Cajun Harvest Skillet

Cajun Harvest Skillet

Sep 27, 2018 | Meat & Poultry, Recipes | 1 comment

Cajun Harvest Skillet

Don’t let fall slip away without checking off this warming, hearty recipe from your fall cooking bucket list! This one-pan chicken skillet will satisfy all your sweet and spicy cravings.

Ingredients:

  • 1 Tbsp Kinloch Pecan Oil
  • 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes, season to taste with Slap Ya Mama Original Blend Seasoning
  • 4 slices thick-cut bacon, chopped
  • 1 1/2 tsp Slap Ya Mama Original Blend Seasoning
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 lb)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 oz)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 tsp)
  • 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
  • 1 tsp ground cinnamon
  • 1 tsp Slap Ya Mama Low Sodium Blend
  • 1 cup reduced-sodium chicken broth, divided

Directions:

In a bowl add chicken and season to taste with Slap Ya Mama Original Blend. Heat the pecan oil in a large, nonstick or cast iron skillet over medium-high, until hot.  Add chicken and brown thoroughly until browned on all sides, about 5-7 minutes. Transfer to a paper towel lined plate and set aside.

Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and discard all but 1 Tbsp of the bacon fat.

With bacon fat still in the skillet, increase heat back to medium-high. Add Brussels sprouts, sweet potato, onion and 1 1/2 tsp Slap Ya Mama Original Blend. Cook, stirring occasionally,  until crisp-tender and the onions are beginning to look translucent about 10 min.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour 1/2 cup of broth and 1 tsp of Slap Ya Mama Low Sodium Blend. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.  Enjoy!

 

Pork Chops with Apple Cider Glazed Brussels Sprouts

Pork Chops with Apple Cider Glazed Brussels Sprouts

Aug 10, 2017 | Meat & Poultry, Recipes | 3 comments

Pork Chops with Apple Cider Glazed Brussels Sprouts

Covered in a Slap Ya Mama / Brown Sugar rub, these pork chops are bursting with flavor.  Add in apple cider glazed Brussels sprouts and you have an incredibly delicious dinner.  Give this recipe a try and watch your family clean their plates with a smile.  Enjoy!

Ingredients:

  • 4 ½ tsp Slap Ya Mama Original Blend Seasoning, divided
  • 1/8 tsp cinnamon
  • 3 Tbsp light brown sugar, divided
  • 2 tsp fresh rosemary, finely chopped, divided
  • 4 bone-in pork chops, center cut, 1” thick
  • 3 Tbsp + 2 tsp olive oil, divided
  • 3 Tbsp apple cider vinegar
  • 1 Gala apple, cut into 1/2” wedges
  • 1 lb Brussels sprouts, trimmed and halved
  • cooking oil spray

Directions:

Preheat oven to 425℉

In a bowl, combine 3 ½ tsp Slap Ya Mama Original Blend Seasoning, cinnamon, 1 Tbsp light brown sugar and 1 tsp rosemary.  Mix well.  With ½ tsp olive oil, coat each pork chop then rub both sides of the pork chops with the light brown sugar mixture.  Set aside.

In another bowl, whisk together apple cider vinegar, remaining light brown sugar, remaining rosemary, remaining Slap Ya Mama Original Blend Seasoning.  Slowly whisk in remaining olive oil until blended.  In a large bowl, combine ¼ cup of vinegar mixture, apples and Brussel sprouts and toss to coat.

Line a baking sheet with a heavy-duty aluminum foil and lightly grease the foil with cooking spray.  Place pork chops in center of baking sheet and place apple mixture around pork chops.

Bake at 425℉ for 14 minutes, turn pork chops and cook for another 12-16 minutes or until a meat thermometer reads 140℉ in the thickest part of a pork chop.  Remove pork chops to a serving tray and cover with a sheet of foil to keep warm.

Increase heat to broil.  Stir apple mixture and spread evenly across baking sheet.  Broil apple mixture for 3-5 minutes or until slightly charred.  Remove from oven and add apple mixture to remaining vinegar mixture and toss.

Serve pork chops with a side of apples and Brussel sprouts.  Enjoy!

Serves 4