Celebrating National Spaghetti Day with Carrabba’s Italian Grill in Sterling Heights
Recipe for the Pomodoro Sauce that is used in the Spaghetti and Meatballs: POMODORO Makes about 1 quart INGREDIENTS • 1 Yellow onion, finely chopped • ¼ cup extra-virgin olive oil • 4 garlic cloves, minced • 1 can (28 ounces) whole tomatoes in juice • Kosher salt and freshly ground black pepper • ¼ cup coarsely chopped fresh basil INSTUCTIONS 1. Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute. 2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper. 3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using). TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers. Spaghetti and Meatballs is the ultimate weeknight family dinner — quick, easy, and picky eater-approved! And one of the perfect days to enjoy this pasta favorite is today, National Spaghetti Day! To celebrate, Carrabba’s Italian Grill is showing viewers how to prepare this delicious recipe – including their Pomodoro sauce – Carrabba’s founder’s family tomato sauce recipe. They also have these spaghetti tips to share: • Don’t crowd your spaghetti, let it swim. • Allow 1 gallon of water for every pound of pasta. • Bring your water to a full boil before adding salt. Salt dissolves better in hot water. • To keep your spaghetti from sticking together, give it a good stir to be sure it isn’t clumping as soon as it is added to the water. • The only way to really tell when spaghetti is done is to steal a piece from the pot and taste it! • Add meatballs to make it a heartier dish! For more information or to find your nearest Carrabba’s Italian Grill, visit www.carrabbas.com.
Recipe for the Pomodoro Sauce that is used in the Spaghetti and Meatballs: POMODORO Makes about 1 quart INGREDIENTS • 1 Yellow onion, finely chopped • ¼ cup extra-virgin olive oil • 4 garlic cloves, minced • 1 can (28 ounces) whole tomatoes in juice • Kosher salt and freshly ground black pepper • ¼ cup coarsely chopped fresh basil INSTUCTIONS 1. Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute. 2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper. 3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using). TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers. Spaghetti and Meatballs is the ultimate weeknight family dinner — quick, easy, and picky eater-approved! And one of the perfect days to enjoy this pasta favorite is today, National Spaghetti Day! To celebrate, Carrabba’s Italian Grill is showing viewers how to prepare this delicious recipe – including their Pomodoro sauce – Carrabba’s founder’s family tomato sauce recipe. They also have these spaghetti tips to share: • Don’t crowd your spaghetti, let it swim. • Allow 1 gallon of water for every pound of pasta. • Bring your water to a full boil before adding salt. Salt dissolves better in hot water. • To keep your spaghetti from sticking together, give it a good stir to be sure it isn’t clumping as soon as it is added to the water. • The only way to really tell when spaghetti is done is to steal a piece from the pot and taste it! • Add meatballs to make it a heartier dish! For more information or to find your nearest Carrabba’s Italian Grill, visit www.carrabbas.com.
NACTOY 2024: Toyota, Ford, and Kia take home top car, truck, and utility vehicle awards
The winners of the 2024 North American Car, Truck, and Utility Vehicle of the Year awards will be revealed on Thursday.
The winners of the 2024 North American Car, Truck, and Utility Vehicle of the Year awards will be revealed on Thursday.
Five Lions named to 2024 Pro Bowl, 7 chosen as alternates
As a result of the Lions breakthrough season, some of the team's standouts are being recognized with the NFL's highest honor.
As a result of the Lions breakthrough season, some of the team's standouts are being recognized with the NFL's highest honor.
New billboards say 'Decker Reported' and corrects Lions record after Cowboys controversy
It's been four days since the Lions were robbed of their win over the Dallas Cowboys -- but time is not healing the wound.
It's been four days since the Lions were robbed of their win over the Dallas Cowboys -- but time is not healing the wound.
Officials tout Detroit's falling homicide rate, sees results on community front and hiring more officers
It wasn't just a falling homicide rate that officials touted in Detroit's review of crime. More money, more staff, better collaboration, and better preparation for events has also aided the city.
It wasn't just a falling homicide rate that officials touted in Detroit's review of crime. More money, more staff, better collaboration, and better preparation for events has also aided the city.
Fitness Coaches Desi and Victoria Johnson offer 21 day challenge to help stay fit after 40
Des 2 Fit and Coach Mommy offer exciting fitness challenge for the 40-plus crowd.
Des 2 Fit and Coach Mommy offer exciting fitness challenge for the 40-plus crowd.
Amy's Angels Holiday Special
Meet some of Amy's favorite angels
Meet some of Amy's favorite angels
Some species of frog native to Michigan struggling in River Rouge watershed, new survey finds
A new survey of frog and toad populations found numbers of some species that emerge early in the year are down.
A new survey of frog and toad populations found numbers of some species that emerge early in the year are down.
Chef Bobby’s Deluxe Mashed Potato au Gratin
Mashed Potato Base: • 6 large russet potatoes, peeled and quartered • 3 tablespoons kosher salt • 1/2 cup cold unsalted butter, cut in pieces • salt to taste • 1 pinch cayenne • 3/4 cup milk • 4 ounces Comte, Gruyere, or Cheddar cheese, shredded Au Gratin Potato Topping: • 4 large russet potatoes, peeled and halved • 2 teaspoons kosher salt • freshly ground black pepper to taste • 2 tablespoons melted butter • 2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded • 1/2 cup grated Parmigiano-Reggiano cheese Directions 1. Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish. 2. For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well. 3. Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth. 1. Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper. 2. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 3. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 4. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 5. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 6. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 7. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 1. Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.
Mashed Potato Base: • 6 large russet potatoes, peeled and quartered • 3 tablespoons kosher salt • 1/2 cup cold unsalted butter, cut in pieces • salt to taste • 1 pinch cayenne • 3/4 cup milk • 4 ounces Comte, Gruyere, or Cheddar cheese, shredded Au Gratin Potato Topping: • 4 large russet potatoes, peeled and halved • 2 teaspoons kosher salt • freshly ground black pepper to taste • 2 tablespoons melted butter • 2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded • 1/2 cup grated Parmigiano-Reggiano cheese Directions 1. Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish. 2. For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well. 3. Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth. 1. Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper. 2. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 3. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 4. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 5. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 6. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 7. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 1. Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.
How to check your credit report for free in Michigan
Here's how you can check your credit report each week in Michigan.
Here's how you can check your credit report each week in Michigan.
Kalamazoo brewery acquires Lawton Ridge Winery, plans to keep business going
Lawton Ridge Winery in Kalamazoo will continue to make wine after the business was acquired by Texas Corners Brewing Co.
Lawton Ridge Winery in Kalamazoo will continue to make wine after the business was acquired by Texas Corners Brewing Co.
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
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
New Year's Eve things to do in Metro Detroit
Still need New Year's Eve plans? Say goodbye to 2023 and welcome 2024 at the Metro Detroit celebrations. From family-friendly midday events to balls and more, there's something for everyone to do.
Still need New Year's Eve plans? Say goodbye to 2023 and welcome 2024 at the Metro Detroit celebrations. From family-friendly midday events to balls and more, there's something for everyone to do.
Chef Bobby's Wine Cellar
Chef Bobby's Wine Cellar
Chef Bobby's Wine Cellar
Detroit police report surge in officer recruitment due to better pay
According to DPD, 41 officers have rejoined the force, and over 300 new officers have been hired in 2023.
According to DPD, 41 officers have rejoined the force, and over 300 new officers have been hired in 2023.
Gov. Whitmer says she is open to banning assault weapons, expanding tobacco tax to vaping products
In part two of a 1-on-1 interview at her Lansing residence, Michigan Governor Gretchen Whitmer said she is open to a ban on assault weapons.
In part two of a 1-on-1 interview at her Lansing residence, Michigan Governor Gretchen Whitmer said she is open to a ban on assault weapons.
Michigan voters react to Trump staying on state primary ballot: 'He's too dangerous'
“Unless the U.S. Supreme Court rules otherwise, Donald Trump will be on the ballot for our Republican presidential primary on Feb. 27, 2024," according to Michigan SOS Jocelyn Benson.
“Unless the U.S. Supreme Court rules otherwise, Donald Trump will be on the ballot for our Republican presidential primary on Feb. 27, 2024," according to Michigan SOS Jocelyn Benson.
3 Michigan redistricting commissioners resign, random selection to be held in January
The Michigan Department of State will host a random selection to replace the departing members on Wednesday, Jan. 3.
The Michigan Department of State will host a random selection to replace the departing members on Wednesday, Jan. 3.
Michigan residents moving to Florida, Texas, other Midwest states, data shows
Michigan's population struggles are expected to get worse without intervention and improvements to several sectors of the state. Here are some of the most popular states that people are moving to.
Michigan's population struggles are expected to get worse without intervention and improvements to several sectors of the state. Here are some of the most popular states that people are moving to.
Unemployment agency wrongfully paid out millions to people who are dead or incarcerated, audit finds
An audit found potentially $250 million in improper payments between 2020-2022. At least $1.7 million went out to people the agency already determined shouldn't get money.
An audit found potentially $250 million in improper payments between 2020-2022. At least $1.7 million went out to people the agency already determined shouldn't get money.