Greek Yogurt

Have you noticed how Greek Yogurt is every where? Have you asked yourself why? Well there are several reasons it’s become one of the new super foods. It’s packed with all kinds of vitamins and minerals. The protein content is higher than even in milk. This is important for our bodies and helps nourish our

Vanilla Pineapple Coconut Smoothie

Ok, I may be a little late hitting the smoothie train, but there’s a reason for that – namely green gunky stuff that looks like it recently floated off the top of the neighbor’s septic tank. Seriously, I just can’t bring myself to drink that. And, can we talk about kale? Unless you have been

Chili Maple Pork Tenderloin

When we hear the work “pork” we automatically think, “Oh, bad for me!” I think visions of Arnold Ziffle running around Green Acres or a big, huge pig rolling around in mud and filth somewhere pops into our mind. But, actually, there is a reason pork is called “the other white meat” and why is

Stewed Zucchini and Tomatoes, by Beverly Hicks Burch

This is a great time of the year for vegetables. We start seeing more fresh veggies in seasons and that makes me happy. Today’s recipe should be one of my Throwback Thursday recipes. I have literally been making the wonderful side dish for decades. (Side dish may be a misnomer. A big bowl makes a

Burch House Salad – Salad with Applewood Bacon and Raisins, by Beverly Hicks Burch

Spring and summer are one of my favorite food times. I love all the garden fresh options we have this time of the year. I’m a salad girl. Have been most of my life. But, because of a rare stomach disorder I have to be somewhat cautious about the type of raw food and fiber

Easy, Healthy Minestrone, by Beverly Hicks Burch

Nothing is better than a bowl of soup, chowder, chili, stew or posole during cold, cool and rainy weather. Major snow and ice events also beg for a hot, comforting bowl of soup. Even though spring in headed our way, we still have some cool weather ahead of us, and of course we can always

Throwback Thursday Recipe: Honey – Glazed Stir Fried Chicken

Back in the fall of 1980 one of the fun things I did with my sister, Pam, was take a Chinese cooking class down at UAB (University of Alabama at Birmingham). Our instructor was Asian, had trained is some of the best culinary schools in the world and passed along some great recipes and techniques.