Disclosure: Thank you Our place and Shopstyle Collective sponsored today’s post. I am so grateful to be working with brands that I really love and use in my daily life!
It’s starting to feel like fall in Indiana and as much as I love summer, I *maybe* love fall even more. Increased level of coziness [and delicious food] comes with the season [in addition to all of the other wonderful things including but not limited to: candles, football, wine tasting, chunky sweaters, you get the point] making it a tough season to beat.
My favorite way to start the cooler temperatures? A bowl of hot soup. Today I bring you roasted chicken, red pepper soup, and a grilled cheese gouda recipe that will keep you craving all year long. Before we dive into the recipes, let’s talk about two pans you’ll want to have to cook these delicious concoctions. [and anything else you’ll ever make for that matter]. We are talking about Always rotate and Perfect pot – the Home Cook Duo are from Our place that has made cooking more enjoyable and hassle free.
Between the super non-stick, non-toxic materials, built-in spoon holder, pouring spout, lightweight body, and gorgeous colors, they really are the pan that does it all. I already own Always rotate for many years and it’s a gift I continue to buy for so many people in my life. Best news?! Right now you can take advantage of their International Day Sale from now – September 8, you’ll get the lowest prices I’ve seen on these pots and pans [buy now, gift later]! That’s right, you’ll save 25% on some of the most POPULAR selling pans and pots on the Internet right now!
Now that you have the required pans, here are the first two recipes that I highly recommend trying to break them down. Warning: making these once may make you want to make them every day. Been there done that.
Red chili chicken soup
-
first
lb
Chicken breast, skinless -
2
teaspoon
Garlic powder -
first
teaspoon
Onion powder -
first
Bottle
Sliced Dried Tomatoes -
2
Glass
Chicken soup -
2
Carton box
Grilled red chili tomato soup -
first
Bottle
Ice cream Pesto - Minced Gouda
- Toasted bread
-
Add sliced dried tomatoes to the bottom of the slow cooker. Arrange chicken on top with garlic powder and onion powder. Pour chicken broth on top and cook over low heat for 6 hours.
-
Cut the chicken into small pieces and place in the Perfect Pot. Pour the remaining juice and sun-dried tomatoes from the slow cooker into the pot.
-
Add the roasted pepper soup with the pesto cream. Bring to a boil then simmer and stir for 30 minutes until the mixture is well blended.
-
Topped with shredded gouda cheese and toast! Interesting!
Gourmet Gouda Grilled Cheese
-
first
Spoons
Butter -
2
Slice
Italian bread -
first
Oz
Gouda Cheese Slices -
2
Spoons
Cream cheese -
1/4
Cup
Monterey Jack cheese, chopped
-
Butter one side of each piece of bread. Flip and spread the softened cream cheese on the other side.
-
On the same slice of bread [the cream cheese side] with jack monterey and slices of gouda. Place remaining slice of bread, cream cheese side down [facing the gouda]on top of.
-
Order a sandwich [butter side down] Add to Always Wok over low-medium heat. Heat one side for 4-5 minutes and flip until all cheese has melted.
-
Remove from the stove and enjoy!
LIY founder and creator, Erin has turned her dream of a hobby blog into a full-time career that she now runs with the LIY team! When not in front of her computer screen [with a La Croix or wine in hand] or standing in front of a mirror for a mirror selfie, you can see Erin spending time on the water, cuddling her two kids and her husband most likely watching the latest Shark Tank episode or getting lost on a beach easy to read.
