Description: Add this one to your weekday meal rotation! You’ll love this mixture of ground beef, onion, bell pepper, garlic and mushroom with Lovera’s Tomato Basil Sauce. Fold it in with rigatoni and mozzarella cheese, and bake until bubbly. This is a dish the whole family will love. Serve it with garlic bread and a salad for a filling Italian meal that doesn’t take hours to make.
Author:Krush Digital
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Ingredients
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1 (12-ounce) package Della Terra Rigatoni
1 pound lean ground beef
1 small onion, diced
1 green bell peppers, diced
2 cloves garlic, minced
1 (8-ounce) package J-M Sliced Mushrooms
1 (25-ounce) jar Lovera’s Tomato Basil Sauce
1/4 cup fresh chopped parsley
1 1/2 cups shredded mozzarella cheese
1/3 cup shredded parmesan cheese
Cook pasta according to package directions.
Brown ground beef with onion, bell peppers, garlic and mushrooms over medium heat until meat is browned and onion and peppers are tender. Drain any fat. Add pasta sauce. Simmer 5-10 minutes, uncovered, stirring to combine flavors. Add parsley and cooked rigatoni.
Spread into a 9- by 13-inch pan. Top with cheese. Bake 25 minutes or until cheese is melted and bubbly. Top with more chopped parsley, if desired.
J-M Farms Grilled Steak, Mushroom and Onion Kabobs
Get the ultimate umami flavors in these kabobs of steak, mushroom and onion. J-M Farms Baby Portabella Mushrooms offer serious meatiness and are the perfect size for sliding onto a kabob. We like a cubed sirloin steak for this recipe, but any steak will work great. A marinade of olive oil, balsamic vinegar, mustard and rosemary give a real punch of flavor. Serve these kabobs with rice, grilled potatoes or with a fresh salad.
Author:Krush Digital
Ingredients
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon Seikel’s Oklahoma Gold Old Style Mustard
1 tablespoon minced Scissortail Farms Rosemary
Pinch of kosher salt
Freshly ground black pepper, to taste
18 ounces Oklahoma beef (top sirloin works well), cut into 24 cubes
Whisk oil, vinegar, mustard and rosemary into a large bowl. Season with salt and pepper.
Add steak to bowl, mixing to coat. Cover with plastic wrap, and transfer to refrigerator to marinate for a minimum of 1 hour.
Soak 12 wooden skewers in water (or use metal skewers). To assemble, add steak, mushroom and onion, leaving space between each. Continue until all 12 skewers are complete.
Cook on a hot outdoor grill. Or, heat a nonstick grill pan over medium-high heat. Add skewers, being careful not to crowd the pan. Do this in batches. Cook for approximately 3 minutes, and then flip skewers. Continue cooking for additional 2-3 minutes or until beef is cooked to your preferred doneness. Transfer to serving plate, and garnish with rosemary.
Fire up the grill, and throw your favorite hot dogs and sausages on for an instant party. Grilling a variety of franks and setting out toppings is a fun way to feed a crowd. The possibilities are endless for a hot dog platter. Have fun playing around with classic toppings and new ones you’ve never considered.
Author:Krush Digital
Ingredients
Jalapeno Popper Dogs Ingredients:
10 Schwab’s Franks
10 slices Bar-S Thick-Cut Bacon
1⁄4 cup Head Country Bar-B-Q Sauce
Jalapeno cream cheese sauce:
1 (8-ounce) package cream cheese, softened
1 tablespoon mayonnaise
1⁄4 teaspoon Head Country All-Purpose Championship Seasoning
1 jalapeno, seeded and finely diced
Thai-Riffic Dogs Ingredients:
1 tablespoon rice vinegar
1 tablespoon Sriracha red chili sauce
1⁄4 teaspoon sesame oil
Pinch of sugar
1⁄2 cup Suan’s Scotch Bonnet Pepper Relish 1⁄3 cup finely diced carrots
1⁄2 cup diced cucumber
1⁄3 cup chopped cilantro
Chopped roasted peanuts
1 package Bar-S Hot Dogs
Peanut sauce:
2 tablespoons peanut butter
1 tablespoon soy sauce
2 teaspoons rice vinegar
2 teaspoons Sriracha red chili sauce
Uptown Dog Ingredients:
5 Mountain View Meat Company Polish Sausage links
5 tablespoons Seikel’s Oklahoma Gold Old Style Mustard
4 tablespoons Hiland Salted Butter
1 (8-ounce) package J-M Sliced Mushrooms
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1⁄2 cup Suan’s Scotch Bonnet Onion Preserves
Jalapeno Popper Dogs Directions:
Wrap hot dogs with bacon. Brush with Head Country sauce. Grill outdoors or in an indoor grill pan.
Blend together cream cheese, mayo and Head Country seasoning until smooth. Stir in jalapeño.
Spread buns with Jalapeno Cream Cheese Sauce. Fill buns with bacon-wrapped hotdogs.
Thai-Riffic Dogs Directions:
Combine rice vinegar, red chili sauce, sesame oil and sugar, and mix well. Taste and adjust seasonings, as needed. Add Suan’s Scotch Bonnet Pepper Relish, carrots, cucumber and cilantro. Set aside.
To make peanut sauce: Combine all ingredients, mixing until smooth. Smooth out with more soy sauce or vinegar, if needed.
Place hot dog or sausage in bun. Place vegetable mix on top. Drizzle with peanut sauce, chopped cilantro and roasted peanuts.
Uptown Dog Directions:
1. Grill polish sausages on an outdoor or indoor grill. Spread each of five buns with 1 tablespoon Seikel’s mustard.
In a sauté pan, melt butter over medium heat. Add mushrooms, cooking until soft and reduced by half. Add salt and pepper, stirring to combine. Add Suan’s Scotch Bonnet Onion Preserves to mushrooms, stirring to combine.
Top each polish sausage with the mushroom mixture.
When you want something light but delicious for dinner, this one fits the bill. Start with flatbread pizza, then top with grilled chicken breast, cheese and a tossed Caesar salad. It’s a pizza and a salad rolled into one.
Author:Krush Digital
Ingredients
1 Shawnee Mills pizza crust mix
½ cup panko breadcrumbs
¼ cup parmesan cheese
1 clove garlic, minced
1 tablespoon Braum’s Butter, melted
1 tablespoon olive oil
2 grilled chicken breasts, sliced
1/2 cup shredded Lovera’s Caciocavera Cheese
2 heaping cups Scissortail Farms Romaine Lettuce
¼ cup bottled Caesar salad dressing
Make pizza crust according to package directions. Shape into two rectangular flatbreads. Set aside.
Combine breadcrumbs, parmesan cheese, garlic and melted butter in a small bowl. Spread on a parchment-lined baking sheet. Bake at 375 degrees for 5-8 minutes, stirring and turning once for even browning. Set aside.
Preheat the oven to 425 degrees. Place unbaked flatbreads on a sheet pan. Drizzle with olive oil. Bake 5 minutes. Remove from oven, top with grilled chicken and Lovera’s cheese. Bake 5-8 minutes or until cheese is melted and crust is golden brown.
Tear lettuce into bite-size pieces. Place in a bowl and toss with dressing. When pizza comes out of the oven, let cool a couple of minutes, then top each flatbread with salad. Sprinkle with toasted breadcrumb mixture.
It’s comfort in a pot. Beer is the perfect liquid for braising pork, with added flavor from onion, carrots, garlic, tomato paste and thyme. Try this tender pork roast over mashed potatoes.
MIO Products in One Pot Beer Braised Pork Roast
Daddy Hinkle’s Seasoning – Daddy Hinkle’s meat 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.
Shawnee Mills All-Purpose Flour – Shawnee Mills flour is produced at a local plant in Shawnee, Oklahoma, proudly operated since 1906 as a small mill. Their flour is a staple in any Oklahoma kitchen and a top choice for any recipe, including this beer braised pork roast.
COOP Ale Works Beer – COOP Ale Works craft brewery is based in Oklahoma City and has been brewing a unique variety of beers for over fifteen years. Their delicious Oklahoma brewed beer makes an excellent braising liquid. Your Beer Braised Pork will turn out juicy and tender with COOP in your marinade.
Scissortail Farms Thyme – 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:Made In Oklahoma Coalition
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Ingredients
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1 (3-4 pound) pork shoulder
2 teaspoons Daddy Hinkle’s Seasoning
2 tablespoons canola oil
1 yellow onion, thinly sliced
2 carrots, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
3 tablespoons Shawnee Mills All-Purpose Flour
1 can COOP Ale Works beer
1/4 cup apple cider vinegar
1 cup chicken broth
5 to 6 sprigs Scissortail Farms Thyme
Preheat oven to 300 degrees. Trim pork of excess fat. Season all sides with Daddy Hinkle’s seasoning, rubbing it in to coat. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear pork, turning to brown all sides, for about 10 minutes total. Set pork roast aside, keeping liquid and fat in the pot.
Saute onion, carrot and garlic over medium heat until the vegetables are tender. Stir in tomato paste, stirring until combined. Add flour and cook a few minutes until combined and slightly thickened. Add beer, stirring to scrape the bottom of the pan. Cook a few minutes until thickened, then stir in the cider,
Pour off all but 1 Tbs. fat from the pot. Add the onions, carrot and garlic and sauté over medium-high heat until the vegetables are softened, about 5 minutes. Stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Pour in the beer and stir to scrape up any browned bits on the pot bottom. Cook until the liquid starts to thicken, about 10 minutes. Stir in the vinegar, broth, thyme and cherry tomatoes. Bring to a boil.
Place pork in pot, nestling around the vegetables. Cover, and cook 3 hours. Uncover to allow pork to brown, baste with the liquid, and return to oven. Cook 1 hour, basting twice during cooking time.
Remove pork roast from oven, let rest 15 minutes, then slice across the grain. Serve over mashed potatoes with vegetables and liquid from pot.
This pulled pork is smoky, sweet and delicious. Making it in an Instant Pot makes a dish that usually cooks low and slow come together super quickly. This pulled pork is great on sliders, but it’s also good on a salad, in tortilla wraps or in rice bowls.
Author:Krush Digital
Ingredients
1 (4-pound) boneless pork roast
2 tablespoons brown sugar
3 tablespoons Head Country All Purpose Championship Seasoning
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup apple cider vinegar
1 bottle Head Country Bar-B-Q Sauce
Braum’s Slider Buns
Toppings as desired: Coleslaw, pickles, additional sauce
Combine brown sugar and Head Country seasoning in a small bowl. Rub all over the pork roast to coat.
In a 6-quart Instant Pot, heat on high, then add vegetable oil. Brown pork, cooking evenly until browned on all sides, about 5-8 minutes total.
Pour chicken broth and vinegar into bottom of pot, scraping bits from the bottom. Select manual setting, adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to Instant Pot directions.
Remove pork, and shred using two forks. Pour barbecue sauce over, and toss, or serve barbecue sauce on the side. Serve pork on slider buns with sauce, coleslaw, pickles and your favorite toppings.
Note: If you don’t have an Instant Pot, no worries. Brown the pork roast on the stovetop, then place in a slow cooker with the chicken broth and apple cider vinegar, cooking on high for 8 hours.
A sprouted spelt grain crust has delicious flavor with no artificial ingredients. Simple toppings of cheese, vegetables and herbs make a pretty pizza. And half of a Happie Pizza Crust is only 35 calories.
Author:Krush Digital
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Ingredients
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1 package Stone Sisters Organics Happie Pizza Crust
1/4 cup cherry tomatoes, halved
1/4 cup sliced red onion
2 cups shredded Lovera’s Caciocavera Cheese
2 tablespoons chopped Scissortail Farms Oregano
2 tablespoons chopped Scissortail Farms Basil
Layer ingredients over pizza crust. Bake at 400 degrees in a regular oven or 375 degrees in a convection oven for 10 to 12 minutes or until crisp.
Choose from our three topping ideas to create your perfect pizza. The Meat Lover’s pizza is loaded with Mountain View Meat Company’s sausage links, Greer’s Ranch House Sausage and Bar-S Bacon. The BBQ Chicken Pizza features Sweet Spirits Foods Barbecue Sauce with Mountain View’s famous Hot Links and Scissortail Farms Cilantro. It’s a delicious combo. And for everyone who thinks food is better when topped with an egg, there’s the Over Easy Pizza with cheesy mozzarella, parsley, Lovera’s Sauce and a Hansen’s Egg cracked over the top.
Author:Krush Digital
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Ingredients
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1 package Shawnee Mills Pizza Crust Mix
1 jar Lovera’s Old World Pizza Sauce
Meat Lover’s:
4 slices Bar-S Bacon, cooked and crumbled
1/4 pound Greer’s Ranch House Sausage, cooked and drained of fat
1 Mountain View Meat Company Smoked Sausage Link, cooked and warmed through
1/2 cup shredded mozzarella cheese
1/3 cup sliced J-M Mushrooms
BBQ Chicken:
1/3 cup Sweet Spirit Foods BBQ Sauce
1 chicken breast, fully cooked and sliced
1 Mountain View Meat Company Hot Link, cooked and warmed through
4 slices Bar-S Bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
1/4 cup sliced red onion
1 tablespoon chopped Scissortail Farms Cilantro
Over Easy:
1 Hansen’s Egg
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1 tablespoon chopped Scissortail Farms Parsley
Prepare Shawnee Mills pizza crust according to package directions. Form dough into three dough balls. On a large baking sheet, form each dough ball into a mini pizza, pressing to form the edges into a crust. Preheat oven to 400 degrees.
To make each pizza, spread 2 tablespoons of Lovera’s sauce (or barbecue sauce for barbecue pizza) on dough. Add toppings. Bake 15-20 minutes or until cheese is melted and crust is golden.
These yummy chicken strips are great as a snack or over basmati or jasmine rice for a delicious dinner. The heat from Suan’s Scotch Bonnet Pepper Jelly and the sweetness of the coconut gives a great flavor to these crispy tenders.
Heat oven to 400 degrees. In a shallow dish, whisk together egg and pepper jelly. In another shallow dish, combine coconut, flour, salt, pepper and garlic powder.
Dip chicken strips first in egg and then in coconut, coating each side well.
Place chicken on a baking sheet. Drizzle with butter (this gives a nice color to the chicken). Bake 25 minutes or until browned and cooked through. Turn chicken halfway through cooking time.
Milo’s Sweet Tea is for more than sipping. Try it as a meat marinade or sauce base. These brisket tacos cook low and slow in Milo’s Sweet Tea with lime juice and fajita seasoning. The result is a shredded, tender seasoned brisket that’s perfect wrapped in tortillas. The meat is also great in a rice bowl, as a topping for a taco salad or in the best nachos you’ll ever make. Everyone will wonder where the great, unique flavor comes from.
Author:Krush Digital
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Ingredients
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1 cup Milo’s Famous Sweet Tea
3 pounds brisket
1 package fajita seasoning
1 lime
1 cup shredded pepper jack cheese
corn or flour tortillas, warmed
Pat the brisket dry with paper towels.
Rub the brisket with the seasoning and place in the slow cooker.
Add the Milo’s Famous Sweet Tea and juice of the lime to the slow cooker.
Cook on high for 8-10 hours, or until fork tender.
Remove any excess fat from the brisket and shred meat with a fork.
Serve in warmed tortillas with shredded cheese, salsa, and any other favorite toppings.
