Brunch with The Fed
Jakobi Voorheis, the executive chef at The Fed, demonstrates how to prepare shakshuka. The Fed is located at 15 S. Main Street in the Village of Clarkston. For more visit, thefedcommunity.com.
Girl Scouts of Southeastern Michigan share cookie dessert recipes
Girl Scout cookie booths are now open for business. Check gssem.org for location informaiton.
Happy's Pizza wants to add to your Super Bowl Party spead
Customers can cash in on Super Bowl Sunday deals ahead of the big game.
Recipes: Country Smoke House big burger egg rolls & strawberry cheesecake egg rolls
Still planning your Super Bowl snacks? Country Smoke House has you covered.
Chef Dunny of Vegan Baddies returns to the Fox 2 kitchen to make vegan shrimp jambalaya
Skrimp Jambalaya Ingredients (Gluten Free) 3 cups of Wild Rice 1 cup of Chickpeas 6 Celery Ribs 1 Minced red onions 1 Green Pepper diced 2 cup chopped enoki 4 rough chopped roma tomatoes All Purpose Baddie Mix 12oz Baddie Shrimp (konjac) 4 garlic cloves minced 2 teaspoons Fennel Seeds 2 teaspoons Fresh Thyme Leaves 1 teaspoon dried oregano 2 bay leaves 6 scallions thinly sliced
Pulled pork sliders with Louisiana Creole Gumbo
Joe Spencer, the owner of Louisiana Creole Gumbo, and chef Anthony Forsythe, demonstrate how to make pulled pork sliders. The restaurant is offering catering for your Super Bowl party. Louisiana Creole Gumbo has two locations, one in Northwest Detroit on West Seven Mile and one in Detroit on Gratiot. For more visit, louisianacreolegumbo.com.
Good Cakes and Bakes offering delicious cupcake bento boxes for Valentine's Day
Vanilla Cupcake Prep 25 minutes Cook 25 minutes Total 50 minutes Servings 12 cupcakes Calories 429 kcal Ingredient For the Cupcake • 1½ cups cake flour • ¾ cup granulated sugar • ½ teaspoon baking powder • ¼ teaspoon baking soda • ¼ teaspoon salt • ½ cup unsalted butter cubed and at room temperature • 1½ teaspoons vanilla extract • ½ cup whole milk room temperature and divide • 3 tablespoons sour cream room temperature • 1 egg room temperature • 1 egg white room temperature For the Vanilla Frosting • 1 cup unsalted butter, at room temperature • 2½ cups powdered sugar • 1 tablespoon vanilla extract Directions Make the Cupcakes: 1. Preheat oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners. 2. Sift the cake our, sugar, baking powder, baking soda, and salt in a large mixing bowl. 3. In a medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside. 4. Beat the dry ingredients on low speed for 15 seconds to combine. 5. Add the butter, vanilla, and remaining ¼ cup of the milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl. 6. With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It’s okay if there are some lumps, do not overmix! 7. Divide the batter evenly between mufn cups. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool for 15 minutes in the pan, then turn out to a wire rack to cool completely. Make the Vanilla Frosting: 8. Using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. 9. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and uffy, about 2 minutes, scraping the bowl as needed. Frost cupcakes as desired. The cupcakes can be stored at room temperature in an airtight container for up to 4 days.
Cheesy chicken and chorizo nachos with Bubba's 33
Chef Rachel Brattain from Bubba's 33 demonstrates how to make their cheesy chicken and chorizo nachos and a sparkling Berry Bliss mocktail. Bubba's has two locations in Michigan, one in Sterling Heights on Hall Road and one on Eureka Road in Taylor. For more visit, bubbas33.com.
Super Bowl recipe: Olga's bourbon boneless wings
Looking for something delicious to serve during the big game?
Love on a Plate: The Date Night Cookbook
Demisha Harper joined The Nine to talk about her new cookbook, 'Love on a Plate: The Date Night Cookbook.' She also demonstrates how to prepare New York strip steak, garlic red skin mashed potatoes and French onion soup.
Making Cajun mussels with Hazel's
Chef and co-owner of Hazel's, Emmele Herrold, demonstrates how to prepare Cajun-style mussels. Hazel's is located at 1 Peabody Street in Birmingham. For more visit, eatathazels.com.
Winter Blast to feature local food trucks
Ali Rizk, the owner of Shawarma Stop to GO, demonstrates how to make a chicken shawarma wrap. Shawarma Stop to GO is one a dozen food trucks that will be featured at Winter Blast. Winter Blast runs from January 31st through February 2nd in Downtown Royal Oak. For more visit, winterblast.com.
Tom's Oyster Bar and Terry's Terrace offering Lobster Lovers menus
Jamal Alashmaly, the executive chef of Tom's Oyster Bar, and TJ Newington, the head chef of Terry's Terrace, demonstrate how to prepare flaming lobster pasta. Tom's Oyster Bar is located at 318 S. Main Street in Royal Oak. For more visit, tomsoysterbar.com. Terry's Terrace is located at 36470 Jefferson Ave. in Harrison Township. For more visit, terrystime.com.
Peach cobbler pound cake with You Baking Me Crazy
Lynn Warren of You Baking Me Crazy demonstrates how to make her peach cobbler pound cake. You Baking Me Crazy is located at 19126 Livernois in Detroit. To make the pound cake you will need: 1 cup all-purpose flour, 3 cups granulated sugar, 1/2 cup brown sugar, 1/2 tsp. cinnamon powder, 1/4 tsp. nutmeg powder, 3 sticks unsalted butter (softened), 1 can diced peaches and 6 eggs. Pre-heat the oven to 350°F. In a large mixing bowl, add the flour, baking powder, salt, cinnamon and nutmeg. Whisk until well incorporated and set aside. To make the cake batter, beat the butter with an electric mixer for about 2 minutes. Add the granulated sugar and beat to combine for two minutes. Add the eggs one at a time, beating on medium speed until the egg gets incorporated before adding the next one. Add the vanilla and mix. Add half of the dry ingredients to the bowl. Mix on low to combine. Add the remaining flour mixture and fold until the batter comes together and becomes smooth. Layer brown sugar to bottom of cake pan, add peaches on bottom of the Bundt cake pan. Smooth the batter with a spatula.
Champagne Salmon Wellington with Elwin & Company
Chef Elwin Greenwald from Elwin & Company demonstrates how to prepare a Champagne Salmon Wellington. Elwin & Company is located at 2971 Coolidge Highway in Berkley. For more visit, elwinandco.com.
Celebrating National Blueberry Pancake day with The Jagged Fork
Chef Brandon Shouneyia from The Jagged Fork demonstrates how to make blueberry lemon curd pancakes. For the pancakes you will need: 1.5 cups all purpose flour, 3 teaspoons baking powder, 1 tablespoon sugar, 1 cup buttermilk, 1 egg, 1 tablespoon sugar and a pinch of salt. Mix all of the ingredients together. For the lemon curd you will need: 1.5 cups fresh lemon juice, 1.5 cups sugar, 1 cup unsalted butter, 6 eggs, and 2 tablespoons grated lemon zest. Combine all ingredients in a saucepan and heat over low until it comes together. The Jagged Fork has locates in Ann Arbor, Dearborn Heights, Grosse Pointe Farms, Lathrup Village, Rochester Hills and West Bloomfield. For more visit, thejaggedfork.com.
Chef Bobby's Orange Chicken - Clean Meal
Orange Sauce: Heat in a pan and mix well ½ cup Fresh squeezed orange juice or you can use store bought, ½ cup zero calorie sugar replacement of your choice, 2 tbsp rice vinegar, 2 tbsp soy sauce, ¼ tsp of ginger and ¼ tsp of garlic chopped, orange zest, 1 tbsp corn starch. Air Fried Chicken: Take a 99% lean chicken bread and dredge it in ¼ cup flour with 1 beaten egg. Next, press it into ¾ cups crushed corn flakes. Spray it with a zero calorie oil and air fry at 385 for 16 minutes flipping halfway. Cook till an internal of 165F is reached. Cucumber Salad: In a bowl add ½ cup sliced cucumber and sliced daikon. ½ tbsp avocado oil, ½ tbsp fish sauce, 1 tsp apple cider vinegar, zero calorie sugar replacement, and 1 tsp crushed red pepper, shake well and enjoy! The Sandwich Spread: ¼ cup Choboni Nonfat Vanilla Greek Yogurt mixed with 2 tsp old style mustard. 2 Slices Ciabatta bread
RECIPE: Linguine con Cozze e Pancetta Affumicata
Francesco Apollonia, the executive chef of Bella Piatti in Birmingham, visited the FOX 2 studio to share how to make his Linguine con Cozze e Pancetta Affumicata.
Bella Piatti makes Linguine con Cozze e Pancetta Affumicata
Learn how to make Linguine con Cozze e Pancetta Affumicata with Francesco Apollonia, the executive chef of Bella Piatti in Birmingham.
Celebrating National Pie Day with Grand Traverse Pie Company
Chris Perras, the director of operations for Grand Traverse Pie Company, demonstrates how to make their Grand Traverse Cherry Crumb pie. For more visit, gtpie.com.