Use your slow cooker or Instant Pot to make the pulled pork for these super-stuffed potatoes.
Author:Krush Digital
Ingredients
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
Ingredients
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
Ingredients
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
Ingredients
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.
Layers of spinach and mushrooms are tucked between lasagna noodles and a creamy sauce in this rich vegetarian dish. Perfect for a Meatless Monday dinner.
1 (16 ) ounce package Hiland small curd cottage cheese
3 cups shredded mozzarella cheese, divided
3/4 cup freshly grated parmesan cheese, divided
Scissortail Farms Parsley Leaves, garnish
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes until al dente. Remove noodles from pot, but keep water.
Cook spinach in gently boiling pasta water for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Set aside.
In a saute pan over medium to medium-high heat, warm butter and olive oil. Cook mushrooms, onion and garlic until onions are tender, about 4 minutes, stirring occasionally. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, stirring constantly until slightly thickened, about 2 to 3 minutes. Stir in thyme, basil, oregano and nutmeg cooking about 1 minute. Season with salt and pepper, to taste.
In the bottom of a 9-by-13-inch baking dish, spread 1 cup mushroom sauce. Top with 3 lasagna noodles, half the cottage cheese, half the spinach, half the mozzarella cheese and half the Parmesan cheese.
Repeat for a second layer, ending with cheese.
Place into oven and bake for 40 to 45 minutes, or until bubbling. Let cool 10-15 minutes before serving.
Start by making homemade flatbread, then assemble your sandwich with Lovera’s Summer Sausage, Lovera’s Caciocavera cheese, Scissortail lettuce greens and Seikel’s Oklahoma Gold Mustard.
Author:Krush Digital
Ingredients
3-3 1/4 cups Shawnee Mills All Purpose Flour
1 1/4 cups boiling water
1/2 cup instant potato flakes
1 1/4 teaspoon salt
2 tablespoons olive oil
1 teaspoon instant yeast
Loveras Summer Sausage
Loveras Caciocavera cheese
Scissortail Farms lettuce greens
Seikels Oklahoma Gold Mustard
To make flatbread: Place 2 cups of the flour into a mixing bowl. Pour the boiling water over the flour, and stir with wooden spoon until fully incorporated. Cover and set to one side for 30 minutes.
In a separate bowl, whisk together the instant potato flakes and 1 cup of the remaining flour
Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.
Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each around 3 ounces). Cover, and let rest for 15 to 30 minutes.
Roll each piece into a 7″ to 8″ circle, and brown in cast iron pan over medium heat for about 1 minute per side, until they’re puffed and with brown spots. Wonderful when served hot. Will refrigerate for 4-5 days, or freeze.
To make sandwiches, top flatbread with your favorite MIO ingredients, like Loveras Summer Sausage, Scissortail lettuce greens and Seikels Mustard.
Dash to ¼ teaspoons cayenne pepper, depending on taste
1 (8 oz) container Hiland Sour Cream
1/2 cup Hiland Heavy Whipping Cream
In a large Dutch oven, saute onions and garlic powder in olive oil over medium-high heat, about 5 minutes.
Dice cooked chicken into bite-sized pieces, and set aside.
Add the beans, broth, green chiles, diced chicken, Daddy Hinkles seasoning, white pepper and cayenne pepper to olive oil mixture and bring to a boil.
Reduce heat and simmer uncovered for 5 minutes. Remove from heat, and stir in sour cream and heavy whipping cream. Garnish with shredded cheddar cheese, if desired.
Steak Diane is a nostalgic dish that starts with Oklahoma beef and ends with a dramatic flambe. The combination of the steak with J-M crimini mushrooms, Daddy Hinkles marinade and Seikel’s Oklahoma Gold Mustard makes for one impressive dinner.
Author:Krush Digital
Ingredients
1 tablespoon Daddy Hinkles dry meat marinade
4 small Oklahoma Beef sirloin steaks, approximately 4 to 5 ounces each
3 shallots, peeled and sliced
4 ounce J-M crimini mushrooms, sliced
1 tablespoon Hiland Salted Butter
1 tablespoon olive oil
1 garlic clove, peeled
1-2 tablespoons Daddy Hinkles liquid marinade, or to taste
1 tablespoon Seikels Oklahoma Gold Mustard
1/3 cup brandy or cognac
1 cup Hiland heavy cream
Small handful Scissortail Farms flat-leaf parsley, chopped
Carefully flatten the steaks using the flat side of a meat mallet. Season the steaks on both sides with the Daddy Hinkles dry marinade.
Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside to rest.
To make the sauce for the steaks, add shallots and mushrooms to a saute pan with butter and olive oil, sauteeing until tender and golden. Crush the garlic and add to the pan.
Add the Daddy Hinkles marinade sauce and Seikel’s mustard, and heat through for a minute while gently turning with spatula. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Be careful this will flame for a few seconds.
Once the alcohol has burned off, gently stir. Add the cream, and allow the sauce to thicken before turning off the heat.
Place steaks on top of the sauce and hold in a warm oven. Garnish with chopped parsley.
