SNACK TIME
Made In Oklahoma offers recipes for snacks, finger foods
February is packed with occasions for the family to gather and feast, some large and other intimate. Super Bowl snacks were just the beginning of chip-and-dip season. Oscar Sunday is nigh, and March Madness looms, giving you the perfect opportunity to go deep with snacks and finger foods from the Made in Oklahoma Coalition. For more recipes like the following and information about the MIO Coalition, go to miocoalition.com.
Eggplant and Tomato Bruschetta
• 1 loaf La Baguette French loaf • 1½ sticks Hiland Butter • 4 cloves garlic, finely minced • 2 tablespoons olive oil • ½ onion, diced • 1 small eggplant, diced • 2 cups Lovera's Tomato Basil Sauce • 1 package Scissortail Farms basil (1 tablespoon finely chopped for sauce and leaves for garnish) • 1½ cup Lovera's Caciocavera cheese, shredded Thinly slice the baguette on the bias and lay out on a large sheet tray. Melt the butter with the garlic in a small saucepan on low heat until it just begins to brown. Brush the bread slices and place in a 275 F oven for 10 to 15 minutes until golden brown. Heat the oil in a saute pan, and saute the onion until slightly translucent. Add the eggplant and chopped basil, continue sauteeing until the mixture begins to soften. Add the tomato basil sauce, and simmer for about 10 minutes. Top bread slices with eggplant mixture, cheese and basil leaves for garnish.
Sun-dried Tomato Dip
• 16-ounce carton Braum's Sour Cream • 1½ tablespoons Daddy Hinkle's Onion and Garlic Blend seasoning • ½ cup sun-dried tomatoes, chopped finely Mix all ingredients together in a medium-size mixing bowl. Serve chilled.
Honey Glazed Sweet and Salty Snack Mix
• 2 cups Miller Pecan Co. pecan halves • 2 cups popped popcorn • 1 cup mini pretzels sticks • 2 cups crisp rice cereal (like Rice Chex) • 2 cups crisp corn cereal (like Corn Chex) • 1 stick Hiland Salted Butter • 1 teaspoon Head Country AllPurpose Championship Seasoning • ½ cup Cheatwood's Honey • ¼ cup Griffin's corn syrup • ½ teaspoon Griffin's vanilla Preheat oven to 250 F. Spray a large sheet pan with nonstick cooking spray. In a large mixing bowl, combine pecans, popcorn, pretzels and cereals. In a small microwave-safe bowl, combine butter, Head Country seasoning, honey and corn syrup. Microwave for 1 minute or until butter is melted. Stir, then add vanilla. Pour butter mixture over cereal mixture, stirring to coat. Spread onto sheet pan. Bake 1 hour, stirring every 15 minutes. Store in an airtight container for up to 1 week at room temperature.
Okie Ramen Bowl
• 1 (1-pound) Oklahoma pork tenderloin • 1 tablespoon Head Country All-Purpose Championship Seasoning • ½ cup Head Country Bar-B-Q Sauce • 6 cups chicken broth • 3 stalks bok choy • 1 to 2 tablespoons soy sauce • 1 (8-ounce) package J-M Mushrooms • 1 tablespoon grated fresh ginger • 1 small package thin rice noodles • Lime wedges, thinly sliced • ¼ cup Scissortail Farm cilantro leaves, chopped • ¼ cup Scissortail Farms chives, chopped • Chopped dry-roasted peanuts • ½ pound Bar-S Bacon, cooked and crumbled
Combine Head Country seasoning and sauce in a shallow bowl. Cover and marinate at least 1 hour in the refrigerator. Preheat oven to 350 F. Roast pork in a shallow baking dish for about 30 minutes or until internal temperature reaches 160 F. Remove from oven, then let rest 10 minutes before slicing very thin. In a large saucepan, bring the chicken broth to a boil. Turn heat down to simmer. Add bok choy, cooking for 3-5 minutes or until blanched. Add soy sauce, mushrooms, ginger and noodles, simmering 5 minutes or until the noodles are done. To assemble, pour noodles and broth into bowls. Add mushrooms and bok choy, if desired. Place sliced pork on top, followed by lime wedges, cilantro, chives, peanuts and bacon.