Cooking with the Wenches - Sam Cheever's Chicken with Tomatoes and Basil

A cool recipe and a hot read! Sam Cheever is here to provide both.

I use thin sliced chicken breast for this recipe, but you can also butterfly and pound whole chicken breasts to ¼ inch thick.

Chicken with Tomatoes and Basil

5 medium plum tomatoes, diced and seeded ¼ cup packed,
fresh basil leaves, thinly sliced
5 tbsp. extra-virgin olive oil
2½ tbsp. balsamic vinegar
1 medium garlic clove, finely chopped
Salt and pepper to taste
4 boneless, skinless chicken breast halves sliced or pounded thin (approximately 2 lbs.)

Combine tomatoes, basil, half the oil, vinegar, and garlic in a bowl, season with salt and pepper to taste.

Season the chicken with salt and pepper and brown 3 minutes, or until golden and nearly cooked through, in half the remaining oil.

Flip and cook another 2 minutes on the other side. (Cook half at a time and keep the rest warm in a 200°F oven.)

Serve with sweet potatoes mashed with milk and Parmesan cheese.

Arrange the chicken on a plate with a scoop of mashed sweet potatoes and spoon a generous amount of the tomato mixture and juice over the top.

Delicious and pretty!

Now for that hot read we promised you.

Here's an intro from my erotic romance Cupid Only Rings Twice.

This Valentine’s Day, Rori’s gonna meet an honest to god Cupid. And he’ll use more than arrows to win her love.

Rori Foster is too beautiful to find love. Men just can’t seem to look past her exterior to recognize the human being inside. But, this Valentine’s Day, Rori’s gonna meet an honest to god Cupid. And he’ll use more than arrows to win her love.,

Unfortunately he’ll have to save her from the bad intentions of a cocky Love Demon first.

But Damios is determined to protect her. Even if he loses her in the process.

MINI EXCERPT:

Damios lowered his head, capturing her exquisite lips in a kiss that was less a tender wish and more an urgent promise. Her mouth opened under his and he accepted her offer, slipping his tongue past her lips to savor her sweet taste. She moaned softly as his hands slipped around her waist, up her back, and pulled her tightly against his chest. Her body heated under his kiss and her incredible scent slipped over him.

Damios broke the kiss long enough to say, “I lied. I want to come inside.”

They both stilled for a moment, Damios realizing how his declaration had sounded and Rori’s lips twitching under a suppressed grin. He rested his forehead against hers, finding it hard to breathe.

“Sorry. That came out wrong.”

She chuckled huskily, skimming the tip of one velvet thumb across his bottom lip. “No. It came out just right.”

Damios bit her thumb softly and slipped his hands down her body, cupping the firm roundness of her buttocks. His lips found hers again and he groaned as she ground herself against him. Their kiss gained heat, their bodies thrumming under the imperative of a building need. Their tongues tangled, danced, and their hands skimmed, exploring with growing intensity...

To read more or purchase Cupid Only Rings Twice please click the vendor's name.

Musa Publishing | Nook | Kobo | Sony | ARe | Kindle | Amazon.uk | Amazon.ca

Sam Cheever writes mainstream romantic suspense and fantasy, all heat levels; and Declan Sands for M/M romantic suspense and fantasy. Her books are fast paced and fun loving. Not one of them will solve a single world problem, but you definitely won’t be bored while reading them! Sam’s published work includes 40+ works of young adult, romantic suspense, and fantasy/paranormal. Her books have won the Dream Realm Award for fantasy, been nominated and/or won several CAPAs, were nominated for Best of 2010 with LRC and The Romance Reviews, and won eCataromance’s Reviewer’s Choice award. She is published with Ellora’s Cave, both Romantica and Blush; Changeling Press; Electric Prose Publications (her own imprint), Musa Publishing, and Red Rose Publishing. She lives on a hobby farm in Indiana with 13 dogs, 2 horses, and one husband.

(HA! See, Husband, Sam has more dogs than I do.. That means we have to get more pets - Nancy)

Learn more about Sam Cheever on her blog Eclectic Insights. Stay connected on Facebook and Twitter. You can also find Sam on Goodreads.

Making the holiday last with Sloane Taylor

One of the fun things about having a Federal holiday, like the Fourth of July, on a Thursday is that people tend to take Friday off and extend the weekend. So, to help you extend your Fourth of July celebration, I asked fellow Word Wench Sloane to share her favorite recipes.

So, take it away Sloane...

Friends are coming over on this weekend and Studs wanted a cookout with all his favorites. Since I never could refuse a good-looking man, I agreed. Here’s our menu with the recipes I created. I hope you like them.

Barbecued Pork Ribs Hamburgers Sloane Style My Mom’s Potato Salad Baked Beans Sweet Corn on the Grill Snazzy Sliced Tomatoes Ice cold lemonade Cold beer

Barbecued Pork Ribs

Pork ribs plan 1 slab for 2 people if you make all this food
Beer
Chicken stock
Barbeque sauce – Sweet Baby Ray’s is my favorite

Preheat oven to 325°F Place ribs in a pan and in a single layer. Pour in about a half inch of stock and the same amount of beer. Cover tight and bake 1 – 1½ hours. You want the meat tender but not falling off the bone. Carefully remove ribs from pan to a cookie sheet. Discard cooking liquid. Spread barbeque sauce over ribs. Heat grill to medium. Carefully rub vegetable or olive oil onto the grates. Lay ribs on grate and grill 10-15 minutes turning at least once and basting with sauce.

Hamburgers Sloane Style

Ground chuck about ¼ pound per adult Ground sirloin about ¼ per two adults
Worcestershire Sauce 1 dash per adult
1 egg per 1 ½ pounds meat
chives snipped, fresh or jarred

Beat egg lightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a mixing bowl. When the mixture is well combined, break off clumps of the meat and form balls. Set them onto waxed paper, then cover with another sheet of waxed paper. Use a cake plate or large soup bowl to press the meat into a patty the thickness you like. Refrigerate until ready to grill.

On medium heat, cook patties until they are done to your preference. Be sure to turn only once. Use any type roll that suits your fancy. Dress the burgers with ketchup, mustard, lettuce, onion, and tomato. You can also add cheese for the topping. If you do, then lay it over the burger a minute or two before the end of the cooking time.

My Mom’s Potato Salad

1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 5 potatoes chopped small
½ med onion for every 5 potatoes chopped small
Pepper
Mayonnaise – NO substitutes

Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.

While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.

Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well. Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add mayo as needed. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.

Baked Beans

1 small can Bush’s Honey Baked Beans
1 small can Bush’s Homestyle Baked Beans
2 tbsp. dried mustard
2 tbsp. maple syrup - optional 2 strips bacon

Preheat oven to 325°.

Pour beans into a metal loaf pan or oven safe dish. Stir in mustard and syrup. Lay bacon strips on top. Bake in the center of the oven uncovered for 45 minutes or until desired consistency. To cook on the grill: Heat grill to medium. Prepare as above, then place pan on top rack. Cook about 45 minutes or until desired consistency. To serve – discard bacon.

Sweet Corn on the Grill

1 ear fresh corn per person – do not remove husk
Water
Butter or margarine
Salt

Pour cool water into a container large enough to hold the sweet corn. Soak corn still in its husk at least 1 hour, but no more than 2 hours.

Set grill on medium high. Remove corn from the water and lay the ears on the grill. Roast until the husk is brown on that side, then turn and repeat the process. Total cooking time is about 20 – 25 minutes.

To serve - peel back the husks. Roll the ears in butter or margarine, then sprinkle on a touch of salt, and enjoy!

Snazzy Sliced Tomatoes

1 tomato per two people
Red wine vinegar
Garlic powder or fresh garlic minced
Fresh or dried chives

Prepare this dish about an hour or so before serving. Slice tomatoes ½” thick and arrange on a serving plate. Drizzle vinegar over the tomatoes, then dust with garlic powder or fresh garlic. Sprinkle plenty of chives across the top. Set on the counter away from sun or heat to flavor through.

Now after teasing your taste buds how about a quick trip to the balmy French Riviera to tempt some of your other senses with my new five book series?

Naughty Ladies of Nice is a deliciously steamy erotic series with a touch of humor and intrigue. Pour yourself a cool glass of your favorite beverage, perhaps a tall Perrier or a crisp Chardonnay, and let your summer sizzle with French Tart, French Delight, French Twist, French Kiss, and French Tickler. Here’s a little about FRENCH Tart, Book One. For a spicy excerpt, please click HERE.

Bon Appétit... Satisfy all your cravings at cooking school. Determined to prove herself and shed her party girl image, Donatienne Dubois pins her hopes on the exclusive cooking school in Nice, France. One by one her expectations are shattered by a foul-mouthed parrot, a bogus Michelin chef, and a headmistress with a heart of tungsten steel. Doni's lifesaver is a bad boy hunk too hot not to handle.

Mark Anderson is incognito and hating every minute. To pose as a student while keeping tabs on a rich wild child is his version of hell, until he partners with the dish of Crème Brule good enough to eat.

Class takes on a whole new meaning as Doni and Mark heat up the kitchen when they discover honey has better uses than sweetening tea.

Sloane Taylor believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. All her stories are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

Learn more about Sloane Taylor on her website, and of course her blog for easy recipes. Stay connected on Facebook and Twitter.

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Wow! Now I know what I do wrong when I cook corn on the grill. Thanks, I'll never make that mistake again!

 

Sloane's books are wonderful and engaging. They combine great characters, stories and locations. Sloane's books are always on my reading list.