Start with Oklahoma pork to make a lettuce wrap with an Asian-Okie flair. These lettuce wraps are packed with ingredients made in Oklahoma, and they make a nice light dinner for a hot summer night.
Author:Krush Digital
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3 tablespoons hosin sauce
2 tablespoons Daddy Hinkles Meat Marinade
2 tablespoons rice wine vinegar
1 teaspoons sesame oil
1 tablespoons fresh ginger, minced
1 teaspoon Roark Acres Honey
1 1/2 lbs thin boneless Oklahoma pork chops
8 ounce J-M Mushrooms, finely chopped
1 (8 Oz) can water chestnuts, drained and finely chopped
1/4 cup Miller Pecan Co. Pecans, finely chopped
1/4 cup Scissortail Farms chives
2 small heads Scissortail Farms Bibb lettuce
Whisk together hoisin, soy, rice wine vinegar, sesame oil, ginger and honey. Set aside.
Cut pork chops into a small dice. In a saute pan, cook pork until completely cooked through and no longer pink. Place pork in a medium-size bowl.
In the same saute pan, cook mushrooms until tender. Add water chestnuts, pecans and chives. Combine mushrooms with pork and reserved sauce mixture, warming it all through in the saute pan.
Serve mixture on lettuce leaves, wrapping leaves around about 2 tbsps mixture for each.
You and your family won’t be able to stop eating these delicious Oklahoma style pecans.
Author:Krush Digital
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2 large Hansens egg whites
4 tablespoons Head Country All-Purpose Championship Seasoning
4 tablespoons Griffins Syrup
2 tablespoons Roark Acres Honey
1 pound Miller Pecan Co. pecan halves
2 tablespoons granulated sugar
Preheat oven to 350 degrees. Line a large baking sheet with foil and cover with a thin coat of cooking spray
In a medium mixing bowl whisk the egg whites until lightly frothy. Add the seasoning, syrup and honey, and whisk until fully incorporated. Gently fold the pecan halves into the mixture. Spread coated pecans evenly on the baking sheet. Sprinkle the sugar over the nuts. Bake 12 minutes. Remove from oven, and gently stir with a nonstick spatula. Bake an additional 12 minutes.
Allow the mix to completely cool and store in covered container.
Cooks who like trying new recipes will love this one. Okra and jalapeno pepper combine in a delicious way in these hushpuppies. And Suan’s Sweet Tomato Jam is a great dipping sauce.
Author:Krush Digital
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Peanut oil, for frying
1 cup Shawnee Mills Cornmeal
3/4 cup Shawnee Mills Self-Rising Flour
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon smoked paprika
1 small yellow onion, grated
2 cups jalapeno, diced finely
2 cups fresh okra, Thin “sliver” sliced
1/2 cup Hiland Dairy Heavy Whipping Cream
1 cup canned cream corn (strained to 1 cup)
1 Hansens egg, beaten
2 jar Hiland Dairy unsalted butter, melted
1 tablespoon Dipping Sauce Ingredients:
1 jar Suans Sweet Tomato Jam
1 tablespoon prepared horseradish
For hushpuppies: Heat oil to 375 degrees. Combine cornmeal, flour, salt, sugar and paprika in a large bowl. Add remaining ingredients, and stir to combine.
Using a tbsp, spoon batter into the hot oil and fry until golden brown and cooked through (four to five minutes). Remove and drain on paper towels. Season with salt as soon as they are removed from the oil.
For dipping sauce: Combine tomato jam and horseradish and stir to combine. Serve with hushpuppies.
This Oklahoma take on a buffalo wing has a sweet heat from Boudreaux’s Swamp’ Sauce, Daddy Hinkles marinade and Cheatwood’s honey. It’s perfect as a sticky-finger summertime appetizer.
Author:Krush Digital
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3–4 lbs chicken wings
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon Daddy Hinkles Dry Marinade
1/2 cup Boudreaxs Swamp Suace
1/2 stick Braums Salted Butter, cut into cubes
1 tablespoons Cheatwoods Pure Raw Honey
Dipping Sauce Ingredients:
1 pint Braums Sour Cream
3 tablespoons Daddy Hinkles Onion and Garlic Seasoning
If connected, separate wings from drumettes. Preheat oven to 400 degrees.
Pat wings dry to remove any moisture. Toss with oil, salt and Daddy Hinkles seasoning. Place wings on two wire racks set inside two baking sheets with rims. Bake until cooked through, about 45 to 50 minutes. Skin should be crisp.
While wings are baking, combine swamp sauce, butter and honey in a small saucepan over medium-low heat, stirring until melted.
After removing wings from oven, immediately toss in swamp sauce mixture. Serve immediately with additional Boudreaux’s sauce and Onion and Garlic Dipping Sauce Directions for Onion and Garlic Dipping Sauce:
Add this to your list of super simple appetizers. Keep these ingredients stocked and you can have a delicious bite anytime. Suan’s Scotch Bonnet Pepper Jelly gives each brie bite a pretty finish.
MIO Products in Pepper Jelly Brie Bites
Suan’s Scotch Bonnet Pepper Jelly – Suan’s Scotch Bonnet Pepper Jelly is a sweet jelly with a nice kick. This jelly is award-winning with editor’s choice recommendations. Suan’s flavorful jelly is the perfect topper for these Pepper Jelly Brie Bites.
Scissortail Farms Cilantro – Scissortail Farms grows fresh and nutritious produce. The Scissortail Farms Cilantro is locally grown with freshness, safety, and environmental impact always considered.
Author:Krush Digital
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2 packages frozen mini phyllo shells, thawed
5 ounce brie
1 jar Suans Scotch Bonnet Pepper Jelly
Scissortail Farms Cilantro for garnish
Place phyllo shells on a cookie sheet.
Fill each shell with 1/2 teaspoon Suan’s Scotch Bonnet Pepper Jelly.
A cheese ball is one of the most classic holiday appetizers. And who doesn’t love an appetizer that comes together in less than 10 minutes’ Put these together ahead of time and pull them out when your guests arrive.
Author:Krush Digital
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2 package Hiland cream cheese, softened
8 ounce mild cheddar cheese, finely grated
1 cup Suans Scotch Bonnet Pepper Jelly
1 tablespoon breadcrumbs
2–3 cups smoked salted almonds
Combine the softened cream cheese, cheddar cheese, pepper jelly and bread crumbs. Mix using a heavy spoon until fully incorporated. Spoon onto a large piece of plastic wrap, pulling around the cheese mixture to form a pinecone shape. Refrigerate for a minimum of 2 hours.
Remove from plastic wrap and coat by placing whole almonds in rows forming the cone scales.
Four ingredients is all it takes to make these super simple sausage balls. Dip them is Suan’s Scotch Bonnet Pepper Jelly for a delicious twist.
Author:Krush Digital
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2 packages Shawnee Mills Buttermilk Biscuit Mix
1 pound Greers Ranch House pork sausage
2 cups shredded cheddar or Monterey Jack cheese
1/4 cup Hiland Milk
Suans Scotch Bonnet Pepper Jelly
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or spray with nonstick spray.
In a large bowl, combine biscuit mix, sausage and cheese. Use a fork to mix until well blended. Add the milk to moisten and continue to blend. Form into walnut-sized balls. Arrange the balls on the baking sheets and bake for 20 minutes or just until golden brown. Serve hot with Suan’s Scotch Bonnet Pepper Jelly.
Stuffed mushrooms are a classic appetizer for a reason. Everyone loves these toasty little bites, and this version is even better with Greers Ranch House Sausage.
Author:Krush Digital
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1 package Shawnee Mills Cornbread Mix
3 (8 Oz) packages J-M Farms Cremini Mushrooms
1/2 lb Greers Ranch House Sausage
5 medium shallots, finely diced
1/4 teaspoon dried red pepper flakes
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
3 tablespoons Hiland Dairy Unsalted Butter
1/4 cup freshly grated parmesan cheese
3 tablespoons extra virgin olive oil
Preheat oven to 400 degrees.
Prepare cornbread according to package directions. Bake, then set aside to cool. Once cool, crumble 1/3 of the cornbread to make 2/3 cup cornbread crumbs.
Wash and dry the mushrooms, then remove stems. Finely chop mushrooms stems, along with 2 large whole mushrooms caps.
Cook sausage in a medium saute pan over medium heat until browned. Add the shallots and red pepper flakes, cooking until shallots are tender, about 4 minutes. Stir in the chopped mushroom stems, ÔøΩ tsp salt and ÔøΩ tsp pepper, then cook for about 3 minutes. Add butter, stirring until melted.
Transfer mushroom mixture to a large bowl, and stir in the cornbread crumbs and Parmesan cheese. Season to taste.
Place mushrooms in a buttered shallow baking dish. Stuff each mushroom cap with the mushroom mixture. The filling should form a tall mound. Drizzle mushrooms with the olive oil, and bake until the mushrooms are tender and the breadcrumbs are golden brown, about 20 minutes. Serve warm.
Tip: Leftover filling is great on sliced buttered bread as a mushroom crostini.
