Recipe

Healthy Recipes for Grass Fed Beef & Natural Pork

Enjoy quick, creative and healthy recipes for natural, grass-fed beef and pork from Omaha’s Barreras Family Farm Nebraska’s premier sustainable meat farm.

Peach & Blueberry Cobbler

Sweet & juicy peach and blueberry cobbler is made entirely from scratch and is the perfect simple summer dessert.

Prep Time 15min

Cook Time 45min

INGREDIENTS

  • 3/4 cup butter cubed
  • 1 1/2 cups flour
  • 1 1/2 cup granulated sugar (We use 1/2 cup honey instead of sugar!)
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1/2 teaspoon vanilla extract
  • 3 cups fresh peaches (can use frozen, thaw prior to mixing)
  • 1 cup fresh blueberries (can use frozen, thaw and drain prior to mixing)
  • 2 teaspoons lemon juice (I don’t always have this in my fridge so I usually skip this ingredient, LOL)
  • 1/2 cup brown sugar
Peach and Blueberry Cobbler

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Add the cubed butter to a 9×13 baking dish. Place dish in the over for a few minutes, until the butter is melted.
  2. In a medium bowl, combine the flour, granulated sugar (if substituting with honey add the honey AFTER the milk and vanilla. This prevents lumps), baking powder, and salt. Add milk and vanilla extract and stir until smooth.
  3. Pour the batter evenly over the melted butter in the pan (do not stir!). The melted butter will rise up over the batter.
  4. Toss the peach slices and blueberries with the lemon juice and spread them evenly over the batter (again, do not stir).
  5. Sprinkle the brown sugar evenly over the top and bake 40-50 minutes until the top is golden brown. Allow the cobbler to cool a few minutes before serving.

Picture Caption: Mindy at Coco & Ash knocked it out of the park with this simple and tasty recipe.  Our family makes a few slight changes (sugar) but I love the freedom to use fresh or frozen fruit and the simplicity of the dish.

.

The Perfect Steak

INGREDIENTS

  • 6 ounce (1-inch to 1 1/2-inch thick) beef steaks (room temperature)

INSTRUCTIONS

  1. Pan Seared Steak
    1. In a heavy frying pan over medium-high heat
    2. Heat 2 tablespoons olive oil
    3. Sear the steaks, moving them with tongs a little in the cast-iron skillet so they don’t stick to the bottom
    4. Approximately 5 to 6 minutes per side
    5. Using this pan-searing technique, proceed to cook your steak to your desired internal temperature
    6. Use a meat thermometer to test for doneness
      Rare 120°F
      Medium Rare 125°F
      Medium 130°F
    7. When the steaks are crusty-charred and done to your liking, remove from the cast-iron pan
    8. cover loosely with aluminum foil and let rest 5 to 10 minutes before serving
    9. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to any sauce you are making)
  2. Grilled or Barbequed
    1. Remove steak from refrigeration 1 hour before cooking
    2. Wipe any excess marinade (if used) off the steaks
    3. Ready to grill, preheat Barbecue Grill and coat your grill with non-stick kitchen spray
    4. Place steaks onto the hot grill
    5. Only flip the steak once
    6. Let it cook on one side, then let it finish on the other side
    7. Grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium-rare
    8. Use a meat thermometer to test for doneness
      Rare 120°F
      Medium Rare 125°F
      Medium 130°F
    9. When the steaks are crusty-charred and done to your liking, remove from the grill
    10. Let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven)

Walking Tacos

“This is a clever idea for a  fun dinner or lunch. Add enough veggies and serve with something healthy on the side, and you don’t have to feel guilty.”

INGREDIENTS

  • 1 pound ground beef
  • 1 packet taco seasoning mix (homemade or store-bought)
  • Chopped tomato
  • Shredded lettuce
  • Chopped onion or green onions
  • Chopped avocado
  • Shredded cheese (Mexican blend or cheddar)
  • Sliced black olives
  • Sour cream
  • Salsa or pico de gallo
  • Individual lunch-sized bags of Doritos or corn chips

INSTRUCTIONS

  1. Brown the ground beef and drain
  2. Add the taco seasoning mix, cooking according to directions.
  3. Break the chips before opening the bag
  4. Open the bag of chips, being careful not to tear down the side
  5. Add toppings of choice
  6. Leave a little room at the top of the bag so you have room to mix

No-Fuss Beef Stroganoff

“Quick and simple in under 40 minutes. This one-pot wonder will please the whole family!”

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, thickly sliced
  • 1/2 medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodles, uncooked
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

  • Melt butter in a large skillet over medium heat
  • 3-5 minutes- Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned
  • Season with salt and pepper, to taste.
  • 3-5 minutes- Add ground beef and cook until browned
  • Make sure to crumble the beef as it cooks
  • Stir in garlic and thyme until fragrant, about 1 minute
  • Whisk in flour until lightly browned, about 1 minute
  • Stir in wine, scraping any browned bits from the bottom of the skillet
  • Stir in beef stock, Worcestershire, Dijon and egg noodles
  • Season with salt and pepper
  • 9-10 minutes- Bring to a boil; cover, reduce heat and simmer until pasta is cooked through
  • 1-2 minutes- Stir in sour cream until heated through, about 1-2 minutes
  • Serve immediately,
  • (Optional)- Garnished with parsley

Pork Meatballs

INGREDIENTS

  • 85/15 mixture of our ground pork
  • Kosher salt and pepper
  • Onion Powder
  • Garlic Powder
  • Sweet Paprika
  • Dried Thyme
  • Coriander
  • Cumin

INSTRUCTIONS

  • Moisten your hands with water
  • Mix everything together by creating a form of a meatball
  • Arrange the meatballs on a parchment-lined baking sheet
  • Baked them in the oven with a temperature of 400°F, reaching an internal temperature of 160°F
  • Leave them for 15 minutes

Pork Stir Fry

INGREDIENTS

  • 1 1/4 lbs ground pork
  • 1/4 cup + 2 TBS low sodium soy sauce
  • 2 TBS rice wine
  • 4 tsp cornstarch
  • 2 TBS sesame oil (divided)
  • 1 bunch thin asparagus spears, cut into 1 inch pieces
  • 2 TBS minced fresh ginger
  • 1 TBS chili garlic sauce
  • 11/2 TBS honey
  • 3 scallions diced
  • cooked white rice

INSTRUCTIONS

  • Wisk 2 TBS soy sauce, rice wine, and cornstarch in medium bowl until corn
  • starch is dissolved
  • Add pork and mix lightly to blend
  • Heat 1 TBS sesame oil in a large skillet on high heat
  • Add asparagus, ginger and chili sauce
  • Toss until asparagus is crisp and charred
  • Remove with a slotted spoon and set aside.
  • Add remaining 1 TBS sesame oil to skillet and fry pork
  • 4 minutes- Break into small pieces and fry until browned
  • Return asparagus mixture to skillet with 1/4 cup soy sauce and honey
  • 2 minutes- Stir fry until cooked through

Pork Burger

INGREDIENTS

  • 1 lb ground pork
  • ½ cup instant oats (or 1 minute oats)
  • 1 egg
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt, to taste
  • Olive oil spray for cooking
  • Ground black pepper, to taste
  • 4-6 burger buns
  • 2. Sriracha mayo burger sauce
  • ½ cup mayonnaise
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons sriracha, to taste

INSTRUCTIONS

  • Combine all the ingredients in a large bowl and mix well
  • Divide the mixture into 4-6 even parts and form burger patties
  • Squish them with your hands in the middle
  • Make them as wide as your burger bun and not too thick in the middle so they cook evenly
  • Preheat a large skillet to medium heat
  • Spray or brush with olive oil
  • Carefully place the burgers on the skillet and cover with a lid
  • Cook about 4 minutes per side, or until fully cooked to an internal temperature of 160F

Sausage and Egg Breakfast

INGREDIENTS

  • Barreras Family Farm Pork Breakfast Sausage Patties
  • Eggs
  • English Muffins
  • Sliced Cheese (we prefer Sharp Cheddar or Pepper Jack)

INSTRUCTIONS

  • Heat skillet to medium
  • Grease 4 circular cookie cutters with butter
  • Crack an egg into a small bowl
  • Add butter to the heated skillet and place the cookie cutter in the pan
  • Press the ring down firmly and pour the egg into the ring
  • Hold the ring down for 3 seconds to prevent egg whites from leaking
  • Repeat with remaining eggs and season with salt and pepper
  • Cover the eggs and cook for 2 minutes, until whites are cooked but yolks still runny
  • Transfer eggs to a plate and place in a warm spot until assembly
  • Toast the English muffins
  • Return skillet to medium-high heat
  • Arrange the sausage patties and fry for 4 minutes, turning halfway through, until browned and cooked through
  • Place two slices of cheddar on the bottom of a toasted English muffin

The Perfect Steak

INGREDIENTS

  • 6 ounce (1-inch to 1 1/2-inch thick) beef steaks (room temperature)

INSTRUCTIONS

  1. Pan Seared Steak
    1. In a heavy frying pan over medium-high heat
    2. Heat 2 tablespoons olive oil
    3. Sear the steaks, moving them with tongs a little in the cast-iron skillet so they don’t stick to the bottom
    4. Approximately 5 to 6 minutes per side
    5. Using this pan-searing technique, proceed to cook your steak to your desired internal temperature
    6. Use a meat thermometer to test for doneness
      Rare 120°F
      Medium Rare 125°F
      Medium 130°F
    7. When the steaks are crusty-charred and done to your liking, remove from the cast-iron pan
    8. cover loosely with aluminum foil and let rest 5 to 10 minutes before serving
    9. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to any sauce you are making)
  2. Grilled or Barbequed
    1. Remove steak from refrigeration 1 hour before cooking
    2. Wipe any excess marinade (if used) off the steaks
    3. Ready to grill, preheat Barbecue Grill and coat your grill with non-stick kitchen spray
    4. Place steaks onto the hot grill
    5. Only flip the steak once
    6. Let it cook on one side, then let it finish on the other side
    7. Grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium-rare
    8. Use a meat thermometer to test for doneness
      Rare 120°F
      Medium Rare 125°F
      Medium 130°F
    9. When the steaks are crusty-charred and done to your liking, remove from the grill
    10. Let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven)

Walking Tacos

“This is a clever idea for a  fun dinner or lunch. Add enough veggies and serve with something healthy on the side, and you don’t have to feel guilty.”

INGREDIENTS

  • 1 pound ground beef
  • 1 packet taco seasoning mix (homemade or store-bought)
  • Chopped tomato
  • Shredded lettuce
  • Chopped onion or green onions
  • Chopped avocado
  • Shredded cheese (Mexican blend or cheddar)
  • Sliced black olives
  • Sour cream
  • Salsa or pico de gallo
  • Individual lunch-sized bags of Doritos or corn chips

INSTRUCTIONS

  1. Brown the ground beef and drain
  2. Add the taco seasoning mix, cooking according to directions.
  3. Break the chips before opening the bag
  4. Open the bag of chips, being careful not to tear down the side
  5. Add toppings of choice
  6. Leave a little room at the top of the bag so you have room to mix

No-Fuss Beef Stroganoff

“Quick and simple in under 40 minutes. This one-pot wonder will please the whole family!”

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, thickly sliced
  • 1/2 medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodles, uncooked
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

  • Melt butter in a large skillet over medium heat
  • 3-5 minutes- Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned
  • Season with salt and pepper, to taste.
  • 3-5 minutes- Add ground beef and cook until browned
  • Make sure to crumble the beef as it cooks
  • Stir in garlic and thyme until fragrant, about 1 minute
  • Whisk in flour until lightly browned, about 1 minute
  • Stir in wine, scraping any browned bits from the bottom of the skillet
  • Stir in beef stock, Worcestershire, Dijon and egg noodles
  • Season with salt and pepper
  • 9-10 minutes- Bring to a boil; cover, reduce heat and simmer until pasta is cooked through
  • 1-2 minutes- Stir in sour cream until heated through, about 1-2 minutes
  • Serve immediately,
  • (Optional)- Garnished with parsley

Pork Meatballs

INGREDIENTS

  • 85/15 mixture of our ground pork
  • Kosher salt and pepper
  • Onion Powder
  • Garlic Powder
  • Sweet Paprika
  • Dried Thyme
  • Coriander
  • Cumin

INSTRUCTIONS

  • Moisten your hands with water
  • Mix everything together by creating a form of a meatball
  • Arrange the meatballs on a parchment-lined baking sheet
  • Baked them in the oven with a temperature of 400°F, reaching an internal temperature of 160°F
  • Leave them for 15 minutes

Pork Stir Fry

INGREDIENTS

  • 1 1/4 lbs ground pork
  • 1/4 cup + 2 TBS low sodium soy sauce
  • 2 TBS rice wine
  • 4 tsp cornstarch
  • 2 TBS sesame oil (divided)
  • 1 bunch thin asparagus spears, cut into 1 inch pieces
  • 2 TBS minced fresh ginger
  • 1 TBS chili garlic sauce
  • 11/2 TBS honey
  • 3 scallions diced
  • cooked white rice

INSTRUCTIONS

  • Wisk 2 TBS soy sauce, rice wine, and cornstarch in medium bowl until corn
  • starch is dissolved
  • Add pork and mix lightly to blend
  • Heat 1 TBS sesame oil in a large skillet on high heat
  • Add asparagus, ginger and chili sauce
  • Toss until asparagus is crisp and charred
  • Remove with a slotted spoon and set aside.
  • Add remaining 1 TBS sesame oil to skillet and fry pork
  • 4 minutes- Break into small pieces and fry until browned
  • Return asparagus mixture to skillet with 1/4 cup soy sauce and honey
  • 2 minutes- Stir fry until cooked through

Pork Burger

INGREDIENTS

  • 1 lb ground pork
  • ½ cup instant oats (or 1 minute oats)
  • 1 egg
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt, to taste
  • Olive oil spray for cooking
  • Ground black pepper, to taste
  • 4-6 burger buns
  • 2. Sriracha mayo burger sauce
  • ½ cup mayonnaise
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons sriracha, to taste

INSTRUCTIONS

  • Combine all the ingredients in a large bowl and mix well
  • Divide the mixture into 4-6 even parts and form burger patties
  • Squish them with your hands in the middle
  • Make them as wide as your burger bun and not too thick in the middle so they cook evenly
  • Preheat a large skillet to medium heat
  • Spray or brush with olive oil
  • Carefully place the burgers on the skillet and cover with a lid
  • Cook about 4 minutes per side, or until fully cooked to an internal temperature of 160F

Sausage and Egg Breakfast

INGREDIENTS

  • Barreras Family Farm Pork Breakfast Sausage Patties
  • Eggs
  • English Muffins
  • Sliced Cheese (we prefer Sharp Cheddar or Pepper Jack)

INSTRUCTIONS

  • Heat skillet to medium
  • Grease 4 circular cookie cutters with butter
  • Crack an egg into a small bowl
  • Add butter to the heated skillet and place the cookie cutter in the pan
  • Press the ring down firmly and pour the egg into the ring
  • Hold the ring down for 3 seconds to prevent egg whites from leaking
  • Repeat with remaining eggs and season with salt and pepper
  • Cover the eggs and cook for 2 minutes, until whites are cooked but yolks still runny
  • Transfer eggs to a plate and place in a warm spot until assembly
  • Toast the English muffins
  • Return skillet to medium-high heat
  • Arrange the sausage patties and fry for 4 minutes, turning halfway through, until browned and cooked through
  • Place two slices of cheddar on the bottom of a toasted English muffin
Full Store