Introducing our New Orleans-inspired creation that transforms traditional Italian deli flavors into a delectable handheld delight—the Muffaletta Sliders on Kings Hawaiian Rolls. These sliders pay homage to the iconic muffaletta sandwich with a twist. Soft and sweet Kings Hawaiian Rolls serve as the perfect vessel for layers of capicola, genoa salami, mortadella, mozzarella, and provolone cheese. To capture the authentic New Orleans taste, we generously spread tangy olive salad over the meats and cheeses. The combination of savory meats, melty cheese, and briny olive salad creates a flavor explosion that will transport your taste buds straight to the vibrant streets of the Big Easy.
First, slice the Hawaiian rolls in half while keeping the buns attached. Spoon a bit of olive salad onto the bottom half of the bread for seasoning
Layer the capicola, genoa salami, and mortadella on top of the bread. Add mozzarella and provolone cheese.Spread a generous layer of olive salad over the meat and cheese. Season with Slap Ya Mama Low Sodium Blend. Cover with the top half of the rolls and press down to secure everything. Let it sit for 10 minutes before slicing and serving. Finally, brush the top with melted butter and sesame seeds.
Indulge in the ultimate game day or party appetizer with this irresistible Cheesy Buffalo Chicken Dip. Packed with tender shredded chicken, creamy cream cheese, zesty ranch dressing, and the bold flavors of Slap Ya Mama Wing Sauce, this dip is a flavor explosion that will have everyone coming back for more. Topped with gooey melted cheddar cheese and garnished with fresh green onions, it's a crowd-pleasing dish that will disappear in no time. Baked to perfection, this cheesy dip is best enjoyed warm, paired with crispy tortilla chips or refreshing celery sticks. Get ready to wow your guests with this mouthwatering treat that embodies the perfect balance of tangy, creamy, and spicy flavors.
Preheat oven to 350°F (175°C).In a bowl, mix shredded chicken, cream cheese, ranch dressing, and Slap Ya Mama Wing Sauce. Transfer mixture to a baking dish and spread evenly.
Top with shredded cheddar cheese. Bake for 20-25 minutes, until cheese is melted and lightly browned. Garnish with green onions. Serve warm with tortilla chips or celery sticks.
Enjoy the bold and spicy flavors of this delicious salsa, enhanced with Slap Ya Mama seasoning! It's perfect for parties, gatherings, or whenever you want to add a kick to your snacking experience.
Drain, rinse, and pat dry the black beans and sweet corn. Transfer them to a large bowl
Add the chopped cilantro, red bell pepper, orange bell pepper, red onions, Slap Ya Mama seasoning, white wine vinegar, and fresh lime juice to the bowl with the beans and corn. Stir well to combine.
Let the salsa chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the spicy bean and corn salsa cold or at room temperature with tortilla chips.
Slap Ya Mama Poutine is a delicious and indulgent twist on the classic Canadian dish. This southern-style version is made with crispy French fries, white cheddar cheese curds (or mozzarella cubes), and smothered in rich gravy that's been seasoned with Slap Ya Mama. The result is a comforting and satisfying meal that's perfect for sharing with friends and family. Whether you're a poutine lover or a fan of Southern cuisine, this dish is sure to impress your taste buds and leave you wanting more.
Heat the oil to 360 degrees Fahrenheit in a deep fryer or large pot.
Fry the French fries until golden brown and crispy. Remove to paper towels to drain and work in batches
In a small saucepan over medium heat, combine the beef broth, chicken broth, onion powder, garlic powder, and Worcestershire sauce. Bring to a low boil while whisking frequently
In a small bowl, whisk together the water and cornstarch until smooth. Whisk the cornstarch mixture into the broth mixture and cook until thickened. Season with Slap Ya Mama to taste.
Preheat the oven to 450 degrees Fahrenheit
Sprinkle the cheese curds over the French fries and top with the mozzarella balls. Place in the preheated oven for 3-4 minutes, or until the cheese is melted and bubbly
Spoon the hot gravy over the top of the cheese and fries. Sprinkle with Slap Ya Mama seasoning, if desired
Serve immediately for best results. Enjoy your delicious poutine!
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!
Ingredients
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)
Ranch dressing
Instructions
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.
Roast the seeds at 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes. When the seeds give a nutty aroma and golden brown color, they are ready!
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.
