Easy Roast Chicken

Easy Roast Chicken for those last minute meals. More delicious chicken recipes in Tastes & Treasures cookbook.

Ingredients: 
1 whole range chicken broken down into 8 pieces, bone-in
2 tablespoons Soy Sauce
1 tablespoons Brown Sugar
2 tablespoons Red Wine Vinegar
3 tablespoons Olive Oil
2 cloves Garlic minced
4 shallots
Handful of parsley
Salt and Pepper

Directions:
Separate the Chicken into pieces, toss in the marinade and roast at 425 for 30 minutes. Then take out of the oven, flip and give it another 10 minutes in the oven.

Thanks to myfridgefood.com for the detailed recipe

Marshall Trimble shares AZ history

Honored in 2014 as an Arizona Historymaker, Marshall Trimble continues to share stories, songs, poems and history of Arizona. This Free event is just another of his many performances.

Reba Wells Grandrud at Sharlot Hall Museum

Dr. Reba W. Grandrud, the recipient of the 2013 Sharlot Hall Award, was on hand to present the 2014 award to Sylvia Neely. Always ready to promote and preserve the history of the Southwest, the Historical League is glad to have Reba as a member.

Summer time and Caprese Salad

Feel like singing . . .  "Summer time and the Caprese Salad is easy."
Guess what I made from the garden?

Ingredients:
Tomatoes from the vine
Fresh Mozarella cheese
Fresh Basil
Balsamic Vinegar
Olive Oil
Salt
Pepper

Directions:
Slice, season with salt and pepper to taste, drizzle with oil and vinegar. Serve. Yummm.

Lots of other great salads in Tastes & Treasures cookbook.

Fascinating photographic history of Adams Hotel

Check out this large panel photographic journey of the Adams Hotel. Pictures say a thousand words.
These are displayed at the Library at AHS Museum at Papago Park.

Make Ahead Oatmeal with Pumpkin pie

Nice way to start the day with your breakfast all ready for you.

Pumpkin Pie Overnight Flax Oat Surprise

Ingredients: 


One 5.3-oz. container (about 1/2 cup) fat-free plain Greek yogurt 


1/4 cup canned pure pumpkin 


2 tbsp. unsweetened vanilla almond milk 


2 tbsp. old-fashioned oats


1 tbsp. ground flax meal 


2 no-calorie sweetener packets 


1/4 tsp. pumpkin pie spice 


1/8 tsp. vanilla extract 


1/4 ounce (1 tbsp.) sliced almonds 



Directions: 


In a medium bowl or jar, combine all ingredients except almonds. Mix thoroughly. 

Cover and refrigerate for at least 4 hours, or until oats are soft. 

Top with almonds. 



Thanks to Hungry Girl for the recipe and stats.

MAKES 1 SERVING

Entire recipe: 240 calories, 7g fat, 87mg sodium, 24g carbs, 6g fiber, 8.5g sugars, 21g protein -- PointsPlus® value 6*

Boston Cream Poke Cake

Healthy? no. Easy and delicious? yes. Not everything can be "good for you."

Boston Cream Poke Cake

Ingredients:
1 (18 ounce) box yellow cake mix
2 (3 1/2 ounce) boxes instant French vanilla pudding mix
4 cups milk
1 (16 ounce) can chocolate frosting

Directions:
Make cake according to package instructions.
Mix pudding mix with milk.
Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
While cake is still warm, poke holes in cake using a wooden spoon.
Pour pudding over cake and gently press pudding into cake.
Cool cake in the refrigerator.
Remove foil from frosting.
Microwave for 10-15 seconds and stir.
Frosting should be pourable but not bubbly.
Pour over cake and spread gently.

Thanks to food.com for the recipe.