Crispy-Juicy Fried Turkey …….

Crispy-Juicy Fried Turkey …….

(NAPSI)—Peanut oil could be your secret to a crisp and juicy turkey this holiday season. Consider this: While turkey is the favorite holiday meal for most Americans, traditional roasting methods take hours and can result in a dry, tasteless bird. Frying your turkey in peanut oil, however, takes just minutes and results in crisp skin […]

By October 20, 2015 Read More →
FOOD: Be “Pro-pack-tive” And Send A Healthful Lunch

FOOD: Be “Pro-pack-tive” And Send A Healthful Lunch

(NAPSI)—Lunch is important to power kids through their school day, explains Dr. Kurt Hong of the Center for Human Nutrition and director of Huntington Medical Foundation. He recommends combining complex carbohydrates with lean protein—nonfat yogurt and granola, a lean turkey sandwich on whole grain bread, low-fat cottage cheese with fruits and vegetables—for a concentrated, long-lasting […]

By September 30, 2015 Read More →
FOOD: Grill Safely With These Tips

FOOD: Grill Safely With These Tips

(NAPSI)—According to the 26th annual Weber GrillWatch Survey, a whopping 80 percent of American grill owners feel that grilling is an important activity when entertaining guests in their home, with more than one-third saying it is extremely important (34 percent). With barbecues in full swing, it’s a good time to brush up on the essential […]

By September 23, 2015 Read More →
Best-Selling Authors With Tasty Tips For Managing Diabetes …….

Best-Selling Authors With Tasty Tips For Managing Diabetes …….

(NAPSI)—There’s some delicious and healthful news for those with diabetes, whether they’re dining at home or on the go. Two new books from the American Diabetes Association offer recipes, menu ideas and tips from best-selling authors to help people manage their diabetes without feeling deprived. The first, “Guilt-Free Weeknight Favorites,” is by the experts at […]

By September 23, 2015 Read More →
FOOD: Battered Is Better

FOOD: Battered Is Better

(NAPSI)—To make your fried chicken one for the history books, chef Kevin Houston offers this advice: “Start with quality chicken,” says Houston, who is the “chief flavor officer” and lead chef for Church’s Chicken®. “Buy a whole bird but separate it into parts so everything cooks evenly.” Wings and breasts cook faster than legs and […]

By September 9, 2015 Read More →
Ask Karen: What foods are perishable? …………….

Ask Karen: What foods are perishable? …………….

Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 F° (4.4 °C) or below or frozen at 0 F° (-17.8 °C) or below. Examples of foods that must be kept refrigerated for safety include meat, poultry, fish, dairy products, and all cooked leftovers.   Refrigeration […]

By September 2, 2015 Read More →
Ask Karen: USDA’s Meat and Poultry Hotline Celebrates 30 Years of Service ……….

Ask Karen: USDA’s Meat and Poultry Hotline Celebrates 30 Years of Service ……….

WASHINGTON   – Many millennials will turn 30 years old this year. Rather than lament this milestone, the experts of the USDA’s Meat and Poultry Hotline revel in the celebration. July marks the 30th anniversary of the hotline, and to commemorate, the USDA’s Food Safety and Inspection Service (FSIS) is highlighting the Hotline’s accomplishments.   […]

By August 26, 2015 Read More →
Ask Karen: What is a safe internal temperature for cooking meat and poultry? ………….

Ask Karen: What is a safe internal temperature for cooking meat and poultry? ………….

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.   For safety and quality, allow meat to rest for at least three minutes before carving or consuming.   Cook […]

By August 19, 2015 Read More →
Ask Karen: How long can I keep a turkey in the freezer? …………

Ask Karen: How long can I keep a turkey in the freezer? …………

Frozen turkey and turkey parts will be safe indefinitely.   However, for best quality, use a whole turkey within 12 months and turkey parts within 9 months.  

By August 12, 2015 Read More →
Farm-To-Table Quick Pickles ………

Farm-To-Table Quick Pickles ………

(NAPSI)—Here’s a canny idea: home canning and pickling. This tasteful pastime for preserving food at home has soared in popularity, especially as part of the burgeoning Farm-to-Table movement. Now, preserving food can be easier than many people realize, and vinegar is a key ingredient. For example, “refrigerator pickling” (also known as “quick pickles”) takes just […]

By August 9, 2015 Read More →
Ask Karen: Is food safe if left out overnight? …….

Ask Karen: Is food safe if left out overnight? …….

If a perishable food (such as meat or poultry) has been left out at room temperature overnight (more than 2 hours) it may not be safe. Discard it, even though it may look and smell good. Never taste a food to see if it is spoiled.   Use a food thermometer to verify temperatures.   […]

By August 5, 2015 Read More →
Eat Local: Summer Squash ……

Eat Local: Summer Squash ……

People and their communities can benefit from buying local food—it is often fresher than food that has traveled long distances, and it boosts the local economy. Choosing local foods also protects natural resources, such as wildlife, water, and green space.   Most of Florida’s zucchini are grown in north central Florida, and Florida’s yellow squash […]

By July 18, 2015 Read More →
Choosing Healthy Meals as you get Older ……..

Choosing Healthy Meals as you get Older ……..

10 Healthy Eating Tips for People Age 65+        Eating healthy and being active is important at any age. That’s why MyPlate and the National Institute on Aging, National Institutes of Health, are delighted to offer a new resource on healthy eating designed specifically for people ages 65 and older. Choosing Healthy Meals […]

By July 17, 2015 Read More →
Ask Karen: How long can I keep meat in the refrigerator? ……..

Ask Karen: How long can I keep meat in the refrigerator? ……..

How long can I keep meat in the refrigerator? Refrigeration slows but does not prevent bacterial growth. Therefore, it’s important to use food in a timely fashion before it spoils or becomes dangerous. For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either […]

By July 15, 2015 Read More →
Toast To A Better Morning With California Avocados ……..

Toast To A Better Morning With California Avocados ……..

(NAPSI)—There’s no better way to start off your morning than with avocado toast for breakfast. California avocados are your nutrition powerhouse breakfast choice, with nearly 20 vitamins, minerals and phytonutrients, and 50 calories per serving (1/5 of a medium avocado). The sky is the lip-smacking limit for avocado toast, with endless mouthwatering recipes to surprise […]

By July 11, 2015 Read More →
Ask Karen: How long will cooked food stay safe in the refrigerator?

Ask Karen: How long will cooked food stay safe in the refrigerator?

USDA recommends using cooked leftovers within 3 to 4 days.   Refrigeration slows but does not stop bacterial growth. There are two completely different families of bacteria: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.   […]

By July 7, 2015 Read More →