This Okie-inspired pizza combines the great flavors of chicken, bacon and ranch dressing. Pizza is on the dinner rotation for most people for good reason. It’s something everyone in the house can agree on. But if you’re looking for something beyond marinara sauce and mozzarella cheese, try a chicken, bacon and ranch pizza. This pizza, which starts with a Shawnee Mils pizza crust mix, can be made in a round pizza pan or shaped into a rectangle for flatbread. The base is a mixture of Braum’s sour cream combined with Head Country seasoning. This creamy, smoky spread is great on pizza or as a dip. A layer of cooked and sliced chicken, J-M mushrooms and Bar-S bacon add a great depth of flavor. You’re going to want more than one slice of this pizza!
Prepare the crust by following the fail-proof Shawnee Mills pizza crust mix instructions. Place the pizza crust on a large piece of parchment paper on a large sheet tray
Mix the sour cream and Head Country seasoning, and spread evenly on the pizza crust.
Top the pizza with bacon, cooked and sliced chicken, mushrooms and Lovera’s cheese.
Bake for 12-15 minutes, until the cheese is melted and bubbly and the crust is crispy on the outside and cooked through. Finish with chopped Scissortail chives. Note: We suggest using NSP brands sliced and cooked chicken.
Dumplings bake right on top of this gumbo, so you have a bite of sweet, garlicy biscuit with each bite of warm gumbo.
Author:Krush Digital
Ingredients
1 tablespoon canola oil
3/4 lb fresh chicken tenders, cubed
1 cup finely chopped onion
1 cup diced bell pepper
1/2 cup diced celery
1/2 lb Bar S cooked Kielbasa or Polish Sausage, halved and cut into 1/4-inch slices
3 garlic cloves, minced
1(14 1/2 oz) can diced tomatoes, undrained
1/4 cup Suans Scotch Bonnett Tomato Jam
1/2 teaspoon Daddy Hinkles seasoning
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/2 cup long grain rice
1 package Shawnee Mills Corn Muffin Mix
1 package Scissortail Farms Chives, thinly sliced
1 Hansens egg
1/4 cup Braums Milk
2 teaspoons file powder
In a medium Dutch oven, saute the cubed chicken breast strips in canola oil for 2 minutes. Stir in the onion, peppers and celery, continuing to saute until crisp-tender. Add the sausage; cook and stir for 2 minutes or until sausage begins to brown.
Add garlic, tomatoes, broth, tomato jam, seasonings and hot pepper sauce. Bring to an even simmer. Stir in the rice and allow this to simmer, covered, for an additional 15 minutes.
While the gumbo simmers, prepare the corn muffin mix in a small mixing bowl by adding the chives to the dry mixture, then adding the egg and milk. Just mix until it’s fully incorporated.
To the simmering gumbo, add the file powder 1 tsp at a time, stirring well each time. Using two large spoons, add the corn muffin batter, forming dumplings over the bubbling mixture. Place in the oven for an additional 15 to 20 minutes until the batter is nice and brown.
You won’t need side dishes with this filling Mexican-inspired enchilada casserole.
Author:Krush Digital
Ingredients
2 chicken breasts
1 can cream of chicken soup
1/2 cup Hiland Sour Cream
1(14.5 oz) can green chiles, diced
1 (15) ounce green chile enchilada sauce
1/4 cup Ace in the Bowl salsa
12 (6 inch) corn tortillas
2 cups shredded cheddar cheese
Over a medium-high outdoor grill or an indoor grill pan, cook chicken until cooked through and juices run clear. Once slightly cool, cut into bite-size pieces.
Preheat oven to 350 degrees. In a bowl, mix together cream of chicken soup, sour cream, 1/3 cup enchilada sauce and Ace in the Bowl salsa. Add chicken, and stir to combine.
Pour 1/4 cup enchilada sauce into the bottom of an 8-by 8-inch baking pan and spread it out until most of the bottom is covered.
Use 3 tortillas to cover the bottom of the pan. You may need to cut or tear a tortilla to fill in the gaps. Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/4 to 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
Add another 1/3 of the chicken mixture and cover the tortillas. Top with 1/3 cup enchilada sauce. Top with half the shredded cheese. Using 3 more tortillas, cover the second layer.
Add remaining chicken mixture, and cover tortillas. Add another 1/4 to 1/3 cup enchilada sauce. Cover with remaining tortillas. Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible.
Spread remaining cheese over the top of the sauce. Bake for 25 to 30 minutes until cheese is melted and casserole is bubbly. – Serve with chopped cilantro, Ace in the Bowl salsa, Hiland Sour Cream and sliced limes.
This fun take on a pasta l’arrabiata gets its heat from red pepper flakes and Schwab’s jalapeno sausage. Served over Della Terra artisan pasta, this makes a great date-night at home dinner.
Author:Krush Digital
Ingredients
2 tablespoons olive oil
1/2 onion, chopped
1/2 bell pepper, chopped
1 carrot, finely chopped
1(12.8-ounce) ounce package Schwabs Jalapeno Cheddar Smoked Sausage, cut into 1/ inch slices (can be found at Braums)
Heat olive oil in a large saute pan over medium to medium-high heat. Cook the onion, bell pepper and carrot for 5 to 7 minutes.
Add sausage, stirring with the onion mixture, cooking about 2 minutes. Add garlic, cooking about 1 minute, making sure not to burn.
Add tomato paste, tomatoes, wine, red pepper flakes, sugar, salt, pepper, basil, oregano and parsley flakes. If using fresh herbs, add them just before serving. Simmer for 15 minutes, stirring to blend ingredients.
Serve over cooked rigatoni. Top with freshly grated parmesan cheese and fresh basil.
Hot off the grill pork kabobs is an easy and quick fix. This recipe would be great to prepare ahead of time to take camping or to a cookout. Daddy Hinkles is always great with pork, and Suan’s Scotch Bonnet Pepper Relish adds sweet-heat and flavor to the dish.
Author:Krush Digital
Ingredients
2 (1-lb each) pork tenderloins
1/4 teaspoon Daddy Hinkles Instant Meat Marinade
1/4 cup extra virgin olive oil
1 tablespoon fresh ginger, grated
1 teaspoon soy sauce
1 teaspoon Suans Scotch Bonnet Pepper Relish
1 teaspoon Seikels Oklahoma Gold Mustard
2 large zucchini, sliced
2 bell peppers, sliced
Cut pork tenderloins into 1 to 2 inch cubes.
In a small bowl, combine Daddy Hinkles, olive oil, garlic, soy sauce, pepper jelly and mustard. Place this mixture, cubed pork and sliced zucchini and bell peppers into a large bowl or zippered plastic bag.
Thread pork cubes onto skewers and grill over medium heat. Grill 6 minutes on one side, then turn kabobs and cook another 5 to 7 minutes or until cooked through and juices run clear.
Make your favorite take-out chicken wings at home. Cheatwood’s Honey, Seikel’s Mustard and Suan’s Scotch Bonnet Pepper Jelly create a sweet-heat in the hot-honey sauce.
Author:Krush Digital
Ingredients
3 pounds fresh chicken wings
1/2 cup Cheatwoods Honey
1/2 cup Hiland Unsalted Butter
1/2 cup soy sauce
1/2 cup brown sugar
2 teaspoons Seikels Oklahoma Gold Old Style Mustard
1/2 cup Suans Scotch Bonnet Pepper Jelly
Preheat oven to 400 degrees.
Rinse chicken wings. Pat dry, and place on a rimmed baking sheet or jelly roll pan lined with parchment paper.
Combine remaining ingredients in small saucepan. Bring just to a boil, and then turn down heat to simmer for 5 minutes. Stir. Mixture should slightly thicken.
Pour half of sauce over wings, tossing to coat. Bake at 400 degrees for 30 minutes. Remove from oven, and turn wings. Bake an additional 15 minutes. If you like a crispy wing, turn on the broiler and broil just until crisp and golden brown, making sure not to burn.
Once out of the oven, pour remaining sauce over wings to coat. Serve warm.
Heat butter in a saute pan over medium heat. Saute onion until tender and golden. Whisk in flour, seasoning, salt and pepper. Slowly add chicken broth and then milk, stirring to combine. Cook until thick and bubbly. Add turkey, vegetables, thyme and parsley flakes.
Pour filling into 6 to 8 (depending on the size) individual ramekins.
Cut puff pastry into squares to fit the tops of each ramekin. Place pastry on top of each ramekin, then cut a steam vent in the center of each. Place ramekins on a cookie sheet to catch drips while baking.
In a small bowl, beat egg with fork. Use pastry brush to spread egg wash on pastry.
Bake at 400 degrees for about 15 to 20 minutes, or until pastry is golden brown and cooked through.
Make aluminum foil packs by cutting the foil the preferred size for your pack, then doubling it for durability.
For instance, you can make six large packs so each person has their own, or you can make one or two big packs.
Heat your grill to high heat or start your fire until coals are hot and flames down. Place sausages on bottom of packs.
In a large bowl, combine vegetables with Daddy Hinkles’s seasoning, herbs, olive oil and butter. Distribute vegetables on top of sausages.
Cover with two layers of heavy-duty aluminum foil. Place foil packets on grill. Check for doneness. Sausages should be browned and vegetables should be tender, which can take from 25-35 minutes or more, depending on how hot your coals are.
Our Jerk Chicken recipe is full of flavor from peppers, garlic and onion, plus allspice, bay leaves, cloves and thyme. Made in Oklahoma’s Prairie Wolf Distillery makes an amazing Obahoshe Rum that takes this Jerk Chicken to the next level. Jerk Chicken is great right off the grill, eaten just as it is. It’s also great eaten alongside coconut rice, grilled plantains or stewed black beans. If you have any leftovers, pull the chicken apart to make jerk chicken tacos. Summer will be over soon, so make the most of it by firing up the grill and using some of your favorite Made in Oklahoma ingredients.
Author:Krush Digital
Ingredients
1 whole chicken or parts equal to one chicken
2 tablespoons olive oil
1 large yellow onion, finely chopped
4 scallions, trimmed and finely chopped
4 cloves garlic, minced
1 scotch bonnet or habanero pepper, seeded, veined and minced
2 bay leaves
1/2 teaspoon ground allspice, or to taste
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/4 cup Suans Scotch Bonnet Pepper Relish
1/4 cup Prairie Wolf Obahoshe Rum
2 tablespoons fresh lime juice, or to taste
Begin preparing chicken the day before serving. Make slits all over the chicken with the sharp tip of a knife.
Heat oil in a large saucepan over medium heat. Add the onion, scallions, garlic, peppers, bay leaves, allspice, thyme and cloves. Saute, stirring often until the mixture turns a deep golden brown, 4 to 6 minutes. Add Suan’s Scotch Bonnet Pepper Relish. Increase the heat, and stir in the rum and lime juice. Simmer the mixture until all the liquid is absorbed. Correct seasonings,
Rub the marinade all over the chicken, forcing into the slits. Let the chicken marinate, covered, in the refrigerator overnight or for at least 4 hours, turning occasionally.
Soak 1 cup mesquite or hickory chips in cold water for 1 hour. Preheat grill and scatter them over the coals. Grill chicken on all sides until done, registering an internal temperature of 165 degrees.
Delicious barbecue cooked low and slow takes hours, but our recipe brings a lot of flavor in a fraction of the time. It all starts with Oklahoma pork and John’s Bar-B-Q sauce and dry rub, made in Okemah. John’s championship-style sauce and rub, plus the sweetness of Cheatwood’s Honey, gives great flavor to the pork. Marinate overnight for the most intensity, then cook in the oven or an outdoor grill for a one-of-a- kind barbecued pork. Barbecued pork tenderloin is great sliced and eaten with everything from cheese grits to baked potatoes to roasted veggies. Or, shred it for barbecue pork sliders served with classic sides like potato salad and baked beans. This pork tenderloin is so good, you may want to double the recipe and freeze a portion to have for quick weeknight dinners. Serve it with John’s Bar-B-Q sauce in either mild or hot on the side.
Author:Krush Digital
Ingredients
1 (1-1 1⁄2) pound package pork tenderloins
4 tablespoons Johns Dry Rub
1/3 cup John’s Bar-B-Q Sauce (Mild Or Hot)
1/3 cup Cheatwoods Pure Raw Honey
1/3 cup Coca-Cola
Remove tenderloins from packaging, and apply John’s Dry Rub. Place in a ziplock bag or sealed container to marinate for at least two hours.
Mix together barbecue sauce, honey and Coca-Cola. Pour over tenderloins, and leave in the refrigerator overnight.
Cook on grill or in the oven at 300 degrees. Dip in marinade every 5-7 minutes (at least 3 times). Cook until the internal temperature is a minimum of 145 degrees. Cook at least 5 minutes after the last dip. If internal temperature hasn’t reached 145 degrees, continue cooking at 5-minute intervals, checking temperature each time. Let rest 15 minutes and then slice.
Note: Do not use the marinade to dip the cooked meat in. Serve with John’s Bar-B-Q Sauce. This can also be done with chicken thighs, except cook to 180 degrees.
