Wednesday, Feb. 3

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Job Fair: Direct Energy

Job seekers are invited to attend their hiring event on Wednesday, February 3rd, to experience their company culture first hand, and see why Direct Energy is a great place to work. Opportunities to interview with management, tour offices, learn about positions and shadow agents. More than 100 jobs are available for Inbound and Outbound Sales positions. 

Wednesday, February 3rd
9AM - 3PM
1401 S. 52nd St. Ste 115 Tempe, AZ 85281

Job Benefits: 

  •  Depending on position and if Bilingual Starting Salary ranges from $12 - $15 p/h and on either a Monthly Sales Incentive Plan or Annual Incentive Plan.
  •  Full benefits Medical, Dental, Vision, 401K Matching, Employee Stock Purchase Program, PTO, Tuition Reimbursement
  •  Amazing Company Culture, Great leadership, Leader in 3 Separate Categories within our Industry based on customer population, Circle of Excellence

To learn more about Direct Energy, please visit

Girl Scout Cookie Dessert Challenge is BACK this February at Restaurants across the Valley and Flagstaff

Girl Scouts Arizona Cactus-Pine Council is pleased to announce the return of its award-winning Girl Scout Cookie Dessert Challenge. For the third year in a row, chefs from some of the state's most popular restaurants will use their culinary prowess to re-imagine one of the beloved flavors of Girl Scout cookies Do-Si-Dos, Samosa, Tagalongs, Thin Mints, Trefoils, and Savannah Smiles into a custom dessert menu item. Each restaurant has agreed to feature its dessert on its menu from February 1 to February 29, 2016, with a portion of the proceeds from each dessert sold directly supporting Girl Scouting in our community.

The participating restaurants, and their creative desserts, are: 

Restaurant: 32 Shea
Location: 10626 N. 32nd Street in Phoenix 
Chef/Dessert Designer: Theresa "Chef T" Willie 
Assigned Cookie: Samoas 
Dessert: Samoas Cookie Pecan Shortbread Coconut Caramel Trifle

Restaurant: 5th and Wine
Location: 7051 E. 5th Avenue in Scottsdale 
Chef/Dessert Designer: Enrique Sanchez 
Assigned Cookie: Tagalongs
Dessert: Warm Tagalong Dulce de Leches Cake

Restaurant: BlueFire Grille at the Scottsdale Hilton Resort and Villas 
Location: 6333 North Scottsdale Road in Scottsdale
Chef/Dessert Designer: Patrick Doyle
Assigned Cookie: Savannah Smiles 
Dessert: Savanna Smiles Crumble Crust Prickly Pear Cheese Cake

Restaurant: Churn 
Location: 5223 North Central Avenue in Phoenix
Chef/Dessert Designer: Jada Shiya
Assigned Cookie: Trefoils
Dessert: Trefoil Butter Swirl Ice Cream

Restaurant: Copper Leaf Gastrolounge
Location: 4225 North Craftsman Court in Scottsdale
Chef/Dessert Designer: Todd Williams 
Assigned Cookie: Thin Mints 
Dessert: Thin Mint Pizza Cookie

Restaurant: Kelly's at Southbridge
Location: 7117 E. 6th Avenue in Scottsdale 
Chef/Dessert Designer: Kelli Casey 
Assigned Cookie: Thin Mints
Dessert: Thin Mint Cheesecake

Restaurant: Lumberyard Brewery
Location: 5 South San Francisco Street in Flagstaff
Chef/Dessert Designer: Richard Kimball
Assigned Cookie: Thin Mints 
Dessert: Chocolate Mint Ice Cream Sandwich

Restaurant: Olive + Ivy 
Location: 7135 E. Camelback Road in Scottsdale 
Chef/Dessert Designer: Kelli Sappington 
Assigned Cookie: Thin Mints 
Dessert: Thin Mint Gelato 

Restaurant: Paul Martin's American Grill
Location: 6186 North Scottsdale Road in Scottsdale
Chef/Dessert Designer: Ray Valencia
Assigned Cookie: Samoas 
Dessert: Caramel Delight Ice Cream

Restaurant: Rhythm & Wine 
Location: 7605 E Pinnacle Peak Road in Scottsdale 
Chef/Dessert Designer: Terry Craig 
Assigned Cookie: Savannah Smiles 
Dessert: Savannah Chambord Raspberry Mousse

Restaurant: Rusconi's American Kitchen
Location 10637 North Tatum Boulevard in Phoenix 
Chef/Dessert Designer: Michael Rusconi  
Assigned Cookie: Samoas
Dessert: Banana Cream Samoa Jar

Restaurant: The Henry
Location: 4455 E. Camelback Road in Phoenix/Arcadia
Chef/Dessert Designer: Marissa Pintor 
Assigned Cookie: Tagalongs 
Dessert: Tagalong Donuts 

Restaurant: The Market By Jennifer's Restaurant + Bar
Location: 3603 East Indian School Road in Phoenix/Arcadia 
Chef/Dessert Designer: Jennifer Russo
Assigned Cookie: Trefoils 
Dessert: "Twixted" Trefoil Bar

Restaurant: Tom's Thumb
Location: 9393 E. Bell Road in Scottsdale
Chef/Dessert Designer: Andrea Madrid 
Assigned Cookie: Do-Si-Dos
Dessert: Do-Si-Decadent Cheesecake

For more information on the challenge, please visit And be sure to get social with us! Tag any and all of your Girl Scout Cookie Dessert Challenge photos and posts with #DessertChallenge and #GirlScoutsAZ to join in the movement!

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


Pinspiration is a DIY arts and crafts studio/wine bar/events space in the Scottsdale/Phoenix area located on High Street (City North). 

The studio removes DIY's common barriers to creativity and make it easy for every member of the community to unleash their inner artist and "try DIY.

Pinspiration's hip studio offers both open-ended and tutorial-let art experiences in a supportive, playful venue. Customers have access to a variety of high-quality art supplies and tools. Customers can create their own idea on the spot or they can choose from an array of ever-changing monthly project menus based on the most popular "pinned" social media projects and current craft trends. 

The venue includes a VIP party room, a full-service beer/wine bar, a crafting/project room and Arizona's first splatter room, inspired by Jackson Pollock. 
Please call ahead at 480-636-8010 or email before visiting so we can make sure your space is reserved for your group.

For more information visit:

5410 E. High Street, Ste 105, Phoenix, AZ 85054

Golf themed cocktails from Topgolf Gilbert to satisfy that Waste Management Open craving.

Topgolf Gilbert is in studio mixing up three of their classic cocktails and talk about how they are a great place to be if you need to satisfy your golf itch during the Phoenix Open!

Bacardi Superior Rum, Captain Morgan Spiced Rum,
DeKuyper Melon, DeKuyper Blue Curacao and pineapple juice.
Deep Eddy Sweet Tea Vodka and ABSOLUT Citron Vodka with freshly brewed iced tea.
Grey Goose Vodka, orange juice, pineapple juice and Sierra Mist®.
Grey Goose 19th Hole
1.25 oz. Grey Goose
2.0 oz. Orange Juice
2.0 oz. Pineapple
1.0 oz. Sierra Mist
1 orange slice

In a shaker, pour in Grey Goose, orange juice, pineapple juice and Sierra Mist. Shake together and strain over ice in a Collins glass. Garnish with an orange slice.

For more information visit:

Topgolf Gilbert
1689 S SanTan Village Pkwy 
Gilbert, AZ 85295
(480) 240-1282

Super Bowl Game and Side Dishes.

Super Bowl Game Day Food.  It's the one thing that can bring all the fans together, regardless of whose jersey they're wearing.  It's the one day we forget just how cold it is outside, what our New Year's fitness resolutions are and what time we have to be to work on Monday.  All food bets are off, the grill is fired up and the drinks are pouring.

I'm sure everyone has their favorite entree or meat dish ready for the grill, but when it comes to side dishes, I find that people often end up scratching their heads and opting for the store bought macaroni salad.  At a potluck, being the side dish supplier always takes a bit more thought than a salad, entree or dessert contributor.  Look and think no further my are the answers!

Baked Buffalo Chicken Pasta
(Topped here with Bleu Cheese crumbles) 

1 lb. rigatoni pasta
1 lb. bacon, chopped
4-5 scallions, chopped (green ends only)
1 lb. prepared boneless buffalo chicken tenders or nuggets, chopped
2 cups heavy cream
2/3 cup Marinara (I used Trader Joe's Tomato Basil Marinara)
2/3 cup hot wing sauce
2 cups shredded 3 cheese Italian blend
1 tsp. garlic powder
1 tsp. each salt and pepper, 
1/2 cup bleu cheese crumbles (optional garnish)


1. Preheat oven to 350 degrees.
2. Fill a large pot with generously salted water and bring to a boil.  Add the pasta and par-boil it for about 5 minutes until al dente.  Drain and transfer to a large baking dish.
3. Chop the chicken tenders and add them to the dish with the pasta.
4. In a medium saucepan on medium heat, combine the heavy cream, marinara sauce and hot wing sauce. Stir until combined.  Season with garlic powder, salt and pepper.  Adjust the ingredients and flavors to your liking with the hot sauce and marinara.  Stir until thickened, warm and bubbly, about 7 minutes.
5. Stir the sauce and 1 cup of the cheese evenly into the mixture with the pasta and chicken.  Top the dish with the remaining 1 cup of cheese.  Cover the baking dish with foil and bake in the oven at 350 degrees for about 30 minutes.
6. While the pasta is baking, fry the bacon in a large skillet on high heat until extra crispy.  Remove from the drippings with a slotted spoon, drain on a paper towel and allow the bits to cool.
7. Chop the scallions and mix them together with the cooled bacon bits.
8. Remove the dish from the oven after baking, uncover, and sprinkle the bacon/scallion mixture on top. Allow the dish to cool for about 10 minutes before serving.  Finish with bleu cheese crumbles if desired.

Southwest Stuffed Avocados 
Prep time: 20 minutes / Cook time: 0 minutes / Servings: 8 
Santa Fe Veggie Stuffed Avocados 


 1/2 cup of your favorite Southwest salad dressing
 14 ounce(s) of Frozen Southwest Vegetable Blend (Bird's Eye has a good blend) 
 1/4 cup(s) of fresh cilantro, finely chopped 
 1 lime, thinly sliced 
 4 Avocados 

1. Place the frozen vegetables in a strainer and run under warm water for about 5 minutes, until thawed. Drain water and transfer to a large mixing bowl.
2. With a large knife, cut the avocados in half lengthwise and discard the seeds. With a spoon, hollow out the avocados a bit more by running the spoon in a circle around the pit, leaving about 1/2 the fruit in the shells. Chop the removed fruit and add it to the mixing bowl.
3. Add the salad dressing and stir until all ingredients are combined.
4. Fill the hollowed avocados with the veggie mixture. Top or garnish with chopped cilantro and sliced limes. Serve immediately.

Raw Cashew & Lemon Pesto Stuffed Mushrooms
Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms

Raw Cashew & Lemon Pesto Stuffed Mushrooms 

10 oz. whole Cremini mushrooms, center stems removed 
15-20 large basil leaves
1/2 cup fresh flat-leaf parsley
1 scallion chopped
1 large garlic clove, pressed
Juice and zest of 1 lemon
2/3 cup raw cashews (plus a few for garnish)
1/3 cup olive oil
Salt and pepper to taste 

1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.
2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.

Super Bowl Side Dishes: Lots of people will be grilling meat or serving burgers for the big game, but people often start scratching their heads when it comes to what to serve with them. Get away from the store bought macaroni and potato salads as we give viewers some "super" options!

1. Cashew & Lemon Pesto Stuffed Mushrooms (healthy) - This dish is RAW and VEGAN for those of us who are still clinging on to our New Year's Resolutions.  They're delicious, light and beautiful!

2. Buffalo Chicken Pasta Salad (new recipe) - Crispy Boneless chicken tenders with celery, carrot and blue cheese crumbles.  Tossed with a buffalo ranch dressing and penne pasta.  Decadent and delicious!

3. Southwest Stuffed Avocados - Black Bean, Corn, Peppers and Cilantro Stuffed in an avocado half, with creamy chipotle dressing.  GREAT with carne asada!
4. Gorgonzola stuffed figs wrapped in Prosciutto - Simple and delicious!  These are great for appetizers or side dishes, there's also a wonderful, balsamic and honey reduction for dipping with these!

Super Bowl Deals

The most important part of your perfect Super Bowl party is a tv to watch the big game on and today you can head over here to get an LG 55 inch 4K Ultra HD 2160p HDTV for $698, usually $899 at Walmart. You can order online and have it waiting for you at the Walmart closest to you. 

If you don't care about 4K, you can get a 55 inch highly rated Toshiba TV for $399.99, a full $150 off. This is a flat screen and it's amazing how inexpensive these tv's have gotten! 

One inexpensive tip I heard to give your Super Bowl party a WOW is to take Flat screen tv's from bedrooms in your home and put them all in the party room. You'll get a sports bar vibe and everyone will get to see every angle of the game! It requires just a little bit of lifting, no cash required!

After the TV, the most important part of your big game party is your food and drinks! If you're looking for fresh party trays, you may want to head to Sprouts! All of their custom trays are 25% off, you can actually order them now for Sunday. They have the best veggie platters, fruit platters, and cheese platters that I've ever had! They're beautiful and a little bit healthy!

If you want to make the food really easy, think about calling Someburros. For Super Bowl Sunday only you can get a fiesta platter full of 40 delicious golden brown Mexican minis, guacamole, hot sauce, and a big bag of chips for $38, five bucks off. This will feed 10-12 people which works out to under $4 a person! Call 24 hours or more in advance, they have locations all over town!

For more information on deals visit: