Mama’s Spicy Grilled Chicken Salad
Lighten up this summer without sacrificing flavor! Mama’s Spicy Grilled Chicken Salad makes for a savory protein packed meal. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner. Our Jalapeño Cilantro Dip tops it off with the perfect amount of spice.
Click Here for Recipe: Slap Ya Mama Jalapeño Cilantro Dip
- Put chicken in a ziplock bag. In a small bowl combine lime juice, Slap Ya Mama Green Pepper Sauce, olive oil, garlic, cilantro, Slap Ya Mama Original Blend Cajun Seasoning. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
- Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
- Slice chicken and set aside.
- In a bowl place a hand full of washed spinach.
- Scoop in 2-3 tablespoons of cooked quinoa (cook according to package).
- Add in cherry tomatoes and diced avocados.
- Place grilled chicken in the bowl and top-off the salad with our Slap Ya Mama Jalapeño Cilantro Dip.
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.
- 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
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!
Crispy Cajun Chicken Thighs
Run, don’t walk, and make these Crispy Cajun Chicken Thighs for dinner tonight! Coated with our Original Blend Cajun Seasoning, rosemary and a touch of lemon for a flavorful dish that is pan-fried and baked to golden perfection.
6 bone-in, skin-on chicken thighs
1 Tbp Slap Ya Mama Original Blend Cajun Seasoning
1Tbs. Vegetable oil
1 lemon (small), cut in rounds
2 sprigs rosemary, chopped
Position a rack in the lower end of the oven and preheat to 400 degrees Fahrenheit.
Season the chicken thighs on both sides with Slap Ya Mama Original Blend Cajun Seasoning. In a 12 inch ovenproof skillet or cast iron pan over medium-high heat, warm the oil until hot. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes.
Turn chicken to skin side up and scatter the lemon slices on top of the chicken. Transfer to the oven and roast until a thermometer inserted into the thickest part of a thigh, registers 170 degrees Fahrenheit, approximately 20 minutes. Serve and Enjoy!
Buffalo Chicken Taquitos
- 1 pound Ground Chicken Breast
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 2 cloves garlic
- 3 Tablespoons Cream Cheese
- 1 Ounce Blue Cheese
- 1 Ounce Cheddar Cheese
- 1 Cup Buffalo Sauce
Slice the garlic into thin strips or put in a garlic press. Begin to sauté Ground Chicken. Sprinkle on Salt, Pepper and Onion Powder. Combine the Sliced Garlic and 1/4 cup of water. Cook over medium heat. Mix together the CreamCheese, Blue Cheese, and Cheddar Cheese. Add the Cheese mixture (cream cheese, blue cheese, and cheddar) to the Chicken. Stir in the Buffalo Sauce to the chicken/cheese mixture.
Sprinkle Slap Ya Mama Hot Blend Cajun Seasoning on each corn tortilla. Scoop
about 2 tbs of the chicken/cheese mixture to the corn tortilla. Place the filling down the middle and begin to fold one side of the tortilla over the filling. Once it is rolled, lay seam side down and secure with a toothpick.
Air Fry/Bake Taquitos
Spray the fryer basket with non-stick cooking spray.
Pre-Heat Air Fryer to 390 degrees or regular oven Pre-Heat to 375 degrees.
Place taquitos in the basket (don’t overcrowd the basket) and Air Fry for 6 minutes.
Check after 6 minutes, when to desired crispiness, remove from air fryer.
If baking in regular oven bake for 12 minutes and check. More than likely it will take 15 minutes.
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.
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.
Slap Ya Mama Pastalaya is a unique take on the traditional Cajun Jambalaya. With smoked sausage, spicy chicken, fresh shrimp and pasta instead of rice, this dish will most definitely become a household favorite.
- 12oz chicken breast, cubed
- 2 tbsp olive oil
- ½ large sweet onion, julienned
- bell pepper, julienned
- ½ pound smoked sausage, sliced
- 14 ½ oz can diced tomatoes
- 8oz can tomato sauce
- 1 cup chicken broth
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 tbsp Slap Ya Mama Original Blend Seasoning
- 12oz large fresh shrimp (26-35 ct), peeled & deveined
- ¼ cup parsley, chopped
- 8oz penne pasta, cooked to package directions
Season cubed chicken breast pieces with 1 ½ tsp of Slap Ya Mama Original Blend Seasoning. In a large skillet over medium-high heat, add olive oil and chicken. Cook chicken until all sides are browned. Add onions to skillet, cook until they start to soften then add bell peppers, and sausage. Sautee for 5 minutes then add diced tomatoes, tomato sauce, chicken broth, oregano, basil, thyme and the remainder of Slap Ya Mama Original Blend Seasoning (1 ½ tsp). Bring to a light boil, reduce heat to medium-low and let simmer for 20 minutes. With 4 minutes left to cook, stir in shrimp and parsley. Serve over a bed of penne pasta and enjoy.
Makes 6 Servings
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
- 2 tsp olive oil
- 10 oz fresh spinach leaves
- ½ cup sour cream
- ½ cup pepper jack cheese, shredded
- 4 cloves garlic, minced
- 1 jalapeno, seeded & diced
- 3 tsp Slap Ya Mama Original Blend Seasoning
- 12 slices bacon
Preheat the oven to 375 degrees F.
In a large skillet over medium heat add olive oil, garlic and jalapenos. Sauté until 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!
Looking to experience some of Louisiana’s finest dishes? Try Slap Ya Mama’s Chicken & Sausage Gumbo recipe. Delivering unparalleled Louisiana Cajun flavor from our home in Ville Platte, LA. After trying our recipe, you’ll love it so much you’ll want to come on down to visit us at our home.
Gumbo is one of those authentic dishes whose roots are deeply ingrained in Louisiana’s culture and people. There are many variations of gumbo all over Louisiana and each variation is authentic and delicious in its own right. With Ville Platte being located in south-central Louisiana, we didn’t have consistent access to seafood or many other ingredients you might find in other gumbos. We instead made a gumbo with the ingredients that are most abundant in our area, such as chicken and pork. For that reason we traditionally prepare a Chicken & Sausage Gumbo with a dark roux. During the cold winter months a very large pot of gumbo was often made and we would eat on it for a couple of days. We had no complaints of eating leftovers when it came to gumbo because it actually gets better with time.
This winter, try preparing a chicken & sausage gumbo. Make a large pot of it so you can eat on it for days and keep the smiles coming from all that get to enjoy it.
In a 10-12 quart pot over high heat, fill ½ way with water and bring to a boil. Add ¾ jar of roux, boil until roux is completely dissolved, stirring occasionally. Reduce to medium heat; add sausage, onions, bell peppers, garlic and 2 tbsp of Slap Ya Mama Original Blend Seasoning. Boil for 15 minutes. With the remaining ½ tbsp. of Slap Ya Mama Original Blend Seasoning, season chicken and add to pot. Add water to pot until it is almost full. Bring to a boil and boil for 1 hour. With 10 minutes remaining of the hour boil, add parsley and green onions. Reduce low heat. Serve over rice, add a few dashes of Slap Ya Mama Pepper Sauce and enjoy!
If you are having trouble finding Roux or Smoked Pork Sausage, try Teet’s Food Store of Ville Platte, Louisiana.
In Louisiana, wings are a big deal. We love our wings and we love our seasonings - so we put them together. Introducing Slap Ya Mama’s Sweet & Spicy Cajun Wings complete with our very own original and hot blend seasoning and Slap Ya Mama Hot Pepper Sauce for extra flavor. You haven’t tried real Cajun wings until you’ve tried our concoction. Check out recipe details and whip some up today.
Preheat oven to 400 degrees.
Season chicken wings with Slap Ya Mama Original Blend Seasoning to taste. Arrange wings on a cooling rack that can be placed inside a baking sheet. If you don’t have a cooling rack, simply place the wings on the baking sheet. Bake for 30 minutes.
While the wings are baking, you can make the wing sauce. In a medium saucepan over medium-low heat, combine butter, honey, Slap Ya Mama Pepper Sauce and Slap Ya Mama Hot Blend Seasoning. Mix well and simmer about 10 minutes.
Place baked wings in a large bowl, pour sauce over wings and mix well, coating the wings with sauce. Serve with carrots and celery stalks and enjoy!
Yields About 20 Wings
- 1 whole chicken, 4-5 pounds
- ½ lemon, sliced
- 1 small onion, quartered
- ½ bell pepper, cut into strips
- 3-4 garlic cloves, crushed
- ½ tsp dried thyme
- 4 tbsp butter
- olive oil
- Slap Ya Mama Original Blend Seasoning, to taste
Preheat oven to 350 degrees.
Clean chicken of excess fat and clear out the cavity of the chicken. Pat chicken dry with paper towels. Coat entire chicken with olive oil, then season generously with Slap Ya Mama Original Blend seasoning, outside and inside of chicken. Stuff lemons, onions, bell peppers, garlic, thyme and butter into the chicken cavity. Using cotton string, tie the legs together tightly. Place in a shallow roasting pan or cast iron skillet and roast at 350 degrees for 30 minutes, occasionally basting with juices from bottom of the pan or skillet. Reduce heat to 325 degrees and continue roasting for 1 hour, occasionally basting with juices. Internal temperature should register 165 degrees in the meaty part of the thigh using a meat thermometer. Carve and enjoy!
Chicken Sauce Piquante is a traditional cajun recipe that has been around for generations. With a reddish spicy gravy, it has an incredible flavor and fairly simple to prepare. Served over rice, this dish was and still is a staple in many households in and around the Acadiana area. There are many methods and recipes for this particular dish but in our family, this is how we were taught to prepare a sauce piquante.
Generously season chicken with Slap Ya Mama Original Blend and a few splashes of Slap Ya Mama Cajun Pepper Sauce. On medium-high heat, pour about 2 tbsp of olive oil in a 4-quart pot. Once hot, brown pieces of chicken on all sides and place aside until all chicken is browned. Don’t be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from. Add onions, bell peppers, garlic and just enough water to cover the bottom of the pot. Sauté until vegetables are soft. Add tomato sauce; continue to sauté for10 minutes. Add mushrooms, beef broth, whipping cream and 1 tbsp Slap Ya Mama Original Blend Seasoning. Sauté for 5 minutes. Lower heat to medium, add chicken and fill pot with water just to the top of the chicken. Cover and let boil for an hour or until chicken is tender, stirring occasionally. Lower heat; stir in green onions and parsley. Let simmer for 10 minutes. Server over rice and enjoy!
Note: You may add smoked sausage to this dish. If doing so, you would treat it just as you do the chicken.