Back to school lunches with a twist with Blue Cross Blue Shield of Michigan
Registered dietitian Shanthi Apello from Blue Cross Blue Shield of Michigan is here creating some fun lunches for the kids and even adults to enjoy that are healthy and easy to make. To find more of these recipes go to ahealthiermichigan.org.
Registered dietitian Shanthi Apello from Blue Cross Blue Shield of Michigan is here creating some fun lunches for the kids and even adults to enjoy that are healthy and easy to make. To find more of these recipes go to ahealthiermichigan.org.
USA TODAY Wine & Food Experience this weekend at Belle Island
This weekend at Cricket Field at Belle Isle from 1-4pm culinary artists and upcoming chef will all be at the USA Today & Food Experience. This event has a variety of wines and food available to taste. Head over to wineandfood.usatoday.com to learn more.
This weekend at Cricket Field at Belle Isle from 1-4pm culinary artists and upcoming chef will all be at the USA Today & Food Experience. This event has a variety of wines and food available to taste. Head over to wineandfood.usatoday.com to learn more.
Dirty Jazz Cafe highlights their new menu dishes
The folks over at Dirty Jazz Cafe in Grosse Pointe Farms are in the studio this morning whipping up some foods that are new on their menu. And also talking about the jazz performances that are offered at the cafe as well. To catch up with all the things going on the the cafe head to www.dirtydogjazz.com.
The folks over at Dirty Jazz Cafe in Grosse Pointe Farms are in the studio this morning whipping up some foods that are new on their menu. And also talking about the jazz performances that are offered at the cafe as well. To catch up with all the things going on the the cafe head to www.dirtydogjazz.com.
Slows Barbq Stops by to make Brisket Enchilada
Slows Bar BQ - Brisket Enchilada This is the recipe for our long time menu item, the Brisket Enchilada. The Brisket Enchilada was featured on Man v’s Food in 2009. The dish was created as a way to utilize any scraps that we create while carving our whole smoked brisket. It was inspired by some amazing brisket tacos that Co-CEO and Founding Chef Brian Perrone and Co-CEO Terry Perrone ate at a tex-mex restaurant in Dallas, TX called Mia’s in 2004. This technique can easily be adjusted to use any protein you may have available. It’s a great way to use up your Slows leftovers. Ingredients: 1/2 LB Smoked Brisket - chopped 1/4 Cup Spanish Onion - julienned 1/2 Cup Beef Broth 1 - 2 Tbs Hot Sauce 1 Tbs Canola Oil + a little more 8 each Soft Corn Tortillas 4 oz-wt Smoked Gouda - shredded 1/2 Cup Cheddar Cheese - shredded 2 oz-fl Slows Spicy BBQ Sauce 2 Tbs scallions - sliced thin for garnish Steps: PREPARE Filling 1. Heat a saute pan over medium heat 2. Add canola oil and onions - reduce heat 3. Sweat onions until translucent 4. Add chopped beef, hot sauce and broth. 5. Bring mixture to a simmer. 6. Remove from heat and allow to cool PREPARE Tortillas 1. Heat another pan over medium heat. 2. Add a thin film of oil to pan. 3. Gently heat tortillas on both sides until pliable 4. Arrange tortillas on a clean work surface in a single layer. ASSEMBLY 1. Add 1 oz-wt to the center of each tortilla. 2. Add .5 oz-wt smoked gouda to each tortilla 3. Roll each tortilla into a cylinder and place in an oven proof pan or casserole 4. Cover the rolled enchiladas evenly with shredded cheddar. 5. Bake or broil until cheese is lightly browned. 6. Add spicy sauce then top with scallions 7. Serve your hungry friends and enjoy
Slows Bar BQ - Brisket Enchilada This is the recipe for our long time menu item, the Brisket Enchilada. The Brisket Enchilada was featured on Man v’s Food in 2009. The dish was created as a way to utilize any scraps that we create while carving our whole smoked brisket. It was inspired by some amazing brisket tacos that Co-CEO and Founding Chef Brian Perrone and Co-CEO Terry Perrone ate at a tex-mex restaurant in Dallas, TX called Mia’s in 2004. This technique can easily be adjusted to use any protein you may have available. It’s a great way to use up your Slows leftovers. Ingredients: 1/2 LB Smoked Brisket - chopped 1/4 Cup Spanish Onion - julienned 1/2 Cup Beef Broth 1 - 2 Tbs Hot Sauce 1 Tbs Canola Oil + a little more 8 each Soft Corn Tortillas 4 oz-wt Smoked Gouda - shredded 1/2 Cup Cheddar Cheese - shredded 2 oz-fl Slows Spicy BBQ Sauce 2 Tbs scallions - sliced thin for garnish Steps: PREPARE Filling 1. Heat a saute pan over medium heat 2. Add canola oil and onions - reduce heat 3. Sweat onions until translucent 4. Add chopped beef, hot sauce and broth. 5. Bring mixture to a simmer. 6. Remove from heat and allow to cool PREPARE Tortillas 1. Heat another pan over medium heat. 2. Add a thin film of oil to pan. 3. Gently heat tortillas on both sides until pliable 4. Arrange tortillas on a clean work surface in a single layer. ASSEMBLY 1. Add 1 oz-wt to the center of each tortilla. 2. Add .5 oz-wt smoked gouda to each tortilla 3. Roll each tortilla into a cylinder and place in an oven proof pan or casserole 4. Cover the rolled enchiladas evenly with shredded cheddar. 5. Bake or broil until cheese is lightly browned. 6. Add spicy sauce then top with scallions 7. Serve your hungry friends and enjoy
DraftKings Sports & Social Troy Live
DraftKings Sports and Social located in Troy is in the kitchen this morning highlighting a few dishes on their menu that make for a perfect meal while watching in your favorite Detroit teams.
DraftKings Sports and Social located in Troy is in the kitchen this morning highlighting a few dishes on their menu that make for a perfect meal while watching in your favorite Detroit teams.
Chef Bobby Nahra in the kitchen highlighting his restaurant HOOK
Chef Bobby Nahra is here talking to Deena and Ryan about the array of seafood dishes he has at his St. Clair Shores restaurant called HOOK. To get a taste of the food Chef Bobby has talked about head over to the website hookscs.com.
Chef Bobby Nahra is here talking to Deena and Ryan about the array of seafood dishes he has at his St. Clair Shores restaurant called HOOK. To get a taste of the food Chef Bobby has talked about head over to the website hookscs.com.
Recipes: Picnic spread with Chef Kelli of Two Unique Catering
Chef Kelli of Two Unique Catering shares how to make a picnic spread perfect for the summer.
Chef Kelli of Two Unique Catering shares how to make a picnic spread perfect for the summer.
Chef Kelli of Two Unique Catering makes a picnic spread
Chef Kelli of Two Unique Catering shares how to make a picnic you can enjoy at the park, in your backyard, camping, and more.
Chef Kelli of Two Unique Catering shares how to make a picnic you can enjoy at the park, in your backyard, camping, and more.
Chef Chantele Jones Vegan Cherry Almond Chick'n Salad
Chef Chantele Jones, owner of Estella's Vegan Cuisine and Desserts, shares plant-based recipe for vegan cherry almond chick'n salad. Vegan Cherry Almond Chick-N Salad Servings: 6 Time: 15 Minutes Ingredients: 1 Package of Gardein chickN strips, cubed 1 cup chopped fresh cherries ? cup diced celery ? cup chopped green onion 1 small Granny Smith apple, diced 1 cup vegan mayo 3 teaspoons poppy seeds ? cup sliced almonds, Salt & pepper, to taste INSTRUCTIONS 1. In a large bowl combine cubed chickN, cherries, celery, green onion and apple in a medium to large mixing bowl. 2. Stir in vegan mayo almonds and poppy seeds. Taste before adding salt and pepper. Add, if needed. 3. Enjoy on a vegan croissant, with crackers, or on top of a bed of fresh spinach- as a salad.
Chef Chantele Jones, owner of Estella's Vegan Cuisine and Desserts, shares plant-based recipe for vegan cherry almond chick'n salad. Vegan Cherry Almond Chick-N Salad Servings: 6 Time: 15 Minutes Ingredients: 1 Package of Gardein chickN strips, cubed 1 cup chopped fresh cherries ? cup diced celery ? cup chopped green onion 1 small Granny Smith apple, diced 1 cup vegan mayo 3 teaspoons poppy seeds ? cup sliced almonds, Salt & pepper, to taste INSTRUCTIONS 1. In a large bowl combine cubed chickN, cherries, celery, green onion and apple in a medium to large mixing bowl. 2. Stir in vegan mayo almonds and poppy seeds. Taste before adding salt and pepper. Add, if needed. 3. Enjoy on a vegan croissant, with crackers, or on top of a bed of fresh spinach- as a salad.
Cooking with Que to make a vegan beet salad
In the kitchen this morning we have Chef Que Broden from Cooking with Que teaching Deena and Ryan how to make a vegan roasted beet salad and a lemon oregano dressing. For more information about Cooking with Que go to her website cookingwithque.com.
In the kitchen this morning we have Chef Que Broden from Cooking with Que teaching Deena and Ryan how to make a vegan roasted beet salad and a lemon oregano dressing. For more information about Cooking with Que go to her website cookingwithque.com.
Novi Taco Fest
The Novi Taco Fest is a month away and here to preview a glimpse of what the festival has to offer is Mika Ghamloush from Tacos Del Barrio. The taco fest is from August 25-27th at Twelve Mile Crossing near Emagine theater in Novi 44275 W. Twelve Mile Rd. To find out more information about the Novi Taco Fest go to the website Novitacofest.com.
The Novi Taco Fest is a month away and here to preview a glimpse of what the festival has to offer is Mika Ghamloush from Tacos Del Barrio. The taco fest is from August 25-27th at Twelve Mile Crossing near Emagine theater in Novi 44275 W. Twelve Mile Rd. To find out more information about the Novi Taco Fest go to the website Novitacofest.com.
Ivy Kitchen & Cocktails Detroit Share Corn Brisket Recipe
Ivy Kitchen & Cocktails Detroit stops by the Fox 2 Kitchen to cook up corn brisket.
Ivy Kitchen & Cocktails Detroit stops by the Fox 2 Kitchen to cook up corn brisket.
Lasagna Love helping connect families through food
Jolie Abreu from non-profit organization Lasagna Love is in the kitchen this morning talking about National Lasagna Day. And how Lasagna Love is helping to connect families through giving out homemade delivered lasagnas to neighbors in need.
Jolie Abreu from non-profit organization Lasagna Love is in the kitchen this morning talking about National Lasagna Day. And how Lasagna Love is helping to connect families through giving out homemade delivered lasagnas to neighbors in need.
Peteet's Famous Cheesecakes
Peteet's Famous Cheesecakes is in studio fresh off their appearance on QVC showing Fox 2 viewers how they make their adored cheesecakes. As well as their special promotion that is happening on Sunday July 30th in honor of National Cheesecake Day. Check their website peteetscheesecakes.com to read all their special Sunday only offers.
Peteet's Famous Cheesecakes is in studio fresh off their appearance on QVC showing Fox 2 viewers how they make their adored cheesecakes. As well as their special promotion that is happening on Sunday July 30th in honor of National Cheesecake Day. Check their website peteetscheesecakes.com to read all their special Sunday only offers.
Chef Ryan Salter, of Salt & Ko. & Breadless, Shares Zero Carbs Lasagna Recipe
Low Carb Eggplant Lasagna 1 8x8 Baking Dish Parchment Paper Aluminum Foil 2 Medium Eggplants 2 cups of Ricotta Cheese 2 tsp of salt Pepper 3 cups of shredded Mozzarella cheese 2 cups of Ricotta Cheese 2 tablespoons of Basil 1 tablespoon of Oregano Bolognese 3 pounds of ground beef 1 medium onion2 table spoons of minced garlic 3 quarts of tomato sauce 2 pints of whole milk 2 table spoons of fresh oregano 3 table spoons of fresh basil Lightly brown ground beef, drain fat. And onion and sweat till translucent, add minced garlic and lightly brown. Make sure that the ground beef is broken up and no clumps of beef are present. Add tomato sauce and milk, stir to blend and simmer for 30 minutes. Add basil and oregano season with salt and pepper. Lasagna method 1. Peel and thinly slice 2 medium egg plants. Sprinkle lightly with salt to extract bitterness for at least 30 minutes and rinse in cold water, pat dry. 2. In an 8x8 baking dish place enough Bolognese to thinly cover the bottom of the dish. Layer the egg plant evenly, spread an even layer of Bolognese sauce over the egg plant and spread fresh mozzarella evenly over the first layer. Repeat this step 2 times. 3. After two layers built, evenly spread a layer of ricotta cheese and fresh basil. 4. Repeat step 2 until two layers are built again. 5. Cover the top of the lasagna with Bolognese and fresh mozzarella. 6. Cover with parchment paper and aluminum foil and bake in the oven for 45 minutes at 350 degrees. 7. Remove lasagna from the oven and let cool for 15 minutes before cutting and serving
Low Carb Eggplant Lasagna 1 8x8 Baking Dish Parchment Paper Aluminum Foil 2 Medium Eggplants 2 cups of Ricotta Cheese 2 tsp of salt Pepper 3 cups of shredded Mozzarella cheese 2 cups of Ricotta Cheese 2 tablespoons of Basil 1 tablespoon of Oregano Bolognese 3 pounds of ground beef 1 medium onion2 table spoons of minced garlic 3 quarts of tomato sauce 2 pints of whole milk 2 table spoons of fresh oregano 3 table spoons of fresh basil Lightly brown ground beef, drain fat. And onion and sweat till translucent, add minced garlic and lightly brown. Make sure that the ground beef is broken up and no clumps of beef are present. Add tomato sauce and milk, stir to blend and simmer for 30 minutes. Add basil and oregano season with salt and pepper. Lasagna method 1. Peel and thinly slice 2 medium egg plants. Sprinkle lightly with salt to extract bitterness for at least 30 minutes and rinse in cold water, pat dry. 2. In an 8x8 baking dish place enough Bolognese to thinly cover the bottom of the dish. Layer the egg plant evenly, spread an even layer of Bolognese sauce over the egg plant and spread fresh mozzarella evenly over the first layer. Repeat this step 2 times. 3. After two layers built, evenly spread a layer of ricotta cheese and fresh basil. 4. Repeat step 2 until two layers are built again. 5. Cover the top of the lasagna with Bolognese and fresh mozzarella. 6. Cover with parchment paper and aluminum foil and bake in the oven for 45 minutes at 350 degrees. 7. Remove lasagna from the oven and let cool for 15 minutes before cutting and serving
Mezcal Mexican Bar & Kitchen
Chef Luis Granados from Mecal Mexican Bar and Kitchen is cooking up his signature tacos that are served at his restaurant and very popular. Today is he is showing Deena, Lee, and Ryan how he makes them everyday in the kitchen. Mecal Mexican Bar and Kitchen has two locations one in Detroit and the other in Ferndale. If you want to know more about Mecal Mexican Bar and Kitchen there website is mezcalferndale.com
Chef Luis Granados from Mecal Mexican Bar and Kitchen is cooking up his signature tacos that are served at his restaurant and very popular. Today is he is showing Deena, Lee, and Ryan how he makes them everyday in the kitchen. Mecal Mexican Bar and Kitchen has two locations one in Detroit and the other in Ferndale. If you want to know more about Mecal Mexican Bar and Kitchen there website is mezcalferndale.com
Celebrating National Chicken Wing Day with Detroit Wing Company
Detroit Wing Company is teaching the Nine anchors how to make their popular garlic parmesan sauce. And Kara Lacureaux is here also telling folks about the Detroit Wing Company's special offer on all orders for National Chicken Wing Day which is on July 29th. For more information head over to Detroitwingco.com
Detroit Wing Company is teaching the Nine anchors how to make their popular garlic parmesan sauce. And Kara Lacureaux is here also telling folks about the Detroit Wing Company's special offer on all orders for National Chicken Wing Day which is on July 29th. For more information head over to Detroitwingco.com
Achatz Home Pie Company Live
Achatz Homemade Pie Company is here in the kitchen this morning talking about the array of pies they have to offer customers. Zach Achatz also will be showing The Nine crew a traditional apple pie. On Friday July 28th all Achatz stores will be offering fruit pies and chicken pot pies will be fifteen dollars. Check out Achatzpies.com to get each store's offers.
Achatz Homemade Pie Company is here in the kitchen this morning talking about the array of pies they have to offer customers. Zach Achatz also will be showing The Nine crew a traditional apple pie. On Friday July 28th all Achatz stores will be offering fruit pies and chicken pot pies will be fifteen dollars. Check out Achatzpies.com to get each store's offers.
Recipe: Da Edoardo's Bistecca alla Fiorentina
Longstanding Italian restaurant Da Edoardo in Grosse Pointe Woods shares a recipe for its Bistecca alla Fiorentina.
Longstanding Italian restaurant Da Edoardo in Grosse Pointe Woods shares a recipe for its Bistecca alla Fiorentina.
Head Chef of Pastaio cooks up Trattoria
Pasquale Lamarra prepares a special dish called Trattoria, a special dish prepared out of the Royal Oak restaurant Pastaio.
Pasquale Lamarra prepares a special dish called Trattoria, a special dish prepared out of the Royal Oak restaurant Pastaio.