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If you're a fan of Sprinkles cupcakes, you could meet the woman behind the delicious treats in Scottsdale on Friday.
If you're a fan of Sprinkles cupcakes, you could meet the woman behind the delicious treats in Scottsdale on Friday.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Kenny Johnson of Carmel, Ind.
Prep Time and Total Time: 10 to 15 minutes
1 jar of cooked northern beans
1 box of chicken stock (unsalted/ 97% fat free)
1 package of skinless chicken breast (use as much as you want)
1 pasilla / poblano pepper (diced, seeds and veins removed)
1 jalapeño pepper (diced, seeds and veins removed)
1 yellow onion (diced bite size)
2 cloves of garlic (minced)
1 Bunch of cilantro
Cumin to taste (I like a lot of cumin)
Salt / Pepper to taste
Dash of cayenne pepper
1. I make everything in one large pot. I first cut the chicken into small pieces and all other ingredients as well so it's much easier to add when the items are done.
2. So start with the chicken in a hot pan with a couple tablespoons of olive oil. Once the chicken looks done, add a little more oil and the onion / peppers. After a couple on minutes add the garlic and only cook until the garlic release the oils as it's not necessary to over cook the garlic and peppers, they add crunch to the soup.
3. Use a half cup of stock to deglaze the bottom of the pan, and then add the beans (drained) to the pot, plus the remaining stock to cover the beans. Add the salt / pepper / cumin and allow the pot to simmer for 30 minutes. When ready to serve add the cilantro for some fresh flavor.
Servings: 6 to 8
Comments: I recently added a small jar of mixed beans to soup which worked very well or just use the northern beans.
