As we begin 2013, tastes diverge with some folks trying to stay warm, and others trying to watch their calories.
For those seeking respite from winter's icy, cruel breath, the Made in Oklahoma Coalition recommends a clash of Mexican food and Oklahoma-style barbecue to make Carnitas.
This recipe is short on steps and will make the whole house smell good as it slowly comes together in your slow-cooker.
For those who want to stay warm without unnecessary calories, check out MIO's vegetarian chili recipe.
Finally, there is a lucky few, hated by all, with metabolisms that run at light-speed to protect their waistline regardless of how much they eat. (I'm talking to you Berry Tramel) For you all, the good folks at MIO have included a rich, decadent dessert.
For more recipes using local ingredients, go online to miocoalition.com. You can also download the MIO app there.
2 tablespoons tomato paste
2 tablespoons chipotle sauce or adobo sauce
3 garlic cloves, chopped
1 tablespoon Head Country All-Purpose Championship Seasoning
3-pound boneless Boston butt pork roast, cut into 2-inch pieces
1 cup Choc Beer or chicken broth
Slow Cooker 3 Bean Chili
3 tablespoons olive oil
1 yellow onion, chopped
1 large jalapeno pepper, seeded and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, crushed or chopped
1 cup Choc beer or vegetable broth
1 (32-ounce) can crushed tomatoes
1 teaspoon Daddy Hinkle's Cumin & Oregano seasoning
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon Tabasco sauce
½ teaspoon salt
½ teaspoon sugar
1 (16-ounce) can vegetarian refried beans
1 (14-ounce) can pinto beans
1 (14-ounce) can black beans
1 (14-ounce) can red kidney beans
Molten Chocolate Peanut Butter Pudding Cake
2 packages Shawnee Mills brownie mix
¼ cup water
½ cup Garden Club creamy peanut butter
2 tablespoons Hiland butter, melted
2 large Braum's eggs
1 cup semisweet chocolate chips
1 cup water
¾ cup light brown sugar
2 tablespoons unsweetened cocoa powder
Pour the brown sugar topping over the batter. Put on the lid, and cook on high for 2 hours. Open the lid, use a spatula or spoon to spread any remaining liquid evenly over the pudding. Turn heat to low and continue cooking, with the lid off, for 30 minutes.