Cross-Shaped Italian Braided Bread May 28, 2012

Jamie says: I became Cecilia’s Godmother yesterday. It was a very special day. I went over to her house early to help dress her. (I’m told this is a family tradition, but I wonder if it’s also an Italian tradition.) We then went to the church for the baptism. She was so adorable. At church, she was so talkative (and by talkative I mean happy babbling). She didn’t even cry when the priest poured the water over her head. After church we celebrated at her parents’ house with an Italian lunch.

I made her a homemade Cross-Shaped Italian Braided Bread. It’s a family tradition to bake bread for very special occasions.  The recipe is one that was transcribed from my Grandfather. The Cross is made up of four loaves of bread. It looked beautiful with the pink napkin under it. I bet Grandpa was looking down smiling, knowing that his bread is still being made 11 years later.

Cross-Shaped Italian Braided Bread

Two Sisters, One Kitchen Brick Goes Down in Gator History May 15, 2012

Jamie says: It’s not everyday that you get offered a free brick. And I’m not talking about just any brick- this is a brick that would forever be a part of the history of the University of Florida. After I graduated from the University of Florida last August, I received an invitation to become an annual or lifetime member of the University of Florida Alumni Association. One of the benefits of choosing the lifetime membership was a free brick at the University. You can guess which option I chose…

The next question was, what would I put on the limited space of my brick to represent my years at UF? (What would you put on yours?) I thought about it (and “swam over it”) and decided to use it as a time to celebrate my time in Gainesville with Kathryn. I chose:

Our brick- outside the University of Florida’s Emerson Alumni Hall

Our brick is outside of the University of Florida’s Emerson Alumni Hall. My Mom, sister, and I all have our own bricks, too. Have you seen it?

Found it!

Two Sisters, One Kitchen will be forever be a part of JK history.

Make your mark…

Today marks Two Sisters, One Kitchen’s 3rd year anniversary. Our first blog post was on May 15, 2009 for Mother’s Day. I feel the blog has come a long way and is a scrapbook of our food adventures and our lives. Happy anniversary, TSOK!

Glory Foods Dinner For March of Dimes March 22, 2012

Jamie says: Remember how I won the Glory Foods Soulful Lunches contest in October? I’d been saving my Glory Foods canned food prize basket for a special occasion. I couldn’t quite put my finger on what I wanted to do with the basket, but I knew I wanted to share the food…

The prizes in my basket from the Glory Foods Soulful Lunches Recipe Contest

I recently found out that a young dietitian I met last year during my dietetic internship passed away. Her name was Neha Patel, and she was a kind woman who worked for WIC (Women, Infants, and Children). I also learned that the Gainesville District Dietetic Association was raising money for the March of Dimes March for Babies in honor of Neha.

Then it came to me. I wanted to use the foods from my Glory Foods prize basket to host a benefit dinner for the March of Dimes in memory of Neha.

The thought became a reality. I hosted my first benefit dinner. It was on 6:30 PM on March 17th, St Patrick’s Day. I requested a donation of $15 per person. Twelve guests attended. The dinner party was a success. The food was delicious; the company was amazing; and money was raised for a great cause. So far, I’ve raised $255 for the March of Dimes March for Babies. Thank you to everyone who attended and/or donated. If you would like to donate, please visit my March of Dimes page. The walk will take place this Saturday, March 24th.

I wore my Glory Foods prize apron. What was on the menu? I made (from left to right in the picture): cabbage; string beans and string beans with potatoes; blackeye peas and blackeye peas with rice; cornbread and corn muffins; skillet corn, pulled pork; garlic kale chips; fried apples; and chicken wings.

Me and the meal- celebrating: the Glory Foods food contest prize, raising money for March of Dimes, and St. Patrick's Day!

I used a cornbread mix box to collect the money.

Honey-Sweetened Green Tea, St. Patty's Day decor, and the donation box for March of Dimes

I also decorated napkins for St. Patty’s Day.

Check out my art skills! I drew shamrocks on the napkins with a green permanent marker.

I made chicken wings and Slow-Cooker Pulled Pork and for the main dishes. (Everything I served used a Glory Foods product except the iced tea and pork).

Chicken Wings with Sweet Onion Hot Sauce

They had the perfect amount of heat (spicy factor, that is). They were mild which is just how I like ‘em.

Chicken Wings with Hickory Smoked Hot Sauce

I added sauteed onions to the tops of the cornbread muffins. I also made plain corn muffins. I altered them on the plate for an artistic effect.

Cornbread Muffins with Sauteed Onions & Corn Muffins

I thought the muffins looked so pretty.

Check out those golden onions!

I dipped my cornbread in the fried apples. I later put honey “butter” (Smart Balance buttery spread + honey) on top of the one leftover corn muffin. Both toppings were fabulous options.

The parsley adds some green for St. Patty's Day.

I made a slight variation to my winning kale chip recipe by using garlic instead of salt.

Garlic Kale Chips

Mom made an awesome recommendation- to use display the Glory Foods cans with parsley or tissue paper. I decided on cilantro and placed the cans next to the corresponding food items so my guests could identify those they liked in the grocery store. I also recommended my guests take a sprig to go along with the Slow-Cooker Pulled Pork.

The spread- cabbage; string beans and string beans with potatoes; blackeye peas and blackeye peas with rice; cornbread and corn muffins; skillet corn, pulled pork; garlic kale chips; fried apples; and chicken wings

It was an awesome feast!

My plate- a Glory Foods feast

Glory Foods Dinner For March of Dimes

Honey-Sweetened Green Tea

Ingredients:

• 4 bags decaffeinated green tea (Lipton)
• 6 cups water
• 2 Tbsp honey
• 15 ice cubes

Directions:

1.  Pour 1 1/2 cups water in a large mug. Microwave for 3 minutes or until hot. Add tea bag. Allow to steep for 3 minutes. Remove tea bag and pour tea into a large pitcher. Repeat process. Stir honey in large pitcher. Add ice. Refrigerate. Serve chilled. Enjoy!

Serves: 6

Chicken Wings with Hot Sauce

• 3.5 lbs (about 20) chicken wings
• 3 Tbsp spicy vidalia hot sauce (Glory Foods)
• 3 Tbsp hickory smoked hot sauce (Glory Foods)

Directions:

1. Preheat oven to 350 F. Rinse chicken wings, pat dry, and divide among two baking dishes. Drizzle spicy vidalia hot sauce over chicken wings in one dish and hickory smoked hot sauce over chicken wings in second dish. Bake for 45 minutes or until done. Enjoy!

Serves: 10

Cornbread Muffins with Sauteed Onions & Corn Muffins

Ingredients:

• 1/4 sweet onion
• 2 tsp extra virgin olive oil
• dash freshly ground pepper
• 7.5 oz box moist rich cornbread mix (Glory Foods)
• 1 large egg
• 1 tsp canola oil
• 1/2 cup fat free milk
• no stick (PAM)
• 1/8 tsp parsley

Directions:

1. Preheat oven to 400°F.
2. Chop onion. Add extra virgin olive oil to a medium-sized pan on medium heat. Add chopped onion and freshly ground pepper. Cook for about 6 minutes or until translucent and golden brown, stirring frequently.
3. Spray no stick cooking spray in muffin tins (enough for 6; fill the rest with water).
4. Combine cornbread mix, 1 egg, 1 tsp, and 1/2 milk in a medium-sized bowl with a fork. Stir until combined. (It’s okay if batter is a little lumpy.)
5. Divide batter among muffin tins. Bake for 18 minutes or until golden brown. Sprinkle with parsley. Enjoy!

Serves: 6

Corn Muffins

Ingredients:

• 7.5 oz box golden sweet corn muffin mix (Glory Foods)
• 1 large egg
• 1 tsp canola oil
• 1/2 cup fat free milk
• no stick (PAM)
• 1/8 tsp parsley
• 1/4 cup and 2 Tbsp buttery spread (Smart Balance)

Directions:

1. Preheat oven to 400°F.
2. Spray no stick cooking spray in muffin tins (enough for 6; fill the rest with water).
3. Combine corn muffin mix, 1 egg, 1 tsp, and 1/2 milk in a medium-sized bowl with a fork. Stir until combined. (It’s okay if batter is a little lumpy.)
4. Divide batter among muffin tins. Bake for 18 minutes or until golden brown. Sprinkle with parsley. Top with buttery spread. Enjoy!

Serves: 6

Garlic Kale Chips

Ingredients:

• 16 oz bag kale greens (Glory Foods)
• 3 Tbsp extra virgin olive oil
• 5 cloves garlic
• 1/8 tsp freshly ground pepper

Directions:

1. Preheat oven to 400°F.
2. Using a paper towel to dry kale greens. Divide kale among two baking dishes/sheets. Drizzle extra virgin olive oil on top. Mince garlic and add to kale along with freshly ground pepper. Mix well. Bake for about 30 minutes or until slightly crispy. Enjoy!

Serves: 6-12

Side Dishes

Ingredients:

• 15 oz can blackeye peas (Glory Foods, Seasoned Southern Style)
• 15 oz can blackeye peas and rice (Glory Foods, Seasoned Southern Style)

• 27 oz can string beans with potatoes (Glory Foods, Seasoned Country Style)
• 15 oz can lower sodium string beans (Glory Foods, Sensibily Seasoned)

• 15 oz can country cabbage (Glory Foods, Seasoned Southern Style)
• 15 oz can cream style skillet corn (Glory Foods, Seasoned Southern Style)
• 15 oz can fried apples (Glory Foods, Sweet Traditions)

Directions:

1. Pour blackeye peas and blackeye peas and rice in a medium pot on medium heat. Warm for about 5 minutes. Reduce heat to low until ready to serve. Drain.
2. Pour string beans with potatoes and lower sodium string beans in a medium pot on medium heat. Warm for about 5 minutes. Reduce heat to low until ready to serve. Drain.
3.  Pour contents of each remaining can (country cabbage, cream style skillet corn, and fried apples) in separate microwave-safe bowls. Microwave each bowl, separately, for 3 minutes. Drain. Serve.

Serves: 12

• Nutrition note: Enjoy good food with good company for a good cause.

1st place in the Chiquita Ultimate Banana Recipe Contest for Jamie’s Banana Coconut Chicken Tenders with Orange Marmalade Sauce December 29, 2011

Jamie says: I’m so excited…I’m going bananas! My Banana Coconut Chicken Tenders with Orange Marmalade Sauce  won 1^st place in the main dishes category in the Chiquita Ultimate Banana Recipe Contest!

Thank you to everyone who voted for my recipe! Without your support I could not have won one of the two 1^st place prizes- $500 for cooking classes/school and a Chiquita gift basket! Thank you so much for voting for my recipe, everyone! And thank you, Chiquita, for hosting this awesome contest and awarding me this amazing prize!

You can check out my recipe and the other winning recipes on the website, too. Here’s my winning recipe:

1st place Banana Coconut Chicken Tenders with Orange Marmalade Sauce

Banana Coconut Chicken Tenders with Orange Marmalade Sauce

~Bursting with tropical flavor, these crunchy chicken tenders are coated in banana, rolled in coconut flakes, baked to perfection, and dipped in a sweet orange marmalade sauce. One bite and you’ll be in paradise.~

Prep Time: 12 minutes

Cook Time: 18 minutes

Ingredients:

Chicken Tenders

• ¼ cup all-purpose flour
• 2 Chiquita bananas
• 1 egg
• ¼ tsp coconut extract
• 1 cup whole wheat Panko breadcrumbs
• 1 ½ tsp dried parsley
• ½ cup dried sweetened coconut flakes
• 1 1/3 lbs boneless chicken tenderloins
• No-stick cooking spray

Dipping Sauce

• ½ cup ketchup
• ¼ cup dried sweetened coconut flakes
• ¼ cup orange marmalade

Directions

1. Preheat oven to 350⁰F. Lightly grease a baking sheet with cooking spray.
2. Spread flour on a plate.
3. In a medium bowl, mash bananas with a potato masher. In a small bowl, crack an egg and beat with a fork. Add egg and coconut extract to bananas. Mash until blended.
4. Pour breadcrumbs, parsley, and coconut flakes into a medium-sized bowl. Stir until mixed.
5. Roll chicken tenders in flour, then banana mixture, followed by breadcrumb mixture. Place on a baking sheet and bake 9 minutes. Flip tenders and bake an additional 9 minutes or until cooked throughout.
6. Prepare dipping sauce by mixing together ketchup, coconut flakes, and orange marmalade in a small bowl.
7. Serve chicken tenders with dipping sauce.

Serves: 4

• Nutrition note (for TSOK readers): Skip the deep-fried chicken tenders at restaurants and make your own healthier and tastier version. The Banana Coconut Chicken Tenders with Orange Marmalade Sauce recipe uses whole wheat bread crumbs and bananas for an extra health bonus.

P.S. I’m eating a Chiquita banana as I type this.

We’re on Healthy Aperature December 19, 2011

Like to look at food pictures? We do! So we submitted some of the best of Two Sisters, One Kitchen photos to Healthy Aperature, an online photo gallery of healthy food (it’s like the healthy version of foodgawker).

Jamie’s photo of the TSOK Mediterranean Salad Parfait was chosen and is now on Healthy Aperature! Check out the Two Sisters, One Kitchen gallery on Healthy Aperature.

Mediteranean Parfait on Healthy Aperature

We’ll continue to submit more. You’ll see them first on Two Sisters, One Kitchen. Thanks for following!

“Like” Us on Facebook December 17, 2011

Hi TSOK readers!

Do you like us? We like you! We’re now on Facebook! Visit our Facebook page by clicking here and “like” us. You’ll get immediate updates on our latest blog posts in your news feed.

Here’s a snap shot of our page… to see more click here.

Two Sisters, One Kitchen is on Facebook!

TSOK Recipes Win 2nd and 3rd Place in Glory Foods Soulful Lunches Recipe Contest November 2, 2011

Jamie says: I won my first recipe contest! A few minutes before my 25th birthday, I checked the Glory Foods blog to see if one of my four recipe entries won the Glory Foods Soulful Lunches Recipe Contest. I anxiously scrolled down the page, and saw that… two of my recipes won! My recipes won 2nd AND 3rd place! I was so excited I couldn’t sleep!

You may actually recognize the winning recipes. They were from Two Sisters, One Kitchen (TSOK)!

The Breaded Fish Soup, which tied for 3rd place, was featured on the Glory Foods blog, on Flickr, and in the recipes section of the Glory Foods website!

The Kale Chips, which received 2nd place, was posted on the Glory Foods blog.

Kale Chips- 2nd Place in the Glory Foods Soulful Lunches Recipe Contest

Kale Chips

Ingredients:

• 16 oz bag Glory Foods kale greens
• 1/4 cup extra virgin olive oil
• 1/4 tsp sea salt, coarse
• 1/8 tsp freshly ground pepper

Directions:

1. Preheat oven to 375 °F.
2. Divide bag of kale evenly among two large baking dishes.
3. Drizzle olive oil, sprinkle sea salt, and grind pepper over kale. Toss to mix.
4. Bake for about 30 minutes or until lightly browned and crispy.

Serves: 4

Serving suggestion: Enjoy as a chip substitute, as a side dish, or in a sandwich.

Breaded Fish Soup- Tied for 3rd place in the Glory Foods Soulful Lunches Contest

Breaded Fish Soup

Ingredients:

• 1 1/2 Tbsp extra virgin olive oil
• 16 oz bag Glory Foods turnip greens
• 2 large carrots
• 3 slices bacon
• 15.5 oz can white beans (e.g. Great Northern beans)
• 7 oz can mushroom stems and pieces
• 32 oz reduced sodium chicken broth
• 2 cans of water
• 1 oz reduced sodium soy sauce
• 1/4 cup whole wheat flour
• 1 large egg
• 1/3 cup whole wheat Panko breadcrumbs
• 1 Tbsp unsalted butter
• 10 oz white fish (e.g. haddock loins)

Directions:

1. Pour olive oil into a large pot. Add turnip greens. Stir. Cook on medium-high heat for about 10 minutes or until greens are dark green and slightly softened, stirring occasionally.
2. Meanwhile, shred carrots with a vegetable peeler. Microwave slices of bacon on a small plate for about 1 ½ minutes or until slightly crispy. Cut bacon into small pieces. Rinse and drain beans. Drain mushrooms. Set aside.
3. Add chicken broth, carrots, bacon, beans, mushrooms, and soy sauce to the pot. Fill the empty can (from the beans) with water (twice) and add to the soup. Stir.
4. Meanwhile, set up a 3-step breading station: plate, bowl, plate. Pour whole wheat flour on the first plate, crack an egg in the bowl, and pour breadcrumbs on the final plate. Beat egg with a fork.
5. Melt butter on a large non-stick pan on medium heat. Rinse fish and pat dry. Dip both sides of fish first in the flour, then in the egg, and finally in the breadcrumbs. Cook in pan for about 4 minutes, flip, and then cook an additional 4 minutes, until fish is opaque and flaky when cut. Slice into 3″ strips. Set aside.
6. Divide soup into bowls. Just before serving, top soup with slices of fish. Enjoy!

Serves: 4

Serving suggestion: Enjoy soup hot or refrigerate and enjoy cold.

A couple of weeks later, I recieved a huge box from Glory Foods in the mail! I found it in my bedroom after coming home from Jacksonville for the Florida-Georgia football game.

I love getting surprises in the mail!

My prizes were inside!

Lots of popcorn to protect the prize. Anyone else used to play with that stuff?

I won…drum-roll, please… a Glory Foods apron and gift basket! Glory Foods even wrote me a personalized card (and remembered my birthday).

My prizes for 2nd and 3rd place in the Glory Foods Soulful Lunches Recipe contest

Check out this sweet apron! Love it!

I can't wait to try (and blog about) all the food in this basket!

I had to try the apron on...It's so cute! Future cooking video with the apron? What do you think?

Thank you so much, Glory Foods!

Two Sisters, One Kitchen goes DOT COM October 18, 2011

Dear Readers,

We have an announcement!

There comes a time in a blog’s life when its writers realize – hey, this could be something!

What started as a fun summer project in 2009 has turned into a regular commitment of sharing our food with you. We’re watching our site views steadily climb, and we enjoy hearing from you.

Today, we’re excited to announce that Two Sisters, One Kitchen is going dot com.

We hope that this will make finding our site quicker and more convenient.

We have big goals and big dreams for this blog. We thank you for visiting our site, sharing our love of food, trying our recipes and believing in us.

Welcome to TwoSistersOneKitchen.com

Love,

J & K

J & K announce that Two Sisters, One Kitchen goes dot com

P.S. Here are some fun facts about TSOK (Two Sisters, One Kitchen):

• This is our 327th post.
• Our blog has been viewed 24,538 times.
• We’re a member of the Nutrition Blog Network.
• Our recipes have been shared by Pepperidge Farm, Simply Organic, Glory Foods, Lifeway Foods, Lightlife and more.
• We’ve posted our recipes on The Independent Florida Alligator’s Gator Bites blog.
• We’ve shared our blog cards with former American Idol winner Lee Dewyze and football star Tim Tebow. Wonder if they checked us out…
• “Crispy red potatoes” is the most searched food phrase on our blog.
• “Flourless Oatmeal Pancakes” is our most-viewed post.

We have a new kitchen! September 5, 2009

Our Apartment's Kitchen- left side

Our Apartment's Kitchen- middle

Our Apartment's Kitchen- right side

Jamie says:  Kathryn and I have been busy moving into our new apartment- and our new kitchen- at school.  We love our new home.  Mom and Dad were a big help moving in.  For our kitchen, Mom suggested a basin to soak dishes in, and Dad made sure we had GFCI outlets installed for safety.  He also moved the refrigerator hinges so that the door opens away from the wall- genius!  The kitchen is small, but we like it (no dishwasher, though).   The black and white tile reminds us of our Aunt Angi and Uncle Rick’s place.  This summer, we decorated flower pots for fresh herbs and saved Rachel’s Yogurt containers for kitchen decorations.  We are looking forward to cooking many delicious meals in our new home, and we hope you will enjoy following our cooking adventures from our new kitchen.