A few months ago I attended the basic food safety course at the Department of Public Health to obtain a food handlers certificate. The course is intended for everyone who handles food in a professional and semi-professional capacity. I would encourage everyone who prepares food either at home, at a cook-out, for a party or even if you are assisting someone who is preparing food, to attend.

Knowledge is power and the more you know, the better prepared you would be to avoid food contamination. Some of the information in the course I had already known but, there were some useful information that was shared by the instructor and the visual aids. This has caused me to be more aware of my surroundings and to take more care in the preparation, cooking and storage of all food items.

One of the first things I did after the course was to check the temperature of my refrigerator, purchase some new food storage containers and a new food thermometer. One of my sisters saw me shopping, thought it was a great idea to take the course and she is going to sign up to take the course. If we could reach just one person at a time, food safety could spread, become a wonderful experience and at the same time could improve our overall food safety habits.

I spend at least an hour each day doing some type of research on a number of subjects that I find interesting. Growing up we were encouraged to read at least a book a week on any subject and to this day this is something that I enjoy. The Internet and technology helps in this process, but it all boils down to knowledge is power. The search for knowledge is almost as addictive as chocolate, so begin today and see how much you enjoy this quest.

If you find something interesting to share please send us an e-mail so that we could share in your quest and discovery.

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe's Kitchen and be sure to listen to Star 106.5fm every weekday at 6:30pm. E-mail us at roscoeskitchen@ivoryglobalpromotions.com with your comments and recipes so that we could share your experiences and creations with our audience.

Monday Oct. 6

Cool and Creamy Garlic Chopped Salad

A bountiful bowl of fresh lettuce, cucumbers, turkey and ham tossed with a creamy garlic dressing

1/4 cup reduced-fat mayonnaise

1/4 cup fat free sour cream

3 tablespoons fat free milk

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 bag (10 oz each) torn romaine lettuce

1/2 medium cucumber, finely chopped (1/2 med = 1 cup)

1 medium red onion, finely chopped (1 med = 1/2 cup)

3 ounces deli oven roasted turkey breast, chopped

3 ounces deli cooked ham, chopped

1/2 cup frozen green peas, thawed

Combine mayonnaise, sour cream, milk, garlic, salt and pepper in small bowl. Toss lettuce with cucumbers, onions, turkey and ham in large bowl. Add mayonnaise mixture; mix lightly. Gently stir in peas.

Wine pairing: White Zinfandel or Pinot Noir.

Tuesday Oct. 7

Caesar Chicken Salad

A hearty chicken salad made extra flavorful with homemade seasoned croutons.

Croutons

1 loaf (8 inch each) French bread

Olive oil non-stick cooking spray

1 teaspoon garlic powder

2 tablespoons parsley flakes

Salad

1 pound boneless skinless chicken breasts, cut into thin strips

4 cloves garlic, minced (4 cloves = about 2 tsp)

6 cups torn salad greens (6 cups = about 8 oz)

2 tablespoons lemon juice

1/2 teaspoon Worcestershire sauce

1/8 teaspoon hot pepper sauce

4 tablespoons grated Parmesan cheese, divided

Croutons: Preheat broiler. Cut bread into 1/4-inch-thick slices. Spray both sides of bread slices with cooking spray; place, in single layer, on un-greased baking sheet. Sprinkle with garlic powder, then parsley flakes. Broil, 4 to 6 inches from heat, 1 to 2 minutes on each side or until lightly browned on both sides, turning once. Cool slightly. Cut into 1-inch pieces. Reserve 2 cups croutons to use in salad; store remaining croutons in airtight container for other use.

Salad: Spray large skillet with cooking spray. Add chicken and garlic; cook over medium-high heat 3 to 4 minutes, or until chicken is no longer pink in centers, stirring occasionally. Set aside.

Place greens in large salad bowl. Spray evenly with cooking spray; toss to coat. Beat lemon juice, Worcestershire sauce and hot pepper sauce in small bowl with wire whisk until well blended. Drizzle over lettuce; toss to coat. Add reserved 2 cups croutons and 2 tablespoons of the cheese; toss lightly. Arrange chicken over salad; sprinkle with the remaining 2 tablespoons cheese.

Wine pairing: Chardonnay, Chenin Blanc, or Riesling.

Wednesday, Oct. 8th

BBQ Chicken Salad

Crisp salad greens topped with corn, cheese, diced tomatoes and breaded chicken tenders drizzled with barbeque sauce and ranch dressing.

5 Chicken breast tenders

3 cups chopped romaine lettuce

1/4 cup frozen whole kernel corn, thawed

2 tablespoons shredded Monterey Jack cheese

2 tablespoons chopped roma tomatoes

2 tablespoons barbecue sauce

2 tablespoons ranch dressing

4 large white tortilla chips, coarsely broken

Prepare chicken breast tenders in microwave according to package directions; keep warm and set aside.

Place lettuce on plate. Sprinkle with corn, cheese and tomatoes. Top with reserved chicken breast tenders.

Drizzle barbecue sauce directly over chicken and salad. Finish by drizzling dressing over salad only. Sprinkle with broken tortilla chips. Serve immediately.

Wine pairing: Beaujolais, Pinot Noir or Riesling.

Thursday, Oct. 2nd

Arugula Salad with Shrimp and Spicy Tomatoes

A fresh blend of arugula and salad greens tossed with a sweet tomato vinaigrette and topped with pan-seared shrimp

12 ounces large shrimp, peeled and deveined

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Non-Stick Cooking Spray

2 tablespoons white balsamic vinegar

1 tablespoon minced shallots

2 teaspoons Dijon mustard

2 teaspoons honey

1 teaspoon minced garlic

1/4 cup extra virgin olive oil

1 can (14.5 oz each Petite Diced Tomatoes with Mild Green Chilies, drained

5 ounces arugula

2-1/2 ounces mixed baby salad greens

1/4 cup thinly sliced prosciutto, optional

Season shrimp with salt and pepper; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque. Set aside.

Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy.

Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat. Place equal amounts of salad on serving plates. Top each with shrimp and proscuitto.

Wine pairing: Pinot Blanc, Sauvignon Fume/Blanc, Colombard.

Friday Oct. 10

Asian Chicken and Orange Salad

Crunchy romaine lettuce is topped with tender cooked chicken, juicy oranges and crispy rice noodles in this satisfying entree salad.

3 tablespoons unseasoned rice or white vinegar

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

8 cups chopped romaine lettuce (1-inch pieces)

1 can (8 oz each) Sliced Water Chestnuts, drained

1 small red onion, sliced thin

1 small orange, peeled and sectioned or 1 can (11 ounces) mandarin oranges, drained

3 cups shredded or sliced cooked chicken

1 cup Chow Mein Noodles

1 teaspoon sesame seeds, toasted

Black pepper

Whisk together vinegar, soy sauce, honey, vegetable oil and sesame oil in small bowl for the dressing; set aside.

Toss lettuce with water chestnuts and half of the onion; arrange on large platter. Top with remaining onion, orange sections and chicken. Drizzle with dressing. Sprinkle with rice noodles and sesame seeds. Season with pepper

Wine pairing: Chenin Blanc, Riesling or Pinot Noir

SPICE OF THE WEEK: OREGANO

Oregano is native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb that is particularly widely used in Greek and Italian-American cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavorful than the fresh.

Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes.

Of all the dried herbs, oregano has one of the highest antioxidant levels.