Friday, August 31, 2012

Creme Fraiche Peach Pie!

It's the weekend and it's desert time again babies...The rich texture and slight tartness of crème fraîche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.


Pate Sucree:
1 1/4 cup(s) all-purpose flour, plus more for dusting

2 tablespoon(s) granulated sugar

1/8 teaspoon(s) salt

1/2 cup(s) (1 stick) cold unsalted butter, cut into pieces

1 large egg yolk, lightly beaten

2 tablespoon(s) ice water, plus more if needed

Streusel: 1/4 cup(s) confectioners' sugar

3 tablespoon(s) all-purpose flour

1/4 teaspoon(s) baking powder

1 pinch(s) salt

1/4 cup(s) (1/2 stick) cold unsalted butter, cut into pieces


1 1/2 pound(s) (4 to 5 medium) ripe yellow peaches, pitted and quartered

2 tablespoon(s) granulated sugar

1 pinch(s) salt

5 tablespoon(s) creme fraiche


1.Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

2.Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

3.On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.

4.Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.

5.Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.

6.Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

Serve with a cold glass of milk!

Enjoy!   Eat Well My Friends!

Thursday, August 30, 2012

Uptown Red Beans and Rice

I guess because of Hurricane Issac ....New Orleans is on my mind this week....Here is another dish from the Big Easy and free publicity for the Zatarain company....It's called Uptown Red Beans and Rice and it's easy to prepare.   A slow hazy crazy summer night like this is the perfect time to prepare this one skillit meal. Check it out-


2 tablespoons vegetable oil

1 pound smoked turkey sausage, sliced

 1 package (8 ounces) ZATARAIN'S® Red Beans and Rice

3 1/4 cups water

 Chopped green onions (optional)

See...Even HE likes this! (LOL!)


1.Heat oil in medium saucepan on medium-high heat. Add sausage; brown on both sides.

2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.

3. Remove from heat. Stir in green onions. Let stand 5 minutes before serving.

Prep Time: 5 minutes

 Cook Time: 30 minutes

Serves: Makes 5 (1-cup) servings.

Enjoy!  Eat well my friends!

Sunday, August 26, 2012

Slow Cooked Mashed Potatoes

Here is a dish you can serve with pork, beef. chicken, turkey et al and never get tired of it...I know I never get tired of some good creamy well mixed Mashed know what I'm talkin about...the melt in your mouth kind fixed in a slow cooker... Here is a recipe for that, check it out-


5 pounds red potatoes, cut into chunks

 1 tablespoon minced garlic, or to taste

3 cubes chicken bouillon

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened 

1/2 cup butter

 salt and pepper to taste.


1.In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. 

2.Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. 

Enjoy!- Eat well my friends!

Saturday, August 25, 2012

Picnic Oven Fried Chicken

I'm still in summer mode even though it is fastly waning away....I was thinking about taking in a picnic with some good fried chicken.

Whether you take Fried Chicken along on a picnic or serve it at home for a family supper, this recipe I'm about to lay on you is an updated classic is a tasty version without all the fat.


1/2 cup(s) buttermilk

1 tablespoon(s) Dijon mustard

2 clove(s) garlic, minced

1 teaspoon(s) hot sauce, such as Tabasco

2 3/4 pound(s) chicken legs, skin removed, fat trimmed

1/2 cup(s) whole-wheat flour

2 tablespoon(s) sesame seeds

1 1/2 teaspoon(s) paprika

1 teaspoon(s) dried thyme leaves

1 teaspoon(s) baking powder

 1/8 teaspoon(s) salt, or to taste

Freshly ground pepper, to taste

 Olive oil cooking spray


1.Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.

2.Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

3.Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.

4. Finally-Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Enjoy!  Eat well my friends!

Friday, August 24, 2012

Chimichurri Grilled Steak Salad

Hi...Actually that photo of two nice cuts of steak on the grill are misleading.  It's late summer, but still summer and still not too late to try something new as you grill.

Chimichurri sauce is a zingy Argentinean sauce made with garlic, parsley, vinegar, and oil. Here chimichurri sauce doubles as marinade for flank steak(shown in photo above) and as salad dressing for this grilled steak salad recipe.


1 cup(s) packed flat-leaf parsley leaves

5 tablespoon(s) extra-virgin olive oil, divided

1/4 cup(s) vinegar

1 clove(s) (small) garlic, chopped

3/4 teaspoon(s) salt, divided

1 pound(s) flank steak, trimmed

2 head(s) (small) romaine

1 large bell pepper, quartered

1 small red onion, sliced 1/2-inch thick


1.Puree parsley, 1 tablespoon oil, vinegar, garlic, and 1/4 teaspoon salt in a blender. Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover, and refrigerate at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender; pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.

2.Twenty minutes before you are ready to grill, preheat grill to medium-high.

3.Cut each heart (or head) of romaine in half lengthwise, leaving the root end intact. Brush lettuce, bell pepper, and onion with the remaining 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt. Sprinkle the steak with remaining 1/4 teaspoon salt. Let the dressing come to room temperature if necessary while you grill.

4.Take the steak, lettuce, bell pepper, and onion out to the grill. Oil the grill rack (see Tip). Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning occasionally, until charred and tender, about 10 minutes total. Grill the lettuce, turning once, until lightly charred, about 2 minutes per side.

5. Finally-Let the steak rest on a clean cutting board for 5 minutes, then thinly slice against the grain. Chop the bell pepper and onion. Divide the lettuce, steak, pepper, and onion among 4 plates. Drizzle with the reserved dressing.

Additional Tips & Techniques-

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Enjoy!-Eat well my friends!

Thursday, August 23, 2012


Time for some piping hot New Orleans type food.. And today I have a simple recipe.....One that gives a free plug...Something yall know I hate to do to Zatarain's... a company that makes my favorite New Orleans rice products among other things...

This dish is simple...It's called Paella. It looks good too...See the photo above? Doesn't that just make you hungry?... It makes me hungry...Let's get down with this recipe...


2 cups water

1/2 pound smoked sausage or andouille, halved lengthwise and sliced 1/4-inch thick

1 can (14 1/2 ounces) diced tomatoes, undrained

1/2 cup chopped onion

1 teaspoon dried parsley flakes

1 package ZATARAIN'S® Yellow Rice ('s gotta be ZATARAINS Yellow rice!)

1 pound large shrimp, peeled and deveined .(You can replace the shrimp,if you're allergic like me with Beef, Pork or Chicken.)

1 cup frozen peas


This is so carefully now!

1. Bring water, sausage, tomatoes, onion and parsley to boil in large skillet. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 15 minutes.

2. Stir in shrimp and peas. Cover and cook 10 to 15 minutes longer or just until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

That's it...Isn't that simple...

This is a one skillet meal ....please enjoy!

Wednesday, August 22, 2012

My Denver Omelet Cup

I haven't talked about Breakfast much in a while...Today I am writing about My Denver Omelet... The reason why I am saying that this is MY Denver Omelet is because the original recipe calls for Ham and I'm replacing that with sausage....Check it out-


5 teaspoon(s) unsalted butter

4 cup(s) (1 pound) frozen hash browns, thawed

 6 large eggs

2 large egg whites

 Coarse salt Ground pepper

1/2 small red onion, diced small

1 small red bell pepper, stemmed, seeded, and diced small


3 ounce(s) cheddar cheese


1. Preheat oven to 475 degrees F. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.

2.Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. 

Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. 

Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately. 

A Hot cup of coffee goes well with this-


Tuesday, August 21, 2012

Whole Wheat Pasta with Chicken,Sausage and Veggies

I'm back with a delicious new recipe...I have to admit that it involves pasta and pasta and all things Italian is one of my guilty pleasures..Simple swaps turn a guilty pleasure into a sensible supper. Whole-wheat pasta, chicken sausage, and roasted veggies make eating well simply effortless.


Coarse salt Ground pepper 6 ounce(s)

 Italian-style cooked chicken sausage, thinly sliced 1 medium (about 1 1/2 pounds)

Eggplant , cut into 1-inch cubes

2 red bell peppers, ribs and seeds removed, cut into 1-inch squares

1 medium red onion , halved and cut into 1-inch squares

6 sprig(s) fresh thyme , or 1/2 teaspoon dried

2 tablespoon(s) olive oil

 1 1/2 pound(s) whole-wheat egg noodles.


  1. Preheat oven to 450 degrees F, with racks in upper and lower thirds. Set a large pot of salted water to boil. On two rimmed baking sheets, toss sausage, vegetables, thyme, and oil; season with salt and pepper. Roast until tender, 25 to 30 minutes, rotating sheets halfway through.
      2.Meanwhile, cook noodles until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.   
         toss with meat mixture. Loosen with pasta water as needed, and season with salt and pepper. 


Thursday, August 16, 2012

Health Tip -Eat A Salad

No Recipe today....Instead a healthy eating tip. Eat a salad. Green vegatables are good for you.

Do you tend to stuff yourself at meals? Control that calorie intake by starting with a large salad (but hold the creamy dressing). I

In a study of 42 women at Penn State University, those who ate a big, low-cal salad consumed 12 percent less pasta afterward — even though they were offered as much as they wanted. The secret, say researchers, is the sheer volume of a salad, which makes you feel too full to pig out.

 A study published in the Journal of the American Dietetic Association found that people who ate one salad a day with dressing had higher levels of vitamins C and E, folic acid, lycopene, and carotenoids — all disease fighters — than those who didn't add salad to their daily menu.

Did you know that the tomatoes in your salads help to ward off Cancer?  Well they do...All the more reason to eat a salad and enjoy a tall glass of Ice Tea with it in this hot weather.

Monday, August 13, 2012

Baked Chicken & Onions

I know you're probably saying "Another chicken recipe Keith?"  I know, because that's what I was saying myself when I came across this and decided to publish this...Look..It's summer time and as much as I like Pork and Beef...It's good not to eat too much of either..To eat in moderation along with fruits and a healthy supply of green vegetables.

That said... This chicken dish is simple and elegant. If you're not a fan of paprika, try it out with your own favorite spice.

Total Time: 50 min

Prep Time: 10 min

Cook Time: 40 min

Oven Temp: 450


1 (3 1/2-pound) cut-up chicken, in 8 pieces

2 tablespoon(s) vegetable oil

2 teaspoon(s) coarse salt

1/2 teaspoon(s) ground pepper

1 tablespoon(s) paprika

2 onions, thinly sliced


These are really simple-

1.Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.

2.Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.

3.Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.


Friday, August 10, 2012

Garlic Chicken

Hey folks...I've been incog negro for a few days....on these blogs....Escapades doesn't count...Those posts are written and scheduled in advance....Way in advance...But I try to keep Keith's Space and this blog fresh and up to date.

I know, I know....That was a cheap plug for my other two blogs... So moving right along...Let's stay on topic and deal with this blog! You can do so many things with chicken...and I've talked about Garlic Fried Chicken before.  Today I want to talk about Garlic Baked Chicken..

The whole cloves of garlic turn mild and buttery when they're simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe for two. Serve with mashed potatoes and green beans.
Check out this nice recipe for you and your significant other..


1 head(s) garlic, cloves separated

4 (about 1 1/4 pounds) chicken drumsticks , skin removed, trimmed

1/4 teaspoon(s) salt, divided

1/8 teaspoon(s) freshly ground pepper

1 1/2 tablespoon(s) extra-virgin olive oil

3 tablespoon(s) white wine

1/2 cup(s) reduced-sodium chicken broth

1 teaspoon(s) Dijon mustard

1 teaspoon(s) all-purpose flour

3 tablespoon(s) chopped fresh chives or scallion greens


1.Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half. Sprinkle chicken with 1/8 teaspoon salt and pepper.

2. Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.

3. Add the chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.

4. Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through and the garlic is tender, 8 to 10 minutes. Serve the chicken with the sauce, sprinkled with chives (or scallion greens). 

Serve with a red wine! 


Monday, August 6, 2012

Creamy Rice Pudding

Okay Babies...Here is a nice summer recipe for ya!  Actually, you can eat rice pudding year round! If you are a fan of  the pure and simple old-fashioned desserts (and I certainly am),Then  this dish is definitely for you. The praline sauce takes it to the next level.


2 cup(s) milk

1 cup(s) uncooked extra long-grain white rice

1/2 teaspoon(s) salt

2 3/4 cup(s) half-and-half, divided 4 egg yolks, beaten

 1/2 cup(s) sugar

1 &1/2 teaspoon(s) vanilla extract

20 caramels

1/2 cup(s) chopped toasted pecans


1.Stir first 3 ingredients and 2 cups half-and-half in a large saucepan. Cover and cook over medium-low heat, stirring often, 35 to 40 minutes or until rice is tender.

2. Whisk together egg yolks, 1/2 cup half-and half, and sugar. Gradually stir about 1/4 hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture. Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees F and is thickened and bubbly (about 7 minutes). Remove from heat; stir in vanilla.

3. Stir together caramels and remaining 1/4 cup half-and-half in a small saucepan over medium-low heat until smooth. Stir in pecans. Serve praline sauce over rice pudding.


Wednesday, August 1, 2012

Prawn And Scallop Tortellini

It's The first of the month and I'm starting off with a dish I can't eat...A seafood and pasta dish, but one you should try just the same...

Prawn and scallop tortellini is a perfect summer dinner. The creaminess of the goat cheese mixed with the seafood creates a nice blend of textures.



1 pound(s) uncooked medium king prawns, shelled and deveined

8 ounce(s) sea scallops

1 tablespoon(s) olive oil

2 tablespoon(s) finely chopped fresh Vietnamese mint

2 tablespoon(s) finely chopped fresh chervil

2 tablespoon(s) finely chopped preserved lemon rind

7 ounce(s) soft goat's cheese

2 teaspoon(s) sea salt

1 teaspoon(s) cracked black pepper

1 package(s) (8-1/2-ounce) round gow gee dumpling wrappers

Lemon Dressing 

1/4 cup(s) lemon juice

1/2 cup(s) olive oil

1 tablespoon(s) finely chopped fresh chevril

1 tablespoon(s) finely chopped fresh flat-leaf parsley

Whew! Got all that?  Okay...


1.Place ingredients for lemon dressing in screw-top jar; shake well.

2. Coarsely chop prawns and scallops. Heat oil in large frying pan; cook seafood over medium heat until prawns change color. Cool.

3. Combine seafood, herbs, lemon rind, cheese, salt, and pepper in medium bowl.

4. To make tortellini, place a gow gee wrapper on work surface; place 1 level tablespoon of the seafood mixture in center, brush edge with water. Fold in half; bring two points together, to make a crescent shape, press gently to seal. Repeat with remaining wrappers and filling.

5. Cook tortellini in large saucepan of boiling water until tortellini floats to the top; drain. Transfer tortellini to large heatproof bowl; drizzle with a little dressing.

6. Serve tortellini drizzled with remaining dressing; sprinkle with extra chervil sprigs.

Extra Tips & Techniques-

Cover gow gee wrappers with a damp tea towel to stop them from drying out while making the tortellini.

The tortellini can be made a day ahead; store tortellini in a single layer, covered in plastic wrap, in the refrigerator until ready to cook.

Preserved lemons are available from delis and some supermarkets. Bear in mind that only the rind is used in cooking, so discard the flesh from each piece first. Rinse the rind well before chopping finely.

Serve with a white wine...


Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household