Meet Gus
Goldendoodle Gus watches Fox2 with his big human sister Amelia. Welcome to the Fox2 Animal House!
Goldendoodle Gus watches Fox2 with his big human sister Amelia. Welcome to the Fox2 Animal House!
Meet Remy
Remy is a 70 pound Boxer who thinks he's a lap dog!
Remy is a 70 pound Boxer who thinks he's a lap dog!
Meet Ferguson
All dressed up this Sunday morning, Tuxedo kitty Ferguson is relaxing before his visit to the Fox2 Animal House.
All dressed up this Sunday morning, Tuxedo kitty Ferguson is relaxing before his visit to the Fox2 Animal House.
Meet Fozzy Bear
Enjoying the last of his puppacino, Fozzy Bear is Sunday's first visitor to the Fox2 Animal House
Enjoying the last of his puppacino, Fozzy Bear is Sunday's first visitor to the Fox2 Animal House
Stay Warm This Holiday With Boundless Grind Body Butters
Owner of Boundless Grind, Deandre? Neal joined us live in the FOX studio.
Owner of Boundless Grind, Deandre? Neal joined us live in the FOX studio.
What to Do With Holiday Leftovers
Chef Vera Ambrose joined us live in the FOX 2 kitchen.
Chef Vera Ambrose joined us live in the FOX 2 kitchen.
Annual Holiday Toy Drive For Students
You can donate toys to students at Golightly Education Center Elementary School.
You can donate toys to students at Golightly Education Center Elementary School.
Meet Whitney Rose
Whitney Rose is a 9 month old Shepherd, Lab and Pit Bull mix who enjoys her yard work!
Whitney Rose is a 9 month old Shepherd, Lab and Pit Bull mix who enjoys her yard work!
Meet Blanca
Blanca is a 19 month white Lab saying hi to all this morning on her way to the Fox2 Animal House!
Blanca is a 19 month white Lab saying hi to all this morning on her way to the Fox2 Animal House!
Holiday shopping with Bon Bon Bon
Bon Bon Bon is one of several small businesses open in Midtown during Noel Night on Saturday, Dec. 2.
Bon Bon Bon is one of several small businesses open in Midtown during Noel Night on Saturday, Dec. 2.
Cultivate Arts celebrates Small Business Saturday with handcrafted goods
Cultivate Arts is located at 808 W. 14 Mile Road in Clawson.
Cultivate Arts is located at 808 W. 14 Mile Road in Clawson.
Pop-up holiday store offering free clothing, toys for families in need
The two-day community event runs Dec. 9-10 at 21339 Gratiot Ave. in Eastpointe. Donations can be dropped off at Eternal Tattoos, Eastpointe Memorial Library, and the EP FreeStore across from Bellview Elementary School. You can also donate to https://www.gofundme.com/f/freestore-holiday-popup-shop
The two-day community event runs Dec. 9-10 at 21339 Gratiot Ave. in Eastpointe. Donations can be dropped off at Eternal Tattoos, Eastpointe Memorial Library, and the EP FreeStore across from Bellview Elementary School. You can also donate to https://www.gofundme.com/f/freestore-holiday-popup-shop
Meet Salvatore Luigi
Sal is an 8 year old American Staffordshire Terrier. He was rescued after he was hit by a car. From the accident, he lost his front leg but that doesn't stop him! He's living a happy life in Dearborn.
Sal is an 8 year old American Staffordshire Terrier. He was rescued after he was hit by a car. From the accident, he lost his front leg but that doesn't stop him! He's living a happy life in Dearborn.
Holiday Cocktails with Chef Bobby Nahra
Hooks winter mojito 2 mint leaves .5 lime juice .5 simple 1oz Bacardi 1oz Malibu 1.5 oz coconut milk Snickerdoodle martini 1oz milk 1.5oz salted Carmel st.Bernard?s 1oz amaretto 1.5 oz vanilla vodka Christmas sangria 2oz blackberry brandy 4oz Pinot noir 4oz cranberry Santa?s margarita 1.5 oz tequila 1oz lime juice .5 simple .5 Pinot hope Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS
Hooks winter mojito 2 mint leaves .5 lime juice .5 simple 1oz Bacardi 1oz Malibu 1.5 oz coconut milk Snickerdoodle martini 1oz milk 1.5oz salted Carmel st.Bernard?s 1oz amaretto 1.5 oz vanilla vodka Christmas sangria 2oz blackberry brandy 4oz Pinot noir 4oz cranberry Santa?s margarita 1.5 oz tequila 1oz lime juice .5 simple .5 Pinot hope Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS
Council Re|Sale
Council Re|Sale (3297 W. 12 Mile Road, Berkley), one of the oldest thrift shops in metro Detroit, will be cutting its already bargain prices by 50 percent for Black Friday, Nov. 24 and Small Business Saturday, Nov. 25. Sandi Matz will will bring in a variety of items on sale to showcase for viewers. • Council Re|Sale is known for featuring high-end clothing including designer wear, professional attire, shoes, evening wear, home décor, and other treasures, all generously donated by the local community. • Warm coat brands like North Face, Columbia, Patagonia, and London Fog will be half price: a Patagonia jacket (which would retail for $200 plus) and which is currently priced at $60 at Council Re|Sale will be just $30 • Woolly hats and gloves, which normally sell for $5 will be $2.50 and warm scarves will be $3 instead of $6. • Boot brands like Ugg are also available. • Customers looking for party wear and formal wear will find dresses from $7.50 and up with brands like Black and White, Max Studio and Kate Spade in the store. • Men’s suits and jackets are also available: an Armani or Hugo Boss blazer which would normally sell for $50 at Council Re|Sale will be just $25. • Proceeds from the store benefit programs and services for Detroit area women, children and families in need offered by National Council of Jewish Women, Michigan (NCJW|MI). These include the annual Back 2 School Store for 900 low income Detroit children, the backpack project for homeless children in Oakland County, blankets for children in hospitals and foster care, Kosher meals on wheels, literacy outreach, and social justice initiatives such as voter advocacy programs. • Council Re|Sale is open Monday through Saturday 10 a.m. to 6 p.m. More information at www.councilresale.net. • For more information on National Council of Jewish Women, Michigan, go to www.ncjwmi.org
Council Re|Sale (3297 W. 12 Mile Road, Berkley), one of the oldest thrift shops in metro Detroit, will be cutting its already bargain prices by 50 percent for Black Friday, Nov. 24 and Small Business Saturday, Nov. 25. Sandi Matz will will bring in a variety of items on sale to showcase for viewers. • Council Re|Sale is known for featuring high-end clothing including designer wear, professional attire, shoes, evening wear, home décor, and other treasures, all generously donated by the local community. • Warm coat brands like North Face, Columbia, Patagonia, and London Fog will be half price: a Patagonia jacket (which would retail for $200 plus) and which is currently priced at $60 at Council Re|Sale will be just $30 • Woolly hats and gloves, which normally sell for $5 will be $2.50 and warm scarves will be $3 instead of $6. • Boot brands like Ugg are also available. • Customers looking for party wear and formal wear will find dresses from $7.50 and up with brands like Black and White, Max Studio and Kate Spade in the store. • Men’s suits and jackets are also available: an Armani or Hugo Boss blazer which would normally sell for $50 at Council Re|Sale will be just $25. • Proceeds from the store benefit programs and services for Detroit area women, children and families in need offered by National Council of Jewish Women, Michigan (NCJW|MI). These include the annual Back 2 School Store for 900 low income Detroit children, the backpack project for homeless children in Oakland County, blankets for children in hospitals and foster care, Kosher meals on wheels, literacy outreach, and social justice initiatives such as voter advocacy programs. • Council Re|Sale is open Monday through Saturday 10 a.m. to 6 p.m. More information at www.councilresale.net. • For more information on National Council of Jewish Women, Michigan, go to www.ncjwmi.org
Grand Traverse Resort and Spa
Holidays | https://www.grandtraverseresort.com/holidays NYE | https://www.grandtraverseresort.com/NYE
Holidays | https://www.grandtraverseresort.com/holidays NYE | https://www.grandtraverseresort.com/NYE
Chef Bobby?s Stoney Creek Mushrooms Au Gratin
Chef Bobby?s Stoney Creek Mushrooms Au Gratin Total Time with Prep: 20 minutes Serves (8) Ingredients: 2 Pounds Sliced Fresh Mushrooms ? Cup Butter, Cubed ? Cup White Wine or Chicken Broth 2 Tablespoons All-Purpose Flour 2/3 Cup Sour Cream egg yolk optional. 1 Teaspoon Pepper ? Teaspoon Ground Nutmeg 1 Cup Shredded Gruyere or Swiss Cheese 2 Tablespoons Minced Fresh Parsley Directions In a large skillet, saut? mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat and simmer uncovered for 4 minutes. Combine white flour, sour cream, pepper, and nutmeg until smooth. Stir in mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley. Enjoy! Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS
Chef Bobby?s Stoney Creek Mushrooms Au Gratin Total Time with Prep: 20 minutes Serves (8) Ingredients: 2 Pounds Sliced Fresh Mushrooms ? Cup Butter, Cubed ? Cup White Wine or Chicken Broth 2 Tablespoons All-Purpose Flour 2/3 Cup Sour Cream egg yolk optional. 1 Teaspoon Pepper ? Teaspoon Ground Nutmeg 1 Cup Shredded Gruyere or Swiss Cheese 2 Tablespoons Minced Fresh Parsley Directions In a large skillet, saut? mushrooms in butter until tender. Add wine or broth. Bring to a boil. Reduce heat and simmer uncovered for 4 minutes. Combine white flour, sour cream, pepper, and nutmeg until smooth. Stir in mushrooms. Cook and stir for 1-2 minutes or until bubbly. Transfer to a shallow serving dish. Sprinkle with cheese and parsley. Enjoy! Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS
Louisiana Creole Gumbo cooks up a hearty jambalaya
Jambalaya 2 tbsp oil 2 lbs diced boneless chicken breast or thighs, whichever you prefer 1 lb diced sausage of choice 1 14 oz can diced tomatoes with juice 1 bell pepper, diced 1 onion, diced 2 celery ribs, diced 2 tbsp minced garlic 3-4 cups of chicken broth 3 tbsp Cajun seasoning 3 cups uncooked rice 1. In a large, heavy bottom pan, heat oil over medium heat. 2. Add sausage to oil, cooking until just beginning to brown, about 4 mins. 3. While sausage is browning, add 1 tbsp Cajun seasoning to chicken, mixing thoroughly. 4. Remove sausage from pan, scrape up browned bits at the bottom and add onions, peppers, and celery. Cook until slightly fragrant. 5. Add chicken, cooking on both sides until just browned, about 5 mins. 6. Add garlic, cooking about 1 minute, just until fragrant. 7.Add dry rice and stir thoroughly to incorporate. Add remaining seasonings and stir constantly, about 1 min. This step ensures flavor is distributed throughout the dish. 8. Add diced tomatoes, cooked sausage, and enough broth to cover rice. 9. Turn heat to medium-low and allow jambalaya to simmer until liquid is absorbed, adding more broth as necessary. Jambalaya is done when rice is perfectly fluffy.
Jambalaya 2 tbsp oil 2 lbs diced boneless chicken breast or thighs, whichever you prefer 1 lb diced sausage of choice 1 14 oz can diced tomatoes with juice 1 bell pepper, diced 1 onion, diced 2 celery ribs, diced 2 tbsp minced garlic 3-4 cups of chicken broth 3 tbsp Cajun seasoning 3 cups uncooked rice 1. In a large, heavy bottom pan, heat oil over medium heat. 2. Add sausage to oil, cooking until just beginning to brown, about 4 mins. 3. While sausage is browning, add 1 tbsp Cajun seasoning to chicken, mixing thoroughly. 4. Remove sausage from pan, scrape up browned bits at the bottom and add onions, peppers, and celery. Cook until slightly fragrant. 5. Add chicken, cooking on both sides until just browned, about 5 mins. 6. Add garlic, cooking about 1 minute, just until fragrant. 7.Add dry rice and stir thoroughly to incorporate. Add remaining seasonings and stir constantly, about 1 min. This step ensures flavor is distributed throughout the dish. 8. Add diced tomatoes, cooked sausage, and enough broth to cover rice. 9. Turn heat to medium-low and allow jambalaya to simmer until liquid is absorbed, adding more broth as necessary. Jambalaya is done when rice is perfectly fluffy.
For the Love of Cheesecake stops by the Fox 2 kitchen for a Lions Game Day preview
For the Love of Cheesecake will bring its signature sweet potato cheesecake recipe to Ford Field on Thanksgiving Day.
For the Love of Cheesecake will bring its signature sweet potato cheesecake recipe to Ford Field on Thanksgiving Day.
Mirepoix Cooking School
Located in: Holiday Market Address: 1203 S Main St, Royal Oak, MI 48067 Phone: (248) 541-1414 ext. 500 Penne with Butternut Squash and Sausage Serves 6 Ingredients: 1 lb. penne pasta 2 tbsp. + EVOO 1 lb. Italian sausage 1 onion, chopped 1 tsp. hot pepper flakes 1 lb. butternut squash, cubed 1 ½ cups white wine 1 cup parmesan, grated 2 cups arugula Basil, for garnish Directions: Heat olive oil and cook the sausage, breaking up with a spoon until bite size pieces are browned. Remove. Add the onion and hot pepper flakes to the pan, brown until there’s color to the onion. Add back in the sausage, add the squash and white wine to the pan until it’s submerged. Reduce the heat to medium and simmer until squash is tender (around 10 min). Cook the pasta till al dente. Add the pasta and a bit of the cheese. Combine and add pasta water if necessary, until sauce is light and creamy and coating the pasta. Stir in the arugula, top with EVOO and cheese. Garnish with basil.
Located in: Holiday Market Address: 1203 S Main St, Royal Oak, MI 48067 Phone: (248) 541-1414 ext. 500 Penne with Butternut Squash and Sausage Serves 6 Ingredients: 1 lb. penne pasta 2 tbsp. + EVOO 1 lb. Italian sausage 1 onion, chopped 1 tsp. hot pepper flakes 1 lb. butternut squash, cubed 1 ½ cups white wine 1 cup parmesan, grated 2 cups arugula Basil, for garnish Directions: Heat olive oil and cook the sausage, breaking up with a spoon until bite size pieces are browned. Remove. Add the onion and hot pepper flakes to the pan, brown until there’s color to the onion. Add back in the sausage, add the squash and white wine to the pan until it’s submerged. Reduce the heat to medium and simmer until squash is tender (around 10 min). Cook the pasta till al dente. Add the pasta and a bit of the cheese. Combine and add pasta water if necessary, until sauce is light and creamy and coating the pasta. Stir in the arugula, top with EVOO and cheese. Garnish with basil.