Tags Posts tagged with "Chicken"


WASHINGTON, D.C. – A recall has been issued for nearly 23,000 pounds of chicken, ham and beef products because of a potential Listeria monocytogenes contamination.

resers food recallThe products were distributed to retailers and distributors in 27 states. The problem was discovered through testing by the Canadian Food Inspection Agency. They determined there was a potential cross contamination from products with Listeria monocytogenes that touched surfaces.

The potentially contaminated products come from Reser’s Fine Foods, a Topeka, Kansas establishment.

FSIS and the company have not received reports of illnesses due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced the recall Wednesday.

People with questions about the recall should contact the Reser’s Fine Foods Consumer Hotline at 1-888-257-7913 (8 a.m. – 8 p.m. Eastern Time).

WASHINGTON DC – The U.S. Department of Agriculture on Monday issued a public health alert for raw chicken packaged at three Foster Farms facilities in California as an estimated 278 people have fallen ill in the past six months.

foster farms recallStrains of Salmonella Heidelberg are associated with chicken distributed to retail outlets in California, Oregon and Washington state, the USDA said in a statement.

The Salmonella outbreak has spread to 18 states, though most of the reported illnesses have been in California.

The outbreak appears to have begun in March and the USDA was notified of the illnesses in July, said Dan Engeljohn of the USDA’s Food Safety and Inspection Service. Investigators had a difficult time pinpointing the source of the illnesses, Englejohn said.

A spokesman for Foster Farms says no recall is in effect and that the infections were caused by eating undercooked or improperly handled chicken.

The USDA has not directly linked the outbreak of illnesses to a specific product or production period. The USDA mark on suspect packages would read: P6137, P6137A and P7632.

State health officials were not planning a recall, but said it is essential that chicken be cooked to 165 degrees.

“This is the important public health issue,” Anita Gore, spokeswoman for the California Department of Public Health. “Chicken can carry bacteria, and chicken needs to be fully cooked.”

Gore also said people need to thoroughly wash their hands after handling raw meat, and anyone who believes they were infected and is showing symptoms like diarrhea and abdominal cramps should contact doctors immediately.

Salmonella is a pathogen that contaminates meat during slaughter and processing, and is especially common in undercooked chicken.

Chef Rocco DiSpirito’s healthy Now Eat This! Truck brings fresh food and nutrition education to kids in need.This makeover of the traditional Chinese chicken dish has all the tasty ginger flavor and a touch of sweetness, but less sugar and sodium.

Ginger Sweet Chicken and Broccoli Stir-Fry

Ginger Sweet Chicken and Broccoli Stir-Fry

Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 6 servings


  • 4 cups broccoli florets
  • 1/4 cup water
  • 2 teaspoons canola oil
  • 1 pound skinless, boneless chicken breast, cut into medium-size chunks
  • Salt
  • Freshly ground black pepper
  • 1-inch knob fresh ginger, cut into disks and smashed
  • 1/4 cup sugar-free apricot preserves
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon garlic-chili sauce (such as Huy Fong)
  • 2 cups cooked brown rice


Place broccoli in a microwave-safe dish with water. Cover with a microwave-safe plate or plastic wrap and microwave on high for 3 to 4 minutes or until tender. Set aside.

Meanwhile, heat a large nonstick saute pan over medium-high heat. When hot, add 1 teaspoon canola oil and chicken. Season with salt and pepper to taste.

Cook chicken until both sides are browned, about 2 minutes per side. Move chicken to perimeter of pan and add remaining oil to center.

Add ginger and saute until fragrant, about 1 minute. Add apricot preserves and soy sauce. Stir together and bring to a simmer.

Drain broccoli and add to pan. Toss together, then add cilantro and garlic-chili sauce. Serve with brown rice.


This recipe is from:

Now Eat This Truck

Twitter: @NowEatThisTruck

Buy lunch from me, buy lunch for a kid! The Rocco DiSpirito Now Eat This! Food Truck will educate kids about healthy eating and cooking!

Today is National Empanada Day and the Empanada Intifada, a guerilla gourmet food truck serving SlapYourThigh delicious, life-reaffirming, health-promoting, local, seasonal, damn-near-treasonously good empanadas from New Orleans has shared their recipe for Chicken Adobo Empanadas in honor of this occasion.

chicken adobo empanada recipeChicken Adobo Empanadas

Prep Time: 30 minutes | Cook Time: 120 minutes | Yield: 10 empanadas


2 lbs boneless dark meat chicken
1 tbsp peppercorns,
roughly ground or chopped
6 cloves minced garlic
1/2 c soy sauce
3/4 c rice vinegar
1 medium potato
1/2 c water
1/2 c rice
1 tomato
1 egg
1 package of frozen empanada dough discs (available at Latin groceries and usually come in packages of 10 discs)


Combine chicken, peppercorns, garlic, soy sauce, and rice vinegar in large pot. Bring to boil, and then reduce heat to medium-low. Simmer, covered, for 1
hour, stirring occasionally.
In separate pots, boil potato and partially cook rice (1/2 cup water to 1/2 cup rice). Chop boiled potato into small pieces. Add both rice and potato to chicken,
and continue cooking until they soak up excess liquid.
Separate egg white from yolk. In a small pan, fry egg white in a teaspoon of oil, then chop coarsely and set aside. Save yolk for later.
Chop tomato.
When liquid in the filling is nearly fully absorbed, add egg white and tomato to filling.
Allow to cool in a refrigerator at least one hour.

Allow dough discos to thaw. Discos should be just below room temperature before wrapping empanadas.
Add 1/3 cup of filling to the center of each disc, fold dough in half over filling, and then either crimp edges with fork or use the repulque technique to seal (several excellent repulque
videos are available on YouTube).
Once empanada is wrapped, brush the top of each empanada with the egg yolk saved earlier.
Bake at 375° F in a greased pan for approximately 25 to 35 minutes or until the empanadas are golden brown.

Check out these Fun Facts about Empanadas.

With today marking National Dark Chocolate Day and this weekend bringing the Superbowl to millions of viewers around the country, why not combine the two to create a savory dish that can easily be created and served from your food truck? Today’s dish uses dark chocolate to top one of America’s favorite sporting event dining snacks… buffalo wings.

spicy dark chocolate wings

Spicy Dark Chocolate Wings

Prep Time: 10 minutes | Cook Time: 30 minutes | Yield: 2 dozen wings


  • 1 tablespoon vegetable oil
  • 12 chicken wings, tips discarded and wings separated at the joint
  • 3 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground allspice
  • 2 cups tomato sauce
  • 3 ounces dark chocolate, coarsely chopped
  • 1 teaspoon hot pepper sauce
  • salt to taste
  • 2 tablespoons cilantro, finely chopped


In a large, heavy skillet, heat the oil over medium-high heat. Add the chicken wings and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate.

Add the garlic, chili powder and allspice and cook, stirring, for 1 minute.

Stir in the tomato sauce, scraping up the browned bits from the bottom of the pan. Add 1 cup water, the chocolate, hot sauce and 1/2 teaspoon salt and cook, stirring, until the chocolate is melted.

Return the wings to the pan, lower the heat, cover and simmer until the wings are cooked through and the sauce is reduced to a thick glaze, about 20 minutes. Sprinkle with the cilantro.


Chicken Adobo is an authentic Filipino dish and is one of the mostly recognized Filipino comfort foods. This recipe comes from Geoff King of The Scratch Truck in Minneapolis, MN.

chicken adobo over rice

Adobong Manok (Chicken Adobo)

Yield: 4 – 6 servings


  • 1 (3 1/2-pound) whole chicken, quartered and cut into pieces
  • 1 ½ cups dry white rice
  • 1/3 tablespoon salt


  • 1 ½ cups sugar cane vinegar
  • 1 cup coconut milk
  • 1/2 cup soy sauce
  • 10 cloves garlic, peeled
  • 3 bay leaves
  • 1 1/2 teaspoons peppercorns or coarsely ground black pepper
  • 1/2 cup brown sugar
  • 2 whole star anise


In a large bowl, combine all of the marinade ingredients. Add the chicken pieces, cover, and marinate in the refrigerator for 1 hour or overnight.

In a heavy-bottomed pot, heat the chicken and marinade over high heat. Bring to a boil, reduce the heat, and simmer on low until the chicken is tender and sauce is reduced by about half, this will take from 40 to 45 minutes.

Put the water on to boil in a large pot, add salt and a few drops of oil, and when boiling add the rice. Cover and cook until for 7-8 minutes.

Remove the bay leaves and star anise, and serve hot with rice.


The recipe we are sharing today comes from Slurp, a mobile food truck in Sante Fe, New Mexico that specializes in from-scratch soups and paella as well as bread that is made in the confines of their Airstream trailer.

Image from http://www.foodnetwork.com

Slurp Spanish Paella


  • 4 cups cooked rice
  • ½ yellow onion, finely diced
  • 8 ounces Spanish chorizo, cubed
  • 1 tablespoon (heaping) smoked paprika
  • 3 chicken breasts, cubed
  • Several strands of Spanish saffron
  • 1 (14-ounce) can water-packed artichoke hearts
  • 1 (14-ounce) can diced tomatoes in juice
  • 1 cup frozen peas
  • 1 red bell pepper, cut into thin stripes lengthwise
  • Flat leafy parsley for garnish
  • Salt and pepper to taste


Cook rice with garlic per package instructions.

In a large skillet or paella pan, sauté the onion and chorizo with the paprika. When the onion is softened, add the chicken and saffron, and cook until the chicken is fully cooked.

Add the cooked rice to the skillet gradually, tossing it to coat the pan with juices. Add the artichoke hearts and tomatoes, and mix to coat rice.

Evenly spread paella across pan; add peas and bell pepper stripes. Reduce heat to low, swirl olive oil across paella, and cover with foil to steam peas and peppers.

Salt and pepper to taste; serve, garnished with flat leafy parsley.

Yeild: 10-12 servings



Twitter: @SLURPSantaFe
Santa Fe’s ONLY Airstream eatery offering 3 from-scratch soups, trailermade bread, coffee, chai & beverages in eco take out containers weekdays from 7 to 3.

Santa Fe, NM, USA


NCR Silver2 300x250

Social Connections