Have a Food Safe 4th of July #FoodSafe4th

How can you NOT love Independence Day? It's so festive, with friends and family gathering from near and far to celebrate. And, of course, the FOOD. Grilling and cookouts are a huge part of the 4th of July holiday. And while picking up ingredients for your cookout may be in the plans, contracting food poisoning is not.

YUCK!



Food poisoning is not simply an upset stomach; it is a serious public health threat in America. In fact, the CDC estimates that about 1 in 6 Americans (about 48 million people) could suffer from foodborne illness this year. The result is approximately 128,000 hospitalizations and sadly, an estimated 3,000 deaths!

Because warm weather events often present an opportunity for bacteria to thrive and high temperatures cause bacteria to multiply more rapidly, the summer months typically see a spike in reports of foodborne illness and outbreaks.

And friends? Seeing ISN'T believing. Did you know: Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough— you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. 


YIKES!

We need to grill safe this summer. The USDA has shared some great food safety tips just in time for the 4th of July holiday:

• Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of ice. 

• Be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food. If possible, store these foods near the bottom of the cooler, so that juices don't contaminate other foods in the cooler. 

• If you can't keep hot food hot during the drive to your location, plan and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 °F as measured with a food thermometer. 

• A general rule of thumb for entertaining: keep hot foods hot and cold foods cold. Keep cold foods chilled to 40 degrees Fahrenheit or below and hot foods heated to 140 degrees Fahrenheit or above. 

• The two-hour rule is also in effect: food should not sit at room temperature for more than two hours. If bringing hot take-out food (like chicken fingers, wings etc.), eat it within 2 hours of purchase (1 hour if the temperature is above 90 °F). 

• Instead of using large serving bowls, serve dips and items with dairy in smaller containers. Make several in advance and keep them chilled in the refrigerator or coolers until you need them. 

• Offer serving spoons and small plates to reduce opportunity for guests to eat items like dip and guacamole directly from the serving container (double-dipping is a no-no and can increase the chances for food contamination).

Join the conversation! The #FoodSafe4th Twitter Chat is TODAY at 1pm EST.
Follow hosts @martieparty @buzzmommy and @usdafoodsafety to learn more and get some great recipes.

For more great resources, check out the "Is It Done Yet?" brochure from USDA.

World Cup Food Safety #WorldCupChat

GOOOOOOOOOOAL!

It's the victory chant we've been hearing shouted from the roof tops since the World Cup began last week. There is something victorious and festive about watching the World Cup. Supporting your team (or your country!), having something to root for, and, of course, an excuse to throw a viewing party!


With so many aspects going into the preparation of any party, many overlook one of the most important: food safety. Food poisoning is not simply an upset stomach; it is a serious public health threat in America. Did you know the CDC estimates that about 1 in 6 Americans (about 48 million people) could suffer from foodborne illness this year?

We get so excited about the new dip we found on Pinterest or the new marinade we stumbled across from the grilled flank steak, that we sometimes forget to keep things cool or to cook things thoroughly.

Luckily, FoodSafety.gov has us covered. They are offering these 4 simple steps to food safety for game day:

Clean: When preparing party food, clean kitchen surfaces, utensils, and hands with soap and water. We’re used to washing our hands before sitting down for a meal, but may forget in a party atmosphere.



Separate: Cross-contamination occurs when raw meats, like your chicken wings or steaks, touch ready-to-eat foods like veggies. In the refrigerator, place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. When taking food off the grill or out of the oven, don’t put cooked food on the same platter that held raw meat or poultry.



Cook: Cook foods to the right temperature by using a food thermometer. That’s the only way to know it’s a safe temperature. For example sausages should be cooked at 160° F and poultry to 165° F.



Chill: Chill raw and prepared foods promptly if not consuming after cooking. Follow the two hour rule: you shouldn’t leave food at room temperature for longer than two hours and try nestling foods in ice to keep them safe for guests!

Good tips not just for World Cup, but for throwing parties all year 'round!


To learn more about keeping your party guests food safe, join the World Cup Chat twitter party on Tuesday, June 17, at 1pm EST—just hours before the anticipated Brazil vs. Mexico game! @USDAFoodSafety will be offering game-day party tips. Just follow the hashtag #WorldCupChat for the English chat and #WorldCupFiesta for the Spanish version.

Beer Bread + Dips for the Superbowl!

I'm not a fan of football.

I know, this somehow means I am unAmerican.

And while the entire country is in a frenzy of the Superbowl this weekend, I am all, "but the last episode of Series 3 of Sherlock is on Sunday night!"

I may not be a fan of football, but I am a fan of any activity that revolves around a party with food. I won't be watching the Big Game, but I am happy to attend a party where I can bring food and eat food and hang out with people doing the same thing. I love the excuse to look up new recipes and turn my oven on!

For the past few parties we've hosted, I've been enjoying a very simple but tasty recipe. A friend of mine is related to a Tastefully Simple consultant. And at a sampling party, I was introduced to Beer Bread. The Tastefully Simple version is a mix that you just dump a bottle of beer into. It was hearty and slightly sweet and went with every dip we were sampling.

A few weeks ago when we were having people over, I wanted to make something along the lines of beer bread. I never purchased the mix from Tastefully Simple, but I figured it couldn't be too hard to make.

Oh boy, was I right!

3 ingredients. THREE. To make the most delicious bread you've ever had. Like, Chica could make this bread if she wanted to. I figured I better share it today since many of you will be on the lookout for Superbowl Party recipes. And friends?

You need to make this bread.

Now, it's 3 ingredients if you have self-rising flour on hand. I never do, but with 2 extra ingredients (that everyone has in their pantry) you can make self-rising flour yourself. So for some of you, this will be a 5 ingredient recipe. 

Either way, it's still simple as spit.

• 3 cups of self-rising flour (OR 3 cups of regular flour plus 3 3/4 tsp baking powder + 3/4 tsp salt)
• 1/2 cup of sugar
• 1 12oz bottle of beer (any beer will do)

Preheat oven to 375 degrees.

Mix all the dry ingredients with a whisk until well incorporated. Pour in the beer. Mix with a wooden spoon. It will be sticky. Place dough into a bread pan greased with non-stick cooking spray.

Bake for 55 minutes or until the top is crisp and golden brown.



What's a yummy bread without a dip to enjoy it with? Here is a roundup of my favorite dips from Pinterest:


Stephanie Anderson's pin on Pinterest.











It even works with dessert-y dips:








Now as you are preparing food for Superbowl, make sure you are being safe.  Foodsafety.gov is my go-to resource for food safety information, like the tips on this fantastic infographic:

Eat up and be safe!

Now inspire me with YOUR recipes:

What are YOUR go-to appetizers, dips and desserts for the Superbowl? 

School Lunch Food Safety

It's nearly the end of November, and we've been into the school groove for almost 3 months now. As a mom who is new to the "school-aged child," it has been a bit of a learning curve to making lunches every day. For preschool, I only had to pack lunches 3 or so days a week. Now, it's 5 days a week (and 3 or 4 of those days I need to pack two lunches - one for Chica and one for Bug)! And since Chica is in Full Day Kindergarten, I also have to provide a healthy snack. 

It takes a lot more planning and preparation than I am used to!

Some days, it is all I can do to throw together a well-balanced lunch. When Chica started Kindergarten, I made a promise to myself that I wouldn't give her the same boring lunch every day. I look back guiltily over her preschool lunches, which consisted of a Peanut Butter and Jelly Sandwich, yogurt and maybe a snack bag of pretzels or goldfish. Every day. That's it. I still feel bad about it! Now that we are in Elementary School, I'm working hard to shake things up (thank you Pinterest!)

But with all of the creative energies it takes amidst chaotic and hectic days, sometimes I am not always mindful with how I am handling the food safety end of packing lunches. After learning from the USDA about food safety a few months ago, I have changed a lot of my food handling techniques. It's hard not to once you are so aware! I utilize these strategies with dinner and baking, but it never occurred to me to handle lunches with the same care.

Did you know: 1 in 6 Americans (about 48 million people) could suffer from foodborne illness this year. The result is approximately 128,000 hospitalizations and sadly, an estimated 3,000 deaths!

We need to be packing those lunches with care!

Luckily, the Ad Council and USDA have worked together to create this very helpful guide on how to pack a safe and satisfying lunch. Whew!

Check out How to Pack a Safe & Satisfying School Lunch by Food Safe Campaign (Ad Council, USDA, HHS) on Snapguide.

They've also put together these awesome tips:

Tip #1: If the lunch you’re packing contains perishable food items like cold cut meats, eggs and yogurt, make sure to pack it with freezer packs or keep it otherwise chilled. Harmful bacteria multiply rapidly in the "Danger Zone" — the temperatures between 40 and 140 °F (4.4 °C and 60 °C). So, perishable food transported without an ice source won't stay safe long.

Tip #2: Frozen juice boxes can also be used as freezer packs. Freeze juice boxes overnight and use as freezer packs. By lunchtime, the juice should be thawed and ready to drink!

Tip #3: Pack lunches in an insulated, soft-sided lunch bag. Lunches with perishable food items can be unsafe to eat by lunchtime if packed in an old-fashioned brown paper bag.

Tip #4: If there is a refrigerator at school, tell your child to keep their lunch inside. But leave the lid of the lunchbox or bag open so that cold air can better circulate and keep the food cold.

Tip #5: After lunch, discard all leftover food, used food packaging, and paper bags. Do not reuse packaging because it could contaminate other food and cause foodborne illness.

Do you feel better prepared to pack safe and healthy lunches? 

To learn more, visit FoodSafety.gov.

4th of July Food Safety

One of the things I look forward to most all Summer is a 4th of July cookout. I never know whether to opt for a hamburger or hotdog, if I should get the pasta salad or corn on the cob. I usually choose a little bit of everything (shhhhh!)

Whether you are hosting a party or attending one tomorrow, I have several great menu ideas for your 4th of July Cookout. But before we get to the recipes, we need to make sure we are SAFE. How many times have you heard the awful story of the cookout where everyone got food poisoning due to undercooked meat or improperly stored side dishes?

Don't let that be you, friends.

FoodSafety.Gov is a one-stop resource for all things food safety. I love their Keep Food Safe recommendations. There is even an entire section devoted to Grilling Food Safety 101! Make sure you are keeping things chilled that need to be chilled, and heating things as high as they need to be heated to keep you and your guests safe!

Martie Duncan, friend of FoodSafety.Gov and formerly of Food Network Star, shares her tips on parties and food safety in the video below:






Now it's time for the recipes!

Here are my 3 favorite Patriotic Holiday menus, complete with recipes for appetizers, side dishes, entrees and of course DESSERT!

Independence Day Menu

Memorial Day Menu

Labor Day Menu

What are you serving for your 4th of July celebration? What steps do you take to make sure your food is safe?

FOOD SAFETY!

Confession: Up until a few months ago, I used to thaw frozen meat on the counter.

Gasp! Shock! Gnashing of Teeth! 

I know. 

I grew up in one of those houses, where meat was thawed via countertop with reckless abandon. Since then, I've come to realize that my food safety knowledge is somewhat skewed. When I found out that this method was completely and totally unsafe, I started questioning all of my food preparation theories!  What is a safe thawing method? How quickly does one need to freeze meat after purchasing? Can you refreeze thawed meat? Does microwaving kill all bacteria? Do I really need to use a food thermometer?

The USDA has an answer for that.

Thanks to their Food Safety website, the USDA gives all food handlers an amazing go-to resource  (yes: if you ever prepare a meal, you are a food handler!).  Once I found it, I spent lots of time clicking through to get answers to all of my burning food safety/food preparation questions. And boy, am I glad I did. I've been remiss in many food prep areas!

They've also created this helpful infographic to "debunk" some of the more common food myths:

How helpful is that?

I'd love to hear from you: 

What are YOUR worst Food Prep offenses? 

What are some of your burning Food Safety questions?

Here's to safer cooking and eating!