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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.
Serves 5
Tomato Soup:
- 6 each Roma tomatoes, split and deseeded
- 2 each garlic cloves, minced
- 2 1/2 teaspoons basil, finely chopped
- 1/4 each yellow onion, diced
- 1/2 ounce olive oil
- 1/4 cup tomato paste
- 3 cups vegetable broth
- 1 1/4 tablespoons sherry vinegar
- 3/4 teaspoon white pepper, fresh ground
Avocado Salsa
- 1/2 each avocado, diced
- 1/2 each cucumber, peeled, seeded, diced
- 1/2 each red and green bell pepper, diced
- 1/4 red onion, diced
- 1/2 each tomatillo, diced
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons olive oil
- 1/4 teaspoons cumin
- 1/4 teaspoon chili powder
Soup - In a hot skillet, add oil and sauté tomatoes, garlic, onions and basil. Add paste, broth and simmer until tomatoes fall apart. Remove from heat and then add vinegar and pepper. Puree soup in a food processor and refrigerate.
Salsa - Combine all ingredients and let chill for 2 hours before serving.
Serve soup with a dollop of salsa on top.
Courtesy of www.5aday.com
