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Wilson Elementary School Principal Josh Hancock, Mesa Public School District Elementary Physical Education Coordinator Deb Pangrazi, Wilson Physical Education Teacher Kay Anderson, Wilson Physical Education Teacher and Grant Recipient Daniel Velazquez, Blue Cross Blue Shield of Arizona Program Coordinator Nora Carrillo, and Mesa Public School District Communications and Marketing coordinator Laurie Struna celebrate Wilson Elementary School's $5,000 grant from Blue Cross/Blue Shield.
Spring sprang, and now summer has set in.
Here is the Mesa all-city baseball team as voted on by the Mesa schools’ baseball coaches:
Never a doubt.
PAGE — More than 150 invasive mussels have been found at two marinas at Lake Powell over the last month.
Even with a healthy appreciation for the arts and a career that puts me in close proximity to them — not to mention a cousin who’s an accomplished professional ballerina — I can’t say I clamor for a night at the ballet.
If you love that mother in your home, get rid of those babes spread out on the coffee table. I’ve had it with them. They’re not good for either soul — male or female! Why do we contemplate airbrushed, digitally altered, Botox laden, breast-enhanced illusions?
Melissa Anderson shows off her Disney World mortar board which signals her travel plans after graduating, Thursday, May 9, 2013 in Tempe. [Jerry Burch/Special to Tribune]
Chaparral southpaw ace Dallas McBride was a bit wild early on, but didn’t flinch.
Keep it simple. Easy, right?
So President Obama wants to end so-called “tax loopholes” for American oil and gas companies? Sounds like a good idea, until you learn that what the president is really asking. The “Close the Big Oil Tax Loopholes Act” essentially asks American taxpayers and businesses to shoulder the economic brunt of the Administration’s ambitious green energy objectives.
If anybody was figuring that the Red Mountain softball run would end after three years, think again.
Hard rocker Tom Keifer would be among the first to say that life doesn’t go as planned. The long-time musician, best known for his lead role in the band Cinderella, released his first solo album – ”The Way Life Goes” – April 30 after a 10-year process and a long struggle with partial vocal chord paralysis — the ruination of many music careers.
About 400 graduates will receive diplomas this year from Mesa's Skyline High School.
What a difference a year makes.
Authorities have finally caught an Arizona fugitive who has been on the run for a decade after being convicted of sexual assault and kidnapping.
About 15 years ago I had what I believed to be the solution to our incredibly poor record of electing government officials of — how do the appliance makers refer to it? — quality and reliability:
“Reality” is not only a modern-day fairytale, but also a reflection on the pitfalls of fame, wealth and celebrity culture.
One-pot chicken that is a blast of savory goodness
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
MISO-SMOTHERED CHICKEN
Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 4
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)
Teachers in Gilbert's Higley Unified School District will receive $350 more next year after the district board approved new contracts Tuesday.
The interior is revamped and the menu is fresh, but the jokes are still funny as ever. The Tempe Improv is reopening April 19 with a new look and a new owner, but a familiar headliner — comedian and impressionist Frank Caliendo.
The interior is revamped and the menu is fresh, but the jokes are still funny as ever. The Tempe Improv is reopening April 19 with a new look and a new owner, but a familiar headliner — comedian and impressionist Frank Caliendo.
I wrote a Letter to the Editor last week and got a lot of comments about being racist and questioning a woman- only right to abort a male-conceived fetus at will.
‘But your Honor, I didn’t know you actually had to show up!”
Guest Commentary by Michael Carroll
Guest commentary by Phil Kerpen
By Mark Heller, Tribune
By Mark Scarp, contributing columnist
By Jerry Brown, contributing columnist
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