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The 20th annual Vine & Dine dinner is happening on Tuesday, September 17th, from 6 -9 P.M. at The Kingsley of Bloomfield Hills. For more visit, bbcc.com/get-involved/events/vine-dine.

Style ambassador, Chuck Bennett and Maurielle Lue opened up the Style File to talk about the best, and worst, looks from week one of the NFL's regular season.

Maddie Pearl Salad Lemon Herb Marinated Blackeye Pea |Collard Greens | Roasted Sweet Potato | Candied Pecans | Maple Shallot Vinaigrette Lemon Herb Marinate: 2 Lemons (Zest and Juice) 3 cloves of Garlic (Minced) 2 tsp finely chopped Thyme 2 tsp Aleppo Pepper (ground) 1-1/2 cup olive oil 2 tsp Sea Salt Whisk until fully incorporated, place in refrigerator (pour marinated on cooled cooked blackeye peas) Maple Shallot Vinaigrette: 3 minced shallots 2 tbsp Dijon Mustard 1-1/4 cup Maple Syrup 2 cloves minced garlic 2 cups olive oil 1 tbsp Black pepper (course) 1/2 cup apple cider vinegar Whisk Ingredients together until emulsified set aside Roasted Sweet Potatoes: 3lbs Sweet potatoes (Diced -Skin on) 2 Tbsp Olive oil 1 Tbsp salt Preheat oven 350, tossed potatoes in oil and salt place in oven for approximately 25 minutes or until tender (remove and place in refrigerator to chill) Candied Pecans: 8oz Shelled Pecans 1/2 cup honey 1 tsp salt Combine ingredients and place in 350 preheated oven for approximately 15 minutes until pecans become crispy , set aside (not in refrigerator , to cool) Combine marinated blackeye peas with thinly chopped collard greens and chilled roasted potatoes tossed together and drizzle maple vinaigrette, then top with candied pecans

Former President Donald Trump signals a marijuana policy similar to Vice President Harris. Plus, two voters are in the hot seat discussing what they need to see in Tuesday?s debate

How many alarms does it take to get you out of bed in the morning? Experts say if it's more than one -- you need to make some changes.

Big Moe's Almond Chicken 2 - 4oz pc of chicken breast 2 eggs 1 quart Italian bread crumb seasoning 1/2 cup olive oil Cream: 1 cup sliced blanched almonds 1 quart Heavey cream 36 percent Other: 1 cup basmati rice 1 cup Fresh Green beans, long 3/4 c broccoli, chopped Description; 2 pcs breaded chicken. Served with basmati rice and steamed vegetables, topped with almond cream sauce. Directions: blend the almonds with cream in a food processor until smooth. Salt optional. Set aside the cream. Lightly steam the green beans and broccoli in a saucepan. Set aside. Rice: 1 cup of rice to 1.5 cups of water. Place water and rice in saucepan. Bring to simmer on medium high. When surface is bubbly, place lid on, turn down to medium low. Cook 12 min. Remove from stove and rest 8-10 minutes. Fluff w fork. Chicken Working one at a time, place chicken cutlet in a bowl of beaten eggs and coat both sides, place the cutlet in a bowl breadcrumbs and coat both sides, pressing the breadcrumbs onto the cutlet so they stick. Heat the oil In a nonstick skillet over medium-high heat, add enough oil to cover skillet . Heat until it’s shimmering- not smoking. Test if the oil is ready by dropping a few breadcrumbs, if they slowly sizzle , oil is ready. If they sizzle loudly and brown too quickly, lower the heat slightly. Add Chicken into the pan. Cook until golden brown on both sides, about 3 minutes per side. Serve: rice, top with chicken, add veggies, add the cream. Enjoy!

Kids love fidgeting, and not all students participate in physical activities after school -- so standing desks in the classroom could help give them a boost of brain power.