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Recipe Type: Main Dish

Coffee Rubbed Skirt Steak

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Slices of medium-rare skirt steak rest on a wooden cutting board alongside a bag of coffee beans from Neighbors Coffee, based in Oklahoma City. Print

Coffee Rubbed Skirt Steak

Skirt steak is a flat, loosely textured muscle that is practically built for holding onto a rub. With a bit of direction and intention, it’s one of the most rewarding cuts in the butcher’s case. When treated with the right heat, that loose grain transforms into the perfect canvas for a deep, savory char.

The acidity in a dark-roast coffee like Neighbors Coffee 89er Blend acts as a natural tenderizer, while the grounds themselves create a jagged, savory crust that’s almost impossible to achieve with salt and pepper alone. By the time the brown sugar in this recipe begins to caramelize against the bitterness of the coffee and the heat of the chili, you’ve built a crust that pairs perfectly with the tender bites inside.

This coffee-rubbed skirt steak is fast, deliciously messy, and it’s meant to be eaten with your hands over a cutting board while the butter is still melting into the grain. It’s a testament to the idea that a few local staples—an Oklahoma steak, a bourbon-y roast from an OKC coffee family three generations deep, and a heavy pan—are all you really need to turn an any-other-night dinner into an event.

 

Why you’ll love this recipe

When you need a high-impact meal that doesn’t require all day in the kitchen, this is the move. Here’s why we’re obsessed:

  • The bark: You get an Instagram-worthy crust in under 10 minutes.

  • Complex umami: Don’t worry about the coffee in the rub making the steak taste like a latte. Instead, it provides an earthy, smoky, sweet depth that amplifies the flavors of the beef.

  • Weeknight speed: Skirt steak is thin and fast-cooking, making it perfect for a quick, impressive dinner.

  • Fun with local ingredients: This recipe is a celebration of local makers, from the butcher to the roaster.

Ingredients

  • Neighbors Coffee 89er Blend — Medium grind. Think sea salt-like. Neighbors Coffee has been an Oklahoma staple since 1972, and their 89er Blend provides a robust, acidic backbone that cuts through the richness of the beef. The hazelnut and whisky notes deliver subtle flavor that really sets this recipe apart.

  • Skirt steak — Plan for about ½ pound per person, more if you’re not serving sides.

  • The supporting actors — A balanced mix of chili powder, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper support the freshly roasted coffee.

  • Canola oil — Essential for high-heat searing.

  • Unsalted butter — To be sliced thin and melted over the hot steak while it rests.

This recipe’s must-haves

  • Paper towels: To get a solid sear, the surface of the meat must be bone-dry.

  • Large cast-iron skillet: This tool is your best friend for deep, even heat retention. You need that hot, seasoned surface to get the coffee rub to crust rather than steam or burn.

  • Instant-read internal thermometer: Because skirt steak is so thin, it moves from perfect to overdone in just seconds. You need a reliable way to cook to 10 degrees below your preferred doneness. The carry-over cooking that will take place while your steak rests on the cutting board takes care of the rest.

  • Heavy cutting board: For the resting and slicing where all those butter-slicked juices come together.

How to Make Coffee-Rubbed Skirt Steak

  1. Prep your steaks. Slice the skirt steak into portions that will fit comfortably in your skillet. Use paper towels to pat all sides dry to remove any excess moisture. Season lightly with salt and pepper as your base layer.

  2. Make the rub. In a small bowl, whisk together the finely ground coffee, chili powder, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper.

  3. Coat and season. Rub the steaks with a thin layer of canola oil, then apply a generous coating of the coffee rub to all sides, pressing it into the grain.

  4. The High-Heat Sear. Heat your cast-iron skillet over high heat. Just before you’re ready to cook, add a layer of canola oil. Add the steaks—don’t overcrowd the pan—and cook for 3-4 minutes to set the crust.

  5. Flip and Finish. Flip the steaks and cook for another 2 minutes. Continue flipping every 2 minutes until an instant-read thermometer reaches 120-125°F for medium-rare (the temp will climb to 130-135°F as it rests).

  6. Rest and Butter. Remove the steaks to a cutting board and immediately top with slices of butter. Let them rest for at least 5 minutes.

  7. Slice and serve. Find the grain and slice against it (perpendicular to the long fibers) and serve immediately.

Pro Tips

  • Watch the sugar: If the rub starts to smell bitter or burnt rather than toasted, drop your heat to medium-high. The brown sugar caramelizes fast.

  • Temperature control: Use your thermometer religiously. Skirt steak is unforgiving if overcooked, so pull it 10 degrees before your target temp.

  • Don’t Overcrowd: If you put too much meat in the pan at once, the temperature drops and the meat steams. Cook in batches instead.

Variations

  • The flat iron swap: This rub is also incredible on flat iron or flank steak; just add a few minutes to the cook time for the thicker cuts.

  • Cocoa-chili twist: Add a tablespoon of unsweetened cocoa powder to the rub for an even darker, more mole-inspired flavor profile.

  • Spicy brew: For more heat, swap half the chili powder for chipotle powder.

  • Author: MIO Coalition

Ingredients

  • Skirt steak, ½ pound per person 
  • Canola oil 
  • Salt and pepper, for seasoning 
  • 1/2 cup finely ground Neighbors Coffee, 89er Blend
  • 1/4 cup chili powder
  • 1/4 cup brown sugar 
  • 2 tablespoons smoked paprika 
  • 1 tablespoon garlic powder 
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 4 tablespoons of butter, cut into thin slices 

First, prepare the steaks. Slice into portions that will fit in your favorite cast-iron skillet. Dry all sides with paper towels. 

Next, make the rub. Combine the coffee, chili powder, brown sugar, smoked paprika, kosher salt, black pepper, and garlic powder.

Rub steaks with canola oil, then season lightly with salt and pepper. Add a coating of the coffee rub to all sides of the steaks. 

Meanwhile, heat your cast-iron skillet over high heat. Just before you’re ready to start cooking, add a layer of canola oil to the skillet. 

Add steaks to the hot skillet and cook 3-4 minutes. Flip, cook for 2 minutes. Continue flipping and cooking the steak for 2 minutes on each side until an instant-read thermometer reaches your 10 degrees from desired doneness, checking often since skirt steaks are a thinner cut. (Medium rare is 130-135 degrees F internal temperature, so cook to an internal thermometer reading of 120-125 degrees F.) 

Remove the steaks from the skillet to a cutting board, top with the slices of butter, and rest for at least 5 minutes. Slice against the grain and serve. 

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Marry Me Mushrooms

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Creamy J-M Farms mushrooms in a tomato-cream sauce tops buttery mashed potatoes, served in a bowl surrounded by the ingredients of the dish. Print

Marry Me Mushrooms

Dinner can sometimes feel a little routine. But every so often, a recipe comes along that turns a simple Tuesday night into an event.

This recipe is proof that a handful of honest, high-quality ingredients can create something so soul-warming it feels like a grand gesture. These earthy J-M Farms button mushrooms are smothered in a velvety, sun-dried tomato cream sauce that’s so rich and savory, it’s practically a proposal in a bowl. It’s the kind of meal that makes you want to turn off the TV, light a candle, and linger over every last bite.

It all starts with the mushrooms. They’re little umami bombs that serve as the perfect canvas for a sauce packed with garlic, smoked paprika, and bright sun-dried tomatoes. By giving the mushrooms the time they need to properly brown in the pan, you unlock a deep, meaty texture that stands up beautifully to the heavy cream and parmesan.

Whether you serve this mushroom magic over a mountain of fluffy mashed potatoes or simply dive in with a loaf of crusty bread, it’s a testament to the magic that happens when you cook with heart and the best Oklahoma has to offer.

Why you’ll love this recipe

When you need a meal that feels fancy but is surprisingly simple to execute, consider this your go-to. Here’s why we’re obsessed:

  • The umami factor: J-M Farms button mushrooms provide a deep, savory foundation that is deeply satisfying.

  • Versatility: These Marry Me Mushrooms are equally legendary over pasta, rice, or simply served as a decadent dip for a loaf of sourdough.

  • Pantry powerhouse: Aside from the fresh mushrooms and cream, most of these ingredients are probably already in your kitchen.

  • A local legacy: Using J-M Farms means you’re supporting an Oklahoma family business that has grown from 2 million to 25 million pounds of annual production through hard work and a dedication to quality.

Ingredients

  • J-M Farms mushrooms. Grown in Miami, OK, these mushrooms are harvested daily for peak freshness. Their firm texture makes them the perfect star for a creamy sauce.

  • Sun-dried tomatoes. These provide a concentrated, complex sweetness that cuts through the richness of the cream sauce.

  • Heavy cream and Parmesan. The duo responsible for a velvety finish. Choose a high-quality local dairy for a thicker, more stable sauce.

  • Fresh basil. Added at the very end, fresh basil gives a hit of peppery brightness that wakes up the earthy flavors of the dish.

  • Aromatics and spices. A combination of garlic, smoked paprika, and oregano creates a complex, Mediterranean-inspired flavor profile with a subtle hint of smoke.

This recipe’s must-haves

  • A heavy-bottomed Dutch oven is essential for even heat distribution. You’ll get that perfect golden-brown sear on the mushrooms without burning the butter.

  • A wide spatula helps with browning the mushrooms. Switch to tongs for maximum flip-ability.

  • A cheese grater because freshly grating your Parm is a non-negotiable here. Pre-shredded cheese is often coated in starch, which can make your Marry Me sauce grainy rather than silky.

  • A sharp chef’s knife is essential for getting those mushroom slices, sun-dried tomatoes, and fresh basil perfect.

How to make Marry Me Mushrooms

  1. Sear the mushrooms. Melt butter in a Dutch oven over medium-high heat. Add your J-M Farms mushrooms, making sure each slice lies flat on the bottom. Cook for 4-5 minutes until tender and deeply browned, turning once. Work in batches if needed to avoid crowding. You want them to sear, not steam. Remove the browned mushrooms and set aside.

  2. Build the base. Add minced garlic to the pan and stir until fragrant. Stir in the canned tomatoes, chopped sun-dried tomatoes, oregano, smoked paprika, black pepper, and salt, plus red pepper flakes if you like a little heat. Cook for about 10 minutes until the sauce has thickened and concentrated.

  3. Simmer the sauce. Pour in the vegetable broth and continue cooking until the sauce thickens again, about 10 more minutes.

  4. Add the cream. Lower the heat and stir in the heavy cream and grated parmesan. Once the cheese is melted and the sauce is velvety, add the sautéed mushrooms back to the pot.

  5. The finishing touches. Season with salt and pepper to taste. Stir in the fresh chopped basil just before serving to keep the color and flavor vibrant.

  6. Serve and enjoy! Ladle the mushrooms over your choice of mashed potatoes, rice, or pasta. We love it with slices of crusty bread, too, to soak up every drop of the sauce.

Pro Tips

  • The secret to perfect browning: To do these mushrooms justice and achieve the best browning, take a moment to lay each slice flat in the butter. That golden-brown crust is where all the umami lives.

  • Batch cooking: If your Dutch oven is on the smaller side, don’t be afraid to cook the mushrooms in two or even three batches. Overcrowding the pan releases moisture, which will steam the mushrooms instead of browning them.

  • Adjust the heat: Drop your burner to low before you add the cream and cheese.

FAQs

Why did my sauce separate? This usually happens if the heat is too high when you add the cream and parmesan. Always switch your heat to low before stirring in the dairy to keep the sauce emulsified and smooth.

Can I use Baby Bella mushrooms instead? Absolutely. J-M Farms Baby Bellas (cremini) are just more mature button mushrooms. They have a slightly deeper, more robust flavor that works beautifully in this cream sauce.

How do I store leftovers? These mushrooms stay delicious in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if the sauce has thickened too much in the fridge.

More Of Our Favorite Warming Meals

  • Truck Stop Chicken Fried Steak: If you’re looking for the ultimate comfort food, this is it. Tenderized steak with a crunchy, double-dredged crust and a pool of creamy gravy is a taste of the Oklahoma roadside right at home.

  • Buffalo Chicken Dip: The undisputed king of the game day spread. This dip is creamy, spicy, and packed with shredded chicken, making it the perfect partner for a big bag of tortilla chips while you cheer on your team.

  • Hearty Beef Stew: For those chilly evenings, nothing warms you up like a slow-simmered beef stew. Loaded with local root vegetables and tender cuts of beef, this is a bowl of pure nostalgia.

  • Author: MIO Coalition

Ingredients

  • 4 tablespoons unsalted butter
  • 16 ounces (1 pound) J-M Farms mushrooms
  • 1 can diced tomatoes (14 ounces)
  • 4 cloves garlic, minced
  • ¾ cup sun-dried tomatoes, roughly chopped
  • ½ teaspoon oregano
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan
  • ⅓ cup chopped fresh basil, chopped

Melt butter in a Dutch oven over medium-high heat. Add mushrooms and cook over medium heat until tender and browned, 4-5 minutes, making sure each mushroom slice lies flat on the bottom of the pan and turning once. You might need to do this step in a couple of batches, portioning the butter as you go. Remove mushrooms from dutch oven and set aside.

Add garlic and stir until fragrant. Add canned tomatoes, sun-dried tomatoes, oregano, red pepper flakes if using, smoked paprika, ground black pepper, and salt. Combine and cook about 10 minutes. The sauce will be thick.

Add vegetable broth and continue cooking until sauce thickens again, about 10 minutes.

Add heavy cream and parmesan, stirring to melt and incorporate. Next, add in the sauteed mushrooms. Season with salt and pepper to taste. Stir in chopped basil. Garnish with more red pepper flakes, if you like.

Serve over mashed potatoes, rice, or pasta. Also delicious as a dip for crusty bread, topped with plenty of parmesan cheese and freshly cracked pepper.

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Cajun Sausage Foil Packets

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Cajun Sausage Foil Packets

There is a specific kind of magic that happens when you toss local ingredients together, wrap them in foil, and let fire do the rest. It isn’t just a meal. It’s the feeling of a Saturday evening where the only thing on your to-do list is “linger a little longer.”

This recipe was born from our obsession with that classic, messy, hands-on Low-Country boil experience, the kind that usually requires a massive pot and a lot of cleanup.

But, we’ve tweaked this version to make it work in a real kitchen, or on a backyard grill. By using Mountain View Meat Company’s Cajun Andouille Sausages, we’re bringing one of Oklahoma’s best-kept culinary secrets to the table. It’s smoky, spicy, and, when paired with sweet corn and buttery shrimp, it creates unforgettable flavor.

 

Why You’ll Love This Recipe

We love to make these foil packets when we want a mini-adventure without leaving our zip code. Here’s why we’re obsessed:

  • Zero mess, maximum flavor: Everything stays tucked in the foil, making cleanup a total breeze.
  • The secret sauce: The blend of melted butter, Cajun spices, and a dash of Worcestershire creates a silky sauce that ties all the flavors in the packets together and makes them down-right decadent.
  • Local impact: You’re showcasing the incredible work of Oklahoma makers like Mountain View Meat Company.
  • Elevated everyday: These packets look like an impressive restaurant dish, but they’re effortless enough for a busy weeknight or casual get-together.

Ingredients

  • 1 lb Mountain View Meat Company Cajun Andouille Sausage. Based in Stilwell, Mountain View has been a legendary name in the meat business for more than 40 years. Their andouille is the backbone of these foil packets, providing that authentic flavor profile with a spicy kick.
  • 2 pounds of shrimp. Peeled and deveined for easy eating.
  • 1 pound of small red potatoes. The perfect vessels for soaking up that Cajun butter.
  • 4 ears of corn. Quartered to maximize surface area for soaking up flavor.
  • The aromatics: 1 small yellow onion (sliced) and 2 zucchini squashes (sliced into rounds) add texture and sweetness.
  • The liquid-gold mixture: 1 ½ sticks salted butter, 1 tablespoon of lemon juice, 4 cloves garlic (chopped fine), 2 teaspoons of Worcestershire sauce, and 1 tablespoon of your favorite Cajun seasoning (we love this one from The Spice Girl Kitchen, based right here in Oklahoma).
  • The fresh finish: 3 tablespoons of chopped parsley, plus extra butter for dipping.

 

This Recipe’s Must-Haves

  • Heavy-duty aluminum foil: Don’t skimp here. You need the thick stuff to lock in the steam and prevent leaks and uneven cooking.
  • Large baking sheet: Essential for transporting your foil packs to and from the oven or your grill safely.
  • Small saucepan: For melting that butter mixture.

 

How to Make Cajun Sausage Foil Packets

  1. Prep the produce: Heat your oven to 425 degrees F, or prep the grill to medium-high. Boil the potatoes for 15 minutes and the corn for 8 minutes. This ensures they’re tender and “just right” when the shrimp is finished.
  2. Mix the magic: In a small bowl, whisk together your melted butter, lemon juice, garlic, Worcestershire, and Cajun seasoning.
  3. Assemble the packs: Toss your sausage, shrimp, and veggies in a large bowl with the butter mixture. Lay out six 18-by-12-inch foil sheets and divide the goods evenly.
  4. Seal and bake: Fold the foil tight to create a little steam oven for the ingredients. Bake or grill for 15-20 minutes.
  5. The reveal: Carefully unseal the packets, keeping your hands safe from the super-heated steam. Top each packet with fresh parsley and serve with plenty of extra butter.

 

Pro Tips

  • Pat the shrimp dry. Before tossing them in the butter mixture, pat your shrimp dry to help the Cajun seasoning stick best.
  • Don’t over-stuff the packets. Make sure your ingredients are in a single layer inside the foil so they cook evenly.
  • The sizzle factor. If grilling, place the foil packs directly over the heat.

 

Variations for Cajun Sausage Foil Packets

  • Spicy kick: Add an extra splash of local hot sauce to the butter mixture and a pinch of cayenne to the seasoning for a sweet-and-spicy thrill ride.
  • Herbed butter: Incorporate a teaspoon of dried thyme or rosemary into the melted butter for more fragrant packets.
  • Veggie swap: Not a fan of zucchini? Swap it for fresh green beans or bell peppers.
  • Mushroom infusion: Sauté some sliced mushrooms in a little butter before adding them to the foil pack for an earthy, savory twist. We like mushrooms from J-M Farms.

FAQs for Cajun Sausage Foil Packets

Q. Why do I need to boil the potatoes first?

A. Potatoes take much longer to cook than shrimp or zucchini. Pre-boiling them ensures every ingredient in the pack reaches peak deliciousness at the exact same time.

Q. What if I don’t have a grill?

A. No worries! Simply bake them on a large sheet pan in your oven at 425 degrees F for 15-20 minutes for a result that is just as legendary.

Q. Can I make these ahead of time?

A. Absolutely. You can assemble the foil packs and keep them in the fridge for a few hours before you’re ready to fire up the oven. It makes for super-easy hosting with friends.

Q. Why is my sauce too thin?

A. The zucchini and onions release moisture as they steam. If you prefer a thicker sauce, carefully open the packs for the last 5 minutes of cooking to let some of that extra steam escape.

 

What to Serve With Your Foil Packs

This is a hearty, all-in-one meal, but we love pairing it with a crusty loaf of bread to soak up the leftover butter. You can serve these packets alongside cold Oklahoma craft beers or extra-sweet tea from Milo’s, which is made in Oklahoma.

  • Author: MIO Coalition

Ingredients

  • 1 pound Mountain View Meat Company Cajun Andouille Sausage
  • 1 pound small red potatoes
  • 4 ears corn, cut into quarters
  • 2 pounds shrimp, peeled and deveined
  • 1 small yellow onion, sliced
  • 2 zucchini, sliced into rounds
  • Salt and pepper, to taste
  • 1 ½ sticks salted butter, melted
  • 1 tablespoon lemon juice
  • 4 cloves garlic, chopped fine
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 3 tablespoons chopped parsley
  • Extra butter, for dipping 

Heat oven to 425 degrees F, or fire up an outdoor grill to medium-high heat. On the stove, bring a large pot to a boil over high heat. Cook potatoes in salted, boiling water until done, about 15 minutes. Remove potatoes and set aside. Add corn to boiling water and cook in boiling water for about 8 minutes.

Place cooked corn and potatoes in a large bowl. Add the sausage, shrimp, onion, and zucchini. Season with salt and pepper.

In a small bowl, combine butter, lemon juice, garlic, Worcestershire sauce, Cajun seasoning, and parsley. Pour butter mixture over the corn and potato mixture.

Create the foil packs by laying out six pieces of heavy-duty aluminum foil (18-by-12-inches) on your counter. Evenly divide the ingredients between the foil pieces. Fold the top and ends of each piece of foil to enclose each packet. Transfer the packs to a large baking sheet.

Bake in the oven or over the grill for 15-20 minutes. Carefully unseal to packets, making sure to protect your hands with steam. Top packet contents with more chopped parsley. Serve with extra butter for dipping.

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Smoky BBQ Chicken Pizza

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Smoky BBQ Chicken Pizza feat. Head Country Print

Smoky BBQ Chicken Pizza

Head Country Bar-B-Q Sauce is the star here, from the saucy base to the final drizzle. Marinated grilled chicken, red onion and fresh cilantro pack each slice with smoky-sweet flavor.

  • Author: MIO Coalition

Ingredients

For the BBQ Chicken:
1 pound boneless, skinless chicken thighs
1/2 C. Head Country Bar-B-Q Sauce, Original
1 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. smoked paprika

For the BBQ Butter:
1 Tbsp. butter, melted
1 Tbsp. Head Country Bar-B-Q Sauce, Original 

For the Pizza:
1 pound pizza dough (store-bought or homemade), room temperature
1/3 C. Head Country Bar-B-Q Sauce, Original
1 ½ C. shredded mozzarella cheese
½ C. shredded smoked gouda cheese
½ C. thinly sliced red onion
3 Tbsp. chopped fresh cilantro

For the chicken: Toss chicken with ½ C. Head Country Bar-B-Q Sauce, olive oil, salt, and paprika. Marinate at least 30 minutes in the refrigerator.

Heat outdoor grill to medium-high heat. Grill chicken 5-6 minutes per side, brushing with a little more Head Country sauce in the last minute of cooking. Remove from heat, then slice thinly.

Place a pizza stone on the middle rack of a 500-degree oven, or break out your pizza oven. If you don’t have a pizza stone, use a large sheet pan and preheat oven to 475 degrees.

Create the BBQ butter by combining melted butter and Head Country sauce in a small bowl. Set aside.

Stretch dough to a 12 to 14-inch round. Brush the outer 1-inch of the crust with the  BBQ butter. Spread 1/3 C. Head Country sauce over the dough. Sprinkle half the mozzarella on the pizza dough. Evenly distribute chicken and red onion. Sprinkle with remaining mozzarella and the gouda.

Slide the pizza onto the stone or sheet pan and bake 12-15 minutes, or until the cheese is bubbling and the crust is golden. Drizzle pizza with more Head Country sauce and sprinkle with cilantro. Serve with your favorite beer or cream soda. 

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Honey BBQ Ribs

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Smoky BBQ Chicken Pizza

Head Country Bar-B-Q Sauce is the star here, from the saucy base to the final drizzle. Marinated grilled chicken, red onion and fresh cilantro pack each slice with smoky-sweet flavor.

  • Author: MIO Coalition

Ingredients

For the BBQ Chicken:
1 pound boneless, skinless chicken thighs
1/2 C. Head Country Bar-B-Q Sauce, Original
1 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. smoked paprika

For the BBQ Butter:
1 Tbsp. butter, melted
1 Tbsp. Head Country Bar-B-Q Sauce, Original 

For the Pizza:
1 pound pizza dough (store-bought or homemade), room temperature
1/3 C. Head Country Bar-B-Q Sauce, Original
1 ½ C. shredded mozzarella cheese
½ C. shredded smoked gouda cheese
½ C. thinly sliced red onion
3 Tbsp. chopped fresh cilantro

For the chicken: Toss chicken with ½ C. Head Country Bar-B-Q Sauce, olive oil, salt, and paprika. Marinate at least 30 minutes in the refrigerator.

Heat outdoor grill to medium-high heat. Grill chicken 5-6 minutes per side, brushing with a little more Head Country sauce in the last minute of cooking. Remove from heat, then slice thinly.

Place a pizza stone on the middle rack of a 500-degree oven, or break out your pizza oven. If you don’t have a pizza stone, use a large sheet pan and preheat oven to 475 degrees.

Create the BBQ butter by combining melted butter and Head Country sauce in a small bowl. Set aside.

Stretch dough to a 12 to 14-inch round. Brush the outer 1-inch of the crust with the  BBQ butter. Spread 1/3 C. Head Country sauce over the dough. Sprinkle half the mozzarella on the pizza dough. Evenly distribute chicken and red onion. Sprinkle with remaining mozzarella and the gouda.

Slide the pizza onto the stone or sheet pan and bake 12-15 minutes, or until the cheese is bubbling and the crust is golden. Drizzle pizza with more Head Country sauce and sprinkle with cilantro. Serve with your favorite beer or cream soda. 

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Oklahoma Fried Onion Burger

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Oklahoma Fried Onion Burger

Description: The fried onion burger is a point of pride for Okies. You can find a good one at nearly any small town burger joint. What started as an economical way to stretch ground beef is now considered the elite way to make a burger.

 

 

 

 

 

 

 

 

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  • Author: Krush Digital

Ingredients

Ingredients:

2 large yellow onions, halved, very thinly sliced

¼ cup Suan’s Scotch Bonnet Onion Preserves

1 tablespoon vegetable oil

1 tablespoon Braum’s Salted Butter

2 pounds American Heritage Beef Co. ground beef

1 tablespoon Daddy Hinkle’s Instant Meat Marinade dry seasoning

1 teaspoon garlic powder

4 slices Braum’s American cheese

4 Braum’s hamburger buns

2 tablespoons Griffin’s Yellow Mustard

Directions:

  1. Thinly slice onions. Heat a large cast iron skillet over medium heat. Add oil and butter, heating to warm. Add onion slices and onion preserves, cooking until tender.
  2. Combine ground beef with Daddy Hinkle’s seasoning and garlic powder. Shape into 8 portions. Divide onion mixture between the burger patties.
  3. Heat skillet or griddle to medium-high heat. Place each patty, topped with onions, onto the hot skillet, smashing with a spatula or burger press. Sprinkle with salt and pepper. Flip, cooking until burgers are done and edges are crisp. If you like cheese, add a slice of cheese to the burgers, letting it warm through and slightly melt.
  4. Toast buns in the same skillet or in the oven. Spread mustard on buns. Place two patties between each set of buns.

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Smoked Bologna Burnt Ends

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Smoked Bologna Burnt Ends Schwabs Johns BBQ Sauce Anthem Brewing Print

Smoked Bologna Burnt Ends

If you love burnt ends – the crispy, fatty, smoky ends of barbecued brisket – you’re going to have fun trying these bologna burnt ends. Turn up the grill and impress your friends with these tasty tender barbecue bites. 

  • Author: MIO Coalition

Ingredients

Start by smoking the bologna chub: Score the chub and sprinkle with half the dry rub. Combine mustard and ½ cup barbecue sauce, brushing over the bologna. Sprinkle with remaining dry rub.

Preheat the grill to 250 degrees on indirect heat and add some smoking chips or chunks. Place the bologna on the grill grates and let it smoke until it develops a slight bark. This will take 2-4 hours.

Brush on ½ to 1 cup barbecue sauce and let it smoke for another 30 minutes.

Remove smoked bologna from grill, and cut into 1-inch cubes.

Combine the remaining barbecue sauce and apricot preserves in a bowl. Add bologna chunks to this mixture, using your hands to make sure everything is lightly covered.

Heat smoker to 350 degrees. Place aluminum pan over the grill grate, cooking for 15 minutes, stirring every couple of minutes. Remove when the sugars have caramelized and the bologna has darkened nicely.

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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

Ingredients

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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A classic Truck Stop Chicken Fried Steak smothered in creamy Braum's gravy, served with a side of potatoes, and made with Shawnee Milling Co. flour and Hansen's Eggs. Print

Truck Stop Chicken Fried Steak

This isn’t just a meal; it’s a feeling. There’s something special about a great chicken fried steak. It’s a comfort-food classic that brings to mind a cozy diner booth and the best kind of roadside adventure. It’s proof that simple, honest food made with quality ingredients can be a truly legendary experience. This is the kind of recipe that makes you want to pull up a chair and linger a little longer at the table.

This recipe was born out of a craving for that classic, crispy crust and rich, creamy gravy you can only find at a great diner. While you might not be able to transform your kitchen into a greasy-spoon, you can bring home the magic with a few key ingredients from some of our favorite local makers.

This Chicken Fried Steak is the perfect canvas to tweak and perfect as your very own. It’s simple, unique, and made for creating a delicious meal that feels warm and inviting. It’s a taste of home and a testament to the hard work of the folks who make these incredible ingredients.

 

Why you’ll love this recipe

When you need some serious comfort food, this is the meal you want to make. Here’s why we’re obsessed:

  • It’s a classic that never goes out of style.
  • The crispy crust and creamy gravy are next-level good.
  • It’s a great way to use local ingredients.
  • It looks like something you’d get at a restaurant, but you can totally pull it off at home.

 

Ingredients

  • Shawnee Milling Company All-Purpose Flour — From a humble log cabin in 1895, Shawnee Mills has grown into a family-owned company known for providing quality flour, cornmeal, and baking mixes. The Ford family, now in its third and fourth generations, continues this tradition.
  • Braum’s Buttermilk, Whole Milk, and Heavy Whipping Cream — Braum’s is a family-owned business that has been dedicated to freshness since 1968. All Braum’s stores are within a 300-mile radius of their Tuttle farm, ensuring that their milk goes from the farm to the store in just 24-36 hours.
  • Hansen’s Eggs — Eggs from Hansen’s are delivered to stores and restaurants within a day of being laid, taking “farm fresh” to a new level. They offer a range of sizes and grades for any need.
  • Spices — The garlic powder, onion powder, paprika, salt, and pepper give the breading and gravy a ton of flavor.
  • Hot Sauce — Just a little bit of hot sauce in the buttermilk mixture adds a subtle kick that makes all the difference.
  • Vegetable Oil — This is essential for getting that perfectly crispy, golden-brown crust.

 

This recipe’s must-haves

  • A large cast iron skillet is your best friend here. It holds heat really well, which is key for getting a perfectly crispy crust on your steaks.
  • A shallow bowl or tray for your flour dredge is a must, and another one for your buttermilk mixture. This makes the breading process smooth and easy.
  • You’ll love using a flat whisk for the gravy. It will help you lift all those flavorful bits from the bottom of the skillet.
  • A cooling rack placed inside a baking sheet is essential for letting the steaks rest and keeping them warm without getting soggy.

 

How to make the Truck Stop Chicken Fried Steak

  1. Prep your steaks. Place the cube steaks on a large plate or cutting board and pat them dry to remove any excess moisture. Then, season all sides generously with salt and pepper. This is your foundation for flavor, so don’t be shy with the seasoning.
  2. Bread your steaks. In a shallow bowl, whisk together the flour, salt, pepper, and all the other spices. In a second shallow bowl, whisk together the buttermilk, hot sauce, and eggs. Now, for the dredge: first, coat the steaks in the flour mixture, shaking off the excess. Next, dip them into the buttermilk mixture, letting any extra drip off. Finally, give them a second coating in the flour mixture. This double dredge is what gives you that classic, crunchy crust.
  3. Fry your steaks. Preheat your oven to 225 degrees F, or use the warming setting. Pour about a quarter-inch of oil into your cast iron skillet and heat it to 350-375 degrees F over medium-high heat. Carefully add one or two breaded steaks at a time, making sure not to overcrowd the pan. Fry them for about 4 minutes per side, or until they are a beautiful golden brown. Place the cooked steaks on a cooling rack set in a baking sheet and put them in the warmed oven to keep them crispy while you finish cooking the rest. After all the steaks are done, discard the grease from the skillet, but be sure to reserve about a quarter cup for the gravy.
  4. Make the gravy. Return the skillet to the stove over medium heat and pour in the reserved grease. Using a flat whisk, incorporate the flour. Whisk constantly for about 2-3 minutes, making sure to lift the flavorful bits from the bottom of the pan. The mixture should become a golden brown. Slowly drizzle in the whole milk and heavy whipping cream, continuing to whisk until the gravy thickens, which should take about 5 minutes. Season with salt and pepper to taste.
  5. Serve and enjoy! Take the steaks out of the oven and place one on each plate. Ladle on a generous amount of that creamy, delicious gravy. Serve immediately with your favorite comfort-food sides.

 

Pro Tips

  • Temperature is Key: Use a thermometer to make sure your oil is at the right temperature. If it’s too hot, the breading will burn before the steak is cooked. If it’s not hot enough, the breading will get greasy.
  • The Right Pan: A cast iron skillet is a must for this recipe. It distributes heat evenly and helps to create that perfect, end-to-end crust.
  • Don’t Overcrowd: Frying one or two steaks at a time is crucial. Overcrowding the pan will lower the oil temperature and result in a soggy crust.
  • Make it Ahead: You can prepare the breaded steaks and place them on a parchment-lined baking sheet in the freezer. Once frozen, transfer them to a freezer bag. Later, you can fry them directly from the freezer; just add a few extra minutes to the cooking time.

 

Variations

  • Spicy Kick: Add a little extra hot sauce to the buttermilk mixture and a pinch of cayenne pepper to the flour dredge.
  • Mushroom Gravy: Sauté some sliced mushrooms in the reserved oil before adding the flour for an earthy, savory twist on the classic gravy.
  • Herbed Crust: Add a teaspoon of dried herbs like thyme or rosemary to the flour mixture for a fragrant crust.
  • Different Meats: While this recipe is for cube steak, you can use the same method for butterflied chicken breasts or pork chops pounded thin.

 

FAQs

  • Why do I need to pat the steaks dry? Patting the steaks dry helps the breading stick to the meat and ensures a crispy crust.
  • What if my gravy is too thick? Slowly whisk in a little more milk until you reach your desired consistency.
  • Can I use a different type of oil? Yes, you can use any neutral oil with a high smoke point, like canola or peanut oil.
  • Why is my crust not crispy? This is usually due to the oil not being hot enough or overcrowding the pan. Make sure to fry just one or two steaks at a time and allow the oil to return to 350-375 degrees F before frying any subsequent batches.

 

What to serve with truck stop chicken fried steak

Chicken fried steak is a hearty, savory dish that pairs perfectly with classic comfort-food sides. The rich, creamy gravy is meant to be soaked up by something delicious. We recommend serving it with fluffy mashed potatoes, roasted vegetables, or sweet corn.

 

More of our favorite comfort food recipes

Old-Fashioned Banana Cream Pudding: This classic pudding is a Southern staple for a reason. Layers of sweet bananas, creamy vanilla pudding, and vanilla wafers create a truly comforting and delicious dessert.

Turkey Pot Pie: A homemade turkey pot pie is the ultimate feel-good meal. It’s packed with tender turkey, savory vegetables, and a rich, creamy sauce all under a flaky crust. It’s a perfect way to use up leftover turkey and make something delicious for the whole family.

  • Author: MIO Coalition

Ingredients

For the steaks: 
4 cube steaks
2 tsp. kosher salt, divided
2 tsp. ground black pepper, divided
1 ½ C. Shawnee Mills All-Purpose Flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 C. Braum’s Buttermilk
2 tsp. hot sauce
2 Hansen’s eggs
1 C. vegetable oil

For the gravy:
1/4 C. Shawnee Mills All-Purpose Flour
2-3 C. Braum’s Whole Milk
1/2 C. Braum’s Heavy Whipping Cream
Salt and pepper to taste

To make the steaks: 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.

In a shallow bowl, combine flour, 1 tsp. salt, 1 tsp. pepper, garlic powder, onion powder, paprika, baking soda, and baking powder.

In another shallow bowl, whisk together buttermilk, hot sauce, and eggs.

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 again.

Preheat oven to 225 degrees F, or the warming setting.

Pour 1/4-inch of oil into a large cast iron skillet and heat over medium-high heat, to 350-375 degrees F. Add the breaded cube steaks, one or two at a time without crowding the pan, 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 1/4 cup for the gravy.

To make gravy: Return skillet to the stove over medium heat. Pour in the reserved grease. Using a flat whisk if you have one, sprinkle in flour, lifting the flavorful bits from the bottom of the skillet as you whisk, continuing 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.

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 chopped Italian sandwiches. Grill up enough for friends and pair with your favorite Oklahoma beer. 

 

MIO Products in our Toasted Chopped Italian Sandwiches

Big Sky 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

Ingredients

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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