I am starting a new monthly project and I am calling it Chick Flicks! I saw something in Mardels last November that caught my eye. It was a book called Chick Flicks.
Like it says on the corner it provides Dinner and a Movie. So I emailed some friends to see who was interested and everyone said they were couldn't wait and would love to do something like this at least once a month.
The Plan:
Your friends come over and together you make a pre-planned meal that goes with the movie theme. Everyone sits down, eats together, and chats. There are meal time talk starters and trivia questions too. As a group we clean-up, sit down, and watch the movie. After the movie (if everything hasn't run too long) there are discussion questions that help with the overall themes in the movie and provide some Bible scriptures to help re-inforce the themes in the movie. The book has twelve movies, so we will finish the book in one year. By the way there are other versions of this book one for guys that has action movies, one for families with movies like Finding Nemo and others.
January was the official kick off month! I invited everyone over (and despite some cancellations) we had a good showing. I promise next month I will take pictures, I was so busy trying to figure out how I wanted to do everything I forgot to get my camera out. So our first movie was:
Fried Green Tomatoes
Everyone came over and we started cooking. I set up stations with everything the girls would need so that I could just kind of float between helping where I needed to. Now somethings have to be made ahead of time so that everything can be eaten all together and so you can eat before the movie not after.
The Menu:
"The Secrets in the Sauce" Sandwiches (made ahead of time)
Deviled Eggs (made ahead of time)
Potato Salad
Fried Pickles (Supposed to be Fried Green Tomatoes, but couldn't find and green tomatoes so I had to make a substitution)
Whistle Stop Old Fashioned Peach Cobbler and ice cream
(I'll include the recipes we used at the end of this post. The potato salad was store bought and I used my mom's deviled egg recipe instead of the book one.)
As people finished with their food prep I had a quiz for everyone to answer. After all the food was hot and ready for eating we sat down. We prayed and started chowing down. I asked the girls some of the meal time talk starters. Here are what some of those were:
- The south loves its fried foods. What is the strangest thing you have ever eaten fried?
- As women, we truly relish attention lavished on us by the one we love the most. What is the most outrageous thing you've ever done to attract the attention of the opposite sex?
- Why do you think so many women struggle with issues of self-esteem?
- How important or unimportant is it for us to conform to the lifestyle society expects of us?
Comfort Food Trivia Quiz
1. How many pigs does a typical American eat in a lifetime?
a. 8 b. 28 c. 48
2. What fine, Southern lady brought us the first ready-mix food to ever be sold commercially?
3. What is the most popular meal ordered in sit-down restaurants in the United States?
4. What woods should you never use to barbecue as they can add harmful tar and resins to food?
5. What are grits?
6. What popular packaged treat was invented in 1931 as a way to use thousands of shortcake pans that sat empty all year except for strawberry season?
7. Why is pound cake called pound cake?
After our yummy meal it was time for dessert: peach cobbler and ice cream. Then we sat down and watched the movie. It has been a long time since I last watched that movie. I had forgotten just how much I loved it. It was funny to see some of the fashions! It was kind of a long movie so after it finished everyone headed on home! So thanks for coming girls! I had a great time and I hope you all did too.
Good luck on the quiz ladies! And tune in next month when our movie will be........
Oh and here are the promised recipes:
“Secrets in the Sauce” Sandwiches
3- to 4- pound boneless pork shoulder roast
2 medium onions, sliced
1 1/2 to 2 cups bottled barbecue sauce
1/2 tsp hot pepper sauce
2 tbsp orange marmalade (or 1 tbsp brown sugar)
1 tbsp cornstarch
1 tbsp cold water
8 to 10 sandwich buns
Cut roast into large cubes, 2-3 inch squares. Place in slow cooker with onions. In a bowl, mix barbecue sauce, marmalade, and hot pepper sauce. Pour over meat and onions. Cover and cook on low for 8-10 hours or until meat is cooked through and tender. Remove pork and onions from the slow cooker with a slotted spoon, and place on tray or plate. Shred the pork with a fork and set aside. Combine cornstarch and cold water until completely blended. Turn slow cooker on high, and add cornstarch mixture to juices in slow cooker. Blend well. Cook and cover on high for 1 minutes. Return pork and onions to slow cooker, stir to coat well and then cook on high for 10 minutes. Add more barbecue sauce if desired. (if it will be a while before you eat, return the slow cooker to low to keep warm and tilt the lid to vent the steam.) To serve, spoon a generous amount of pork and onions onto sandwich buns. With extra barbecue sauce and horseradish sauce, if desired.
Fried pickles
Vegetable oil, for frying
1 cup all-purpose four
salt and fresh ground black pepper
4 large eggs, beaten
1 cup cornmeal (or breadcrumbs)
1 (16 oz) jar of dill pickles
In a heavy bottomed pot, heat 2-inches of oil to 350 degrees.
Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal (or breadcrumbs) with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In bathes, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain. Transfer to a serving platter and enjoy with your favorite dipping sauce.
Whistle Stop Old Fashioned Peach Cobbler
2 15- ounce cans of sliced peaches, drained well
1/2 tsp cinnamon
6 tbsp butter
1/2 cup sugar
1/4 cup brown sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
Preheat the oven to 350. Drain the peaches and sprinkle them with cinnamon. Stir until the peaches are coated, then set aside. In a 2 quart baking dish, melt butter. In a separate bowl, combine sugar, brown sugar, flour, baking powder, and salt. Add milk and stir until mixed. Pour batter over butter in baking dish. DO NOT STIR. Spoon the peaches evenly over the batter. Again, DO NOT STIR. Bake for one hour. Let cool for 10-15 minutes before serving. Serve with a little fresh whipped cream or ice cream.
“Secrets in the Sauce” Sandwiches
3- to 4- pound boneless pork shoulder roast
2 medium onions, sliced
1 1/2 to 2 cups bottled barbecue sauce
1/2 tsp hot pepper sauce
2 tbsp orange marmalade (or 1 tbsp brown sugar)
1 tbsp cornstarch
1 tbsp cold water
8 to 10 sandwich buns
Cut roast into large cubes, 2-3 inch squares. Place in slow cooker with onions. In a bowl, mix barbecue sauce, marmalade, and hot pepper sauce. Pour over meat and onions. Cover and cook on low for 8-10 hours or until meat is cooked through and tender. Remove pork and onions from the slow cooker with a slotted spoon, and place on tray or plate. Shred the pork with a fork and set aside. Combine cornstarch and cold water until completely blended. Turn slow cooker on high, and add cornstarch mixture to juices in slow cooker. Blend well. Cook and cover on high for 1 minutes. Return pork and onions to slow cooker, stir to coat well and then cook on high for 10 minutes. Add more barbecue sauce if desired. (if it will be a while before you eat, return the slow cooker to low to keep warm and tilt the lid to vent the steam.) To serve, spoon a generous amount of pork and onions onto sandwich buns. With extra barbecue sauce and horseradish sauce, if desired.
Fried pickles
Vegetable oil, for frying
1 cup all-purpose four
salt and fresh ground black pepper
4 large eggs, beaten
1 cup cornmeal (or breadcrumbs)
1 (16 oz) jar of dill pickles
In a heavy bottomed pot, heat 2-inches of oil to 350 degrees.
Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal (or breadcrumbs) with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In bathes, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain. Transfer to a serving platter and enjoy with your favorite dipping sauce.
Whistle Stop Old Fashioned Peach Cobbler
2 15- ounce cans of sliced peaches, drained well
1/2 tsp cinnamon
6 tbsp butter
1/2 cup sugar
1/4 cup brown sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup milk
Preheat the oven to 350. Drain the peaches and sprinkle them with cinnamon. Stir until the peaches are coated, then set aside. In a 2 quart baking dish, melt butter. In a separate bowl, combine sugar, brown sugar, flour, baking powder, and salt. Add milk and stir until mixed. Pour batter over butter in baking dish. DO NOT STIR. Spoon the peaches evenly over the batter. Again, DO NOT STIR. Bake for one hour. Let cool for 10-15 minutes before serving. Serve with a little fresh whipped cream or ice cream.
1 comments:
Hey Martha! I was glad to find your blog! Looks like you have some great recipes! I love that you put pictures up as you cook! My husband and I love fried pickles and were wanting to find a recipe, so we will have to try these!!
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