Picnic and Outdoor Party Food Safety Tips

Posted on July 2, 2012 by Cindy Kerschner

Picnic and Outdoor Party Food Safety Tips

Summertime brings great opportunities for family and friends to get together. School is out, vacation is in! Our calendars are overloaded with graduations, holidays, reunions, pool parties, picnics and backyard barbeques.
The one thing in common with all these events is food! Snacks abound and the grill is fired up ready to go. On such important occasions, the last thing you want is to get (or give guests) a tummy ache, or worse.
Everyone who has had a bout with food poisoning knows the not-so-pleasant side effects of eating the right thing at the wrong time. Actually, time is the key to avoiding most food illness issues associated with outdoor parties.

Here are some tips to help you make keep your party foodie friendly!

Hot Foods

Cook grilled food until it reaches the proper temperature. A grill probe type thermometer is a wise investment. Safe minimal internal temperature for hamburgers is 155 degrees, fish, pork chops and beef steaks is 145 degrees and poultry 165 degrees.
Keep cooked food hot on side of grill or in a crockpot held at 135 degrees or higher.

Cold foods

Only put out small amounts of food at a time and keep extra food refrigerated. Keep food iced if possible by putting trays on ice and partially submerge bowls in ice.
Never refill containers. Combining foods from different times can contaminate your dish.
Keep cold foods stored under 40 degrees and toss any food left out longer than 2 hours (1 hour if temperatures are above 90 degrees).
Only pack leftovers for guests from extra refrigerated supplies.
Keep “doggie bag” refrigerated until guests depart.
Transporting food in a cooler is the best method, but transporting food in a sealed container inside a bag with ice is okay for short distances. Remember that vehicles absorb and store added heat.

Have a safe summer and if have any extra, throw a burger on for me!

Posted in food, healthy, picnic, safety, salad, sandwich | Tagged food handling, food illness, food safety, foof poisoning, picnic | 7 Comments

#SundaySupper Sangria Fruit Salad

Posted on July 1, 2012 by Cindy Kerschner

This week’s Sunday Supper #SundaySupper is a celebration for the 4th of July and we’re throwing a party! We put our thinking caps on, sharpened our knives, dug out favorite picnic recipes and created some new ones too!
I’m bringing my Sangia Fruit Salad (you can too, the recipe is posted below)! Tart and tangy with a just a hint of wine, its a refreshing change from the usual fruit platter.
You’ll find everything you need to throw an unforgettable 4th of July bash! (Fireworks not included);)
Here’s our menu suggestions to get you started!

Main Dishes:

Tender & Sweet Crockpot Brisket Juanita’s Cocina
Savory Patriotic Chicken Kabobs Big Bear’s Wife
Firecracker Salmon Rolls Comfy Cuisine
Red, White & Blue Grilled Pizza Momma’s Meals
Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
Juicy Lucy’s with Blueberry Ketchup! by Pippi’s in the Kitchen Again
Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
Texas Smoked Brisket Doggie At The Dinner Table
Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
Finger Foods for the Fourth Pescetarian Journal
Grilled Pork Satays with Peanut Sauce Tora’s Real Food

Salads and Sides:

Southwestern Corn and Black Bean Salad Supper for a Steal
Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
Patriotic Ranch Potato Salad The Meltaways
Roasted Red Pepper & White Bean Salad Are you hungry
Texas-Creole Crawfish Potato Salad The Weekend gourmet
Spicy Italian Peppers in Sauce What Smells so Good?
Sangria Fruit Salad Cindy’s Recipes and Writings
Stuffed Black Olive Cookistry
Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
Low Fat Pasta Salad Basic and Delicious
Bean Salad with Pickled Vegetables Diabetic Foodie
Tomato and Mozzarella Appetizer Family Foodie

Desserts:

Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
Red Velvet Brownies Magnolia Days
S’mores Pastries Daily Dish Recipes
Red, White and Blue Firecracker Cupcakes Chocolate Moosey
Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
Red/white/blue German Obstkuchen (fruit-topped cake) German Foodie
Strawberry and Cream Cake Cupcakes and Kale Chips
Fourth Sticks In the Kitchen with Audrey
White Chocolate Berry Tart Vintage Kitchen Notes
Apple Pie Beetle’s Kitchen Escapades
Red White and Blue Coconut Rum Cake Family Spice
Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
Mini Carrot Cakes Mama’s Blissful Bites
Plum and Apple Pies Cositas Bonitas
Red White and Blue Triffle Cravings of a Lunatic

Fabulous Pairings by Martin from ENOFYLZ

Join us this week! We’ll share these fabulous recipes and want you to share yours with us! The fun starts at 3pm EST and lasts all afternoon. At 5:30 pm EST, we will be available to chat with you. All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat. Our #SundaySupper Pinterest Boardwill be filled with fabulous family recipes. There is always room Around the Family Table for you.

Sangria Fruit Salad

You can make this non-alcoholic by just omitting the wine! I like to save the dressing and have it as a refreshing juice drink over ice! Of course you could add more wine to it!!

1 orange, cut into 1/2-inch pieces
1 apple, Granny Smith or another tart variety, cut into 1/2-inch pieces
2 cups strawberries, sliced
1 cup blueberries

Dressing
1 cup apple juice
1/2 cup orange juice
1/4 cup red table wine, cabernet sauvignon
1 Tbsp honey
1 Tbsp lemon juice
1 Tbsp lime juice
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 teaspoon lime zest

1. Mix fruit together in a large non-metal bowl.

2. Mix dressing ingredients together in a separate bowl.

3. Pour dressing over fruit. Stir. Refrigerate for at least 2 hours to allow flavors to blend.

4. Remove with slotted spoon. Reserve dressing. Serve.

5. Reserved dressing can be used in drinks.

Servings: 12
Yield: 6 cups

Cooking Times
Preparation Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 15 minutes

Nutrition Facts
Nutrition (per serving): 51 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 1.8mg sodium, 132mg potassium, 12.5g carbohydrates, 1.8g fiber, 8g sugar, <1g protein, 70.9IU vitamin a, 40.3mg vitamin c.

Posted in Uncategorized | 61 Comments

Salmon Salad

Posted on June 30, 2012 by Cindy Kerschner

I do a lot of salad plates for dinners in summertime. Some are simple tossed salads (I always try to switch up the ingredients) with chicken strips or grilled shrimp. Other times a scoop of this or that will satisfy a craving or two. Below is a simple tossed salad with salmon salad (high in omega-3) pictured with reduced calorie potato salad. Okay now which dressing do I want?

You can use flaked canned salmon or freshly cooked salmon. Be aware of how much seasoning you use if you choose to cook your own salmon since it will effect the salad taste. Always be sure to taste before salting any precooked seafood.

2 cups salmon
1/4 cup celery stalk, finely diced
2 Tbsp scallions, thinly sliced (white part and tips of green part)
1/3 cup mayonnaise, reduced calorie
1 teaspoon capers drained, finely chopped
1 teaspoon lemon juice
1 teaspoon parsley flakes

1. Mix salmon, vegetables and capers together. Add lemon juice and parsley. Add and adjust mayo for desired consistency. Season with salt and pepper if needed.

Servings: 4
Yield: 2 cups

Cooking Times
Preparation Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts
Nutrition (per serving): 208 calories, 109 calories from fat, 12.2g total fat, 47.3mg cholesterol, 453.5mg sodium, 290.4mg potassium, 1.7g carbohydrates, <1g fiber, <1g sugar, 21.6g protein, 181.6IU vitamin a, 1.2mg vitamin c.

Recipe Type: Fish and Shellfish

Tips
This is a fine stand alone salad or top a tossed salad or serve as a sandwich. Try it as a replacement for tuna in a tuna melt.

Posted in fasy and easy, fish, main dish, reduced-calorie, salad, salmon, seafood, Uncategorized, What's For Dinner? | Tagged picnic, salads, seafood | 8 Comments

PA Dutch Potato Salad

Posted on June 29, 2012 by Cindy Kerschner

I grew up eating my Mom’s version of potato salad with huge chunks of potatoes, hard boiled eggs, mayo, mustard and veggies. Warm. Yes you read it correctly, it was served warm and leftovers were eaten cold! Now wait, that’s not right. I ate it warm because I couldn’t wait! 🙂
I still sneak a little before it is cold even though now I know better, but its that good!

PA Dutch Potato Salad

3 cups potato peeled ,diced and cooked
1/4 cup celery stalk, diced
1/4 cup scallions, thinly sliced
1/4 cup carrots, diced
2 eggs, one chopped, one sliced for garnish
1/2 cup mayonnaise, reduced calorie
1/4 cup mustard, spicy brown
1 Tbsp parsley flakes
paprika (optional)

1. Combine potatoes, vegetables and chopped egg. Stir.

2. Add parsley. Fold in mayo and mustard.

3. Put salad in serving bowl. Decorate with sliced egg and sprinkle with paprika.

Servings: 6

Cooking Times
Preparation Time: 20 minutes
Total Time: 20 minutes

Nutrition Facts
Nutrition (per serving): 92 calories, 68 calories from fat, 7.9g total fat, 68.7mg cholesterol, 264.2mg sodium, 86.4mg potassium, 3.3g carbohydrates, <1g fiber, <1g sugar, 3.1g protein, 927.3IU vitamin a, 1.7mg vitamin c.

My potato salad is pictured here with Salmon Salad (tomorrow’s post 😉 ) on a yummy tossed salad plate!