Keep summer meals simple with MIO recipes | Food and cooking

It’s summer in Oklahoma, which means that “roasting” usually refers to how one feels after spending a very long time outdoors.

When the temperature is routinely in the three digits, the thought of standing over a hot stove or grill, or igniting the oven is something that can make one stop. To that end, the Made in Oklahoma Coalition has come up with some summer treats that promise to deliver plenty of local flavor with minimal effort.

For example, kabobs made with chunks of meat marinated in a simple seasoning and grilled with locally grown onions and mushrooms from JM Farms can be made for a simple but elegant entree—and the portion size means they don’t take that long to grill.

If one is going to bake something during the summer months, the results should be well worth the heat and calories. Consider this cast-iron brownie cake, with a simplified preparation using Southern Roots Sisters Chocolate Chip cookie mix, and topped with Braum’s dairy-based buttercream.

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For a taste of barbecue without licking the flame, there’s BBQ Bacon Ranch Cheeseball, which has all the delicious smoky flavors associated with barbecue in a cold snack, thanks to Head Country BBQ Seasoning.

For more information on MIO Coalition members, including where to buy their products:

Cast iron cake Southern Roots Sisters

1 Pack Southern Roots Sisters Chocolate Chip Cookie Mix 1 Pack

1 teaspoon vanilla griffin

4 tablespoons unsalted Broom butter, at room temperature

½ teaspoon vanilla griffin

1-3 teaspoons of Broome Milk, as needed

1. To make the biscuit cake: Preheat the oven to 350 degrees. Follow the instructions on the Southern Roots Sisters cookie mix to make cookie dough.

2. Put the dough in a cast iron skillet, pressing it evenly with your fingers or a rubber spatula until completely smooth.

3. Bake for 20 minutes or until the surface is slightly golden brown. Don’t over bake – it will still be very soft when pulled out but will freeze when cooled. Leave to cool for 30 minutes before decorating with icing.

4. To make the frosting: Using a hand mixer, mix together the softened butter, powdered sugar, salt, vanilla, and 1 teaspoon at a time of milk. Mix until smooth, add milk as needed until desired consistency. Add food coloring if desired, and use a piping bag to apply it.

Head Country BBQ Ranch Cheese Ball

2 packages (8 ounces) cream cheese, room temperature

3 tablespoons of Heilland sour cream

1 ounce package ranch seasoning

1½ tsp Head Country Championship Seasoning

1¼ cups shredded cheddar cheese

cup shredded monterey jack cheese

8 slices Bar-S Bacon, cooked and chopped

cup chopped parsley

²⁄³ cup Knight Creek Farms chopped pecans

1. Add cream cheese, sour cream, ranch seasoning, and Head Country seasoning to a large mixing bowl. Stir until smooth. Add the shredded cheese, half of the bacon, and all but 3 tablespoons of parsley (set the rest aside for later use). Stir this mixture until well blended.

2. Form the cheese mixture into a ball and wrap it tightly in plastic wrap. Put it in the fridge for a few hours or overnight to firm up.

3. Make the exterior paint just before applying. Combine the walnuts, the remaining half of the bacon, and the remaining parsley in a bowl. Stir until smooth. Spread on a plate or flat surface.

4. Roll the cheese ball into the mixture making sure to cover the entire outside. Press the paint well until it adheres. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

GM Farms Grilled Steak, Mushroom & Onion Kabobs

³⁄8 cup balsamic vinegar

1 tablespoon of Sickle Gold Oklahoma mustard

1 tablespoon chopped Scissortail grows rosemary

Freshly ground black pepper, to taste

18 ounces Oklahoma beef (loin steak works well), cut into 24 cubes

8 ounces JM Farms Baby Portabella mushrooms, halved

1 large yellow onion, cut into 12 pieces

1. Whisk together oil, vinegar, mustard, and rosemary in a large bowl. Season with salt and pepper.

2. Add the steaks to the bowl and mix until covered. Cover with plastic wrap, and transfer to the refrigerator to marinate for at least an hour.

3. Soak 12 wooden skewers in water (or use metal skewers). To assemble, add steak, mushrooms, and onions, leaving space in between. Continue until all 12 skewers are complete.

4. Cook on a hot outdoor grill. Or heat a nonstick grill pan over medium to high heat. Add the skewers, being careful not to crowd the pan. Do it in batches. Cook for about 3 minutes, then flip the skewers. Continue cooking for an additional 2-3 minutes or until beef is cooked to your liking. Transfer the mixture to a serving plate and garnish with rosemary.

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