Can’t get enough of Arizona Cardinals D.J. Humphries and Dairy Trivia? Here’s the latest installment – volume 4!
Cardinals D.J. Humphries and Dairy Trivia – Volume 4
Tag: dairy
June Dairy Month Trivia with D.J. Humphries: – Volume 3
We’re back with Arizona Cardinal offensive lineman, D.J. Humphries, to celebrate June Dairy Month with Volume 3 of Dairy Trivia! Can you guess how much a dairy cow weighs? And how much pizza the average American eats in a year? Find out!
Celebrating June Dairy Month with Arizona Cardinals – Volume 2
We’re celebrating June Dairy Month with our fabulous partners, the Arizona Cardinals and offensive tackle D.J. Humphries. Tune in for Volume 2 of Humphries on dairy trivia!
Celebrating June Dairy Month with Arizona Cardinals
We are celebrating June Dairy Month with our fabulous partners, the Arizona Cardinals and offensive tackle D.J. Humphries.
Watch as Humphries gets quizzed on dairy trivia!
Shamrock Farms, AZ Diamondbacks’ cow milking contest benefits local food bank
Shamrock Farms, in partnership with the Arizona Diamondbacks, kicked off their “Grand Slam Milk Drive” benefiting St. Mary’s Food Bank with a cow milking contest at the Diamondbacks’ Chase Field.
Last season, the D-backs (and Levy Restaurants) donated more than six tons of stadium food from Chase Field. This season, Shamrock Farms is stepping up to the plate with a matching donation of 6,000 gallons of milk (1,000 gallons for every ton of food donated throughout the season.) This program begins our efforts around June Dairy month and reinforces our overall brand strategy of nourishing families in our community.
Arizona Diamondbacks pitchers, Archie Bradley, Andrew Chafin and J.J. Hoover all participated in the contest on May 23. Click here to watch the video on AZCentral.com.
Nearly one in four children, one in five Arizonans, and one in seven seniors in Arizona live in poverty and go to bed hungry. Arizona ranks fifth in the country for high child food-insecurity rates, with more than 400,000 children facing hunger every day. You can take part in the Grand Slam Milk Drive, just head to Shamrock Farms’ website for details.
Congrats to Mike Billotte on 42 years with UDA!
We want to congratulate Mike Billotte on his more than 42 years at United Dairymen of Arizona!
A Farewell Open House was held in his honor this week.
Beef and Blue Cheese Salad
Beef
- 1 cup nonfat Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
- 1 pound beef (like New York strip or tbone), trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Creamy Blue Cheese-Tarragon Dressing
- 2 ounces blue cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon honey
- 1-2 tablespoons nonfat Greek yogurt
- 1/8 teaspoon salt
- Freshly ground pepper to taste
Salad
- 1 head butterhead lettuce, torn into bite-size pieces
- 1/2 head radicchio, cored and very thinly sliced
- 1 cup baby arugula or mixed baby greens
- 1/2 cups walnuts, toasted and chopped
- Preheat oven to 350 degrees.
- To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
- Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
- To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
- To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
Colby Cobb Salad
For the dressing:
- 2 cups fat-free plain yogurt, divided
- 4 large basil leaves
- 1/4 cup parsley, stems removed
- 2 tablespoon chopped chives
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/8 teaspoon freshly ground pepper
- 2 teaspoons fat-free mayonnaise
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon additional pepper (optional)
For the salad:
- 8 cups chopped romaine lettuce (1 small head)
- 1/2 cup halved cherry or grape tomatoes
- 1/4 cup thinly sliced red onion
- 1 cup diced cucumber
- 2 slices cooked turkey breast, cut into strips
- 2 tablespoons bacon bits
- 1 1/2 cups shredded Colby or Colby Jack cheese
- For the dressing: place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
- For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
Layered Salad
- 2 cups nonfat yogurt
- 1 tablespoon white sugar
- 1 head iceberg lettuce
- 1 cup celery, diced
- 1/2 cup sweet red pepper, diced
- 4 hard boiled eggs, chopped
- 10 oz. frozen green peas, uncooked
- 3 green onions, diced
- 10 slices bacon, cook and crumbled
- 1/2 lb shredded cheese
- Mix the yogurt and white sugar together in a small bowl.
- Cover and refrigerate til needed.
- Layer the rest of the ingredients evenly spread out in the following order: lettuce, chopped eggs, diced celery, diced peppers, peas, cheese.
- Remove the dressing from the fridge and spread it evenly over the top of the salad.
- Sprinkle the crumbled bacon evenly over the dressing and top off with the diced green onions.
- Cover the bowl and refrigerate the salad overnight.
Chocolate Fondue
- 1/2 cup unsweetened cocoa powder
- 1 cup milk
- 1/4 cup sugar
- 2 12-ounce bags semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- Dried apricots, for dipping
- Gala apples, cored and sliced, for dipping
- Pretzel rods, for dipping
- Marshmallows, for dipping
- In a medium saucepan, combine the cocoa powder with 1/2 cup water and cook over low heat, stirring constantly, for 1 minute. Stir in the milk and sugar and bring to a simmer. Add the chocolate chips and vanilla and cook, stirring, until the chocolate is melted and the mixture is smooth, about 5 minutes.
