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Recipe Type: Main Dish

Individual Turkey Pot Pie

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Individual Turkey Pot Pie

A turkey pot pie all to yourself. Everyone will love having their own little ramekin of turkey pot pie with a flaky crust.

  • Author: Krush Digital

Ingredients

  1. 6 tablespoons Hiland Dairy Salted Butter
  2. 1 yellow onion, chopped
  3. 1/2 cup Shawnee Mills All-Purpose Flour
  4. 1 teaspoon Head Country Original Championship Seasoning
  5. 3/4 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 2 cups chicken broth (or leftover turkey stock)
  8. 1 cup Hiland Dairy Milk
  9. 3 cups cooked and diced turkey (white or dark meat)
  10. 2 cups frozen mixed vegetables, thawed
  11. 1/2 teaspoon dried thyme
  12. 1 tablespoon dried parsley flakes
  13. 1 package frozen puff pastry sheets, thawed
  14. 1 Hansens egg
  1. 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.
  2. Pour filling into 6 to 8 (depending on the size) individual ramekins.
  3. 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.
  4. In a small bowl, beat egg with fork. Use pastry brush to spread egg wash on pastry.
  5. Bake at 400 degrees for about 15 to 20 minutes, or until pastry is golden brown and cooked through.

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Campfire Sausage Packs

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Campfire Sausage Packs

Celebrate the end of summer with campfire cooking. These sausage packs are great for an outdoor camping trip, but are also good on a backyard grill.

  • Author: Krush Digital

Ingredients

  1. 1 pound Mountain View Cajun Style Andouille Sausage
  2. 1 pound Schwabs Jalapeno and Cheddar Sausage
  3. 2 onions, sliced
  4. 2 bell peppers, sliced
  5. 1-2 pounds small red potatoes, halved
  6. 2 large zucchini, sliced
  7. 1 pound fresh green beans
  8. 6 cloves garlic, peeled and sliced
  9. 2 tablespoons Daddy Hinkles Original Seasoning
  10. Small bundle fresh Scissortail Farms Thyme
  11. 3 tablespoons thinly chopped Scissortail Farms Chives
  12. 1/4 cup olive oil
  13. 4 tablespoons Hiland Butter
  14. Heavy-duty aluminum foil
  1. Make aluminum foil packs by cutting the foil the preferred size for your pack, then doubling it for durability.
  2. For instance, you can make six large packs so each person has their own, or you can make one or two big packs.
  3. Heat your grill to high heat or start your fire until coals are hot and flames down. Place sausages on bottom of packs.
  4. In a large bowl, combine vegetables with Daddy Hinkles’s seasoning, herbs, olive oil and butter. Distribute vegetables on top of sausages.
  5. 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.

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Jerk Chicken

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Jerk Chicken

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. 1 whole chicken or parts equal to one chicken
  2. 2 tablespoons olive oil
  3. 1 large yellow onion, finely chopped
  4. 4 scallions, trimmed and finely chopped
  5. 4 cloves garlic, minced
  6. 1 scotch bonnet or habanero pepper, seeded, veined and minced
  7. 2 bay leaves
  8. 1/2 teaspoon ground allspice, or to taste
  9. 1/2 teaspoon dried thyme
  10. 1/2 teaspoon ground cloves
  11. 1/4 cup Suans Scotch Bonnet Pepper Relish
  12. 1/4 cup Prairie Wolf Obahoshe Rum
  13. 2 tablespoons fresh lime juice, or to taste
  1. Begin preparing chicken the day before serving. Make slits all over the chicken with the sharp tip of a knife.
  2. 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,
  3. 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.
  4. 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.

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John’s Famous Pork Tenderloin

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John’s Famous Pork Tenderloin

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 1⁄2) pound package pork tenderloins
  2. 4 tablespoons Johns Dry Rub
  3. 1/3 cup John’s Bar-B-Q Sauce (Mild Or Hot)
  4. 1/3 cup Cheatwoods Pure Raw Honey
  5. 1/3 cup Coca-Cola
  1. 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.
  2. Mix together barbecue sauce, honey and Coca-Cola. Pour over tenderloins, and leave in the refrigerator overnight.
  3. 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.
  4. 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.

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Busy Day BBQ Beef Short Ribs

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Busy Day BBQ Beef Short Ribs

Cold nights demand cozy dinners. Season and sear some beef short ribs, then let a slow cooker do the rest for six hours for meat that falls right off the bone and a meal that feels like a hug. Serve over mashed potatoes with cornbread and let everyone think you spent all day cooking. We won’t tell.

Head Country Championship Seasoning and Bar-B-Q Sauce in Hickory Smoke come together to build a smoky, peppery base. Adding Garden Club apricot preserves adds a touch of fruit while adding body to the drippings, making them perfect for dipping or drizzling over the top of your short ribs. Serve with warm Shawnee Mills cornbread for sopping up any bites that escape.

  • Author: MIO Coalition

Ingredients

  • 4 pounds beef short ribs
  • 2 tablespoons Head Country Championship Seasoning, Original
  • 1 (20) ounce bottle Head Country Bar-B-Q Sauce, Hickory Smoke
  • 1 tablespoon golden brown mustard
  • 1/4 cup Garden Club apricot preserves

Season both sides of the short ribs with the seasoning.

In the slow cooker, whisk together the barbecue sauce, mustard, and preserves.

Meanwhile, heat a skillet over medium-high heat and sear the ribs quickly, about one to two minutes per side, until deeply browned.

Add the ribs to the slow cooker and spoon the sauce mixture over the top. Cook on low for six hours, until the meat pulls easily from the bone.

Add the ribs to a mound of mashed potatoes and serve with cornbread muffins or wedges.

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Kicked Up Sausage and Pasta

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Kicked Up Sausage and Pasta

Oklahoma-made pasta adds a bit of heat to this crowd-pleasing dish of Italian sausage and pasta.

  • Author: Krush Digital

Ingredients

  1. 1 (12- oz) package Della Terra Pasta, Rigatoni
  2. Olive Oil
  3. Sea Salt
  4. 1 (16-oz) Italian Sausage
  5. 2 cloves garlic
  6. 2 tablespoons fresh Basil, chopped finely
  7. 1 jar Ace in the Bowl Salsa
  8. 1 bunch broccolini
  9. 1 Bottle of DeVine Water
  1. 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.
  2. 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.
  3. 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.
  4. Spoon the sausage and salsa sauce on top of the cooked pasta, pour a refreshing glass of water, and enjoy!

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Korean Short Ribs

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Korean Short Ribs

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. 1/4 cup Daddy Hinkles Liquid Meat Marinade
  2. 1/3 cup Cheatwoods Honey
  3. 2 tablespoons toasted sesame oil
  4. 1 tablespoon minced garlic
  5. 1 tablespoon minced ginger
  6. 1 tablespoon toasted sesame seeds
  7. 1 tablespoon crushed red pepper flakes
  8. 4-5 lbs Peach Crest Farms flankenbeef short ribs, 1/2-1 inch thick
  9. 1 bunch Scissortail Farms chives, sliced for garnish
  10. 1 teaspoon toasted sesame seeds, for garnish
  1. Preheat oven to 300 degrees. Make marinade by whisking together Daddy Hinkles marinade, honey, sesame oil, garlic, ginger, sesame seeds and red pepper flakes.
  2. 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.
  3. 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.
  4. Once cooked, remove the ribs and arrange on a serving dish. Garnish with sesame seeds and chives.
  5. 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.

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Braised Filet with Mushroom Sauce

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Braised Filet with Mushroom Sauce

The mushroom sauce adds great flavor to these little filets.

  • Author: Krush Digital

Ingredients

  1. 2 small bacon-wrapped steak filets
  2. Shawnee Mills All-Purpose Flour for dusting
  3. Salt and pepper to taste
  4. 2 tablespoons olive oil
  5. 1/2 red onion, sliced
  6. 4 ounce J-M Farms Cremini Mushrooms
  7. 1/2 cup Made in Oklahoma red wine
  8. 1/2 cup water
  9. 2 teaspoons dried chopped parsley
  1. Slightly pound out the filets to about 1 inch thick.
  2. Season with salt and pepper, then flour.
  3. Saute in the oil over a medium-high heat until nice and brown on both sides and remove to a plate.
  4. In the same pan, saute the mushrooms and onions until they are nice and brown and add the wine and reduce by half.
  5. Once the wine is reduced, add water and parsley and bring to a boil, then turn the heat to a simmer and finish cooking the filets.
  6. Serve immediately.

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Black Mesa Bacon Cheese Burgers with Thunder Head Country Slaw

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Black Mesa Bacon Cheese Burgers with Thunder Head Country Slaw

These deluxe burgers are full of flavor.

  • Author: Krush Digital

Ingredients

  1. 1/3 cup mayonnaise
  2. 1 cup Head Country Hot Barbecue Sauce
  3. 1 tablespoon red wine vinegar
  4. 2 tablespoons sugar
  5. 1 tablespoon minced red onion
  6. 1 cup thinly shredded/sliced purple cabbage
  7. 1 cup thinly shredded/sliced green cabbage
  8. 2 lbs 85% lean ground beef
  9. 2 teaspoons salt
  10. 1 cup grated cotija cheese
  11. 1 cup chopped roasted peeled poblano chiles
  12. 1 cup finely chopped sweet onion
  13. 1 cup whole kernel sweet corn
  14. 1 tablespoon blackstrap molasses
  15. 1 cup strongly brewed Compadres Coffee
  16. 2 teaspoons ground black pepper, divided
  17. Olive or vegetable oil for grill
  18. 9 strips Bar-S Bacon, cut in half
  19. 4 ounce monterey jack cheese, thinly sliced
  20. 6 large split onion rolls
  21. 2 tablespoons mayonnaise
  1. To make dressing, combine mayonnaise, BBQ sauce, vinegar, sugar and red onion in medium bowl. 
  2. Add cabbage and mix well; refrigerate.
  3. To make burgers, heat grill to medium heat. Crumble beef into large bowl.
  4. Add salt, cotija cheese, chiles, onion, corn, and 1 tsp. black pepper. Mix gently and form into 6 patties.
  5. Mix molasses, coffee and remaining black pepper. Brush over burgers and let rest 5 minutes, or until slightly dried on surface.
  6. 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.
  7. 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.
  8. Spread about 1/3 cup slaw on top of patty and finish with the top of the roll. Serve immediately.

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Meatball Subs with 5-Minute Marinara

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Meatball Subs with 5-Minute Marinara

We all know that chaotic 6 PM scramble when the entire house is asking what’s for dinner and ordering takeout is sorely tempting. Instead of waiting on a delivery driver, we lean on this quick, saucy fix to save the evening.

The real game-changer is stirring a dollop of Suan’s Scotch Bonnet Sweet Tomato Jam right into crushed tomatoes. It cuts through the rich Hiland Dairy butter and savory meatballs with a sweet-and-spicy tang that wakes up every single bite.

Piled high on crusty French bread with melted mozzarella, it turns a weeknight scramble into an absolute feast in 15 minutes flat.

  • Author: MIO Coalition

Ingredients

  • 1 bag frozen Italian-style meatballs
  • 2 French bread loaves, cut into thirds
  • 9 slices mozzarella cheese
  • 2 tablespoons Hiland Dairy 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 oz) can crushed tomatoes
  • 1/2 cup Suan’s 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.

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