-
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.
Recipe from Kirk Duvall of Tenn.
2 lbs cooked penne pasta (cooked al dente)
1 lg. cucumber (diced)
6 Roma tomatoes (diced)
1 green pepper (diced)
1 red pepper (diced)
2 bunches of green onions (chopped)
2 cans medium whole olives (drained)
2 celery sticks (diced)
1lb frozen peas (cooked)
16-24 oz ranch dressing ( to taste)
1-2 cups mayonnaise
8 oz grated parmesan cheese, "used as topping"
16 oz grated mozzarella cheese
Pinch of salt
Pinch of pepper
Pinch of oregano
Pinch of basil
Blend all ingredients into a large bowl, mix well, place into fridge to chill for about 30-40 minutes. Remove from fridge, mix again, taste a sample, if needed add more ranch/mayonnaise. Top with parmesan and return to fridge for an additional 20 minutes.
