Cheesy comfort food becomes creamy soup in this fun recipe that will bring everyone to the table at dinnertime. Rather than simple elbow macaroni, use Oklahoma-made Della Terra pasta, which has a distinct homemade flavor. Adding broccoli to the soup adds both color and nutrition, but if you’re not a broccoli fan, it’s no problem to leave it out. Two types of cheese round out the flavor of this macaroni and cheese you’ll eat with a spoon.
Author:Krush Digital
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4 ounces uncooked Della Terra Creste di Gallo pasta
1 1/2 cup chopped onion
1 celery stalk, chopped
2 cloves garlic, minced
1 tablespoon Hiland Salted Butter 2 tablespoons Shawnee Mills Flour Salt and fresh pepper, to taste
2 cups (about 10 ounces) broccoli florets, chopped into small pieces 2 tablespoons parmesan cheese
1 1/2 cups Hiland grated sharp cheddar cheese
Boil pasta in salted water until al dente, according to package directions. Drain and set aside. 2. Chop onion, carrot, celery and garlic.
In a large soup pot or dutch oven, melt butter. Add chopped vegetables and saute on low heat until soft, about 5 minutes. Add flour and freshly ground pepper to the pot, and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard, whisking constantly. Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
Add broccoli florets and parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling. Add cheddar cheese a little at a time, mixing well until cheese melts.
Return the cooked pasta to the soup and mix well. Serve right away so the pasta doesn’t absorb all the broth.
The combination of ham with beans comes together perfectly in this hearty soup. Round it out with a loaf of French bread for a complete meal. This soup makes a lot, so it’s a good choice when feeding a crowd. Or, package it in small containers for lunch.
Author:Krush Digital
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2 1/2 cups white beans, canneilini or great northern
2 quarts water
2–3 lb Schwabs smoked ham hocks or shanks
2 teaspoons Herbs De Provence or Italian Seasoning
1 tablespoon olive oil
1 cup diced onions
2–3 garlic cloves, minced
1 cup diced celery
2/3 cup chopped carrots
1 teaspoon Tabasco Sauce
2 teaspoons Daddy Hinkles Onion And Garlic Seasoning
Salt And Pepper
Fresh Parsley
Fill a pot large enough to hold the beans with water, and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.
Make the ham broth while the beans are soaking in step 1. Put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbs de Provence or Italian seasoning. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions, and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the onions, garlic and the chopped celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.
This super easy recipe is great to make before heading out the door in the morning. The smell of a homecooked dinner awaits, and with very little effort. It’s a weeknight dinner win! To make it even heartier, serve over Della Terra pasta.
Author:Krush Digital
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1 dozen meatballs from 1 bag frozen Italian-style mushrooms
8 Ounce package J-M sliced mushrooms
1 cup fresh green beans, cut into 1-inch pieces
2 carrots, sliced
6 small red potatoes, chopped
1 medium zucchini, sliced
1 yellow onion, chopped
4 cloves garlic, chopped
1 (28) ounce can diced tomatoes
1 can kidney beans, rinsed and drained
1/2 pound Bar-S Fully Cooked Bacon, warmed and crumbled
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Head Country All-Purpose Championship Seasoning
3 cups chicken broth
3 cups water
1/4 cup chopped Scissortail Farms parsley
Grated parmesan cheese
Combine all ingredients, except fresh parsley and Parmesan cheese, in slow cooker.
Cook on low for 8 hours. Season with salt and pepper.
Garnish each bowl with parsley and parmesan cheese.
This chilli is perfect for tailgates. Make it ahead of time, then pack it in a slow cooker on game day.
Author:Krush Digital
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2 tablespoons olive oil
1 lb Mountain View Meat Co Polish Sausage, sliced into rounds
1 Triple S Farms Sweet Potato, cut into cubes
1 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic
12 ounce Coop Elevator Wheat Beer
1 cup beef broth
1 pkg Ben Jack Laredo Chili Seasoning
1(10 oz) can diced tomatoes and green chiles, undrained
1 (15 oz) can pinto beans, rinsed and drained
Scissortail Farms chopped cilantro
Hiland Sour Cream
La Baguette Bistro Garlic Toast
In a Dutch oven or heavy pot, heat olive oil over medium heat. When hot, add the brats or Polish sausage and brown on both sides. When brats are well-browned, remove and set aside.
Add potatoes, sauteeing until browned, about 5 minutes.
Add bell pepper, onion and garlic, cooking until tender.
Add beer, beef broth, chili seasoning, diced tomatoes and beans. Bring to a boil, then turn down to a simmer. Cook, stirring occasionally, until potatoes are tender. For a less thick stew, add more beer, beef broth or water.
Garnish with cilantro and sour cream, Served with La Baguette, Bistro Garlic Toast.
This easy-to-make soup starts on the stovetop but finishes in a slow cooker. It’s a great one to remember on weekdays when evenings are hectic and there’s no time to make dinner.
Author:Krush Digital
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1 lb Greers Ranch House Sausage
2 1/2 cups water
1 lb Schwabs Back Home Brick Chili
1 (15 Oz.) package package. taco seasoning mix
1 (15 Oz.) can black beans, rinsed and drained
1 (15 Oz.) can pinto beans, rinsed and drained
1 (14.5 Oz.) can diced tomatoes
2 cups Ace in the Bowl Salsa
1 cup pepperjack cheese
1 cup Hiland Sour Cream
1 cup chopped Scissortail Farms Cilantro
Crumble sausage in a medium skillet.
Cook over medium-high heat until brown, stirring often.
Drain. Put in a large slow cooker.
Add water, chili, seasoning, black beans, diced tomatoes, diced tomatoes with green chiles and salsa.
Stir well. Cook on high for 2 ÔøΩ ‘ 3 hours, stirring occasionally.
To serve, ladle into bowls and top with cheese, sour cream and cilantro as desired.
The perfect mixture of Asian flavors and Oklahoma ingredients combines for a warming ramen bowl. J-M Mushrooms, Head Country seasoning and sauce, and Scissortail Farms herbs add loads of flavor to this Oklahoma Ramen.
MIO Products in Okie Ramen Bowl
Head Country All Purpose Championship Seasoning | Head Country Bar-B-Q Sauce – Head Country Bar-B-Q creates rich and robust blends of herbs and spices that make up the perfect sauce and seasonings. Perfect for meats and veggies, this combo is a great addition to the Okie Ramen Bowl.
J-M Mushrooms – J-M Farms was started in 1979 in Miami, Oklahoma. The farm was originally designed to produce 2 million pounds of mushrooms a year. Today it produces 25 million. When raw, these J-M Sliced Mushrooms are mild in flavor with a crisp taste. When these shrooms are cooked, they develop a very natural tender flavor.
Scissortail Farms Cilantro | Scissortail Farms Chives – Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocer
Bar-S Bacon – Bar-S legacy spans over 40 years, crafting quality products with exceptional flavor. Bar-S Naturally Smoked Bacon makes the perfect savory topping to add to your Okie Ramen Bowl. This Oklahoma bacon is tasty and full of history.
Author:Made In Oklahoma Coalition
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1 lb Oklahoma pork tenderloin
1 tablespoon Head Country All Purpose Championship Seasoning
1/2 cup Head Country Bar-B-Q sauce
6 cups chicken broth
3 stalks bok choy
1–2 tablespoons soy sauce
1 (8) ounce package J-M Mushrooms
1 tablespoon fresh ginger, grated
1 small package rice noodles
Lime wedges, thinly sliced
1/4 cup Scissortail Farms Cilantro leaves, chopped
1/4 cup Scissortail Farms Chives, chopped
Dry roasted peanuts, chopped
1/2 lb Bar-S Bacon, cooked and crumbled
Combine Head Country seasoning and sauce in a shallow bowl. Cover and marinate at least 1 hour in the refrigerator.
Preheat oven to 350 degrees. Roast pork in a shallow baking dish for about 30 minutes or until internal temperature reaches 160 degrees. Remove from oven, then let rest 10 minutes before slicing very thin.
In a large saucepan, bring the chicken broth to a boil. Turn heat down to simmer. Add bok choy, cooking for 3-5 minutes or until blanched.
Add soy sauce, mushrooms, ginger and noodles, simmering 5 minutes or until the noodles are done.
To assemble, pour noodles and broth into bowls. Add mushrooms and bok choy, if desired. Place sliced pork on top, followed by lime wedges, cilantro, chives, peanuts and bacon.
This soup is easy enough to make on a busy weeknight. Mountain View Meat Company Smoked Sausage gives it a smoky flavor and great taste. This can also be made in a slow cooker.
Author:Krush Digital
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1 lb Mountain View Meat Company Smoked Sausage
1 medium onion, diced
1 (32 Oz) carton beef broth
1 (8 Oz) can tomato sauce
1 cup dry red Oklahoma-made wine
1 teaspoon Daddy Hinkles Original Instant Meat Marinade
Slice sausage into rounds. In a Dutch oven or soup pot, sautÔøΩ sausage with onion, cooking on medium heat for about 10 minutes.
Add beef broth, tomato sauce, wine, Daddy Hinkles seasoning, Italian seasoning, tomatoes, green beans, mushrooms, carrots and zucchini. Add 5 to 6 cups of water, depending on how much broth you want for your soup.
Bring to a boil. Cover, then reduce heat to low, and simmer for 20 to 30 minutes until carrots are tender.
In a large saucepan, cook tortellini according to package directions. Set aside.
When soup is done, ladle soup into bowls then add tortellini to each bowl. Top with Parmesan cheese.
