Main Dish – Page 3 – Made In Oklahoma Coalition

Braised Beef Street Tacos

Oklahoma Beef braised with smoky barbecue seasoning and beer and topped with fresh vegetables and herbs makes tasty 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 these 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 Ale compliments the sirloin and brings out the flavors perfectly. Bonus: polish off the can after you deglaze.

Hiland Butter – Hiland Dairy 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 and 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. These tacos just would not be complete without your favorite Oklahoma-made salsa. Pick your spice level, and enjoy.

Author: Krush Digital

Ingredients

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 Dairy unsalted butter
1/2 cup Scissortail Farms cilantro
1 cup Scissortail Farms arugula
2 cups shredded cheddar cheese
1 jar Ace in the Bowl Salsa

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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.

One Pot Salsa Chicken

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One Pot Salsa Chicken

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

Ingredients

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

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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.

Beef and Mushroom Stir Fry

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Beef and Mushroom Stir Fry

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

Ingredients

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

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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.

Cheeseburger Sheet Pan Sliders

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Cheeseburger Sheet Pan Sliders

There’s a certain magic in a meal that feeds a crowd without keeping you tethered to the grill all afternoon. These sliders are the ultimate heavy-lifters for your next get-together, proving that utility and high-quality local flavor can live in the same 9-by-13 dish. These local classics will be your secret ingredients: the iconic, smoky-sweet punch of Head Country Championship Seasoning, rich Hiland Dairy butter, and a tangy zip of Griffin’s Yellow Mustard. It’s a recipe that celebrates our state’s pantry staples, transforming a simple sheet of ground beef into a savory, shareable, cheese-laden masterpiece. Whether it’s a game day spread or a quick family dinner, these sliders are a delicious reminder of why we love the flavors grown and crafted right here.

Author: MIO Coalition

Ingredients

2 pounds 80/20 ground beef
1 tablespoon Head Country Championship Seasoning, Original
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
8 slices American cheese
1 package 12 Hawaiian rolls

For the glaze:

1 stick Hiland Dairy Butter, melted
1 teaspoon Head Country Championship Seasoning, Original
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
2 tablespoons Griffin’s Yellow Mustard
1/2 tablespoon sesame seeds

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Preheat oven to 350 degrees F. Mix ground beef, Head Country Championship Seasoning, garlic powder, garlic salt, and pepper in a medium bowl, just until combined. Gently 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 Hawaiian rolls in half lengthwise, keeping all the rolls together as a two sheets, top and bottom. Place bottom halves of rolls in a sheet pan. Gently remove the ground beef mixture from the baking dish and add it to the bottom layer of the rolls. Layer with slices of cheese. Finish with the roll tops.

Make glaze by combining melted butter, Head Country Championship Seasoning, brown sugar, Worcestershire sauce, and Griffin’s Yellow 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. Slice to serve.

Sheet Pan Steak Fajitas

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Sheet Pan Steak Fajitas

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

Ingredients

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

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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.

Easy Baked Rigatoni

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Easy Baked Rigatoni

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

Ingredients

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

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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

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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
8 ounces J-M Farms Baby Portabella Mushrooms, halved
1 large yellow onion, sliced into 12 wedges

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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.

Hot Dog Platter

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Hot Dog Platter

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

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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.

Caesar Salad Flatbreads

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Caesar Salad Flatbreads

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

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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.

One Pot Beer Braised Pork Roast

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One Pot Beer Braised Pork Roast

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

Ingredients

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

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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.

Recipe Type: Main Dish

Braised Beef Street Tacos

Braised Beef Street Tacos

MIO Products in the Braised Beef Street Tacos

Ingredients

One Pot Salsa Chicken

One Pot Salsa Chicken

MIO Products in the One Pot Salsa Chicken

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Beef and Mushroom Stir Fry

Beef and Mushroom Stir Fry

MIO Products in the Beef and Mushroom Stir Fry

Ingredients

Cheeseburger Sheet Pan Sliders

Cheeseburger Sheet Pan Sliders

Ingredients

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

MIO Products in Sheet Pan Steak Fajitas

Ingredients

Easy Baked Rigatoni

Easy Baked Rigatoni

Ingredients

J-M Farms Grilled Steak, Mushroom and Onion Kabobs

J-M Farms Grilled Steak, Mushroom and Onion Kabobs

Ingredients

Hot Dog Platter

Hot Dog Platter

Ingredients

Caesar Salad Flatbreads

Caesar Salad Flatbreads

Ingredients

One Pot Beer Braised Pork Roast

One Pot Beer Braised Pork Roast

MIO Products in One Pot Beer Braised Pork Roast

Ingredients

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