HOTLINE: Sunday, May 1Posted: Updated:
May Day Celebrations
Brittney Shipp was out live at the May Day Celebration at the JAM Boutique at 6938 E. First St. in Scottsdale. For more information call 480-522-5410or go to www.jam-az.blogspot.com
Community Corner: Amazing Athletes
For more information on Amazing Athletes go to Amazing Athletes Inc. or call 480-540-7396.
Community Corner: Bike for It
To follow Michelle Cooper's journey from Arizona to Texas go to her blog at www.bikeforit.org
Beat the Heat
For more information on Allison Small or Mom Index check them out at www.momindex.com
Cinco De Mayo - Veggie Tacos from Sandbar
With three locations around the Valley, Sandbar will be hosting an array of specials, prizes, live entertainment and games including a Volleyball tournament with a $1000 cash prize! For more information go to http://www.sandbaraz.com/
Vegetarian Jicama Tacos Recipe
6 Jicama Slices
1 oz Vegetable Oil
1 Portobello Mushroom
½ Red Bell Pepper, sliced
½ Green Bell Pepper, sliced
¼ Small Red Onion, sliced
½ tsp Southwest Spice
6 oz Guacamole
2 oz Fire Roasted Pico de Gallo
Radish sprouts for garnish
Heat oil in sauté pan over medium heat
Add Portobello mushrooms, bell pepper and red onion and southwest spice
Saute for 2-3 minutes or until desired texture has been reached
Evenly distribute vegetables on Jicama slices
Top with Guacamole, fire roasted Pico de Gallo and radish s
Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806
Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv
Teacher Appreciation Week
The Grand Canyon University College of Education is located at 3300 W. Camelback Road in Phoenix. For more information go to www.coe.gcu.edu
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.
Chef Dad’s Ultimate Mexican Food Side Dish
When serving any type of meat or seafood as the entrée, this dish is a great compliment. For more information go to www.chefdad.com
3 Cans of Pinto Beans (drained & rinsed)
1 Can of Rotel® Diced Tomatoes (found in the canned tomato section of your store)
16 oz. Cheddar/Jack cheese (shredded, divided in half)
1 Box Spanish Rice* (your favorite, cooked per package instructions)
½ Cup Salsa (your favorite)
1 tsp. Kosher Salt
1 tsp. Chili Powder
½ tsp. Black Pepper
1) Preheat oven to 350 degrees.
2) Combine beans, Rotel, ½ of your shredded cheese, cooked rice, salsa and spices in a large bowl and mix well.
3) Pour into a casserole dish then sprinkle remaining cheese over top. Bake for 30 minutes. Remove from the oven and let rest for 5 minutes before serving.
Cooks Notes:* The brand of Spanish rice I use is made by Near East®. Since this recipe will serve at least 6-8 people, you can easily cut this in half and only use 1 can of beans, half of the other ingredients, but use the entire box of rice and entire can of Rotele.