The barbecue-butter sauce gives a depth of flavor to grilled vegetables. This is a great dish for parties when you have vegetarians coming. You can throw these vegetable skewers on the grill at the same time you’re grilling chicken or burgers.
Author:Krush Digital
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1 package J-M Mushrooms, sliced
1 large zucchini, sliced into rounds
1/2 head cauliflower, broken into pieces
1 1/2 cup cherry or grape tomatoes
1 green bell pepper, sliced
1 red bell pepper, sliced
1 cup Hiland Salted Butter, softened
1 cup Daddy Hinkles Original Meat Marinade dry seasoning
1 teaspoon Swadley’s Original Honey Sweet BBQ Sauce
1/4 cup Roark Acres Honey
1 teaspoon Juice of 1/2 lemon
Heat outdoor charcoal or gas grill to medium heat.
Cook vegetables by skewering them onto kabobs. Or, make a foil packet with heavy-duty aluminum foil in a rectangle. Shaping the sides to make a handle and leave the top open.
In mixing bowl, blend butter, Daddy Hinkles seasoning, barbecue sauce, honey and lemon juice. Brush 1/3 of sauce onto vegetables. Cook 3 minutes, turn and brush with 1/3 more sauce. Cook another 3 minutes. Serve vegetables with remaining barbecue butter sauce.
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.
Author:Krush Digital
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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.
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.
Looking for a new potato salad recipe? Give this one a try!
Author:Krush Digital
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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.
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.
Author:Krush Digital
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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.
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 bacon mashed potatoes. This may become your new family favorite.
MIO Products in Loaded Crispy Bacon Mashed Potatoes
Hiland Sour Cream | Salted Butter | Cream – Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.
Bar-S Bacon – Bar-S Bacon is full and hearty, adding a delicious savory flavor to your loaded crispy bacon mashed potatoes. Made from the finest ingredients and cured in a delicious rub, Bar-S Bacon is a top-tier Made in Oklahoma bacon.
Author:Krush Digital
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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.
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.
Author:Krush Digital
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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.
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.
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.
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.
Author:Krush Digital
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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.
