In a 9” x 13” oven-proof dish, spread the vegetables evenly. In a large bowl, combine honey, cane syrup, maple syrup, Slap Ya Mama Original Blend Seasoning, brown sugar, thyme, rosemary, oregano and basil; mix well. Add in chicken legs to syrup mixture and toss well. Place chicken legs on top of the vegetables in the oven-proof dish and top with remaining syrup mixture from the bowl. Sprinkle Slap Ya Mama Low Sodium Blend Seasoning to taste over the whole dish and top each leg with a ½ Tbsp. of butter.
Bake at 350 degrees F for 35 minutes, occasionally basting the chicken legs with the syrup mixture. Increase heat to 400 degrees F and bake for another 15 mins.
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.
Ingredients:
3 lbs chicken wings, separated at joints, tips discarded
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!
Rinse and dry pork roast and place in a dutch oven. In a food processor combine onion, Slap Ya Mama seasonings, brown sugar, garlic cloves, oregano, olive oil, and vinegar. Pulse until completely combined. Pour the mixture over the pork. Rub into all the nooks and crannies. Add 1 1/2 cups water around the bottom of the pork roast, cover tightly and roast for at least 5 hours, turning over every hour. Check to make sure roast is fork tender, then shred the meat using two forks to help pull it apart. I kept the meat in the juices so it would stay moist.
Serve pork on warm flour tortillas and add your favorite toppings. I used our favorite salsa, shredded cheddar, sour cream, fresh diced tomatoes and it wouldn’t be the same without squeezing fresh lime wedges over the top! Enjoy!
2 Cans Pineapple Slices drained reserving 1 cup of juice
10-12 Maraschino cherries cut in half
1 Cup Pecans chopped
1 Box Yellow Cake Mix
¼ Cup Sour Cream
3 Eggs
1 Teaspoon Almond Extract
Directions:
Preheat oven to 350.
Lightly spray a 10-12 inch oven-proof skillet. Melt ½ cup butter in bottom of skillet and remove from heat. Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center. Cut more slices in half and arrange on side of pan. Place cherries in centers of pineapple. Crush remaining slices in a blender or food processor. Set aside. Arrange cherries into pineapple rings, cover with chopped pecans. In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended. Stir in remaining crushed pineapple. Bake in oven for 60-70 minutes until golden. Let cool for 10-15 minutes. Invert cake onto dish. Let cool completely. Slice into wedges and serve.
