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 halfway 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 mmedium-sizedpan, 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 & Deveined
- 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.
Slap Ya Mama Cajun Meatball Sandwiches brought to you by 37 Cooks features an amazing blend of delicious Cajun flavors that you have to taste to believe. Our signature Cajun gumbo dinner mix delivers unparalleled flavor complemented by our Cajun fish fry to deliver the final blow.Just as gumbo is a dish that can be made with many meats — or combinations of meats — these meatballs could be created with almost any ground meat you desire. Rather than beef and pork, perhaps throw in veal, bison, chicken or even shrimp! The resulting meatball is as warm, sloppy and delicious as a meatball sub from your favorite deli or concession stand, but the unconventional use of the Slap Ya Mama Cajun Gumbo Dinner Mix gives them a LOT of flavor with little effort. (Shh! Don’t tell.)
I particularly enjoyed the tomato sauce/unpickled giardiniera, though. Sweet and hot, cooked into a thick and chunky paste, it could be an ideal condiment for almost any hot sandwich.
Note: Instead of in sandwiches, the meatballs and vegetables can also be served alone or over another starch, such as rice or orzo pasta.
Slap Ya Mama Cajun Meatball Sandwiches
By Kate of 37 Cooks
For the meatballs:
For the sauce/giardiniera:
- 28-ounce can chopped fire-roasted tomatoes
- 1 onion, halved and thinly sliced
- 2 bell peppers, seeded and thinly sliced
- 1/2 cup sliced pepperoncini
- 4 cloves garlic, thinly sliced
- 1 Tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1 1/2 teaspoons dark brown sugar
For the sandwiches:
- Sliced provolone cheese
- 8-10 sandwich buns, toasted
Combine milk and Slap Ya Mama Cajun Gumbo Dinner Mix in a large bowl, and allow to sit for at least 20 minutes for the gumbo mix to rehydrate.
Preheat oven to 425°F. Prepare a baking sheet with a layer of parchment paper and a layer of cooking spray.
Add the remaining meatball ingredients to the bowl with the gumbo mix and mix together, only until combined. Do not overwork the meat mixture. Add more breadcrumbs if mixture is too moist.
Using a 2 Tablespoon measuring spoon, scoop the meat into balls and place on the baking sheet, making sure the meatballs do not touch.
Bake the meatballs for 8-10 minutes, until almost cooked through. Then turn the oven to broil for 2 minutes to toast the exterior; flip the meatballs and broil 1-2 minutes longer to toast the other side.
Meanwhile, for the sauce, combine the tomatoes, vegetables, oregano and sugar in a pot and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer 20-30 minutes. Stir regularly, smashing the tomatoes against the pan wall occasionally to break them up. The vegetables’ liquid should be almost completely evaporated. If not, continue to simmer until you achieve the desired consistency.
Assemble the sandwiches with a layer of sauce, the meatballs, provolone cheese and more sauce. Return the sandwiches to the warm oven to melt the cheese, if desired.
Slap Ya Mama introduces the Mardi Gras Meatloaf with Mighty Mushroom Sauce brought to you by 37 Cooks. A perfect way to celebrate the Mardi Gras season complete with Slap Ya Mama’s signature gumbo mix, white pepper seasoning, and etouffee sauce.
The folks at Slap Ya Mama really know how to make seasonings. All of their various seasoning mixes and blends combine to make the ultimate Cajun eating experience! For this recipe, Slap Ya Mama Gumbo mix and a confetti blend of peppers create a meatloaf just bursting with the fun flavors and colors of Mardi Gras. Slap Ya Mama Etouffee Sauce brings a rich, smooth base to a sauce that will have you lickin’ the pot!
Mardi Gras Meatloaf with Mighty Mushroom Sauce
Recipe by Gary of 37 Cooks
- 1 pound ground beef, preferably 70/30 ratio
- 1 pound ground pork
- 1/2 cup diced red, orange, yellow, and green peppers (any combination)
- 2 Tablespoons diced celery
- 2 Tablespoons minced onion
- 1 clove garlic, minced
- 1 egg, beaten
- 1 can (8-ounce size) tomato sauce, divided use
- 1 Tablespoon olive oil
- 1/2 cup panko bread crumbs
- 2 Tablespoons, plus 1 teaspoon Slap Ya Mama Gumbo Mix
- 1 teaspoon Slap Ya Mama White Pepper Seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Slap Ya Mama Etouffee Sauce
- 1/4 cup water
- 1 Tablespoon minced onion
- 2 Tablespoons canned button mushrooms
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon Aleppo pepper
- 1 Tablespoon Worcestershire sauce
- Coarse salt
- Freshly ground black pepper
- 1 Tablespoon unsalted butter
Preheat oven to 350°F. Line shallow jellyroll pan with foil and spray with cooking spray.
For the meatloaf: In a large bowl combine beef, pork, peppers, celery, onion, garlic, egg, half of the tomato sauce, olive oil, breadcrumbs, 2 Tablespoons gumbo mix, white pepper seasoning, and black pepper. Mix well, but do not overwork. Form into loaf shape on pan.
In a small bowl, stir together remaining tomato sauce and 1 teaspoon gumbo mix. Spread evenly over meatloaf. Place in oven and cook, uncovered, for 1 hour.
For the sauce: In a medium saucepan, combine etouffee sauce and next seven ingredients over medium-high heat. Bring to a boil, then simmer, covered, for 10 minutes. Check seasonings, adding salt and pepper as needed. Swirl in butter.
Slice thick portions of meatloaf to serve; cover with sauce as desired.
Go Slap Ya Mama Shopping
Ready to eat pork chops Slap Ya Mama style? Introducing Slap Ya Mama’s Cajun Stuffed Pork Chops complete with our hot blend, original blend, and Cajun hot sauce to deliver maximum flavor to your meal!
Preheat oven to 350 degrees F.
In a large oven-safe skillet (we’re using a cast iron skillet) heat 1 tsp of olive oil over medium heat. Add tasso, onions, bell peppers, garlic, 1 tsp of Slap Ya Mama Hot Blend Seasoning and 1 tsp of Slap Ya Mama Cajun Pepper Sauce. Sautee until the onions are browned. Remove skillet from heat and stir in green onions and parsley, mix well and set aside.
With a knife, cut a pocket along the side of each pork chop. Try to make the opening as small as possible while creating the pocket as large as possible on the inside of the pork chop. Using a spoon, stuff each pork chop with the tasso filling until full. You can either use toothpicks or string to help hold the pocket closed. Season the outside of the pork chops with the Slap Ya Mama Original Blend Seasoning and the remaining Slap Ya Mama Cajun Pepper Sauce; being sure to rub the seasoning into the pork chops.
Using the same skillet, being sure to leave the remnants from the tasso filling in the skillet, heat 1 tsp of olive oil over medium-high heat and brown each pork chop for about 3 minutes on each side or until browned. Place skillet and pork chops in the oven and bake at 350 degrees F for 30 minutes or until the internal temperature of the pork chops reaches 155 degrees F using a meat thermometer.
Serve and enjoy!
You love chicken, and you love waffles. Put them together and bring in Slap Ya Mama and you get Fried Chicken & Waffles Sandwich! Check out our amazing recipe for bringing this delectable creation to life complete with our original blend, Cajun hot sauce, and Cajun fish fry.
A new take on the classic chicken & waffles we all love so much. Give it a try and enjoy! Yummmm!!
- 2 cups all purpose flour
- ¼ cup light brown sugar
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp Slap Ya Mama Original Blend Seasoning
- 3 large eggs
- 1/3 cup unsalted butter, melted & cooled
- 2 cups buttermilk
- 1 cup cheddar cheese, shredded
- 5 green onions, chopped
- cooking spray for waffle iron
Preheat waffle iron to 400 degrees F or whatever temperature your waffle iron suggest for waffles. In a large bowl combine flour, brown sugar, baking soda, baking powder and Slap Ya Mama Original Blend Seasoning. Once combined, create a small crater in the middle of the mixture and set aside. In another bowl, crack eggs and whisk together. Pour eggs into the crater of the flour mixture; add in butter and buttermilk. Mix until combined and has reached a pouring consistency. Fold in cheddar cheese and green onions. Apply a light coat of cooking spray on the waffle iron. Pour about ½ cup waffle batter into each waffle cavity. Cook until golden brown. Place the cooked waffle on a wire rack over a cookie sheet and place in the oven at 200 degrees F. to keep warm. Continue the process until 8 waffles have been made.
Fried Chicken Breast
Fried Chicken Directions:
Cut each chicken breast in half making 6 pieces. In a large bowl, combine chicken, buttermilk and Slap Ya Mama Cajun Pepper Sauce. Toss until chicken is evenly covered with buttermilk. With chicken submerged in buttermilk, cover bowl with plastic wrap and place in the refrigerator for at least 30 minutes. Place Slap Ya Mama Cajun Fish Fry in a shallow bowl. Dip a piece of chicken in the fish fry, being sure to coat well, dip back in the buttermilk and once more in the fish fry. Place the double dipped chicken breast on a wire rack placed on a cookie sheet and let rest for about 10 minutes while the batter dries on the chicken. Repeat the process until all chicken is battered. In a heavy bottomed pan, heat about 2 inches of peanut oil to 335 degrees F. Once oil is hot, fry chicken in batches, about 2 or 3 pieces at a time. Cook for about 5 minutes on the first side or until golden brown and crispy. Flip over and cook for another 4 minutes or until golden brown and crispy. (This cook time will vary depending on the thickness of your chicken breast. Using a meat thermometer, the center of each chicken breast should register 165 degrees F to be considered fully cooked.) Place cooked chicken on a separate wire rack over a cookie sheet and place in a 200 degrees F oven to keep warm. Continue the process until all chicken is cooked.
Chicken & Waffles Sandwich
- 12 waffles
- 6 fried chicken
- 12 slices of bacon, cooked
- Sweet & Spicy Mayo (recipe follows)
- 1 tomato, sliced
- 1 avocado, peeled, pitted & sliced
Building the Sandwich:
With a chicken breast placed on top of a waffle, stack on bacon and drizzle the sweet & spicy mayo all over. Now add lettuce, tomato and avocados. Place another waffle on top making a beautiful and delicious chicken & waffles sandwich. Enjoy!
Sweet & Spicy Mayo
In a medium bowl, combine mayo, syrup, Slap Ya Mama Hot Blend Seasoning and mustard. Mix well. Place in a jar or covered dish and keep in refrigerator.