This recipe is perfect for the family on the go or when your day is hectic, but you still need to cook dinner. The juicy meat falls off the bone. No one needs to know you weren’t slaving away all day cooking ribs. It is our secret!
Author:Krush Digital
Ingredients
4 lbs beef short ribs
2 tablespoons Head Country All Purpose Championship Seasoning
1 (20) ounce bottle Head Country Hickory Smoke BBQ Saucebottle Head Country Hickory Smoke BBQ Sauce
1 tablespoon Seikels Oklahoma Gold Mustard
1/4 cup Garden Club Apricot Preserves
Season both sides of the ribs with Head Country Seasoning
In a slow cooker, combine barbecue sauce, mustard and apricot preserves.
Over medium-high heat, quickly brown short ribs, about 1 to 2 minutes per side.
Add ribs to slow cooker, spooning sauce on top of the ribs. Cook on low for 6 hours.
Serve on top of mashed potatoes and with Shawnee Mills cornbread.
Add water to a pot, add salt, and bring to a boil. Add the pasta and cook according to package instructions or until al dente. Cut up the sausage while water is boiling.
In a different pan, heat up the oil and then add cut up sausage. Saute on medium heat until brown on each side, then add the garlic and fresh basil and cook until lightly brown. Remove from heat and allow it to cool.
Pour in the salsa and mix it well, then add the broccolini. Simmer on medium heat until salsa slightly starts to boil. Remove from heat.
Spoon the sausage and salsa sauce on top of the cooked pasta, pour a refreshing glass of water, and enjoy!
These glazed ribs will remind you of the best short ribs served at Chinese restaurants. They’re sweet, savory, sticky and addictive.
Author:Krush Digital
Ingredients
1/4 cup Daddy Hinkles Liquid Meat Marinade
1/3 cup Cheatwoods Honey
2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper flakes
4-5 lbs Peach Crest Farms flankenbeef short ribs, 1/2-1 inch thick
1 bunch Scissortail Farms chives, sliced for garnish
1 teaspoon toasted sesame seeds, for garnish
Preheat oven to 300 degrees. Make marinade by whisking together Daddy Hinkles marinade, honey, sesame oil, garlic, ginger, sesame seeds and red pepper flakes.
Heat Dutch oven over medium-high heat. In small batches, brown the short ribs, just a few at a time to not crowd the pan.
Reduce the heat, and layer the short ribs in the Dutch oven, alternating them with the marinade mixture. When you start to see bubbling, simmer, cover and place in the oven for 45 minutes.
Once cooked, remove the ribs and arrange on a serving dish. Garnish with sesame seeds and chives.
Reduce the remaining sauce, and remove any fat from the surface. Serve with the sauce on the side or drench the ribs just before serving.
Black Mesa Bacon Cheese Burgers with Thunder Head Country Slaw
These deluxe burgers are full of flavor.
Author:Krush Digital
Ingredients
1/3 cup mayonnaise
1 cup Head Country Hot Barbecue Sauce
1 tablespoon red wine vinegar
2 tablespoons sugar
1 tablespoon minced red onion
1 cup thinly shredded/sliced purple cabbage
1 cup thinly shredded/sliced green cabbage
2 lbs 85% lean ground beef
2 teaspoons salt
1 cup grated cotija cheese
1 cup chopped roasted peeled poblano chiles
1 cup finely chopped sweet onion
1 cup whole kernel sweet corn
1 tablespoon blackstrap molasses
1 cup strongly brewed Compadres Coffee
2 teaspoons ground black pepper, divided
Olive or vegetable oil for grill
9 strips Bar-S Bacon, cut in half
4 ounce monterey jack cheese, thinly sliced
6 large split onion rolls
2 tablespoons mayonnaise
To make dressing, combine mayonnaise, BBQ sauce, vinegar, sugar and red onion in medium bowl.
Add cabbage and mix well; refrigerate.
To make burgers, heat grill to medium heat. Crumble beef into large bowl.
Add salt, cotija cheese, chiles, onion, corn, and 1 tsp. black pepper. Mix gently and form into 6 patties.
Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface.
Rub grill with oil. Grill patties and bacon 6-8 minutes per side, or until medium (or desired doneness) and bacon is done. Last minute of cooking, top patties with cheese and lightly toast cut side of rolls on outer edges of grill.
Spread bottom halves of rolls lightly with salad dressing and place hot patty on each. Lightly press three pieces of bacon into the cheese on each patty.
Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.
Everyone will love these easy-to-make meatballs subs. The whole thing comes together quickly, with frozen meatballs, French bread sliced into sandwich rolls and a quick marinara sauce. Makes for a good, quick lunch or dinner.
Author:Krush Digital
Ingredients
1 bag frozen Italian-style meatballs
2 French bread loaves, cut into thirds
9 slices mozzarella cheese
2 tablespoons Hiland butter, melted
1 cup Sciossortail Farms basil leaves
2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1/4 tablespoon crushed red pepper flakes
2 tablespoons chopped Sciossortail Farms parsley
1 teaspoon dried Italian seasoning
1 ( 28 ) ounce can crushed tomatoes
1/2 cup Suans Scotch Bonnet Sweet Tomato Jam
In a saute pan, warm garlic in olive oil over medium heat. Add red pepper flakes, parsley, Italian seasoning, crushed tomatoes and tomato jam. Bring to a simmer, and cook for 5 minutes..
Add the meatballs to marinara sauce. Bring back to simmer, and let warm through, about 10 minutes.
To assemble sandwiches, slice French rolls. Place 7-8 meatballs and some sauce on each roll bottom. Place 1 1/2 slices of mozzarella cheese over each sandwich.
Place French roll tops on each sandwich. Brush tops with melted butter. Bake in a 350-degree oven for 10 minutes or until cheese is melted and bread is lightly golden.
Let cool slightly, then and add fresh basil leaves to each sandwich. Serve warm.
1 1/2 teaspoons Head Country All Purpose Championship Seasoning
2 La Baguette French Loaves, cut into fourths and sliced
Cut sausages into 4-5 links each. Poach sausages in Coop beer.
Simmer beer in a large saute pan, and poach links in batches for 5 minutes each in the beer. Reserve the sausage for grilling and the beer poaching liquid for the saute.
Heat a large saute pan with the butter, and saute the onions and peppers until they have just started browning.
Add the mushrooms, and saute until golden brown. Don’t leave unattended, and stir until golden brown. Pour the reserved beer over the vegetables, and simmer until thickened, to create a butter-beer sauce.
Grill the sausages over medium-high heat on an outdoor grill or inside in a grill pan.
Serve with the french bread. Great with Made in Oklahoma products including Peach Crest Ranch beef burgers with Braums buns, Scissortail Farms butterhead lettuce, Head Country Bar-B-Q Sauce and Seikel’s Oklahoma Gold Old Style Mustard.
MIO makes it easy by starting the chicken in the oven and finishing it on the grill. Summer veggies including corn, peppers, squash and Oklahoma-grown sweet potatoes cook with the chicken for great flavor.
Author:Krush Digital
Ingredients
1 whole chicken, cut into 8 pieces (or about 2 1/2-3 pounds of your favorite chicken)
1 can Coop Ale Works Beer
1/3 cup Garden Club Apricot Preserves
1 tablespoon Seikels Oklahoma Gold Mustard
1 tablespoon chili powder
1 tablespoon Head Country All Purpose Championship Seasoning
1/4 dark brown sugar
1/3 cup Head Country Bar-B-Q sauce
2 small Triple S Farms Sweet Potatoes, cut into 1/2-inch pieces
3 ears corn, cut into pieces
2 bell peppers, cut into pieces
2 zucchini squash, cut into 1/2-inch pieces
Preheat oven to 375 degrees.
Whisk together beer, preserves, chili powder, Head Country seasoning, brown sugar and barbecue sauce. Pour over the chicken, and marinate in the refrigerator for at least 4 hours, turning to coat halfway through marinating time.
Place chicken on a parchment paper lined baking sheet. Bake for 15 minutes. Add the sweet potatoes and return to oven for an additional 10 min.
Pour the marinade in a saucepan and boil. Reduce heat to simmer, and cook for at least 20 minutes, until marinade thickens and is reduced to about 1/2 cup.
Remove the chicken, flip over, and brush with the reduced marinade. Add corn, squash and peppers to pan with chicken, and bake for 15 minutes.
Remove the chicken again, flip over again, brush with the reduced marinade, and bake for an additional 10 minutes. The chicken should bake for a total of 40 minutes, or until it reaches an internal temperature of 165 degrees. Grilling option: For the last 10 minutes of baking time take it to the grill to impart the grilling flavors, impress your friends and know the chicken is safe and completely cooked through. This is a fail safe way of ‘grilling’ chicken.
Rich alfredo sauce is taken to the next level with the addition of Oklahoma-produced J-M mushrooms and Bar-S bacon.
Author:Krush Digital
Ingredients
1 package Bar-S Bacon, cut into thin strips
1 box Della Terra Pasta Rigatoni
1 tablespoon Hiland Butter
1 cup J-M Cremini Mushrooms, quartered
1 tablespoon Shawnee Mills All Purpose Flour
2 teaspoons fresh garlic, minced
1 teaspoon sea salt
2 1/2 cup Hiland Heavy Cream
Freshly ground black pepper
1/2 cup grated parmigiano reggiano
1-2 Hansens egg yolks
Cook the bacon to a golden brown, pour off the excess fat and remove bacon from the pan, reserving it for later.
Prepare the Della Terra Pasta. (Be creative with your pasta choice; any of their pastas would work well with this recipe.)
Using the same pan used to cook the bacon, add the butter and gently saute the mushrooms until slightly brown. Lower the heat, and stir in the flour, mixing gently until it has absorbed most of the fat. If it is a little dry, add more butter.
After 2 to 3 minutes, add the chopped garlic, stir for just a minute to release the aroma. Add the salt, cream and bacon, and gently mix until it comes to a gentle simmer. Let it bubble until it’s a nice sauce consistency, all the while stirring gently. Remove from heat, and add pasta, folding in to co
Serve and top with freshly cracked pepper and grated cheese. You may or may not want to top this with one or two egg yolks, which you can mix in giving the sauce a traditional richness.
Serving a crowd? Make a batch or two of this classic meatloaf with a barbecue flair. It’s great served with mashed potatoes, green beans and French bread.
Author:Krush Digital
Ingredients
1 1/2 pound ground beef
1/2 pound Greers Ranch House Sausage
20 saltine crackers, crumbled
1 large Hansens egg, beaten
1/4 cup Coop beer or Hiland milk
1/2 teaspoons Head Country All-Purpose Championship Seasoning
Combine ground beef, sausage, crackers, egg, Coop beer or Hiland milk, Head Country seasoning, parsley, onion, salt and pepper in a large bowl. Shape into two loaves, and place side by side in a 9-by-13-inch baking dish. Lay Bar-S Bacon over meatloaves, wrapping the ends underneath each loaf. Spread Head Country Bar-B-Q Sauce over top.
Bake at 350 degrees for 1 hour. Allow to cool slightly before serving.
