How about a night of love with romantic Chicken Imperial!!!

Good morning, Yankee Belle!

Love Inspired Author Glynna Kaye here to share a tasty entrée ideal for at-home dining with your special someone this coming Valentine’s Day!

This day, set aside each February 14 to celebrate love and affection -- embellished with romantic  symbols such as red and pink heart shapes, roses, doves and cupids -- is cloudy in its origins.  The day was originally established around 500 AD as a Catholic church feast day for one or more Saint Valentines.  Little is known about any of these individuals, but historical references embellished by legends and lore legend suggests that one of the Saint Valentine’s was imprisoned for secretly marrying Christian couples during a time of Roman persecution.  The further associations with romantic love that we connect with this day spring from embellishments rooted in 14^th century England and elsewhere.

But whatever the source of this day for celebrating the loves in our life, it’s one our modern culture embraces enthusiastically, much to the delight of Hallmark and the chocolate and florist industries!

So...do YOU prefer to dine out with your sweetie for Valentine’s Day-- or do you enjoy cozying in with a home-cooked, candlelit meal?  At any rate, if you choose to celebrate a special evening at home this recipe is a perfect choice.  The beauty of it is that it can be prepared 24 hours in advance, so you can pop it in the oven to bake the next evening with little to do except prepare the wild rice and any side dishes of your choice.  Enjoy!

CHICKEN  IMPERIAL

4 - 6  boneless chicken breasts halves

1  can cream of mushrooms soup

1  16-oz tub sour cream

1/2  stick butter or margarine

1/2  cup chopped onion

1  TB dried parsley

1  cup milk

Salt & Pepper to taste

Uncle Ben’s Wild Rice (prepared separately)

Melt butter in lasagna size baking dish in oven; spread onion in bottom.  Place chicken in baking dish. 

In separate bowl mix sour cream, soup, milk, parsley, salt, pepper.

Pour mixture over chicken. 

Bake 350° for 1 ¼ to 1 ½ hours. Serve with wild rice.

Award winning Love Inspired author Glynna Kaye’s fourth book set in the mountain country of Canyon Springs Arizona debuts in March 2012 – “High Country Hearts.”

A Return Visit by Glynna Kaye!

Just like Old St. Nick, Glynna has returned to fill us with joy and good cheer and awesome food for the holidays!  I've made a similar hor Dourves here at home and it's a big hit!

(Ruthy note: Oh my stars, what a lovely view!!!  All you need is a candle or two and a cute guy!  :)  I love romance!)

Love Inspired author Glynna Kaye welcomes you back to the Yankee Belle Cafe as we continue celebrating the holidays with GOOD FOOD!

Today I’m going to share another favorite appetizer recipe (see yesterday’s “Steak Salad” post for the history of these recipes).  Except for an occasional pie or a batch of pumpkin or molasses cookies, I’m not much of a holiday baker. But...I DO love making (and eating!) appetizers!

WATER CHESTNUTS IN  BACON

2  8-oz cans WHOLE water chestnuts, drained

Soy sauce

Brown sugar (approx 1 cup but may take more)

1-2-lbs  bacon – NOT the really thick stuff - strips halved

Soak water chestnuts in a bowl of soy sauce overnight.

The next day or just before baking, drain off liquid.

Sprinkle brown sugar over each half slice of bacon.

Wrap bacon strip around chestnut. Then pierce bacon and chestnut with toothpick to secure (I find it helpful to “fold” the bacon end slightly to better hold the toothpick).

Spray lasagna-size pan with cooking spray & line with foil, Then make a 'tighter' second layer of foil so it lifts slightly off the lower layer (bacon will drain to lower layer)

Arrange water chestnuts on top layer of foil, piercing the foil with the toothpicks to hold them secure and provide drainage.

Bake at 375° for 60 minutes, turning several times to ensure even baking.

Place in small slow cooker to keep warm for serving.

Please notice that this is NOT an “exact” recipe as far as amounts and times and such. You have to be flexible when making this as the number of water chestnuts in a can, slices of bacon in a package, amount of soy sauce, baking time, etc., may vary. You need to keep a close eye on them when baking as you want the bacon cooked so it’s safe but flavorful to eat, not hard or burned. Regardless of the extra TLC this recipe takes, the final product is worth it!

Yankee Belle Welcomes Glynna Kaye to the Cafe!

Good morning, Yankee Belle!  I’m Love Inspired author Glynna Kaye here to share a favorite holiday recipe! 

When I lived in Missouri ( a part of the state where it was pronounced Meh-zur-UH  NOT  Meh-zur-EE ), my first real job was at a school district board of education office housed in a charming old two-story house. That office had a long-time tradition of hosting a holiday open house for the district’s Board members, principals/vice-principals, secretaries, counselors, program directors/supervisors, and department chairs. A lot of people, considering that at the time we had 16 elementary schools, 3 junior highs and 2 mega-size high schools.

We decorated the Board room with beautiful table cloths and festive centerpieces. The scent of pine filled the air, lights turned low, candlelight flickered. Tables were laden with goodies. We’re talking amazing food, y’all. Cookies. Candies. Cheesecakes. Tiny sandwiches. Appetizers. All of it homemade. So, it’s not surprising, I collected a mouth-watering array of recipes! This Steak Salad was a district-wide favorite--men who turned up their noses at the sweet ‘girly” edibles raved about this one!

Now please note that the recipe title calls this a SALAD. I suppose you could put a spoonful or two on lettuce and eat it like that, but it was served at our open house in a decorative bowl next to a small glass up of colored toothpicks.

I wish I had step-by-step photos to share with you, but I won’t be fixing this until I make my book deadline this month and have time to whip up some New Year’s Day treats! I’ve always made this the day before I plan to serve it or at least early enough in the day prior to an evening event for the seasonings to mellow and work their magic!

STEAK  SALAD  ( “Chicago Union Stockyard” )

2-3  lbs sirloin  steak, cut in bite-size julienne strips

Salt & pepper to taste

Garlic salt to taste

1  16-oz carton of dairy sour cream

A few drops of Tabasco sauce

2 Tablespoons white wine vinegar

¼ to ½ cup sugar

1  large Bermuda or sweet onion, thinly sliced

Broil steak strips w/salt, pepper, garlic salt (don’t overcook)

Mix together in bowl: steak, sour cream, Tabasco, vinegar, sugar, onion

Refrigerate 2-3 hours before serving in a decorative, lettuce-lined bowl.

Provide toothpicks or forks for serving.