Cover Reveal - I Am Rahab

Title: I Am Rahab: A Novel - Part 2

Author: J.C. Miller

Genre: African American Christian Fiction

Release Date: September 26, 2019 Art by: Brittany Lewis, YUM Production Cover by: Chanel Smith, WPD Web Presences Designs LLC

The streets of the South Bronx rise to meet a Louisiana bred Creole named, Rahab Auguste. With no official introductions, Rahab is instantly tossed into the chaos of her new home. Her stepfather holds a cruel vendetta against her that leads to abuse. While her mother, addicted to alcohol and holding on to the past depends on Rahab, who can't seem to fit in amongst her peers to rescue her from her responsibilities.

A ray of hope shines through the cracks of the concrete jungle when Rahab befriends Lydia and finds escape in teenage companionship as well as freedom through the music and dance of the popular 80s culture.

I Am Rahab: A Novel - Part 2 is the coming-of-age tale of Rahab Auguste who barely escapes adolescence and emerges as a young woman full of shame, fear, and distrust.

When life screams die...Rahab turns up the music to dance!

JC Miller is a freshly anointed, faith-based literary artist. Raised by her mother in the Bronx, New York, she uses her childhood experiences to capture the soul of the ghetto. As a former student of Chicago’s, Moody Bible Institute, and a graduate of, Te'Hillah School of Urban Ministry, she produces a depiction of the pop culture era of which she grew up in and creatively intertwines it with biblically based characters and their divine accounts.

JC Miller is also the co-founder of a nonprofit called, Diamond Daughters Inc.; an organization developed to help educate and uplift women of abuse. She recently co-founded a publishing company, Jess, Mo’ Books, with her childhood friend, Monifa Reel-Spain.

For more information please visit www.authorjcmiller.com

HOSTED BY:

Recipe: Sweet and Spicy sticky Chicken

Ingredients:
2lbs chicken thighs, cut into bite size pieces (pic above is whole thighs)
1/2 cup water
2 teaspoons sesame oil
1/4 cup white wine
2 tablespoons chili garlic sauce
1 clove garlic, minced
2 tablespoons soy sauce
1/4 teaspoon xanthan gum
1/3 coconut palm sugar
1/4 ground ginger
1/4 onion powder

Directions:
Cut chicken into bite size pieces and season with salt and pepper, cook on stove top until no longer pink. Set aside.
Add water, sesame oil, wine, chili garlic sauce, garlic, soy sauce, xanthan gum, coconut sugar, ginger, and onion powder to wok and mix with whisk until xanthan gum is completely dissolved. Cook sauce on medium-high heat until it thickens. Add chicken to coat in sticky sauce, serve.

Recipe: Cod

Ingredients:
4 Cod filets
3-4 tablespoons olive oil
1 lemon, sliced
1/2 cup cherry tomatoes, sliced in half
1 clove garlic, minced
1 teaspoon thyme

Directions:
Preheat oven to 400.
In bowl, combine olive oil, lemon, tomatoes, garlic, and thyme. Place cod in baking dish and add mixture, flipping fish to coat both sides. Layer the lemon slices on top of cod and place in oven. Bake 15-25 minutes, or until it flakes with a fork.

I served mine with a cheese stuffed poblano pepper.
Just cut off the top, hollow, stuff with cheese and wrap in foil. Place in the oven with cod.

Recipe: Cauliflower Rice with Broccoli

Ingredients:
12oz bag of frozen cauliflower rice
12oz bag of frozen broccoli
1/2 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 eggs
4 tablespoons soy sauce
2 teaspoons sesame oil
1-2 teaspoons olive oil
1-2 tablespoons ginger

Directions:
In nonstick skillet add olive oil and scramble eggs. When cooked, not overdone, remove from heat and set aside.
In a bowl, mix sesame oil, soy sauce, and ginger. Set aside.
In same skillet, or wok (I use a wok), combine cauliflower rice, broccoli, onion, garlic, and bell peppers. Cook until veggies start to soften. Add soy sauce mixture and eggs, cooking until liquid is fully reduced, approximately 5 minutes.