Updated: February 17, 2013 6:05AM
Grass Fed, a Bucktown restaurant offering a new take on the American steakhouse, offers its recipe for Brussels Sprout Salad — a unique alternative to broccoli salad — for those trying to eat healthier in 2013.
Regular Swap Shop contributors Paula Sabo and Cindy Panayotovitch share their similar recipe for Chicken-Potato-Sausage Bake, requested by N.P. of Hickory Hills.
Because last week’s Chili Con Carne and Vegetarian Chili recipes didn’t satisfy R.A.F. Jr.’s request for Chicken Chili, McCormick Spices suggests its flavorful Chicken Chili with Black Beans and Corn, which makes 8 (1-cup) servings.
To make Chicken Chili: Heat 1 tablespoon vegetable oil in large skillet on medium-high heat.
Add 1 pound boneless skinless chicken breasts (cut into 1-inch cubes), 1 cup chopped green bell pepper, and 1 cup chopped onion; cook and stir 6 to 8 minutes or until chicken is lightly browned.
Add 1 tablespoon paprika, 1½ teaspoons oregano, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and ¼ teaspoon crushed red pepper; mix well.
Stir in a 15-ounce can black beans (drained and rinsed), a 15-ounce can great Northern beans (drained and rinsed), 14-ounce can diced tomatoes (undrained), 1 cup low-sodium chicken broth and 1 cup frozen corn. Bring to boil; reduce heat to low and simmer 20 minutes.
My husband loves beef barley soup, but not the canned version. Can you help with a decent homemade recipe?
C.S., South Bend
I would appreciate a recipe for Tres Leches Cake, the moist Mexican cake made with three milks.
I’m looking for the recipe for a layered pizza dip. The one I enjoyed with hot breadsticks contained pizza sauce, pepperoni and olives among other ingredients I can’t seem to duplicate.
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