons sweet pickle relish
½ teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
1/3 cup chopped onion
¼ teaspoon dried minced onion flakes
1 tablespoon Parmesan cheese
6 tablespoons Tracye's Chicken Salad Dressing
Preheat the oven to 450 degrees F. Place tuna steak on a greased baking sheet.
Bake 4 to 6 minutes per ½ inch thickness or until the fish begins to flake when tested with a fork. Remove from oven and cool completely.
Place cooled tuna steak in a medium bowl; using a fork, flake the fish. Add the remaining 9 ingredients and mix well. Increase or decrease the dressing to your desired wetness. Chill
Tee Notes -This goes great alone, with crackers, as a sandwich or atop lettuce!
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I developed this recipe for my vegetarian clients. It's simple, easy and Tee-licious! Non vegetarians loved it also. If you have the time use dried chickpeas.
TUNA IMPOSTERis my vegetarian version of tuna salad.
Serves 4
1 (19oz) can garbanzo beans (chickpeas, drained and mashed)
2 tablespoons Tracye's Chicken Salad Dressing
1 tablespoon sweet pickle relish
2 green onions, chopped
½ teaspoon curry powder
Pepper to taste
In a medium bowl, put the drained garbanzo beans and mash them with a potato masher or fork. Add remaining ingredients Tracye's Chicken Salad Dressing, relish, chopped green onions, curry and pepper, mix well.
Chill and serve.
Great with crackers or on a sandwich atop bean sprouts.
Tee Notes -If you're using dried chickpeas, cover beans with water and discard any beans that float. Cover 2 to 3 inches with water, bring to a boil; lower heat and simmer, covered until soften, about 1 ½ hours.
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This is quick, easy and to the point. It is a definite "go to" when preparing for a large crowd. I added curry because it gives it such a pleasant unique taste. You'll have to make more before you know it!
AHI MAC SALAD
Serves 8
1-8 ounce box elbow macaroni
3 eggs
½ package frozen green peas
2 -6 ounce ahi tuna steaks
1 medium onion
1 celery stalk
1/2 cup Tracye's Chicken Salad Dressing
1 teaspoon curry powder
¼ teaspoon salt
1/8 teaspoon black pepper
Prepare elbow macaroniaccording to package and rinse under cold water
Preheat the oven to 450 degrees F. Place tuna steak on a greased baking sheet.
Bake 4 to 6 minutes per V inch thickness or until the fish begins to flake when tested with a fork.
Remove from oven and cool
Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10-15 minutes. Immediately plunge eggs into cold water
Put frozen peas into a colander and rinse with hot water, drain well. In a large bowl place the macaroni, peas, onions and celery. Peel eggs and dice them into the bowl. Put the tuna in the bowl and flake apart.
Stir Tracye's Chicken Salad Dressing into the mixture a little at a time, until your desired wetness. Sprinkle the curry powder, salt and pepper to taste and mix one last time. Cover and refrigerate for at least one hour or overnight.
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Who said bacon and eggs were only for breakfast? I absolutely love this salad. Served nestled in a buttery croissant ... heavenly!
BACON AND EGG SALAD
Serves 4-6
6 eggs
¼ cup Tracye's Chicken Salad Dressing
½ teaspoon prepared yellow mustard
¼ cup chopped green onion
¼ teaspoon paprika
2 Tablespoons sweet relish
2 strips low sodium bacon (garnish)
Salt and pepper to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
In a medium bowl, stir together Tracye's Chicken Salad Dressing, yellow mustard and green onions. Chop the eggs in big chunks and mix gently with the dressing; season with salt and pepper. Garnish with bacon. Serve on your favorite wheat bread or cracker.
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Be the talk of the social gathering when you show up with this awesome potato salad. It can be served warm or cold. I love it warm, it's finger licking good!
TATER SALAD
Serve 8
8 medium potatoes, cooked and diced
1 ½ cups Tracye's Chicken Salad Dressing
2 tablespoons cider vinegar
1 tablespoon yellow mustard
½ cup sweet pickle relish
1 teaspoon garlic powder
½ teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
Paprika
Salt and pepper to taste
Peel the potatoes, place peeled potatoes in a large pot and add enough water to cover them, (about an inch over).
Bring to a boil over high heat. Reduce heat to medium and cook until tender, about 15 to 20 minutes. A fork should easily be able to go into them. Pour the water off and allow them to cool to room temperature.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
Meanwhile, in a medium bowl, whisk together my chicken salad dressing, cider vinegar, mustard, garlic powder, pepper celery and onions. Set aside.
Dice the potatoes into cubes and place in a medium bowl. Add the dressing mixture to the potatoes, coating the potatoes. Add eggs and relish, gently mix them in with the potatoes. Sprinkle a little paprika on top for garnish. Serve immediately or chill thoroughly, at least 2 hours.
Tee Notes - I know you're dirtying up another bowl and you wonder why not just put the potatoes in the same bowl as the dressing. Here's why - If you like your salad a little dryer, you will be able to control that aspect. You can always add more dressing.
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I prepared this for a friend's book signing and the guests love it. It's so pretty and colorful. With red,, orange and yellow peppers and the bright greenness of the fresh spinach; not only does it look great, it tastes amazing.
PASTA AND FRIENDS
Serves 8
1 (8oz) package uncooked pasta shells
3 cups raw spinach
½ red bell pepper, chopped
½ orange bell pepper, chopped
½ yellow bell pepper, chopped
1 cup onion finely chopped
1/3 cup black olives
1 cup cherry tomatoes (leave them whole or cut them in half)
1 jar Tracye's Chicken Salad Dressing
Cook pasta according to directions on the package.
Pour pasta in a colander, rinse with cold water, drain and place in large bowl.
Add next 7 ingredients to the pasta and add dressing starting with / jar, toss and continue adding more dressing as needed until you reach your desired wetness.
Chill and serve
Tee Notes -To make this salad a main dish add a protein, for example, 3 cups chicken breast cubed or cooked shrimp
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(Continues...)
Excerpted from What 'Cha Think About This by Tracye Carter. Copyright © 2016 Tracye Carter. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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