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Recipe Type: Main Dish

Chicken Roulades with Suan’s® Scotch Bonnet Pepper Jelly

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Chicken Roulades with Suan’s® Scotch Bonnet Pepper Jelly

  • Author: Krush Digital
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Ingredients

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Ingredients:

2 large boneless, skinless chicken breasts split in half lengthwise

12 to 16 Asparagus Spears, snap off ends at tender part of spears, discard tips

8 to 10 ounces Gruyere Cheese, finely grated

1 cup Panco for breading or finely crushed crackers

Olive Oil

Suan’s® Scotch Bonnet Pepper Jelly

Directions: 

Split chicken breast, placed between 2 pieces of wax paper, pound flat with food mallet spread each breast with 1 to 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly

 

Add 3 or 4 asparagus spears on each chicken breast, sprinkle with grated Gruyere cheese, roll together folding under ends of chicken, secure with toothpicks or skewer. 

 

Roll in seasoned breadcrumbs or fine cracker crumbs, pressing lightly into chicken. 

 

In a hot skillet which can also be transferred to the oven, add a small amount of oil, brown on all sides, ending with the split side up. 

 

Transfer to hot oven of 350° degrees, bake for 20 minutes, serve on a bed of rice with additional Suan’s® Scotch Bonnet Pepper Jelly on the side. 

 

This recipe freezes very well for a quick elegant dinner from your freezer. Enjoy!

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Truck Stop Chicken Fried Steak

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Truck Stop Chicken Fried Steak

A comfort-food classic. You might not be able to transform your kitchen into a greasy-spoon diner, but you can bring home the magic of this roadside mainstay with a few key ingredients. This CFS recipe is the perfect canvas to tweak and perfect as your very own—and that goes for the gravy, too. 

 

MIO Products in our Truck Stop Chicken Fried Steak 

Shawnee Milling Company All-Purpose Flour — What began as a humble log cabin in 1895, soon flourished into Shawnee Mills, a family-owned company that continues to thrive today. Now helmed by the third and fourth generations of Fords, Shawnee Mills carries on J. Lloyd’s tradition of providing quality flour, cornmeal, and baking mixes.

Savory Spice Shop Onion & Garlic Tableside Sprinkle and Smoked Spanish Sweet Paprika — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community. 

Braum’s Buttermilk, Whole Milk, and Heavy Whipping Cream — Braum’s, a family-owned business since 1968, prides itself on freshness. Their milk goes from farm to store in just 24-36 hours, and all stores are within a 300-mile radius of the Tuttle farm to ensure quality. Each Braum’s location offers an old-fashioned soda fountain, a grill serving breakfast, lunch, and dinner, and a Fresh Market brimming with dairy products, meats, produce, and more. 

Hansen’s Eggs — Eggs from Hansen’s are delivered to your favorite stores and restaurants within a day of being laid, taking farm fresh to a whole new level. Hansen’s offers a range of sizes and grades, whether you’re feeding a family or an entire crew.

  • Author: Krush Digital
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Ingredients

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Ingredients:

4 cube steaks

2 teaspoons kosher salt, divided

2 teaspoons ground black pepper, divided

1 ½ cups Shawnee Mills Company All-Purpose Flour

1 teaspoon Savory Spice Shop Onion & Garlic Tableside Sprinkle

½ teaspoon Savory Spice Shop Smoked Spanish Sweet Paprika

½ teaspoon baking soda

½ teaspoon baking powder

1 ½ cups Braum’s Buttermilk

2 teaspoons hot sauce

2 Hansen’s Eggs

1 cup vegetable oil

For the gravy:

¼ cup Shawnee Mills All-Purpose Flour

2–3 cups Braum’s Whole Milk

½ Braum’s Heavy Whipping Cream

Salt and pepper, to taste

Directions:

  1. Place cube steaks on a large plate or cutting board. Pat dry to remove excess moisture, then season all sides with salt and pepper. Set aside.
  2. In a shallow bowl, combine flour, 1 teaspoon salt and 1 teaspoon pepper, onion and garlic seasoning, paprika, baking soda, and baking powder.
  3. In another shallow bowl, whisk together buttermilk, hot sauce, and eggs.
  4. Dredge cube steaks in the flour mixture, shaking off excess. Then dredge steaks in the buttermilk mixture, shaking off excess. Then dredge in flour mixture one last time.
  5. Preheat oven to 225 degrees, or the warming setting.
  6. Pour ¼-inch of oil in a large cast iron skillet and heat over medium-high heat, until a bit of batter dropped in sizzles. Add the breaded cube steaks, one or two at a time, and fry until the edges turn golden brown. This should take about 4 minutes per side, but cooking time will depend on the thickness of the steaks. Place cooked steaks on a cooling rack set in a baking sheet and place in the warmed oven until ready to serve. After all steaks are fried, discard grease left behind in the skillet, reserving ¼ cup for the gravy. 
  7. To make gravy: Return skillet to the stove over medium heat. Pour in the reserved grease. Whisk in flour, lifting the flavorful bits from the bottom of the skillet, and continue to whisk for 2-3 minutes, or until the mixture is golden brown. Slowly drizzle in milk and then cream, whisking constantly for about 5 minutes or until the mixture thickens. Season with salt and pepper.
  8. Remove each steak from the oven to a plate and ladle with plenty of gravy. Serve immediately with your favorite comfort-food sides.

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Toasted Chopped Italian Sandwiches

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Toasted Chopped Italian Sandwiches

Crispy, toasty perfection. Overflowing smoky steak, tangy cheese, charred veggies, and plenty of dressing is key to these sink-your-teeth-in-them–good sandwiches. Grill up enough for friends and pair with your favorite Oklahoma beer. 

 

MIO Products in our Toasted Chopped Italian Sandwiches

Big Sky Bread Hoagies or Sub Rolls — Big Sky Bread in Oklahoma City offers a variety of fresh-baked goods, including American and European-style breads, cookies, muffins, granola, and more. Customers rave about the high-quality ingredients and the bakery’s commitment to avoiding preservatives, processed ingredients, and added fats.

Hiland Dairy Unsalted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.

J-M Farms Baby Bella Mushrooms — J-M Farms, a mushroom farm in Miami, Oklahoma, has been growing mushrooms for more than 40 years. Their Baby Bellas pack a serious umami punch, making them perfect for these hearty sandwiches.

The Spice Girl Kitchen Italian Seasoning — The Spice Girl Kitchen offers flavorful spice blends designed for busy cooks and adventurous eaters alike. Inspired by global cuisine, these salt-free, sugar-free, and filler-free blends make it easy to create delicious homemade meals. 

Savory Spice Shop Garlic Powder — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community. 

Lovera’s Handcrafted Foods Caciocavera — Lovera’s is a small, family-owned Italian market and cheese company in Krebs, Oklahoma. The cheeses are crafted from local milk, and the recipe for the sausages comes straight from the family’s northern roots in Piedmont, Italy. The award-winning Caciocavera cheese is rich and buttery, a cross between smooth mozzarella and the earthy depth of provolone.

  • Author: Krush Digital
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Ingredients

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Ingredients:

4 Big Sky Bread Hoagies or Sub Rolls

Hiland Dairy Unsalted Butter, softened

1 pound ribeye steak

Salt and pepper

1 tablespoon olive oil

1 yellow onion, thinly sliced

2 bell peppers (green, red, or yellow), sliced into strips

1 (8-ounce) package J-M Farms Baby Bella Mushrooms, sliced

1 teaspoon The Spice Girl Kitchen Italian Seasoning

1 teaspoon Savory Spice Shop Garlic Powder

8 slices cheese: provolone, mozzarella, or Lovera’s Caciocavera

Directions:

  1. Preheat oven to 375 degrees. Slice hoagie or sub rolls horizontally, being sure not to slice all the way through. Open the rolls and spread a thin layer of the softened butter over the insides. Place the rolls, buttered sides up and open, on baking sheet and bake about 5 minutes, or until golden and toasty.
  2. Slice ribeyes into thin strips. Season with salt, pepper, Italian seasoning, and garlic powder. Set aside.
  3. In a large saute pan, heat olive oil over medium heat. Add one tablespoon of butter, swirling until melted. Add onion, bell peppers, and mushrooms. Season with Italian seasoning and garlic powder. Cook until tender. Transfer to a plate, set aside.
  4. In the same saute pan, cook steak until the meat is cooked through and slightly crisp on the edges. Using kitchen shears, chop sliced steak into small pieces. Add onions, peppers and mushrooms back to the pan, combining them with the steak.
  5. Load steak and veggies into each toasted hoagie, then top with a slice of cheese. Return sandwiches to the oven and bake until cheese is bubbling. Serve immediately. 

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Thick Cut Cast Iron Seared Steaks with Garlic Butter

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Thick Cut Cast Iron Seared Steaks with Garlic Butter

No fuss, all flavor. Want to know how to make a restaurant-quality steak at home? Here it is. We love what a screaming-hot cast iron skillet does to a good steak, locking juices in for tender bites with a crisp crust. We topped these off with a flavorful garlic butter. 

 

MIO Products in Thick Cut Cast Iron Seared Steaks with Garlic Butter

 

Daddy Hinkle’s Instant Meat Marinade — Daddy Hinkle’s meat marinades and seasonings are versatile blends that tenderize meat and enhance its natural flavor with hints of onion and garlic. Perfect for a variety of dishes, from soups and stews to stir-fries, Daddy Hinkle’s also offers low-sodium and sugar-free options for health-conscious cooks.

 

Savory Spice Shop Smoked Spanish Sweet Paprika, Black Garlic Salt, and Whiskey Barrel Smoked Black Pepper — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.

 

Hiland Dairy Salted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.

 

Scissortail Farms Italian Parsley — Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocers. 

  • Author: Krush Digital
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Ingredients

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Ingredients:

4 (8- to 10-ounce) New York strip steaks

1 tablespoon Daddy Hinkle’s Instant Meat Marinade

2 teaspoons brown sugar

1 tablespoon Savory Spice Shop Smoked Spanish Sweet Paprika

1 tablespoon Savory Spice Shop Black Garlic Salt or kosher salt

1 tablespoon Savory Spice Shop Whiskey Barrel Smoked Black Pepper

Garlic Butter (recipe below) 

Directions:

  1. Pat steaks with a paper towel to remove as much moisture as possible. 
  2. In a small bowl, combine Daddy Hinkle’s marinade, brown sugar, paprika, salt, and pepper. Rub this mixture into the steaks on all sides, then allow to sit at room temperature for about an hour.
  3. Preheat oven to 450 degrees F. Heat a large cast iron skillet over high heat. Sear steaks 2 minutes per side, creating a crisp crust. Move skillet to oven, cooking to desired doneness. This won’t take long; for a medium steak, at 140 degrees in the middle, set your timer for just 3 minutes. Pro tip: Remember that the temperature of your steak will continue to rise at least another 5 degrees while the steaks rest.
  4. Top each steak with warmed garlic butter. Serve immediately with your favorite steakhouse sides. 

 

Garlic Butter

1 stick Hiland Salted Butter

3 garlic cloves, smashed

Juice of 1 lemon

1/4 teaspoon Savory Spice Shop Smoked Spanish Sweet Paprika

1/2 teaspoon Savory Spice Shop Whiskey Barrel Smoked Black Pepper

1 tablespoon Scissortail Farms Italian Parsley, chopped 

Directions:

  1. Combine softened butter with garlic, lemon, paprika, pepper, and parsley.
  2. Warm before drizzling over hot steaks.

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Smoky Quesobirria

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Smoky Quesobirria

Description: Seared then slow cooked beef cooked in a rich, spiced broth makes these birria tacos a favorite recipe. Layered with melty cheese in crisp tortillas, these tacos are even better when dipped in the consommé.

MIO Products in our Smoky Quesabirria Tacos 

Savory Spice Shop Ground Black Pepper, Peppercorns, Ground Cinnamon, Dried Thyme, Dried Mexican Oregano, Cumin Seeds, Ground Ginger, Bay Leaves — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community. 

 

Scissortail Farms Cilantro — Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocers. 

 

  • Author: Krush Digital
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Ingredients

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Ingredients:

4 dried guajillo chiles, stems removed

2 dried ancho chiles, stems removed

2 dried pasilla chiles or chiles de árbol, stems removed

1 boneless beef chuck roast, 3 pounds

1 teaspoon kosher salt

1 teaspoon Savory Spice Shop Ground Black Pepper

2 tablespoon vegetable oil

4 cups hot water

1 yellow onion, cut in 8 wedges

3 roma tomatoes, quartered

4 garlic cloves

3 tablespoons or 1 package taco seasoning

1 teaspoon Savory Spice Shop ground ginger

3 Savory Spice Shop bay leaves

1–2 cups beef broth

¼ cup apple cider vinegar

20 corn tortillas, 6 inches

Shredded Oaxaca or Monterey Jack cheese

Toppings: Chopped onion, chopped Scissortail Farms Cilantro, sliced radishes, lime wedges

Directions:

  1. Cut open dried chiles to remove seeds. Toast chiles in a saute pan over medium-high heat, moving them around the pan to keep from burning, for about 5 minutes.
  2. Boil 4 cups of water. Pour boiling water over chiles in a large bowl, allowing the chiles to soften, about 15 minutes.
  3. Preheat oven to 350 degrees F. Trim the fat from the roast and cut the roast into chunks.Season by sprinkling with salt and pepper on all sides.
  4. Heat oil in a Dutch oven over medium-high heat. Brown the roast pieces on all sides, working in batches to not overcrowd the pan. Transfer roast pieces to a plate and set aside.
  5. Add onion to Dutch oven, cooking over medium heat until browned. Add the tomato and garlic and cook 2 minutes, or until garlic is fragrant but not browned. Add taco seasoning, ginger and bay leaves, cooking just a minute or two until spices are fragrant.
  6. Add beef broth to Dutch oven, scraping pan to remove any bits on the cooking surface. Remove from heat, allow to cool slightly. Meanwhile, drain chiles and add to onion mixture in the Dutch oven. Use an immersion blender to blend, or add mixture to a blender in batches, blending until smooth. (If using a blender, return mixture to Dutch oven after blending.)
  7. Add beef back to broth mixture in Dutch oven. Cover with a lid and place in the preheated oven, cooking 2½ hours or until beef is fork-tender. Remove meat from the broth and shred. Allow the broth to sit while a layer of rendered fat floats to the top.
  8. Add canola oil to a shallow skillet, just to cover the cooking surface. Heat over medium heat, until oil is shimmering. Working with one at a time, float a tortilla in the layer of rendered fat over the broth mixture. (You can substitute canola oil if you work through the layer of fat.) Once both sides are coated, add to the preheated skillet and fry until just beginning to crisp, turning frequently.
  9. Sprinkle tortilla with cheese, top with beef, then fold tortilla over to form a taco. Cook, turning to prevent any over-browning, until cheese is melted. Remove from skillet. Rest tacos on a rack in a low oven while you continue to assemble tacos. (You can use a sheet pan under the tacos in the oven to catch any drippings.)
  10. Once all tacos are assembled, skim any remaining fat from the broth and discard. Ladle the broth into small individual bowls for dipping, topping with cilantro and onion. Serve tacos family style, sprinkled with plenty of cilantro and onion, alongside toppings and consommé bowls.

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Loaded Cheese Fry Table

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Loaded Cheese Fry Table

Loaded Cheese Fry Table 

Clear the counter and pile the fries high, topping each section with select cheeses, meats, veggies, and sauces made right here in Oklahoma. Choose combos ranging from classics like bacon ranch to adventurous like hot honey feta, or create your own favorites. 

MIO Products in our Loaded Cheese Fry Table 

Bar-S Bacon — Bar-S offers more than 120 different products, from corn dogs and lunch meat to franks and hot links, with a presence in the Oklahoma communities of Altus, Clinton, Lawton, Seminole, and Elk City. Their bacon, cooked crisp and crumbled, takes these loaded fries from good to mouth-watering. 

Head Country Bar-B-Q Sauce — Born in the heartland of America’s best BBQ traditions, Head Country Bar-B-Q Sauce, now a leading producer of BBQ sauces, seasonings, and meal solutions, has been the pride of Ponca City for nearly 75 years.

Deep Fork Foods Candied Jalapenos — Deep Fork Foods is an award-winning gourmet condiment and snack company headquartered near the Deep Fork River in Beggs. Their candied jalepeños bring just the right touch of sweet with heat. 

Scissortail Farms Cilantro and Parsley — Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocers. 

Roark Acres Honey — The Okie Honey on the shelf at your favorite local grocery store is produced by Roark Acres Honey, a family-owned business in Jenks. Their all-natural honey and snacks, as well as their other natural products, are made right here in the state.

The Spice Girl Kitchen Mexican Seasoning — The Spice Girl Kitchen offers flavorful spice blends designed for busy cooks and adventurous eaters alike. Inspired by global cuisine, these salt-free, sugar-free, and filler-free blends make it easy to create delicious homemade meals. 

Sixth Day Snacks Pickled Jalapeños — Sixth Day Snacks, probably best known for their craveable salsas, is family-owned and operated out of Broken Arrow. We’d put their pickled jalapeños on just about anything. 

Hiland Dairy Sour Cream — It just can’t be fry night without a cool, tangy dollop of sour cream from Hiland Dairy, a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.

Sam’s Tulsa Salsa — Fans of this salsa, perfected and produced in Oklahoma by its veteran owner, say they dip it by the jar full. The ingredients for every jar of Sam’s Tulsa Salsa are smoked on a Hasty Bake, an iconic Oklahoma grill maker with a devoted cult following. 

Savory Spice Shop Fine Pink Himalayan Sea Salt — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community. 

 

 

  • Author: Krush Digital
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Ingredients

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Ingredients

1 (32-ounce) package frozen french fries

Savory Spice Shop Fine Pink Himalayan Sea Salt

Topping Option 1: BBQ Bacon Cheese Fries 

2 cups grated cheddar cheese

½ pound Bar-S Bacon, cooked and crumbled

¼ cup Head Country Bar-B-Q Sauce

¼ cup Deep Fork Foods Candied Jalapeños

2 tablespoons Scissortail Farms Cilantro

Topping Option 2: Hot Honey Feta Fries 

½ block feta cheese

¼ cup Roark Acres Honey

1/2 teaspoon crushed red pepper

2 tablespoons chopped Scissortail Farms Parsley


Topping Option 3: Tex Mex Fries 

2 cups crumbled Cotija cheese

1 cup black beans

1 teaspoon The Spice Girl Kitchen Mexican Seasoning

¼ cup Sixth Day Snacks Pickled Jalapeños

¼ cup sliced green onions

1 small tomato, chopped

1 avocado, diced

Dollops of Hiland Sour Cream

½ cup Sam’s Tulsa Salsa

1 lime, sliced into wedges, for squeezing over ready-to-serve fries 

Directions

  1. Cook fries in a hot oven or air fryer according to package directions.
  2. Top with salt and your favorite MIO toppings. Place fries back in the oven or under the broiler until melty and delicious. 

NOTE: Do not put cold toppings, like lettuce or veggies, in oven. Top with those once the fries are ready to serve. 

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Classic Club Sandwich

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Classic Club Sandwich

Let’s take some of our favorite Made in Oklahoma ingredients to make the most classic of American meals – a club sandwich. This makes two sandwiches but can be easily doubled or tripled!

MIO Products in Classic Club Sandwich

Big Sky Bread – Big Sky Bread is family owned and has been offering the best American and European breads in Oklahoma City since 1996. Everything they make – from bread to cookies and muffins to granola – is baked fresh daily with only the best, freshest, all-natural ingredients, hand-selected from around the world.

Greer’s Ranch House Bacon – Greer’s Ranch House Is a third-generation family-owned business producing phenomenal bacon perfect for this club sandwich! Greer’s classically delicious secret recipe makes their bacon a perfect addition to this Made In Oklahoma sandwich recipe.

Clements Foods Garden Club Mayonnaise – Clements Foods has earned a reputation as a multi-category manufacturer of premium quality branded and private label food products with competitive pricing and excellent customer service. Their mayonnaise is sold under the “Garden Club” label and is a delicious topper for your Made in Oklahoma sandwich.

Deep Fork Foods Jumpin’ Jack’s Honey Mustard – Deep Fork Foods sweet and spicy, Jumpin’ Jack’s mustards are award-winning. These mustards will bring life to any dish and recipe. Jumpin’ Jack’s Honey Mustard features banana peppers blended with yellow mustard and honey. Starts with a hit of acid, mustard flavor, and a finish of sweet honey.

Hiland Cheddar Cheese – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. Hiland cheddar cheese takes this tasty and refreshing club sandwich to the next level.

Bar-S Deli Ham – Bar-s Ham is an award-winning & high-quality addition to the classic club. Based out of Altus, this ham is the product of science-based technology and modern operations.

Scissortail Farms Butter Lettuce | Scissortail Farms Basil – Scissortail Farms provides fresh Oklahoma produce that makes the perfect addition to this classic Oklahoma sandwich recipe. Scissortail Farms Butter lettuce and Basil are fresh, organic, and tasty – the perfect add-in to the best club sandwich recipe!

 

Made in Oklahoma Classic Club Sandwich Recipe
  • Author: Krush Digital
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Ingredients

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  1. 6 slices Big Sky Bread
  2. 4 slices Greer’s Ranch House Bacon, cooked
  3. 3 tablespoons Garden Club Mayonnaise
  4. 3 tablespoons Jumpin’ Jack’s Honey Mustard
  5. 4 slices Hiland Cheddar Cheese
  6. 4 slices Bar-S Deli Ham
  7. 4 slices deli turkey
  8. 2 Scissortail Farms butter lettuce leaves
  9. 1 tomato, sliced
  10. 4 Scissortail Farms basil leaves
  1. Toast bread until golden and toasty.
  2. Spread one side of each slice of bread with mayo and honey mustard. Stack sandwich so that each has a total of three slices of bread. Place cheese, ham, turkey, lettuce, tomato and basil between layers.
  3. Cut sandwich into quarters, and secure each with a toothpick to keep it together.

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Oklahoma’s Best Lasagna

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Oklahoma’s Best Lasagna

Packed with MIO ingredients, this lasagna will soon become a family favorite. Hot
sausage adds a nice kick, and Spice Girl Kitchen Italian seasoning adds tons of flavor. We like
this lasagna served with crusty French bread.

MIO Products in Oklahoma’s Best Lasagna

Greer’s Ranch House Hot Sausage – Greer’s Ranch House Is a third-generation family-owned business producing phenomenal sausage perfect for this pasta. Greer’s classically delicious secret recipe makes their sausage a perfect addition to this Made In Oklahoma lasagna recipe.

Lovera’s Old World Style Pasta Sauce | Lovera’s Caciocavera Cheese – Lovera’s Handcrafted Foods is a small family-owned and operated Italian market and cheese company located in Krebs, Oklahoma. Their award-winning Caciocavera-style cheese adds a rich buttery flavor to this dish. The cheese melts wonderfully and is made from the finest locally produced milk. Combined with the beautifully crafted World Class Pasta Sauce – Lovera’s flagship sauce – this is a Lovera-heavy dish we couldn’t be more excited about!

Braum’s Milk – Braums should definitely be one of your first stops when prepping for this delicious MIO recipe. Their high-quality Oklahoma dairy products are fresh and local. Create Oklahoma’s best lasagna full of Made in Oklahoma ingredients.

Equally Yolked Eggs – Equally Yolked Eggs prioritizes animal welfare and quality. Each egg is produced by healthy hens eating an organic diet. Their pasture-raised hens have 108 square feet per bird, so they have room to explore and grow at their own pace. Equally Yolked focuses on reducing its environmental impact, in part with biodegradable cartons. These Oklahoma eggs are fresh and perfect for the best lasagna recipe that’s easy to make.

Spice Girl Kitchen Italian Seasoning – Spice Girl Kitchen spices are crafted by a registered dietician. These delicious spices are salt-free and sugar-free, focusing on pure flavor. This delicious Italian seasoning is good for you and your lasagna!

Scissortail Farms Basil – Scissortail Farms provides fresh Oklahoma produce that makes the perfect addition to this sweet and savory recipe. Scissortail Farms Basil is fresh, organic, and tasty – the perfect add in to the best lasagna recipe!

 

 

Made In Oklahoma Best Lasagna Recipe Easy to make.
  • Author: Krush Digital
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Ingredients

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  1. 1 package Greer’s Ranch House Hot Sausage
  2. 1 25oz jar Lovera’s Old World Style Pasta Sauce
  3. 1 8oz can tomato sauce
  4. 3 cups ricotta cheese
  5. 2 cups shredded mozzarella cheese
  6. 1/2 cup Braum’s Milk
  7. 3 Equally Yolked Eggs, lightly beaten
  8. 1 tablespoon The Spice Girl Kitchen Italian Seasoning
  9. 3 tablespoons chopped Scissortail Farms Basil
  10. Salt and pepper, to taste
  11. 12 lasagna noodles, cooked
  12. 1 cup shredded Lovera’s Caciocavera cheese
  1. Preheat oven to 375 degrees. Cook sausage in large skillet over medium-high heat 8-10
    minutes or until thoroughly cooked, stirring often. Drain any excess fat. Return to skillet, then stir
    in pasta sauce and tomato sauce.
  2. In a medium bowl, stir together ricotta cheese, mozzarella cheese, milk, eggs, Spice Girl
    Kitchen seasoning, basil and salt and pepper.
  3. Spread 1 cup meat sauce onto bottom of a 9-by-13-inch baking dish. Cover with three
    noodles, ⅓ of the ricotta mixture and ¼ of the meat sauce. Repeat layers twice. Cover with
    remaining noodles and meat sauce. Top with Lovera’s Caciocavera cheese.
  4. Bake 40-45 minutes or until thoroughly heated. Let stand 10 minutes before cutting into 12
    squares to serve.

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Totchos Loaded Tater Tot Nachos

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Totchos Loaded Tater Tot Nachos

Nacho fans take notice; there’s a new game in town. Pile all your favorite nacho toppings onto tater tots for a delicious, filling snack food or meal. We’ll be eating these during March Madness!

MIO Products in Totchos

Spice Girl Kitchen Mexican Seasoning – Spice Girl Kitchen spices are crafted by a registered dietician. These delicious spices are salt-free and sugar-free, focusing on pure flavor. This delicious Mexican seasoning is good for you and your loaded Totchos!

Sam’s Tulsa Salsa – Sam’s Tulsa Salsa began with curiosity and an idea to expand the untapped smoked salsa market. Lucky for us, that idea panned out, and this delicious, smokey, flavorful salsa came to be. Family-owned and operated, Sam’s Tulsa Salsa provides Oklahomans with a delightful salsa on any dish, especially these homemade Totchos.

Bar-S Bacon – Bar-S legacy spans over 40 years, crafting quality products with exceptional flavor. Bar-S Naturally Smoked Bacon makes the perfect savory topping to add to your loaded Totchos. This Oklahoma bacon is tasty and full of history.

Deep Fork Foods Candied Jalapenos – Deep Fork Foods is a veteran and family owned company started in 2014.  Located in the beautiful state of Oklahoma, Deep Fork is a National and International multi-award winning condiment and snack company. Deep Fork Foods opened a small production facility to help other companies explore their own possibilities, truly embracing the Oklahoma spirit. Try these candied jalapeños out on your loaded tots and enjoy!

 

 

Totchos Loaded tater Tot Nachos Recipe Made in Oklahoma.
  • Author: Krush Digital
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Ingredients

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  1. 1 – 32 oz package frozen tater tots
  2. 1 pound ground beef
  3. 2 tablespoons The Spice Girl Kitchen Mexican Seasoning
  4. 1 – 4oz can chopped green chiles
  5. 1 1/2 cups shredded cheddar cheese
  6. 1/2 cup Sam’s Tulsa Salsa
  7. 6 strips Bar-S Bacon, cooked and crumbled
  8. 1/2 cup Deep Fork Foods Candied Jalapenos
  1. Line a large baking sheet with foil. (Note: Depending on the size of your sheet pan, you may want to use two sheet pans to prevent overcrowding.) Spread tater tots on an even layer, then bake according to package directions.
  2. While tater tots are baking, make the ground beef mixture. In a saute pan, crumble and cook ground beef until no longer pink. Drain any excess fat, then add Mexican seasoning and green chiles.
  3. Sprinkle tater tots with half the grated cheese, all of the ground beef, salsa, bacon and jalapenos. Top with remaining half of cheese. Return to oven for 5 minutes or until cheese is melted. Garnish with sour cream and more peppers, if desired.

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Heavenly Chicken and Dumplings

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Heavenly Chicken and Dumplings

Pillowy soft dumplings cook in a delicious chicken broth mixture in this ultimate comfort
food. This is what you want to eat when you need warm, nostalgic food. Even the pickiest eaters will
love these homestyle Chicken and Dumplings.

MIO Products in Heavenly Chicken and Dumplings

Daddy Hinkle’s Seasoning –

Braum’s Unsalted Butter – Braum’s unsalted butter goes great in any Made in Oklahoma recipe. These dumplings are no exception! Braum’s butter is the perfect mixin for this homestyle recipe..

Shawnee Mills All-Purpose Flour – Shawnee Mills creates a variety of flour, cornmeal, and baking mix products to meet the baking needs of our customers. A large part of Shawnee Mill’s success results from being the best, most prepared, most responsive supplier to each customer. Shawnee Mill’s all-purpose flour is easy to incorporate into any Oklahoma recipe, including these dumplings.

Braum’s Heavy Whipping Cream – Braums should definitely be your first stop when prepping for this delicious MIO recipe. Their high-quality Oklahoma dairy products are fresh and local.

Scissortail Farms Parsley – Scissortail Farms provides fresh Oklahoma produce that makes the perfect addition to this cozy winter recipe. Scissortail Farms Parsley is fresh, organic, and tasty! Your chicken and dumplings will leave you and your tastebuds warm and happy.

 

Made in Oklahoma Chicken and Dumplings
  • Author: Krush Digital
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Ingredients

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  1. 2 tablespoons Olive Oil
  2. 2 pounds Boneless, Skinless Chicken Breast, Cubed
  3. 1 cup Diced Yellow Onion
  4. 1 cup Sliced Carrots
  5. 3 Garlic Cloves, Minced
  6. 1 teaspoon Daddy Hinkle’s Seasoning
  7. 5 tablespoons Braum’s Unsalted Butter
  8. 6 tablespoons Shawnee Mills All-Purpose Flour
  9. 6 cups Chicken Broth
  10. 1/2 cup Braum’s Heavy Whipping Cream
  11. 1 teaspoon Dried Thyme
  12. 2 Bay Leaves
  13. 1 1/2 cup Frozen Peas
  14. 4 tablespoons Scissortail Farms Parsley, chopped
  15. 2 cups Shawnee Mills All-Purpose Flour
  16. 1 tablespoon Baking Powder
  17. 1/2 teaspoon Salt
  18. 1/2 teaspoon Black Pepper
  19. 1 1/2 cups Braum’s Heavy Whipping Cream
  1. Heat olive oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
  2. Add carrot and onion, cooking until just tender, 3 to 5 minutes. Add the garlic and stir for another minute, until fragrant.
  3. Reduce the heat to medium-low, adding the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
  4. Add the chicken broth, cream, thyme and bay leaves, and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.
  5. To make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper and cream. Stir until mixture comes together.
  6. Scoop 1-inch balls, forming them into rounds with your hands. This should make about 15 dumplings.
  7. Place the dough balls in the simmering soup. Make sure they have space and aren’t touching so they won’t meld together. Add the parsley. Let soup simmer for 15 minutes, or until the dumplings are cooked through.

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