The Swedish Chef: December 2011

Sunday, December 18, 2011

Swiss Chicken with Mushrooms in White Wine Sauce

Here is a simple but elegant dish to prepare for your holiday guests. It is an adaptation of a recipe that I found several years ago. It takes no time to put together and tastes delicious. I hope you will try this!

Ingredients:

4 large boneless, skinless chicken breasts
4 T. butter, melted (plus more for the casserole dish)
salt and pepper
6 oz. (about 8 slices) Swiss cheese
8 oz. sliced mushrooms (I used baby portobellos)
½ c. white wine
10 3/4 oz. can condensed cream of chicken soup
Juice from ½ lemon
1 c. herb-flavored stuffing mix, crushed
2 T. chopped parsley

Preheat oven to 350º

Butter a shallow casserole dish. Add chicken; salt and pepper to taste.

Layer mushroom slices evenly over chicken breasts.

Top with slices of swiss cheese.

In a separate bowl, combine soup, wine, salt and pepper, and lemon juice. Pour evenly over chicken breasts.

Sprinkle top with stuffing mix. Pour melted butter evenly over the stuffing layer. Top with fresh chopped parsley.

Bake for 45 minutes or until chicken is done.

Serve with your favorite side dish.

Sunday, December 11, 2011

Chocolate Creme de Menthe* Squares

This week, Swedish Chef has chosen a bar cookie that would be excellent to serve or take to a holiday party. This recipe is easy and festive looking. The combination of chocolate and mint is a big hit. I hope you will try this for your next holiday gathering!

FIRST LAYER:
Mix the following ingredients in the order given:
4 eggs, well beaten
½ c. butter, melted
1 c. granulated sugar
1 t. vanilla
1 c. flour
½ t. salt
16oz. Hershey's syrup

Add each ingredient and mix well.

Pour mixture into a greased 9x13 baking pan.

Bake at 350º for 30 minutes.

MINT LAYER:
2 c. confectioners sugar
½ c. softened butter
2 t. Creme de Menthe*
*If you prefer not to use Creme de Menthe, substitute ½ t. pure mint extract and 2 drops of green food coloring*

Mix well and spread over cooled first layer.

GLAZE:
6 oz. Nestlé Toll House chocolate chips
6 T. butter

Melt ingredients over low heat (or in microwave oven) and spread over mint layer.

Allow to cool completely. Cut into 1½-2 inch squares.

Saturday, December 3, 2011

No Peek! Chicken

Here is a simple, but delicious recipe for your holiday entertaining. If you like easy and delicious, this recipe is one that you must try.

Ingredients:
1 box long-grain wild rice (I use Uncle Ben's, including the seasoning packet)
1 can cream of chicken soup
1 can cream of celery soup
1 (soup) can cold water
1 t. chopped parsley
1 dash curry powder
1 packet Lipton onion soup mix
6-8 pieces chicken (I use 9 boneless, skinless chicken thighs)

Lightly grease a 9x13 pan.

Mix the first six ingredients in a bowl and pour into pan.

Place chicken pieces on top of soup mixture.

Sprinkle dry onion soup mix over top.

Seal with aluminum foil. Bake at 350º for 2½ hours.

DON'T PEEK!

This recipe serves 4 people.

Contact The Swedish Chef

Questions? Comments? Submissions? Email me at swedishchefcooks@yahoo.com or call 814-779-5210. I'd love to hear from you!

In-home meals and catering: I can craft a meal, small gathering, or special occasion dinner to your liking. Let me do the work, while you sit back and enjoy!

Cooking lessons and demonstrations for up to 4 people (3 hour minimum): For just $25/hour plus the cost of food, I can show you how to prepare the food you love or the meals you never thought you could make. Let me show you just how easy and enjoyable it can be!

Pricing is for services provided in Warren County. For services that would require travel outside of Warren County, please contact me for specific rate information. Please allow two weeks for preparation and planning.

The Whole Story

Hi! My name is Randall Swanson, but I go by “Randy.” I am so excited to have you visit my website. I am 63 years old, a retired teacher, a father, and grandfather – and I have a passion for cooking. My father was a professional chef. My mother was a housewife, but an extremely great cook. I grew up having a home-cooked meal everyday.

I became interested in cooking as a young boy, watching my father or my mother preparing meals. I think this is what really influenced my love and appreciation for food. Although there were not many cooking programs on television, I remember, as a young boy, watching “The French Chef” with Julia Child. She spawned an interest for me in cooking. I began cooking at an early age, often helping my mother prepare the evening meal. This gave me the confidence to cook for other people. Over the years, I continued to watch as many cooking programs as I could. Many PBS chefs such as Julia Child, Jacques Pepin, and Jeff Smith were influences on me. Graham Kerr was also a major influence. I believe what I learned the most from the television chefs was technique, and it gave me the confidence to prepare various meals on my own.

I have appeared on WPSU-TV (State College, PA) several times giving cooking demonstrations in their “Alphabet” cooking series. Here in Warren, I have entered cooking competitions and have won the grand prize two years, and first prize in several categories. In 2008, one of my recipes was published in the Perkins Restaurant 50th anniversary cookbook. I have also done some small catering projects.

Although I prepare several Swedish recipes passed down from my father, my cuisine is very versatile. I love to modify and customize existing recipes, as well as creating my own versions of classic favorites. I hope that you will enjoy your visit to this website. I will be posting some of my favorite recipes and will try to show techniques through pictures. I would welcome your questions and comments. Let me know if you have made one of my dishes and what the results were. Once again, thank you for visiting and I hope you enjoy!

Tills nästa gang!