August Recipes of the Month 2018

Posted by Kyle Baldinger on 08/01/2018

August Recipes 


 

Celebrate the end of summer with the best local, fresh ingredients that are made in Oklahoma. August is the time to enjoy the final days of summer with picnics and parties with friends and family.

Bring Sweet and Spicy Baked Beans to a potluck and everyone will be asking for the recipe. The recipe for these hearty beans starts by cooking sausage and onions, giving a tasty base for a trio of baked beans, black beans and kidney beans. Topping the beans with bacon before baking adds one more layer of deliciousness. You’ll find this recipe to be a keeper.

Another summer favorite recipe great for bringing to parties or to make at home is Watermelon and Spinach Salad. This salad goes beyond basic with a mix of both spinach and arugula, plus red onion and chopped mint. Feta cheese and watermelon round out the flavors. With watermelon at its peak of sweetness in August in Oklahoma, it’s a great time to make this salad. The sophisticated combination of flavors makes this a salad worthy for company or special occasions.

Ice cream desserts aren’t just for kids. Made in Oklahoma’s Coffee Ice Cream is a truly grown-up dessert that coffee lovers will be head over heels for.

For a simple dinner at home, try a Rustic Grilled Cheese Sandwich. This grilled cheese sandwich goes way beyond a basic slice of cheese between two pieces of sandwich bread. Layers of arugula, bacon, Havarti cheese and bacon make this as good or better than your favorite gourmet sandwich from a restaurant or deli.   

 

This summer, buy local and eat local. It’s good for you and good for Oklahoma!

 

Sweet and Spicy Baked Beans

Serves: 6

Description: Bold flavors from pepper relish, whole grain mustard, barbecue sauce and brown sugar turn basic baked beans into something special.

 

Ingredients:

1 pound Greer’s Ranch House ground pork sausage

1 onion, chopped

2 (28-ounce) cans baked beans

1 (15-ounce) can black beans, drained

1 (15-ounce) can kidney beans, drained

2 cups Head Country Bar-B-Q sauce

1/2 teaspoon Head Country All-Purpose Championship Seasoning

1/2 cup firmly packed dark brown sugar

1/4 cup Sekiel’s Oklahoma Gold Mustard

1 tablespoon Griffin’s Original Syrup

¼ cup Suan’s Scotch Bonnet Pepper Relish

6 slices Bar-S bacon

 

Directions:

  1. Cook sausage and onion in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain. Return sausage to pot, and add all beans, barbecue sauce, seasoning, brown sugar, mustard, syrup and relish.

  2. Top beans with bacon. Bake at 350 degrees for 45 minutes or until thickened and bubbly.

 

Coffee Ice Cream

Serves: 6

Description: A great dessert to share with family this summer, this coffee ice cream is perfectly creamy and will keep you cool in the warm August nights.

 

Ingredients:

1 ½ cups Hiland whole milk

1 ¼ cups granulated sugar

2 tablespoons Andrews Honey Bees pure honey

⅛ teaspoon salt

½ cup Henderson’s coffee (to one cup brewed)

6 egg yolks

2 ½ cups Hiland heavy cream

1 ½ teaspoons Griffin’s vanilla

 

Directions:

  1. Bring 1 ¾ cups water to a boil using a small sauce pot. Remove from heat, add the ½ cup of coffee and let it set until cool. Strain through a coffee filter. (A press pot works well, but the water needs to come to a boil.) Reserve 1 cup of this liquid for the ice cream.

  2. In a medium saucepan, combine the milk, sugar, honey, salt and coffee. Warm over medium heat stirring occasionally until steaming. Reduce the heat to low.

  3. Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot, and cook over medium heat, whisking constantly throughout the process, until thickened, about 5 minutes. Cover with plastic wrap on surface of the ice cream. Refrigerate until cold.

  4. When ready to make the ice cream, whisk the cream and vanilla into the ice cream until smooth. Churn in an ice cream maker according to the manufacturer's instructions.

Watermelon and Spinach Salad

Serves: 4

Description: A tangy honey-lime dressing complements the sweet watermelon and bitter arugula in this unique salad.

 

Ingredients:

1 Triple S watermelon, part cut into 1-inch cubes to equal 3 cups and remaining watermelon sliced into 1” slices for serving

2 cups Scissortail Farms baby spinach

2 cups Scissortail Farms arugula

½ red onion, sliced

1/3 cup Scissortail Farms mint leaves, chopped

½ cup crumbled feta cheese

¼ cup extra virgin olive oil

3 tablespoon lime juice

1 tablespoon Andrew’s Honey Bees pure honey

½ teaspoon kosher salt

2 tablespoons balsamic vinegar

 

Directions:

  1. Place each of four watermelon slices onto plates for serving.  You may cut these into squares, rounds or triangles.

  2. In a large bowl, combine cubed watermelon, spinach, arugula, onion, mint and feta.

  3. In a small bowl, whisk together olive oil, lime juice, honey and salt.

  4. Combine watermelon mixture with dressing. Serve on top of watermelon slices. Drizzle with additional balsamic vinegar. Serve immediately. (If not serving immediately, keep dressing and salad ingredients separate until serving time.

 

Rustic Grilled Cheese

Serves: 4

Description: This is not your childhood grilled cheese sandwich. Arugula, basil, thick Oklahoma bacon and Havarti cheese elevate this to what will soon be your new favorite sandwich.

 

Ingredients:

1 tablespoon Andrews Honey Bees pure honey

1 cucumber, thinly sliced

4 tablespoons Braum’s Butter

8 slices Braum’s Fresh Market Artisan Bread

8 slices Havarti cheese

8 slices Greer’s Ranch House Bacon, cooked

4 thin slices tomato

1 package Scissortail Farms basil

Sea salt

1 cup Scissortail Farms arugula

 

Directions:

  1. In a small mixing bowl combine the honey and sliced cucumber, and allow it to set for about 10 minutes. Drain off the liquid and reserve.

  2. Butter the bread slices and make four grilled cheese sandwiches open faced.

  3. To assemble sandwiches, fill two sandwiches with bacon, tomato, basil and a light sprinkle of sea salt. Fill the remaining two sandwiches with the cucumber mixture and arugula. You can stack these sandwiches, similar to a club sandwich, for a great melding of flavors.

 

The above recipes use ingredients from Made in Oklahoma manufacturers with products by Scissortail Farms, Bar-S, Braum’s Fresh Market, Henderson Coffee, Griffin’s, Suan’s, Seikel’s, Head Country, Triple S, Andrew’s Honey Bees, Hiland and Greer’s Ranch House.

 

About Made in Oklahoma Coalition

Providing a marketing and promotional platform to assist more than 70 Oklahoma food manufacturers, the Made in Oklahoma Coalition (MIO) builds brand preference and loyalty for members and its products. The MIO Coalition-member companies create a positive economic impact on the Oklahoma economy by employing more than 61,500 Oklahomans. The member-companies of MIO generate over $4.2 billion in annual sales for the state’s economy. The MIO Coalition continues to expand the footprint of Oklahoma’s food manufacturing sector through business retention and growth. For more information about MIO and its member companies, please visit www.miocoalition.com.

 

Media Contact:

Kyle Baldinger | 405-286-9635 | [email protected]