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 Loaded Tater Tot Nachos
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!
Author:Krush Digital
Scale
Ingredients
Scale
1 – 32 oz package frozen tater tots
1 pound ground beef
2 tablespoons The Spice Girl Kitchen Mexican Seasoning
1 – 4oz can chopped green chiles
1 1/2 cups shredded cheddar cheese
1/2 cup Sam’s Tulsa Salsa
6 strips Bar-S Bacon, cooked and crumbled
1/2 cup Deep Fork Foods Candied Jalapenos
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.
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.
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.
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 – Daddy Hinkle’s seasonings are versatile blends that enhance any dish with unique, sharp flavors. Perfect for a variety of meals, from soups and stews to stir-fries or Chicken and Dumplings, Daddy Hinkle’s also offers low-sodium and sugar-free options for health-conscious cooks.
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.
Author:Krush Digital
Scale
Ingredients
Scale
2 tablespoons Olive Oil
2 pounds Boneless, Skinless Chicken Breast, Cubed
1 cup Diced Yellow Onion
1 cup Sliced Carrots
3 Garlic Cloves, Minced
1 teaspoon Daddy Hinkle’s Seasoning
5 tablespoons Braum’s Unsalted Butter
6 tablespoons Shawnee Mills All-Purpose Flour
6 cups Chicken Broth
1/2 cup Braum’s Heavy Whipping Cream
1 teaspoon Dried Thyme
2 Bay Leaves
1 1/2 cup Frozen Peas
4 tablespoons Scissortail Farms Parsley, chopped
2 cups Shawnee Mills All-Purpose Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 1/2 cups Braum’s Heavy Whipping Cream
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.
Add carrot and onion, cooking until just tender, 3 to 5 minutes. Add the garlic and stir for another minute, until fragrant.
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.
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.
To make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper and cream. Stir until mixture comes together.
Scoop 1-inch balls, forming them into rounds with your hands. This should make about 15 dumplings.
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.
Our Sweet Potato Salad with Bacon is one you don’t want to miss. All the great flavors of potato salad are ramped up with garlic, honey, thyme, and jalapeno. The star of the recipe – Triple S sweet potatoes – gives a sweetness and complexity to the potato salad. This is anything but a boring potato salad. Sweet potatoes combined with bacon, honey, and jalapeno pepper combine for a punch of flavor.
MIO Products in Sweet Potato Salad with Bacon
Roark Acres Honey – Roark Acres is a family-owned honey farm in Tulsa, producing fresh honey products like candles and candies courtesy of the talented bees and farm operators. Roark’s delicious honey perfectly blends with the savory bacon and the sweetness of the potatoes.
Triple S Farms Sweet Potatoes – Triple S Farms ethically produces sustainable and innovatively grown fruits and vegetables in Western Oklahoma. These Triple S Farms Sweet Potatoes are the main event in this delicious salad.
Seikel’s Oklahoma Gold Mustard – Seikel’s Mustard is pure Oklahoma gold. This Made In Oklahoma mustard is perfect to blend into your sweet potato salad. From one mustard enthusiast to another, Seikel’s guarantees invigorated tastebuds.
Daddy Hinkle’s Seasoning – Daddy Hinkle’s proudly provides Oklahoma and surrounding areas with delicious seasonings, rubs, and marinades. The perfect seasoning for our Made In Oklahoma Sweet Potato Salad.
Scissortail Farms Thyme – Fresh from Scissortail Farms, the thyme in this recipe is crisp, flavorful, and beautifully grown. Enjoy it in all of your salads, dishes, and snacks.
Author:Krush Digital
Scale
Ingredients
Scale
4 slices Thick-Cut Bar-S Bacon, Cooked And Crumbled
1 Jalapeno Pepper, Seeded And Minced
2 Garlic Cloves, Finely Minced
3 tablespoons Olive Oil
1 tablespoon Roark Acres Honey
1 cup Celery Hearts, Thinly Sliced
3 Large Triple S Farms Sweet Potatoes, Peeled And Cut Into Medium Chunks
Saute the bacon until brown and crispy. Allow it to cool, then crumble and reserve.
In a large stockpot of boiling salted water, cook the sweet potatoes until tender. Drain and allow to cool in a colander while preparing the other ingredients.
In a large mixing bowl, whisk together the jalapeno, mustard, garlic, vinegar, olive oil, seasoning, thyme and honey. Add the celery and green onions.
Add the sweet potatoes to the bowl with the bacon, toss gently to combine. Taste and season with additional salt and pepper as desired.
Who wants to be outside grilling and smoking meat in August? Bring the barbecue indoors,
making a tender, fall-apart brisket in your oven. Head Country Bar-B-Q products bring all the flavor to
this Oven Baked BBQ Brisket. It’s great sliced and served with beans and coleslaw, or chop it and serve in toasted buns.
MIO Products in Oven Baked BBQ Brisket
Head Country All-Purpose Championship Seasoning – Head Country Bar-B-Q creates rich and robust blends of herbs and spices that make up the perfect seasonings. Perfect for meats and veggies, this seasoning is a great addition to the Oven Baked BBQ Brisket.
Head Country Bar-B-Q Sauce – It wouldn’t be BBQ without Head Country Bar-B-Q Sauce. A Made in Oklahoma favorite. Everyone knows it, and everyone loves it. The classically balanced flavors make the perfect glaze for the brisket.
Author:Krush Digital
Scale
Ingredients
Scale
1 beef brisket (5 to 8 pounds)
3 tablespoons Head Country All-Purpose Championship Seasoning
1 teaspoon liquid smoke
1 onion, sliced
1 bottle Head Country Bar-B-Q Sauce
Trim fat from brisket, leaving ¼-inch of fat to maintain moisture.
In a small bowl, combine seasoning and liquid smoke. Rub mixture over brisket.
Line a heavy-bottomed rimmed baking sheet with heavy-duty foil. Tightly wrap brisket in foil, then
place on top of lined baking sheet. Bake in a 275-degree oven for 5 hours. Uncover, then pour 1 cup
barbecue sauce over top. Bake, uncovered, 1 hour.
Let meat cool slightly, then slice thin and serve with remaining sauce.
We’re all about easy when it comes to cooking while entertaining. A shrimp boil is great fun and a perfect way to feed a crowd. Doing it on a sheet pan couldn’t be easier, plus it frees you up to make it ahead, put it on sheet pans and then throw it in the oven when ready. You can still have all the fun of putting the boil down the center of the table, letting everyone dig in to this delicious dinner.
MIO Products in Sheet Pan Shrimp Boil
Hiland Dairy Butter – It wouldn’t be a good shrimp boil without the butter! Hiland Butter is perfect for this Sheet Pan Shrimp Boil. An easy add-in to this super simple recipe!
Mountain View Meat Co. Cajun Style Andouille Sausage – This Cajun Style Mountain View Meat adds a great kick and is the perfect addition to this Sheet Pan Shrimp Boil.
Scissortail Farms Parsley – Top your dish with fresh Scissortail Farms Parsley. This wraps up the delicious boil and really brings everything together. Plus, it adds a gorgeous green pop to this beautiful dish.
2 pounds tri-colored mini potatoes, cut into 1-inch pieces
6 ears of corn, husks removed and cut into segments
2 pounds jumbo shrimp, peeled and deveined
1/3 cup Scissortail Farms Parsley
Preheat oven to 400 degrees. Spray two large baking sheets with nonstick baking spray.
In a small bowl, combine melted butter with garlic and creole seasoning.
In a medium bowl, toss together the sausage and potatoes with half the butter mixture. Spread onto baking sheets. Add ears of corn. Cook 25 minutes.
Toss shrimp with the remaining butter mixture. Remove baking sheets from oven. Add shrimp to both sheets. Place back in oven, cooking for 8 minutes or until shrimp are pink and cooked through. Remove from oven. Sprinkle with parsley and serve.
Oklahoma Beef braised with smoky barbecue seasoning and beer and topped with fresh vegetables and herbs makes tasty Braised Beef Street Tacos that will soon become your favorite.
MIO Products in the Braised Beef Street Tacos
Triple S Farms Sweet Potato – Triple S Farms is a third-generation Oklahoma farm that values the ethical, sustainable, and innovative production of food. Their sweet potatoes are the perfect add-in for these tacos.
Peach Crest Ranch Sirloin Roast – Peach Crest Ranch is a local innovator in high-quality beef production. An Oklahoma-produced sirloin roast is perfect for your Braised Beef Street Tacos!
Head Country All Purpose Championship Seasoning & Head Country Chipotle Bar-B-Q Sauce – Head Country seasoning and bar-b-q sauce are excellent flavors to help bring this street taco masterpiece together.
Coop Ale Works Spare Rib Pale Ale – Coop Ale Works Spare Rib Pale compliments the sirloin and brings out the flavors perfectly. Bonus – polish off the can after you deglaze!
Hiland Butter – Hiland butter is a staple in every kitchen and great for these tacos.
Scissortail Farms Cilantro & Scissortail Farms Arugula – Scissortail Farms grows fresh and nutritious produce. The Scissortail Cilantro & Arugula are some of the freshest greens you’ll find.
Ace in the Bowl Salsa – You can’t forget the Ace in the Bowl Salsa! The Braised Beef Street Tacos would not be complete without your favorite Oklahoma-made salsa. Pick your spice level, and enjoy!
Author:Krush Digital
Scale
Ingredients
Scale
1 teaspoon vegetable oil
1 medium onion
1 Triple S Farms Sweet Potato
1 teaspoon red pepper flakes
2 pounds Peach Crest Ranch sirloin roast, for braising
1 teaspoon Head Country All Purpose Championship Seasoning
1 cup Coop Ale Works Spare Rib Pale Ale
1 cup Head Country Chipotle Bar-B-Q Sauce
1 cup shredded carrot
1/2 green onion, thinly sliced
1 tablespoon fresh ginger, finely chopped
1/2 cup rice wine vinegar
1 teaspoon Head Country All Purpose Championship Seasoning
16 flour tortillas (small or street size)
3 tablespoons Hiland Butter
1/2 cup Scissortail Farms Cilantro
1 cup Scissortail Farms arugula
2 cups shredded cheddar cheese
1 jar Ace in the Bowl Salsa
Using a lightly oiled large saute pan, sear the onions and sweet potatoes until the onions are translucent and slightly browned. Add the pepper flakes, and place mixture in the crock pot or roasting pan.
Return saute pan to heat, and sear the roast until brown on all sides (5-8 minutes). Remove and place in crock pot or roasting pan, then season with the Head Country dry seasoning.
Gently deglaze the pan with Coop beer, and allow it to reduce slightly. Be careful that you don’t add the beer too quickly as it could overflow the pan. Cook in a crock pot on high for 4 hours. Or, roast in the oven at 350 degrees for 2 hours.Combine the wet topping ingredients in a small bowl. (This could be done in advance as they hold up well. Reserve.)
Combine the wet topping ingredients in a small bowl. (This could be done in advance as they hold up well. Reserve.)
Using two forks, break apart the roast, shredding the meat. Add the Head Country Chipotle Bar-B-Q Sauce, and mix well.
Add butter to a saute pan, and brown tortillas one at a time.
Assemble the tacos and with wet ingredients and toppings, and serve with Ace In the Bowl Salsa.
It doesn’t get easier than this one-pot dinner. Throw the chicken and other ingredients in a pot, and once cooked shred it. This versatile recipe is great over a salad, on a baked potato, in a tortilla or over rice. The options are endless!
MIO Products in the One Pot Salsa Chicken
Sixth Day Snacks Salsa – Sixth Day Snacks offers a variety of yummy, healthy snacks from fresh-made restaurant-style salsas in mild, medium, hot, and extra-hot to smoothly blended, to hummus or granola. This Oklahoma-produced salsa comes in a variety of spice levels, flavors, and bases. Pick your favorite salsa style and enjoy it in this perfectly simple salsa chicken recipe. Maybe you want to try out the Mango Jalapeño Salsa or the Pineapple Salsa Verde. Better yet, make a sample tray and snack on some chips and salsa while you’re prepping!
Scissortail Farms Cilantro – Scissortail Farms is an Oklahoma-based produce source. They grow a variety of delicious and nutritious veggies with special aeroponic and hydroponic techniques. With their controlled environment greenhouses and scientific growing methods, Scissortail farms is able to produce some of the most healthy and tasty produce in the state. Because of their in-house growing techniques, and their great mission, Scissortail Farms CIlantro is a great addition to your salsa chicken.
Author:Krush Digital
Scale
Ingredients
Scale
1 1/2 to 2 pounds chicken breasts
1 package taco seasoning mix
1 Jar Sixth Day Snacks Salsa
1/2 cup chicken broth
1 Lime – cut in half
1/4 cup Scissortail Farms Cilantro, chopped
Rub taco seasoning on chicken breasts, and place in slow cooker. Pour chicken broth in bottom of slow cooker. Top chicken with salsa. Add the juice of half a squeezed lime.
Cover and cook on low 8 hours.
Shred chicken. (Tip: Use an electric mixer to shred the chicken in seconds.) Add chicken back to salsa-broth mixture, stirring to combine. Add cilantro and more lime juice. Serve immediately, or refrigerate for up to four days.
You are sure to enjoy this delicious beef and mushroom stir fry. Made with the finest Made in Oklahoma ingredients, this savory dish is easy to make and even easier to eat. Made In Oklahoma’s Beef and Mushroom Stir Fry makes a great easy dinner for you and your family.
MIO Products in the Beef and Mushroom Stir Fry
Daddy Hinkle’s Seasoning – Daddy Hinkle’s seasoning tenderizes and brings out the natural flavor of the meat. The seasoning is perfect and delicious in soups, casseroles, chili, stir fry, and more! The seasoning has a light onion and garlic flavor that perfectly compliments the meat and never overpowers the meal. Pro tip: try Daddy Hinkle’s low-sodium or sugar-free spice blend for a healthier version of this stir fry.
J-M Sliced Mushrooms – J-M Farms was started in 1979 in Miami, Oklahoma. The farm was originally designed to produce 2 million pounds of mushrooms a year. Today it produces 25 million. When raw, these J-M Sliced Mushrooms are mild in flavor with a crisp taste. When these shrooms are cooked, they develop a very natural tender flavor.
The J-M mushrooms and Daddy Hinkle’s seasoned beef are the perfect combination for this beef stirfry. Served over jasmine rice, this meal is delicious, filling, and easy to make. Reheat throughout the week for an easy meal prep.
A peanut sauce coats the beef, mushrooms and other vegetables in this delicious stir fry. It’s a recipe that comes together once the vegetables are chopped. Do your prep on the weekend, then throw everything together for a great weeknight dinner. We love this served over jasmine rice.
Author:Krush Digital
Scale
Ingredients
Scale
2 tablespoons cornstarch
3/4 cup water
2 tablespoons peanut butter
4 tablespoons soy sauce, divided
2 tablespoons olive oil
1 pound beef top sirloin, thinly sliced
1/4 teaspoon Daddy Hinkle’s Seasoning
2 bell peppers, thinly sliced
1/2 cup thinly sliced carrots
1 (8 ounce) package J-M Sliced Mushrooms
1 (8 ounce) can bamboo shoots, drained
1/2 teaspoon crushed red pepper flakes
2 cloves minced garlic
In a bowl, whisk the cornstarch and water until smooth. Add peanut butter and 3 tablespoons soy sauce. Set aside.
In a hot wok or nonstick saute pan, heat oil over medium-high heat. Sprinkle beef with Daddy Hinkle’s Seasoning, then add to hot pan. Add remaining tablespoon of soy sauce. Cook and stir about 5 minutes, until cooked through. Remove beef from pan, and set aside. To hot pan, add peppers, carrot, mushrooms and bamboo shoots. Add red pepper flakes and garlic. Cook vegetable mixture, stirring constantly, just 2 or 3 minutes. Vegetables should be tender but still a little crisp. Note: If you do not have a large wok, do your cooking in two batches to keep everything crisp.
Add peanut butter mixture to pan. Bring to a boil, cooking until thickened, just about 1 minute. Return beef to pan to warm through. Serve over cooked rice.
It’s never been easier to make cheeseburgers than with this recipe. Feed your whole crew by creating a delicious ground beef patty mixture (Daddy Hinkle’s Seasoning is the secret) and then place between Hawaiian rolls before glazing with a savory mixture. Brown sugar, Hiland butter, Seikel’s mustard and Daddy Hinkle’s combine to make an irresistible topping for the buns.
Author:Krush Digital
Scale
Ingredients
Scale
2 pounds lean ground beef
1 teaspoon Daddy Hinkle’s Seasoning
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
8 slices mild cheddar cheese
1 package 12 Hawaiian rolls
Glaze
1 stick Hiland Butter, melted
1/2 teaspoon Daddy Hinkle’s Seasoning
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
2 tablespoons Seikel’s Oklahoma Gold Mustard
1/2 tablespoon sesame seeds
Preheat oven to 350 degrees. Combine ground beef, Daddy Hinkle’s, garlic powder, garlic salt and pepper in a bowl. Press the mixture into the bottom of a 9- by 13-inch baking dish. Bake for 20 minutes. Carefully drain off any liquid, and set aside.
Slice rolls in half lengthwise. Gently remove layer of ground beef. Place bottom halves of rolls in the baking dish. Top with beef mixture, then layer with slices of cheese. Top with the roll halves.
Make glaze by combining melted butter, Daddy Hinkle’s, brown sugar, Worcestershire sauce and Seikel’s mustard in a small bowl. Brush tops of rolls with the glaze. Sprinkle with sesame seeds. Bake 20 minutes or until cheese is melted and sliders are toasted.
When you’re craving something a little spicy and sizzling, make fajitas at home. It’s all the flavor of your favorite restaurant fajitas, but easier when made in a sheet pan. This one-pan dinner will be a family favorite. Everyone can make their steak fajitas just as they like – adding sour cream, salsa, guacamole, jalapeno pepper slices and other favorite MIO products.
MIO Products in Sheet Pan Steak Fajitas
Daddy Hinkle’s Seasoning – Daddy Hinkle’s Seasoning is a family-owned Oklahoma seasoning company with a long history. The company got its start when Zula Hinkle made a special seasoning mix for her husband’s T-bone steak. They decided to share it with their friends and community; the rest is history!
J-M Sliced Mushrooms – J-M Farms provides Oklahomans with the safest, best quality, and tastiest produce. These Oklahoma farm-fresh mushrooms are the perfect addition to your steak fajitas.
Scissortail Farms Cilantro – Scissortail Farms is home to over 26,000 sq ft of greenhouse space housing the finest leafy greens and herbs in Oklahoma. Scissortail Farms’ delicious cilantro and the perfect refreshing add into your fajitas.
Hiland Sour Cream – Hiland Dairy provides Oklahoma and the Midwest with high-quality dairy products. Hiland Sour Cream is light, refreshing, and the perfect topper for the steak fajitas.
Author:Krush Digital
Scale
Ingredients
Scale
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon brown sugar
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons garlic powder
1 teaspoon Daddy Hinkle’s Seasoning
1 1/2 pounds skirt steak, sliced thin
1 red onion, sliced thin
2 bell peppers, sliced thin
1 (8-ounce) container J-M Sliced Mushrooms
In a small bowl, whisk together lime juice, olive oil, salt, brown sugar, oregano, chili powder, cumin, garlic powder and Daddy Hinkle’s. Pour into a large Ziploc bag. Add sliced steak. Marinate as little as 30 minutes or as long as all day, depending on how much time you have.
Preheat oven to 400 degrees. Arrange sliced onion, bell peppers and mushrooms on a sheet pan. Add steak and chicken in a single layer, leaving space between the pieces. You may need to use two sheet pans.
Bake for 20 minutes or until meat is browned and cooked through.
Serve fajita meat and veggies with flour or corn tortillas, Scissortail Farms cilantro, Hiland Sour Cream, sliced avocado and shredded cheese.
