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Ham, Mushroom and Potato Gratin
Potatoes, mushrooms and ham are delicious together in this baked gratin. It’s rich enough to be a main course served with a fresh salad.
- 8 Ounce J-M Farms Cremini Mushrooms
- 1 tablespoon olive oil
- 1 1/2 pound Yukon gold potatoes, peeled
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1 cup grated cheddar cheese
- 1 cup Bar-S Chopped Ham
- 1 cup Hiland Milk
- 1/2 cup grated parmesan cheese
- 2 tablespoons Hiland Salted Butter
- Preheat oven to 350 degrees. Butter a 9-inch square or oval dish.
- Saute mushrooms in olive oil until golden brown.
- Slice potatoes thin using a sharp knife or mandoline. Arrange half of potatoes in bottom of dish, overlapping as needed. Sprinkle with half the salt and half the pepper. Layer with half the mushrooms, half the cheddar and half the ham. Repeat layers.
- Evenly pour milk over the entire dish. Dot with 2 tablespoons butter.
- Bake 40 minutes. Remove from oven, and sprinkle with parmesan cheese. Bake an additional 10 minutes. The gratin is done when the potatoes are soft and the top is golden brown.
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Jalapeno Popper Mac and Cheese
If you like jalapeno poppers, you have to try this mac and cheese with all the flavor and crunch of a jalapeno popper over artisan Della Terra pasta.
- 1 (12) ounce package Della Terra Campanelle pasta
- 1 lb Bar-S Thick-Cut Bacon, cooked crisp and crumbled
- 1 stick Hiland Butter
- 1/2 cup Shawnee Mills All Purpose Flour
- 1 cup Hiland Milk
- 1 cup Hiland Half-and-Half
- 1 (8 ) ounce package cream cheese, cut into 1-inch cubes
- 2 cups Loveras Caciocavera cheese, shredded
- 2 cups shredded cheddar cheese
- 1 teaspoon kosher salt and fresh cracked black pepper
- 1/4 cup Ace in the Bowl Salsa
- 2 jalapenos, sliced
- 1/2 cup panko bread crumbs
- Cook pasta according to package directions. As pasta is cooking, cook bacon until crisp, and then crumble.
- Melt butter over medium heat in a large saucepan. Add flour, stirring for about 2 minutes or until light brown. Gradually add milk and a half and a half, stirring constantly. Bring to a boil until thickened and smooth.
- Remove from heat, and add cream cheese, Lovera’s cheese, cheddar and salt, and pepper. Stir until cheese is completely melted.
- In a large bowl, combine pasta with cheese sauce. Fold in crumbled bacon and salsa. Pour into a buttered 9-by-13-inch baking dish. Top with sliced jalapenos, and sprinkle with breadcrumbs.
- Bake in a preheated 400-degree oven for 30 to 40 minutes, or until top is bubbly and golden brown.
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Caesar Potato Salad
Looking for a new potato salad recipe? Give this one a try!
- 1/2 pound Greers Hickory Smoked Sliced Slab Bacon
- 2 pounds new potatoes, diced
- 1 1/4 cups Caesar salad dressing
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup red onion, finely sliced
- 3 hard-cooked eggs, chopped
- Slice the bacon thinly and saute’ until all the fat is rendered and golden brown.
- Drain and reserve bacon pieces for the salad.
- Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.
- Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
- Drain and cool slightly.
- In a large mixing bowl, combine the dressing, pepper, onions, eggs, potatoes and bacon, mixing gently until the dressing has evenly covered the ingredients.
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Browned Butter Mashed Potatoes
Mashed potatoes are a must on the Thanksgiving menu. Try something different this year with browned butter mashed potatoes. Start by mashing the potatoes with the tanginess of Braum’s Buttermilk, then adding salt, pepper and nutmeg. Then make the browned butter, by melting and cooking Braum’s Salted Butter. Once it’s reached golden brown, pour over the potatoes. These potatoes are so good you won’t need gravy. Browned butter is like liquid gold on top of already delicious buttermilk mashed potatoes. Browning the butter gives a nuttiness and intense flavor.
- 3 pound russet potatoes
- 3/4 cup Braums Buttermilk
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1/2 pound Braums Salted Butter
- Peel and cube the potatoes. Place in a large pot and fill with water to cover. Cook uncovered over medium-high heat until the potatoes are tender, about 20 minutes. Using a fork to test for doneness. Drain and allow the steam to escape. Return to the pan, adding the buttermilk, salt, pepper and nutmeg. Mash using a hand mixer or potato masher.
- While the potatoes are cooking, place the butter in a saute pan on medium heat. Watch and stir consistently until the butter begins to brown, about 5-10 minutes. This will happen quickly once the liquid has simmered off leaving the butterfat and milk solids. When butter begins to turn golden brown, immediately remove pan from heat.
- Transfer potatoes to a serving dish. Pour browned butter over potatoes before serving.
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Loaded Crispy Bacon Mashed Potatoes
This impressive side dish will have everyone coming back for seconds. It’s all the ingredients of a twice-baked potato in an easy-to-make bowl of mashed potatoes. This may become your new family favorite.
- 2 1/2 (3) lb russet potatoes peeled and cubed
- 2 cups Hiland Sour Cream
- 1/2 cup Hiland Salted Butter
- 1/2 cup Hiland Cream
- 10 slices Bar-S Bacon, cooked and crumbled
- Pinch of ground nutmeg
- Salt and pepper to taste
- Cover the diced potatoes in water and bring to boil, cooking until tender for mashing.
- Add sour cream, butter, cream, and nutmeg and mash until smooth.
- Add the crumbled bacon and serve.
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Loaded Twice-Baked Sweet Potatoes
These potatoes are a break from your ordinary side dishes. They’re great alongside ham or as a side with grilled foods or barbecue. The chipotle mixed with the sweet syrup and cream gives it great flavor.
- 4 sweet potatoes, washed and dried
- 2 tablespoons Hiland Heavy Whipping Cream
- 4 tablespoons Hiland Butter, melted
- 3 tablespoons Griffins Original Syrup
- 1/4 cup Hiland Sour Cream
- 1/4 teaspoon Head Country All Purpose Championship Seasoning
- 2–4 tablespoons chipotle sauce, depending on your heat preference
- Salt and pepper to taste
- 8 slices Bar-S Thick-Cut Bacon, cooked crisp and crumbled
- 1/4 cup sliced green onions
- Place potatoes on a foil-lined baking sheet, and bake in a preheated 400-degree oven for 50 to 55 minutes, or until done. Let cool for 10 minutes.
- Slice potatoes in half lengthwise, then carefully scoop out the soft potato, leaving the skin intact.
- Warm the cream in a saucepan or in the microwave. In a large bowl, combine sweet potato with cream, melted butter, pancake syrup, sour cream, seasoning and chipotle sauce. Season to taste with salt and pepper. Scoop mixture into the sweet potato skins.
- Increase oven temperature to 450 degrees, and bake for 15 minutes. Add crumbled bacon during the last 5 minutes of cooking. Remove from the oven, and sprinkle with green onions.
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Meaty Grilled Mushrooms
If you love a savory, meaty grilled mushrooms, this recipe is for you. This is a good one for all of you who do Meatballs Mondays. J-M mushrooms are flavorful and substantial enough to hold up well on an outdoor grill.
- 1 lb J-M Farms Cremini Mushrooms
- 4 tablespoons Hiland Butter
- 1 Daddy Hinkles Instant Meat Marinade (liquid)
- 2 tablespoons Daddy Hinkles Instant Meat Seasoning
- 2 tablespoons chopped Sciossortail Farms Parsley
- Clean and dry mushrooms. Thread on metal or wooden skewers.
- Melt butter, then stir in Daddy Hinkles liquid marinade. Brush butter mixture over mushrooms. Sprinkle with Daddy Hinkles seasoning.
- Grill on an outdoor grill over medium-high heat about 10 minutes, turning a few times to cook evenly. you may also cook these mushrooms on an indoor grill pan over medium-high heat for about 10 to 12 minutes.
- Sprinkle cooked mushrooms with parsley.
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Italian Pasta Salad with Ham
Pasta salad is a favorite anytime of the year. This pasta salad makes four to six generous servings, making it great for lunch or dinner. It’s loaded with Scissortail Farms spinach and thyme, Leonard Mountain olives and sundried tomatoes. Dianes Legendary Italian Salad Dressing rounds out the flavor. This pasta salad also starts with the best pasta in Oklahoma, locally made Della Terra fusilli pasta. Della Terra is an artisan small-batch pasta maker with unique shapes and a homemade quality you can taste.
- 1 package Della Terra Fusilli Pasta, cooked per directions on the box
- 1 cup Dianes Signature Italian Dressing
- 12 ounce Schwabs Ham, diced
- 2 tablespoons Scissortail Farms Thyme. stems removed and chopped
- 2 cups Scissortail Farms Baby Spinach
- 1/2 cup sun-dried tomatoes, sliced thin
- 1/2 cup Leonard Mountain Olives, quartered
- Make pasta according to package directions.
- Place all chilled ingredients into a large mixing bowl, toss gently and serve.
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Baked Beans with Syrup and Bacon
These classic beans get their sweetness from Griffins Syrup.
- 6 slices Bar-S Bacon
- 1/2 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1 large can pork and beans
- 1 cup Griffins Waffle Syrup
- Dice bacon. In medium sauce pan, cook bacon over medium-high heat until nearly crisp.
- Drain off half of the bacon drippings.
- Add onions and peppers, cook until translucent.
- Reduce heat to medium and add beans and waffle syrup.
- Simmer 30 minutes. Enjoy!
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Bacon-Wrapped Roasted Corn on the Cob
Bar-S Bacon gives great flavor to this roasted corn.
- 6 ears of corn
- 1 package Bar S Thick-Sliced Bacon
- Braums Butter
- Sea salt
- Remove the corn silk by pulling back the husks, one at a time, being careful to keep them intact with the corn at the base. Once silk is removed, wrap two slices of bacon around each ear. Pull the husks back over the corn and bacon.
- Using twine, gather any loose husks and tie each ear securely at the top. Preheat a grill to medium heat. Or, if you prefer to use an oven, preheat to 375 degrees. Roast corn for 25-30 minutes.
- Serve with fresh butter and sea salt.
