ahwatukee.com on Facebook
- Main Street
Arts & Life
- Special Sections
Displaying results 1 - 25 of 205 for american cuisine. Subscribe to this search
After a long day of cooking on Thanksgiving, the last thing you want to do is cook more for the rest of the year’s holidays. This Turkey Divan Casserole is easy to prepare, fast broiling time, and can be easily changed up. If your family is a fan of cheese, add shredded cheese prior to sprinkling with Parmesan cheese. Serve with rice or over buttered noodles, or can be served alone.
It’s a meeting of holidays so rare it will be tens of thousands of years before it happens again. Thanksgiving and the first day of Hanukkah — the Jewish Festival of Lights — fall on the same day this year, creating what many celebrants have dubbed “Thanksgivukkah.” And it’s opened up a whole new world of culinary opportunities.
Here’s another reason to be thankful this holiday season — the cost of putting Thanksgiving dinner on the table is down slightly from last year.
November comes along and minds are on travel, turkey and family gatherings. This classic slider provides an autumn twist. This Bacon and Bleu Cheese Slider will fast become a family favorite and change up the typical “hamburger night.” The dish is fun, and uses a slight shortcut with cornbread mix and it’s easy to get the kids involved (buttering the pan, mixing the ingredients, what kid doesn’t want to crack an egg?). If you aren’t a bleu cheese fan, easily substitute equal amount of goat or gorgonzola cheese. For an extra kick, add one jalapeno (seeded) to the cornbread mix. Prefer a moister cornbread muffin? Replace 1 cup of the milk with one can creamed corn. Kids typically prefer a toned down version of the mayo, use more or less of the chipotle depending upon your families taste. These sliders make great appetizers for your holiday parties or a great main dish for family meals. Enjoy!
Kai restaurant at the Sheraton Wild Horse Pass Resort & Spa was awarded AAA’s highest rating and maintained its position as the only Five-Diamond restaurant in the state.
Unless you are an unfortunate soul who is allergic to peanuts, nobody doesn’t like peanut butter, to paraphrase Sarah Lee’s famous tag line.
The National Confectioners Association (NCA) reports chocolate is America’s favorite candy for Halloween this year. The National Retail Federation (NRF) estimates $2.08 billion will be spent on Halloween candy this year; as per NCA, 72 percent of this will be some type of chocolate. Fortunately for Americans, chocolate has some properties that are actually beneficial for the teeth, gums, and cardiovascular health.
Families of St. John Bosco Catholic School flooded the campus’ multipurpose room during Thursday night’s seventh annual Evening of Hispanic Culture.
Federico’s Mexican Food wanted to give back to the community today by offering free burritos.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore’s delight. Make it with vegetable stock and no prosciutto and you’ve got a vegetarian’s delight. Either way, it’s plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
Kai Restaurant at Sheraton Wild Horse Pass Resort and Spa has been honored with the Award of Excellence in the Wine Spectator 2013 Restaurant
When I was growing up in Virginia, one of the signs of summer I anticipated most was the appearance of fat green tomatoes on the vines in our garden. We picked them well before they started to blush, dipped the thick slices in egg and milk, dredged them with cornmeal, salt and pepper, then fried them in a skillet.
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
It’s not often that girls less than 8 years old take the initiative to look beyond themselves to help others, but that’s exactly what Daisy Girl Scout Troop 592 of Ahwatukee did. They were recently discussing how to use more than $600 in proceeds they earned selling Girl Scout cookies. They wanted to do a fun outing as a troop and also do something to help other kids. They decided to give a batch of small toys to Phoenix Children’s Hospital to cheer up young patients who might need a boost for their spirits. They bought more then $300 worth of toys and delivered them in person.
Casseroles have never really had much of a place in my culinary repertoire. It’s a time thing mostly. I’d rather sear something off in a few minutes than stand around while it slowly bakes.
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return. What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too. Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey. I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers... Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices. Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency. Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Tapioca is a very sweet dog, but takes some time to warm up to people. However, once she does she is very personable and loves to follow you around as well as curl up right next to you on a couch or bed. She is very smart and seems to understand the concept of potty training and just could use some further reinforcement. She also loves toys, especially Kongs or anything involving chewing. Tapioca is looking for a loving home with a family who will treat her right. She needs a family who doesn’t mind her taking time building confidence and trust. If you give Tapioca a chance, she’ll be the best companion you’ve ever had. She is a very sweet and playful dog.
Whenever Esi Impraim’s mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating.
Debra Gutierrez knows first-hand how lasting friendships can be made while being a Girl Scout.
Kai Restaurant at Sheraton Wild Horse Pass Resort and Spa has been named the No. 1 winner of OpenTable Diners’ Choice Awards for the Top 100 Restaurants for Service in the United States. The list of winners is derived from more than 5 million reviews submitted by OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia.
Zagat recently announced the results of its 2013 America’s Top Restaurants Survey and Kai was awarded its highest rating as the No. 1 food-rated restaurant for Phoenix/Scottsdale.
The day of the big game calls for big, stick-to-your-ribs grub.
Super Bowl Sunday surely is one of the meatiest eating days of the year. But it’s still somewhat surprising the lengths some people will go to push their game day feed over the top. Last year, for example, some enthusiastic carnivores went as far as to build football arena replicas out of deli meats, cheese and bread.
Chinese New Year is the sort of new year celebration I love.