Schwab’s turkey legs are smoked for eight hours with real hardwood hickory smoke for amazing flavor. The sweet heat from Southern Roots Sisters Peach Pepper Jam makes these turkey legs extra special. Serve them in place of a full turkey on Thanksgiving, or serve them anytime you feel like digging into a jumbo turkey leg.
MIO Products in Glazed Smoked Turkey Legs
Schwab Meat Hickory Smoked Jumbo Turkey Legs – Schwab Meat‘s Jumbo Turkey Legs are each cured and smoked with hints of sweetness. These savory, tender turkey legs just get better when you add the peach pepper jelly and transform them into crowd pleasing glazed smoked turkey legs.
Southern Roots Sisters Peach Pepper Jam – Southern Roots Sisters Peach Pepper Jam is made with fresh peaches, a kick of spicy peppers, and pure cane sugar. This sweet and spicy jam is a Gourmet Gold Winner, perfect for spreading on any snack, and just as delicious as a glaze.
Author:Krush Digital
Scale
Ingredients
Scale
6 Schwab’s Hickory Smoked Jumbo Turkey Legs
1 jar Southern Roots Sisters Peach Pepper Jam
Preheat oven to 350 degrees. Place turkey legs on a foil or parchment lined baking sheet. You may need to use two baking sheets.
Spread or brush 1/3 jar of pepper jam onto turkey legs. Halfway through baking, remove turkey legs from oven, brush with another 1/3 jar of pepper jam and turn legs onto opposite side for even browning. Bake for a total of 35 to 40 minutes or until nicely browned and warmed through. Once removed, brush turkey legs with the remaining 1/3 jar of pepper jam for final glaze.
Make the trend of the nacho table your own using the best Made in Oklahoma products. This is a fun way to casually serve friends and family. Add good drinks and dessert, and you have the makings for a great party.
Scale
Ingredients
Scale
Meat Mixture:
1 pound ground beef
1 small package taco seasoning
1 jar Ace in the Bowl Salsa
Nacho Cheese Sauce:
2 tablespoons Hiland Butter
2 tablespoons Shawnee Mills Flour
1 cup Hiland whole milk
1 1/2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon chili powder
Additional Ingredients:
2 large bags tortilla chips
1/2 cup chopped fresh cilantro
2 sliced limes
2 tomatoes, chopped
Hiland Sour Cream
Sixth Day Snacks Salsa
Sixth Day Snacks Pickled Jalapenos
Augustos Green Sauce
To make Meat Mixture – Cook ground beef over medium-high heat until no pink remains. Drain grease. Add taco seasoning and salsa, bringing to a simmer, then cooking on medium-low heat for 15 to 20 minutes.
To make Nacho Cheese Sauce – Place butter and flour in a small saucepan over medium heat. Whisk until butter is melted and mixture becomes foamy. Whisk until bubbly, about a minute. Add milk, whisking as you add. Bring milk to a simmer. Once it has simmered a couple of minutes, turn off heat. Add cheese, stirring until melted. Add salt and chili powder.
To make Nacho Table – Line your kitchen table or island with parchment paper or foil. Spread chips across the table. Just before serving, sprinkle with meat mixture. Then drizzle with nacho cheese sauce. Top with cilantro, lime, tomatoes, sour cream, salsa, jalapenos and Augusto’s green sauce.
Note: One way to neatly add the tomatoes or green sauce is to place them in a plastic squeeze bottle to drizzle across the nachos. Place plates and several sets of tongs around the table so guests can help themselves.
Dinner comes together easily in this one-dish Chicken Bacon Ranch Sheet Pan Dinner. We added polish sausage to the classic combo of chicken, bacon and ranch for added flavor.
MIO Products in Chicken Bacon Ranch Sheet Pan Dinner
Hiland Butter – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. Hiland butter adds a crispy, buttery touch to this easy sheet pan dinner.
Mountain View Meat Company Smoked Sausage – Mountain View Meat Co. has been making their family recipe of sausages the old fashioned way for over forty years. Each sausage is well crafted to ensure both quality and taste in every bite. Today, Mountain View has grown into a state-of-the-art sausage manufacturing facility distributing their famous Smoked Sausage regionally throughout the Midwest and Gulf Coast areas of the United States. These flavor-filled Oklahoma made Smoked Sausages make for a flavorful Chicken Bacon Ranch Sheet Pan Dinner.
Bar-S Bacon – Bar-S Bacon is an award-winning & high-quality addition to the classic club. Based out of Altus, this Oklahoma bacon is the product of science-based technology and modern operations.
Scissortail Farms Chives – Scissortail Farms provides fresh Oklahoma vegetables, herbs, and produce that make the perfect addition to this easy chicken sheet pan recipe. Scissortail Farms Chives are fresh, organic, and tasty – the perfect add-in to this Oklahoma recipe!
Preheat oven to 400 degrees. In a large bowl, combine butter and ranch dressing mix. Add chicken breasts and potatoes, tossing to coat. Place chicken and potatoes on a large, rimmed sheet pan. Scrape any remaining butter mixture onto the pan.
Arrange sausage on pan, placing everything in a single layer.
Bake 25 minutes or until chicken and potatoes are cooked through. Remove pan from oven, top with cheese and return to oven to melt cheese, 2 to 4 minutes. Sprinkle with bacon and chives, and serve from the sheet pan.
Hot dogs with chili and all the toppings are perfect for backyard gatherings and parties. This chili will give you enough to feed a crowd. Double the number of hot dogs and buns, or keep the chili for great leftovers.
.
Author:Krush Digital
Scale
Ingredients
Scale
Chili Ingredients:
1 small white onion, chopped
3 pounds ground sirloin
1 (4) ounce package Ben Jack Larado’s Chuckwagon Chili Seasoning Mix 1 (12-ounce) bottle Ben Jack Larado’s 1781 Original Red tomato juice
1 (15-ounce) can whole tomatoes (juice included) 1⁄2 can ranch-style beans
Add 1⁄2 cup water to a hot soup pot. Add onion, cooking 10 minutes. Add meat. The trick here is to cook the meat without stirring too much. Just before the meat is completely done, add chili seasoning. Stir. Add 1781 Original Red, tomatoes and 1⁄4 cup water. Stir gently. Bring to a low simmer, cooking for 15 minutes. Add 3⁄4 cup water and beans. Simmer slowly for about 1 hour.
Stir 5-6 times. Turn the heat off. Do not stir, letting the chili set for a few minutes. The meat shouldn’t have much fat in it. To check, take a shallow spoon, gently dip the liquid fat off the top of the chili. Stir 5- 6 times, let sit a few minutes more and dip the fat off again.
Hot Dog Directions:
Grill hot dogs on an outdoor grill or boil until plump and centers are warmed through.
Place hot dogs in buns and top with chili. Add toppings as desired.
You only need three ingredients to make these incredible Grilled BBQ Chicken Thighs.
MIO Products in Easy Grilled BBQ Chicken Thighs
John’s Bar-B-Q Sauce John’s Dry Rub – John’s Dry Rub is flavorful and takes any meal to the next level. This Oklahoma made dry rub packs a powerful flavor punch on any BBQ dish. Grilled chicken with John’s rub is flavor-packed and tasty.
John’s Bar-B-Q Sauce John’s Hot or Mild Bar-B-Q Sauce – John’s Bar-B-Q Sauce is an award-winning Oklahoma State Championship BBQ Sauce handcrafted in Okemah, OK. This Oklahoma BBQ Sauce is a staple in the Okemah community at John’s Bar-B-Q restaurant and is now bottled and ready for everyone to enjoy. Try this delicious barbeque sauce on these Made in Oklahoma Grilled BBQ Chicken Thighs.
Author:Krush Digital
Scale
Ingredients
Scale
4 pounds boneless skinless chicken thighs
2 John’s Dry Rub
2 John’s Hot or Mild Bar-B-Q Sauce
Dip or brush chicken thighs in olive oil to prevent sticking to grill.
Sprinkle John’s Dry Rub on thighs until coated. Heat grill to 300 degrees, and place chicken on hot grill.
Cook until bottom edge of chicken is turning white.
Pour barbecue sauce in a shallow bowl. Remove one chicken thigh at a time with tongs, dipping in barbecue sauce, and then placing back on grill. Repeat several times until chicken reaches an internal temperature of 175 degrees. Serve with a new bottle of John’s Bar-B-Q Sauce.
Note: Discard sauce you dipped the chicken in after last dipping.
Use your slow cooker or Instant Pot to make the pulled pork for these super-stuffed potatoes.
Author:Krush Digital
Scale
Ingredients
Scale
3 pound pork roast
1 cup J.R.’s Family Bar-B-Q Sauce, plus more for serving
1/2 cup Southern Roots Sisters Raspberry Chipotle
1/2 cup chicken broth
8 russet potatoes
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 large red bell pepper, thinly sliced 2 cups grated cheddar cheese
2 diced, ripe avocados
1/2 cup chopped cilantro
Place the pork roast into a slow cooker. Spoon jam evenly over pork, then gently pour barbecue sauce on top. Pour chicken broth in bottom of cooker. Cover, and cook on high for 5-6 hours, or until roast shreds easily with a fork.
Remove pork, and place in a large bowl. Shred with two forks, then place back into slow cooker, stirring and combining with liquid. Keep on warm.
In the last hour of cooking for the pulled pork, begin cooking the potatoes. Preheat oven to 400 degrees. Prick potatoes with a fork and place on a large, foil-lined baking sheet. Bake until tender, about 45 minutes to 1 hour.
In a saute pan, heat olive oil. Add onions, and bell pepper, cooking 5 minutes or until softened. Set aside.
Once potatoes are done, cut down center of each potato, slightly mash the potato, and open to leave room for the toppings. Top with pulled pork, onion and bell pepper mixture, cheese, avocados and cilantro. Drizzle with warm J.R.’s Family Bar-B-Q Sauce.
The simple ingredients are deceiving for the amount of great flavor in this delicious dish. Mountain View Meat Company’s Polish sausage combines with Seikel’s Oklahoma Gold Old Style Mustard for a classic combination of sausage and mustard, but instead of being thrown on the grill, these sausages are roasted in the oven with peppers and Daddy Hinkle’s seasoning. Stuff the sausage and pepper mixture into a sub roll, dress with a spread of mustard and Roark Acres Honey, and you have a stand-out sub that couldn’t be easier to make but tastes as good as a restaurant sandwich.
Author:Krush Digital
Scale
Ingredients
Scale
1 teaspoon Olive oil
1 tablespoon Seikels Oklahoma Gold Old Style Mustard
1 teaspoon Daddy Hinkles Cracked Pepper Seasoning
2 Red bell peppers, cut into strips
1 Yellow bell pepper, cut into strips
1 Yellow onion, cut into strips
1 lb Mountain View Meat Company Polish Sausage
5 Sub rolls
2 tablespoons Seikels Oklahoma Gold Old Style Mustard
1 teaspoon Roark Acres Pure Raw Honey
Preheat oven to 375 degrees. In a large bowl, combine olive oil, mustard and seasoning. Add bell peppers and onion, tossing to coat. Spread mixture evenly on a foil-lined sheet pan.
ut sausages in half lengthwise. Place sausages on top of pepper mixture.
Bake for 30 minutes at 375 degrees. Once lightly browned and peppers and onions have softened, turn oven to broil setting. Broil 5 minutes to give sausage more color. Turn sausages halfway for even browning, if desired.
Place sub rolls in 375 degree oven for about 5 minutes, or until lightly toasted. Spread each roll with the honey mustard mixture. Fill each with two sausage halves, peppers and onions.
This roast ham is glazed with Prairie Wolf Dark, Seikel’s mustard, and brown sugar. The combination of unique flavors on this glaze makes it a wonderful crowd pleaser for family celebrations and holiday dinners.
Author:Krush Digital
Scale
Ingredients
Scale
1/2 cup brown sugar
1/2 cup Prairie Wolf Dark Liqueur
1/2 cup Seikels Old Style Mustard
1 (6) pound Schwabs Bone-In Ham
1 cup water
Preheat oven to 325 degrees.
To make the glaze: Heat brown sugar, Prairie Wolf and Seikel’s Mustard in saucepan until melted and heated through. Reserve about 1/2 cup to serve with cooked ham
Place ham in 9×13 baking pan; add water to bottom of pan. Cover tightly with foil. Bake in preheated oven 45 minutes.
Remove foil, and coat ham with some of the glaze. Cover with foil again and bake 30 more minutes. Remove foil and bake until thermometer reads 160 degrees inside ham, about 20 minutes
A spring or Easter dinner of ham, scalloped potatoes and biscuits is an Oklahoma classic. This ham is especially good, and will soon become a family favorite.
Author:Krush Digital
Scale
Ingredients
Scale
1/4 cup golden brown sugar, packed
1 tablespoon Garden Club Apple Cider Vinegar
1/2 cup Seikels Oklahoma Gold Mustard
1 Schwabs Hickory Smoked Spiral Ham
In a small bowl, whisk brown sugar and apple cider vinegar until sugar dissolves. Whisk in mustard. Season sauce to taste with salt and pepper. Cover and refrigerate sauce overnight to allow flavors to marry. (Can be prepared up to three days ahead when kept refrigerated.)
When ready to prepare ham, reserve half of sauce for serving alongside the ham, and use the other half for basting.
Preheat oven to 400 degrees. Remove protective plastic from ham, and place in a shallow pan. Cover tightly with foil, turn oven down to 325 degrees, and place in oven.
Heat whole ham for 2 to 2 1’2 hours.
For a half ham, heat for 1 to 1 1’2 hour. Baste ham with mustard sauce every 15 minutes for the last 30 minutes of cooking.
Remove from oven, and let stand for 30 minutes before slicing. Schwab’s hams are available online at Schwabmeat.com reserve yours now.
