Don't look now Oklahoma, but it looks like winter might finally be over. It only took till the middle of May, but when it comes to the end of winter it's better late than never.
With that in mind, the good folks over at the Made in Oklahoma Coalition sent me three recipes to consider for the switch to foods to warm your bones to items to celebrate the overdue sunny seasons.
The first is a fried-chicken recipe that uses Choc beer in the batter. The beer coming out of the Krebs Brewing Co. next door to Pete's Place in Pittsburg County is second to none in Oklahoma beer. The only problem I see with the recipe below is it doesn't call for a cold one to have on hand while slaving over a hot stove.
As for the Smokey BLT Dip, I have a hard time seeing where a bowl of that and some good potato chips or fried potatoes wouldn't be a good way to spend a lazy day.
That Strawberry Butter looks pretty hard to beat. And wouldn't it really sing with some nice sliced local strawberries, too? Regardless, the best way to make a good recipe great is with local ingredients.
Choc'ken Fried Chicken
1½ cups Shawnee Mills All-Purpose Flour
1 tablespoon Daddy Hinkle's Original Onion and Garlic Dry Seasoning
½ teaspoon paprika
12 ounces Choc Original 1919
4 Chef's Requested Foods Santa Fe Brand Chicken Breasts
Preheat oil in deep fryer to 400 degrees. In a medium bowl, mix together dry ingredients and then add Choc beer. Dip Santa Fe Chicken breasts into batter. Shake off excess batter and deep fry 12-15 minutes or until fully cooked. For a dipping sauce with extra kick, use ranch salad dressing with a couple drops of hot sauce.
Smokey BLT Dip
1 pound Bar-S Bacon, cooked and crumbled
½ cup Garden Club Mayonnaise
1 (16 oz.) container Hiland Sour Cream
1 cup shredded cheddar cheese
½ cup sliced green onions
1 large tomato, peeled, seeded, diced and well-drained
2 teaspoons Head Country All-Purpose Championship seasoning
In a medium bowl, combine all ingredients. Cover and chill for several hours to allow flavors to marry. Serve with toasted bread, veggies or as a baked potato topping.
with Buttermilk Biscuits
1 stick, Hiland Butter, at room temperature
½ cup powdered sugar
¼ cup Garden Club Strawberry Preserves
1 package Shawnee Mills Buttermilk Biscuits
Beat butter in medium bowl until light and fluffy. Add powdered sugar; beat until smooth. Add strawberry preserves; beat until light and fluffy. Place in an airtight container and chill. Bring to room temperature right before serving. Serve with hot biscuits.
You can find these recipes and more on the MIO website, mio