Slap Ya Mama Upside-Down!

Slap Ya Mama Upside-Down!

by Tracy Hersh

3/4 cup Butter
1 cup Brown Sugar Packed
1 Tablespoon Slap Ya Mama Hot Cajun Seasoning
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

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.  

SYM Scallops and Chicken over Pasta in a White Wine Sauce

SYM Scallops and Chicken over Pasta in a White Wine Sauce

by Diana Horst

You could certainly go all scallops or all chicken, but we like to mix it up a bit around here, so I used both.

Serves approximately 4 people

1/2 pound scallops

1/2 pound boneless chicken breasts or chicken thighs cut into one inch cubes

1 1/2 Tablespoons Slap Ya Mama Original Cajun Seasoning, divided

3-4 Tablespoon olive oil

1 clove garlic, minced

1/2 pint of cherry tomatoes

4-5 scallions, sliced into thin rounds

8 oz. of dried pasta--I like egg tagliatelle for this one, but use whatever you'd like

4 ounces low sodium chicken stock

12 ounces white wine

2 ounces half and half

3 Tablespoons butter

grated parm if desired

salt and pepper to taste

Heat a large pot of salted water on high for the pasta. At the same time, rinse and pat dry the scallops and chicken.  Lightly coat with a touch of olive oil and dust with about 1/2 tbsp. of SYM seasoning.  Heat 2 tbsp. of olive oil over high in a large skillet or saute pan. When smoking add scallops and sear all sides well to develop a nice crust--do not cook all the way through.  Remove from the skillet and reserve in a bowl holding in a 175 degree oven.  Repeat the same steps with the chicken.  The scallops and chicken will finish cooking in the 175 degree oven.

In the same skillet add another tbsp. of olive oil, minced garlic and tomatoes remaining SYM seasoning and saute over medium heat. 

Place pasta in salted, boiling water and stir. 

Back to the skillet.  Once garlic is golden add chicken stock and wine and increase heat to medium high and reduce liquid by half.  Add 6 ounces(3/4 cup ) of pasta water from almost cooked pasta.  The starch in the water will help thicken the sauce. Reduce again by almost half.  Add half and half and al dente pasta and cook on medium for two to three minutes.  Swirl in butter and parm if desired.  Season with salt and pepper, sprinkle with scallions and top with scallops and chicken.

*All measurements are approximations.  I cook by smell and taste and I'm always adjusting to what seems right to me. 

Mama Done Slapped A Ball!

Mama Done Slapped A Ball!

by Tracy H

Inspired by a Cheese Log that my mom used to make in the 70’s with processed cheese food and chili powder.

¼ cup Chili Powder

1 teaspoon Ground Cumin
8 ounce package Cream Cheese softened
1 cup Shredded Cheddar Cheese
1 stick Butter softened
1 teaspoon Fresh Lime Juice
1-3 teaspoons of Slap Ya Mama Hot Cajun Seasoning
Grated Lime Zest
Corn Chips

Mix Chili Powder and Cumin in a bowl.  Set aside.  In another bowl, mix together cheeses, butter lime juice and Slap Ya Mama.  Form into a ball. Roll in to chili powder and Cumin mixture.  Sprinkle with lime zest  and  serve with corn chips. 

Stuffed Summer Squash Mama Slapping Style

Stuffed Summer Squash Mama Slapping Style

by Carrie Mason

Here's the new recipe using the cave man club sized yellow squash.... zuchini can be used also.

Preheat oven to 400.

2 very large (a foot or more!) summer squash

1 pound ground beef

1 Tablespoon Slap Ya Mama Original Cajun Seasoning- divided into thirds

1 small yellow onion diced

1 clove garlic - minced

1 red pepper- diced

8 ounces white or crimini mushrooms- sliced

12 ounces fresh baby spinach

1 cup sweet white corn kernels (fresh or frozen) ***

1 can Rotel tomato sauce

1 cup grated mozzarella or provolone
 

Pierce squash all over with fork and microwave on high for 3 minutes, or until they are softened but still firm.  Allow to cool slightly, then slice in half lengthwise and scoop out the insides,(please use a potholder here, these babies are HOT) leaving as much along the sides as you can, discard seeds and stringy innards.  sprinkle insides with 1/3 Tablespoon SYM seasoning and set aside.

In large skillet, brown the ground beef (you may also use turkey or a combo of beef and sausage) drain well.  In same skillet that you browned the meat, place, diced onion, garlic, pepper, mushrooms and 1/3 Tablespoon SYM, saute until mushrooms are browned and veggies are tender, add spinach and corn and cook until wilted, then throw in the meat and stir until well combined.  Stir in tomato sauce and simmer for about 15 minutes to let everything work together. 

Fill Squash boats with meat and veggie mixture, top with cheese and last 1/3 Tablespoon of SYM.  Bake in oven for 30 minutes, covered until squash is cooked through and tender and cheese is melted/bubbly.

***SWEET corn is important, it helps balance out the spicy, tomato flavors, if sweet corn is not available, I would add a bit of sugar to the mixture when adding the tomato sauce, just to keep everything balanced***

This is a great carb free meal, and a good way to use up leftover veggies.

SYM Benedict

Pavlov’s SYM Benedict:

Why doesn’t everyone make something as simple as eggs benedict for breakfast? I’ll tell you why…because people make it sound so difficult with specific recipes for poaching eggs, specific recipes for a hollandaise sauce, and use only this or do only that. Horsefeathers! And I’m not talking about a bar in North Conway, NH either. You don’t need pots of simmering water with vinegar, ice baths or even Granny Nusebaums secret hollandaise recipe that requires gladiator sweat and a newt’s ear. You need only a good sized non-stick sauté pan/ skillet with a lid, a toaster, a blender and a small sauce pan along with some common sense.

What you’ll need:

1 Lemon……so put the plastic lemon away and go get a real one…I’ll wait.

2 slices of good sourdough or 1 English muffin split.

2 fresh eggs (size and type are not important so if you want Duck, Ostrich or Quail eggs it’s up to you… I use X-Large Chicken…oh, and I used three because I can.)

2 nice slices of country ham (I cut mine into circles cause I was bored but you don’t have to…also if you’d like you can use any kind of smoked pork product, from a sausage patty to bacon it really doesn’t matter.)

1 stick plus one Tablespoon of unsalted butter…and no, yogurt butter or flax seed butter may not be substituted…This is hollandaise not yoga-daise

3 egg yolks (large or x-large chicken yolks please people…3 ostrich yolks are gonna require enough butter that you can take a bath in the resulting hollandaise…which might sound good to you, but not to your cardiologist.)

1 teaspoon Slap Ya Mama Hot Cajun Seasoning

A couple grinds of Fresh cracked black pepper

1 pinch kosher salt

How to make:

In a large (12-14inch) non-stick sauté pan over medium low heat add 1 Tablespoon of butter and allow it to melt. Once it has melted add your two eggs gently into the pan and on the other side of the pan add your ham. If you are using bacon or sausage cook those separately and hold and cover to keep warm. Once the eggs have started to set you may move them around for a bit just to loosen from the bottom of the pan, then flip your ham and cover again. This should take about 4-6 minutes to get perfectly cooked sunny side up eggs. If you prefer them over easy… go ahead and do so but make sure the yolk stays runny.

While you start cooking your eggs, go ahead and toast that bread or English muffin because this is all going to come together pretty quickly.

At the same time you start making your eggs…over medium heat add a stick of butter and the juice of one lemon to the small sauce pan plus a couple of grinds of black pepper and that pinch of kosher salt…let it heat up until it hits a high simmer (just before boiling) and at this time put your three yolks into the blender plus a pinch of Slap Ya Mama seasoning.

To Serve:

Lay your toast in the plate side by each as they say here in New Hampshire. Lay the ham on top of the toast. Put your perfectly or not so perfectly cooked eggs on top of the ham. Turn the blender on low or high…it doesn’t matter which and slowly drizzle your hot butter/lemon mixture in until gone…let mix for a few seconds and Voila…cheating hollandaise. Pour a la Jackson Pollock style on top of your eggs and sprinkle the remaining SYM seasoning on top for Pavlov’s SYM Benedict.

Don’t stress about breakfast…stress about how to tell your husband you broke his nine iron digging a rock out of the flower bed. Or how you’re gonna explain to your wife that you’re pretty sure that pink color will come out of her white cashmere sweater that is now 4 sizes smaller than she is.

Tell me…how do you Benedict? Love to hear from you!

Pavlov

Slap Ya Mama Oven Fried Chicken and Slap Ya Mama Country Gravy

Slap Ya Mama Oven Fried Chicken and Slap Ya Mama Country Gravy

By Susan Whempner

My husband says this is the best oven-fried chicken I have ever made!

The Chicken:

1/4 cup butter

1/2 cup all purpose flour
2 teaspoons Slap Ya Mama Original Cajun Seasoning, plus extra for sprinkling
2 1/2 to 3 pounds of your favorite chicken pieces (I used drumsticks and thighs)

Preheat oven to 425. 

Combine flour and SYM seasoning in a big Ziploc bag. Coat chicken pieces by shaking them in the flour mixture. Place floured chicken pieces on a plate and sprinkle both sides with a little more SYM seasoning.  Put butter in 13x9x2 inch pan and pop in the oven until it melts. Place chicken pieces, skin side down, in pan. Bake, uncovered, for 30 minutes. Turn chicken over and bake until thickest pieces are done, about 30 more minutes.

The Gravy:

1/4 cup butter

1/4 cup flour
3/4 cup chicken broth
1 1/4 cup milk
1 1/2 teaspoons Slap Ya Mama Original Cajun Seasoning

In a saucepan melt butter over medium heat. Add flour, and whisk for about a minute. Slowly pour in chicken broth and milk (keep whisking) and then add the Slap Ya Mama seasoning. Continue cooking over medium heat until thickened. When chicken is done you can add some drippings if desired. Serve over mashed potatoes or biscuits and enjoy!