Memorial Day weekend is right around the corner. The official start of summer. That means it’s time to break out the grill and get to cooking. Thinking about hosting a Memorial Day cookout but aren’t sure what to whip up? Don’t worry, the Slap Ya Mama team has tons of delicious ideas and recipes perfect for grilling this summer!
This fresh and creamy French Onion Dip is the perfect crowd-pleasing dip for your next gathering. With it’s simple and fresh ingredients, this recipe is as easy to make as it is flavorful.
For Louisianans, the name “Slap Ya Mama” has been synonymous with hometown, local Cajun flavor. While still viewed as the underdog compared to other famous Louisiana seasoning brands, Slap Ya Mama’s story is likely more vibrant — and far-reaching — than many would expect.
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Photo Credit: Vegan Liftz
Summer is halfway over, but that doesn’t mean it’s too late to achieve your summer fitness goals. Sure, exercise is significant; however, diet is a much more, if not the most, important part of the fitness equation.
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Everyone knows that Louisianians LOVE food. In fact, we have a festival for every type of food you can think of! Seafood festivals, fried chicken festivals, meat pie festivals, even Cajun hot sauce festivals! We not only love to eat; we also love to cook.
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A classic creole dish that can be served as a side to any meal. This recipe is simple to make and a flavorful southern favorite for any occasion.
Prep Time: 10 minutes
Total Time: 25 minutes
Yield: 4 Servings
Melt the butter in a large cast iron skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeño, Slap Ya Mama Original Seasoning and cook, stirring, until soft, for 10 minutes. Add the heavy cream, tomatoes and cook for 5 minutes. When ready remove from heat and serve hot.
If your taste buds are looking for a sweet and spicy spark this 4th of July then our Firecracker Chicken is the dish for you. Our Cajun Hot Sauce brings the heat your summer cannot beat!
In a small saucepan, combine the Hot sauce, apple cider vinegar, butter, minced garlic and light brown sugar over medium heat. Allow it to come to a boil, reduce heat so it simmers. Leave at a simmer until chicken is baked, when ready, drizzle and serve.
Preheat an outdoor grill for medium-high heat, and lightly oil. Season chicken to taste with Slap Ya Mama Original Seasoning. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.
When it comes to summer party food, you cannot go wrong with kabobs. Our Beef Kabobs topped with a smokey Chimichurri sauce will be the hit of your 4th of July celebration. Not only are these kabobs loaded with garlic and lime flavor but they are fun to make, and easy to grill and delicious to eat.
1⁄2 tsp smoked paprika
Kabobs:
Soak 8 10” wooden skewers in warm water.Preheat grill on medium-high heat.
Season meat with Slap Ya Mama Original Blend Cajun Seasoning. Set aside. In a bowl, combine olive oil, lime juice, lime zest and garlic; mix well. Combine meat and oil in a zip lock bag, making sure all meat is covered with the oil mixture.
Build kabobs alternating meat, tomato, onion until full.
Grill kabobs over medium-high heat, rotating until meat is charred and done to your desired temperature. Spoon chimichurri sauce over kabobs and enjoy.
Combine all ingredients into a food processor and pulse repeatedly until all cilantro and onions are minced and sauce is gritty. Place in a bowl and serve over kabobs.
By Chris Grove at Nibble Me This
I’m a big believer in the fact that quality beef doesn’t need much more than salt, pepper, and a bit of fire to make a brilliantly tasty steak. But I’m also a believer in the truth that sometimes you have to shake things up a bit. These Ribeye Steaks with Cajun Butter fall into the latter category.
I patted the steaks dry with a paper towel. Then I lightly oiled them with some canola oil and seasoned them with Slap Ya Mama Cajun Seasoning. As soon as the steaks come off of the grill, I immediately crown them with a scoop or two of the Cajun butter. Next as a side, I fire roasted some potatoes on my Grilla Grills pellet cooker. Lastly, I stuffed them with shredded cheese, butter, sour cream, chives, and some of our homemade bacon.
Man, oh man, were these steaks great. They were boldly seasoned, had a delicious crust, and the butter just amplifies the flavor.
by Gary Gee at 37 Cooks
Stir together first 9 ingredients. Reserve ½ cup.
Place pork in a large shallow dish or zip-top freezer bag. Pour remaining mustard mixture over pork. Cover or seal, and chill, turning occasionally, about 2 hours.
Remove pork from marinade, discarding marinade.
Grill pork, covered, over medium-high heat, 10 to 15 minutes per side or until a meat thermometer inserted into thickest portion registers 140 degrees (check thinner portions sooner). Remove from grill and let rest 5 to 10 minutes. Cut pork into slices.
Bring reserved mustard mixture to a boil with stock in a saucepan. Reduce heat, and simmer 2 minutes. Sprinkle chopped nuts over pork, and serve with sauce. Garnish with chopped cilantro, if desired.
by Tracy at 37 Cooks
“I love chicken and waffles. Slap Ya Mama Cajun Red Beans Rice brings it to an all-new level. Truth be told, the waffles are delicious all an their own. You can make the waffles several days in advance and freeze them.”
Red Beans and Rice Waffles:
Preheat oven to 225°F.
Preheat waffle iron and spray with nonstick cooking spray. In a bowl sift together the flour, baking powder and salt. Stir together the egg yolks, milk and melted shortening . Add the mixture to the sifted dry ingredients. Beat until just smooth. Stir in the cooled red beans and rice. Gently fold in the stiff egg whites. Pour 1/3 cup of mixture per waffle into the waffle iron and cook according to iron directions. Remove from iron and place on a baking sheet and repeat until all waffles are done. Place baking sheet into oven to keep waffles warm.
Chicken Tenders: