June 2018 Recipes of the Month

Posted by Made in Oklahoma on 05/30/2018

June Recipes


 

For a cool treat, try Made in Oklahoma’s Creamy Citrus Pops. Dive into summer fun by setting up an ice pop making station with your friends or family. Set out flavors of juice concentrates, and then mix with the base recipe of Ozarka water, Cheatwood’s Pure Raw Honey and Braum’s yogurt and heavy cream. Everyone will love making their own ice pops, and after a day of swimming, fishing or playing in the sun, the dreamsicles will be ready to eat.

For Father’s Day, treat dad to savory Oven Baked Swamp Wings. The Cajun flavor from Boudreaux’s Swamp Sauce has a nice sweet heat Dad will love. Local Cheatwood’s Honey, Braum’s Salted Butter and Daddy Hinkle’s Marinade round out these flavorful wings.

Dad will also love the Kicked Up Sausage and Pasta Bowl, made with Lovera’s Sausage, which is made fresh in Krebs. Ace in the Bowl Salsa adds the kick to this hearty dish, and handmade Della Terra pasta elevates it.

Lettuce wraps are a favorite of many, but there’s no need to go to a restaurant for them when you can make them right at home using MIO ingredients. In the summertime, the cool crunch of wraps can be just what the season ordered. And these Oklahoma Style Lettuce Wraps are a favorite because they’re packed with Oklahoma pork, J-M Mushrooms and Miller Pecans, and then wrapped up with Scissortail Farms Bibb lettuce.

Whatever your summer plans, there’s a Made in Oklahoma recipe to match it. This summer, buy local and eat local. It’s good for you and good for Oklahoma!

 


 

Fruity Cream Pops

 

Serves: 10
Description: Have fun mixing your favorite flavors to make your own popsicles. These fruit pops combine frozen fruit juice with yogurt, cream and honey to make the coolest, creamiest ice pops.

Flavor Ingredients:
Orange Dreamsicles: 
I (12-ounce) can frozen orange concentrate
1 ½ tablespoons Griffin’s Vanilla
Grape Dreamsicles:
1 (11.5-ounce) can frozen grape juice concentrate
Lemon Dreamsicles:
1 (12-ounce) can frozen lemonade concentrate
Pink Lemon:
1 (12-ounce) can frozen pink lemonade concentrate
Lime Dreamsicles:
1 (12-ounce) can frozen limeade concentrate

Ingredients:
1 cup Ozarka bottled water
3 tablespoons Cheatwood’s Pure Raw Honey
1 can frozen concentrate
1 ½ cup Braums 4% plain yogurt 
¼ cup Braum’s Heavy Cream

Directions:
In a pourable mixing bowl, combine the water and honey, mix thoroughly. 
Choose your ice pop flavor, and add frozen juice concentrate, mixing well. Whisk in the yogurt and heavy cream. 
Divide mixture among 10 ice pop molds. Cover and freeze until firm, at least 4 hours and up to 5 days.


Oven Baked Swamp Wings

 

Serves: 4
Description: This Oklahoma take on a buffalo wing has a sweet heat from Boudreaux’s Swamp Sauce, Daddy Hinkle’s marinade and Cheatwood’s honey. It’s perfect as a sticky-finger summertime appetizer.

Ingredients:
3 to 4 pounds chicken wings
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon Daddy Hinkle’s dry marinade
½ cup Boudreaux’s Swamp Sauce
½ stick Braum’s Salted Butter, cut into cubes
1 tablespoon Cheatwood’s Pure Raw Honey

Onion and Garlic Dipping Sauce
Ingredients:
1 pint Braum’s Sour Cream
3 tablespoons Daddy Hinkle’s Onion and Garlic Seasoning 
Directions for Onion and Garlic Dipping Sauce:
Combine ingredients. Refrigerate until serving.

Directions for Baked Swamp Wings:
If connected, separate wings from drumettes. Preheat oven to 400 degrees.
Pat wings dry to remove any moisture. Toss with oil, salt and Daddy Hinkle’s seasoning. Place wings on two wire racks set inside two baking sheets with rims. Bake until cooked through, about 45 to 50 minutes. Skin should be crisp.
While wings are baking, combine swamp sauce, butter and honey in a small saucepan over medium-low heat, stirring until melted. 
After removing wings from oven, immediately toss in swamp sauce mixture. Serve immediately with additional Boudreaux’s sauce and Onion and Garlic Dipping Sauce.


 

Kicked Up Sausage and Pasta

 

Serves: 4
Description: Oklahoma-made salsa adds a bit of heat to this crowd-pleasing dish of Italian sausage and pasta.

Ingredients:
1 (12-ounce) package Della Terra Pasta
Olive oil
Sea salt
1 (16-ounce) Lovera’s Italian Sausage
1 medium onion
2 cloves garlic
2 tablespoons Scissortail Farms basil, chopped finely
1 jar Ace in the Bowl Salsa
1 bunch broccolini

Directions:
Cook the pasta according to package directions. Toss the cooked pasta in a little olive oil and some sea salt. 
Saute the whole Lovera’s sausage on medium heat until brown on each side, then remove and allow it to cool. Saute the onion until lightly brown, then add chopped garlic and basil. Pour in the salsa and mix well topping with the broccolini. Simmer while slicing the sausage, then add and cover for additional 10 minutes over low heat.

 


 

Okie Style Lettuce Wraps

 

Serves: 6
Description: Start with Oklahoma pork to make a lettuce wrap with an Asian-Okie flair. These lettuce wraps are packed with ingredients made in Oklahoma, and they make a nice light dinner for a hot summer night.

Ingredients:
3 tablespoons hoisin sauce
2 tablespoons Daddy Hinkle’s Meat Marinade
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon minced fresh ginger
1 teaspoon Andrews Honey Bees honey
1 ½ pounds thin boneless Oklahoma pork chops
8 ounces J-M mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
¼ cup finely chopped Miller Pecans
¼ cup sliced Scissortail Farms chives
2 small heads Scissortail Farms bibb lettuce


Directions:
Whisk together hoisin, soy, rice wine vinegar, sesame oil, ginger and honey. Set aside.
Cut pork chops into a small dice. In a saute pan, cook pork until completely cooked through and no longer pink. Place pork in a medium-size bowl. 
In the same saute pan, cook mushrooms until tender. Add water chestnuts, pecans and chives. Combine mushrooms with pork and reserved sauce mixture, warming it all through in the saute pan.
Serve mixture on lettuce leaves, wrapping leaves around about 2 tablespoons mixture for each.


 

 

The above recipes use ingredients from Made in Oklahoma Coalition food manufacturers
with products produced by Griffin Food Company, Ozarka, Cheatwood Honey, Braums, Daddy Hinkle’s, Boudreaux’s Swamp Sauce, Della Terra, Lovera’s, Scissortail Farms, Ace in the Bowl, Andrew’s Honey Bees, J-M Mushrooms and Miller Pecan Co.

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.