You guys, I’m so pumped about today’s post! Today I get to share with you this amazing new book from my friend, Shawn over at I Wash You Dry! I absolutely love when I get the chance to support my friends, and this book is AMAZING. Express Lane Cooking is such a fun concept. The idea behind it is that each recipe requires you to only buy five ingredients from the grocery store . . . in the express lane . . . get it?? :) And with those five ingredients, Shawn gives you three different dinners that you can make once you add in some ingredients from your pantry. For example, in this soup the ingredients you’d buy are chipotle chiles in adobo, creamer potatoes, half and half, frozen corn, and shrimp. And the ingredients from the pantry are olive oil, onion, garlic, chicken broth, salt, and pepper. I had the pleasure of testing some of the recipes from the book while Shawn was writing, and everything I made was easy to put together, and packed with flavor. I especially loved her Spanish Rice and her Enchiladas with homemade sauce. YUMM! So I was excited to try something different once I got my hands on the book. Nathan asked me to make him this soup and it was such a good pick! The chipotle flavor is amazing, and the rest of the ingredients just go so perfectly together. I definitely recommend Express Lane Cooking if you are in dinner ruts! It’s a winner! You might also like Crock Pot Creamy Chicken Noodle Soup Crock Pot Chicken Tortilla Soup
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