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Quesadilla Casserole
By Beverly Hicks Burch
Well, cool fall weather is beginning to really grace us with its wonderful temperatures and colors and blue skies like none other. I’m also particularly fond of cloudy, rainy and even foggy days, especially up on the mountain when I can snuggle in with some good reading or good movie watching.
But, nothing says fall weather better than certain foods! Comfort foods for one…soups, stews, mac and cheese…I could go on. Ever notice how fall and winter foods just seem to be heartier and more filling…and piping hot?
In the October 2009 issue of Everyday with Rachael Ray there was a recipe that when I saw it I heard the siren song almost immediately. It was to be…and soon. Only…as usual I also saw immediately a couple of thing I would do differently especially now that I am a gal trained to cook for and by a green chili eating Tall & Handsome native New Mexican. He ran out to the store this afternoon to pick up what we didn’t have on hand and we pulled this little dish together for supper tonight for my folks. It will be seen on the table around here again judging from the reaction of everyone this evening.
Bev’s Quesadilla Casserole
Inspired by a recipe in the Oct. 2009 issue of Everyday with Rachael Ray
3 tablespoons olive oil
¾ chopped onion
One 29 oz. can black beans, drained and rinsed
1 ½ cups frozen sweet corn, thawed
½ cup flat leaf parsley, chopped
Five 10 in. flour tortillas
2 ½ cups shredded Monterey Jack cheese or 4 cheese Mexican blend
2 small cans or 1 large can green enchilada sauce, divided
1. Preheat oven to 400°. In a skillet heat the oil over medium heat then add onions and cook for 5 minutes.
2. Stir in 1 ½ cups black beans and mash the beans into a chunky paste. Stir in ½ cup green enchilada sauce.
3. Grease a heavy oven proof skillet or casserole dish.
4. In a separate bowl combine the corn, remaining black beans and parsley.
5. Place one tortilla in the bottom of the baking dish. Spread the tortilla with 1/3 cup mashed black bean mixture. Then spread on 2/3 cup corn-bean mixture. Next evenly spread ½ cup of cheese over the vegetables. Drizzle a few spoons of green enchilada sauce over the layer.
6. Add another tortilla and press down to compress the layers. Repeat the layering process with the mashed black bean mixture, corn-bean mixture, cheese and drizzling of green enchilada sauce until all five tortillas are used and covered.
7. Bake for 30 minutes at 400°. Then broil on high for one minute. Serve with extra green enchilada sauce and lite sour cream.
Enjoy!!
© 2009 Beverly Hicks Burch All Rights Reserved.
Chinese Sweet Corn Soup
Adapted from a recipe from Kylie Kwong
By Beverly Hicks Burch
Although I had never had it before nor heard of it, Kylie says this soup is a Chinese classic. According to her, some versions are thickened with an agent such as cornstarch, but she prefers it “au natural”.
Kylie also uses sweet corn cut fresh from the cob. I’ve changed that a bit since cutting corn from the cob is hard for me because of my joint problems. Of course you can find fresh corn in the produce section already cut and bagged…or you can have a great sous chef like mine…called Tall & Handsome. When all else fails I resort to frozen sweet corn. Yes, it works just as well…
Kylie also makes her own Chinese chicken stock…different version to be exact. For time sake and as I mentioned because of health limitations, I use Swanson’s chicken broth (my family has used chicken broth in their cooking long before it was the vogue.)
This make a large pot of soup, and it would be easy to half the recipe for a small “crowd”.
Enjoy! 
© 2009 Beverly Hicks Burch All Rights Reserved.
Chinese Sweet Corn Soup
3 cups corn kernels (frozen or fresh)
2 tablespoons canola or peanut oil
1 small white onion
2 tablespoon finely diced fresh ginger
1 – 2 cloves garlic, finely chopped
1 teaspoon sea salt or kosher salt
½ cup dry sherry
7 cups chicken broth or stock
1 ½ teaspoons soy sauce
2 eggs, beaten
Chopped green onions for garnish
Heat oil in a large pot. Sauté onion, garlic, ginger and salt for one minute.
Add dry sherry and simmer for about a minute, then stir in corn and chicken stock and bring to a boil.
Reduce the heat and simmer for 30 minutes.
Next, add soy sauce and stir. Lower the heat further. Take the beaten eggs and holding the bowl slightly high over the pan, pour the eggs into the soup in a thin stream, stirring the soup as you do with a fork. This technique results in “egg ribbons” similar to egg drop soup.
Serve the soup on bowls and garnish with green onions.
Enjoy!
Corn & Lima Bean Salad
From Southern Living June 2008
By Beverly Hicks Burch
As I might have mentioned before, I’m a salad freak! I love, love, love salads…in most incarnations. I’ve tried to eat healthy most of my life and I still try to find new and tasty recipes for Tall & Handsome and I that are healthy at their core.
Last June as I was flipping through Southern Living, the “bible” for all Southern belles, I happened upon a recipe I knew I was destined to try. The recipe comes from the “Healthy Living” section of the magazine and 0f course it’s a salad! But, not just any salad…a corn and lima bean salad…yummy in my world! This dish is suitable, in my opinion as a side dish or a lite main dish, say for lunch, etc. Yep, I’ve done that many times during warm weather…
Of course, I’ve made adaptations or “Bev-ized” it…don’t I for most recipes? This one is good with fresh corn or, frozen sweet corn, and I like to add a little extra roasted red bell pepper. You might have some adaptations of your own you’d like to try, but regardless, this is a refreshing, great little dish!
© 2009 Beverly Hicks Burch All Rights Reserved.
Corn & Lima Bean Salad
3 cups fresh sweet corn kernels, about 6 ears (you can buy fresh corn already cut from the cob in the produce section, or you can use frozen sweet corn, thawed)
1 cup fresh baby lima beans or 1 cup frozen baby lima, thawed
1 tablespoon olive oil
¼ cup diced roasted bell pepper (find these in a jar at the grocery store), I like to use a little more of these tasty morsels
1 tablespoon fresh basil leaves, cut into thin strips (again a little more wouldn’t hurt and yes, I’ve done that )
1 tablespoon lemon juice
¾ teaspoon kosher salt
A pinch to ¼ teaspoon dried crushed red pepper
1. After cutting corn from cob, sauté corn kernels in the hot olive oil in a large skillet on medium high heat for 3 minutes or until tender. Next add lima beans and cook for 2 minutes.
2. Remove from heat and cool for 10 minutes.
3. To the corn and lima beans, toss in the roasted red bell pepper, basil leaves, lemon juice, salt and dried crushed red pepper.
4. Cover and chill at least 1 hour.
6 servings
130 calories; 3.5 g Fat; 4.7g Protein; 23g Carb; 4.1g Fiber; 0mg Chol; 1mg Iron; 10mg Calcium
Enjoy!!
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