Blake's Farms celebrates National Pie Day in the Fox 2 kitchen
Blake's Farms offers tips on making the perfect pie at home.
Making pork belly and grits with Dime Store
Mitchell Freem and Evan Gaisser from Dime Store demonstrate how to make their pork belly and grits. Dime Store has two locations, one in Downtown Detroit and the other in Rochester Hills. For more visit, eatdimestore.com.
Premium Taste Catering LLC shares homemade broccoli salad recipe
Broccoli Salad Ready in 30 minutes Serves 10 people Ingredients Broccoli Salad: 3 heads broccoli broken down into small florets, about 8 cups 12 ounces bacon cooked and chopped 1 cup dried craisins [small diced] 1/2 cup red onions [small diced] 1/2 cup red bell pepper 1 cup shredded cheddar cheese Broccoli Salad Dressing: 1 cup mayonnaise ? cup granulated sugar 2 tablespoons red wine vinegar 1 teaspoon black pepper 1 teaspoon dried parsley Preparation In a large bowl, combine Broccoli Salad ingredients, Toss, and mix well. Set aside. In a small bowl, whisk, dressing ingredients, and mix well. Pour dressing over broccoli mixture, combine and mix well. Tips: Cover and refrigerate for 30mins. Toss before serving.
Twinz Tacoz celebrates taco Tuesday with chicken and shrimp tacos
Chicken and shrimp tacos. Ingredients: 4 to 5 inch tortillas One pound of chicken. A half a pound of shrimp. Seasonings for the chicken: seasoned salt, onion powder and garlic powder. Seasoning shrimp: Old Bay seasoning, garlic powder and onion powder. Lettuce Tomatoes Cheese Sour cream. Twinz Tacoz Celebrity Sauce. 1.) Season shrimp and chicken with spices mentioned above. 2.) Saut? shrimp and chicken in separate pans. Chicken should cook for 4-5 minutes or until golden. Shrimp should cook for 2-3 minutes or until pink. 3.) Fill tortilla with protein and top with lettuce, tomato, cheese and sour cream. For catering inquiries: Call 313-485-4336 Direct Message on Instagram: @twinztacoz Email: twinztacoz@gmail.com
Chef Que returns to the Fox 2 kitchen with barbecue jackfruit sliders
Ingredients 1-2 cans of jackfruit in water or brine Barbecue sauce Red Cabbage Red Onions Pickles Apple Cider Vinegar Vegan Mayo Pepper Garlic Poultry Seasoning Buns (slider ) For jackfruit: In a pan add garlic, poultry seasoning and bbq sauce and strained jackfruit, cook on medium heat add water to simmer until the jack fruit os falling apart. For slaw: Shred red cabbage and add it in a bowl with apple cider vinegar and pepper to taste and that is a simple slaw. If you want a bit more pickled flavor add more apple c cider vinegar. Toast buns Add your bbq jackfruit
Chef Bobby’s Coconut French toast
Heavy Cheat Meal brunch Chef Bobby’s Coconut French toast Ingredients • 5 large eggs • 1/4 cup lite coconut milk • Heavy cream 1/2 cup • 1/2 teaspoon coconut extract • 1/4 teaspoon vanilla extract • 1/8 teaspoon salt • 1 shot Grand Marnier • Course dark Sugar raw sugar • 1 cup shredded sweetened coconut • 6 slices of French bread cut into ½ inch slices or Brioche • Whipped Butter maple syurp, and strawberries-for serving, if desired • Powdered Sugar Preheat your Cast-iron skillet To medium high heat grease the cast-iron skillet with some clarified butter or unsalted butter All wet ingredients in a bowl Whisk together until Smooth Place your coconut on a flat surface like a cookie tray or a large platter. Soak your bread in egg mixture on both sides and allow to drain off some of the excess eggs back into your egg mixture bowl. Then dredge your bread mixture into the coconut. Then simply cook on both sides for 3 to 4 minutes. Make sure not to burn your coconut. Place all your pieces of French toast on a platter. Sprinkle your raw sugar and fresh fruit, whipped butter and syrup. I like to throw a little peanut butter spread on this as well French toast comes to a whopping total of: Protein 43.03g Carbohydrates 194.43g Fat 82.74g Cals 1,694.54
Lo Cal Air Fryer Crispy Orange Chicken Ciabatta
Lo Cal Air Fryer Crispy Orange Chicken Ciabatta. Orange sauce Heat in a pan and mix well 1 cup Fresh squeezed orange juice or you can use store bought, 1/2 cup zero calorie sugar replacement of your choice, 2tbsp rice vinegar, 2tbsp soy sauce, 1/4 tsp of ginger and 1/4 tsp of garlic chopped, orange zest, 1tbsp corn starch 1/2 cup50 calories, 110 total 1 cup Take a breast or thigh and dredge it in flour then a beaten egg and then press it into crushed corn flakes. Spray it with a zero calorie olive oil spray and air fry at 385 for 16 minutes flipping halfway. Cook till an internal of 165F is reached. Then pour the oil over the chicken 140 calories 30g protein Cucumber salad In a container add a whole cucumber and sliced daikon, avocado oil, fish sauce, apple cider vinegar, zero calorie sugar replacement, crushed red pepper, shake well and enjoy The spread Chaboni vanilla yogurt 60 calories mixed with old style mustard. 2tbsp 20 calories 5g protein Ciabatta bread 165 calories Total 375 calories 35g - 40g protein
Which diet is the best for your body
Shanthi Appel?, MS, RD, a health and wellness spokesperson at Blue Cross Blue Shield of Michigan, shares some of the healthiest diets, per US News & World Report. She also shares some convenient options for those looking to eat healthier in the new year. For more visit, ahealthiermichigan.org.
8 Mile Vodka shows off Detroit Lions inspired cocktails
I-75 A non-traditional riff on the classic French 75 1 ounce 8 Mile Vodka ½ ounce fresh lemon juice ½ ounce Blue Curacao 3 ounces Detroit sparkling wine by Mawby Steps 1. Add Vodka, lemon juice, and Blue Curacao to shaker with ice and shake until well-chilled 2. Strain into champagne flute 3. Top with “Detroit” Spielman’s Sour A Honolulu Blue Vodka Sour 2 ounces 8 Mile Vodka 1 ounce fresh lemon juice 1 ounce Blue Curacao 1 egg white Steps 1. Add all ingredients to shaker without ice and shake slowly until frothy 2. Add ice to shaker and shake again to chill and dilute 3. Double strain through a fine mesh strainer into a chilled ice filled glass Lion’s Lemon 8 2 ounces 8 Mile Vodka 1 ounce Blue Curacao 3 ounces lemonade or sour mix Lemon Lime soda Steps 1. Add Vodka, Blue Curacao, and lemonade to glass filled with ice 2. Stir 3. Top with soda Honolulu Float Blue Hawaiian Punch Lemon Lime soda Vanilla ice cream Steps 1. Combine equal parts punch and soda 2. Top with scoop of vanilla ice cream
Kroger shows off Lions game day spread
Kroger stops by to offer delicious tailgate ideas ahead of Lions' playoff game against the Washington Commanders.
Jennbunnyfiitness
Questions regarding Macros Macros = Your Calories Your Macros are broken down into Proteins, Carbs, & Fats Total Calories & hitting your Protein target are key for your overall health & longevity When looking at a Nutrition Label this is what you want to focus on when tracking macros: Serving size Proteins Carbohydrates Fats How to know how many calories to eat based on your body type and goals? Each person is different. We all have different bodies and our metabolic thresholds are different as well. Our bodies also experience metabolic adaptation’s. So, our maintenance calories are constantly changing. That’s why it’s important to make adjustments to our calories/macros throughout your fitness journey. Each person has a TDEE – Total Daily Energy Expenditure. This is what we would call our maintenance calories. A calorie intake for your body to eat each day in order to stay the same body weight. If we have the goal of fat loss, we would then need to incrementally lower our macros/calories. The ideal healthy sustainable rate of fat loss is .8-1lb per week. We only make adjustments to carbs & fats, when our weight loss plateaus. I like to make these adjustments in 100-150 calories at a time. And it is the opposite when we have the goal to build muscle. We would increase carbs & fats incrementally above baseline in order to see the scale move upward. While pairing both of these nutritional phases with resistance training! An easy way for someone to calculate their TDEE in order to start tracking Macros? Hire a coach who specializes in Nutrition Or if you are curious to see a rough estimate of where your estimated maintenance calories might be you can use Tdeecalculator.net to calculate on your own. I have found this to be one of the more accurate sources. Once you fill out all your stats on the website you will have your TDEE (maintenance calories) to hit per day. If you are interested in fat loss you can subtract 200-500 calories from your TDEE to initiate a calorie deficit (fat loss). If you would like to build muscle you would do the opposite and add on 200-500 calories to your baseline TDEE. 200 calories for more of a conservative deficit or surplus and 500 calories for a more aggressive deficit or surplus. To achieve results in both of these nutritional phases: Adherence + Consistency + Time There is no secret or quick fix, it is science, and the process can’t be rushed! I prefer a more conservative approach to fat loss with myself and my clients because it is more sustainable, but this will take more time. A more aggressive approach is going to be faster, but harder to stick to. There is no one size fits all approach. Everyone is going to have a different preference and experience, that’s why I customize my programs for each individual client!
Encore Healthy Meal Prep Recipes
hookscs.com
Cooking with Evelyn's Midtown Kitchen
Chef Evelyn Stokes from Evelyn's Midtown Kitchen shares details about her cooking classes. Evelyn's Midtown Kitchen is located at 2934 Russell Street in Eastern Market's Shed 5. For details and more visit, emkculinary.com.
Taco Tuesday with Nashville Detroit
Jay Andrews and chef George Oakley from Nashville Detroit demonstrate how to prepare their Elote street corn tacos. Nashville Detroit is located at 7755 Highland Rd. in White Lake. For more visit, nashvilledetroit.com.
Oven roasted Herb and Lemon Cod by: Chef Bobby
Oven roasted Herb and Lemon Cod -8 (6-ounce) cod filets -2 tablespoon extra virgin olive oil -6 garlic cloves, minced or not -4 tablespoons parsley, chives, thyme or other herbs, finely chopped -One cup of artichoke hearts optional -2 lemon, thinly sliced or you can quarter them like I’m doing on the recipe -Kosher salt and freshly ground black pepper, to taste Preheat your oven to 400°F (200°C). Place the cod in a baking dish or in a cast-iron skillet like I’m doing In a small bowl, mix together the butter, olive oil, minced garlic, parsley, paprika, salt, and pepper. Make sure you pat dry your Cod fillets, Lay the lemon slices both on top and under the cod filets. Bake in the oven for 13 to 15 minutes, or until the cod is opaque and flakes easily with a fork. Before serving, spoon the juices from the baking dish over the cod. I like to serve my fish over clean white rice NUTRITION CALORIES: 258KCAL | CARBOHYDRATES: 4G | PROTEIN: 31G | FAT: 13G | SATURATED FAT: 6G | CHOLESTEROL: 96MG | SODIUM: 169MG | POTASSIUM: 760MG | FIBER: 1G | SUGAR: 1G | VITAMIN A: 622IU | VITAMIN C: 19MG | CALCIUM: 44MG | IRON: 1MG
Clean and lean meal prep by Chef Bobby
Chef Bobby’s coconut Lime Cod. 4 Cod fillets 1.5 tbsp extra virgin olive oil 1/2 tsp of cumin 2 tsp of smoked paprika A pinch of chilli flakes Sea salt, to taste. 4 cloves of garlic Juice of 1 lime + Juice & zest of 1 lime for the sauce 1/2 tbsp unsalted butter 1 shallot - finely chopped 200ml of coconut milk A handful of Coriander Mango Jalapeno Salsa: • 1 cup of Mango - diced • 1/2 a white onion - soaked in water • 1 jalapeño - deseeded and finely chopped • A handful of coriander - chopped • Juice of 1 lime • Salt, to taste Step 1 In a medium bowl, mix together the olive oil, smoked paprika, cumin, chilli flakes, salt, garlic and lime juice until combined. Pour the sauce over the cod fillets and brush until the cod is coated all over. Step 2 Heat the olive oil or butter in a large, lidded pan, sear the cod fillets over a medium-high heat for 3 minutes on each side, until showing colour, then remove from the pan (the cod will become flakey as it's cooked so remove carefully!). Step 3 In the same pan, sauté the shallot over a low-medium heat for 3 minutes, then add the coconut milk, lime juice and zest, stir to combine and bring the sauce to a gentle simmer for 5 minutes, then carefully add the cod fillets back to the pan, cover with a lid and cook on a low simmer for 15-20 minutes until the sauce is thick and deep in colour. Step 4 Meanwhile, in a large bowl, mix together all the Mango Jalapeño salsa ingredients. In a separate bowl, mix together the white cabbage slaw. Step 5 When ready to serve, remove the cod fillets from the pan, cook down the sauce to your desired consistency, if it's too thick just add splashes of water or coconut milk to loosen. Serve the cod fillets over white rice, along side the salsa and white cabbage. Pour over Coconut Lime sauce and garnish with coriander.
TESTA BARRA
chef@testabarra.com
AutoGlow 2025
Chef Hayden Stover, the executive chef of Forte Belanger, demonstrates how to prepare branzino. He also shared details about AutoGlow 2025, sponsored by Ford. The event benefits The Children's Center. For tickets and more visit, thechildrenscenter.com/autoglow-2025.
Eating better in the new year with Keto Katz Bakery
Anna Sherman and Lisa Mislevy from Keto Katz Bakery showcase how to make a healthier version of candied pecans. Keto Katz Bakery is located at 36759 Garfield Road in Clinton Township. For more visit, ketokatz.com.
Recipe: Black eyed pea and smoked turkey soup
Chef D. Arthur and Chef Ryan Eli Salter shared how to make a Southern tradition with a modern twist.