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.
This is a great recipe to make ahead and store in the freezer. On a busy weeknight, pull this out of the freezer,
Author:Krush Digital
Ingredients
8 Mountain View Meat Company Polish Sausage
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
2 (15-ounce) cans diced tomatoes, diced
2 (15 oz) cans diced tomatoes, diced
2 tablespoons Daddy Hinkles Onion and Garlic Seasoning
4 cloves garlic, minced
Place all of the ingredients into a freezer bag, and freeze.
When ready to cook, place the thawed ingredients in a slow cooker on low for 4 hours.
Serving suggestions:
Serve over steamed brown rice or Della Terra Pasta. Top with grated cheese. Crusty bread or a side salad also goes nicely with this.
This creamy, cheesy baked pasta is a favorite with a salad and bread for dinner.
Author:Krush Digital
Ingredients
1 eggplant, sliced 1/2 inch thick
1 zucchini, sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
Kosher salt and fresh cracked black pepper
1(12) ounce bag Della Terra pasta, such as campanelle or fusilli
1/2 lb Greers Ranch House Bacon
1 onion, chopped
4 tablespoons Hiland Butter
1/3 cup Shawnee Mills All Purpose Flour
1 quart Hiland Milk
16 ounce ricotta cheese
3 tablespoons Loveras Garlic and Basil Pesto
1 cup Loveras Caciocavera cheese, shredded
1 ball fresh mozzarella, sliced
Place eggplant and zucchini on a sheet pan, and sprinkle both sides with kosher salt. Let sit for about 30 minutes. Shake off excess water.
Place eggplant, zucchini and asparagus on a large sheet pan. (You may need to use two pans if your vegetables are too crowded.) Drizzle with olive oil, and sprinkle with kosher salt and fresh cracked black pepper. Bake in a preheated 425-degree oven for 15 to 20 minutes, turning halfway through.
Fry bacon over medium heat in a saute’ pan. Once crisp, remove bacon and set aside. Reserve 1 tbsp bacon drippings, and discard the remaining drippings. – Cook chopped onion in bacon drippings. Set onions aside.
In same pan, melt butter over medium heat. Add flour, stirring until lightly brown. Gradually add milk, one cup at a time, whisking or stirring until bubbly and thickened. Remove from heat.
Meanwhile, cook pasta according to package directions. Drain, then drizzle with olive oil.
In a small bowl, combine ricotta cheese, pesto and 1/2 cup caciocavera cheese. Add cooked onions and crumbled bacon, and stir.
In a 9-by-13-inch pan, pour a small amount of white sauce into bottom of pan. Layer with half of pasta, then half of vegetables, then half of ricotta mixture, then half of white sauce. Place half the slices of mozzarella over white sauce. Layer again with pasta, vegetables, ricotta and white sauce, ending with slices of mozzarella. Sprinkle with remaining 1/2 cup caciocavera cheese.
These meatballs are great over rice or pasta for dinner. And they’re equally good served on their own as an appetizer.
Author:Krush Digital
Ingredients
2 large eggs, lightly beaten
1/4 cup breadcrumbs, made from toasted Braums bread
2 garlic cloves
2 teaspoons Daddy Hinkles seasoning
2 lbs Peach Crest Farms ground beef
1 (15 oz) can tomato sauce
1 cup chicken broth
1 jar Suans Scotch Bonnett Tomato Jam
1/2 cup Garden Club Grape Jelly
1/2 cup packaged brown sugar
1/2 cup Garden Club Vinegar
1/2 cup fresh pineapple, cubed
1 green pepper, chopped
1 red pepper, chopped
Preheat oven to 375 degrees. In a large bowl, combine eggs, breadcrumbs, garlic cloves and Daddy Hinkles. Add ground beef, mixing until ingredients are combined..
Shape into 1 to 2-inch balls. Place on a cooking rack in a baking pan. (This keeps the meatballs from getting soggy and helps them brown.) Bake for 20 minutes or until lightly browned.
In a large bowl, combine tomato sauce, chicken broth, tomato jam, grape jelly, brown sugar and vinegar. Transfer the meatballs to a slow cooker. Add pineapple and green pepper. Pour sauce on top.
Cook on low 3 hours or until meatballs are cooked through and flavors have combined.
Add the pineapple and peppers and cook for an additional hour.
This isn’t an ordinary sandwich. These sausage and pepper subs are hearty, toasty, meat and delicious.
Author:Krush Digital
Ingredients
8 Mountain View Meat Company Sausage Hot Links
2 Red bell peppers
2 Yellow bell peppers
1 Yellow onion
2 tablespoons Olive oil
2 tablespoons Roark Acres Honey
2 tablespoons Balsamic vinegar
1 tablespoon Kosher salt and coarsely ground pepper, to taste
Hiland Dairy Butter
Suans Scotch Bonnet Pepper Relish
Heat outdoor grill to medium heat.
Quarter bell peppers and onion. Rub with olive oil.
In a medium bowl, combine Daddy Hinkle’s marinade, honey, vinegar, salt and pepper. Set aside. Place hot links on grill, about 8 inches from the heat. Cook 8 to 10 minutes, turning frequently to prevent burning. At the same time, grill peppers and onions, about 2 minutes on each side or until tender.
Remove from heat. Cut each sausage lengthwise. Slice peppers and onions into strips. Place hot links and peppers and onions in bowl with the Daddy Hinkle’s mixture. Spoon mixture over all to thoroughly coat.
Place buns on grill to lightly toast, about 1 minute. Remove from heat and spread inside of each bun with butter.
Fill each bun with hot links, peppers, onion and Suan’s Scotch Bonnet Pepper Relish.
Smoky Pork Chops with Honey-Mustard Glaze and Pasta
Try something different for dinner. These pork chops with a honey-mustard glaze are great served with mashed potatoes or Della Terra pasta.
Author:Krush Digital
Ingredients
2 large carrots, 1 1/2 – 2 inch slices
4 spring onions, divided in half
1 large bell bepper, sliced
2 summer squash (yellow and green), cut into 1/2 inch slices
1 tablespoon Daddy Hinkles Spicy Pepper Seasoning
2 tablespoons olive oil
4 (2-inch thick) bone-in pork chops
2 tablespoons Seikels Oklahoma Gold Mustard
1 teaspoon Daddy Hinkles Spicy Pepper Seasoning
2 tablespoons Roark Acres Honey
12 ounce Della Terra Campanelle
1/2 cup olive oil
3 garlic cloves, chopped
3 tablespoons Hiland Salted Butter
3/4 teaspoon crushed red pepper flakes
2 1/2 tablespoons Cheatwoods Honey
2 tablespoons chopped Scissortail Farms Italian Parsley
The advance prep for this dish is easily done in two (1-gallon) baggies
one for the vegetables and one for the pork chops.
Peel and rough cut the carrots, then cook in the microwave for about 2 minutes. Slice and cut all other veggies and place into the baggie with the olive oil and Daddy Hinkles Seasoning. Toss, coating in the oil and seasoning mixture.
For the pork, in a small dish mix the mustard, honey and seasoning. Brush the chops, and place into a baggie for cooking at a later time.
Grill the pork about 1/3 of the way then start adding the vegetables, starting with the carrots and onions.
Cook the pasta as indicated on the package. Don’t forget to put salt in the water. While pasta is cooking, gently heat the garlic and olive oil in a small saucepan, remove from heat and add the butter, pepper flakes and honey. Mix the sauce until fully incorporated and pour over the hot pasta. Garnish with fresh parsley, and serve at once.
Make it a Cajun night with red beans and rice, Oklahoma-style. Your favorite MIO products make this recipe special. Try it with Shawnee Mills cornbread.
Author:Krush Digital
Ingredients
1 pound dried small red beans
4 strips Bar-S Thick Sliced Bacon
1/2 yellow onion, chopped
1/2 green bell pepper, chopped
1 pound Greers Ranch House Sausage
1/2 teaspoon Head Country All-Purpose Championship Seasoning
2 garlic cloves, minced
1 package Cured Salt Pork
Salt and pepper, to taste
Hot sauce, to taste
2 cups long-grain rice
1 tablespoon chopped Scissortail Farms Parsley
Soak beans overnight in a large pot of water. The next day, drain beans.
In a large pot, cook bacon. When done, remove bacon and set aside. Crumble when cool.
Add chopped onion, pepper and sausage to the pot, cooking on medium heat until sausage is fully cooked and onion is tender. Drain some grease from pot, leaving some for flavor.
Add beans, Head Country seasoning, garlic and salt pork. Add water until beans are covered. Bring to a boil. Reduce heat and simmer partially covered for 3 hours. Check periodically to make sure you have enough water.
When beans are tender and done, remove salt pork. Tate for seasoning, and add salt, pepper, Head Country seasoning and hot sauce, to taste. For a thicker sauce, smash some of the beans. Add reserved crumbled bacon.
Prepare rice according to package directions. Serve beans over rice and top with parsley. Note: These beans freeze well. Once cool, package in a plastic container, making sure to fill to the top to eliminate air before sealing. When serving, defrost in the refrigerator, then reheat and serve over cooked rice.
Are you ready to sample a hot dog like no other? If so, this dog is for you. Our “super hot” hot dog is full of spicy flavor from Mountain View Hot Links, jalapeno peppers and Ace in the Bowl Salsa and Suan’s Scotch Bonnet Pepper Relish.
Author:Krush Digital
Ingredients
4 Schwabs Hot Links, grilled
4 slices Bar-S Bacon, cooked
1 tablespoon Head Country All Purpose Championship Seasoning
1/2 cup Suans Scotch Bonnet Pepper Relish
1/4 cup Hiland Sour Cream
1/4 cup Ace in the Bowl Salsa
2 jalapeno peppers, chopped
4 Braums Hot Dog Buns
Grill Schwab’s Hot links for 7 to 9 minutes. Remove from grill and let cool for two minutes.
Spread a generous layer of Suan’s Scotch Bonnet Jelly on all four buns. Next, add a layer of Ace in the Bowl Salsa.
Place Hot link in the bun. Add a spoon full of sour cream and sprinkle with Head Country Seasoning and chopped jalapeno peppers.
Wrapping the roast in bacon gives nice flavor and keeps it from drying out while cooking.
Author:Krush Digital
Ingredients
1 (4 to 5) lb pork loin roast, preferably center cut
3 cloves garlic, cut in half
Daddy Hinkles Original Instant Meat Marinade (both dry and liquid)
4 slices Bar-S Bacon
Preheat oven to 325 degrees.
Trim visible fat from pork roast, if desired. Using a paring knife, cut 6 slits in roast, and stuff each with a piece of garlic.
Sprinkle Daddy Hinkles liquid marinade generously over roast. Sprinkle with dry seasoning, and rub in well.
Cut slices of bacon in half, and lay across pork roast, spacing evenly.
Roast (approximately 20 minutes per pound) until meat thermometer registers 160 degrees in center of pork roast. Remove from oven, tent with foil and allow meat to rest for 10 minutes before slicing.
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