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Trisha Yearwood takes Nashville's famous hot chicken and turns it into quick and easy meatball sliders perfect for feeding a crowd.

Trisha Yearwood Gives Nashville's Hot Chicken a Quick + Easy Makeover

chicken

Louisiana hot sauce

brown sugar

smoked paprika

salt

black pepper

cayenne pepper

garlic

minced

blue cheese

butter

vegetable oil

(1 stick) butter

honey

garlic powder

parsley

Pickle chips (I like bread-and-butter pickles)

slider buns

Nashville Hot Chicken Sliders | Trisha Yearwood

Make the meatballs: Preheat the oven to 375°F

In a large bowl, combine the ground chicken, hot sauce, brown sugar, paprika, salt, black pepper, cayenne, and garlic and gently mix with your hands until combined

Divide the meat mixture into 12 portions, then form them into meatballs using wet hands

) Push a piece of cheese into each meatball and pinch the meat mixture around it to enclose the cheese

In a large ovenproof sauté pan, heat the butter and vegetable oil over medium heat until combined and shimmering, about 2 minutes

Add the meatballs and brown on all sides, 5 to 8 minutes

Transfer the pan to the oven and bake for 10 minutes to finish cooking the meatballs

Meanwhile, make the sauce: In a small saucepot, combine the butter, hot sauce, honey, and brown sugar

Bring to a boil over high heat, stirring continuously, then reduce the heat to medium and cook until the mixture comes together, 2 to 3 minutes

Remove from the heat, add the garlic powder, salt, and pepper and stir until smooth

Remove the meatballs from the oven and pour the sauce over them

Add a pickle chip to each bun, then set a meatball on top

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/09/29/1954244675852/16018_trisha_yearwood_slider_recipe-18980731_803899_5192.mp4

Watch Trisha Yearwood prepare her quick and easy take on Nashville's hot chicken in slider form, stuffed with blue cheese.

How to Make Nashville Hot Chicken Sliders | Trisha Yearwood

2 types of flours and sugars are used to make chocolatier Jacques Torres' chocolate chip cookies.

Jacques Torres' Chocolate Chip Cookies

(8 ½ ounces) cake flour

bread flour

(8 ½ ounces)

baking soda

baking powder

unsalted butter

light brown sugar

(8 ounces) granulated sugar

eggs

vanilla extract

¼ pounds 60% dark chocolate baking discs

Sea salt

Sift flours, baking soda, baking powder and salt into a bowl

Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes

Add eggs, one at a time, mixing well after each addition

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds

Drop chocolate pieces in and incorporate without breaking them

Press plastic wrap against dough and refrigerate 24 to 36 hours

Dough may be used in batches, and can be refrigerated up to 72 hours

When ready to bake, preheat oven to 350˚F

Line a baking sheet with parchment paper or a nonstick baking mat

Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet; for a more attractive cookie, turn horizontally any chocolate pieces that are poking up

Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more

Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2019/04/26/1508102211962/12135_jacques_torres_cookie_2_5761136221001_46627_5192.mp4

2 types of flours and sugars are used to make chocolatier Jacques Torres' chocolate chip cookies. 


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