Foodbuzz is a social networking community for foodies. They have a monthly feature called 24, 24, 24. It is where 24 meals are cooked in 24 hours and posted on 24 blogs. I submitted my “I’ll Have What She’s Having” idea, and they accepted it…RAD!

One of my all time favorite movies is “When Harry Met Sally.” The more I watch it, the more I crack up. Maybe because I am like Sally in my food preferences?! Many things stick out to me in the movie, but what sticks out the most are the food scenes (all I ever think about is food, so this makes perfect sense).

From the beginning with her diner order:
Sally: I’d like the chef salad please with oil and vinegar on the side, and the apple pie a la mode.
Waitress: Chef and apple a la mode.
Sally: But I’d like the pie heated, and I don’t want the ice cream on top. I want it on the side, and I’d like strawberry instead of vanilla if you have it. If not, then no ice cream, just whipped cream, but only if it’s real. If it’s out of the can, then nothing.”

And the museum scene when they practice speaking like, well, I don’t know who they are trying to talk like:
Harry Burns: Repeat after me. Pepper.
Sally Albright: Pepper.
Harry Burns: Pepper.
Sally Albright: Pepper.
Harry Burns: Waiter, there is too much pepper on my paprikash.
Sally Albright: Waiter, there is too much pepper on my paprikash.
Harry Burns: But I would be proud to partake of your pecan pie.

Why not re-create those foods and enjoy them with the girls?!! Why only the girls?
In the words of Harry Burns: Because no man can be friends with a woman that he finds attractive. He always wants to have sex with her.

This post is dedicated to documenting our evening of eating the foods from the movie and also watching the movie. We started the evening with some wine (I bought bottles that had pretty/interesting labels. I am not a picky wine person, I totally buy into label branding!).

I spent a few hours making all the food and I loved every minute of it! Everything is homemade, except for the pie crust. Look, I had to draw the line somewhere. My friends have a wide variety of food issues: gluten free, pregnant, picky, diabetic. And the list goes on and on. So I was determiend to not only make a meal that represented the movie, but also one that everyone could eat their fair share of. I am fairly certain I accomplished my goal! Look, empty plates –> That’s always a good sign.


The Menu all food mentioned or pictured in the movie
Chef Salad
Chicken Paprikash
Corned Beef Sandwich
Pecan Pie
Apple Pie with strawberry frozen yogurt and whip cream
Sally Albright airplane cocktail: tomato juice with bloody marry mix
And wine of course, because she did drink wine

Chef Salad

Serves 10
4 large eggs, hardboiled
3 romaine hearts, cut in thick shreds
1 can (15 oz) chickpeas, rinsed and drained
1 cucumber, sliced
3 tomatoes, cut into chunks
2 cups shredded Cheddar
8 oz turkey lunch meat, cut in strips
Dressing: Ranch, Balsamic, or Thousand Island

Peel the eggs and cut into slices (about 6 slices per egg).
Put the chopped romaine in a large salad bowl. Top with all of remaining ingredients.
Serve with a side of dressing choices.

Chicken Paprikash

I was a little nervous about what this dish would taste like. Paprika over pasta? Hmmm…Let me tell you, it was stinken amazing!!!!!

Serves 12-14
1/4 cup olive oil
3 1/2 lbs boneless, skinless chicken breasts, cut into chunks
Salt and pepper to taste
2 large yellow onions, thinly sliced
6 cloves garlic, chopped
2 tablespoons swet paprika
1 16 ounce bag frozen bell pepper slices
2 28-ounce cans diced tomatoes, with their liquid
1/2 cup flat-leaf parsley, chopped
2 cups chicken broth
4 tablespoons cornstarch (optional to thicken the sauce)
8 ounces sour cream or non-dairy substitute
1 bag pasta: I chose brown rice fusilli to accommodate my gluten free friend

Heat oil in a large pot over medium high heat. Season chicken with salt and pepper and add to pot. Cook, stirring occasionally, until chicken is golden brown all over, about 15-20 minutes. Using a slotted spoon, transfer chicken to a plate and set aside.

Add onions to pot and cook, stirring occasionally, until caramelized, 10 minutes. Add the garlic and saute for about 30 seconds. Stir in paprika until it coats everything in the pot. Add frozen peppers and stir again to coat. Add canned tomatoes, parsley and broth and bring to a boil. Add reserved chicken and their juices. Reduce heat to medium/low and cook, covered for 30-45 minutes, to allow flavors to develop and chicken to become tender.

Make the pasta while the paprikash is cooking.

Mix cornstarch and 2 tablespoons water together in a small bowl and stir into the paprikash pot. Cook a few minutes more, until thickened. Remove pot from heat and stir in sour cream.

Put the pasta on the bottom of a large serving bowl and top with the paprikash.
*You will probably have more paprikash then you need. But the leftovers will taste even better the next day (because the flavors marinate together) or they can be frozen.

Corned Beef Sandwich

Makes 4 LARGE sandwiches (can be split in half to serve more people)

1 1/2 lb corned beef (I bought it at a local deli)
8 slices rye bread
8 slices swiss cheese
deli mustard
1 cup sourkraut

Spread mustard on 8 pieces of bread. Divide the corned beef into 4, and put it on one slice of bread. Top with a slice of cheese and place under the broiler for about 3-4 minutes, until the cheese starts to melt. Top with some sourkraut then the top piece of bread. Cut it in half and indulge!

Pecan Tart (Recipe will be posted this week)

Apple Pie (Recipe will be posted this week)

Serve warm or at room temperature with your choice of ice cream or strawberry frozen yogurt.

Some of my best friend’s are food bloggers too. I know, how convenient that we can talk about food, ALL day, and not get sick of it.
Sara of Sara’s in the Kitchen

Bonnie of Bonnie the Baker