Friday, May 30, 2014

Slap Ya Mama Cajun Nachos

Down here in South Louisiana you must have a great seasoning on your food. The Walker Family at Slap Ya Mama created a really great seasoning for everyone to enjoy. Now they have created some really easy to use and very delicious boxed dinners. Use the dinner mixes but think "outside the box." This challenge was a great one and I loved it. One of our cooks, Linda, mentioned a great idea to me using corn chips. I thought about it a little more and decided to use chips made right here in Louisiana! I must say, this recipe is awesome! Wife approved! Give it a shot.

Thursday, May 29, 2014

Gumbo Beignets

Here's a great recipe when you want the flavors of gumbo in a portable package! These savory beignets use Slap Ya Mama Cajun Gumbo Dinner Mix to make a tasty but light dough. Add in some okra, red pepper, shrimp, and andouille, and you've got a perfect passable gumbo appetizer. Enjoy!

Wednesday, May 28, 2014

Jambalayacakes with Honey 'Slapped' Roasted Turkey Breast

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!

Tuesday, May 27, 2014

Slap Ya Mama Cajun Red Beans & Rice Pork Sliders

A few years back my husband and I decided to “go vegetarian” for a few months to see what affect, if any, it would have on our health. As a result, we learned to incorporate substitutes for meat in quite a few of our favorite dishes. The experiment, although quite successful, ended by Christmas that year. The decision was made to end the vegetarian experiment (also referred to in my house as The Dark Ages) at the upcoming Christmas dinner following a Thanksgiving feast of tofu turkey. But the experiment taught me to incorporate more vegetables and grains into some of my dishes, which we still do today.

Monday, May 26, 2014

Mexican Restaurant Chicken Soup

When I’m coming down with a cold or when I just feel down and out, I want Mexican restaurant chicken soup. Do you know the kind of soup I’m talking about? I call it sick day soup but it’s often called Caldo de Pollo on menus. I usually call my husband and ask him to stop by our local Mexican restaurant to pick some up on his way home from work, but if he’s traveling and I’m not feeling well? The last thing I want to do is leave the house to go get that soup.

Surprisingly, the Slap Ya Mama Jambalaya dinner mix has many of the same ingredients as my beloved soup! You can bet it will always be a staple in my pantry! Sorry, El Porton Mexican Restaurant! I’ll be making my own soup from now on!

Friday, May 23, 2014

Slap Ya Mama Jambalaya Arancini

I have a thing for arancini. It hasn't quite reached obsession is a dish I want to perfect & dream about creating versions of it. Perhaps I am obsessed. When we were tasked with creating a recipe 'out of the box' for the folks at Slap Ya Mama, arancini were my first thought. Enjoy!

Thursday, May 22, 2014

Mama’s Chicken n Waffles

I love chicken and waffles. Slap Ya Mama Cajun Red Beans Rice brings it to an all-new level. Truth be told, the waffles are delicious all an their own. You can make the waffles several days in advance and freeze them.

Wednesday, May 21, 2014

Slap Ya Mama Rice Pudding Casserole

As a kid, I loved rice pudding. No one else in my house cared for it, though, so it was something that I learned to make for myself very early on. Nowadays I only make it around Christmas time, when it brings back fond memories of my childhood. That might just change with this new dish...

Since the nice folks over at Slap Ya Mama challenged me to do something unique with a boxed rice meal, I had to give this a try. I must say that I wasn't sure exactly what would happen, but the results were excellent! This is a perfect brunch dish that is pretty easy to put together. Just make the rice and prep the crumb topping and chorizo the day before (or even earlier), then toss it all together and pop it in the oven about an hour before you want to eat. It's got a little meat, a little cheese, a little egg, and a whole lot of flavor! It would go well with a mimosa, some fruit, and a nice side salad. Enjoy!

Tuesday, May 20, 2014

Cast Iron Skillet Steaks with Gumbo Gravy, Caramelized Onions and Kicked-Up Mashed Red Potatoes

Okay heat lovers, here you go! This is a stick-to-your-ribs meat and potatoes dish with some kick! The folks at Slap Ya Mama have some fun and tasty products and their Gumbo Mix made an incredibly rich and spicy beef gravy with great flavor. Combining the original Slap Ya Mama seasoning with their White Pepper seasoning made a great rub for the steak. The onions need time to caramelize, so start them while your steak is sitting out and the skillet is heating up. You can also make the potatoes in advance and just keep them warm while everything else is cooking. Enjoy!

Monday, May 19, 2014

Slap Ya Mama Cocktail Sauce

When I was testing out glazes for my "Slap Ya Mama Cajun Meatloaf in a Box", I accidentally made some delicious cocktail sauce. If you’re out of horseradish when you want to make some cocktail sauce, or even if you have it, use some Slap Ya Mama Cajun Seafood Boil instead. This is as good as any cocktail sauce I've ever had!

Slap Ya Mama Cocktail Sauce
by Willie

1/2 cup ketchup
1 teaspoon Slap Ya Mama Cajun Seafood Boil

Mix the ingredients together and chill. Serve with cold boiled shrimp.

Slap Ya Mama Cajun Meatloaf in a Box

Slap Ya Mama Cajun Meatloaf in a Box
by Willie

serves 8
prep time: 15 minutes

1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/2 cup onion, diced
2 cups water, boiled
1 Slap Ya Mama Cajun Jambalaya Dinner Mix
2 pounds ground beef (I used ground bison.)

Friday, May 16, 2014

Pommes Dauphinois de Ville Platte (Ville Platte Scalloped Potatoes)

The perfect side dish to Cajun Shrimp Burgers, this recipe captures the best of Ville Platte in one dish! Rich, flavorful, and seasoned to perfection with Cajun goodness, Slap Ya Mama Cajun Etouffee Sauce is the perfect base for this take on classic Pommes Dauphinois, or Scalloped Potatoes. Milk and cream provide a silky vehicle for these true Creole flavors, and the smoky goodness of Teet’s Pure Pork Sausage sends this dish into flavor overdrive. You’ll want to eat this for breakfast, lunch, dinner, and any chance you get in between!

Thursday, May 15, 2014

Slap Ya Mama Jambalaya Stuffed Peppers

I have always loved stuffed peppers. They are such a comfort food that take me back to my childhood. My mom must have had them on her weekly meal rotation because I remember having them often.

Fast forward many years, and I get the opportunity to create a stepped-up Cajun version of my favorite. Let me tell you, the Jambalaya Mix from Slap Ya Mama gives these peppers an incredible flavor and a bit of a kick. If they don't have enough heat for you, then add a dash or two of Slap Ya Mama's Cajun Pepper Sauce. That will set you up just right!

Wednesday, May 14, 2014

Crock-Pot Gumbo Chops with Slapped Dirty Cauli-Rice

Crock-Pot Gumbo Chops with Slapped Dirty Cauli-Rice
by Lesia

Gumbo Chops:
8 to 10 boneless rib-eye pork chops
3/4 cup Slap Ya Mama Cajun Gumbo Dinner Mix
3 cloves garlic, crushed
1/2 cup Merlot
1/2 cup chicken broth
1 large onion, cut in large chunks
5 Tablespoons butter
4 cups sliced mushrooms

Tuesday, May 13, 2014

Yia Yia Slapped Your Mama (Cajun-Greek Salad)

Yia Yia Slapped Your Mama (Cajun-Greek Salad)
by Linda

Salad Dressing:
1/2 cup lemon-flavored olive oil (I used Sciabica)
1/2 cup white wine vinegar
2 cloves of garlic, finely minced or 2 cubes Dorot Crushed Garlic
1 teaspoon Mexican oregano
Sea Salt
Ground black pepper

Stuffed Portobello Diane

I have Emeril's Delmonico Cookbook and his recipe for Steak Diane (page 172) inspired me to create this vegetarian dish.

Stuffed Portobello Diane
by Linda

For the stuffed portobellos:
1 box Slap Ya Mama Cajun Jambalaya Dinner Mix
4 large portobello mushrooms, gills and stems removed
Olive oil
2 Tablespoons unsalted butter
1 pound white mushrooms, roughly chopped (reserve 1/2 cup for sauce)
8 ounces shitake mushrooms, roughly chopped
1/2 cup parsley, chopped fine

Monday, May 12, 2014

Cajun Shrimp Burgers with Spicy Sauce

The spectrum of seasonings and flavors found in Slap Ya Mama Cajun Gumbo Dinner Mix lends itself to a multitude of applications, but I thought it was best suited for seafood, particularly shrimp. What better way to celebrate the bonanza of gumbo than in a shrimp burger? The flavors are perfect here - just the right amount of Cajun spice to grab your attention; the purity of the ingredients lets every bit of shrimpy goodness shine through. If you have time, chop your shrimp by hand; it makes for a much more interesting burger!

The Official Slap Ya Mama Challenge

Our journey with Slap Ya Mama has been long. After all, the very existence of 37 Cooks is rooted in their Cajun seasoning! So, to tell you that we were honored to accept this official challenge from Slap Ya Mama is an understatement! Read all about the Slap Ya Mama Company, it's a fascinating story! And you can't help but love Jack and Joe Willy Walker!

Before I tell you what the challenge was, will you tell me if you know about Slap Ya Mama products? Have you used one, or all? Luke Deville, Willie and I had a chance to visit their corporate office not too long ago. In the boardroom they have pins on a large wall map that show where their products are sold. Willie was able to tell them about a place he saw some Slap Ya Mama Cajun Seasoning that wasn't on the company map. He was on a fishing trip in the San Juan Islands, went ashore, and there in a tiny shop in Friday Harbor, Washington, was Slap Ya Mama! Joe Willy was really pleased to here about it!

During this challenge, Susan Whempner shared that she recently read a book called the Red Velvet Cupcake Murder by Joanne Fluke. She was surprised when the main character's red hair was compared to the color of Slap Ya Mama Cajun Pepper Sauce by one of the guys she dates! Slap Ya Mama is everywhere and with good reason! 

The challenge that Jack Walker of Slap Ya Mama posed to our group was this: Take the Slap Ya Mama Dinner Box products and use them in a brand new way. Oh, we can do that, Jack! And we did! In the days that follow, you will see some delicious recipes, all using at least one of the following Slap Ya Mama products: Slap Ya Mama Cajun Jambalaya Dinner Mix, Slap Ya Mama Red Beans & Rice Dinner Mix or Slap Ya Mama Cajun Gumbo Dinner Mix.

All of these products (and more, their line is always growing) can be purchased on the Slap Ya Mama website or in your local grocery or specialty food store. Laissez les bons temps rouler (Let the good times roll!) We did!

P.S. Yes, some of us have been to Ville Platte, LA, the headquarters of Slap Ya Mama. One of us actually lives in Ville Platte and several of us have visited! You should go too! It's the smoked meats and Cajun food source capital of the world I tell ya! ~Sandra

Friday, May 9, 2014

Herbed Roast Lamb

Herbed Roast Lamb
by Nancy

4 pound boneless roast lamb
2 pounds Yukon Gold potatoes
2 onions, purple and yellow, peeled and quartered

5 cubes Dorot Crushed Garlic
5 cubes Dorot Chopped Cilantro
5 cubes Dorot Chopped Basil
2 Tablespoons olive oil
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon lemon rind
2 Tablespoons lemon juice

For the marinade, mix all the ingredients together and let sit for one hour

Remove the netting from the lamb and butterfly so it opens up. Trim all visible fat and muscle, leaving the outer fat intact. Pour half of the marinade onto the inside of the lamb and the remaining on the outside of the roast. Roll up and secure with three pieces of kitchen string. Let sit for 1 hour.

Preheat the oven to 450°F. In a deep oven dish, place the potatoes and onions in the centre of the pan and the roast on top. Place the pan in the middle of oven and cook for 1/2 hour. Reduce heat to 375°F and cook a further one hour or until the internal temperature reaches 140°F. Remove pan from oven, tent with foil and let rest for 20 minutes. Cut and serve, use the pan drippings for gravy.

Hoisin-Glazed Pork Chops

Hoisin-Glazed Pork Chops
by Kate
adapted from Serious Eats 

1/2 cup hoisin sauce
1 Tablespoon five-spice powder
2 Tablespoons soy sauce
1/4 cup honey
1 Tablespoon Sriracha (or other hot sauce of choice)
1 cube Dorot Crushed Garlic, thawed (or 1 clove garlic, minced)
4 pork chops, about 2 1/2 pounds total

Preheat oven to 400°F. Stir together all ingredients, except for pork, in a small bowl. Place the pork chops on a baking sheet lined with foil, and generously brush all sides (including the edges) with the sauce.

Place the pork in the oven, and bake for about 5 minutes. Baste with more glaze and return pork to the oven.

Bake for an additional 10 minutes; glaze with remaining sauce mixture.

Thursday, May 8, 2014

Dill Feta Garlic Salad Dressing

For months and months I've been seeing feta dip all over Pinterest. And seeing as how I have a daughter who is obsessed with feta, I've made several attempts to make the dip. She's liked all of them, but I haven't. Too feta-y for me! Today, I set out to make another dip, but when I tasted the results of this one I knew it had just become my new favorite salad dressing. The Dorot dill and garlic cubes were just what I needed all along! I'm so glad I've been introduced to the Dorot cubes! I love them! They are addictive to use! One of our cooks pointed out they are addictive in the way that popping bubble wrap is! Yes, that's exactly it! But much tastier!

Sauteed Pork Tenderloin with Dorot's Crushed Garlic and Chopped Parsley Sauce

I love pork.

That is what you need to know. I really love pork tenderloin. I also love pasta and mushrooms. So, I decided that I should use Dorot's fine products in this lovely recipe that I enjoy the most.

Wednesday, May 7, 2014

Basil Focaccia Bread

I wanted a light basil taste in this focaccia to go with my garlic soup. I used four cubes of Dorot's Chopped Basil in this recipe. If you want to bump up the flavor, add a couple more. The basil mixed beautifully in the dough! I used my bread machine set at the dough cycle for the initial mixing and kneading.

Tuesday, May 6, 2014

Top Sirloin Steak with Chasianchurri Sauce and Melted Onion Spinach

This sounds delicious and don't you love the play Gary made on Chimichurri, using "Chasianchurri" instead? - 37 Cooks

Top Sirloin Steak with Chasianchurri Sauce and Melted Onion Spinach
by Gary

serves 2

1 pound top sirloin steak
olive oil
coarse salt
freshly ground pepper

Chasianchurri Sauce:
1 Tablespoon olive oil
1 Tablespoon butter
1 cube Dorot Crushed Garlic
1 cube Dorot Crushed Ginger
1/2 teaspoon honey
1 cube Dorot Chimichurri Sauce
1 Tablespoon oyster sauce
water, as needed
1 Tablespoon sesame oil

Monday, May 5, 2014

Marinated Pork Tacos

Like I said before, I love pork. I decided to use a boneless pork shoulder in this recipe with Dorot's finest spices. I was thinking that there really isn't anything better than marinated pork, so I decided to use Dorot's spices to marinate this meat. It was very good, these spices are amazing with this recipe. You have to try it!

Friday, May 2, 2014

Cilantro Chutney and Barbecued Stuffed Paneer

I have found that people either love or hate Indian food. My husband and I fall into the love category. The blends of herbs and spices are so fragrant and leave me wanting more. I took a course at Whole Foods Market to learn more about re-creating Indian dishes at home. What I have found is that making Indian food is not a rushed process. At times, it can take a full day to make a meal. In the end, it is so worth it!

Using products from Dorot tremendously cut down the time to make these dishes. I didn't have to peel, grate, or chop the garlic and ginger. Nor did I have to worry about chopping hot chili pepper. That is a major plus in my book!

Thursday, May 1, 2014

Cheesy Herb Beer Bread

I love beer bread. It is so simple, so quick and really delicious. Now with Dorot herb cubes it is so easy to add delicious flavor without all of the fuss. You can adjust the herbs as you like and change up the cheese to suit your taste. You can use any beer you like. I always use whatever hubby has in the fridge. Dark beers however, could overpower the flavor.