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
Ingredients
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
Ingredients
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 rich, complex flavor comes from.
Author:Krush Digital
Ingredients
1 cupMilo’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.
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
Ingredients
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.
Ingredients
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:MIO Coalition
Ingredients
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) can tomato sauce 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 tomato sauce, 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.
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
Ingredients
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.
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