June Recipes of the Month
Made in Oklahoma Coalition Announces June Recipes
The Made in Oklahoma Coalition officials are delighted to announce the June Summer recipes with dense rich blends of flavor that reward the palate and your wallet! Join us in the kitchen this month and try your hands with Made in Oklahoma products.
Smoky Pork Chops with Honey-Mustard Glaze and Pasta
2 large carrots 1 ½ - 2-inch pieces
4 spring onions, divided in half
2 summer squash, yellow and green, cut in ½-inch slices
1 large red bell pepper, cut in ½-inch slices
1 tablespoon Daddy Hinkle’s Spicy Pepper Seasoning
2 tablespoons olive oil
4 (1- to 2-inch thick) bone-in pork chops
2 tablespoons Seikel’s Oklahoma Gold Mustard
1 teaspoon Daddy Hinkle’s Spicy Pepper Seasoning
2 tablespoons Andrew’s Honey Bees honey
Pasta and sauce:
12 ounces Della Terra Campanelle pasta
1/2 cup olive oil
3 garlic cloves, chopped
3 tablespoon Hiland Salted Butter
¾ teaspoon crushed red pepper flakes
2 ½ tablespoons Andrew’s Honey Bees honey
2 tablespoons chopped 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 Hinkle’s 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.
Just Peachy Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 packages Shawnee Mills Buttermilk Biscuit mix
1 1/2 cups Hiland Whole Milk
1 peach, peeled and cubed
1/4 cup sliced almonds
1/2 cup or 1 stick Hiland Unsalted Butter
1/3 cup Griffin’s Organic Pancake Syrup
1/2 cup Southern Okie Gourmet Peach Spread
Preheat oven to 350 degrees. Generously spray a Bundt pan with nonstick baking spray.
In a medium bowl, stir together granulated sugar, cinnamon and nutmeg
In a large bowl, combine biscuit mix and milk. Stir together to form a dough. Let sit for 5 minutes.
Scoop heaping tablespoons of biscuit dough and form into balls. Roll in cinnamon-sugar mixture until evenly coated. Layer half of the dough balls in the Bundt pan. Sprinkle with peaches and almonds. Top with remaining half of dough balls.
In a small saucepan, heat butter and syrup over medium heat, stirring until sugar dissolves and butter is melted. Remove from heat, and stir in peach spread. Pour evenly over dough balls.
Bake until golden brown, about 35 minutes. Let cool in pan 10 minutes, then invert onto a serving platter. Serve warm.
1 cup frozen banana
2 tablespoons Andrew’s Honey
1 cup Dairy Pure Milk
½ cup Hiland Vanilla Yogurt
2 cups frozen strawberries, peaches, blackberries, mango or blueberries
½ cup Devine Water
Drop the bananas and honey into the blender, add the milk and pulse. Add the yogurt and fruits, and pulse adding water to adjust the consistency.
Tip: If you are freezing your own fruits you may want to try pre-portioning the washed fruits into sandwich baggies and flattening them on a sheet tray in the freezer.
The above recipes use ingredients from Made in Oklahoma Coalition food manufacturesn with products produced by Daddy Hinkle’s, Seikel’s, Andrew’s Honey Bees, Della Tara, Hiland Dairy, Shawnee Mills, Griffins, Southern Okie, Dairy Pure, and Devine Water