HOTLINE: Saturday, May 25Posted: Updated:
PHOENIX POOLS OPEN MAY 25; STILL SPACE IN SWIM PROGRAMS, CLASSES
With triple-digit temperatures already a regular and unwelcome guest in Phoenix, it will soon get a lot easier to cool off when City of Phoenix pools open for the 2013 season on Memorial Day weekend, May 25 to May 27 from 1 to 7 p.m. Pools then will reopen for full summer operating hours on June 1 at 1 p.m. The 2013 season will run through July 28; pools are open from 1 to 7 p.m. six days a week (all pools will be closed Fridays). Eleven pools also will remain open weekends in August through Labor Day.* Daily admission at Phoenix city pools is $3 for adults and $1 for seniors age 50 and over and youth age 17 and under. A season pass for a family of four is $75 ($7 for each additional family member). A pass for an individual senior or youth is $20; adult passes cost $30. There is still space in many swim classes and programs, including all levels of swim instruction and swim and dive team programs. Swim lessons cost just $15 and joining swim and dive teams costs just $45, which includes practices four days a week through early July and several meets at city pools. Each city pool has its own webpage featuring one-click online registration for every class and swim program the city offers. The schedules and complete city pool information is viewable online at phoenix.gov/parks/pools. Information also is available by phone at 602-534-6587 or by sending email to email@example.com
The Living Room
The Sushi Room
5th and Wine
Humble Pie Pizza
6501 E Greenway Pk.
15703 N 83rd Avenue
Six valley locations
Humble Pie Family Restaurants is helping families in Oklahoma and Texas. The local restaurant chain was deeply saddened by what has happened to the neighborhoods in Oklahoma and would like to help.
We are asking the Community to help Oklahoma to be OK.
This Sunday(May 26th) the local restaurant chain will donate proceeds from pizzas sold at all six Humble Pie locations to the American Red Cross. The funds will benefit victims of tornadoes in Oklahoma and Texas .
As a neighborhood pizza restaurant Humble Pie felt it was their duty to give back.
"At Humble Pie we focus our giving in the neighborhoods we serve and today we want to share that spirit by helping the neighborhoods in Oklahoma affected by this week's tornado", David Dabruzzi, owner, Humble Pie.
For every pizza purchased, $5 will be donated to the American Red Cross.
At the other Humble Pie Family Restaurants, $2 from every glass or bottle of wine(including Sake) will be donated to the American Red Cross. This includes CHoP, The Living Room and The Sushi Room in Chandler(SW corner Dobson & Queen Creek, 2475 W Queen Creek Rd Chandler, AZ 85248) and 5th and Wine in Scottsdale(7051 E 5th Ave Scottsdale, AZ 85251)
Humble Pie has locations in Scottsdale, Phoenix, Peoria and Glendale
Join us this Sunday as our community helps a community in need.
Michelle Dudash, RD
Chef Dudash Nutrition
Visit Michelle's website at www.michelledudash.com where you can subscribe to her blog and connect with her on Facebook, Twitter and Pinterest.
Saguaro launching its Swim Social Summer this weekend
Four room packaged deals from $89 with amenities like $50 food credits, cabana rentals, 30-minute spa treatments and in-room movies.
Exclusive discounts to the Saguaro Spa and Distrito, a restaurant by Iron Chef Jose Garces. The membership, offered in six-month and twelve-month commitments provides all the benefits of relaxation in a resort atmosphere, readily enjoyed any time of year. The gym features state-of-the-art equipment. Each new member receives a complimentary pair of Saguaro sandals, and a gift certificate for a one-night stay at The Saguaro. Memberships are $125 for six months and $225 for an annual commitment.
104.7 KISS FM radio remote with live DJ from 11 a.m. to 1 p.m. Acoustic music from 1-5; event closes at 6 p.m. each day.
Giveaway: two pairs of tickets to the Pitbull and Ke$ha show June 19 at Desert Sky Pavilion.
Specialty drinks – Saturday featuring Sky Vodka drinks; Sunday - Bacardi drinks
Fun pool games
Collect the Smiles: guests will be invited to take a photo of themselves with the Saguaro Smiley Floatie and post on Instagram and hashtag for prizes.
Sunday: DJ Al Page from 1-5 p.m.
Monday: DJ Sean Derek from 1-5 p.m.
The Saguaro Hotel &
Distrito, an Iron Chef Jose Garces restaurant
4000 N. Drinkwater Blvd., Scottsdale, Ariz.
Located in the heart of Old Town Scottsdale, The Saguaro Hotel is in the cultural hub that includes the Scottsdale Center for the Performing Arts, the Scottsdale Museum of Contemporary Art and numerous art galleries, The Saguaro's 194 guest rooms channel the palette of the indigenous wildflowers of Arizona. The intimate Saguaro Spa offers services such as massage, body scrubs and yoga. Since opening in 2012, Chef Jose Garces’ Distrito at The Saguaro has brought the vibrant and diverse street food of Mexico City to Scottsdale. The restaurant goes beyond classics such as tacos to offer the full range of exciting and flavorful cuisine.
New Healthy BBQ Recipes and Gadgets
Memorial Day weekend kicks off grilling season! It's easy to make your recipes nutritious AND delicious. Michelle Dudash, registered dietitian, chef and author of Clean Eating for Busy Families shared her tips on recipes, gadgets and healthy grilling.
1. Grilling seafood is so quick and easy. Just don't overcook it!
Make Michelle's delicious Grilled Shrimp Tacos with Tomato-Studded Guacamole with Scallions & Chile made with California Avocados.
MADE WITH: Quesadilla Grilling Basket, $19.95
Provided courtesy of the local Crate and Barrel in Scottsdale.
2. Grilling fruit intensifies flavors and concentrates the natural sweetness of fruit.
Grilled fruit salad with SAAS hot sauce
Grill basket gadget
MADE WITH: Stainless Steel Wok Grill Basket with Cast Handles, $24.95
3. Marinating meat and other animal proteins drastically reduce the carcinogen HCA from forming while grilling.
Vinegar and oil are a protective barrier; herbs and spices contain antioxidants.
Two products that help you to cook safely, without charring meats:
MADE WITH: Moistly Grilled Smoking Platform, $49.95
Stainless Steel Convertible Chicken Roaster with Wok, $29.95
And keep the party going with s'mores for dessert! With dark chocolate or natural chocolate hazelnut nut butter, sliced bananas, marshmallows and graham crackers!
MADE WITH: S'mores Basket with Handle, $6.95
Grilled Cilantro Shrimp Tacos with Mango Salsa
If you don’t feel like using the grill, cook the shrimp and marinade in a loosely covered skillet over medium heat, reducing heat as needed. You’ll know a mango is ripe when it yields slightly to a gentle squeeze.
1 pound (455 g) peeled and deveined large shrimp (21/25 count), tails removed
¼ cup (4 g) chopped cilantro
2 tablespoons (28 ml) lime juice
1 tablespoon (15 ml) expeller-pressed grapeseed or canola oil
2 teaspoons (6 g) minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
6 long grill skewers (if using wooden skewers, presoak in water 10 minutes)
1 mango, diced (about 1 cup, or 175 g)
¾ cup (113 g) chopped red bell pepper
2 tablespoons (2 g) chopped cilantro
2 tablespoons (13 g) thinly sliced scallions
2 teaspoons (10 ml) lime juice
½ teaspoon minced garlic
½ teaspoon minced jalapeno (add more to make it spicier)
¼ teaspoon ground cumin
1/ 8 teaspoon chili powder
1 pinch salt
1 pinch freshly ground black pepper
8 corn or small whole-grain flour tortillas
Extra-virgin olive oil for drizzling
To make the shrimp: Preheat grill on medium-high heat (400°F, 200°C, or gas mark 6). In a medium bowl, mix shrimp with cilantro, lime juice, oil, garlic, salt, and pepper. Stand 2 skewers up on the counter, ½ inch (1.3 cm) apart with sharp sides pointing up, and thread on the shrimp, pushing them all the way down to 1 inch (2.5 cm) from base of skewers.
Repeat until all the shrimp are skewered, being careful to leave small spaces between each. Place shrimp skewers on a sheet pan, cover with plastic wrap, and chill to marinate at least 15 minutes, or up to 4 hours.
To make the salsa: Stir together mango, bell pepper, cilantro, scallions, lime juice, garlic, jalapeno, cumin, chili powder, salt, and pepper.
Oil the grill and place shrimp on the grate. Close the lid and cook for 3 to 4 minutes until shrimp are opaque almost halfway through. Turn skewers over to cook the shrimp through, another 2 to 3 minutes. Remove shrimp from skewers. Heat tortillas on the grill or in a microwave until hot, about 30 seconds.
Fill tortillas with shrimp and salsa and drizzle with oil.
Total Prep and Cook Time: 1 hour, 15 minutes • Yield: 4 servings, 2 tacos each (with 8 shrimp and 1/3 cup [83 g] salsa)
Per serving: 249 calories; 6 g total fat; 1 g saturated fat; 18 g protein; 32 g carbohydrate; 5 g dietary fiber; 137 mg cholesterol.
To save time, pulse the salsa ingredients separately in a food processor to chop and then combine in a bowl.
Tomato-Studded Guacamole with Scallions & Chili
I perfected this dip during a stint as a private chef in my boss’s open-air kitchen overlooking the beaches of San Jose del Cabo, Mexico. To select a perfectly ripe avocado, give it a gentle squeeze in the palm of your hand—it should be firm, yet yield slightly to pressure.
3 ripe large avocados
1 scallion, green part only, thinly sliced (about 2 tablespoons, or 13 g)
2 tablespoons (2 g) chopped cilantro or Italian flat-leaf parsley
1 tablespoon (15 ml) lime juice
2 teaspoons (6 g) minced jalapeno with seeds and inner membranes removed
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1/ 8 teaspoon garlic powder (or ½ teaspoon fresh garlic for a stronger taste)
1 tiny pinch oregano, crumbled between fingers (optional)
1 large tomato, seeded and diced ¼ inch, or 6 mm (about 1 cup, or 180 g)
Whole-grain tortilla chips
Total Prep and Cook Time: 15 minutes • Yield: 8 servings, ¼ cup (approx. 25 g) each
Per serving: 127 calories; 11 g total fat; 2 g saturated fat; 2 g protein; 8 g carbohydrate; 5 g dietary fiber; 0 mg cholesterol.
Cut avocados in half lengthwise going around the pit, twist to separate the halves, and then remove the seed. With a tablespoon, scoop the flesh into a medium bowl. Mash avocado flesh with a whisk or potato masher until chunky. Stir in scallions, cilantro, lime juice, jalapeno, chili powder, salt, pepper, garlic powder, and oregano. Taste-test with a tortilla chip and adjust seasonings as desired.
Cover with plastic wrap pressed directly on the surface of the guacamole to prevent browning until ready to serve. Upon serving, stir in half of the tomatoes* and sprinkle the other half on top. Serve with chips.
*Since tomatoes release water when in contact with salt, only stir in enough tomatoes for the amount of guacamole you will enjoy immediately to prevent a watered-down version.
»» Avocados are in season spring, summer, and early fall.
»» When tomato quality diminishes in the colder months, try stirring in pomegranate seeds instead.
To seed a pomegranate, cut off the top part of the stem end. With a knife, score the skin’s surface into quarters from top to bottom. Pull the quarters apart with your hands. Bend back the skin and scoop out the seeds over a bowl or holding the pomegranate skin side up, whack the skin with a spoon so that the seeds fall out.