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Wednesday, July 31, 2013

No Bake Cherry Cheese Cake

Someone just introduced me to cheese cake recently...and I like it...For years the words cheese and cake did not sound appetizing to me at all...Until I tried it...and like I said...I liked it....Names can be deceiving...
Here is a great new recipe...No Bake Cherry Cheese Cake.

This easy summertime treat features omega-3-rich walnuts in the graham cracker crust and uses nonfat Greek yogurt and reduced-fat cream cheese in the filling to keep saturated fat in check. For a bright red topping, use sour cherries; sweet cherries give it a more purple hue. To make gluten-free no-bake cherry cheesecake, use gluten free graham crackers. (But of course...I'm not talking about gluten free anything here!)

INGREDIENTS: 

  • 4 cup(s) halved, pitted sour or sweet cherries, fresh or frozen (thawed, drained; see Tips)
  • 3/4 cup(s) granulated sugar, divided
  • 1/4 water, divided
  • 2 tablespoon(s) cornstarch
  • 1/2 box(es) (14-ounce) graham crackers, preferably whole-wheat
  • 1/2 cup(s) chopped walnuts, toasted (see Tips)
  • 1/3 cup(s) canola oil
  • 2 package(s) (8 ounces each) reduced-fat cream cheese (Neufchâtel), softened
  • 2 cup(s) nonfat plain or vanilla Greek yogurt
  • 6 tablespoon(s) confectioners' sugar
  • 1 teaspoon(s) vanilla extract
DIRECTIONS:


  1. Combine cherries, 1/2 cup sugar, and 1/4 cup water in a large saucepan and bring to a boil. Combine cornstarch with 4 teaspoons water, then stir into the cherry mixture; return to a boil. Reduce the heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat.
  2. Process graham crackers in a food processor until finely ground. Add walnuts and pulse until finely chopped. Transfer to a bowl; stir in the remaining 1/4 cup sugar. Drizzle with oil and stir to combine. Press into the bottom of a 9- by 13-inch baking dish.
  3. Beat cream cheese, yogurt, confectioners' sugar, and vanilla in a medium bowl with an electric mixer until smooth, scraping down the sides as necessary. Spread over the crust. Spoon the cherry mixture over the top. Cover and refrigerate until cold, about 3 hours.
Don't Sweat the Tips & Techniques-
Tips: To pit fresh cherries, use a tool made for the job — a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Like all of my desserts..Wash this down with a glass of cold milk-


Enjoy...Eat well my friends!

Monday, July 29, 2013

La Frittata

Looks good doesn't it....This is La Frittata...commonly known as the "Italian Omelet"  You know I love anything Italian don't you....So it's only natural that I would gravitate toward this...

In Italy, mothers—and fathers!—make delicious frittate with leftover pasta(with or without sauce or seasoning). Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself. It can be tastier hours later, eaten at room temperature, or enjoyed the next day, with a side of arugula. For a quick lunch, frittata can be served along with sautéed greens, salami or various local cheeses.Mmmmmmmmmmmmmmmmmm!

So let's get to how to prepare this baby!

INGREDIENTS:

  • Use between 6-12 eggs—8 is probably the most common number. Too many eggs can be a bit difficult to handle, especially if the frittata is turned over.
  • If you have a broiler, you won’t have to worry about flipping over your frittata. Just stick the pan under a low flame and remove when the frittata is golden.
  • Use a 10-12” pan with a thick bottom and round borders. A sturdy, nonstick pan makes it easier to detach the frittata without having to add extra butter or oil.
  • Fresh, sautéed or steamed lightly seasoned vegetables:
    • Boiled or roasted potatoes
    • Fresh greens
    • Cauliflower
    • Cabbage
    • Wild mushrooms
    • Zucchini
    • Asparagus
    • Eggplant
    • Peppers
    • Artichokes
  • Good-quality cheeses are ideal for frittata:
    • Melting cheeses—such as provolone, mozzarella and emmenthal
    • Parmigiano, grana, and Pecorino Romano
    • Ricotta—for a lighter taste and texture
  • Cold cuts or air-cured meats:
    • Sopressata
    • Salami
    • Mortadella
    • Prosciutto
    • Ham
    • Roasted chicken or turkey
DIRECTIONS:

This is going to be a little wordier than my usual directions for cooking so pay close attention-


If you’re not particularly feeling using leftovers, prepare the ingredients to be added to your eggs by sautéing or roasting them. Put these aside and allow them to cool. Usually, this mixture is poured into the same pan in which you sautéed your vegetables; add some more olive oil or butter before you cook the frittata. Mix vegetables or ingredients, into your eggs, which should be salted, peppered and lightly beaten with a fork. Immediately pour the mixture into the hot pan, and reduce the heat to a moderate-to-low flame.

This next phase can be difficult. With the help of a spatula and a wooden fork, allow the upper, liquid part of the mixture to slip down below the solidified part, so that all parts of the frittata are cooked. Then, using just the spatula, lift the sides of the frittata and check that the bottom is not starting to burn—that’s important. As soon as you see that the top is firm, pull the pan away from the flame, half cover it with a lid, and leave it that way for 30 seconds. Shake the pan to be sure that it’s not sticking to the bottom. If it does stick, gently detach it with a spatula. The frittata can now be turned over.


If you want to use the traditional method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan—or you can use a flat lid—place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down. Immediately slide the frittata—the golden-brown side will now appear on top—back into the pan to finish cooking for the last few minutes.

If this is your first frittata, you might find the movements a bit awkward, or perhaps discover that the mixture is too high for the pan. But with experience, you’ll learn the ideal proportions and how to regulate the ingredients—for instance, the amount of eggs and cheese—to ensure your frittata is not too dry. It’s a wonderfully fun and healthy dish, well worth perfecting!

Okay...Enjoy!   Eat well my friends!

Saturday, July 27, 2013

Avocado and Ham Sandwich


Before you Laugh.....No...I did not make this up...This is an actual sandwich....The writers of tha magazine country living are asking you to Let the mild, nutty flavor of avocados stand in for Swiss cheese in a classic ham sandwich.

I'm just asking you to humor me and them! 


INGREDIENTS: 


  • 2 loaf(s) (about 18 inches each) ficelle
  • 1/4 cup(s) butter, softened
  • 2 tablespoon(s) Dijon mustard
  • 1/8 teaspoon(s) coarse black pepper
  • 3/4 pound(s) Virginia ham, sliced
  • 3 large avocados, peeled and sliced
DIRECTIONS:

  1. Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
  2. Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.
  3. Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.
Don't Sweat the Tips & Techniques
Ficelle is a thin, chewy baguette loaf. Substitute one standard baguette for 2 ficelles: Just cut the heels off the ends and make each sandwich a little bit shorter.

Enjoy with Chips and a cold beer-


Eat and Drink well my friends!

Tuesday, July 16, 2013

Plum Betty

Hey Folks...It's summer dessert time again...This combo of cooked fruit layered with breadcrumbs or cubes, which defines the humble plum betty, doesn't sound like much. But something special happens when it's all baked together and the bread gets soft and gooey with the juices of the fruit. In this plum betty, chopped walnuts add a crunchy touch mixed in with the bread. Pecans or almonds are also tasty options.

INGREDIENTS: 
Filling
  • 6 cup(s) 1/2-inch slices ripe but firm plums, peeled if desired, or equal amount pitted sour cherries, fresh or frozen
  • 1/3 cup(s) packed light brown sugar
  • 1 tablespoon(s) orange juice
Topping
  • 2 cup(s) whole-grain fresh breadcrumbs (see Tip)
  • 1/4 cup(s) packed light brown sugar
  • 1 teaspoon(s) ground cinnamon
  • 1/2 cup(s) chopped walnuts
  • 2 tablespoon(s) butter, melted


DIRECTIONS:
  1. Preheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
  2. To prepare filling: Toss plums (or cherries) with 1/3 cup brown sugar and orange juice in a medium bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.)
  3. To prepare topping: Toss breadcrumbs, 1/4 cup brown sugar, and cinnamon in a bowl until blended.
  4. Sprinkle 1/2 cup of the topping in the bottom of the prepared baking dish. Top with half of the fruit. Sprinkle 1/2 cup of the topping over the fruit, then top with the remaining fruit. Bake for 30 minutes.
  5. Meanwhile, toss the remaining topping with walnuts and butter until combined. After 30 minutes, remove the betty from the oven and sprinkle the breadcrumb-walnut mixture on top. Return to the oven and bake until the fruit is bubbly and the crumbs are browned, 30 to 40 minutes more. Let cool for about 20 minutes before serving.
Don't sweat the TIPS & TECHNIQUES:

 Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.





Like all good desserts..You wash this down with a tall glass of milk.

Enjoy...and Eat well my friends!

Monday, July 8, 2013

Weisscar

Considering the over 90 degree temperatures we've been having lately...I figure not many of you want to talk about food...So how about a trendy summer adult beverage?

The Weisscar is a basic Sidecar cocktail made with a rich Bavarian wheat malt.

Created by a guy named  Brady Weise for the 1886 bar.


INGREDIENTS:

  • 1 1/4 ounce(s) cognac or brandy
  • 1 ounce(s) orange liqueur
  • 1/2 ounce(s) fresh lemon juice
  • 1 1/2 ounce(s) Bavarian Hefeweizen
  • Lemon wedge, for garnish 
DIRECTIONS:
 Combine all ingredients in an ice-filled cocktail shaker. Shake for seven to eight seconds and strain into a chilled cocktail glass. Garnish with a lemon wedge.

A great drink to have when you're chilling with your significant other!

Remember! Drink Responsibly my friends! 

Friday, July 5, 2013

Tomato Herb Marinated Flank Steak



Hope everyone enjoyed their holiday...Here is a little something for the day after the 4th.....

In this recipe for Tomato Herb Marinated Flank steak you make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram, and rosemary. You'll use half the sauce to marinate the steak and use the other half as a basting sauce. 

Pasture-raised, grass-fed beef is gentler on the environment, free from growth-promoting hormones, and typically lower in fat and calories than grain-fed beef. Marinating grass-fed beef for a full day helps make it tender. Look for it at natural-foods markets or find it online.

INGREDIENTS:

  • medium tomato, chopped
  • 1 shallot, peeled and quartered
  • 1/4 cup(s) red-wine vinegar
  • 2 tablespoon(s) chopped fresh marjoram
  • 1 tablespoon(s) chopped fresh rosemary
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 1 1/2 pound(s) flank steak, preferably grass-fed, trimmed
DIRECTIONS:

  1. Puree tomato, shallot, vinegar, marjoram, rosemary, salt, and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.
  2. Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack (see Tips & Techniques). Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.
Carbs:3 lean meat. Carbohydrate Servings: 0. Nutrition Bonus: Zinc (29% daily value).

Don't sweat the TIPS & TECHNIQUES: To oil a grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.)

Enjoy!  Eat Well My Friends!

Wednesday, July 3, 2013

Down Home Barbecued Pork Ribs

Three posts for this blog in a row??? When is the last time I did that? Huh?? You can't have a Fourth of July cookout without some ribs? You know that and I know it..

INGREDIENTS:
  • rack(s) (2 to 21/2 pounds each) Saint Louis-style pork ribs
  • Vegetable oil, for grill rack
  • 2 tablespoon(s) packed light-brown sugar (for the rub)
  • 2 tablespoon(s) coarse salt (for the rub)
  • 2 teaspoon(s) freshly ground pepper (for the rub)
  • 2 teaspoon(s) hot paprika
  • 2 teaspoon(s) mustard powder
  • 1 teaspoon(s) celery seed
  • 2 tablespoon(s) vegetable oil (for the sauce)
  • 1 small yellow onion, finely chopped (1 cup)
  • 3 clove(s) garlic, minced
  • 1/4 teaspoon(s) red-pepper flakes
  • 1/4 cup(s) tomato paste
  • 1/4 cup(s) bourbon
  • 1 cup(s) strained tomatoes
  • 1/2 cup(s) cider vinegar
  • 1/4 cup(s) Worcestershire sauce
  • 1 cup(s) water
  • 1/4 cup(s) plus 2 tablespoons light-brown sugar (for the sauce)
  • Coarse salt and freshly ground pepper (for the sauce)
DIRECTIONS:
  1. Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
  2. Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
  3. Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
  4. Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
  5. Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
  6. Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
  7. Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.
mmmmmmmmmmmmm Enjoy! Grill and eat well my friends!

Tuesday, July 2, 2013

Barbecued Chicken Breasts with Spicy Peach Glaze

Hey folks, Got another recipe for the upcoming Fourth of July holiday here for ya....Doesn't that look good??? Barbecued Chicken Breast with Spicy Peach Glaze...

I got this from Martha Stewart Living online...This is indeed the perfect summer dish, this chicken is even better served cold the next day.

So check it out-

INGREDIENTS: 


  • 1 cup(s) peach preserves or jam
  • 1 large clove garlic, minced
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) soy sauce
  • 1 teaspoon(s) soy sauce
  • 1 tablespoon(s) dry mustard
  • 1/4 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) salt, plus more to taste
  • 1/4 teaspoon(s) freshly ground black pepper
  • 4 (1 1/4 pounds each) chicken breasts, split
  • 4ripe peaches, cut in half and pitted
DIRECTIONS: 
  1. Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
  2. Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
  3. Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.
Enjoyyy! Eat well my friends!

Monday, July 1, 2013

The Classic Hamburger

With the Fourth of July coming in just three days...I know you all are going to be grilling and nothing is more Fourth of Julyish than the classic burger...

The invention of placing a cooked ground-beef patty between a toasted bun is viewed as genius by many. America's favorite snack might even be considered a national treasure. I think it should be anyway.

INGREDIENTS:
  • 1 1/2 pound(s) ground chuck or sirloin
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 1/2 teaspoon(s) Worcestershire sauce
  • 1 large egg
  • 4 slice(s) Cheddar cheese
  • 1 large onion , sliced in rings
  • 4 onion rolls, halved and toasted
  • 1 large tomato, sliced
  • 4 lettuce leaves
  • 4 dill-pickle chips
DIRECTIONS:
  1. Prepare patties: In a medium bowl, mix ground beef, salt, pepper, Worcestershire sauce, and egg. Use your hands to form 4 equally sized patties.
  2. Cook burgers and onions: In large skillet, cook patties over high heat, about 4 minutes for medium or 5 minutes for well done, turning once midway through. Place 1 slice cheese atop each burger and cook 1 more minute. Remove patties from skillet and place on wire rack. Reduce heat to medium, add onions, and cook, stirring occasionally, until golden brown, about 6 minutes. Remove skillet from heat.
  3. Assemble sandwiches: On bottom half of each roll, place 1 burger and top with tomato, lettuce, pickles, and onions. Cover with top of roll. Serve with ketchup.
Enjoy! Grill well my friends!


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 Cooking.com.

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 Recalls.gov






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