It’s that time of year again. Summer was made for outdoor entertaining with pool parties, picnics and barbeques!

Whether adding pizzazz to the party with colorful, shatter-resistant margarita glasses, readying the wine with a plastic aerator, or packing the picnic basket with resealable plastic storage containers, innovations in plastics can help you to enjoy eating and entertaining outside – all summer long.

Aside from those great outdoor parties, summer is also the unofficial season for national and local food festivals across the United States. These gatherings of culinary professionals, wine connoisseurs and “foodies” are often the launching points for trends in cooking and entertaining.

Plastics Make it Possible SM and I were at this year’s FOOD & WINE Classic in Aspen where we got a glimpse of the latest and greatest plastic innovations that top chefs and wine experts are talking about. Here are some of our favorites:

• Sous-vide (pronounced /su vid): This gourmet cooking technique – embraced by world-renowned chefs, including Alain Ducasse, Thomas Keller and Paul Bocuse – involves placing food in vacuum-sealed plastic pouches and heating them to precise temperatures to seal in moisture and tons of flavor. Make sure you’re using a bag designed by the manufacturer to take the heat.
• Super Silicone: From basting brushes and spatulas, to oven mitts and bakeware, silicone is part of today’s innovative cooking and baking. It’s a flexible, durable, and easy-to-clean plastic product, and it can withstand high temperatures – some up to 800 degrees Fahrenheit. Best of all, silicone bakeware’s non-stick surface helps cut down on the need for added fts.
• Wine Packaging Innovations: Some of this season’s most exciting wines now feature plastic corks to keep them fresh. And some wines are now being bottled in handy, shatter-resistant plastic bottles that are lighter and easier to tote to outdoor events. As an added plus, the lighter weight means less energy needed to ship bottles.

What I love about the summer season is that entertaining can be more relaxed and informal. My top tip: plan ahead to ensure your food and party supplies are prepared and (most importantly) portable so they’re easy to grab and go.

Happy Entertaining!

Sissy

From plastic bottles, bag-in-boxes, and lighter glass, wine makers are seeing changes in their future.

Method unveils a new, more eco-friendly bottle and detergent.

Interested in more great tips?

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Delicious recipe for chicken tortilla soup

The nose knows! Did you know most people use the sniff test to see if food is still good?

• To prolong freshness, contain and store foods in a refrigerator or freezer within two hours after cooking.

• Be sure stored foods are tightly wrapped. When using a sealable plastic bag, try to squeeze out as much air as possible. This will conserve space and help to prevent freezer burn.

• Divide different parts of the meal into multiple plastic containers and freeze them separately.

• Store leftovers in shallow plastic containers, less than two inches deep, for rapid, even cooling. Larger or deeper containers take longer to freeze or thaw.

• While it is generally okay to refreeze partially thawed foods, keep in mind that refreezing can cause foods to become watery or soft. Also remember that although freezing does reduce the growth of microbes, it won’t eliminate bacteria that already exist in your food, so it’s important not to let thawed foods sit at room temperature.

• You can slightly undercook plant-based foods (e.g., pasta, rice, and vegetables) that will be frozen, as they can be fully cooked when they are reheated. Always be sure to thoroughly cook meat, fish and poultry before serving.

• If possible, thaw food in the refrigerator so it doesn’t have an opportunity to sit at room temperature. It takes most frozen foods about 24 to 48 hours in the refrigerator to thaw completely. Eat thawed foods as soon as possible, since food spoils more quickly at this point than when it’s fresh.

• Use these containers for freezer packaging: zip-top plastic freezer bag, plastic coated freezer paper, plastic containers with wide mouths and tight-fitting lids, and heavy-duty plastic wrap.

• Add casserole toppings (like cheese or bread crumbs) when the dish is being heated to serve.

• When you have questions about food freshness, remember this: When in doubt, it’s best to throw it out!

Tips from Holly Clegg’s trim&TERRIFIC® Freezer Friendly Meals and plasticsinfo.org

Try this short-cut version of one of our favorites—pick up rotisserie chicken for time saver. Serve with tortilla strips, chopped avocado, and shredded reduced fat Mexican blend cheese, if desired.

Makes 6 servings

1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch slices

1 onion, chopped

1 teaspoon minced garlic

6 cups canned fat free chicken broth

1 (16-ounce) jar salsa

1 teaspoon chili powder

1 teaspoon ground cumin

1 tablespoon lime juice

1 (16-ounce bag) frozen corn

1. In large non-stick pot coated with nonstick cooking spray, cook chicken over medium heat, stirring constantly, until lightly browned, about 5 minutes.

2. Add onion and garlic; continue sautéing until tender, about 3 minutes.

3. Add chicken broth, salsa, chili powder, cumin, and lime juice, bringing to boil. Reduce heat and cook 10 minutes; add corn, cooking for few more minutes.

To Prepare and Eat Now: Serve

To Freeze: Cool to room temperature, transfer to freezer containers, label, and freeze.

To Prepare After Freezing: Remove from freezer to defrost. Reheat in nonstick pot over low heat. Alternately, you can reheat in microwave.

Nutritional information per serving, Calories 256, Protein (g) 32, Carbohydrate (g) 27, Fat (g) 2, Calories from Fat (%) 8, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 66, Sodium (mg) 760, Diabetic Exchanges: 3.5 very lean meat, 1.5 starch, 1 vegetable

Taco Soup

An all time family favorite–open cans and prepackaged seasoning makes a great simple supper solution. Try using reduced sodium taco seasoning to lower sodium.

Makes 8 cups

1 pound ground sirloin

2 (10-ounce) cans diced tomatoes and green chilies (mild)

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (4-ounce) can chopped green chilies, drained

1 (1 ¼-ounce) package taco seasoning mix

Half (1-ounce) package original ranch salad dressing mix

2 cups water

2 cups frozen corn

1. In large nonstick pot, over medium heat, cook ground sirloin until done, 5 minutes. Drain any excess grease.

2. Add remaining ingredients. Bring to boil, reduce heat, and cook 5 – 10 minutes.

To Prepare and Eat Now: Serve.

To Freeze: Cool to room temperature. Transfer to freezer containers, label, and freeze.

To Serve: Defrost. Reheat in a non-stick pot over a low heat until thoroughly heated. Can reheat in the microwave.

Nutrition information per serving:

Calories 269, Protein (g) 19, Carbohydrate (g) 32, Fat (g) 4, Calories from Fat (%) 14, Saturated Fat (g) 1, Dietary Fiber (g) 8, Cholesterol (mg) 30, Sodium (mg) 1102, Diabetic Exchanges: 2 very lean meat, 2 starch

Recipe from Holly Clegg’s trim&TERRIFIC® Freezer Friendly Meals

©2006 by Holly Clegg

Plastics Makes it Possible^SM Unveils Surprising Information About

American’s Food Storage Habits

ARLINGTON, VA (November 9, 2009)

Have you ever smelled food in your refrigerator to check if it’s still good before eating? While it’s not very scientific, it’s something that 90 percent of Americans do. And, if you’re a woman, you are more likely to ask someone else to do the dirty work of “sniffing” for you. Those are some of the findings from a recent survey conducted on behalf of Plastics Make it Possible^SM, an initiative sponsored by the plastics industries of the American Chemistry Council.

So, why all of the sniffing? A majority of respondents said they are only somewhat confident that they know how long cooked food will last in the fridge before it goes bad. In fact, two-thirds wish their food could talk and tell them when it was ready to be thrown out!

While we can’t yet purchase plastic wrap that detects food bacteria (although it is in development), nearly 80 percent of Americans put their food in air-tight plastic containers to keep their food fresher longer. Plastic containers and plastic wrap also help save money by extending the life of food as well as offering numerous ways to portion and store food so that leftovers can be enjoyed later, rather than throwing excess food away. For example, new hermetically sealed plastic milk containers and breathable plastic wraps for salad, lettuce and spinach products help to dramatically extend the shelf life of these nutritious foods. And some new reusable plastic storage containers allow for controlled airflow underneath the food to prolong freshness once a package has been opened.

While packaged food products should have expiration dates, one of the most exciting innovations in plastic packaging is the upcoming introduction of labels that will change color to indicate when a food item is no longer fresh or to indicate that it has reached an unsafe temperature.

“Plastic containers and wrap offer so much flexibility in the kitchen,” said Holly Clegg, best-selling trim&TERRIFIC® Freezer Friendly Meals cookbook author and entertainment expert. “In today’s economy, people are doing everything they can to get the most out of every meal. By properly storing food in individual containers, I can cook once and enjoy meals for a week. And I also don’t worry about buying fresh fruit and vegetables because I know that I can make them last as long as possible if they’re stored correctly. This saves a lot of time and money.”

Plastic packaging has become so essential that 93 percent of Americans feel something would be missing from their holidays without plastic food containers and wrap. Here are the top five things they would miss most if they weren’t able to use plastics:

· Air-tight storage

· Being able to see what is in the container

· Easy freezing or re-heating

· Keeping leftovers longer

· Spill-resistant travel with food

For tips on proper food storage and safety as well as more results from the survey, visit www.plasticsmakeitpossible.com.

The survey was conducted by TNS Global in September 2009 to a nationally representative sample of 1,000 American adults aged 18+.