September Recipes of the Month

Posted by Made in Oklahoma on 09/01/2017

Beer and Brats Chili

2 tablespoons olive oil
1 pound Schwab’s Old-World German Bratwurst or 1 pound Mountain View Meat Co. Polish Sausage, sliced into rounds
1 Triple S Farms sweet potato, cut into cubes
1 red bell pepper, chopped
1 yellow onion, chopped
2 cloves garlic
1 (12-ounce) bottle Coop Elevator Wheat Beer
1 cup beef broth
1 package chili seasoning (about ¼ cup)
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
Garnish with chopped cilantro and Hiland sour cream
Serve with La Baguette, Bistro Garlic Toast

In a Dutch oven or heavy pot, heat olive oil over medium heat. When hot, add the brats or Polish sausage and brown on both sides. When brats are well-browned, remove and set aside.
Add potatoes, sautéing until browned, about 5 minutes. Add bell pepper, onion and garlic, cooking until tender. Add beer, beef broth, chili seasoning, diced tomatoes and beans. Bring to a boil, then turn down to a simmer. Cook, stirring occasionally, until potatoes are tender. For a less thick stew, add more beer, beef broth or water.
Garnish with cilantro and sour cream.
Served with La Baguette, Bistro Garlic Toast

Tailgate Breakfast Burritos

1 pound Greer’s Ranch House breakfast sausage
1 cup Towhead Salsa
8 eggs
¼ cup Oak Farms Dairy Pure milk
4 slices Bar-S bacon, cooked and crumbled
10 large “burrito size” flour tortillas
2 cups shredded cheddar cheese

In a large skillet, brown sausage over medium to medium-high heat until cooked and crumbled. Add salsa in the last minute of cooking, stir to combine and warm through. Set aside.
Whisk together eggs and milk. In a nonstick pan, cook on medium-low heat until softly scrambled. Remove from skillet, then add cooked sausage and bacon to combine.
Warm tortillas, one at a time, in a large skillet, about 10 seconds on each side. Immediately fill each tortilla with egg mixture and sprinkle cheese down the middle. Roll tightly, folding ends to seal, then wrap in foil.
Serve immediately or refrigerate. To freeze, place burritos in freezer for up to one month. To reheat, remove from foil and place in a damp paper towel. Microwave about 1 minute per burrito.


Pimiento Cheese Bacon Burgers

1 pound extra-sharp cheddar cheese, grated
1 cup mayonnaise
1 (4-ounce) jar diced pimientos, drained
2 tablespoon Diane’s Hatch Valley Sauce and Dressing
1 pound ground sirloin
1 pound ground chuck
1 teaspoon Daddy Hinkle’s cracked pepper and sea salt seasoning
2 tablespoons Daddy Hinkle’s meat marinade, sauce
6-8 Braum’s hamburger buns
½ stick or ¼ cup Braum’s butter, softened
1/2 pound Bar-S bacon, cooked
Garnish with Triple S Farms green leaf lettuce, sliced tomato, sliced red onion

In a medium bowl, mix together grated cheese, mayonnaise, pimientos and Diane’s sauce. Add more mayonnaise if necessary to make it creamy. Cover, and store in refrigerator.
In a large bowl, combine sirloin, chuck and Daddy Hinkle’s. Shape into 6 to 8 patties, and make an indentation with your thumb into each patty.
Preheat grill to high. Lower heat to medium-high, and grill burgers 4-6 minutes on each side, depending on how you like your burgers cooked. During last minute of cooking, top each burger with a scoop of pimento cheese. Remove from grill, and set aside.
Butter buns and warm on grill.
Assemble burgers, topping with bacon and garnishes.



The above recipes use ingredients from Made in Oklahoma Coalition food manufactures
with products produced by Schwab & Company, Mountain View Meat Company, Triple S Farms, Coop Ale Works, La Baguette inc., Hiland Dairy, Greer’s Ranch House Sausage, TowHead Salsa, Oak Farms Dairy Pure, Bar-S, Diane’s Signature Products, Daddy Hinkle’s, and Braums

About Made in Oklahoma Coalition
Providing a marketing and promotional platform to assist more than 60 Oklahoma food
manufacturers, the Made in Oklahoma Coalition (MIO) builds brand
preference and loyalty for members and its products. The MIO Coalition-member
companies create a positive economic impact on the Oklahoma economy by
employing more than 61,500 Oklahomans. The member-companies of MIO generate
over $4.2 billion in annual sales for the state’s economy. The MIO Coalition continues
to expand the footprint of Oklahoma’s food manufacturing sector through business retention and growth. For more information about MIO and its member companies, please visit