Here it is, my second book!
Everything’s Better With Soup and Salad is so perfect for this Spring season. I have always loved soup and salad for meals and this collection is too good.
It’s also gluten free, full of vegetables, and full of flavor. Everyone needs more vegetables in their lives and these recipes are so good, you’ll forget how healthy they are.
Everything’s Better with Soup and Salad is FREE to readers all day tomorrow, April 14th, 15th and 16th, 2017. Here’s the link:
Thanks for supporting my site. Enjoy these favorites from the book below and check out my the free promo in the coming days!
Chopped French Onion Soup
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 small onions, chopped
- 8 cloves roasted garlic
- 30-40 oz beef stock
- 2 teaspoons thyme
- 2 tablespoons Dry Sherry
In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.
For restaurant style soup, break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!
Buffalo Chicken Salad
- 1 cup salad, chopped
- 1 carrot, peeled and chopped
- ½ cucumber, chopped
- 1 hardboiled egg, quartered
- 1 cup chicken, cooked and sliced
- ½ cup onion, chopped, cooked, and cooled
Enjoy with Garlic Blue Cheese Dressing
For buffalo chicken, cook the chicken in this sauce:
- 1 tablespoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon cumin powder
- 1 teaspoon chili pepper
- 1 tablespoon apple cider vinegar
- 5 tablespoons water
Do you love these recipes? Here are my other books, too!
Want a paperback copy? Reply in the comments and I’ll send you one!
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