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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.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
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.
Makes 4 servings
- 1 medium onion, coarsely chopped
- 1 medium green bell pepper, coarsely chopped 3/4 cup ketchup (no salt added)
- Grated peel and juice of 1/2 Sunkist lemon 1 tablespoon cornstarch
- 3 tablespoons brown sugar
- 1/2 cup fresh squeeze orange juice
- 1/4 teaspoon ground ginger or 2 teaspoons fresh grated ginger root 3 Sunkist oranges, peeled, cut into bite-size pieces 20 small to medium cook shrimp, with tails and shells removed about 7 ounces)
- 3 cups cooked rice (no salt added)
- Chopped cilantro or parsley
In large non-stick skillet, spray with no-stick cooking spray, cook onion and green pepper over medium-high heat until tender but not browned. Add ketchup, lemon peel and juice. Blend cornstarch and sugar with orange juice and ginger; add to sauce. Cook, stirring until thickened. Add orange pieces and shrimp; heat. Serve over hot-cooked rice. Sprinkle with chopped cilantro. Serve with lemon wedges, if desired.
Nutritional Analysis Per Serving: 365 calories (3percent from fat, 1 percent from saturated fat), 14 g protein, 1 g fat, 77 g carbohydrate, 81 mg cholesterol, 110 mg sodium, 4 g dietary fiber, 691 mg potassium.
Courtesy of Sunkist Growers and www.5aday.com
