Yellow Light Coffee and Donuts
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Yellow Light Coffee and Donuts

Yellow Light Donuts 14447 E. Jefferson Avenue, Detroit Monday - Friday: 7 a.m. to 2 p.m. Saturday & Sunday: 8 a.m. to 3 p.m. yellowlightdetroit.com

Chef Bobby’s Butternut Squash Pasta
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Chef Bobby’s Butternut Squash Pasta

Chef Bobby’s Butternut Squash Pasta Ingredients • 1 butternut squash weighing about 2 1/2 pounds • 1 pound pasta • 1 tablespoon extra virgin olive oil • 1/3 cup chopped shallots or onions • 1/4 cup packed, freshly grated Parmesan cheese • 1/3 sour cream or heavy Cream or coconut milk • pinch of grated nutmeg • 1 tablespoon chopped parsley, for garnish • 1 teaspoon salt, more to taste • Pepper, to taste • Water as needed to thin the sauce, about 1 cup Bake the butternut squash: Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Sauté the shallots: in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes. Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little coconut milk or more water. • Add sour cream or coconut milk or cream and heat until warm: 
Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil. 

Cook pasta in boiling salted water: 
Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. Do not over cook pasta. Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. I sautéed sage leaves for a garnish and sprinkled hot pepper seeds. Of course more Parmesan. Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS

Good Times on the Ave whips up new lamb bite, offers new menu options
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Good Times on the Ave whips up new lamb bite, offers new menu options

Lamb bites recipe: 1 lb. ground lamb 2 tablespoons of chopped garlic 2 tbsp. of fresh thyme 2 tbsp. of fresh margarine teaspoon of Maggie seasoning. Onions. Bean sprouts. Red and yellow peppers. 1.) Sauté garlic, onions, shallots, bean sprouts, red pepper and yellow pepper. 2.) Deglaze with red wine. 3.) Sauté to golden brown. 4.) Garnish with crispy wontons. Lamb Egg Rolls 1 lb. ground lamb. 2 cups of mozzarella cheese. Half cup of Mexican mix cheese. 2 tablespoons of chopped garlic 2 tbsp. of fresh margarine teaspoon of Maggie seasoning. Onions. 1.) Sautee ground lamb meat, garlic, onion and shallots. 2.) Add Maggie seasoning salt and pepper to taste. 3.) Let cool. 4.) Mix in mozzarella cheese, parmesan cheese, and Mexican mix cheese. 5.) Wrap and deep fry until golden brown.

Firebird Tavern opens second location in Troy
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Firebird Tavern opens second location in Troy

Who says you can't keep chowing down on food after Thanksgiving? Here's the perfect excuse for anyone whose feeling guilty: Firebird Tavern prepares its guest-favorite Chicken Pot Pie that will be available at the brand's new location in Troy.

Louisiana Creole Gumbo cooks up a hearty jambalaya
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Louisiana Creole Gumbo cooks up a hearty jambalaya

Jambalaya 2 tbsp oil 2 lbs diced boneless chicken breast or thighs, whichever you prefer 1 lb diced sausage of choice 1 14 oz can diced tomatoes with juice 1 bell pepper, diced 1 onion, diced 2 celery ribs, diced 2 tbsp minced garlic 3-4 cups of chicken broth 3 tbsp Cajun seasoning 3 cups uncooked rice 1. In a large, heavy bottom pan, heat oil over medium heat. 2. Add sausage to oil, cooking until just beginning to brown, about 4 mins. 3. While sausage is browning, add 1 tbsp Cajun seasoning to chicken, mixing thoroughly. 4. Remove sausage from pan, scrape up browned bits at the bottom and add onions, peppers, and celery. Cook until slightly fragrant. 5. Add chicken, cooking on both sides until just browned, about 5 mins. 6. Add garlic, cooking about 1 minute, just until fragrant. 7.Add dry rice and stir thoroughly to incorporate. Add remaining seasonings and stir constantly, about 1 min. This step ensures flavor is distributed throughout the dish. 8. Add diced tomatoes, cooked sausage, and enough broth to cover rice. 9. Turn heat to medium-low and allow jambalaya to simmer until liquid is absorbed, adding more broth as necessary. Jambalaya is done when rice is perfectly fluffy.

Embracing fall's chill with Westview Orchards
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Embracing fall's chill with Westview Orchards

Westview Orchards, located off of 30 Mile Road and Van Dyke in Washington Township, and its co-owner Katrina Roy made an appearance on FOX 2 with a recipe for Winter Squash Casserole.

Good Cakes & Bakes stops by the Fox 2 kitchen to bake sweet potato chess pie
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Good Cakes & Bakes stops by the Fox 2 kitchen to bake sweet potato chess pie

Sweet Potato Chess Pie (this recipe can only be double; 4 pies) Ingredients ? 1 cup unsalted butter room temperature ? 3 cup granulated sugar ? 6 large eggs ? 4 teaspoons yellow cornmeal ? 2 teaspoon all-purpose flour ? 0.5 teaspoon ground cinnamon ? 2 teaspoon vinegar ? 2 teaspoon pure vanilla extract ? 3 cups mashed sweet potatoes About 3-4 1/2 medium sized sweet potatoes peeled, diced, boiled until tender and mashed ? 2 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. ? Pour batter into prepared pie shell and bake for 45-50 minutes. ? Cool for at least 4 hours and serve.