Very sorry, but we are sold out of chickens.

Please stay tuned for fall chickens.

We would like to announce a new addition to our ranch.  After many years of deliberation our son Ryan has decided to raise Pastured Chickens.

• Raised on irrigated pasture
• Moved to fresh grass every day
• Happy chickens enjoying sunshine
• Fed sprouted gmo-free grains
• Antibiotic and medication free
• Humanely and respectfully raised

4-5 lbs whole chickens  :   $22.50 per bird

Delivery in Phoenix at the usual spot (Sportsmen’s Warehouse), May 3rd    6:00 p.m.

Very limited amounts available.  First come, first served.

Please place your order as soon as possible.

2 full heads garlic

1 onion, chopped

1/2 C. red wine

Cook on low in a crock pot until the meat falls from the bones.  Dice the meat and remove bones from the stew.  Add sliced, cooked sweet potatoes and cook until heated through.

1# beef liver

4 medium onions, chopped finely

4 T. oil, (not olive oil)

1/2 C. cooked shredded chicken

3 hard boiled eggs, chopped

3 T. chicken broth

2 T. mayonaisse

Salt & pepper

Simmer or broil the liver until it is barely done and cool.  Saute’ the onions in 4 T. oil until carmelized which will be 15-20 minutes and cool.

Process the liver and onions in a food processor until finely minced.  Add the remaining ingredients and process for 10 seconds.  Season with salt and lots of pepper.  Spoon into a loaf pan that has been lined with wax paper. Chill and slice.  The slices may be frozen.

Directions:

1. Heat large nonstick skillet over medium heat until hot. (Can also use cast iron skillet with some melted butter, ghee, or coconut oil.)
2. Place steaks in skillet and cook according to grassfed beef instructions. Remove to platter, season with salt and pepper, as desired. Keep warm.
3. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned.
4. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil.
5. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
6. Serve steaks with sauce.

Yield: 4 servings

Recipe compliments of Beef It’s Whats For Dinner.

Place all of the above ingredients in a large saucepan and bring to a boil.  Skim off any froth that appears on the surface.  Reduce heat and simmer, partly covered, about 2 hours or til meat is tender.

Remove meat from pan and cut into bite-sized pieces.  Strain broth and discard all the vegetables.  Put broth in bowl and refrigerate for several hours or overnight.

Remove the fat from the surface of broth.  Put broth in saucepan and add the meat and the following:

1 tsp. dried oregano; 1 – 15 oz can hominy, drained or 1 1/2 cups frozen corn.

Bring to a boil.  Serve hot and serve with the following garnishes, letting each guest add their own to taste:

Avocado slices; finely shredded cheese; sliced radishes; minced green onion; chopped cilantro; lemon or lime wedges; hot sauce

Combine the green chili sauce, water, pork, and onion in a large saucepan.  Stir and heat at medium temperature until bubbly.  Allow to simmer for 15 minutes.

Spoon 1/3 mixture into a 9 x 13 greased casserole dish.  Lay 1/2 the tortillas flat on top of the mixture.  Spoon 1/3 more of the mixture over tortillas and spread evenly.  Place a single layer of whole green chilis over the mixture.  Sprinkle with half of the shredded cheese.  Cover cheese with the remaining tortillas.  Spoon remaining mixture over tortillas.  Place a layer of whole green chilis over mixture and top with remaining cheese.  Bake at 400 degrees until bubbly (15 to 20 minutes).

Serve warm topped with black olives and sour cream, if desired.

Preheat oven to 325 degrees

Season the pork with salt, pepper, fennel, and cumin.  Take large roasting pan and place over medium heat.  Add 1/4 c. olive oil, and sear pork all over until golden brown on the outside, 3-4 minutes per side.  Remove from heat.  Add vegetables, garlic cloves and bay leaf, spreading around roast.  Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper.  Cover and put roast in oven for 2 or 2 1/2 hours or until fork tender.  Remove from oven and set the pork aside.  Put all other ingredients into a blender ( a little at a time) with the bunch of cilantro and process until smooth.  Pour into a large pot.  Set over medium heat and add chicken broth.  Bring to simmer and whisk in masa harina to thicken sauce.  Cook for a couple of minutes then add pork, which has been cubed and add hominy (if desired).  Season to taste with salt and pepper.  Serve with sour cream and queso fresco.

Rinse meat and trim off excess fat.  Put in a 5 quart crock pot.  Add remaining ingredients, in order, ending with beef broth on top.  Cook on low 8-10 hours or til shreds easily with fork.  Remove meat from crock pot and shred with two forks.  Remove at least 1/2 the sauce.  Put shredded meat back into crock pot with remaining broth and let warm.

Serve on crusty french rolls with shredded cabbage,, thin sliced red onions, cilantro, and sour cream.

Sprinkle with sea salt, rosemary, and oregano and cook until crispy flipping every couple of minutes.  For variety use pepper and/or garlic salt in addition to or instead of the other ingredients.  This beats the pants off bacon.