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)

Ingredients:
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
croissants

Directions:

Mix ingredients & spread on croissants. Serve and Enjoy


Potato and Bacon Soup (Fall)

Ingredients:

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

Directions

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!

Thankful Thursday! Queasdillas-the sweet kind.

On this Thankful Thursday how can I not be grateful to my Dad for two things:


1. He restored my teeth. I now have my 4 crowns cemented and with a little time I think I will be as good as new.

2. He is the guy that really inspires me in the kitchen. He is always trying new things and is fearless with any dish! While visiting and getting my dental work done he made Prime Rib that was cooked better than anything Bobby Flay could of whipped up.

He also made a real tasty desert.

Picture a quesadilla with brie cheese and blue cheese crumbles melted inside with sauteed caramel apples drizzled on top. That is exactly what he made and boy was it delicious!



Ingredients:
1 tablespoon butter
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 pound apples,peeled, cored, quartered and small diced
Pinch salt
1 tablespoon cornstarch
1 tablespoon water
For the quesadillas:
1/2 pound Blue Cheese, crumbled
1/2 pound Brie, thinly sliced
16 small flour tortillas
Vegetable oil for pan frying
For the walnuts:
1 cup walnut pieces
2 tablespoons cinnamon and sugar mixture
Directions
In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cinnamon, stirring until the sugar dissolves. Add the apples and salt. Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the cornstarch slurry into the apples and continue to cook for 2 minutes. Remove from the heat and cool completely.



Place 1/2-ounce of the blue cheese and 1/2-ounce of the brie over half of each tortilla. Fold the tortillas over and press firmly. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add a third of the quesadillas and pan fry for a couple of minutes on each side until golden brown and the cheese is melted. Pan-fry the rest of the quesadillas in small batches.

Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar mixture. Drain on paper towels. Slice the quesadillas in half and serve with the apple compote and walnuts. Serve and enjoy!


Also good with pears!

4 Crowns and A Root Canal

4 crowns and a root canal means a lot of soup and mashed potatoes. I have been on a soft foods diet for the last two weeks and cannot wait to get my permanent crowns cemented so I can eat real food again. I will never take chewing for granted again.

In the meantime please let me share one of my favorite comfort soups.

Chicken Veggie Cheese Soup

• 1 20oz bag of frozen peas and carrots
• 2 cups diced potatoes ( I about 2 1/2 cups)
• 1 onion diced
• 4 cooked and shredded chicken breasts
• 1/2 cup of butter
• 12 chicken bouillon cubes
• 1 16oz bottle of cheese whiz

Put above in a pan and cover vegetables with just enough water to cover the vegetables. Boil until tender, and do not drain.

While above is cooking
Boil 2 quarts water with 12 chicken bouillon cubes ( I used Wyler's small cubes)
In yet another pot melt 1/2 cup butter and add flour until thick ( about a cup) Add chicken broth to paste and stir with whisk to break up most lumps. Pour mixture into large pot with veggies/water and stir. Add Cheese whiz to mixture and stir until melted. Add chicken and heat through. Serve and Enjoy!
Can be frozen. I did!

Turkey Ala King

What does Ala King mean?

It is an American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, mushrooms, and green peppers. (I did not use green peppers in this recipe)

This is what I did with the last of my Turkey. I have to say 3 big meals out of one turkey has been quite a success.

Ingredients:
1 pound of cooked and shredded turkey or chicken
1 jar of pimientos
1 onion chopped
1 cup celery
2 cups sliced mushrooms
1/2 cup of butter
3/4 cup flour
5 cups chicken broth
1 cup cream
1 1/2 cups bread crumbs

Directions:
In a little butter saute celery and onions until tender. Place onion, celery, turkey, pimientos, and mushrooms in a 9 x 13 casserole dish.

Melt butter and add flour until mixed and clumpy . Whisk in chicken broth slowly to avoid lumps and cream. Mixture should be somewhat thick like gravy. Add to casserole dish. Stir and cover with bread crumbs. Bake at 350 until heated through. Mine took about 45 minutes. Serve and enjoy!

Homemade Cinnamon Rolls (no frosting needed)

You don't understand what a big deal this is! I have always been afraid to make anything that requires yeast, raising, and that kneading business. Thanks to my mom's recipe and my dearest grandmother's guidance. I did it. They not only turned out, but were amazing. My husband proposed to me all over again. I'm sure every other "foodie" has made something like this, but if you ever wanted to know how, here are some instructions. These are a must have with your Fall and Winter soups.



Ingredients:

-2 pkgs dry yeast dissolved in 1/2 cup warm water (This is to 'proof' the yeast as well as to get it working) By proof, make sure the yeast is good yeast.
If it is the right temperature the yeast will start bubbling in about 5 min or so.
-2 cups warm buttermilk (I heat this in a pan on the stove, then add the sugar,oil,salt, and soda. The soda with buttermilk will foam up so have a pan big enough)
-1/2 cup sugar
-1/2 cup oil
-1 tsp soda
-1 1/2 tsp salt
-2 eggs, beaten
7 1/2 cups of flour (I did not use all of it)

For the Insides and Pan:
Brown Sugar
White Sugar
Butter
Karo syrup
Cinnamon
I did not give amounts as it is up to you and your taste. I used lots!

Directions:
-Combine in a large bowl (mixer bowl if you have one):
-2 cups warm buttermilk (I heat this in a pan on the stove, then add the sugar,oil,salt, and soda. The soda with buttermilk will foam up so have a pan big enough)
-1/2 cup sugar
-1/2 cup oil
-1 tsp soda
-1 1/2 tsp salt
-2 eggs, beaten
Add yeast mixture
-Add 7-71/2 cups flour and beat well. I add flour and beat in the electric mixer and when it is too stiff to mix, turn it out on the table and knead in the enough flour to make a soft dough reserving some to flour board when rolling for rolls.
-Cover dough, put in warm place like on the dryer or something until it has doubled in size.



While dough is raising-
Prepare your cookie sheets. Spread melted butter, brown sugar, and white Karo syrup into a gooey, lovely mess. This makes the sticky bun stuff.


Once dough has risen:
-Turn out on floured table or board and divide into two even-sized parts.
-Roll out long and about 4-5 inches in width. Roll pretty flat.
-Spread melted butter over and then sprinkle with brown sugar and white sugar and cinnamon to taste.(I use the white sugar to beef up the sweet along with the brown)
-Roll up and cut into rolls
-Place on prepared pans that have melted butter, brown sugar, and white Karo syrup drizzled on it. This makes the sticky bun stuff. I like to push each kind of flat since they raise so much and want them to be wider.
-Let raise again but not to twice the size since they will raise more in the oven.
-Bake 350 degrees until browned and done, about 1/2 hour.
-Turn out immediately on tinfoil or parchment paper. Serve and enjoy! They are best on the first day, but can be almost as good warmed up in the microwave after that. You can add frosting, but I never have.



See how the Karo syrup mixture just melts on and around those little lovelies? They are truly amazing. If I can do it, anyone can!

Turkey Noodle Soup

I love leftover turkey! I am not sure if this is worthy of a recipe. My turkey soup or chicken noodle soup isn't any different than your normal soup, but I have a few suggestions:

1. Notice those lovely jars full of broth? When you can, use the real stuff. I just boiled the bones and poured whatever stock was leftover from the roaster into these jars. I like flavor so I added one or two more chicken bouillon cubes.

2. Chunky, chunky, chunky. In my opinion the best classic turkey or chicken noodle soup is with chunky vegetables and in this case turkey. I cut the meat up into large chunks and throw it in the broth before the vegetables. I like the meat to be tender and to have enough time to soak up the flavors. I love to cut the carrots and celery into large pieces and have them just barely crunchy, not mushy.

3. My favorite part is the noodles. I discovered these noodles while living in Utah. Mrs Weiss Kluski Noodles are found in Smith's grocery store in some places. They are usually on the bottom shelf in the pasta section. I will never use another noodle. It makes the soup look and taste homemade. They get just tender, but not too tender and I think it makes the difference in the soup. I am yet to find this brand supplied in Arizona so I just stock up in Utah, or you could order them here. One bag is enough for a large pot.



I would love to hear tasty tips that you might have to jazz up your soup. I will update this as I get them.

Kristina P says no to bay leaves in her soup.

The Ungourmet likes her soup with al dente noodles and crispy veggies as well.

Homemade Heaven lives in South Africa and says they never have turkey there. It is always with chicken! Interesting I say!


I have one more bag of turkey left in the freezer from my turkey sandwich craving. Stay tuned for the casserole I use it in! I love me some turkey!

Turkey Sandwich that will WOW your tastebuds!

You can have this turkey sandwich:



Or



You can have my new and improved turkey sandwich. It is fairly easy, but tastes like it wasn't.






I personally will never go back.

Here's how:
First, if it is not Thanksgiving and you do not have left over turkey yet, roast a turkey. Do it the way you love it. There is nothing more inviting in a home then the smell of a delicious turkey cooking in the oven.



While that is cooking prepare the coleslaw and sauce.
For the coleslaw-

1 (l6oz) bag coleslaw mix 1/3 cup sugar
2 TBS. diced onion 1 TBS. white or red wine vinegar
2/3 cup creamy salad dressing ( mayo etc.) 1/4 teas. salt
2 TBS. vegetable or canola oil 1/2 tsp. poppy seeds
1/2 tsp celery seed
Combine all ingredients except coleslaw and onions. Stir so sugar etc. is all blended then add slaw and onions.
Chill at least 2 hrs before serving.

For the sauce you can either buy a bottle of Russian salad dressing, or make your own. Here's how:

1 cup Miracle Whip or mayo salad dressing
2 teaspoons lemon juice
2 teaspoons sweet relish
1/3 cup ketchup
1 1/2 teaspoon sugar
1/4 teaspoon salt
Dash of cayenne

Stir the ingredients until well blended.


Now the fun part-

On your favorite Kaiser roll spread the dressing on each side. Place your sliced turkey pieces on next and follow with a generous amount of coleslaw. Serve and Enjoy! Stay tuned for leftover turkey soup.