Making Meals with Meka! is live!

I see that I had some people here waiting. I am so sorry that you were waiting. I just wanted to make sure I had everything all together before we started. So I am going to hang out with you for a little while, cooking some of my favorite appetizers. I appreciate everyone who is here hanging out with me. Go ahead, say hello in the comments so that I know that you are here. And in the meantime, in between time, you know how it is when you host a party. Some people come on time, some people don't. But today we are making some delicious appetizers. This month we are focusing on appetizers, so apps and cocktails. Hi, hi T.T., hi, thank you for attending. I was just saying that today, this month of October, we are focusing on appetizers and we are doing cocktails. So today we have some beautiful appetizers. The first one is avocado deviled eggs. So I have taken a traditional deviled egg. Everyone loves deviled eggs and they are seasonal long. You can have them in the summer, you can have them in the fall, in the winter. And I'm gonna upgrade that to an avocado deviled egg. It's absolutely delicious. And then we are going to do some, a little spin on pigs in a blanket. We're gonna do some croissant-wrapped sausages. And I did not call them pigs in a blanket because I'm using all beef and cows in a blanket. Didn't sound cute. So we're just gonna do some croissant-wrapped sausages. And then we are going to end it all or finish it all up with a beautiful fall cocktail. And we are doing apple mimosas. So let's get into it. We're gonna start by cooking the deviled eggs. You guys, if you're just tuning in, you are hanging out making meals with Mika on this hump day. I really appreciate everyone hanging out with me on this hump day. All right, so let's get started on these deviled eggs. Well, hold on. First, before the deviled eggs, I'm sorry. I have pre-boiled the eggs and I have six eggs here. All right, but we're not gonna do these yet. We're going to start cooking these sausages. So, so my bad. I am starting with these little smokies. These are all beef sausages. You can start with whatever you want. If you have the pork sausages, go ahead. If you wanna use hot dogs, go ahead. The purpose of this is to be just like a meat forward appetizer. We have our little smokies. And then we also have the dough that we're gonna wrap these in. Hi, Deontay, hi baby brother. My baby brother is here. He always hangs out with me on Wednesday. We're making meals with Mika and we are focusing on appetizers this week. And I was just talking about how we're about to make our little smokies. So this is refrigerated dough, okay? This is gonna be easy for anybody. Football games are coming up. You know, it's the football season. So if you're hosting a party or you're taking appetizers to a party, this is gonna be perfect. So this is refrigerated croissant dough. And all I've done was I've taken, it comes in a square and I've taken the triangle and I'm just going to cut this triangle into three more triangles. So I'm just gonna cut on the angle. So I'm gonna get three little pieces from one, okay? And I, now I have laid this all out. I have 24 sausages. So I have 24 pieces of dough. It is really important. You gotta do some calculations when you're cooking, especially when you're doing appetizers because you want everything to look nice and pretty and aligned. And you want everything, and then the more aligned it is, the prettier it looks. Or, I mean, I don't know if guys wanna say it looks pretty, but it looks delicious. We eat with our eyes first. So it is important to cut, you know, around the same size triangles for your sausages because your sausages are the same size. All right, we are going for alignment here. And this is gonna be really, really easy. This is probably the easiest appetizer you're ever gonna make. I have my oven on 350. I have my dough and then I have my sausages, okay? And then I have my baking sheet. Very, very easy. What I want to do is add like a little, you know, just jizz up a little bit. I mean, sausage and the bread is good by itself, but why wouldn't we just jizz it up a little bit? So I have some cheese here and I have some bacon. I cooked some bacon the other day and I have leftover bacon. So we are going to stuff these little pockets with not just the sausages, but cheese and bacon. This is gonna make it absolutely delicious. And you can pretty much stuff these with whatever you want to. I'm doing cheese and bacon because they're easy. If you want to put like some mustard in here or any type of seasonings on the inside, you can do that as well. Welcome you guys. If you are just joining me, you are making meals with Mika here on a Wednesday hump day, my favorite day of the week. And we are making our stuffed croissants, okay? Our sausage stuffed croissants. And I am just stuffing these with some cheese and also some bacon. And these are gonna be absolutely delicious. So all you do is you take it, you just put it in there and you're just gonna roll it, right? And you're gonna have that, you know, all nice and tidy and tight. And depending on how many people you're feeding, that's what you're going to do. And I'm just going to continue to stuff these. And if you guys have any questions, feel free to ask me a question. How are you guys doing on this Wednesday? We are through the middle of the week. I hope everyone has had a wonderful week. My week has been amazing. Then I'm traveling towards the end of the week. So that should be good. All right, so look at that. That is delicious. So for you guys that make appetizers, you know, what are some of your go-to appetizers? What are some things that you really like? I feel like if you have good appetizers in your repertoire, then, you know, you're gonna be the talk of the show. Everyone's gonna hang out at your party just for the food because your food is going to make a party, right? I don't know how many times have you gone to a place and you're like, where's the food at? You know what I mean? Thank you. Thank you, little brother. So my brother said that I'm doing great. I really appreciate his support. That is amazing. Thank you so much. I appreciate you. And for those that are just tuning in, you are Making Meals with Mika here on Wednesday. And we are here every single Wednesday cooking up really great recipes. I'd like to share all my recipes with my viewers and my followers. And all my recipes are delicious because I believe that you can still eat healthy and everything can be delicious as well, you know? Now, I don't know if these would be considered healthy, but it's okay to treat yourself every now and then, okay? It is okay to treat yourself. We have all the major food groups here. We have our carbs, we have our protein, and then we have our dairy. So this is going to satisfy all the major food groups. And then the vegetables, you know we're gonna top it off with some parsley because we're fancy. So it's gonna have everything that we need. Well, hello, Steve. Steve Reyes is joining. Hello. We have a little party going on here. Hey, Steve. We have Deontay and we have Tara. TT is here. And who else is here? Say hello. Let me know that you are here with me on a Wednesday. We are making some appetizers. You guys, this is live, right? So you're gonna sit here and watch me roll every single one of these little smokies. I mean, and that's what comes with cooking, you know? But something like this, this is kind of a tedious test because you want to make sure everything is nice and together. But you know, this is the fun of cooking. You know, you have more people with you in the kitchen and everybody's hanging out. Hi, everybody. Happy Wednesday. It's a party in here. We got, you know, it's always late comers to the party. But for those of you that are just tuning in, you're really on perfect time because I am making the croissant stuffed sausages. And not only am I using a croissant, I am stuffing it with some cheese and a little bit of bacon. And these are going to be absolutely delicious. You can leave out the cheese if you want to. You can leave out the bacon, but why would you? Like, bacon is the best. It's like the candy of meat. So bacon goes with pretty much everything. Just imagine how much better these are gonna be with the bacon. That's all I'm saying. And you can make your bacon ahead of time. You can put bacon bits in here, whatever you want to. We just want the insides to be delicious. All right. Like I said, you can also season these if you want to. You know? All right, so Deontay says he loves queso dip, cheese trays, and tuna and crackers at a party. We were just talking about what types of appetizers that we like to see when we go to a party. Deontay, I would say that I can agree with pretty much all of that. Especially a good dip. If you have a good dip, then I'm a sucker. Like, I'm gonna be at that dip. And I love me a good charcuterie, meat and cheese tray. Now, I'm not gonna stuff bacon in all of these. You know, some of them I'm just going to do on their own. So when you bite into it, it's just going to be a little surprise. And I always love, tell me, when you go, I know when you go to parties, you always want to, you know, see some type of meat because meat is delicious and I love seeing these. Now, I do have another recipe for these little smokies. We're not gonna do it now, but have you ever had little smokies with like brown sugar and bacon? It's absolutely delicious. There's so many things that you can do with these little smokies, but today we are wrapping them in a croissant, like old school pigs in a blanket, or new school, whatever they call them. But I know growing up in school, like I ate school lunches and I used to love those pigs in a blanket. I mean, the dough was never quite all the way cooked through. I don't know if you guys ever experienced that. If you ate school lunch and you had pigs in a blanket, like the pigs in a blanket were delicious, but the dough was never quite cooked all the way through. Welcome, for those of you that are just tuning in, you are making meals with Mika. This month we are focusing on appetizers and we're doing drinks. And right now I am rolling up our miniature sausages. We are rolling these up in some croissants and we are making little pigs in the blanket. But I don't wanna say pigs, because these are not pork, so are these cows in a blanket? Like cows in a blanket just doesn't sound as good as pigs in a blanket. So I'm not gonna say cows in a blanket. We have Jay Rich is on the line. Hello, you guys, hello. So what I'm gonna be doing is if you interact, cause I want you guys to interact, right? We're all here, we're hanging out on this Wednesday. We are learning to make some delicious appetizers. We are learning to make some good cocktails. I want you to drop your name in the chat or drop questions in the chat. I'm gonna read the question aloud, but I don't have to be the only one to answer it. So if someone's asking questions in the chat and I'll call it out and you guys have an answer or a response, feel free to interact. This is what a party is all about, okay? We are partying today. And you wanna know why I know it's a party? Because we're making cocktails. And whenever there's cocktails, that means that there's a party. Jay Rich is asking, was that Deontay's nickname, Lil Smokey? So Jay Rich is my brother, I have my brother online, and that says, are you guys childhood friends? I've never met this Jay Rich. And that was not Deontay's childhood nickname, Lil Smokey. I mean, I didn't call him Lil Smokey. I don't know if he had some girls that would call him Lil Smokey, but his name was Deontay for us. I hope everyone is feeling good today. I am almost done, you guys. I know just, are you guys sitting here in amazement watching me roll these Lil Smokeys? It's okay if you are. I'm almost done. I had 24 of them, and I did not want to do them pre the live because then it wouldn't be live. I want you guys to see me make every single one of these Lil Smokeys in real time because we are hanging out together. That's what we're doing. I'm almost done, though. I have one more to roll up. I'm pretty good at rolling things up, you know what I mean? One more, okay? All right, we're almost done with these. Let me give you guys a closer look, okay? We have our beef sausages rolled up in mini croissants, all right, and I have bacon in there, and I also have some cheese in there. Now, we're not done, okay? These are our Lil Smokeys, but when we're hosting, we're gonna step our cooking up a notch, okay? We're stepping our cooking up a notch. We're not just gonna do the regular things that we do when we cook for ourselves. So even though these can't go into the oven right now and still be absolutely scrumptious, we're fancy. So we're gonna dress these up. So let's just set this down, okay? And then we are going to do an egg wash, and all that means is we're just going to brush the top with some egg. That's all an egg wash is, guys. We're just gonna, okay? So I am scrambling my egg. I'm trying to find my little brush, and I got a new, I got a, I know y'all don't care, but I got a new set of silverware, I mean utensils, and my brush, my brush was in there. So I'm gonna have to do this a different way. All right, so we are about to egg wash our Lil Smokeys, and you guys, I don't even have, hold on, guys. I don't even have my brush, so we gotta do what we gotta do. This is called improvising, so what I'm gonna do is I am going to take a little paper towel, you know, and I am just going to brush, brush all of my eggs with this, okay? This is called improvising, but we are egg washing our Lil Smokeys. That's what we're doing, and I can't find a more practical way than to use a paper towel to egg wash these, because I can't find my brush. Note to self, find my pastry brush. But if you don't have one, and a lot of people don't, no, you don't, I'm sure everyone has a paper towel somewhere, or a napkin, and we're just gonna go, and we're going to egg wash, and you might ask, Mika, what does an egg wash do exactly? It's going to make these croissants, it's gonna make the pastry nice and golden. So it won't just be that, you know, the tan finish color is gonna be golden, and we want it to be golden. One final step, you can put these in the oven right now, but I'm gonna add, just to a couple of them, some sesame seeds. The sesame seeds are going to make them look even better. So we're, I know I'm doing a lot, guys, I am doing a lot, and that's okay, because we eat with our eyes first. So I'm just gonna take this, and just put some, who doesn't like a sesame seed bun? Okay, I'm not gonna do all of them, I'm just gonna do half of them, okay? For those of you that's like, oh my gosh, she just ruined it with the sesame seeds, I totally did not. But I'm gonna do sesame seeds on half, okay? And these are ready to go into the oven, and these are gonna cook for about 20, 25 minutes. Okay, while those are cooking, let's get started on these devil eggs. Oh, thank you, thank you, Jay Rick, are you guys having a good time? How are you guys feeling right now? Are you guys feeling like it's worth hanging out with Mika on this Wednesday, making us some appetizers? You, if you just tuning in, welcome, happy hump day, you are making meals with Mika. Today, we are making croissant stuffed sausages that we just put in the oven, and now it's time for our deviled eggs. Tell me who does not like deviled eggs? Everyone in the whole world loves deviled eggs, and if they don't love deviled eggs, then they seriously have a problem. And you can tell them I said that. We're gonna make our deviled eggs, and if you don't have a food processor, it's okay, right? I just recently got, well, no, I got a food, I got hip to food processors maybe like 10, 15 years ago. The food processor is just gonna make our filling nice and smooth, but this is just a bowl, okay? If you don't have a food processor, don't worry. Just use a bowl. So imagine that this is a bowl. We're going to start with our eggs. I have boiled these eggs, and I have peeled them, and these, like, I really wanna just take a bite of one of these eggs right now because I absolutely love eggs. Hard-boiled eggs, I love them. So what I'm going to do is I have a couple of things with me, okay? I have my tray that I'm gonna put these in. Now, with eggs, I feel like, you know, when you're doing deviled eggs, you need to put them on some type of platter or something. It doesn't have to be a section-off platter like this. This just made it just look really easy. And, you know, since we're doing party-style apps and, you know, you can take these, I just wanted to show you guys, you know, how pretty they look in something like this, but you can feel free to use just a regular platter. But they do just work better, especially for traveling with a section plate. But we are making our smoked salmon deviled eggs. Now, everyone loves deviled eggs, and I like to put a little twist to the deviled egg. And everything in this egg is going to go together. What we're gonna do is we are going to separate. We're gonna put all the yolks in here. And I am really careful when I cut my eggs because this is like presentation, okay? This is what you're gonna serve your eggs in. So you wanna make sure that when you're peeling your eggs, that you are nice and gentle. And, I mean, every egg is different. And even when you are careful, sometimes you can peel back too much of the, what is this, the shell? And I just eat that. Like, I don't display that. But you do want your eggs to look nice and pretty. And then you're going to place them in your container. I have cooked, for this recipe, I have cooked six eggs, all right? And this is gonna be good for six eggs. And remember I was saying be careful with your eggs and you don't wanna ruin it. Now, look, I was being really careful. And look at that, look at that. Now, people were coming to my house and there was a party, I wouldn't serve this. I would just go ahead and eat that myself. But since it's just gonna be me and my boo, I'm gonna go ahead and put that one on a plate, okay? Everything goes on a plate. It is what it is at this point. And I'm just putting them in my little container, right? So I'm just gonna go around and do this. Now, I'm gonna put you guys up on some game. You're gonna learn a lot of things making these deviled eggs. So the first rule of thumb is make sure you're really gentle when you're cutting your eggs. All right, Deontay says he's eager to see what he puts in here. Okay, Jay Rick said he gotta go, he will watch later. Thank you for tuning in, I appreciate it. So these deviled eggs, the avocado deviled eggs, they are gonna have a little variance to the regular deviled eggs. If you haven't had avocado, avocado pairs really well with eggs. It's just, I mean, they just go together. You ever heard of like avocado toast? I put eggs on my avocado toast and it is absolutely delicious. Hi, Susie, welcome, welcome. You are making meals with Mika. Thank you for hanging out with me on this hump day. I really appreciate when people come and just chill with me, it means a lot. Thank you so very much. I'm almost done. So I am putting the yolks of the egg in the food processor, okay? All right, and then I have just laid them out on this little pan. In to the eggs, we are going to add one whole avocado. All right, let me show you guys how to break down an avocado real easily. You're gonna take your knife, you're gonna go around, okay? Go around, twist. Look at that beautiful avocado. It has one little spot right there, but look at that. And for this, you want them nice and ripe, right? You want it so ripe that you can literally squeeze the avocado when it comes out. That is how ripe we want it. Ooh, that's perfect right there. So I'm only gonna use, I know I said I was gonna use the whole thing, but that was like if I was making 12 eggs. I'm halving this recipe. So I'm going to use half of the avocado in this recipe. The other half, I'll eat later. Now, if you wanna get this seed out very easily, you're gonna take your knife, hit it, right? And you're just going to twist and voila. Look at that seed. I like to hit it against something and then the seed comes right off. That is a really quick way to do that. You are pretty for a chubby girl. Ooh, honey, I am pretty for any type of woman, boo. Do you understand? And chubby, you know what chubby means? Chubby means beautiful, honey. So thank you, I appreciate that. All right, let's keep going. So in here, I have my egg yolks. I also have my avocado. And this is where we're gonna switch it up just a little bit. All right, so with avocado and egg, deal goes really, really well. So regularly, if I was making regular deviled eggs, I would use like a sweet relish, right? Because it's delicious. Well, in this one, we are using a dill relish. I don't want sweetness when I'm dealing with my avocados. So we're gonna put like two tablespoons of dill relish. It's gonna, mm, give it that mm, mm, you know what I mean? And then we're going to put a little, yes, a little mustard, just a little bit, right? So you're gonna use pretty much the same ingredients as regular deviled eggs. We're gonna put a little mustard. I'm going to season this with some black pepper because you always season your food. All right, season this with some black pepper. Come on, black pepper, come on now. You know what else I'm gonna put in here? Garlic powder. You guys, welcome, those of you that are here, you're hanging out with Mika. We are making meals with Mika on this Wednesday. We are in the middle, I'm sorry, of making my famous avocado deviled eggs. We have Healthwise Health Services says, I can't tell you how many times I've bought too many avocados at one time. Avocados are delicious. Let me put you on game real quick. If you are buying a lot of avocados and you find that they go bad, put your avocados in the refrigerator. I'm adding some garlic powder to this, guys, because this is my absolute favorite seasoning and garlic powder goes in anything. I don't care what you say. Argue with your mama, we're putting it in here. All right, if you buy a lot of avocados, put them in the refrigerator. It slows down the aging process. In a normal avocado, they would be soft and kind of bad in about two or three days on your counter. It would last, I'm not joking, like a week and a half, almost two weeks in the refrigerator so put your too many avocados in the refrigerator. Okay, to this, we have our egg yolks, we have our avocado, we have some salt, we have black pepper, we have garlic powder, we also have mustard and you guys know, we gotta put the binder. It's time for some mayonnaise. This is not Miracle Whip. I am using mayonnaise. Miracle Whip has a little sugar in it. You know, I grew up eating Miracle Whip until I found mayonnaise and I was like, oh my gosh, this is so delicious. We're gonna put approximately one third cup of mayonnaise in here. Now, I am using a food processor because these deviled eggs, I want them to be nice and smooth and creamy and silky. If you don't have a food processor, it's okay. Don't worry about it. Just put it in a bowl and you're gonna mix it up. So now, all we're gonna do is we're gonna pulse this until it becomes all nice and combined. Okay, and you might have to go and get in there, push that avocado down, you know, go ahead and stir it. Stir it up. It's already looking beautiful. It's already, you know, you do it with your eyes first. This is already looking beautiful. So let's speed it up. If you don't have kitchen appliances, get you some kitchen appliances. If you want to, you know, up your cooking game or even if you're just starting to cook, I would say there's some kitchen appliances that everyone needs. You need a blender. You need a food processor. These are the, I mean, these are shortcuts to life, okay? Let's do this. And I blend that. What, I blended that for maybe, what was that? 25 seconds. Look at this. This is my avocado deviled egg mixture. Now, let me try a little bit of it. It tastes perfect, you guys. I'm so excited. I love when I cook something and I don't have to go in and add any seasoning or anything. It's just like that. So this is done. And this is the consistency that you want if you're in a food processor. All right, look at that. This is, look at that. Oh my gosh. These deviled eggs are going to be like scrumptious. So let's fill them up. I have the deviled eggs right here. We are not just going to put the filling in these deviled eggs like that, no. We're going to step these deviled eggs up. In here, the avocado, right? The avocado is going to go with egg. If you have ever had everything bagel seasoning, you would know that it's delicious. What I'm going to do is I'm going to put some everything bagel seasoning on the egg whites, okay? It's going to not only season them, but make them look pretty. And this is a really good seasoning that's going to go along with the avocado and with the egg. Now, what comes in here, everything bagel seasoning, even if you're like, oh my God, not like everything bagels. But let me tell you what's in this seasoning, okay? This has sesame seeds. It has some salt, some garlic, onion powder, and poppy seeds. So it has seeds and seasoning. It is really delicious. If you've never tried everything bagel seasoning, this is your sign to try it. We are going to put this on our egg whites, all right? And then, now normally, if I wasn't on live, I would put this in a little bag. I would put my filling in a little bag and I'll go in and I will pipe this so they can look nice and pretty. But we're not doing that. This is going to be just enough. I'm going to take about a tablespoon and I'm going to go around and just fill the little holes up. And because I did this in a food processor, it's almost like a mousse. It's nice, it's nice and tight. It's not too loose. Look at that. This is the texture that you want from your deviled eggs. You don't want them too loose. And that avocado, avocado is doing a great job of making my mixture nice and tight. And the color is absolutely delicious. That's one thing that I love about these avocado deviled eggs. They have a beautiful hue. You guys, welcome. Those of you that are just tuning in, I see we have a lot of new viewers. You are tuning in at the perfect time. We are Making Meals with Mika and right now we are working on our avocado deviled eggs. And basically, if you have made traditional deviled eggs, we've just added two additional ingredients. We have added an avocado. And instead of using like a sweet relish, we have used a dill relish because the dill is gonna go really well with the avocado. I'm just checking on my little smokies. All right, I'm gonna turn this up just a little bit. No, no, I'm good. Don't want them to burn. Okay, you guys, but listen, but wait, there's more. Okay, I'm going to give you the little tips and tricks to making delicious food, all right? So we have stuffed our deviled eggs with our mousse-like mixture. This is so light and fluffy. It is delicious, you guys. And all I put in this are the egg yolks, avocado, salt, pepper, dill relish, some mustard, and then I put the mayo, okay? Now, you guys know I always give you like, I always give you options. So this is the beginner, right? If you want to stop right here. For my beginners, I just want to lick my fingers. I'm gonna lick my fingers. I'm gonna wash them now. I'm gonna wash them, all right? For my beginners, you can just stop right here. And these will be absolutely delicious. You have them at a party and people are gonna eat five or six. For my intermediate, we're going to step these up a little bit. The egg, the avocado, the everything, bagel seasoning, the only thing that's missing is smoked salmon. What? Right? The only thing that's missing is smoked salmon. Now, smoked salmon is going to add a level of flavor and a level of texture. So I got cold smoked salmon, okay? So it's not going to be too, too smoky, but it's going to be perfect. So I got cold smoked salmon and I have 12 eggs. And you don't have to put them on all of it, right? Cause you know, when you're hosting, everyone doesn't like everything and that is okay. We're not gonna get mad at people because they don't like everything, but we're going to take some of this cold smoked salmon. My hand, oh, my hand smells so good. They smell so smoky. And we're going to put some of the cold smoked salmon on top. All right, we are stepping our appetizer game up. This is stepping your game up and all you do, right? I'm just going to take it and just kind of make a little ball with it. You know, just make a little ball and just put it on top. Just, oh man, you guys, look at that. And I'm not going to do all. I'm not going to do all, but I am going to do half. Oh, you are so welcome. Healthwise says, thanks for the tip. Okay, you guys look at this, look at this. Okay, so we have half with the smoked salmon. We have half without. All right, now this is intermediate level deviled eggs. All right, you want bacon on yours? Say less little brother, I was already going there. I have this reserved bacon, what? Yes, I have the reserved bacon. So the other ones, I'm only going to put it on three. We are making a deviled egg variety platter, but the base is the avocado, all right? Oh my goodness, you guys. You asked for bacon, you have bacon. All right, now this is intermediate. All right, are you guys ready to go to advanced? I don't think y'all ready for this. Traditional deviled eggs, what do people put on? Okay, before I tell you, I want you to type it. If you grew up eating traditional deviled eggs, what is something that I know in my household, the deviled eggs were not done until you sprinkle this on top, all right? What is that? Does anyone know? How are deviled eggs typically finished, all right? While you're typing, let me show you guys what we have here. So you can take a quick snap stop right here. We have the egg that has some everything bagel seasoning. We have the avocado, mousses on the inside. Some of them I have topped with smoked salmon. Some of them I have topped with bacon. And no one knows the answer, so typically these are topped off with paprika or smoked paprika. Not today, because we're stepping it up a little bit. We are going to top these with a little red pepper flake, okay? This is, I told you, expert level, okay? Red pepper flake, just a little bit. Not enough to burn, but just a little bit. That's called adding flavor. And because we're fancy, all of them get chives. Oh, look at that, you guys, look at that. And these are absolutely stunning, absolutely delicious avocado deviled eggs that look really, really fancy, but they really weren't that hard. Look at that, do you guys see that? Avocado deviled eggs, woo-hoo-hoo! Now, I am going to put these in the refrigerator, right? I need these to cool off for a little bit. These are gonna go up there. And I want them just to chill, we want them to solidify. And I'm gonna take a big old bite when they get nice and chill. They look so yummy, thank you, Pavi, thank you. All right, you guys, let me see. Look at this, ooh, I am checking on our little smokies and by golly, I think they're done. Okay, perfect, you see how perfectly timed that was? I'm so excited about these little smokies. Now, we're gonna keep it cute with these little smokies, okay? Because it don't take a lot, it don't take a lot. So we have our little smokies and with some of them, I put some cheese. With some of them, I just have them regular. Half of them have the cute little sesame seeds, half of them don't. It's kind of like, you know, like a little treat. You know, they're all different, but they are the same, you know, like same, same, but like different. That's like inside joke. This is how we're going to display these. We have a platter. Just a cute little platter, you know, nothing fancy. Now, with my little smokies, I like ketchup. Ketchup and mustard. You can make you a barbecue sauce for this. You could put some mayo, whatever sides you want your guests to have with your little smokies, it's up to you. But around here, we're doing ketchup and mustard. And no, I'm not putting the ketchup and mustard in separate pans, like, I mean, in separate dishes. For what? You wanna know why? Because when you're hosting, you never really use this much mustard. You just don't. And you never really use that much ketchup. In this day and age, we are not wasting anything. But we're gonna make this cute. So I am just going to fill half of this with some ketchup, right? And I'm going to fill, I'm just gonna pull it over, half with mustard, okay? And then if you want, you could put like a little spoon so people can get some, you know, half the mustard. And then we're going to take our little smokies and we're going to lay them on the tray. Now, I am going to put the ones with seeds on one side, the ones without seeds on the other side so people can know there's a difference. Now, I'm only doing, you know, put some on the sides. I'm only doing 24 of these. But, you know, I think in one package, it's like 36. So I haven't even made the whole package. But look at that, you know? And it's okay to stack things on top of each other. When you are, for presentation, height matters, right? So it just makes them look really nice when you have some stacked on top of each other. And look at that, can you guys see that? Look at this. Look at this, our little smokies. And some have bacon and cheese in it. And yes, I'm going to take a bite of this right now. Mm, I would dip it. I'm not going to dip it, but these are delicious. And that bacon and that cheese just adds another level of flavor. Mm, these are so delicious. If I had these at a party, I mean, I wouldn't want to look greedy, but I would definitely put like five of these on my plate. Oh, definitely. All right, guys, so if you're just tuning in, we are making meals with Mika. We just finished making our, well, pulling out our croissant wrap sausages. We have our deviled eggs, our avocado deviled eggs in the refrigerator. And now it's time for the cocktail. All right, we are making apple mimosas. And I am really excited about this cocktail, guys. All right, this is fall time. And I don't know why people think that mimosas are just for brunch or mimosas are just for the summer, and they're not, okay? This is a winter, fall, I have autumn rice or autumn thighs, this cocktail. So it's going to be nice and ready for the fall. So I have my, I'm going to flip this over. This is my cutting board. One side is for vegetables and the other side is for fruit. You guys should do that too, so it won't get flavored, you know? So I have my apple. And I'm just going to, this is for my garnish, you guys. All right, this is for my garnish. Because we're making cocktails, we want our cocktails to look nice. So you put a little garnish. And typically, your garnish, here is a tip for you. Your garnish should contain or it should be one of the flavors that's in your cocktail or something that's going to make your cocktail a little bit better. You just don't want to put random garnishes, right? All right, so let's make this apple cider martini. We're going to start with just a little brown sugar. We're going to bring some nice, warm flavors to this martini. Now, those of you, give me a high five in the comments if you are a mimosa, oh, I said martini. How come no one corrected me? If you are a mimosa drinker, where are my mimosa drinkers? Are you just, you just do it for brunch? Well, I drink mimosas whenever, okay? I'm going to have a couple on a plain minyana. All right, so I have some brown sugar and I have some apples. Now, I got to go get my champagne. You always want your champagne to be chilled. All right, you guys? Champagne should always be chilled, just like white wine. You want it to be nice and cold. So this has been getting nice and cold in the refrigerator and let me show you how you're going to pop your champagne bottle. Now, I know everyone thinks it's so cute, you pop the bottle and the bubbles go everywhere and you're like, oh my God, no, that's wasting good alcohol, we don't do that. So you're going to hold the cork and you're going to twist the bottle. Hold the cork, twist the bottle. Hold the cork, twist the bottle, right? Twist the bottle and you have popped the champagne. I love that sound. Champagne popping is one of the best absolute sounds and then you see the little, you know, the smokiness come from the top, I love it. Let's make these mimosas, shall we? All right, we're going to start with our champagne flutes. To the champagne flutes, we are going to add our apple cider. This is apple cider, not apple juice. I'm going to do 1 3rd apple cider, okay? That's going to, oh, you guys know what? I did not even rim it. Okay, that's what happens when you go live, all right? Let's, before we add the apple cider, we are going to rim our glass. That means that we are going to put something on the outside. I have my apple and I'm just going to dip it in the brown sugar. I'm going to do one with the rim and one without, okay? Look at that nice little rim. Apple juice and brown sugar, okay, let me pour. Okay, now we're ready. We have the apple juice, well, this is apple cider, 100% apple cider. Apple cider is a little thicker and richer than apple juice. All right, we have that. And now we are going to pour our champagne in there. Look at that, ooh, ooh, look at that, look at that. That is beautiful. I love champagne. I just, it's just so elegant and just so fancy. And you know we're fancy around here, okay? Now, are you guys ready to take this up a notch? Ooh, only if you're ready, only if you're ready. We're going to add a spiced rum floater. All these flavors go together. We have the apple cider, we have the champagne. Just a dab will do you, a spiced rum floater. Tell me this isn't a delicious mimosa. And then we're just going to, just a hint, just a hint, just a hint of cinnamon. This is like an apple pie in a glass, basically. This is basically, you know, and then we're going to garnish, ooh, I broke it. We're going to garnish simply with an apple slice. Look at that. Cheers, oh, let's run it back. Let's run back everything that we have made today. I really appreciate you guys hanging out with Mika. I hope that you are taking note of all these delicious recipes. This is, October is appetizer and cocktail focus. This is week three of appetizer and cocktails. Today, let me go and get these out the refrigerator. Today, we have made avocado deviled eggs, okay? And we have three varieties. The base is the same. It's this delicious, smooth avocado mousse. We have top some with smoked salmon. We have top some with bacon. And we have garnished them all with a little red pepper and some chives. Hi, Maxwell, look at that, you guys, look at that. And then, we have made croissant wrapped little sausages. Okay, these are all beef sausages. And some of them, I have stuffed them with cheese and bacon. So we have the sausage, the cheese, and bacon. I have wrapped them in a croissant. Some of them, I put sesame seeds on there. So it's just a way to add a variety without really doing a lot, okay? In the center, we have ketchup and mustard. And then, we made our apple cider mimosa, okay? Let me tell you, we have apple cider. We have champagne. And we have topped it with some spiced rum and garnished it with a apple. And I mean, what else do you need? I have given you all the tools to host a wonderful party. All right, now it's time for you to go hang out because this is my dinner. I really appreciate you guys hanging out with me, making meals with Mika. Every single Wednesday, I am gonna be here sharing delicious recipes. This month, we are focusing on apps and sips because the holidays are coming. It's football season. There's gonna be all these different parties. And I'm giving you the tools that you need to host wonderful parties and make delicious food. Even if you're not hosting, you can still bring delicious food and cocktails to where you are going. I really appreciate you guys hanging out with me, and I will see you guys next Wednesday. Happy hump day. And remember, it is always mmm when you are making meals with Mika. I'll see you later. Bye-bye.