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Recipe Type: Main Dish

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: MIO Coalition

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

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.

Slice ribeyes into thin strips. Season with salt, pepper, Italian seasoning, and garlic powder. Set aside.

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.

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.

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

Ingredients

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 Tacos

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Smoky Quesobirria Tacos

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. 

  • Author: Krush Digital

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 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 ground ginger
3 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

Ingredients

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

We build this triple-decker beast of a sandwich on thick, toasted Big Sky Bread, layering in smoky Greer’s Ranch House bacon, deli ham, turkey, and sharp Hiland Dairy cheddar with peppery Scissortail Farms fresh basil. A quick blend of Garden Club mayo and Red Boy mustard ties all the salty, smoky crunch together into a lunchtime classic you can assemble in minutes. Serve with your favorite potato chips (or better yet, use them as a topping in your sandwich).

  • Author: MIO Coalition

Ingredients

Toast bread until golden.

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.

Cut sandwich into quarters, and secure each with a toothpick.

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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!

  • Author: Krush Digital

Ingredients

  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 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

Ingredients

  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.

  • Author: MIO Coalition

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breast, cubed
  • 1 cup yellow onion, diced
  • 1 cup carrots, peeled and sliced
  • 3 cloves of garlic, minced
  • 1 teaspoon Head Country Championship Seasoning, Original
  • 5 tablespoons Braum’s unsalted butter
  • 2 1/2 cups Shawnee Mills All-Purpose Flour, divided
  • 6 cups chicken broth
  • 2 cups Braum’s heavy whipping cream, divided
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 cup frozen peas
  • 4 tablespoons Scissortail Farms parsley, chopped
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups Braum’s heavy 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 to the Dutch oven, cooking until just tender, 3 to 5 minutes. Add the garlic and stir for another minute, until fragrant.

Reduce the heat to medium-low. Add the butter and 6 tablespoons of the flour, stirring constantly for 3 minutes. Add the chicken and any accumulated juices back to the pot and stir to coat.

Add the chicken broth, 1/2 cup heavy cream, thyme, and bay leaves. Bring to a simmer, then add the frozen peas. Cover and cook for 15 minutes.

Meanwhile, make the dumplings: In a large bowl, combine 2 cups of the flour, baking powder, salt, pepper, and 1 1/2 cups heavy cream. Stir until mixture comes together.

Scoop 1-inch balls from the dumpling dough, forming them into rounds with your hands. You should end up with about 15 dumplings.

Place the dough in the simmering soup. Make sure the dumplings have space to cook and aren’t touching so they won’t meld together. Let soup simmer for 15 minutes, or until the dumplings are cooked through. Add the parsley and serve.

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Sweet Potato Salad with Bacon

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Sweet Potato Salad with Bacon

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

Ingredients

  1. 4 slices Thick-Cut Bar-S Bacon, Cooked And Crumbled
  2. 1 Jalapeno Pepper, Seeded And Minced
  3. 2 Garlic Cloves, Finely Minced
  4. 3 tablespoons Olive Oil
  5. 1 tablespoon Roark Acres Honey
  6. 1 cup Celery Hearts, Thinly Sliced
  7. 3 Large Triple S Farms Sweet Potatoes, Peeled And Cut Into Medium Chunks
  8. 2 tablespoons Seikels Oklahoma Gold Mustard
  9. 3 tablespoons Cider Vinegar
  10. 1/2 tablespoon Daddy Hinkles Seasoning
  11. 1 tablespoon Scissortail Farms Thyme, Finely Chopped
  12. 1 cup Green Onions, Thinly Sliced
  1. Saute the bacon until brown and crispy. Allow it to cool, then crumble and reserve.
  2. 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.
  3. In a large mixing bowl, whisk together the jalapeno, mustard, garlic, vinegar, olive oil, seasoning, thyme and honey. Add the celery and green onions.
  4. Add the sweet potatoes to the bowl with the bacon, toss gently to combine. Taste and season with additional salt and pepper as desired.

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Oven Baked BBQ Brisket

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Oven Baked BBQ Brisket

You could always smoke your brisket—and it’s delicious when you do—but you can also skip the heat and let your oven do the work. We like to slice this brisket thin and serve it alongside beans and coleslaw, or chop it and pile it high on toasted buns.

Head Country brings the flavor from start to finish. Their Championship Seasoning coats every inch of the beef before it gets tucked into the oven, and their Bar-B-Q Sauce brushes on at the end for a glaze with that tangy-sweet balance Oklahoma BBQ is known for.

  • Author: MIO Coalition

Ingredients

  • 1 beef brisket (5 to 8 pounds)
  • 3 tablespoons Head Country Championship Seasoning, Original
  • 1 teaspoon liquid smoke
  • 1 onion, sliced
  • 1 bottle Head Country Bar-B-Q Sauce, Original (or your favorite flavor)

Trim the fat from the brisket, leaving about ¼ inch to keep the meat moist as it cooks.

In a small bowl, combine the seasoning and liquid smoke. Rub the mixture over the brisket, including the sides.

Line a heavy-bottomed, rimmed baking sheet with heavy-duty foil. Scatter the sliced onion over the foil, then set the brisket on top. Wrap the brisket tightly in the foil. Bake in a 275 degrees F oven for 5 hours. Uncover the brisket and pour 1 cup of barbecue sauce over the top. Bake, uncovered, for 1 more hour.

Let the meat cool slightly. Slice it thin and serve with the remaining sauce.

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