HOTLINE: Sunday September 12

Posted: Updated:
BRITTNEY SHIPP WAS OUT LIVE AT THE MMA LAB
17235 N 75TH AVE BLDG H GLENDALE, AZ 85308
623-792-8543
 
 
DR. ART
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806
 
Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org.
 
WALLY'S WEEKLY CAR REVIEW
for more on Wally Cahill: www.azmotorsportsmania.tv
 
 
THE OVER WEIGHT DEBATE - CHILDHOOD OBESITY
The Worthy Institute, LLC
(602) 258-3300 (office)
(602) 258-0282 (fax)
 

MASSAGE FOR THE CURE - TUESDAY SEPTEMBER 14

www.MassageEnvy.com

www.Facebook.com/MassageEnvyAZ

602-992-ENVY (3689)

 
 
BONNIE MOEHLE, SELF REALIZATION COACH
For Private Sessions, to purchase a book or to reserve Bonnie as a Speaker at your next event:
(602) 717-6228
 
Metaphysical Mondays at Borders - Free Presentation, September 27 from 7:00-9:00pm
Borders
7320 West Bell
Glendale, AZ 85308
623.487.9110
 
 
TRAVELATION
Rosanne Coloccia has the latest travel deals @ www.travelationonline.com
 
 
PRIMEBAR
Located at Scottsdale Quarter
15037 North Scottsdale Road
Scottsdale, AZ 85254-2289
(480) 822-6200
 
Tequila Shrimp Skewers
INGREDIENTS:
15 shrimp skewers, 3 to a skewer
2ozbutter
1oz habanero sauce
1Tgarlic
1oz pineapple juice
1oz spring mix
2oz avocado mango salsa
1T cajun seasoning
1T oil
1oz tequila
2 lime wedges
tsp julienned cilantro
1. Heat oil in saute pan to lightly smoke
2. Place skewers in pan and saute with cajun seasoning and garlic
3. When shrimp is 3/4 of the way done, deglaze with tequila
4. Add pineapple and buffalo sauce and bring to a simmer, let reduce by 1/4 and mount with butter
5. Mound spring mix across plate and sprinkle with avocado mango salsa
6. Place skewers in a line across plate and pour sauce across the shrimp and lettuce
7. Garnish with cilantro and serve with lime wedges.
 
Proscuitto-Mozzarella Stuffed Peppadews
100 peppadews
100 fresh mozzarella balls
25oz proscuitto, thinly sliced
1. Cut proscuitto into thin strips
2. Roll each mozzarella ball with a strip of proscuitto
3. Gently push 1 piece mozzarella into 1 peppadew
4. Repeat until all ingredients are used up
5. Place on sheet pan lined with parchment, wrap, label, date, and refrigerate.
 
Beet Lollipops
8eachred beets, cut in 1" cubes, on lollipop sticks
2ozbeet reduction sauce
3oz pistachio crust
1tspgreen onion, sliced on a bias
2ozgoat cheese dip
1. Roll beets in chilled reduced sauce
2. Crust all beets with pistachio crust.
3. Ladle goat cheese dip in ramekin and heat in microwave for 20 seconds
4. On black rectangle, place goat cheese dip in center
5. On either side of goat cheese dip line up 4 lollipops, alternating color
6. Garnish goat cheese with green onions