A Flavorful Fiesta with a Spicy Kick from Slap Ya Mama! Packed with zesty flavors and Slap Ya Mama's fiery flair, this mouthwatering recipe brings together Mexican-inspired ingredients for a bold and unforgettable taste experience. Get ready to savor the rich seasoned beef, and refreshing crunch of lettuce and tomatoes, all heightened by the boldness of Slap Ya Mama seasoning. It's a culinary adventure you won't want to miss!
Ingredients
1lbground beef
1tspchili powder
½tspground paprika
½tspground cumin
Slap Ya Mama Seasoning to taste
4large flour tortillas
4small tortillas (same size as tostada shells)
4tostada shells
1cupsour cream
2cupshredded lettuce
1cupchopped tomatoes
1cupchopped onions
1cup shredded Taco cheese
1tbspvegetable oil
Instructions
Cook ground beef with onions, and spices in a nonstick skillet over medium heat for about 6 minutes or until no longer pink. Set aside in a bowl.
Build Crunchwraps: On the remaining 4 large flour tortillas, add ground beef, cheese sauce, tostada shell, sour cream, lettuce, tomato, and cheese. Top with smaller flour tortilla.
Fold the edges of the large tortillas toward the center to create pleats and seal the Crunchwraps.
Heat oil in the skillet and cook the Crunchwraps until golden on both sides (about 3 minutes per side). Enjoy your delicious Crunch Wrap Supreme!
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.
Introducing a flavorful and satisfying dish that combines the boldness of Slap Ya Mama Original Blend Seasoning with tender chicken, vibrant bell peppers, and creamy goodness. This mouthwatering Cajun-inspired pasta recipe is a true delight for the taste buds. Each bite offers a harmonious blend of spices, textures, and comforting flavors. Whether you're seeking a quick weeknight dinner or a dish to impress guests, this recipe delivers a memorable culinary experience. Get ready to embark on a culinary journey that celebrates the vibrant Cajun flavors in a comforting and creamy pasta dish.
Ingredients
1½tbspOlive Oil
1lb Chicken Breasts, cut in 1 inch cubes
Slap Ya Mama Original Blend Cajun Seasoning
1medium red bell pepper, sliced into 2-inch strips
1medium yellow bell pepper, sliced into 2-inch strips
1 small red onion, halved and thinly sliced
2garlic cloves, minced
2cans (14.5 ounces each) of low-sodium chicken broth
1can (14.5 ounces) of fire-roasted diced tomatoes
¾cup heavy cream (divided)
12ozPenne Pasta
2tspscorn starch, mixed with 1 tsp of water
¾cupfinely shredded Parmesan cheese
3tbspminced fresh parsleyIn a large pot, heat 1 tablespoon of olive oil over medium-high heat.
Instructions
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with your desired amount of Slap Ya Mama Original Blend Seasoning. Add the seasoned chicken to the pot in a single layer.
Cook the chicken until it browns on the bottom, approximately 3 minutes. Flip the chicken pieces and continue cooking until they are cooked through, which should take about 3 minutes more. Transfer the cooked chicken to a sheet of foil and wrap it to keep it warm.
In the same pot, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the bell peppers and onion, and sauté them for 3 minutes. Add the minced garlic and continue sautéing for an additional minute.
Pour the low-sodium chicken broth, fire-roasted diced tomatoes, and 1/2 cup of heavy cream into the pot. Bring the mixture to a boil, then add the penne pasta.
Cook the pasta, stirring frequently, until it is nearly tender, which should take about 12-13 minutes. Add the cornstarch and water mixture, and cook until the pasta is just tender and the sauce has thickened, approximately 1 minute longer.
Remove the pot from the heat. Add the remaining 1/4 cup of heavy cream, finely shredded Parmesan cheese, minced fresh parsley, and the cooked chicken to the pot. Season with salt and freshly ground black pepper to your taste. Serve the dish warm.
Looking for a fun and unique twist on traditional tacos? Look no further than these mouth-watering Smash Tacos! These tacos are made by taking a seasoned meatball and smashing it onto a tortilla, creating a crispy and flavorful base for all of your favorite taco toppings. With the addition of Slap Ya Mama seasoning, jalapenos, and a variety of fresh and zesty toppings, these tacos are sure to be a hit with your family and friends. Try them out for your next taco night and enjoy the deliciousness!
Ingredients
1lb ground beef
½tspground cumin
1tbspSlap Ya Mama Original Blend Seasoning
1cupshredded cheddar cheese or Mexican blend
1finely diced yellow onion
4-6flour tortillas
1jalapeno, sliced
1cupshredded romaine lettuce
½cupguacamole or mashed avocado
½cupsalsa
½cupsour cream
Instructions
In a medium-sized bowl, combine the ground meat, cumin, Slap Ya Mama seasoning, and shredded cheese. Mix well and form 4-6 balls of meat.
Top each meat ball with a few slices of jalapeno and set aside.
Heat a non-stick skillet over medium heat.Place one meat ball in the skillet and flatten it slightly with the back of a spatula.Top the meat with a tortilla and press down with the back of a smaller pot or pan. Cook for 3-4 minutes, or until the meat is cooked through. Carefully flip the meat and tortilla with a spatula and cook for an additional minute.
Remove from heat and repeat with the remaining meat balls and tortillas.
To serve, top each tortilla with shredded romaine lettuce, guacamole or mashed avocado, salsa, sour cream, and finely diced yellow onion.
Garnish with additional jalapeno slices if desired.
If you're looking for a simple yet flavorful steak recipe that can be whipped up in no time, look no further than this Slap Ya Mama grilled steak recipe. With just a few ingredients and a hot grill, you can have a juicy, tender steak seasoned to perfection with the signature Slap Ya Mama Seasoning. This recipe is perfect for those who love a good steak but don't want to spend hours prepping and cooking. Whether you're a seasoned grilling pro or a newbie, this recipe is easy to follow and delivers unbeatable flavor every time. So grab your apron, fire up the grill, and get ready to enjoy a mouth-watering steak.
Ingredients
Olive Oil (to coat)
Slap Ya Mama Original Blend Cajun Seasoning (for those who like it hot, try our HOT Cajun Seasoning)
Ribeye Steak
Instructions
Preheat your grill to medium-high heat. Season your steak with Olive Oil and Slap Ya Mama Original Blend Cajun Seasoning. Let Marinate for 15 minutes. Place the steak on the grill and cook to your desired level of wellness. We recommend cooking for approximately 3 minutes per side. Once cooked, allow the steak to rest for a few minutes, then slice and savor!
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.
Looking to add some heat to your classic fast food sandwich? Try this recipe for a spicy twist on the McDonald's McChicken sandwich, featuring the flavorful Slap Ya Mama Seasoning and Wing Sauce. With a crispy coating and a juicy chicken patty, this sandwich is sure to satisfy your cravings for both crunch and spice.
Cut the chicken breasts into small pieces, resembling the texture of ground chicken. Mix the chicken with mustard, Slap Ya Mama Original Blend Seasoning, and celery salt until well combined. Shape the mixture into chicken patties.
Fully cover the chicken patties in bread crumbs, making sure they are coated evenly. Next, dip each patty into Slap Ya Mama Wing Sauce . Finally, place the fully coated patties into the basket of an air fryer.
Cook the patties until the chicken is fully cooked and crispy. We cooked ours at 390℉ for 10 minutes in the air fryer, but keep in mind that the cooking time may vary depending on your specific air fryer.
Put together the sandwich to your liking. We recommend adding lettuce, mayonnaise, and pickles on top.
Maw's Maw's one pot Red Beans is so easy, and delicious. Everyone will be wanting seconds!
Ingredients
3tbspMargarine
1tbspLarge Sweet Onion (chopped about 2 cups)
½Large Green Bell Pepper Diced
1lbCooked Sausage Sliced or Diced
115.5 Oz Can Red Beans undrained
18oz Can Tomatoes with Green Chiles, undrained
1cupMedium Grain Rice
1cupWater
2 tbspSlap Ya Mama Original Blend Cajun Seasoning
Instructions
In a large saucepan, heat margarine over medium heat. Add onion and bell pepper; saute until translucent, about 7 minutes. Add sausage and all remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and cook until all liquid has been absorbed, about 20 minutes. Serve immediately.
Slap Ya Mama Buffalo Chicken tacos are absolutely delicious. Tangy and buttery smooth wing sauce, combined with the crunchy chicken, and wrapped in a warm tortilla will definitely have you going back for seconds...or even thirds.
Slice the chicken tenders into pieces. Season the chicken with Slap Ya Mama Original Blend Cajun Seasoning. Dip the chicken pieces into the egg wash, then bread crumbs. Coat the air fryer with Olive oil to prevent sticking. Place the breaded chicken into the air fryer.
Depending on the type of air fryer, cook the chicken. We cooked ours at 375° for 22 minutes. Toss the cooked chicken in Slap Ya Mama Buffalo Wing Sauce.
Warm the tortillas and assemble the tacos. Place chicken, coleslaw, sliced avocado, and green onions on the tortilla. Then drizzle ranch and Slap Ya Mama Buffalo Wing Sauce over the tacos.
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.
Jill Sonlin a member of our Slap Krewe made this delicious "Lip Smakin'" pork chop! Jill is a professionally trained chef, that always cooks up great recipes! Find more of Jill's recipes here!
First season the pork chop with Slap Ya Mama original blend dry seasoning on both sides
Fire up the outdoor grill to medium-high heat, or use a grill pan inside and coat lightly with organic canola oil and then heat a grill pan to med-high heat
Grill Chop to medium doneness (slightly pink insides, with an internal temp of 145-150° F when removed from grill). Cook longer if preferred, to your desired level of doneness. Remove chop from heat and let rest 5 minutes
Drizzle Slap Ya Mama Buffalo Wing Sauce all over the Pork Chop, as much as you like! Pile on top the chop the celery sticks and then a nice sprinkling of blue cheese crumbles. Enjoy immediately!! Soooo good!!
This spicy sandwich was cooked up by Grant King, a member of our Slap Krewe! Grant cooks up delicious recipes all the time! Click here for more of Grants recipes!
Slice chicken breast to preferred size. The thicker the chicken, the longer it will need to cook.
In one bowl, mix flour, seasonings, and corn starch together. In another bowl, whisk one egg with 1/2 cup of milk. Dunk your chicken into the egg mixture, then immediately into the dry mixture, and be sure to coat thoroughly. -Repeat this process once.
In a medium pot, bring your vegetable oil to medium heat. Make sure there is enough oil to fully submerge your chicken.
Once your oil is at the right temperature, drop your chicken breast in and allow it to cook for 5-8 minutes depending on the size. The chicken should be golden brown on the outside and cooked through on the inside. Note: if the chicken browns excessively fast on the outside, your oil is too hot. Allow chicken to rest on a paper towel for 2-3 minutes after cooking.
Mix together 2/3 cup buffalo sauce and 1/3 cup of ranch. Completely cover your chicken breast in sauce.
Sandwich
Toast each side of your sourdough in a pan with butter until golden brown. Add a thin layer of mayo to the bottom bread. Rough chop cilantro and add a layer down. Add chicken breast and thinly sliced avocado. Next, slice your cherry tomatoes in half and sauté them in a little oil until soft. Add these on top of the avocado. Add more buffalo ranch sauce. Add top piece of toast
