Made in Oklahoma meals for March Madness

Ingredients from our state are a slam dunk for a basketball tournament feast.
Modified: March 4, 2014 at 4:47 pm •  Published: March 5, 2014

March is here and the annual serving of hoops mania it’s known for is right around the corner. To prepare you for March Madness, the Made in Oklahoma Coalition has some watch-party worthy recipes to share.

The coalition’s first recommendation is for Buffalo Chicken Sandwiches served with the obligatory blue cheese dressing. This is a great option if you want the big, bold flavors of Buffalo Wings without the mess. Of course, there is a solution for those of you who are dead-set on making wings. Simply make the sauce as directed, fry wings lightly dusted with flour then transfer them to a large mixing bowl and toss the wings in the warm sauce. As for the mess, well, MIO sells a line of paper towels available at local retailers.

MIO is also offering a fish sandwich highlighted by Suan’s Scotch Bonnet Mango fruit butter. You’ll be hard-pressed to find edibles that can’t be enhanced by a brush with any of Suan’s products. For the fish, you can either buy simple white fish filets from the local fish market or try the recipe to try on the catch from your latest fishing trip to one of Oklahoma’s abundant lakes or streams.

Finally, there is dessert and, as usual, MIO is offering an ultra-quick, super-rich treat—this time using Field’s German Chocolate pie. This decadent dessert will only add sugar to the rush of basketball-fueled adrenaline, but be warned: If you toss one of these brownies at the television in outrage, the MIO Coalition cannot be held responsible for any damages to your flat-screen when the dog attacks it.


March MIO Recipes

Basketball season is in full swing, and Oklahomans are ready to Thunder Up with these game-day sandwiches and a dessert that will be a hit at any party.

Buffalo Chicken Sandwiches with Buttermilk Blue Cheese Dressing

1 (24-ounce) package Fast Fixin Chicken Breast Strips

1/3 cup Hiland Butter, melted

1/2 cup Louisiana or Buffalo-style hot sauce

6 sub sandwich buns, toasted

Lettuce, tomato, pickle

•Bake chicken at 400 degrees for 10-15 minutes, according to package directions. Meanwhile, combine melted butter and hot sauce in a shallow bowl. Once chicken is out of oven, place it in the butter mixture, turning to coat.

•Place five chicken strips on each toasted bun. Top with Buttermilk Blue Cheese Dressing and lettuce, tomato and pickle, if desired.

Buttermilk Blue Cheese Dressing

1 cup Hiland Buttermilk

1 cup Garden Club mayonnaise

1 cup crumbled blue cheese

1/2 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

•Whisk together buttermilk, mayonnaise, Worcestershire sauce, black pepper and garlic powder. Stir in blue cheese. Cover and chill until ready to use.

Fish Filet Sandwich with Suan’s Scotch Bonnet Mango Lemon Glaze

4 white fish, cod or catfish filets

4 tablespoons Suan’s Scotch Bonnet Mango Lemon Fruit Butter

4 teaspoons Garden Club Mayonnaise/Suan’s Scotch Bonnet Flavor Sauce dressing

Hiland Dairy Butter

Olive Oil

Fresh lemon juice

8 slices whole wheat bread

1 1/2 cups prepared cole slaw

•Prepare whole wheat bread by combining equal parts of Hiland Dairy butter and olive oil, brushing both sides of wheat bread with butter/olive oil. In heavy skillet heated to medium heat, toast bread, turning once. Remove from skillet.

•Wipe fish with damp paper towel, quickly “wash” with fresh squeezed lemon juice, wipe-off. In heavy skillet which can be transferred to oven, add enough olive oil to just cover bottom of skillet that you have toasted the bread, heat skillet to medium high, add fish filets, brown and turn once, spoon on Suan’s® Scotch Bonnet Mango Lemon Butter to glaze, continue to cook,

•Just before done, place under broiler until Mango Lemon Fruit Butter is bubbling. Remove; keep warm until sandwich is assembled.

•To assemble sandwich spread Garden Club Mayonnaise and Suan’s Scotch Bonnet Flavor Sauce dressing on each slice of toasted bread. On first slice of bread, add cole slaw, top with fish, cover with second slice of toasted wheat toasted bread. Cut in-half and serve warm.

German Chocolate Pie Brownies

1 Field’s German Chocolate Pie, thawed

2 (8-ounce) packages Shawnee Mills Fudge Brownie Mix

1/3 cup vegetable oil

1 tablespoons water

2 eggs

•Preheat oven top 340 degrees

•Remove pie from pie pan and place on a cutting board. Cut into 1- to 2-inch chunks.

•In a large bowl, combine brownie mix, vegetable oil, water and eggs. Mix by hand until thoroughly combined. Fold in pie pieces, being sure to mix but not crush the pie crust. Place batter into prepared 9-x-9 baking pan.

•Bake 30 to 35 minutes. Cut into squares. Top with fresh-whipped Hiland heavy whipping cream.

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