Roasted Brussels Sprouts w/ a Balsamic Creole Honey Mustard

Roasted Brussels Sprouts w/ a Balsamic Creole Honey Mustard

Roasted Brussels Sprouts w/ a Balsamic Creole Honey Mustard

Beautifully roasted brussels sprouts with an incredible dressing makes these healthy veggies the perfect side dish to any meal.

Ingredients:

Directions:

Preheat oven at 425 degrees F.

In a large bowl, mix together brussels sprouts, onions, olive oil and Slap Ya Mama Low Sodium Blend Seasoning. Spread evenly into an oven-safe skillet or baking sheet.

Roast for 25 to 30 minutes, stirring only once. The brussels sprouts should be tender and slightly browned. Remove from heat.

In a small bowl, mix together balsamic vinegar, honey and creole mustard. Drizzle over roasted brussels sprouts and gently mix. Serve and enjoy!

Servings: 4

 

Creole Green Beans

Creole Green Beans

Creole Green Beans

Fresh Green Beans sautéed with fresh garlic and Slap Ya Mama seasonings, making these Creole Green Beans the perfect side dish.

By: Chef Ace Champion

Ingredients:

Directions:

  1. Using a large skillet, heat the butter until nice and hot on a medium-high heat.
  2. Place the green beans into the pan and toss lightly so that all green beans are covered in butter. Cook for about 1 minute then season the green beans with Slap Ya Mama Original Blend Seasoning.
  3. Cook for another 2 minutes and add seasoning again. Taste the green beans and add seasoning according to your taste.
  4. Add garlic and cook for another 2 to 3 minute or until slightly softened.
  5. Remove from heat, serve and enjoy.

Note: Make sure you do not cook the green beans all the way. You must cook it lightly so that it still has its crunch and maintain their national value and texture.

Serve on the side of your favorite protein & starch.

Serving Size: 4 to 6

Cajun Asian Fried Rice

Cajun Asian Fried Rice

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.

Cajun-Asian Fried Rice

by Woo of 37 Cooks

Ingredients:

  • 1 Package Slap Ya Mama Cajun Jambalaya Dinner Mix
  • 2 cups water
  • 5 ounces Teet’s Slab Bacon, cut into two pieces
  • 2 Tablespoons butter
  • 1/2 cup red onion, finely diced
  • 1/4 cup carrot, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 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)
  • 4 eggs
  • Butter or oil for frying eggs

Directions:

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.

Green Bean Casserole

Green Bean Casserole

 

Course Side Dish
Servings 8 servings

Ingredients

  • 2 lbs fresh green beans; (rinsed, ends cut off & halved)
  • 4 slices of bacon, (chopped in ¼" pieces)
  • 2 cloves garlic, (minced)
  • ½ large onion, (chopped)
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 ½ cups milk
  • ½ cup half & half
  • 1 tsp light brown sugar
  • 1 ½ tsp Slap Ya Mama Original Blend Seasoning
  • ½ tsp Slap Ya Mama Hot Blend Seasoning
  • 1 cup grated sharp cheddar cheese
  • 1 jar (4oz) sliced pimentos, (drained)
  • 1 cup dried onions

Instructions

  • In a large pot, fill half with water, add a dash of salt and bring water a light boil.  Drop green beans in boiling water and boil for 3 to 4 minutes.  With a slotted spoon, remove from boiling water and immediately drop into a large bowl of ice water.  Once the beans have cooled, drain and set aside.
  • Preheat oven to 350 degrees.
  • In a skillet over medium heat, add bacon pieces and cook for a couple minutes.  Add onions and garlic to bacon and continue cooking for 3 to 5 minutes or until bacon is done and onions are translucent.  Remove from heat and set aside.
  • In a large skillet over medium heat, melt butter.  Once melted, sprinkle in flour, mix well and cook for 2 minutes.  Add in milk and half & half.  Continue cooking and mixing continuously until the sauce thickens about 5 minutes.  Add Slap Ya Mama Original and Hot Blend Seasonings, brown sugar and cheese.  Mix well and stir until the cheese melts then remove from heat.  Now combine pimentos and bacon & onion mixture into the white sauce and mix well.  In a 1 ½ quart baking/casserole dish, combine green beans and sauce mixture.  Mix well and spread evenly across dish. Top the mixture with crunchy onions and bake at 350 degrees for 30 minutes.  Serve and enjoy!

Notes

This casserole goes great with our Slap Ya Mama Cajun Style Holiday Ham!

A Roasted Ham sitting on a white plate
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Healthy Sweet Potato & Veggie Bake

Healthy Sweet Potato & Veggie Bake

So you want to eat a healthy side, but also want your healthier option to taste good. Well, Slap Ya Mama has an answer to your prayers! Introducing our new recipe - the Healthy Sweet Potato & Veggie Bake. It combines all your healthy vegetables with assorted toppings and Slap Ya Mama’s original blend seasoning to deliver maximum flavor.

Ingredients:

  • 2 sweet potatoes, ½” cubes
  • 1 zucchini, quartered ½” pieces
  • 1 yellow squash, quartered ½” pieces
  • 1 medium red bell pepper, chopped
  • 1 garlic clove, sliced
  • 1/3 cup breadcrumbs
  • ¼ tsp rosemary, chopped
  • 2 ½ tbsp. olive oil
  • 1 tsp Slap Ya Mama Original Blend Seasoning

Directions:

Preheat oven to 400 degrees F.

In a medium baking pan toss together sweet potatoes, zucchini, squash, red bell pepper, garlic, breadcrumbs, rosemary and olive oil.  Season with Slap Ya Mama Original Blend Seasoning.  Bake for 1 hour, stirring occasionally until potatoes are tender.  Serve and enjoy!

Serving Size – 4

Pair with a delicious ribeye for a great meal.  Slap Ya Mama Grilled Ribeye Recipe.

Slap Ya Mama Sweet and Spicy Pulled Pork Soft Tacos

Slap Ya Mama Sweet and Spicy Pulled Pork Soft Tacos

By Susan Whempner of 37 Cooks

Ingredients:

Directions:

Preheat oven to 300 degrees.

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!

Fried Red Beans & Rice Balls

Fried Red Beans & Rice Balls

 

Ingredients:

Directions:

Prepare the Slap Ya Mama Red Beans & Rice as directed on the back of the box.  Place the cooked Red Beans & Rice into the refrigerator until cold.  By having the red beans and rice cold, it helps make the “balls” easier to form.  Once the red beans & rice are cold, using your hands, form/mold the red beans and rice into balls that are a little bigger than golf ball size and set aside.  Pre-heat your oil to 375 degrees.  Crack your egg into a bowl and scramble to create an egg wash.  With your fish fry batter in a large bowl, roll your Red Beans & Rice balls in the batter until they are entirely covered with batter.  Then dip each ball in your egg wash, covering the ball with egg wash and place back into the fish fry batter and cover again with batter.   Carefully drop your red beans and rice balls into the oil and fry for about 4 ½ minutes or until golden brown.  You can enjoy them by themselves or you can create our Slap Ya Mama dipping sauce, either way, enjoy.