March Recipes of the Month 2019

Posted by on 03/01/2019

Made in Oklahoma March Recipes 2019 


 

There’s no need to go out when you can make your restaurant-favorites right at home.

This month the Made in Oklahoma Coalition has two savory and two sweet dishes straight off a restaurant menu. But who needs take out when you can make food this good in your own kitchen?

Your favorite Chinese take-out noodles can be made-to-order with your favorite veggies and can be customized without gluten or dairy. Our recipe has lots of flavor from fresh ginger, J-M shiitake mushrooms and red curry. The best part? An unexpected twist from crumbled Kize peanut butter bars.

If you’re going to take the time to make your own pizza, you might as well go all out with our recipe, a deep-dish meat lover’s pizza with Lovera’s Italian sausage, Bar-S ham and Greer’s Ranch House bacon. Of course it all starts with a good crust. We double the recipe for a Shawnee Mills pizza crust mix and bake in a casserole dish. It’s a dinner the whole family will love.

Upside-down cakes are the best of both worlds. You get the inside of a tender cake with the outside of an ooey gooey buttery topping. We’ve taken the typical pineapple-upside down cake and given it a twist with bananas, pecans and Griffin’s syrup.

One of the most popular restaurant desserts is a molten chocolate cake. We’ve made it simpler using a slow cooker. Put all the ingredients in the Crock-Pot, and in two hours you’ll have a chocolate cake with a hot fudge sauce to drizzle over each slice. It’s even better topped with whipped Hiland cream.

Cook something different using MIO ingredients. It’s good for you and good for Oklahoma!

Asian Peanut Noodles

Serves: 6

Description: Feel like a chef when you make this recipe with a creamy, slightly spicy curry sauce.

Ingredients:

1 tablespoon canola oil

2 chicken breasts, diced

1/2 cup stemmed and sliced J-M shiitake mushrooms

One 1-inch piece fresh ginger, grated

1 small shallot, finely diced

2 cups Hiland Heavy Cream

1 tablespoon red curry paste

1 cup shredded napa cabbage

2 medium carrots, julienned

1/2 tablespoon Cheatwood’s honey

1 small package Scissortail Farms chives, cut to ½-inch slices

Kosher salt

Freshly ground black pepper

1 package Della Terra fusilli pasta, cooked al dente

Scissortail Farms cilantro, chopped for garnish

2 Kize Peanut Butter Bars, crumbled

Directions:

1. Heat the oil in a small saucepan over medium heat. Cook the chicken breasts until browned. Add and saute the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the heavy cream and red curry paste, cooking 1 minute. Add the cabbage and carrots, cooking 5 minutes more.

2. Remove from the heat and stir in the honey, chives, and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

3. Top with cilantro and crumbled Kize Bars.

Triple Meat Deep Dish Pizza

Serves: 8

Description: Everyone will love this deep-dish square-cut pizza loaded with Oklahoma meats and cheese.

Ingredients:

2 packages Shawnee Mills pizza crust mix

½ pound Greer’s Ranch House Bacon

1 pound Lovera’s Italian Sausage

1 medium green pepper, sliced thin

2 cups Lovera’s Old World Pizza Sauce (or Lovera’s Tomato Basil Sauce)

2 cups shredded part-skim mozzarella cheese

½ cup shredded Lovera’s Caciocavera cheese

1/3 cup Bar-S ham, chopped

Directions:

1. Preheat oven to 425 degrees. Prepare Shawnee Mills pizza crust mix, using 2 packages, according to package directions.

2. In a large skillet, cook bacon until crisp. Set bacon aside, and crumble when cooled. Drain grease.

3. In the same skillet, break sausage into crumbles, cooking over medium heat, about 8 to 10 minutes, or until fully cooked. Add bell pepper to sausage, cooking until slightly softened, 2 to 3 minutes. Add pizza sauce to warm through.

4. Roll out dough slightly, then press into a greased 9-by-13-inch baking pan to fit bottom and 1 inch up the sides. Spoon meat sauce into crust. Sprinkle with crumbled bacon. Cover with grated cheese. Sprinkle with chopped ham. Bake, covered, for 25 minutes. Uncover, then bake 5 to 10 minutes longer or until crust and cheese are golden brown.

Banana Pecan Upside Down Cake

Serves: 8

Description: All the flavors of a banana bread are turned upside down into a cake with a buttery, caramel finish.

Ingredients:

1 cup brown sugar, packed

½ cup plus 2 tablespoons Hiland Butter, divided

3 tablespoons Griffin’s Original Syrup

¼ cup Miller Pecan Co. pecans, coarsely chopped

2-3 ripe bananas, peeled and sliced

¾ cup sugar

1 egg

½ teaspoon Griffin’s vanilla

1 cup Shawnee Mills all-purpose flour

2 teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon salt

¼ cup plus 2 tablespoons Hiland whole milk

Directions:

1. Preheat oven to 325 degrees. Combine brown sugar and ¼ cup butter in a saucepan, cooking over low heat until butter melts and butter and sugar are combined. Pour in a 9-inch round nonstick cake pan, spreading to coat bottom of pan. Pour maple syrup over sugar mixture, and sprinkle with pecans. Place banana slices in a circular pattern, overlapping slightly if needed to cover bottom.

2. Blend together sugar and remaining 6 tablespoons butter until fluffy in a large mixing bowl. Add egg and vanilla, beating until well blended.

3. Combine flour, baking powder, cinnamon and salt. Gradually add flour mixture to butter mixture, alternating with milk, and beginning and ending with flour mixture.

4. Spoon batter over bananas. Bake cake for 55 minutes or until a toothpick inserted in center comes out clean.

5. Run a knife around edge of pan to loosen. Cool in pan on a wire rack for 20 minutes. Invert cake onto a serving platter.

Hot Fudge Crock-Pot Cake

Serves: 6

Description: This rich chocolate cake bakes right in its own sauce when using a slow cooker.

Ingredients:

1 cup Shawnee Mills all-purpose flour

1/2 cup sugar

½ cup cocoa powder, divided

2 teaspoons baking powder

¼ teaspoon salt

1/2 cup Hiland milk

2 tablespoons Hiland butter, melted

1/2 teaspoon Griffin’s vanilla

1 Bedre solid milk chocolate bar, chopped

¾ cup brown sugar, packed

1 ½ cups hot water

Directions:

1. Combine flour, sugar, ¼ cup cocoa powder, baking powder and salt in a medium bowl. Whisk in milk, butter and vanilla. Fold in chopped chocolate. Spread evenly in a 4-quart slow cooker.

2. Mix together brown sugar and remaining ¼ cup cocoa powder. Sprinkle over batter. Pour in hot water. Do not stir! Cover and cook on high setting for 2 hours.

3. Once cooking is complete, turn off slow cooker and allow to sit for 30 minutes to slightly thicken hot fudge sauce.

4. To serve, spoon warm cake into bowl. Spoon hot fudge sauce over each portion. Serve with whipped Hiland Heavy Whipping Cream.