Fall in Oklahoma mean football and fun, and The Made in Oklahoma Coalition has cooked up some recipes for gathering with family and friends.
Sheet Pan Steak Fajitas give you all the sizzle without the mess. Everything is baked right on a sheet pan, so it’s easy to make and easy to serve while watching the game or gathering outside the stadium this fall.
Cowboy Queso can ride side-saddle to fajitas anytime. This one is loaded with Sixth Day Snacks pickled jalapenos and salsa plus Greer’s Ranch House Sausage. Black beans add texture and flavor. Keep this queso on warm for dipping with chips during the game.
Baked Rigatoni made with local Della Terra pasta comes together easily the day of the game or made ahead and stored in the fridge or freezer. It’s ideal for bringing along.
And for dessert, Mocha Brownies made from a dark chocolate brownie base powered by Bedre chocolate and Compadres coffee. Topped with a mocha cream cheese frosting, this grown-up brownie is as delicious with an espressomartini as it is with a cold glass of milk.
For more recipes like this, go online to miocoalition.com
Sheet Pan Steak Fajitas
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1 teaspoon Daddy Hinkle’s Seasoning
- 1 1/2 pounds skirt steak, sliced thin
- 1 red onion, sliced thin
- 2 bell peppers, sliced thin
- 1 (8-ounce) container J-M 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-close bag. Add sliced steak.Marinate as little as 30 minutes or as long as all day, depending on how much time you have.
Preheat oven to 400 F. Arrange sliced onion, bell peppers and mushrooms on a sheetpan. Add steak and chicken in a single layer, leaving space between the pieces. You may need touse two sheet pans.
Bake for 20 minutes or until meat is browned and cooked through.
Serve fajita meat and veggies with flour or corn tortillas, Scissortail Farms cilantro, HilandSour Cream, sliced avocado and shredded cheese.
Cowboy Queso
- 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 deli white American cheese, sliced or Velveeta cheese
- 1 (14.5-ounce) can 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 Scissortail Farms cilantro, chopped
Sauté onion, garlic and sausage until sausage is browned and onion is tender. Drain anygrease, and place mixture in a 4-quart slow cooker.
Add beer, sliced cheese, tomatoes, jalapeno peppers, black beans, cumin and salt and pepper.Cook on high for 2 hours. Stir, checking to see if cheese is melted. Stir in cilantro.
Switch slow cooker to warm. Serve with tortilla chips. Top with red onion and cilantro toserve.
Easy Baked Rigatoni
- 1 (12-ounce) package Della Terra Rigatoni
- 1 pound lean ground beef
- 1 small onion, diced
- 1 green bell peppers, diced
- 2 cloves garlic, minced
- 1 (8-ounce) package J-M Sliced Mushrooms
- 1 (25-ounce) jar Lovera’s Tomato Basil Sauce
- 1/4 cup fresh chopped parsley
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
Cook pasta according to package directions.
Brown ground beef with onion, bell peppers, garlic and mushrooms over medium heat untilmeat is browned and onion and peppers are tender. Drain any fat. Add pasta sauce. Simmer5-10 minutes, uncovered, stirring to combine flavors. Add parsley and cooked rigatoni.
Spread into a 9-by-13-inch pan. Top with cheese. Bake 25 minutes or until cheese is meltedand bubbly. Top with more chopped parsley, if desired.
Rich Mocha Brownies
- 2/3 cup semisweet chocolate chips
- 1 stick Braum’s Unsalted Butter
- 2 Hansen’s Eggs
- 1 cup plus 2 tablespoons sugar
- 1/3 cup strong-brewed Compadres coffee
- 1/2 cup Shawnee Mills All-Purpose Flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
Mocha Frosting:
- 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 Dark Coffee Liqueur
Melt chocolate chips and butter in the microwave or over a low flame on the stove. Stir untilsmooth. Cool slightly.
Beat eggs and sugar.
Add coffee to melted chocolate. Combine flour, cocoa powder and baking powder, thengradually add to chocolate mixture.
Spread into a 9-by-13-inch baking dish. Bake for 15-20 minutes at 350 F. Do notoverbake.
To make frosting, beat butter and cream cheese together until well-combined, about 3 to 4minutes on medium speed. Scrape down the bowl. Add 3 cups powdered sugar, cocoa powderand vanilla. Mix on low until powdered sugar and cocoa powder are incorporated. Add coffeeliqueur, blending until combined. Add more powdered sugar to thicken, if needed. Spread overcooled brownies.
SOURCE: The Made in Oklahoma Coalition
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