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 »
If you love fish or shrimp tacos, this is the perfect topping. This also makes a great side dish for barbecue ribs, smoked brisket, carnitas tacos, or grilled chicken. If you can’t find a sweet red onion, use a sweet white onion or 1/4 cup minced regular red onion. Makes 6 cups For the Coleslaw… 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 »
Once you make Honeysuckle Red Pico de Gallo, making Honeysuckle Red Queso Dip is a snap! Makes 4 cups (8 servings) 1 cup Honeysuckle Red Pico de Gallo 2 cups (8 ounces) cubed or shredded mild Cheddar cheese 2 cups (8 ounces) cubed or shredded Monterey Jack cheese 1/8 teaspoon cayenne pepper 1 jalapeno pepper,… Read more »
Pico de Gallo is a chunky, fresh salsa. It’s easy to make, and it pairs well with your favorite tacos, burritos, or nachos. It also makes a great topping for scrambled eggs. The flavor of Pico de Gallo gets better if it sits in the refrigerator for a few hours before serving. Makes 4 cups… Read more »
These tender, savory muffins are the perfect accompaniment to scrambled eggs at breakfast or a soup or salad at lunch. Makes 12 muffins 1 cup low-fat milk 1 large egg 1/4 cup melted butter ¾ cup Honeysuckle Sweet Red Onions, minced ¾ cup walnuts, chopped, toasted ¾ cup low-fat cottage cheese 2 tablespoons fresh dill,… Read more »
I love the aroma of banana bread when it’s baking, but I haven’t always loved how my blood glucose levels respond to this delicious treat. (I’ve had Type 1 diabetes since I was seven years old.) My search for the “perfect” banana bread resulted in this recipe. I use SPLENDA® Sugar Blend to cut the… Read more »
I’m buzzing with excitement today. I’m celebrating four years of successfully running Farmer’s Daughter Consulting. When I started this venture on July 21, 2014, I was hopeful and optimistic, but I wasn’t convinced I would have much success. My very first day in business yielded calls asking if I could do X, Y, or Z…. 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 »