Celebrating National Meatball Day with Chef Bobby from Encore Catering
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Celebrating National Meatball Day with Chef Bobby from Encore Catering

www.encorebanquets.com Chef Bobby’s Mediterranean inspired Meatless Meatballs For the Meatless Meatballs: INGREDIENTS: 15 ounce can black beans , drained and rinsed 1/2 cup Chick Peas drained 1/2 small onion 2 cloves garlic , peeled 1 large egg , beaten 1/3 cup breadcrumbs 1/3 cup brown rice cooked 1 Tablespoon chili powder 1 teaspoon cumin salt and freshly ground black pepper , to taste Place rinsed and drained black beans / chick peas in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork. Place the onion and garlic in a food processor and process until finely minced. Transfer mixture to a fine mesh strainer to remove the excess water. (Remove as much moisture as you can Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs. Portion out the meatballs to about 2 ounces each. Bake them at 375 degrees F on a lightly oiled parchment paper baking tray for 18-20 minutes middle rack. Rotate the meatballs at about 12 minutes quickly 180 degrees to insure even cooking. I like to place the meatballs over a fresh green salad or even a hearty Greek salad.

www.encorebanquets.com Chef Bobby’s Mediterranean inspired Meatless Meatballs For the Meatless Meatballs: INGREDIENTS: 15 ounce can black beans , drained and rinsed 1/2 cup Chick Peas drained 1/2 small onion 2 cloves garlic , peeled 1 large egg , beaten 1/3 cup breadcrumbs 1/3 cup brown rice cooked 1 Tablespoon chili powder 1 teaspoon cumin salt and freshly ground black pepper , to taste Place rinsed and drained black beans / chick peas in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork. Place the onion and garlic in a food processor and process until finely minced. Transfer mixture to a fine mesh strainer to remove the excess water. (Remove as much moisture as you can Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs. Portion out the meatballs to about 2 ounces each. Bake them at 375 degrees F on a lightly oiled parchment paper baking tray for 18-20 minutes middle rack. Rotate the meatballs at about 12 minutes quickly 180 degrees to insure even cooking. I like to place the meatballs over a fresh green salad or even a hearty Greek salad.

Meatless Monday: Cauliflower Hash & Sauteed
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Meatless Monday: Cauliflower Hash & Sauteed

Recipe: Hash & Sauteed Avocado https://cookingwithque.com/recipe-items/cauliflower-hash-recipe-for-weightloss/

Recipe: Hash & Sauteed Avocado https://cookingwithque.com/recipe-items/cauliflower-hash-recipe-for-weightloss/

Hazel, Ravines and Downtown's Shepherd's Pie
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Hazel, Ravines and Downtown's Shepherd's Pie

Shepherd?s Pie Available for pre-order and pick-up through Hazel?s at Home menu for St. Patrick?s Day Recipe by Emmele Herrold, executive chef and co-owner of Hazel, Ravines and Downtown Ingredients: 2 pounds of ground beef 2 tablespoons canola oil 1 medium carrot chopped 1 stalk celery chopped 1/2 yellow onion chopped 3 cloves garlic minced 16 ounces of beef gravy 4 cups mashed potato 10 ounces of shredded cheese Instructions: Heat canola oil in bottom of Dutch oven or large skillet. Add chopped carrots, onion, celery and cook until tender, 5 to 8 minutes Add ground beef to pot, and cook through. Strain grease from beef. Add beef to the bottom of a 9x13 casserole dish. Pour vegetables over beef in an even layer. Let cool. Spoon mashed potatoes over beef and gravy and smooth out in an even layer, with the back of a spoon or spatula. Evenly distribute cheese over the entire dish Bake in a 350 degree oven until cheese is bubbling and beef is heated through, about 25-30 minutes.

Shepherd?s Pie Available for pre-order and pick-up through Hazel?s at Home menu for St. Patrick?s Day Recipe by Emmele Herrold, executive chef and co-owner of Hazel, Ravines and Downtown Ingredients: 2 pounds of ground beef 2 tablespoons canola oil 1 medium carrot chopped 1 stalk celery chopped 1/2 yellow onion chopped 3 cloves garlic minced 16 ounces of beef gravy 4 cups mashed potato 10 ounces of shredded cheese Instructions: Heat canola oil in bottom of Dutch oven or large skillet. Add chopped carrots, onion, celery and cook until tender, 5 to 8 minutes Add ground beef to pot, and cook through. Strain grease from beef. Add beef to the bottom of a 9x13 casserole dish. Pour vegetables over beef in an even layer. Let cool. Spoon mashed potatoes over beef and gravy and smooth out in an even layer, with the back of a spoon or spatula. Evenly distribute cheese over the entire dish Bake in a 350 degree oven until cheese is bubbling and beef is heated through, about 25-30 minutes.

Heart Healthy Lentil Chili from St. Joe's

Heart Healthy Lentil Chili from St. Joe's

 Chantal Singer, a Dietitian from St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat. 

 Chantal Singer, a Dietitian from St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat. 

Heart Healthy Lentil Chili from St. Joe's
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Heart Healthy Lentil Chili from St. Joe's

�Chantal Singer, a Dietitian from�St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat.�

�Chantal Singer, a Dietitian from�St. Joseph Mercy Ann Arbor, shares a chili recipe filled with fiber and low in fat.�

How to make Focaccia Bread
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How to make Focaccia Bread

Chef Michael D'Angelo, of the Mitten and Boot Cafe, shows us how to make the focaccia bread.

Chef Michael D'Angelo, of the Mitten and Boot Cafe, shows us how to make the focaccia bread.

Meatless Monday: Baked Feta (kind of) Pasta
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Meatless Monday: Baked Feta (kind of) Pasta

There's a viral video on Tik Tok, about how to make a Baked Feta Pasta. If you are not a fan of feta, or if you'd like the vegan version of this dish, here you go. For more recipes from Que go to www.cookingwithque.com

There's a viral video on Tik Tok, about how to make a Baked Feta Pasta. If you are not a fan of feta, or if you'd like the vegan version of this dish, here you go. For more recipes from Que go to www.cookingwithque.com

Meatless Monday: Louisiana Creole Gumbo
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Meatless Monday: Louisiana Creole Gumbo

It's a Meatless Monday Mardi Gras style. Stephanie Spencer, Louisiana Creole Gumbo co-owner shows us how to make their Red Bean Spinach Quinoa Bowl.

It's a Meatless Monday Mardi Gras style. Stephanie Spencer, Louisiana Creole Gumbo co-owner shows us how to make their Red Bean Spinach Quinoa Bowl.

Semlor: Traditional Swedish Fat Tuesday Buns
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Semlor: Traditional Swedish Fat Tuesday Buns

Semlor is a traditional Swedish cream and marzipan filled brioche bun which is made for Lent.

Semlor is a traditional Swedish cream and marzipan filled brioche bun which is made for Lent.

Valentine's Day meals for the whole family brought to you by DPSCD Chef Michael Hearn
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Valentine's Day meals for the whole family brought to you by DPSCD Chef Michael Hearn

On Friday, Detroit Public Schools Community District Chef Michael Hearn appeared on FOX 2 Mornings to show us how to make a Valentine's Day meal for the whole family.

On Friday, Detroit Public Schools Community District Chef Michael Hearn appeared on FOX 2 Mornings to show us how to make a Valentine's Day meal for the whole family.

Valentine's Dinner for Two from Vince & Joe's
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Valentine's Dinner for Two from Vince & Joe's

Valentine?s Dinner for Two 2021 $75.00/serves 2 Only Available to Purchase through our Shelby Twp. Location Go to https://vinceandjoes.com/product/valentines-dinner-for-two-2021/ for more information.

Valentine?s Dinner for Two 2021 $75.00/serves 2 Only Available to Purchase through our Shelby Twp. Location Go to https://vinceandjoes.com/product/valentines-dinner-for-two-2021/ for more information.

It's Foodie February in Downtown Rochester
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It's Foodie February in Downtown Rochester

Ditch the kitchen and head to Downtown Rochester for Foodie February! Beginning February 1, dine in or carry out from any Downtown Rochester restaurant, save your receipts and you'll have a chance to win restaurant gift cards and Love Local Rochester swag every week in February! Receipts can be brought to the Downtown Collaboration Studio, 431 S. Main Street. February 1-28. Each receipt will receive one entry, eligible for both the weekly and grand prize drawings. Grand Prize Winners will be announced and contacted on Tuesday, March 2. For more information about Foodie February, contact the Rochester DDA at 248.656.0060 or online at downtownrochestermi.com.

Ditch the kitchen and head to Downtown Rochester for Foodie February! Beginning February 1, dine in or carry out from any Downtown Rochester restaurant, save your receipts and you'll have a chance to win restaurant gift cards and Love Local Rochester swag every week in February! Receipts can be brought to the Downtown Collaboration Studio, 431 S. Main Street. February 1-28. Each receipt will receive one entry, eligible for both the weekly and grand prize drawings. Grand Prize Winners will be announced and contacted on Tuesday, March 2. For more information about Foodie February, contact the Rochester DDA at 248.656.0060 or online at downtownrochestermi.com.