It’s Tuscan Good Soup

This is my absolutely favorite time of the year. Seems like this is when we can bring out the good-for-you, hearty comfort foods. Usually when we get the first good cool chill of the season I make our first pot of Posole. The rest of the time we enjoy dining on soups, chowders and stews

Bean Salad with Corn and Roasted Red Bell Pepper

Tall & Handsome and I are fortunate a lot of our favorite foods are healthy. We’re always looking for new ways to add tasty, healthy foods to our diet, or take some of our favorite foods and improve the health factor. We like variety – it staves off boredom, so we throw in those new

Slow Cooker Red Beans and Rice

I don’t know if you’ve noticed a theme going on here lately, but I’ll give you a clue – slow cooker! I explained a few posts back Tall & Handsome and I have had a rough few months dealing with the crude that has run rampant through the family. It’s like a tick – it

Nouvea Southern Bean Soup, by Beverly Hicks Burch

Monday my phone rang and it was my sweet Daddy on the phone. He said, “Hey Sugar, Daddy has another hambone, and I’ve left more meat on it this time.” (Have I mentioned I’m a Daddy’s girl?) What Daddy’s girl doesn’t enjoy cooking for her Daddy…especially a Southern gal? I’d made a pot of bean

Meaty Ranch Beans, by Beverly Hicks Burch

Are you on the constant look out for a dish that will feed several to carry to a pot luck, book club, church dinner or sick friend? Then, today’s dish ought to cover that base for you. I guess I first started preparing this dish about 20 years ago for dinner after services on Sunday

White Bean and Chicken Sausage Soup, by Beverly Hicks Burch

If you’ve been following me for any amount of time, you know when the weather turns cool I can’t wait to start cooking yummy soups, stews, chili and Posole. Well, the weather turned cool this week and I’ve been busy Today’s recipe was inspired by one I saw in Everyday Food. I’ve made quite a

Bev’s Version of Shiner Bock Beans, by Beverly Hicks Burch

I found this recipe a few years ago in Rachael Ray’s magazine. Over the years I’ve adapted it just a tad…Bevizing it as it’s known around my house. I always like to use low sodium chicken broth in place of water whenever possible because I think it lends itself to a richer flavor. The beans