Made in Oklahoma recipes for September aim to heel
Fall in Oklahoma is all about football and fun, and the Made in Oklahoma Coalition has whipped up some recipes for getting together with family and friends.
Sheet Pan Steak Fajitas gives you all the sizzle without the mess. Everything is baked right on a baking sheet, so it’s easy to prepare and serve while watching the game or gathering outside the stadium this fall.
Cowboy Queso can ride on fajitas at any time. This one is loaded with Sixth Day Snacks pickled jalapenos and salsa along with Greer’s Ranch House sausage. Black beans add texture and flavor. Keep this queso warm for dunking with chips during the game.
Baked rigatoni made with local Della Terra pasta are easily made on game day or made ahead and stored in the fridge or freezer. It is ideal to take away.
And for dessert, Moka Brownies made with dark chocolate brownie powered by Bedre chocolate and Compadres coffee. Topped with a mocha cream cheese frosting, this grown-up brownie is as delicious with an espresso martini as it is with a cold glass of milk.
For more recipes like this, go online to miocoalition.com
Steak fajitas on a plate
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- 1 tablespoon chilli powder
- 1 tablespoon of cumin
- 2 teaspoons garlic powder
- 1 teaspoon Daddy Hinkle seasoning
- 1 1/2 pounds skirt steak, thinly sliced
- 1 red onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 container (8 ounces) JM sliced mushrooms
In a small bowl, whisk together lime juice, olive oil, salt, brown sugar, oregano, chili powder, cumin, garlic powder and Daddy Hinkle’s. Pour into a large zip lock bag. Add the sliced steak. Marinate for as little as 30 minutes or as long as all day, depending on how much time you have.
Preheat the oven to 400 F. Arrange the sliced onion, peppers and mushrooms on a baking sheet. Add steak and chicken in a single layer, leaving space between pieces. You may need to use two baking sheets.
Bake for 20 minutes or until meat is browned and cooked through.
Serve fajita meat and vegetables with flour or corn tortillas, Scissortail Farms cilantro, HilandSour cream, sliced avocado and shredded cheese.
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 pound Greer’s Ranch House sausage
- 1 can Stonecloud Brewing Co. Neon Sunshine
- 2 pounds white American deli cheese, sliced or Velveeta cheese
- 1 can (14.5 ounces) Rotel tomatoes
- 1/2 cup Sixth Day Snacks Salsa
- 1/2 cup Sixth Day Snacks sliced pickled jalapeno peppers
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup Scisorttail Farms cilantro, chopped
Saute onion, garlic and sausage until sausage is browned and onion is tender. Drain any fat and place the mixture in a 4-quart slow cooker.
Add beer, sliced cheese, tomatoes, jalapeno peppers, black beans, cumin, salt and pepper. Cook on high for 2 hours. Stir, checking to see if the cheese is melted. Stir in cilantro.
Put the slow cooker on hot mode. Serve with tortilla chips. Garnish with red onion and cilantro to serve.
Easy Baked Rigatoni
- 1 package (12 ounces) Della Terra Rigatoni
- 1 pound lean ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 package (8 ounces) JM sliced mushrooms
- 1 jar (25 ounces) Lovera Tomato Basil Sauce
- 1/4 cup chopped fresh parsley
- 1 1/2 cup grated mozzarella cheese
- 1/3 cup grated parmesan
Cook pasta according to package instructions.
Sauté the ground beef with the onion, peppers, garlic and mushrooms over medium heat until the meat is browned and the onion and peppers are tender. Drain off any fat. Add pasta sauce. Simmer 5 to 10 minutes, uncovered, stirring to combine flavors. Add parsley and cooked rigatoni.
Spread into a 9 x 13 inch pan. Top with cheese. Bake 25 minutes or until cheese is melted and bubbly. Garnish with more chopped parsley, if desired.
Rich Mocha Brownies
- 2/3 cup semi-sweet chocolate chips
- 1 stick of Braum’s unsalted butter
- 2 Hansen Eggs
- 1 cup plus 2 tablespoons sugar
- 1/3 cup well-brewed Compadres coffee
- 1/2 cup Shawnee Mills All Purpose Flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 stick Braum’s unsalted butter, room temperature
- 8 ounces cream cheese, softened
- 3 to 3 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon Griffin’s Vanilla
- 2 tablespoons Prairie Wolf Black Coffee Liqueur
Melt the chocolate chips and butter in the microwave or over low heat on the stove. Stir until smooth. Cool slightly.
Beat eggs and sugar.
Add coffee to melted chocolate. Combine the flour, cocoa powder and baking powder, then gradually add to the chocolate mixture.
Spread in a 9 x 13 inch baking dish. Bake for 15-20 minutes at 350 F. Do not overbake.
To make the frosting, beat the butter and cream cheese until well blended, about 3 to 4 minutes on medium speed. Scrape the bowl. Add 3 cups powdered sugar, cocoa powder and vanilla. Mix over low heat until the powdered sugar and cocoa powder are incorporated. Add coffee liqueur, stir until combined. Add more powdered sugar to thicken, if needed. Spread overcooled brownies.
SOURCE: The Made in Oklahoma Coalition