ReportWire

Tag: Poultry

  • Why bald eagles may hold clues in bird flu fight

    [ad_1]

    A spike in wild bird flu cases across Iowa has researchers watching migration patterns, testing carcasses, and swabbing beaks daily at the State Veterinary Diagnostic Laboratory in Ames. Since 2022, more than 30 million poultry and wild birds have died from highly pathogenic avian influenza (HPAI) in Iowa.As the virus settles into a fall-and-winter cycle, one species is drawing particular interest from scientists: the bald eagle. Despite frequently scavenging infected carcasses, adult bald eagles appear to be surviving at higher rates than many other birds. Researchers believe understanding why could help unlock new insights into the disease.Hearst sister station KCCI spoke with Rachel Ruden, the state wildlife veterinarian for the Iowa Department of Natural Resources, about what’s driving the latest outbreak — and why the nation’s symbol may be key to understanding it.Q: What are researchers seeing with bird flu in Iowa right now?Ruden: We had a spike back in September. We saw Dubuque impacted heavily and parts of central and north central Iowa, then things went quiet through October and November. After the first week of December, we started getting reports of sick and dead geese again. What’s interesting is southern Iowa has been impacted pretty heavily. In the past, south of I-80, we really didn’t see mass mortality events related to HPAI.Q: How has bird flu changed since it first appeared in Iowa?Ruden: We were first impacted with highly pathogenic avian influenza in March of 2022. Prior to that, it was not a virus that circulated in our wild bird population in North America or South America. It was in other parts of the world.In March of 2022, it arrived during spring migration — a vulnerable time in terms of birds nesting and producing young. Now we’ve really seen it transition into this fall and winter pattern, oftentimes late fall into winter. Q: Which species are being hit the hardest?Ruden: The animals that have been impacted have primarily been Canada geese. They’re a numerous winter resident. They also do their fall migration in mid-December. So those birds bring virus from other parts and they flyway.Other things that we see very commonly are red tail hawks because these are raptors, a bird that is likely scavenging on carcasses of dead geese. That is also why there is public concern about bald eagles. Q: Many people worry about bald eagles scavenging dead geese. What are you finding?Ruden: I have been testing bald eagles since late 2024. Evidence shows that they’ve been exposed and actually survived that exposure. In adult bald eagles, 70% have had antibodies. That’s a good indicator of resilience in that population. Q: Why are bald eagles so important to this research?Ruden: We can learn a lot and maybe leverage that for therapeutics. That disparity in deaths amongst raptor species that might be scavenging on the same sick birds … if one tends to die and one tends to live, that’s interesting, so I would love to push that further.Q: Does that mean bald eagles are immune to bird flu?Ruden: We’ve seen hatch-year eagles — younger birds — that are more vulnerable, similar to what we see in young swans or other juvenile birds. But adult eagles appear to have a much higher survival rate.Q: How does this affect Iowa’s poultry industry?Ruden: Iowa leads the country in egg and poultry production, so there’s always concern. Early in the outbreak, the impact was significant. But improved biosecurity and better surveillance have made a big difference. This season, only two poultry sites have been affected so far, even with widespread bird flu activity in wild birds.Q: What should people do if they find a sick or dead bird?Ruden: The best step is to contact your county conservation department or a local wildlife professional. They’ll decide whether testing is needed and notify our lab if it could help research. If a dead bird is on private property, people can safely remove it using disposable gloves and double-bagging it before placing it in the trash.Q: Is bird flu a concern for human health?Ruden: Human cases in the U.S. have primarily been linked to poultry or dairy workers with close, prolonged exposure. There’s no known transmission from wild birds to humans in casual encounters. Still, people should avoid handling sick birds and use basic precautions if removing a dead one.Q: What’s next for bird flu research in Iowa?Ruden: We’re still learning. Bird flu is now a global phenomenon, and there’s always a risk of reintroduction. The goal moving forward is to use what we’re observing — especially species that survive exposure, like bald eagles — to guide future research. That takes time and funding, but every test helps us better understand what we’re dealing with.As outbreaks continue to shape Iowa’s wildlife landscape, researchers say one thing is clear: bird flu is no longer a one-time event, but a recurring reality — and the answers may be soaring overhead.

    A spike in wild bird flu cases across Iowa has researchers watching migration patterns, testing carcasses, and swabbing beaks daily at the State Veterinary Diagnostic Laboratory in Ames. Since 2022, more than 30 million poultry and wild birds have died from highly pathogenic avian influenza (HPAI) in Iowa.

    As the virus settles into a fall-and-winter cycle, one species is drawing particular interest from scientists: the bald eagle. Despite frequently scavenging infected carcasses, adult bald eagles appear to be surviving at higher rates than many other birds. Researchers believe understanding why could help unlock new insights into the disease.

    Hearst sister station KCCI spoke with Rachel Ruden, the state wildlife veterinarian for the Iowa Department of Natural Resources, about what’s driving the latest outbreak — and why the nation’s symbol may be key to understanding it.

    Q: What are researchers seeing with bird flu in Iowa right now?

    Ruden: We had a spike back in September. We saw Dubuque impacted heavily and parts of central and north central Iowa, then things went quiet through October and November. After the first week of December, we started getting reports of sick and dead geese again. What’s interesting is southern Iowa has been impacted pretty heavily. In the past, south of I-80, we really didn’t see mass mortality events related to HPAI.

    Q: How has bird flu changed since it first appeared in Iowa?

    Ruden: We were first impacted with highly pathogenic avian influenza in March of 2022. Prior to that, it was not a virus that circulated in our wild bird population in North America or South America. It was in other parts of the world.

    Mark Vancleave

    Angel, a 26-year-old bald eagle from Wisconsin that was too gravely injured to be returned to the wild, serves as “ambassador” to visitors at the National Eagle Center in Wabasha, Minn., on Wednesday, July 9, 2025.

    In March of 2022, it arrived during spring migration — a vulnerable time in terms of birds nesting and producing young. Now we’ve really seen it transition into this fall and winter pattern, oftentimes late fall into winter.

    Q: Which species are being hit the hardest?

    Ruden: The animals that have been impacted have primarily been Canada geese. They’re a numerous winter resident. They also do their fall migration in mid-December. So those birds bring virus from other parts and they flyway.

    Other things that we see very commonly are red tail hawks because these are raptors, a bird that is likely scavenging on carcasses of dead geese. That is also why there is public concern about bald eagles.

    Q: Many people worry about bald eagles scavenging dead geese. What are you finding?

    Ruden: I have been testing bald eagles since late 2024. Evidence shows that they’ve been exposed and actually survived that exposure. In adult bald eagles, 70% have had antibodies. That’s a good indicator of resilience in that population.

    Q: Why are bald eagles so important to this research?

    Ruden: We can learn a lot and maybe leverage that for therapeutics. That disparity in deaths amongst raptor species that might be scavenging on the same sick birds … if one tends to die and one tends to live, that’s interesting, so I would love to push that further.

    Q: Does that mean bald eagles are immune to bird flu?

    Ruden: We’ve seen hatch-year eagles — younger birds — that are more vulnerable, similar to what we see in young swans or other juvenile birds. But adult eagles appear to have a much higher survival rate.

    Q: How does this affect Iowa’s poultry industry?

    Ruden: Iowa leads the country in egg and poultry production, so there’s always concern. Early in the outbreak, the impact was significant. But improved biosecurity and better surveillance have made a big difference. This season, only two poultry sites have been affected so far, even with widespread bird flu activity in wild birds.

    Q: What should people do if they find a sick or dead bird?

    Ruden: The best step is to contact your county conservation department or a local wildlife professional. They’ll decide whether testing is needed and notify our lab if it could help research. If a dead bird is on private property, people can safely remove it using disposable gloves and double-bagging it before placing it in the trash.

    Q: Is bird flu a concern for human health?

    Ruden: Human cases in the U.S. have primarily been linked to poultry or dairy workers with close, prolonged exposure. There’s no known transmission from wild birds to humans in casual encounters. Still, people should avoid handling sick birds and use basic precautions if removing a dead one.

    Q: What’s next for bird flu research in Iowa?

    Ruden: We’re still learning. Bird flu is now a global phenomenon, and there’s always a risk of reintroduction. The goal moving forward is to use what we’re observing — especially species that survive exposure, like bald eagles — to guide future research. That takes time and funding, but every test helps us better understand what we’re dealing with.

    As outbreaks continue to shape Iowa’s wildlife landscape, researchers say one thing is clear: bird flu is no longer a one-time event, but a recurring reality — and the answers may be soaring overhead.

    [ad_2]

    Source link

  • This One-Pan French Chicken Is the Coziest Dinner (Perfectly Classic!)

    [ad_1]

    Kelli FosterCulinary Producer

    I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.

    [ad_2]

    Kelli Foster

    Source link

  • Foster Poultry Farms Recalls Nearly 4 Million Pounds Of Chicken Corn Dogs Due To Wood In Batter – KXL

    [ad_1]


    NEW YORK (AP) — Foster Poultry Farms is recalling over 3.8 million pounds of chicken corn dog products after wood was found in the batter.

    The Agriculture Department’s Food Safety and Inspection Service posted a notice on Saturday about the recall.

    The company, based in Livingston, California, received multiple complaints, including reports of at least five injuries.

    The products were made between July 30, 2024, and Aug. 4, 2025.

    Consumers should not eat these products and should dispose of or return them.

    This recall follows a similar one by Hillshire Brands.

    Foreign object contamination is a leading cause of food recalls in the U.S.

    More about:


    [ad_2]

    Grant McHill

    Source link

  • My Creamy French Chicken Meatballs Are All I Want for Dinner Right Now

    [ad_1]

    Rachel PerlmutterCulinary Producer

    I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.

    [ad_2]

    Rachel Perlmutter

    Source link

  • Food Safety and Cultivated Meat  | NutritionFacts.org

    [ad_1]

    What are the direct health implications of making clean meat—that is, meat without animals?

    In a 1932 article in Popular Mechanics entitled “Fifty Years Hence,” Winston Churchill predicted that we would one day “escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.” Indeed, growing meat straight from muscle cells could reduce greenhouse gas emissions by as much as 96 percent, lower water usage by as much as 96 percent, and lower land usage by 99 percent.

    If we are to avoid dangerous climate change by the middle of the century, global meat consumption simply cannot continue to rise at the current rate. And there have certainly been initiatives like Meatless Mondays to try to get people to cut down, but so far, “they do not appear to be contributing in any significant way to the translation of the idea of eating less meat into the mainstream.” So, “in the light of people’s continued desire to eat meat, it seems the problems associated with consumption are unlikely to be fully resolved by attitude change. Instead, they must be addressed from an alternate perspective: changing the product.”

    From an environmental standpoint, it seems like a slam dunk. From an animal welfare standpoint, it could get rid of factory farms and slaughter plants for good, and I wouldn’t have to stumble across articles like this in the scientific literature: “Discerning Pig Screams in Production Environments.” I mean, what more do we need to know about modern animal agriculture than the fact that, “in recent years, a number of so-called…‘ag-gag’ laws have been proposed and passed…across the USA,” banning undercover photographing or videotaping inside such operations to keep us all in the dark.

    What about the human health implications of cultivated meat? I get the animal welfare, environment, and food security benefits, but what about “the potential for cultured meat to have health/safety benefits to individual consumers”? Nutritionally, the most important advantage is being able to swap out the type the fat. Right now, producers are growing straight muscle tissue, so it could be marbled with something less harmful than animal fat, though, of course, there’s still animal protein.

    When it comes to health, the biggest, clearest advantage is food safety, reducing the risk of foodborne pathogens. There has been a sixfold increase in food poisoning over the last few decades, with tens of millions “sickened annually by infected food in the United States alone,” including hundreds of thousands of hospitalizations and thousands of annual deaths. Contaminated meats and other animal products are the most common cause.

    When the cultivated meat industry calls its products clean meat, that’s not just a nod to clean energy. Food-poisoning pathogens like E. coli, Campylobacter, and Salmonella are fecal bacteria. They are a result of fecal contamination. They’re intestinal bugs, so we don’t have to worry about them if we’re making meat without the intestines.

    Yes, there are all sorts of “methods to remove visible fecal contamination” in slaughter plants these days and even experimental imaging technologies designed to detect more “diluted fecal contaminations,” but we are still left at the retail level with about 10 percent of chicken contaminated with Salmonella and 40 percent of retail chicken contaminated with Campylobacter. What’s more, most poultry and about half of retail ground beef and pork chops are contaminated with E. coli, an indicator of fecal residue, as shown here and at 3:47 in my video The Human Health Effects of Cultivated Meat: Food Safety. We don’t have to cook the crap out of cultivated meat, though, because there isn’t any crap to begin with.

    Doctor’s Note:

    This is the first in a three-video series on cultivated meat. Stay tuned for The Human Health Effects of Cultivated Meat: Antibiotic Resistance and The Human Health Effects of Cultivated Meat: Chemical Safety.

    I previously did a video series on plant-based meats. Check them in the related posts below.

    The videos are also all available in a digital download from a webinar I did: The Human Health Implications of Plant-Based and Cultivated Meat for Pandemic Prevention and Climate Mitigation.

    [ad_2]

    Michael Greger M.D. FACLM

    Source link

  • The 160-Year-Old Italian Chicken Recipe That’s Always in My Dinner Rotation (So Crispy!)

    The 160-Year-Old Italian Chicken Recipe That’s Always in My Dinner Rotation (So Crispy!)

    [ad_1]

    I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.

    After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.

    Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.

    [ad_2]

    Christine Gallary

    Source link

  • Wisconsin recalls eggs after a salmonella outbreak in 9 states including Colorado

    Wisconsin recalls eggs after a salmonella outbreak in 9 states including Colorado

    [ad_1]

    Wisconsin health officials initiated a recall of eggs following an outbreak of salmonella infections among 65 people in nine states — including Colorado — that originated on a Wisconsin farm.

    The Wisconsin Department of Health Services said in a statement Friday that among those infected by salmonella are 42 people in Wisconsin, where the eggs are believed to have been sold.

    “The eggs were distributed in Wisconsin, Illinois and Michigan through retail stores and food service distributors,” the department said. “The recall includes all egg types such as conventional cage-free, organic, and non-GMO, carton sizes, and expiration dates in containers labeled with ‘Milo’s Poultry Farms’ or ‘Tony’s Fresh Market.’”

    The U.S. Centers for Disease Control and Prevention confirmed in a statement on its website that 65 people in nine states were infected by a strain of salmonella, with 24 hospitalizations and no deaths as of Friday. The states include Wisconsin, Illinois, Michigan, Minnesota, Iowa, Virginia, Colorado, Utah and California, the agency said.

    One case has been reported in Colorado to date, according to the CDC.

    The egg recall was undertaken by Milo’s Poultry Farms LLC of Bonduel, Wisconsin, the CDC said.

    “Anyone who purchased the recalled eggs is advised to not eat them or cook with them and to throw them away. Restaurants should not sell or serve recalled eggs,” the Wisconsin health department said.

    The department advised anyone who ate the eggs and is experiencing symptoms to contact a health care provider. Symptoms include diarrhea, abdominal pain, fever and vomiting lasting for several days, the statement said.

    The U.S. Department of Agriculture in July announced new measures to limit salmonella in poultry products. The proposed directive included requiring poultry companies to keep salmonella levels under a certain threshold and test for the presence of six particularly sickening forms of the bacteria, three found in turkey and three in chicken.

    [ad_2]

    The Associated Press

    Source link

  • What Should We Eat?  | NutritionFacts.org

    What Should We Eat?  | NutritionFacts.org

    [ad_1]

    Here is a review of reviews on the health effects of animal foods versus plant foods.

    Instead of looking only at individual studies or individual reviews of studies, what if you looked at a review of reviews? In my last video, I covered beverages. As you can see below and at 0:20 in my video Friday Favorites: What Are the Best Foods?, the majority of reviews found some effects either way, finding at least some benefits to tea, coffee, wine, and milk, but not for sweetened beverages, such as soda. As I explored in depth, this approach isn’t perfect. It doesn’t take into account such issues as conflicts of interest and industry funding of studies, but it can offer an interesting bird’s-eye view of what’s out in the medical literature. So, what did the data show for food groups? 

    You’ll note the first thing the authors did was divide everything into plant-based foods or animal-based foods. For the broadest takeaway, we can look at the totals. The vast majority of reviews on whole plant foods show protective or, at the very least, neutral effects, whereas most reviews of animal-based foods identified deleterious health effects or, at best, neutral effects, as you can see at 1:14 in my video

    Let’s break these down. As you can see in the graph below and at 1:23, the plant foods consistently rate uniformly well, reflecting the total, but the animal foods vary considerably. If it weren’t for dairy and fish, the total for animal foods would swing almost entirely neutral or negative. 

    I talked about the effects of funding by the dairy industry in my last blog, as well as substitution effects. For instance, those who drink milk may be less likely to drink soda, a beverage even more universally condemned than dairy, so the protective effects may be relative. They may arise not necessarily from what is being consumed, but rather from what is being avoided. This may best explain the fish findings. After all, the prototypical choice is between chicken and fish, not chicken and chickpeas.

    Not a single review found a single protective effect of poultry consumption. Even the soda industry could come up with 14 percent protective effects! But, despite all of the funding from the National Chicken Council and the American Egg Board, chicken, and eggs got big fat goose eggs, as you can see below and at 2:20 in my video

    Also, like the calcium in dairy, there are healthful components of fish, such as the long-chain omega-3 fatty acids. Not for heart health, though. In “the most extensive systematic assessment of effects of omega-3 fats on cardiovascular health to date,” increasing intake of fish oil fats had little or no effect on cardiovascular health. If anything, it was the plant-based omega-3s found in flaxseeds and walnuts that were protective. The long-chain omega-3s are important for brain health. Thankfully, just like there are best-of-both-worlds non-dairy sources of calcium, there are pollutant-free sources of the long-chain omega-3s, EPA, and DHA, as well.

    The bottom line, as you can see below and at 3:04 in my video, is that when it comes to diet-related diseases, such as obesity, type 2 diabetes, mental health, bone health, cardiovascular disease, and cancers, even if you lump together all the animal foods, ignore any industry-funding effects, and just take the existing body of evidence at face value, nine out of ten study compilations show that whole plant foods are, in the very least, not bad.

    However, about eight out of ten of the reviews on animal products show them to be not good, as shown in the graph below and at 3:24 in my video.

    This reminds me of my Flashback Friday: What Are the Healthiest Foods? video, which you may find to be helpful for some broad takeaways.

    If you missed my previous video, check out Friday Favorites: What Are the Best Beverages?.

    The omega-3s video I mentioned is Should Vegans Take DHA to Preserve Brain Function?.

    For more on eggs, see here.

    On fish, go here.

    And, for poultry, see related posts below. 

    [ad_2]

    Michael Greger M.D. FACLM

    Source link

  • Chicken Florentine – Oh Sweet Basil

    Chicken Florentine – Oh Sweet Basil

    [ad_1]

    Try this delicious recipe for Chicken Florentine, a classic French dish featuring tender chicken and flavorful spinach in a creamy sauce. Perfect for a cozy dinner at home.

    Our middle daughter was the funniest little eater as a young girl. She wouldn’t touch mashed potatoes, but she loved spinach. She wouldn’t eat pepperoni, but she would eat prosciutto. She wouldn’t even look at spaghetti, but she would eat Chicken Florentine.

    Don’t get me wrong here, I am NOT complaining that she had a more mature palate (especially since she was so picky and only wanted cereal or “dillas”), but seriously, I never knew what she is going to like. This recipe was one thing she would gobble up, and that is really saying something!

    a photo of four golden pan seared chicken breasts sitting in a creamy sauce with a slice of lemon sitting in the middle and sauteed spinach mixed in the sauce

    Ingredients for Chicken Florentine

    Who would have every thought that a lightly breaded, pan-seared chicken breasts covered in a creamy herb sauce with a hint of lemon would be a dinner she would devour?! This chicken florentine recipe is totally fabulous. Here is what you will need:

    • Chicken Breasts: butterflied to make 4 thinner chicken pieces
    • Flour: just regular all purpose flour is all you need
    • Smoked Paprika: adds flavor to the light breading for the chicken
    • Garlic Herb Seasoning: adds flavor to the chicken
    • Olive Oil: helps sear the chicken breasts
    • Butter: adds flavor and richness
    • Garlic: adds flavor to the sauce
    • White Wine: use a dry white wine
    • Chicken Broth: adds flavor and acts as the base of the sauce
    • Heavy Cream: adds richness
    • Lemon: adds a bright pop of flavor and acidity
    • Kosher Salt: adds flavor
    • Black Pepper: adds flavor
    • Parmesan: acts as a garnish to the dish
    • Baby Spinach: adds flavor, color, texture and nutrients to the sauce

    The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all details!

    a photo of several plates and bowls containing the ingredients for chicken florentinea photo of several plates and bowls containing the ingredients for chicken florentine

    How to Make Chicken Florentine

    Here are the basic steps for making this easy chicken dinner:

    1. Cut: Butterfly the two chicken breasts to create 4 pieces.
    2. Whisk: Add the flour and seasonings to the plan and whisk everything together. Dredge the chicken in the flour mixture on all sides.
    3. Sear: In a cast iron skillet over the medium-high heat, add some olive oil and butter and when shimmering, add the chicken. Reduce the heat to medium and sear each side for a few minutes until golden on each side. Remove the chicken to a plate.
    4. Sauté: Add the remaining butter to the skillet and sauté the garlic and then add the rest of the garlic herb seasoning.
    5. Simmer: Now we are going to make the cream sauce. Add the white wine and chicken broth and simmer until reduced by half.
    6. Stir: Add the heavy cream and simmer then add a squeeze of lemon juice and stir everything together.
    7. Thicken: Add the chicken back to the pan and the spinach and season to taste with salt and pepper.
    8. Garnish: Sprinkle with a little parmesan cheese and serve!

    The complete recipe with all the measurements and complete instructions can be found in the recipe card down below.

    What Does Florentine Consist of?

    Typically a dish that is florentine has a protein served on top of a bed of spinach with a creamy sauce over the top.

    What to Eat with Chicken Florentine?

    Chicken Florentine goes great with a side of delicious bread like french bread or our no knead artisan bread to sop up that bright sauce.

    You can also do a side dish of a yummy vegetable like the grilled asparagus pictured here or a delicious side salad like our strawberry feta spinach salad.

    a photo of a golden pan seared chicken breast covered in a creamy sauce and spinach sitting on a white plate next to a serving of asparagusa photo of a golden pan seared chicken breast covered in a creamy sauce and spinach sitting on a white plate next to a serving of asparagus

    Additions and Substitutions

    Some people like to serve creamy chicken florentine over rice or pasta which is definitely an option. It would also be really delicious over mashed potatoes!

    You could also make some additions to the sauce like diced tomatoes, sauteed mushrooms or peas.

    If you don’t cook with alcohol, just replace it with extra chicken broth.

    a photo of a large cast iron skillet full of a creamy spinach sauce with four golden lightly breaded chicken breasts and a slice of lemon on topa photo of a large cast iron skillet full of a creamy spinach sauce with four golden lightly breaded chicken breasts and a slice of lemon on top

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator and it will keep for up to 4-5 days. I don’t recommend freezing this recipe.

    I usually use the microwave to reheat leftovers, but it could also be reheated on the stove top in a large skillet if you are warming up more than one serving.

    a photo of a serving of chicken florentine on a white dinner plate with a side of cooked asparagusa photo of a serving of chicken florentine on a white dinner plate with a side of cooked asparagus

    Do you have a picky eater? Test this chicken florentine recipe, and see if your picky eater love it as much as my daughter does! It’s kid-friendly, budget-friendly and totally craveable! It makes the perfect quick weeknight meal!

    More Delicious Chicken Dinner Recipes:

    Servings: 6

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Total Time: 45 minutes

    Description

    Try this delicious recipe for Chicken Florentine, a classic Italian dish featuring tender chicken and flavorful spinach in a creamy sauce. Perfect for a cozy dinner at home.

    Prevent your screen from going dark

    • Cut the chicken breasts through the center to butterfly and create 4 pieces.

      2 Chicken Breasts

    • In a pan, whisk the flour and seasonings together. For the garlic herb seasoning, use 2 teaspoons. Dredge the chicken in flour on all sides.

      1/3 Cup Flour, 1 teaspoon Smoked Paprika, 2 1/2 teaspoons Garlic Herb Seasoning

    • In a cast iron skillet over medium high heat, add the olive oil and 1 tablespoon of butter.

      1 Tablespoon Olive Oil, 3 Tablespoons Butter

    • Add the chicken and turn to medium heat. Cook for about 3 minutes per side, or until browning. Remove to a plate.

    • Place the pan back on the stove and add the rest of the butter and the garlic. Cook, stirring often for a minute then add the remaining Garlic Herb Seasoning.

      3 Tablespoons Butter, 3 Cloves Garlic, 1/2 teaspoon Garlic Herb Seasoning

    • Add the white wine and chicken broth. Bring to a simmer and cook for 6-8 min or until reduced by half.

      1/2 Cup White Wine, 1/4 Cup Chicken Broth

    • Add in the heavy cream and simmer for 2 minutes. Add a squeeze of lemon juice and stir.

      1 Cup Heavy Cream, 1 Squeeze of Lemon

    • Add the spinach and chicken, seasoning with salt and a pinch of pepper and simmer 4-5 minutes or until thickened.

      1/2 teaspoon Salt, 2 Cups Baby Spinach, 1/2 teaspoon Pepper

    • Garnish with a little more parm and serve immediately!

      1/2 Cup Parmesan

    Serving: 1gCalories: 378kcalCarbohydrates: 10gProtein: 22gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 114mgSodium: 517mgPotassium: 449mgFiber: 1gSugar: 2gVitamin A: 1980IUVitamin C: 6mgCalcium: 177mgIron: 2mg

    Author: Sweet Basil

    Course: Mom’s Best 100 Easy Chicken Recipes

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • My Peruvian Chicken Chili Is So Good, I Have to Make a Pot Every Sunday

    My Peruvian Chicken Chili Is So Good, I Have to Make a Pot Every Sunday

    [ad_1]

    Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes. Add the garlic, 1/3 cup aji amarillo paste, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the aji amarillo caramelizes, 3 to 4 minutes. Add 1/3 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.

    [ad_2]

    Andrea Loret de Mola

    Source link

  • One-Pan Creamy Chicken & Gnocchi is the Easy Dinner Everyone Can’t Help but Love

    One-Pan Creamy Chicken & Gnocchi is the Easy Dinner Everyone Can’t Help but Love

    [ad_1]

    Add 1 pound fresh or shelf-stable potato gnocchi (breaking the gnocchi apart if needed). Cook, stirring frequently, until the sauce is reduced slightly and thickened and the gnocchi is tender, 3 to 4 minutes. Add the Parmesan and spinach and stir until the cheese melts and the spinach wilts. Nestle the chicken into the gnocchi mixture (leave any accumulated juices on the plate). Garnish with the remaining 1 teaspoon thyme leaves and more black pepper, and serve with lemon wedges, if using.

    [ad_2]

    Patty Catalano

    Source link

  • Marry Me Chicken – Simply Scratch

    Marry Me Chicken – Simply Scratch

    [ad_1]

    Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

    Marry Me Chicken

    For years I’ve heard of Marry Me Chicken and never thought to make it until this time last year. Since then,  I’ve made it too many times to count. It’s a simple chicken breast dish that will most definitely impress. I love that the ingredients are easy to find and the dish itself isn’t hard to prepare.

    where Did Marry me Chicken Originate?

    From what I could gather, it was originally created by editors at Delish and that it was so good, people were shouting out that it was marriage material (or something like that). It really is that good.

    Marry Me ChickenMarry Me Chicken

    So with that said, this is your sign to make Marry Me Chicken asap.

    ingredients for Marry Me Chickeningredients for Marry Me Chicken

    To Make Marry Me Chicken You Will Need:

    • boneless skinless chicken breastsI use (boneless skinless) chicken breasts but thighs (2 per person) would also work.
    • kosher saltFor seasoning the chicken and enhancing the flavors in this recipe.
    • freshly ground black pepperThis will add some subtle bite and flavor.
    • butterLends extra flavor and richness and aids in browning the chicken.
    • avocado oilOr any oil safe for high temp cooking
    • garlicAdds distinct punchy flavor.
    • red pepper flakesGives flavor and subtle heat.
    • oregano (dried) – Lends earthy and slightly bitter flavor.
    • thyme (dried) – Has a sharp and earthy flavor.
    • low-sodium chicken brothOr low-sodium chicken stock.
    • heavy creamAdds richness and creaminess.
    • parmesan cheeseFreshly grated is best for flavor.
    • sun-dried tomatoes  – Use ones packed in olive oil.
    • lemon juiceLends subtle bright flavor and acidity.
    • basil (fresh) – For serving. Adds a pop of color and bright herbaceous flavor.

    pound chicken breastspound chicken breasts

    Pound The chicken Breasts:

    Pat the chicken breasts with paper towel. Place 1 chicken breast at a time in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.

    pound thin chicken and season with salt and pepperpound thin chicken and season with salt and pepper

    Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.

    dredge in flourdredge in flour

    Dredge and cook the Chicken:

    Add 1/4 cup unbleached all-purpose flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour.

    NOTE: If using chicken thighs you will want at least 2 thighs per person and you’ll maybe need to increase the flour to 1/3 cup.

    floured chickenfloured chicken

    Transfer to a clean plate and repeat with remaining chicken breasts.

    cook on both sides in butter and olive oilcook on both sides in butter and olive oil

    Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes.

    cook chicken in butter and oilcook chicken in butter and oil

    Or until a nice golden crust forms and the chicken is fully cooked.

    transfer cooked chicken to plate and keep warm under foiltransfer cooked chicken to plate and keep warm under foil

    Transfer the chicken to a clean plate and keep warm under tented foil.

    add garlic, herbs and spices to panadd garlic, herbs and spices to pan

    Make The Cream sauce:

    Reduce the heat under the pan to medium to medium-low. Add in the 4 cloves of minced fresh garlic, 3/4 teaspoon red pepper flakes (this adds heat without it being too spicy –  in my opinion), 1/2 teaspoon each dried oregano and dried thyme.

    cook and then deglaze with brothcook and then deglaze with broth

    Stir and cook 1 minute before pouring in 3/4 cup low-sodium chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan. There’s SO much flavor in those bits!

    pour in heavy creampour in heavy cream

    Next pour in 3/4 cup heavy cream.

    stir and add in parmesan cheese.stir and add in parmesan cheese.

    Stir and add in 1/2 cup freshly grated parmesan cheese. Simmer on medium-low heat until thickened slightly. Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.

    add in chopped sun-dried tomatoes, lemon juice, salt and pepperadd in chopped sun-dried tomatoes, lemon juice, salt and pepper

    Lastly, stir in 1/4 cup finely chopped sun-dried tomatoes and squeeze in about 1 tablespoon fresh lemon juice.

    add chicken back in and simmeradd chicken back in and simmer

    Add the cooked chicken breasts back into the cream sauce and heat through.

    spoon sauce over chickenspoon sauce over chicken

    Once you’re ready to serve, spoon the sun-dried tomato cream sauce over top.

    Marry Me ChickenMarry Me Chicken

    And serve sprinkled with chopped fresh basil and extra parmesan cheese.

    Marry Me ChickenMarry Me Chicken

    What To Serve With Marry Me Chicken:

    Marry Me ChickenMarry Me Chicken

    Enjoy! And if you give this Marry Me Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Marry Me ChickenMarry Me Chicken

    Yield: 4 servings

    Marry Me Chicken

    Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

    • 4 medium chicken breasts, about 1½ to 1¾ pounds total weight
    • kosher salt
    • freshly ground black pepper
    • 1/4 cup unbleached all-purpose flour
    • 2 tablespoons unsalted butter
    • 2 tablespoons avocado oil, or oil safe for high-temp cooking
    • 4 cloves garlic, minced
    • 3/4 teaspoon red pepper flakes, or to taste
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 3/4 cup low-sodium chicken broth
    • 3/4 cup heavy cream
    • 1/2 cup parmesan cheese, freshly grated, plus more for serving
    • 1/4 cup finely chopped sun-dried tomatoes
    • 1 tablespoon lemon juice, freshly squeezed
    • 2 tablespoons chopped fresh basil leaves
    • Pat the chicken breasts with paper towel. Place 2 chicken breasts in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.

    • Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.

    • Add flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour. Transfer to a clean plate and repeat with remaining chicken breasts.NOTE: If using chicken thighs you will want at least 2 thighs per person and you’ll maybe need to increase the flour to 1/3 cup.
    • Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes or until a nice golden crust forms and the chicken is fully cooked.

    • Repeat with adding the second tablespoon of butter and oil and cooking the remaining 2 chicken breasts. Transfer the chicken to a clean plate and keep warm under tented foil.

    • Reduce the heat under the pan to medium to medium-low. Add in the garlic, red pepper flakes, oregano and dried thyme. Stir and cook 1 minute before pouring in the chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan.

    • Next pour in 3/4 cup heavy cream. Stir and add in parmesan cheese. Simmer on medium-low heat until thickened slightly.

    • Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.

    • Lastly, stir in the sun-dried tomatoes and squeeze in the lemon juice.

    • Add the cooked chicken breasts back into the cream sauce and heat through. Once you’re ready to serve, spoon the cream sauce over top and sprinkle with chopped fresh basil and extra parmesan (if desired).

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 628kcal, Carbohydrates: 11g, Protein: 56g, Fat: 39g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 219mg, Sodium: 514mg, Potassium: 1076mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1258IU, Vitamin C: 13mg, Calcium: 212mg, Iron: 2mg

    This post may contain affiliate links.



    [ad_2]

    Laurie McNamara

    Source link

  • These 4-Ingredient Baked Chicken Wings Are Impossibly Flavorful (and Crispy!)

    These 4-Ingredient Baked Chicken Wings Are Impossibly Flavorful (and Crispy!)

    [ad_1]

    When I want a game day appetizer that’s guaranteed to be devoured in minutes and have people asking for the recipe, I make my French onion dip chicken wings. A plate of these crispy baked chicken wings, alongside a bowl of creamy onion dip, is a total game day win. With their crispy, crunchy bite and rich, savory flavor (thanks to a packet of onion soup mix), these wings win every single time — and they couldn’t be any easier to make. 



    [ad_2]

    Kelli Foster

    Source link

  • Once I Started Baking Chicken Wings Like This, I’ve Never Made Them Another Way

    Once I Started Baking Chicken Wings Like This, I’ve Never Made Them Another Way

    [ad_1]

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    No Super Bowl party spread is complete without a platter of Buffalo wings. But there’s no need to order pick-up from your favorite bar or battle with a deep fryer while everyone else watches the game. Why? Because I’ve discovered the secret to the very best spicy, crispy, and saucy Buffalo wings. They’ll make you wish the Super Bowl happened more than just once a year. 

    These wings are best when you prep them in advance — even the day before. Once the pregame coverage starts, slide them in the oven so they’re hot and crispy by kick-off. Here’s how to make the very best restaurant-style Buffalo chicken wings at home. 

    Ingredients for Buffalo Wings

    The Secrets to Extra-Crispy Buffalo Wings

    The Buffalo wings you order at your favorite restaurant are deep-fried in oil. (If that’s the route you want to go, we’ve got you covered. Here’s a recipe for extra-crispy fried chicken wings.)

    At home, I’m more likely to use the oven when making Buffalo wings. Luckily I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch.

    The Anatomy of a Chicken Wing

    There are three parts of a chicken wing: the drumette, the flat (or wingette), and the tip. 

    How to Separate a Chicken Wing

    Some grocery stores sell chicken wings already separated into flats and drumettes (they may be labeled as party wings). Other times you may find whole chicken wings with the drumette, flat, and tip all connected. You can ask the meat counter employees to separate the wings for you, but it’s simple to learn how to cut whole chicken wings yourself at home. 

    Here are the basic steps.

    How to Store and Reheat Buffalo Wings

    Refrigerate leftover Buffalo chicken wings for up to four days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Toss with more Buffalo sauce before serving. 

    What to Serve with Buffalo Wings

    A platter of Buffalo wings isn’t complete without a dish of blue cheese dressing or ranch dressing and some celery and carrot sticks. Here are some more ideas for your game-day spread.



    [ad_2]

    Patty Catalano

    Source link

  • My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

    My “Dump Chicken Pot Pie” Is the Easiest Dinner You'll Ever Make (Only 4 Ingredients!)

    [ad_1]

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

    [ad_2]

    Rachel Perlmutter

    Source link

  • Poland reaches deal with farmers to call off blockade of Ukraine border crossing

    Poland reaches deal with farmers to call off blockade of Ukraine border crossing

    [ad_1]

    Polish farmers ended a blockade of a Poland-Ukraine border crossing after reaching an agreement with Warsaw that met their demands, defusing a dispute that had become an early test of the new government of Prime Minister Donald Tusk.

    Newly appointed Polish Agriculture Minister Czesław Siekierski signed the deal with Polish farmers blockading the Medyka-Shehyni border crossing with Ukraine late Saturday. The protest — which started over a month ago — was called off on December 24 following an agreement with the government, but it resumed on Wednesday amid farmers’ mistrust over the deal.

    Farmers accused the new Polish government of failing to defend them against Ukrainian grain imports, but also demanded a series of financial support measures. Saturday’s deal finally implemented those financial demands — which include launching corn production subsidies, maintaining agricultural taxes at 2023 levels and increasing preferential liquidity loans — but didn’t include restrictions on Ukraine imports.

    The measures “will be implemented after the legislative process is completed and acceptance by the European Commission is obtained,” the Polish Agriculture Ministry said.

    Despite calling off the blockade, protesting farmers said that the “most important” demand now is “to limit the inflow of goods from Ukraine.” EU Agriculture Commissioner Janusz Wojciechowski told Polish media on Friday that he would demand an EU-wide restriction on items like sugar, eggs and poultry from Ukraine.

    “These imports are growing in a way that threatens the competitiveness of the EU sector, including Polish poultry and sugar production,” he said. The Polish commissioner has already clashed with other members of the European Commission over full trade liberalization with Ukraine, which the EU executive is expected to recommend as early as next week.

    “Ukraine is such a country that they just want to take, take, take, and give nothing back,” Roman Kondrów, one of the protest leaders, told POLITICO by phone on Thursday, warning about the risks of allowing the country to join the EU without restrictions.

    In the meantime, Polish truckers are continuing to protest as they want the government to end an EU-Ukraine agreement that liberalized road transport rules in an effort to help the Ukrainian economy, crippled by the Russian invasion.

    Underpinning the narratives of both groups are doomsday scenarios about the impact on Poland of Ukraine one day becoming a member of the EU. At a summit in December, EU leaders agreed to open accession talks with Ukraine.

    [ad_2]

    PAULA ANDRéS

    Source link

  • Dairy Milk Hormones’ Effects on Cancer  | NutritionFacts.org

    Dairy Milk Hormones’ Effects on Cancer  | NutritionFacts.org

    [ad_1]

    What are the effects of the female sex hormones in cow’s milk on men, women, and children? 
     
    All foods of animal origin contain hormones, but most of our dietary exposure to hormones comes from dairy products. By quantity, as you can see below and at 0:16 in my video The Effects of Hormones in Dairy Milk on Cancer, it is mostly prolactin, corticosteroids, and progesterone, but there are also a bunch of estrogens, which concentrate even further when other dairy products are made. For instance, hormones are five times more concentrated in cream and cheese, and ten times more in butter. 

    When it comes to steroid hormones in the food supply, about three-quarters of our exposure to ingested female sex steroids come from dairy, and the rest is split evenly between eggs and meat (including fish). Indeed, eggs contribute about as much as all meat combined, which makes a certain amount of sense since an egg comes straight from a hen’s ovary. Among the various types of meat, you get as much from white meat (fish and poultry) as you do from pork and beef, and this is just from natural hormones—not added hormone injections, like bovine growth hormone. So, it doesn’t matter if the meat is organic. Animals produce hormones because they’re animals, and their hormones understandably end up in animal products. 
     
    About half of the people surveyed “did not know that milk naturally contains hormones,” and many “lacked basic knowledge (22% did not know that cows only give milk after calving)”—that is, they didn’t realize what milk is for—feeding baby calves. Researchers suggested we ought to inform the public about dairy production practices. In response, one Journal of Dairy Science respondent wrote that telling the public about the industry’s new technologies, like transgenic animals (meaning genetically engineered farm animals), “or contentious husbandry practices” (such as taking away that newly born calf so we can have more of the milk or “zero-grazing for dairy cows”—i.e., not letting cows out on grass), “does not result in high rates of public approval,” so ixnay on the educationay
     
    The public may not know the extent to which they are exposed to estrogen through the intake of commercial milk produced from pregnant cows, which has potential public health implications. “Modern genetically improved dairy cows, such as the Holstein,” the stereotypical black and white cow, can get reimpregnated after giving birth and lactate throughout almost their entire next pregnancy, which means that, these days, commercial cow’s milk contains large amounts of pregnancy hormones, like estrogens and progesterone. 
     
    As you can see in the graph below and at 2:42 in my video, during the first eight months of a pregnant cow’s nine-month gestation, hormone levels in her milk shoot up more than 20-fold. Even so, we’re only talking about a millionth of a gram per quart, easily 10 to 20 times less estrogen hormones than you’d find in a birth control pill. In that case, would drinking it really have an effect on human hormone levels? 


    Researchers analyzed three different estrogens and one progesterone metabolite flowing through the bodies of seven men before and after they drank about a liter of milk. Within hours of drinking the milk, their hormone levels shot up, as you can see in the graph below and at 3:08 in my video


    The researchers also looked at the average levels of female sex steroids flowing through the bodies of six schoolchildren (with an average age of eight) before and after they drank about two cups of milk. Within hours of drinking the milk, their levels shot up, tripling or quadrupling their baseline hormone levels, as you can see in the graph below and at 3:23 in my video. So, one can imagine the effects milk might have on men or prepubescent children, but what about women? Presumably, women would have high levels of estrogen in their body in the first place, wouldn’t they? Well, not all women. 

    What about postmenopausal women and endometrial cancer, for example? Estrogens have “a central role” in the development of endometrial cancer, cancer of the lining of the uterus. “Milk and dairy products are a source of steroid hormones and growth factors that might have physiological effects in humans.” So, Harvard researchers followed tens of thousands of women and their dairy consumption for decades and found a significantly higher risk of endometrial cancer among postmenopausal women who consumed more dairy, as shown below and at 4:19 in my video
    What about dietary exposure to hormones and breast cancer? Unfortunately, “understanding the role of dietary hormone exposure in the population burden of breast cancer is not possible at this time.” 

    For more on the relationship between cancer and dairy, see related videos below. 

    I talk about the effect of dairy estrogen on men in Dairy Estrogen and Male Fertility.

    What about the phytoestrogens in soy? See here.

    [ad_2]

    Michael Greger M.D. FACLM

    Source link

  • My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

    My Baked Chicken Parmesan Is So Easy, I Make It Every Sunday

    [ad_1]

    Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking videos! When she’s not in the kitchen for work, she is off traveling in the U.S. or abroad searching out the next delicious bite.

    [ad_2]

    Laura Rege

    Source link