HOTLINE: Sunday, April 5Posted:
Dr. Art Mollen
Dr. Mollen's practice is located at 16100 N. 71st St. in Scottsdale. For more information, call 480-656-0016 or log onto www.drartmollen.com
Mindy Villone, Coupon Sense representative, gave a special offer for viewers who use the promo code "Mindy" at Couponsense.com. You can also contact Mindy by emailing email@example.com
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.
To send questions to Chef Dad, email firstname.lastname@example.org
For more of Chef Dad's recipes, go to www.chefdad.com
Chef Dad's Bacon & Green Olive Deviled Eggs
-6 large eggs (hard boiled & peeled)
-4 slices of bacon (cooked medium & chopped)
-1/4 cup mayonnaise
-1/4 cup Spanish olives (rough chopped)
-Salt & pepper
-Paprika (for garnish)
1) Slice your boiled & peeled eggs in half, then carefully remove the yolks from the egg whites and put in a food processor. Set egg whites aside for later. Also in the food processor, add the bacon, mayo, olives, and a few pinches of both salt and pepper. Turn processor on and combine into a paste, about 10 seconds. Scrape sides of bowl and run again for another five seconds.
2) Remove ingredients from the food processor and put in a piping bag with a star tip to fill the egg whites. If you don't have a piping bag, use a heavy duty plastic bag, cutting the bottom corner off to pipe mixture into the egg white.
3) Loosely lay a piece of plastic wrap over the top of your eggs, and put in the refrigerator for one hour and up to overnight. Just before serving, sprinkle eggs with paprika for garnish.
This recipe makes 12 deviled eggs.
Cook's note: Make sure you use the jarred green olives stuffed with the red pimento. They are called Spanish olives, and any size will do just fine. Remember, eggs need to be kept chilled, or they will go bad in a matter of a few hours or less depending on the temperature their surroundings.
Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv, Wally's Weekly Car Reviews on Facebook, or @CahillWally on Twitter
Debbie Hernandez with Home Depot
24 Carrots Natural Café & Urban Juicery
1701 E. Guadalupe Rd., Tempe
Carrot cake smoothie recipe
-8 oz carrot juice
-2 oz coconut milk
-1/4 cup favorite granola
-1/4 tsp mix of favorite spices (we use our house chai mix, but a blend of ginger, clove, nutmeg and cinnamon would be perfect)
-1/3 cup cooked, cooled sweet potato
-1/2 cup frozen pineapple
-1/2 cup frozen banana
Purée all of this deliciousness together and enjoy with actual carrot cake.