Sunday, Sept. 6

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Half Moon Windy City Sports Grill in Phoenix announces its first Phoenix Fire Fighters Burgers, Brews & Brawn Servathon in remembrance and commemoration of those involved in 9/11

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When: 6  9 p.m. on Wednesday, Sept. 9
Where: Half Moon Windy City Sports Grill, 2121 E. Highland Ave, Phoenix, (602) 977-2700
Tickets: Tickets are $10 per person and gives each guest a $10 food credit. Reservations are required in order to reserve a Phoenix Fire Fighters as your server that evening.
www.halfmoonsportsgrill.com

Local Work
We get a rundown on the Valley's hottest jobs from Ryan Naylor with www.localwork.com.

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

Sunday's Sweetheart 
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
To email questions to Chef Dad, email questions@chefdad.com 
For more of Chef Dad's recipes go to www.chefdad.com

Chef Dad's Lemon Pepper Chicken

INGREDIENTS:
Up to 4 lbs. Raw Chicken (your choice of legs, breasts, thighs, etc.)
¼ Cup Lemon Juice (fresh squeezed, not bottled*)
¼ Cup Vegetable Oil
¼ Cup White Vinegar
1 Tbsp. Oregano Flakes
2 tsp. Garlic Powder (NOT Garlic Salt)
Salt & Pepper

COOKING:
1)    In a large enough bowl to fit the marinade and the chicken, start out by combining your lemon juice, vegetable oil, vinegar, oregano flakes & garlic powder.  Use a whisk to completely mix all ingredients together.  Add your chicken parts and toss well to coat everything.  Cover with plastic wrap and put in the fridge for exactly one hour.  If you're cooking them after that one hour, move on to step 2.  If it's going to be a while longer, take the chicken out of the marinade and keep in an air tight container in the fridge until cooking time.
2)    When ready to cook your chicken, set up a draining rack over a pan so you can put the meat on the rack and let the marinade drip off.  Discard excess marinade.  Just before cooking, add a few pinches of salt and pepper on both sides of each piece of meat.  
3)    You're best 3 options for cooking this meat are; On the grill, On a Ribbed Griddle or In a Covered Dutch Oven.  On the grill, use the indirect heat method so the drippings won't flare up onto the meat.  Bone in meat will take about 30-40 minutes and boneless skinless breasts will take about 10-12 minutes per side.  On a griddle, use a medium heat turning the meat over every 5 minutes until cooked all the way through.  Depending on the meat you use and heat of your griddle, this usually takes between 25-35 minutes.  In a Dutch oven, bake covered for 30 minutes at 350 degrees if using a single layer of boneless skinless breasts, 45-50 minutes for bone-in chicken parts.

Cook's Notes: *You can use the bottled lemon juice, but only use 2 tablespoons of it plus 2 tablespoons of water.  ¼ Cup of fresh lemon juice is usually 1 large lemon or 2 small ones.  Always double check your cooked chicken that it is not pink inside & cooked all the way through.  Marinating the chicken much longer than one hour will give you too intense of a lemon flavor.  One hour is perfect.


Wally's Weekly Car Review
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Debbie Hernandez with Home Depot
@DIYDEBBIE 

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