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Chili-Lime Butter
By Beverly Hicks Burch
This is a great spread to use on grilled corn! We recently made this for my folks when Tall & Handsome grill during the Mother of all Storms on a very wet September evening. Just don’t say “wet dog” around him…
Chili-Lime Butter
1 stick butter, softened
Zest of one lime
1 teaspoon chili powder
Cream butter.
Add lime zest and chili powder and mix well.
Spread on corn and grill. YUMM!!
Store leftovers butter in refrigerator.
© 2009 Beverly Hicks Burch All Rights Reserved.
Mixed Vegetable Casserole
By Beverly Hicks Burch
If you’re looking for the perfect vegetable side dish to serve with a meal this is the one for you…and I mean one. Typically when we think of a well rounded meal we think of a protein (meat, poultry, fish, etc.) and two vegetable side dishes. Well, this little casserole is easy to make, yummy and combines a variety of veggies. It’s also one of Momma’s signature dishes.
So, for your enjoyment…Mixed Vegetable Casserole…
Mixed Vegetable Casserole
1 – 2lb. bag frozen mixed vegetables
1 – 8oz. can water chestnuts, drained and minced
3 stalks of celery, minced
1 small sweet onion
1 cup light sour cream
½ cup light mayonnaise
1 ½ cups grated Cheddar cheese
Pepperidge Farms Cornbread Dressing crumbs
1. Preheat oven to 375°.
2. Cook frozen vegetable according to directions and drain. (We like to use chicken broth for extra flavor.)
3. Combine cooked vegetables and all the other ingredients except the dressing crumbs.
4. Pour into a 13 x 9 inch baking pan. Cover the top of the casserole with a desired amount of dressing crumbs.
5. Bake at 375° for 20 minutes.
Enjoy!!
Mixed Vegetable Casserole
© 2009 Beverly Hicks Burch All Rights Reserved.
Blueberry Delight
By Beverly Hicks Burch
This recipe comes to us courtesy of my little momma, Juanita Hicks. It is one of her quintessential “Momma” dishes…one she prepares for special occasions, holidays and taking to those aforementioned covered dish events. She’s been making it at least 20 years and she’s forgotten where she inherited the recipe from.
The saving grace of this gloriously ooey, gooey dish is this…blueberries are full of antioxidants 
. Oh, yeah and nuts are once again good for you. Other than, it’s probably loaded with guilt laden goodness.
Now you know I have confessed to “Bev-izing” recipes and here are a couple changes I would attempt to make on this recipe.
· Use 8 oz of low fat cream cheese for the regular cream cheese
· Use “lite” Cool Whip instead of regular Cool Whip
For now, in its full glory…Blueberry Delight…
Blueberry Delight
Preheat oven to 350°.
Mix together:
2 cups of all purpose flour
1 cup butter, melted
1 cup pecans, finely chopped (use a mini food processor if you have one)
Spread evenly into the bottom of a 13 x 9 inch baking pan, and bake 25 minutes.
Next:
Cream 1 8 oz. package of cream cheese
Add 1 box of Confectioner’s sugar
Fold in 9 oz. of Cool Whip
Spread the cream cheese mixture over the cooled crust and top with 2 cans of blueberry pie filling.
Enjoy!!
© 2009 Beverly Hicks Burch All Rights Reserved.
Curried Chicken and Rice Soup
By Beverly Hicks Burch
I don’t know about yall, but for the last couple of days I’ve detected a decided, albeit small hint of autumn in the air. I have one thing to say about that…”Hallelujah!’ This is one Southern gal that absolutely hates the steam box of summer.
One thing I enjoy about the cooler months is the foods of those seasons. Especially the soups…yum!!
I was thumbing through my latest issue of Food Network Magazine and came upon a recipe for a soup I will be making as soon as I can round up the ingredients. At the end of the recipe I’ll give you a little hint for a “Bev-ized” version I’m also going to try. This version will have a little bit of a Thai flair to it…which just happens to be one of my favorite Asian cuisines 
.
© 2009 Beverly Hicks Burch All Rights Reserved.
Curried Chicken and Rice Soup
From the Food Network Magazine June/July 2009
1 ½ pound bone-in chicken breast (halved)
2 medium carrots sliced diagonally into 2 inch pieces
1 bay leaf
Kosher salt
6 cups chicken broth (low sodium would be the best)*
2 tablespoons unsalted butter
1 large onion
1 teaspoon sugar
1 ½ teaspoon Madras curry powder
1/3 cup Jasmine rice
3 tablespoons fresh mint, finely chopped
3 tablespoons fresh dill, chopped
1 lemon, cut in wedges
1. Combine chicken, carrots, bay leaf and a pinch of salt in a saucepan. Add 3 cups of chicken broth. (I would add 2 – 3 chicken bouillon cubes at this stage to make the broth richer.)
2. Bring to a boil then immediately reduce heat to low. Cover and cook until chicken is firm, about 20 minutes.
3. In another saucepan melt the butter over medium-low heat. Add the onion, sugar and 1 teaspoon of salt. Cook until the onion is soft…about 5 minutes.
4. Add the curry powder and cook for another minute.
5. Add the rice and the remaining 3 cups of broth. Cook covered over medium heat for 15 to 20 minutes.
6. Remove the chicken from the broth. Discard any skin and bones and shred the chicken. Once this is done, return the chicken back to the broth.
7. Puree the rice mixture with an immersion blender until smooth.
8. Pour into the chicken and broth mixture and stir to combine. Bring to a simmer. Add fresh herbs.
9. Served with lemon wedges.
Enjoy!
Serves 4
Calories 390 Fat 11 Carbs 18g Fiber 2g Protein 55g Cholesterol 130mg
* To give this a Thai flair when cooking the chicken I would used 1 can of Lite Coconut Milk and then the rest would be chicken broth…combining to make enough liquid to equal the 3 cups. Then I would served with lime wedges instead of lemon wedges.
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