with Guacamole, Shredded Lettuce, & Corn Salsa

BBQ Pulled Pork Quesadilla

Wings

Corn Salsa

Cornbread

Beef Chili with Sour Cream, Green Onions, Shredded Cheddar Cheese

Fischer Farms BBQ Pulled Pork and Slider Buns with Coleslaw

White Chicken Chili with Tortilla Chips

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Roasted Chicken Salad

Spaghetti & Meatballs

Fischer Farms Roast Pork Loin, Ham, Gruyere, Pickled Onions, Pickled Jalepeno Peppers, Roll

Cubano

In a slow cooker, add the pork shoulder, chopped onion, minced garlic, smoked paprika, salt, and black pepper. Cook on low for 8 hours or until the pork is tender and easily shredded.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in the BBQ sauce until well combined.

Shred the Pork

In a bowl, mash the ripe avocados. Stir in lime juice, chopped cilantro, and salt. If desired, add minced jalapeño for a kick.

Prepare the Guacamole

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place one tortilla in the skillet, then layer half of the shredded cheese, followed by a generous portion of the pulled pork, shredded lettuce, and corn salsa. Top with another layer of cheese and place a second tortilla on top.

Assemble the Quesadilla

Cook for about 3-4 minutes or until the bottom tortilla is golden brown and the cheese is melted. Carefully flip the quesadilla and cook the other side for another 3-4 minutes.

Cook the Quesadilla

Repeat the assembly and cooking process with the remaining tortillas and filling.

Repeat

Cut the quesadillas into wedges and serve warm with guacamole on the side.

Serve

pork shoulder

BBQ sauce

onion, chopped

garlic, minced

smoked paprika

salt

black pepper

flour tortillas

shredded cheese (cheddar or Monterey Jack)

shredded lettuce

corn salsa

olive oil

ripe avocados

lime juice

cilantro, chopped

jalapeño, minced (optional)

Rinse the chicken wings under cold water and pat them dry with paper towels. In a large bowl, toss the wings with salt and black pepper.

Prepare the Chicken Wings

Preheat your oven to 400°F (200°C). Arrange the seasoned chicken wings on a baking sheet lined with foil or parchment paper. Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.

Bake the Wings

In a small saucepan over medium heat, melt the butter. Once melted, whisk in the hot sauce and garlic powder until well combined. Remove from heat.

Make the Buffalo Sauce

Once the wings are done baking, transfer them to a large bowl and pour the buffalo sauce over them. Toss until all wings are evenly coated.

Toss with Buffalo Sauce

If BBQ wings are preferred, skip the buffalo sauce and toss the baked wings directly with BBQ sauce after baking.

BBQ Wings Option

For teriyaki wings, similarly toss the baked wings directly with teriyaki sauce after baking.

Teriyaki Wings Option

If you prefer dry rubbed wings, mix all dry rub seasoning ingredients together in a bowl. After baking, remove wings from the oven and immediately toss them with the dry rub seasoning.

Dry Rubbed Wings Option

Chicken wings

Salt

Black pepper

Hot sauce (e.g., Frank's RedHot)

Butter

Garlic powder

Teriyaki sauce

Paprika

Onion powder

Brown sugar

Cayenne pepper

If using fresh corn, shuck the corn and remove the kernels from the cob using a sharp knife. If using frozen corn, thaw and drain it.

Prepare the Corn

Dice the red bell pepper, red onion, and jalapeño pepper into small pieces. If desired, remove the seeds from the jalapeño for less heat.

Chop the Vegetables

Rinse the cilantro thoroughly and chop it finely.

Chop the Cilantro

In a large mixing bowl, combine the sweet corn, diced red bell pepper, diced red onion, diced jalapeño, and chopped cilantro.

Combine Ingredients

Add lime juice, salt, black pepper, and ground cumin to the bowl. Mix everything together gently until well combined.

Season the Salsa

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled with tortilla chips or as a topping for tacos.

Chill and Serve

Sweet corn (fresh or frozen)

Red bell pepper

Red onion

Jalapeño pepper

Cilantro (fresh, chopped)

Lime (juice only)

Ground cumin

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. Stir well until all dry ingredients are evenly mixed.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, egg, and melted butter until smooth and well combined.

Combine Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. The batter should be slightly lumpy.

Combine Mixtures

Transfer the batter into the prepared baking dish, spreading it evenly with a spatula.

Pour Into Baking Dish

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Cut into squares and serve warm.

Cool and Serve

All-purpose flour

Cornmeal

Granulated sugar

Baking powder

Milk

Unsalted butter, melted

In a large pot over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Cook the beef

Add the chopped onion, minced garlic, and bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.

Sauté vegetables

Stir in the canned diced tomatoes, kidney beans, chili powder, cumin, salt, black pepper, and beef broth. Bring to a boil.

Add remaining ingredients

Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.

Simmer

Ladle the chili into bowls and top each serving with sour cream, chopped green onions, and shredded cheddar cheese.

Dish and garnish

Ground beef

Onion, chopped

Garlic, minced

Bell pepper, chopped

Canned diced tomatoes

Canned kidney beans, drained and rinsed

Chili powder

Cumin

Beef broth

Sour cream

Green onions, chopped

Shredded cheddar cheese

In a slow cooker, place the pork shoulder. Season with salt, black pepper, paprika, cumin, and brown sugar. Pour the apple cider vinegar and liquid smoke over the pork.

Prepare the Pork

Chop the onion and garlic cloves. Scatter them over the pork in the slow cooker.

Add Aromatics

Cover and cook on low for 8-10 hours until the pork is tender and shreds easily with a fork.

Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in BBQ sauce to taste.

In a small bowl, mix warm milk and sugar. Sprinkle yeast on top and let it sit for 5-10 minutes until frothy.

Prepare Dough

In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.

Mix Ingredients

Knead the dough on a floured surface for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.

Knead and Rise

Preheat oven to 375°F (190°C). Punch down the dough, divide into 8 pieces, shape into buns, and place on a baking sheet. Bake for 15-20 minutes until golden brown.

Shape and Bake

Finely shred the green cabbage and grate the carrot. Place them in a large bowl.

Prepare Vegetables

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Mix Dressing

Pour the dressing over the cabbage and carrot mixture. Toss well to combine and coat evenly.

Combine

Let the coleslaw chill in the refrigerator for at least 30 minutes before serving.

Chill

Pork shoulder

Onion

Garlic cloves

Apple cider vinegar

Liquid smoke

Active dry yeast

Sugar

Green cabbage

Carrot

Mayonnaise

In a large pot over medium heat, add olive oil. Once hot, add the boneless, skinless chicken breasts. Cook for about 5-7 minutes per side until golden brown. Remove from the pot and let it rest before shredding.

Cook the Chicken

In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Sauté the Vegetables

Add the cooked chicken (shredded), white beans, chicken broth, green chiles, cumin, oregano, salt, and black pepper to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together.

Simmer the Chili

After simmering, add lime juice to the chili and stir to combine. Adjust seasoning with additional salt and pepper if needed.

Add Lime Juice

Ladle the white chicken chili into bowls. Top each bowl with tortilla chips, chopped cilantro, a dollop of sour cream, and shredded cheese.

Bbq Pulled Pork Quesadilla

Wings

Corn Salsa

Cornbread

Beef Chili With Sour Cream, Green Onions, Shredded Cheddar Cheese

Fischer Farms Bbq Pulled Pork And Slider Buns With Coleslaw

White Chicken Chili With Tortilla Chips