What's For Dinner?

 Slap Ya Mama Fish Fry Pork Chop


You Need:
1 box (12 oz) Slap Ya Mama Cajun Fish Fry
1 cup mustard
6 Boneless pork chops
Oil for frying

DIRECTIONS: Soak your pork chops in the mustard to wet them. Now batter them in the Slap Ya Mama Fish Fry. (DON'T SEASON THEM - the fish fry is already seasoned.) Fry for about 5 minutes on each side (depending on thickness). Place on paper towel to absorb excess oil. Serves 3 - 5 people. (Great with mashed potatoes & steamed asparagus!)



You Need:
1 lb. Pork Steaks cut into about 1 " pieces
2 TBSPS Tony Chachere's (or Slap Ya Mama) Original Seasoning
1/2 cup Vinegar
1 1/2 Onions chopped (divided)
1 Bell Pepper chopped
2 TBSPS Worcestershire Sauce
2 TBSPS Slap Ya Mama Cajun Pepper Sauce

DIRECTIONS: In large bowl combine meat & seasoning. Add vinegar, 1/2 cup onions & Pepper Sauce. Cover with plastic wrap & refrigerate overnight. When you begin cooking, pour off any liquid. Place meat in medium sized pot on medium -high heat, and brown on all sides. Add remaining onions, & cook till onions are clear, then add enough water to cover meat. Cover & cook for about an hour.(Stir occasionally & add water if needed. Serve with rice. Serves 4



This southern favourite is easy to make, and very pleasing at the table.
1 ½ cups milk
2 LARGE eggs
2 cups all- purpose flour
5 Teaspoons TONY CHACHERE’S Original (or Slap Ya Mama Original) blend seasoning
3 lbs. tenderized flank steak (Any tenderized cut will do)
½ cup veg oil (I use a Canola/Olive blend)
1 Tablespoon butter.

GRAVY: The best – quickest and most authentic method is to use TONY CHACHERE’S White Gravy mix according to instructions on the container. (Or if you prefer, contact us for a WHITE GRAVY recipe, made from scratch.)

DIRECTIONS: Set up an “assembly line” of dishes. Mix milk & eggs in one, the flour with the spice blend in another, and one clean plate to receive the breaded meat.
Work with one piece at a time. Place meat into flour mixture (Actually – I use a ziplock bag for this step), ensure that the meat is well coated.  Now place the meat into the Egg/Milk mixture, turning to coat well. Place it back into the flour mixture and turn to coat. Now place the breaded meat on the clean plate, and repeat the steps with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. When the butter sizzles right away – its hot enough. (Butter should not brown right away. If it does, its too hot). Cook the meat – 3 pieces at a time, until the edges start to look golden brown (about 2 minutes each side). Remove meat to a paper towel – lined plate, and keep warm under foil. Repeat until all the meat is cooked.
Serve the CHICKEN FRIED STEAK alongside mashed potatoes and green beans. Pour your WHITE GRAVY over the whole shebang!   Everyone will think they’re at the South!! Enjoy!!

Chicken Chopped Salad
in Butter Lettuce Cups

2 Tbs. apple cider vinegar
1 Tbs. fresh lemon juice

1 garlic clove
1/4 Tsp. Kosher salt
1/8 Tsp. black pepper
1/3 cup light Olive oil

1 cup diced cooked chicken breast
1 cup coarsely chopped baby arugula
1/2 avacado - diced
1/4 fennel bulb - chopped
1/2 cup diced feta cheese
1/4 cup Spicy Sweet Jalapeño Peppers chopped
1/3 cup thin sliced sun-dried tomatoes
1/4 Tsp. Kosher salt
1/8 Tsp. black pepper
12 butter lettuce leaves

For the dressing: In a small bowl, combine first 6 ingredients. Gradually add the oil, whisking until dressing is thick. For the salad: In a large bowl, combine all but the lettuce leaves. Add the dressing to salad & toss to coat. Fill lettuce leaves with salad mixture. Arrange on a platter and serve.