Arizona Historical Photographs Fair

Today, visit Arizona Historical Society at Papago Park for the annual Photographs Fair, 11 am - 3 pm.

Chicken Bruscheta Salad

Bruschetta Chicken Salad

We love the idea of a salad topped with chicken and a delicious tomato mixture

Ingredients:
Bruschetta Topping
1 cup chopped plum tomatoes (about 2 tomatoes)
1/4 cup chopped red onion (about 1/4th of an onion)
2 tbsp. drained and chopped roasted red peppers (packed in water)
2 tbsp. sliced black olives, finely chopped
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic

Salad
One 4-oz. raw boneless skinless lean chicken breast cutlet
Dash each salt and black pepper
4 cups chopped romaine lettuce
2 tsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese, cut into coins
2 tbsp. fat-free or low-fat balsamic vinaigrette

Directions:
In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.

Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.

Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parmesan topping, and top with string cheese coins.

Top or serve salad with dressing.

MAKES 1 SERVING

Thanks to hungrygirl.com for great recipe ideas

Serving Size: 1 salad with dressing (entire recipe)
Calories: 360
Fat: 11g
Sodium: 988mg
Carbs: 26g
Fiber: 6.5g
Sugars: 12g
Protein: 37.5g

HG Teriyaki Salmon Mango Wrap

Teriyaki Salmon-Mango Wrap

This yummy meal has fruit, fish and vegetables rolled up in a tortilla wrap.

Ingredients:

One 2.6-oz. pouch boneless skinless pink salmon, roughly flaked (about 1/3 cup)

1 tsp. thick teriyaki sauce/marinade

1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla

1/2 cup chopped romaine lettuce

1/2 cup mango cut into thin strips

1/4 cup thinly sliced red onion

1/4 cup jicama cut into thin strips



Directions:

In a small bowl, combine salmon with teriyaki sauce and mix well. Set aside.


Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. 

Evenly place lettuce over the bottom half of the tortilla.
Evenly top lettuce with salmon mixture, mango, onion, and jicama.


Carefully and tightly roll up tortilla over the filling from bottom to top. Secure with toothpicks, if needed.


Slice in half.

Thanks to Hungry Girl for a delicious low-calorie recipe.

MAKES 1 SERVING
PER SERVING (entire recipe): 256 calories, 6g fat, 819mg sodium, 40g carbs, 16g fiber, 16g sugars, 24.5g protein

Salmon Spread the Love

Tastes & Treasures cookbook has a Smoked Salmon Pate on page 166. My family loves it, but also try this one for reduced fat and calories.
Salmon Spread the Love

Ingredients: 

One 8-oz. tub fat-free cream cheese, room temperature 

One 5-oz. can skinless boneless pink salmon in water, drained and finely flaked 

2 wedges The Laughing Cow Light Original Swiss cheese 

1 1/2 tbsp. Dijonnaise

1 tbsp. minced onion 

1/2 tsp. lemon juice

Directions: 

In a medium bowl, combine cream cheese, cheese wedges, Dijonnaise, and lemon juice. Mix thoroughly, until ingredients are completely integrated.
Add salmon and onion and stir thoroughly, until a very smooth consistency is reached. Refrigerate until ready to serve. (It tastes sooo good the next day!)

MAKES 6 SERVINGS
PER SERVING
(1/6th of recipe, about 1/4 cup): 78 calories, 1.75g fat, 464mg sodium, 3g carbs, 0g fiber, 1.5g sugars, 11.5g protein

This recipe is truly incredible and not overly "fishy" at all. Enjoy its creamy deliciousness on English muffins, tortillas, crunchy veggies and so much more... Great recipe thanks to Hungry Girl.

October is National Cookbook Month

Fall is a great time to try out your cookbook recipes and October is National Cookbook Month.

The Historical League's first cookbook (sold out), Arizona's Cooking Heritage, features a pioneer woman holding up two Gila Monsters on the cover. That recipe is interesting but tongue in cheek. Tastes & Treasures is filled with delicious menu ideas and the photographs are inspiring. You can also enjoy the history of Arizona leading up to it's Centennial celebrations February 1912-2012.

All ages enjoy the history of Arizona

Meeting people and hearing their stories about early Arizona is one of the perks of selling Arizona Recollections and Reflections as well as Tastes & Treasures Cookbook. At BestFest in Prescott we had many ages interested.

We had a booth with our Historical League tent but also sold the books at the Centennial Merchandise tent.

Historymaker Ed Mell designs AZ Centennial Stamp

Historymakers honored by the Historical League continue to do great things. Ed Mell has created some wonderful landscapes. He is shown speaking at our Historymakers Gala.

The stamp unveiling was at BestFest in Prescott September 16. A large image of the Commemorative stamp was displayed over the courthouse for the three day festival.

“I actually tried a few different directions before I settled on Cathedral Rock, which I really felt was an icon of Arizona,” Mell said in an interview at his Phoenix studio.

A native Arizonan and a stamp collector in his youth, Mell said this assignment was a dream come true. “It's one of those things I always thought would be a wonderful thing to do.”

Karen Churchard, executive director of the Arizona Centennial 2012 Foundation, said U.S. Postal Service representatives asked centennial organizers going in what they didn't want on the stamp. Their answer: the Grand Canyon and saguaro cactuses, which they considered overused.

“We want to showcase our history,” Churchard said.

Mell said the oil painting took him about three weeks to complete. He worked in a style that combines abstract and realism.

He started by taking a photo of Cathedral Rock and developed pencil sketches before producing the final work on a 20-by-30-inch canvas.

The piece now belongs to the Postal Service, and the stamp will officially become available on Arizona's Statehood Day, Feb. 14, 2012. A forever stamp, it can be used indefinitely to mail a one-ounce letter.

“If you're not enthusiastic about painting, it shows on the canvas.”

Read more: http://www.yumasun.com/articles/stamp-73126-arizona-mell.html#ixzz1YizUHxnn