Get ready for a flavor explosion with these delicious buffalo chicken sliders on Hawaiian rolls, topped with the spicy and savory Slap Ya Mama Wing Sauce! These mini sandwiches are perfect for game day, parties, or just a quick and easy dinner. The combination of tangy buffalo sauce, creamy ranch dressing, and melted cheddar cheese on top of tender chicken is simply irresistible, and the added kick from the Slap Ya Mama sauce takes them to the next level. Plus, the sweetness of the Hawaiian rolls perfectly balances out the spiciness of the buffalo and Slap Ya Mama sauces. These sliders are easy to make and even easier to devour. Get your taste buds ready for a treat!
Preheat oven to 350°F. Cut rolls into tops and bottoms, toast bottoms in 9x13 pan for 5 min. Mix chicken, buffalo sauce, Ranch, cream cheese, cheddar, and onion. Spread on bottom rolls. Top with top rolls, brush with butter, sprinkle with parsley. Bake 20 min covered, 5 min uncovered.
Preheat oven to 365° F. Peel and cut potatoes into ½ inch thick cuboid slices. Place chopsticks on opposite sides of the potato slice. Using the chopsticks to stop your knife cut shallow horizontal cuts. Flip potato and make shallow diagonal cuts.
Bring water to a boil. Toss cut potatoes into the boiling water and cook for 5 minutes. Take potatoes out and place them on a non-stick pan.
In a bowl combine, oil, butter, parsley, and 2 tbsp of Slap Ya Mama Seasoning. Mix well and paint the butter mixture onto the potatoes. Sprinkle more Slap to taste.
Bake for 30 minutes. Sprinkle on cheese, and cook for about 5 more minutes until the cheese is melted.
Top potatoes with sour cream, bacon, green onions. Finish with a sprinkle of Slap Ya Mama Cajun Seasoning!
Looking for a great game-time snack? Buffalo Chicken & Cheese Pockets are the way to go! These air-fried pockets are the perfect finger foods, to snack on! This recipe was cooked by our wonderful Slap Krewe member Angie or otherwise known as @dastylishfoodie15. For more of Angie's recipes check out her website!
2Wewalka Classic European Style Pizza dough (14.1 oz )
Round Biscuit or Cookie cutter to cut out the dough 3 1/2 – 4 inches
Boneless/ Skinless Chicken thighs 1.65 lbs
Fresh Parsley (garnish, optional)
Set the oven to Broil (500 degrees). Rinse the chicken. Pat dry.Season the chicken with Slap Ya mama hot blend on both sides. Set aside. Add chicken to baking pan.
Place the chicken in the oven. Broil for 8-10 minutes or until internal temperature is 165 degrees. Remove the chicken from the oven. Set aside. Preheat the air fryer.
Add 3 chicken thighs to a bowl. Shred with two forks. Add 1/3 cup of Buffalo sauce to the shredded chicken. Stir. Set aside.
Unroll the pizza dough on a cutting board. *My recommendation is don’t take the dough out until you are almost ready for it. It’s easier to manage.*Use a round cutter to cut the dough into round pieces. Use a little flour on your hand, this will make it easy to manage dough.
Add cheese to one piece of the round dough. Top with shredded chicken about 1/2 tbsp each or more depending on size. Add a little more cheese on top.
Add a top piece of dough. Use a fork to pinch the dough together. Repeat until you run out of dough or chicken. Set air fryer on bread setting, 350 degrees for 5 – 6 minutes. Cooking times may vary. Carefully remove from the Air Fryer.
Plate the Buffalo chicken & cheese pockets. Drizzle with Ranch Dressing. Add chopped parsley.
Start by making the tortilla chips. Fill a large saucepan with oil until it is ½ an inch deep. Heat the over medium-high heat until the oil reaches 350 degrees Fahrenheit then reduce heat to medium to retain temperature, check now and then to ensure the temperature is maintained. Fry tortillas in an even layer for about 2-3 minutes, until they are lightly golden brown. Use a spider strainer to remove from the oil then transfer to a paper towel-lined baking sheet to drain the excess oil. Sprinkle with Duxbury Saltworks Sea Salt and let cool. Repeat with remaining tortillas until all have been fried, then set aside.
Next, make the spicy refried beans by mixing refried beans with Slap Ya Mama Cajun Seasoning, cumin, chili powder, garlic powder, and onion powder in a small bowl.
Assemble the dip in either small plastic cups or small juice glasses. Begin to layer ingredients, starting with the spicy refried beans, sour cream, guacamole, and pico de gallo, spooning about 2 tablespoons of each ingredient. Top with an even layer of shredded Mexican cheese and a sprinkle of green onions and olives. Top with chopped cilantro for garnish. Serve with homemade tortilla chips and enjoy!
Preheat an air fryer to 400 degrees Farenheight. Soak peeled thinly sliced potatoes in cold water for at least an hour to remove some starch then pat dry with a towel. Season with salt, pepper, and Slap Ya Mama Cajun Seasoning then toss with vegetable oil. Transfer to a greased air fryer basket and cook for 20 minutes until crispy, flipping halfway through.
While the fries are cooking, make the onion cheese sauce. Heat a saucepan over medium heat and bring heavy cream to a simmer. Once simmering, turn the heat down to medium-low and stir in Little Jasmine Onion Sauce and cubed cheeses. Cook until melted, stirring every few minutes until everything is well combined. If the sauce becomes too thick, thin it out with more heavy cream as necessary.
Next, cook the steak and peppers. Heat oil in a cast-iron skillet over medium-high heat and add the thinly sliced ribeye steak. Season with salt and pepper and cook until no longer pink. Transfer to a plate when done.
To the same skillet, turn the heat down to medium and add thinly sliced red onion and green pepper. Cook until caramelized, about 7-10 minutes. Once caramelized, add the cooked steak back to the skillet and cook for another minute then take off the heat and set aside.
To assemble, add french fries to a large platter. Top with an even layer of caramelized steak, onions, and peppers then drizzle the warm onion cheese sauce on top. Enjoy!
Carve hole in pumpkin. Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin.
Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds fully. This process will help to crisp up the seeds during roasting.
What could possibly make a cheesy dip filled with savory vegetables and crawfish batter? Aunt Celeste knows-- serving it in a bread bowl, of course.For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a medium saucepan, melt butter over medium heat. Add onion, bell peppers, and garlic; sauté until tender. Stir in Worcestershire. Add cream cheese, stirring until melted. Add soup, tomato sauce, and vegetable juice, stirring until well combined. Add cheese and half- and-half, stirring until cheese is melted.
Cut top off bread round, and set aside. Hollow out inside of loaf. make sure enough bread is left inside so that the bread does not have any holes. Press bread down inside bowl. Left over bread can be cubed and baked for dipping in crawfish dip.
Place bread bowl on a baking sheet. Pour crawfish mixture into bread bowl.
Bake for 30 minutes. Return top of bread round to bread bowl, and cover entire round with foil. Bake 20 minuted more. Remove top of bread round, and garnish with parsley, if desired. Serve warm with bread pieces and crackers.
Chef Elliott Wilson regularly travels to New Orleans which inspired his Muffuletta Egg Rolls. An original New Orleans Muffuletta is a sandwich on round Italian bread, with cold cuts, cheese, and olive salad. Elliot really took this dish to the next level by turning them into Egg Rolls!
Mix 1 cup pitted brine-cured black olives, sliced 1 cup large pimiento-stuffed olives, sliced ½ cup extra-virgin olive oil, 2 tablespoons minced yellow onion, 2 tablespoons finely chopped celery, 2 tablespoons minced fresh flat-leaf parsley, Juice of 1 lemon, 2 teaspoons minced garlic, 1 ½ teaspoons of freshly ground black pepper, 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning and refrigerate for at least 1 hour
Super thin cut on all the cheese and meats.
Rolling the Egg Roll
Take a look at the pictures to see how to construct the rolls, be patient with them, and make sure they are sealed well.
Place the meat inside of the cheese
Lay the Eggroll paper like a diamond. Place meat, and cheese in the middle. Then add the creole olive salad (see picture to see location).
A good party snack should be irresistible and addictive, and this dip is just that. You'll never have to ask, "What can I bring?" again. For more delicious recipes like this check out our cookbook Growing Up Cajun !
In a small bowl, stir together cream cheese and mayonnaise. Add ketchup, onion, and bell pepper. Stir in shrimp and Slap Ya Mama White Pepper Blend. Refrigerate for 1 hour before serving. Serve with bagel chips.
Perfect for passing around a family party or just frying up for fun, these bite-size boudin balls are deep-fried and seasoned with two famous Slap Ya Mama Products. For more tasty recipes like this check out our cookbook Growing Up Cajun!
Working in batches, dip balls in egg mixture, letting excess drip off. Roll in bread crumbs, coating evenly.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry balls, in batches, until light brown, 2 to 3 minutes. Let drain on paper towels. Serve warm.
In a large skillet over medium heat, stir in butter, onions, and ½ tsp of Slap Ya Mama White Pepper Blend Cajun Seasoning. Stir occasionally for about 10 minutes. Reduce heat to medium-low, continue stirring onions every few minutes, letting them caramelize to the bottom of the skillet before stirring again. Repeat this process for approximately 20 minutes or until the onions are dark golden brown. If the onions start to stick, you can deglaze the skillet with a splash of water.
When there is 2 minutes remaining on the onions, stir in garlic and sauté for the remaining time. Remove from heat and transfer into a bowl and place in the refrigerator to cool.
Once the onions have cooled, add them to a mixing bowl along with the sour cream, mayonnaise, green onions, parsley, and the remaining Slap Ya Mama White Pepper Blend Cajun Seasoning. Mix well until creamy, garnish with herbs, a few more dashes of Slap Ya Mama and enjoy.