HOTLINE: Saturday, Jan. 28

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Lakes Polar Plunge
Brittney Shipp was live out at the Inaugural Lakes Polar Plunge benefiting the Special Olympics of Arizona.  The event is being held on Saturday, Jan. 28 in the community swimming pool at The Lakes of Tempe, 5501 S. Lakeshore Dr., at 8 a.m. for more information go to

Circus Vargas
Circus Vargas will perform through February 6th at the Arizona Mills Mall located at 5000 Arizona Mills Circle in Tempe.  For more information call 1-877-468-3861 or go to

Momix: Botanica
Ballet Arizona and the Desert Botanical Gardens present Momix: Botanica this weekend at the Orpheum Theatre in downtown Phoenix.  For more information go to

Monster Jam
Monster Jam will take over Chase Field on Saturday January 28.  The field is located at 401 E. Jefferson St in Phoenix.  Show starts at 7:00pm.  For more information call 1-800-745-3000 or go to

The vitamin water realsnowskateshow will take place on Saturday January 29th from 3-7pm at Tempe Marketplace located at 2000 E. Rio Salado Pkwy in Tempe.  For more information go to

Gabriel Iglesias
Comedian Gabriel Iglesias will perform on Saturday January 28th at Comerica Theatre located at 400 W. Washington St in Phoenix.  For more information call 602-379-2888 or go to

The Wildlife World Zoo
The Wildlife World Zoo is located at 16501 W. Northern Ave. in Litchfield Park. For more information on all the zoo's exciting attractions and events, call 623-935-WILD or check out their website  For more pet training tips from Dr. Grey Stafford, visit

Travel Deals from
For more information on today's travel deals, you can contact Rosanne Coloccia at or go to the agency website at

Dave Owens, The Garden Guy
Contact Dave at, or visit provides a comprehensive calendar of the theater, music, dance, art, festivals and cultural attractions throughout the Valley and around Arizona - along with a Ticket Marketplace that sells last-minute discount tickets. Sign up for "You've Got Shows!" at for a chance to win free tickets. is a project of the non-profit Alliance for Audience and Matt Lehrman is its Executive Director.

Snack Strategy
Michelle Dudash, RD is the owner of Chef Dudash Nutrition in Gilbert, AZ Check out Michelle’s blog that features a weekly healthy recipe at Join in on the conversation in Michelle’s community on Twitter at and on Facebook at

 Cadillac Ranch
Super Bowl Party at Cadillac Ranch @ Tempe Marketplace is scheduled for  Sunday, Feb. 5th   The party starts at 10am and goes all day.  For more information go to!/CadillacRanchTempe

 Chicken Tailgate Taco Platter Recipe
4 Chicken Breasts
1 Bottle of Non Alcoholic Margarita Mix
4 ounces of Reposado or Gold Tequila (Optional)
2 Limes
1 bunch of Fresh Cilantro
1/2 Pint of Sour Cream
1 small can of Chipotle En Adobo
1 Jar of Pico De Gallo or Picante Sauce
1 Bottle of Your Favorite Hot Sauce
1 Pack of 4 to 6inch diameter corn or flour tortillas


Marinade:  Mix the tequila and margarita mix  in a large mixing bowl or deep pan, add the chicken and allow to marinate for at least 2 to 8 hours, but not loner as the acid from the lime is mildly cooking the chicken

Smoky Cream Sauce: mix the chipotle and sour cream in a food processor or blender until fully mixed (use 1/4 can of chipotle for mild, 1/2 can for medium, full can for hot)

Garnishes:  Chop the cilantro to use as a garnish on the tacos later, and cut the limes into small wedges to use to season the taco meat later

Margarita Chicken:  remove the chicken from marinade and place onto a pre heated cast iron grill pan at medium or on an outdoor charcoal or gas grill on high.  Season with salt and pepper powder to taste.  Grill chicken approximately 7 minutes on each side until the chicken is fully cooked through and shows nicely caramelized grill marks on both sides.  Remove the chicken from the grill and let it rest for a few minutes on a cutting board.  Once rested chop the chicken into fine pieces.

Taco Platter:  Heat your tortillas until soft on a lightly oiled griddle or grill.  Lay tortillas onto your serving platter.  Place a few ounces of chicken onto each tortilla.  Drizzle desired amount of smoky cream sauce over the chicken, and then sprinkle the copped cilantro over the chicken and cream sauce.  Place a lime wedge on each taco for your guest to enjoy with their taco.  Serve the taco platter with the pico or picante salsa in a bowl with a serving spoon on the platter or table so your guests can garnish them as they see fit.

Baked Wings:
1 Large Bag of Fresh or Frozen Chicken Wings
1 bottle of Buffalo Wing Sauce or Your Favorite BBQ Sauce
1 bottle of Ranch or Bleu Cheese dressing
Your favorite vegetables (celery, carrots, cucumbers, bell peppers)


If the wings are frozen you must thaw them out completely before baking.  Pre Heat the oven to 350 degrees.  Cooking time varies because the size of wings you buy at the story can vary so much, but 20 + minutes is a good starting point.
Baked Wings:  Place your wings on a 1/2 deep baking tray then place them in the oven.  Use a pitcher and pour hot water onto the tray until the tray is almost full.  Bake the wings until they reach an internal temperature is 165 degrees.  Drain the wings into a large colander and remove all of the water as well as the fat that will have cooked out of the wings.  Drop the wings into a large mixing bowl and add your favorite sauce.  Toss the wings with tongs until they are fully coated.  Place the wings back onto the baking tray and pop them back into the oven for 3 to 5 minutes.  Remove the wings and place them onto a platter or serving dish.  Serve with your favorite chopped vegetable garnishes and ranch or blue cheese dipping sauces.