Sunday, September 25Posted: Updated:
Getting Rid of Mold
Jimmy Vercellino, Creator of the VA Loan App
Etiquette of Small Talk
It's All About Etiquette
Teen Etiquette Workshop
St. Bernard of Clairvaux Church
10755 N. 124 St., Scottsdale
October 8th, for ages 13-18
Cost is $195.00 per student and includes a workbook, snacks, and a graduation certificate. Advanced registration is required by Oct. 1st.
A Taste of Greece
Greek Festival of Chandler
Debbie Hernandez with Home Depot
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
Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv or on facebook at Wally's Weekly Car Reviews or on twitter @CahillWally
7620 E. McKellips Rd. Suite #12
Scottsdale, AZ 85257
Club Pump - Sundays, 12 p.m. and Wednesdays, 8 p.m.
Women's Only Bootcamp - Saturdays, 1 p.m.
Bootcamp for Kids
1645 E. Missouri, Suite 330
Phoenix, AZ 85016
October 16th - 23rd
Sign up at healthylifestars.org/step-up-4-kids
Kids 17 & younger free, 18 & older $25
Harley Davidson of Scottsdale,
$50 per ticket
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 email questions to Chef Dad, email firstname.lastname@example.org
For more of Chef Dad's recipes go to www.chefdad.com
Chef Dad's Tomato Caprese
3 Large Fresh Tomatoes (cored & sliced about ¼" thick)
½ lb. Whole Milk Mozzarella Balls (sliced about ¼" thick)
Salt & Pepper
For the Vinaigrette whisk together the following;
¼ Cup Olive Oil
1 Tbsp. Red Wine Vinegar
1 Tbsp. Shallot (fine diced)
Salt & Pepper
1) Take your sliced tomatoes and lay them flat on a large plate with paper towels on it. Sprinkle some salt & pepper over them. Slice your mozzarella just a bit thinner than the tomato slices and set aside. Grab about 6 large basil leafs and mince them fine and set aside.
2) Assemble your serving plate by first laying down a slice of tomato then slightly overlapping with a slice of cheese. Continue going around or up and down your serving dish with the remaining tomato then cheese. Set aside while you make the vinaigrette.
3) In a medium bowl with a whisk, combine your olive oil, red wine vinegar, minced shallot then a pinch of each salt & pepper. Whisk vigorously until well combined then drizzle over the top of your tomatoes & cheese. Sprinkle your chopped basil over the top then serve or keep covered in the fridge with stretch wrap for up to two hours before serving.
Cook's Notes: Be careful NOT to keep tomatoes in the fridge for longer than 2 hours. The chill has a tendency to lessen the flavor of the tomato. If you don't feel like making your own vinaigrette, feel free to buy a bottled one in your grocer's salad dressing aisle but make sure you chill it before making this dish.