Ingredients:
For the chicken marinade:
– 4 boneless, skinless chicken thighs
– 2 tablespoons oil (vegetable or canola)
– 1 teaspoon paprika
– 1 teaspoon Slap Ya Mama seasoning (adjust to taste)
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground ginger

For the sauce:
– 1/2 cup mayonnaise
– 2 tablespoons sweet chili sauce
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger

For serving:
– Cooked rice

Instructions:

1. Prepare the chicken marinade:
   – In a bowl, combine mayonnaise, sweet chili sauce, paprika, and ground ginger. Mix well to make the sauce.

2. Marinate the chicken:
   – Take half of the prepared sauce and coat the chicken thighs evenly with it. Allow the chicken to marinate for at least 30 minutes in the refrigerator.

3. Cook the chicken:
   – Heat oil in a skillet over medium-high heat.
   – Add the marinated chicken thighs to the skillet and cook for 6-8 minutes on each side, or until fully cooked and nicely browned. Cooking time may vary depending on the thickness of the chicken.

4. Prepare the sauce for cooking:
   – While the chicken is cooking, take the remaining half of the sauce and set it aside.

5. Finish the dish:
   – Once the chicken is cooked, transfer it to a plate.
   – In the same skillet, add the remaining sauce and heat it over medium heat for 1-2 minutes, stirring constantly until warmed through.

6. Serve:
   – Slice the cooked chicken into strips or bite-sized pieces.
   – Serve the chicken over cooked rice and drizzle with the warm Bang Bang sauce from the skillet.
   – Garnish with sliced green onions or sesame seeds if desired.

Pork and Sausage Pastalaya

Ingredients:
– 1 lb pork stew meat, cubed
– Slap Ya Mama seasoning (to taste)
– Salt (to taste)
– Pepper (to taste)
– Garlic powder (to taste)
– 1 lb smoked sausage, sliced
– 1 tablespoon Worcestershire sauce
– Louisiana hot sauce (to taste)
– 2 green bell peppers, diced
– 2 yellow onions, diced
– 1 can cream of mushroom soup
– 2 quarts chicken stock
– 1 lb thin spaghetti, broken into thirds

Instructions:
1. In a large pot or Dutch oven, season the cubed pork stew meat with Slap Ya Mama seasoning, salt, pepper, and garlic powder to taste.

2. Brown the seasoned pork stew meat over medium-high heat until it is cooked through and nicely browned on all sides. Remove the pork from the pot and set it aside.

3. In the same pot, add the sliced smoked sausage and cook until it begins to brown and render its fat.

4. Add the diced green bell peppers and onions to the pot with the sausage. Cook until the vegetables are soft and translucent, about 5-7 minutes.

5. Return the cooked pork stew meat to the pot with the sausage and vegetables.

6. Stir in the Worcestershire sauce and Louisiana hot sauce to taste.

7. Add the can of cream of mushroom soup to the pot and stir until it is well combined with the other ingredients.

8. Pour in the chicken stock and bring the mixture to a simmer.

9. Once the mixture is simmering, add the broken spaghetti noodles to the pot, making sure they are submerged in the liquid.

10. Cook the pastalaya, stirring occasionally, until the spaghetti is al dente and the sauce has thickened, about 10-12 minutes.

11. Taste and adjust the seasoning with salt, pepper, Slap Ya Mama seasoning, and hot sauce as needed.

12. Once the pasta is cooked to your liking and the sauce has thickened, remove the pot from the heat.

13. Serve the pastalaya hot, garnished with chopped fresh parsley or green onions if desired.

Enjoy your delicious and flavorful pastalaya, cooked all in one pot for easy cleanup!

One Pot Cheesy Tortellini
Ingredients:

        •       1 lb ground turkey or ground beef
        •       24 oz jar of spaghetti sauce
        •       8 oz block of cream cheese, softened and cubed
        •       1 lb package of refrigerated or freezer tortellini (any flavor)
        •       1 cup shredded mozzarella cheese

Instructions:

        1.      In a large pot, cook the ground turkey or ground beef over medium heat until it’s browned and cooked through, breaking it apart with a spatula as it cooks.
        2.      Once the meat is cooked, drain any excess fat from the pot.
        3.      Add the jar of spaghetti sauce to the pot with the cooked meat and stir to combine.
        4.      Add the cubed cream cheese to the pot and stir until the cream cheese is melted and fully incorporated into the sauce.
        5.      Add the tortellini to the pot, stirring to coat them evenly with the sauce mixture.
        6.      Cover the pot and let the tortellini simmer for about 10-12 minutes, or until they are cooked through and tender, stirring occasionally to prevent sticking.
        7.      Once the tortellini are cooked, sprinkle the shredded mozzarella cheese over the top of the pot.
        8.      Cover the pot again and let it sit for a few minutes, or until the cheese is melted and bubbly.
        9.      Remove the pot from the heat and serve hot!

        •       4 bone-in pork chops
        •       Slap Ya Mama seasoning (or Cajun seasoning), to taste
        •       Garlic powder, to taste
        •       Salt and pepper, to taste
        •       2 tablespoons oil (vegetable or olive oil)
        •       1 onion, thinly sliced
        •       1 bell pepper, thinly sliced
        •       3 cups water

For the gravy:

        •       2 tablespoons oil (vegetable or olive oil)
        •       2 tablespoons all-purpose flour
        •       Salt and pepper, to taste

Instructions:

        1.      Season the pork chops generously with Slap Ya Mama seasoning, garlic powder, salt, and pepper on both sides.
        2.      In a large skillet or pot, heat 2 tablespoons of oil over medium-high heat.
        3.      Once the oil is hot, add the pork chops to the skillet and sear them for 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set them aside.
        4.      In the same skillet or pot, add the sliced onion and bell pepper. Cook for 3-4 minutes, or until they start to soften.
        5.      Return the pork chops to the skillet, arranging them on top of the onions and peppers.
        6.      Pour 3 cups of water into the skillet, covering the pork chops, onions, and peppers.
        7.      Reduce the heat to low, cover the skillet or pot, and let the pork chops simmer for about 1 hour and 30 minutes, or until they are cooked through and tender.
        8.      Once the pork chops are done cooking, remove them from the skillet or pot and set them aside.
        9.      In a small bowl, mix together 2 tablespoons of oil and 2 tablespoons of all-purpose flour to create a roux.
        10.     In the same skillet or pot with the leftover juices and water, heat the mixture over medium heat.
        11.     Gradually pour the oil/flour mixture (roux) into the skillet or pot, whisking constantly to incorporate it into the cooking liquid.
        12.     Continue whisking until the gravy thickens to your desired consistency, about 5-7 minutes.
        13.     Season the gravy with salt and pepper to taste.
        14.     Serve the smothered pork chops hot with the homemade gravy spooned over the top over white rice.

Enjoy your flavorful and tender smothered pork chops with homemade gravy!