trisha yearwood

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

Trisha Yearwood's chili recipe has all the classic elements, but with a twist or two. Using shredded instead of chopped carrots shortens the simmering time, while refried beans give it that thick and hearty consistency.

Fancy Chili

olive oil

scallions

lb. Lean Ground Beef

tbsp. chili powder

fire-roasted diced tomatoes

black beans

vegetarian refried beans

red pepper

carrots

Kosher salt

rice

sour cream

fresh cilantro

Heat the oil in a large saucepan over medium heat. Add the garlic and scallions and cook, stirring, for 1 minute. Add the beef and cook, breaking it up with a spoon, until starting to brown, 5 to 6 minutes; stir in the chili and cayenne and cook for 1 minute.

Add the tomatoes, beans, pepper, carrots, sugar, 1 cup water, and a pinch of salt and bring the mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12 to 15 minutes. Serve topped with rice, sour cream, and cilantro, if desired.

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Fancy Chili

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