Check out my daughter, Heather Land’s, coloring books on Amazon. Scroll to see all listed. She has wild animals, reptiles, dogs, cats, Victorian/Civil War Ladies, exotic animals, and more. Beware, there are a few best sellers at the beginning that might offend you/swearing and not for children.
Heather has won many art awards. Her work has appeared on the television station, VH1, they contacted her, purchased her art, and it appeared large on the TV screen. Senators have sent her letters congratulating her on her art.
The newest coloring book for sale is listed below and sells for $5.99
https://www.amazon.com/Victorian-Ladies-Adult-Coloring’Book/dp/1546372253
Serves 6-8
Roasted Red Bell Pepper Tomato Soup
Preheat oven to 450 degrees
Serves 4
2 tablespoons organic canola oil
2 1/4 pounds fresh vine-ripe tomatoes, halved lengthwise (should equal
approximately 3 cups depending on the type of tomatoes used)
2 large red bell peppers, seeded and quartered
2 large shallots, peeled and halved
3 large garlic cloves, peeled
2 tablespoons fresh basil
1/2 teaspoon ground white pepper
1 teaspoon salt or to taste
1/2 tablespoon sugar, optional
1 teaspoon fresh thyme leaves
2 cups vegetable stock
Homemade croutons
Sour cream or mascarpone
Place the cut sides of tomatoes up and arrange on large cookie sheets. Add the
shallot halves and garlic to the pan with tomatoes. Drizzle the canola oil over the vegetables. Sprinkle with salt and pepper.
Roast the vegetables for approximately 40 minutes in a preheated 450 degree oven,
until the skin is brown and tender, turning the peppers and shallots halfway
through roasting. If any of the vegetables brown before the peppers, remove them to a bowl and continue roasting the peppers. Remove the vegetables from the oven when
they are cooked. Cool completely.
Place the cooled vegetables in a food processor or blender along with any juices,
add the basil and thyme. Gradually add the stock to thin the soup until desired
consistency. Return the pureed vegetables to a Dutch-oven and heat through,
stirring occasionally.
Top the soup with a dollop of sour cream or mascarpone and the homemade croutons.
Homemade Croutons from History Lover's Cookbook by Roxe Anne Peacock
Preheat oven to 300 degrees
6 slices of your favorite stale bread, crust removed Italian, French, Sourdough)
3 tablespoons unsalted butter, melted
Salt and pepper to taste
Optional: If you are using plain bread, whole grain etc., add spices you love such as Italian seasoning, garlic, a little cayenne, chipotle chili powder etc.
Slice the bread vertically into one-half inch strips. Next, cut the strips horizontally into one-half inch cubes. Spread the cubes evenly in a single layer on a large
cookie sheet. Bake in a preheated 300 degree oven for approximately 35 minutes or
until the cubes are dry and crisp. Cool completely and then store in an airtight
container for 2-3 days.
Chicken Poblano Soup
Serves 6
Cooking spray
1/2 cup onion, diced
2 poblano chiles, chopped
2 cups cooked boneless, skinless chicken breast
1 cup diced tomatoes
1 (32 ounce) carton low or unsalted chicken stock
1 (15.5 ounce) can white hominy, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1 teaspoon garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon Serrano smoked chili powder
1 tablespoon lime, approximately 1/2 lime
1/2 cup light sour cream (2 tablespoons per bowl)
Spicy Baked Tortilla Strips
Spray a large Dutch-oven with cooking spray. Heat the pan over medium-high heat.
Add the diced onion, garlic and chopped poblanos; saute for 3 minutes or until the vegetables are tender.
Add the cooked chicken, chicken stock, tomatoes, white hominy and pinto beans to
the vegetables, bring to a boil. Next, add the salt, white pepper, coriander,
cumin, ancho chili powder, Serrano and smoked chili powder. Simmer 8 to 10 minutes longer, stirring occasionally.
Remove from the heat, stir in the chopped cilantro and lime juice. Serve
immediately. Top each bowl with 2 tablespoons sour cream and spicy baked tortilla
strips. Enjoy!
Spicy Baked Tortilla Strips
Preheat oven to 425 degrees
(2) 10-inch flour tortillas
1 1/2 tablespoons extra-virgin olive oil
1-1 1/2 teaspoons kosher salt (salt to your preference)
1/2 teaspoon ground white pepper
1/4 teaspoon Serrano smoked chili powder
Place the 2 tortilla shells on a cookie sheet, on top of each other. Carefully, cut the tortilla shells crosswise in 1/2 inch strips; place on a large cookie sheet.
(I use cooking scissors).
Whisk the olive oil, salt, pepper and Serrano smoked chili powder in a medium bowl.
Toss the strips in the oil mixture and coat. Spread the coated tortilla strips in a single layer on the cookie sheet.
Bake the tortilla strips in a preheated 425 degree oven for approximately 7-10
minutes or until golden. Check after 4 minutes, the strips burn easily. Place the
baked chips on wire racks lined with parchment paper to cool. After the chips are
cool and feel crisp, store them in a covered container for up to 3 days.
