DISCLOSURE: I am a member of the National Cattlemen’s Beef Association Beef Expert Bureau, which is funded by the Beef Checkoff. On Tuesday, March 19, 2019 I co-presented on a webinar titled, “How Do We Feed the Future Without Eating the Planet? Examining the Human and Environmental Impacts of Beef Production.” The other presenter was… Read more »
This mild, tangy barbecue sauce is great on chicken, but it works best with beef and pork. Use it as a steak sauce, or with barbecued brisket or ribs. You can also combine it with pulled pork or chicken from a rotisserie chicken to create a quick, delicious barbecue sandwich (as pictured here). Makes 3… Read more »
Want to enjoy meat-filled tacos, tostadas or taco salads with fewer calories and less saturated fat? Choose a lean meat like lean ground turkey or lean ground beef, and then add minced Honeysuckle Red onions. The onions add great flavor and moisture to a taco blend. Makes 5 cups 16 ounces lean ground turkey or… Read more »
A few months ago I was talking with a niece about favorite childhood food memories. Tater Tot Hotdish came up during that conversation, and I just couldn’t get it out of my mind. Who doesn’t love tater tots? I had to have it! But I wanted to update the recipe, using lean ground beef, adding… Read more »
By Amy Myrdal Miller, MS, RDN, FAND | Founder & President of Farmer’s Daughter Consulting, Inc. Disclaimer: I am a member of the Beef Checkoff Beef Expert Bureau for which I receive an annual honorarium. The views expressed in this article are my own. When a colleague told me she’d gotten a new job, having… Read more »
Baby Red Potatoes with Fresh Dill and Butter I love simple vegetable side dishes like this, especially ones that bring back such fond memories of growing up on the farm. In early July my mom would often “steal” baby red potatoes from the plants in our garden. Instead of digging up the entire plant, she’d… Read more »
DISCLOSURE: I am a member of the Beef Checkoff Beef Expert Bureau for which I receive an annual honorarium. I grew up on a family farm in North Dakota with a large cow-calf operation. Most of the food we ate on the farm came from what we grew, including beef. To feed his family of… Read more »
DISCLOSURE: I am a member of the Beef Checkoff Beef Expert Bureau for which I receive an annual honorarium. My husband and I recently got a pellet grill/smoker. We decided to christen our new outdoor kitchen tool by smoking a tri-tip roast. After the success of this first meal, we’re going to feature smoked tri-tip… Read more »