Dads and Grads Special Event!

This weekend!

Food Truck Frenzy!

Check out some of the food trucks that will be here on Saturday, June 30th, 11am to 4pm!

Trailer Park Truck
Trailer Park Truck  is about great food and good times.

Fried food, burgers, waffles, mac n’ cheese

Maui Wowi
Maui Wowi Hawaiian is proud to serve the most delicious, healthy all-natural smoothies and coffees from the islands of Hawaii.

Kabob Express
Mexican/Mediterranean Fusion

The freshest homemade "Mexi-terranean" flavors everyday all throughout the Los Angeles area!

Del’s Frozen Lemonade

Del's Los Angeles is bringing Rhode Island's famous Del's soft frozen Italian fruit ice to southern California. Del's fruit ice is made from a secret recipe of filtered water, fruit and sugar. This proven recipe consistently produces a high quality, delicious product.

The Fry Girl
Fried desserts i.e. donuts, apple fries

Making delectable, fun and as ‘healthy as possible’ fried foods at events is what The Fry Girl Inc. is known for throughout Hollywood and surrounding communities.

Gourmet Genie
The Gourmet Genie’s wholesome Mediterranean fare is halal, kosher and organic, and includes such staples as hummus and couscous but is probably most popular for the gourmet fusion tacos and pita wrap sandwiches.

The Bun Truck

The Bun Truck is a gourmet food truck in the Los Angeles-area serving Korean-Mediterranean Fusion.

Cinco de Mayo Recipes!

One thing that we all look forward to at Cinco de Mayo parties, is the FOOD! So we set out to find some of the most delicious looking recipes to share with you! Hope you all have a great Cinco de Mayo!

Brought to you by Allrecipes.com.

Watermelon Salsa

Ingredients

• 2 cups finely chopped seeded watermelon (do not puree)
• 1 cup crushed pineapple, drained well
• 1 cup sweet onion, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup orange juice
• 1/4 teaspoon hot sauce, such as Tabasco, or to taste

Directions

1. Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

 

Catherine's Spicy Chicken Soup

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

 

Mexican Bean Salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

 

Margaritas

Ingredients

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces tequila
• 2 fluid ounces triple sec

Directions

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

 

Antelope Valley Ford and Lincoln will also be celebrating Cinco de Mayo at the dealership with a 3-day SELL-A-THON! Don't forget to visit us at 1155 Auto Mall Dr., Lancaster, CA 93534. Hope to see you there!

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Presidents' Day Weekend Sellathon!!!

FOR 4 DAYS ONLY!

During this Presidents' Day weekend you'll get an EXTRA $1,000 trade-in assistance or get 0% for 60 months on popular Ford models.

SALE ENDS MONDAY!