Join us for a FREE seminar

Please come and join us for a free seminar on Food, Health and Wellness, the agri-business and your grocery store.

We look forward to seeing you there !!!!

Why you should never buy pre-prepared Grocery store food !!!!!

We have all been in the grocery store trying to figure out what is for dinner tonight.  We have all walked almost aimlessly around until something catches out eye.  That something is usually pre-prepared, tasty, quick and inexpensive. It may be rotisserie chicken, a pre-cooked roast, a prepared meatloaf or whatever but they almost always look like this.....

Well, STAY AWAY, keep that off your family's table if at all possible !!!!!!!!! 

Why? Well let us start with the FACT the grocery store is not selling you this to make your life easier they are selling you this to make more money.  Wait, they are selling this cooked item at a price that is equal to or less than the uncooked product and you say they are doing it to make money....... how?

Grocery stores must NOT sell meat to you that is past its expiration date.  They often mark down ground beef, chickens, even steaks. You know the meat with the YELLOW mark down stickers on them at the meat counter !!!!!!! Well, what happens if that meat expires?

YEP, YOU GUESSED IT..... they take it off the shelf, remove it from its packaging and cook it. When you buy that rotisserie chicken, that meatloaf, that roast that has been cooked in the grocery store, it is just old meat that did not sell in the meat counter.

The grocery store industry has run the math and calculated it is more profitable to sell old meat to you as a cooked product than discard it.

So, STAY AWAY from cooked meats in a grocery store they are out of date products repurposed to increase profits.

EAT SAFE, BE WELL and REMEMBER if a Grocery Store has a Health Food aisle, what is everything else in the store? 

The TRUTH about Food BORNE Bacteria

Salmonella, E-Coli, Listeria, Campylobacter are ONLY found in the intestinal tract.  They are ANAEROBIC bacteria, meaning they DO NOT need oxygen to live or survive.

So everyone is talking about how to prepare food, handle food, cook food to prevent Food Borne Bacteria from making you and or your family sick.

We have a BETTER IDEA !!!!!! Buy food that is NOT contaminated. Novel idea...... see we hand harvest and hand butcher our animals.  By doing this we do NOT interrupt nor Damage the intestinal tract of the animal where all of the bacteria lives and exists.  By NOT allowing animal poop onto your food to begin with, none of the food borne bacteria is on your food.

Unfortunately, clean, safe food is NOT something you can get from your grocery store. The CDC states that Organic meats have an even higher percentage chance of making you sick from a bacterial infection than processed meats from your grocery store. 

WE, at Premier Foods Group, do not believe you should have to worry about bacteria on your food.  Your grandmother did not, this is a new problem and it is PREVENTABLE. Do not buy your meat from a place that allows bacteria to get on your food in the FIRST PLACE !!!!

Sneaky Salmonella: It’s Common, Costly, and Preventable

Jun 08, 2011

By Capt. Christopher R. Braden, MD, Director of the Division of Foodborne, Waterborne, and Environmental Diseases, CDC

Each year, roughly 1 in 6 people in the United States gets sick from eating contaminated food. Each of those illnesses represents something that went wrong somewhere along the pathway from a farm to our table. Behind these illnesses are familiar culprits (like Salmonella) and causes (like poor food safety practices in farms, factories, restaurants, or homes).

Salmonella are bacteria that cause over one million illnesses each year. This “bug” causes more hospitalizations and deaths than any other type of germ found in food and $365 million in direct medical costs each year. At CDC, we’re concerned that Salmonellainfections have not declined in 15 years. So, how does Salmonellasneak into foods, what foods do they get into, and what can be done?

How does Salmonella get into foods?

Simply put—it gets into food through the poop of animals, such as cows, birds, and mice. Because the natural home for Salmonella bacteria is in the gut of these animals, their poop becomes a carrier of the germ if it gets into food or water. For example, if water used to irrigate a field has animal poop in it, the water can contaminate the food growing in the field. 

Where does E. coli come from?

E. coli O157:H7 bacteria and other pathogenic E. coli mostly live in the intestines of cattle, but E. coli bacteria have also been found in the intestines of chickens, deer, sheep, and pigs. [1, 35]

A 2003 study on the prevalence of E. coliO157:H7 in livestock at 29 county and three large state agricultural fairs in the United States found that E. coli O157:H7 could be isolated from 13.8% of beef cattle, 5.9% of dairy cattle, 3.6% of pigs, 5.2% of sheep, and 2.8% of goats. [36] Over 7% of pest fly pools also tested positive for E. coli O157:H7. [36] Shiga toxin-producing E. coli does not make the animals that carry it ill. [1] The animals are merely the reservoir for the bacteria. [35]

According to a study published in 2011, an estimated 93,094 illnesses are due to domestically acquired E. coli O157:H7 each year in the United States. [25] Estimates of foodborne-acquired O157:H7 cases result in 2,138 hospitalizations and 20 deaths annually. [25]

What makes E. coli O157:H7 remarkably dangerous is its very low infectious dose, and how relatively difficult it is to kill these bacteria. [4, 27]  “E. coli O157:H7 in ground beef that is only slightly undercooked can result in infection.” [4] As few as 20 organisms may be sufficient to infect a person and, as a result, possibly kill them. [28]  And unlike generic E. coli, the O157:H7 serotype multiplies at temperatures up to 44 Fahrenheit, survives freezing and thawing, is heat-resistant, grows at temperatures up to 111 F, resists drying, and can survive exposure to acidic environments. [27, 28]  And, finally, to make it even more of a threat, E. coli O157:H7 bacteria are easily transmitted by person-to-person contact. [4, 13] 

Trace-back and source identification

E. coli O157:H7 and other non-O157 STEC are now routinely “fingerprinted” as part of surveillance of foodborne disease. [52] This surveillance was first initiated in response to the major outbreak of E. coli O157:H7 infections in 1993.  As described by the CDC on the PulseNet website:

In 1993, a large outbreak of foodborne illness caused by the bacterium Escherichia coli O157:H7 occurred in the western United States. In this outbreak, scientists at CDC performed DNA “fingerprinting” by pulsed-field gel electrophoresis (PFGE) and determined that the strain of E. coli O157:H7 found in patients had the same PFGE pattern as the strain found in hamburger patties served at a large chain of regional fast food restaurants. Prompt recognition of this outbreak and its cause may have prevented an estimated 800 illnesses. As a result, CDC developed standardized PFGE methods and in collaboration with the Association of Public Health Laboratories (APHL), created PulseNet so that scientists at public health laboratories throughout the country could rapidly compare the PFGE patterns of bacteria isolated from ill persons and determine whether they are similar.

Surf & Turf

This is a Filet Mignon and Shrimp, surf and turf, dinner prepared for a charity dinner by Chef Abby in Moorseville, NC and donated by Premier Foods Group.

The charlty dinner was for the Pinky Swear Foundation, a childhood cancer assistance organization. Please visit their website below, learn more about them and donate.  We donate to this very important, worthwhile and great charity.  

https://www.pinkyswear.org/

If you would like, visit our website: 

http://www.premierfoodsgroup.com

and get a free sample from us.  Put Pinky Swear in the offer code and we will donate 10% of your order directly to Pinky Swear.

Garlic and Goat Cheese Stuffed Boneless Skinless Chicken Breasts

INGREDIENTS

• 2 tablespoons creamy goat cheese
• 1 tablespoon minced garlic
• Freshly ground pepper, to taste
• 4 Premier Foods Group boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
• 1 large egg white
• 1/2 cup plain dry breadcrumbs
• 2 teaspoons extra-virgin olive oil

PREPARATION

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine goat cheese,  garlic and pepper in a small bowl with a fork.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Amazing BBQ Beef Ribs

The first thing to know is it takes 24 hours to marinate these ribs.

Ingredients:

2 cups of lemon juice

3 tablespoons of paprika

4 tablespoons of minced garlic

1 cup of white vinegar

1 tablespoon of black pepper

1 tablespoon of salt

1 cup of honey

2 tablespoons of worchestershire 

Prepare the above ingredients in a bowl and allow to achieve room temperature (this allows the honey to flow freely)

Use these proportions to make enough to cover the ribs.

Get a rack of beef ribs.

The ribs should be placed meat down in a pan large enough to hold them, the covered with the marinade.  Place aluminium foil over the ribs and sit in the refrigerator for 24 hours. Rotate the ribs every 8 hours.

The trick to ribs is a very slow and low heat.

Cooking:

Turn half of the grill on low.  Place the ribs bone side down on the half of the grill with no heat. Leave on the grill for one hour. Flip the ribs leaving on the same side of the grill for another hour.  For the final 30 minutes move the ribs to the side of the grill exposing them to direct heat, bone side up.  

Cooking times may vary substantially as each grill cooks at different temperatures.  

Get the best grass fed beef from www.premierfoodsgroup.com

Braised Italian Pot Roast

A rich, flavor filled pot roast that will fill the plate and the palate fully.

 

 

INGREDIENTS:

1. For the Cheese cloth herbs mix
   • One 5-inch sprig fresh thyme
   • 5 fresh Italian, flat leafed parsley stems
   • 2 dried bay leaves or 1 fresh bay leaf
   • One 5-inch sprig fresh rosemary
   • 2 juniper berries, crushed
2. For the pot roast
   • One 2-pound piece shoulder of beef, bottom round, or pot roast
   • Kosher salt and freshly ground black pepper
   • All-purpose flour for dusting
   • 5 tablespoons butter
   • 1 cup coarsely chopped celery (about 2 stalks)
   • 1 1/4 cups coarsely chopped onion (1 medium-size onion)
   • 1/2 cup coarsely chopped carrot (1 medium-size carrot)
   • 1 bottle (750ml) dry red wine
   • 1/2 cup oyster mushrooms, coarsely chopped and soaked in 1 cup warm water
   • 1 tablespoon tomato paste
   • 2 cups canned whole or crushed tomatoes
   • Chicken broth as needed
   • 2 tablespoons cornstarch
   • 1/4 cup dry red or white wine

PREPARATION

1. To prepare the herbs:
   1. Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
2. To prepare the pot roast:
   1. 1. Preheat the oven to 350°F.
   2. 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and herbs. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
   3. 3. Strain the mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
   4. 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

Best Pot Stickers EVER

Ingredients

• 1 pound ground pork 
• 1 cup shredded  cabbage (I prefer Chinese cabbage
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 1 tablespoon Asian BBQ SAUCE  (see below !!!!!!!)
• 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil
• 1 teaspoon crushed red pepper flakes, or more, to taste
• 1/4 teaspoon black pepper
• 36 won ton wrappers
• 2 tablespoons sesame oil (substitute vegetable oil if necessary)
• Soy sauce, for serving

Asian BBQ Sauce:  4 tablespoons of soy sauce

                                    1 tablespoon of peanut butter

                                    1 Tablespoon of honey

Make Veggies Delicious w/ this Easy Recipe

Instructions

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, Asian BBQ Sauce, ginger, sesame oil, crushed red pepper flakes and black pepper.
• To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
• Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
• Clean and deglaze the pan after every use or you will get a burnt glaze on the outside of an under cooked pot sticker.

Lemon Pepper Trout

This is a fast, easy and flavorful recipe that will make it seem as though you have been working on this all day long.

Lemon Baked Trout

Ingredients:

•Olive or canola oil cooking spray

•4 4-ounce trout filets,

•with skin

•Sea salt

•Freshly ground black pepper

•2 to 3 lemons

1/2 tsp of marjoram

1/2 tsp of thyme 

•Directions:

Set rack in center of oven. Preheat oven to 425 degrees. Or if using a preheat gas or charcoal grill to medium-hot and prepare for cooking with indirect heat remember you are baking these not grilling them.

Lay large sheet of heavy-duty foil over large baking sheet. Coat lightly with cooking spray (our recommendation is an olive oil pump sprayer)  Arrange trout fillets on foil, skin down and spacing about 1-inch apart and leaving at least 2 inches around edges. Coat fish lightly with cooking spray. Sprinkle each filet with a pinch of salt. 5 or 6 grinds of pepper, a light sprinkling of the thyme and marjoram and the zest of 1 of the lemons.

Cut off an end of a lemon and slice into the thin slices. Using the tip of the knife, flick the seeds out of each slice. Arrange 3 to 4 lemon slices down the center of each trout filet, overlapping them slightly. Lay another sheet of foil over fish and roll edges together to seal fish.

Bake trout for 15 to 20 minutes, or until fish is opaque and flakes easily at thickest point.

This will feed 4 people.

We recommend a pine nut and arugula salad as a side and buttered, garlic and parmesan corn on the cob.

Simple but AWESOME meatballs !!!!!!! As an appetizer, on your favorite pasta dish or as the star of Swedish meatball recipe.

INGREDIENTS:

YIELDS APPROXIMATELY 24 meatballs

• 3⁄4 lb ground beef
• 3⁄4 lb ground pork
• 3 garlic cloves, minced
• 3⁄4 cup breadcrumbs
• 2 large eggs
• 3⁄4 cup freshly grated parmesan cheese
• 1⁄4 cup chopped parsley
• 1⁄4 teaspoon salt
• 1⁄4  black powder
• 1 tablespoon milk
• 2 tablespoons olive oil
• 6 cups marinara sauce

 

Fast. Easy. Delicious.    Made in 30 minutes or less

 

DIRECTIONS

1. In a large bowl, combine the meat, garlic, breadcrumbs, eggs, Parmesan, parsley, salt, a couple of grinds of pepper and a splash of milk. Mix together well with clean hands. Roll into 24 1 1/2-inch balls and place on a rimmed baking sheet. Place the baking sheet with the meatballs into the freezer for 5 to 10 minutes to firm them up slightly.
2. To brown the meatballs, heat a couple of swirls of olive oil (about 2 tablespoons) in a heavy pot or large skillet over medium-high heat. Add the meatballs, turning to brown all sides. They do not need to be cooked through.
3. Add the meatballs and marinara sauce to a large pot and stir gently. Heat over medium heat until the sauce begins to bubble. Reduce heat to a simmer and cook for 20 minutes, stirring very gently a couple of times during simmering.
4. Serve meatballs and marinara over noodles or stuffed into rolls with melted mozzarella cheese.

A GREAT fall meal Pork Chops with Apples and Onions

This is a great fall recipe.  Once the weather turns a little chilly and the leaves begin to turn to their various colors, pearl onions and apples with pork chops warms the home and the soul.  Enjoy !!!!!!!

 

 

 

 

Ingredients:

2 1/2 teaspoons extra virgin oil, divided

1 1/2 cups frozen pearl onions, thawed

2 cups Gala apple wedges

1 tablespoon butter, divided

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)

1/2 cup fat-free, lower-sodium chicken broth

1/2 teaspoon all-purpose flour

1 teaspoon cider vinegar

Preparation

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

The perfect Jalapeno Poppers for Football, actually any season

This is an easy and perfect recipe for football or any season.  This will add that "better than restaurant" popper to your table and your guests and family will be begging for the recipe.

A favorite on our table.

Directions

Slice the jalapeños lengthwise and scrape out the seeds (this is when you need your gloves). Arrange the halves skin side up on a baking sheet and put them under the broiler until the skins blacken and bubble, about 5-8 minutes. Put them in a covered bowl or Tupperware container so the steam can loosen the skin.

Then sauté the onions and tomatoes in the leftover bacon grease. In a bowl, mix the softened cream cheese with the onion, tomatoes, bacon and cilantro.

Preheat oven to 350 degrees. Gently remove the skin from the jalapeños (try to keep the stem intact). Place them back on the baking sheet. Fill each half with the cream cheese mixture. Sprinkle the shredded cheese on each. Wrap in bacon and pierce with a tooth pick (OR LEAVE THE BACON OFF) then bake for another 10 or so minutes until the cheese on top is melted (and browned in spots, as I prefer).

Football Season means Football munchies

Ingredients

• 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

• 3 limes, juice only

• 2 tsp. garlic salt

• 1 tsp fresh ground pepper

• 1 medium red onion, diced very small

• 2 large ripe Roma tomatoes, seeded, diced

• 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

• 1/2 cup chopped cilantro leaves

• 2 tablespoons of garlic, pressed 

• 1 pt. sour cream

• 11 whole pitted olives

• 11 grape or cherry tomatoes 

• Colorful tortilla chips for dipping

Instructions:

1. Mash avocados with lime juice and garlic salt in large bowl, until just creamy. Add diced onion and cilantro combine aggressively (this releases the oils in the cilantro, add tomatoes and stir in gently.  Taste and adjust seasoning with more garlic salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
2. Fill the glass pan with the guacamole first, add the salsa in one end zone, add the cheese in the other end zone. 
3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines.  Use small  red grape or cherry tomatoes and olives and arrange in a football formation.
4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!

Ingredients

• 6 ripe, Fresh Hass Avocados, seeded, peeled, cut in chunks

• 3 limes, juice only

• 2 tsp. salt, or to taste

• 1 medium sweet white onion, diced

• 2 large ripe Roma tomatoes, seeded, diced

• 2 medium fresh jalapeño peppers, seeded if desired, diced

• 2 cups Mexican-blend finely grated cheese, or finely grated Cheddar

• 1/2 cup chopped cilantro leaves

• 1 pt. sour cream

• Food coloring for team colors (optional)

• Colorful tortilla chips for dipping

Instructions:

1. Mash avocados with lime juice and salt in large bowl, until just creamy. Add diced onion, tomatoes, jalapeños and cilantro and combine gently. Stir in grated cheese. Taste and adjust seasoning with more salt if desired. In a glass 9x13 (rectangular) pan, spread mixture evenly and smoothly.
2. If using sour cream for team colors, divide it into three bowls. Tint one portion with desired amount of food coloring, repeat for second bowl, and leave third bowl plain. To create design of guacamole, follow next procedure for piping, using three separate plastic zipper bags.
3. Place sour cream in a zipper bag and squeeze carefully to let all air escape before sealing. Squeeze all the sour cream to one corner and snip a tiny hole in the bottom of that corner. Now use the bag as a pastry bag to pipe your design. Use plain white to pipe on the yard lines and colored sour creams to designate Xs for the defense and Os for the offense. Or, use small yellow and red grape or cherry tomatoes and arrange in a football formation.
4. Tuck a few tortilla chips around the edges of the pan to add color and eye-appeal. Place remaining chips in a serving basket. Serve and watch your guests tear up the field!