-
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.
Recipe from Andrea Dodds of Loveland, OH
Total Time: 30-40 min
2-1/2 c of chopped cooked chicken (you can find this where they sell the tuna)
1 can of condensed cream of chicken soup
1 c of sour cream
1 pkg of shredded colby & Monterey Jack Cheese divided
1/4 c of chopped cilantro
12 8 in tortillas
1-1/2 c of thick and chunky salsa
1. Preheat oven to 350. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp of the cilantro until well blended.
2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla, roll up. Place seam sides down in a greased 13 x 9 baking dish. Top with the salsa and remaining cheese.
3. Bake 25 min. Sprinkle with remaining 1 Tbsp cilantro top with remaining 1/2 cup sour cream.
Yield: 6 servings, 2 enchilladas each
Comments: I want to go to culinary school so I like to practice and send stuff.
