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Ingredients:

• 4 cubed steaks
• 1 cup all-purpose flour
• 2 teaspoons Slap Ya Mama seasoning
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 2 large eggs
• 1 cup milk (divided, 1/2 cup for the egg wash and 1/2 cup for the gravy)
• Oil for frying (vegetable oil or canola oil)

Instructions:

1. Prepare the Coating:

   1. In a shallow dish, combine the flour, Slap Ya Mama seasoning, garlic powder, pepper, and sea salt.
   2. In another shallow dish, whisk together the eggs and 1/2 cup of milk.

2. Coat the Steaks:

   1. Dip each cubed steak first into the flour mixture, ensuring it is fully coated.
   2. Next, dip the steak into the egg wash, then back into the flour mixture for a second coating.

3. Fry the Steaks:

   1. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
   2. Once the oil is hot, carefully place the coated steaks into the skillet. Fry until golden brown, about 3-4 minutes per side.
   3. Remove the steaks and place them on a paper towel-lined plate to drain any excess oil.

Homemade Gravy

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup milk (or more for desired consistency)
• 1/2 teaspoon Slap Ya Mama seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt

Instructions:

1. Prepare the Gravy:
   1. In a medium saucepan, melt the butter over medium heat.
   2. Once the butter is melted, whisk in the flour. Continue whisking until the mixture is smooth and lightly browned, about 1-2 minutes.
   3. Gradually whisk in the milk, continuing to whisk until the mixture is smooth and thickened.
   4. Add the Slap Ya Mama seasoning, garlic powder, black pepper, and sea salt. Stir to combine.
   5. If the gravy is too thick, you can add more milk, a little at a time, until you reach your desired consistency.

Serving

1. Place the fried steaks on a serving platter.
2. Pour the homemade gravy over the steaks or serve it on the side.

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Ingredients:

• 8 oz (225g) pasta (penne or fettuccine work well)
• 1 lb (450g) Italian sausage (casings removed)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1 cup (240ml) chicken broth
• 1 cup (120g) sun-dried tomatoes, chopped (drained if oil-packed)
• 3 cups (90g) fresh spinach
• 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• Fresh basil (for garnish, optional)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.
   • Add the pasta and cook according to the package instructions until al dente.
   • Drain and set aside.

2. Cook the Sausage:

   • In a large skillet or pan, heat the olive oil over medium heat.
   • Add the Italian sausage, breaking it up with a spoon as it cooks.
   • Cook until browned and no longer pink, about 5-7 minutes.
   • Remove the sausage from the pan and set aside, leaving some of the fat in the pan.

3. Prepare the Sauce:

   • In the same pan, add the chopped onion and cook until soft and translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan.
   • Stir in the heavy cream and bring to a gentle simmer.
   • Add the sun-dried tomatoes and Italian seasoning. Let it simmer for a few minutes until the sauce thickens slightly.

4. Combine and Finish:

   • Add the cooked sausage back into the pan.
   • Stir in the fresh spinach, letting it wilt into the sauce.
   • Add the cooked pasta to the pan, tossing to coat in the sauce.
   • Sprinkle in the grated Parmesan cheese and stir until melted and well combined.
   • Season with salt, pepper, and red pepper flakes (if using) to taste.

5. Serve:

   • Serve the creamy Tuscan pasta hot, garnished with fresh basil if desired.
   • Enjoy!

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Ingredients:

• 1.5 lbs stew meat, cut into bite-sized pieces
• 1 large onion, diced
• 2 tablespoons vegetable oil (for browning meat)
• 3 tablespoons vegetable oil (for roux)
• 3 tablespoons all-purpose flour
• 4 cups water or beef stock
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon cumin
• 2 cups jasmine rice
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Cook the Jasmine Rice:

   • Rinse the jasmine rice under cold water until the water runs clear.
   • In a medium pot, bring 4 cups of water to a boil.
   • Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
   • Fluff with a fork and set aside.

2. Brown the Stew Meat:

   • In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
   • Add the stew meat in batches to avoid overcrowding, and brown on all sides.
   • Remove the browned meat from the pot and set aside.

3. Cook the Onions:

   • In the same pot, add the diced onions and cook until they are soft and translucent, about 5 minutes.

4. Simmer the Meat:

   • Return the browned stew meat to the pot with the cooked onions.
   • Add the water or beef stock, Slap Ya Mama seasoning, garlic powder, black pepper, salt, and cumin.
   • Bring to a boil, then reduce the heat to low and cover.
   • Let the stew simmer for 1.5 to 2 hours, or until the meat is tender.

5. Make the Roux:

   • In a mixing bowl, combine the 3 tablespoons of vegetable oil and 3 tablespoons of flour. Stir until it forms a smooth paste.

6. Add the Roux to the Stew:

   • Gradually stir the roux mixture into the simmering stew.
   • Continue to simmer the stew for another 10-15 minutes, stirring occasionally, until the gravy has thickened.

7. Serve:

   • Spoon the jasmine rice onto serving plates.
   • Ladle the stew meat and gravy over the rice.
   • Garnish with chopped fresh parsley if desired.

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