May Recipes of the Month 2019

Posted by on 05/01/2019

Made in Oklahoma May Recipes 2019


 

For many, May is a busy month for entertaining. Whether it’s graduation parties, showers, Mother’s Day or backyard gatherings, the weekends can be packed.

Too much fun with family and friends is a good problem to have, but it can be made easier when you have a few go-to recipes to feed a hungry crowd.

This month the Made in Oklahoma Coalition has recipes perfect for summer gatherings.

Rather than sit-down, plated dinners, make a meal more fun by doing serve-yourself or make-ahead meals, like our Taco Rice Bowls. Guests can create their bowls with taco meat, seasoned rice and great toppings like Scissortail Farms herbs. Don’t forget a bucket of iced-down Coop Ale Works beer to go alongside.

Brunch is a great option when you’re feeding a crowd. Our Make Your Own Omelet Bar idea is a perfect one to honor the women in the family on Mother’s Day. You’ll find MIO’s tips and tricks for making the perfect omelet. And the best part of these omelets is that while the cook is tossing and sliding omelets onto the plates, guests can choose all their favorite fillings from a mini buffet of MIO ingredients.

There’s no better side to an omelet than our Fried Rosemary Potatoes. The nice trick with these potatoes is that they can be boiled the night before. Then when your guests arrive, warm your oil, fry and then season with garlic, rosemary and salt.

For dessert, serve something different. Our Creamy Mocha Pie isn’t overly sweet, but the creamy chocolate-coffee flavor is the perfect finish to dinner or brunch with family and friends. Rich Compadres coffee and decadent Bedre chocolate are the key ingredients to this pie.

Invite friends and family for a meal using MIO ingredients. It’s good for you and good for Oklahoma!

 

Taco Rice Bowl

Serves: 4

Description: These Mexican rice bowls are the perfect answer to the question, “What’s for dinner?” Make the taco-style ground beef and rice, then let everyone top their bowls with their favorite toppings.

Truly Taco Beef

Ingredients:

1 pound lean Peachcrest Farms ground beef

1 small onion, chopped finely

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon Scissortail Farms fresh oregano, chopped finely

1 teaspoon Cheatwood's Pure Raw Honey

1 teaspoon garlic, chopped finely

1 1/2 teaspoons salt

Directions:

1. Saute the ground beef, stirring to brown evenly. Add the onions and continue cooking for about 5 minutes. Add the remaining ingredients, stirring to fully incorporate. Saute for an additional 2-3 minutes.

 

Mexican Rice

Ingredients:

3 tablespoons vegetable or canola oil

1 small onion, chopped finely

1 ½ cups long grain rice

2 tablespoons New Mexico red ground chili powder

½ cup tomato sauce

1/2 teaspoon salt

3 cups chicken stock

Directions:

1. Heat the oil in a 2-quart saucepot over medium heat. Saute the onions until translucent.

2. Stir in the rice and chili powder. Gently stir in remaining ingredients. Bring to a low simmer, cover the pan and allow the rice to slowly cook over the next 25 minutes

Note:

Serve with a mini buffet of fresh cut limes, diced tomato, chopped Scissortail Farms chives, Hiland shredded sharp cheddar cheese, Hiland sour cream, avocado, Scissortail Farms cilantro and Coop Ale Works beer.

 

Make Your Own Omelet Bar

Serves: 4

Description: Treat your overnight guests to a fun mini omelet bar. You may get as creative as you like with your favorite Made in Oklahoma toppings.

Ingredients:

1 dozen eggs

Water

2 tablespoons Hiland Butter

Salt

Directions:

Here are a few tips on making the perfect omelet. Set out the eggs you will be using a few hours in advance. This will allow them to warm to room temperature, and by doing this they will cook quickly and more evenly.

Crack 3 eggs into a small mixing bowl, add 3 tablespoons of warm water and blend with a fork. Heat a 10-inch nonstick pan over medium-high heat. Once the pan is hot, add ½ tablespoon butter and tilt the pan, covering the surface of the pan evenly. Pour the eggs into the center of the pan, and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet solidify for a few seconds and season lightly with salt.

Using a spatula, slide omelet out of the pan and onto a warm plate. Your guests can then fill them with their choice of items that you have set out in a mini buffet for them.

Add-in Ingredients:

Bar-s Ham, chopped

Bar-S Bacon, cooked and crumbled

Greer’s Ranch House sausage

Hiland sharp cheddar cheese

Scissortail Farms chives

Hiland Sour Cream

Ace in a Bowl Salsa

J-M mushrooms, sauteed          

 

Fried Rosemary Potatoes

Serves: 6

Description: These potatoes are the perfect accompaniment with omelets for brunch.

Ingredients:

2 pounds small new potatoes or fingerling potatoes

½ cup Hiland salted butter

1 ½ tablespoons Scissortail Farms rosemary, stems removed and chopped fine

2 small cloves garlic, minced finely

1 ½ teaspoons salt

½ teaspoon ground black pepper

Directions:

1. Halve potatoes, then cook in boiling water until a fork can be inserted easily into potato. Strain in colander, and cool on a cookie sheet. These can be made a day ahead. After they have cooled you can place them in a 1-gallon plastic bag and refrigerate overnight.

2. When ready to serve, melt the butter over medium heat in a large saute pan. When the butter is melted and pan has heated through, add the potatoes and gently turn every 3-4 minutes to brown them evenly. After about 8 minutes, add the rosemary and garlic and allow this to saute for an additional 4-5 minutes. Season with salt and pepper.

 

Mocha Cream Pie

Serves: 6

Description: Iced coffee lovers will love this creamy coffee- and chocolate-flavored pie.

Ingredients:

Chocolate Crust:

25 chocolate sandwich cookies (such as Oreo)

5 tablespoons Braum’s butter

Directions:

1. Crush cookies in a food processor. Or place cookies in a plastic sealed bag, leaving it slightly open to let air out, and crush cookies by rolling and smashing with a rolling pin.

2. Place crumbs in bowl. Stir in butter, mixing with a fork. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Chill 30 minutes before filling.

Pie Filling:

Ingredients:

2 Bedre milk chocolate bars (total of 4 ounces)

2 cups Braum’s Heavy Whipping Cream

¼ cup plus 1/2 cup powdered sugar

½ teaspoon Griffin’s vanilla extract

8-ounce package Braum’s cream cheese

¼ cup Compadres brewed coffee, cooled

Directions:

1. Chop chocolate bars. Place in a microwave-safe bowl, warming at 50 percent power for 1-2 minutes, stirring every 30 seconds. Once melted, set aside.

2. With an electric mixer, mix heavy cream until soft peaks begin to form. Add ¼ cup powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Set aside.

3. In another bowl, beat cream cheese and 1/2 cup powdered sugar together until combined. Slowly add coffee, mixing until combined. Add melted chocolate, mixing on low speed until combined.

4. Add 2 cups of the whipped cream to the cream cheese mixture, folding to combine. Pour into pie crust, smoothing to the edges.

5. Top with remaining whipped cream. Top with chocolate curls from a Bedre chocolate bar. Refrigerate pie for at least 4 hours or overnight.

Note:

For the best chocolate curls, place a Bedre chocolate bar in the freezer, then use a vegetable peeler across the chocolate to make curls.