Meat Buying & Safe Handling Tips

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Tip Of The week 2/4/2017
Safe Cooking Temperatures

Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

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Recipe of the Week 2/13/2017

Glazed Chicken Thighs with Apples

6 Chicken Thighs
½ cup apple jelly
1 tablespoon balsamic vinegar
2 cooking apples, (Granny Smith)
½ cup chicken broth, divided
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 onion, sliced
Calories: 530
Fat: 31g
Saturated Fat: 8g
Sodium: 620mg    Carbohydrate: 30g
Sugars: 24g
Protein: 32g


    Mix apple jelly and vinegar together until smooth and set aside.
Slice apples into 1/4-inch thick pieces. Add 1 tablespoon of chicken broth to apples to prevent browning.
Season chicken thighs with salt and pepper.
Heat olive oil in a 5-quart Dutch oven over medium-high heat. Place chicken skin side down in pot. Brown chicken for 5 minutes per side. Turn off heat, remove chicken and set aside. Drain the oil leaving 1 teaspoon in the pan.
Turn heat on to medium. Add onions and apples. Cook for 5 minutes.
Add remaining chicken broth and bring to a simmer.
Place chicken on top of onion-apple mixture. Pour jelly mixture over chicken. Cook covered with lid tilted for 20 minutes or until chicken reaches an internal temperature of 180°F.

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