https://store.slapyamama.com/blogs/slap-ya-mama.atomSlap Ya Mama - Slap Ya Mama2015-04-24T16:53:09-05:00Slap Ya Mamahttps://store.slapyamama.com/blogs/slap-ya-mama/24368449-slap-ya-mama-honey-glazed-salmon-citrus-avocado-salsa2015-04-24T16:53:09-05:002015-05-06T12:00:48-05:00Slap Ya Mama | Honey Glazed Salmon | Citrus Avocado Salsa5
Slap Ya Mama is back with a new light Spring dish. Introducing the Slap Ya Mama Honey Glazed Salmon with a Citrus Avocado Salsa Served over Coconut Rice featuring Slap Ya Mama’s White Pepper Blend & Hot Seasonings. See the full list of ingredients, serving size, and directions for preparation.
INGREDIENTSSalmon
4 (6oz) salmon fillets (skinless)
8 tsp. honey
8 tsp. flour
2 Tbsp. olive oil
Slap Ya Mama White Pepper Blend Seasoning (to taste)
Salsa
1 large hass avocado, peeled, cored & diced
1/4 cup red onion, chopped
1 tsp. orange zest
2 small navel oranges, peeled, segmented & diced
1 tsp. lime zest
2 Tbsp. lime juice
3 Tbsp. cilantro, chopped
1 tsp. Slap Ya Mama Hot Blend Seasoning
Coconut Rice
2 cups white rice
2 cups water
1 cube chicken bouillon
½ red bell pepper, chopped
1 Tbsp. butter
¾ cup coconut milk
2 Tbsp. white sugar
1 tsp. Slap Ya Mama Hot Blend Seasoning
DIRECTIONSSalmon
[caption id="attachment_1139" align="alignright" width="200"] Buy Slap Ya Mama White Pepper Blend Cajun Seasoning[/caption]
Preheat oven to 350 degrees. For ease, work with 2 salmon fillets at a time. Sprinkle the top of each fillet with Slap Ya Mama White Pepper Blend Seasoning, and drizzle 1 tsp. of honey over each fillet, being sure to spread evenly. Dust the top of each fillet with 1 tsp. of flour. Over medium-high heat, add olive oil to a large skillet. Once oil is hot, add 2 fillets, floured side down, and cook until golden brown, about 2 minutes. While they’re cooking, apply Slap Ya Mama White Pepper Blend Seasoning, honey and flour to the tops of the fillets as before. Carefully rotate each fillet and cook until golden brown, about 2 minutes. Remove from heat and place on a baking sheet that has been lightly coated with non-stick cooking spray. Repeat process with the other two fillets. Once all salmon is on baking sheet, bake in the oven for about 7 to 10 minutes, depending on the thickness of fillets.
Serve warm over coconut rice and top with citrus avocado salsa. Enjoy!
Salsa
[caption id="attachment_1139" align="alignright" width="200"] Buy Slap Ya Mama Hot Blend Seasoning[/caption]
In a large bowl, combine avocado, onions, orange zest, orange pieces, lime zest, lime juice and cilantro. Gently toss all ingredients while sprinkling Slap Ya Mama Hot Blend Seasoning evenly over salsa.
Coconut Rice
In a saucepan over high heat, bring water, rice, chicken bouillon, bell pepper and butter to a boil. Reduce heat to medium-low, cover and let simmer until all liquid is absorbed, about 20 minutes. Add coconut milk, Slap Ya Mama Hot Blend Seasoning and sugar, stir and let simmer until rice has absorbed most all of the coconut milk.
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https://store.slapyamama.com/blogs/slap-ya-mama/24368321-slap-ya-mama-pulled-pork-sandwich2015-03-11T15:58:20-05:002015-05-06T12:00:43-05:00Slap Ya Mama Pulled Pork Sandwich8This is a delicious and easy slow cooker recipe that everyone will enjoy!
[caption id="attachment_1139" align="alignright" width="200"] Buy Slap Ya Mama Hot Blend Seasoning[/caption]
Season the roast with 2 tbsp. of Slap Ya Mama Original Blend Seasoning, being sure to cover it evenly. In a large skillet over medium-high heat, add butter and roast. Brown all sides of the roast and set aside. In the same skillet, reduce heat to medium; add onions and garlic and sauté until onions are tender. Add just enough water to cover the bottom of the skillet, stir in dark brown sugar, being sure to scrap the bottom of the skillet to help bring up remnants of the browned pork and onion/garlic mixture. Bring to a light boil then remove from heat. Place roast in the slow cooker and pour contents of the skillet over the roast. Cook on low for 8 hours. Once cooked, remove from the slow cooker and let rest for 20 to 30 minutes. Using 2 forks, pull roast apart into small slices or chunks. Toss with BBQ sauce to desired taste, serve on buns and top with coleslaw.
Directions for Coleslaw
Combine the cabbage, jalapeno, onion and carrots in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar and Slap Ya Mama Hot Blend Seasoning. Add dressing to cabbage mixture and toss well.
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https://store.slapyamama.com/blogs/slap-ya-mama/24368193-cajun-mardi-gras-celebrations2015-02-02T14:31:18-06:002015-05-06T12:00:29-05:00Cajun Mardi Gras Celebrations8
Riders at the Cajun Courir de Mardi Gras. Photo by Laura Gerdes Colligan[/caption]
It's time for an old fashioned Louisiana Mardi Gras! Fiddles and accordions are blasting, and chickens are being tossed so high you'd almost think they were flying. Costumed revelers who look like they came straight out of medieval history sporting fringed and wire mesh feudal outfits on horseback, chasing chickens and begging for ingredients for a huge communal gumbo. Louisiana Cajun Country's Courir de Mardi Gras - a tradition that dates all the way back to medieval celebrations in France.
Traditions of Louisiana Cajun Mardi Gras
Outside of the stunningly decorated floats and crowned kings and queens you find in New Orleans Carnival festivities, Cajun Mardi Gras is a festival of French origins and a celebration of amazing gumbo - and it all begins on Mardi Gras Day.
[caption id="attachment_2235" align="alignleft" width="339"] Courir de Mardi Gras - Photo courtesy of cajunzydecophotos[/caption]
On the morning of Fat Tuesday, costumed revelers take the streets wearing handmade medieval jester dresses sporting capuchons hats from French traditions that mocked nobility in the medieval era, and bishop miters for the Catholic papal state. It was all a way to escape the roles of life on a daily basis and live like you don't have a care in the world. The hustle and bustle of everyday life was drowned away by the sounds of Cajun bands playing and the smell of delectable Cajun country cooking. When the horseback revelers took the streets, Courir de Gras began.
Courir de Mardi Gras
The main event of Cajun Mardi Gras. Costumed revelers on horseback are led by the capitaine of Mardi Gras in the traditional celebration of Courir de Gras, where they'd travel from house to house begging for ingredients for a communal gumbo that would feed the town. But you wouldn't just receive the ingredients. You need to work for it - and by work we mean an assortment of rituals that included dancing atop their horses, climbing trees, and making chicken noises. Homeowners would then toss live chickens into the air for revelers to chase and swing around their heads. The horsemen are joined by men riding on chicken wagons and trailers to catch the most chickens for the communal gumbo while offering cold beer and sausage, and providing musical entertainment for homes they passed by. Thankfully, you don't have to wait for the race to be over before the gumbo is prepared. The food is now prepped prior and during the race while awaiting its last ingredient once the race is over - chicken.
Each town in Cajun country has their own unique way of celebrating Courir de Gras. The towns feature various foods and events that really bring out the Cajun experience you're looking for. For example, in Basile, you'll find a courir for the kids held a few days before Fat Tuesday.
Parade and Musical Entertainment
Once the run comes to an end, the Mardi Gras parades soon follow. In Cajun country, you won't find parade floats featuring intricate gowns or elaborate mockups. You will instead find homemade costumes and handmade decorated floats pulled by trucks rather than tractors. The parades are also accompanied by traditional music featuring Cajun bands playing the fiddle, accordion, guitar, and the must-hear washboard.
Cajun Mardi Gras is definitely a sight to see. If you want to experience something different than New Orleans Carnivale, everyone is welcome to come down to Cajun Country. Spend Mardi Gras this year in Cajun country for an experience you'll never forget. Just read what National Geographic's Young Explorer Caroline Gerdes had to say from her experience going from New Orleans Carnival to Cajun Mardi Gras.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24367745-crazy-cajun-sundaes2014-10-03T14:16:26-05:002015-05-06T12:00:01-05:00Crazy Cajun Sundaes9by Tracy of 37 Cooks
Slap Ya Mama introduces the Crazy Cajun Sundaes brought to you by 37 Cooksfeaturing our savory Red Beans & Rice and Cajun Fish Fry ingredients with a hint of our hot blend seasoning for even more flavor!
Here is a spin on the famous BBQ Sundaes. I think you will love this version. You can mix and match glassware for presentation. If it is for a potluck, pile the ingredients in a trifle dish. For a more casual twist, serve them in clear plastic cups. There is no set way to layer theses, mix and match them anyway you like. Or, set everything out separately and let your guests decide how to stack them.
serves 8-10
In a bowl mix the okra, egg and buttermilk until okra is covered. In small batches, toss the okra into the fish fry, covering completely. Set on a baking sheet. Heat vegetable oil on medium-high heat for about 5 minutes, until oil is hot. Fry the okra in batches until golden brown, about 1-2 minutes. Drain on paper towels.
In a bowl mix together, slaw, garlic, scallions, parsley, red and green bell peppers. In another small bowl, whisk olive oil, vinegar, mustard, horseradish , Slap Ya Mama Hot Blend Cajun Seasoning and salt. When thoroughly combined, pour over vegetables and stir to coat. Refrigerate until ready to use.
Assemble the Sundaes by layering Red Beans and Rice, Okra, and Cajun Slaw. Top with a heaping pile of Cajun Slaw. Garnish with cherry tomatoes and a sausage slice.
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https://store.slapyamama.com/blogs/slap-ya-mama/24367617-slap-ya-mama-cajun-meatball-sandwiches2014-10-03T09:18:43-05:002015-05-06T11:59:59-05:00Slap Ya Mama Cajun Meatball Sandwiches9Slap Ya Mama Cajun Meatball Sandwiches brought to you by 37 Cooks features an amazing blend of delicious Cajun flavors that you have to taste to believe. Our signature Cajun gumbo dinner mix delivers unparalleled flavor complemented by our Cajun fish fry to deliver the final blow.
Just as gumbo is a dish that can be made with many meats -- or combinations of meats -- these meatballs could be created with almost any ground meat you desire. Rather than beef and pork, perhaps throw in veal, bison, chicken or even shrimp! The resulting meatball is as warm, sloppy and delicious as a meatball sub from your favorite deli or concession stand, but the unconventional use of the Slap Ya Mama Cajun Gumbo Dinner Mix gives them a LOT of flavor with little effort. (Shh! Don't tell.)
I particularly enjoyed the tomato sauce/unpickled giardiniera, though. Sweet and hot, cooked into a thick and chunky paste, it could be an ideal condiment for almost any hot sandwich.
Note: Instead of in sandwiches, the meatballs and vegetables can also be served alone or over another starch, such as rice or orzo pasta.
1 Tablespoon chopped fresh oregano, or 1 teaspoon dried
1 1/2 teaspoons dark brown sugar
For the sandwiches:
Sliced provolone cheese
8-10 sandwich buns, toasted
Directions:
Combine milk and Slap Ya Mama Cajun Gumbo Dinner Mix in a large bowl, and allow to sit for at least 20 minutes for the gumbo mix to rehydrate.Preheat oven to 425°F. Prepare a baking sheet with a layer of parchment paper and a layer of cooking spray.Add the remaining meatball ingredients to the bowl with the gumbo mix and mix together, only until combined. Do not overwork the meat mixture. Add more breadcrumbs if mixture is too moist.Using a 2 Tablespoon measuring spoon, scoop the meat into balls and place on the baking sheet, making sure the meatballs do not touch.Bake the meatballs for 8-10 minutes, until almost cooked through. Then turn the oven to broil for 2 minutes to toast the exterior; flip the meatballs and broil 1-2 minutes longer to toast the other side.Meanwhile, for the sauce, combine the tomatoes, vegetables, oregano and sugar in a pot and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer 20-30 minutes. Stir regularly, smashing the tomatoes against the pan wall occasionally to break them up. The vegetables' liquid should be almost completely evaporated. If not, continue to simmer until you achieve the desired consistency.Assemble the sandwiches with a layer of sauce, the meatballs, provolone cheese and more sauce. Return the sandwiches to the warm oven to melt the cheese, if desired.
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https://store.slapyamama.com/blogs/slap-ya-mama/24367425-nfl-cancels-slap-ya-mamas-red-zone-promotion2014-08-23T14:22:24-05:002015-05-06T11:59:44-05:00NFL Cancels Slap Ya Mama's Red Zone Promotion9
Representatives of the popular Cajun food products company, Slap Ya Mama, have been informed by Cox Sports Television (CST) that the NFL will no longer allow the Slap Ya Mama Red Zone in the Saints’ final preseason game because of concerns about the Slap Ya Mama name.
On Tuesday, August 19th, Marc Leunissen, Director of Sales, Cox Media Louisiana sent an email to the advertising representative for Walker & Sons, Inc., Slap Ya Mama Cajun Products, stating, “In light of the domestic violence issues facing the NFL, they have instructed CST pull the Slap Ya Mama logo from our enhancements in the last game, Thursday, August 28…”. It is Walker & Sons, Inc. understanding that Cox Media Louisiana received this communication from the NFL on Monday, August 18th.
The NFL league office followed up with a memo to all NFL teams on Thursday, August 21st announcing that NFL Commissioner Roger Goodell “has determined that no virtual sineage will be permitted to appear on the playing field or its environs in any NFL game telecasts effective immediately and for the remainder of this preseason…”
The memo cited three concerns as the basis for the ruling, including “Certain advertisers and brands are not consistent with League standards and messaging.”
“We’ve been doing this for three years with no complaints. People who know our brand ‘get it’ but all of a sudden, after three years, the NFL doesn’t. We are really shaking our heads over this one! We’re fun loving and enjoy great tasting food. We also love football, especially Saints football! Maybe they just don’t understand our culture. What a shame!” says Jack D. Walker, Vice President of Marketing, Walker & Sons, Inc.
Walker says “Slap Ya Mama” “refers to a loving slap on the back and a kiss on the cheek to your mama as a thank you for preparing another great tasting dish.”
Slap Ya Mama Cajun Products is owned by Jennifer Walker of Ville Platte, Louisiana and managed by her sons, Jack and Joe. Their father, Anthony “T.W.” Walker developed the seasoning. Jack recalls how the name came to be:
“After much discussion with family and friends, one name stuck with us, ‘Slap Ya Mama’. We were skeptical but then our mother, Jennifer, said, ‘No, it has to be Slap Ya Mama. It’s too good of a name and it really represents our food and culture,’” says Walker.
Walker says the NFL’s decision hurts them because the Slap Ya Mama Red Zone promotion is the company’s biggest advertising commitment of the year, and feedback from customers indicates it is very popular. The company’s Facebook page has more than 100,000 fans from all over the world.
“Our fans are fanatics and big advocates of Louisiana food culture. Our Facebook page is active, with people sharing food ideas, recommending products to friends, and using it as a place to celebrate and share the incredible food culture we have here in Louisiana”, Walker says.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24367361-mardi-gras-meatloaf-with-mighty-mushroom-sauce2014-08-11T10:08:49-05:002015-05-06T11:59:40-05:00Mardi Gras Meatloaf with Mighty Mushroom Sauce9
Slap Ya Mama introduces the Mardi Gras Meatloaf with Mighty Mushroom Sauce brought to you by 37 Cooks. A perfect way to celebrate the Mardi Gras season complete with Slap Ya Mama's signature gumbo mix, white pepper seasoning, and etouffee sauce.
The folks at Slap Ya Mama really know how to make seasonings. All of their various seasoning mixes and blends combine to make the ultimate Cajun eating experience! For this recipe, Slap Ya Mama Gumbo mix and a confetti blend of peppers create a meatloaf just bursting with the fun flavors and colors of Mardi Gras. Slap Ya Mama Etouffee Sauce brings a rich, smooth base to a sauce that will have you lickin' the pot!
Preheat oven to 350°F. Line shallow jellyroll pan with foil and spray with cooking spray.
For the meatloaf: In a large bowl combine beef, pork, peppers, celery, onion, garlic, egg, half of the tomato sauce, olive oil, bread crumbs, 2 Tablespoons gumbo mix, white pepper seasoning, and black pepper. Mix well, but do not overwork. Form into loaf shape on pan.
In a small bowl, stir together remaining tomato sauce and 1 teaspoon gumbo mix. Spread evenly over meatloaf. Place in oven and cook, uncovered, for 1 hour.
For the sauce: In a medium saucepan, combine etouffee sauce and next seven ingredients over medium high heat. Bring to a boil, then simmer, covered, for 10 minutes. Check seasonings, adding salt and pepper as needed. Swirl in butter.
Slice thick portions of meatloaf to serve; cover with sauce as desired.
Serves/Makes 4-6
Go Slap Ya Mama Shopping
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https://store.slapyamama.com/blogs/slap-ya-mama/24367233-cajun-asian-fried-rice2014-07-17T11:25:30-05:002015-05-06T11:59:34-05:00Cajun Asian Fried Rice9
Slap Ya Mama presents our Cajun Asian Fried Dish brought to you by 37 Cooks featuring our signature blend of jambalaya dinner mix and international cuisine for unparalleled flavors.
We all have "those days" and sometimes "those weeks" where nothing you planned goes according to plan. Sometimes those days are so hectic that even figuring out what to eat is a challenge. Paradoxically, those days are usually the days that you need the food to comfort you, as well as sustain you. One of my go-to meals during those times is fried rice topped with a fried egg. What is more comforting than the luxuriousness of a runny yolk soaking into a big bowl of carbs? I throw in whatever vegetables I have and a bit of meat and something for spice, top it with a fried egg or two, and I can usually find my happy place again. So, I guess it wasn't all bad this past week because I got to eat this fried rice twice!
I like how the smokiness of the bacon mixes with the aromatic sesame oil. The Jambalaya mix has a great slow heat that creeps up on you and the kimchi adds a bit of heat, too. I definitely recommend topping with a runny egg, but if you don't like runny yolks then try filling an omelet with this fried rice.
**One thing about fried rice is that it's best made with cold rice. So cook the rice the day before if possible.
1/4 cup cabbage kimchi (or more to taste), chopped
A bit kimchi juice to taste (I used about 2 Tablespoons)
2 teaspoons toasted sesame oil
Sliced green onion for garnish (optional)
4 eggs
Butter or oil for frying eggs
Directions:
Mix the contents of the Slap Ya Mama Cajun Jambalaya Dinner Mix with 2 cups of water in a 2 quart saucepan (yes, this is different from the package instructions.) Bring to boil, lower heat to a bare simmer. Give everything a good stir, and toss in the two pieces of slab bacon. Cover. Leave it alone for 15-20 minutes and all the water is absorbed (you're not sure how long it took because this is when you lost internet and you were in the middle of filing taxes.) Turn off heat. Fluff the rice. The bacon will get in the way, but leave it in there, replace cover and let it sit on the warm burner because all your plans were derailed and you forgot about it for another 20 minutes while you spoke to your ISP.
Thank goodness that burner was turned off.**Now, like I said earlier, fried rice is best made with cold or day old rice. So, fluff and transfer the rice into another container and refrigerate overnight (or three nights, but who's counting.) If you want to fry the rice the same day you cooked it, fluff the rice and spread it out onto a sheet tray and let it cool. Meanwhile, take the slab bacon from the rice and trim off the rind (or keep it if you like.) Slice the bacon into lardons or slices, set aside. When the rice is cool enough that it is no longer steaming, cover loosely with plastic wrap and pop into the freezer. It should be cold enough in about an hour. Crumble the rice with your hands so it isn't one big clump of rice. Damp (not dripping wet) hands work well for this.
**Heat a big skillet, like 10 inches or so. I've heard woks are good for fried rice, but I don't own one. I use a skillet. It's okay. It's still fried rice even if it doesn't come from a wok. Toss in the 2 Tablespoons of butter and melt it over med heat. Add the diced onion, carrot, celery, red bell pepper and kimchi, toss to coat everything in butter. Raise the heat to high. Let it cook for about 5 minutes. Everything is going to pick up some color and caramelize a bit. Add the crumbled rice to the skillet. Add a dab more butter and about 2 Tablespoons of kimchi juice if it seems too dry. The kimchi juice will also add a bit more heat and the jambalaya mix has some heat of its own so taste as you go. Add the bacon. Toss the rice, vegetables, and bacon. Break up any clumps of rice. I like to see the individual grains of rice and a golden brown color on the vegetables. Make sure everything is piping hot. Drizzle the sesame oil in and toss to distribute. Add the sliced green onions if using.In a separate skillet, fry the eggs in butter or oil so the whites are set, but the yolks are still runny.
Serves 4 as a side or 2 as a meal. Or one hungry Woo.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24366977-mexican-restaurant-chicken-soup2014-07-17T10:46:36-05:002015-05-06T11:59:15-05:00Mexican Restaurant Chicken Soup9
37 Cooks
Introducing Slap Ya Mama's Mexican Restaurant Chicken Soup brought to you by 37 Cooks. This delectable recipe features our Cajun jambalaya dinner mix and your choice of chicken breasts or rotisserie chicken for a taste so good, you'll want to be home sick eating it all week.
When I’m coming down with a cold or when I just feel down and out, I want Mexican restaurant chicken soup. Do you know the kind of soup I’m talking about? I call it sick day soup but it’s often called Caldo de Pollo on menus. I usually call my husband and ask him to stop by our local Mexican restaurant to pick some up on his way home from work, but if he’s traveling and I’m not feeling well? The last thing I want to do is leave the house to go get that soup.
Surprisingly, the Slap Ya Mama Jambalaya dinner mix has many of the same ingredients as my beloved soup! You can bet it will always be a staple in my pantry! Sorry, El Porton Mexican Restaurant! I’ll be making my own soup from now on!
serves 4 for dinner or 8 as a first course
32 ounces chicken stock
4 cups water
2 carrots, cut into 1/4-inch slices
2 ribs of celery, cut into 1/4-inch slices
1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
1-2 chicken breasts, cooked and torn or cut into pieces (may use rotisserie chicken)
1 avocado, peeled, pit removed, sliced
Cilantro, chopped
1 lime, cut into fourths, visible seeds removed
Fresh jalapeno slices, optional
In a large saucepan, bring chicken stock and water to a boil. Turn heat to low, add carrots, celery, and Slap Ya Mama Cajun Jambalaya Dinner Mix. Cover saucepan and let soup simmer for 20 minutes. Do not peek! While the soup cooks, add the chicken, avocado slices, cilantro, and lime slices to your serving bowls. You may add the optional jalapeno slices. Remove saucepan from the heat and stir. Taste for seasoning and add salt and pepper if necessary. Serve immediately.
Note: Do not make this soup ahead of time. It must be served immediately. The rice will expand and soak up all additional broth. If you have leftovers, you have two choices. Discard it or be prepared to add additional broth.
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https://store.slapyamama.com/blogs/slap-ya-mama/24366785-slap-ya-mama-peel-apart-bread2014-07-17T10:34:55-05:002015-05-06T11:59:06-05:00Slap Ya Mama Peel-Apart Bread9
Presenting Slap Ya Mama's Peel-Apart Bread by 37 Cooks. You'll never believe what you were missing until you try this pull-apart bread complete with our special blend of Cajun gumbo dinner mix baked right in!
Thinking outside of the box is my usual mode of cooking – whenever I get a new product, I think about how I can use it in some way besides its intended purpose.
Sometimes it works, sometimes it doesn't, but I figured I was pretty safe in thinking about the Slap Ya Mama gumbo mix as a spice mix. It's meant for making gumbo, and it’s got flour for thickening, but it’s also got a lot of flavor. It was perfect for making a pull-apart bread, using the mix in both the dough and between the slices.
This looks impressive but it's actually pretty easy, as bread goes.
Slap Ya Mama Peel-Apart Bread
by Donna of 37 Cooks
Ingredients
[caption id="attachment_1083" align="alignright" width="200"] Buy Slap Ya Mama Cajun Gumbo Dinner Mix[/caption]
For the dough:
1 cup lukewarm water
2 Tablespoons heavy cream
1 package (2 1/4 teaspoons) Red Star Platinum yeast
1 Tablespoon sugar
3 cups (13 1/2 ounces) bread flour
1 teaspoon salt
1 Tablespoon Slap Ya Mama Cajun Gumbo Dinner Mix
2 Tablespoons unsalted butter
For the coating:
2 Tablespoons unsalted butter, very soft or melted
1 teaspoon Slap Ya Mama Cajun Gumbo Dinner Mix
Directions
Combine all of the dough ingredients in the bowl of your stand mixer and knead until the dough is elastic. You can also mix this in a bowl, then knead by hand.
Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
Meanwhile, have a 9 x 5 loaf pan standing by and heat the oven to 350°F. Combine the butter and seasoning for the coating in a small bowl.
When the dough has doubled, flour your work surface and turn out the dough. Divide it into 16 pieces. Truthfully, you don't need exactly 16, but it's easy. Divide the dough into 4 pieces, then divide each of those into 4. They don't have to be identical, but they should be close to the same size.
Form each piece into a ball then flatten each to form a disk about 4 inches in diameter.
Stand or tilt the pan so it's standing on one of the short ends. Place one of the disks into the pan lying on the short end. Brush the top of that disk with the butter mixture. Place the next disk on top of the first, and brush with butter again. Continue stacking dough disks with butter between until you reach the last disk. Don't brush the top of that one.
Once all the disks are in the pan, stand the pan on its bottom and arrange the disks so they're even in the pan. Brush or drizzle any remaining butter on top of the dough.
Cover the pan with plastic wrap and set aside until it rises about a bit over the top of the pan, about 40 minutes.
When the dough has risen, remove the plastic wrap and bake at 350°F until nicely browned, about 45 minutes.
Remove the loaf from the pan and let it cool completely on a rack. You can pull layers off if it, or slice it to serve.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24366657-cajun-stuffed-pork-chops2014-04-29T09:36:32-05:002015-05-06T11:58:55-05:00Cajun Stuffed Pork Chops9
Stuffed Pork Chop[/caption]
Ready to eat pork chops Slap Ya Mama style? Introducing Slap Ya Mama's Cajun Stuffed Pork Chops complete with our hot blend, original blend, and Cajun hot sauce to deliver maximum flavor to your meal!
Preheat oven to 350 degrees F.
In a large oven safe skillet (we’re using a cast iron skillet) heat 1 tsp of olive oil over medium heat. Add tasso, onions, bell peppers, garlic, 1 tsp of Slap Ya Mama Hot Blend Seasoning and 1 tsp of Slap Ya Mama Cajun Pepper Sauce. Sautee until the onions are browned. Remove skillet from heat and stir in green onions and parsley, mix well and set aside.
[caption id="" align="alignleft" width="73"] Click here to purchase Slap Ya Mama Cajun Pepper Sauce[/caption]
With a knife, cut a pocket along the side of each pork chop. Try to make the opening as small as possible while creating the pocket as large as possible on the inside of the pork chop. Using a spoon, stuff each pork chop with the tasso filling until full. You can either use toothpicks or string to help hold the pocket closed. Season the outside of the pork chops with the Slap Ya Mama Original Blend Seasoning and the remaining Slap Ya Mama Cajun Pepper Sauce; being sure to rub the seasoning into the pork chops.
Using the same skillet, being sure to leave the remnants from the tasso filling in the skillet, heat 1 tsp of olive oil over medium high heat and brown each pork chop for about 3 minutes on each side or until browned. Place skillet and pork chops in the oven and bake at 350 degrees F for 30 minutes or until the internal temperature of the pork chops reach 155 degrees F using a meat thermometer.
Serve and enjoy!
Servings: 4]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24366529-jazzed-up-green-beans2014-04-24T10:48:35-05:002015-05-06T11:58:43-05:00Jazzed Up Green Beans9
You could eat regular green beans, or you could eat Slap Ya Mama's Jazzed Up Green Beans! Making vegetables more fun to eat with our special blend of hot seasoning and assorted toppings to really spice things up. See recipe below and whip yours up today.
In a large skillet, heat olive oil over medium heat. Add garlic, potatoes, celery, jalapenos, green beans and Slap Ya Mama Hot Blend Seasoning; sautee for approximately 1 minute. Add 1/3 cup water, cover and cook for 5 minutes or until green beans are crisp-tender. Stir in cilantro and tomatoes; cover, reduce heat to simmer and let simmer for about 5 minutes or until tomatoes soften, stirring occasionally. Serve and enjoy!
[caption id="" align="alignright" width="159"] Click on Image to purchase Slap Ya Mama Hot Blend Seasoning[/caption]
To Peel Tomatoes:
With a sharp knife, cut an “X” into the skin of each tomato. Drop tomatoes into a pot of boiling water for about 30 seconds. Remove from boiling water and immediately place into a bowl of ice water. Let sit in ice water for about 1 minute and then peel skin off tomatoes.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24366401-the-smoked-meat-capital-of-the-world2014-04-09T14:45:36-05:002015-05-06T11:58:41-05:00The Smoked Meat Capital of the World9
Smoked Pure Pork Sausage[/caption]
Our hometown, Ville Platte, Louisiana, is known for many things and embodies a Cajun culture unlike any other town in Louisiana. People from all over the world come to Ville Platte to experience our culture, our music and of course our world renowned food. But there is one thing that we are extremely proud of and well known for and that is our smoked meat. We are so well known for our smoked meat that we are considered to be the Smoked Meat Capital of the World.
We smoke pretty much anything and everything here in Ville Platte. From sausage to rabbit, meatballs to neck bones…we smoke it all. Some might say it’s overkill but once they are able to get a little taste of a dish that uses smoked meat, their mind quickly changes and they can never get enough. Cooking with smoked meat truly adds a unique flavor unlike any other and it is so flavorful and so ingrained into our Cajun heritage, I don’t think we would ever be able to cook without the use of smoked meats…or at least we wouldn’t want to.
With smoked meat being such a huge part of our heritage in Ville Platte, we celebrate it each year with a festival. Le Festival de la Viande Boucanee or the Smoked Meat Festival for those who don’t speak Cajun French, is held in June every year and offers visitors a variety of savory smoked meats to try, an incredible lineup of musicians and some of the best times one could have in Cajun country. Meat markets, restaurants and businesses from around the Ville Platte area set up booths at the Smoked Meat Festival each year for a chance at winning the World Championship Smoked Meat Cookoff. This is one of the most coveted titles in the Ville Platte area and isn’t easy to come by considering all of the amazing cooks who enter the competition. The Smoked Meat Festival is something everyone should experience and we hope you have the opportunity to do so one day.
[caption id="" align="alignleft" width="176"] Click on image to purchase Slap Ya Mama Gift Set![/caption]
If you ever find yourself in or around Ville Platte, Louisiana, I invite you to experience the smoked meat offerings at any one of the many Meat Markets around town. If you can’t make it to Ville Platte any time soon and still want to experience a little smoked meat from the Smoked Meat Capital of the World then I would suggest trying Teet’s Food Store. They have been servicing Ville Platte for almost 60 years now and like every other Meat Market in town, they offer some incredible smoked meats. They have an online store and can ship some of the best smoked meat to any destination in the USA. Be sure to use coupon code “onlythebest” at Teet’s Food Store and receive 15% off of your order.
Take care and keep having fun in the kitchen!
-Jack Walker]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24366337-fried-chicken-waffles-sandwich2014-04-03T10:26:06-05:002015-05-06T11:58:34-05:00Fried Chicken & Waffles Sandwich9
You love chicken, and you love waffles. Put them together and bring in Slap Ya Mama and you get Fried Chicken & Waffles Sandwich! Check out our amazing recipe for bringing this delectable creation to life complete with our original blend, Cajun hot sauce, and Cajun fish fry.
A new take on the classic chicken & waffles we all love so much. Give it a try and enjoy! Yummmm!!
Preheat waffle iron to 400 degrees F or whatever temperature your waffle iron suggest for waffles. In a large bowl combine flour, brown sugar, baking soda, baking powder and Slap Ya Mama Original Blend Seasoning. Once combined, create a small crater in the middle of the mixture and set aside. In another bowl, crack eggs and whisk together. Pour eggs into the crater of the flour mixture; add in butter and buttermilk. Mix until combined and has reached a pouring consistency. Fold in cheddar cheese and green onions. Apply a light coat of cooking spray on the waffle iron. Pour about ½ cup waffle batter into each waffle cavity. Cook until golden brown. Place the cooked waffle on a wire rack over a cookie sheet and place in the oven at 200 degrees F. to keep warm. Continue the process until 8 waffles have been made.
Fried Chicken Breast
[caption id="" align="alignright" width="199"] Click here to purchase Slap Ya Mama Cajun Fish Fry[/caption]
Cut each chicken breast in half making 6 pieces. In a large bowl, combine chicken, buttermilk and Slap Ya Mama Cajun Pepper Sauce. Toss until chicken is evenly covered with buttermilk. With chicken submerged in buttermilk, cover bowl with plastic wrap and place in the refrigerator for at least 30 minutes. Place Slap Ya Mama Cajun Fish Fry in a shallow bowl. Dip a piece of chicken in the fish fry, being sure to coat well, dip back in the buttermilk and once more in the fish fry. Place the double dipped chicken breast on a wire rack placed on a cookie sheet and let rest for about 10 minutes while the batter dries on the chicken. Repeat the process until all chicken is battered. In a heavy bottomed pan, heat about 2 inches of peanut oil to 335 degrees F. Once oil is hot, fry chicken in batches, about 2 or 3 pieces at a time. Cook for about 5 minutes on the first side or until golden brown and crispy. Flip over and cook for another 4 minutes or until golden brown and crispy. (This cook time will vary depending on the thickness of your chicken breast. Using a meat thermometer, the center of each chicken breast should register 165 degrees F to be considered fully cooked.) Place cooked chicken on a separate wire rack over a cookie sheet and place in a 200 degrees F oven to keep warm. Continue the process until all chicken is cooked.
Chicken & Waffles Sandwich
Ingredients:
12 waffles
6 fried chicken
12 slices of bacon, cooked
Sweet & Spicy Mayo (recipe follows)
lettuce
1 tomato, sliced
1 avocado, peeled, pitted & sliced
Building the Sandwich:
With a chicken breast placed on top of a waffle, stack on bacon and drizzle the sweet & spicy mayo all over. Now add lettuce, tomato and avocados. Place another waffle on top making a beautiful and delicious chicken & waffles sandwich. Enjoy!
Servings: 6
Sweet & Spicy Mayo
[caption id="" align="alignright" width="146"] Click here to purchase Slap Ya Mama Hot Blend Seasoning[/caption]
In a medium bowl, combine mayo, syrup, Slap Ya Mama Hot Blend Seasoning and mustard. Mix well. Place in a jar or covered dish and keep in refrigerator.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24366017-fried-shrimp-po-boy2014-02-18T10:54:57-06:002015-05-06T11:58:17-05:00Fried Shrimp Po-Boy9
Looking for a fried shrimp po-boy complete with Louisiana Cajun flavor? Try Slap Ya Mama's Fried Shrimp Po-boy featuring our delectable Cajun fish fry and hot sauce to spice things up just like in Louisiana.
Pre-heat oven to 350 degrees F.
With a thermometer attached to the side of a heavy pot or deep skillet, fill pot with vegetable oil, about 2” deep and heat to 350 degrees F.
Shrimp:
While waiting for the oil to heat, whisk eggs and milk together in a bowl making an egg wash. In a medium sized bowl, place Slap Ya Mama Cajun Fish Fry. Now dip shrimp in egg wash, then coat evenly with fish fry batter. Working in batches, fry shrimp until golden brown, about 4 minutes, stirring occasionally. Transfer to a paper towel covered plate to drain.
[caption id="" align="alignright" width="198"] Click here to purchase Slap Ya Mama Cajun Fish Fry[/caption]
Bread:
Slice French bread length ways; spread melted butter on the inside of bread and place on a baking sheet with open ends up. Bake for approximately 10 minutes.
Building a Po-Boy:
Generously spread remoulade sauce on the inside of bread. Layer with shrimp, lettuce, tomatoes and pickles. Douse with Slap Ya Mama Pepper Sauce, serve and enjoy!
Servings: 4
Note:If you like it a little spicier, try seasoning the shrimp with our Slap Ya Mama Hot Blend Seasoning before dipping them into the egg wash. Deliciousness with a kick!]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24365953-stuffed-chicken-breast-wrapped-in-bacon2014-02-07T11:14:33-06:002015-05-06T11:58:14-05:00Stuffed Chicken Breast Wrapped in Bacon9
Ready to liven up that chicken dinner? Try Slap Ya Mama's stuffed chicken breast wrapped in bacon! It's a taste sensation that you have to taste to believe and it's complete with Slap Ya Mama's original blend seasoning. Start cooking today!
Ingredients:
4 chicken breast halves, boneless & skinless, pounded to 1/2” thickness
Preheat the oven to 375 degrees F.
In a large skillet over medium heat add olive oil, garlic and jalapenos. Sautéuntil garlic starts to brown. Reduce heat to medium-low, add spinach leaves and sauté until wilted. Add 1 tsp Slap Ya Mama Original Blend Seasoning, pepper jack cheese and sour cream. Stirring continuously, cook mixture until cheese is melted.
On a clean surface, lay chicken breasts flat and season with the remaining 2 tsp of Slap Ya Mama Original Blend Seasoning. Spoon a little spinach mixture onto each breast. Roll up each breast with spinach mixture inside and wrap each breast with 2 or 3 slices of bacon, securing the ends with a toothpick.
Arrange breast on a baking dish. Bake uncovered at 375 degrees F for 35 minutes. Then set oven to broil and broil for 10 minutes or until bacon is browned. Remove toothpicks, slice into medallions or serve whole and enjoy!
Servings: 4]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24365505-spicy-herb-marinated-pork-tenderloin2014-01-15T10:23:09-06:002015-05-06T11:57:44-05:00Spicy Herb Marinated Pork Tenderloin9
Everyone's salivating about Slap Ya Mama's spicy herb and marinated pork tenderloins recipe. It's a new twist on how to enjoy pork complete with Slap Ya Mama's original and hot blend seasoning. Great option for family dinner - serves 4!
In a gallon-sized resalable plastic bag, combine garlic, rosemary, thyme, lemon zest, mustard, olive oil, lemon juice and Slap Ya Mama Hot Blend Seasoning. Mix ingredients a bit, place tenderloin into bag and turn to coat with marinade. Remove all air from bag, seal and mix a bit more. Let tenderloin marinate in the refrigerator for at least 3 hours…if possible, let it marinate over night.
Preheat oven to 400 degrees F.
Remove tenderloin from plastic bag, careful to leave marinade that is still clinging to tenderloin and discard the plastic bag of marinade. Generously season tenderloin with Slap Ya Mama Original Blend Seasoning, making sure to season all sides. In a large over-proof sauté pan, heat 3 tsp of olive oil over medium heat. Place tenderloins in pan and sear until all sides reach a golden brown color. Place pan and tenderloins in oven and roast for 15 minutes or until the thickest part of the tenderloin registers 138 degrees F. Remove from oven, place tenderloins on a platter, cover with aluminum foil and let rest for about 10 minutes. Place the same pan over medium heat and add ¼ cup of water. Heat water and stir to help bring up the tenderloin’s juices and marinade that are stuck to the bottom of the pan, creating a gravy. Carve tenderloin into ½ inch thick diagonal slices, drizzle with gravy, serve and enjoy.
Servings: 4]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24365441-slap-ya-mama-s-game-time-dip2014-01-03T10:03:07-06:002015-05-06T11:57:31-05:00Slap Ya Mama’s Game Time Dip9
It's game time and you need the perfect game time dip to support your team and feed your stomach. Try Slap Ya Mama's Game Time Dip featuring a perfect combination of spicy, cheesy, and stuffed full of sausage. This combination makes for the perfect dip to devour while cheering on your favorite team this playoff season.
[caption id="attachment_1139" align="alignright" width="158"] Buy Slap Ya Mama Hot Blend Seasoning[/caption]
In a large skillet over medium heat, combine sausage and Slap Ya Mama Hot Blend Seasoning. Cook until sausage is browned and cooked through. Stir in onions, bell peppers, jalapenos, tomatoes/green chiles and cream cheese. Continue cooking over medium heat, stirring constantly, until cream cheese is melted and smooth. Serve in a bowl with corn chips and enjoy!
NOTE: If you’d like to make this dip a little spicier, add more Slap Ya Mama Hot Blend Seasoning. If you’d like it a little less spicy, use our Slap Ya Mama Original Blend Seasoning instead.
We used Double D Smoked Sausage in our dip...Delicious!]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24365249-slap-ya-mama-deviled-eggs2013-12-30T14:52:47-06:002015-05-06T11:57:13-05:00Slap Ya Mama Deviled Eggs9
If you love deviled eggs as much as we do, you're going to love this concoction. Slap Ya Mama is proud to present our deviled eggs recipe complete with our special hot blend and hot sauce for unparalleled flavor.
[caption id="attachment_1139" align="alignright" width="134"] Buy Slap Ya Mama Hot Blend Seasoning[/caption]
With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!
Servings - 12]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24365185-green-bean-casserole2013-12-23T10:04:59-06:002015-05-06T11:56:59-05:00Green Bean Casserole9
Looking for a delicious way to enjoy green beans? Try Slap Ya Mama's Green Bean Casserole! It'll keep you salivating with the delectable combination of seasonings and Slap Ya Mama's own original and hot blend that'll keep you coming back for more.
Ingredients:
2 lbs fresh green beans; rinsed, ends cut off & halved
In a large pot, fill half with water, add a dash of salt and bring water a light boil. Drop green beans in boiling water and boil for 3 to 4 minutes. With a slotted spoon, remove from boiling water and immediately drop into a large bowl of ice water. Once the beans have cooled, drain and set aside.
Preheat oven to 350 degrees.
In a skillet over medium heat, add bacon pieces and cook for a couple minutes. Add onions and garlic to bacon and continue cooking for 3 to 5 minutes or until bacon is done and onions are translucent. Remove from heat and set aside.
In a large skillet over medium heat, melt butter. Once melted, sprinkle in flour, mix well and cook for 2 minutes. Add in milk and half and half. Continue cooking and mixing continuously until the sauce thickens, about 5 minutes. Add Slap Ya Mama Original and Hot Blend Seasonings, brown sugar and cheese. Mix well and stir until the cheese melts then remove from heat. Now combine pimentos and bacon & onion mixture into the white sauce and mix well. In a 1 ½ quart baking/casserole dish, combine green beans and sauce mixture. Mix well and spread evenly across dish. Top the mixture with crunchy onions and bake at 350 degrees for 30 minutes. Serve and enjoy!
8 Servings
]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24365057-cajun-style-holiday-ham2013-12-20T09:37:40-06:002015-05-06T11:56:52-05:00Cajun Style Holiday Ham9
Ready to experience the holidays Cajun style? Bring in some Louisiana Cajun flavor to your holiday dinner with Slap Ya Mama's Cajun Style Holiday Ham complete with our famous original blend and seafood boil seasoning. Say goodbye to traditional holiday meals because our recipe will keep you wanting more year round!
In a large pot, fill half way with water and pour in Slap Ya Mama Seafood Boil. Bring to a boil and place ham into the pot. Boil for approximately 1 hour. Remove ham and let drain and cool.
Preheat over at 400 degrees. Trim top skin from ham leaving a little fat. In a crisscross pattern, slice the top of the ham about ¼” deep. Place ham in a roasting pan with a ½ cup of water in the bottom of the pan. Pour coke evenly over ham. Now season the whole ham with Slap Ya Mama Original Blend Seasoning. Bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees and continue cooking for another 30 minutes or until there is a nice crisp on the exterior of the ham. Carve ham, serve and enjoy!
[caption id="attachment_1068" align="alignright" width="200"] Buy Slap Ya Mama Cajun Seafood Boil[/caption]]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24364929-mama-s-chicken-sausage-gumbo2013-12-11T11:26:52-06:002015-05-06T11:56:29-05:00Mama’s Chicken & Sausage Gumbo9
Looking to experience some of Louisiana's finest dishes? Try Slap Ya Mama's Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you'll love it so much you'll want to come on down to visit us at our home.
Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in it’s own right. With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos. We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork. For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux. During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days. We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.
This winter, try preparing a chicken & sausage gumbo. Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.
In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil. Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally. Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning. Boil for 15 minutes. With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot. Add water to pot until it is almost full. Bring to a boil and boil for 1 hour. With 10 minutes remaining of the hour boil, add parsley and green onions. Reduce low heat. Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!
If you are having trouble finding Roux or Smoked Pork Sausage, try Teet's Food Store of Ville Platte, Louisiana.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24364801-slap-ya-mama-grilled-ribeye2013-12-09T10:17:54-06:002015-05-06T11:56:18-05:00Slap Ya Mama Grilled Ribeye9
Ingredients:
On a platter, let steak sit and reach room temperature, about 30 minutes if it has been in the refrigerator. This will help the ribeye to cook more evenly.
Set grill to high heat. Rub ribeye evenly with Slap Ya Mama Hot Blend Seasoning then coat with worcestershire sauce and Slap Ya Mama Pepper Sauce. Place seasoned ribeye on hot grill and cook the approximate times for desired temperature (below). Remove from heat, let rest for 5 to 7 minutes, serve and enjoy.
Grill Times:
3 Minutes on each side = Rare
5 Minutes on each side = Medium Rare
7 Minutes on each side = Medium
9+ Minutes on each side = Well Done
Steak Temperatures:
Rare 135 degrees F
Medium Rare 140 degrees F
Medium 155 degrees F
Well Done 165 degrees F
Pair with a Healthy Sweet Potato & Veggie Bake for a delicious meal.
]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24364417-spicy-cajun-shrimp-pasta2013-11-27T10:29:47-06:002015-05-06T11:56:14-05:00Spicy Cajun Shrimp & Pasta9
It's Cajun cooking time! Slap Ya Mama's new recipe is Spicy Cajun Shrimp & Pasta. Delicious Cajun pasta complete with assorted toppings and our white pepper blend seasoning. Mix things up with Louisiana flavors on us!
In a large sauté pan over medium heat, add olive oil, onions, garlic, green onions, jalapeno and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Cook until the garlic is slightly golden brown and onions are translucent, about 3 to 4 minutes. Add tomatoes and cook until tomatoes are softened, about 2 minutes. Reduce heat to medium low; add tomato sauce, lemon juice, ½ tsp white sugar and ½ tsp of Slap Ya Mama White Pepper Blend Seasoning. Bring to a light simmer and let simmer for 2 to 3 minutes. Season shrimp with the remaining Slap Ya Mama White Pepper Blend Seasoning and place in the sauce. Cook each side of shrimp for 2 to 3 minutes. Remove pan from heat to prevent shrimp from continuing to cook. Serve over a bed of pasta and enjoy!
Servings – 4]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24363457-slap-ya-mama-spaghetti-meatballs2013-10-09T13:47:41-05:002015-05-06T11:55:23-05:00Slap Ya Mama Spaghetti & Meatballs9
Nothing says Mama's cooking like Spaghetti & Meatballs. Slap Ya Mama's Spaghetti & Meatballs recipe is sure to give you that familiar sensation of Mama's cooking. Complete with beef, pork, and seasoned meatballs with our special original blend and hot pepper sauce. Whip up some today!
1 ½ - 2 pounds spaghetti pasta, cooked to package directions
Directions
Meatballs:
In a large bowl, combine meat, garlic, breadcrumbs, Parmesan, eggs, parsley, Slap Ya Mama Original Blend and Slap Ya Mama Pepper Sauce. Combine lightly with a fork. Using your hands, lightly form approximately 16 meatballs; about 2” in size each. Place formed meatballs on a cookie sheet and place in freezer for 7 to 10 minutes to help them become firm.
In a large 12” skillet or pot, heat olive oil over medium heat. Reduce heat to medium-low, very carefully place 5 to 7 meatballs in oil. Brown meatballs on all sides, turning with a fork or spatula; approximately 10 minutes per batch. Removed and drain on a paper towel covered plate and set aside. Discard the oil in the skillet but do not clean the skillet.
Sauce:
In the same skillet, add onions and garlic and sauté until translucent. Add in crushed tomatoes, tomato sauce, wine or water, parsley, sugar and Slap Ya Mama Original Blend Seasoning. Mix well and cook over medium heat for 15 minutes. Gently stir in meatballs, careful not to break up meatballs. Reduce heat to a simmer, cover and cook over medium heat for 30 minutes. Gently stir a couple of times during simmer.
Serve over spaghetti and top with Parmesan and basil. Enjoy!]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24363265-cherry-tomato-slap-snack2013-10-08T13:56:11-05:002015-05-06T11:55:12-05:00Cherry Tomato Slap Snack9
Looking for a new afternoon or work snack? Try Slap Ya Mama's Cherry Tomato Slap Snack. Fresh tomatoes with great tasting Slap Ya Mama original blend seasoning. It's a one-of-a kind snack that is sure to make your taste buds thank you.
In a small bowl, add some refrigerated or room temperature cherry tomatoes with a pinch of Slap Ya Mama's Original Blend Seasoning for added flavor.]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24363073-slap-ya-mamas-hearty-beef-bean-chili2013-10-03T10:29:24-05:002015-05-06T11:54:54-05:00Slap Ya Mama's Hearty Beef & Bean Chili9
On a cold day there is nothing better than a bowl of hearty beef & bean chili spiced up with Slap Ya Mama. Using our grandmother's recipe, with a few changes, this spicy and hearty chili will hit the spot on any chili winter day.
Season meat with Slap Ya Mama Hot Blend Seasoning. In a large pot on medium-high heat, coat bottom of pot with olive oil and add seasoned meat. Cook meat, stirring frequently until all meat is browned. Add onions, bell peppers, garlic and jalapenos. Sautee until onions and bell peppers are soft. Reduce heat to medium, stir in rotel, tomato sauce, tomato paste, beef broth, water, chili powder, cumin, oregano, beans, Slap Ya Mama Pepper Sauce, Slap Ya Mama Original Blend Seasoning and mix well. Bring to a slight boil, reduce heat, cover and let simmer for 30 minutes stirring occasionally. Serve in a bowl, top with cheddar and green onions. Eat with tortilla chips or crackers and enjoy!
Serves 6-8]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24363009-cheese-crackers2013-09-30T11:04:59-05:002015-05-06T11:54:50-05:00Cheese & Crackers9
Slap Ya Mama Cheese & Crackers[/caption]
Hats off to connoisseurs who enjoys the classic cheese & crackers snack that started the long and joyous path to finding great, innovative appetizers and snacks. At Slap Ya Mama, we love the classic cheese & crackers, and we love it even better with a splash of our hot pepper sauce. With so many cheese and cracker options to choose from, you can mix and match to find your favorite combination.
Grab your favorite type of cheese, whether it's pepperjack, provolone, or the classic cheddar, and your favorite crackers. Grab a bottle of Slap Ya Mama's hot pepper sauce and add a splash of our delectable hot sauce to a slice of cheese to place on a cracker and enjoy!]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24362817-slap-ya-mama-chex-mix2013-09-27T10:43:40-05:002015-05-06T11:54:38-05:00Slap Ya Mama + Chex Mix9
Add a little Slap Ya Mama Original Blend to Chex Mix, Trail Mix or any other similar type of mix and you have a spicy delicious take on a traditional snack. If you want it a little spicier, add our Slap Ya Mama Hot Blend Seasoning!
Enjoy!]]>
https://store.slapyamama.com/blogs/slap-ya-mama/24362689-slap-ya-mama-s-whole-baked-chicken2013-09-23T10:36:28-05:002015-05-06T11:54:36-05:00Slap Ya Mama’s Whole Baked Chicken9
[caption id="attachment_1097" align="alignright" width="155"] Buy Slap Ya Mama Original Blend Cajun Seasoning[/caption]
Preheat oven to 350 degrees.
Clean chicken of excess fat and clear out the cavity of the chicken. Pat chicken dry with paper towels. Coat entire chicken with olive oil, then season generously with Slap Ya Mama Original Blend seasoning, outside and inside of chicken. Stuff lemons, onions, bell peppers, garlic, thyme and butter into the chicken cavity. Using cotton string, tie the legs together tightly. Place in a shallow roasting pan or cast iron skillet and roast at 350 degrees for 30 minutes, occasionally basting with juices from bottom of the pan or skillet. Reduce heat to 325 degrees and continue roasting for 1 hour, occasionally basting with juices. Internal temperature should register 165 degrees in the meaty part of the thigh using a meat thermometer. Carve and enjoy!]]>