Saturday, July 31, 2010

Recipe 13: CHICKEN CHAPLUPAS (main dish)

SOURCE:  Another goodie from my Aunt Joy.  She made these one time and the dish was licked clean.
My mom got the recipe from her and has made these on many occasions. People cant help but like these. The wonderful flavor, the creaminess, the ooey gooey perfection...
This is an easy recipe, no slaving in the kitchen for hours on end. It is, however, high in fat and lots of cheese and sour cream and all the other good things in life that make the world go round.  So be aware.
"C is for Chalupa thats just a sometimes food..."






THE RECIPE:   CHICKEN CHALUPAS (Main Dish)

The Filling: (combine in bowl and set aside for a minute)
2 cans Cream of chicken soup
1 large can chopped green chilis
1 small onion, finely diced.
1 pint sour cream.

mix well. To this mixture add:
6oz shredded cheddar cheese
6oz shredded monterey Jack cheese
2 1/2 to 3 cups of cooked, diced or shredded chicken.

voila, and here is your filling.

NOW here comes the fun part.
you will need 12 small flour tortillas.

Place 2-3 TBSP of the filling in each tortilla.
roll and place seam side down in a greased baking dish.

Pour remaining filling mixture over the rolled tortillas.
Sprinkle with
6oz cheddar cheese
6oz monterey jack cheese.

Bake at 350 for 45 minutes.
let cool for at least 5 minutes before cutting into it.

You can top with chopped tomatoes and green onions if desired.

Thursday, July 29, 2010

Recipe 12:HOMEMADE OREOS (dessert)

SOURCE: I first had these last year at Book Club.  They were brought by Marci, the woman in charge of snack that month.  She called these Homemade Oreo cookies and the recipe was in our church cookbook. They are SINFUL. DECADENT. WONDERFUL.   TO DIE FOR. I only ate one, but I had the devilish urge to confiscate the entire platter of them on my way out the door that night. You WILL want to eat these with a tall, ice cold glass of milk. And when I say milk, I mean 2% or better. Skim just wont cut through these babies! 
Also, these really are a 1 at a time cookie. Billy, dont be a hero and try and eat a couple in one sitting. You will go into sugar shock!
You will also need a heavy duty mixer, as these make a very large batch and the dough is very thick and stiff.


HOMEMADE OREOS:

2 Boxes Devils Food cake Mix
4 eggs
1 cup shortening.

Mix together in your mixer until well blended.  Roll small, but equal balls of the dough with your hands and place on cookie sheets.  remember that you will be matching a top with a bottom.
Bake at 350 for 7-9 minutes and let cool.

FROSTING:
16 oz cream cheese
2 cups(or so) of powdered sugar
1 tsp vanilla

Mix together until a thick frosting is formed. 
Frost cookies and put together to form your "Oreo"

This makes a BIG batch.

Wednesday, July 28, 2010

Recipe 11: HOMEMADE YEAST ROLLS (breads/rolls)

SOURCE: I got this recipe from a roommate in college, Sarah from Alaska.
Her mother made the best yeast rolls and gave her the recipe, which I promptly put in THE BINDER. These rolls take a little extra time, but are well worth it.  They are delicious and tender and yeasty and oh so good!
I make these for Holiday meals.  The great thing about these rolls is you can make them ahead of time and freeze them.  Pull them out when you need them and let them thaw.
Not recommended for those following a low carb diet plan....You will not be able to stop eating these once you try them.
You can make them to eat with butter and honey, you can make them to split and make little sandwiches.
You can make up a bunch of these in smaller size and do little PB&J sandwiches for the kids lunches.


The Recipe: HOMEMADE YEAST ROLLS

1 package  yeast (NOT quick rise)
1/4 cup warm water.(WARM, not hot)
combine yeast and water. set aside


In a mixing bowl:
1 cup  milk, scalded ( I boil milk for about 1 minute)
1/4 cup sugar
1/4 cup shortening
1 tsp salt.
Combine  the scalded milk, sugar, salt and shortening.  Stir until the shortening is mostly to completely melted.
Cool to lukewarm.

Add :
1 1/2 cup flour, beating well.
1 egg
yeast and water mixture

Beat well and add
2  more cups of  flour to form dough. (maybe a tinhy bit more, you dont want the dough excessively sticky)

Place this dough in a greased bowl, and turn once to coat.
cover and let rise in a warm area for 1 1/2 to 2 hours.  It will at least double in size.
Punch down and put on floured surface.  Pinch off dough to form rolls(about golf ball sized for smaller rolls, 2-3 golf ball pinches per roll for larger)
place on greased baking  sheets and cover and let rise for another 40 minutes.
These will have grown in size again.

bake at 400 degrees for 12-15 minutes or until golden brown and cooked through.
you can brush the tops with melted butter before baking to make them a buttery flavor.(optional)

Tuesday, July 27, 2010

Recipe 10: ASIAN BOK CHOY SALAD (salads)

SOURCE:  about 9 years ago at a family reunion up in Ohio, my dads cousin, Dorothy, made this delicious salad for the pot luck.
She said she had gotten it online. She had typed in a search for "salad Recipes".  This one came up and she thought she would try it.
I have made this on several occasions since that time.

It is a healthy salad made with Bok Choy , pine nuts and green onions with a tasty oriental type dressing.
I have made this recipe on several occasions, always to rave reviews. Yes, healthy can be FO worthy.



A word about Bok Choy: This is a member of the cabbage family. It has a somewhat mild flavor. When choosing Bok Choy, make sure the stalks are white and firm and the leaves are a nice green with no spots. This will be the most flavorful. For this recipe we are using regular Bok Choy and NOT the Baby Bok Choy.
Bok Choy is available in Most supermarkets. It should be labeled Bok Choy, or Chinese Mustard Cabbage or Sometimes chinese Cabbage.  However many stores often label Napa Cabbage as chinese cabbage, which is not the same thing(Napa looks more like a head of romaine lettuce)
This is what Bok choy Looks Like.-------------------->>

First and foremost, Bok Choy tends to hold silt and dirt.
Cut off the end and rinse VERY WELL before using.
ALSO: Bok Choy is NOT tender like lettuce. Bok choy is a tougher roughage, especially the white stem part.  It is crispy, delicious and nutritious, but people are always surprised, thinkint it will be softer and more tender like a romaine or spinach.


The Recipe: BOK CHOY SALAD

2 medium heads of Bok Choy, Chopped
5 green onions chopped
1 cup Pine Nuts, toasted
5oz can crunchy Chow Mein Noodles

In a salad bowl toss the Bok Choy and the Green Onions. refrigerate.  Save the Pine Nuts and Chow Mein Noodles until serving time.

In a small saucepan, over medium heat:

1/2 cup water
1/4 cup sugar.
Stir well and boil about 5 minutes until a light syrup is formed.

Remove from heat. To this add:

juice of 1 lemon
1/3 cup Olive Oil
1/4 cup Soy Sauce

Whisk together well and refrigerate until ready to serve. This is your dressing.

At serving time, add the toasted pine nuts and Chow mein noodles to the Bok choy. Toss well so everything is evenly incorporated.

Drizzle with the dressing, tossing evenly so everything is coated well.

enjoy!

Monday, July 26, 2010

Recipe 9: VEGGIE PIZZAS (appetizer)

SOURCE:  This recipe was given to me by my Aunt Sue.  She is one of the best cooks I know as well. She never skimps, never substitutes for anything healthy and uses  a deadly amount of butter and mayonnaise when she cooks.  she is my kind of woman! She is also in her 70s and healthy as a horse!  everything in Moderation, my friends.
She made these for one of our family reunions.  I took one bite and almost absconded with the entire platter to the bathroom to stuff my face in solitude.

These are GREAT for kids to make as well.  If they help you decide the vegetables and help you arrange them on the pizza they may be a little more likely to eat them!  Plus the ranch "sauce" makes them really delicious. 

THE RECIPE:

2 packages of Crescent rolls, pressed into a cookie sheet like a crust.  Bake according to tube directions and cool.

In a bowl mix until smooth:
3/4 cup Miracle Whip (NOT MAYO...gasp, what?? a recipe without mayo??)
16 oz softened cream cheese
1 envelope of Dry ranch dressing mix.

Spread this onto your cooled crescent roll "pizza dough".

Now over this, put  any combination of vegetables. She uses Sliced Green and red Bell Peppers, Shredded carrots, finely chopped Broccoli, Halved Cherry Tomatoes, and Finely chopped Green Onions.

I have had them with snowpeas, mushrooms, cauliflower. Any vegetable can go well with this pizza.

Friday, July 23, 2010

Recipe 8: WHITE CHICKEN CHILI (main course/CROCKPOT)

SOURCE:  This recipe is from my friend Christine. She made this for a church function one time and I fell in LOVE with it.  I have made it many times for friends, potlucks, personal meals, functions and more.
This recipe is Included in the Weddington relief Society cookbook.

This Chili can be used as a main course by itself, or goes WONDERFUL with cornbread.
The best part about this recipe...you can make it as spicy as you want, depending on the heat you bring with your salsa choice. If I know kids are eating it, I will use a mild salsa. If it is for my husband and myself I will use a medium or hot.
But the BESTEST Best part...This is a crockpot recipe. dump everything in, set it and (forgive the Ron Popeil moment)forget it.
This calls for cooked chicken.  I use leftover rotisserie Chicken, that I kind of shred up into bite sized pieces. You can use any leftover chicken or just boil some chicken and then shred it. 

THE RECIPE:  White Chicken Chili (Crockpot Version)

In a crockpot combine the following:

1 medium onion, chopped
2 cloves garlic chopped (or 2 tsp pre chopped from a jar)
2 tsp cumin (I use a touch more, probably 2 1/2 to 3 tsp)
2 cups cooked chicken, shredded or chopped
1 can Great Northern Beans, drained(can also use cannellini beans if  you can find them)
1 can Garbanzo beans, drained
1 can corn, drained
1/2 can chicken broth
1/2 cup salsa
1 can chopped green chilis
Salt and pepper to taste

Cook on Low for 6-8 hours or on High 3-4 hours.
Serve with cornbread for a fantastic meal.

Top with a dollop of sour cream and chopped cilantro for a fancypants presentation!

Thursday, July 22, 2010

Recipe 7: ORANGE JULIUS (Beverage/smoothie)

SOURCE:  I was about 7 years old and we went up to Michigan to visit family.  We stopped by an old friend of my mom and dads. He made us this drink and gave my mom the recipe.  I made it CONSTANTLY for years.  I havent made it in awhile, but now that I am putting this as a recipe, I think i may break out  my blender and have myself a refreshing Orange Julius.

This is NOT the same Orange Julius that they sell in the mall.  This is WAY better than their watered down version.

THE RECIPE: 

6oz Frozen Orange Juice Concentrate (it is about 1/2 a tube)
1 cup milk
1 cup cold water
1/3 cup white sugar (you can use up to 1/2 a cup if you prefer it sweeter)
1  tsp vanilla  (if using imitation vanilla, add an extra 1/2 tsp)
1 cup ice (about 10 cubes)

Add all ingredients and 1/2 the ice.  Blend for one minute.
Add remaining ice and blend for abother minute.

this makes enough for 4 people (1/2 cup servings)


If you do not have frozen OJ, you can use 12 oz regular orange juice and omit the water and add an extra cup of ice.

Wednesday, July 21, 2010

recipe 6: FRUIT AND BROWNIE DESSERT (dessert/Just for fun)

SOURCE:  I first had this recipe right before I got married.  Charles and I were at my parents house in North Carolina, visiting them for the Memorial Day Weekend. My  mom had made these for a cookout, and they were so good I asked her to make them for my bridal shower. As we fought to lick the pan clean I realized this was one for THE BINDER.  I pormptly went home and I made them again for a party a week later.
I pull these out every now and again, and I always forget just how good they really are.  Yes i didnt have time to purchase this stock photo, so now you know.

DISCLAIMER: My mom had originally gotten this recipe out of a "healthy" magazine, and the directions called for fat -free cool whip and skim milk, and to make the brownies with applesauce instead of oil.  Sure, it was good, but after tweaking it and putting everything the way it SHOULD be (this is FO, who needs fat free??) these are GREAT.  A small list of why I love these:
1. SUPER EASY.  On a scale of 1 to 5, these are like a 2 1/2 on the difficulty factor.
2. SUPER TASTY- I mean it is brownies. Doesnt get much tastier than that
3. SOMEWHAT HEALTHY- It has fruit on it...so it is kind of like diet food, right?? (no, no it's not)


BROWNIE AND FRUIT DESSERT

1 box of your favorite brownie mix.  Prepare according to directions. bake in a 9x13 pan.
 After baking, cool.

In a bowl combine:
1 box instant vanilla pudding (small box, not the huge family size box)
1/2 the milk the pudding box says on the directions. (if the box says 2, just put in 1. Pretty simple huh?)
8oz tub cool whip, thawed.


Mix this together well.  Spread evenly over the top of the cooled brownies.

Now on top of this add slices of  strawberries and bananas.
refrigerate about an hour before serving.
REFRIGERATE ANY LEFTOVERS

Tuesday, July 20, 2010

Recipe 5: Italian Sausage with Peppers and Rice (Main Course)

HAPPY BIRTHDAY TO ME!!  I chose this recipe as it is a family tradition on this day.
Today is my birthday, and for as long as I can remember, this is the meal that is served.  Even to this day my mom and dad invite me over for Italian sausage with peppers and rice. Yes I am in my mid 30s and my parents still call me and say "Hey, coming over for sausage and peppers??"

This recipe is super simple. 4 ingredients. Thats it.  Kid friendly, too.  My self imposed Vegetarian  eats like a bird 7 year old scarfs it down.  My eat anything 10 year old declares it the best thing he has ever had and that I am the best...cook...ever.

ITALIAN SAUSAGE WITH PEPPERS AND RICE

I package sweet Italian Sausage links, cut into chunks and browned in a frying pan.  Drain.

Start your white rice.

Now, getting back to your sausage,  over medium low heat add:
1-2 Green Bell Peppers, cut into chunks or strips
Let these peppers sautee with the meat for a few minutes until they just start to lose some of their crispness.

Now, add 1 jar of your favorite spaghetti sauce.. Let this all simmer together for about 15 minutes, while your rice is cooking.

Once rice is done, fluff it.

Now on your plate put a big scoop of rice and on top a big scoop of your sausage and peppers with sauce.

i told you, not excessively impressive, but SO GOOD.  Plus it is my birthday and this is my favorite birthday meal!


Monday, July 19, 2010

Recipe 4: BROCCOLI SALAD (sides/Salads)


Source:  Again my Aunt Joy came through.  She made this for a family function way back in 1986.  We find any excuse to make it.
SO GOOD! Picnics, potlucks, cook outs, Thanksgiving and Christmas and Easter. There is NEVER a bad time for this salad.

Honestly,  I feel that this recipe is one of the best ones out there, as far as broccoli salad is concerned (and arent we all concerned about broccoli salad?).
 Just the right blend of mayo and sugar. Not too much going on ingredients wise.  I have had some broccoli salads that were way too mayonnaise-y.
I have had some that were way too sweet. I have had broccoli salad that had so much crap in it my mouth was confused.  cheese and onions and sunflower seeds and just so much other junk that was completely unnecessary.  I even had one that was made with SOY mayonnaise. Talk about gagging me with the proverbial spoon. It was awful. How do you politely choke and spit it out in a napkin and want to wipe your tongue all night??  And for the love of God, Miracle Whip is NOT Mayonnaise, so dont even think about substituting it.
This recipe is best made with REAL MAYO and REAL BACON.  (I have tried turkey bacon, and it just doesnt add the same oomph).
 This recipe really is the basic 4 ingredient to add the perfect combo of crunchy, salty, sweet and savory.  

This is my version of Broccoli Salad. Any others out there that are dynamite??

BROCCOLI SALAD

In a frying pan, brown 1 pound of BACON so it will be fairly crspy..  drain and set aside.  When cool and crisp, crumble into bits.
To this crumbled bacon add the following:
3-4 large heads of fresh broccoli, cut into bite sized pieces
1 bunch green onions (about 6 or 7), chopped
1/2 cup raisins

Toss well so all ingredients are evenly distributed.

In a separate bowl combine:
1 cup Mayonnaise (hellmans or Dukes are the best.  Just make sure it is real mayo, thats the most important thing)
1/2 cup white sugar
2 TBSP Apple cider Vinegar.

mix wel, making sure sugar dissolves fairly well and is not too gritty.
Pour over broccoli salad gradually, tossing between each addition, making sure all pieces are coated.
You may or may not use all the mayo mix, depending on how much broccoli you actually use.
Just make sure everything is coated.

Refrigerate until ready to serve.  This dish works best if you let it sit for at least an hour before serving.
It gives everything time to kind of meld and all the flavors to blend and the sauce time to seep into everything.

Friday, July 16, 2010

Recipe 3: HAWAIIAN CHICKEN WITH PASTA(Main Course)

THE SOURCE:  It was November 2003. My Husbands baby brother was getting married in Illinois.   We flew into Chicago and stayed with my best friend Lindsey.  After the wedding several hours away, we drove back to Chicago and stayed for an extra day.
Lindsey prepared this dish for us, saying HER mom made it a few weeks ago and gave her the recipe. 
Dont know exactly where her mom got the recipe. It
is so delicious, simple and F.O. Worthy.

This is a main course dish that consists of grilling Kebobs, and then un-kebobing them over pasta.
This is one of those recipes that you will crave and will make the pasta with just the sauce.  Or you may make the kebabs with the marinade. Or you may make them together.  This is a great recipe that is very versatile for any situation.   Either way you will get bombarded for the recipe.

So get the broiler ready, pull out those Kebab sticks and get ready to rock your tastebuds.


HAWAIIAN CHICKEN WITH PASTA AND MACADAMIA NUTS

1. Start by Soaking Bamboo Skewers in water.  If you dont soak them first they can burn. trust me...
2. Drain a 20oz can of pineapple chunks, RESERVE  1/3 cup of pineapple juice.
3.  Mix together the following, whisking well to combine everything completely.
    3/4 cup soy sauce
   1/2 cup packed brown sugar
    1 1/2 tsp FRESH grated ginger(do not use dry)
    2 cloves garlic, finely chopped (or 2 tsp from a jar)
    2 TBSP Sesame Oil
   1/3 cup of the reserved Pineapple juice
SET ASIDE 1 CUP OF THIS MARINADE. DO NOT TOUCH IT UNTIL THE VERY END. DONT EVEN LOOK AT IT!!! Just put it in a corner and ignore it.



In gallon sized ziplocks, put the following:
6 boneless skinless chicken breasts, cut into chunks
1 sweet onion, cut into chunks (white onion, like a vidalia or sweet texas or maui)
1 green bell pepper cut into chunks
the 20oz can of Chunk Pineapple(drained)
sensing a theme here with the chunk? chunk chunk chunk, everything's a chunk.

Add the leftover soy sauce mixture/marinade to this bag with the chunks, making sure everything gets coated well.
refrigerate and let marinate for 40 minutes, but no more than an hour. Turn every 20 minutes, to make sure all components in bag are getting evenly marinated.

Remember those skewers you were soaking??  Pull those out.  On these skewers,  put the chicken, onion, peppers and pineapples on them.  You can make any pattern desired.  Unless you are making these as kebobs it doesnt really matter because after they are done grilling you are de-skewering them.
Even though I know it doesnt matter I have food OCD and I will make sure I have a nice ratio on every skewer. I am kind of wacky like that.

grill or broil 8-10 minutes, turning after 4 minutes.  Grill times are approximate, just make sure the chicken is grilled through...dont want to send people home with Salmonella.

Now, while these are grilling you can boil your angel hair pasta!
Use 1 lb angel hair pasta and boil in a pot of water with 1 TBSP olive oil added to it.  Angel Hair pasta doesnt take excessively long, so keep an eye on it! (if you are using whole wheat pasta it will take about 8 minutes.  If you use regular angel hair, about 3 or 4 minutes)

Once chicken is done grilling, de-kabob everything into a bowl and throw skewers away.
Add cooked pasta to the un-kabobs and toss completely.
NOW, here is where the magic happens.  Take that RESERVED MARINADE and pour it over the pasta!  Toss everything well to evenly coat.
NOW- Top with 1/4 cup chopped toasted macadamia nuts.

VOILA.

You can also substitute the angel hair pasta for 2-3 cups hot white rice.

I have used JUST the kabobs for grilling. I have made JUST the pasta when I was craving that marinade.
Each individual component is amazing, but put them together and it will be like a KY Intense commercial. Fireworks, geysers erupting, opera...you get the drift.

ENJOY!!

Thursday, July 15, 2010

Recipe 2 : Worlds Best Spinach Dip (appetizer)

RECIPE:  Appetizer/party food.  SPINACH DIP.

BACKGROUND/SOURCE: When I was 10 years old, we lived in Livermore, CA.  We were fortunate to have family (somewhat) nearby in Santa Rosa. My mothers aunt lived there with her two kids and boyfriend. Aunt Joy is a FANTASTIC cook, she and I share a collecting passion.
One holiday, most likely Christmas, we were up in Santa Rosa visiting. Towards the end of the day we were sitting around her kitchen table playing Spades and she pulled out this Spinach Dip.
No one in my family had ever tried anything like it before and it became an instant family favorite. This spinach bowl was polished off in record time.
We now make it for every function, every holiday gathering, every party.  It is simple, delicious and a guaranteed "no leftover" kind of appetizer.  No one can resist the spinach dip.

The OFFICIAL source of this recipe is Knorr.



SPINACH DIP RECIPE:

1 package (10oz) frozen spinach, thawed and drained well.
1 cup Mayonnaise (yes mayo, NOT salad dressing/miracle whip)
1 1/2 -2 cups sour cream (I use about 1 1/2 cup)
1 bunch green onions (about 5), chopped
1 packet Knorr Dry Vegetable soup mix
1 small can water chestnuts, chopped small

Combine all the ingredients, mix well (but gently). refrigerate.
Take a round loaf of bread, such as Sourdough. Hollow out the center, saving the bread.
Cut this bread into chunks and toast lightly.

When ready to serve, place dip in the hollowed out bread bowl and serve with the toasted chunks.

I also buy an extra loaf of italian or french bread to chop up as well.  Also goes well with crackers, and other types of breads.

Wednesday, July 14, 2010

Recipe 1: BETTER THAN SEX CAKE

So what better recipe to kick off this blog than BETTER THAN SEX CAKE!?

THE SOURCE AND BACKGROUND:  This cake is a recipe I got in college from my roommate,  Diane.  She introduced it to me and I never looked back.  I will find any excuse to make it. Rich. Sinful. Decadent.  I get hot flashes and sweats just thinking about it. This is not a cake you can sit down and dig in with a fork.  This is a one piece only cake. It is so sweet that it will constrict your chest if you eat too much.  And by that I mean give you a heart attack most likely.  Yes, it can kill you, it is that good.  So old people, stay away I dont want your death by chocolate on my head.

DISCLAIMER:  This cake, although SO GOOD, is NOT better than sex.  If you make this cake and feel that I lied, then you are doing it wrong (the sex, not the cake)
My roommate told a story of how she made this cake and took it over to a friends hosue for a birthday.  The dad grabbed a piece and made the embarassing statement of,  "Hey honey, this IS better than sex".  I sure hope he was joking.  If he wasnt, then I have a book i can lend him.
This cake is safe for virgins.




INGREDIENTS:

1 box devils food Cake Mix
1 jar Mrs Richardsons Butterscotch Caramel Ice Cream Topping
1 Can Eagle Brand Condensed Milk
1 tub Cool Whip
1 pgk Heath or skor chips (or you can buy a candy bar and crush it yourself)

You will also need a wooden spoon or a straw.

Bake cake according to directions. As soon as it comes out of the oven use the straw or the long handle of the wooden spoon to poke holes ALL OVER THE CAKE.  Dont be shy.  It is important that there be holes all throughout.

NOW, over the cake pour the eagle brand condensed milk.  This milk will seep into all those holes.  Dont be shy, use the entire can.  come on, you can do it. This is not a cake for scardey cats.  Trust me and pour that whole bad boy in there.

NOW, heat up the Mrs richardsons Butter Scotch caramel according to directions so it is nice and runny and gooey.  Pour this over the cake as well.  It was seep in and mingle and make friends with the condensed milk. (are you convulsing yet??).  If you have a smaller jar, use the whole thing.  Larger jar, use at least half.

Let sit for awhile until cooled 75%.  the cake should still be "warm" but not too warm to melt the cool whip topping.

So once the cake has cooled appropriately, spread the cool whip on top. Thick or thin, however much you want.  I use the entire tub and have about a 1/2 to 3/4 inch layer of coolwhip.
On top of this sprinkle your skor or heath chips/crushed up candy bar.

Each bite will have cake, eaglebrand, caramel, cool whip and toffee chips.  It is pure heaven exploding in your mouth.
F.O. here you come.

ENJOY!!!!!

WHAT IS A FOOD ORGASM??

I am a collector. I collect delicious, sinful, Oh My Gosh  I could die right now recipes. One could say I a a closet hoarder...or a recipe whore.  Yes, a recipe whore seems a more appropriate adjective to describe me.(rather be a recipe whore than a real whore...whew, been there, done that!)

I love making something for an event or party and hearing the comments people make, going back for more, polishing it off and then demanding the recipe. It makes me feel good about myself.  It kind of puffs me up, and sort of validates me.  I love hearing "Oh I got this Recipe from Sarah" or "Sarah makes the best (Insert food here)".
If I find something I love I will hunt the maker down and I WILL procure it. Little Old Ladies, Restaurants, friends and family dont stand a chance.  Top secret recipe?? Oh I will get it.  If anyone ever has one of those "Do not give this out on penalty of death and being cut out from your inheritance", I will still get it. I am doggedly determined to procure the worlds best collection of out of this world recipes that will make me a local legend and the "go to girl" for all things cooking. Plus it is the thrill of the hunt. I  love finding new recipes for THE BINDER...


WHAT IS THE BINDER??I have a huge white binder, full of recipes and page protectors.  When I find a new recipe I print it out, and put it in the appropriate section.  I dont need a zillion cookbooks. I have "THE BINDER".

WHAT IS YOUR COOKING BACKGROUND?
I come from Southern stock. My mother was born in Tennessee and her family hailed from Alabama and Tennessee and Georgia.  We are Very proud of our heritage and recipes and the indulgent use of butter, alcohol(oh hush, it cooks out), and to hell with cholesterol!  We have a family cookbook, filled to the brim with death defying creations. We get together once a year under the pretense of a family reunion. What it REALLY is though, is a chance to get together and show off our very best food. 6 tables worth, cram packed with every imaginable salad, casserole, beans, slaws, meats, and desserts. Ohhhh the desserts.  I come home 5 pounds heavier.
I dont remember my mom doing an excessive amount of impressive cooking with dinner or packing lunches. However for functions she pulled out all the stops and made me proud.
I remember one time when I was about 16 years old I went to Youth conference at Church.  My mom was slated to make a few apple pies for dessert, along with a few other mothers.  She pulled out "THE BOX" (her version of THE BINDER). She went to work. Uber thin apples, the correct balance of white and brown sugars, nutmeg, cinnamon, flour and butter.  It was perfection. The Perfect Apple Pie.  I knew which ones were my moms.  At the end of the night her pans were the only ones practically licked clean.  The others were not close.  I heard a few of the other kids talking.
"Who made those pies? They were so good"
I said it was my mom, and they asked why hers were so good and the other pies werent.  What was her secret.  I said "She uses sugar".  The other pies were made by Mormon Housewives who used Honey as sweetener and whole wheat flour as a crust and thickener and were nowhere near as good as my moms. The other kids just kept raving and that was the start of my obsession.
In college I did a lot of cooking to impress the other girls (well when i say impress I mean make them jealous). I swapped recipes with my roommates, tweaked and did "the date test".  (cooking for a date and he declares you amazing and wants to make out). Of course in college I could have fed a guy canned Ravioli and the hormones would have taken over...I was 19 and horny, this isnt rocket science. Anyway It was research...lots and lots of research.

I started amassing a collection of recipes that would elicit THE FOOD ORGASM.


SO WHAT IS A FOOD ORGASM....

A food orgasm is, according to UrbanDictionary.com
The reaction a person makes after taking a bite of a dish they find especially delicious. A food orgasm usually includes one or more of the following: tilting the head back, rolling the eyes upward, gasping, moanind and/or cooing.
Yes, this is a technical definition.
I think a food orgasm can also include dilation of the pupils, a dramatic pause and an "oh" when you take a bite, the continual want of said food, and then bragging to your friends about how good it was.

All recipes in this blog are from various sources, I am not going to claim anything that is not my own.  I have gotten them out of various magazines,  friends, sources etc.  Some i have tweaked.
I will be forthcoming about the source and what changes I have made to the recipes.
I will also include a little background about each recipe.


RULES OF FOOD ORGASM BLOG

1 recipe per day. Sometimes it will be an appetizer. Sometimes it will be a salad...or soup...or meal...or dessert.  There is no rhyme or reason to the listing.

This blog assumes that you know cooking basics. If you dont know a term, technique or ingredient, google it. God gave us the internet for a reason.

This blog assumes no responsibility for any injury you incur while cooking.  I am not paying to reattach your finger because you cut your finger off whils chopping something. 
This is not a Supersize Me thing either. If you live solely on this blogs recipes for 30 days you will probably die.
if you are on a diet, I do not recommend this blog.
Just being honest here.


IF YOU WANT TO SEND IN A RECIPE:
email me at sarahkochmcbride@gmail.com
these recipes MUST include source(even if it is as simple as "My aunt Mildred used to make this"), any background info you want to give, and perhaps a little back story.  i think stories are the best part of a recipe.

FOLLOW ME!
follow this blog. Try the recipes. Add Some recipes.
Someday we might be famous...and then wont you feel silly for not participating!!