BECOME A MEMBER
Archive

Recipe Type: Main Dish

Jerk Chicken

  |   By  |  0 Comments

Print

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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

John’s Famous Pork Tenderloin

  |   By  |  0 Comments

Print

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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Busy Day BBQ Beef Short Ribs

  |   By  |  0 Comments

Print

Busy Day BBQ Beef Short Ribs

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

  1. 4 lbs beef short ribs
  2. 2 tablespoons Head Country All Purpose Championship Seasoning
  3. 1 (20) ounce bottle Head Country Hickory Smoke BBQ Saucebottle Head Country Hickory Smoke BBQ Sauce
  4. 1 tablespoon Seikels Oklahoma Gold Mustard
  5. 1/4 cup Garden Club Apricot Preserves

  1. Season both sides of the ribs with Head Country Seasoning
  2. In a slow cooker, combine barbecue sauce, mustard and apricot preserves.
  3. Over medium-high heat, quickly brown short ribs, about 1 to 2 minutes per side.
  4. Add ribs to slow cooker, spooning sauce on top of the ribs. Cook on low for 6 hours.
  5. Serve on top of mashed potatoes and with Shawnee Mills cornbread.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Kicked Up Sausage and Pasta

  |   By  |  0 Comments

Print

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!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Korean Short Ribs

  |   By  |  0 Comments

Print

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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Braised Filet with Mushroom Sauce

  |   By  |  0 Comments

Print

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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Black Mesa Bacon Cheese Burgers with Thunder Head Country Slaw

  |   By  |  0 Comments

Print

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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Meatball Subs with 5-Minute Marinara

  |   By  |  0 Comments

Print

Meatball Subs with 5-Minute Marinara

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. 1 bag frozen Italian-style meatballs
  2. 2 French bread loaves, cut into thirds
  3. 9 slices mozzarella cheese
  4. 2 tablespoons Hiland butter, melted
  5. 1 cup Sciossortail Farms basil leaves
  6. 2 tablespoons extra-virgin olive oil
  7. 4 cloves garlic, crushed
  8. 1/4 tablespoon crushed red pepper flakes
  9. 2 tablespoons chopped Sciossortail Farms parsley
  10. 1 teaspoon dried Italian seasoning
  11. 1 ( 28 ) ounce can crushed tomatoes
  12. 1/2 cup Suans Scotch Bonnet Sweet Tomato Jam

  1. 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..
  2. Add the meatballs to marinara sauce. Bring back to simmer, and let warm through, about 10 minutes.
  3. 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.
  4. 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.
  5. Let cool slightly, then and add fresh basil leaves to each sandwich. Serve warm.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Beer Brats Cook Out

  |   By  |  0 Comments

Print

Beer Brats Cook Out

Level up your cookout with MIO ingredients!

  • Author: Krush Digital

Ingredients

  1. 2 packages Loveras Original Italian Sausage
  2. 1 can Coop Ale Works Spare Rib Pale Ale
  3. 4 tablespoons Hiland Butter
  4. 1 medium onion, sliced
  5. 1 medium bell pepper, sliced
  6. 8 ounce J-M baby Portabella Mushrooms
  7. 1 1/2 teaspoons Head Country All Purpose Championship Seasoning
  8. 2 La Baguette French Loaves, cut into fourths and sliced

  1. Cut sausages into 4-5 links each. Poach sausages in Coop beer.
  2. 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.
  3. Heat a large saute pan with the butter, and saute the onions and peppers until they have just started browning.
  4. 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.
  5. Grill the sausages over medium-high heat on an outdoor grill or inside in a grill pan.
  6. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

BBQ and Beer Basted Chicken

  |   By  |  0 Comments

Print

BBQ and Beer Basted Chicken

Start the chicken in the oven, finish it on the grill. It’s a long-held secret to foolproof “grilled” chicken with all the summer nostalgia. Corn, peppers, squash, and Oklahoma-grown sweet potatoes cook with the chicken to fill out the plate and the flavor.

  • Author: MIO Coalition

Ingredients

Preheat oven to 375 degrees. Whisk together beer, preserves, mustard, chili powder, Head Country Championship 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 baking sheet lined with parchment paper. Bake for 15 minutes. Add the sweet potatoes and return to oven for an additional 10 minutes.

Pour the marinade in a saucepan and bring to a boil. Reduce heat to a simmer and cook for at least 20 minutes, until marinade thickens and is reduced to about 1/2 cup.

Remove the chicken, flip, and brush with the reduced marinade. Add corn, squash, and peppers to the baking dish with the chicken and bake for 15 minutes.

Remove the chicken again, flip, 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 the chicken and veggies to the grill. Add your baking dish straight to the grill grates and close the lid with the vents open.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!