Chicago Sun-Times Latest news from the Chicago Sun-Times Online en-us (Editor) Newspapers Chicago Sun-Times 84 34 30 Copyright 2014 <![CDATA[ TACO PARTY PIZZA ]]> Lead story image

MAKES 6 SERVINGS ¾ cup refried beans1 (12-inch) frozen ultra-thin crust cheese pizza 1 cup shredded lettuce ½ cup diced fresh tomatoes ¼ cup sliced black olives ½ cup shredded Cheddar cheese 1 avocado, sliced ½ cup crumbled tortilla chips Salsa and sour cream Spread refried beans on frozen pizza. Bake, following directions on box. Allow pizza to cool 10 minutes. Top with lettuce, tomatoes, black olives, cheese, avocado slices and tortilla chips. Serve with salsa and sour cream as toppings. Home Run Inn Pizza Nutrition facts per serving: 555 calories, 29 g fat, 9 g saturated fat, 27 mg … ]]> Wed, 22 Jun 2011 17:15:24 -0600 <![CDATA[ QUICK KALE KIMCHI ]]>

MAKES ABOUT 3 CUPS 4 cups stemmed, tightly packed kale greens1 medium carrot, cut in matchsticks 1 small red onion, cut in matchsticks 1 tablespoon thinly sliced garlic 1 tablespoon grated ginger 1 tablespoon diced fresno chiles or to taste 1 tablespoon sambal oelek or sriracha or to taste 1/4 cup rice wine vinegar or to taste Salt and pepper Bring a large pot of salted water to a vigorous boil. Add kale greens and cook until tender but not mushy, about 5 minutes. Drain and chill under cold running water. While the kale is cooling and draining, mix the rest of the … ]]> Tue, 29 Jan 2013 09:48:01 -0600 <![CDATA[ COCKTAIL MEATBALLS WITH CRANBERRY MARINARA ]]>

MAKES 50 MEATBALLS Start to finish: 30 minutes 3 eggs, beaten 1/4 cup finely chopped cilantro1 tablespoon finely chopped jalapeno slices 3 cloves garlic, minced 2 teaspoons fennel seeds 2 teaspoon dried oregano 1 teaspoon onion powder 1/2 teaspoon red pepper flakes Kosher salt and ground black pepper 3 pounds ground beef (93 percent lean) 1 (14-ounce) can whole berry cranberry sauce 1 (15-ounce) can diced tomatoes Splash of hot sauce Heat the oven to 425 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, combine the eggs, cilantro, jalapenos, garlic, fennel, oregano, onion powder, red pepper flakes, 2 teaspoons … ]]> Thu, 03 Jan 2013 13:44:02 -0600 <![CDATA[ Holiday Wreath Centerpiece ]]>

4 to 5 types cheese cubes in different flavors: Cheddar, Pepper Jack, Swiss, etc. 1 package fresh thyme sprigs 1 pound cherry tomatoes Mustard Butter Dip (recipe below) Cut cheese into small cubes, keeping flavors separate. Arrange cheeses in a ring shape on a decorative serving platter or cutting board. Separate each row with a few sprigs of thyme and some tomatoes. Tuck in bunches of celery sticks and slices of red apple. Add a ribbon bow and a cup of dip on one side, and place a cup for toothpicks to pick up the cheese and tomatoes nearby. MUSTARD … ]]> Sun, 20 Jan 2013 06:04:25 -0600 <![CDATA[ GUACAMOLE WITH TOASTED WALNUTS AND POMEGRANATE ]]> Lead story image

MAKES ABOUT 3 CUPS 1 fresh poblano chile (see Note) 3/4 cup walnuts3 ripe medium-large avocados ½ medium white onion, chopped into pieces no larger than ¼-inch ( 1/3 cup)2 tablespoons chopped fresh flat-leaf parsley leaves 2 tablespoons fresh lime juice Salt Seeds from ½ medium pomegranate, removed from pith (you need a generous ½ cup) Roast poblano chile over an open flame or 4 inches below a broiler, turning regularly, until blackened all over (about 5 minutes for an open flame, 10 minutes for broiler). Place in bowl, cover with kitchen towel, and let cool. Rub blackened skin off … ]]> Sun, 06 Jan 2013 09:37:19 -0600 <![CDATA[ SESAME-GREEN CHILE PECANS ]]> Lead story image

MAKES 3 SERVINGS 1 to 2 fresh serrano chiles, stemmed (see Note)2 tablespoons sesame seeds 1 egg white 1 tablespoon agave syrup or honey 2 teaspoons Worcestershire sauce 1 teaspoon salt 3 cups (about 10 ounces) raw pecan halves Preheat oven to 350 degrees. In a small dry skillet, roast chile(s) over medium heat, turning frequently, until soft and blackened in spots (about 10 minutes). Remove chile(s) and add sesame seeds. Stir regularly until golden and aromatic (about 3 minutes). Set seeds aside. Rough chop chile and scoop into a small food processor or blender. Add egg white, agave syrup … ]]> Sun, 06 Jan 2013 09:36:56 -0600 <![CDATA[ ROSES IN THE SNOW ]]> Lead story image

MAKES 20 SERVINGS 2 tablespoons edible dried rose petals, plus extra for garnish (see Note)1 tablespoon pink peppercorns 2 teaspoons coarse salt 16 ounces goat cheese 2 teaspoons honey Edible gold leaf flakes (see Note) Pick over rosebuds, removing petals from centers. In a spice mill, grind petals, peppercorns and salt. Lay plastic wrap on work surface and sprinkle the ground mixture. Roll log of cheese in the mix, wrap securely until serving time. Unwrap and place on serving platter. Drizzle with honey, sprinkle with gold leaf and garnish with a few whole rosebuds. Arrange crackers around the edge. Note: … ]]> Sun, 06 Jan 2013 09:36:31 -0600 <![CDATA[ FILLO QUILLS ]]> Lead story image

MAKES ABOUT 3 DOZEN 8 ounces softened cream cheese¼ cup finely grated Parmesan cheese ¼ cup prepared pesto, well-drained 1 egg 1 pound fillo dough, defrosted ½ cup melted butter ½ cup fine bread crumbs Combine cream cheese, Parmesan cheese, pesto and egg to make a smooth mixture. Place in a pastry bag with a large plain tip (or into a zip-top plastic bag with 1/2 inch of the corner snipped off). Prepare a large bake sheet, lined with parchment or foil. Brush lightly with melted butter. Open package of fillo. Remove one sheet, keeping the rest covered with plastic wrap. … ]]> Sun, 06 Jan 2013 09:35:42 -0600 <![CDATA[ PEANUT BUTTER CHOCOLATE POPCORN ]]> Lead story image

MAKES 6 SERVINGS 1½ cups sugar¾ cup corn syrup 2 tablespoons water ¾ cup creamy peanut butter 4 tablespoons unsalted butter ½ tablespoon baking soda ½ cup unsalted peanuts, toasted 3 cups freshly popped popcorn, warm ½ cup chocolate syrup Combine sugar, corn syrup and water in a small saucepan set to low heat, stirring constantly until mixture begins to caramelize and turns amber in color, about 5 minutes. Add the peanut butter, butter and baking soda to the mixture and stir to combine. Remove from heat and set aside. Place toasted peanuts and popcorn in large bowl and mix … ]]> Fri, 23 Mar 2012 08:05:03 -0600 <![CDATA[ CURRY-CHIVE POPCORN ]]> Lead story image

MAKES 4 SERVINGS ¼ cup popcorn kernels 2 tablespoons olive oil Paper lunch bag 2 teaspoons curry powder 2 teaspoons chili powder 1 teaspoon popcorn or ½ teaspoon kosher salt 1 tablespoon fresh chives, finely chopped Toss the popcorn and olive oil together in a small bowl and transfer to a paper bag. Tightly fold bag over two times to seal. Place bag in microwave and heat on high for 2-3 minutes or until there are 3 seconds between pops. While still hot, pour the popcorn into a large resealable bag, adding all remaining ingredients except for chives. Seal the … ]]> Fri, 23 Mar 2012 08:05:02 -0600