Monday, November 9, 2009

Is it Summer or Fall?

Silly question perhaps, but here in Arizona there is a good reason for my confusion. Some days it is 90 degrees and sometimes it is 70 degrees (freezing temps in my book). I am stuck in that awkward spot with what to wear. I just want to embrace my sweaters, but will have to layer on the deodorant for sure. I could still just wear t-shirts, but after 10 months of that I am ready to look like I am cold darn it! As you can see I love me some soup, but they taste better when it is cold and necessary.

Yesterday I made Rosemary Chicken Croissant Sandwiches with Potato, bacon and cheese soup. Sounds like they are too standard to be delicious, but I assure you that the rosemary makes all the difference. Plain old potato soup? The secret is a touch of cayenne pepper to give it that extra oomph to take it from plain to pretty darn tasty! It was Summer and Fall together. It was a pretty good combination.

Rosemary Chicken Croissant Sandwiches (Summer)

3 cups chopped cooked chicken
1/4 cup chopped green onions
1/4 cup light plain yogurt
1/4 cup light mayo
1 tsp rosemary
1 tsp dijon mustard
1/8 tsp salt
1/8 tsp pepper


Mix ingredients & spread on croissants. Serve and Enjoy

Potato and Bacon Soup (Fall)

6 thick slices bacon (I used turkey bacon)
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
1 1/2 cups cream or milk

  1. Cook bacon until crisp in 3-quart saucepan, remove from pan.
  2. While bacon is cooking, prepare vegetables. Add to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  3. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  4. Stir in milk or cream. Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once and of course enjoy!


  1. You've so helped me figure how what I'll be doing with the potatoes and bacon I have on hand!

    Both of these items look great!

    My sister lives in Phoenix and I'm forever picking on her for the weather! She'll talk about 'freezing' in the mornings before the sun comes up!

  2. I have been obsessed with chicken salad sandwiches lately, but I really dislike rosemary!

  3. Hi Kasha, We're pretty much going through the same thing here in New York. It was 70 degrees yesterday. Freezing to you but unseasonably warm for us. I was thrilled to be able to wear a tee shirt with a sweater as a stand-by, just in case:)

    What a cool pic. How'd you do that! Rosemary is my very best favorite herb, ever. Rosemary for remembrance in the language of flowers. You have displayed a perfect in between seasons meal! Thanks for sharing...

  4. We seem to have the same problem down South, I have just packed away my winter clothes and now I am having to search for a jersey to wear - not to mention the lovely summer shoes I am dieing to wear and are going to be old before I have a chance to take them out the box!

  5. i really like that you added rosemary to your chicken salad. I'll have to try adding rosemary the enxt time I make this. Your sammy and your soup look fantastic!

  6. The sammie looks great and I bet it tastes wonderful but here in Beaverton it is most defiantly fall so the soup would hit the spot

  7. That sounds so good. Can I come over for lunch? Better yet, I'll just stop by for breakfast. I'd love to eat that soup right now.

  8. Currently, November is warmer and a lot less rainy than October was around here. I'll have to put the soup recipe on hold, but the chicken salad sounds great.

  9. Khyra's Mom told me this is delicious soup, so I may just have to give it a try. The chicken sandwich sounds great too.


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