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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.
- 1 Medium red bell pepper
- 1 Medium green pepper
- 1 Medium yellow or orange bell pepper
- 1 Teaspoon dried oregano divided
- 1/2 Teaspoon salt divided
- 1/2 Teaspoon pepper divided
- 2 Cups COOKED TURKEY shredded
- 1 Package (10 ounces) refrigerated pizza crust
- Vegetable cooking spray
- 1/2 Cup reduced-fat Mozzarella cheese grated
1. Prepare grill for direct heat cooking.
2. Grill peppers over hot coals 15 to 20 minutes, turning occasionally until all sides are blackened. Put peppers in paper bag, fold down top and allow to cool. Under running water, remove charred skin, seeds and ribs from peppers. Place on paper towel to dry. Sprinkle peppers with 1/2 teaspoon oregano and 1/4 teaspoon each salt and pepper. Cut peppers into 1/4-inch strips. Set aside.
3. In small bowl combine turkey with remaining oregano, salt and pepper.
4. Unroll pizza dough and pat into rectangle, approximately 10x13-inches. Cut dough into 4 equal pieces. Spray grill with vegetable cooking spray. Place dough on grill over hot coals and grill 4 to 5 minutes or until dough is puffy and lightly browned. Turn dough over and grill 2 to 3 minutes or until dough is done.
5. Top each pizza with 1/4 each peppers, turkey and 2 tablespoons cheese. Cover grill and heat pizzas 5 to 10 minutes or until cheese melts. Serve immediately. Makes 4 servings.
-- Recipe provided by the National Turkey Federation.
