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Natural Choice Beef Recipes
Beef Steaks & Roast Recipes
Natural Free-Range Chicken Recipes
Lamb Recipes
Pork Recipes


Natural Choice Beef Recipes

Zesty Corn Chips - GROUND BEEF & BUFFALO
Brought to you from the Maverick Ranch kitchen. Serves 4.
1 pound ground beef
1 cup salsa
1 4-oz can diced green chiles
1/3 cup sliced green onions
4 cups corn chips
1/2 cup shredded mozzerella cheese
1/2 cup shredded cheddar cheese
Instructions: 1. Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 minutes over medium heat until hot. 2. Place corn chips in bowls; top with meat mixture and cheese.

Brought to you from the Maverick Ranch kitchen. Serves 6.

1 lb. ground beef
1 small onion
1 tsp. cilantro
1 4 oz. can sliced mushrooms
1 16 oz. bottle of salsa
1 4 oz. can diced green chiles
2 cups 4 cheese Mexican blend shredded cheese
1 cup crumbled tortilla chips
Instructions: 1. Cook beef, onion and mushrooms in large skillet until beef is browned. Stir in salsa and chiles; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes. 2. Sprinkle with cups cheese, cilantro, and tortilla chips. Top with remaining cheese. Cover; cook for an additional 2 to 3 minutes or until cheese melts.

Beef and Cheese Chowder - GROUND BEEF & BUFFALO
Brought to you from the Maverick Ranch kitchen. Serves 4.

1/2 lb. ground beef
1 medium green pepper, diced
1 small onion, diced
1 11 oz. can condensed nacho cheese soup
2 cups milk
1 cup whole kernel corn
1 can Mexican-style diced tomatoes
8 oz. (or 1/2 log) Mexican-style cheese spread Tortilla chips
Instructions: 1. In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Stir in milk, soup, corn, tomato, and cheese spread. 2. Cook about 5 minutes or until soup is hot. Serve with crumbled tortilla chips.

Cornbread-and-Beef Skillet Pie - GROUND BEEF & BUFFALO
Brought to you from the Maverick Ranch kitchen. Serves 4.
1 1/2 pounds Ground Sirloin 1/2 cup yellow cornmeal
1/2 cup plus 2 tbsp all-purpose flour(spooned and leveled)
1 tsp baking soda coarse salt and ground pepper
1 tbsp olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1/4 cup tomato paste
3/4 cup reduced-fat sour cream
1 large egg, lightly beaten
Instructions: Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 tsp salt; set aside. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6-8 minutes, tossing occasionally.

Beef Steaks & Roast Recipes

Orange-Pepper Beef Steaks
Description: Serves 4 :: This recipe is an excellent source of protein, vitamin B12 and zinc and a good source of niacin, iron and vitamin B6. :: Recipe courtesy of the Beef Checkoff
4 Beef Tenderloin Steaks, cut 1" thick (about 1 lb.)
1/2 cup orange marmalade
4 tspns cider vinegar
1/2 tspn ground ginger
2 tspns coarse grind black pepper
Instructions: 1. Combine marmalade, vinegar and ginger in small bowl. Press pepper onto beef steaks. 2. Place steaks on rack in broiler pan so surface of beef is 2-3" from heat. Brush tops of steaks with marmalade mixture. Broil 13-16 minutes for medium rare to medium doneness, turning once and brushing with remaining marmalade mixture. Nutritional Information: Per serving: 283 calories; 24 g protein; 28 g carbohydrate; 9 g fat; 76 mg sodium; 71 mg cholesterol; 3.4 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 3.3 mg iron; 4.7 mg zinc.

Asian Beef
Description: Serves 4, Brought to you by nutritional educator Mary Schreiner, MPH.
4 6 oz. Ribeye Steaks ½ cup low sodium soy sauce
2 cloves garlic, finely minced
1 tbsp white vinegar 1 tbsp vegetable oil
1 tbsp brown sugar
1 tspn ground ginger
Instructions: 1. Remove any visible fat from the steaks and place in a flat glass pan. 2. Combine all of the ingredients in a small bowl and mix. 3. Pour over steaks and marinate for at least 1 hour. 4. Cook over hot coals (or preheated electric grill) until cooked to your preference (usually 5-7 minutes). 5. Place on the grill, with the steaks, vegetables such as zucchini and yellow squash that have been sliced lengthwise. Add some onions, cut in large chunks, corn on-the-cob, carrots, asparagus, etc. Nutritional Information: Per serving: 207 Calories, 9g Total Fat, 4g Saturated Fat, 6g Carbohydrates, 20g Protein, 52g Cholesterol.

Asparagus and Beef Stir Fry
Description: Serves 4 :: Brought to you from the Maverick Ranch kitchen. Ingredients:
12 oz.Boneless Beef Sirloin
1/2 cup water
2 tbsps soy sauce
2 tspns beef bouillon
2 tspn cornstarch
1 tbsp vegetable oil
1 small green pepper
1 small onion
1 lb. fresh asparagus
2 cups sliced mushrooms
3 cups cooked rice
Instructions: 1. Combine water, soy sauce, bouillon, and cornstarch in small bowl. 2. Heat oil in large skillet. Add asparagus, beef, pepper, and onion. Cook, stirring frequently until beef is cooked thoroughly. 3. Add mushrooms. Cook until tender. Stir in soy sauce mixture. Cook, stirring constantly until sauce comes to a boil and thickens. Serve over rice.

Beef Stew with Winter Vegetables
Description: Brought to you by Maverick Ranch Preferred Customer Gayle Blakely.
3/4 lb. well-trimmed Beef Tenderloin
4 cloves garlic, minced
1/2 cup dry red wine
1/2 tsp dried, crushed thyme
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
3 cups broth (I use sodium-free instant beef broth)
3 medium Spanish (yellow) onions, each cut into wedges
1 14 1/2 oz. can, diced, low-sodium tomatoes
1 medium butternut squash, peeled, cut into 1" pieces
1 bag baby spinach
Instructions: 1. Preheat the oven to 325°F. Place the meat mixture, broth, onions and tomatoes (with juice) in an oven-proof Dutch oven with lid. Place over high heat and bring to a boil. Cover, and place in the oven to bake for 1 hour. 2. Stir in the squash. Cover, and bake for 1 1/2 hours. Remove from the oven and stir in the spinach until it is wilted.

Maverick Ranch Prime Rib
Description: Brought to you from Maverick Ranch´s Executive Chef, John Birdsall.
1 Prime Rib Roast
3 tbsps Kosher Salt
1 tbsp Granulated Garlic
1 tbsp Sugar
1 tbsp Black Pepper
1 tbsp Onion Powder
Instructions: Roasting - Per 4 lb. Roast 1. Moderately rub all of roast with combined seasoning. Season Rib Roast moderately on all sides and ends. 2. Place Rib Roast fat side up, in a 2” tall roasting pan. 3. Roast in oven at 325°F. Probe with calibrated Thermometer • Rare 135-140°F, approximately 2.0 hours • Med Rare 140-145°F, approximately 2.5 hours • Medium – 155-160°F, approximately 3.0 hours • Well – above 170°F, approximately 3.25 hours 4. Once cooked, let stand for 10 minutes before carving. 5. Save Juices for Au Jus. For home use you can purchase Lawry’s Beef au Jus in almost any super market. Follow directions on pouch adding your own meat dripping to Au Jus.

Natural Free-Range Chicken Recipes

Anise-Adobo Chicken Drumsticks
Serves 4 : Recipe courtesy of the National Chicken Council
8 chicken drumsticks
2 scallions, chopped
1/3 cup lite soy sauce (low-sodium)
1 cup water
1/2 cup rice vinegar
2 bay leaves
2 slices star fruit
4 whole cloves
1 tspn sesame oil
1/4 cup brown sugar
1/4 tspn hot sauce
3 tbsp cilantro, minced
2 tbsp unsalted peanuts, chopped
Instructions: Prepare gas or charcoal grill, or preheat broiler. In medium bowl, combine scallions, soy sauce, water, rice vinegar, bay leaves, star fruit, cloves, sesame oil, brown sugar and hot sauce. Stir to combine. Pour into large, lidded pan. Place chicken drumsticks in single layer in pan. Bring to a boil over high heat; reduce heat to medium-low, cover and gently simmer chicken for 20 – 25 minutes. (Chicken can be held in the refrigerator, covered in poaching liquid) up to two days.) Remove drumsticks from liquid, place on preheated grill or under broiler, and cook, turning, about 6 minutes per side, until chicken is cooked throughout and skin is crisp and brown. While chicken cooks, strain poaching liquid into small saucepan. Bring to a boil over medium-high heat and cook to reduce to about 1 cup of sauce. Remove chicken from grill, top with cilantro and peanuts, and serve with sauce.
Nutritional Information: Per Serving: 310 calories; 15 g fat; 3.5 g saturated fat; 15 g carbohydrate

Bourbon Chicken
Brought to you by Maverick Ranch Preferred Customer Hollie Navarre. Serves 4
1 1/2 cups fresh spinach
2/3 cup feta cheese
1/2 cup horseradish sauce
1 clove garlic, minced
4 Boneless chicken breasts
2 packages of chicken gravy
3 Tbl bourbon
16 portabella mushrooms
Instructions: 1. Mix fresh spinach, feta cheese, horseradish sauce, and garlic together. 2. Pound each chicken breast until flat, put breast between wax paper when pounding. 3. Spread mixture on each breast, roll up, hold together with strong toothpicks or skewer sticks. 4. Place breasts in skillet, brown each side quickly, remove from skillet and drain. 5. Make your packages of chicken gravy. Simmer breasts in gravy for 10 minutes. 6. Add portabella mushrooms, simmer for 10 minutes. Stir in bourbon. 7. Serve each breast on a plate, pouring sauce and 4 portabella mushrooms over each breast.

Herb and Pumpkin Seed Coated Chicken Drumsticks with Chunky Mango Sauce
Serves 6 :: Recipe courtesy of the National Chicken Council
12 Chicken drumsticks
3 cups pumpkin seeds
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons water
1 tbsp vegetable oil
1 onion, minced
1 red bell pepper, minced
3 cloves garlic, minced
3 mangoes, peeled and cubed
1/3 cup lime juice
2 tbsp sugar
Instructions: Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray. Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl. Add rosemary, thyme, parsley, salt and pepper. Set aside. In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture. Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. Place each drumstick on prepared sheet pan. Bake for 50 minutes, until crisp and brown. While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; sautÈ until soft, about 3 minutes. Stir in red bell pepper and garlic and cook for 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook for 8 minutes, stirring often. Serve hot with chicken drumsticks. Nutritional Information: Per Serving: 821 calories; 47.8 g fat; 10.1 g saturated fat; 54.9 g carbohydrate

Greek-Style Oven Braised Chicken Meatballs
Chicken Part: Ground |
Preparation Method: Bake/Roast | Recipe courtesy of the National Chicken Council.
1 pound ground chicken
3 tablespoons uncooked long-grain rice
2 tablespoons minced dill
3 cloves garlic, chopped
1 egg
1 tablespoon chopped parsley
1/2 teaspoon salt
2 tablespoons butter 1/4 cup all-purpose flour
1 14.5-ounce can chicken broth
1 lemon, zest grated, juice squeezed Salt and white pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons chopped Greek olives
3 teaspoons chopped parsley
Instructions: To make the meatballs, knead all ingredients together with your hands and then form into walnut size balls (mixture will be soft). Refrigerate meatballs while preparing the sauce. Preheat oven to 375 degrees F. In an ovenproof saucepan, warm butter over medium heat. Stir in flour until smooth. Gradually whisk in chicken broth, lemon zest and juice. Bring to a simmer and season to taste with salt and white pepper. Gently put the meatballs into the sauce and cover the pan. Remove to oven and bake for 40 minutes. Transfer to serving dish and sprinkle with feta, olives and parsley to serve. Serve over orzo pasta or rice.

Lamb Recipes

Coffee-Glazed Leg of Lamb
Description: Brought to you from the Maverick Ranch kitchen. Serves 6
1 5 lb.Leg of lamb
1 lemon
3 cloves garlic, slivered
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. white pepper
3 Tbl. instant coffee
4 prepared cups instant coffee
Instructions: 1. Preheat oven to 300°F. 2. Rub lamb with one half of lemon. Using a sharp knife make 1-inch cuts into lamb and insert garlic slivers; sprinkle with salt and pepper. Sprinkle coffee granules on top of lamb. Cut remaining lemon half into slices and place on top of lamb. Place on rack in shallow roasting pan. 3. Roast lamb for approximately 35 minutes per pound for well-done, or to desired degree of doneness. During the last hour of cooking, pour prepared coffee over lamb and baste every 10 to 15 minutes. Let stand for 10 minutes before slicing

Lamb Chops with Mint and Fruit Sauce
Description: Brought to you from the Maverick Ranch kitchen. Serves 4.
2 tsp. sugar
1 tsp. cornstarch
1/8 tsp. salt
1 cup orange juice
2 tsp. snipped fresh mint
1/2 cup mixed dried fruit bits
8 Lamb chops
Instructions: 1. For sauce, in a small saucepan combine sugar, cornstarch, and salt. Stir in orange juice. Cook and stir over medium heat until thickened and bubbly. Stir in mint. Cook and stir for 2 minutes more. Remove from heat. Remove 1/4 cup sauce and set aside. Stir fruit into remaining sauce; cover and keep warm. 2. Grill chops on an uncovered grill directly over medium coals for 12 to 15 minutes for medium-rare (145°F) or until desired doneness, turning chops once and brushing with the 1/4 cup sauce. Serve chops with the fruit sauce. Garnish with fresh mint, if desired.

Rosemary Lamb Chops
Description: Brought to you from the Maverick Ranch kitchen. Serves 4.
1 1/2 cups fresh bread crumbs
1 Tbl. fresh rosemary, chopped
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
4 Lamb loin chops
1/3 cup ham glaze
2 Tbl. olive oil
Instructions: 1. Preheat oven to 450º F. 2. Combine bread crumbs, rosemary, garlic, salt and pepper in shallow dish. Brush lamb with ham glaze; coat with bread crumb mixture. 3. Heat olive oil in large, nonstick skillet over medium-high heat. Add lamb; cook on both sides for 1 to 2 minutes or until golden. Transfer to baking sheet. 4. Bake for 15 to 20 minutes or until lamb is no longer pink in center.

Pork Recipes

“Happy” Pork Chops
Description: A traditional Mexican recipe, with ingredients common in everyone's pantry. Serve with corn tortillas. Recipe courtesy of the National Pork Board funded by the Pork Checkoff.
6 pork blade steaks (1/2- to 3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn or olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeño chiles, minced (or to taste)
1 cup beer or water
2 cups chicken broth or water Fresh chopped cilantro
Instructions: Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes. Place pork on top of rice; cover. Simmer 8 or 9 minutes. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired. Makes 6 servings. Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.
Nutritional Information: Calories 590 calories Protein 30 grams Fat 24 grams Sodium 570 milligrams Cholesterol 94 milligrams Saturated Fat 7 grams Carbohydrates 59 grams Fiber 1 grams.

Almond-Stuffed Pork Chops
Description: Basic stuffed chops with almond crunch. Serve with a mixed green salad and sautéed green beans. Recipe courtesy of the National Pork Board funded by the Pork Checkoff.
4 boneless pork loin chops,
1 1/4-inch thick
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup chopped celery
1/4 cup chopped onion
2 tablespoons water
1 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/8 to 1/4 teaspoon almond flavor
2 slices firm white bread, cut into 1/2-inch cubes
1 tablespoon browning and seasoning sauce (optional)
1 tablespoon water (optional)
Instructions: For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks. Heat oven to 375 degrees F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 degrees F. (check temperature in thickest part of meat), 35-45 minutes. Combine browning and seasoning sauce and 1 tablespoon water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops. Serves 4. Nutritional Information: Calories 433 calories Protein 39 grams Fat 26 grams Sodium 284 milligrams Cholesterol 117 milligrams Saturated Fat 9 grams Carbohydrates 10 grams Fiber 1 grams.

Apricot-stuffed Pork with potatoes and brussel sprouts
Description: Serves 4.
1 Pork Tenderloin
1 pound red new potatoes, thinly sliced
2 pints Brussel Sprouts, trimmed and halved lengthwise
2 tbsp olive oil coarse salt and ground pepper
1/4 cup dried apricots, finely chopped
1 shallot, finely chopped
2 tbsp apricot jam
Instructions: Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together potatoes, Brussel Sprouts, and oil; season with salt and pepper. Roast for 15 minutes, tossing once. Meanwhile, combine apricots, shallot, and jam in a small bowl; season with salt and pepper. Place pork on a work surface. Holding a chef's knife parallel to work surface, make a pocket by cutting lengthwise down center of tenderloin, stopping about 1/2 inch from other side (avoid cutting all the way through.) Open, and stuff with apricot mixture. Spacing evenly, tie 3-4 pieces of kitchen twine around pork to close pocket. Season with salt and pepper. Remove baking sheet from the oven when sprouts and potatoes have roasted 15 minutes. Toss, and push sides of baking sheet, then place pork in center. Roast until an instant-read thermometer inserted in thickest part of pork (avoid stuffing) registers 145 degrees, 25-30 minutes. Let rest 5 minutes before slicing and serving.

BLT Salad Wrap
Description: Brought to you from the Maverick Ranch kitchen. Serves 4.
8 slices Thick-cut bacon
6 Tbl. Chipolte flavored mayonnaise
4 12-inch spinach wraps
4 iceberg lettuce leaves
2 plum tomatoes, thinly sliced
1 ripe avocado, pitted, peeled, and thinly sliced
8 slices Muenster cheese
Instructions: 1. Cook bacon until crisp; drain on paper towel. 2. For each wrap: Spread 1/12 Tbl. mayonnaise over 1 side of wrap. In center of wrap, place 1 lettuce leaf; top with a quarter each of tomato and avocado slices. Lay 2 strips of bacon and top with 2 slices of cheese. 3. Roll up wraps burrito-style.



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