Pork Chops with Apple Cider Glazed Brussels Sprouts
Covered in a Slap Ya Mama / Brown Sugar rub, these pork chops are bursting with flavor. Add in apple cider glazed Brussels sprouts and you have an incredibly delicious dinner. Give this recipe a try and watch your family clean their plates with a smile. Enjoy!
- 4 ½ tsp Slap Ya Mama Original Blend Seasoning, divided
- 1/8 tsp cinnamon
- 3 Tbsp light brown sugar, divided
- 2 tsp fresh rosemary, finely chopped, divided
- 4 bone-in pork chops, center cut, 1” thick
- 3 Tbsp + 2 tsp olive oil, divided
- 3 Tbsp apple cider vinegar
- 1 Gala apple, cut into 1/2” wedges
- 1 lb Brussels sprouts, trimmed and halved
- cooking oil spray
Preheat oven to 425℉
In a bowl, combine 3 ½ tsp Slap Ya Mama Original Blend Seasoning, cinnamon, 1 Tbsp light brown sugar and 1 tsp rosemary. Mix well. With ½ tsp olive oil, coat each pork chop then rub both sides of the pork chops with the light brown sugar mixture. Set aside.
In another bowl, whisk together apple cider vinegar, remaining light brown sugar, remaining rosemary, remaining Slap Ya Mama Original Blend Seasoning. Slowly whisk in remaining olive oil until blended. In a large bowl, combine ¼ cup of vinegar mixture, apples and Brussel sprouts and toss to coat.
Line a baking sheet with a heavy-duty aluminum foil and lightly grease the foil with cooking spray. Place pork chops in center of baking sheet and place apple mixture around pork chops.
Bake at 425℉ for 14 minutes, turn pork chops and cook for another 12-16 minutes or until a meat thermometer reads 140℉ in the thickest part of a pork chop. Remove pork chops to a serving tray and cover with a sheet of foil to keep warm.
Increase heat to broil. Stir apple mixture and spread evenly across baking sheet. Broil apple mixture for 3-5 minutes or until slightly charred. Remove from oven and add apple mixture to remaining vinegar mixture and toss.
Serve pork chops with a side of apples and Brussel sprouts. Enjoy!
Cheesy Pasta Bake with Pesto and Meat Sauce
Oh so cheesy and delicious! This easy to make Cheesy Pasta Bake with Pesto and Meat Sauce will be loved by the whole family.
- 1 Tbsp unsalted butter
- 1 onion, chopped
- 1 pound ground beef
- 1 jalapeno, diced
- 1 tsp dried basil
- 1 Tbsp Slap Ya Mama Original Blend Seasoning
- 2 cans diced tomatoes, (14.5oz cans)
- 1 can tomato sauce, (8oz can)
- 1/3 cup pesto
- 10 oz pasta shells
- 1 ¾ cup mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, grated
In a large sauce pan over medium heat, add butter and onions; sauté until translucent. Increase heat to medium-high, add ground meat and sauté, making sure to cook meat until it is no longer pink. In the same sauce pan, add jalapeños, basil, Slap Ya Mama Original Blend Seasoning, tomatoes and tomato sauce. Mix well and bring to a boil. Reduce heat and simmer for 20 minutes while stirring occasionally.
Preheat oven to 400 degrees F.
While sauce is simmering, boil pasta according to package instructions but only cook pasta until it’s al dente*. Drain and set aside.
Once sauce has finished simmering, remove from heat and stir in pesto. Add pasta shells to sauce and mix gently until sauce and pasta are well mixed.
In a 2.5 quart, oven safe dish, add half of pasta and sauce to the bottom of the dish. Layer half of the mozzarella and Parmesan cheese, followed by the remaining pasta and sauce. Top with the remaining mozzarella and Parmesan cheese.
Bake at 400 degrees F for 15 minutes or until cheese is bubbly and golden. Top with fresh basil leaves and more Parmesan, serve and enjoy!
*Al Dente: Pasta is cooked to be firm to the bite.
Sweet with a lil spicy kick, these Sweet Legs are definitely a crowd pleaser.
- 4 carrots
- 2 medium sweet potatoes, chopped into 1” pieces
- 1 onion, chopped into 1” pieces
- 1 bell pepper, chopped into 1” pieces
- 4 cloves garlic, halved
- 8 chicken legs
- 4 Tbsp honey
- 4 Tbsp cane syrup
- 4 Tbsp maple syrup
- 2 tsp Slap Ya Mama Original Blend Seasoning
- ½ tsp brown sugar
- pinch of: thyme, rosemary, oregano, basil
- Slap Ya Mama Low Sodium Blend Seasoning, to taste (optional)
- 4 Tbsp unsalted butter, cut into 8 pieces
Preheat oven to 350 degrees F.
In a 9” x 13” oven-proof dish, spread the vegetables evenly. In a large bowl, combine honey, cane syrup, maple syrup, Slap Ya Mama Original Blend Seasoning, brown sugar, thyme, rosemary, oregano and basil; mix well. Add in chicken legs to syrup mixture and toss well. Place chicken legs on top of the vegetables in the oven-proof dish and top with remaining syrup mixture from the bowl. Sprinkle Slap Ya Mama Low Sodium Blend Seasoning to taste over the whole dish and top each leg with a ½ Tbsp. of butter.
Bake at 350 degrees F for 35 minutes, occasionally basting the chicken legs with the syrup mixture. Increase heat to 400 degrees F and bake for another 15 mins.
Serve and enjoy!
The Ultimate Grilled Cheese Sandwich
The perfect combination of cheese, bacon and onions make this grilled cheese sandwich one to be desired by many.
In a large skillet over medium heat, melt 1 Tbsp of butter. Add onions and 1 tsp of Slap Ya Mama Low Sodium Blend Seasoning. Stirring consistently, sauté onions until they are golden brown and soft. Remove from pan and set aside on a plate.
Using the same skillet, fry the bacon until crispy. Remove from pan and set aside on a paper towel covered plate to let drain.
In a bowl, combine mayonnaise, Slap Ya Mama Cajun Pepper Sauce and ½ tsp of Slap Ya Mama Low Sodium Blend Seasoning. Mix well and set aside.
Sandwich Assembly: Spread mayo mixture on the inside of each slice of bread. Working from the bottom slice up, add 4 pieces of bacon, 2 slices of cheese, onions, 4 pieces of bacon, 2 more slices of cheese and top with a slice of bread. Using softened butter, spread 1 Tbsp of butter on the outside of the top slice of bread.
In a skillet over medium-low heat, place sandwich butter side down. Butter the top side of the sandwich with another 1 Tbsp and continue grilling sandwich on both sides until the bread is golden brown and the inside of the sandwich is ooey gooey with melted cheese.
Using a sharp serrated knife, cut sandwich in half and enjoy.
NOTE: This recipe will make 2 large grilled cheese sandwiches due to the fact that we used larger than normal slices of bread. If using regular sized slices of bread, this recipe may make 4 sandwiches total.
Slap’s Beef Pot Roast
Nothing screams, “feel good food” more than a pot roast. Follow this easy recipe for a delicious beef pot roast the whole family will enjoy.
- 3 – 4 lbs beef chuck roast, boneless
- 12 cloves garlic, halved
- 3 Tbsp. Slap Ya Mama Original Blend Seasoning
- 3 Tbsp olive oil
- 1 onion, quartered
- 1 bell pepper, chopped into chunks
- 10 whole carrots, peeled
- 8 small potatoes, rinsed
- 2 sprigs of thyme
With a knife, cut a slit into the roast just big enough to stuff a half of a clove of garlic into it. Continue stuffing the roast with garlic until you’ve stuffed it with half of the garlic. Season the outside of the roast with 2 Tbsp of Slap Ya Mama Original Blend Seasoning or until it’s seasoned to your taste.
Preheat oven to 350 degrees Fahrenheit.
In a large pot over medium-high heat, add 2 Tbsp of olive oil. Once oil is hot, add roast and brown* each side for 3 to 4 minutes. Remove roast from pot and set aside. Add in 1 Tbsp olive oil, remaining garlic, onion, bell pepper and carrots; brown until onions become slightly translucent. Remove carrots and set aside. Add ½ cup of water; stir (scraping the bottom of the pot) to help to bring the bottom up. Add roast back to pot, add carrots, potatoes, thyme, the remaining Tbsp of Slap Ya Mama Original Blend Seasoning and enough water to reach half way up the roast. Bring to a boil. Cover and place in oven. Bake at 325 degrees for 2 hours for a 3-pound roast and 3 hours for a 4-pound roast.
Serve over white rice and enjoy.
*Brown – To sear thoroughly
Slap’s Chicken & Bacon Pasta w/ Spinach & Tomatoes in a Cheesy Garlic Cream Sauce
Slap’s Chicken Bacon Pasta is an easy to make pasta dish with chicken & bacon mixed in a cheesy garlic cream sauce with tomatoes and spinach.
- 2 tbsp olive oil
- 1 lb chicken breast
- 2 tsp Slap Ya Mama Original Blend Seasoning
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp basil
- 3 medium tomatoes, cubed (large cubes)
- 6 garlic cloves, minced
- 2 tsp crushed red pepper
- 3oz spinach leaves
- 1 ⅓ cup half & half
- 1 ⅓ cup parmesan cheese, shredded
- 10oz penne pasta
- 7 bacon strips, cooked, drained and chopped
- ½ tsp Slap Ya Mama Hot Blend Seasoning (optional)
- ½ cup parmesan cheese, grated (topping)
Season chicken breast evenly on both sides with Slap Ya Mama Original Blend Seasoning, thyme, oregano and basil; set aside.
In a large skillet with a lid, heat olive oil over high heat. Once oil is hot, reduce heat to medium, add chicken and cook until chicken is fully cooked through. Set chicken aside and keep warm (wrap in foil).
While chicken is cooking, bring a large pot of water to a boil and cook pasta according to directions on package. Drain and set aside.
In the same skillet over medium heat, add tomatoes, garlic and crushed red pepper, mix well. Add spinach and cover, trying to keep spinach on top of the tomatoes, stir occasionally. Cook for about 8 minutes or until spinach has wilted. Add half of the chicken (chopped into chunks) and half of the bacon. Mix well.
Add half & half to skillet, increase heat to medium high heat and bring to a boil. Once boiling, reduce to medium low heat and add in shredded Parmesan cheese. Stir constantly until cheese melts and the sauce becomes creamy; about 2 minutes. Add penne pasta, bacon and Slap Ya Mama Hot Blend Seasoning; mix well and remove from heat.
Chop the remaining chicken into chucky pieces and top pasta with chicken. Serve, sprinkle Parmesan cheese if desired and enjoy.
Slap Ya Mama Cajun Baked Ziti
This Cajun twist on Baked Ziti is an easy and delicious dish that is sure to be loved by your family and friends. Enjoy!
- 1 pound dry ziti pasta
- 1 pound lean ground beef
- 4 tsp. Slap Ya Mama Original Blend Seasoning
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 green onions, chopped
- 4 cloves garlic, diced
- 32oz (28oz & 14oz ) can peeled and diced tomatoes
- 2 Tbsp. dried basil
- 2 Tbsp. dried oregano
- 2 tsp. white sugar
- provolone cheese, sliced
- 1 ½ cups sour cream
- mozzarella cheese, shredded
- grated Parmesan cheese
- 1 tsp. Slap Ya Mama Hot Blend Seasoning
- stick butter, used to coat bottom and sides of baking dish
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (firm to the bite), about 8 minutes. Drain and set aside.
In a large skillet over medium heat, brown ground meat. Add in Slap Ya Mama Original Blend Seasoning, onions, bell pepper, green onions and garlic. Sauté until onions are clear. Stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat and let simmer for 15 minutes. Remove from heat and set aside.
Preheat oven to 350 degrees F. Butter bottom and sides of a 9×13 inch baking dish. Layer as follows: ½ of the ziti pasta, provolone cheese, sour cream, ½ tomato sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with Parmesan cheese and Slap Ya Mama Hot Blend Seasoning.
Bake for 30 minutes. Serve and enjoy!
This recipe is very special to us because it is our mother’s recipe. Of all her recipes, Mama’s Cajun Cornbread is probably her most recognized recipe. Any time there is a gathering or some sort of family event, she makes her famous cornbread and it isn’t long before the whole tray is gone. You have to move quickly when she places her cornbread on the serving table or you’ll come up empty handed. We have a feeling your family and friends will have to do the same if you bring this dish to your next gathering. Enjoy!
- 1 cup smoked tasso or smoked ham, diced
- 1 cup smoked sausage, diced
- 1 cup yellow cornmeal
- 1 Tbsp. Slap Ya Mama Original Blend Seasoning
- 1 tsp. baking soda
- 1 cup milk
- ½ cup vegetable oil
- 1 can cream style corn (14.75oz)
- 2 eggs, beaten
- 10oz mild cheddar cheese, shredded
- 3 jalapenos, diced
- 1 onion, diced
- 1 bell pepper, diced
Preheat oven to 350 degrees Fahrenheit.
In a medium sized pan, sauté tasso and sausage over medium heat for about 3 minutes or until browned. Set aside.
In a large bowl, combine cornmeal, Slap Ya Mama Original Blend Seasoning and baking soda. Using a fork, mix well. Add in milk, vegetable oil, corn and eggs; mix well. Stir in remaining ingredients, making sure it’s evenly mixed.
Butter the bottom and sides of a 9” x 13” baking pan. Pour mixture into pan, making sure to spread evenly. Bake at 350 degrees Fahrenheit for 55 minutes. Let cool for 30 minutes before serving. Enjoy!
This is a delicious and easy slow cooker recipe that everyone will enjoy!
- green cabbage, ½ head or 3 cups, shredded
- 1 tsp. Slap Ya Mama Hot Blend Seasoning
- red cabbage, ½ head or 3 cups, shredded
- ¾ cup mayonnaise
- 2 tbsp. apple cider vinegar
- 1 large jalapeno, sliced
- ½ small red onion, sliced
- 1 carrot, peeled and shredded
Directions for Pork
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.
Slap Ya Mama is back with a new signature dish. Introducing the Jambalaya Cakes with Honey ‘Slapped’ Roasted Turkey Breast recipe by37 Cooks featuring Slap Ya Mama’s original blend and jambalaya dinner mix seasonings. See the full list of ingredients, serving size, and directions for preparation.
– By Holly of 37 Cooks
When I first signed up for this challenge, I had absolutely no idea what to make. I was thinking breakfast of some kind, but Cajun-spiced? Jambalaya Mix? Pepper sauce? I really started to sweat it…literally!But an idea struck me after working at my son’s preschool one morning. They were reading a book called Marsupial Sue Presents The Runaway Pancake by John Lithgow. I had never heard of this book before, but these kids were in love! They’d sing along with his teacher and hang on her every word. So that’s where the pancake idea was born. I made several kinds at first (zucchini, cheese, sausage) but the yam ones stuck. My son, Caden, would just gobble them up. I hope you do too!
Cook Slap Ya Mama Cajun Jambalaya Dinner Mix according to box instructions, minus the meat. Let cool.
Saute the diced yam on medium heat in 2 Tablespoons oil, brown sugar and Slap Ya Mama Original Blend Cajun Seasoning until fork tender, about 10 minutes. Let cool.
In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, mix egg, butter and milk. Fold in the black beans, cooked yam and Slap Ya Mama Cajun Jambalaya Dinner Mix. Add the wet ingredients into the dry until just mixed. Let sit about 10 minutes.
Heat a large, non-stick skillet on medium-high. Add 1-2 Tablespoons of canola oil per batch of cakes. Pour 1/4 cup of batter into pan, making 3-4 at a time. Cook the cakes 3-4 minutes and gently flip. Cook another 2 minutes until golden brown. Yields about 12 cakes.
Heat oven to 350˚F. Rinse and pat dry turkey breast. Place in small roasting dish. Coat with olive oil and season with Slap Ya Mama Original Blend Cajun Seasoning. Drizzle with honey. Bake for 50-60 minutes or until done and juices run clear.
For the sauce: Mix the sour cream and Slap Ya Mama Cajun Pepper Sauce. Serve on top of the cakes.
Looking for some Cajun seafood recipes for dinner? Try Slap Ya Mama’s Seafood Lasagna. Our zesty Cajun lasagna features shrimp, crabmeat, and crawfish complete with Slap Ya Mama’s etouffee sauce to really pack a punch in flavor. See full recipe ingredients and prep time.
- 1 16oz Jar of Slap Ya Mama Etouffee Sauce
- 1 lb Shrimp, Peeled & Deviened
- ½ lb Crab Meat
- ½ lb Crawfish Tails (if available)
- ½ Cup Water
- 12 Lasagna Noodles
- 4 cups Mozzarella Cheese, Shredded
- ¾ Cup Parmesan Cheese, grated
- 15 oz Ricotta Cheese
- 1 Egg
In a 6 quart pot, add Slap Ya Mama Etouffee Sauce, shrimp, crab and crawfish. (If you don’t have access to crawfish, you can substitute with ½ pound more of shrimp or crab). Add ½ cup of water. Bring to a light boil, cover and let simmer for 15 minutes stirring occasionally. Remove from heat and let rest.
Bring a large pot of water to a rolling boil. Cook lasagna noodles in boiling water for approximately 12 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese and egg.
Preheat oven to 375 degrees F.
To assemble, spread half of the etouffee sauce mixture in the bottom of a 9” x 13” baking dish. Arrange 6 lasagna noodles lengthwise over etouffee sauce. Spread half of the ricotta cheese mixture over noodles. Layer with one half of mozzarella over ricotta cheese. Spread remaining half of etouffee sauce mixture over mozzarella and sprinkle ¼ cup parmesan cheese. Layer another 6 lasagna noodles and remaining ricotta cheese, mozzarella and parmesan cheese. Cover with foil, making sure it doesn’t touch the cheese.
Bake at 375 degrees F for 20 minutes. Remove foil and bake for another 30 minutes. Cool for 15 minutes before serving. Enjoy!
by Tracy of 37 Cooks
Slap Ya Mama introduces the Crazy Cajun Sundaes brought to you by 37 Cooks featuring 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.
Red Beans and Rice:
Prepare Red Beans and Rice according to package directions to include the sausage. Let sit uncovered for about 15 minutes to allow it to thicken.
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.
- 4 cups shredded cole slaw mix
- 2 cloves garlic, minced
- 1 bunch scallions, chopped
- 1/2 cup parsley, chopped
- 1/2 red bell pepper, minced
- 1/2 green bell pepper, minced
- 1/4 cup olive oil
- 2 Tablespoons white wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon prepared horseradish
- 1 Tablespoon Slap Ya Mama Hot Blend Cajun Seasoning
- Salt to taste
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.