May Recipes of the Month

Posted by Made in Oklahoma on 05/02/2017

The Made in Oklahoma Coalition is

excited to announce the May 2017 Recipes of the Month. We've got savory

tastes with sweet desserts! Be sure to save each of these unique

Oklahoma recipes!

 

 

Chicken Enchilada Casserole

Ingredients

2 Chef's Requested Santa Fe style chicken breasts

1 can of cream of chicken soup

1/2 cup Hiland Sour Cream

1 ( 4-ounce) can diced green chiles

1 (15-ounce) can green chile enchilada sauce

1/4 cup Game On Salsa

12 (6-inch) corn tortillas

2 cup shredded cheddar cheese

Chopped cilantro, Game On Salsa, Hiland Sour cream and sliced limes for topping.

 

Directions

1. Over a medium -high outdoor grill or an indoor grill pan, cook chicken until cooked through and juices run clear. Once slightly cool, cut into bite-size pieces.

 

2. Preheat oven to 350 degrees. In a bowl, mix together cream of chicken soup, sour cream, 1/3 enchilada sauce and salsa. Add chicken, and stir to combine.

 

3. Pour 1/4 cup enchilada sauce into the bottom of an 8-by 8-inch baking pan and spread it out until most of the bottom is covered.

 

4. Use 3 tortillas to cover the bottom of the pan. You may need to cut or tear a tortilla to fill in the gaps. Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/4 to 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer. Add another 1/3 of the chicken mixture and cover the tortillas. Top with 1/3 cup enchilada sauce. Top with half the shredded cheese. Using 3 more tortillas, cover the second layer. Add remaining chicken mixture, and cover tortillas. Add another 1/4 to 1/3 cup enchilada sauce. Cover with remaining tortillas. Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible.

 

5. Spread remaining cheese over the top of the sauce. Bake for 25 to 30 minutes until cheese is melted and casserole is bubbly.

6. Serve with chopped cilantro, Game On Salsa, Hiland Sour Cream and sliced limes.

 

 

Chocolate Covered Strawberry Cupcake

Ingredients

1 1/2 cups semisweet chocolate chips

1/2 cup Hiland Unsalted Butter, softened

1 (16-ounce) package light brown sugar

3 large eggs

2 cups Shawnee Mills All-Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (8-ounce) container Hiland Sour Cream

1/2 cup hot water

2 teaspoons Griffin's vanilla

¾ cup Garden Club Strawberry Preserves

Frosting:

8 ounces cream cheese, room temperature

1/2 cup Hiland Unsalted Butter, cut into pieces, room temperature

1 cup powdered sugar

1 teaspoon Griffin's vanilla

 

Directions

1. Preheat oven to 350 degrees. Microwave chocolate chips in a microwave-safe bowl on high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

 

2. Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, then beat until blended.

 

3. Sift together flour, baking soda and salt. Gradually add to chocolate mixture, alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow stream, beating

at low speed just until blended. Stir in vanilla.

 

4. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling 1/3 full. Add 1 heaping teaspoon strawberry preserves onto batter, then cover until cups are filled 3/4 full.

 

5. Bake at 350 degrees for 18 to 20 minutes or until a toothpick placed in centers comes out clean. Remove from pans, and let cool completely (about 45 minutes).

 

6. To make frosting: Place cream cheese in a medium mixing bowl. Beat cream cheese on medium speed. Gradually add butter, and continue beating until smooth and well blended. Sift in powdered sugar, and continue beating until smooth. Add vanilla, and stir to combine.

 

 

Garlic-Cheese Biscuits and Gravy

 

Ingredients

2 packages Shawnee Mills Biscuit Mix

1 cup Dairy Pure Whole Milk

1 cup shredded cheese

¼ teaspoon granulated garlic

 

Directions

For the biscuits, prepare according to recipe on the Shawnee Mills packaging for “garlic cheese version.”

Gravy:

1 ounce No Man’s Land Beef Jerky, chopped fine

1 package Shawnee Mills Cream Gravy Mix

2 cups water

 

The trick to this wonderful gravy is reducing the jerky to workable pieces. Cut strips the length of the jerky first, then cut across the grain. Add the cut jerky to 1 ½ cups water, and bring to a boil. Combine the gravy mix with the remaining ½ cup water, and whisk in after the water has come to a boil.

 

About Made in Oklahoma Coalition

Providing a marketing and promotional platform to assist more than 60 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 61,000 Oklahomans. The member-companies of MIO generate over $4.1 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 miocoalition.com. Media Contact:

Kyle Baldinger | 405-286-9635 | [email protected]