Who says you can't keep chowing down on food after Thanksgiving? Here's the perfect excuse for anyone whose feeling guilty: Firebird Tavern prepares its guest-favorite Chicken Pot Pie that will be available at the brand's new location in Troy.
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 will bring its signature sweet potato cheesecake recipe to Ford Field on Thanksgiving Day.
Chef Jeff is a master at Thanksgiving cooking and his restaurant J. Baldwins is the place to enjoy his delicacies. See why here:
Westview Orchards, located off of 30 Mile Road and Van Dyke in Washington Township, and its co-owner Katrina Roy made an appearance on FOX 2 with a recipe for Winter Squash Casserole.
Fork N' Pint debuts their new end of fall and winter menu items. See the menu for yourself at forknpintcasslake.com
Sweet Potato Chess Pie (this recipe can only be double; 4 pies) Ingredients • 1 cup unsalted butter room temperature • 3 cup granulated sugar • 6 large eggs • 4 teaspoons yellow cornmeal • 2 teaspoon all-purpose flour • 0.5 teaspoon ground cinnamon • 2 teaspoon vinegar • 2 teaspoon pure vanilla extract • 3 cups mashed sweet potatoes About 3-4 1/2 medium sized sweet potatoes peeled, diced, boiled until tender and mashed • 2 prepared pie crust in pie pan Instructions • Preheat oven to 350 degrees. • Beat butter and sugar together on high until light and fluffy (about 4-5 minutes). • Add eggs one at a time and mix together until well incorporated. • Next add cornmeal, flour, cinnamon, vinegar and vanilla and finally slowly add mashed sweet potatoes into batter and beat until completely smooth. • Pour batter into prepared pie shell and bake for 45-50 minutes. • Cool for at least 4 hours and serve.
This week's Meatless Monday features a carrot coconut soup from Hazel's in Birmingham.
Chef Sarah Welch shows FOX 2 their special meal roasted in a bourbon barrel for a special dinner Sunday, Oct. 15. The meal will be paired with the new bourbon.
Chef Johnny Prep - owner and executive chef at Alchemi and Johnny’s Speakeasy in Royal Oak - shows the Nine crew how to do quick pickling.
BCBSM dietitian offers delicious, healthy recipes celebrating Hispanic culture.
Donut Recipe: ·▢ 1 ⅛ cup whole milk - warm ·▢ ¼ cup sugar ·▢ 2 ¼ teaspoons Instant Or Active Dry Yeast (one package) ·▢ 2 whole large eggs lightly beaten ·▢ 1 ¼ sticks unsalted butter, a total of 10 tablespoons Instructions To make the dough: 1. Warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes. 2. Add the beaten eggs and melted butter to the bowl and stir to combine. 3. While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes. 4. After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, but up to overnight. The goal is to get the dough cold enough to work with easily and have the butter solidify. To form the donuts: 1. Remove the dough from the fridge and roll it out on a lightly floured surface until it is ½ to ⅓ of an inch thick. Use a three-inch donut cutter to cut out the donuts. 2. Place the cut donuts and holes on a lightly greased baking sheet. 3. Repeat with the remaining dough. 4. Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking. To fry the donuts: 1. Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 ½ minutes per side. The donut holes will only take about 30 seconds per side. 2. Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it's fully covered) and enjoy right away. Glaze Recipe: ·▢ 4 cups powdered sugar ·▢ 2 tablespoons light corn syrup ·▢ 1 tablespoon honey ·▢ 1 teaspoon clear vanilla ·▢ 3 tablespoons hot water 1. Mix all ingredients in stand mixer at medium speed until no lumps remain. Make before you fry your donuts to poor over hot fried donuts
Enjoy a fall favorite, cider mill donuts, with a twist.
Westview Orchards shares a recipe for turning donuts into bread pudding.
Recipes from Gabriella Baldwin show us the best ways to beef up tailgate food.
Chef Gabriella Baldwin shares how an air fryer can help simplify some tailgating favorites.
Tailgating? Chef Gabriella Baldwin shares how to make fresh pizza on the road.
Andiamo Chef Jeff Oppat shows us how to prepare the restaurants autumn Risotto.
Shawn Mckerness, the chef and owner of Regale Craft Food & Drink in Macomb Township, shares a recipe for Veracruz shrimp with salsa macha.
Regale Craft Food & Drink owner Shawn Mckerness shares a recipe for Veracruz shrimp with salsa macha.