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Recipe Type: Main Dish

Sweet and Smoky Sausage Kabbobs

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Sweet and Smoky Sausage Kabbobs

Sweet and Smoky Sausage Kabbobs These easy kabobs are a medley of fresh vegetables and Mountain View Meat Company sausage links marinated in a sweet and smoky mixture of apple cider vinegar and Garden Club jam.

  • Author: Krush Digital

Ingredients

  1. 1/2 cup Garden Club apricot preserves
  2. 1/4 cup Garden Club apple cider vinegar
  3. 3 shallots, diced
  4. 1 teaspoon Daddy Hinkles Original Meat Marinade
  5. 1 pound Mountain View Meat Company mild or hot smoked sausage links
  6. 2 bell peppers, cut into chunks
  7. 1 red onion, cut into chunks
  8. 1 pound whole mushrooms
  9. 1 large zucchini, cut into chunks
  10. 12 cherry tomatoes

  1. In a small bowl, combine Garden Club apricot preserves, Garden Club apple cider vinegar, shallots and Daddy Hinkle’s seasoning. Pour mixture into a large zippered plastic bag.
  2. Slice Mountain View Meat Company sausage links into 1-inch pieces. Place sausage and all vegetables into bag with the marinade. Let marinate for 30 minutes or up to a few hours.
  3. Divide sausage and vegetables among skewers. If using wooden skewers, make sure you’ve let them soak in cold water for at least 30 minutes. Grill 5 to 10 minutes, turning often.

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Sweet and Spicy Stuffed Pork

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Sweet and Spicy Stuffed Pork

This elegant pork dish is nice to serve to company.

  • Author: Krush Digital

Ingredients

  1. 1/2 pound Greers Ranch House Sausage
  2. 2 tablespoons olive oil
  3. 1 medium onion, diced fine
  4. 1/4 cup celery, diced fine
  5. 1 medium red apple, peeled and diced fine
  6. 1 cup firmly packed Scissortail Farms Baby Spinach
  7. 2 teaspoons salt, divided
  8. 1 teaspoon black pepper, divided
  9. 4 tablespoons Garden Club Strawberry Preserves
  10. 1 teaspoon Griffins Jalapeno Mustard
  11. 1 1/2 tablespoon Griffins Syrup
  12. 1 (3 1/2 to 4) lb boneless center-cut pork loin roast, well chilled
  13. 4(16-inch) pieces of kitchen twine or kitchen cooking bands
  14. 1 tablespoon Head Country Championship Seasoning
  15. 1 cup Head Country Original Barbecue Sauce, warmed

  1. Cook sausage over medium heat in a saute pan. Set aside.
  2. Heat oven to 325 degrees. Drizzle 1 tablespoon olive oil in a medium roasting pan or baking dish. Set aside.
  3. Place remaining tablespoon olive oil in a large skillet over medium-high heat. Add onion and celery. 
  4. Cook for three to four minutes until vegetables soften, stirring often. Stir in apple and spinach. Sprinkle with one tsp salt and 1/2 teaspoon pepper. Cook for 2 minutes, stirring constantly. Remove from heat.
  5. In a blender, puree preserves, mustard and syrup. Reserve two tablespoons for outside of pork. Add remaining jam mixture and crumbled sausage to skillet. Stir. 
  6. Double butterfly the pork by laying the roast down, fat side up, on a cutting board. Use a sharp knife to cut the roast, starting at the bottom, in a one-half inch thick spiral-fashion, laying the roast out flat as you cut. Spread out the filling on the roast, leaving a one-half inch border from the edges.
  7. Starting with a long side, roll up tightly. Tie with kitchen twine at about two inch intervals. Brush reserved jam mixture over outside of pork.
  8. Sprinkle with remaining salt and pepper. Place in prepared roaster. Sprinkle top and sides evenly with seasoning. Cover and bake for one hour.
  9. Remove cover and bake for about 30 minutes more or until internal temperature is 165 degrees when checked with a meat thermometer. 
  10. Remove from oven. Cover and let rest for 10 minutes before removing twine and slicing into one-half inch thick slices. To serve, place barbecue sauce in a small bowl in center of a platter and arrange pork slices around bowl. Garnish as desired.

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Sweet Tea Turkey Brine

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Sweet Tea Turkey Brine

For Thanksgiving it all starts with the turkey. Why not try something a little different this year with a turkey brined in Milo’s Famous Sweet Tea. The sweetness from the tea, combined with rosemary, garlic, lemon and onion, creates a great flavor and color. Sweet tea gives amazing flavor and color to your Thanksgiving turkey. Use any type of container that will fit in your refrigerator but that’s big enough to hold the turkey and brine.

  • Author: Krush Digital

Ingredients

  1. 1 gallon Milo’s Sweet Tea
  2. 3 Large Yellow Onions, Quartered
  3. 8 Garlic Cloves, Peeled
  4. 10 Cups Ice
  5. 1 cup Kosher Salt
  6. 4 Lemons, Sliced
  7. 5 Sprigs Rosemary

  1. In a large stock pot, combine Milo’s Famous Sweet Tea and kosher salt. Heat just to boiling, stirring frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat, and let cool to room temperature.
  2. When the broth mixture has cooled, pour it into a clean 5-gallon bucket. Stir in the ice.
  3. Wash and dry your turkey. Making sure you have removed the innards. Place the turkey, cavity side up, into the brine. Make sure that the cavity gets filled. Cover and place the bucket in the refrigerator overnight.
  4. Remove the turkey, carefully draining off the excess brine, and pat dry. Discard excess brine.
  5. Cook the turkey as desired, reserving the drippings for gravy.

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Turkey Pot Pie

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Turkey Pot Pie

Smoked turkey legs and vegetables make a hearty filling for this classic pot pie. Remember this one for the day after Thanksgiving. It’s a great way to use leftover turkey.

  • Author: Krush Digital

Ingredients

  1. Pastry for a double crust (9 inch) pie
  2. 4 cups Schwabs Smoked Turkey Legs, cooked, chopped
  3. 1 stick Braums Butter
  4. 1 leek, sliced
  5. 1 onion, chopped
  6. 2 potatoes, cut into 1 inch pieces
  7. 2 carrots, sliced
  8. 1 (8 oz) package J-M Mushrooms
  9. 1/2 cup Shawnee Mills All Purpose Flour
  10. 2 cup chicken broth
  11. 1/3 cup chopped Scissortail Farms Italian Parsley
  12. 1 teaspoon Daddy Hinkles Original Seasoning
  13. 1 teaspoon Scissortail Farms Thyme leaves
  14. 1/2 cup Braums Heavy Whipping Cream
  15. Salt and pepper, to taste
  16. 1 Hansens egg

  1. Place pie dough into 2 (9-inch) pie pans or 1 (9-by-13-inch) baking dish. Set aside.
  2. Remove turkey from turkey legs, and set aside.
  3. Preheat oven to 375 degrees. Melt butter in heavy dutch oven. Sautee leek, onion, potatoes and carrots until tender. Add mushrooms, and cook about 2 minutes. Sprinkle flour over vegetables. Slowly add chicken broth, and cook a few minutes or until thickened. Stir turkey, parsley, Daddy Hinkles and thyme. Remove from heat, and slowly add heavy cream, stirring to combine. Add salt and pepper, to taste. 
  4. Pour filling into baking dish or pie pans. Roll out pastry to fit top of each pie, then place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. 
  5. Whisk together egg and 1 tbsp water, then brush over top of piecrust. Bake at 375 degrees 45 to 50 minutes or until golden brown. Let stand 15 minutes before slicing. 
  6. Option to freeze: Cover and freeze unbaked potpies up to three months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pie on a baking sheet, cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350 degrees, remove foil, then bake 55 to 60 minutes longer or until golden brown and a thermometer inserted in center reads 165 degrees.

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Pineapple Honey Glazed Ham

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Pineapple Honey Glazed Ham

Our Pineapple Honey Glazed Ham recipe is the perfect entree for you. Made with fresh Made In Oklahoma ingredients, this ham is delicious, great for you, and great for the state. Enjoy your ham all week with great leftovers like ham biscuits or holiday ham rolls.

MIO Products In Pineapple Honey Glazed Ham

Schwabs Spiral Ham – Schwab’s Spiral Ham is carefully cured and smoked over hardwood hickory for up to 12 hours. Spiral cut and vacuum sealed to lock in the fresh hickory goodness. Perfect for dinner and leftover!

Garden Club Pineapple Preserve – Clements Foods produces a full range of Grade A “Fancy” First Label products like this Garden Club Pineapple Preserve. Clements is the only preserve producer packing a full line of flavors in an 18 oz. reusable tumbler, designed to reduce waste. The pineapple preserves are fresh and sweet and make the perfect glaze for this honey glazed ham.

Cheatwoods Honey – Cheatwood’s honey is made from the best grade-A table honey made from pure American clover leaf honey. This pure raw honey is not pasteurized.  The best honey to glaze your ham in and the perfect addition to this MIO Pineapple Honey Glazed Ham.

Hiland Butter – Hiland Butter is the best Oklahoma-made butter. Made with 100% real sweet cream, the MIO product is a kitchen staple. The perfect butter for this Honey Glazed Ham and any other dish that calls for butter!

Seikels Old Style Mustard – Seikel’s Old Style Mustard is a little hot, a little sweet, and great to eat! Produced in Tahlequah, Oklahoma, by Cherokee tribe member Steve Seikel, Seikel’s mustard is the gold standard of mustard. Making the perfect condiment, sauce, dip, and more.

A honey glaze adds a nice sweetness to ham. Cheatwood’s raw, Oklahoma honey has great flavor. This ham is great for feeding a crowd. Or make it for your family, and use it any different ways throughout the week. Leftover ham is good in soup, omelettes and casseroles.

  • Author: Krush Digital

Ingredients

  1. 1 (12-14) lb Schwabs Spiral Ham
  2. 1 jar Garden Club Pineapple Preserve
  3. 1/4 cup Cheatwoods Honey
  4. 2 tablespoons Hiland Butter
  5. 1/4 cup Seikels Old Style Mustard

  1. Preheat oven to 325 F
  2. In small saucepan over medium heat; Cook pineapple preserves 6-8 minutes while stirring frequently. Add honey, butter and mustard and cook 5-8 minutes while constantly stirring. Once glaze has thickened to a syrup consistency, remove from heat and set aside until ham is ready to be glazed.
  3. Place ham into large baking dish and cover with foil. Cook according to package instructions (typically 325ÔøΩF for 10-12 minutes per pound) Prepare glaze while ham is in the oven. Glaze ham 20 minutes before cooking is complete.

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Emily’s Chicken Okie-ladas

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Emily’s Chicken Okie-ladas

The thing I like best about MIO products is that these products are made by our friends and neighbors right here in Oklahoma. I haven’t found a product that isn’t high quality and very tasty. The great quality of MIO products makes all my recipes turn out great. I think it’s important to use MIO products to support our local companies and help contribute to their success and longevity. By shopping local and purchasing MIO products, we are contributing to the success of those companies who employ Oklahomans and directly impact our state’s economy and growth. – Emily Ward

  • Author: Krush Digital

Ingredients

  1. 3 boneless, skinless chicken breasts
  2. 1 package Daddy Hinkles Southwest Wet/Dry Instant Meat Marinade
  3. 2 tablespoons chopped cilantro
  4. 2 tablespoons chopped onion
  5. 1 tablespoon Daddy Hinkles Onion and Garlic Seasoning
  6. 1 jar Ace in the Bowl Salsa
  7. 2(10-ounce) cans red enchilada sauce
  8. 8 corn tortillas
  9. 8 ounce package Braums shredded cheddar cheese
  10. Braums Sour Cream to garnish or serve on the side as desired
  11. Garnishes: chopped lettuce, chopped tomato, chopped green onions

  1. Marinate the 3 boneless, skinless chicken breasts in Daddy Hinkle’s Southwest Wet/Dry Instant Meat Marinade as directed on the package. Cut chicken breasts into smaller pieces, and cook chicken breasts in large skillet sprayed with cooking spray until done.
  2. Once chicken is done, remove from skillet and shred. Tip: Use a stand mixer with a paddle attachment to shred the chicken in one minute or less.
  3. Preheat oven to 350 degrees. In a large skillet, sauté cilantro, chopped onion and 1 tablespoon Daddy Hinkle’s Onion and Garlic Seasoning until tender. Add shredded chicken breast and jar of Ace in the Bowl salsa to the pan, and cook until heated through.
  4. Heat 2 cans enchilada sauce in a large saucepan; Using tongs, dip corn tortillas in warm enchilada sauce one at a time. As the tortillas are removed from the enchilada sauce, spoon chicken mixture into the corn tortilla, roll it up and place in casserole dish
  5. Once all corn tortillas have been filled and placed in casserole dish, pour remaining warmed enchilada sauce from sauce pan over the rolled chicken enchiladas.
  6. Spread Braum’s shredded cheddar cheese over the chicken enchiladas and bake for 10 minutes or until cheese is melted.
  7. Remove from oven and garnish as desired with Braum’s sour cream, chopped lettuce, chopped tomatoes, and chopped green onions.

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Fusilli with Italian Sausage in a Caciocavera Yogurt Sauce

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Fusilli with Italian Sausage in a Caciocavera Yogurt Sauce

MIO’s 4-H Recipe Contest showcased the talent of many Oklahoma students. This pasta dish is one of the contest winners, and received high marks for the use of many MIO products. It combines a sophisticated flavor with a simple preparation, making it great for family dinners or to serve to company.ny.

  • Author: Krush Digital

Ingredients

  1. 16 ounce Della Terra Fusilli Pasta
  2. 3 tablespoons salt
  3. 1 pound Loveras Original Italian Sausage
  4. 8 ounce Loveras Caciocavera Aged Cheese
  5. 3 tablespoons chopped Scissortail Farms Chives
  6. 2 cups Braums plain Greek Yogurt
  7. 1/2 lemon, juiced
  8. 1/4 cup plus 2 tablespoons Suans Scotch Bonnet Onion Preserves

  1. Bring the water to a boil in a large stock pot. Add salt and pasta and cook for approximately 8 minutes, stirring frequently. Reserve pasta water once pasta is finished cooking.
  2. While pasta is cooking, remove sausage from its casing and add to a skillet to brown. Using a spatula, break the sausage into small pieces. Set aside.
  3. Grate the cheese, reserving 1 cup for garnish. Chop chives.
  4. Preheat broiler. In a large skillet, over low heat, combine the yogurt with 1 cup of pasta water and whisk until combined.
  5. Add the lemon juice, 2 tablespoons onion jam and the grated cheese. Stir until creamy. Do not allow sauce to boil to prevent separation.
  6. Spoon into individual pasta bowls, sprinkle with reserved cheese and place under broiler until cheese has melted.
  7. Dollop with onion jam and garnish with fresh chives.

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Bacon Lovers Mac and Cheese

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Bacon Lovers Mac and Cheese

What could make macaroni and cheese even better? Bacon, of course! Adding bacon to this baked pasta dish turns it from a side dish to a main meal. You will love the smoky flavor Bar-S bacon adds to this mac and cheese.

  • Author: Krush Digital

Ingredients

  1. 12 ounce box Della Terra rigatoni, cooked al dente
  2. 8 ounce Loveras Smoked Caciocavallo cheese, grated
  3. 1 cup LaBaguette bread crumbs
  4. 5 tablespoons Shawnee Mills All-Purpose Flour
  5. 1 cup Hiland half and half
  6. 1/2 teaspoon ground black pepper
  7. 1 teaspoon Scissortail Farms Thyme, stems removed
  8. 12 ounce Hiland grated medium sharp cheddar cheese, grated
  9. ½ of a 12 ounce package of Bar-S Bacon, cooked and crumbled
  10. 3 tablespoons plus ½ stick Hiland Butter, divided
  11. 3 cups Hiland whole milk
  12. 1/2 tablespoons salt
  13. 1/8 ground nutmeg

  1. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little oil to keep from sticking.
  2. Grate the cheese and mix together reserving about ¼ for the topping. Set aside.
  3. Cook and crumble the bacon, reserve half for sauce and half for the topping.
  4. Saute the bread crumbs in 3 tablespoons butter until lightly browned over medium heat, reserve for the topping.
  5. Preheat the oven to 325 degrees and butter a 9-by-13-inch baking dish for the casserole; reserve
  6. Make a roux in a large saucepan (6-8 quart size) by melting ½ stick butter over medium-low heat, simmering off some of the liquid, then adding the flour and stirring as the mixture begins to turn from grey to blonde, about 5 minutes of stirring.
  7. Add 2 cups of the milk to the roux and whisk until it begins to thicken. Add the remaining milk and half and half and heat until the mixture begins to simmer, stirring constantly with a whisk
  8. Take the pan from the heat and add the cheese, half the bacon, salt, pepper, nutmeg and thyme. Stir to make a rich cheese sauce. While this sauce is hot, add the pasta and fold into the sauce. Place the pasta mixture into the baking dish and bake in the oven for 25-30 minutes.
  9. Remove from the oven and top with the remaining cheese, bread crumbs and bacon. Return to the oven for an additional 10 to 15 minutes.

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Bacon Asparagus Tart

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Bacon Asparagus Tart

This savory recipe is the perfect elegant addition to a spring brunch or light dinner menu. Featuring a buttery, flaky puff pastry base, this dish combines tender-crisp asparagus spears with the smoky, salty crunch of crumbled Greer’s Ranch House bacon. We love how this approachable combination of flavors is not only visually stunning but also one of our favorite ways to showcase our best finds from that morning’s trip to the farmer’s market.

  • Author: MIO Coalition

Ingredients

  • 1 bunch asparagus, woody ends removed
  • 1 bunch Scissortail Farm spinach, stems trimmed
  • 4 slices Greer’s Ranch House bacon, cooked crisp and crumbled
  • 4 tablespoons Hiland Dairy unsalted butter, melted
  • 1 pound phyllo dough, thawed according to package directions
  • 1 3/4 cups gruyere cheese, grated
  • 3 large Hansen’s Eggs, lightly beaten
  • 1 cup Hiland Dairy whipping cream
  • 1 1/2 teaspoon salt
  • Pinch of freshly grated nutmeg

Preheat the oven to 350 degrees.

Bring a pot of water to a boil. To the side, have a bowl of ice water ready. Plunge the asparagus into the boiling water for 2-4 minutes to blanch, then remove to the bowl of ice water. Repeat with the spinach.

Brush a 9-inch square tart pan or a 14-inch sheet pan with melted butter. Add a sheet of phyllo dough, pressing it against the side of the pan. Allow any excess to hang over the edge of the pan.

Brush the top of the phyllo dough with a layer of melted butter. Add another sheet of phyllo dough. Repeat until all the full pound of phyllo dough is used. Trim the excess edges of the phyllo to be flush with the top of your pan.

Drain asparagus and spinach. Pat them completely dry.

Arrange a layer of spinach on the phyllo. Add most of the gruyere and a second layer of spinach.

Beat the eggs, cream, salt, and nutmeg in a medium bowl. Pour the mixture over the tart.

Arrange asparagus on top, then add bacon. Brush the exposed pastry edges with melted butter. Top with remaining gruyere.

Bake the tart, uncovered, for 30 minutes, or until just set. Allow the tart rest a few minutes before slicing and serving.

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Asian Peanut Noodles

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Asian Peanut Noodles

Feel like a chef when you make this recipe with a creamy, slightly spicy curry sauce.

  • Author: Krush Digital

Ingredients

  1. 1 tablespoon canola oil
  2. 2 cup chicken breasts, diced
  3. 1/2 cup stemmed and sliced JM shiitake mushrooms
  4. 1 piece fresh ginger, grated
  5. 1 small shallot, finely diced
  6. 2 cups Hiland Heavy Cream
  7. 1 tablespoon red curry paste
  8. 1 cup Napa cabbage, shredded
  9. 2 medium carrots, julienned
  10. 1/2 tablespoon Cheatwoods Honey
  11. 1 small package Scissortail Farms chives, cut into 1/2-inch slices
  12. Kosher salt
  13. Freshly ground black pepper
  14. 1 package Della Terra fusilli pasta, cooked al dente
  15. 1 Scissortail Farms cilantro, chopped for garnish
  16. 2 Kize Peanut Butter Bars, crumbled

  1. Heat the oil in a small saucepan over medium heat. Cook the chicken breasts until browned. Add and saute the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the heavy cream and red curry paste, cooking 1 minute. Add the cabbage and carrots, cooking 5 minutes more. 
  2. Remove from the heat and stir in the honey, chives, and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
  3. Top with cilantro and crumbled Kize Bars.

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