April Recipes of the Month 2018

Posted by Made in Oklahoma on 04/03/2018

Made in Oklahoma Coalition April 2018

Even the best cooks occasionally need to take a break from cooking. During busy seasons of work and family life, there’s not always time for sit-down dinners or complicated meals. Harried schedules sometimes call for on the go meals. Rather than falling back on drive-through windows for quick meals, you can use Made in Oklahoma ingredients to prepare healthy and quick foods for breakfast, lunch, dinner and snacks.


For breakfast, think about starting the day with a layered yogurt parfait that’s as delicious as it is healthy. Layers of Braum’s Greek yogurt, Southern Okie Peach Spread and Wholee Granolee granola can be placed in a little glass jar or plastic cup, and then toted in a refrigerated bag for breakfast at your desk.


For an on-the-go power pack, try a mini frittata. Frittatas are great for those on high protein diets and can be tailored for any dietary restrictions. The Made in Oklahoma frittata is also packed with delicious ingredients, including Oklahoma-grown Scissortail Farms spinach and J-M mushrooms, Bar-S ham and Daddy Hinkle’s seasoning. The finishing touch to the frittata is Lovera’s Caciocavera cheese, a creamy cheese that’s hand-formed and hung to dry right in the market at Lovera’s in Krebs, Oklahoma.


Rather than junk food, why not upgrade your pre- or post-workout meal to an on-the-go workout pack of a hearty flatbread sandwich. Make your own flatbread using Made in Oklahoma ingredients, and then fill it with even more tasty locally produced favorites. Workouts will be something to look forward to when you pack a homemade flatbread along with fresh vegetables, Oklahoma’s Ozarka water and Kize raw energy bars.


Fresh Flatbread Sandwich

Description: Start by making homemade flatbread, then assemble your sandwich with Lovera’s Summer Sausage, Lovera’s Caciocavera cheese, Scissortail lettuce greens and Seikel’s Oklahoma Gold Mustard.

Serves: 8

Ingredients for flatbread:
3 to 3 1/4 cups Shawnee Mills All Purpose Flour
1 1/4 cups boiling water
1/2 cup instant potato flakes
1 1/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon instant yeast 

Ingredients for toppings:

Lovera’s Summer Sausage

Lovera’s Caciocavera Cheese

Scissortail Farm lettuce greens

Seikel's Oklahoma Gold Old Style Mustard

Soft Flatbread

Additional add-ons for a filling lunch:

Vegetable garnishes

KiZe Raw Energy Bar

Oklahoma Ozarka Water


  1. Place 2 cups of the flour into a mixing bowl. Pour the boiling water over the flour, and stir with wooden spoon until fully incorporated. Cover and set to one side for 30 minutes.
    In a separate bowl, whisk together the instant potato flakes  and 1 cup of the remaining flour with the salt, oil and yeast.

  2. Add this to the cooled flour/water mixture, stir, then knead for several minutes  until a soft dough forms. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.

  3. Divide the dough into 8 pieces (each around 3 ounces). Cover, and let rest for 15 to 30 minutes.

  4. Roll each piece into a 7" to 8" circle, and brown in cast iron pan over medium heat for about 1 minute per side, until they're puffed and  with brown spots. Wonderful when served hot. Will refrigerate for 4-5 days, or freeze.

Mini Baked Frittatas

Description: These protein-packed mini egg cups are the perfect grab and go breakfast or lunch, since they can be made ahead and popped in the microwave to reheat.

Serves: 6


1 tablespoon olive oil or vegetable oil

1 (8-ounce) package J-M Mushrooms, sliced

1 cup Scissortail Farms spinach, lightly packed

¼ teaspoon Daddy Hinkle’s seasoning

8 eggs, lightly beaten

½ cup Dairy Pure milk

½ cup Bar-S Chopped Ham

4 ounces Lovera’s Caciocavera cheese, grated, may substitute mozzarella



  1. Preheat oven to 375 degrees. Spray 6 small glass Pyrex ramekins with nonstick cooking spray. Alternately, you can spray a muffin tin with nonstick cooking spray or line a muffin tin with paper liners.

  2. Heat oil in a large skillet over medium-high heat. Add mushrooms, cooking until softened and the mushrooms have released most of their liquid, about 5 minutes. Using a slotted spoon, remove mushrooms from skillet to a bowl, leaving any remaining oil and liquid in the skillet.

  3. Add spinach to the skillet and sauté until tender and wilted, about 10 minutes. Add a little extra olive oil, if needed while cooking.

  4. Add the spinach to the bowl with the mushrooms. Stir in Daddy Hinkle’s seasoning, eggs, milk, ham and cheese.

  5. Divide egg mixture evenly among ramekins or muffin tins. Bake until a toothpick inserted comes out clean, about 25 minutes.

  6. Cool slightly before removing from ramekins or muffin tins. Or, serve directly from the ramekin. Serve hot or at room temperature.

Peach Parfait

Description: All the sweetness and creaminess of a sundae is packed in this guilt-free yogurt parfait.

Serves: 1


2 Tbsp Southern Okie gourmet peach spread

½ fresh Oklahoma peach, diced finely
1 Braum’s Honey Greek Yogurt (6-ounce)
¼ cup Wholee Granolee super granolee



  1. Combine Southern Okie spread with diced fresh peaches.

  2. In a small jar or glass, layer Braum’s Greek Yogurt, then Wholee Granolee and top with the Southern Okie peach mixture.

The above recipes use ingredients from Made in Oklahoma Coalition food manufactures with products produced by Shawnee Mills, Braum’s, Daddy Hinkle’s, J-M Farms, Seikel’s, Scissortail Farms, Dairy Pure, Ozarka, Bar S, KiZe, Wholee Granolee, Southern Okie, Lovera’s.


About Made in Oklahoma Coalition

Providing a marketing and promotional platform to assist more than 70 Oklahoma food manufacturers, the Made in Oklahoma Coalition (MIO) builds brand preference and loyalty for members and its products. The MIO Coalition-member companies create a positive economic impact on the Oklahoma economy by employing more than 61,500 Oklahomans. The member-companies of MIO generate over $4.2 billion in annual sales for the state’s economy. The MIO Coalition continues to expand the footprint of Oklahoma’s food manufacturing sector through business retention and growth. For more information about MIO and its member companies, please visit www.miocoalition.com.