Friday's Recipe (8/26/11): Aimee Fortney's Chicken Salad, Shake - WSMV News 4

Friday's Recipe (8/26/11): Aimee Fortney's Chicken Salad, Milkshake

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This recipe was given to me years ago by one of my oldest, dearest, sweetest friends, Lindsey Byers, who got it from her friend, Kara Call.  (Another example of how food is the gift that keeps on giving!)  I truly believe that the secret to this delicious chicken salad is the heavy cream, whipped, then folded into the chicken salad.  So delicious and so yummy!
2 ½ cups diced, cooked chicken
1 cup finely chopped celery
1 cup halved seedless grapes
½ cup slivered toasted almonds
2 Tablespoons minced parsley
1 teaspoon salt
1 cup mayonnaise
½ cup heavy cream, whipped
To cook chicken, I just take three, boneless, skinless chicken breasts and bake them for 1 hour at 350 with just a touch of olive oil, salt and pepper.  Dice for salad.  Gently combine all ingredients and serve over lettuce or with your favorite bread/croissants.  Sometimes I like to add dried cranberries, and I have substituted walnuts and pecans, at times, for the slivered almonds.  Enjoy!


Vanilla Ice Cream (amount to your preference; but at least four good scoops)
1 cup of milk (more/less may be needed, depending on your desired consistency)
1 Tablespoon sugar
1 Tablespoon vanilla

In a blender, combine all ingredients, then pour into glass.  Top with homemade whipped cream and miniature chocolate chips, if desired.

Place bowl and beaters in freezer for half an hour prior to making whipped cream to ensure they are cold.  

1 cup heavy whipping cream
1/4 cup to 1/3 cup sugar
1/2 teaspoon almond extract

Beat heavy whipping cream until it starts to thicken, and slowly add sugar and almond extract.  You can add any kind of flavoring that you desire, or even add cinnamon, to make cinnamon whipped cream!

This couldn't be easier, and it is such a beautiful dessert to share with your family/friends.  You could spend an awful lot of money at a bakery for this, and you can make it for much, much less! The crust is an old, Southern favorite, and you need a tart pan for this, for presentation!  
1 1/2 sticks of butter, softened, not melted
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
If you have a food processor, combine butter, powdered sugar and flour and process until ingredients come together to form a ball.  Remove and press into a tart pan (12 inches), pressing against the bottom as well as up the sides.  If you do not have a food processor, you can blend these ingredients with your hands until well-incorporated.  Bake at 350 for about 13 to 15 minutes. Set aside to cool.
1 package (8 ounces) cream cheese, softened
1/2 cup white granulated sugar
zest of one orange
Beat cream cheese, sugar and orange zest.  Spread on top of cooled crust.
Strawberries, sliced
Kiwi, sliced
Peaches, peeled and sliced
Orange Marmalade, melted
On the outside circle of the tart, place the sliced strawberries in a circle on the outer layer of the tart.  Next, sprinkle blueberries on the next "circle layer" and filling in any gaps.  Third layer, place sliced kiwi in a circle, again filling in any gaps with the blueberries.  Close to the center, group the sliced peaches close together in a circular formation, then pile the raspberries in the very center.  If you see any "gaps" where filling is showing, just use the blueberries and/or raspberries to fill that space.  Take about 2 large Tablespoons of orange marmalade and melt it in a microwavable bowl for about 15 seconds.  Using a pastry brush, brush the top of the fruit tart with the melted orange marmalade.   This makes the tart shiny and beautiful!  Slice as you would a slice of pizza or a pie, and enjoy!
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