Saturday, July 4

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PHOENIX (3TV/CBS 5) -

Dave Owens, The Garden Guy
Contact Dave at gardenguy@gardenguy.com, or visit www.gardenguy.com.

Bobby Q
8501 N 27th Ave.
602-995-5982
www.bobbyq.net
Celebrate the 4th of July with Bobby Q's "July Four" take-out special.
    Today, Bobby Q is supplying Independence Day celebrators with four BBQ essentials to whipping up a slow-smoked feast.
    The "July Four" is a complete four-person take-home meal.
    Named the July Four, the deal includes:
    ½ lb. of hand-sliced Smoked Brisket
    ½ lb. of seasoned Pulled Pork
    4 large BBQ buns
    5 oz bottle of Bobby Q's signature BBQ sauce
    The deal is available on to-go orders only
    This patriotic package is priced at just $20

    Bobby Q will be open from 11 a.m. to 10 p.m. today.  The restaurant is located at 8501 N. 27th Ave. in Phoenix
    For more information, call 602-995-5982 or visit www.bobbyq.net

    Bobby Q was named one of the Best BBQ Restaurants in America according to OpenTable in 2014.
    Part of the 2014 OpenTable Diners' Choice Awards.
    Bobby Q was one of only 30 restaurants nationwide to earn this prestigious honor.

74-cent Sliders
Z'Tejas Southwestern Grill
Five Valley Locations
www.Ztejas.com


Republic Services Arizona Celebration of Freedom
Saturday July 4
6 p.m. to 10:30 p.m.
Mesa Convention Center and Mesa Amphitheatre
263 N. Center St.
FREE
www.azcelebrationoffreedom.org

FOOD DRIVE:
Help spread the word and feed the hungry Saturday, July 4th from 9 a.m. to 11 a.m. at Midas located at 9550 North 90th Street, Suite A-2 in Scottsdale. Participate in giveaways, win prizes and enjoy a day of fun all while giving back. Proceeds that day will go to benefit the St. Mary's Food Bank.

ICE CREAM:
Sweet Republic, 6054 N 16th St, Phoenix, AZ 85016, 602-535-5990
Sweet Republic, 9160 E Shea, Scottsdale, AZ 85260 480-248-6979
www.sweetrepublic.com
@sweetrepublic (Instagram/Twitter)


Chef Matt Grundwald's breakfast for dinner tacos:

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

4 flat crispy corn tortillas
1 pound ground chorizo
4 eggs
3 Tablespoons extra virgin olive oil
1 cup shredded pepper jack cheese
4 corn tortillas
1 cup sour cream
2 limes zested and juiced
3 Tablespoons cilantro, chopped
Kosher salt
Freshly ground black pepper

Heat a large cast iron skillet to medium heat. Add the chorizo to the pan and begin to brown for 5 minutes, scraping the bottom of the pan with a wooden spoon frequently.  Turn on the heat, and in the cheese and stir in. Evenly spoon the chorizo into each of the crispy tortillas.

Heat a large non-stick skillet to medium heat and add the olive oil. Crack each of the eggs into the oil and cook slowly for 4 minutes until the whites of the eggs are fully cooked. Place each sunny side up egg on each crispy tortilla with the chorizo. In a small bowl mix the sour cream, lime juice and zest, cilantro, salt and pepper together.

Serve as a garnish in each of the crispy tortillas.