Made in Oklahoma Recipies

PB&J in a Glass

Made in Oklahoma — Sat, 30 Aug 2008 21:44:46 GMT

Recipe courtesy of Oklahoma Peanut Commission and the National Peanut Board


(Single Serving)

Ingredients: Rim; 1 tsp. creamy peanut butter; 2 tsp. graham cracker crumbs; Drink; 6 fl oz grape juice; 2 fl oz low-fat milk; 1 T. creamy peanut butter; 1 graham cracker square; Directions; Rim 16 oz. glass with peanut butter and coat with graham cracker crumbs. Fill 1/2 full with ice.; In a blender, combine remaining ingredients. Process until well blended. Pour into glass.

Pecan Pralines

Made in Oklahoma — Sat, 30 Aug 2008 21:30:43 GMT

Recipe Courtesy of the Oklahoma Pecan Growers Association Food Show
Class B - Brittle & Pralines, 1st Place - Linda Bryant, Ada, OK


Ingredients: 1 c. sugar; 1 c. packed brown sugar; 1 c. light cream; 2 T. corn syrup; 1/2 tsp. baking soda; 2 c. pecan halves, toasted; Line two baking sheets with parchment paper. In saucepan, combine both sugars, ccream, corn syrup and baking soda. Bring to boil over medium-low heat. Cook to 240 degrees. Remove from heat. Stir in butter and pecans. Beat until mixture thickens. Drop onto baking sheets.

Chicken Enchilada Dip

Made in Oklahoma — Sat, 30 Aug 2008 21:24:55 GMT

Recipe Courtesy of the Poultry Community Council

Ingredients: 3 cooked, boneless chicken breast halves, shredded; 2 (8 ounce) packages light cream cheese, softened; 4 green onions, chopped; 1 (10 ounce) can diced tomatoes with green chile peppers; 1 tsp. minced garlic; 1 tsp. chopped cilantro; 1 T. chili powder; 1 tsp. cumin; 1 tsp. dried oregano; 1 tsp. paprika

In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic and cilantro. Season with chili powder, cumin, oregano and paprika. Cover and chill at least 2 hours.

Easy Asian Stir-Fry

Made in Oklahoma — Sat, 30 Aug 2008 21:19:38 GMT

Recipe Courtesy of the Oklahoma Beef Council

Ingredients: 1 lb beef for stir-fry; 3/4 c. stir-fry sauce, divided; 1 pkg (16oz) frozen Asian vegetable mixture; 2 tsp. vegetable oil; 3 cloves garlic, minced; 2 tsp. sesame seeds, optional

Marinate beef in 1/4 cup stir-fry sauce in refrigerator 30 minutes.
Combine vegetables and 1/4 cup water in large nonstick skillet; cook, covered, over medium heat 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; dry skillet.
Remove beef; discard marinade. Heat 1 tsp oil in same skillet over medium-high heat until hot. Stir-fry 1/2 of beef and garlic 1 to 2 minutes or until surface of beef is no longer pink; remove. Repeat with remaining oil, beef and garlic.
Combine beef, vegetables and 1/2 cup stir-fry sauce in skillet, heat through. Sprinkle with sesame seeds.

4 servings

Balsamic Pork Chops

Made in Oklahoma — Fri, 29 Aug 2008 22:24:13 GMT

Recipe Courtesy of the Oklahoma Pork Council

Ingredients: 8 boneless pork chops, 3/4-inch thick; 12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Cooking Directions

Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days

Serving Suggestions

These flavorful chops can be put in the refrigerator in the morning to marinate and be ready to grill after work. Serve with seasoned rice, steamed peas and breadsticks.