Bacon drippings and smoked turkey turn these greens into a side that can stand on its own.
2tbsp bacon drippings
2cups chopped sweet onion
4 bunches collard greens, stemmed and chopped (about 32 cups)
1smoked turkey leg
2cups low-sodium chicken broth
¼cupapple cider vinegar
In a large Dutch oven, heat bacon drippings over medium-high heat. Add onion; cook, stirring occasionally, until onion is softened, about 8 minutes. Add collards in batches, stirring until wilted after each addition. Add turkey leg, broth, salt, and Slap Ya Mama Hot Cajun Seasoning; cover and cook until greens are tendered about 25 minuted. Stir in vinegar. Serve immediately.
Enjoy these Oysters? Check out more of Mama Jen’s recipes in our Growing Up Cajun - Cookbook. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.
Preheat oven to broil. Position oven rack 6 inches from broiler. Line a large rimmed baking sheet with foil.
Bring a large dutch oven with salted water to a boil. Add spinach; cook, stirring constantly, just until wilted, about 1 minute. Drain; press to remove excess moisture. Set aside.
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add onion and celery; cook until browned, about 3 minutes. Add Slap Ya Mama HOT Cajun Seasoning; cook stirring frequently, until brown and crumbly, about 15 minutes.
Add garlic; cook for 2 minutes. Add wine, and scrape any brown bits from the bottom of the pan. Continue cooking until wine reduces, about 30 seconds. Add spinach and salt; cook until liquid is almost evaporated, about 15 minutes. Remove from heat; stir in bread crumbs and remaining 2 tablespoons butter.
Arrange oysters on a prepared pan top each oyster with about 1 tablespoon sausage mixture.
In a large saucepan, cook bacon over medium heat until crisp. Cook bacon, and let drain on paper towels, reserving one tablespoon drippings in a pan.
Add butter to pan; stir in shallot and garlic, and cook until tender. Add wine, and cook until wine evaporates. Add cream and bring to a simmer. Add brie, cream cheese, and parmesan, stirring until melted and combined. Stir in Slap Ya Mama Original Blend Cajun Seasoning. Cover and refrigerate until cold.
Preheat oven to 450°. Pour rock salt onto a rimmed baking sheet.
Arrange oysters on prepared pan. Top each oyster with about 2 tablespoons of brie sauce and 2 tablespoons bread crumbs.
Bake until browned and bubbly, 10 to 15 minutes. Crumble reserved bacon, and sprinkle over oysters.
Preheat oven to broil. Pour rock salt onto a rimmed baking sheet.
In a small saucepan, melt 1 tablespoon of butter over medium-high heat. Add garlic; cook until lightly browned, about 2 minutes. Add lemon juice, Worcestershire, Slap Ya Mama - Cajun Hot Sauce, Slap Ya Mama - Original Blend Cajun Seasoning, pepper, and kosher salt; cook for 2 minutes. Add beer; cook until reduced by half, 15 to 20 minutes. Add remaining 2 tablespoons butter, stirring until combined.
Arrange oysters on prepared pan. Divide sauce among oysters.
Bake until edges of oysters are curled, 5 to 10 minutes. Garnish with rosemary if desired!
This tasty recipe was cooked by Brittany Reinsch and places 2nd in our Slap Ya Mama Virtual Cook-off. This Bacon-wrapped Slap Ya Mama Pepper Jelly Pork Tenderloin will have you going back for seconds. Check out more of Brittany's cooking on Instagram @butteritupbritt!
4 slices sourdough bread, slices no thicker than a ½ inch
4 Tbsp butter, softened or spreadable
In a large skillet over medium heat, melt 1 Tbsp of butter. Add onions and 1 tsp of Slap Ya Mama Low Sodium Blend Seasoning. Stirring consistently, sauté onions until they are golden brown and soft. Remove from pan and set aside on a plate.
Using the same skillet, fry the bacon until crispy. Remove from pan and set aside on a paper towel covered plate to let drain.
In a bowl, combine mayonnaise, Slap Ya Mama Cajun Pepper Sauce and ½ tsp of Slap Ya Mama Low Sodium Blend Seasoning. Mix well and set aside.
Sandwich Assembly: Spread mayo mixture on the inside of each slice of bread. Working from the bottom slice up, add 4 pieces of bacon, 2 slices of cheese, onions, 4 pieces of bacon, 2 more slices of cheese and top with a slice of bread. Using softened butter, spread 1 Tbsp of butter on the outside of the top slice of bread.
In a skillet over medium-low heat, place sandwich butter side down. Butter the top side of the sandwich with another 1 Tbsp and continue grilling sandwich on both sides until the bread is golden brown and the inside of the sandwich is ooey gooey with melted cheese.
Using a sharp serrated knife, cut sandwich in half and enjoy.
NOTE: This recipe will make 2 large grilled cheese sandwiches due to the fact that we used larger than normal slices of bread. If using regular sized slices of bread, this recipe may make 4 sandwiches total.
Preheat oven to 400 degrees Fahrenheit. Using a fork, pierce each sweet potato a few times and place on a large baking sheet and bake for 45 minutes to 1 hour or until soft. Allow potatoes to cool slightly. Slice potatoes in half lengthwise.
Reduce oven to 375 degrees Fahrenheit. Using a spoon, scoop out the meat of the sweet potato, making sure to leave a thin layer of sweet potato inside. Place the scooped out part of the sweet potatoes into a medium sized bowl. Place the potato skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
In the bowl of sweet potatoes, add half & half, butter, Slap Ya Mama and jalapeños. Mix well, making sure to mash potatoes until they are smooth and creamy. Once the skins have baked for 10 minutes, remove from oven and fill each half with equal amounts of the mashed sweet potato mixture. Mix the two cheeses together and top each potato skin with cheese. Place back in oven at 375 degrees Fahrenheit and bake for 15 minutes or until cheese is completely melted. Remove from oven, generously top with bacon, a dollop of sour cream and chives. Serve hot and enjoy!
Slap Ya Mama presents our Cajun Asian Fried Dish brought to you by 37 Cooks featuring our signature blend of jambalaya dinner mix and international cuisine for unparalleled flavors.
We all have “those days” and sometimes “those weeks” where nothing you planned goes according to plan. Sometimes those days are so hectic that even figuring out what to eat is a challenge. Paradoxically, those days are usually the days that you need the food to comfort you, as well as sustain you. One of my go-to meals during those times is fried rice topped with a fried egg. What is more comforting than the luxuriousness of a runny yolk soaking into a big bowl of carbs? I throw in whatever vegetables I have and a bit of meat and something for spice, top it with a fried egg or two, and I can usually find my happy place again. So, I guess it wasn’t all bad this past week because I got to eat this fried rice twice!
I like how the smokiness of the bacon mixes with the aromatic sesame oil. The Jambalaya mix has a great slow heat that creeps up on you and the kimchi adds a bit of heat, too. I definitely recommend topping with a runny egg, but if you don’t like runny yolks then try filling an omelet with this fried rice.
**One thing about fried rice is that it’s best made with cold rice. So cook the rice the day before if possible.
1/4 cup cabbage kimchi (or more to taste), chopped
A bit kimchi juice to taste (I used about 2 Tablespoons)
2 teaspoons toasted sesame oil
Sliced green onion for garnish (optional)
Butter or oil for frying eggs
Mix the contents of the Slap Ya Mama Cajun Jambalaya Dinner Mix with 2 cups of water in a 2-quart saucepan (yes, this is different from the package instructions.) Bring to boil, lower heat to a bare simmer. Give everything a good stir, and toss in the two pieces of slab bacon. Cover. Leave it alone for 15-20 minutes and all the water is absorbed (you’re not sure how long it took because this is when you lost internet and you were in the middle of filing taxes.) Turn off heat. Fluff the rice. The bacon will get in the way, but leave it in there, replace cover and let it sit on the warm burner because all your plans were derailed and you forgot about it for another 20 minutes while you spoke to your ISP.
Thank goodness that burner was turned off.**Now, like I said earlier, fried rice is best made with cold or day old rice. So, fluff and transfer the rice into another container and refrigerate overnight (or three nights, but who’s counting.) If you want to fry the rice the same day you cooked it, fluff the rice and spread it out onto a sheet tray and let it cool. Meanwhile, take the slab bacon from the rice and trim off the rind (or keep it if you like.) Slice the bacon into lardons or slices, set aside. When the rice is cool enough that it is no longer steaming, cover loosely with plastic wrap and pop into the freezer. It should be cold enough in about an hour. Crumble the rice with your hands so it isn’t one big clump of rice. Damp (not dripping wet) hands work well for this.
**Heat a big skillet, like 10 inches or so. I’ve heard woks are good for fried rice, but I don’t own one. I use a skillet. It’s okay. It’s still fried rice even if it doesn’t come from a wok. Toss in the 2 Tablespoons of butter and melt it over med heat. Add the diced onion, carrot, celery, red bell pepper and kimchi, toss to coat everything in butter. Raise the heat to high. Let it cook for about 5 minutes. Everything is going to pick up some color and caramelize a bit. Add the crumbled rice to the skillet. Add a dab more butter and about 2 Tablespoons of kimchi juice if it seems too dry. The kimchi juice will also add a bit more heat and the jambalaya mix has some heat of its own so taste as you go. Add the bacon. Toss the rice, vegetables, and bacon. Break up any clumps of rice. I like to see the individual grains of rice and a golden brown color on the vegetables. Make sure everything is piping hot. Drizzle the sesame oil in and toss to distribute. Add the sliced green onions if using.In a separate skillet, fry the eggs in butter or oil so the whites are set, but the yolks are still runny.
Serves 4 as a side or 2 as a meal. Or one hungry Woo.
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!!
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.
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
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!
Ready to liven up that chicken dinner? Try Slap Ya Mama’s stuffed chicken breast wrapped in bacon! It’s a taste sensation that you have to taste to believe and it’s complete with Slap Ya Mama’s original blend seasoning. Start cooking today!
4 chicken breast halves, boneless & skinless, pounded to 1/2” thickness
In a large skillet over medium heat add olive oil, garlic and jalapenos. Sautéuntil garlic starts to brown. Reduce heat to medium-low, add spinach leaves and sauté until wilted. Add 1 tsp Slap Ya Mama Original Blend Seasoning, pepper jack cheese and sour cream. Stirring continuously, cook mixture until cheese is melted.
On a clean surface, lay chicken breasts flat and season with the remaining 2 tsp of Slap Ya Mama Original Blend Seasoning. Spoon a little spinach mixture onto each breast. Roll up each breast with spinach mixture inside and wrap each breast with 2 or 3 slices of bacon, securing the ends with a toothpick.
Arrange breast on a baking dish. Bake uncovered at 375 degrees F for 35 minutes. Then set oven to broil and broil for 10 minutes or until bacon is browned. Remove toothpicks, slice into medallions or serve whole and enjoy!
If you love deviled eggs as much as we do, you’re going to love this concoction. Slap Ya Mama is proud to present our deviled eggs recipe complete with our special hot blend and hot sauce for unparalleled flavor.
With a knife, carefully half each egg, remove yolk to a large bowl and set egg whites aside. In the large bowl, combine yolks, mayonnaise, relish, mustard and Slap Ya Mama Pepper Sauce. With a fork mash yolks and mix well until ingredients are smooth. Spoon fill each egg halve with yolk mixture, top with a pinch of paprika, a few sprinkles of Slap Ya Mama Hot Blend Seasoning and finish with a little bacon on the top of each. Serve and enjoy!
20 toothpicks, soaked in water for about 15 minutes
Preheat oven to 350°. In a bowl, combine cream cheese, garlic, sun dried tomatoes, Slap Ya Mama Hot Blend Seasoning and cilantro. Mix well and set aside. With a jalapeno laying on it’s side, slice it open creating a seam lengthways along the jalapeno. Then make a cross cut (about ¾ of the way through the jalapeno) just below the top of the jalapeno which in conjunction with the other cut will create a “T” shaped cut in the jalapeno. Carefully open the jalapeno and with a small paring knife carefully remove the core and seeds creating an empty shell. Rinse and set aside. With a spoon or even your fingers, fill each jalapeno with the cream cheese mixture. Be sure not to overfill, the jalapeno should still be able to close up. Wrap each jalapeno with one strip of lightly cooked bacon, securing it in place with about 2 toothpicks per jalapeno. Place jalapenos in a baking dish with their “T” shaped slits facing up and bake for approximately 45 minutes. Serve and enjoy!
Note: These may also be cooked on a grill. If cooking on a grill, cook over medium heat turning occasionally until bacon is crispy.
If you are using wild duck you will want to marinade it to help remove the gamey taste. In a bowl, marinade your duck breast in whole milk for approximately one hour. Drain the milk, add coke to bowl and let marinade for another hour.
Once finished with marinade, remove the duck breast, let drain and pat dry with a paper towel. With a sharp knife, cut a small pocket lengthways along the duck breast. Be careful not to cut all the way through the breast. Now, place duck breast into a bowl and season generously with Slap Ya Mama Original Blend Cajun Seasoning and add a few dashes of Slap Ya Mama Cajun Pepper Sauce to the mix. Set aside.
In a small microwavable bowl, place your cream cheese and heat for about a minute to help soften the cream cheese. While your cream cheese is in the microwave, slice your jalapenos lengthways into thin strips (remove jalapeno seeds unless you like it really spicy). Once your cream cheese is soft, add the thin strips of jalapeno to the bowl of cream cheese and mix. Be sure to cover all jalapeno strips with cream cheese.
Now take your duck breast and with your fingers, place the cream cheese covered jalapeno strips into the pocket you created in the duck breast. Depending on how thick or thin you sliced the jalapenos will determine how many strips you will use to stuff the duck breast. Once all of your duck breasts have been stuffed, it is now time to wrap them in bacon. For each breast, lay down two slices of bacon side by side. Place one duck breast onto your bacon slices and roll the duck breast and bacon together. To keep the bacon wrapped around the duck, place a toothpick at the end of each bacon slice with the toothpick going all the way through the breast. Continue this process until all duck breast have been wrapped in bacon.
Grill over medium heat, turning occasionally for about 15 – 30 minutes depending on the thickness of the duck breast. Be sure not to over cook them, as it will dry out the duck breast. Don’t forget to remove all toothpicks from the breast.
Drizzle the black cherry sauce over the bacon wrapped duck breast or use it as a dipping sauce and enjoy.
Black Cherry Topping Sauce (optional)
This black cherry sauce goes great with this dish and really adds that sweetness that goes so great with the spiciness of the jalapenos and Slap Ya Mama.
Black Cherries - canned or fresh (if fresh be sure to remove the pits)
2 Garlic Cloves - crushed or minced
12oz. Chicken Stock
1 Steam of Fresh Tarragon - minced
With a blender or food processor, blend the black cherries into slush. Now add the black cherries, garlic, chicken stock and tarragon into a medium saucepan. Bring the mixture to a boil then let simmer and reduce until you have a thick sauce.