Welcome Stanley, Cece, Rico & Minnie
Cece & Rico loves their treats, Stanley is a greeter at his Mom's vet hospital and Minnie is our senior citizen at 14 years old.
Cece & Rico loves their treats, Stanley is a greeter at his Mom's vet hospital and Minnie is our senior citizen at 14 years old.
Welcome Rocky, Bullwinkle, Bandit & Miles
You may have heard of Rocky & Bullwinkle. These two are 7 year old rescues. Bandit Roan is a big Lions fan. Miniature Schnauzer Miles looks fit and ready for an outdoor workout!
You may have heard of Rocky & Bullwinkle. These two are 7 year old rescues. Bandit Roan is a big Lions fan. Miniature Schnauzer Miles looks fit and ready for an outdoor workout!
Welcome. Miles, Rocky, Bullwinkle & Bandit
Live & breaking news for the Metro Detroit area.
Live & breaking news for the Metro Detroit area.
Thanksgiving desserts with a twist
Some tips from Chef Kelli Lewton on how to elevate your holiday treats. https://www.twounique.com/
Some tips from Chef Kelli Lewton on how to elevate your holiday treats. https://www.twounique.com/
Thanksgiving meals for shelter animals
The Michigan Animal Rescue League is collecting donations to help provide holiday meals for animals in shelters. https://marl.org/thanksgiving-meal-sponsorship/
The Michigan Animal Rescue League is collecting donations to help provide holiday meals for animals in shelters. https://marl.org/thanksgiving-meal-sponsorship/
Thanksgiving dishes with a twist
Chef Kelli Lewton from Two Unique Caterers & Event Planners demonstrates how to add new twists to traditional Thanksgiving dishes. https://www.twounique.com/
Chef Kelli Lewton from Two Unique Caterers & Event Planners demonstrates how to add new twists to traditional Thanksgiving dishes. https://www.twounique.com/
Turkey Bowl: Flag Football for a good cause
Event on November 29th matching Comedian All Stars against Tubi All Stars in a flag football game. The event benefits the Anthony Taylor Foundation
Event on November 29th matching Comedian All Stars against Tubi All Stars in a flag football game. The event benefits the Anthony Taylor Foundation
Talkin' food with Dime Store
They are known for their 'scratch-made' -- all day -- brunches... and cocktails in Downtown Detroit, and recently, Dime Store recently opened a new location in Rochester Hills. https://www.eatdimestore.com/
They are known for their 'scratch-made' -- all day -- brunches... and cocktails in Downtown Detroit, and recently, Dime Store recently opened a new location in Rochester Hills. https://www.eatdimestore.com/
Dime Store
www.eatdimestore.com
www.eatdimestore.com
Keith Famie talks new documentary "Detroit: the City of Chefs"
An acclaimed chef, film producer, director, as well as a star on reality TV shows like Survivor, Keith Famie has a new documentary out that showcases some of the cooking coming out of Detroit.
An acclaimed chef, film producer, director, as well as a star on reality TV shows like Survivor, Keith Famie has a new documentary out that showcases some of the cooking coming out of Detroit.
Actor, comedian and host of 'Cash Cab" Ben Bailey is performing at Mark Ridley's Comedy Castle
Actor and comedian Ben Bailey?Emmy winner and beloved host of Cash Cab?will be in Detroit November 21-23, performing stand-up at Mark Ridley's Comedy Castle.. For more information and tickets, go to www.comedycastle.com.
Actor and comedian Ben Bailey?Emmy winner and beloved host of Cash Cab?will be in Detroit November 21-23, performing stand-up at Mark Ridley's Comedy Castle.. For more information and tickets, go to www.comedycastle.com.
Chef Keith Famie discusses his documentary 'Detroit: The City of Chefs" while Chef Paul Grosz makes French Revolution Ratatouille
Chef Keith Famie talks about his new documentary 'Detroit: The City of Chefs'. Chef Paul Grosz, who is featured in the film, makes ratatouille. The film will debut to the public on December 9th at the Emagine Theatre in Novi. It will then air on Detroit PBS on Thursday, December 12th at 9PM. For details and more visit, detroitcityofchefs.com.
Chef Keith Famie talks about his new documentary 'Detroit: The City of Chefs'. Chef Paul Grosz, who is featured in the film, makes ratatouille. The film will debut to the public on December 9th at the Emagine Theatre in Novi. It will then air on Detroit PBS on Thursday, December 12th at 9PM. For details and more visit, detroitcityofchefs.com.
Irish Tavern opens in Lake Orion
Irish Tavern in Lake Orion, formerly known as Fork 'N Pint, has been rebranded and reopened in early November. Chef Nicholas Ortega and co-owner, Ted Teeter, talk about the transformation and demonstrate how to make their bread pudding. Irish Tavern is located at 51 N. Broadway Street in Lake Orion. For more visit, itlakeorion.com.
Irish Tavern in Lake Orion, formerly known as Fork 'N Pint, has been rebranded and reopened in early November. Chef Nicholas Ortega and co-owner, Ted Teeter, talk about the transformation and demonstrate how to make their bread pudding. Irish Tavern is located at 51 N. Broadway Street in Lake Orion. For more visit, itlakeorion.com.
Keith Famie talks about new documentary 'Detroit: The City of Chefs'
Keith Famie talks about his new documentary 'Detroit: The City of Chefs'. The film will debut to the public on December 9th at the Emagine Theatre in Novi. It will then air on Detroit PBS on Thursday, December 12th at 9PM. For details and more visit, detroitcityofchefs.com.
Keith Famie talks about his new documentary 'Detroit: The City of Chefs'. The film will debut to the public on December 9th at the Emagine Theatre in Novi. It will then air on Detroit PBS on Thursday, December 12th at 9PM. For details and more visit, detroitcityofchefs.com.
Making a truffle scallop roll with Experience Zuzu
Experience Zuzu's executive chef, Jordan Hoffman, demonstrates how to prepare a truffle scallop roll. Experience Zuzu is located at 511 Woodward Avenue in Detroit. For more visit, experiencezuzu.com.
Experience Zuzu's executive chef, Jordan Hoffman, demonstrates how to prepare a truffle scallop roll. Experience Zuzu is located at 511 Woodward Avenue in Detroit. For more visit, experiencezuzu.com.
Lush Yummies Pie Co. bakes up delicious holiday desserts
Cinnamon Peach Buttercream Frosting INGREDIENTS: 1 cup Butter, slightly softened (We use Salted Sweet Cream Butter) 2-3 teaspoons Vanilla Extract 1 pound Powdered Sugar (or 4 cups) 1-2 tablespoons Milk (as needed) 3 tablespoons s of peach juice 1 tablespoon of cinnamon Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract. Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible. Scrape the sides of the bowl down before moving on to the next step of the recipe. Measure 1 pound of Powdered Sugar. If you don’t have a food scale, the equivalent is 4 cups. Add the Powdered Sugar to the mixing bowl. Add cinnamon and peach juice Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy. Smooth into your cake layers How to get your cake! Available for one day only at the Eastern Market Holiday Market on next Tuesday 11/26 from 10am - 3pm or until sold out in shed 3.
Cinnamon Peach Buttercream Frosting INGREDIENTS: 1 cup Butter, slightly softened (We use Salted Sweet Cream Butter) 2-3 teaspoons Vanilla Extract 1 pound Powdered Sugar (or 4 cups) 1-2 tablespoons Milk (as needed) 3 tablespoons s of peach juice 1 tablespoon of cinnamon Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract. Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible. Scrape the sides of the bowl down before moving on to the next step of the recipe. Measure 1 pound of Powdered Sugar. If you don’t have a food scale, the equivalent is 4 cups. Add the Powdered Sugar to the mixing bowl. Add cinnamon and peach juice Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy. Smooth into your cake layers How to get your cake! Available for one day only at the Eastern Market Holiday Market on next Tuesday 11/26 from 10am - 3pm or until sold out in shed 3.
Winter time fun in Gaylord Michigan
Paul Beachnau from the Gaylord Tourism Bureau shares all of the experiences Gaylord has to offer for the winter season. For more visit, gaylordmichigan.net.
Paul Beachnau from the Gaylord Tourism Bureau shares all of the experiences Gaylord has to offer for the winter season. For more visit, gaylordmichigan.net.
Antica Nova demonstrates how to make spaghetti alle vongole with parsley pesto
Chefs Anthony Giannola and Chelsea Adams from Antica Nova in Troy demonstrate how to make spaghetti alle vongole.
Chefs Anthony Giannola and Chelsea Adams from Antica Nova in Troy demonstrate how to make spaghetti alle vongole.
The Verdict: Oxford High School investigation, Matt Gaetz allegations, Netflix class action lawsuit
Charlie Langton joins The Nine to talk about the Oxford High School investigation, Matt Gaetz allegations, and class action lawsuit against Netflix.
Charlie Langton joins The Nine to talk about the Oxford High School investigation, Matt Gaetz allegations, and class action lawsuit against Netflix.
EMU partners with community leaders for Thankful for You Drive-Thru Giveaway
Chef Kayrone’s Jerk Turkey Ingredients: • 1 tablespoon allspice (ground) • 1 tablespoon thyme (dried, or fresh if possible) • 1 tablespoon cinnamon (ground) • 1 tablespoon nutmeg (ground) • 1 tablespoon brown sugar • 1 teaspoon salt • 1 teaspoon black pepper • 1–2 scotch bonnet peppers (adjust based on desired spice level), seeded and chopped • 6 cloves garlic, minced • 1 medium onion, chopped • 4–5 green onions, chopped • 2 tablespoons soy sauce • 2 tablespoons vegetable oil • 1/4 cup fresh lime juice (or juice of 2 limes) • 1/4 cup fresh orange juice (optional) Instructions: 1. Blend Ingredients: Combine all ingredients in a blender or food processor until you have a smooth paste. 2. Marinate Turkey: Rub the jerk seasoning thoroughly over your turkey. For best results, marinate in the refrigerator for at least 4 hours or overnight. 3. Cook Turkey: bake the turkey at 350 degrees. Basting with any remaining marinade during cooking will deepen the flavor. ● Unstuffed Turkey: Cook 13 mins per pound ● Stuffed Turkey: Cook 15 min per pound Balsamic Roasted Butternut Squash Ingredients: ● 1 medium Butternut Squash ● 2 Tbsp Olive Oil ● 1 ½ Tbsp Balsamic Vinegar ● Salt and pepper to taste Directions: 1. Begin by pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper. 2. Peel and dice the butternut squash into about ½ inch cubes. 3. Toss in a medium-sized bowl with about 1 TBSP of olive oil, 1 ½ Tbsp of balsamic vinegar, and a few pinches of salt and pepper. 4. Spread onto the baking sheet covered with parchment paper, a bake for 15-20 minutes until tender and slightly browned.
Chef Kayrone’s Jerk Turkey Ingredients: • 1 tablespoon allspice (ground) • 1 tablespoon thyme (dried, or fresh if possible) • 1 tablespoon cinnamon (ground) • 1 tablespoon nutmeg (ground) • 1 tablespoon brown sugar • 1 teaspoon salt • 1 teaspoon black pepper • 1–2 scotch bonnet peppers (adjust based on desired spice level), seeded and chopped • 6 cloves garlic, minced • 1 medium onion, chopped • 4–5 green onions, chopped • 2 tablespoons soy sauce • 2 tablespoons vegetable oil • 1/4 cup fresh lime juice (or juice of 2 limes) • 1/4 cup fresh orange juice (optional) Instructions: 1. Blend Ingredients: Combine all ingredients in a blender or food processor until you have a smooth paste. 2. Marinate Turkey: Rub the jerk seasoning thoroughly over your turkey. For best results, marinate in the refrigerator for at least 4 hours or overnight. 3. Cook Turkey: bake the turkey at 350 degrees. Basting with any remaining marinade during cooking will deepen the flavor. ● Unstuffed Turkey: Cook 13 mins per pound ● Stuffed Turkey: Cook 15 min per pound Balsamic Roasted Butternut Squash Ingredients: ● 1 medium Butternut Squash ● 2 Tbsp Olive Oil ● 1 ½ Tbsp Balsamic Vinegar ● Salt and pepper to taste Directions: 1. Begin by pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper. 2. Peel and dice the butternut squash into about ½ inch cubes. 3. Toss in a medium-sized bowl with about 1 TBSP of olive oil, 1 ½ Tbsp of balsamic vinegar, and a few pinches of salt and pepper. 4. Spread onto the baking sheet covered with parchment paper, a bake for 15-20 minutes until tender and slightly browned.