Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

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

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:
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:
Directions:
  1. Preheat oven to 400°F.
  2. Use 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:

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.
 

2 Responses to “Glory Foods Dinner For March of Dimes”

  1. amelia Says:

    Jamie,
    You did well and along the way you did good. It looks amazing.
    xoxo

    • J & K Says:

      Thanks, Mom! And thanks for your help! I like your use of “well” and “good”… it reminds me of a magnet you bought K.
      xoxo
      Love,
      J


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