February Recipes of the Month 2019
Made in Oklahoma February Recipes 2019
It’s time to pull out all the stops for your next gathering of friends and family.
If the Super Bowl is on your mind, Made in Oklahoma has a lineup of recipes that will have your guests doing their own end zone celebrations.
No matter if your party if packed with hardcore football fans or those just there for the commercials and camaraderie, good food is expected. The Super Bowl has become synonymous with epic snacks and finger foods, and the Made in Oklahoma Coalition has an all-star team of products and companies to make it easy. Using MIO’s gourmet goodies, you can make a Super Bowl spread requiring little to no prep.
These recipes aren’t just great for the Super Bowl. Pull them out for watching basketball games or even a fun Academy Awards watch party.
Our Eggplant and Tomato Bruschetta is a take on caponata, a mixture of eggplant, onion and garlic cooked with Lovera’s tomato and basil sauce. Buttered French bread is the perfect match for this spread, especially when topped with Lovera’s cheese and Scissortail Farms basil.
If you need a super-quick appetizer, try Made in Oklahoma’s Sun-Dried Tomato Dip. Three ingredients and three minutes is literally all you need for this crowd-pleaser. Serve it with veggies or chips.
Everyone loves a party mix. But if you want to get everyone talking, try our Honey Glazed Sweet and Salty Mix. The perfect mix of savory and sweet comes together with Cheatwood’s Honey, Head Country seasoning and a mix of other MIO products.
For cold winter nights at home, try our Okie Ramen Bowl. Ramen bowls are on trend for a reason. They’re a delicious comfort food that everyone in the family can tailor to their taste buds. The Okie Ramen Bowl has the Asian flavors you would expect with a sprinkle of Oklahoma products, like Oklahoma pork, Bar-S Bacon and J-M Mushrooms.
Whatever you’re cooking this month, buy local and eat local. It’s good for you and good for Oklahoma!
Eggplant and Tomato Bruschetta
Description: Let guests serve themselves by setting out toasted French bread and this savory bruschetta.
1 loaf La Baguette French loaf
1 ½ sticks Hiland Butter
4 cloves garlic, finely minced
2 tablespoons olive oil
½ onion, diced
1 small eggplant, diced
2 cups Lovera’s Tomato Basil Sauce
1 package Scissortail Farms basil (1 tablespoon finely chopped for sauce and leaves for garnish)
1 ½ cup Lovera’s Caciocavera cheese, shredded
1. Thinly slice the baguette on the bias and lay out on a large sheet tray.
2. Melt the butter with the garlic in a small saucepan on low heat until it just begins to brown.
3. Brush the bread slices and place in a 275-degree oven for 10 to 15 minutes until golden brown.
4. Heat the oil in a saute pan, and saute the onion until slightly translucent. Add the eggplant and chopped basil, continue sauteeing until the mixture begins to soften. Add the tomato basil sauce, and simmer for about 10 minutes.
5. Top bread slices with eggplant mixture, cheese and basil leaves for garnish.
Sun-dried Tomato Dip
Description: Three ingredients and three minutes is all you need to make this creamy, tasty dip.
16-ounce carton Braum’s Sour Cream
1 1/2 tablespoons Daddy Hinkle's Onion and Garlic Blend seasoning
½ cup sun-dried tomatoes, chopped finely
1. Mix all ingredients together in a medium-sized mixing bowl. Serve chilled.
Honey Glazed Sweet and Salty Snack Mix
Description: Your guests won’t be able to stop eating this addictive snack mix.
2 cups Miller Pecan Co. pecan halves
2 cups popped popcorn
1 cup mini pretzels sticks
2 cups crisp rice cereal (like Rice Chex)
2 cups crisp corn cereal (like Corn Chex)
1 stick Hiland Salted Butter
1 teaspoon Head Country All-Purpose Championship Seasoning
½ cup Cheatwood’s Honey
¼ cup Griffin’s corn syrup
½ teaspoon Griffin’s vanilla
1. Preheat oven to 250 degrees. Spray a large sheet pan with nonstick cooking spray.
2. In a large mixing bowl, combine pecans, popcorn, pretzels and cereals.
3. In a small microwave-safe bowl, combine butter, Head Country seasoning, honey and corn syrup. Microwave for 1 minute or until butter is melted. Stir, then add vanilla. Pour butter mixture over cereal mixture, stirring to coat.
4. Spread onto sheet pan. Bake 1 hour, stirring every 15 minutes. Store in an airtight container for up to 1 week at room temperature.
Okie Ramen Bowl
Description: The perfect mixture of Asian flavors and Oklahoma ingredients combine for a warming ramen bowl.
1 (1-pound) Oklahoma pork tenderloin
1 tablespoon Head Country All-Purpose Championship Seasoning
½ cup Head Country Bar-B-Q Sauce
6 cups chicken broth
3 stalks bok choy
1 to 2 tablespoons soy sauce
1 (8-ounce) package J-M Mushrooms
1 tablespoon grated fresh ginger
1 small package thin rice noodles
Lime wedges, thinly sliced
¼ cup Scissortail Farm cilantro leaves, chopped
¼ cup Scissortail Farms chives, chopped
Chopped dry-roasted peanuts
½ pound Bar-S Bacon, cooked and crumbled
1. Combine Head Country seasoning and sauce in a shallow bowl. Cover and marinate at least 1 hour in the refrigerator.
2. Preheat oven to 350 degrees. Roast pork in a shallow baking dish for about 30 minutes or until internal temperature reaches 160 degrees. Remove from oven, then let rest 10 minutes before slicing very thin.
3. In a large saucepan, bring the chicken broth to a boil. Turn heat down to simmer. Add bok choy, cooking for 3-5 minutes or until blanched.
4. Add soy sauce, mushrooms, ginger and noodles, simmering 5 minutes or until the noodles are done.
5. To assemble, pour noodles and broth into bowls. Add mushrooms and bok choy, if desired. Place sliced pork on top, followed by lime wedges, cilantro, chives, peanuts and bacon.