Food safety and barbecues should go hand in hand. Keeping your food at the right temperature before and after cooking is very important.

food safety

Barbecues are a great time to get together with friends and family. The noise of loved ones, fresh air and the wonderful aroma of barbecued foods is a recipe for a great time. But with this fun comes the responsibility of knowing all of the food safety tips for barbecues.

Proper Refrigeration

No one wants food poisoning, and because of this you need to make sure to keep your foods properly refrigerated before and after they are barbecued.

Foods, and especially meat of any kind, needs to be kept in the refrigerator as long as possible before being cooked. Don’t let the meat marinate on the shelf, as bacteria can begin to grow under these circumstances. Play it safe and move the items in your fridge around the night before so that you have ample room to store all your various foods there on the day of the barbecue.

Keep an Eye on the Temperature

Always know the temperature on the day you are having your barbecue. Whether your meat is being brought back into the house or sitting outside, know what conditions you are working with temperature-wise.

If it is a hot day, be sure to keep the meat in the shade or indoors. Don’t ever allow food to sit in direct sunlight as it can spoil very quickly. If it is hot both indoors and out, put the most sensitive items in the fridge or in a slow cooker, with a sign directing guests where to fill their plates.

Make Only as Much as Needed

When you are cooking items such as meat, make only as much as needed, plus a little more. Although everyone loves leftover barbecue, it is much more important to keep food safety rules as first priority, and to get rid of any leftovers.

Because of this, make smaller batches of food and simply quit once everyone seems to have gotten their fill. If this means that individuals have to wait for second helpings, this is preferable to food spoiling and harming your guests. Besides, they will surely be able to find someone to chat with while waiting for their steak or burger to cook.

What Meat Can Be Eaten Pink?

There are rules of barbecue safety that must be followed if you want to have an incident-free event. Pork and chicken must always be cooked thoroughly.

When it comes to beef, there is a rule of thumb that should be followed. Any meat that has ever been exposed must be cooked. That means that when it comes to steak, you can leave the inside pink if you wish, as long as the outer edges are well-cooked. For ground beef, since all of it has been ground up and exposed at some point, it must be cooked through.

Don’t Cross-Contaminate

Vegetables will not need to be cooked as long as meat. For this reason, leave your vegetable skewers and other non-meat items separate from the meat. Add the vegetables to the grill near the end when the meat is almost cooked, instead of the beginning when raw juices are on the grill.

Barbecues are a good time to showcase your cooking skills. Keep it safe and learn how to make your time enjoyable and free of food poisoning episodes. Follow these rules and you will have a great time as you barbecue, leaving your food safety worries aside.

 

 

 

 

Pizza anyone?

When kids are at that difficult stage where everything is “mine”, you can make their little hearts go pitter-patter by serving them an individual pizza and letting them choose their own toppings. This thin crust recipe may be the answer to that age old question of , how do I do that?

Everyone's Favorite, Pizza

You will need these ingredients:

1 cup of warm water

½ package of active dry yeast (about 1 & 1/8 teaspoon)

1 and ½ teaspoon of granulated sugar ½ teaspoon of salt

3 Tablespoons of extra virgin olive oil

3 cups of bread flour

Blended Pizza Cheese (Mozzarella and Provolone)

Instructions:

This dough does not have to rise.  Using a large bowl, combine the warm water with the yeast, sugar, oil and salt. Mix until the yeast dissolves. Use a wooden spoon, to mix in the flour, ½ cup at a time. Once it’s all mixed together, knead it on a floured counter until it feels elastic.  Divide into 4 parts, roll each into a ball and let it rest for 10 minutes.

Assemble your favorite toppings.  You can use a jar of prepared pizza sauce or make a simple sauce yourself by combining a 15 ounce can of tomato sauce with 1 and ½ Tablespoons of extra virgin olive oil, 1 Tablespoon of Italian seasoning and a pinch of sugar.

Preheat the oven to 425 degrees. A pizza stone will deliver a crispy crust, whether thick or thin. Otherwise a baking sheet will do. Shape each individual dough ball into a round crust about 1/8 of an inch thick.  Add the sauce and a few toppings (not too many) and sprinkle on pizza cheese.

Bake at 425 degrees for 11 to 17 minutes turning once or twice after 10 minutes if needed to achieve the crust to your liking.

Yay, pizza for everyone!

Not long ago I read that you should not place your fruits and vegetables into the drawers that are provided for that use in our refrigerators.  Of course I though that can’t be right, why would they be there if it was for the storage of fruits and vegetables?  I had to check this out.
fruits and vegetables
Well, after moving my fruits and vegetables to one of the shelves in my refrigerator, using two of those small plastic baskets you can by at any dollar store, for a week, I found the article was right.  By having the fruits and vegetables where I could see them, I used them more often and had less waste in my food and food budget.

So now my fresh foods are on the shelf and my ketchup, mustard and mayo are kept in the drawers. Sometimes we just need to rethink things in a new light to get a better look at them.  I love having my favorite foods up where I can see them and know what I have on hand.  Not only do I eat more of them but it stops me from buying extra and wasting my food budget.

Did you know that fresh corn on the cob, should not be stored in the refrigerator?  By doing so, you allow it’s natural sweet flavor to turn to starch, loosing it’s moisture, thus becoming hard to eat and digest.  Store it with it’s natural covering left on, for up to 48 hours, in the coolest part of your pantry. Generally on the bottom shelf or floor.   Fresh corn should be eaten as soon as possible.

Another [fruit] vegetable, Tomatoes, should not be stored in the fridge either.  They also loose most of their natural sweetness in the cold.  Keep a pretty bowl on your counter and let their beauty shine.

As I keep saying, savings are all around us, we just need to keep our minds and eyes open to them.

What is your favorite savings tip, comment below?

Sometimes it’s just hard to come up with a recipe to feed a large group for breakfast.  One of these recipes could be your answer to that problem.

Veggie Cheese Breakfast Casserole

 

You will need:

1 12-16 ounce package of Country Sausage

2 cups of shredded cheddar cheese

9 eggs, beaten

1-2 Cups of fresh veggies, chopped in bite size pieces

[carrots, broccoli, onions, peppers, etc]

If you don’t have fresh, frozen will do but do not use canned. There is too much liquid in canned. Your casserole will not bake good. The bread will become soggy and it will taste terrible.

2 cans of refrigerated crescent rolls

Directions:

Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat.

Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and top with the cheese.

Add in the veggies, then pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown.

Serve warm with a buttery maple syrup on the side.

Breakfast Bacon Egg Cup

breakfast egg cup

You will need:

A muffin pan

Enough sliced bread to fit one in each muffin hole, crust removed [save the crust]

12 ounce Package of Bacon, cut in half

An egg for each muffin hole

1-2 Cups of Shredded Cheese, your choice

Directions:

Coat each hole in the muffin pan with cooking spray.

Criss cross 2 pieces of bacon in each hole

Press a slice of bread into each hole, to form a pocket

Break and drop an egg into each pocket.

Top with the cheese, then pull the bacon up over the top of the pocket.

Bake in a preheated 350 degree oven for 20-25 minutes, until the bacon is

crisp and the egg is done.

Serve with fresh fruit and a warm drink for your complete breakfast.

**Vegetables can also be added to the egg pocket, just remember to keep

them bite size so they will cook in the same temperature.

You can organize one or both of these recipes the night before and be ready to cook breakfast in no time, come morning. 

Ingredients for A Creamy Cheesy Potato Soup

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Potatoes are one of my favorite vegetables. You can do so many things with them, including this wonderful simple soup.

You will need:

4 Cups of Chicken Broth

1 ½ Cup of Whole Milk

2 to 2 ½ Cups of Potatoes, cubed

¼ Cup Celery, thinly sliced

¼ Cup Carrots, thinly sliced

½ Cup Sweet White Onions

¾ Teaspoon of Salt

¼ Teaspoon of White Pepper

4 Ounces of Cream Cheese, room temperature, cut into one inch pieces

1 Tablespoon Corn Starch

1 Tablespoon Olive Oil

Add the oil to a six quart soup pot, heating it over medium high heat.

When the oil gets hot, add the carrots, onions, and celery. Cook for two – three

minutes while stirring. Turn the heat down to simmer.

Add the chicken broth, potatoes and spices, cooking until the potatoes are

fork tender [about 10 minutes].

Add 1 Cup of the milk, while stirring, to avoid curdling. When the milk has reached the same temperature as the cooking soup, drop in the cream

cheese, allowing it to melt for a couple of minutes before stirring the soup,

once more.

Taste the mixture to be sure you do not need to add more salt or pepper.

If more is needed, do so now.

Add the corn starch and the rest of the milk to a small bowl and mix well.

Slowly pour the mixture into the hot soup, stirring, until the soup thickens. Reduce the heat to warm and allow the soup to cool.

Serve with a good hardy bread or an assortment of crackers.

Options:

[1] Top with your favorite shredded cheese.

[2] Slice a couple green onions and sprinkle on top.

[3] A couple tablespoons of Bacon Bits will add lots of extra flavor.

[4] Add a pinch or two of Red Pepper Flakes to the cooking soup,

to add a little kick to the soup.

[5] Float a pat of butter on top of the hot soup.

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Potatoes are one of my favorite vegetables. You can do so many things with them.  Baked, Fried, or Hashed, they are simply one of the best all around food items.  This wonderful simple soup recipe will delight anyone who eats it, give it a try on a cold Autumn night.

You will need:

4 Cups of Chicken Broth

1 ½ Cup of Whole Milk

2 to 2 ½ Cups of Potatoes, cubed

¼ Cup Celery, thinly sliced

¼ Cup Carrots, thinly sliced

½ Cup Sweet White Onions

¾ Teaspoon of Salt

¼ Teaspoon of White Pepper

4 Ounces of Cream Cheese, room temperature, cut into one inch pieces

1 Tablespoon Corn Starch

1 Tablespoon Olive Oil

Add the oil to a six quart soup pot, heating it over medium high heat.

When the oil gets hot, add the carrots, onions, and celery. Cook for two – three minutes while stirring. Turn the heat down to simmer.

Add the chicken broth, potatoes and spices, cooking until the potatoes are fork tender [about 10 minutes].

Add 1 Cup of the milk, while stirring, to avoid curdling. When the milk has reached the same temperature as the cooking soup, drop in the cream cheese, allowing it to melt for a couple of minutes before stirring the soup,once more.

Taste the mixture to be sure you do not need to add more salt or pepper.  If more is needed, do so now.

Add the corn starch and the rest of the milk to a small bowl and mix well.

Slowly pour the mixture into the hot soup, stirring, until the soup thickens. Reduce the heat to warm and allow the soup to cool.

Serve with a good hardy bread or an assortment of crackers.

  • Options:

[1] Top with your favorite shredded cheese.

[2] Slice a couple green onions and sprinkle on top.

[3] A couple tablespoons of Bacon Bits will add lots of extra flavor.

[4] Add a pinch or two of Red Pepper Flakes to the cooking soup, to add a little kick to the soup.

[5] Float a pat of butter on top of the hot soup.

The Healthiest Foods You Can Get

The following is a list of the healthiest foods that you can get. This will help you get an idea as to what foods are the best for your body.

Fruits

Apricots

Apricots contain Beta-carotene which helps to prevent radical damage and also helps to protect the eyes. A single apricot contains 17 calories, 0 fat, and one gram of fiber. You can eat them dried or soft.

Mango

A medium sized mango packs 57 MG of vitamin C, which is nearly your entire daily dose. This antioxidant will help prevent arthritis and also boost your immune system.

Cantaloupe

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Cantaloupes are in the top 10 when it comes to eating one of the healthiest foods. They contain 117 GG of vitamin C, which is almost twice the recommended dose. Half a melon contains 853 MG of potassium, which is nearly twice as much as a banana, which helps to lower blood pressure. Half a melon contains 97 calories, 1 gram of fat, and 2 grams of fiber.

Tomato

A tomato can help cut the risk of bladder, stomach, and colon cancers in half if you eat one daily. A tomato contains 26 calories, 0 fat, and only 1 gram of fiber.

Vegetables

Onions

An onion can help to protect against cancer. A cup of onions offers 61 calories, 0 fat, and 3 grams of fiber.

Broccoli

Broccoli can help protect against breast cancer, and it also contains a lot of vitamin C and beta-carotene. One cup of chopped broccoli contains 25 calories, 0 fat, and 3 grams of fiber.

Spinach

Spinach contains carotenoids that can help fend off macular degeneration, which is a major cause of blindness in older people. One cup contains 7 calories, 0 fat, and 1 gram of fiber.

Grains, beans, and nuts

Peanuts

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Peanuts and other nuts can lower your risk of heart disease by 20 percent. One ounce contains 166 calories, 14 grams of fat, and over 2 grams of fiber.

Pinto beans

A half cut of pinto beans offers more than 25 percent of your daily folate requirement, which protects you against heart disease. Half a cup contains 103 calories, 1 gram of fat, and 6 grams of fiber.

Skim milk

Skim milk offers vitamin B2, which is important for good vision and along with Vitamin A could improve allergies. You also get calcium and vitamin D as well. One cup contains 86 calories, o fat, and 0 fiber.

While Skin Milk is in the healthiest foods category for the younger generation, as we age we need a little more fat in our diet, so using regular or 2% milk in your diet is ok, too.

Seafood

Salmon

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All cold water fish such as salmon, mackerel, and tuna are excellent sources of omega 3 fatty acids, which help to reduce the risk of cardiac disease. A 3 ounce portion of salmon contains 127 calories, 4 grams of fat, and 0 fiber.

Crab

Crab is a great source of vitamin B12 and immunity boosting zinc. A 3 ounce serving of crab offers 84 calories, 1 gram of fat, and 0 fiber.

With just a few changes in our diets, we can assure ourselves that we are doing our best to eat the healthiest foods from the garden or grocery stores.

Most families have an enormous amount of food waste.  Take a look at your neighbors garbage and the amount thrown away would make some people literally cry.  But, you can eliminate most if not all of your food waste by following these tips.

1. Plan Your Meals – Don’t go shopping without a plan. If you know what meals you want to cook based on the weekly grocery store flyers, what you have on hand, and what’s in season, you’ll waste less.

2. Freeze Leftovers – When you have leftovers, even small amounts, put them away in the freezer. Even small amounts of cooked veggies or instance, can be used later to make veggie soup.

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3. Cook the Right Serving Amounts – If you’re cooking for two, consider cutting the recipe in half to avoid waste. Alternatively, plan ahead to save leftovers as homemade TV dinners for eating later.

4. Buy the Weird Veggies – Check out your grocer to see when they sell the strange shaped or “ugly” produce. This not only costs less but by buying you help eliminate the grocery store’s waste.

5. Use the Old First – As you put food away, put new behind the old so that you make sure to use the old items before you use the new items. For items that are shelf stable until opening, like mayonnaise, keep out of the fridge until the old is used.

6. Have a Leftover Day – At least once a week, have a day where everyone only eats leftovers. This is a great way to use up all the food that you have prepared. You can heat it all up and serve it buffet style.

7. Conduct Inventory Regularly – Before shopping, always check what you have available and what is getting ready to expire so that you can create dishes using those ingredients that you already have on hand.

8. Use Scraps Wisely – When you have food scraps there are things you can do with it, such as use it to make compost, or create broths.  Even your leftover fresh veggies can be turned into a flavor filled broth for making your next batch of soup.

9. Learn Proper Storage Techniques – There is a right way, and a wrong way, a right place, and a wrong place to store each item that you purchase. Do your research and learn how to store everything correctly to get the most use out of it.

10. Preserve Your Own – Can it, pickle it, or freeze it if you realize you’re not going to have time to eat it before it goes bad. For example, fermented cabbage is an excellent way to use up cabbage that is getting close to expiring.  A simple pickling will save it for later use.  This is also true of most fresh vegetables, [cucumbers, cauliflower, carrots, etc.] thus cutting down on your food waste.

11. Eat Expired Food – Most food has expiration dates that aren’t really when the food “goes bad” but rather when it must be sold by. Most foods are fine for at least 7 days past the expiration or sell-by date.

With a little planning and thought you can eliminate most food waste. If somehow you still end up with extra food because you couldn’t say no to a sale, you can save the day by donating it to your local food bank.

Have you tried the NEW OLD health food? What, haven’t heard of it? It’s called Bone Broth, a rich broth made from any animal bones that have already been roasted in your meal preparation or bought from your butcher and roasted in your oven.

Roasted Chicken Leftovers

Start by removing the cooked meat, then rinse and crack the bones so they will release their goodness,  if they are still intact, place the bones back into a clean pot, add enough water to cover plus 3-4 inches above the bones and simmer over a medium heat source for 3-8 hours.

  • The gelatin found in bone broth is a hydrophobic colloid that attracts and holds liquids, including digestive juices, thereby supporting proper digestion.

  • Bone broth reduces joint pain and inflammation courtesy of Chondroitin Sulfates, Glucosamine, and other compounds extracted from the boiled down bone cartilage.

  • Bone broth can be made from any type of bones you like – chicken, beef, pork, or even fish – but seek bones from organically raised, pastured, or grass-fed animals.

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To enhance the flavor, I add 1 teaspoon of sea salt, one medium onion cut in half, and  1 large carrot, 2 celery ribs, cut into one inch pieces but the flavorings can be any vegetable of your choice.

I’m guessing, by now, you have noticed the NEW OLD health food is an old favorite that our grandmothers have been making for centuries. Yep, the Bone Broth that is the rage of the culinary world, is an enriched broth or stock that cooks from every generation have been making for centuries.

The grandmother that gave you chicken broth for a cold was doing the right thing for you, without knowing it or having a doctor’s education.

As with a lot of things, the old is new again.  If you think you do not have time to engage in the making of this wonderful healthy broth, use your slow cooker for the simmering stage.  You can even leave it over night and have a cup in the morning to start your day.

Tips for Reducing Your Family’s Food Waste

You might be surprised to learn that in the United States, we have more than 34 million tons of food waste on an annual basis. That accounts for around 14 percent of the total waste we place in our landfills, where it decomposes and creates greenhouse gases. The U.S. Department of Agriculture estimates that families in the United States waste about 27 percent of their food purchases, thus wasting spendable income.

So what can you do to reduce your food waste? Keep in mind that by reducing the amount of food you throw away, you’re actually saving money too. The following tips and lifestyle changes will help you make sure very little goes to waste.

[1] Meal Planning will help stop Food Waste.

Plan your meals weekly. Decide how many meals your family will be eating at home each week. Then make a written plan of what you need for breakfasts, lunches and dinners. Create a list and then shop from the list, buying only what you need. When you’re making the list, keep the recipes in front of you so you can make sure you buy the right quantity. For example, if a stir fry recipe calls for 10 ounces of chicken, you can buy only around 10 ounces, about one large chicken breast.

[2] Learning to Love Leftovers will stop Food Waste.

Much of the food that goes to waste in your home is most likely due to leftovers. Either change your meal planning so you don’t have leftovers, or learn to love them. For example, leftover stir fry may not sound like a typical breakfast, but it can be quite satisfying if you add a couple of eggs and create an omelet. You can also, plan to use them the next day for your brown bag lunch.

food waste This is one of my favorite ways to use leftovers for another meal.  A finger food plate where everyone gets a verity of small leftovers for a complete meal.  Black bean salad with corn tortilla chips, salmon pete` on celery sticks, sliced fresh veggies and a boiled egg makes an inviting meal, while clearing out the refrigerator.

[3] Learning to Preserve food will stop Food Waste.

There are many different opportunities to preserve your produce before it goes bad. For example, if you buy an abundance of apples and can’t eat them all before they go bad, you can chop them up and freeze them. You can place them in a food dehydrator or a low temperature oven and make dried apple slices. You can also cook them down and toss them in a food processor and make applesauce or apple butter.

Finally, if you just can’t do anything with that food and it’s going to end up in a landfill, consider composting. Composting turns your food scraps and paper scraps into rich soil that you can use in your garden, landscaping or even in your indoor plants. It’s a smart way to help keep food waste out of landfills and to enhance your gardening experience.