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Recipe Type: Main Dish

Beer Brats Cook Out

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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.

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BBQ and Beer Basted Chicken

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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.

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Mushroom and Bacon Alfredo

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Mushroom and Bacon Alfredo

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. 1 package Bar-S Bacon, cut into thin strips
  2. 1 box Della Terra Pasta Rigatoni
  3. 1 tablespoon Hiland Butter
  4. 1 cup J-M Cremini Mushrooms, quartered
  5. 1 tablespoon Shawnee Mills All Purpose Flour
  6. 2 teaspoons fresh garlic, minced
  7. 1 teaspoon sea salt
  8. 2 1/2 cup Hiland Heavy Cream
  9. Freshly ground black pepper
  10. 1/2 cup grated parmigiano reggiano
  11. 1-2 Hansens egg yolks
  1. Cook the bacon to a golden brown, pour off the excess fat and remove bacon from the pan, reserving it for later.
  2. Prepare the Della Terra Pasta. (Be creative with your pasta choice; any of their pastas would work well with this recipe.)
  3. 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.
  4. 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
  5. 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.

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Oklahoma Barbecue Meatloaf

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Oklahoma Barbecue Meatloaf

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 1/2 pound ground beef
  2. 1/2 pound Greers Ranch House Sausage
  3. 20 saltine crackers, crumbled
  4. 1 large Hansens egg, beaten 
  5. 1/4 cup Coop beer or Hiland milk
  6. 1/2 teaspoons Head Country All-Purpose Championship Seasoning
  7. 2 tablespoons Scissortail Farms chopped fresh parsley
  8. 1/4 cup chopped onion
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 8 slices Bar-S Bacon
  12. 1/4 cup Head Country Bar-B-Q Sauce
  1. 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.
  2. Bake at 350 degrees for 1 hour. Allow to cool slightly before serving.

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Barbecue Carnitas

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Barbecue Carnitas

Barbecue sauce gives a unique take to Mexican carnitas.

  • Author: Krush Digital

Ingredients

  1. 2 tablespoons tomato paste
  2. 2 tablespoons chipotle sauce or adobo sauce
  3. 3 cloves garlic cloves
  4. 1 tablespoon Head Country All-Purpose Championship Seasoning
  5. Boston butt pork roast, cut into 2-inch pieces
  6. 1 cup Coop Elevator Wheat Beer or chicken broth
  1. Combine tomato paste, chipotle sauce, garlic and Head Country seasoning in a 5-quart slow cooker. Stir in pieces of pork roast.
  2. 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.
  3. Remove meat from the slow cooker. Shred meat using two forks.
  4. 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.

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One-Pot Red Beans and Rice

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One Pot Red Beans and Rice

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. We finish with a shake of Head Country Championship Seasoning for some smoke and spice. 

  • Author: MIO Coalition

Ingredients

  • 1 cup basmati rice
  • 1 package Mountain View Meats andouille sausage, thinly sliced
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, diced
  • 1 jar Suan’s Scotch Bonnet Pepper Jelly
  • 3 cloves garlic, minced
  • 2 teaspoons Head Country Championship Seasoning, Original
  • 3 (15-Ounce) cans red beans, drained and rinsed
  • 2 cups low-sodium chicken stock
  • 4 tablespoons chopped Scissortail Farms chives

In a large saucepan cook rice according to package instructions. Set aside.

Heat a large Dutch oven over medium heat. Add sausage and stir often until sausage is lightly browned; remove the sausage and set aside.

Add onion, bell pepper, and celery to the Dutch oven. 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 over the top of the rice and garnish with the chopped chives.

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Pasta with Sweet Corn and Mushrooms

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Pasta with Sweet Corn and Mushrooms

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. 1 package Della Terra Campanelle Pasta
  2. 2 teaspoons olive oil
  3. 1 small bunch green onions, chopped using only whites
  4. 4 ears corn, shucked and kernels sliced off
  5. 2 cloves garlic, chopped finely
  6. 12 ounce sliced mixed J-M Mushrooms: Shiitake, Cremini and Button Mushrooms
  7. 4 tablespoons cold Hiland Unsalted Butter, cut into pats
  8. 2 teaspoons apple cider vinegar
  9. 2/12 tablespoons Cheatwoods Honey
  10. Kosher salt and freshly ground black pepper
  11. Scissortail Farms Basil Leaves, chopped for serving
  1. Fully cook the Della Terra pasta according to directions on box. Reserve in a large mixing bowl.
  2. 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.
  3. 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.

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Pesto-Brushed Angus Steaks with Meadow Garlic Fondue

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Pesto-Brushed Angus Steaks with Meadow Garlic Fondue

Make dinner at home that’s as good as any restaurant. The fondue topping puts the taste of this steak over the top.

  • Author: Krush Digital

Ingredients

  1. 6 bacon-wrapped beef filets
  2. 1/2 teaspoon salt
  3. 1 tablespoon black pepper
  4. 1/3 cup basil pesto
  5. 1 tablespoon Hiland Salted Butter
  6. 2 tablespoons Scissortail Farms chopped fresh thyme
  7. 1/2 teaspoon minced garlic
  8. 1/4 cup red wine
  9. 1 cup Hiland Heavy Whipping Cream
  10. 4 ounce monterey jack cheese
  1. Sprinkle steaks with salt and pepper. Brush both sides lightly with pesto.
  2. Grill to desired degree of doneness. Keep warm.
  3. In a medium skillet over medium heat, cook thyme and garlic in butter for 2-3 minutes until tender and fragrant.
  4. Add cream. Simmer until sauce is reduced by 1/3. Stir in cheese just until melted.
  5. Remove from heat.
  6. Serve over steaks. Garnish as desired.

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Pimiento Cheese Bacon Burgers

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Pimiento Cheese Bacon Burgers

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. 1 lb Extra Sharp Cheddar Cheese, Grated
  2. 1 cup Mayonaise
  3. 1 (4 Oz) can Diced pimentos, drained
  4. 2 tablespoons Dianes Hatch Valley Green Chile Sauce and Salad Dressing
  5. 1 lb Ground Sirloin
  6. 1 lb ground chuck
  7. 1 teaspoon Daddy Hinkles Cracked Pepper and Sea Salt Seasoning
  8. 2 tablespoons Daddy Hinkles Original Meat Marinade (liquid)
  9. Braums Hamburger Buns
  10. 6-8 Braums Hamburger Buns
  11. 1/2 stick Braums Butter, softened
  12. 1/2 lb Bar-S Bacon
  13. Triple S Farms Green Leaf Lettuce
  14. Sliced Tomatos
  15. Red onion
  1. 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.
  2. 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.
  3. 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.
  4. Butter buns and warm on grill then assemble burgers, topping with bacon and garnishes.

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Rustic Grilled Cheese

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Rustic Grilled Cheese

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. 1 tablespoon Roark Acres Honey
  2. 1 cucumber, thinly sliced
  3. 4 tablespoons Braums Butter
  4. 8 slices Havarti cheese
  5. 8 slices Braums Fresh Market Artisan Bread
  6. 8 slices Greers Ranch House Bacon
  7. 4 thick slices tomato
  8. 1 package Scissortail Farms Basil
  9. sea salt
  10. 1 cup Scissortail Farms Arugula
  1. 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.
  2. Butter the bread slices and make four grilled cheese sandwiches open faced.
  3. 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.

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