January Recipes of the Month 2019

Posted by MIO Coalition on 01/03/2019

Made in Oklahoma Coalition ingredients are the key to savory warming dishes like Korean Short Ribs. Intense flavors like sesame oil, garlic, ginger and red pepper flakes make a marinade that sticks to the Oklahoma beef ribs. A short stack of these ribs is delicious served with rice or on top of mashed potatoes.

Gumbo may belong to New Orleans, but it’s universally claimed as a comfort food favorite. MIO’s gumbo is a fun take on the tradition. This one-dish dinner is cooked in a Dutch oven, then topped with corn muffin dumplings baked right on top. There’s a bit of gumbo and dumpling in each bite.

Everyone needs a go-to chicken soup to fight winter colds and winter blues. MIO’s chicken soup is full of veggies and chicken, plus the addition of healthy quinoa. The quinoa adds a layer of texture and heartiness to the soup.

There’s no need to go out when you have all the ingredients for a fabulous breakfast at home. MIO took the concept of a trendy fruit and yogurt bowl and made it even better with fruits flambeed with brandy. That fruit and brandy mixture, plus a little honey for sweetness, is layered with local Amelia yogurt and Wholee Granolee granola. It will be hard to go back to a bowl of cereal after this beautiful breakfast.

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

Korean Short Ribs

Serves: 6

Description: These glazed ribs will remind you of the best short ribs served at Chinese restaurants. They’re sweet, savory, sticky and addictive.

Ingredients:

¾ cup Daddy Hinkle’s Liquid Meat Marinade

1/3 cup Cheatwood's Honey

2 tablespoons toasted sesame oil

1 tablespoons minced garlic (6 cloves)

1 tablespoons minced ginger

1 tablespoons toasted sesame seeds

½ teaspoon crushed red pepper flakes

4-5 pounds flanken beef short ribs, ½- to 1-inch thick Peach Crest Farms

1 bunch Scissortail Farms chives, sliced for garnish

1 teaspoon toasted sesame seeds, for garnish

Directions:

  1. Preheat oven to 300 degrees. Make marinade by whisking together Daddy Hinkle’s marinade, honey, sesame oil, garlic, ginger, 2 tablespoons sesame seeds and red pepper flakes.

  2. Heat Dutch oven over medium-high heat. In small batches, brown the short ribs, just a few at a time to not crowd the pan. Reduce the heat, and layer the short ribs in the Dutch oven, alternating them with the marinade mixture. When you start to see bubbling, simmer, cover and place in the oven for 45 minutes.  

  3. Once cooked, remove the ribs and arrange on a serving dish. Garnish with sesame seeds and chives. Reduce the remaining sauce, and remove any fat from the surface. Serve with the sauce on the side or drench the ribs just before serving.  

 

Chicken Gumbo with Corn Dumplings

Serves: 8

Description: Dumplings bake right on top of this gumbo, so you have a bite of sweet, garlicky biscuit with each bite of warm gumbo.

Ingredients:

1 tablespoon canola oil

3/4 pound fresh chicken tenders, cubed

1 cup finely chopped onion

1 cup diced bell pepper

½ cup diced celery

1/2 pound Bar-S cooked Kielbasa or Polish sausage, halved and cut into 1/4-inch slices

3 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

4 cup chicken broth

¼ cup Suan’s Tomato Jam

1 1/2 teaspoons Daddy Hinkle's seasoning

1/2 teaspoon chili powder

1/4 teaspoon pepper

1/8 teaspoon hot pepper sauce

1/2 cup long grain rice

1 package Shawnee Mills corn muffin mix

1 package Scissortail Farms chives, thinly sliced

1 egg

1/4 cup Dairy Pure milk

2 teaspoons file powder

Directions:

Preheat oven to 350 degrees.

  1. In a medium Dutch oven, saute the cubed chicken breast strips in canola oil for 2 minutes. Stir in the onion, peppers and celery, continuing to saute until crisp-tender. Add the sausage; cook and stir for 2 minutes or until sausage begins to brown. Add garlic, tomatoes, broth, tomato jam, seasonings and hot pepper sauce. Bring to an even simmer. Stir in the rice and allow this to simmer, covered, for an additional 15 minutes.

  2. While the gumbo simmers, prepare the corn muffin mix in a small mixing bowl by adding the chives to the dry mixture, then adding the egg and milk. Just mix until it’s fully incorporated.

  3. To the simmering gumbo, add the file powder 1 teaspoon at a time, stirring well each time.

  4. Using two large spoons, add the corn muffin batter, forming dumplings over the bubbling mixture. Place in the oven for an additional 15 to 20 minutes until the batter is nice and brown.

Winter Chicken Soup

Serves: 6

Description: This healthy and hearty soup will warm you from the inside out.

Ingredients:

3 tablespoons olive oil

1 onion, chopped

4 cloves garlic, crushed

1 serrano pepper, sliced thin

2 tablespoons minced ginger

1 tablespoon Suan's Scotch Bonnet Onion Preserves

1/2 teaspoon Daddy Hinkle's Cumin and Oregano seasoning mix

2 carrots, sliced

2 Triple S sweet potatoes, peeled and cut into 1-inch pieces

2 pounds chicken thighs or breasts

6 cups chicken or vegetable broth

1/2 cup quinoa

Directions:

  1. In a large pot, heat olive oil over medium heat. To the hot oil, add the onion, garlic, serrano pepper, ginger, onion preserves and Daddy Hinkle's seasoning. Cook, stirring constantly for 3-5 minutes or until onion is tender.

  2. Add carrots and potatoes, stirring to coat with onion mixture. Add chicken to pot. Add chicken broth, and bring to a boil. Turn down to a simmer and cook 45 minutes to 1 hour, or until chicken is cooked through and potatoes are done.

  3. Remove chicken from pot, and shred with two forks. Return to soup, and stir. Turn heat to low to keep warm.

  4. In a small saucepan, cook 1/2 cup quinoa according to package directions. Place quinoa in bowls, and pour soup over the top for each serving.

Caramelized Stone Fruits with Granola and Yogurt

Serves: 6

Description: Have the best spa brunch experience at home with this fabulous fruit and yogurt bowl.

Ingredients:

4 tablespoons Hiland butter

1 ½-2 pounds apricots, plums and/or peaches, thinly sliced

1-2 tablespoons Andrew’s Honey Bees, raw honey

2 ounces brandy

1 cup Wholee Granolee granola

2 containers Amelia French style Vanilla Yogurt

Directions:

  1. Melt butter over medium heat in a large saute pan. Add the stone fruits and saute until they have softened, usually about 5 minutes. Stir in the honey. Tilting the pan away from you, add the brandy and allow the alcohol to cook out. This will often flambe, so take precaution by standing back, letting simmer for 2-3 minutes.  

  2. Layer the fruits, granola and yogurt in a shallow serving bowl.