FOX 2 News Weekend
FOX 2 News Weekend
FOX 2 News Weekend
FOX 2 News Weekend
FOX 2 News Weekend
FOX 2 News Weekend
Spring Break 2022: Last-Minute Trip Ideas that are Affordable, Less Crowded and Unexpected
For many travelers, this will be the first Spring Break vacation in over two years. And booking data from travel companies suggests it will also be one of the busiest in recent years. So where can last-minute planners go? Travel expert, Jeanenne Tornatore, joins us with some unexpected ideas that are both affordable and less-crowded than the typical hot spots.
For many travelers, this will be the first Spring Break vacation in over two years. And booking data from travel companies suggests it will also be one of the busiest in recent years. So where can last-minute planners go? Travel expert, Jeanenne Tornatore, joins us with some unexpected ideas that are both affordable and less-crowded than the typical hot spots.
TikTok Star & Rapper JayPitts Previews New Single "Butterflies"
TikTok Star & Detroit-based rapper JayPitts talks with Maurielle Lue about his new single "Butterflies" off his newest EP "Jay Against the Galaxy." With more than 800,000 followers, Jay also talks about navigating TikTok success, and shares some tips on how to be yourself on social media.
TikTok Star & Detroit-based rapper JayPitts talks with Maurielle Lue about his new single "Butterflies" off his newest EP "Jay Against the Galaxy." With more than 800,000 followers, Jay also talks about navigating TikTok success, and shares some tips on how to be yourself on social media.
The Apparatus Room at the Detroit Foundation Hotel
The Apparatus Room at the Detroit Foundation Hotel joins the FOX 2 News Weekend team to talk about packzis, their menu, and the rich history behind the Detroit Foundation Hotel.
The Apparatus Room at the Detroit Foundation Hotel joins the FOX 2 News Weekend team to talk about packzis, their menu, and the rich history behind the Detroit Foundation Hotel.
Wine Wednesady: House of Pure Vin
For the entire month of February, , during Black History Month, House of Pure Vin is featuring wines wines exclusively from black-owned wine businesses . They are paying homage to 30 different wines produced by Black Wine Makers and Producers. https://houseofpurevin.com
For the entire month of February, , during Black History Month, House of Pure Vin is featuring wines wines exclusively from black-owned wine businesses . They are paying homage to 30 different wines produced by Black Wine Makers and Producers. https://houseofpurevin.com
Derek shows off his culinary skills
The majority of Americans think they are good cooks. 63% of them are so confident they think they could compete with celebrity chefs. Derek Kevra is one of those people. He shows us his cooking skills.
The majority of Americans think they are good cooks. 63% of them are so confident they think they could compete with celebrity chefs. Derek Kevra is one of those people. He shows us his cooking skills.
February is National Pet Dental Health Month
Keeping Pets Clean & Kissable Tips & tricks for our four-legged friends during National Pet Dental Health Month February is National Pet Dental Health Month, the annual reminder not to turn our noses up at our pet?s bad breath, which can often signify more serious health concerns that can cause damage to not only teeth and gums, but internal organs may be at risk as well.
Keeping Pets Clean & Kissable Tips & tricks for our four-legged friends during National Pet Dental Health Month February is National Pet Dental Health Month, the annual reminder not to turn our noses up at our pet?s bad breath, which can often signify more serious health concerns that can cause damage to not only teeth and gums, but internal organs may be at risk as well.
How to save big bucks on perscriptions
In a first-of-its-kind business model ScriptCo Pharmacy has eliminated the barrier between drug makers and consumers by offering true wholesale pricing on every generic manufactured. Because the company doesn?t take insurance, they are not beholden to pump up prices. Instead, if it costs them 10 cents to stock a pill? they sell that pill for the same 10 cents. They make no money on pills just on a yearly membership fee- their service is nationwide.
In a first-of-its-kind business model ScriptCo Pharmacy has eliminated the barrier between drug makers and consumers by offering true wholesale pricing on every generic manufactured. Because the company doesn?t take insurance, they are not beholden to pump up prices. Instead, if it costs them 10 cents to stock a pill? they sell that pill for the same 10 cents. They make no money on pills just on a yearly membership fee- their service is nationwide.
The Nine Crew Tries Canned Cocktails on National Margarita Day
Eryn Reece, Head Bartender of Banzarbar, the new secret cocktail bar inside of the long celebrated Freemans Restaurant in NYC introduces the Nine Crew to CANTEEN Spirits. It's an Austin-based, ready-to-drink cocktail brand specializing in refreshing, low-calorie, spirits-based canned cocktails. Crafted from premium spirits, the portfolio comprises CANTEEN Vodka Soda, CANTINA Tequila Soda, and CANTEEN Gin Spritz. CANTEEN SPIRITS WEBSITE AND LINKS TO BUY ? CANTEEN Website: https://buycanteen.com/ ? CANTINA Website: https://buycantina.com/
Eryn Reece, Head Bartender of Banzarbar, the new secret cocktail bar inside of the long celebrated Freemans Restaurant in NYC introduces the Nine Crew to CANTEEN Spirits. It's an Austin-based, ready-to-drink cocktail brand specializing in refreshing, low-calorie, spirits-based canned cocktails. Crafted from premium spirits, the portfolio comprises CANTEEN Vodka Soda, CANTINA Tequila Soda, and CANTEEN Gin Spritz. CANTEEN SPIRITS WEBSITE AND LINKS TO BUY ? CANTEEN Website: https://buycanteen.com/ ? CANTINA Website: https://buycantina.com/
Mystic Kettle
Mystic Kettle joins the FOX 2 Weekend team to talk about their Mystic Kettle flavors, process and fundraising work.
Mystic Kettle joins the FOX 2 Weekend team to talk about their Mystic Kettle flavors, process and fundraising work.
Andiamo Chef Jim Oppat prepares Steak au Poivre
Cooking from Andiamo's new location in Detroit, the head coach is preparing filet mignons from the kitchen at The Statler French American Bistro.
Cooking from Andiamo's new location in Detroit, the head coach is preparing filet mignons from the kitchen at The Statler French American Bistro.
Meatless Monday: Public House Crispy Cauliflower Tacos
Public House Crispy Cauliflower Tacos Ingredients (3) Flour tortilla (6) oz - Cauliflower 2 Tbs - Chipotle butter 1/2 Cup - Romaine lettuce 3 Tbs. - Watermelon radish 2 Tbs. - Pickled red onion 3 oz. - Whipped lime agave tofu 1 Tbs. - Cilantro 2 Tbs. - Crushed almond Instructions Cut cauliflower florets into bite-size pieces. Use medium/large frypan or skillet to saute cauliflower with chipotle butter over high heat. Cook until outside is crisped and cauliflower is tender but not overdone. (Optional: lightly brown tortillas in oven or frying pan). Build taco starting with chipotle cauliflower, romaine lettuce, whipped tofu, watermelon radish, cilantro and crushed almond. Serve alone or top with salsa verde. Chipotle Butter Ingredients 1/4 lb. (1/2 cup) vegan butter, softened at room temperature. * (1) 7 oz. can Chipotle peppers in adobo sauce, seeded minced (peppers may be substituted for x chipotle powder. Instructions Cream butter with small spoon until smooth. Add chipotles and blend until peppers evenly incorporated. Pickled Red Onion Ingredients 2 - small red onions, thinly sliced. 2 cups - white vinegar 2 cups - water 1/3 cup - sugar 2 Tbs. - salt Instructions 1. Thinly slice onions and place in jars or bowl. 2. Heat vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until sugar and salt are dissolved, about a minute. Cool and pour over onions. Set aside until room temperature, then store onions in fridge. 3. Pickles are ready when they turn bright pink and tender (one to eight hours, depending on thickness). Agave Tofu Ingredients 5 oz.- silken tofu, drained 1/4 - cup plain or vanilla soy milk 2 Tbsp - agave nectar Instructions Put all ingredients in a blender or food processor and blend until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 3 hours, until well chilled.
Public House Crispy Cauliflower Tacos Ingredients (3) Flour tortilla (6) oz - Cauliflower 2 Tbs - Chipotle butter 1/2 Cup - Romaine lettuce 3 Tbs. - Watermelon radish 2 Tbs. - Pickled red onion 3 oz. - Whipped lime agave tofu 1 Tbs. - Cilantro 2 Tbs. - Crushed almond Instructions Cut cauliflower florets into bite-size pieces. Use medium/large frypan or skillet to saute cauliflower with chipotle butter over high heat. Cook until outside is crisped and cauliflower is tender but not overdone. (Optional: lightly brown tortillas in oven or frying pan). Build taco starting with chipotle cauliflower, romaine lettuce, whipped tofu, watermelon radish, cilantro and crushed almond. Serve alone or top with salsa verde. Chipotle Butter Ingredients 1/4 lb. (1/2 cup) vegan butter, softened at room temperature. * (1) 7 oz. can Chipotle peppers in adobo sauce, seeded minced (peppers may be substituted for x chipotle powder. Instructions Cream butter with small spoon until smooth. Add chipotles and blend until peppers evenly incorporated. Pickled Red Onion Ingredients 2 - small red onions, thinly sliced. 2 cups - white vinegar 2 cups - water 1/3 cup - sugar 2 Tbs. - salt Instructions 1. Thinly slice onions and place in jars or bowl. 2. Heat vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until sugar and salt are dissolved, about a minute. Cool and pour over onions. Set aside until room temperature, then store onions in fridge. 3. Pickles are ready when they turn bright pink and tender (one to eight hours, depending on thickness). Agave Tofu Ingredients 5 oz.- silken tofu, drained 1/4 - cup plain or vanilla soy milk 2 Tbsp - agave nectar Instructions Put all ingredients in a blender or food processor and blend until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 3 hours, until well chilled.
The Nine
The Nine
The Nine
Exploring empathy, the benefits, and how we cal ALL use it to understand American History better
To learn more about Dr. Sabrina: www.sabrinajackson.com
To learn more about Dr. Sabrina: www.sabrinajackson.com
Style File: Looks from designer William Palmer Homme
https://www.williampalmerhomme.com/shop
https://www.williampalmerhomme.com/shop
Live Blacksmith demonstrations and more at this year's Winter Blast
• Winter Blast Royal Oak presented by the Soaring Eagle Casino & Resort is heating up to bring some cool seasonal activities to its new home in Royal Oak, Michigan – Friday, Feb. 18 through Sunday, Feb. 20, 2022. • Festivities will take place east of Main Street and south of 11 Mile Road through 3rd Street and surrounding the Centennial Commons Downtown Park, Royal Oak’s new, world-class urban park. • This annual regional winter fest will offer attendees tasty treats, a local music showcase, outdoor experiences, FREE ice skating and more. • Admission to Winter Blast Royal Oak is free and open to the public: o Friday, Feb. 18 – 4 p.m.-11 p.m. o Saturday, Feb. 19 – 11 a.m.-11 p.m. o Sunday, Feb. 20 – 11 a.m.- 8 p.m. For additional information, visit WinterBlast.com.
• Winter Blast Royal Oak presented by the Soaring Eagle Casino & Resort is heating up to bring some cool seasonal activities to its new home in Royal Oak, Michigan – Friday, Feb. 18 through Sunday, Feb. 20, 2022. • Festivities will take place east of Main Street and south of 11 Mile Road through 3rd Street and surrounding the Centennial Commons Downtown Park, Royal Oak’s new, world-class urban park. • This annual regional winter fest will offer attendees tasty treats, a local music showcase, outdoor experiences, FREE ice skating and more. • Admission to Winter Blast Royal Oak is free and open to the public: o Friday, Feb. 18 – 4 p.m.-11 p.m. o Saturday, Feb. 19 – 11 a.m.-11 p.m. o Sunday, Feb. 20 – 11 a.m.- 8 p.m. For additional information, visit WinterBlast.com.
Chef Bobby's beef sliders
INGREDIENTS 8 tbsp. butter, divided 1 large onion, thinly sliced 1 ounce of Good Cognac 2 sprigs, plus 1/4 teaspoon fresh thyme Kosher salt Freshly ground black pepper 16 slider buns, halved 2 lb. Your Choice of Sliced Seared Beef Tenderloin , Skirt Steak or Shaved top round 20 slices provolone cheese 1/4 tsp. garlic powder 1 tbsp. clove garlic, minced 1 1/2 c. low-sodium beef broth 1 tbsp. Worcestershire sauce 2 Fresh sprigs of Rosemary DIRECTIONS 1. Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes deglaze onions with cognac and lean back so you don’t catch fire!!!. Discard thyme. 2. Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. 3. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. 4. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, Rosemary and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. 5. Serve sliders with au jus for dipping.
INGREDIENTS 8 tbsp. butter, divided 1 large onion, thinly sliced 1 ounce of Good Cognac 2 sprigs, plus 1/4 teaspoon fresh thyme Kosher salt Freshly ground black pepper 16 slider buns, halved 2 lb. Your Choice of Sliced Seared Beef Tenderloin , Skirt Steak or Shaved top round 20 slices provolone cheese 1/4 tsp. garlic powder 1 tbsp. clove garlic, minced 1 1/2 c. low-sodium beef broth 1 tbsp. Worcestershire sauce 2 Fresh sprigs of Rosemary DIRECTIONS 1. Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes deglaze onions with cognac and lean back so you don’t catch fire!!!. Discard thyme. 2. Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops. 3. Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes. 4. Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, Rosemary and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes. 5. Serve sliders with au jus for dipping.
Chef Bobby's game day pizza bites
INGREDIENTS 3 c. shredded mozzarella, divided 2 (8-oz.) blocks cream cheese, softened 1 c. ricotta 1/3 c. plus 2 tbsp. freshly grated Parmesan, divided 1 tbsp. Italian seasoning 1/2 tsp. crushed red pepper flakes Kosher salt 3/4 c. pizza sauce 1 c. Margarita pepperoni 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands) 1/4 c. extra-virgin olive oil 3 cloves garlic, minced 1 tbsp. freshly chopped parsley DIRECTIONS 1. Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9"-x-13" baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni. 2. Halve biscuits and roll into balls, then place on top of dip. 3. In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan. 4. Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes. 5. Let cool 10 minutes before serving.
INGREDIENTS 3 c. shredded mozzarella, divided 2 (8-oz.) blocks cream cheese, softened 1 c. ricotta 1/3 c. plus 2 tbsp. freshly grated Parmesan, divided 1 tbsp. Italian seasoning 1/2 tsp. crushed red pepper flakes Kosher salt 3/4 c. pizza sauce 1 c. Margarita pepperoni 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands) 1/4 c. extra-virgin olive oil 3 cloves garlic, minced 1 tbsp. freshly chopped parsley DIRECTIONS 1. Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9"-x-13" baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni. 2. Halve biscuits and roll into balls, then place on top of dip. 3. In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan. 4. Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes. 5. Let cool 10 minutes before serving.
Chef Bobby's baked ham and cheese sliders
INGREDIENTS 1/4 c. Dijon Mustard 1 tbsp. honey 4 tbsp. melted butter 1 tbsp. poppy seeds 1/4 c. mayonnaise 12 slider buns 18 slices of Black Forest deli ham 16 slices Swiss cheese Dill Pickle Chips for garnish 1. Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine. 2. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine. 3. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppy seed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve. Dill Pickle Chips for garnish
INGREDIENTS 1/4 c. Dijon Mustard 1 tbsp. honey 4 tbsp. melted butter 1 tbsp. poppy seeds 1/4 c. mayonnaise 12 slider buns 18 slices of Black Forest deli ham 16 slices Swiss cheese Dill Pickle Chips for garnish 1. Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine. 2. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine. 3. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppy seed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve. Dill Pickle Chips for garnish