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Recipe Type: Main Dish

Creamed Chicken with Mushrooms and Peppers

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Creamed Chicken with Mushrooms and Peppers

Mushrooms, peppers and chicken are added to a creamy white sauce for comfort food that’s easy enough to make on a busy weeknight.

  • Author: Krush Digital

Ingredients

  1. 8 slices Braums Butter Bread
  2. 6 tablespoons Hiland Butter, divided
  3. 1(8 oz) container J-M Portabella Mushrooms, sliced
  4. 1 green pepper, diced small
  5. 1/4 cup Shawnee Mills All-Purpose Flour
  6. 3 cups Hiland Dairy Whole Milk
  7. 3 cups cooked, chopped chicken or turkey
  8. 1 small jar diced pimentos
  9. 1/2 teaspoon salt
  10. 1/8 teaspoon ground white pepper
  1. Preheat oven to 275 degrees
  2. Trim crusts from butter bread, then lightly toast on a cookie sheet for 8-10 minutes.
  3. Saute the mushrooms and peppers in 2 tbsps of the butter until fully cooked. Remove from pan and reserve for later. 
  4. Reduce the heat and melt the remaining 4 tbsps of butter
  5. Add the flour stirring until the mixture goes from grey to golden in color, about 4-5 minutes.
  6. Slowly add the milk while stirring. When it begins to thicken, add the chicken or turkey and allow this mixture to simmer for about 5 minutes.
  7. Return the sauteed mushrooms and peppers to pan, then add pimentos, salt and pepper. Stir to combine, and serve over the toast.

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Classic Steak Diane

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Classic Steak Diane

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. 1 tablespoon Daddy Hinkles dry meat marinade
  2. 4 small Oklahoma Beef sirloin steaks, approximately 4 to 5 ounces each
  3. 3 shallots, peeled and sliced
  4. 4 ounce J-M crimini mushrooms, sliced
  5. 1 tablespoon Hiland Salted Butter
  6. 1 tablespoon olive oil
  7. 1 garlic clove, peeled
  8. 1-2 tablespoons Daddy Hinkles liquid marinade, or to taste
  9. 1 tablespoon Seikels Oklahoma Gold Mustard
  10. 1/3 cup brandy or cognac
  11. 1 cup Hiland heavy cream
  12. Small handful Scissortail Farms flat-leaf parsley, chopped
  1. Carefully flatten the steaks using the flat side of a meat mallet. Season the steaks on both sides with the Daddy Hinkles dry marinade.
  2. 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.
  3. 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.
  4. 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.
  5. Once the alcohol has burned off, gently stir. Add the cream, and allow the sauce to thicken before turning off the heat.
  6. Place steaks on top of the sauce and hold in a warm oven. Garnish with chopped parsley.

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Grilled Ham with Cranberry Barbecue Sauce

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Grilled Ham with Cranberry Barbecue Sauce

It’s fun to try something new with ham. Combining barbecue sauce with cranberry gives a spicy-smoky-sweet flavor to Schwab’s ham. This is a fun dish to try in the fall and winter when cranberries are a seasonal flavor.

  • Author: Krush Digital

Ingredients

  1. 1 Schwabs Finest Old Fashioned Boneless Ham
  2. 1 Gala apple, peeled, cored, and chopped
  3. 1 cup sweetened dried cranberries
  4. 1 cup Head Country Barbecue sauce
  1. Slice ham into 1/2-inch thick slices.
  2. In a small saucepan over low heat, combine remaining ingredients. Bring mixture to a boil, then reduce heat; simmer 15 minutes.
  3. Meanwhile, heat grill pan or outdoor grill for medium-high heat. Grill ham slices, turning once until nicely browned, about 4 to 6 minutes total.
  4. Serve grilled ham slices with Cranberry BBQ Sauce. Enjoy!

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Chicken Broccoli Potato Bake

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Chicken Broccoli Potato Bake

This comforting one-pan bake combines tender bite-sized chicken breast and hearty cubed potatoes roasted until golden and crisp. Fresh broccoli florets are tossed in during the final stretch, absorbing a savory blend of garlic, olive oil, and melted cheddar cheese. It is a simple, nutritious weeknight dinner that delivers a perfect balance of protein and vegetables with minimal cleanup.

  • Author: MIO Coalition

Ingredients

  • 4 1/2 cups diced red potatoes
  • 1 1/2 cups diced chicken breast
  • 2 cups broccoli florets
  • 1/3 cup cooked and crumbled Bar-S Bacon
  • 1/4 cup onion, sliced
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup Hiland Dairy heavy cream
  • 2 tablespoons Hiland Dairy butter

Grease a 9-by-13 baking dish.

Layer half the potatoes, chicken, broccoli, bacon, onion, salt, pepper, garlic powder, and ½ cup of cheese.

Repeat the layers. Pour heavy cream over ingredients and cut pieces of butter all over the top.

Cover with foil and bake at 350 degrees for 1 hour, or until chicken is cooked through and potatoes are tender.

Sprinkle with remaining ½ cup of cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

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Chicken, Bacon and Ranch Pizza

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Chicken, Bacon and Ranch Pizza

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!

  • Author: Krush Digital

Ingredients

  1. 1 package Shawnee Mills pizza crust
  2. 2 tablespoons olive oil
  3. 1/2 cup Braums Sour Cream
  4. 2 tablespoons Head Country All-Purpose Seasoning
  5. 5 slices Bar-S bacon, cooked and crumbled
  6. 1 cups cooked, sliced chicken breast
  7. 6-8 J-M Farms portabella mushrooms, thinly sliced
  8. 2 cups (8 ounces) shredded Lovera’s Smoked Caciocavera cheese
  9. 2 tablespoons Scissortail Farms chopped chives
  1. Preheat oven to 425 degrees.
  2. 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
  3. Mix the sour cream and Head Country seasoning, and spread evenly on the pizza crust.
  4. Top the pizza with bacon, cooked and sliced chicken, mushrooms and Lovera’s cheese.
  5. 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.

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Chicken Gumbo with Corn Dumplings

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Chicken Gumbo with Corn Dumplings

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. 1 tablespoon canola oil
  2. 3/4 lb fresh chicken tenders, cubed
  3. 1 cup finely chopped onion
  4. 1 cup diced bell pepper
  5. 1/2 cup diced celery
  6. 1/2 lb Bar S cooked Kielbasa or Polish Sausage, halved and cut into 1/4-inch slices
  7. 3 garlic cloves, minced
  8. 1(14 1/2 oz) can diced tomatoes, undrained
  9. 1/4 cup Suans Scotch Bonnett Tomato Jam
  10. 1/2 teaspoon Daddy Hinkles seasoning
  11. 1/2 teaspoon chili powder
  12. 1/4 teaspoon pepper
  13. 1/8 teaspoon hot pepper sauce
  14. 1/2 cup long grain rice
  15. 1 package Shawnee Mills Corn Muffin Mix
  16. 1 package Scissortail Farms Chives, thinly sliced
  17. 1 Hansens egg
  18. 1/4 cup Braums Milk
  19. 2 teaspoons file powder
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Chicken Enchilada Casserole

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Chicken Enchilada Casserole

You won’t need side dishes with this filling Mexican-inspired enchilada casserole.

  • Author: Krush Digital

Ingredients

  1. 2 chicken breasts
  2. 1 can cream of chicken soup
  3. 1/2 cup Hiland Sour Cream
  4. 1(14.5 oz) can green chiles, diced
  5. 1 (15) ounce green chile enchilada sauce
  6. 1/4 cup Ace in the Bowl salsa
  7. 12 (6 inch) corn tortillas
  8. 2 cups shredded cheddar cheese
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Hot Mama Pasta

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Hot Mama Pasta

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

  1. 2 tablespoons olive oil
  2. 1/2 onion, chopped
  3. 1/2 bell pepper, chopped
  4. 1 carrot, finely chopped
  5. 1(12.8-ounce) ounce package Schwabs Jalapeno Cheddar Smoked Sausage, cut into 1/ inch slices (can be found at Braums)
  6. 3 cloves garlic, minced
  7. 1 (6-Ounce) can tomato paste
  8. 1 (14.5-Ounce) can Italian-style diced tomatoes
  9. 1/2 cup red wine from an Oklahoma winery
  10. 1/2 teaspoon crushed red pepper flakes
  11. 1 teaspoon sugar
  12. 1/2 teaspoon salt
  13. 1/2 teaspoon pepper
  14. 2 tablespoons chopped fresh Scissortail Farms basil or 1/2 tsp dried basil
  15. 1 tablespoon chopped fresh Scissortail Farms oregano or 1/2 tsp dried oregano
  16. 2 tablespoons dried parsley flakes
  17. Della Terra rigatoni
  1. 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.
  2. Add sausage, stirring with the onion mixture, cooking about 2 minutes. Add garlic, cooking about 1 minute, making sure not to burn.
  3. 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.
  4. Serve over cooked rigatoni. Top with freshly grated parmesan cheese and fresh basil.

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Hot Off the Grill Pork Kabobs

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Hot Off the Grill Pork Kabobs

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

  1. 2 (1-lb each) pork tenderloins
  2. 1/4 teaspoon Daddy Hinkles Instant Meat Marinade
  3. 1/4 cup extra virgin olive oil
  4. 1 tablespoon fresh ginger, grated
  5. 1 teaspoon soy sauce
  6. 1 teaspoon Suans Scotch Bonnet Pepper Relish
  7. 1 teaspoon Seikels Oklahoma Gold Mustard
  8. 2 large zucchini, sliced
  9. 2 bell peppers, sliced
  1. Cut pork tenderloins into 1 to 2 inch cubes.
  2. 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.
  3. 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.

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Hot-Honey Chicken Wings

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Hot-Honey Chicken Wings

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

  1. 3 pounds fresh chicken wings
  2. 1/2 cup Cheatwoods Honey
  3. 1/2 cup Hiland Unsalted Butter
  4. 1/2 cup soy sauce
  5. 1/2 cup brown sugar
  6. 2 teaspoons Seikels Oklahoma Gold Old Style Mustard
  7. 1/2 cup Suans Scotch Bonnet Pepper Jelly
  1. Preheat oven to 400 degrees.
  2. Rinse chicken wings. Pat dry, and place on a rimmed baking sheet or jelly roll pan lined with parchment paper.
  3. 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.
  4. 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.
  5. Once out of the oven, pour remaining sauce over wings to coat. Serve warm.

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