Made In Oklahoma’s March Mania Recipes

Recipe: Buffalo Chicken Sandwiches with Buttermilk Blue Cheese Dressing
Recipe: Buffalo Chicken Sandwiches with Buttermilk Blue Cheese Dressing

Basketball season is in full swing, and Oklahoman’s are ready to Thunder Up with these game day sandwiches and a dessert that will be a hit at any party.

 

Recipe: Buffalo Chicken Sandwiches with Buttermilk Blue Cheese Dressing

Ingredients

    • 1 (24-ounce) package Fast Fixin Chicken Breast Strips
    • 1/3 cup Hiland Butter, melted
    • ½ cup Buffalo-style hot sau
    • 6 sub sandwich buns, toasted
    • Lettuce, tomato, pickle

Instructions

  1. Bake chicken at 400 degrees for 10-15 minutes, according to package directions.
  2. Meanwhile, combine melted butter and hot sauce in a shallow bowl.
  3. Once chicken is out of oven, place it in the butter mixture, turning to coat.
  4. Place five chicken strips on each toasted bun.
  5. Top with Buttermilk Blue Cheese Dressing and lettuce, tomato and pickle, if desired.

 

 

 

Recipe: Buttermilk Blue Cheese Dressing:

Ingredients

  • 1 cup Hiland Buttermilk
  • 1 cup Garden Club mayonnaise
  • 1 cup crumbled blue cheese
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon black pepper
  • 1/8 teaspoon garlic powder

Instructions

  1. Whisk together buttermilk, mayonnaise, Worcestershire sauce, black pepper and garlic powder.
  2. Stir in blue cheese.
  3. Cover and chill until ready to use.

 

 

- sponsor -
HTML Code here

 

Recipe: Fish Filet Sandwich with Suan’s® Scotch Bonnet Mango Lemon Glaze

Ingredients

  • Fish filet of firm white fish such as cod
  • Suan’s® Scotch Bonnet Mango Lemon Fruit Butter
  • Garden Club® Mayonnaise/Suan’s® Scotch Bonnet Flavor Sauce dressing
  • Hiland Dairy® Butter
  • Olive oil
  • Lemon juice
  • Whole wheat bread
  • Deli coleslaw

Instructions

  1. Prepare whole wheat bread by combining equal parts of Hiland Dairy® butter and olive oil, brushing both sides of wheat bread with butter/olive oil. In heavy skillet heated to medium heat, toast bread, turning once.
  2. Remove from skillet.
  3. Wipe fish with damp paper towel, quickly ‘wash’ with fresh squeezed lemon juice, wipe-off.
  4. In heavy skillet which can be transferred to oven, add enough olive oil to just cover bottom of skillet that you have toasted the bread, heat skillet to medium high
  5. Add fish filets, brown and turn once
  6. Spoon on Suan’s® Scotch Bonnet Mango Lemon Butter to glaze
  7. Continue to cook, just before done, place under broiler until Mango Lemon Fruit Butter is bubbling.
  8. Remove; keep warm until sandwich is assembled.
  9. To assemble sandwich spread Garden Club® Mayonnaise and Suan’s® Scotch Bonnet Flavor Sauce dressing on each slice of toasted bread.
  10. On first slice of bread, add coleslaw, top with fish, cover with second slice of toasted wheat toasted bread.
  11. Cut in-half and serve warm.

 

 

 

Recipe: German Chocolate Pie Brownies

Ingredients

  • 1 Field’s German Chocolate Pie, thawed
  • 2 (8-ounce) packages Shawnee Mills Fudge Brownie Mix
  • 1/3 cup vegetable oil
  • 1 tablespoons water
  • 2 eggs

Instructions

  1. Remove pie from pie pan and place on a cutting board. Cut into 1 to 2-inch chunks.
  2. In a large bowl, combine brownie mix, vegetable oil, water and eggs.
  3. Mix by hand until thoroughly combined.
  4. Fold in pie pieces, being sure to mix but not crush the pie crust.
  5. Place batter into prepared 9″ X 9″ baking pan.
  6. Bake at 340 degrees for 30 to 35 minutes.
  7. Cut into squares.
  8. Delicious topped with whipped Hiland Heavy Whipping Cream.

 

For more information visit www.miocoalition.com.