Buddy's Pizza debuts summer smash menu
Summer smash menu features lineup of smash burgers and pizza.
Summer smash menu features lineup of smash burgers and pizza.
Kroger offers delicious 4th of July spread ideas
Appetizer: Brie & Prosciutto Crostini with Hot Honey o Toasted French baguette topped with creamy Brie, prosciutto, hot honey, red pepper flakes, and fresh parsley. It’s a bold-flavored bite that takes minutes to assemble and looks just as impressive as it tastes. Dessert: Easy Peach Cobbler Hack o A trending shortcut dessert made with fresh Georgia peaches, yellow cake mix, melted butter, and cinnamon. It’s a shortcut dessert with homemade flavor – perfect for any backyard celebration.
Appetizer: Brie & Prosciutto Crostini with Hot Honey o Toasted French baguette topped with creamy Brie, prosciutto, hot honey, red pepper flakes, and fresh parsley. It’s a bold-flavored bite that takes minutes to assemble and looks just as impressive as it tastes. Dessert: Easy Peach Cobbler Hack o A trending shortcut dessert made with fresh Georgia peaches, yellow cake mix, melted butter, and cinnamon. It’s a shortcut dessert with homemade flavor – perfect for any backyard celebration.
Crispy goat cheese blackberry salad with Nashville Detroit
Jay Andrews of Nashville Detroit demonstrates how to make their crispy goat cheese blackberry salad. Nashville Detroit is located at 7755 Highland Road in White Lake. For more visit, nashvilledetroit.com.
Jay Andrews of Nashville Detroit demonstrates how to make their crispy goat cheese blackberry salad. Nashville Detroit is located at 7755 Highland Road in White Lake. For more visit, nashvilledetroit.com.
A healthier 4th of July
Shanthi Appel�, MS, RD, the health and wellness spokesperson at Blue Cross Blue Shield of Michigan, shares some healthier options for your 4th of July spread. For recipes and more visit, ahealthiermichigan.org.
Shanthi Appel�, MS, RD, the health and wellness spokesperson at Blue Cross Blue Shield of Michigan, shares some healthier options for your 4th of July spread. For recipes and more visit, ahealthiermichigan.org.
Chef Bobby's Grilled Duck Breast
Ricotta recipe: All you need is a food processor and it'll come together in five minutes. Add the whole milk ricotta, extra virgin olive oil, honey, and sea salt to the food processor and blend until completely smooth and fluffy. Feel free to add as much or as little honey, olive oil, and salt to your taste. To grill: Heat a grill to high heat, at least 400 degrees. Use Extra Virgin oil on the grill grate to create a non stick surface. Season and Place eat breast on the grate directly above the fire. Cook medium ducks approximately 2 minutes per side and large duck 3 to 4 minutes per side Sweet and tangy dressings of your choice. Raspberry based vinaigrette work the best! The best temperature for roasting beets is generally between 400°F (200°C) and 425°F (220°C). This temperature range allows the beets to cook through and develop a slightly sweet, caramelized flavor without burning. Here's why this temperature range is recommended and some tips for roasting beets: Moderate Heat:Roasting at 400°F or 425°F provides a good balance between cooking the beets thoroughly and preventing them from drying out or burning. Time:At these temperatures, medium-sized beets will typically take around 45-60 minutes to roast. Testing for Doneness:You can check for doneness by inserting a fork or skewer into the thickest part of a beet. It should slide in easily when the beet is tender. I personally like them on the firm side Not mushy
Ricotta recipe: All you need is a food processor and it'll come together in five minutes. Add the whole milk ricotta, extra virgin olive oil, honey, and sea salt to the food processor and blend until completely smooth and fluffy. Feel free to add as much or as little honey, olive oil, and salt to your taste. To grill: Heat a grill to high heat, at least 400 degrees. Use Extra Virgin oil on the grill grate to create a non stick surface. Season and Place eat breast on the grate directly above the fire. Cook medium ducks approximately 2 minutes per side and large duck 3 to 4 minutes per side Sweet and tangy dressings of your choice. Raspberry based vinaigrette work the best! The best temperature for roasting beets is generally between 400°F (200°C) and 425°F (220°C). This temperature range allows the beets to cook through and develop a slightly sweet, caramelized flavor without burning. Here's why this temperature range is recommended and some tips for roasting beets: Moderate Heat:Roasting at 400°F or 425°F provides a good balance between cooking the beets thoroughly and preventing them from drying out or burning. Time:At these temperatures, medium-sized beets will typically take around 45-60 minutes to roast. Testing for Doneness:You can check for doneness by inserting a fork or skewer into the thickest part of a beet. It should slide in easily when the beet is tender. I personally like them on the firm side Not mushy
Chef Bobby?s Summer watermelon salad with Nadya?s garden fresh mint
Chef Bobby?s Summer watermelon salad with Nadya?s garden fresh mint and hot honey 1 mini or half seedless watermelon, cut into slices or wedges 1/2 cup smooth feta cheese 1/2 cup smooth ricotta Juice and zest of ? lime 1 tablespoon hot honey Fresh mint leaves, for garnish Extra lime wedges, for serving SPICE MIX: 1 heaping teaspoon fennel seeds, toasted 1 teaspoon sumac 2 teaspoons toasted sesame seeds RECIPE: 1. In a small bowl, whisk together the feta, ricotta, and the juice and zest of ? lime until smooth and creamy. 2. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac 3. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac, sesame seeds, sea salt, and black pepper. 4. Arrange the watermelon on a serving platter. Dollop or smear with whipped feta. 5. Sprinkle lightly with the spice mix. 6. Drizzle generously with hot honey and garnish with mint leaves and extra lime wedges. Serve immediately
Chef Bobby?s Summer watermelon salad with Nadya?s garden fresh mint and hot honey 1 mini or half seedless watermelon, cut into slices or wedges 1/2 cup smooth feta cheese 1/2 cup smooth ricotta Juice and zest of ? lime 1 tablespoon hot honey Fresh mint leaves, for garnish Extra lime wedges, for serving SPICE MIX: 1 heaping teaspoon fennel seeds, toasted 1 teaspoon sumac 2 teaspoons toasted sesame seeds RECIPE: 1. In a small bowl, whisk together the feta, ricotta, and the juice and zest of ? lime until smooth and creamy. 2. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac 3. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac, sesame seeds, sea salt, and black pepper. 4. Arrange the watermelon on a serving platter. Dollop or smear with whipped feta. 5. Sprinkle lightly with the spice mix. 6. Drizzle generously with hot honey and garnish with mint leaves and extra lime wedges. Serve immediately
Hamlin Pub rolls out new summer menu
Mark Monacelli the kitchen manager at Hamlin Pub and Chef Larry Lajoie showcase how to make Hamlin's Korean steak tacos and pineapple mojito. Hamlin Pub has locations in Rochester Hills, Clarkston, Chesterfield, Shelby Township, Richmond, Davison and St. Clair. For more visit, hamlinpubs.com.
Mark Monacelli the kitchen manager at Hamlin Pub and Chef Larry Lajoie showcase how to make Hamlin's Korean steak tacos and pineapple mojito. Hamlin Pub has locations in Rochester Hills, Clarkston, Chesterfield, Shelby Township, Richmond, Davison and St. Clair. For more visit, hamlinpubs.com.
Surf and turf quesadilla with Curt Got Crabs
Curt and Nicole Nelson of Curt Got Crabs demonstrate how to prepare their surf and turf quesadilla. Their food truck will be at several events around the Metro Detroit area this summer. For details and more visit, curtgotcrabs.com.
Curt and Nicole Nelson of Curt Got Crabs demonstrate how to prepare their surf and turf quesadilla. Their food truck will be at several events around the Metro Detroit area this summer. For details and more visit, curtgotcrabs.com.
Savoy named among Detroit's top ten restaurants
Savoy is located at 17131 E Warren in Detroit. For reservations, please call 313.469.7558 or visit Savoydetroit.com. Southern Fried Catfish 2 Qt All Purpose Flour 2 Cup Cornmeal ? Cup Kosher Salt ? Black Pepper ? Garlic Powder ? Onion Powder 1 Cup Liquid Egg or Egg Wash Filet of Catfish Vegetable Oil 350 Degrees Heat oil in a frying skillet. Combine all dry ingredients. Pat dry the fish and put the filet in the egg wash mixture to make sure it is completely coated. Then place the egg cover fish filet into the flour mixture. Once completely dredged, put fish into hot oil, and cook until golden brown and has an internal temperature of 145 degrees.
Savoy is located at 17131 E Warren in Detroit. For reservations, please call 313.469.7558 or visit Savoydetroit.com. Southern Fried Catfish 2 Qt All Purpose Flour 2 Cup Cornmeal ? Cup Kosher Salt ? Black Pepper ? Garlic Powder ? Onion Powder 1 Cup Liquid Egg or Egg Wash Filet of Catfish Vegetable Oil 350 Degrees Heat oil in a frying skillet. Combine all dry ingredients. Pat dry the fish and put the filet in the egg wash mixture to make sure it is completely coated. Then place the egg cover fish filet into the flour mixture. Once completely dredged, put fish into hot oil, and cook until golden brown and has an internal temperature of 145 degrees.
Recipe: Grilled chicken breast by Clean Eats
Clean Eats provides healthy meals on the go.
Clean Eats provides healthy meals on the go.
Ryuu Sushi opens in Grosse Pointe
Ryuu Sushi recently opened up in Grosse Pointe. The chef and general manager joined the Nine to showcase the restaurant's Avocado Dragon Balls. Ryuu Sushi is located at 17051 Kercheval Ave., in Grosse Pointe. For more visit, ryuusushi.com.
Ryuu Sushi recently opened up in Grosse Pointe. The chef and general manager joined the Nine to showcase the restaurant's Avocado Dragon Balls. Ryuu Sushi is located at 17051 Kercheval Ave., in Grosse Pointe. For more visit, ryuusushi.com.
Making City Chicken with The American Polish Festival
The American Polish Festival is happening June 20-22nd at the American Polish Century Club at 33204 Maple Lane in Sterling Heights. For more visit, americanpolishfestival.com.
The American Polish Festival is happening June 20-22nd at the American Polish Century Club at 33204 Maple Lane in Sterling Heights. For more visit, americanpolishfestival.com.
Creamy chipotle pasta with Bubba's 33
On Wednesday, June 18th, Bubba's 33 locations are hosting a fundraiser to support the American Eagle Foundation in honor of Ace, the restaurant's mascot. Bubba's will be donating 100% of all dine-in profits to the foundation. Bubba's has two locations in Michigan, one in Sterling Heights and one in Taylor. For more visit, bubbas33.com.
On Wednesday, June 18th, Bubba's 33 locations are hosting a fundraiser to support the American Eagle Foundation in honor of Ace, the restaurant's mascot. Bubba's will be donating 100% of all dine-in profits to the foundation. Bubba's has two locations in Michigan, one in Sterling Heights and one in Taylor. For more visit, bubbas33.com.
Recipe: Greek style beef braised lamb shank
Opa Fest is this weekend in Troy. Looking to enjoy Greek food at home? Try this recipe from Ernie's Grill:
Opa Fest is this weekend in Troy. Looking to enjoy Greek food at home? Try this recipe from Ernie's Grill:
Backyard burger bar with Chef Kelli from Two Unique
Chef Kelli Lewton of Two Unique Catering & Event Planners showcases how to make your own DIY burger bar for your next backyard bash. Two Unique is located at 4303 Delemere Court in Royal Oak. For more visit, twounique.com.
Chef Kelli Lewton of Two Unique Catering & Event Planners showcases how to make your own DIY burger bar for your next backyard bash. Two Unique is located at 4303 Delemere Court in Royal Oak. For more visit, twounique.com.
Chef Jim Oppat of Andiamo cooks up savory chicken wings sauce
Dry-brined chicken wings & mango bourbon barbecue sauce make for a perfect summer time dish.
Dry-brined chicken wings & mango bourbon barbecue sauce make for a perfect summer time dish.
Chef Que from In the Kitchen with Que stops by to make buffalo cauliflower tacos
Ingredients: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ? teaspoon sea salt ? cup water 1 cauliflower, about 2 pounds, broken into large florets Buffalo Sauce Spring mix Avocado salsa Tortillas
Ingredients: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ? teaspoon sea salt ? cup water 1 cauliflower, about 2 pounds, broken into large florets Buffalo Sauce Spring mix Avocado salsa Tortillas
Making cannoli cream with Little Italy Pizza
Little Italy Pizza recently opened up a new location on East 13 Mile in Roseville. Owner Sean Katchuba demonstrates how to make the cream filling for a cannoli. For other locations and more visit, littleitalypizzami.com.
Little Italy Pizza recently opened up a new location on East 13 Mile in Roseville. Owner Sean Katchuba demonstrates how to make the cream filling for a cannoli. For other locations and more visit, littleitalypizzami.com.
Cibo Detroit launches new Heritage Menu
Downtown restaurant celebrates Detroit's rich diversity with neighborhood inspired dishes. Pastor Pulpo Pineapple Pico Ingredients: Pineapple 1 each Red Onion (Minced) 1 Each Jalapeno (Minced) 2 each Cilantro (Finely Chop) 1 each 51/49 2 Cup Lemon Juice 2 TB Salt Procedure: Cut the pineapple into planks and grill on both sides till nicely charred. Mince the pineapple and mix with the remaining ingredients. Season to taste with salt. Al Pastor Marinade Ingredients : Pineapple 1 Each Guajillo 24 each Garlic Clove 24 Each Lime Juice 1 Cup Chipotle 2 Procedure: Break steams off guajillo and deseed as much as possible. Rehydrate guajillo in hot water for about 20 to 30 minutes. Break down pineapple. Combine all ingredients in blender. Blend till smooth. Label, date and store in cooler.
Downtown restaurant celebrates Detroit's rich diversity with neighborhood inspired dishes. Pastor Pulpo Pineapple Pico Ingredients: Pineapple 1 each Red Onion (Minced) 1 Each Jalapeno (Minced) 2 each Cilantro (Finely Chop) 1 each 51/49 2 Cup Lemon Juice 2 TB Salt Procedure: Cut the pineapple into planks and grill on both sides till nicely charred. Mince the pineapple and mix with the remaining ingredients. Season to taste with salt. Al Pastor Marinade Ingredients : Pineapple 1 Each Guajillo 24 each Garlic Clove 24 Each Lime Juice 1 Cup Chipotle 2 Procedure: Break steams off guajillo and deseed as much as possible. Rehydrate guajillo in hot water for about 20 to 30 minutes. Break down pineapple. Combine all ingredients in blender. Blend till smooth. Label, date and store in cooler.
Making guacamole with Testa Barra
Gabriella Baldwin, the owner and executive chef of Testa Barra, demonstrates how to prepare her guacamole. She also shares details about Testa Barra's new happy hour, pasta bar and more. Testa Barra is located at 48824 Romeo Plank Rd. in Macomb. For more visit, testabarra.com.
Gabriella Baldwin, the owner and executive chef of Testa Barra, demonstrates how to prepare her guacamole. She also shares details about Testa Barra's new happy hour, pasta bar and more. Testa Barra is located at 48824 Romeo Plank Rd. in Macomb. For more visit, testabarra.com.