Barbecue sauce gives a unique take to Mexican carnitas.
Author:Krush Digital
Ingredients
2 tablespoons tomato paste
2 tablespoons chipotle sauce or adobo sauce
3 cloves garlic cloves
1 tablespoon Head Country All-Purpose Championship Seasoning
Boston butt pork roast, cut into 2-inch pieces
1 cup Coop Elevator Wheat Beer or chicken broth
Combine tomato paste, chipotle sauce, garlic and Head Country seasoning in a 5-quart slow cooker. Stir in pieces of pork roast.
Microwave beer or broth in a 2-cup glass measuring cup on high for 1 1/2 to 2 minutes. Pour beer or broth over pork roast. Do not stir. Cover and cook on high for 6 hours.
Remove meat from the slow cooker. Shred meat using two forks.
For traditional carnitas, brown the shredded pork in a saute pan until the meat is crisp on the edges. Serve in flour or corn tortillas.
Most red beans and rice recipes rely heavily on time to build flavor, but we found a way to get that deep, slow-simmered taste without spending all day at the stove. The trick is layering the heat. We start with the smoky snap of andouille sausage from Mountain View Meat, plus Suan’s Scotch Bonnet Pepper Jelly. It adds a complex, fruity brightness that cuts right through the earthiness of the beans. Finished with a shake of Head Country Championship Seasoning, this dish delivers a serious kick that proves you don’t need to cross state lines for authentic Cajun flavor.
In a large saucepan cook rice according to package instructions. Set aside.
Heat a large Dutch oven over medium heat. Add sausage and cook, stirring often, until sausage is lightly browned; remove and set aside.
Add onion, bell pepper, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the Suan’s, garlic, and Head Country Championship Seasoning. Add the red beans, chicken stock, and sausage. Simmer covered for about 10 minutes. Uncover and simmer for an additional 15 minutes. Serve on top of the rice and garnish with the chopped chives.
Want comfort food in a bowl? Cozy up with this buttery pasta with corn, garlic and sauteed mushrooms. Starting with Della Terra – a small-batch artisan pasta maker – is the key. Della Terra’s campanelle pasta holds onto to all the tasty ingredients in this bowl. Sauteing a variety of J-M Mushrooms, including shiitake and cremini, adds great flavor. The pasta bowl gets added creaminess and flavor from Hiland butter, Cheatwoods Honey and a splash of apple cider vinegar. This combination, along with the onions, corn and garlic, makes a dish you won’t want to stop eating.
Author:Krush Digital
Ingredients
1 package Della Terra Campanelle Pasta
2 teaspoons olive oil
1 small bunch green onions, chopped using only whites
4 tablespoons cold Hiland Unsalted Butter, cut into pats
2 teaspoons apple cider vinegar
2/12 tablespoons Cheatwoods Honey
Kosher salt and freshly ground black pepper
Scissortail Farms Basil Leaves, chopped for serving
Fully cook the Della Terra pasta according to directions on box. Reserve in a large mixing bowl.
In a large heavy skillet, saute the onions, corn and garlic in the oil, allowing for even browning by slowly turning for about 4-5 minutes. Add this mixture to the pasta.
Saute the mushrooms in a little butter until golden brown. Return pasta mixture to the skillet, and heat adding the butter in small pats. Add cider vinegar and honey, stirring until combined. Season with salt and pepper to taste and garnish with chopped fresh basil.
This will soon be your new favorite burger. You’ll likely have leftover pimento cheese, which is great on a sandwich or with crackers.
Author:Krush Digital
Ingredients
1 lb Extra Sharp Cheddar Cheese, Grated
1 cup Mayonaise
1 (4 Oz) can Diced pimentos, drained
2 tablespoons Dianes Hatch Valley Green Chile Sauce and Salad Dressing
1 lb Ground Sirloin
1 lb ground chuck
1 teaspoon Daddy Hinkles Cracked Pepper and Sea Salt Seasoning
2 tablespoons Daddy Hinkles Original Meat Marinade (liquid)
Braums Hamburger Buns
6-8 Braums Hamburger Buns
1/2 stick Braums Butter, softened
1/2 lb Bar-S Bacon
Triple S Farms Green Leaf Lettuce
Sliced Tomatos
Red onion
In a medium bowl, mix together grated cheese, mayonnaise, pimentos and Diane’s sauce. Add more mayonnaise if necessary to make it creamy. Cover, and store in refrigerator.
In a large bowl, combine sirloin, chuck and Daddy Hinkle’s. Shape into 6 to 8 patties, and make an indentation with your thumb into each patty.
Preheat grill to high. Lower heat to medium-high, and grill burgers 4-6 minutes on each side, depending on how you like your burgers cooked. During last minute of cooking, top each burger with a scoop of pimento cheese. Remove from grill, and set aside.
Butter buns and warm on grill then assemble burgers, topping with bacon and garnishes.
This is not your childhood grilled cheese sandwich. Arugula, basil, thick Oklahoma bacon and Havarti cheese elevate this to what will soon be your new favorite sandwich.
Author:Krush Digital
Ingredients
1 tablespoon Roark Acres Honey
1 cucumber, thinly sliced
4 tablespoons Braums Butter
8 slices Havarti cheese
8 slices Braums Fresh Market Artisan Bread
8 slices Greers Ranch House Bacon
4 thick slices tomato
1 package Scissortail Farms Basil
sea salt
1 cup Scissortail Farms Arugula
In a small mixing bowl combine the honey and sliced cucumber, and allow it to set for about 10 minutes. Drain off the liquid and reserve.
Butter the bread slices and make four grilled cheese sandwiches open faced.
To assemble sandwiches, fill two sandwiches with bacon, tomato, basil and a light sprinkle of sea salt. Fill the remaining two sandwiches with the cucumber mixture and arugula. You can stack these sandwiches, similar to a club sandwich, for a great melding of flavors.
With only five ingredients, this easy dinner comes together quickly. Make two (8-inch) pans, and then freeze one for later. Lovera’s Basil Tomato Sauce is a Made in Oklahoma favorite and great in this dish and many others. It’s great to keep stocked in your pantry!
Author:Krush Digital
Ingredients
1 pound Greers Ranch House Breakfast Sausage
16 ounce Hiland Cottage Cheese, small curd
8 ounce manicotti shells
1 jar Loveras Basil Tomato Sauce
2 cups shredded mozzarella cheese
With an electric mixer, combine sausage and cottage cheese, mixing on low speed until combined.
Stuff sausage mixture into uncooked manicotti shells. Place shells in a greased 9-by-13-inch pan or 2 (8-inch) pans. Top with spaghetti sauce.
Cover with foil. Bake at 350 degrees for 1 hour.
Uncover, and sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted.
This easy make-ahead dish tastes like it takes hours to cook, but it couldn’t be easier. Just assemble everything into storage bags, then add to a slow cooker when you’re ready to cook. This pepper steak is great over white or brown rice or penne pasta.
Author:Krush Digital
Ingredients
3 pounds Oklahoma beef sirloin, cut into 1/2-inch thick strips
Toss steak strips in mixture of flour, salt and pepper. Mix together beef bouillon, Daddy Hinkle’s original marinade and seasoning and steak sauce, and divide evenly into two bags.
Place bags in refrigerator or freezer until ready to use. If freezing, let thaw before moving to step 3.
Add remaining ingredients. Cook in a slow cooker on low 5 hours. Serve with rice and a side salad.
A one-dish dinner is great on busy weeknights. To stretch this one, serve it over artian Della Terra pasta and top with Lovera’s cheese.
Author:Krush Digital
Ingredients
1/2 cup Dianes Legendary Italian Salad Dressing
1 teaspoon Seikels Oklahoma Gold Mustard
1 tablespoon Scissortail Farms Thyme Leaves
1/4 cup Scissortail Farms Basil
1 1/4 lbs boneless, skinless chicken breast tenders
3 carrots, peeled and cut into sticks
1 lb J-M Farms Button Mushrooms, halved and sliced
2 zucchini, sliced
1-2 cups Scissortail Farms Spinach
1 cup cherry tomatoes, halved
Whisk together salad dressing, mustard, thyme and basil. Place chicken and half of dressing mixture in a large plastic bag. Place remaining half of dressing in bag with vegetables. Let chicken and veggies marinate 30 minutes to 1 hour.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place chicken and veggies (except spinach and tomatoes) on sheet pan, shaking off additional dressing.
Do not pour dressing from bag on the sheet pan.
Bake 15-20 minutes. Remove sheet pan from oven, and add spinach and tomatoes. Bake an additional 10 minutes. Chicken will be done when juices run clear when cut. Note: Delicious when served with Della Terra campanelle pasta.
This meat lover’s pizza has three meats – Mountain View Smoked Sausage and Hot Links plus Bar-S bacon. J-M Mushrooms and Scissortail cilantro round out the flavors.
Author:Krush Digital
Ingredients
1 package Shawnee Mills Original Pizza Crust Mix
1/2 cup Head Country Original BBQ Sauce
2 teaspoons Head Country All-Purpose Championship Seasoning
2 Mountain View Meat Company Smoked Sausage, sliced thin
2 Mountain View Meat Company Hot Links, sliced thin
4 slices Bar-S bacon, cooked and crumbled
1 cup J-M Sliced Mushrooms
1/4 cup Jarred sliced banana peppers
1/2 cup Scissortail Farms Cilantro, chopped
1 cup Shredded Mozzarella cheese
Follow package directions to make pizza crust. While the dough is resting, heat outdoor charcoal or gas grill to medium-high heat. Place pizza stone on grill to preheat while grill is preheating.
Heavily flour a wooden cutting board and roll out pizza dough, forming a 12-to-14 inch circle. Spread barbecue sauce and sprinkle seasoning onto dough. Top with sausage, bacon, mushrooms, peppers, cilantro and cheese.
Carefully slide pizza off board and onto pizza stone. Close the grill lid, and cook about 8 to 10 minutes or until the crust is golden brown.
