NORMAN — Valentine’s Day is just around the corner, and whether you’re planning a night in with good friends or a romantic evening at home with your lovebird, Made in Oklahoma Coalition (MIO) offers three recipes that are sure to impress.
Hot Mama Pasta
Two tablespoons olive oil
One-half onion, chopped
One-half bell pepper, chopped
One carrot, finely chopped
One (12.8-ounce) package Schwab’s Jalapeno Cheddar Smoked Sausage, cut into 1/4-inch slices
Three cloves garlic, minced
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style diced tomatoes
1/2 cup red wine from an Oklahoma winery
1/2 teaspoon crushed red pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried oregano
2 tablespoons dried parsley flakes
Heat olive oil in a large sauté pan over medium to medium-high heat. Cook the onion, bell pepper and carrot for five to seven minutes. Add sausage, stirring with the onion mixture, cooking about 2 minutes. Add garlic, cooking about 1 minute, making sure not to burn.
Add tomato paste, tomatoes, wine, red pepper flakes, sugar, salt, pepper, basil, oregano and parsley flakes. If using fresh herbs, add them just before serving. Simmer for 15 minutes, stirring to blend ingredients.
Serve over cooked rigatoni or penne pasta. Top with freshly grated parmesan cheese and fresh basil.
Sweet-Hot Salad with Pepper Jelly Vinaigrette
1/4 cup Suan’s Scotch Bonnet Pepper Jelly
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup pine nuts
1/4 teaspoon cayenne pepper
1 (5- to 8-ounce) bag baby spinach
1/2 cup goat cheese crumbles
3 tablespoons pomegranate seeds
In a small saucepan, heat the pepper jelly until it comes to a simmer. Remove from heat. Set aside to cool.
Heat the oven to 350 degrees. Combine pine nuts with cayenne pepper. Spread on a cookie sheet, and cook for 6 minutes or until fragrant.
Combine pepper jelly, olive oil and balsamic vinegar. Toss dressing with spinach. Top with goat cheese and pomegranate seeds.
Chocolate-Covered Cherry Ice Cream Pie
15 Oreo cookies
1/4 cup Braum’s unsalted butter, melted
1/2 quart or 2 cups Braum’s Premium Bordeaux Cherry Amaretto ice cream, softened
1/2 quart or 2 cups Braum’s Premium Chocolate ice cream, softened
1 cup miniature chocolate chips
1 jar maraschino cherries
Whipped cream for garnish
Chocolate fudge for garnish
Place cookies in the bowl of a food processor. Process until crumbled. Add butter, then process until crumbs are incorporated with the butter. Press into bottom and sides of a 9-inch pie plate.
Bake at 350 degrees for 10 minutes. Remove to a rack and cool completely before filling.
Spread softened cherry ice cream into bottom of the cookie crust. Top with chocolate chips.
Reserve eight cherries from the jar of cherries. Chop the remaining cherries and spread among the chocolate chips.
Spread softened chocolate ice cream on top of the chips and cherries. Cover and freeze for four hours or until firm.
Spread whipped cream on top, drizzle with fudge sauce and top with cherries.