Halloween is such a fun, festive holiday — and the decoration possibilities are endless! Do you want your space to be decorated like a scene out of a scary movie? Or do you want simple autumn vibes with pumpkins, candles and fall leaves that you can leave on display until Thanksgiving? 

Midwest Kitchens is here to help you choose from loads of Halloween-approved decorating options! Keep reading for our favorite tricks and treats for a Halloween-ready home.

Tis’ the Season for your home to be SCARY

The first step of decorating your home is to pick a theme that can be used around the entire house. Think: pumpkin patch, haunted house, the perfect fall day or silly, spooky fun. Choosing a theme for your home will make it easier for you when it comes to shopping for the decorations and choosing the placement for each new piece in your home. 

Something else to keep in mind when choosing your decorations: what will you do with them after spooky season is over? Will they go in storage or the garbage? 

For a more sustainable decorated home with no need to store after, keep these tips in mind:

• Decorate with pumpkins, winter squash or gourds — compost after or turn into a yummy dish if possible!
• Make temporary wreaths out of natural materials you can compost afterward.
• Use paper decorations you can recycle afterward.

Halloween is the one time of year where you can go big or gourd home! But be careful — if you overdecorate, it will make your home look cluttered. Planning ahead will help prevent you from going overboard!

Here are some ideas for decorating the most essential rooms of your home for Halloween this year! 

A Killer Kitchen 🔪🩸

Your kitchen is the heart of your home and it’s the most BOO-tiful room in your house. 

Decorating your kitchen can be tough because every nook and cranny already serves a vital purpose. Start with the front of your kitchen surfaces — your refrigerator doors, your cabinets, kitchen windows. Cover with fun spooky decals or fun Halloween drawings by your kids!

If you want to be more spooky when it comes to decorating your kitchen, you could decorate with spider webs and hanging spiders and bats — just be mindful to keep hanging decorations away from your stove and oven.

Speaking of your stove, don’t forget to put out your seasonal hand towels — nothing like the practical touch of some Halloween-themed towels wrapped around the stove handle. 

For your counters and open shelves, you can’t go wrong with pumpkins! We love white-painted pumpkins with hand-painted black silhouettes hand-painted — like a cat, witch or a bat. 

You can also decorate your counters with a fun fall centerpiece! For an autumn vibe, start with a neutral-colored tray on your island counter. Add a fall-scented candle, an orange vase full of pampas grass and some fabric pumpkins or tiny, colorful gourds. 

If you want a more functional ghoulish look, try a black, tower tray displaying your spooky Halloween desserts. Add spider webs and a skull for a finishing touch.

Don’t forget the space above your cabinets too! They’re just begging for fabric pumpkins, mini gourds or a beautiful red, yellow, and orange leaf garland.

A BOO-zy Bar Cart 🍷🥃🍸

Let’s be honest, we’re just here for the BOOze this Halloween season. Your bar cart is a party staple that needs some special Halloween touches — especially if you’re entertaining guests. Obviously, you have to include your favorite spirits and wine for the cart, but you need spooky touches as well. 

Include a letter board with a punny Halloween saying on it like “100% that Witch” or “Ghouls Just Wanna Have Fun!” Or display the name of some fun Halloween-themed signature cocktails you’ll be serving.

Next, dig out your Moscow Mule mugs for a fun touch of brass that will look great with all the fall colors around the house. Finally, add a Halloween touch, like a witch statue, a bowl of candy corn or some small pumpkins, that won’t take up too much surface space.

A Dining Room that’ll have them saying, “Bone appetit!” ☠️🍽️

When it comes to your dining room, you can get very creative with your Halloween decorations. You have a whole table-top surface to work with —  so, have some skele-fun. 💀 

You can use a human-size skeleton or scarecrow by placing it in a seat at the dining table and having the skeleton’s hands holding a fork and knife, a spooky chalice or even a bowl of candy. 

When it comes to your centerpiece or place settings, you could be simple or spooky. For a simple table set up, include neutral placement for the plates and then black or white dishware. For decorations, have a neutral-colored runner that resembles the Halloween season with a pumpkin centerpiece or a few mini pumpkins at each seat. 

If you want to be more witchy, the theme of your dining room should be dark — think black and deep, blood red. Include all dark dishware and placemats, medieval and archaic-looking glassware, a black runner and black napkins with a spider holder. For the table, try tall, black candles scattered in the middle of the table, black tulle over the runner and over the table hang witch hats from the ceiling. 

Dead or A-Living Room 🆘

Your living room is the center of attention, so why not make it that way during Halloween this year! But you want your living room to still feel as homey and functional as possible, but with a spooky twist. The easiest way to decorate your couch in your living room is by adding Halloween-colored throw pillows and a plaid blanket draped along the back. 

If you have a mantle or fireplace, make it the center of attention! If you are having a Halloween party this year, you could drape a Halloween banner across the mantle for your guests to take pictures in front of! 

On both sides of the fireplace, place lanterns or fall-colored flowers in a neutral-colored vase! You can also add some pumpkins to brighten up the area too. 

Don’t have a mantle or fireplace? No problem! Choose a wall in your living room to make the focal point and backdrop for all your selfies.

A Fang-tastic Foyer 🧛‍♂️

The next area to focus on for decorating your home is the front entrance of your home. This area is the first area your guests will see so you want it set the vibe for the rest of your Halloween decor.

If you have an entryway table, make sure to spruce it up with some different-sized fabric pumpkins, multiple candles or cover with some Halloween prints! Also make sure there is enough room on the entryway table for your bowl of candy for your trick-or-treaters! 

Hayneedle suggests following these tips to have the best entryway for Halloween:

• Trick-or-Treat Tabletop – Add your favorite Halloween must-haves to your entryway table that will attract your guests.
• Versatility is Key – Decorate your entryway table with a mix of Halloween decorations and accessories that you use year-round.
• Add Sparkle & Shine to Your Space – Add LED or string lights to resemble Halloween night.
• Be Creative with Candle Holders – Use candy jars as a candle holder. 
• Get Your Glow On – Use flameless wax pillar candles to create a welcoming glow to your front porch.

Naturally Halloween Themed – Add fall-colored plants, pumpkins and flowers on your porch for a welcoming touch.

Spook-tacular Front Porch and Yard 👻

I think we can all agree that the best place to decorate your home for Halloween is the front porch and front yard. This is where you can make your decorations that can be appreciated by all! There are endless ideas when it comes to decorating your front porch, so let’s give your neighbors pumpkin to talk about. 

Some staples that your front porch needs are carved pumpkins. No matter how old or young you are, carving pumpkins is a great tradition that can be appreciated with friends or family. After they’re done being carved, set them on the porch steps with lights in them so you can see their eerie faces at night. The more pumpkins, the better! 

Some other things that you could include on your front porch display are hay bales, corn stalks and beautiful, colorful mums. For your front door, have a Halloween-themed wreath hanging either made up of skeletons or bats! 

The more decorations you have, the more trick-or-treaters will come flocking to your house — the most fun Halloween home on the block!

Decorating your home for a holiday is one of the best past times. Halloween is one of the best times of year filled with candy, pumpkins, costumes and boos. 

With Halloween right around the corner, Midwest Kitchens will help you have the best-decorated kitchen and home in your neighborhood this year! Have a fa-BOO-lous Halloween!

The post Eerie-sistible Halloween Decorating Tips for Every Room appeared first on Midwest Kitchens.

We teamed up, once again, with some of our favorite local influencers on Instagram to bring you a festive Holiday Influencer Recipe Exchange. Below you’ll find the recipes each of the influencers shared with Midwest Kitchens to try. Special thanks to Shilene Aaron, La’Shonda W, Lacey Spallitta, Niki French, Megan with Shadylane Blog, Kallie Flexman, and Karlie Stroup for participating! We are so ready to celebrate the holidays in the kitchen this year and with these delicious recipes!

Ethel’s Chocolate Cake

Ingredients:
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1 tsp baking soda
Dash of salt
1/2 c. oil
1/2 c. melted butter
1 tsp vanilla
1 c. milk & 1 T. vinegar
1 c. hot strong coffee

Directions:
Combine dry ingredients in large bowl. Make a well & add remaining ingredients in order, hand stir don’t beat.
Bake in 9×13 pan at 350 for 35-40 min.

Cream Cheese Frosting:
4 oz cream cheese room temp
1/2 stick butter room temp
3 c powdered sugar
1/2 tsp vanilla

Mix together until smooth. Make sure cake is fully cooled before frosting it.

Serve and enjoy!

Raspberry Shortbread Almond Cookies – Megan with Shadylaneblog

Ingredients:

Ingredients:
1 cup softened butter
2/3 cup sugar
1/2 tsp almond extract
2 cups flour
Raspberry Jam

Icing Ingredients:
1 cup powdered sugar
3 tsp water
1.5 tsp almond extract

Directions: Combine, refrigerate for an hour and make into 1 inch balls. Use tsp to make a “hole” in the center – fill with raspberry jam. Sprinkle with sugar and bake for 10ish minutes at 350, until Golden around the edges. Drizzle with icing once cooled

Mac and Cheese with bacon and cream –   Shilene Aaron The Mama Mogul

Ingredients:
1 lb elbow roni or your fave pasta
1 (8 Oz) pkg cream cheese (cut into small pieces)
2 cups of Parmesan cheese
5 tbs butter
6 tbs flour
1 cups half/half
2 cup milk
1 lb cooked, crumbled bacon

Directions:
Preheat oven to 350
Melt 5tbs of butter in large saucepan over medium heat, whisk in 6 tbsp flour and half/half and milk, reduce heat to low; cook until slightly thickened, about 2 minutes, stirring frequently. Add 2 cups of grated Parmesan cheese & pkg of cream cheese. Stir until melted.

Cook pasta then pour cheese mixture over pasta and mix well. Add 3/4 lb bacon. Pour into casserole dish top with 1/4 cup bacon, bake for 20 minutes and enjoy!

SQUASH SOUP – Lacey Spallitta

Ingredients
1-2-lb Butternut squash (cut in half lengthwise, seeds removed)
1 medium sized apple (cut off core)
2 tbsp Avocado oil (divided)
Sea salt
Black pepper
6 cloves Garlic (minced)
1 medium onion (chopped)
2 tbsp Fresh thyme
1/2 tsp Cinnamon
1/8 tsp Nutmeg
4 cup Chicken bone broth (or any broth of choice)
1 13.5-oz can Coconut milk (full fat)

Directions:
1. Preheat the oven to 400 degrees F
2. Line a baking sheet with foil or parchment paper.
3. Place the butternut squash halves open side up onto the baking sheet. Drizzle with a tablespoon of avocado oil. Sprinkle with sea salt and black pepper. Flip over, face down. Add apple next to the squash on baking sheet
4. Roast the butternut squash in the oven for about 40-55 minutes, until a knife goes in easily. Roast the apple for about 20min then take out and let the squash finish.
5. When the squash is about 30 minutes into roasting, heat the remaining tablespoon of avocado oil in a large pot over medium heat. Add the minced garlic, Onion, cinnamon, nutmeg and thyme. Saute for about a minute, until fragrant.
6. Add the broth and coconut milk. Simmer for about 20 minutes, or until the squash is done.
7. Scoop the squash out of the shells into the soup. Add apple pieces the use an immersion blender(or blender) to puree until smooth.
8. Let simmer together for 30min.

Jingle Juice – Niki French

Ingredients:
1 750ml bottle of Whipped Cream Vodka
2 liters of cherry 7-Up
1 bottle of sparkling Rosé
Frozen cranberries
Rosemary or mint for garnish

Directions: Chill the 7-Up and vodka in the fridge the day before you intend to make your punch. In a large pitcher or punch bowl filled with ice, combine all of the ingredients and stir gently. ENJOY!

Christmas Crack – Karley Stroup

Ingredient:
1 Box Chex Cereal
1 16oz bag Christmas M&Ms
1 bag Thin Pretzel sticks
1 bag White Chocolate Chips
Wax paper

Directions: Throw some wax paper down and mix everything together while you heat the white chocolate chips
Lightly coat the mixture with white chocolate

Enjoy!

1983 Creamy Potato Bacon Soup – Karley Stroup

Ingredients
3 Tablespoons Butter
¼ of onions chopped
2 cups celery chopped
6 carrots sliced
3 cups of chicken stock
Seasoning salt
Rosemary
Thyme
½ cup of half-and-half
1 cup of cheddar cheese
1 cup of real bacon bits
Scallions to top

Directions: In a pot on the stove
Simmer butter onions and celery and then add potatoes and carrots
Cover with chicken stock
Add seasons and let simmer
When the vegetables are tender you can mash them to make it a little creamy
Add your half-and-half, cheese and back and cook for about 15 minutes on the stove top.

Serve and Enjoy!

General Tso’s Chicken – Kallie Flexman

Ingredients
1/4 cup + 2 Tbsp coconut aminos
2 tbsp blackstrap molasses or raw honey
2 Tbsp coconut sugar
1/4 cup rice vinegar or apple cider vinegar
2 Tbsp tomato paste
2 tsp crushed red pepper more or less to suit spice preference
1 tsp sesame oil

chicken
1.5 lbs chicken thighs or breasts cut into 2” pieces
1/3 cup arrowroot starch or tapioca
1 egg whisked
2 Tbsp coconut oil
4 cloves garlic minced
1.5 inches ginger minced
1 tsp sesame oil
1 Tbsp toasted sesame seeds
1/2 cup chicken bone broth
Thinly sliced scallions for garnish
Additional sesame seeds for garnish
2 tsp arrowroot + 2 Tbsp broth to thicken sauce after chicken cooks

Directions:
Whisk together all sauce ingredients in a bowl and set aside.
Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess.
Turn on “sauté” wait until Instant Pot reads “hot”, then add coconut oil.
Add dredged chicken pieces in 2 batches to sear on both sides – about 1 minute per side, set chicken aside on a plate.
If any of the chicken/batter stuck, clean out the pot to remove. Now, add sesame oil and sauté sesame seeds, garlic and ginger in sesame oil.
Add chicken broth and sauce mixture and whisk to combine, continue to cook on saute for 1 minute until simmering, then press cancel.
Add browned chicken back to pot, give the sauce a whisk, and coat chicken with sauce. Cover and cook on high pressure for 5 minutes.
Quick release the pressure, open instant pot and with tongs, carefully remove just the chicken to a plate.

Boeuf Bourguignon – Lashonda with Fashionplatekc

Ingredients:
1 tbsp olive oil
8 ounces applewood smoked bacon or pancetta, diced
2.5 pounds beef chuck, diced into 1 ½ inch cubes
Kosher salt
Freshly ground black pepper
2 garlic cloves, sliced
1-pound carrots, peeled and cut in 1-inch chunks or rounds
2 small yellow onions, small dice
1 tbsp tomato paste
½ cup Cognac
1 bottle dry red wine
2 cups beef or chicken stock
2 sprigs thyme
2 bay leaves
2 tbsp neutral cooking oil
1-pound button mushrooms, halved or quartered
8-ounce frozen pearl onions
2 tsp Dijon mustard
French baguette

Directions:
In a large, thick-bottomed pot, render the fat from the bacon or pancetta in the tablespoon of olive oil over medium heat. Just as it starts to get brown and crispy, remove from the pot and set aside. Working in batches, brown the beef on each side, adding a little oil if necessary. Be sure not to overcrowd the pot or the meat will steam instead of sear. Once all the meat has been seared, set aside. Increase heat to medium-high heat. If pan seems dry, add a couple of tablespoons of olive oil. Add the carrots, onions, and garlic. Season lightly with salt then add tomato paste. Stir to combine. Remove pan from the flame, add the Cognac. Return to the heat and, using a wooden spoon, scrape the brown pieces from the bottom of the pan. Add the beef and bacon back to the pan, followed by the wine, stock, bay leaves, and thyme and bring to a boil, then reduce to a simmer. Let simmer for 3 hours and check often by stirring the pot. (Alternatively, you can place the pot in a 300 degree oven, covered.)

While stew is simmering, cook the mushrooms and pearl onions. Heat a skillet over high heat and add the mushrooms in a single layer and don’t stir for approximately 8 minutes. Add 2 tablespoons of oil, stir to distribute oil then let cook for another 5 minutes, stirring frequently. Add the onions, let cook for another 8-10 minutes, stirring occasionally, or until slightly browned and caramelized.

When the meat is tender, but not falling apart, finish the dish by adjusting the seasoning and adding the mushrooms and pearl onions and stirring through the Dijon mustard. Serve with warm French baguette.

The post Holiday Influencer Recipe Exchange appeared first on Midwest Kitchens.

If you feel the same way, then you’re in luck! We’re here to help. We’ve been teaming up with some of our favorite local influencers on Instagram to bring you a delicious Summer Influencer Recipe Exchange. Below you’ll find the seven delicious recipes each of the influencers shared with Midwest Kitchens to try. We’ve been busy in the kitchen and we don’t hate it! Special thanks to Lacey Spallitta, Natalie Fieleke, Chioma Atanmo, Brianne Cunningham, Anna Huff, , Kallie Flexman and Kathryn Snellen for participating!

Tex-Mex Shakshuka – Mediterranean Breakfast by Chioma Atanmo

Ingredients for 2 servings:

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1/3 cup chopped onion
• 1 green bell pepper, diced
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 teaspoons chili powder (OR paprika)
• 1 can (14.5oz) diced or roasted tomatoes (SUBSTITUTE: 2 Roma tomato, diced)
• 1/2 can (7oz) tomato sauce, no-salt-added
• Pinch of sea salt & pepper
• 4 whole eggs
• For garnish: fresh chopped parsley OR cilantro

Directions:

• Set oven to 400F/204C.
• Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes
• Add diced tomatoes and tomato sauce. Reduce heat to medium, stir and bring to a light simmer and cook for 3 to 5 minutes.
• Make 4 holes in the skillet and crack an egg inside each hole.
• Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
• Garnish with fresh chopped parsley and enjoy with whole grain toast.

Indoor S’mores by Brianna Cunningham

Ingredients:

• 8 cups (13oz box) graham cracker cereal
• 6 cups miniature marshmallows – divided 5:1
• 1 1/2 cups chocolate chips
• 5 tbsp butter or margarine, cut into pieces
• 1/4 cup light corn syrup (optional)
• 1 tsp vanilla extract

Directions:

• Grease 13x9x2in baking pan. Pour cereal into large bowl.
• Heat 5 cups marshmallows, morsels, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract.
• Pour marshmallow mixture over cereal; stir until well coated. Add in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars.

Chicken Tequila Burgers with Chimichurri Sauce by Natalie Fieleke

Ingredients:

• 2 cloves garlic, chopped
• ½-1 jalapeno pepper, seeded and chopped
• 2 chicken breasts (about 1 lb. total)
• 3-4 tbsp. cilantro
• Zest of ½ a lime
• 1 oz. tequila
• Dash of soy sauce
• Kosher salt and ground black pepper
• ½ cup panko bread crumbs

For Serving:

• Burger buns
• Sautéed bell pepper and onion
• Lettuce

Chimichurri Sauce

• 1 shallot roughly chopped
• 2 cups fresh cilantro, stems removed
• 1 clove garlic
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil
• 2 Tbl red wine vinegar
• 1 tsp salt

Pre-heat broilder. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeno, chicken, cilantro & lime zest in the bowl. Mix in the tequila, soy sauce, salt and pepper to taste, and panko bread crumbs. Mix until well blended.

Form the mixture into 4-5 patties and place them on the prepared baking sheet. Broil the burgers for about 12-15 minutes, flipping halfway through. Cook until brown on both sides. Check for doneness before serving. Serve on buns with sauteed bell pepper and onion, and lettuce as desired.

Grapefruit Margaritas by Kallie Flexman

Ingredients:

• 1/4 cup grapefruit juice
• 1/4 cup lime juice
• 1 cup Good Tequila
• 1/4 cup Cointreau
• 1 tsp egg whites
• 1/4 cup simple syrup
• Optional: tajin for serving

Combine all ingredients in a blender and blend until well-combined. Serve over ice and sprinkle with tajin. Enjoy!

Homemade Guacamole by Anna Huff

Ingredients:

• 3 Avocados
• 1 Tomato
• 1/2 cup chopped onion
• 1 tbsp minced garlic
• Lemon + Lime juice
• Salt

Directions:

• Halve avocados and mash in a bowl.
• Add in lemon & lime juice.
• Add in onion and garlic.
• Add in tomato
• Mix and serve!

Summer Orzo Salad by Kathryn Snellen

Ingredients:

• 3 tbsp olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 12 oz dried orzo pasta (about 2 cups)
• 1 (12oz) jar marinated artichoke hearts, drained and coarsely chopped
• 1 (12oz) jar roasted red peppers, drained and coarsely chopped
• 1/2 large English cucumber
• 1 small red onion, finely chopped
• 1 cup pitted Kalamata olives, coarsely chopped
• 1/2 cup loosely packed, coarsely chopped fresh parsley leaves
• 6 oz feta cheese, crumbled (about 1 1/2 cup)

Directions:

• Bring a large pot of salted water to a boil. Meanwhile, whisk the oil, vinegar, oregano, salt and black pepper together in a large bowl; set aside.
• Add the orzo to the water and cook until al dente, 7 to 9 minutes or according to package directions. Drain and run briefly under cool water to cool orzo down. Then drain again.
• Add the orzo, artichoke hearts, peppers, cucumbers, red onion and olives to the bowl of dressing. Toss thoroughly to combine. Add the parsley and feta and toss again. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Taste and season with more salt and pepper as needed.

Notes:

Make Ahead: The pasta salad can be made a day ahead and refrigerated overnight. Let sit at room temperature for 30min to take the chill off before serving.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Grilled Veggie Summer Salad by Lacey Spallitta

Produce:

• 2 cups Arugula
• 2 cups Corn (2 large corn on the cob)
• 1/2 Lemon, juice of
• 1 large or 2 small Zucchini
• 1/2 large Red Onion

Baking & Spices:

• 1 Salt and Pepper

Oils & Vinegars

• 2 tbsp Olive Oil

Dairy

• 1 cup Feta Cheese

Directions:

1. Prepare the zucchini, corn, and onion: Slice fresh zucchini and red onion into thick slices. Clean corn on the cob. Drizzle all with olive oil and season with salt and pepper. Wrap corn cobs in foil. Heat an outdoor grill or grill pan over high heat. Grill the zucchini and onions until golden brown on both sides with grill marks. Grill Corn until tender.
2. Assemble the salad: Cut zucchini and onions into bite sizes. Cut corn off cob then add all veggies into bowl, crumbled feta cheese (you can use DF Feta too) and fresh arugula.
3. Dress simply with olive oil, lemon juice, salt and pepper and serve.

Note: This can be a side dish or add Grilled Chicken, steak or shrimp for an entree salad!

The post Summer Influencer Recipe Exchange appeared first on Midwest Kitchens.

We at Midwest Kitchens know this pandemic is requiring more thought and diligence to keep families safe and healthy!  After you come home from the store, social distancing is no longer required. However, other challenges present themselves and there still may be opportunity for the transmission of the virus. Keeping your kitchen safe during COVID-19, where most family members tend to gather, is imperative during this time.

Steps for Preventing the Disease

According to the Centers for Disease Control and Prevention (CDC), the primary mode of transmission for coronavirus is person-to-person contact. However, we should still exercise cautious about food handling and preparation and be extra diligent with washing hands, cleaning and disinfecting the kitchen. 

After leaving the grocery store, you should use hand sanitizer in your car. In addition, after you bring the grocery bags inside your home, immediately wash your hands. If you don’t regularly use hand sanitizer in your car after visiting the store, you may even want to go inside to wash your hands before returning to your car to unload grocery bags.

According to this article by Eater magazine, following these 4 simple steps for food safety can ensure far less possibility of contamination: 

1. Clean: wash hands, surfaces and all utensils used for cooking; 

2. Separate: keep raw meat, poultry items, eggs and seafood separated from the other groceries;

3. Cook: make sure foods are cooked through and reach a safe temperature to avoid illness; and

4. Chill: refrigerate or freeze any leftovers within two hours. 

Preparing a Meal

Most people have been eating the vast majority of their meals at home. While people are likely cooking more meals at home right now, it’s imperative that you’re keeping your kitchen safe during COVID-19. According to Don Schaffner, a professor of food microbiology at Rutgers University,  proper cooking procedures and safe handling of foods like raw meat is even more important during a pandemic. As long as we take proper sanitizing and food handling steps, the threat of transmitting the virus from food is unlikely.

Cleaning Common Surfaces 

Kitchens and bathrooms are two rooms in the home that harbor the most germs. According to this article published by Healthline, COVID-19 can live on some surfaces, such as cardboard for 24 hours and plastic and stainless steel for up to 3 days. While this information sounds alarming, when we take proper steps for cleaning and sanitation, we can kill a variety of germs on surfaces. 

According to Becky Rapinchuk, who started the blog Clean Mama and product line by the same name, the safest way to keep the virus from spreading in your home is to disinfect the areas that get touched the most. In the kitchen, this includes drawer and cupboard knobs and pulls and as well as all handles on appliances such as the refrigerator, dishwasher and oven.

Cleaning Products 

The CDC provides guidance on Cleaning and Disinfection for Households to prevent the spread of COVID-19. Most EPA-certified cleaning products sold on the market are efficient and effective at cleaning everyday surfaces. By using the products listed on the EPA’s website, you will be keeping your kitchen safe from COVID-19.

Many people believe that bleach is the strongest and most powerful cleaning solution. However, one must use proper handling and precautions when using bleach due to its strength and toxicity to humans and pets. 

How to Clean and Disinfect Hard Surfaces

The CDC recommends the following when cleaning solid, non-porous surfaces:

• Wear disposable gloves when cleaning and disinfecting surfaces. Gloves should be discarded after each cleaning.
• If using reusable gloves, they should be dedicated for cleaning and disinfection of surfaces for COVID-19 and should not be used for other purposes.
• Consult the manufacturer’s instructions for cleaning and disinfection products used.
• Wash hands immediately after removing gloves.
• If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection.
• For disinfection, most common EPA-registered household disinfectants should be effective.

In addition, the CDC states that before using any diluted household bleach solutions, you must first ensure it is used on the correct surface. Bleach is a very strong, toxic substance that can potentially be harmful. Therefore, you’ll want to follow directions closely and use proper ventilation in your home. 

How to Clean and Disinfect Soft Surfaces

According to the CDC, we should clean soft surfaces such as carpeted floor, rugs, and drapes as follows:

• Clean the surface using soap and water or with cleaners appropriate for use on these surfaces.
• Launder items (if possible) according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely.

OR

• Disinfect with an EPA-registered household disinfectant.
• Vacuum as usual.

Conclusion

In the age of a global pandemic, it is important to routinely clean frequently touched surfaces to prevent the spread of the disease. High touch surfaces include areas such as: tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, and sinks.

In conclusion, we know that keeping your family safe during COVID-19 is of utmost importance. Frequent hand washing and social distancing are the most important precautions one can take to protect against COVID-19 and other viruses. Since we are eating at home and frequently gathering in the kitchen, we want to ensure that our kitchens are as clean as possible. At this time of anxiety and uncertainty about the pandemic, it is empowering to know that taking a few simple steps can help protect your family from disease.

The post Keeping Your Kitchen Safe During COVID-19 appeared first on Midwest Kitchens.

Below you’ll find the five delicious recipes each of the influencers shared with us to try. We were busy in the kitchen for a few days! Each influencer did a fabulous job making our recipes and also sharing a recipe with Midwest Kitchens. Special thanks to Natalie Fieleke, Anna Huff, Lacey Spallitta, Kallie Flexman and Molly Kuplen for participating! We can’t wait to do another recipe exchange.

No Bake Powerball Cookies by Natalie Fieleke

1 c. all natural peanut butter or almond butter
3/4 c. honey
3 c. old fashioned oats
1/2 c. ground flax seed
1 c. dark chocolate chips (or semi-sweet)
1 c. any combination of these add-ins:
-chopped pecans or almonds
-unsweetened shredded coconut
-chia seeds
-soft dried fruits (raisins, dried cranberries, dried cherries, dried apricots, etc.)

Directions:
-In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: you may want to warm them in the microwave first for easy mixing.)
-Stir in oats & flax seeds; mix in dried fruits.
-Using wet hands or a wet cookie scoop, shape the mixture into approx. 30 balls. Use a heaping tablespoon of mixture per cookie. Enjoy!

Monster Cookies by Anna Huff

1 1/2 c. creamy or chunky peanut butter
1 c. packed brown sugar
1 c. granulated white sugar
1/2 c. (1 stick) unsalted butter at room temperature
3 large eggs
1 Tbsp. vanilla extract
4 1/2 c. rolled oats
2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. M&M’s (plain)

Directions:
-Pre-heat oven to 350. Line cookie sheets with parchment paper.
-In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined.
-Add eggs & vanilla; mix in oats & baking soda.
-Stir in chocolate chips & M&M’s.
-Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.
-If you’d like your cookies to look pretty like the photos, dot a few extra M&M’s on each mound of dough before baking.
-Bake 10-12 minutes, less for convection ovens. Do not overbake. Cool on a wire rack & enjoy!

Protein Pancakes by Kallie Flexman

1 c. raw oats
1 c. cottage cheese
1 c. egg whites (can use carton egg whites)
cinnamon to taste

Directions:
Blend ingredients together in a blender. Use a non-stick pan & coat with EVOO. Pour batter in pan, cook over medium heat for about 3 minutes per side. Serve with peanut butter, maple syrup fruit, or the topping of your choice!

Hamburger Vegetable Soup by Molly Kuplen

2 lb lean hamburger
1 yellow onion, chopped
1/2 stick butter
2 cans tomato sauce
1 can diced tomatoes
3 cans of water
1 large potato, diced
1 small bag frozen peas
1 small bag frozen mixed vegetables (or fresh)
1-2 cloves garlic, minced
salt & pepper to taste

Directions:

Brown hamburger meat in large pot. Do not drain. Place onion & garlic & a separate pan & saute until onions are translucent. Add salt & pepper. Combine with hamburger meat and add remaining ingredients except vegetables. Bring to low boil & simmer until potatoes are soft. Then add frozen or fresh vegetables. Simmer until vegetables are cooked.

Lemony Chicken Patties by Lacey Spallitta

1 lb. ground chicken breast
1-2 Tbsp. non-dairy milk
1 tsp. freshly chopped rosemary
1 tsp. chopped thyme
1 tsp. Kosher salt
1/4 tsp. cayenne pepper
2 tsp. finely minced garlic
zest of 1 medium lemon
2 Tbsp. chopped chives or green onion
2-3 Tbsp. avocado oil

Directions:
Gently combine all ingredients in a bowl and gently mix until everything is combined. (Do not overwork or your patties will have a rubbery texture.) Heat some oil in a skillet over medium-high heat and divide the chicken mixture into four segments. Flatten to form patties and sear for 5-8 min on each side, or until internal temperature reaches 160F. You can serve the patties with roasted broccoli. For a more filliing option, serve with mashed root vegetables or cauliflower.

The post Quarantine Recipe Exchange, Part II: Influencer Recipes appeared first on Midwest Kitchens.

The first part of the exchange involved us sharing a recipe with each of the five influencers to try out. To see each of those recipes, check out our blog post here. After that, each of the influencers shared a special recipe with us to try. We kept very busy in the kitchen!

We were fortunate enough that In Kansas City Magazine caught wind of our exchange and featured one of the influencers and the recipe she shared with us. Check out the wonderful write up they did featuring Lacey Spallitta and her delicious Lemony Chicken Patties recipe.

Recipe Feature:

Right now more than ever, a lot of us are feeling pressure. Pressure to be a great teacher, parent, activity coordinator, chef and employee. While the extra time with family is nice, it’s also exhausting. It’s no wonder parents are feeling burnt out, guilty and like there’s no end in sight. Midwest Kitchens in InKansasCity Magazine recipe feature can hopefully provide a little escape to test out a new dish.

Like many tough phases in life, remember that this too shall pass. This is a unique time and no one is expecting you to juggle everything and juggle it well. Take time for yourself when you can and just do your best.

This article from The Every Mom touches on the importance of seeking alone time and little, clever ways to achieve it. We’ve found that spending more time in the kitchen, both involving the kids and not, provides a great escape from the stress and pressure during this time.

Just like on an airplane when putting on an oxygen mask, you have to take care of yourself first before assisting others. We hope you’re finding time to do things just for yourself and that it continues on well after this pandemic passes! Midwest Kitchens in InKansasCity Magazine provides a great recipe if you’re needing a break from the monotony.

The post Midwest Kitchens in InKansasCity Magazine appeared first on Midwest Kitchens.