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MIO Coalition offers recipes for starting 2020

The annual calendar flip usually arrives behind a gale-force reminder it's time to get fit, which is just another opportunity to explore Oklahoma products.

Start with breakfast. Smoothies have graduated from mugs to bowls these days. All those wishes for spoon-straws vanished as this trend emerged. The Made in Oklahoma Coalition recommends you start with Amelia yogurt, a traditional French-style yogurt made in Nowata. Add Scissortail Farms spinach to add green to your morning, a ripe banana and Cheatwood’s Pure Raw Honey to bind the flavors.

Top the bowl with fresh local berries and pecans from Choctaw Farms for crunch and this breakfast is ready to fuel your day with a flourish of flavor.

Chilly temperatures might have you dreaming of comfort food, and the MIO has a recipe for Creamed Chicken with Mushrooms and Peppers that fills the bill.

J-M portobello mushrooms lend depth to the flavor profile. If you're looking for a meat-free version, save the cooked poultry and add more mushrooms.

Reagardless, toasted Braum’s Butter Bread for sopping.

Fresh Start Smoothie Bowl

Serves: 1

•1/4 cup Hiland skim milk

•2 cups Scissortail Farms Spinach

•1 frozen ripe banana, cut into 1-inch pieces

•1 teaspoon Cheatwood’s Pure Raw Honey

•1 ramekin Amelia Natural French Style Plain Yogurt

•2 tablespoons Choctaw Farms pecan halves

•1/4 cup assorted berries or stone fruits, cut into small pieces

Pour the milk and spinach into the blender, and blend for 20-30 seconds, add the banana and honey and blend until smooth.

Add the yogurt and gently blend until fully incorporated. Pour into a bowl or large glass and garnish with the pecans and fruits.

Creamed Chicken with Mushrooms and Peppers

Serves: 4

•8 slices Braum’s Butter Bread

•6 tablespoons Hiland Butter, divided

•1 (8-ounce) container J-M portobello mushrooms, sliced

•1 green pepper, diced small

•1/4 cup Shawnee Mills All-Purpose Flour

•3 cups Hiland Dairy Whole Milk

•3 cups cooked, chopped chicken or turkey

•1 small jar diced pimentos

•1/2 teaspoon salt

•1/8 teaspoon ground white pepper

Preheat oven to 275 F. Trim crusts from butter bread, then lightly toast on a cookie sheet for 8 to 10 minutes.

Saute the mushrooms and peppers in 2 tablespoons of the butter until fully cooked. Remove from pan and reserve for later. Reduce the heat and melt the remaining 4 tablespoons of butter, add the flour, stirring until the mixture goes from grey to golden in color, about 4 to 5 minutes.

Slowly add the milk while stirring. When it begins to thicken, add the chicken or turkey and allow this mixture to simmer for about 5 minutes.

Return the sauteed mushrooms and peppers to pan, then add pimentos, salt and pepper. Stir to combine, and serve over the toast.

SOURCE: The Made in Oklahoma Coalition

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Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›

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