Friday, 31 January 2014

Let's get the Party started with Wenches of Words' Guests Holley Trent and Sam Cheever...

Holley Trent is a team player. Her meatloaf spin-off even has ground up tortilla chips - a fan favorite at any party. 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.

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.

Sam Cheever has the perfect starter for your team on Super Bowl Sunday or any get-together. Get your game plan set and score big with the fans.

1 to 2 lbs. boneless, skinless chicken breast
2 large eggs
¼ cup coconut milk-any milk will do
½ cup flour
1 cup Panko breadcrumbs
1 cup shredded sweetened coconut
½ tsp. salt
½ cup vegetable or coconut oil
Sweet Chili Sauce for dipping

Preheat oven to 350°F.

Cut the chicken diagonally into strips.

Prepare three separate bowls for breading your chicken: Bowl 1, combine flour and salt. Bowl 2, whisk eggs and milk together. Bowl 3, mix breadcrumbs and coconut together.

Heat ¼ cup of vegetable oil in a large skillet over medium/high heat. To test, drop a little flour into the oil. When it sizzles the oil is ready.

Then dip the chicken in the bowls, starting with bowl 1 and on through 3. Lay the coated strips on a plate until you have coated them all. Don’t stack the strips.

Place some of your chicken strips in the hot oil. Be sure to leaved space between each strip. Fry them until golden brown. Drain them on a paper towel. Move to an ovenproof dish.

When all of the chicken is browned, bake for 10 minutes (or until done). Remember, chicken like all meat continues to cook a short while longer after it is removed from the heat.

Serve this tasty chicken with the chili sauce for dipping!

To purchase Sam's latest romantic romp Cupid Only Rings Twice please click the vendor's name:
 Musa Publishing | Nook | Kobo | Sony | ARe | Kindle | |

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 11 dogs, 2 horses, and one husband.

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


  1. Delicious looking recipes and tempting books Holley and Sam . Thanks for sharing.

  2. Hey Susan! I'm so glad you stopped by!

  3. This is perfect! I have new recipes for the big game, Sunday! Thanks, Holley and Sam. And thanks for the tempting look at your books.:)

  4. Thank you so much! My kids love meatloaf, but I get tired of the same old same old. And chicken is even more of a favorite. I'm going to have some happy super bowlers at my table this weekend!

  5. 'Don't catch the paper in the roll.' Got news for you. Did. (Made a few adjustments to the contents - deleted cayenne pepper) and in spite of the extra nutritious addition of some baking paper, it worked well. Pity we don't have SuperBowl down here. Fed 5 of us.