Let's make chopped Italian sub sliders. I am using sliders. These are Pepperidge Farm. I like these because they're already split in half, but if you like the King's Hawaiian rolls, you can use those also. Just make sure you take a large serrated knife, cut through them lengthwise, and then put them in your dish
Spray our 9 by 13 baking dish with some nonstick cooking spray very lightly
We're going to place the bottoms in our dish and kind of put them very close together
We're going to take some mayonnaise and we're just going to cover the rolls on the bottom
This will give it some nice flavor. We're going to place this in the oven. I've got it preheated at 400 degrees
It should take about 7 to 10 minutes just to get these nice and golden brown
Now I've got some honey ham, and then I've got like a jacouterie trio
I found it in our grocery store. I have an Italian dry salami, pepperoni, and then another salami, which is calabrese
So we're just going to take it, place it on a cutting board, and then chop it up
I'm going to go ahead and heat up a skillet on a medium-high heat. Let that heat up just a second while we chop up our meats
In bite-sized pieces And then as we get it chopped up, we'll go ahead and add it to our skillet
Kind of want to warm it through Give it a little bit of browning to it
Get it kind of crispy Let's add that to our skillet Because it smells delicious
All right, we're going to cook this just for a few minutes until it's heated through
and has a nice little golden crust to the meat. We're going to go ahead and turn off the heat
That was it. All right, there's our toasted bottom of the rolls
We're going to take some provolone cheese. We're just going to put a piece on each one
We may double up if we have enough. This is about six ounces of sliced, thinly sliced provolone cheese
We're going to take our meats that we browned up. We're going to place it on top of the cheese Mmm
It's hard to save some There we go Alright, we're bringing the tops of the rolls back over
We're going to place them on top We're going to coat the tops of our buns
Now what I have is half a stick of butter We're going to add in some Italian seasoning
One tablespoon I'm just going to mix that together using my pastry brush
And then we're going to coat the tops of the buns. We still have the middle to put inside of these
Yum, right? We're going to place this back in our oven. It's still heated at the 400 degrees
We're going to bake these for another five to seven minutes. Now, I've already got about six to seven ounces of shredded iceberg lettuce
Got about a quarter cup of red onion, diced very small. Now I've got some dill pickles here
We're going to cut these up Now these are banana peppers We're going to mix this all together
I'm going to add half a cup of mayonnaise Now I'm using a deli dressing
It has oil and vinegar in it And Italian seasoning About three tablespoons total
I'm just going to blend this all together I'm going in with my pepper
And we'll add some salt I'm going to mix this up That cheese is nice and melted inside there
The buns are nice and toasty. Let's fill these up. We're going to take the tops off so that we can put that in the middle
Mmm, does that look good? We're going to put our toasty tops back on
There we go. I'm going to pull one out of here and give it a try for you
Wow, that's delicious. Today I'm going to show you how to make fried dill pickles
These are crispy, crunchy. They have a delicious flavored batter. So on a regular plate, I'm just going to line it with some paper towels
And then we're going to take our pickles out of the jar
And you're going to lay them in a single layer on the paper towels. 20 pickles
I'm going to take another sheet of paper towels, lay it on the pickles, and then blot them dry
That way the batter will stick. All right, we're going to set these aside
Now what we're going to do is make the batter. I used a shallow bowl
We're going to add 3 quarters cup of all-purpose flour, quarter teaspoon of baking powder
All of the seasonings are going to be 1 8th of a teaspoon
Black pepper, salt. We're going to add just a little kick to it
So I've got some ground cayenne pepper. This is optional, but if you want to add more, add more
Some garlic powder. I'm just going to take a fork and blend this all together
I'm going to be adding cornmeal. Another layer. 1 8th of a cup
Mix that together. What we're going to add now is half a cup of some club soda
Or you can use half a cup of beer And we'll start fizzing
We're going to mix this all together You want to make sure that your batter is nice and light
Not too thick Okay, look at that batter That's good to go
The next thing that you want to have ready I'm just using another pie plate
Or you can use just a plate I'm just going to sprinkle in some panko crumbs or you can do bread crumbs
Now just do the regular ones, not the ones that have the Italian seasoning in
Place a large deep skillet, we're going to place it on medium high heat
We going to add one cup of cooking oil and get that nice and hot We going to take our pickles and place let see I think we do ten of them at a time So place them right into the batter We going to take
our fork and we're going to flip these over. We want to make sure they're fully coated. That's a good batter. It's not going to fall off of these pickles. Now that we've got them all
coated we're going to go ahead take them out and we're going to place them into the panko crumbs
and cover them. All right I'm going to add these two to our hot oil and start frying those up
Just be careful when you add them. Now we want to keep an eye on these because we want these to get nice and golden brown on the
back side and they're nice and crunchy and we'll flip them over and then in the meantime you can
batter up the rest of the pickles. Once we get them nice and golden brown on both sides, you can
remove them and put them on a paper plate. Look at that. Lined with paper towels to drain
Look at these fried pickles. Crispy, crunchy. Serve it up with your favorite appetizer sauce
Of course, we're using ranch. spinach artichoke dip what's awesome is i have this recipe in my cookbook volume three you're
gonna need some fresh spinach cream cheese minced garlic you're gonna need some artichoke hearts
mozzarella cheese shredded and sour cream Okay, we're going to put everything into a large bowl
We're going to start off with 5 ounces of fresh baby spinach
I'm going to chop this up really good Now it's already been washed and dried
Alright, we're going to place this into our large bowl We're going to take a can of artichoke hearts
This is a 14.6 ounce size can Now these are quartered or you can get them whole
Doesn't matter, we're going to chop these up also So I'm going to drain these and then bring them over to our cutting board
We're just going to chop these up. You want to make sure these are in bite-sized pieces at least
All right, we're going to add that to our bowl. We're going to add two teaspoons of minced garlic
We're going to add in eight ounces, very soft cream cheese. A quarter teaspoon black pepper
Take a spatula, blend it all together What we're going to do now is place our mixture into a baking dish
Or you can use a skillet that is oven proof Now I'm using a 9 inch skillet
Or you can use a 9x9 baking dish This will fit perfectly in there
Smooth this out We're going to top it with 8 ounces
Mozzarella cheese Okay, we're going to pop this in the oven That's been preheating at 350 degrees
For 25 to 30 minutes And then you can put it on broil for 2 minutes
to give it a nice golden brown color on the top. This smells delicious
Let me bring you up here, show you how to scoop this. Give it a try for you
Make sure you cut up a baguette. Really good for scooping. Leave a little appetizer knife
That way you can go in. Place it right on the bread
Mmm. That is good. Today we're going to make baked macaroni and cheese mini bites
We're going to start with the pasta in the back. While that's cooking, we're going to make a delicious creamy sauce to pull it together
Bake it in the oven until it's golden brown and nice and crispy on the outside
And then serve them up. Now I brought a large pot of water to a boil
If you place a lid on it, it comes to a boil faster. We're going to add in about half a tablespoon of salt so we can flavor the pasta
We're going to use eight ounces. I'm using elbows here. You want to make sure that you're using a small pasta for this recipe
Let's see right there. That's a little good. We're going to stir the pasta for one minute
cook it per the directions on the back of the package for al dente. While the pasta is cooking
we're going to go ahead and make that cheesy, creamy sauce. It's going to pull it all together
You're just going to need a medium saucepan. We're going to place it on a medium heat. To the pan
we're going to add in three tablespoons of butter. We're going to allow that to melt
Okay, now that we've got a sizzle going on with our butter, we're going to add in two teaspoons
of minced garlic. We're going to stir this around for one minute
We going to start whisking in two tablespoons of all flour and we going to cook this for about two to three minutes All right on the last minute I going to go ahead and start seasoning with half a teaspoon of salt
a quarter teaspoon of black pepper, and then we're going to add in some paprika, about a quarter teaspoon
All right, we're going to open up a can of evaporated milk
We're going to measure out eight ounces. If you don't have evaporated milk, you can use regular milk
We're going to slowly whisk in the milk. Look at that color. Yeah
All right, we're going to whisk this for about five minutes. While that's happening, we're going to shred some cheese
Now I've turned off my sauce. We're going to grate eight ounces of cheddar cheese
Now I've finished adding the other four ounces of the evaporated milk and smoothed out my sauce
We're going to add in the shredded cheese. So we're going to go in, I'm going to sprinkle it in
start mixing that in until it all melts. Now it may not all melt, and that's totally fine
because it will melt when we add the pasta, and then also when it goes in the oven to bake
Bring over our pot of cooked, drained pasta, and we're going to add the sauce
Let's mix this together. I'm going to be using a 24-10 muffin pan
or you can use the 12-muffin-10 pan. That's the standard size, and you'll put more mixture into each one
I'm going to be using the minis here because they look like appetizers. Now I'm just taking a pastry brush
and I'm just swiping it through some very soft butter here, And I'm going to coat each of the tins here
You want these to pop out just like that Get all the way down to the bottom and the sides
Now I will be laying my muffin tin on another sheet pan
That'll just keep the butter from going into the oven I'm using a one and a half inch scoop
Or it's kind of like a two tablespoons worth That you can put into each cup
So I'm just going to go in, smooth it out and then pop it in just like that
The perfect bite. Now make sure you push it in there. That way it can form pretty good in there
Now you may have leftovers that didn't fit in the pan, and after these cook, you can make the rest of them
or you can just put it into the refrigerator and use it for leftovers or heat it up for another meal
I'm just going to put it in a to-go container and pass it off to the kids to take to their house
Now we are going to put a topping on here before we place it in the oven. I'm going to be using some Italian-style breadcrumbs
I'll just put it in a bowl here. I'm just going to use a spoon, but it might be easier if I just do that
Right on top, give it a nice little crispy, crunchy bit on the top there
Okay, I've got my oven preheated at 350 degrees. Since I'm using the mini tins today, I'm going to be baking these for about 15 to 20 minutes
until they're nice and golden brown on the top. If you're using the standard size, I would go up to about 25 to 30 minutes
I sprinkle dried parsley on top to give it a pop of color. I let these sit in the pan for about five minutes to kind of pull their shape together
The perfect mac and cheese bite. Nice and crispy and golden brown on the outside
Cheesy goodness on the inside Those are going to be irresistible
I'm going to show you how we're going to put everything we're going to need into one bowl
To make the most crispiest, crunchiest, delicious onion rings So we're going to start off by putting one cup of flour into a bowl
Into that, I'm going to add two tablespoons of cornstarch. This is the magic right here
I want some other things. Okay, to that, I'm going to add one and a half teaspoons of baking powder
I've got some onion powder and some garlic powder. I'm going to put one teaspoon of each in here
You cannot have enough onion flavor, can you? As my husband always says, give it a kick
We got one teaspoon of cayenne pepper going in. We're going to go one more for him today
There you go. There we go. Okay, let's go ahead and give this a whisk
You know what I forgot? Salt. I got my half a teaspoon here, but I'm only going to put about half of that in there
We don't want to over salt. Yeah. That's good enough. We're going to add one cup of milk to this
And then we're just going to whisk this together as we're pouring in the milk. This is going to be a thick batter because you want it to hold on to that onion
We're using a cast iron Dutch oven. I've got my husband putting in about two inches of oil
Put it on a medium-high 350. Let that start heating up. Take your onion and you want to just cut off your ends
Peel off that outer layer. We're using these white onions here. they're about a medium size because I'm going to cut one inch rings so I can get about five slices
on these onions and then what you want to do pop them out so we're just going to lay things out
like that I'm going to do about four onions got my onions all done leave yourself a little bit of
milk out that's just to thin your batter out what you want to do is just take a little bit of your
batter put it in your oil now as you can see it is sizzling really good in there and that's what
we're looking for i'm just going to take my rings place them all into the batter you can put in as
many as you want take a fork just cover them up in the batter then i just going to pull them out tap it a little bit get some of that excess batter off I gonna lay it on a plate that way these all cook at the same time Okay so we got some tongs here that he going to use to place these into the oil Oil starts
looking like a volcano you can bring it down a little bit. Now what we're looking for is a nice
golden brown on the bottom sides of these. Once we get to that we're gonna flip them over
Get them nice and brown like right there. Look at that one right there
Look how pretty. What you want to have ready before you even put your onion rings in is a plate with some paper towels on them
because what we're gonna do is drain these on the paper towels and we're gonna sprinkle some salt on them. What do you think of my delicious one bowl batter
I've got my air fryer out. I'm going to show you how to make a blooming onion. Grab you a large
onion, but let's put this one together. Now this is the root side, so we're going to turn it over
to the front of the onion, and that's the top right there, where all of the paper of the onion
gather at the top and twist. Come down about half an inch from the top of our onion. We're going to
Turn it sideways, and we're going to cut that off. Now it should be able to sit flat
Go in. I'm just going to cut a little piece right here. You want to take all that outer layer off
Get all of that off. We're going to place the cut side of our onion onto our work surface
Take your knife, and we're going to always be about half an inch below our root end of the onion
Cut into the onion. Go all the way down, and then cut through
Where the cut is, we're going to go right here and do the same thing
And then we're going to go right here And we're going to go two more lines
And then we're going to cut in between all of those So we got four already and then we're going to make eight
By cutting in between the lines Then we're going to cut those
Should have about sixteen slices when you turn it over it should just open up if you just let it sit for about five minutes
it'll all start pulling apart we're going to go ahead now and start making the batter so we're
going to add some seasonings to two cups of all-purpose flour half a teaspoon of salt
i'm going to go across garlic powder probably a quarter of a teaspoon ground cumin it'll add a
little warmth oh flavor flavor oh it smells good quarter of a teaspoon of that a little bit of cayenne
pepper a little heat won't hurt it's optional we're gonna put some in there smoked paprika
y'all load it up oh also give it some color and a little black pepper blend this together just
take a whisk and slowly combine it make sure the seasonings are where you want them because this
going to be the flavor of your blooming onion. All right, let's set this aside
Let's bring over a medium bowl and we're gonna crack in three eggs
There we go. All right, we can pour in one cup of milk, half a cup of water. Now I'm
I'm gonna throw some seasonings into here. It's about a quarter teaspoon of each
We're gonna whisk this all together. All right, let's get this out of the way
I'm gonna bring a pan over. I'm gonna put my onion in it
Get it over here where the flour is. We're gonna take a spoon and we're just going to shake
the flour all over the onion. Dredge it good. Make sure you're going between all of the petals
of the onion. We're just gonna turn it upside down, kind of pat off the excess
All right, we're gonna take the onion, carefully put it into the egg mixture
Gonna dunk it in right there, let it sit for a minute. Make sure that we coat the whole onion with the egg
put it back into our pan with the flour in it, and then we're going to coat it again with the flour
sure you go into all the petals. Take some foil. We're going to take the onion. We're going to gather
it all together. Turn it upside down. Just kind of shake it off and we're going to lay it onto the
foil. Just kind of roll it up like a bowl. Okay, just like that. Now we're going to take some
cooking spray. I like to use the avocado oil because it suits better in the air fryer. It's
just spray lightly your onion. We're going to take the basket out
Then we're going to place the onion on it, just like that. We're going to place it into our air fryer
We're going to hit air fry. We're going to take it down to 360
Put a timer on for 25 minutes. Hit start. Every five minutes I'm going to open the tray here
I'm going to give it a little spritz with some cooking spray and then let it keep going until it gets nice and golden brown
Look at my blooming onion. I made a delicious sauce. Find it in katharinsplates.com
Blooming onion sauce. All right, we're going to pull one of these off
Give it a dip. Give it a try. Mmm. love that crunch that batter was seasoned really well very delicious give me a thumbs up on this
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