June Recipes of the Month 2019
Made in Oklahoma June Recipes 2019
Plan your weekend around some great recipes from the Made in Oklahoma Coalition.
Most of us have more time in the kitchen on weekends. Take that time to make something new or something outside the box. Sometimes it’s fun to reach outside our comfort zones and to make recipes we’ve never tried before. Weekends are a great time to do that.
Starting the weekend with grilled ribeye steaks is always a good idea. But with our MIO recipe, ribeyes are served over arugula with roasted bell peppers, balsamic vinegar and Parmesan cheese. Make this recipe and enjoy it on the patio with a bottle of Oklahoma-made red wine under the stars.
Chicken and waffles have become a Southern classic with a cult following at both diners and upscale restaurants. Try making them at home using MIO products like Fast Fixin’ fried chicken tenders and Shawnee Mills cornmeal and flour. These sweet and savory waffles are the perfect food for a leisurely brunch.
For something sweet, give our Scones and Chocolate Gravy a try. Chocolate gravy? Yes, it’s another regional classic, often served to kids at breakfast time. This chocolate sauce is typically served with biscuits. But we gave it a twist, creating a recipe of buttery scones with chocolate “gravy.” This is a fun recipe that both kids and adults will love.
Iced coffee has become the ubiquitous drink of summer. What could be better than cooling down with a cool, caffeinated drink topped with whipped cream and chocolate curls? Double this recipe, because everyone is going to want their own cup.
Slow down this summer, and cook something new using MIO ingredients. It’s good for you and good for Oklahoma!
Salt and Pepper Ribeyes over Arugula
Description: Grilled ribeyes are even better served with arugula and the umami flavors of roasted peppers, balsamic vinegar and Parmesan cheese.
6 tablespoons extra-virgin olive oil, plus extra for brushing
2 (1-inch-thick) ribeye steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
3 cups arugula, washed and spun dry
1 1/2 cups roasted peppers, rinsed and patted dry
2 tablespoons balsamic vinegar
Small block Parmesan cheese (about 8 ounces)
1. In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on one side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
2. To serve, line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
3. Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave Parmesan over the dish.
Chicken and Waffles
Description: This classic Southern pairing is made easier with Fast Fixin’ fried chicken breasts. Waffles made with cornmeal, flour and buttermilk are perfectly savory with a little sweetness.
1 package Fast Fixin’ Chicken Fried Chicken Breasts or Chicken Breast Tenderloins
1 cup Shawnee Mills Yellow Cornmeal
1 cup Shawnee Mills All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Braum’s buttermilk, well shaken
4 tablespoons Braum’s Butter, melted
1/4 cup Griffin’s Organic Pancake Syrup
1 cup shredded cheddar cheese
½ bunch Scissortail Farms Chives, sliced thinly
Griffin’s Organic Pancake Syrup
½ bunch Scissortail Farms chives, minced
Shredded cheddar cheese
1. Cook chicken according to package directions.
2. In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt. Whisk together and set aside.
3. In a smaller bowl add buttermilk, eggs, butter and maple syrup. Whisk thoroughly to combine. Add wet ingredients to dry ingredients and stir until just mixed. Stir in the cheddar cheese and chives.
4. To make the waffles, preheat the waffle iron. Lightly coat with vegetable spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5-7 minutes. Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
5. To serve, stack 2-3 waffles on a plate, topped by 2-3 strips of chicken, pancake syrup, chives and cheddar cheese.
Scones and Chocolate Gravy
Description: We give a fun, old-fashioned recipe for biscuits and chocolate gravy an update using scones.
2 1⁄2 cups Shawnee Mills all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
8 tablespoons Hiland cold unsalted butter, cut into small pieces
1⁄3 cup granulated sugar
2⁄3 cup Hiland whole milk
1. Preheat oven to 425 degrees. In a large bowl, mix together flour, baking powder and salt. Add butter, using a pastry cutter or two forks. (You can also do this with a few quick pulses in a food processor.) The mixture should look like fine crumbs.
2. Add sugar, and gently mix. Add milk, stirring until dough forms. If the dough is too crumbly, add a teaspoon of milk at a time to correct.
3. Place dough on a floured board, kneading gently until it comes together. Pat into a round about 1 ½ inches thick. Cut into 6 wedges.
4. Place scones on a cookie sheet. Bake 12 minutes or until light golden brown.
3/4 cup sugar
3 tablespoons Shawnee Mills all-purpose flour
1/4 cup cocoa powder
2 cups Hiland whole milk
4 tablespoons Hiland unsalted butter
1. In a medium saucepan, whisk the sugar, flour and cocoa powder. Whisk in milk until combined.
2. Heat on medium heat, cooking and whisking until the mixture begins to boil. Let mixture thicken, which will take 5 to 10 minutes.
3. Remove saucepan from heat. Stir in butter, stirring until melted. Spoon warm gravy over scones.
Chocolate Fudge Swirled Iced Coffee
Description: Make the best coffee drink right at home. All you need is a blender to create this easy drink.
1 cup strong-brewed Compadres coffee, room temperature
¼ cup Braum’s Hot Fudge Sauce
1 teaspoon Griffin’s vanilla
1 cup Braum’s whole milk
Braum’s whipped cream
Bedre chocolate bar, shaved or curled for garnish
1. Add coffee, hot fudge sauce, vanilla and milk to a blender, mixing until combined. Pour over crushed ice. Top with whipped cream and chocolate shavings or curls.