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.
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.
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.
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.
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.
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 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
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.
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.
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.
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.
Blake's Farms celebrates National Pie Day in the Fox 2 kitchen
Blake's Farms offers tips on making the perfect pie at home.
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.
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.
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
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
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
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
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.
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
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.
Kroger stops by to offer delicious tailgate ideas ahead of Lions' playoff game against the Washington Commanders.