Recipes from the Swedish Chef
Recipes from the Swedish Chef
​
Here are some new recipes from my collection to get you into the New Year !! Happy New Year to you all !! I hope will find these delicious recipes to your own suiting. Mm mm licking my lips now !!
If you have recipes you would like share click the link below, I would be happy to stir them up and serve them out !! *winks
​
For the shrimp
​
-
1 pound large 16 to 20 count shrimp (we prefer tail-on and deveined)
-
1 1/4 teaspoons kosher salt, divided
-
1/2 lemon
-
Lemon wedges, for serving
-
​
For the “famous” shrimp cocktail sauce
​
-
1/2 cup organic ketchup
-
2 tablespoons tomato paste
-
1 tablespoon white vinegar
-
1/2 teaspoon onion powder
-
1/2 teaspoon garlic powder
-
1/2 teaspoon chili powder
-
2 tablespoons prepared horseradish, or more to taste
-
1/4 teaspoon hot sauce
-
​
INSTRUCTIONS
-
Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a steady stream of cold water to defrost it for about 15 minutes).
-
Bring 12 cups of water to boil with 1 teaspoon kosher salt and lemon juice from the 1/2 lemon.
-
Prepare a bowl of ice water.
-
Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
-
Meanwhile, stir together the Shrimp Cocktail Sauce ingredients. Taste and adjust horseradish to your preference.
-
Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells.
-
Pat the shrimp dry, and sprinkle it with 1/4 teaspoon kosher salt and few squirts from lemon wedges.
-
Serve on a platter over ice with lemon wedges and cocktail sauce. Leftover shrimp keeps up to 3 days refrigerated.
New Year’s Eve Party Appetizer Recipe – Taco Dip
How to Make Hot Taco Dip
-
Spread 16 ounces of your favorite refried beans into the bottom of a baking dish.
-
You can use a round dish or a rectangle dish that will hold at least 10 cups.
-
I used the largest of the three Pyrex Simply Store Rectangle Glass containers.
-
Its capacity is 11 cups.
-
-
For my New Year’s Eve Taco Dip I served it in a Wilton Armatale Reggae Bowl with a clear glass pyrex bowl inside.
-
-
Top with a layer of taco meat.
-
Then sprinkle on some diced tomatoes, jalapeños, and black olives.
-
Top with shredded Monterey Jack and Cheddar Cheese.
-
You can sprinkle on more tomatoes, jalapeños, and black olives before you pop the taco dip in a 350° F oven, or you can heat the dip for 10 minutes then add them before heating the dip for another 15 minutes.
Apple Grilled Cheese is the perfect fall lunch! Smokey gouda cheese melted between tart granny smith apples is savory and delicious!
​
Course: Main Course
Cuisine: American
Keyword: apple grilled cheese
Servings: 2 sandwiches
Ingredients
-
4 slices of fresh crusty bread I like sourdough!
-
1 granny smith apple peeled and sliced thinly
-
6 slices smoked or regular Gouda cheese
-
butter
Instructions
-
Heat your skillet over medium heat. Assemble the sandwiches: bread, 1.5 slices cheese, apple slices, 1.5 slices cheese, then top bread. Repeat for second. Butter top slice of bread.
-
Lay the sandwiches with the buttered bread touching the skillet. Butter the top piece of bread. Place a sandwich press or heavy bottom skillet on top of the sandwiches to press them down. Cook for 3-4 minutes on first side, or until browned. Flip carefully and cook 2-3 minutes on the other side, allowing to brown (careful – second side usually cooks faster).
Recipe Notes
Makes 2 sandwiches
Chicken Alfredo Gnocchi Bake with Bacon
​
For the Alfredo Sauce
-
1/4 cup butter
-
6 ounces cream cheese
-
4 cloves of garlic finely minced
-
1 cup milk
-
3/4 cup heavy cream
-
8 ounces Parmesan cheese grated
-
2 egg yolks beaten
-
salt and black pepper
-
​
For the Gnocchi Bake
-
16 ounces store-bought gnocchi
-
1/2 cup sour cream
-
1/2 cup ricotta cheese
-
2 cups boneless and skinless chicken breast cooked through and shredded
-
6 ounces parmesan cheese grated
-
2 tablespoons fresh parsley chopped (plus extra for garnish)
-
6 ounces fontina cheese grated
-
6 ounces mozzarella cheese grated
-
4 strips of bacon cooked until crisp and chopped
-
shaved parmesan for garnish
-
​
Instructions
-
In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Set aside.
-
Preheat your oven to 350 degrees F and spray a large baking dish with non-stick spray. Set aside.
-
Cook the gnocchi according to it's package's instructions. Drain and set aside.
-
To a large bowl, add the alfredo sauce, sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi. Fold the ingredients together until combined.
-
Pour the mixture into your prepared baking dish. Sprinkle fontina and mozzarella cheese on top.
-
Bake for 15-20 minutes or until warmed through and the cheese is melty and bubbly.
-
Remove from heat. Sprinkle bacon, parsley and shaved parmesan on top. Serve immediately and enjoy!