Oklahoma City, OK (PRWEB) December 18, 2015 -- The Made in Oklahoma Coalition officials are delighted to announce this month’s recipes. These spreads add a unique twist to the family table.
The following recipes use ingredients from Made in Oklahoma Coalition food manufactures with products produced by Hiland Dairy, Bar-S, Suan’s Scotch Bonnet, Della Terra, Daddy Hinkle’s, Shawnee Mills, J-M Farms, Greer’s, and more! The recipes are listed below:
Chicken and Pepper Pasta in Cream Sauce
• 1 tablespoon olive oil
• 1 tablespoon Hiland Salted Butter
• 1 yellow onion, chopped
• 1 green bell pepper, sliced in matchstick-size pieces
• 4 garlic cloves, minced
• 1 pound boneless, skinless chicken tenders (or chicken breast cut into thin strips)
• ½ pound Bar-S fully-cooked bacon, warmed and crumbled
• 1 (14.5-ounce) can petite diced tomatoes
• 2 tablespoons Suan’s Scotch Bonnet Pepper Relish
• ½ cup dry white wine
• 1 cup Hiland Heavy Whipping Cream
• 1 cup freshly grated Parmesan cheese
• ¼ cup chopped fresh Italian parsley
• 10 ounces Della Terra fresh pappardelle pasta
In a large skillet over medium heat, cook onion, bell pepper and garlic in olive oil and butter. Cook until tender, about 6 minutes. Remove from pan, and set aside.
In same skillet, sauté chicken until cooked through. Add cooked bacon, tomatoes and Suan’s pepper relish, stirring to combine. Add wine and cream, bring to a boil, and then turn heat to a simmer. Stir in cheese and parsley.
Cook pasta in a pot of boiling, salted water. Add cooked pasta to chicken mixture, tossing to coat pasta. Serve with additional cheese and parsley.
Individual Beef Wellingtons
• 1 package frozen puff pastry (2 sheets)
• 6 Chef’s Requested bacon-wrapped filet mignon
• ¾ teaspoon Daddy Hinkle’s Instant Meat Marinade (dry seasoning)
• 1 tablespoon vegetable oil
• 2 tablespoons Hiland Salted Butter
• 1 yellow onion, chopped
• 1 (8-ounce) package J-M Sliced Baby Portabella Mushrooms
• 1 tablespoon Suan’s Scotch Bonnet Onion Preserves
• Salt and pepper, to taste
• 2 tablespoons Shawnee Mills All-Purpose Flour
• 6 tablespoons blue cheese crumbles
• 1 egg, lightly beaten
• Set out puff pastry sheets to thaw. Preheat oven to 425 degrees.
• Season filets with Daddy Hinkle’s seasoning.
Heat oil in a large, heavy skillet over medium-high heat. Once hot, add the filets and cook for 10 minutes, turning once halfway through. Remove steaks to a plate, and set aside
Add butter to the skillet, and cook onion and mushrooms over medium heat until tender, about 10 minutes. Add Suan’s onion preserves, stirring and warming through. Add salt and pepper, to taste. Remove from heat, and let cool slightly.
Sprinkle flour on a wooden board. Unfold pastry sheets. Cut each sheet into thirds, so that you have 6 total puff pastry pieces. Using a rolling pin or the palm of your hand, roll or press out the dough slightly.
For each wellington, place 1-tablespoon blue cheese crumbles on puff pastry. Top with 2 tablespoons onion-mushroom mixture. Place filet on top of onions. Wrap puff pastry around filet, pinching edges together to seal. Turn over so that the seam-side is down. Brush each wellington with egg. Cut a small slit on top of each, or place a mushroom on top of each.
Place wellingtons on a parchment-lined baking sheet, and bake at 425 degrees for 15-20 minutes, or until golden brown.
Working Man’s Quiche
• 1 lb. Greer’s Ranch House Sausage
• 1 bunch green onions
• 1 (8oz) pig, J-M Farms mushrooms sliced
• 1 red pepper, roasted, peeled and diced
• 1 lb. Monterey Jack cheese, grated
• 2 C Hiland Whipped Cream
• 3 eggs
• 1 t. dried parsley
• Salt and pepper to taste
• 1 (15 oz.) pkg refrigerated pie crust
Preheat oven to 350 degrees. Brown sausage and drain. In the same skillet, sauté mushrooms and green onions until tender.
In large bowl, mix together sausage, mushrooms, onions, roasted peppers and cheese. In a separate bowl, lightly whip together cream, eggs, parsley, salt, and pepper.
Arrange the sausage mixture in the bottom of the pie crust that has been prepared according to the manufacturer’s instructions, and pour the cream and egg mixture over the top.
Place in oven and bake for about an hour or until the custard has set. Let the quiche cool on a rack and serve warm.
About Made in Oklahoma Coalition
Providing a marketing and promotional platform to assist more than 45 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 28,000 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 http://www.miocoalition.com.
Media Contact:
Carter Campbell | 405-286-9635 | carter(at)boilingpointmedia(dot)com
Alyssa Canales, Boiling Point Media, http://www.miocoalition.com, +1 4052869635, [email protected]
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