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Don’t miss out: Connect with the Marketplace in 3 simple ways

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Don’t miss out: Connect with the Marketplace in 3 simple ways


Published on September 7, 2023

Open Enrollment for 2024 Marketplace health plans starts November 1. Don’t lose out on valuable health insurance information and deadline reminders this fall by connecting with the Marketplace today.

3 quick & easy ways to connect

Take a few minutes right now to stay in the loop. This way, you’ll get regular reminders and updates as Open Enrollment gets closer.

  • Sign up for email or text updates. Visit HealthCare.gov, and click “Sign up” under “Get important news & updates.”
  • Follow us on social media. Find us on Twitter and Facebook.
  • You can also get help in your community. Enter your ZIP code for a list of people and groups near you that are trained to help you apply. Some even offer help in languages other than English.
Explore HealthCare.gov to find out dates and deadlines, learn why having health insurance is important, and get enrollment tips. Get started with a quick guide.





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What Counts as a ‘Low Carb’ Diet and Is It Right for You?

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What Counts as a ‘Low Carb’ Diet and Is It Right for You?


Feb. 7, 2024 — Atkins, keto, the Zone, the paleo diet – it seems like low-carb diets have been around forever, and they’ve only grown in popularity over the years. But despite their renown, it remains unclear what exactly “low carb” really means. 

A study recently published in Critical Reviews in Food Science and Nutrition analyzed over 500 articles about low-carb diets and found that, among the scientific community, there remains a real discrepancy about what “low carb” means. 

The study’s principal investigator, Taylor Wallace, PhD, CEO of Think Healthy Group and an adjunct professor of nutrition and food studies at George Mason University, said that given the sheer amount of research that has been put into studying low-carb diets, it’s striking that we don’t have a clear definition. 

The range of evaluated studies – all published between 2002 and 2022 – found that most trials defined low-carb as having 100 grams or less of carbohydrates daily. But many also had much stricter definitions, with carbs taking up only 40-60 grams per day. 

The variability, Wallace said, should underline the fact that low-carb diets might not be right for everyone. 

“There’s a lot of data that shows that low-carb diets work in cases like diabetes and weight loss,” said Wallace. “But I also think that there’s a lot that we don’t know, and we shouldn’t overstep to ‘Eat as much saturated fat as you want, it doesn’t matter as long as you’re on a low-carb diet.’ That’s a little bit out there for me.” 

The other issue Wallace pointed out was that most of the studies did not examine participants beyond the 6-month point, which doesn’t shed light on how sustainable these meal plans are in the long term. 

A systematic review and meta-analysis published by the the journal BMJ in 2021, for example, found that for people with type 2 diabetes, low-carb diets increased remission rates among those who stuck to it for 6 months. But the same review found that by 12 months, the benefits of the diet had shrunk significantly and participants’ LDL cholesterol levels had worsened. 

The first recommended daily allowance, established by the Institute of Medicine in 2002, said that both children and adults should consume a minimum of 130 grams of carbs per day for brain function and health. 

With the popularity of diets like keto and Atkins, which typically restrict carbs to less than the recommended daily allowance, focusing on long-term adherence is key to understanding overall health outcomes beyond the number of pounds lost on the scale. 

“We just have to be mindful that we don’t have the literature to say what could potentially be the long-term outcomes of adhering to a carbohydrate diet that’s less than this 130 grams per day,” said Katrina Hartog, a registered dietitian-nutritionist at New York University. 

It’s also important to keep safety concerns in mind, even if you do fall into the category of someone who could benefit from a low-carb diet, Hartog said. Nutritional deficiencies, disordered eating habits, decreases in lean muscle mass – these should all be essential parts of low-carb research. And these events can only be properly evaluated past the 6-month mark. 

Wallace said that his study’s findings should prompt further research. In particular, he’d like to see a systematic review to really synthesize the outcome evidence of the many studies we already have.

“​​If everybody’s calling ‘low carb’ something different, then the research is never going to give us an answer because all the studies are different,” said Wallace. “If we’re going to move forward in this field, we have to decide what ‘low-carb’ is.” 



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Contaminated Hospital Beds Increase Risk of Healthcare-Associated Infections

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Contaminated Hospital Beds Increase Risk of Healthcare-Associated Infections


In a cohort study conducted by Infection Control & Hospital Epidemiology, researchers investigated if staying in a hospital bed previously used by a patient with a healthcare-associated infection (HAI) raised the likelihood of acquiring a hospital-onset HAI. The study found that patients occupying a hospital bed or room after someone with Clostridioides difficile infection (CDI) had a higher risk of developing a hospital-onset C diff infection (HO-CDI). Enhancing cleaning and disinfection practices in healthcare settings could lower the transmission of C diff within hospitals.

Among 25,032 hospital visits involving 18,860 distinct patients, we detected 237 instances of HO-CDI. The association between exposure to a contaminated bed and the development of HO-CDI was evident in both unadjusted (odds ratio (OR), 1.8; 95%) (confidence interval (CI), 1.4–2.31) and adjusted analyses (OR, 1.5; 95% CI, 1.2–2.0). A significant portion of this association was attributed to the combined effects of mediation by and interaction with a contaminated hospital room.

“The odds of developing HO-CDI with exposure to a contaminated bed minimally increased in sensitivity analyses in which we decreased the amount of time a bed was considered contaminated, thus decreasing the time between the prior occupant’s positive C diff test and the subsequent occupant’s diagnosis of HO-CDI,” according to investigators. “The sustained association between contaminated bed and HO-CDI speaks to the robustness of C diff spores and their ability to survive on environmental surfaces for an extended period.”

Hospital bed movements within 2 academic medical centers were tracked from April 2018 to August 2019 using a real-time location system. Researchers extracted patient demographics, clinical details, and C diff PCR test results from electronic health records. A patient was considered exposed to a “contaminated” bed or room if they occupied a bed or room within 7 days before their diagnosis of HO-CDI, which previously hosted a patient with C diff infection within the last 90 days. The study utilized multivariable logistic regression to assess the association between exposure to contaminated beds and the incidence of HO-CDI, adjusting for the length of hospital stay and the need for intensive care, and analyzing the impact of room contamination.

3 Key Takeaways

  1. The study has revealed a significant association between occupying a hospital bed previously used by a patient with a CDI and an increased risk of developing a HO-CDI.
  2. The research findings emphasize the necessity for healthcare facilities to adopt and rigorously implement enhanced cleaning and disinfection protocols, specifically targeting the eradication of C diff spores from hospital beds and the surrounding environment.
  3. The study highlights the direct link between bed contamination and the risk of HO-CDI and points to the value of utilizing real-time monitoring systems in tracking hospital bed usage and contamination.

“Our findings suggest that there may be transmission of C diff from the hospital bed to a patient, even up to 90 days after the original patient was diagnosed with C diff further studies involving genomic sequencing could more directly link possible bed contamination and developing HO-CDI. Human-factor analyses could also elaborate on the interactions that healthcare personnel have with the hospital room, bed, and other surfaces to determine which parts of the healthcare environment contribute the most to the transmission of HO-CDI,” the investigators wrote. “New technologies or cleaning and disinfection methods that can better eradicate C diff spores from a hospital bed and/or the surrounding healthcare environment may lead to significant reductions in healthcare transmission of C diff and decrease rates of HO-CDI.”

The study identifies several limitations, including biases from specific hospital units and omitted beds, which do not significantly impact the overall findings. The use of PCR for C diff testing may overestimate bed contamination. Additionally, not considering clinical severity or asymptomatic cases might lower the estimated transmission risk. However, these limitations notwithstanding, the study underscores a nuanced relationship between bed contamination and HO-CDI risk, stressing the importance of improved infection control measures across both single and multi-bed hospital settings to mitigate C diff spread.

Overall, this study highlights insights into the transmission patterns of C diff within hospital settings and underscores the necessity for enhanced protocols for cleaning and disinfecting hospital beds, and the broader healthcare environment. Furthermore, the real-time monitoring of hospital beds could significantly contribute to investigating outbreaks of HO-CDI by uncovering links, such as shared beds among patients that might be overlooked by conventional epidemiological approaches.

Reference

Witt LS, Howard-Anderson J, Prakash-Asrani R, Overton E, Jacob JT. The role of the hospital bed in hospital-onset Clostridioides difficile: A retrospective study with mediation analysis. Infection Control & Hospital Epidemiology. Published December 13, 2024. Accessed February 6, 2024. doi:10.1017/ice.2023.254



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Cherry Cheesecake Bars (Easy to Make!)

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Cherry Cheesecake Bars (Easy to Make!)


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

These Cherry Cheesecake Bars are the perfect make-ahead dessert for any occasion! Creamy cheesecake sits atop a homemade graham cracker crust, and is finished off with a generous helping of cherries.

Love cheesecake but not the hassle of making it from scratch? Try these recipes instead! Mini cheesecakes, lemon cheesecake bars, or sopapilla cheesecake bars!

Sliced cheesecake bars topped with cherry pie filling on a white serving platter.

Easy Cherry Cheesecake Bars

I love homemade cheesecake. But sometimes I don’t want to go through the effort of making a regular-sized cheesecake and worrying about water baths, cracking, and all those considerations that come along with traditional cheesecake. These cherry cheesecake bars are super simple to make and are always a crowd pleaser!

The first step in this recipe is to make the crust. You’ll need graham cracker crumbs, butter and sugar which get pressed into the bottom of a square pan, then baked until crisp. While the crust is baking, I prepare the filling. Here are the ingredients you’ll need for both:

Ingredient List

The filling is a simple combination of cream cheese, vanilla extract, eggs, sugar and heavy cream. If you don’t have heavy cream on hand, sour cream will also work. The cheesecake bars will need to chill for at least 2 hours, so plan accordingly! You can actually prepare the bars up to 3 days before you plan to serve them, then simply slice and top with cherries right before serving.

Crust:

  • Graham Cracker Crumbs: Form the base of the crust.
  • Sugar: Sweetens and helps bind the crumbs together once baked.
  • Salted Butter: Adds moisture, richness, and also keeps the crust in place. Unsalted butter will also work if that’s all you have on hand. You can add a pinch of salt to the crust mixture separately.

Cheesecake Filling/ Topping:

  • Cream Cheese: The star ingredient! This creates the classic rich and creamy cheesecake texture.
  • Sugar: Sweetens up the filling.
  • Sour Cream: Adds a touch of tang and keeps the filling moist.
  • Heavy Cream: Enhances richness and also prevents cracks in the baked cheesecake.
  • Eggs: Bind the ingredients and provide structure for a perfect slice!
  • Vanilla Extract: Infuses the filling with a hint of sweet, aromatic flavor.
  • Cherry Pie Filling: For the topping!

Other Topping Flavors

What I love about this recipe is that you really can change it up by using a different flavor of pie filling, like apple or blueberry, or even just using sliced fresh fruit instead of pie filling.

How to Make Cherry Cheesecake Bars

I actually think the trickiest part about this cheesecake bar recipe is cutting the bars into neat squares! The bars are easiest to cut straight from the fridge and when you use a hot knife. (See the tips below!) This recipe makes about 9 larger squares or 12 smaller squares.

  1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper, leaving a 1 or 2-inch overhang on either side of the pan, and spray with pan spray.
  2. Graham Cracker Mixture: In a medium bowl, mix together the graham cracker crumbs, sugar, and butter together until it resembles wet sand. 
  3. Add to Pan: Firmly press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling for the cherry cheesecake bars.

Cheesecake 

  1. Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer or the paddle attachment of a stand mixer and beat until it is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
  2. Mix In Remaining Ingredients: Add the sugar, sour cream, heavy cream, and vanilla and beat until combined. Add the eggs one at a time, beating well after each addition. Pour the batter over the cooled crust.
  3. Bake: Return the pan to the oven and bake for 28-30 minutes, or until the center is set. 
  4. Chill: Remove the pan from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours.
  5. Cut: Once chilled, carefully remove the cheesecake bars from the pan using the parchment paper. Cut into 9 or 12 squares, depending on your preference.
  6. Add Topping: Spoon approximately 2 tablespoons of cherry pie filling over each cheesecake bar and serve.
4-photo collage of the crust being prepared and then topped with the cheesecake filling.

Tips for Making Cherry Cheesecake Bars

Cherry cheesecake bars are super simple to make, but here are a few more tips for success!

  • Use Full-Fat Ingredients: Use full-fat cream cheese and sour cream! Decadent cheesecake bars isn’t the time to skimp on the fat.
  • Room Temperature Ingredients: Room-temperature ingredients will blend more smoothly, so set your cream cheese, sour cream, cream, and eggs on the counter for an hour or two before you’re ready to start baking.
  • Making Graham Cracker Crumbs: If you don’t have graham cracker crumbs, blend 12 whole graham crackers in the food processor or blender until finely ground.
  • Don’t Over-bake the Bars! The center of the cheesecake bars should have just the slightest wobble to it, like jello after it has been set.
  • Cutting Into Squares: Use a hot knife to cut your cherry cheesecake bars for the cleanest cut. Run a chef’s knife under very hot water, dry with a clean kitchen towel, and then slice. Repeat these steps between each cut for the cleanest slices.

Top-down view of sliced cherry cheesecake bars.

Storing Leftovers / Freezing

Store leftover cherry cheesecake bars in the refrigerator for up to 7 days. Keep them in an airtight container, or cover the baking pan tightly with plastic wrap.

These cherry cheesecake bars can also be made in advance and frozen! Remove the chilled bars from the pan and slice them into pieces. Place them on a parchment-lined baking sheet and freeze for 2 hours, until the bars are frozen solid. Transfer them to an airtight container, laying a piece of parchment between them if you are going to stack them. They will keep for up to 3 months. Thaw in one layer in the fridge overnight.

The cherry pie filling being added to a cheesecake bar.

More Easy Recipes for Cheesecake Lovers

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  • Preheat the oven to 325 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper, leaving a 1 or 2-inch overhang on either side of the pan, and spray with pan spray.

  • In a medium bowl, mix together the graham cracker crumbs, sugar, and butter together until it resembles wet sand.

  • Firmly press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling.

Cheesecake

  • Add the cream cheese to a large bowl and beat with a hand mixer or the paddle attachment of a stand mixer and beat until it is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.

  • Add the sugar, sour cream, heavy cream, and vanilla and beat until combined. Add the eggs one at a time, beating well after each addition. Pour the batter over the cooled crust.

  • Return the pan to the oven and bake for 28-30 minutes, or until the center is set.

  • Remove the pan from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours.

  • Once chilled, carefully remove the bars from the pan using the parchment paper. Cut the cheesecake into 9 or 12 squares, depending on your preference.

  • Spoon approximately 2 tablespoons of cherry pie filling over each bar and serve.

Originally posted February 7, 2018
Updated on February 7, 2024

Calories: 351kcalCarbohydrates: 37gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 95mgSodium: 245mgPotassium: 146mgFiber: 1gSugar: 17gVitamin A: 853IUVitamin C: 2mgCalcium: 64mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Get your flu shot this fall at no cost

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Get your flu shot this fall at no cost


Published on September 21, 2023

It’s important to get the flu shot to protect you and your family from this potentially serious disease. The Centers for Disease Control and Prevention recommends that everyone 6 months and older get a flu shot by the end of October. 

3 reasons to get the flu shot this year: 

  1. It’s free.  With Marketplace health insurance, immunizations are a covered preventive care benefit. Your flu shot is free from a provider in your plan’s network.
  2. It’s easy. You can get the flu shot at many locations, like pharmacies and grocery stores.
  3. It helps protect you and others. A flu shot can lower your chance of getting sick and spreading the flu to others.



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Greek Shrimp Saganaki Recipe

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Greek Shrimp Saganaki Recipe


Many years ago (and before I had kids) I had the chance to tour Europe and sample some of the different cuisines there. The delicious Greek flavors are some of the dishes that stuck with me the most. I’ve since been able to travel more overseas and try even more traditional foods. I’ve recreated several of these dishes at home and this Greek shrimp saganaki recipe is the latest one!

What is Shrimp Saganaki?

As you can probably tell from the name shrimp saganaki (aka garides saganaki) has shrimp in it. The word saganaki comes from the traditional two-handled skillet it’s cooked in. You’ll also find feta saganaki on many Greek restaurant menus. This Greek dish is usually served with ouzo, an anise-flavored liquor, or white wine.

Shrimp saganaki is shrimp cooked in a bed of fresh tomatoes or canned tomatoes, fresh herbs, onion, and feta cheese. Some people like it with a spicy tomato sauce but it tastes good mild too. If you prefer a spicier version then add some red pepper flakes or chili flakes to the tomatoes as they simmer.

It tastes best served fresh with the warm cheese and bubbling tomato sauce!

TipsFor the Best Shrimp

Shrimp is very simple to cook, but it can easily overcook. You’ll know it’s overdone because it feels and tastes rubbery. I use bite-sized medium-sized shrimp in this dish which cook in just a few minutes. Many shrimp saganaki recipes call for large shrimp or jumbo shrimp so if you use these then adjust the cook time.

The most important thing is to choose good-quality, fresh shrimp, preferably wild-caught. Either fresh or frozen and thawed works here. The shrimp should be an opaque pink color when done. They’ll also continue to cook some once taken off of the heat. 

Optional Garnishes

This dish is really packed with hearty flavors. The juicy tomatoes combine with the creamy feta and seafood to make a really flavorful dish. Here are some optional garnishes that boost the flavor even more!

  • Add a drizzle of fresh lemon juice or olive oil to the top before serving
  • Use fresh herbs like chopped oregano (dried oregano also works)
  • Instead of stirring the feta cheese in, use it as a topping and broil it a few minutes before serving
Shrimp_Saganaki

Greek Shrimp Saganaki Recipe

This delicious shrimp dish is full of hearty flavor with the tomatoes and herbs. Crumbled feta adds the perfect creamy touch. Serve it as an appetizer or as a main dish!

  • Heat olive oil in a large skillet over medium-high heat.

  • Add chopped onions and saute until softened.

  • Stir in chopped parsley, white wine, drained diced tomatoes, garlic salt, and pepper. Simmer for about 20 minutes until the mixture thickens.

  • Add raw shrimp and cook for approximately 5 minutes or until shrimp are just cooked through.

  • Mix in crumbled feta cheese, remove from stovetop, and serve immediately.

Nutrition Facts

Greek Shrimp Saganaki Recipe

Amount Per Serving (1 serving)

Calories 445
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 10g63%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Cholesterol 233mg78%

Sodium 1516mg66%

Potassium 631mg18%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 4g4%

Protein 32g64%

Vitamin A 614IU12%

Vitamin C 16mg19%

Calcium 401mg40%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

  • You can also add the Greek feta cheese to the top and broil for a few minutes to brown the cheese. Be sure to use a cast iron or other broiler-safe skillet for this.
  • This keeps in the fridge for 2-3 days in an airtight container.

What to Serve With Shrimp Saganaki

Because it’s so rich in flavor this dish tastes best served with some milder flavors. In Greece, they’ll use pita bread or crusty bread to dip in the juices. Orzo is another popular option. It’s often served as an appetizer as part of a mezze platter along with kalamata olives, dips, fresh veggies, and cheese. Sourdough bread, grain-free crackers or flatbread, or white rice are also good options.

Since this dish cooks so quickly it’s also great as a main course for a weeknight dinner. Here are a few Greek-inspired dishes to pair it with for a full meal:

Is your family a fan of Greek food? What would you serve with this recipe? Leave a comment and let us know!



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The Impact of Whole-Genome Sequencing in Detecting Foodborne Illnesses

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The Impact of Whole-Genome Sequencing in Detecting Foodborne Illnesses


In a recent issue Emerging Infectious Diseases published by The Centers for Disease Control and Prevention (CDC), investigators conducted a study to find the outcome of fitting a power law distribution to US foodborne disease outbreaks to assess under-detection and underreporting. This revealed significant findings regarding the identification of small outbreaks over two distinct periods, 1998–2017 and 2018–2019.

There were 788 fewer small outbreaks identified annually than expected based on the power law distribution during the period from 1998 to 2017. However, after the implementation of whole-genome sequencing (WGS) in 2018, the under-detection rate improved, with 365 fewer small outbreaks identified annually than expected during the years 2018 and 2019.

The power law distribution is used as a statistical tool to analyze the frequency and size of foodborne disease outbreaks in the United States. By fitting outbreak data to a power law distribution, the CDC investigators were able to assess patterns that suggest under-detection and underreporting of outbreaks.

“We found that foodborne disease outbreak data fit a power law distribution,” investigators wrote. “On the basis of that finding, we quantified the unobserved burden of foodborne outbreaks in the United States during 1998–2019, predicting that 718 fewer than expected small outbreaks are detected, investigated, and reported every year and 1 fewer than expected large outbreak was detected and reported about every 3 years. Detection and reporting of foodborne outbreaks have improved; during 2018–2019, we estimate that underreporting of small outbreaks decreased by 54% (365/year) compared with 1998–2017 (788/year). The power law distribution quantifies improvements in detection and reporting, which could in part be explained by WGS.”1

One limitation of the study is that investigators could not prove the data does not follow a power law, which does not mean it does. The KS statistic, which looks at the biggest difference, might not catch all the ways distributions can differ. However, they tried to make the analysis strong by choosing a minimum amount to look at, comparing it with other possible distributions, and using Bootstrap to understand uncertainty better. Another issue is that they only looked at confirmed outbreaks in labs, which might leave out some cases but helps keep the comparison consistent. Also, the biggest outbreaks might be undercounted because labs might not have enough resources to test every sample, especially when an outbreak is huge.

Main Takeaways

  1. The implementation of whole-genome sequencing in 2018 marked a significant improvement in the detection of small foodborne disease outbreaks.
  2. Research has pinpointed specific food sources, such as leafy greens and charcuterie meats, as major contributors to outbreaks of E. coli O157:H7 and Salmonella.
  3. The CDC’s study found a notable decrease in the under-detection of these outbreaks, with an annual reduction of identified small outbreaks from 788 to 365 compared to the expected numbers based on power law distribution.

In recent reporting from Contagion, The CDC identified a specific E coli strain, O157:H, to be responsible for numerous leafy greens–associated outbreaks during 2016-2019. A specific strain of E coli O157:H7 associated with leafy greens has been the source of ongoing enteric illness since late 2016. This strain is estimated to have emerged in late 2015 and consists of 2 clades with different geographic distributions, one of which has notable genomic features.2

The investigators pointed out that cattle are typically the largest reservoir for this strain of E coli, but in recent years, contaminated leafy greens have been recognized as a major source of outbreaks. “In foodborne illness attribution estimates for 2020 based on outbreak data, 58.1% of E coli O157:H7 illnesses were attributed to vegetable row crops, a category that includes leafy greens,” the investigators wrote. Overall, it is estimated that E coli O157:H7 causes approximately 63,000 acquired foodborne illnesses and 20 deaths in the United States annually.2

As of January 2024, the CDC released a salmonella outbreak linked to charcuterie meats, with 47 illnesses and 10 hospitalizations across 22 US states.3

“Most people infected with Salmonella experience diarrhea, fever, and stomach cramps. Symptoms usually start 6 hours to 6 days after swallowing the bacteria,” according to the CDC. “Most people recover without treatment after 4 to 7 days. Some people—especially children younger than 5 years, adults 65 years and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.”3

The application of power law distribution analysis by the CDC has quantitatively improved the understanding of foodborne disease outbreak detection and reporting in the US, particularly highlighting the effectiveness of WGS in identifying smaller outbreaks. The research also identifies specific food sources, such as leafy greens and charcuterie meats, as significant contributors to E. coli O157:H7 and Salmonella outbreaks. These findings emphasize the importance of advanced genomic techniques in public health surveillance and the need for ongoing vigilance in food safety practices to mitigate the impact of foodborne illnesses.

References

  1. Ford L, Self JL, Wong KK, et al. Power law for estimating underdetection of foodborne disease outbreaks, united states. Emerging Infectious Diseases. Published February 2024. Accessed February 6, 2024. doi:10.3201/eid3002.230342.
  2. Parkinson J. CDC: reoccurring strain of e coli is source of foodborne illness. ContagionLive. Published September 23, 2024. Accessed February 6, 2024. https://www.contagionlive.com/view/cdc-reoccurring-strain-of-e-coli-is-source-of-foodborne-illness
  3. CDC. Salmonella outbreak linked to charcuterie meats. Centers for Disease Control and Prevention. Published January 28, 2024. Accessed February 6, 2024. https://www.cdc.gov/salmonella/charcuterie-meats-01-24/index.html



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Buttermilk Fried Boneless Wings | The Recipe Critic

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Buttermilk Fried Boneless Wings | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

If you’re still working on your Super Bowl food lineup, add these amazing boneless wings to the list! They have a crispy buttermilk breading and are tossed in a mouthwatering buffalo sauce.

A good batch of wings is a must-have for any game-day. Try these boneless wings, lemon pepper chicken wings, Thai glazed chicken wings, or parmesan garlic wings!

Boneless wings served with celery sticks and ranch.

Boneless Buffalo Wings

For a meal, appetizer, snack, you name it, you can never go wrong with some fresh boneless wings. Skip the takeout and try making some from scratch for your next get-together! Using this recipe, you’ll be able to make drool-worthy boneless wings with the BEST crispy crust. All you need is some ranch or blue cheese dressing for dipping to take them to the next level!

It’s a tasty combination of extra-fine panko breadcrumbs and buttermilk for a breading that’s tender and light, but nice and crunchy! I tossed my boneless wings in some homemade buffalo sauce, but the good news is, this recipe is super versatile and you can use any sauce or rub you like.

Ingredient List

You only need a few simple ingredients to create the best boneless wings with an irresistible, crispy crust. Once you have a batch of them fried up, feel free to toss them in your favorite wing sauce! The sky is the limit!

  • Boneless, Skinless Chicken Breasts: The base of your wings! Using boneless thighs will also work. Cutting them into 2-inch chunks creates bite-sized pieces that cook evenly.
  • Seasonings: I used a mix of onion powder, garlic powder, paprika, and salt and pepper to give the chicken pieces flavor.

Breading Station:

  • Eggs: Binds the dry ingredients to the chicken and helps the coating adhere.
  • Buttermilk: Adds moisture and richness to the coating, making it tender and flavorful. Regular milk can also be used as a substitute.
  • All-Purpose Flour: The base of the crispy coating for the boneless wings.
  • Panko Breadcrumbs: These light and airy crumbs create a super crunchy texture. Pulsing them creates a finer texture for even crispier results.
  • Buffalo Wing Sauce: The classic flavor we all know and love! Use bottled or homemade buffalo sauce. You can adjust the heat level to your preference.
  • Oil for Frying: Heats up to high temperatures to cook the chicken in. Any neutral oil with a high smoke point works. I recommend canola, peanut, or vegetable oil.

Making the Best Boneless Wings

Takes a little bit of prep but it’s much easier than you’d think. Also, if you’re not up for frying your boneless wings in oil, I have included methods to air fry and bake them below! Whatever is most convenient for you!

  1. Cut Chicken: Cut the chicken into 2-inch pieces and place into a large bowl.
  2. Seasoning Mixture: In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and then stir to combine.
  3. Coat: Add the seasoning to the bowl of chicken and then toss to coat well.

Breading Station

  1. Prepare Breading Station: Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and then add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.
  2. Dredge: Place each piece of seasoned chicken in the egg wash followed by the flour.
  3. Coat in Breadcrumbs: Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.
  4. Repeat: Repeat with the remaining pieces of chicken.
  5. Fry: Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.
  6. Remove Excess Oil: Place the fried chicken on a paper towel so it absorbs the oil.
  7. Coat in Sauce: Coat the boneless chicken wings in buffalo sauce if you desire.
  8. Serve: Serve with dipping sauce on the side and enjoy!
A piece of chicken being breaded, step-by-step.

More Cooking Options

So you can have crispy, delicious boneless wings no matter what!

  • Air Fry: Spray both sides of the chicken pieces with cooking spray, then place them in the basket of the air fryer. Cook at 400 degrees Fahrenheit for 4 minutes. Flip the chicken pieces and cook for an additional 4 minutes. Coat in buffalo sauce before serving!
  • Bake: Spray the breaded chicken pieces with cooking spray. Place them on a baking sheet lined with a wire cooling rack. Bake at 400 degrees Fahrenheit for 8 minutes, then flip the chicken and cook for an additional 8 minutes. Coat in buffalo sauce before serving.

Wing Sauces to Try

Coating the boneless wings in buffalo sauce.

Storing Leftover Boneless Wings

If you have leftover boneless wings, let them cool completely before packing them into an airtight container. They’ll keep safely in the fridge for 3-4 days or the freezer for up to 3 months.

To reheat (and keep your wings crispy) preheat your oven to 400 degrees Fahrenheit or air fryer to 375 degrees Fahrenheit. Spread the wings in a single layer (allowing plenty of airflow if using an air fryer) and heat for 10-15 minutes, flipping halfway through. Cook until warmed through and crispy again.

Dipping a buffalo wing into ranch dressing.

Other Amazing Game Day Appetizers

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Chicken

  • Cut the chicken into 2-inch pieces and place into a large bowl.

  • In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and stir to combine.

  • Add the seasoning to the bowl of chicken and toss to coat well.

Breading Station

  • Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.

  • Place each piece of seasoned chicken in the egg wash followed by the flour.

  • Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.

  • Repeat with the remaining pieces of chicken.

  • Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.

  • Place the fried chicken on a paper towel to absorb the oil.

  • Coat the boneless chicken wings in buffalo sauce if you desire.

  • Serve with dipping sauce on the side and enjoy!

Calories: 413kcalCarbohydrates: 54gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 151mgSodium: 622mgPotassium: 494mgFiber: 2gSugar: 3gVitamin A: 334IUVitamin C: 1mgCalcium: 103mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Open Enrollment for 2024 coverage starts soon! Get ready now.

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Open Enrollment for 2024 coverage starts soon! Get ready now.


You can enroll in a Marketplace health plan for 2024 starting November 1, but don’t wait to get ready. Start preparing now to make enrollment faster and easier. 

How to get ready to enroll in 2024 Marketplace coverage.

5 tips to get ready to enroll: 

Start with more tips to help you get ready to apply for 2024 — don’t miss out on affordable coverage!



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Lowering Your Risk for Disease

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Lowering Your Risk for Disease


Feb. 6, 2024 — Nutritionists are sounding the alarm on just how much your dietary consumption can affect your risk — or lack thereof — for cancer. 

A whopping 25% of the 18 million cancer cases in the U.S. could be prevented by improving your nutrition, according to research out of the Harvard T.H. Chan School of Public Health. Being overweight or obese can put you at risk for a slew of cancers, including cancer of the breast, liver, and colon, among a handful of others, according to the American Cancer Society. 

A healthy diet can help offset these diseases by reducing risks linked to obesity – most notably chronic inflammation, according to Harvard experts who spoke at a news conference Monday. Developing inflammation from a poor diet causes your insulin levels to spike, which can lead to IGF-1 insulin-like growth factors, said Edward Giovannucci, MD, professor of nutrition and epidemiology at Harvard University. These insulin growth factors tell your cells that ample nutrients are around and these cells should continue growing.

“It probably causes a lot of cell proliferation, and just by having a lot of cells dividing, you have a bigger chance of getting a mutation that eventually will lead to a cancer,” said Giovannucci. But cancer-causing chronic inflammation (which can occur over a long period of poor nutritional habits) is not the same as acute inflammation, which can occur after, let’s say, stubbing your toe. 

“Chronic inflammation happens over years and years, and the cells become dysregulated and mutated,” said Timothy Rebbeck, PhD, professor of cancer prevention at Harvard. “That’s the kind of inflammation that we think diet and nutrition may have an impact on, as well as things that would be very important in cancer causation.” 

The experts dug into the types of foods and drinks you should consume to lower your risk for cancer, debunked common myths surrounding cancer and nutrition, and gave practical tips to make a consistent, health-promoting diet more attainable. 

Diets That Aids Cancer Prevention 

A “plant-forward” diet (which consists of mostly plants), is a great long-term, health-promoting nutritional plan, according to Eliza Leone, a registered dietitian and wellness manager at Restaurant Associates. This is not to be confused with a plant-based diet (exclusively plants). 

She gives the example of the “Harvard Healthy Eating Plate.” This means that your plate should be 50% fruits and vegetables, 25% whole grains/grains/starches, and 25% protein. Proteins could include animal proteins (like eggs, dairy, lean meats) or plant-based proteins (such as tofu, beans, nuts). Overly processed meats, such as deli meat, and red meat should be eaten sparingly. 

“Inflammation, insulin, and obesity sort of go together, and processed foods that are high in refined carbohydrates (e.g., white breads) and probably saturated fats all contribute to excess energy (calorie) intake to begin with,” Giovannucci said. “Chronic inflammation is important for cancer. So I think processed foods are definitely an important part of the equation.”

A good majority of your diet should be whole foods, like those from the ground, and you should be very aware of your portion sizes, Rebbeck said. Whole foods include foods like rice, potatoes, beans, fruits, and vegetables versus processed foods like breads, cookies, and pastas. 

“The evidence for this comes from both human studies, as well as animal studies, that caloric restriction can be very helpful,” Rebbeck said. “The populations that have limited caloric intake tend to be healthier, have less cancer, and less cardiovascular disease. The animal models that have been done show the same kind of thing.”

One simple way to watch your portions is using smaller dishes, like salad plates, for your meals.

 Alcohol and Cancer

You may remember research swirling that one or two glasses of red wine each night promotes cardiovascular health. Some experts are now pushing back on that claim – especially when addressing cancer risk and alcohol consumption. In fact, research shows that there is no “safe” type of alcohol, said Rebbeck. 

Alcohol is a class 1 carcinogen (meaning it can cause cancer), according to the International Agency for Research on Cancer. Drinking a lot of alcohol on a regular basis, in particular, is linked to various types of cancers, said Rebbeck. You may feel hesitant to go cold turkey on your post-work beer or cocktails with your girlfriends. But many things in life come with risk, and you can choose to make smarter choices like reducing your alcohol intake from frequently to occasionally, he said.

Supplements and Cancer 

It’s important also to remember that supplements and vitamins are supposed to be in addition to, not replacement for, a health-promoting diet. This is largely due to the fact that our bodies can take in nutrients through food far more efficiently than it can through supplements, said Leone. 

Furthermore, most vitamins and supplements may not be all that necessary, Giovannucci said. In fact, some research shows that particularly high doses of vitamins like zinc and selenium can actually increase your risk for certain cancers. 

The vitamins that may actually help stave off cancers are calcium, multivitamins, and vitamin D. One Harvard study found that 2,000 international units of vitamin D greatly lowered risk of cancer death after 6 years. Other research has shown that calcium is a great preventative measure for colon cancer, according to Giovannucci. “If people don’t take or eat a lot of dairy products, it may not be a bad idea to have some supplementary calcium,” he said. 

Debunking Cancer and Nutrition Myths

Social media posts spreading “dietary advice” to the masses should be scrutinized due to various misleading, and downright dangerous, claims surrounding nutrition and cancer prevention, Rebbeck said. One of the most harmful myths circulating is that certain vitamins and minerals can be used as a substitute for life-saving chemotherapy medicines and vaccines, he says.

“I see a lot of misinformation or sometimes disinformation out there that supplants well-established, scientifically determined practice and tries to replace it with something like ‘just take this pill, just eat this vegetable, just drink this juice, and you don’t need your chemotherapy,’” Rebbeck said. “Those are the [myths] that I think are the most dangerous.”

For more information on cancer and health-promoting nutritional practices, click here. 



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