Cooking with the Wenches: Holly Trent's Meatroll.

Fellow wench, Holly Trent, shares her Tex-Mex Meatloaf. Yum! Take it away, Holly.

This meatloaf spin-off has ground up tortilla chips. Its airier texture is due to rolling the meat rather than patting it into shape. This dish is a perfect substitution for pickier eaters, and the cheese in the middle adds a little something for the kiddos.


Holley’s Tex-Mex Meatroll

2 lbs. lean ground beef
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. mustard powder
½ tsp. cayenne pepper
½ tsp. ground black pepper
1 cup shredded cheddar cheese (can substitute Pepper Jack)
3 cups crushed corn tortilla chips
¼ cup mild salsa

Preheat oven to 350°F.

Mix meat, egg, and seasoning in a bowl. On waxed or parchment paper, pat the meat mixture into a rectangle as wide as your loaf pan or slightly less wide than the width of your paper if you're baking on a cookie sheet.

Cover the surface of the beef with the tortilla chips. Just eyeball it. You don't need to use the full three cups - just make sure you have good coverage. Spread the cheese over the top. Pretend you're building a pizza.

Take one end of the paper and roll the meat as if it were sushi, but don’t catch the paper in the roll. Gently tease the roll to the end and carefully transfer to a greased pan. Pat the ends so they're rounded and the ingredients inside don’t fall out.

Brush the top of the loaf with salsa. Water it down a bit if doing so makes it easier to spread. Cover with foil. Mold it against the roll a bit to provide structure to the meat holds its shape as it cooks.

About 45 minutes in—when the roll has firmed but not completely cooked—remove foil. Apply another brushing of salsa.

Bake until a thermometer reads 160°F. Let the meatroll rest for at least ten minutes before cutting.

While your dinner is baking, check out Holly's fun FREE READ Boughs of Halle only at Musa Publishing and recapture the joy of Christmas.

Ex-hipster Erin Posey is too cool for Christmas. But, when her mother announces she’s driving up to North Carolina to visit her prodigal daughter, Erin engages in a last-minute scramble to deck the halls of her bungalow.

In a night rife with frustrations, a tree salesman named Halle takes pity on the frazzled school photographer and helps her get into the holiday spirit. When the tree’s twinkle lights turn on, the magic Erin feels doesn’t have a thing to do with the joyous season. She knows she needs to mend her strained relationship with her mother, so once all the tinsel has gone on, she sends Halle on his way.

The handsome stranger has got quirky Erin pegged better than anyone she’s ever met. She wants him to return, but is her charm like mistletoe? Does the magic exist only when she’s up close, or will thoughts of her be enough to draw Halle back for a New Year’s kiss, too?

To claim your free copy of Boughs of Halle please click HERE.

Nancy here again. I really enjoyed Boughs of Halle. It's one of those stories that makes you believe in hope when life seems determined to make you miserable.

Holley Trent is the author of Executive Decision, Mrs. Roth’s Merry Christmas, and Her Resident Jester – all available now from Musa Publishing's Calliope Romance Line.

To see all of Holley Musa Publishing books, please click HERE.

Learn more about Holley Trent on her blog and follow her on Twitter.

Cooking with Musa

My fabulous publisher, Musa Publishing, is two years old this month! Sloane Taylor put together many of the recipes that have appeared on the Musa Blog over the last two years. As part of the birthday celebration you can get the cookbook (normally $2.99) for FREE when you buy another Musa book from its website.

There are recipes that I've posted on my blog but there are lots more you haven't seen before. So, please check it out here: Cooking with Musa.

Bell Pepper Relish from Wench Vonnie Hughes

from Vonnie Hughes
Australia is a large continent so that even though it's technically winter, in the northern areas it's still hot and produces great vegetables. Right now we have a glut of bell peppers (we call them capsicums) - green ones, yellow ones (my favorite, they're sweet), orange ones and red ones. So here's a dead simple recipe for Bell Pepper Relish. Only makes 2½ cups, but you can double it. I made it yesterday and gave some away. It's a roaring success.

Bell Pepper Relish

1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
1 cup chopped tomato
1 cup white wine vinegar
¾ cup sugar
½ tsp. salt
½ tsp. black pepper
½ tsp. curry powder
½ tsp. allspice
1 tsp. garlic flakes

Combine all ingredients in a large, heavy saucepan. Boil at medium-high until the mixture thickens slightly, stirring occasionally - should take about 35 minutes.

Cool, cover and refrigerate. Keep refrigerated. Enjoy!

How about a step back in time with one of my Regency novels? I hope you enjoy this short intro.

When Alexandra Tallis sets free the attractive man her sister stupidly tried to hold captive, her actions lead not only to a love she never thought to find, but also to a horrific family secret that threatens that love.

When Alexandra Tallis discovers that her witless sister has imprisoned their father’s nemesis, Theo Crombie in their attic, she quickly frees him, fighting an unladylike impulse to keep him as her own special captive. Despite the brutal beating she receives from her father for her actions, Alexandra continues to yearn for the delicious Mr. Crombie even though she knows that nothing will ever come of her dreams.

Injured and shackled in a stranger’s attic, Theo unexpectedly discovers the woman of his dreams. But how can he pursue those dreams when her bizarre family’s complex relationships threaten the very foundation of his existence? Somehow Theo must find a way through this maze to claim his lady.

To read an excerpt from Captive, please click HERE.

Vonnie Hughes is a New Zealander living in Australia. She loves animals and jogging. Vonnie writes Regencies and romantic suspense novels along with short stories. She is presently working on a romantic suspense, working title: Innocent Hostage and a Regency novella, working title: A Tale of Two Sisters.

Her earlier book Coming Home is about a soldier and a nurse, thrown together during the Napoleonic wars, who find more danger on their return to England than they ever did on the Iberian Peninsula.

The Second Son is a prequel to Coming Home. A second son, filled with angst, stands to inherit a title and property through the death of a brother he has always loathed and mistrusted. A young disabled woman teaches him how to find his self-respect and how to love.

Another Regency Historical, Mr. Monfort’s Marriage, has businessman Matthew Monfort inveigled into marrying an earl’s daughter. With good reason he loathes the ton, so his new wife needn’t think she’s going to win him over, even though she’s quite delightful…and intelligent…and sweet…However Verity shows him that not all members of the ton are idle layabouts and that he can do much good with his largesse and with—shock, horror—the unexpected and embarrassing title conferred on him by Prinny.

All of Vonnie’s books are available on Amazon and Musa Publishing. Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

Holley Trent's Low-Fuss Summer Salad

from Holley Trent

Happy summer, everyone! This easy cold salad is great for potlucks and outdoor parties, and travels well. Combine everything except the dressing the night before to save time the day of your event.

Holley’s Low-fuss Summer Salad

2 cup pearled barley, cooked tender but not mushy
2 small tomatoes, diced
1 large cucumber, diced
2 green onions—whites and greens—sliced thin
¼ cup lemon juice
¼ cup olive oil
1/8 tsp. cumin
Salt and pepper to taste
2 tbsp. water

Drain cooked barley and allow to cool.

Toss barley with tomatoes, cucumbers, and green onions. If serving the next day, cover and refrigerate.

Half an hour before serving, mix lemon juice, olive oil, salt, pepper, and cumin with water in a small jar with lid. Shake well. Pour over salad and mix gently.

Serve salad at room temperature.
Easily serves 8.

*Mix extra dressing if you like a less dry salad.
**Salad can be easily doubled or tripled.

Here's a brief intro of my latest release for your reading pleasure.

The psychic didn't go looking for love, but she should have seen it coming.

Marcia Andrews is a freelance psychic consultant. Sick of living hand to mouth, she accepts a contract with Raleigh Police. A new gang called The Cardinals is terrorizing The Triangle, and Marcia gives the department an edge in tracking them.

Help that she is, one cop isn’t so keen on her involvement, and makes sure she knows it. Detective Nat McCoy would rather see Marcia in his bedroom than the bullpen. The gorgeous Scotsman isn’t the typical chauvinist pig, though. He’s keeping a secret that even the psychic doesn’t anticipate.

A close encounter with a Cardinal’s bullet knocks Marcia off her game when the police need her most. She loses hours to trances and ghosts haunt her sleep. She can hardly function, and everything she thought she knew about playboy McCoy suddenly seems questionable.

McCoy thinks he knows the cure for what ails her—him. But can she trust him?

Love by Premonition is available for purchase now at the Musa store and also at third-party vendors such as Amazon.com and All Romance eBooks.

If you’d like to stay up to date on my progress with its spin-off, visit me on my blog or follow me on Twitter. Holley Trent is the author of Executive Decision, Mrs. Roth’s Merry Christmas, and Her Resident Jester – all available now from Musa Publishing's Calliope Romance Line. To see all of Holley Trent's Musa Publishing books, please click HERE.

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.

Cookng wiith family

Mikey, my 12-year old son, wants to be a chef. We watch Master Chef together. He has his favorite contestant and I have mine. We'll see which want-to-be Master Chef wins. This weekend he asked to learn how to make a gravy. I'm Sicilian so the thing in the picture above isn't tomato sauce, it's gravy. Okay, now that we have that squared away, I can continue.

The recipe for gravy is a loosely guarded secret. I learned from my Mom, who learned from her Mom, and so on and so on. I say the secret is "loosely guarded" because there aren't any real measurements that go with it. It's a pinch of this, a palm full of that. You know. One of those good old fashioned recipes.

Mikey and I spent the early part of the afternoon chopping garlic, and putting together the gravy. The trick about a good gravy (that all those commercial companies forget) is that it has to simmer for hours to get the best blend of flavors. We did all the prep work, and then I had to leave to grocery shop.

We live on a horse farm. The closest grocery story is a 20 minute drive. Needless to say, a trip to the grocery story approaches an "event" and takes at least 2 hours. Since I was going to be gone during the simmer time, I told Mikey that he had to stir the gravy every 15 minutes (about once after each show ended), and to add water if the liquid level went down. To hedge my bet, I told my husband the same thing.

Imagine my surprise on my way hone when my husband called and asked if there was any premade sauce I would eat.

They had had several issues in my absence. They moved the sauce to a smaller burner on the stove so that it didn't boil quite so much. That was one issue well handled. The next one . .. not so much. Both of them failed to notice that the water had boiled off and what they had in the pot was really tomato paste and not gravy. Somehow when Matt went out to walk the dogs and feed the horses, the stove was turned up. When he came back the tomato paste was burnt. Hence the call to me.

Now, keep in mind that Matt has actually made gravy before. I taught him how when we were dating. When I asked him how he hadn't noticed that the gravy had turned to paste, he said (and I quote) "Have we met?" and blinked his baby blues at me.

Sigh.

The gravy couldn't be salvaged. We ordered pizza. Take 2 - next weekend.

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.

***

 

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.

Happy Easter - In the Kitchen with Nancy

Well, it's that time of year again. You know? When a bunny lays eggs? And we not only want to eat those eggs, but we'll hunt through the woods to find them. Talk about magic.

It's time to celebrate new life, and the coming of spring. That last part would be easier for me if it didn't keep snowing in Virginia for goodness sakes. Anyway, I digress.

One of the ways we do that here is by cooking and eating far too much. We are, after all, Italian. Breakfast is a mix of chocolates snatched from Easter baskets when parents aren't looking, and Easter Bread. I couldn't find my Mom's recipe this year, and wasn't able to call her at a decent hour to ask so I had to rely on one from a book. Specifically, Greek Cooking by Lou Seibert Pappas (Galahad Books, 1973).  So here it is with some modification to make it more like Ma makes:

Easter Bread



2 packages (tsp.) active dry yeast
1/4 cup warm water
3/4 cup milk
1/2 cup butter
1/2 cup sugar
4 eggs
1 tsp.cinnamon
1/2 tsp. nutmeg
     (okay. I don't use this ingredient because I dislike the taste, but it's in the recipe and you can make
      your own mind up about it).
1/2 tsp. salt
5 Cups flour
6 hard boiled eggs, dyed in the shell
   (the traditional Greek recipe uses red dyed eggs, we've always used multi-colored ones though).
1 egg white, slightly beaten
gum drops (The Greek recipe calls for sesame seeds)

Sprinkle yeast into the warm water, stir to blend, and let stand until dissolved. Heat milk and butter together, until the butter melts. Pour milk/butter mixture into mixing bowl, add sugar, and let cool until lukewarm. Add (raw) eggs one at a time, and beat until smooth. Stir in yeast mixture, cinnamon, nutmeg, salt and 2 cups of flour, beat at until mixed (on medium speed - about 5 minutes). Gradually add the remaining flour with a heavy duty mixer or a wooden spoon.

Knead until smooth and no longer sticky. If necessary add in additional flour. Place dough in a greased bowl, lightly oil top of dough, cover with dish towel and let rise in a warm place until doubled- about 1 1/2 hours.

Here's where the Greek recipe and my Mom diverge again. I'm going with my Mom here.

Put aside some dough for decoration, Roll  dough into six oval loaves. In the center of each loaf make
an indentation or a nest. Gently push one of the hard boiled eggs into this spot. Roll the remaining dough into a thin strip. Place a section of the strip over the egg (to simulate a handle), pressing the ends of the strips into the bread to secure the eggs. Cover and let rise until doubled in size again.

Preheat oven to 325

Brush the dough with the slightly beaten egg white, and push the gum drops into dough as decoration. (The Greek recipe would have you sprinkling the tops with the sesame seeds).

Bake in 325 degree oven for about 50 minutes. Serve hot or let cool on a rack.

And after all your time and hard work, your children can also declare that they want pancakes instead.

Sigh. Now it's time to cook the leg of lamb. Odds on whether the boys eat that?

Anyway, have a lovely day everyone.