The Doctor Is In: Varicose Veins
Dr. Paul Corcoran, Director of the Henry Ford Vein Center and a certified vascular surgeon, talks about your options when dealing with varicose veins.
Dr. Paul Corcoran, Director of the Henry Ford Vein Center and a certified vascular surgeon, talks about your options when dealing with varicose veins.
The Last Bite Chef
Chef Allison Anastasio, founder of The Last Bite shows us how to make Seared Cauliflower Steak, Herb Chimichurri and Toasted Pine Nut Crumble. INGREDIENTS: cauliflower ● ¼ cup avocado oil ● 1 large head cauliflower, cut into four 1 inch-thick vertical slices. (optional: reserve florets that crumble) ● 1 Tbsp kosher salt ● Freshly ground black pepper, to taste chimichurri ● 1 bunch parsley, stems removed ● 1 bunch cilantro, stems and leaves ● ¼ cup red wine vinegar ● ¼ tsp red chili flakes ● 2 garlic cloves ● ¾ cup olive oil pine nut crumble ● 2 slices stale bread, roughly chopped ● 1/4 cup pine nuts, toasted ● 1/3 cup grated parmigiano reggiano cheese (substitute plant based cheese for vegan option) ● 1/4 cup chopped parsley leaves ● 2 garlic cloves, smashed and diced ● 3 tablespoons butter, melted, cooled (substitute plant based butter for vegan option) INSTRUCTIONS: 1. Preheat oven to 375°F. 2. Cauliflower: Heat a large cast-iron pan over high heat. Add 2 tbsp avocado oil. Sprinkle cauliflower steaks generously with salt and pepper. Cook 4 minutes per side, or until dark golden brown and crispy. Transfer to a pan. Repeat with other steaks. Bake steaks for 10 minutes, or until cauliflower is tender. 3. Chimichurri: Combine parsley, cilantro, vinegar, ½ tsp salt, garlic and red chili flakes in a blender; pulse to combine. With motor running, add olive oil through food chute; process until smooth. Set aside. 4. Pine nut crumble: Pulse bread and pine nuts into a food processor until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. 5. Assembly: Spoon chimichurri over cauliflower to serve. Top with pine nut crumble NOTES: 1. To make this a meal with a complete protein, serve on a bed of quinoa. 2. Optional: Boil any remaining cauliflower florets. Puree them in a food processor with goat cheese, olive oil & kosher salt. Serve under the cauliflower steak. SPECIAL EQUIPMENT: ● Cast iron or heavy bottom skillet ● Food processor and/or blender
Chef Allison Anastasio, founder of The Last Bite shows us how to make Seared Cauliflower Steak, Herb Chimichurri and Toasted Pine Nut Crumble. INGREDIENTS: cauliflower ● ¼ cup avocado oil ● 1 large head cauliflower, cut into four 1 inch-thick vertical slices. (optional: reserve florets that crumble) ● 1 Tbsp kosher salt ● Freshly ground black pepper, to taste chimichurri ● 1 bunch parsley, stems removed ● 1 bunch cilantro, stems and leaves ● ¼ cup red wine vinegar ● ¼ tsp red chili flakes ● 2 garlic cloves ● ¾ cup olive oil pine nut crumble ● 2 slices stale bread, roughly chopped ● 1/4 cup pine nuts, toasted ● 1/3 cup grated parmigiano reggiano cheese (substitute plant based cheese for vegan option) ● 1/4 cup chopped parsley leaves ● 2 garlic cloves, smashed and diced ● 3 tablespoons butter, melted, cooled (substitute plant based butter for vegan option) INSTRUCTIONS: 1. Preheat oven to 375°F. 2. Cauliflower: Heat a large cast-iron pan over high heat. Add 2 tbsp avocado oil. Sprinkle cauliflower steaks generously with salt and pepper. Cook 4 minutes per side, or until dark golden brown and crispy. Transfer to a pan. Repeat with other steaks. Bake steaks for 10 minutes, or until cauliflower is tender. 3. Chimichurri: Combine parsley, cilantro, vinegar, ½ tsp salt, garlic and red chili flakes in a blender; pulse to combine. With motor running, add olive oil through food chute; process until smooth. Set aside. 4. Pine nut crumble: Pulse bread and pine nuts into a food processor until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. 5. Assembly: Spoon chimichurri over cauliflower to serve. Top with pine nut crumble NOTES: 1. To make this a meal with a complete protein, serve on a bed of quinoa. 2. Optional: Boil any remaining cauliflower florets. Puree them in a food processor with goat cheese, olive oil & kosher salt. Serve under the cauliflower steak. SPECIAL EQUIPMENT: ● Cast iron or heavy bottom skillet ● Food processor and/or blender
New Head Chef & A New Summer Menu at The Kitchen By Cooking With Que
There is a lot going on in The Kitchen. Chef Que Broden introduces us to her new head chef Amber Beckem, all while showing off the new summer menu.
There is a lot going on in The Kitchen. Chef Que Broden introduces us to her new head chef Amber Beckem, all while showing off the new summer menu.
Easy Do-It-Yourself 4th of July Dessert Treat
I've got the best little easy and show-stopping 4th of July treat. It'll be the hit of any party or family gathering for the 4th!
I've got the best little easy and show-stopping 4th of July treat. It'll be the hit of any party or family gathering for the 4th!
Red, White & Blue Strawberries
Jill shows us how to turn strawberries into a red, white & blue Fourth of July treat!
Jill shows us how to turn strawberries into a red, white & blue Fourth of July treat!
SUNSHINE Burger
The Nine
The Nine
HRD Kitchen brings back shades of red, white and blue to its dessert menu
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
HRD Kitchen bringing back shades of red, white and blue to the dessert menu
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Bubba's 33 makes their Sunshine Burger
Bubba’s 33 Sunshine Burger- Serves 6 2 lbs. fresh ground chuck 1 lb apple wood smoked bacon, cut into 1 inch pieces and frozen for 30 minutes · Place semi-frozen bacon into food processor and pulse several times until bacon is chopped into small, pea sized pieces. · Add ground chuck to bacon in processor, pulse until well combined. Do not over blend. You will want to see small pieces of bacon throughout the mix. · Alternately, if you have a meat grinder, grind bacon through medium plate and then combine with the ground chuck, mixing well with your hands in bowl. · Shape mixture into 6 each 8 oz patties. FOR BURGERS: 6 each Large Kaiser Rolls 6 Bacon- Chuck Patties Salt and Fresh Ground Pepper 6 eggs, cooked sunny side up or over easy (your preference!) 12 slices Applewood Smoked Bacon 12 slices American cheese 1 cup shredded iceberg lettuce 12 slices vine ripe tomato ½ cup finely diced sweet onion ½ cup Garlic Aioli (½ cup mayonnaise, 1 tsp chopped garlic, 1 tsp lemon juice, ¼ tsp salt) · Preheat grill to medium high heat · Slice Kaiser buns in half and toast on cut side only on the grill · Season patties on both sides with salt and pepper · Grill burgers to desired temperature. · Place cheese on burgers and allow to melt · Build burgers as follows: Place bottom bun on plate Top with shredded lettuce, diced onions and 2 slices tomato Place cheese topped burger patty on next Top with 2 slices of cooked bacon Top with sunny side up egg Spread top Bun with Garlic Aioli and place over burger. Enjoy the best burger ever!
Bubba’s 33 Sunshine Burger- Serves 6 2 lbs. fresh ground chuck 1 lb apple wood smoked bacon, cut into 1 inch pieces and frozen for 30 minutes · Place semi-frozen bacon into food processor and pulse several times until bacon is chopped into small, pea sized pieces. · Add ground chuck to bacon in processor, pulse until well combined. Do not over blend. You will want to see small pieces of bacon throughout the mix. · Alternately, if you have a meat grinder, grind bacon through medium plate and then combine with the ground chuck, mixing well with your hands in bowl. · Shape mixture into 6 each 8 oz patties. FOR BURGERS: 6 each Large Kaiser Rolls 6 Bacon- Chuck Patties Salt and Fresh Ground Pepper 6 eggs, cooked sunny side up or over easy (your preference!) 12 slices Applewood Smoked Bacon 12 slices American cheese 1 cup shredded iceberg lettuce 12 slices vine ripe tomato ½ cup finely diced sweet onion ½ cup Garlic Aioli (½ cup mayonnaise, 1 tsp chopped garlic, 1 tsp lemon juice, ¼ tsp salt) · Preheat grill to medium high heat · Slice Kaiser buns in half and toast on cut side only on the grill · Season patties on both sides with salt and pepper · Grill burgers to desired temperature. · Place cheese on burgers and allow to melt · Build burgers as follows: Place bottom bun on plate Top with shredded lettuce, diced onions and 2 slices tomato Place cheese topped burger patty on next Top with 2 slices of cooked bacon Top with sunny side up egg Spread top Bun with Garlic Aioli and place over burger. Enjoy the best burger ever!
Former 'Hell's Kitchen' Chef Dishes 'Feast' in Chesterfield
Jared Bobkin, Executive Chef - Feast, shares recipe for Crusted Sea Bass in Mushroom Broth
Jared Bobkin, Executive Chef - Feast, shares recipe for Crusted Sea Bass in Mushroom Broth
DIY Pro Tips for Lining Dresser Drawers with Fabric or Paper
I show two great ways to line a dresser drawer. One is a permanent felt liner that looks so rich and the other is a paper liner that you can change on a whim.
I show two great ways to line a dresser drawer. One is a permanent felt liner that looks so rich and the other is a paper liner that you can change on a whim.
Lining Drawers Like a Pro
Jill of All Trades shows us how to line a dresser drawer with fabric or paper.
Jill of All Trades shows us how to line a dresser drawer with fabric or paper.
www.bonefishgrill.com
Health works: Pride month, mental health and its effects on the LGBTQ community
Experts say suicide is higher among members of the LGBTQ community. Health works discuss those risks and how to get help.
Experts say suicide is higher among members of the LGBTQ community. Health works discuss those risks and how to get help.
Q explains how CBD products work and what we need to look for
Former FOX 2 news anchor Anqenette Jamison is now in the CBD business after being diagnosed with multiple sclerosis. Her search for personal wellness landed her in the public eye once again. These days she's helping us understand CBD.
Former FOX 2 news anchor Anqenette Jamison is now in the CBD business after being diagnosed with multiple sclerosis. Her search for personal wellness landed her in the public eye once again. These days she's helping us understand CBD.
Anqunette Jamison helps to navigate CBD field of products and what they do
It seems like you can find CBD products everywhere. So how do you know what to look for to know you're getting the right thing? You know her as Q, a member of our FOX 2 family, who is now an expert in CBD.
It seems like you can find CBD products everywhere. So how do you know what to look for to know you're getting the right thing? You know her as Q, a member of our FOX 2 family, who is now an expert in CBD.
The Uncommon Chicken Caesar Wrap by Chef Que Broden
https://cookingwithque.com/recipe-items/chicken-caesar-wrap/
https://cookingwithque.com/recipe-items/chicken-caesar-wrap/
Super Simple DIY Way to Get Carpenter Bees to Leave Your Home
This is the easiest Jill of All Trades I've ever done. I wish I would have discovered it years ago. My carpenter bee problem... solved!
This is the easiest Jill of All Trades I've ever done. I wish I would have discovered it years ago. My carpenter bee problem... solved!
Giving Carpenter Bees the Buzz Off
Jill shows us one of the easiest, and most effective, ways to get carpenter bees to leave your house alone.
Jill shows us one of the easiest, and most effective, ways to get carpenter bees to leave your house alone.
Greysteel gym empowers senior community through strength training
Greysteel Strength and Conditioning gym owner John Sullivan went from being a doctor to a gym owner to keep the mature crowd living longer and feeling stronger than ever before.
Greysteel Strength and Conditioning gym owner John Sullivan went from being a doctor to a gym owner to keep the mature crowd living longer and feeling stronger than ever before.