Southern Green beans and New Potatoes with Bacon
Today, I have a very special post for you all. I cannot stress enough talking about food safety in the kitchen and around your home. It is a huge part of my life that I take very seriously.
That’s why I partnered with the nonprofit Partnership For Food Safety Education so I could help increase awareness, interest, and understanding among families. E
The US food supply is among the safest in the world, however, organisms that you can’t see, smell, or taste – bacteria, viruses, and tiny parasites – are everywhere in the environment.
According to the Centers for Disease Control and Prevention (CDC)
ach year, 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in this country can be traced to foodborne pathogens.
That number is just astonishing to me in the most horrific way that roughly 1 in 6 Americans (or 48 million people) gets sick of foodborne diseases each year.
Foodborne illness costs Americans billions of dollars each year and serves as a constant challenge for consumers, researchers, government, and industry.
The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to serious secondary long-term illnesses.
For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections;
Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for a debilitating disease, Guillain-Barre syndrome.
It is extremely necessary to Fight BAC! And know the Core Four safety practices: Clean, Separate, Cook, and Chill.
My kids are already trained from when they were toddlers about the importance of food safety. They were cooking with me from such a young age, so that was a priority for me as a mother. As a main food chief of the house, my job is to teach them the importance of food safety.
Fortunately, we have never been sick from any kind of serious food poisoning. I am extremely thankful for that. With that being said, it is up to you to pass the food safety information on to your kids, and to educate yourself.
In my opinion, seeking information to educate yourself or your children to prevent sickness is the greatest gift that you can give yourself and your loved ones.
Even with this dish, as it simple as it sounds, you could potentially harm yourself by not following basic food safety rules.
For example, cutting bacon and fresh produce on the same board, not washing your hands, utensils, knives, or board, not using separate boards to chop, or slice meat and produce, leaving uncooked, uncured bacon on the countertops, etc.
Another thing that should be mentioned that you might not even know:
Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter.
Cooked bacon should be discarded if left for more than 2 hours at room temperature. Bacteria can survive in many places, including on your hands. Always wash your hands with soap and warm water before and after handling food.
My pictures could tell a story if you just look at them closely. I prepared this meal with much love and care. Nothing makes me happier than feeding people with good, comforting and healthy food.
When I see their face with a slight smile on their face I know that a meal prepared with my own hands is very much enjoyed.
For me, love could be shown in many ways, and I show my love with a hug and warm food on the table.
NOTE: Keep raw meat, poultry, seafood, and eggs separate from -all other foods at the grocery store and in the refrigerator.
Disclaimer: This post is sponsored by the Partnership for Food Safety Education. All opinions, pictures, and content have been done by me, in my own words, except for my research that was done on the Partnership for Food Safety Education website. Huge shout-out to the generous campaign sponsors: Coca-Cola, Cargill, Frozen Food Foundation, Nestle USA and Publix Super Markets.
Southern Green beans and New Potatoes with Bacon
- 4-5 slices Hickory Smoked Bacon
- 1 teaspoon butter
- 2 cloves Garlic minced
- 2 Shallots chopped
- 1 lb. New Potatoes boiled until tender
- 1 family size frozen Green Beans defrosted and drained
- Sea Salt and Ground Black pepper to taste
- 1 teaspoon dried Parsley
- 1 teaspoon dried Rosemary
- Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
- Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic, and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
- Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
- Slice bacon into bite-size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
- Cook bacon until crispy. Place the cooked bacon on a paper towel to drain. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Allow the grease to cool and discard.
- Turn down the heat to medium-low. Add 1 teaspoon of butter to the skillet. When the butter is melted, add minced garlic and chopped shallots. Sauté for 20-30 seconds.
- Add tender new potatoes, and turn a few times so the skin of the potatoes is coated with the oil.
- Gently stir the green beans together with the potatoes in the skillet. Season with sea salt and ground black pepper, dried parsley and rosemary. Crumble the cooked bacon on top of the mixture. Continue heating and stir occasionally until a food thermometer reads 165 ºF and the dish is steaming. Serve immediately.
- Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.
- Serve it immediately with perhaps salad and chicken or turkey on the side.
Chill: Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them. Separate: To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs. Cook: Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).