Disclosure: Thank you to Our Place and Shopstyle Collective for sponsoring today’s post. I am so thankful to work with brands that I truly love and use in my everyday life!
It is starting to feel like fall here in Indiana and as much as I love summer, I *might* love fall even more. The added level of coziness [and delicious food] that accompanies 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] makes it a season that’s hard to be beat.
My favorite way to initiate the cooler temps? A hot bowl of soup. Today I’m bringing you a must-try roasted chicken and red pepper soup and gouda grilled cheese recipe that will make you craving fall all year long. Before we jump into the recipes, let’s talk about the two pans that you’ll want to have to cook these delicious concoctions [and anything else you’ll ever make for that matter]. We’re talking about the Always Pan and Perfect Pot – the Home Cook Duo from Our Place that has made cooking so much more enjoyable and hassle-free.
Between their super non-stick, non-toxic materials, built-in spoon rests, pour spouts, lightweight bodies, and the oh so pretty colors, they are truly the pans that do it all. I’ve owned my Always Pan for years and it’s a gift I continue to buy for so many in my life. The best news?! Right now you can take advantage of their Labor Day Sales from now – September 8th which will get you the lowest price I’ve ever seen on these pots and pans [buy now, gift later]! That’s right, you’ll save 25% off some of the MOST POPULAR best-selling pan and pot on the internet right now!
Now that you’ve got the pans on order, here are the first two recipes I’d highly recommend you try making to break ’em in. Warning: making these once can cause you to want to make them daily. Been there, done that.
Roasted Red Pepper Chicken Soup
-
1
lb
Chicken Breast, skinless -
2
tsp
Garlic Powder -
1
tsp
Onion Powder -
1
Jar
Sun Dried Tomatoes, Sliced -
2
Cups
Chicken Broth -
2
Cartons
Roasted Red Pepper Tomato Soup -
1
Jar
Creamy Pesto - Shredded Gouda
- Croutons
-
Add sliced sundried tomatoes to the bottom of a slow cooker. Put chicken on top with garlic powder and onion powder on top. Top with chicken broth and cook on low for 6 hours.
-
Shred chicken and place into Perfect Pot. Pour any remaining juice and sun dried tomatoes from the slow cooker into the pot.
-
Add the roasted rep pepper soup along with the jar of creamy pesto. Bring to a boil and then simmer and stir for 30 minutes until well blended.
-
Top with shredded gouda cheese and croutons! Enjoy!
Gourmet Gouda Grilled Cheese
-
1
Tbsp
Butter -
2
Slices
Italian Bread -
1
Oz
Gouda Cheese Slices -
2
Tbsp
Cream Cheese -
1/4
Cup
Monterey Jack Cheese, shredded
-
Butter one side of each piece of bread. Turn over and spread softened cream cheese on the other side.
-
Top one slice of bread [the cream cheese side] with monterey jack and the slice of gouda. Place the other slice of bread, cream cheese side down [facing the gouda], on top.
-
Place sandwich [butter side down] into the Always Pan on low – medium heat. Heat on one side for 4-5 minutes and flip until all of the cheese is melted.
-
Remove from the stove and enjoy!
Founder and creator of LIY, Erin turned her dream of a hobby blog into a full-time career which she now runs alongside the LIY team! When not in front of her computer screen [with a La Croix or wine in hand] or in front of a mirror taking mirror selfies, you can find Erin spending time on the water, cuddled up with her two pups and husband most likely watching the latest Shark Tank episode, or getting lost in an easy beach read.
