Shepherd's Pie with Mutzie's Kitchen
Mutzie's Kitchen serves up traditional Scottish shepherd's pie in Berkley. For more visit, mutzieskitchen.com.
Feeding a family for under $50 on Thanksgiving
Cam Barret with Kroger, talks about how to plan a Thanksgiving dinner on a budget.
Good Cakes and Bakes whips up sweet potato chess pie
Sweet Potato Chess Pie (Makes one 9” deep dish pie) Ingredients 1/2 cup unsalted butter room temperature 1 1/2 cup granulated sugar 3 large eggs 2 teaspoons yellow cornmeal 1 teaspoon all-purpose flour ¼ teaspoon ground cinnamon 1 teaspoon vinegar 1 teaspoon pure vanilla extract 1 ½ cups mashed sweet potatoes About 1 ½-2 medium sized sweet potatoes peeled, diced, boiled until tender and mashed 1 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. • If using my pie crust, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water). Pour batter into prepared pie shell and bake for 45-50 minutes. If you find that your pie crust is browning quickly, add a pie shield or foil around the outside halfway through the bake. Cool for at least 4 hours and serve.
EMU hosting drive-thru Thanksgiving meal giveaway
Eastern Michigan University is keeping the spirit of giving alive with its annual drive-thru Thanksgiving meal giveaway. The event is happening on Sunday, November 20th, from 10AM until supplies run out. For details and more visit, emich.edu/thankful.
Thanksgiving side dish ideas with Busch's Fresh Food Market
Chef Russ Palmer of Busch's Fresh Food Market shares some side dish ideas for your Thanksgiving meal. For locations and more visit, buschs.com.
Achatz Pie Helps Offer Some Instant Fixes for the Thanksgiving Pie Mishaps
Many things can go wrong in the kitchen when cooking a big holiday meal, even if it's something as simple as a pie. Achatz Handmade Pie Company has a few fixes to save the dessert, even if it's a bit beat up looking or overcooked. You can learn more about Achatz Handmade Pie Company at achatzpies.com.
D'Marcos Italian Restaurant and Wine Bar is Giving Classic Italian Comfort Food a Seasonal Michigan Spin
D'Marcos Italian Restaurant and Wine Bar is giving classic Italian comfort food a seasonal Michigan spin just in time to celebrate the holiday spirit and everything downtown Rochester has to offer. Learn more at www.dmarcositalian.com.
Andiamo's Chef Jim Oppat makes autumn inspired dish
Morning crew tastes autumn pork scallopini, sweet potato puree, wild mushroom ragout & braised Brussel sprouts.
Making spiced buttercream frosting with Bold Crumb House
Jennifer Lyle has rebranded her business Lush Yummies to Bold Crumb House. She joined Good Day Detroit to demonstrate how to prepare her spiced buttercream frosting. She also shared details about Bold Crumb House's Holiday Bake Sale on November 25th from 9AM-3PM at Eastern Market. For details and more visit, boldcrumbhouse.com.
Iron Fish Distillery Releases Limited Special Riverbed Whiskey
When it comes to the drinks, Iron Fish Distillery has you covered. They have just released a new limited seasonal farm distilled whiskey called "Riverbed." Proceeds from the sales of the whiskey will help restore rivers and habitats across the state through the Conservations Resource Alliance. You can learn more at ironfishdistillery.com.
IronBody Studios offers transformative fitness programs
New fitness studios builds strong community through health and wellness.
Taste of Waterford
A Taste of Waterford is happening on November 10th from 6 to 8 PM at the Oakland County Parks Event Center in Waterford.
Sweet Encounter Bakery makes sweet potato cheesecake parafait
Sweet Potato Cheesecake Parfait (Gluten Free) This recipe replaces the traditional pumpkin pie with a quick, single-serve, no-bake cheesecake that's all about warm, comforting flavors. Ingredients: Gluten free cookies (Sweet Encounter Hack: Crush these quickly in a plastic bag with a rolling pin or the back of a spoon.) The Cheesecake Layer: Pre-made sweet potato Cream Cheese Powdered Sugar Sweet Potato Puree Spices Mix the filling in a bowl until smooth. Garnish with whip cream, candied pecans, walnuts and cinnamon.
Celebrating Dia de los Muertos with El Arbol Taqueria
El Arbol Taqueria is offering a special menu for Day of the Dead or Dia de los Muertos. The restaurant is located at 140 West Main St. in Brighton. For details and more visit, elarboltaco.com.
Chef Bugatti makes vampire blood lamb
Lamb chop bloody sauce Ingredients: 1 cup of teriyaki sauce 1/4 cup of red wine sauce. Substitute cranberry juice for non-alcoholic option. Prepare lamb chops as desired. Pour sauce over lamb medallions.
Halloween party tricks and treats with Two Unique Catering
Chef Kelli Lewton of Two Unique Catering and Event Planning joined Good Day Detroit to showcase some fun party treats and tricks for Halloween. For more visit, twounique.com.
Tailgating eats with Bubba's 33
Bubba's 33 has two locations in Michigan, one on Hall Road in Sterling Heights and the other on Eureka Road in Taylor. For more visit, bubbas33.com.
Chef Ryan of Salt & Ko lays out Halloween-themed spread in the Fox 2 ktichen
Crispy Fried Lasagna Rolls Ingredients For the rolls: • 8–10 lasagna sheets • 1½ cups Alfredo or spinach Alfredo sauce • 8–10 mozzarella sticks (or similar-sized pieces of fresh mozzarella) • Salt, to taste • Olive oil, for drizzling For the coating: • 2 cups finely crushed crackers or panko bread crumbs • ½ cup grated Parmesan cheese • ½ teaspoon red chili flakes (optional) • 2 eggs, beaten • Flour, for dusting For frying & serving: • Neutral oil for deep frying (such as canola or vegetable) • Warm marinara or vodka sauce for dipping Instructions 1. Prepare the noodles, Boil lasagna sheets in salted water until just al dente. Drain and lay flat on a tray. Drizzle lightly with olive oil to prevent sticking. Cut each sheet in half lengthwise to create two narrower strips. 2. Fill and roll, Spread about 2 tablespoons of Alfredo sauce along each strip. Place one mozzarella stick at one end and roll tightly into a cylinder. Repeat with remaining noodles. 3. Coat for frying Prepare three shallow bowls: One with flour, one with beaten eggs, and one with the cracker or panko mixture combined with Parmesan and chili flakes. Dredge each roll in flour, dip in egg, then coat evenly with crumbs. Place on a parchment-lined tray and chill or freeze for 20–30 minutes to firm up. 4. Fry. Heat oil to 350°F in a deep pot or fryer. Fry the rolls in small batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels. 5. Serve. Serve hot with marinara or spicy vodka sauce for dipping. Garnish with Parmesan and fresh herbs if desired. Chef’s Tip For advance prep, assemble and freeze the rolls (uncooked). Fry directly from frozen when ready to serve — no thawing needed.
Smokehaus Ferndale ready to welcome hungry diners
Wing Marinade 1c Garlic Confit 2 Bunches Cilantro 1.5c Lime Juice Zest of 4 Limes 2 Jalapenos, Cleaned 1c Garlic Oil 1/4c Salt 2 Tblsp Black Pepper Wings are marinated overnight and then smoked for 3 hours with pecan wood. Then tossed in some of the marinade and garnished with cilantro and shaved jalapeños.
Union Woodshop cooks up Woodshop Chainsaw Massacre Sandwich
Woodshop Chainsaw Massacre Sandwich Serves 4 1 ½ lbs chopped, smoked beef brisket or chuck 1 cup beef stock or broth ½ cup chopped white onion 1 cup Tennessee-style BBQ sauce ¼ cup yellow mustard 2 tbsp hot sauce of choice Salt and pepper to taste 4 potato rolls 1 cup spicy dill pickles 4 oz crispy onion straws For the beef: Place chopped beef, onion, stock, BBQ sauce, mustard, and hot sauce in a covered pan and cook over low heat, stirring frequently. When beef is fork tender and sauce is reduced, adjust seasoning to taste with salt and pepper. To assemble: Toast buns, if desired, and place pickles and warmed beef mixture on bottom bun. Top with crispy onions.