Where Do You Buy Books?
Plus Soup Recipes.
Plus Soup Recipes.
I have a lot of my books on Amazon in the Kindle Unlimited program, including the Hearts of Owyhee series. I know a lot of readers really like KU and some can't afford to read without it.
|Hearts of Owyhee series|
Read for free with Kindle Unlimited!
The downside to authors is that in order to enroll a book in KU, it has to be exclusive to Amazon. That doesn't make our Nook, Kobo, or Apple readers happy. Because of that, the Honey Beaulieu - Man Hunter series is available at all major online stores.
So what's the exciting news? We have a new venue, and it's international! It's called BookChain and you can see the first Honey Beaulieu book, Hot Work in Fry Pan Gulch in the catalogue now!
|Buy on Bookchain!|
The other two books, Sidetracked in Silver City, and Blazing Bullets in Deadwood Gulch, will be included shortly. This is a brand new site and I'm really hopeful that it will take off. The people there are friendly and helpful so I'm rooting for them. And us! Because it gives all of us an alternative source to buy great books. Woohoo!
So lets talk soup. It's October and that means cooler weather (unless you're in Texas) and cooler weather means all kinds of soups. So today, I'm going to tell you about one kind of soup that I make. Warning: this will seem like an Instant Pot ad, but it's not. I'm just an IP addict, and we addicts are referred to as "pot heads." I kid you not.
The soup for October is...
Tomato Basil with Chicken
by Jacquie Rogers
1. Cook chicken
Place two frozen chicken breats (boneless/skinless) on the trivet. Use 1 cup chicken broth or water, sprinkle chicken with salt, garlic powder, and a few fresh basil leaves--2 or 3 on each breast. Pressure on high for 20 to 30 minutes, depending on the size. Full NPR.
2. Prepare veggies
Roast 5 or 6 tomatoes if you have fresh ones.
1/2 cup (or more) Onion
1 cup (or less) Celery
1/2 cup (or more) Green or red pepper
1 small Zucchini
1 or 2 Carrots
Whatever other veggies you have--be brave and throw them in
2 to 5 minced Garlic gloves
4 to 10 basil leaves
3. When chicken is done, remove breasts and trivet. Dump all the veggies into the chicken broth. Add a can of tomatoes, salt and pepper, and a splash of balsamic vinegar if you like it. Maybe a little oregano or whatever else you think would be good. Pressure on high for 20 minutes. Full NPR. While the veggies are cooking, shred the chicken and set aside.
4. When the pin drops, remove the lide and buzz the veggies with immersion blender. Add a few more leaves of fresh basil and buzz some more. Taste test. Add salt and pepper if needed. Add half and half or cream until it suits you (maybe 1/2 cup or a little more) and buzz again. When the soup tastes right, stir in the shredded chicken.
Serve with chives, green onions, or a leaf of basil. I sometimes add rice or serve with rice on the side.
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