I'm making a hot chicken slider.
This is definitely something
that is the total Nashville thing.
And so I'm just going to start doing this
while we're chatting and tell you--
Sure, sure.
I don't make it hard to make; ground chicken,
a little bit of salt and pepper in it,
right into the raw meat.
I wish you were here to do this with me,
cause you're Rachael Ray, and I love you.
I love you too, my love.
(laughs) I'm adding in some,
I've got a rubber glove on, my other would not go on.
Cause I'm gonna put some smoked paprika in here,
and I don't want to get it all over my hands,
but I've got some brown sugar
and some, I use Louisiana hot sauce.
This was my dad's favorite hot sauce.
You can use whatever you like.
You can also use, there's some hot sauce
in the sauce for the meatballs too.
I'm using a little bit of smoked paprika, a teaspoon,
(dishes clattering)
and some cayenne, little bit of heat.
I love, you know, when you make hot chicken,
it can be a labor intense process that takes a long time.
I love that you brought this into these sliders
so that it's quicker to enjoy the same types of flavors,
you know?
Exactly. You can get that hot sauce quickly.
Cause you know, the typical hot chicken.
And when I moved to town here,
Princess Hot Chicken was kind of the only game in town,
they're still here and I love them.
So I'll have to give them a shout out.
There's a lot of places in Nashville now that do hot chicken
and it's all good.
I like the heat, but I don't like it to be so hot
that you can't enjoy it.
So I'm kind of the, I don't get crazy with it.
So once you've mixed it all together,
I just use a big ice cream scoop just so you're just gonna
make healthy meatballs.
And then I add in a little bit of blue cheese.
So I've cut up some more pieces of blue cheese
and I just go right in the center.
I love this! I love this so much. (indistinct)
Yes, and think if you like hot wings, hello,
it's always served with blue cheese sauce,
and blue cheese dressing.
It's so brilliant, Tricia.
I mean just golf clap for Tricia.
And brilliant.
So I'll just tell you what I do next.
I brown these before I put 'em in the oven,
but I'm going to pretend cause we're on television.
These went in at 375 and they cooked for about 10 minutes
and then they come out and they magically are beautiful
(Rachael laughing)
because I have a friend named Jane who made sure
everything was magically beautiful, who works on our show.
And then,
I've made this sauce that is basically also has hot sauce.
Has honey in it, has some garlic powder,
has a little bit of brown sugar.
And then I'm just going to put the meatballs in here,
to coat them in this sauce
to add a little bit more something, something.
A little something, something.
A little something, something, you know.
Now where did you come up with this idea,
did you just sit down and say, hey man,
how could I write something that makes
what's synonymous with Nashville
quicker and easier for people?
Actually started with trying to come up with
like a Buffalo chicken dip that wasn't having to eat
all the wings.
And that's also in the book.
And so it was like, okay, if you could do that,
then how could you make hot chicken simpler?
And bite-size for people, you know?
And especially in this time,
it's also nice to serve your guests
something they can pick up individually
and they're not digging their hand in a bag
or whatever we're trying to be, you know,
as clean as we can and all that as I'm putting my hands
all over these meatballs, but my hands are clean.
It's your house, your food.
It's my house, I'm clean.
A host has to put her hands on the food
or his hands on the food, come on.
This is how, it's really just that.
Do you use sweet pickles, dill pickles, spicy pickles,
what you got on those, bread and butters?
These are bread and butters,
which are my personal favorite,
but you can use whatever you like.
I love bread and butters.
Done, you got like cute little, this is what you have.
I think it's perfectly fine if you're having a gathering
to just put out bites for everyone, don't you?
I do.
And what I'll do is I'll have these,
I'll have like crockpot, Mac and Cheese.
I'll have different kinds of dips and little self-serve
like crock pots to keep them warm.
And then everybody just kind of grazing.
But honestly, from the covers through every page,
it is such a lovely visit.
The book is available now.
It's truly beautiful.