Whether you have kids at home or not, we all recognize the shift in seasons that comes with returning to school.
Gone is the loosey-goosey summertime vibe from travel and the dining out that goes with it.
Time to gather around the table for family dinners, and the Made in Oklahoma Coalition has four recipes to consider this month.
Breakfast will be back in the spotlight, so why not fuel the day with a Loaded Breakfast Burritos. Busy schedules call for make-ahead recipes like slow cooked sausage and peppers. Summer might be over, but the heat isn’t yet gone so the MIO has a refreshing watermelon agua fresca for you. Finally, vacation time may be gone but indulgence continues with a peach cobbler that’s as easy as one-two-three.
Whether you’re a busy parent or a student on the go, recipes for August from the MIO Coalition are convenient and support local interests.
For more recipes like these, go online to miocoalition.com.
Slow Cooked Sausage and Peppers
Make this ahead then store it in the freezer. This is great over steamed brown rice or Della Terra Pasta and topped with grated Parmesan cheese. A green salad and crusty French bread goes great with this.
- 8 Mountain View Meat Company Polish Sausages
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 yellow pepper, sliced
- 2 (15-ounce) cans diced tomatoes, undrained
- 2 tablespoons Daddy Hinkle’s Onion and Garlic Seasoning
- 4 cloves garlic, minced
Place all the ingredients into a freezer bag, lay flat and freeze. When ready to cook, place the thawed ingredients in a slow cooker on low for 4 hours.
Loaded Breakfast Burritos
You can put your personal touch on these burritos by adding any of your favorite veggies. These can be made ahead, wrapped tightly in foil and reheated in the oven in the morning.
- 1 pound Greer’s Ranch House Sausage
- 5 slices Bar-S Fully Cooked Bacon
- 12 Hansen’s eggs
- 1/2 cup Hiland Sour Cream
- 1 teaspoon chilli powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1 (4-ounce) can chopped green chilies
- 1 red bell pepper, chopped
- 2 jalapeno peppers, chopped
- 1 cup shredded cheddar cheese
- 18 small flour tortillas, warmed
Cook sausage in a sautéed pan until fully cooked and crumbled. Warm bacon in microwave according to package directions. Let cool, then crumble.
In a large bowl, whisk eggs with sour cream, chili powder, cumin, salt, pepper and green chiles. Set aside.
In a large, nonstick skillet, sauté bell pepper and jalapeno peppers over medium heat for 5 to 7minutes. Once tender, add eggs. Add crumbled sausage and bacon. Stir continually until eggs are done.
Fill each tortilla with about 1/3 cup egg mixture and a sprinkle of cheese. Fold into burritos. Wrap eachin aluminum foil to keep warm until serving.
Serve with salsa and Hiland Sour Cream.
1-2-3 Peach Cobbler
This cake-like cobbler is like none you’ve ever had. Shawnee Mills Corn Muffin Mix is a goodbase when sweetened with a little brown sugar. Try it with fresh peaches when they’re in season or anytime with frozen peaches.
- 1 pound Oklahoma peaches, sliced
- 1/2 cup Garden Club Peach Preserves
- 1/2 stick Hiland Salted Butter, cut into pats
- 2 Hansen’s Eggs
- 1/3 cup Braum’s Milk
- 1/3 cup Hiland Sour Cream
- 1 package Shawnee Mills Corn Muffin Mix
- 2 tablespoons brown sugar
Preheat oven to 350 F.
Place peaches in an 8-by-8-inch glass baking dish, and heat in the microwave until hot, about 2minutes. (Frozen peaches will take longer.) Carefully stir in the preserves and heat 30 more seconds.
Fold in butter pats then level the filling. Use a little cooking spray around the inside/top of the pan to prevent sticking.
To make the crust, in a small mixing bowl whisk the eggs and milk until well beaten, then add the sourcream and mix until the sour cream resembles small curds. Add the muffin mix, stirring just to incorporate. Don’t overmix.
For the crust mixture over the hot buttery peaches. Place in the center of the oven and allow 30 to35 minutes for baking, using a skewer to check for doneness. Let rest for 15 minutes before serving.
Serve warm with Hiland or Braum’s Vanilla Ice Cream.
Watermelon Agua Fresca
August is prime time for watermelon in Oklahoma. Enjoy the sweetest Triple S melons in arefreshing drink.
- 1 medium Triple S Farms seedless watermelon
- 1 tablespoon lime juice
- 2-3 tablespoons Cheatwood’s Honey
- Ice cubes, for serving
Cut watermelon in half and remove the meat from the center. Cut into 2-inch pieces.
In a blender, combine half of the watermelon and 1 cup cold water, and blend until smooth. Pourthrough a strainer into a pitcher; discard solids. Repeat with remaining watermelon and 1 cup cold water. You should have about 8-12 cups juice. Stir in lime juice and honey, and refrigerate for at least 1 hour.
Serve well chilled over ice.
SOURCE: The Made in Oklahoma Coalition.