Slap Ya Mama's Turkey Thighs

Slap Ya Mama's Turkey Thighs
in a salad 
by Donna Currie

2 turkey thighs, cooked and chilled
2 hard boiled eggs, chilled and peeled 
1 green bell pepper
1 fire-roasted red bell pepper, peeled and seeded
12 olives (your choice)
1/2 cup mayonnaise
1/2 teaspoon Slap Ya Mama Hot Cajun Seasoning
Lettuce leaves, for serving

Remove the skin from the turkey thigh and remove the meat from the bone.

Cut the meat into bite-size pieces and toss them into a bowl.

Chop the egg roughly and add it to the bowl.

Dice the green and red bell pepper and add them to the bowl.

Chop the olives roughly - if you make sure you cut each one at least in half, you'll be sure that there are no pits remaining in the olives. Even if your olives are supposed to be pitted, there's a chance you'll find a few pits - so chop them and make sure you get rid of any pits that snuck through the process.

Add the mayonnaise and the Slap Ya Mama seasoning to the bowl and stir to combine.

Taste for seasoning and add more Slap Ya Mama if desired. Add salt, if needed.

Keep refrigerated until serving time.

Serve on a lettuce leaf or use this as a sandwich filling. Or use it to stuff an avocado.

Slap YO Mama Cheesesteak Hoagies

Slap YO Mama Cheesesteak Hoagies

by Carrie Derr Mason

Ingredients:
1 Tablespoon Olive Oil
1 Tablespoon Butter
16 ounces chipped sirloin or ribeye steak
1 yellow onion, sliced
1 teaspoon Slap Ya Mama Original Cajun Seasoning
4 crusty hoagie rolls
Spicy Remoulade (recipe follows)
Sliced Medium Cheddar or Provolone
sliced tomatoes
Shredded lettuce

Heat olive oil and butter over high heat in skillet until very hot, throw in sliced onion and stir until soft and edges begin to brown, add sliced meat and cook until browned, drain off any fat and season with SYM seasoning.

Split the rolls, and spread both sides with remoulade, and top with two slices cheese, put rolls under broiler until cheese melts. Add meat on top of cheese and top with shredded lettuce and tomato.

Spicy Remoulade:

1/8 teaspoon Slap Ya Mama Hot Cajun Seasoning
1/8 teaspoon Slap Ya Mama Original Cajun Seasoning
2 Tablespoons capers
1 Tablespoon whole grain spicy mustard
1 Tablespoon chili sauce
1/2 cup mayo
1 Tablespoon finely chopped red onion

Mix all ingredients together until well blended and chill for at least an hour to let flavors get happy. Will keep for several days in air tight container in refrigerator.

Crispy Southwest Slapped Chicken Wraps

Crispy Southwest Slapped Chicken Wraps

by Rebbekkah Fisher

Recipe Source: original recipe from Mel’s Kitchen Cafe 
*Makes 6 wraps

INGREDIENTS:

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef) I used my food processor to make the chicken a very fine shred. Fits better in the tortilla.
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder (I substituted the chili powder for the Slap Ya Mama Original Cajun Seasoning)
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of Monterrey Jack and sharp cheddar)
Sour cream (optional)- I omitted this b/c none of us like sour cream.
6 burrito-sized flour tortillas 

DIRECTIONS:

Mix rice together with Slap Ya Mama Seasoning, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to add little dollops of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Dutch Apple Pop Tarts with Slap Ya Mama Cheddar Crust

Dutch Apple Pop Tarts with Slap Ya Mama Cheddar Crust
by Sandra Simmons

Half of my family is from Canada and when I was growing up, apple pie was always served with a thick slice of cheddar cheese. When I met my husband Willie, he introduced me to so many foods I’d never tried before! If not for him, I bet I never would’ve tried Slap Ya Mama seasoning. The idea for this recipe came to me when Willie was making his Slap Ya Mama Jambalaya Pie. He had quite a bit of pie crust left over and I thought, hmmm, why not make an apple pie with it? I mentioned it to the other SYM Challengers and Carol Ferguson said, don’t forget the cheddar!

Well, I didn’t! I love homemade pop tarts, even better than pie. Willie loves baked apple anything. The cheddar combines memories of my childhood and my friendship with Carol. In other words, this is a perfect recipe!

What You Need:
Willie & Sandra’s version of Perfect Pie Crust Woody’s Dutch Apple Jam (Any other apple preserves or jam you like will also work, the thicker, the better!)
Egg Wash (1 egg and a little water, beaten)


Willie & Sandra’s version of Perfect Pie Crust:
Willie always uses the pie crust recipe from the Pioneer Woman. It’s called Perfect Pie Crust and it is perfect! I guess I would say it’s even more perfect with SYM and cheddar in it!

Ingredients:
1 1/2 cup Crisco
3 cups All Purpose Flour
1 Egg
1 cup shredded cheddar (optional, but recommended)
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
2 teaspoons Slap Ya Mama Hot Cajun Seasoning  
Directions:
Preheat your oven to 375. Get out a baking sheet and place some parchment paper or a Silpat on it. Yep, you need one or the other. I could write paragraphs on why you need one or the other but I’ll spare you that today. Just know this. If you use parchment or a Silpat on your baking sheet your pop tarts won’t stick. If you don’t use parchment or a Silpat on your baking sheet, you have a very high chance your pop tarts will stick. And it’ll make you really sad and possibly cry. Now, we don’t want that!

Make your pie crust. We use Pioneer Woman’s exact methods for making the crust so click on the link here for complete instructions. Note: We omitted the 1 teaspoon of salt in PW’s recipe and replaced it with 2 teaspoons of SYM HOT. Add in the SYM when PW says to add the salt. Also, add the shredded cheddar (if using, and please do) after adding the egg.

Roll out your ¼ of your chilled pie crust to 1/8 inch even thickness on a floured board or very large Silpat. Don't be afraid to sprinkle more flour on the dough as you're rolling it! If it's sticky, it's fine to add flour! Put the rest of the dough back in the refrigerator until you’re ready for it. If you just want to make a small batch of these pop tarts, feel free to freeze the remainder of the dough at this time.

Cut your crust dough into rectangles of approximately the same size. There’s no need to measure exactly, just eyeball it. I use a pizza wheel to cut mine. It’s a plastic one my daughter Lauren gave me from Mellow Mushroom and I love it! Place half of your rectangles of crust on your baking sheet(s). I used my OXO pastry scraper to move the crust and it worked perfectly. I love that tool! (Note: you can make your pop tarts square, you can use a biscuit cutter and make them round. Do what makes you happy.)

Put 1-2 tablespoons of jam in the center of each piece of crust dough. Brush a light coating of egg wash around the dough and then place another rectangle of crust dough on top. Use a dinner fork to seal the pop tart by pressing the tines along all of the edges. Brush a light coating of egg wash on the completed pop tart and then bake for 20 minutes.

Let cool 10 minutes at a minimum so you won’t burn your mouth! I warned you! Don't try to eat these any sooner! Enjoy!

Adam Fisher's SYM July 4th Dinner

SYM New York Strips
by Adam Fisher

4 New York Strips

Olive oil

Minced garlic

Slap Ya Mama Original Cajun Seasoning

Slather the steaks with oil and garlic.   Season with SYM. Marinate for 3 hours. Bring steaks to room temperature when ready to cook. Sear steaks for 1 minute each side. Grill to desire temperature.

SYM Potato Salad 

by Adam Fisher

6 potatoes; unpeeled &diced
¼ teaspoon celery seed
¼ cup chives
4 hard-boiled egg whites; diced
6 strips of bacon, chopped
½ red onion, diced
1 cup mayo (adjust to preference)
1 Tablespoon Slap Ya Mama Original Cajun Seasoning
Pepper to taste 

Boil potatoes until soft. At same time, in a separate pot boil eggs. Sauté onion and bacon together until bacon is cooked thoroughly and onions are soft. Mix potatoes, onion, bacon, eggs and cool for 2 hours- DO NOT ADD MAYO. Once cooled combine remaining ingredients. 

SYM Corn on the Cob

by Adam Fisher

The corn was boiled and seasoned with SYM Seasoning only.

Slap Ya Grandma Waldorf Salad

Slap Ya Grandma Waldorf Salad

by Linda Mire

  

1  20 ounce can of pineapple chunks (drained)

1/2 cup chopped pecans

2 large stalks of celery, diced

2 large apples, peeled and diced (I used Pink Lady)

1/4 cup to 1/2 cup Salad Dressing (I used Miracle Whip)

1 to 2 teaspoon of Slap Ya Mama Hot Cajun Seasoning

Mix well, chill and serve!