Slap Ya Mama is back with a new light Spring dish. Introducing the Slap Ya Mama Honey Glazed Salmon with a Citrus Avocado Salsa Served over Coconut Rice featuring Slap Ya Mama’s White Pepper Blend & Hot Seasonings. See the full list of ingredients, serving size, and directions for preparation.
- 1 large hass avocado, peeled, cored & diced
- 1/4 cup red onion, chopped
- 1 tsp. orange zest
- 2 small navel oranges, peeled, segmented & diced
- 1 tsp. lime zest
- 2 Tbsp. lime juice
- 3 Tbsp. cilantro, chopped
- 1 tsp. Slap Ya Mama Hot Blend Seasoning
Preheat oven to 350 degrees. For ease, work with 2 salmon fillets at a time. Sprinkle the top of each fillet with Slap Ya Mama White Pepper Blend Seasoning, and drizzle 1 tsp. of honey over each fillet, being sure to spread evenly. Dust the top of each fillet with 1 tsp. of flour. Over medium-high heat, add olive oil to a large skillet. Once oil is hot, add 2 fillets, floured side down, and cook until golden brown, about 2 minutes. While they’re cooking, apply Slap Ya Mama White Pepper Blend Seasoning, honey and flour to the tops of the fillets as before. Carefully rotate each fillet and cook until golden brown, about 2 minutes. Remove from heat and place on a baking sheet that has been lightly coated with non-stick cooking spray. Repeat process with the other two fillets. Once all salmon is on baking sheet, bake in the oven for about 7 to 10 minutes, depending on the thickness of fillets.
Serve warm over coconut rice and top with citrus avocado salsa. Enjoy!
In a large bowl, combine avocado, onions, orange zest, orange pieces, lime zest, lime juice and cilantro. Gently toss all ingredients while sprinkling Slap Ya Mama Hot Blend Seasoning evenly over salsa.
In a saucepan over high heat, bring water, rice, chicken bouillon, bell pepper and butter to a boil. Reduce heat to medium-low, cover and let simmer until all liquid is absorbed, about 20 minutes. Add coconut milk, Slap Ya Mama Hot Blend Seasoning and sugar, stir and let simmer until rice has absorbed most all of the coconut milk.
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.
It’s time for an old-fashioned Louisiana Mardi Gras! Fiddles and accordions are blasting, and chickens are being tossed so high you’d almost think they were flying. Costumed revelers who look like they came straight out of medieval history sporting fringed and wire mesh feudal outfits on horseback, chasing chickens and begging for ingredients for a huge communal gumbo. Louisiana Cajun Country’s Courir de Mardi Gras - a tradition that dates all the way back to medieval celebrations in France.
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!