This post is sponsored by Clorox® Bleach all opinions are my own.
Well I survived Thanksgiving. Did you? It was touch and go there for a while and I did not move many muscles on Friday. LOL. I love this holiday season and all the time with family and friends that it brings. The cool crispness of the air makes me feel like a kid again waiting for Santa.
I think it’s those Winter temps that being on our desire for comfort foods. So many celebrations in our culture and around the world center around food. It’s because good food is often a labor of love. It takes time and effort to make a home cooked meal. It also take a bit of knowledge. It to make the people you are feeding sick. Many people are scared to death to cook with raw meats in the kitchen for fear of making people sick. This time of year it’s especially imoportant to practice good clean habits in the kitchen so you don’t cross-contaminate the whole of Christmas dinner. Th question is what are some of these practices?
There are a few things I do to ensure that I don’t make people sick. I keep a separate cutting board for raw meat. Veggies don’t go on that board. When I am done cutting up the raw meat. I am very careful to not touch anything else until my hands are washed. Then the board needs to be sanitized. There are many thoughts and ideas about the best way to sanitize a cutting board, but the tried and true method is using Clorox® Bleach.
Clorox® Bleach has long been used for its sanitizing purposes, I know when I smell bleach I immediately associate that smell with clean. In order to sanitize your cutting board there are a few simple steps to follow. Wash your cutting board with soap to remove any visible debris left behind by the meat. Then in your sink place the stopper and run a gallon of water in your sink. Add in 2 teaspoons of Clorox® Bleach with CLOROMAX™ into the water. Place the cutting board into the water and allow to sit for 2 minutes. Rinse the board with hot water and allow to air dry. Now you have a sanitized board. Clorox® Bleach with CLOROMAX™ makes it super easy to clean and sanitze all your surfaces.
I put this method to practice and good use recently when I did my Mini Chicken Pot Pies. Chicken Pot Pie has long been associated with being the quintessential comfort food. It’s what Grandma made. They are a labor of love and can take a while to make. The reality of my everyday life though is that I can’t always take the time to make everything completely from scratch. So I use store bought along with some homemade love know how and make a delicious meal. I am sure my Nanny would heartily approve. I grabbed my meat cutting board and diced up 2 chicken breasts. It’s very important not to touch anything with raw chicken on your hands, wash, your hands and put the knife and cutting board aside until you are ready to clean them.
These easy Mini Chicken Pot Pies were amazing. It’s definitely one I am adding into the rotation. This meal doesn’t take long to prepare or cook and is loaded with veggies. We gladly ate the leftover, not that there was much left to eat. You can make these on a busy weeknight and have a hearty dinner on the table very quickly.
It gives me great peace of mind to know that after sanitizing my board with Clorox® Regular Bleach with CLOROMAX™ that I don’t have to worry about making my family or myself sick the next time it is used. I know that my meat cutting board stays cleaned and sanitized until I use it again. Clorox® allows us to start from a clean slate and what comes next is everything – which is a life saver. So grab your boards and don’t be afraid to get adventurous with your meals. Practice those good clean habit routines now so that Christmas dinner you will be ready to keep everything clean and sanitized.
Mini Chicken Pot Pies
2 chicken breast diced
1 bag of frozen mixed veggies
2 tsp of sriracha hot sauce
1 box of store bought pie dough (2 crusts)
1 can of cream of chicken
1 cup of sour cream
2 tsp of garlic powder
1tbs of oil
Salt and pepper to taste
In a skillet over medium heat add chicken, salt, pepper, garlic and sriracha and cook until chicken is completely cooked through. Add in frozen veggies about 2 cups. Stir in cream of chicken and sour cream and turn off heat. Preheat oven to 350. Spray a muffin tin with non stick spray and place piece of dough in the bottom and on the sides of each muffin tin. This recipe made 10 for us. Then spoon chicken mixture into each one of the crusts. Take remaining dough and slice into strips and criss cross them across each pie if desired. Bake in oven for 15-20 minutes or until pie crusts are golden brown.