Since we need to be able to trust the food we eat is safe for us, World Food Safety Day on June 7 focuses on the safety process. The goal of the day is to inspire action to help prevent, detect, and manage food-borne risks.
With an estimated 600 million cases of foodborne illnesses annually, unsafe food is a threat to human health and economies, disproportionately affecting vulnerable and marginalized people, especially women and children, populations affected by conflict, and migrants. An estimated three million people around the world – in developed and developing countries – die every year from food and waterborne disease.
Multiple studies show that when people follow recipes that incorporate basic food safety instructions, they significantly increase food safety behaviors.
5 Appetizers to Celebrate Food Safety Day
BBQ Pizza Muffins
SERVINGS
9 muffins
INGREDIENTS
- 1 tube refrigerated pizza dough
- ½ cup barbeque sauce
- 1 ½ cups Rotisserie chicken or pre-cooked chicken breast Cook chicken until internal temperature reaches 165 °F on foodthermometer.
- ¼ whole red pepper
- ¼ whole green pepper
- ¼ whole yellow pepper
- 1 2.25 ounce can sliced black olives
- 1 cup shredded cheddar cheese
INSTRUCTIONS
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Carefully pop open the tube of pizza dough by applying pressure to the seam with a clean spoon. Stretch or roll out the pizza dough and lay it on a clean, lightly floured work surface.
- Using a pizza cutter, cut the dough into 3-inch squares and place each in the bottom of a greased non-stick muffin tin.
- With your fingers, push the center of the dough into the muffin cups, making sure the dough covers the sides and reaches the top edge of the cup.
- Wash hands with soap and water.
- Spoon 2 teaspoons of barbecue sauce into each and spread to the edges of the dough.
- Evenly distribute the pre-cooked chicken between the muffin cups.
- Gently rub peppers under cold running water. Pat dry with a paper towel.
- Cut the peppers into small pieces and sprinkle equal amounts into each cup.
- Open the can of olives and drain, being careful of the edges of the can lid. Dice the olives and sprinkle over the peppers.
- Sprinkle shredded cheese on top of each full muffin cup.
- Place the muffin pan on center rack in the oven and cook for approximately 15 minutes or until the edges of the dough are lightly browned (time may vary depending on oven type).
- Remove pan from oven and let sit for five minutes before serving.
Broccoli Supreme Stuffed Potatoes
SERVINGS
4 servings
INGREDIENTS
- 2 baking potatoes, large
- 16 oz frozen chopped broccoli
- 8 oz pasteurized process cheese spread
- 1 tsp Dijon-style or prepared mustard
- 1 cup diced cooked ham, turkey, or chicken
INSTRUCTIONS
- Wash hands with soap and water.
- Scrub the potatoes with a clean vegetable brush under running water.
- Pierce potatoes with a fork and microwave on high for 7-9 minutes or until tender. Turn once halfway through cooking time. Set potatoes aside.
- Prepare broccoli according to package directions. Drain the cooked broccoli. In a microwave-safe bowl, combine broccoli, cheese, mustard, and cooked meat. Microwave for 1-2 minutes until cheese is melted. Stir to mix.
- Cut potatoes in half lengthwise and lightly mash with a fork. Place¼ of the broccoli mixture on each potato half. Serve.
The recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.
Yogurt Hummus with fresh veggies
INGREDIENTS
- For the yogurt hummus
- 2 cans garbanzo beans
- (chickpeas), rinsed and drained
- 3 cloves garlic
- 1/4 onion
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- juice of one lemon
- 1 tsp salt
- 1/2 tsp black pepper
- For the vegetables
- 1 cup broccoli florets
- 1 cup baby carrots
- 2 stalks celery
- 1 red bell pepper
INSTRUCTIONS
- Wash hands with soap and water.
- If not prewashed, gently rub broccoli and carrots under cold running water. Dry with a clean towel.
- Scrub garlic, onion, lemon, celery, and red bell pepper with a clean vegetable brush under running water. Dry with a clean towel.
- In a food processor or blender, add the chickpeas, garlic, and onion. Puree until smooth.
- Add the yogurt, olive oil, lemon juice, salt, and pepper, and continue to puree until well combined.
- Transfer hummus to a serving bowl and set aside.
- Cut the celery sticks in half lengthwise, then cut them into 3-inch long strips. Remove the stem and seeds from the red bell pepper and cut them into 2-inch-long strips.
- Arrange the broccoli, carrots, celery, and bell pepper on a serving tray. Serve with the yogurt hummus.
Recipe and photo courtesy of Mick and Vermonica for the Young Cooks Recipe Challenge
Pecan Mix
INGREDIENTS
- 2 cups Georgia pecan halves
- 3 cups popped popcorn
- 2 cups cheese-flavored fish-shaped crackers
- 2 cups toasted oat cereal
- 1 cup think pretzel sticks
- 2 cups oyster crackers
- 1 4-oz pkg buttermilk salad dressing mix
- 1/3 cup canola oil
- 1/2 cup raisins
INSTRUCTIONS
- Wash hands with soap and water.
- Preheat oven to 250 °F.
- In a large bowl, combine pecans, popcorn, fish crackers, cereal, pretzels, and oyster crackers. Set aside.
- Combine salad dressing mix and oil in a glass measuring cup. Pour dressing over dry ingredients and toss well. Spread the mixture on an ungreased baking sheet and bake 30 minutes.
- Let mixture cool on pan. When cool, stir in raisins. Store in a 3-quart airtight container.
- Allow kids to pour snack mix into plastic bags, tie them with pretty plaid ribbon, and attach the recipe for take-home party favors or holiday gift-giving.
NOTES
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.
Caterpillars, Butterflies, and Snails
INGREDIENTS
- 1 apple
- 1 orange
- 2-3 strawberries
- 1/2 pint blueberries
- 1 bag pretzels
- 1 head of celery or a package of precut celery sticks
- 1 pkg candy eyes or raisins (for eyes)
- 8 oz cream cheese spread or peanut butter
INSTRUCTIONS
- Wash hands with soap and water.
- Gently rub apples, oranges, celery, strawberries, grapes, and blueberries under cold running water.
- Cut celery into sticks of varying sizes between 2 and 4 inches.
- Spread cream cheese spread or peanut butter inside each celery stick.
- Slices strawberries, oranges, and apples into thin slices (about 1/8 in thick).
- Assemble your creatures!
Caterpillars:
- Attach two candy eyes or raisins to a grape using cream cheese or peanut butter as glue.
- Gently press the grape into the filled celery stick to make a head.
- Gently press 3-5 blueberries in behind the grape to make a body.
Snails:
- Press two candy eyes or raisins onto the end of a filled celery stick.
- Press an apple, strawberry, or orange slice onto the stick behind the eyes to make the snail shell (use strawberries for smaller sticks and apples or oranges for larger sticks).
Butterflies:
- Press two candy eyes or raisins on the end of a filled celery stick
- Press two pretzels onto the celery stick behind the eyes to make the butterfly wings.
NOTES
This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.
